Yogurt May Reduce Type 2 Diabetes Risk

November 25, 2014 Alice G. Walton, Forbes

Yogurt has approached wonder-food status in recent years, as studies have suggested that it may help everything from irritable bowel syndrome to depression to high blood pressure. Now, research out in BMC Medicine suggests it’s also linked to lower risk for type 2 diabetes, a disease that currently affects some 366 million people worldwide, and is expected to affect many millions more by the year 2030. In the new study, other forms of dairy like milk and cheese, did not offer the same kind of protection as yogurt for diabetes risk. Which sounds like good news for yogurt devotees — as long as you don’t mind the fact that no one quite understands how the relationship works.

Abby Despins Joins WMMB As Public Relations Manager

November 25, 2014 Wisconsin Milk Marketing Board

Wisconsin Milk Marketing Board (WMMB) welcomes Abby Despins as Public Relations Manager, where she will support national public relations and social media strategies.

Nuestro Queso Expands Plant To Increase Capacity & Production Capability

November 25, 2014 Nuestro Queso

Nuestro Queso, the Rosemont, IL-based, award winning manufacturer of the finest Hispanic specialty cheeses, is expanding and improving its manufacturing facility in Kent, IL. The multi-faceted project will improve production capabilities and service levels for its co-packing and private label operations.

Cargill: How 2015's Food Trends Translate Into Cocoa & Chocolate Applications

November 25, 2014 Cargill

"From Clean to Clear Label," "Good Fats, Good Carbs," and "More in Store for Protein" are three food trends* examined in the latest "T for Trends" webinar presented by Cargill's cocoa and chocolate business. Together with Innova Market Insights, the company has translated the trends into applications for the cocoa and chocolate industry.

Global Bakery Ingredient Market Analysis To 2020

November 25, 2014 Persistence Market Research

Food ingredients used in bakery industry are known as bakery ingredients. Some of the most commonly found bakery ingredients include, baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, and additional flavors and flavors enhancers and color additives. The purpose of these ingredients includes performing emulsification, protein strengthening and aeration and maintaining freshness in baked food.