Techniques for Reducing Sugar Content in Dairy Products Show Promise – www.thecattlesite.com

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Techniques for Reducing Sugar Content in Dairy Products Show Promise

03 September 2018

US – Dairy foods are popular among consumers, and sales gross more than $125 billion per year (IDFA, 2017). With dairy product popularity comes new demands from consumers for healthier, low-calorie products that taste the same as their higher calorie counterparts.

In a report published in the Journal of Dairy Science, researchers review the options available to the dairy industry to reduce sugar in products such as ice cream, yogurt, and flavored milk without sacrificing flavor.

The public health and consumer focus on health has increased in the past 20 years, leading to a significant push for healthier food choices including dairy products. Overconsumption of sugar, for example, can contribute to a host of issues such as hypertension, type 2 diabetes, cardiovascular disease, and dental cavities.

“Dairy foods represent a large market,” explained lead investigator MaryAnne Drake, PhD, William Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA.

“The dilemma of how to reduce sugar content without sacrificing flavor and negatively affecting product sales is challenging, as sugar plays an important role in dairy foods, not only in flavor, but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult.”

Dairy products like ice cream, yogurt, and flavored milk are potentially high in unwanted added sugar. Some of the standard processes for developing healthier food products, such as fat, sugar, and salt reduction, result in an unacceptable flavor. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat.

Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. In this review, researchers review recent studies to assess the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk and discuss the options available to the dairy industry.

Ice cream

Ice cream is one of the most heavily consumed dairy products in the world. To achieve the sweet taste desired by consumers, between 10 to 14 per cent sugar needs to be added. Studies have shown that reduced sugar and reduced fat products, such as ice cream, show a higher propensity for a bitter aftertaste and a lower intensity of creaminess. Among the promising options the researchers found were:

  • Calorie-reduced ice creams sweetened with sorbitol and sucralose were most accepted compared with other “light” vanilla ice creams or ice cream with a minimum reduction of 25 per cent of the total energy, sugar, or lipid.
  • Erythritol and lactitol are sugar alcohols that have been used to create low-calorie ice cream. Erythritol is more commonly used for sugar reduction in ice cream because it provides volume and texture and is only a fraction of sucrose calories.
  • Chocolate-flavored ice creams are typically formulated with higher sugar content to decrease the bitterness associated with cocoa. When the sugar is reduced, not only does the ice cream taste more bitter, but it also tastes less chocolatey. In one study, researchers proposed a solution by marketing sugar-reduced chocolate ice cream to dark chocolate lovers, who already desire and tolerate substantially higher levels of bitterness.
  • Frozen yogurt is often viewed as a healthy alternative to ice cream because of its lower fat content and the presence of lactic acid bacteria, even when frozen, but the sugar content is typically the same as regular ice cream. A study of frozen yogurt determined that substituting inulin and isomalt for sugar and fat led to a similar sweetness and a reduction in fat with no added sugar.

Yogurt

Yogurt is generally recognized as a healthy food because of its nutritional content, but it is usually sweetened with sugar to increase palatability. Several studies have reported that liking yogurt is influenced by texture, aroma, and taste and that sweetness is an important component.

  • Several studies found that sweetener blends of nonnutritive sweeteners have been very successful in reducing sugar content of yogurt.
  • One study reported that it was possible to produce a probiotic yogurt successfully using sweeteners without affecting the viability of the probiotic microorganisms. The addition of nonnutritive sweeteners did not negatively affect the yogurt-making process because the sweeteners did not break down over time.

Flavored milk

Flavored milk is popular among children and adults because of its special taste and ability to meet the dietary requirements for dairy foods in the United States. Studies have shown that flavored milk increases milk consumption. Chocolate milk, the most popular flavor, typically has higher sugar content and is therefore a frequent target for sugar reduction techniques. However, reducing sugar in chocolate milk is quite costly and many school directors choose the higher sugar alternative to reduce cost or choose to eliminate chocolate milk entirely. There have been several studies into alternative ways of reducing sugar calories in chocolate milk with some contradictory results.

  • One study showed that withdrawing a chocolate milk option meant that three or four additional foods needed to be added into the diet to replace the nutrients from milk, adding additional calories and cost. Therefore, sugar-reduced chocolate milk should be considered the cheaper alternative.
  • In another study parents preferred natural nonnutritive sweeteners over nutritive sweeteners as the sweetener source in chocolate milk.
  • Some studies found that added sugar could be directly reduced in chocolate milk and still be accepted by children and adults if it did not exceed 30 per cent.

Overall, the most successful techniques for sugar reduction in dairy foods involve replacing sugar with nonnutritive sweeteners, whether natural or artificial, because these provide the sweet taste desired by consumers without added calories. Direct reduction of sugar and lactose hydrolysis methods also show promise.

“Understanding current sugar-reduction techniques, research, and consumer response to sugar reduction in dairy products is important for dairy manufacturers in order to design and produce sugar-reduced products,” noted Dr Drake. “Sugar reduction is an inherently difficult task due to the many functions of sugar in food products, but progress is being made in developing products acceptable to consumers.”

“Reducing sugar is everyone’s responsibility in order to improve individual and public health and this review paper is timely to highlight options available to dairy industry,” commented Siva Kaliappan, Vice President Product Research, National Dairy Council, Rosemont, IL, USA.

You can view the full report by clicking here.

TheCattleSite News Desk

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9 dairy products you can still have if you're lactose intolerant – INSIDER

7 — Cheddar
You’re OK eating cheddar if you’re lactose intolerant.
Brent Hoffacker/ Shutterstock

Dairy products can provide our diet with the essential calcium and protein we need, but it’s important to acknowledge that those with a lactose intolerance can’t necessarily consume milk, ice cream, or yogurt products, as they could cause gastrointestinal issues like cramping, unwanted gas, and diarrhea.

But if you are wondering what exactly causes a lactose intolerance, registered dietitian Jennifer Masson, M.A., RD, LDN, explained that lactose is a type of sugar naturally occurring in dairy products. Lactose intolerance, she said, usually is caused when a person has a deficiency of lactase, the enzyme that helps break down lactose so the body can absorb it. A lactose intolerance can occur at any age, she suggested and can be pretty frustrating to deal with.

Masson also suggested, however, that there are lactose-free dairy products available that can be safely consumed by those experiencing a lactose intolerance. She said products where the lactose is pre-digested, for example, can be safe for consumption.

To see what other kinds of dairy products you can consume if you’re lactose intolerant, we spoke to Masson and other nutrition experts about some food choices you’ll definitely want to add to your routine. Here are some of the foods they recommend keeping in mind.

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Global Dairy Products Packaging Market Will Reach USD 40.32 Billion by 2024: Zion Market Research – GlobeNewswire (press release)

New York, NY, Aug. 10, 2018 (GLOBE NEWSWIRE) — Zion Market Research has published a new report titled “Dairy Products Packaging Market by Material (Plastic, Paperboard & Paper, Metal, Glass, and Others), by Product (Bottles & Jars, Pouches, Films & Wraps, and Others), and by Application (Milk, Cheese, Frozen Products, and Others): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2017 – 2024”. According to the report, global dairy products packaging market was valued at approximately USD 29.83 billion in 2017 and is expected to generate revenue of around USD 40.32 billion by the end of 2024, growing at a CAGR of around 4.40% between 2018 and 2024.   

Dairy products include butter, cheese, ice creams, frozen desserts, yogurt, and others. Milk products have calcium, protein, fats, and vitamin D. Packaging is the process in which the products are protected from getting contaminated and are given to the consumers in perfect condition. Increasing consumer preference towards the milk which is a major source of protein, vitamin D, minerals, and calcium is a major factor propelling the demand for the dairy products packaging market. Rising population and increasing consumption of various dairy foodstuffs are also projected to drive the dairy products packaging market.

Browse through 81 Tables & 25 Figures spread over 110 Pages and in-depth TOC on “Global Dairy Products Packaging Market Size, Share, Types, Applications, Analysis and Forecast, 2017 – 2024”.

Request Free Sample Report of Global Dairy Products Packaging Market Report @ https://www.zionmarketresearch.com/sample/dairy-products-packaging-market

On the basis of material, the dairy products packaging market is segmented into plastic, paperboard & paper, metal, glass, and others. Among these segments, the plastic segment is projected to dominate the market. Increasing usage of plastic packaging due to its well-known properties such as lightweight in nature, low-cost benefits, and others are considered to positively propel the market growth during forecast timeframe. Moreover, increasing consumer preferences towards convenient packaging and rising demand for increased shelf life are positively influencing the plastic dairy products packaging market growth. Such factors are anticipated to boost the growth of the market during the forecast period.

On the basis of application, the market is fragmented into milk, cheese, frozen products, and others. Milk division is estimated to hold the largest market share. Milk is the most consumed drink, which contains 12-13% of total solids thus being considered as a healthier option. Increase in the consumption of flavored milk, different milk applications such as cheese, yogurt drink, butter, and others will propel the market growth in upcoming years.

Download Free Report Brochure: https://www.zionmarketresearch.com/requestbrochure/dairy-products-packaging-market

In North America, the dairy products packaging market accounted for a significant revenue share in 2017 and the region is estimated to continue with its regional domination over the forecast period. This growth is attributed due to the increasing demand for dairy products such as yogurt, cheese, butter, and others. Moreover, the U.S is largest manufacturer and exporter of cheese across the globe thus anticipating to witness demand for dairy products packaging in this region. Such factors are anticipated to boost the market growth in this region in upcoming years.

Asia Pacific dairy products packaging market is projected to grow at the fastest growth rate over the forecast timeframe. This is accredited to the high rate of milk production and consumption in the emerging countries such as China, India, Philippines, and Indonesia. China is estimated to hold the leading position in the Asia Pacific for the dairy products packaging market.

Browse the full “Dairy Products Packaging Market by Material (Plastic, Paperboard & Paper, Metal, Glass, and Others), by Product (Bottles & Jars, Pouches, Films & Wraps, and Others), and by Application (Milk, Cheese, Frozen Products, and Others): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2017 – 2024” report at https://www.zionmarketresearch.com/report/dairy-products-packaging-market

Europe held a considerable revenue share in 2017 in the dairy products packaging market. Owing to the rapid urbanization and busy lifestyle of the consumers, the demand for packaged milk and dairy products is increasing rapidly and is also acting as the major driving factor which is propelling the market growth in this region.

Inquire more about this report before purchase @ https://www.zionmarketresearch.com/inquiry/dairy-products-packaging-market

Some of the most important market players in the global dairy products packaging market are Blue Ridge Paper Products, Mondi, Tetra Pack, RPC Group, Indevco, Ball Corporation, CKS Packaging, Bemis Company, Inc., Exopack Holdings, Rexam, Amcor Limited, Evergreen Packaging, Ball, Elopak, Clondalkin Group Holdings, Essel Propack, Crown Holdings, Fabri-Kal, Global Closure Systems, Consolidated Container, and Graham Packaging.

Request customized copy of report @ https://www.zionmarketresearch.com/custom/402

This report segments the dairy products packaging market as follows:

Dairy Products Packaging Market: Material Segment Analysis

  • Plastic
  • Paperboard & Paper
  • Metal
  • Glass
  • Others

Dairy Products Packaging Market: Product Segment Analysis

  • Bottles & Jars
  • Pouches
  • Films & Wraps
  • Others

Dairy Products Packaging Market: Application Segment Analysis

  • Milk
  • Cheese
  • Frozen Products
  • Others

Dairy Products Packaging Market: Regional Segment Analysis

  • North America
  • Europe
    • UK
    • France
    • Germany
  • Asia Pacific
    • China
    • Japan
    • India
  • Latin America
  • The Middle East and Africa

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Clean labels, dairy alternatives changing the dairy market globally, Cargill reports at IFT 2018 – Nutritional Outlook

The dairy market continues to shift as consumers worldwide seek non-dairy products and clean-label alternatives. These are the conclusions of a market survey that Cargill (Minneapolis) conducted in 5200 grocery shoppers in 13 countries in order to understand which consumer preferences are driving dairy/non-dairy purchases as well as how these preferences differ by region.

These latest findings are part of Cargill’s ongoing efforts to shed light on purchase drivers in the dairy and dairy alternatives markets. In March, the company shared insights from an earlier survey that found that 50% of U.S. respondents consume both dairy and non-dairy products.

This July, at the Institute of Food Technologists’ Annual Meeting and Food Expo in Chicago, the company shared additional findings from the survey, which again come from polling consumers on their purchasing behaviors regarding yogurt, flavored milk, ice cream, and dairy alternatives.

Clean Label Huge Driver

In the current survey, Cargill found a growing number of consumers seeking clean-label products and also identified where, globally, clean-label demands are strongest.

The countries with the highest number of clean-label seekers were Indonesia and China (north of 70%), followed by Russia, Mexico, Brazil, Spain, France, Argentina, and Denmark. Some might be surprised to find that the U.S. fell lower on the list at 40%, followed by Germany and the UK. Finally, Japan seems to have the smallest number of clean-label seekers, with just 30% of survey respondents saying they’re looking for clean-label products.

Mark Fahlin, business development, marketing, for the sweeteners, starches, and texturizers division at Cargill, helped unpack some of the findings. “It was a bit surprising to see China and Indonesia at the very top of the list relative to all the other respondents. We have a hypothesis that in China and Indonesia, the melamine scares that happened a decade ago in China had a lingering impact on trust of the dairy industry,” he told Nutritional Outlook at IFT. At the other end of the spectrum, he said, a country like Japan “may have quite a bit of trust in what’s on the label.”

As for the U.S.? “To be honest, I would have thought the U.S. would have been higher than some of these markets, but it’s perhaps just within the last five to 10 years that the U.S. has really started to ramp up its interest in what’s in my food, what’s on my label,” Fahlin said.

Dairy versus Non-Dairy

Consumer preferences for dairy and dairy alternatives differ by region.

In the U.S. and Europe, Cargill’s survey reflects significant declines in dairy sales and fluid milk consumption in 2000-2016. However, some of that ground is being made up by non-dairy. The U.S., for instance, saw triple-digit growth in consumption of dairy alternatives over that same time frame, and Europe also saw dairy alternatives on the rise. Cargill also notes that many European consumers, like U.S. consumers, are consuming both dairy and dairy alternatives.

Meanwhile, respondents in Asia-Pacific indicated a higher preference for dairy alternatives compared to other regions, with Cargill pegging this market as ripe for additional growth in both dairy and non-dairy.

In Latin America, which Cargill calls one of the fastest-growing dairy markets, a slightly higher percentage of consumers still prefers the taste of real dairy products over dairy alternatives. Cargill also reports that consumers in this market are still spending less than half on dairy products compared to North America and Europe, indicating some opportunity for growth.

Taste Is King

Finally, U.S. consumers surveyed said great taste is the primary driver of all dairy and non-dairy purchases, followed by healthy ingredients, nutritional value, quality of ingredients, appealing texture, and label-friendly ingredients.

Consumers are also seeking pleasing textures, as well as sugar reduction, in their dairy and dairy alternatives. At IFT, Cargill highlighted specific ingredients in its portfolio that can help, including zero-calorie sweeteners, custom texturizing system, hydrocolloids, starches, and plant proteins.

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Oconto County group promotes local dairy products – Wisconsin State Farmer

LENA – Dairy farmers generally excel at production, but can often use some help in promoting and marketing their products.

Producers in Oconto County are fortunate to have that help from the Oconto Dairy Promotion Committee that sponsors various events and activities to help encourage area consumers to buy more dairy products.

Mark Alden, a farm business instructor at the Northeast Wisconsin Technical College, who works with area farmers on various financial issues who are looking to improve their profitability, is an active member of the committee. 

He told Wisconsin State Farmer the committee receives money from Dairy Farmers of Wisconsin, formerly known as the Wisconsin Milk Marketing Board, which receives dairy check-off dollars from farmers throughout the state.

“We get about $3,000 back from that every year to conduct local dairy promotions,” Alden said. “Our group consists of eight members who meet at various times throughout the year to plan events and activities that promote dairy products.”

Special promotions

The committee provides placemats for area restaurants. “By that we hope to encourage diners to have a scoop of ice cream with their piece of pie for dessert, or maybe have a cheese burger instead of chicken nuggets,” he explained.

It also sponsors a parade float that suggests clubs hold their meetings at a local dairy bar and patronize local ice cream stands within the county.

“We help various civic organizations that have food stands at summer events,” said Alden. “If they charge the same for a cheeseburger as a hamburger, we’ll reimburse them to offset the cost of the cheese.”

The committee also sets up booths at local grocery stores to give out free samples of various dairy products and recipes, and tries to tie that in with a promotion the store might be having. 

“We see a definite uptick in the sales of those products well beyond their normal sales volume just because customers had the opportunity to taste the products,” Alden remarked.

Dairy at Dusk

For the past 10 years the committee has been sponsoring a special program at one of the farms in the county called Dairy at Dusk. 

“We wanted to do something that would bring all our dairy farmers in the county together and give them more of an uplifting experience where they could socialize with their fellow dairy farmers and share ideas and information about their dairy herds and crops,” Alden stressed.

“We also wanted to share with them some of the things our committee is doing to promote dairy products and dairy farming,” he said. “We want to help tell the positive story that our farms are producing wholesome products, while treating their animals in a very humane way.”

He noted attendance at the event has experienced tremendous growth. ”Ten years ago we had 75 to 100 people attend this event, this year we had over 400.”

Along with local dairy farmers, about 175 invitations are also sent to other members of the dairy community in Oconto County. “We also get neighbors from nearby farms, and have a very nice evening for the whole family,” Alden added.

This year’s event was held at the Peterson Dairy near Lena. It featured cattle judging and other contests, a picnic, live music and a special guest speaker. 

“We had Dan Hagenow of Video Creations, who spoke about what he’s doing with videos to promote the dairy industry. These videos feature farms in a positive light, and are posted on various social media outlets. The videos illustrate how the farms are working progressively and positively throughout rural Wisconsin,” Alden emphasized.

Dairy challenges

Like dairy farmers around the state, those in Oconto County are also facing economic challenges due to low milk prices and an oversupply of product.

“The pricing cycle we’re in currently is taking a toll on some farmers,” Alden acknowledged. “There are some who are old enough where they can retire, and some who’ve reached a point where it doesn’t make sense for them to burn up any more equity. There are also others who just decide to try something different and are seeking employment somewhere else.”

Like farms in other parts of the state, some Oconto County dairies are turning to robotic milking systems, according to Alden. One farm has made the switch just this week, and will be milking about 200 to 230 cows with four robotic units.

Concluding on a positive note, Alden said, “I want to encourage members of the farm community to maintain a positive spirit. There will be better times ahead. We need to be able to put our heads together to find a way to get the quality dairy products from Wisconsin into the hands of people beyond our state and national borders, and be able to do it in a cost competitive way.”

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FDA's Gottlieb pledges to enforce dairy product language – Agri-Pulse

An anatomical assessment from FDA Commissioner Scott Gottlieb could be the beginning of welcome news for the dairy industry about product labeling. But it won’t likely make the almond folks and other plant-based suppliers happy.

“There is a reference somewhere in the standard of identity to a lactating animal, and an almond doesn’t lactate,” Gottlieb said at the Politico Pro Summit on Tuesday in Washington. “The question becomes, have we been enforcing our own standard of identity? The answer is probably not.”

For years, the dairy industry has been seeking to bar plant-based beverages, yogurts, and other products made from ingredients like almonds, soy and oats – from being able to use product names like milk and yogurt. Those efforts have taken the form of calls for action from the Trump administration as well as pushing for legislation like the DAIRY PRIDE Act, sponsored by Rep. Tammy Baldwin, D-Wis., which would bar non-dairy products from using dairy nomenclature.

“After years of inaction in response to our complaints about these labeling violations, Dr. Gottlieb’s announcement that the agency is intending to act on this issue is very encouraging,” Jim Mulhern, president and CEO of the National Milk Producers Federation, said in a statement.

Gottlieb said the FDA plans to go through the regulatory process to change FDA’s enforcement guidance. That’s something that he estimates will take “close to a year to get done” and will likely not sit well with some who may raise a First Amendment case against the agency.

“Invariably, we’re going to get sued,” Gottlieb said. “There’s going to be people who make a counter-argument that almond milk should be able to call itself milk, but we do have a standard of identity. I do intend to enforce that.”

For more news, go to www.Agri-Pulse.com

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Dean Foods to close Illinois dairy plant – San Francisco Chronicle

HUNTLEY, Ill. (AP) — The milk giant Dean Foods is closing one of its Illinois facilities this year.

A Worker Adjustment and Retraining Notification Act letter sent by the Texas-based corporation says 131 people will lose their jobs at the Huntley dairy plant and office. The Northwest Herald reports that the layoffs will occur Sept. 14-28.

The facility is one of several Dean Foods plants to close this year. In its 2017 annual investors report, the company attributed shutting down plants to decreased dairy consumption trends and a highly competitive industry.

Employees of the Huntley plant expressed disappointment, but declined to comment to the newspaper.

Dean Foods manufactures, markets and distributes dairy products such as milk, yogurt, cheese, cream and ice cream.

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Information from: The Northwest Herald, http://www.nwherald.com

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Practical Nutrition: Making best choices for health among dairy products – Richmond.com

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Richmond.com

Practical Nutrition: Making best choices for health among dairy products
Richmond.com
The American Heart Association recommends consuming more good monounsaturated and unsaturated fats — those found in fat-free and 1 percent fat dairy products. They stress reducing the less healthful saturated fats found in 2 percent and whole-milk …

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