Idaho Milk Products’ Post

Q: What is the primary purpose of pasteurisation in dairy processing ? A. To improve the taste of milk B. To increase the fat content C. To kill pathogenic microorganisms D. To reduce the lactose content Comment your answer #dairy #food #dairytechnology #milk #foodtechnology #DairyFarming #DairyScience #DairyResearch #DairyEngineering

Did you know? Freeze dried dairy products can be stored at ambient temperature which eliminates the need for cold chain whilst preserving the original flavours and nutrients 🤔 To find out more about our Gellert food freeze dryers, contact us here: https://bit.ly/466kJs4 #Gellert #foodfreezedryers #freezedrying #lyophilisation #lyophilization #capitalequipment #food #dairy #BiopharmaGroup

🍔 Yes, plant based meat is ultraprocessed, but it's typically still healtheir than animal meat. Plant-based meats (like Beyond Meat & Impossible Foods) have: 🧈 Less saturated fat 🚫 No cholesterol 🥦 More fiber 💉Zero hormones or antibiotics 🫘 If plant based meats must be categorized as processed foods "they are more like canned beans than Twinkies, and a long way from processed meats, the category that includes hot dogs, bacon and deli meat, which the World Health Organization has classified as carcinogenic to humans." A good piece from The New York Times featuring Dr. Matthew Nagra, ND, Peter McGuinness, Matthew Lederman, MD and more. https://lnkd.in/g4exQc5m #processed #ultraprocessed #processedfoods #upfs #protein #altprotein #alternativeprotein #plantbased #beef #meat #foodtech #dairy #animalag

When we hear the litany of vociferous attacks on "highly processed plant-based meat substitutes," a source many of the attackers use is a recent study published in The Lancet that associates vegan ultraprocessed foods with a heightened risk of heart disease. The problem is that the study wasn't really about plant-based meat substitutes. In fact, these products comprised only 0.2% of the food consumed for the study which included far larger amounts of French fries, sugary cereals and soft drinks, frozen pizzas and frozen treats, cookies, candy, and even alcoholic beverages, the vast majority of which were consumed by non vegans. Yes, some (certainly not all) vegan meat, dairy and egg substitutes are highly processed, though generally not more than their animal-based counterparts. In fact, many processed meats like bacon, hot dogs, sausage and chicken nuggets are rated by many world bodies as carcinogenic, which is certainly not the case with any of their plant-based substitutes. So haters are gonna hate, but we can't let them control the narrative with specious information.

From nutritious drinks to lactose-free foods, our milk fractionation technology is opening new doors in the dairy industry🥛 Check out The DairyNews Today feature on this week's #innovation: https://bit.ly/4bXHEIm #Milk #Dairy #DairyProcessing #MilkFractionation #FoodProcessing #FoodManufacturing #DairyManufacturing #DairyTechnology

A bit of a surprise from Beyond Meat today. After months of doubling down on making its products meatier and healthier, it's just launched a new lineup of sausages made from... whole foods. Yep – one of the world's largest plant-based meat brands is now betting on veggies. "We wanted to offer consumers something that was new and unique, without being constrained to trying to mimic beef, pork or poultry," the company tells Green Queen Media. The Sun Sausages – a reference to "sun-powered, wholesome and nourishing plant-based ingredients" – have 46% less fat and 30% less sodium than the existing Beyond Sausages (which replicate pork), and key into consumer demand for whole foods, better-for-you, and clean-label food. On that last bit, the veggie sausages still contain over 20+ ingredients. While most of that's natural, many consumers unfortunately do link long ingredient lists with ill health, which is not necessarily the case. But it'd be interesting to see how this comes across. Beyond Meat wouldn't be drawn on whether this is the start of a new series of products, but the company has launched four new products in five months. It's something Sonalie Figueiras and I talked about – is there a risk of choice paralysis? Either way, it's a bold move from Beyond Meat at a time of financial challenges, with the company's sales having dipped for eight consecutive quarters. Will the Sun Sausage help its balance sheets shine? More on Green Queen Media: https://lnkd.in/gDWN9puA

Interesting news from Beyond Meat We are eager to try it and to see the list of ingredients. As someone who focuses on building clean-ingredients, health-oriented good-for-you type of plant-based Deli product, that was recognized by TIME as one of the best inventions of 2023, we wholeheartedly support the move toward more whole-food-based products. “ Not fake meat. Real plants” is the main idea behind our products. At Green Wolf Foods we are bringing plants back into plant-based. Solving our own probles as a vegan consumers and trying to address the criticism that we had of many products in the plan-based meat category drove us to create Vagimi, a plan- based salami, that has a clean list of ingredients, no saturated fat, no trans fats, no sugar, cholesterol, emulsifiers or any artificial additives or preservatives, and has better nutrition than a protein bar or turkey breast with 15 g of protein, from wheat and real veggies per 100 calories. 💪💚 What Beyond is doing is realizing and catching up to consumer demand. 👏👌

🎓Food Product Standards FSSA-2011 🧈 Dairy Products and Analogues 🍨 CREAM Content Creation: Amith G A ✓Cream including sterilised cream means the product of cow or buffalo milk or a combination thereof. It shall be free from starch and other ingredients foreign to milk #fssai #foodscience #dairy #cream

Recently the IFT Dairy Foods Division organized a very successful e-summit on “Trouble shooting in the dairy industry”. Well Known experts from industry and academia discussed various aspects in R&D, Operation, QA and Marketing of dairy. Bioactive peptides, conformational changes, protein powders, kosher/halal certification, and food safety and quality were just a few topics discussed during this interesting session. There were discussions on how to troubleshoot within the dairy industry, ultimately producing innovative, safe, quality products that customers will purchase with the help of marketing. There were lots of questions from the participants on protein functionality and processing during this session. Big thank you to: Nitin Joshi, Ph.D., CFS (PepsiCo)- the moderator and to the speakers- Joseph Barrow (Idaho Milk Products), KARUNANITHY CHINNADURAI (HP Hood), Peter Cheplick (Tatua), and Richa Singh (Chobani).  We would also like to thank the organizing committee: Mitchell Culler, Sonali Raghunath, MS, Pranav Vashisht, and Marielle Kouassi for successfully organizing this event. Prateek Sharma IFT Dairy Foods Division #dairy #troubleshooting #dairyprocessing #research #R&D #foodquality #foodsafety #foodengineering #foodprocessing #dairytechnology Key Takeaways: Technical challenges have always been very geared towards R&D, but this e-summit provided a much wider perspective from different departments and how they tackle their technical challenges.  The main contributors to fouling in dairy plants are processing temperature, protein and minerals and mostly happens in laminar flow. Fiber from almonds, oat and other plant bases won’t contribute too much to fouling.  Dairy protein powders like microencapsulated whey proteins can act as a fat replacer and have a mouthfeel texture similar to a fat globule.  Companies are investing further into the commercialization of dairy based bioactive peptides and other functional ingredients to benefit human health conditions.

I wrote an oped for vegconomist on the importance of substituting animal proteins in mainstream food categories and not just in the plant-based isle. At #revyve this is one of our core strategies to maximize impact! Curious to hear your thoughts!