Replace milk with starch to reduce costs- At what price?

MILK IS NOT MILK ?

MILK IS NOT MILK ?

Food Producers Look to Ingredient Suppliers for Cost Saving Technology
To meet the demand for lower cost food ingredients, producers of these special products are looking for alternative materials or new process techniques that improve efficiency without losses in taste and texture. Enzyme manufacturers report growing interest in products designed to reduce consumption in water and energy as well as optimizing production processes. Applications are found in brewing, fruit maturation, juice making, baking and cheese production. With dairy prices reaching record highs, many companies are looking for alternatives to dairy-based ingredients.

FOOD PRODUCTION

New starch technology can replace many milk-based ingredients while maintaining similar performance characteristics. Soy-protein can be an alternative for dairy protein. New cream flavors, as well as texturizers and stabilizers, are also helping food producers reduce costs.

Sourced and published by Henry Sapiecha Feb 2009

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