Dairy, Cheese, Eggs
Greek yogurt invigorated the whole yogurt category, but its acid whey byproduct has created disposal and reuse problems.
Cheese is a flavor of enduring popularity, but using it means paying attention to both taste trends and processing issues.
Our editors selected the following ingredients to feature in our November 2018 issue of Food Processing. See which products they chose.
Indulgence is driving growth in this steady category; new filtration methods are improving processes.