Emulsions provide multiple benefits to all types of applications where dairy flavor is desired.

Many benefits come from functional ingredients that started out in the supplement space.

A strategic priority for the group includes investing in academia.

Upcycling has existed in the food and ingredient space for years, but without the recognition it gets now.

Managing moisture is paramount for quality and safety in dairy products.

CMAB worked with chefs to educate them about the benefits of no-melt cheeses as the main protein in dishes. 

Dairy proteins contain branched-chain amino acids, which help stimulate muscle protein synthesis.

Innovation is taking place across the dairy products industry, in the refrigerator, freezer and even the ambient aisles.

Consumers are expected to expand their palates with unique global flavors. 

Foods designed to promote digestive health continue to be trending in new product development.