Making the most of milkfat ingredients
Milkfat, which was once taken out of food formulations due to health misconceptions, is getting attention for all of the right reasons. Fatty acids have historically been characterized as detrimental due to its level of saturated fat and cholesterol content, but new research suggests that some fatty acids found in dairy result in a lower risk of heart disease and higher-fat dairy products reduce the risk of obesity and abnormal glucose control. These emerging studies have influenced consumers to be more accepting of full-fat dairy products. Download the January Dairy Detective piece for information on how food and beverage manufacturers and foodservice professionals can take advantage of the formulation benefits of milkfat ingredients to create simpler, tastier products consumers will love.