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    Innovation in cultured foods

    02 Apr 2018 NutritionInsight spoke to Rutherford, Principal Research Technologist in the cultured foods team at the Fonterra Research and Development Center, about Fonterra’s cultured dairy products and accompanying trends. “We are seeing trends around protein and clean label. Consumers want to have short ingredients lists and not see long ingredients lists. Also the growth of authentic whole foods and naturally functional foods, like good probiotics and good bacteria.” Also, Fonterra are focused on bringing great flavor to dairy protein products, “High protein products can have some off-flavors associated with them, so we look to develop developing milder flavors, we want to go as high as possible with protein without have any flavor or texture issues.”
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