Donald Pszczola

Donald E. Pszczola

This month’s Ingredients section will look at some of the different ways that ingredient developments are updating or transforming the traditional dairy case. Before we turn to these developments, however, I would like to discuss another issue that I feel not only needs further examining, but also may have some relevance to this month’s topic. The issue deals with the promotion of health concepts and to what degree—if any—they should be trademarked.

Today’s dairy products are being transformed in a number of ways, including through the use of herbs, fruits and vegetables, proteins, probiotics, and many others, illustrating how ingredients can work together to provide additional health and functionality dimensions to traditional products.As I was searching my files for potential dairy…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola