Nutritional Outlook

Nutritional Outlook, December 2016

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■ NUTRITIONAL OUTLOOK 40 DECEMBER 2016 Food and Drink the frm says, imparts improved milky fa- vors and frmer texture compared to other alternative cheeses. Te products are made in part from tapioca, pea protein, and vegan natural favors. Tey're intended to be con- sumed as is or incorporated into other foods. Chocolate and Cookies More often than not, chocolate is sold to the masses as milk chocolate. But there are ways to manufacture chocolate products without the dairy additive. One of the latest such ex- amples comes from Free2B, a sweets com- pany devoted to ensuring its products are free of all major allergens. For some time, the company's products were free of 7 of 8 lead- ing food allergens. By the end of this year, it plans to make its entire portfolio free of the fnal allergen, dairy. Other dessert makers are also eliminating the dairy to help consumers avoid allergies or simply to appeal to personal preferences. Enjoy Life is one of those companies, and its extensive line of dairy-free bars, cookies, and other sweet temptations is a testament to its success. Te company's latest launch is a line of mini cookies. Energy Bars Being dairy-free isn't necessarily a prima- ry marketing point for superfoods brand Amazing Grass, which ofers whole-green nutritional powders; still, many of the frm's new launches naturally drift into dairy-free recipes. Several of its new organic superfood bars draw from the sweetness of chocolate, minus the milk. It's a reminder that dairy-free doesn't always have to be a product's focal point. Probiotics Although dairy ingredients are less often found in dietary supplements than they are in food, they are prevalent in some dietary supplement categories, such as probiotics. Depending on the probiotic strain, these friendly bacteria are sometimes produced from fermented milk. Recognizing growing demand for dairy- free probiotics, VSL Pharmaceuticals re- cently relocated its probiotic production site to a facility where probiotics can be made without risk of dairy contamination. Te move should especially help the company's VSL#3 product, marketed as a medical food for people with irritable bowel syndrome and ulcerative colitis who are often likely to be lactose-intolerant. Te company says the switch to a dairy-free process will have no negative implications for its existing bacte- rial formulas. Robby Gardner is the former associate edi- tor of Nutritional Outlook magazine. Free 2B makes "milk" chocolate, without the milk. Brands like superfoods frm Amazing Grass are quietly moving toward dairy free. Photo FRoM FREE2B Photo FRoM aMazing gRass

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