HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Miller, D. E. Search for Related Content PubMed Articles by Miller, D. E.

Role of Dairy Substitutes¹

Durkee Famous Foods, Research and Development Department, Chicago, Illinois

ABSTRACT

During the last 10 to 15 years, one of the most controversial subjects in the dairy industry has been the use of vegetable fats in dairy type products. In spite of much opposition from various state and federal regulatory agencies and resistance by part of the dairy industry itself on the preparation and labeling of vegetable fat dairy type products, the makers of these new foods continue to widen their markets, both in institutional and retail outlets. Little more than a quick stroll through your neighborhood supermarket is necessary to see the growing acceptance of these foods by consumers. Especially in the last several years, coffee whiteners, whipped toppings, sour dressings and chip dips, soft serve and frozen desserts have demonstrated remarkable growth, and are gaining ever increasing momentum in the market.

Reliable estimates indicate that in 1966 the total market for vegetable fat dairy products was in excess of $240 million at retail prices and a 1967 growth rate of 36% is anticipated.

¹ Presented to the Invitational Seminar, Industry and Business Section, at the Sixty-second Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York, June 27, 1967.