Notes

This company is advertising its dry milk and how it can be used in diverse ways. It mentions financial incentives, shelf life ones, and flavor ones. 

Now they’re enjoying the combined advantages of nonfat dry milk and sweet dried whey in one economical product. Dairy Blend 100 from Kraft, is half nonfat dry milk, half sweet whey. Use it in any formula that calls for dairy solids. Its whey content will actually improve a variety of food products, like dry mixes and frozen goods, in many ways. For example, you’ll notice an improvement in the flavor of your foods, because whey contains no flavor-masking casein, but does contain an abundance of lactose, a natural enhancer of flavors. The whey proteins in Dairy Blend 100 will help keep doughs tender and moist, and so extend the shelf life of your product. The whey also accounts for richer, more even browning and for smoother texture in frozen cakes, frozen meat pies, and brown ‘n serve rolls. Dairy Blend 100 is also easier to handle than nonfat milk solids alone. It is not dusty and it disperses easilyily. Of course, it is significantly more economical. If you think it’s time you joined the switch to Dairy Blend 100 in your food products, see your Kraft man.

This ad highlights a strategic shift toward ingredient blending to achieve both cost reduction and functional enhancement, such as improved moisture retention. It aligns with how reformulating products with high-lactose whey can create a competitive advantage in the frozen and dry goods markets. Georgia Salcau