The dynamics of the processed-food industry will continue to affect the need for food phosphates as consumers demand more convenient, nutritious, and healthy foods. Industry response to an aging population, more working parents, increased eating out, and other factors resulted in the introduction of 3400 new food products in the United States in 1988. Among these were many consumer products benefiting from the functionality of food phosphates, including frozen, microwaveable meat, poultry, and seafood entrees; dairy products and analogues; pet foods; instant desserts; and biscuits and other baked goods. Continued growth of fast foods and convenience foods should

Table 4. Phosphates for Dairy Applications



Level (%)

Evaporated or condensed milk or cream


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