whitepaper
Infographic: Reducing food waste in plant-based dairy alternatives
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
List view / Grid view
Dairy
article
Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
article
Feature Partnership: How precision feeding influences milk production
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
news
The new milk alternative is made from potatoes
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
news
Recall roundup: E. coli, Salmonella contamination, and more…
This week’s roundup includes reports of possible salmonella contamination, Listeria monocytogenes, E. coli, and multiple undeclared allergens.
news
Recall roundup: Listeria contamination, undeclared allergens and more…
This week's roundup includes multiple undeclared allergens in UK based supermarket chains, as well as reports of products contaminated with Salmonella and Listeria monocytogenes in North America.
news
Education of dairy product labels could improve consumer understanding
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
article
Why we’re moving towards healthier ice cream
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
article
I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
article
The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
article
Vigilance needed to prevent aflatoxin M1 contamination in milk
Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
article
Why cheese continues to be a hit with consumers
Heloise Le Norcy-Trott, Group Marketing Director for Lactalis UK & Ireland, explains why one of the most popular food products with the longest history continues to resonate with modern consumers.
article
The sector that refuses to melt – why the future is bright for ice cream
Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
article
Myth Breakers – Picking mould off bread is fine…right?
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
article
Where is the hidden lactose?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
