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Dairy processing equipment market to reach over $15bn by 2026
The increasing demand for dairy products has resulted in the growth of the dairy processing industry.
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UK producer leading the way in ethical chocolate
Consumers are becoming more tuned into where and how products are sourced; and one UK producer is said to be leading the way.
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Competition to find startup food or agriculture innovator opens
FoodBytes! London 2019 is looking for food and agtech startups with a disruptive impact on the food industry and supply chain, including sustainable farming, packaging, traceability solutions, environmentally-friendly ingredients, and food waste reduction.
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Winning the war on plastic
Flower & White has beaten the likes of Mars and Nestlé to become the first company in the confectionery sector to move into plastic-free packaging.
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Breast milk sugars can protect babies from deadly diarrhoea
Jennewein Biotechnologie discusses the importance of adding human milk oligosaccharides (HMOs) to infant formula to better emulate the benefits of breast milk.
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American Dairy Science Association® announces new President
Rafael Jiménez-Flores assumed the role of President of ASDA® during the association's annual meeting.
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Jennewein Biotechnologie and Yili Group join forces in China
Jennewein Biotechnologie and Yili Group join forces for microbiome research and human milk oligosaccharides to bring innovation to the largest baby food market.
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Government called out to reassess proposed cheese tariffs
Ash Amirahmadi, vice-chair of Dairy UK, has called for the government to work with the dairy sector to rethink its proposed tariffs on cheese.
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Dairy – In-Depth Focus 2019
Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.
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On-demand, flash freezing of ice cream
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…
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Exploring alternative techniques for reducing sugar content in dairy products
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
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The uptake of dairy alternatives: mooving on from milk
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
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What’s driving the growth of the cheese ingredients market?
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
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High-intensity lighting causes a reduction of nutrients in dairy
According to a new report, LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life.
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Demand for ice cream processing equipment increases
According to a new report, ice cream processing equipment is projected to experience substantial demand during the forecast period.
