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Editor’s blog

Time to get serious about leaving

Arla Food UK’s managing director Tomas Pietrangeli has posted his version of Luther’s 95 theses about Brexit, in a call to action for both the farming and the processing community in the UK.

Posted 6 January 2017

Cheese and global expansion

I spent my holiday season personally ensuring that French, Dutch and English cheese makers sold products. I did this by buying and eating loads of it, including the delightful Bermondsey hard-pressed cheese, which is made in a 100-year old vat under the arches near London Bridge.

Posted 3 January 2017

Look out, 2017 is behind you

Like a pantomime villain, 2016 is being defeated and off it goes into the sunset at the end of the week. Good things did occur, but the loss of many notables made this year a particularly painful one. Never mind. There is always 2017 and much to look forward to.

Posted 22 December 2016

Less food waste, more food sense

In this season of eating and drinking, it is timely to consider the issue of food waste. For example, Gropper Dairy in Germany has teamed up with the local government to help reduce waste at source, along with recycling and raising consumer awareness.

Posted 19 December 2016

Containing the choice

I recently encountered a woman who told me she drinks lactose-free milk and eats gluten-free foods, not because she is lactose or gluten intolerant, but because “it makes me feel better.”

Posted 12 December 2016

Who is to blame

It is a measure of the stress the agricultural and dairy industries have been under during the past two years, when I witnessed a dustup between EU Agriculture Minister Phil Hogan and Hochland’s CEO Peter Stahl at the European Dairy Association’s Annual Congress in Nice, France.

Posted 5 December 2016

Organic returns

Arla is set to roll out its unhomogenised Organic Farm Milk in the UK, following good results in its home country of Denmark, where up to 30 per cent of overall milk sales are now organic.

Posted 28 November 2016

Very much alive Norwegian blue

Kraftkar, made by Norwegian producer Tingvollost, won the title of World Champion Cheese at the 29th annual World Cheese Awards last week in San Sebastián, Spain, during the first day of the International Cheese Festival.

Posted 21 November 2016

In the same boat

To say it has been an eventful week is an understatement. I am not sure I’ve seen so many people react in such an emotional way to world events.

Posted 14 November 2016

Take a powder

Powder has been in the news this week, as Switzerland’s Hochdorf buys dairy powder Pharmalys, and Irish concern Ornua purchased CoreFX Ingredients in the US.

Posted 7 November 2016

Say premium cheese

One of the top trends predicted for the next year by Julian Melletin of New Nutrition Business is that more people will say yes to cheese in many formats, particularly as snacking becomes more of a common event.

Posted 31 October 2016

Part of the one billion

While you’re busy eating your yogurt or cheese or perhaps enjoying a glass of milk, put these impressive figures into your thoughts, courtesy of the United Nations and most recently noted at the International Dairy Federation World Dairy Summit at Rotterdam.

Posted 24 October 2016

Supply and demand

The announcement that Unilever and Tesco are engaged in a tussle over whether to increase the price of Marmite or not shows the depth of the international aspect of British companies.

Posted 17 October 2016

Paying for innovation

The news that a bioplastic has been made from whey derived from cheese making shows that in dairy, the drive to innovate is coming centre and front.

Posted 10 October 2016