A working day … Stephen Akrigg, Yellison Farm, Yorkshire, UK
Features:
News Focus: Sports Nutrition
Sports nutrition and dairy ingredients are a winning combination
Cheese Making: Forward thinking has kept Barber’s ahead of the game in the British cheese market
Cultures: One of the last surviving collections of bulk starter cultures is in the UK at Barber’s
Food Safety: The Food safety & Modernization Act has been passed in the US. What does that mean for exporters?
Cheese Ingredients: Demand for reduced salt has led manufacturers to look at using proteins for processed cheese, Calus Anderson of Arla Ingredients says
Dairy Packaging: Promens has developed a combination plastic and cardboard cup for the dairy industry, CombiRound.
Cheese Equipment: High volume demand for cheddar can require new technology, according to SPX Flow Technology
A working day … Luisa Krügl-Magnano, manager of the new cheese business unit at Hochwald Foods
Features:
News Focus: Goat milk
Longstanding employee Ed Salt is now managing director of Delamere Dairy in the UK and plans are afoot to expand internationally. Suzanne Christiansen reports
Functional Ingredients: Functional ingredients are about more than just gut health, as suppliers offer products for more complex issues
Milk Treatment: Non-contact inline measurements improve accuracy for fat measurements, according to Günter Pinkowski of the Krohne Group
Emulsifiers: Chocolate milk is a popular product around the world. However, it is expected to be a homogeneous product
Asia: Eric Bryars, of GEA Process Engineering in Singapore, looks at the emergence of the dairy industry in Vietnam and provides an insight into what the future may hold
Labelling & Coding: Hygiene and speed are what dairy processors want from their coders. Can manufacturers deliver?
Vitafoods Preview: The nutraceuticals industry is growing up as Vitafoods celebrates 15 years in Switzerland
Anuga FoodTec: Speed and economy are impacting dairy processing equipment offerings, this year’s Anuga FoodTec showed
A working day … Dr David Dobbin, chief executive, Dale Farm
Features:
ANUGA FOODTEC 2012: Preview: The triennial tradeshow Anuga FoodTec is returning to Cologne, Germany 27-30 March, with a range of technologies to serve the dairy industry
About the Show: 1,300 suppliers from 35 countries will showcase innovations at Anuga FoodTec
Dairy Beverages: Drinksplus is finding its feet as the dairy and juice industries embrace drinks with added natural bits, according to Norman Gierow at SIG Combibloc
Ingredients: The improved outlook for functional dairy has meant that aloe vera is gaining popularity as an ingredient, according to René van Lohuizen of Aloecorp
Japan: The liquid milk market in Japan is competitive and in decline, but Nihon Tetra Pak Japan hopes to retain its edge by rethinking containers
Dairy Processing: An interview with Anders Wilhjelm, president of GEA Process Engineering
Membrane Technologies: Membrane technologies are useful in the dairy industry for the separation and concentration of bioactive ingredients, Dr. Amanda Forde at Food for Health Ireland explains
Food Safety: Producers now bear the bulk of responsibility for safety laws in the US, according to Damian Canac of Saint- Gobain Performance Plastics
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Euro View – Joan Noble
New Equipment
Diary
New Ingredients
A working day in the life…Paul Flanagan, communications director, First Milk
Features:
This butter be good: The staid butter market still has the capacity to surprise the market watchers
Delivering the beneifits of functional foods: Food with a health benefit claim is only useful if it can reach its target in the body
Electrifying ice cream: Buyouts, international expansion and the introduction of DMK Eis has energized Germany’s ice cream sector
Ice cream of the crop: Luxury and healthy eating are two trends in ice cream today
Manufacturing high quality ice cream with high overrun: Making ice cream with emulsifiers contributes to the desirable sensory perceptions of ice cream
After the flood: Despite extensive flooding in 2011, Thailand remains open for dairy and CP-Meiji predicts growth
GEA repackages: GEA has rebranded its group companies and Refrigeration Technologies is set to deliver results
Getting chilly now: The Air Conditioning and Refrigeration Show in Birmingham, UK
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Functional Focus – Julian Mellentin
New Equipment
Diary
A working day in the life…Erin Fitzgerald, senior vice president, sustainability, for the Innovation Center for US Dairy
Features:
Yogurts on low acid 15: Yogurts continue to evolve and one cultures supplier has found success outside the chill chain
French sheep beats Cornish cow: Why did the French sheep cheese cross the Channel? To win the Supreme Champion award at the World Cheese Awards 2011. Jenny Deeprose reports
Happy ingredients anniversary: Food Ingredients Europe in Paris saw several dairy innovations, and celebrated 25 years
UHT boosts Indonesian dairy PT Indolakto has installed a new UHT line to keep up with rising demand, David Hayes reports
Look before you eat: New European regulations will have an impact on development and marketing of food products, according to Lorraine Eve of Ashbury Labelling
Testing one two three: New products for dairy testing means the art of processing milk has moved on
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Euro View – Joan Noble
New Equipment
Diary
A working day in the life…Maurice Walton, executive director, Society of Dairy Technology
Features:
Export Italia: Italy is in the news for all the wrong reasons – but there are bright spots in its dairy market, according to Italian economic society Nomisma
Dairy goes digital: Social media and keeping cows happier for longer were just two of the wide-ranging topics at the International Dairy Federation’s World Dairy Summit this year
Fresh is best for Trappist: Fresh milk consumption’s on the upswing in Hong Kong, according to David Hayes
Finding the dairy factor: Athletes of all capabilities may benefit from dairy products post-exercise, according to the Dairy Council.
Drying decisions for dairy: The ideal dairy drying plant is small and flexible, says Warren Cook of Dairy and Drying Technology
No more weighty issues: Cheese offers challenges with weighing systems, according to Malcolm Gurney and Neil Fowell
Naturally colourful: Converting products to natural colours and flavours is a global mega-trend
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Functional Focus – Julian Mellentin
Diary
A working day in the life… Jens Bleiel, CEO Food for Health Ireland, Cork, Ireland
Features:
The road to Parma: Getting the dairy chain sustainable and secure was the focus of the attendees at this year’s IDF World Dairy Summit. Suzanne Christiansen reports
FIE fantastic: The 25th anniversary of Food Ingredients Europe and Natural Ingredients is cause for celebration
How to control and measure sensory attributes of low fat yogurt: Creating a sensory prediction tool for product attributes is a step towards building the perfect yogurt, according to CP Kelco
To infini and beyond: Nampak Plastics’ new plastic bottle is evolving the traditional dairy bottle design
Progress with PPMA: Packaging machinery was showcased with innovative new coding systems and ways of bagging at this year’s PPMA in Birmingham, UK
E-tongue has a taste for success: Machines may match people when it comes to our taste buds, according to Dr. Amanda Forde at Food for Health Ireland
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Functional Focus – Julian Mellentin
New Equipment News
A working day in the life… Pete Murray, director, The Little Cheesery
Diary
Features:
Get them to eat Greek: Greek yogurt’s popularity in the US is due to rising consumer expectations for yogurt, industry participants say
Japan – the road to recovery: Megmilk Snow Brand explains how it is repairing the damage from the Japanese earthquake this year
Spotlight on the International Cheese Show: The International Cheese Show at Nantwich was bigger and better than ever this year, with a cave aged cheddar taking the top prize
Food hydrocolloids as quality improvers of yogurt: Different types of gums may be used to upgrade yogurt texture, according to researchers
Pure performance PPMA: The annual machinery show in Birmingham, UK, promises more automation and solutions for processing and packaging lines
Educating dairy: Food safety promises to make the IDFA’s International Dairy Show in Atlanta, Georgia a timely event
The whey is helping: Smoothing out protein levels makes for higher production and a more uniform product
We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Euro View- Joan Noble
New Equipment News
Diary
A working day in the life… Jody Scheckter, Laverstoke Park Farm
Features:
Where next after Nocton? Peter Willes of Parkham Farms and more famously, Nocton Dairies, still believes in big dairy
BV Dairy digests the future: Wholesale dairy BV Dairy in the Blackmore Vale in the UK has embraced an anaerobic digestion system. Suzanne Christiansen reports
Black, white and extra green: Robert Wiseman has saved money with water efficiency improvements in the UK
All in one: Processors want more from their mixing and blending machines now
Fish for success: Dairy products with omega-3 are gaining traction in North America and Asia
Plastic fantastic: Wimm-Bill-Dann of Russia is investing in innovative new ESL packaging with PET bottles
The whey is helping: Whey proteins have a role to play in more than just sports nutrition
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Euro View – Joan Noble
Diary
A working day in the life… Mike Law, chief certification officer at Cert ID Europe
Features
Next stop China: The continuing food scandals in China are just hiccups on this massive country’s road to dairy eminence, says Richard Field of Orrani Consulting
Interpack biodegrades: Packaging focused on alternative substrates, while machinery is working smarter for processors. Suzanne Christiansen reports
Form and functional: Functional ingredients suppliers are helping processors keep an eye on the bottom line
Non-thermal heats up for dairy: Non-heat methods for killing microbes are being explored in the dairy industry, according to Dr Amanda Forde of FHI
Carry on conveying: Conveyors are an integral feature of most modern plants
Pump proponents: New pumps in the market offer wide variety and reliability
Exploring the alternatives: New microbial alternatives to animal enzymes for EMC applications address the taste factor in Italian hard cheese
Summilk gets sustainable: The IDF World Dairy Summit, being held in Italy this year, will look at the sustainable food security challenge
World News: We bring you the latest from dairy processors, suppliers and marketers around the world
New Product News
Euro View – Joan Noble
New Equipment News
Diary
A working day in the life… Felix Kellenberger, head of development, food systems, Frutarom
Features:
It’s better with butter: One hundred and fifteen year old Northern Irish co-operative Ballyrashane is expanding into Europe with butter and investment
Greek expectations: Chocolate milks and Greek-style cheeses were the stars of this year’s dairy segment at the International Food and Drink Event in London
The natural look: Natural and clean label are buzzwords for the flavours and colours markets
Still useful: New equipment is being highlighted at trade shows in Europe, but what of the used and refurbished equipment markets?
Get packaging: Interpack, the world’s largest packaging machinery exhibition is again visiting Düsseldorf, Germany
Caps off for closures: Packaging companies are rethinking closures on packages
Getting greener: Cheese packaging is moving along with new technologies for more environmentally-friendly materials, according to Robert Hogan of Zip-Pak
