Dairy science
DuPont awarded first prize from China Dairy Industry Association
DuPont has received a first prize award from the China Dairy Industry Association for its YO-MIX® PRIME yogurt cultures.
DuPont launches latest series of cultures and probiotic formulations for China
DuPont’s new dairy cultures allow for the production of optimal yogurt for both consumers and producers.
Chr Hansen launches 2025 Strategy
Chr Hansen has released its 2025 Strategy with the ambition to create a differentiated bioscience company with focus on its microbial and fermentation technology platforms.
Business & trade, Dairy science, Ingredients, Sustainability
Keeping up consumption in the US
In an article appearing in the Journal of Dairy Science, scientists from North Carolina State University and Cornell University studied key contributors to increasing milk consumption among children.
39th ADSA Discover Conference moves to virtual event
The 39th American Dairy Science Association Discover Conference, planned for 26-29 October 2020 and originally scheduled to occur in Itasca, Illinois, is moving to a completely online event.
A new UHT
Elena Kohler, student award winner of the Bioeconomy award in Stuttgart, is working on combining the advantages of UHT milk and fresh milk through a new production process
NZMP granted European patent for cognitive development claims in infant nutrition
The European patent allows NZMP customers using SureStart MFGM Lipids ingredients the ability to position products for cognitive development.
US Dietary Guidelines Advisory Committee confirms dairy’s place in diet
Members of the US Dietary Guidelines Advisory Committee (DGAC) have confirmed that dairy products should maintain a central, important role in federal nutrition recommendations for people beginning at a very early age, the IDFA reports.
Arla launches new whey ingredient that slows age-related muscle decline
Arla Foods Ingredients’ new whey protein ingredient reportedly offers highly accessible content of branched-chain amino acids and essential amino acids such as leucine, which are important for muscle synthesis in seniors.
DSM launches new cultures to boost yield in mozzarella production
Capable of achieving a higher moisture content in mozzarella, DSM’s new DelvoCheese CP-500 cultures range increases yield by up to 1.3%.
ADSA elects new vice president and board members
The American Dairy Science Association (ADSA), the international organisation of educators, scientists, and industry representatives committed to advancing the dairy industry, recently elected new leaders for the organisation’s 2020–2021 term that begins in late June.
Reference materials released for consistency in milk somatic cell counting
The European Commission’s Joint Research Centre (JRC) has announced the launch of the first certified reference materials for somatic cell counting in milk, an integral part in a joint project to establish an international reference system.
Chr Hansen launches US science-based online platform on probiotics
Chr Hansen Inc is launching The Probiotics Institute – a new online platform providing information on probiotics and the human microbiome to US healthcare professionals and the general public.
Vitafoods hosts ‘Digital Week’ in May 2020
Vitafoods has announced it will be hosting a Digital Week dedicated to supporting and inspiring the nutraceutical industry. The five-day virtual event will take place from 11-15 May 2020.