Dairy science
InfatPlus from Advanced Lipids
Advanced Lipids launches InfatPlus – a fat ingredient that’s closer to mother’s milk fat in China.
Naturex strengthens its range of colouring foods
Naturex has launched its new range of natural food colours, Vegebrite Ultimate Spirulina.
MIV defends milk
According to a Harvard University study, there may be a link between pasteurised cow milk from industrial dairies and hormone-related cancers.
DuPont and Lonza join to produce HMOs
DuPont Nutrition & Health and Lonza Specialty Ingredients have announced an agreement under which Lonza will manufacture and supply Care4U 2’-FL – a human milk oligosaccharide (HMOs).
Business & trade, Dairy processing, Dairy science, Ingredients
Antimicrobial resistance shows no signs of slowing down
The ECDC/EFSA report showing that antimicrobials are becoming less effective “rings alarm bells”, says EU Commissioner.
On a Mission 4 Milk
As the rise of alternative milks has soared in recent years, and consumption of dairy has fallen, Mission 4 Milk aims to revitalise Britain’s love for dairy milk.
New IDF publication confirms health benefits of milk pasteurisation
The new bulletin from The International Dairy Federation (IDF) this time focuses on pastuerisation, providing an overview of some of the key technological, microbiological and nutritional aspects of milk pasteurisation
Fonterra signs up farms to supply a2 Milk Company
Fonterra is signing up farms in New Zealand to supply milk for The a2 Milk Company in the 2019/2020 season.
Glanbia posts full year results, plus new acquisition and board changes
Glanbia, the global nutrition group, has announced its results for the financial year ended 29 December 2018. Its subsidiary, Glanbia Nutritionals, has also acquired US-based Watson for $89m (€78.4m).
Business & trade, Dairy processing, Dairy science, Ingredients
Co-operation for milk research in China
Germany’s Jennewein Biotechnologie in Rheinbreitbach and the Inner Mongolia Yili Industrial Group have signed a co-operation agreement for the research of the microbiome of newborns and human milk oligosaccharides.
Arla Foods Ingredients offers a high-quality medical beverage solution
A new concept from Arla Foods Ingredients is set to overcome the challenges of producing high-quality whey protein beverages for medical purposes.
Organic survey asks if consumers understand organic
In a survey called, “Do you understand organic?” the Andechser Molkerei Scheitz dairy has asked 3,201 German consumers about their attitudes and views about the organic topic.
Dairy delivers results on sugar reformulation
Delegates at Dairy UK’s conference, ‘Weighing up the Facts? Does Dairy Deliver’, were told of the great efforts the dairy industry has made to reduce the sugar content of its products, in line with the targets laid down in the Childhood Obesity Plan
Business & trade, Dairy processing, Dairy science, Ingredients, Regulatory
Big nutrient knowledge gap uncovered by new research
The demand to live a healthier lifestyle is increasing, yet 4 in 5 people across Northern Europe do not know about the essential nutrients they have in their diet, according to new research published by Arla Foods.