Dairy science
European Dairy Sector and Sustainable Development Goals
The European Dairy Association has released a ‘factsheet’ detailing how the European Dairy Sector is playing a role in fulfilling the UN’s Sustainable Development Goals (SDGs).
Givaudan opens new flavours technical and commercial centre in Morocco
Flavours and fragrance specialist Givaudan has opened a new flavours technical and commercial centre in Casablanca, Morocco.
Consumer confusion over which foods are good for digestive health
A consumer survey has found many are confused about what foods are good for digestive health.
Sugar reduction agreement for German dairies
The Federation for Food Law and Food Science (BLL) in Germany is calling for even more ambitious goals in food production to promote a healthy diet.
Aldi encourages the sniff test in Germany
German supermarket chain Aldi Süd is now including comments on labels encouraging consumers to test dairy products before disposing of them.
Arla Foods Ingredients launches optimised comfort infant formula concept
Optimised comfort is at the heart of a new whey protein-based concept for infant formula developed by Arla Foods Ingredients.
IDF launches new Dairy Sustainability Outlook
The International Dairy Federation has published its first Dairy Sustainability Outlook which aims to provide a viewpoint on sustainable development for dairy
Business & trade, Dairy processing, Dairy science, Sustainability
Eye on food fraud in Germany
Food fraud represents a high level of technology today, and criminal energy was the essence of a meeting held by the DLG (German Agricultural Society) where experts talked about the complex causes and possible measures.
Society of Dairy Technology welcomes new president
The Society of Dairy Technology welcomed new president, Dr Paul Bouchier of Food Science Appliance at its 75th Annual General Meeting in November.
Survey highlights parent’s attitudes towards infant formula
Arla Foods Ingredients commissioned YouGov to survey 5,658 mothers in seven different countries about their attitudes towards infant formula, inparticualr, their ingredients.
Givaudan launches Mista – a new innovation platform for the food industry
International flavour and fragrance group Givaudan has launched Mista, a new innovation platform for the food industry that will enable start-ups and established corporations to optimise ideas, products, people and investments.
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Givaudan looks for satisfaction beyond sweetness
Givaudan has been developing new flavour ingredients in response to the global drive towards sugar reduction.
WRAP helping UK tackle milk waste
A new report from WRAP has highlighted that 330,000 tonnes of milk are wasted each year – equivalent to 7% of all milk produced and worth £150 million.
Dairy processing, Dairy science, End products, Ingredients, Sustainability
Less sugar for Müller
Müller Corner, one of the UK yogurt ranges, is set to reduce sugar by up to 9% and gain a creamier texture, thanks to the discovery of a new yogurt culture, the company says.