The ‘We Are Dairy’ initiative aims to recognise, celebrate and publicise the positive innovations, improvements and actions of the global dairy community.
Researchers at Harper Adams University have been focussing on feeding home-grown forage legumes to cows in order to lower nitrogen output.
Nestlé is launching a milk product for adults, consisting of a unique combination of ingredients supporting the three pillars of mobility: bone health, muscle strength and joint functionality.
Consumers’ emotional reactions to and sensory acceptance of kefir are influenced by the type of sugar added, according to research in the Journal of Dairy Science.
Investment from Green Monday Ventures, Eat Beyond Global, KBW Ventures, and Verso Capital will allow biotech company TurtleTree Labs to expand its focus into functional components in milk.
Improving dairy production in developing countries is a topic that will be highlighted in the November issue of the Journal of Dairy Science.
DuPont has received a first prize award from the China Dairy Industry Association for its YO-MIX® PRIME yogurt cultures.
DuPont’s new dairy cultures allow for the production of optimal yogurt for both consumers and producers.
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.