Dairy science
Hydrosol develops stabilising systems for milk beverages
German-based supplier of food stabilisers, Hydrosol GmbH, has developed a new system of stabilisers for producing milk beverages.
DuPont opens new probiotics unit
DuPont has opened a new state-of-the-art probiotics fermentation unit at its Rochester, New York, facility.
Fonterra makes profit from foodspring sale
Mars has signed an agreement to purchase a majority shareholding in German targeted nutrition business, foodspring.
Apprenticeships showcased at Idea Expo
The dairy industry association of Lower Saxony (LVN) has been promoting apprenticeships and courses of study in the dairy industry at a recent Idea Expo in Hanover.
Wensleydale Creamery waste to be converted into energy
The Wensleydale Creamery has struck a deal to supply the waste whey from its cheese factory to a local bioenergy plant that produces enough renewable biogas to heat 4,000 homes.
Nestlé launches probiotic solution for lactating mothers
Nestlé has launched a probiotic solution for lactating mothers, to help them reduce the risk of breast pain and mastitis during breastfeeding.
Tetra Pak and FOSS collaborate on new standardisation unit
Tetra Pak and FOSS have launched an advanced version of the Tetra Pak Standardisation unit.
India continues Chinese dairy ban
The Indian government has voted to extend its current ban on the import of dairy products from China due to continuing fears of melamine contamination and adulteration.
Sustainability project aims for net zero climate impact in US Dairy
The US dairy industry has organised an effort to address climate change, water quality, food security and other issues, according to the US Dairy Export Council president and CEO, Tom Vilsack Vilsack testified in Washington at a hearing on “climate change and the agricultural sector,” before the US Senate Committee on Agriculture, Nutrition and Forestry. […]
Brits suffer from nutrition confusion, says Arla
A new YouGov survey on behalf of Arla Foods UK shows there is widespread confusion about nutrition among UK consumers.
CAAS, UCD and Teagasc to form China-Ireland Sustainable Dairy Development Centre
UCD, Teagasc and the Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS) will form the “China-Ireland Sustainable Dairy Development Centre”.
Land O’Lakes and Mars collaborate on pitch event for dairy farm sustainability
Land O’Lakes and Mars Wrigley have announced a new pitch event, calling for submissions of ideas, products and services to help farmers reduce on-farm greenhouse gas emissions.
LED lighting reduces nutrients in milk
LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life, says a new report by researchers from Newcastle University.
New recipes for Müller yogurts
Müller is reformulating the recipes for two of its yogurt brands, Müllerlight and Müller Corner to offer reduced sugar and better texture.