Regulatory
Lancashire Farm Dairies commits to free range products
Lancashire Farm Dairies has revealed that it will be using free range milk in all of its yogurt products, a move that is hoped will benefit cows and farmers.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Journal of Dairy Science examines next 50 years for the dairy industry
Over the last two years, scientists from the United States, the United Kingdom, and Sweden have examined projections and current data to identify ways in which the dairy industry may respond to challenges such as population growth, urbanisation, and climate change, in order to meet increased demand for dairy products over the next half century.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Global dairy sector on animal welfare
The director-general of the International Dairy Federation, Caroline Emond, says that the dairy sector’s ongoing commitment to animal health and welfare was driven by a steadfast dedication to the continuous improvement of best practice across all levels of the dairy supply chain.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
The search for a top person
Fonterra is a very large exporter in New Zealand, where the local market amounts amounts to around 4.7 million people and the local cows produce around 21.5 million metric tons of milk annually.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Fonterra takes home top cheese honours
Fonterra’s cheesemakers Kāpiti and NZMP have taken home three of the country’s top awards for cheese at the NZ Champion of Cheese Awards.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Sustainable concept for Swiss production
Over the past two years, Swiss dairy group Elsa-Mifroma has collaborated with dairy producers, scientific institutions and animal welfare, environmental protection and consumer organisations to develop a new concept for Swiss milk production.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
EU dairy industry supports dairy sector’s sustainability commitments
According to the European Dairy Association (EDA), the EU dairy industry supports the sustainability commitments and the role of the dairy sector in meeting its development goals.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Arla Foods adds Yeo Valley to its portfolio
Arla Foods has announced that it will acquire Yeo Valley Dairies, a subsidiary of the Yeo Valley Group.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Super cows show dairy truth in Germany
At a press conference titled, Germany is blossoming, in Berlin, the Agricultural Dialogue Award was presented for the first time by the farmer initiative, We keep you fed.
Business & trade, Dairy processing, Dairy science, Regulatory, Sustainability
Dairy-Tech survey exposes labour dearth on dairy farms
With a new survey commissioned for RABDF’s Dairy-Tech event, a possible shortage of labour for UK dairy farms of all sizes is predicted.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Teenagers skipping dairy, says survey
The Hippocratic Post website reports that Britain’s teenage girls are ditching dairy, according to a survey among 2,000 UK adults, including over 1,000 parents, which showed that almost 1 in 5 teenage girls aged 13-19 are drinking less milk than two years ago, and one in six have cut it out of their diets altogether.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Valio to pay bonus for responsibly produced milk
Valio has announced that it will be renewing its quality and production practices in order to promote animal wellbeing and a better quality of life for the animals.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Increasing omega-3 in dairy products
A PhD student at Harper Adams University in the UK has increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese and producing the same the taste, by feeding microalgae to cows.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability
Unicorns are here
The advent of Food Ingredients Europe in Frankfurt last week was a much-needed note of cheer to round out this eventful year.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Regulatory, Sustainability