Features
The culture of yogurt
The Society of Dairy Technology’s Spring Conference 2024 at the Food Works SW food enterprise zone in Somerset explored yogurt and fermented creams. Suzanne Christiansen reports
The time for green is now
Ongoing sustainability action needs urgent government input, says Rasmus Mortensen, chief vision officer at Lyras
Dairies and RNG projects
Clay Corbus, senior vice president for strategic development and head of renewable fuels at Clean Energy, discusses its latest project in the US
The future is bright for Bangladesh
Bangladesh is working on developing its cheese industry, based on 300-year-old traditions, Masum Billah, in Dhaka reports
Finding the growth as war rages east
It’s about challenges and innovations in Bulgaria’s dairy industry, Diana Yordanova reports from Brussels
Mighty mites and mice
The first issue of the 77th volume of the International Journal of Dairy Technology examined camel milk, cheese mites and WPC fortification. Andrew Wilbey reports
Higher protein, lower sugar
Chinese dairy Yili Group’s research and development team in its yogurt business unit detail what to expect in 2024
Making the old new
Dairy excels at creating new demand for traditional foods, says Julian Mellentin
The trouble with the EU/NZ trade deal
Both EU and New Zealand dairy processors are underwhelmed by the terms of the latest free trade agreement, Barbara Barkhausen and Liz Newmark report
Up for the challenge
CAP, sustainability and taking on the offense were top of mind at the European Dairy Association’s annual convention in Brussels. Suzanne Christiansen reports
A tougher emissions directive
Dairy should keep a focus on the EU’s proposed industrial emissions directive as it may impact the sector, Keith Nuthall report
Speeding up sustainability
The battle for milk will be global, and Gen Z will call the shots on sustainability, but dairy is ahead of other sectors, according to industry experts
Vergeer and adapa partner for packaging solutions
Dutch cheese maturer Vergeer and packaging specialist adapa have joined forces to develop a cheese packaging for the future
The destiny of plant-based cheese substitutes
Despite the hype, non-dairy cheese alternatives cannot escape their niche status, says Julian Mellentin