quark
Arla launches Protein yogurt
Arla Foods has launched Arla Protein into the yogurt category. Made from natural ingredients, the quark base yogurt is high in protein and fat-free.
Enter the giants
Validation of the high-growth health opportunity for dairy is coming from Coca-Cola and PepsiCo, says Julian Melletin.
Business & trade, Dairy processing, Dairy science, End products, Ingredients, Packaging
From Dairy 1.0 to Dairy 2.0
Using dairy’s natural health benefits as a selling point is moving the industry into the future, says Julian Mellentin of New Nutrition Business
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Organic dairies open plant in Germany
Not every large-scale dairy in the German cheese sector managed to survive the millennium’s first decade. One casualty was the cooperative Allgäuland in southern Baden-Württemberg. Despite a flourishing export trade with 40% of cheeses going to Italy and 30% to France from an annual output of 33,600 tonnes, the business wasn’t making a profit and […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Lake District gets quarky
First Milk’s Lake District brand is moving beyond cheddar with the British launch of Lake District Dairy Co. quark – available in original, lemon and vanilla flavours.
Swiss cheese consumption holds steady
Cheese consumption in Switzerland levelled at 21.28 kg per head in 2012, according to the national statistics office. This is welcome news for Swiss cheese makers because it remains about the same as the previous year – despite higher retail prices all round. Not so welcome is the increase in imported cheeses consumed as part […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Biedermann allies with Gläserne in Germany
The Swiss-based Biedermann dairy, an organic food specialist belonging to the country’s largest cheese seller Emmi, has declared a “strategic alliance” with German organic milk processor Gläserne Molkerei. The latter has already established itself as a leading producer of organic dairy products in the northeast of Germany with two modern processing plants, one close to […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Protein is dairy’s future
Will 2012 be the year that dairy protein moves from body building to mass market? Julian Mellentin asks.
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Germany stops Muller expansion
Germany’s trade monopolies watchdog has drawn a line through Muller Milk plans to takeover a cheese making company that would give the multinational dairy almost a monopoly in the country’s production of traditional sour milk (Harz) cheese. Nine years ago Muller started producing the typical north German cheese – made from skimmed milk quark and […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
German Frischli quark sales up by 32%
Quark is making waves as a creamy dairy dessert under the “Leckermoulchen” label from the Lower Saxony based dairy Frischli. Sales of the fruit flavoured product soared by 32% in 2007 compared with the previous year with almost 53 million units sold. Flavours have been added continually to this winning line with 24 different tastes […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Campina turns to branded milk
Dutch dairy giant Campina is to spend €10 million on boosting branded milk production at its site in Cologne with the focus on Landliebe and Campina Tuffi milk at the facility, which processes 350m kilos of milk a year. However, the move will lead to the loss of 38 jobs at the site, which employs […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Bauer and Heideblume talk tactics
Following the breakdown of merger talks between the German Heideblume dairy and Austria’s N&M, another giant producer in the German-speaking dairy sector, Bauer from south Bavarian Wasserberg am Inn, has stepped in with a bid. The deal has been already accepted by the Heideblume board and now needs approval from the co-operative’s members. Bauer and […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Frischli doubles quark production
The building of a new quark cheese production plant in eastern Germany in 1992 proved a far-sighted investment by the west German based Frischli Milchwerk. The dairy added fruit flavours to the cheese product and quickly became market leader in the east of the country. Now, production has been almost doubled in the last four […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients
Dr Oetker to promote Onken brand
Chilled dairy desserts and yogurt products are to be given more space in the international sales range of one of Europe’s largest frozen food concerns, the German-based Dr Oetker. The products are to be promoted under the Onken label, a traditional and innovative family dairy business that specialises in yogurts and quark desserts and was […]
Business & trade, Dairy processing, Dairy science, End products, Ingredients