Hydrosol and its sister companies develop healthier formulations of children’s productsIn order to provide food producers with new approaches for healthier children’s products, Hydrosol has expanded its free-from product line. End products, Ingredients
Strong NPD behind Graham’s The Family Dairy’s annual resultsGraham’s The Family Dairy saw a 4.7% rise in turnover, up £4.9m in 2018 to £109m this year. The family-owned business laid its success down to continued new product development and innovation. Business & trade
New recipes for Müller yogurtsMüller is reformulating the recipes for two of its yogurt brands, Müllerlight and Müller Corner to offer reduced sugar and better texture. Business & trade, Dairy science, End products, Ingredients
Sugar reduction agreement for German dairiesThe Federation for Food Law and Food Science (BLL) in Germany is calling for even more ambitious goals in food production to promote a healthy diet. Dairy processing, Dairy science, End products, Ingredients
Givaudan looks for satisfaction beyond sweetnessGivaudan has been developing new flavour ingredients in response to the global drive towards sugar reduction. Dairy processing, Dairy science, Ingredients
Less sugar for MüllerMüller Corner, one of the UK yogurt ranges, is set to reduce sugar by up to 9% and gain a creamier texture, thanks to the discovery of a new yogurt culture, the company says. Dairy processing, Dairy science, End products, Ingredients
