American households with children reported purchasing larger quantities of higher-fat fluid milk compared to households without children, according to research in JDS Communications.
Consumers’ emotional reactions to and sensory acceptance of kefir are influenced by the type of sugar added, according to research in the Journal of Dairy Science.
A review commissioned by the Global Dairy Platform (GDP) suggests the true climate impact of methane may be overstated since current metrics don’t recognise key differences between greenhouse gases.
The company says its new Montpellier facilities will strengthen its possibilities to develop innovative and natural solutions in close collaboration with customers.
A £50,000 fund for the Strength in Places project will help to establish South-West Scotland and Cumbria as the leading region for advanced, sustainable and high-value dairy processing.
SIG will fund breakthrough research at EPFL in Lausanne, Switzerland, as part of a joint initiative with Nestlé, Logitech and other partners, to tackle environmental challenges associated with plastic waste.
The European Commission’s Joint Research Centre (JRC) has announced the launch of the first certified reference materials for somatic cell counting in milk, an integral part in a joint project to establish an international reference system.
Agroscope, the Swiss Confederation’s centre of excellence for agricultural research, has together with over 20 other European research institutions, signed up with the “Towards a Chemical Pesticide-Free Agriculture” memorandum of understanding (MoU).
A new position paper by the European Society for Paediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) has recommended the probiotic strains included in Chr. Hansen’s probiotic blend for pre-term babies.
The IDF Cheese Science and Technology Symposium introduces most recent research, innovation and expertise in fields such as cheese microbial ecology, ripening, flavour, texture, functionality, cheese authenticity, nutrition, health, efficiency and innovation in processes.