Bitterness explored in cheese productsResearch groups at the University of Hohenheim in Germany have been investigating how to prevent dairy products with high calcium content, such as quark or skyr, from developing a bitter taste. Dairy science, End products, Ingredients
The dairy industry responds to 2020’s top trendsThe influence of Innova Market Insights Top Ten Trends for 2020 is clearly apparent in the dairy category, which is facing key challenges in remaining viable amid changing consumer tastes, particularly due to the ever-increasing interest in plant-based alternatives. 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
