With eight halls dedicated to the food industry, from packaging to products from around the world, there were plenty of innovations in the dairy industry to take a look at.
We conducted several interviews that will be rolling out onto the website in the coming weeks, which include Finnish dairy cooperative Valio, Camelicious from the United Arab Emirates, infant formula company Mille from Denmark, ECCO-F from Bulgaria, which was debuting a range of lactose-free cheeses, Indonesian cheese company Prochiz, safety testing company SwissDeCode, a new cooking yogurt from Quescrem, in Spain, and a Dutch innovation, Spread-It!, which is created using waste cheese.
To give a preview of the event, we’ve taken excerpts from some of the interviews to present in this week’s podcast: Daniel Siniero Rodríguez, export sales manager of Quescrem, a new cooking yogurt from Galicia, in Spain, which has been created specifically for the culinary industry; CEO and co-founder of SwissDeCode, Brij Sahi, on details of a new testing product, and a look at the benefits of camel milk and the range of products that can be created from camel milk, with Dubai-based Camelicious' Martin Lilley, regional sales manager, Europe.
