News & Analysis on the Dairy Industry & Markets
French ingredients firm Lesaffre has developed a baking improver which allows bread that has been frozen after high temperature baking to be ready within three minutes, without the flaking problem common in such products.
A new rapid test for Salmonella has been approved for use in poultry plants by a department ofagriculture committee.
Stork's shareholders today consider a proposal to sell off parts of the company, including itsfood processing division.
Fonterra researchers have developed a flow cytometry test that can be used to assess the quality of milk powder.
Crown Packaging has developed a full-scale production system prototype of what the company is calling the world's first high-resolution, full-color UV inkjet for printed cans.
German equipment firm MIWE has launched new oven technology allowing bakers to create stone baked loaves without the lengthy processing times associated with that type of baking.
A new report examining how dairy companies are successfully targeting healthy products to children underlines the growing importance of this particular food category.
EU officials have filed legal proceedings against food safety authorities in the UK, alleging they failed to properly protect the public from contaminated milk at an English dairy.