Sargento targets cheesemaking process to reduce sodium
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
GEA Group has won a €20m-order for a milk powder processing plant in New Zealand as companies there boost capacity to meet growing demand for dairy products in China.
Measures designed to ensure optimal infant nutrition are being hampered by disputes over the implementation of an international code of marketing for infant formula products, according to a child nutrition expert.
The International Dairy Foods Association (IDFA) has described a decision from the Codex Alimentarius Commission (CAC) to approve recommendations to work on a new standard for processed cheese as “disheartening”.
Welsh dairy company Rachel’s has been sold to French dairy firm Groupe Lactalis.
In this third and final part of this exclusive NutraIngredients podcast with Professor Albert Flynn, chair of European Food Safety Authority’s Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA), explains how rejected article 13.1 can be...