Sargento reduces its cheese sodium content by up to 40 per cent
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
Archives for May 3, 2011
European dairy industry rejects ‘complex’ labelling proposals
In their current form new EU food labelling proposals would make regulatory requirements for the dairy industry more complex and burdensome, claims the European Dairy Association (EDA).
Danisco launches tailor-made drinking yoghurt cultures for local market tastes
Danisco is expanding its drinking yoghurt cultures range by offering tailor-made ingredients to cater for local market tastes and texture preferences.