News & Analysis on the Dairy Industry & Markets
By swapping fat particles for water or air, manufacturers have achieved up to 20% fat reductions in chocolate and cheese - but the technology can be applied to almost any water-in-fat suspensions, according to emulsion experts Micropore.
Lactalis McLelland, producers of Seriously Strong, Galloway and McLelland cheese brands in the UK, has been awarded both the brand and retailer own brand cheddar tender for the Co-op retailer.
Sheep milk has significant but neglected potential for use in functional foods, according to a new review, which highlights its suitability for use in probiotic and prebiotic applications.
Standards of identity are designed to protect consumers, not stifle competition, says GFI
More than 46,000 people have signed a Good Food Institute petition urging Senator Tammy Baldwin and Congressman Peter Welch not to pursue the passage of the Dairy Pride Act, which the GFI argues, is both “anti-competitive” and “unconstitutional.”
A fair-trade milk scheme where shoppers set fair prices for farmers has seen initial success with its C'est qui le patron? (Who is the boss) brand selling five million cartons of milk in four months.