Archives for October 8, 2018

Peak Yogurt taps into keto trend with 17% milk fat ‘triple cream’ yogurts: ‘Milk fat is one of nature’s original superfoods’

Fat is back in the dairy aisles, if the recent proliferation of products touting their whole milk (c. 3.5% milk fat) credentials is anything to go by. But San Francisco-based start-up Peak Yogurt is taking the trend one step further in a bid to carve a...

Unmeltable halloumi cheese could go places in the US if it can overcome hurdles

Wildly popular in the UK and Europe, the salty and slightly rubbery grilling cheese halloumi is beginning to gain attention in the US as consumer fears about fat fade and their desire for high-protein snacks increases, according to new research from Fact.MR.

Fonterra appoints sustainability panel

New Zealand dairy cooperative Fonterra has appointed an independent Sustainability Advisory Panel.

Processing innovation: Tokyo Pack 2018

Asia packaging challenges 2030: ‘Instead of burning plastics, Japan wants to reuse and recycle’

Beyond 2030 it is difficult to identify F&B packaging milestones because of changing technology and consumer lifestyles, says ICPPJ.

News in brief

Krones acquires W.M. Sprinkman Corporation

German packaging and bottling machine manufacturer Krones AG has acquired US-based processing equipment company Sprinkman.