Dairy Dialog podcast 49: FrieslandCampina Ingredients, NIZO, TOP BV and DSM
There’s a decidedly Dutch feel to the podcast this week, with four features from the Netherlands.
Archives for September 13, 2019
Capro-X reimagines Greek yogurt waste
Each cup of Greek yogurt generates more than three cups of acid whey waste, which is expensive to dispose of sustainably. Startup Capro-X says it offers more cost-effective, creative solutions to the problem.
Norner to build Polymer Exploration Centre for the plastics industry
Norner has signed an agreement with R8 Property to build a Polymer Exploration Centre, in Porsgrunn, Norway, expected to be completed by April 2021.
Overcoming the challenges of plant protein application
The use of alternative proteins offers a perfect solution to a more sustainable food production system. Customers are ready to embrace this trend, but will only do so if taste, texture and health remain uncompromised.
Finnish dairy innovation helps food manufacturers to cater to the needs of ageing adults
Seniors and their families want to invest in healthy ageing and happy later life. Finnish dairy cooperative Valio said with its most recent innovations, food manufacturers can add the benefits of phospholipids on cognitive health and create desirable...
FSAI Conference 2019
Many food manufacturers do not fully integrate hygienic design into the processing environment
Incorporation of hygienic design standards is one of the most effective food safety strategies a company can employ to deal with problems that continue to arise in the food industry today, e.g., risk of recalls, lawsuits, bad reputation, according to the...
FSAI 2019
Chlorate is an emerging residue of concern within the dairy, F&B industries
Chlorate and other chlorine DBPs (disinfection by products) are a growing concern in modern-day food production with stringent regulations, which may affect production practices throughout the entire dairy production chain, according to Teagasc,...