News & Analysis on the Dairy Industry & Markets
The protein bar landscape has evolved beyond tradition, blending protein sources and improving taste quality. But dairy still holds the most share in bar formats for sports nutrition.
The recommended dietary allowance (RDA) of protein is 0.8g of protein per kilogram of body weight. But Rob Wildman of the International Protein Board (IPB) believes the system needs changing, specific to different dietary functions.
The nutritional characteristics of dairy products, and their relatively low price and high availability, make them a potentially recovery-enhancing product after exercise.
A Cypriot study in the Journal of Advanced Dairy Research says as the amount of whey in the dairy industry is constantly increasing, new sustainable methods of whey utilization and processing are needed.
UK company Extons Foods brought PFM Packaging Machinery on board to help further the firm’s expansion, from a sole trader selling products to local shops in and around Stockport to the UK’s largest independent cheese slicing company.
FrieslandCampina is introducing paper straws for all its European products that include a straw.
Milking equipment supplier T H WHITE has joined forces with Wiltshire College & University Centre in the UK to create a robotic dairy parlor that is supporting the development of a dedicated undergraduate Dairy Engineering qualification.