Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
An electronic nose could sniff out considerable savings for food
manufacturers as researchers use the latest technology for the
early detection of 'undesirable off-odours and microbial
contaminants' in dairy and bakery products.
Moves into higher added-value are likely to pay off in the long
term for Irish dairy group Glanbia, but the company is continuing
to suffer from the short-term effects of offloading a number of
primary food operations.
The Russian cheese market is expanding at a faster rate than any
comparative market in Europe as a whole, yet still the majority of
cheese sold there is produced by western European companies. In an
attempt to gain a stronger hold...
Wimm-Bill-Dann Foods has announced the completion of a $13 million
production line at Rubtsovsk dairy plant. The move makes the
factory one of the largest plants in Russia and the CIS in terms of
production capacity for rennet cheese.
Researchers at a Dutch university claim to have developed a model
that predicts how cheese will change when a force is applied to it.
The new model will help to predict how cheese will be damaged
during the packaging or transportation...
Hard cheese packed in new biopolymers which will give it an
extended shelf-life may be on the shelves in the near future.
Substituting fossil plastic materials by renewable biopolymers may
benefit the environment and at the same time...