Ingredients group Danisco has announced that it has completed a
major expansion of a Kefir culture plant in Poland as part of
attempts to meet new global demand for the fermented product as a
functional ingredient.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
A new line of freeze-dried and frozen cultures for yoghurt
production offer a cost effective replacement for milk solids,
while also retaining taste and texture, their manufacturer claims.
Dairy innovator Valio has extended its lactose-free milk drink to
Switzerland through its first licensing agreement for the
technology with the Swiss firm Emmi.
Ball Packaging Europe has won one gold and one bronze award for two
product innovations in this year's Can of the Year Award packaging
competition, which took place in Singapore recently.