Milk Link, a UK-based dairy cooperative, has announced it has
completed a major investment at its Oswestry cheese-packaging
plant, which its claims will become one of the most advanced sites
of its kind in the country.
A major UK dairy and ingredients supplier has completed a facility
renovation after being awarded a Welsh government grant to upgrade
its plant while making it more environmentally friendly.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
A new packaging product produced from chalk by Swedish firm Ecolean
has been launched in its home market after several successful years
in China and Russia.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
FMC BioPolymer has adapted its range of Gelstar products for
Europe's frozen desserts market, to cut costs and fat content
without compromising on the body and creaminess.
Danisco has said it is reviewing the strategic direction and
priorities of its core ingredients business, as a result of its
decision to de-merge its sugar and ingredients operations.
A new dairy culture can reduce the fermentation time needed for
milk processing, while meeting demand for lower fat, clean label
dairy products in emerging markets like Eastern Europe, its
manufacturer claims.
Archer Daniels Midland Company (ADM) has introduced a new line of
cocoa powders aimed at improving visual appeal and flavour in dairy
and bakery products.
New flexible aseptic packaging is designed to dispense shelf-stable
beverages and liquid foods repeatedly over extended time without
the need for refrigeration, preservatives, or power.
Microthermics, a US-based manufacturer of heat processing
technology for dairy and beverage products, has unveiled two new
machines for the European market.
Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
The manufacturer of a curd-making vat for cheese claims its latest
innovation can improve output, while reducing the
maintenance required during production.
Palsgaard is the latest company to develop an ingredient solution
that reduces the need for expensive commodities, with an
emulsifier-stabiliser technology that calls for less milk solids in
ice-cream.
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
A cheese containing a Chr Hansen probiotic has been launched in
Italy, a move which reinforces the growing trend for
companies to use probiotics outside of the traditional yoghurt pot.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
A new system of screening and testing cheese can offer processors a
cost effective way of driving large-scale innovation within their
products, its manufacturer claims.
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
ingredients.
UK Dairy Crest said yesterday that profit for the year will meet
expectations, thanks to strong sales of its brands, cost cutting in
operations and price increases.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
Lipogen is now bringing its phosphatidylserine (PS) ingredient to
functional dairy products as a means of leveraging the wide market
potential the popular food category offers.
France's EPI Ingredients is expanding its supply milk powders with
a new deal with Belgian dairy firm Solarec, which will give it the
rights to commercialise all the powders produced at the latter's
Recongne-Libramont facility.
Whey produced by the dairy industry could have added value as a
prime ingredient in the next wave of biodegradable packaging and
other materials, according to new research.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Tetra Pak plans to tighten its grip on China's growing beverage and
dairy markets with a €60m state-of-the-art packaging materials
plant in the country, it announced Tuesday.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
Glanbia's nutritionals activities were a positive force in 2006,
driving gains in operating profits for its ingredients division and
staving off the impact of another challenging year for dairy.
Friesland Foods is to enter a joint venture with Australian dairy
group Warrnambool as part of plans to help meet growing demand in
the country for prebiotic ingredients.
Young children may be at risk of iron and zinc deficiencies as they
are weaned off milk or formula, according to two reports that may
highlight opportunities in products formulated to meet the
nutritional needs of older infants.
Australia's dairy industry may see export earnings drop by more
than 24 per cent to under A$2 billion (€1.2bn) in 2006-07 because
of drought, potentially causing global prices to rise.
Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed
the degradation of vitamins A and D3 in skimmed milk by 45 per
cent, says new research.
A redesigned automatic milk standardiser allows processors to
continually monitor fatcontent and eliminates the need for skilled
technical support, the manufacturers claim.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.