Penford unveils ‘breakthrough’ casein replacer for imitation cheese

Penford Food Ingredients has introduced a new casein replacer for imitation cheese that it claims is a breakthrough for the industry, allowing for larger reductions of casein than ever before,...

News in brief

Chinese scientists breed low-lactose milk producing calf

Chinese scientists claim to have bred the world’s first genetically-modified calf that in two years will produce low-lactose milk.

South African infant formula purchase boycott lacks ‘merit’ - Nestlé

Nestlé South Africa has shrugged-off threats of a purchasing boycott relating to infant formula among the country’s Hindu community, stating that the encouragement by a religious leader lacks “merit.”

Chr Hansen aims at Poland’s €4m local cheese cultures market

Danish ingredients giant, Chr Hansen, is taking fire at Poland’s lucrative local cheese sector with a new, revived cultures line it says targets production requirements of the nation’s favoured cheese....

Valio re-enters the baby food market with local milk products

Finnish ingredients and diary giant Valio will re-enter the baby food market with a new range of ready-to-serve baby food.

Greek yogurt success expanding beyond the refrigerator

Food companies are getting creative with Greek yogurt, expanding it into new categories and formats, as they seek to profit from its meteoric rise.

Wild targets regional tastes with strawberry launch

Manufacturers of fruit gums, milk cream fillings and ice cream can now benefit from a range of natural strawberry flavours that has just been launched by flavours firm Wild in...

Carbery explores flavours for ageing consumers

Carbery is exploring the potential of flavours to make protein-fortified products more palatable to ageing consumers, according to head of research and development Aine Hallihan.

Breast milk probiotic targets Spanish mammary inflammation

Spanish supplier Biosearch Life is targeting women suffering from mastitis with its human breast milk-derived probiotic strain previously used only in infant formula products.

Low-fat dairy could reduce stroke risk

Consumption of low-fat dairy foods could help to reduce the risk of stroke, according to new research.

DISPATCHES FROM ANUGA FOODTEC 2012

FOSS claims new NIR dairy analyser offers profit and sustainability

At Anuga Food Tec 2012 FOSS launched its new near infrared dairy analyser, and in this exclusive video shot at the show, dairy market manager Dorthe Bisgård Oldrup told DairyReporter.com...

Biocatalysts enzyme taps into new and growing Halal/Kosher cheese market

Enzyme manufacturer, Biocatalysts, has broadened its microbial dairy enzyme range with a product designed as an alternative to porcine pancreatin, a pig pancreas derivative, for dairy flavour applications.

Starter culture can extract more curd from milk, increasing cheese capacity – DuPont

DuPont Nutrition and Health claims that its new cheese starter culture will ‘boost capacity without increasing milk consumption’, by saving protein commonly lost in whey waste when producers use other...

News in brief

Sensient Flavors hopes customers will melt at new seasonal ice cream concepts

Sensient Flavors has launched new ice cream concepts that allow manufacturers to offer products that fit with seasonal consumer preferences, using fruit preparations with a 'fresh and healthy' appeal and...

DuPont champions alternative hydrocolloids as guar replacers

Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative...

Monthly career insider

Dairy NPD veteran: “Grass won’t grow faster when you start pulling the blades.”

In this month’s Career Insider, we get a taste of beverage development at a leading dairy ingredients company. It’s more than just a creative “fuzzy front end”…

Exclusive interview

UK whey protein market hitting ‘critical mass’ - Volac

Mark Neville, head of lifestyle ingredients at Volac, told BeverageDaily.com that the UK market for whey protein was hitting “critical mass”, since everyone knew someone who used such ingredients, with...

Natural mouthfeel is key for reduced-calorie formulations: Givaudan

Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.

National Dairy Council: Low sodium cheese is not taking the market by storm

While cheese makers remain committed to salt reduction, demand for low-sodium cheese remains pretty lackluster, according to the National Dairy Council (NDC).

Cyclodextrins may boost flavour of goat’s milk products

The addition of cyclodextrins to products made from goat’s milk could help mask ‘goaty’ flavour notes, leaving consumers more able to benefit from the nutritional advantages of such products without...

Chr. Hansen promises bigger holes in Swiss cheese with new cheese culture

Chr. Hansen has launched a new propionic (organic acid) culture for Swiss cheese that it says significantly cuts fatty acid content in comparison with past products, while the company claimed...