Market seasonality typically means that cream availability improves in November and December as milk output increases and fresh demand softens – but demand for cheese is set to keep EU butterfat supplies tight.
Researchers from the University of Nottingham are part of a team that have been awarded £2.2m (US$2.87m) to evaluate the use and potential of precision-bred crops for UK food and farming.
USDA funding allocated for the Dairy Business Innovation Initiatives is supporting small and mid-sized dairy businesses and providing a pathway for market expansion and diversification, as the industry adopts innovative technologies around milk production
Beef and dairy companies put greater focus on claiming lower emissions through regenerative ag practices over embracing the concept holistically, a new report has found.
Recent product releases from Saputo, Müller and others ride on the growing consumer demand for high-protein dairy in the UK. How are companies innovating?
The company says its precision fermentation-derived product has ‘significant advantages’ over cow milk-derived casein and the scope to deliver ‘tailor-made’ functional improvements for different dairy-free cheeses.
The dairy major has enhanced its functional yogurt beverage to address key nutritional challenges for European consumers while also lightening up the range’s packaging.
