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Texture and taste in dairy

Texture and taste in dairy

Dutch-based food research company NIZO has organised the third in a
series of meetings on key topics in dairy and food science.
'Dynamics of Taste, Texture & Perception' aims to present the
most recent developments in...

Extending dairy shelf life

Extending dairy shelf life

Research carried out at the Texas A&M university shows how
increasing the pressure during the milk homogenisation process
could improve dairy industry consumer products of tomorrow, claim
scientists this week.

Merging ingredients

Merging ingredients

Ingredients company RFI Ingredients, a supplier of natural
ingredients for the food and functional food industries, has signed
a merger agreement, effective from 1 November, with US nutritional
blends company Nat-Trop. The move looks...