UK green technology company Food Forward Ltd, supported by researchers at the University of Surrey, has been awarded £60,000 ($79,000) of funding from Innovate UK to build out its data platform for the UK dairy industry.
In 2018 the FDA committed to looking into the arguments surrounding plant-based dairy alternative product labels using dairy terms. The agency collected public input on the debate until January 25.
The European Investment Bank (EIB) is providing a €40m ($45.6m) loan to the French dairy cooperative Sodiaal to support the financing of its Research and Development program.
A new processing sequence that prevents high spore counts in milk powder production has been patented in the US. Caloris develop a unique cleaning method that will help reduce the risk of bacterial contamination during manufacturing.
Nestlé has announced its new global research centre in Ireland is to focus on developing innovations in milk-based maternal and infant nutrition products for the global market.
The Winter Fancy Food Show (WWFS) last week featured 1,400 companies and more than 25,000 attendees looking out for the latest trends in food and drink. More functional and plant-based CPGs are on the dairy horizon for 2019.
Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
Nestlé has developed non-dairy coffee creamers with improved mouthfeel using a blend of red seaweed extracts and high oleic vegetable oils that have an extended shelf life of up to six months.
The Idaho Dairymen's Association (IDA) on-site education and training program for dairy farmers that includes animal handling, safety regulations and injury prevention is now rolling out to the rest of the country.
Tasty and healthy, the Mediterranean diet is acknowledged by many to be one of the more pleasant ways to stay in rude cardiovascular health. Now cheese-lovers are bound to rejoice after researchers in Australia discovered that adding dairy to the typically...
Light protection services and certification company Noluma has released new research that tackles the effects of light exposure on milk and other dairy products. Vitamin A, vitamin D and riboflavin levels in milk all begin to deplete after just two hours.
