The Dairy Dialog podcast this week looks at protective cultures, a UK dairy switching to liquefied natural gas (LNG) as its energy source, and a new dairy app to help farmers.
Researchers at the Department of Nutrition, Dietetics, and Food Sciences, at Utah State University have been studying the effect of cream aging temperature and agitation on butter properties.
Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at next week’s Food Ingredients South America, in São Paulo, Brazil, August 21-23.
The Center for Dairy Research (CDR), the Dairy Farmers of Wisconsin (DFW) and the Wisconsin Cheese Makers Association (WCMA) have come together to form the Dairy Food Safety Alliance to serve the Wisconsin dairy industry.
Land O’Lakes Inc. has announced that it has acquired Agren Inc., a company that develops soil health and conservation planning software. It will become a part of Land O’Lakes SUSTAIN, a farmer-focused division of the dairy company.
European dairy cooperative Arla Foods says Brexit could leave UK consumers with less choice and higher prices, turning everyday staples, like butter, yogurts, cheese and infant formula, into occasional luxuries, and making speciality cheeses ‘very scarce.’
One of the best places to spot emerging trends is at the Summer Fancy Food Show in New York City where earlier this month more than 2,400 manufacturers and suppliers showcased more than 180,000 products ranging from innovative sweets, better-for-you snacks...
Following the announcement in February this year of the partnership between Arla Foods and Yeo Valley on liquid milk, butter and cheese, Arla Foods said it is pleased the Competition and Markets Authority (CMA) has approved the deal following a Phase...
While sales of plain dairy milk have been declining for years, and US yogurt production has dropped off after peaking in 2014, new data shows the continued growth of cheese, butter, and ready-to-drink coffee, yogurt drinks and protein beverages featuring...
