A team of food scientists has found decreasing the fat globule size in milk can change the consistency of cold butter, making it easier to spread and low-fat cream easier to whip.
Linx Printing Technologies has expanded its range of specialist inks with the introduction of a formula that meets the challenges of coding onto oily surfaces, such as butter packaging.
Fat globules are the secret to creating low-fat cream that’s easier to whip, cold butter that’s more spreadable and dairy cream powders that can be tailored for a range of products from milk to cheese to yoghurts.
Butter may be in the news because of potential short supply, but butter from the Scottish Orkney Islands has reached new heights not of price, but in terms of elevation.
Grupo Lala has agreed to acquire 91.99% equity share of Brazilian dairy company Vigor Alimentos S.A., as well as its shareholding in Itambé Alimentos S.A., for US$1.8bn (R$5,725m).
Global food prices have risen for the third month in a row, hitting a 31-month high partly led by higher prices for butter and cheese, according to the FAO food price index compiled by the UN.
Irish dairy manufacturer Ornua, maker of Kerrygold butter, has won a trademark dispute against Wisconsin-based Old World Creamery over use of the name “Irishgold” on its butter and cheese products.
Beijing Sanyuan Foods Co. (Sanyuan) and Fosun Group (Fosun) have agreed to jointly acquire Brassica TopCo and PPN Management, the controlling shareholders of St- Hubert.
The value of milkfat has increased significantly in the US market driven by changing consumer attitudes towards high-fat dairy products, according to new analysis by the National Milk Producers Federation (NMPF).
Milk production is expected to accelerate worldwide especially in India where it will grow 49% by 2026, contrasting with the steady decline of milk consumption in developed markets like the US, according to the OECD-FAO Agricultural Outlook 2017-2026.
