Looking back on a year of world dairy trade, butter was the top performer with prices climbing 40% followed by rising cheese prices, contrasting with the drop in whole milk powder and skimmed milk powder (SMP) prices (12% and 28%, respectively), a USDA...
A PhD student at Harper Adams University in the UK has successfully increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese, and producing the same the taste, by feeding microalgae to cows.
After partnering with San Sebastián in Spain for the inaugural International Cheese Festival in 2016, the World Cheese Awards were held in London in 2017, and they are now headed out again, this time to a new food festival.
While much talked about, ‘innovation’ is not simply a buzzword but at the core of many dairy companies’ corporate strategies. DairyReporter’s Dairy Innovation live webinar brought together three industry experts to put this term into context.
The US ate a record amount of cheese last year with per capita consumption hitting 36.3 lbs., a habit that could have positive health implications, according to a study published in the European Journal of Nutrition.
A partnership between European and Cyprus research institutions, within the AGRICYGEN project, intends to facilitate increased production of goat and sheep milk in Cyprus so that the demand for the cheese can be met.
The buzz around the Dairy Pride Act has caused some plant-based brands to drop the use of common dairy terms such as “milk” and “cheese” from their labels, while others have not abided by the dairy industry’s demands claiming consumers understand the...
Half of British consumers would rather give up chocolate than cheese when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again,” according to new research by Mintel.