Nutritionals

Job losses have been announced at two of First Milk's facilities. The Haverfordwest Creamery in Wales produces Pembrokeshire cheddar and cheeses such as Red Leicester and Double Gloucester for the own label retail sector. The Lake District Creamery site produces whey protein products as part of a JV with Fonterra.

First Milk announces job losses

By Jim Cornall

UK dairy company First Milk announced today that after a review, changes are being made to improve the productivity and efficiency of its Lake District and Haverfordwest creameries with the loss of around 30 jobs.

Lactips is receiving funding and support for its milk protein projects.

Lactips expanding after funding

By Jim Cornall

French company Lactips has announced its project, ECOLACTIFILM, has won a tender from the European Union’s H2020 SME phase 2 program, which brings with it both support and €1.5m ($1.8m) in funding.

The category of nutritional beverages is growing with a variety of products for different needs. Pic:©iStock/AntonioGuillem

Guest article

Nutritional dairy beverages

By Bent Oestergaard, managing director OCon ApS

Nutritional beverage (Nutri-Bev) is a new example of product crossover between the dairy and food & beverage industries.

Hydrosol has launched Stabisol JOC stabiliser for acid whey.

Hydrosol turning whey into valuable products

By Jim Cornall

The manufacture of 1kg of cheese results in 9kg of whey as a by-product, and German company Hydrosol says its new stabiliser, Stabisol JOC, can turn whey into new products profitably.

GDT is looking into working with EEX on a European dairy auction plan.

Updated

EEX and GDT to look into auction for dairy products in Europe

By Jim Cornall

The European Energy Exchange (EEX) and Global Dairy Trade (GDT) have signed a letter of intent to evaluate the possibility of working together to set up and operate an auction mechanism for dairy products originating in Europe.

iStock

Australia

Size matters when it comes to dairy innovation

By RJ Whitehead

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.

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