Yogurt and Desserts

Dairy Dialog podcast episode 7: Arla UK, Lycored and Epi Ingredients

Dairy Dialog podcast: Arla Foods UK, Lycored and Epi Ingredients

By Jim Cornall

This week’s podcast includes interviews with Graham Wilkinson, head of agriculture at Arla Foods UK and strategic lead for the Arla UK 360 program, Lycored head of marketing (food) Christiane Lippert on cheese colors, and Epi Ingredients marketing manager...

The company says the product, derived from citrus peel, delivers ‘an indulgent creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.'

CP Kelco launches citrus-based texturizing agent for desserts

By Jim Cornall

CP Kelco, a US-based global producer of specialty hydrocolloid ingredients, has announced the market availability of GENU Explorer Pectin ND-200, a label-friendly food ingredient solution designed for neutral pH dairy desserts.

Analysts have identified several factors that explain why Southeast Asia has become a dairy growth outlier. Pic: ©Getty Images/szefei

Southeast Asian dairy in a churn

By Richard Whitehead

Until very recently, Southeast Asia was a dairy wasteland. Supermarkets would all stock milk, cheese and yogurts, but in a fraction of the quantities one might expect to see in organized retail in other parts of the world, while food processors would...

This month's nrew products include launches in India, Vietnam and Germany.

New product launches for September 2018

By Beth Newhart and Jim Cornall

September saw a lot of launches around the world in most dairy categories, including from some of the big players in the markets.

Authors of a US study on sugar reduction say substitution of sugar using non-nutritive sweeteners has been the most successful approach to date. Pic: ©Getty Images/ia_64

UK yogurt study finds high sugar content

By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

SoBenefik was developed by Epi Ingredients with the end-consumer in mind.

Epi Ingredients launches SoBenefik high-protein yogurt concept

By Jim Cornall

After the launch of SoFlexi, first concept of the SoUnik range, Epi Ingredients, a subsidiary of the French company Laïta, is announcing SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders.

This week's podcast looks at sports nutrition and encapsulation.

DAIRY DIALOG PODCAST

Sports nutrition and encapsulation

By Jim Cornall

This week, the Dairy Dialog weekly podcast takes a short trip across the Irish Ocean to look at the work of Dr Brendan Egan, Associate Professor of Sport and Exercise Physiology in the School of Health and Human Performance at Dublin City University.

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