Homogenization is used to increase the shelf life of milk, reduce the use of stabilizers and other emulsifiers in low fat products such as low-fat mayonnaise, and give structure to products such as yogurt.
Cheaper production costs and higher quality products have led foreign companies to dominate most Chinese dairy markets, but high margins and booming demand have put local firms in pole position in the yoghurt market.
Grupo Lala has completed the acquisition of a 99.9% share of Brazilian dairy company Vigor Alimentos, S.A. in a deal worth $1.3bn, aligning with the company’s strategy of expanding its value-added dairy business in South America.
Are Americans ready for savory yogurt? Right now, it seems the jury is still out, with some high profile brands quietly dropping some of their more adventurous SKUs and Blue Hill pausing production of its beet- and carrot-fueled yogurts. However, some...
Mitsubishi Gas Chemical America Inc. has introduced an oxygen-absorbing flexible packaging solution, NutraSave, to the North American market that is able to more than double the shelf life of food products - including pasteurized dairy.