Yogurt and Desserts

Lycored said there are options for creating natural colors that don't affect stability. Pic:©Getty images/LS9907

Lycored tests show natural colors are stable

By Jim Cornall

Global food ingredients company Lycored carries out research into the stability of its naturally-sourced color solutions, and has recently undertaken trials on fruit preparation performance for yogurts.

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.

Ultima produces the iögo brand yogurt in Canada.

Agropur takes over Agrifoods' share in Ultima Foods

By Jim Cornall

Canadian dairy cooperatives Agropur Cooperative and Agrifoods International Cooperative Ltd. have concluded an agreement whereby Agropur will become the sole owner of Ultima Foods Inc.

It's been a busy month for dairy and dairy alternative launches, with ice cream, kefir and cheese among the new offerings. Pic:©iStock/dikobraziy

August dairy product launches

By Mary Ellen Shoup and Jim Cornall

There is a wide range of product launches for the month of August in the global dairy aisles.

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.