The link between dairy and prostate cancer has been studied for decades, and a new study from researchers at the Mayo Clinic shows it increases the risk, while a plant-based diet lowers the risk.
Alongside the Maryland & Virginia Milk Producers Cooperative and the Alliance for the Chesapeake Bay, Turkey Hill has formed a partnership to improve water quality for milk production.
SupplySide West (SSW) returns to Las Vegas this week, bringing together more than 17,000 ingredients buyers and suppliers. Arla Foods and NZMP will showcase proteins for use in dairy and dairy alternative products.
Dairy UK and the National Farmers’ Union (NFU) have both slammed a no-deal tariff review by the UK government that they say could cost the industry £1.3bn in lost exports.
An offshoot of the Chobani Incubator program, the Food Tech Residency (FTR) is working with two new dairy startups that have technological solutions to food supply chain challenges.
Tetra Pak has identified seven food and beverage trends surrounding the areas of hygiene, digitalisation and individual experience that have been and continue to be major drivers of the industry this year.
Global dairy markets are expected to remain firm through mid-2020, but Rabobank predicts that the second half of the year will be tighter in the face of a possible global recession.
The 2019 edition of the much-anticipated World Dairy Situation report published by the International Dairy Federation (IDF) was launched at the IDF World Dairy Summit in Istanbul, Turkey.
Nounós Creamery says its yogurt is made with an authentic Mediterranean-style rather than ‘Greek inspired’ methods. A recent investment has it poised for substantial growth in the US.
Antimicrobial resistance in animals and humans could render antibiotics useless in the future. Cytophage pitched its solution for natural bacteriophage products at FoodBytes! this week.
Shelf-stable cheese snack brand Moon Cheese has refreshed its packaging and is building its portfolio for greater transparency and communication with customers.
Each cup of Greek yogurt generates more than three cups of acid whey waste, which is expensive to dispose of sustainably. Startup Capro-X says it offers more cost-effective, creative solutions to the problem.
