Dairy Health Check

Culture Republick is launching seven flavors, each with 400-500 calories.

Unilever adds a probiotic twist to its ice cream portfolio

By Beth Newhart

Unilever United States has launched Culture Republick, a light ice cream brand featuring live probiotic cultures. It gets Unilever deeper into the light ice cream game, departing from its more traditional brands like Ben & Jerry’s.

IFCN analyzed 177 typical farm types in 53 different countries.

news in brief

IFCN 2018 dairy report published

By Jim Cornall

IFCN, a German-based research network on the dairy industry, has released its IFCN Dairy Report 2018.

The dairy sector could reap the benefits of trigeneration, says Nigel Thompson, sales manager – Gas Power Solutions at Finning.

Generating dairy savings through combined cooling

By Jim Cornall

Extensive volumes of heat and electricity are required to keep a dairy’s production processes functional, creating a huge demand for energy, and nowhere is this more apparent than in the electricity required to operate site cooling systems.

FTL Technology said MECO dairy seals offer clean and cost-effective sealing solutions for wet dairy processes requiring a sanitary seal.

Stamping out contamination in dairy process lines

By Jim Cornall

There is a wide range of processing machinery, equipment and instruments used in the dairy industry, from conveyors and pasteurisers to packaging machines and batch mix plants. When it comes to contamination risk, various aspects of the processing equipment...

The ZIsk app updates every 10 minutes and features customized alerts.

Zisk app launched for dairy farmers

By Jim Cornall

The number of dairy operations in the US has been declining over the past 20 years; the state of Wisconsin alone has lost more than 2,200 dairy farms in the past five years.

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.

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