News & Analysis on the Dairy Industry & Markets
The economics of supplying plant-based foods and beverages over dairy will become increasingly compelling “because the cow is a relatively inefficient converter of grain into protein”, says the chief executive of WhiteWave Foods.
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
A new generation of anti-ageing products could be developed after researchers stumbled upon the anti-inflammatory properties of cheese whilst trying to discover the secret behind the French paradox puzzle.
FrieslandCampina plans to cuts its German workforce by more than 15% in an effort to increase its competitiveness in the country's supermarket-dominated “difficult” dairy market.
Interest in high pressure processing (HPP) is growing, with US company All Natural Freshness (ANF) launching pre-packaging end-to-end HPP solutions, which it claims can significantly extend shelf life and cut waste.
Premature infants fed formula are more likely to develop necrotising enterocolitis (NEC) - a severe, often fatal intestinal condition – than those who are breast-fed, a US study has found.
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US cheese prices remain high at more than $2 per pound (lb), but are 'falling rapidly' - an unexpected result considering October's 'tight inventories.' US commodities expert and MilkPrice blogger John Geuss gave DairyReporter.com a breakdown of...
As the formlisation of the main organ (article 13.1 list) of the nutrition and health claims regulation (NHCR) kicks in this week, Professor Ambroise Martin, the new chair of the European Food Safety Authority (EFSA) health claims panel, tells...