Chr. Hansen's scientific study found that a unique infant formula with immune-boosting qualities is safe for consumption by babies.
Nutrilac FO-7875 allows manufacturers to develop yoghurts (both spoonable and drinkable) with higher protein.
Researchers have cultivated a well-known probiotic to naturally grow in milk without the use of gene editing, which could potentially lead to infant product applications.
Arla Foods Ingredients has launched its 'Healthy Through Life' range that showcases its protein and calcium ingredients.
New research has found the traditionally natural and nutritious image of dairy products is continuing to drive new product development in the dairy industry.
Citrus yoghurt sales are likely to be concentrated in conventional formulations, but plant-based alternatives will feature more in years to come.
Nespresso aims to make every cup of Nespresso coffee, both for at home and for professional customers, carbon neutral by 2022.
Using an innovative process to remove sugar from milk, Danone has developed a low-sugar yoghurt without artificial flavours, preservatives or colours.
Dairy Australia has updated the Dairy Passport app to help new workers learn skills and gain industry knowledge.
NIZO and its consortium partners have published a paper on a practical method for enumerating bacterial spores in cocoa powders in order to reduce spoilage.
Brownes Dairy will launch a range of cheddar cheeses made in Western Australia to boost the dairy industry and create jobs along the supply chain.
The fermentation-derived Chymostar cheese coagulant is designed to ensure balanced flavour and texture development for a range of dairy applications.
Arla Foods Ingredients, a global supplier of whey permeate, has announced that whey permeate can now be exported to China for use in food and drink products.
The Sensient DairyBoost natural extract flavouring system provides the rich mouthfeel and authentic characteristics associated with full-fat dairy products.
A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.