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.
A lactic acid bacteria from Danish plants has been used to make an entirely vegan 'yoghurt' with just three ingredients.
A University of Leeds study has found there was an overall 13% decrease in total sugar content in yoghurts sold in UK supermarkets.
DuPont Nutrition & Biosciences has introduced a lactase range that can enable fermented dairy products that are low in sugar, high in fibre and lactose-free.
The IDF World Dairy Summit revealed that naturally occurring sugars in milk and other dairy products are healthy and do not cause weight gain.
Goat milk kefir, a fermented dairy product, is associated with antihypertensive, antioxidant and antibacterial activity, according to new research.
Victoria and parts of New South Wales have been hit with a second milk recall in a week due to possible E. coli microbial contamination.
Lactalis Australia is recalling eight varieties of 1 L milk products over fears they may contain "an amount of food grade dairy cleaning solution".
Four of Washed Rind's French cheeses are being pulled from supermarket shelves across Australia due to potential microbial Listeria contamination.
A test that uses mass spectrometry to differentiate between buffalo and cow's milk has uncovered some mislabelled products.
Maxum Foods provides Canary Butter Sheets which are made from New Zealand creamery butter.
The DairyBoost range of natural extract flavouring systems delivers the rich mouthfeel and authentic characteristics associated with full-fat dairy products.
Health awareness in the APAC region has been increasing and consumers are expected to switch to functional dairy products fortified with vitamins, according to GlobalData.
Pottery from Croatia has revealed evidence of Mediterranean cheese production from 7200 years ago, and this could have aided the expansion of early farmers into Europe.