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Dairy reporter Feb 01 New
이름   관리자    |    작성일   2021-02-02 11:03:30    |    조회수   364

News & Analysis on the Dairy Industry & Markets01-Feb-2021

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Disruption and developments in dairy
Disruption and developments in dairy
As attitudes shift about diet and health, the dairy segment is seeing a significant level of disruption. Learn what's important to modern dairy consumers, which trends are shaping dairy's future and strategies for success in today's dairy market... click here
TOP HEADLINES
Fonterra turns to DSM to lower carbon footprint
Fonterra and Royal DSM, a global science-based company active in health, nutrition and sustainable living, are teaming up to work on reducing on-farm greenhouse gas (GHG) emissions in New Zealand.... Read more
New Zealand climate change document is ‘free pass’ for dairy
The independent Climate Change Commission in New Zealand has released its draft package of advice to Government on the steps the country must take to drastically reduce greenhouse gas emissions and address climate change.... Read more
PROMOTIONAL FEATURE: CONTENT PROVIDED BY CARGILL
Pectin innovation for acidified dairy drinks
As consumers in Asia become more affluent and discerning, they are demanding both higher quality and greater novelty in their food and beverages, particularly within the popular category of acidified dairy drinks.... Read more
DMK Group focuses on prominent ice cream brands
Germany’s largest dairy cooperative, DMK Group, has announced a variety of new products.... Read more
Cargill adding tapioca to range of starches
Cargill is expanding its portfolio of label-friendly SimPure starches, adding tapioca starches to its existing lines of corn- and potato-sourced starches.... Read more
PROMOTIONAL FEATURE: CONTENT PROVIDED BY NZMP (INGREDIENTS BY FONTERRA)
Promoting Mental Fitness with Milk Phospholipids
Stress-free mental well-being has become a prominent goal. Here’s how fortifying your product with milk phospholipids can provide this support.... Read more
Malmö University mimicking milk for vegan cheese alternatives
A professor at Malmö University in Sweden is developing a new nutritious vegan cheese alternative.... Read more
VERY enters dairy alternatives market with planned acquisition of The Cultured Nut
Plant-based food firm The Very Good Food Company Inc. has signed a non-binding letter of intent for the acquisition of all the shares of The Cultured Nut Inc., a plant-based cheese alternative company in Victoria, British Columbia.... Read more
View all news headlines for:    Nov     Dec     Jan
EDITOR'S CHOICE
 Dairy Dialog podcast 118: Babybel, CP Kelco, Gadot Biochemical
There are four guests on the podcast this week. We have conversations with Babybel senior brand manager Ridhi Barber; sales and marketing manager at Gadot Biochemical, Youval Saly; and from CP Kelco, Sandra Catarino, marketing director, strategic segments, and Søren Jensen, application scientist, R&D.... Listen now
UK food waste company partners with dairy giants on education campaign
Too Good To Go, a UK anti-food waste company, has partnered with a range of food companies – including those in dairy – to tackle date label confusion and help eliminate food waste.... Read more
VTT working with Arla on cellulose-based food packaging
Finnish research institute VTT is testing Thermocell plastic film made of cellulose and fatty acids in the production of food packaging in cooperation with Arla Foods, Paulig, and Wipak.... Read more
January new dairy products
It’s a bumper month for new products in the dairy aisles, and of course this is just the tip of the global iceberg of new products.... Read more
ON-DEMAND WEBINARS
Navigating the trends and dynamics of the global industrial cheese market
This webinar will provide participants with insights into the most recent trends for the global industrial cheese market and offers attendees the opportunity to learn how different approaches and innovative solutions may address some of the most pressing needs, whether from a product quality or...
12-Nov-2020
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Rapid Performance Analysis of Dairy Stabilizer Components and Multicomponent Dry Blends
Performance analysis related to component hydration behavior, shear-thinning, and temperature response are crucial to ensure dairy stabilizer quality. This webinar examines how one tool - the PerkinElmer Rapid Visco-Analyser (RVA), uses viscosity data to descriptively evaluate individual stabilizer component ingredient performance, as well as the...
28-Jul-2020
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Yogurt reimagined - Delighting consumers with taste, texture and healthy snacking options
Consumers generally consider yogurt as naturally healthy. Sensory qualities such as taste, texture and appearance, are important qualifiers for consumer acceptance of yogurt products, with a thick and creamy texture typically being associated with indulgence. Differentiation based on taste and texture, however, may pose some challenges...
02-Jun-2020
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The Drive for Sustainability and Environmentally-friendly Dairy Products
Today’s consumers don’t just want a great-tasting product, and a short, simple ingredient list. They also now care about where their food comes from, how ethical the company is, what their food is packaged in, and how products affect the planet in terms of carbon...
12-Mar-2020
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Dairy Innovation 2018
Is the ‘Greek yogurt revolution’ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales. As well as yogurt drinks, other trends are...
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