| | News & Analysis on the Dairy Industry & Markets | | 16-Mar-2021 |
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| SPONSORED MESSAGE |  | | | Smooth high-protein yoghurts? No problem! | | Looking for a whey protein concentrate that’s ideal for high-protein yoghurts? Discover the benefits of Eurimilk 60.1 from Eurial I&N. It combines a perfect smooth texture with high protein content (6% to 10%)... click here |
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| | | | | Profits rise for Food Group | | Food Group, the international dairy and ice cream production and distributing group, has published its annual results for the year ending December 31, 2020.... Read more |
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| | | | | | Beverage carton industry reveals ten-year roadmap | | ACE, The Alliance for Beverage Cartons and the Environment, and its members SIG Combibloc, BillerudKorsnäs, Elopak, Stora Enso and Tetra Pak, have set the industry’s vision for the future, aiming to deliver the most sustainable packaging for resilient food supply systems that is renewable, climate positive and circular.... Read more |
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| | | | | View all news headlines for: Dec Jan Feb |
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| SPONSORED MESSAGE |  |
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| | | | | | | | Novax acquires Ulrick & Short | | Swedish investment company Novax has acquired a majority stake in Ulrick & Short, a UK producer of sustainable and healthier 'clean label' food and food ingredients.... Read more |
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| ON-DEMAND WEBINARS | | 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... |
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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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| | Dairy Innovation | | In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation. However, creating truly innovative products, rather than variations or relaunches, is a challenge.... |
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