| | News & Analysis on the Dairy Industry & Markets | | 07-Jun-2021 |
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| ONLINE EVENT |  | | | Healthy ageing - market opportunity | | Healthy ageing is probably the biggest market opportunity for the food industry.So why food and beverage products for seniors are hard to find on store shelves? Learn about targeted products for seniors and the right formulations to make a difference... click here |
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| | | | | | | | | | Westland finishes wastewater pipeline project | | Westland Dairy Company in New Zealand said its Hokitika plant no longer discharges highly treated wastewater into the Hokitika River following the completion of a NZ$26m (US$18.6m) ocean outfall pipeline after commissioning of the project on May 3.... Read more |
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| | | View all news headlines for: Mar Apr May |
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| | | | | | | | Maxum Foods looks at June dairy markets | | In its monthly on the global dairy commodity markets, Maxum Foods said global market fundamentals remain mostly supportive of prices, as milk production in the northern hemisphere goes through its peak, while the improving Covid situation allows for re-opening of foodservice channels.... Read more |
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| UPCOMING SUPPLIER WEBINARS | |
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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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