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Predicting the maturity of cheese using NIR hyperspectral imaging technique - Doctoral student Hasitha Priyashantha at the Department of Molecular Sciences, et al, discusses their latest research.
Results from Dairy UK and AHDB’s marketing campaign have once again shown a rise in young people choosing to buy dairy products.
Several food companies in the UK have been forced to issue recalls in recent weeks for the same reason: undeclared milk inclusion.
Breakfast is said to be the most important meal of the day, but what if you're too busy to cook a healthy and nutritious breakfast? That's where smart devices come in, as Clara Talens explains...
The increasing demand for dairy products has resulted in the growth of the dairy processing industry.
Consumers are becoming more tuned into where and how products are sourced; and one UK producer is said to be leading the way.
FoodBytes! London 2019 is looking for food and agtech startups with a disruptive impact on the food industry and supply chain, including sustainable farming, packaging, traceability solutions, environmentally-friendly ingredients, and food waste reduction.
Flower & White has beaten the likes of Mars and Nestlé to become the first company in the confectionery sector to move into plastic-free packaging.
Jennewein Biotechnologie discusses the importance of adding human milk oligosaccharides (HMOs) to infant formula to better emulate the benefits of breast milk.
Rafael Jiménez-Flores assumed the role of President of ASDA® during the association's annual meeting.
Jennewein Biotechnologie and Yili Group join forces for microbiome research and human milk oligosaccharides to bring innovation to the largest baby food market.
Ash Amirahmadi, vice-chair of Dairy UK, has called for the government to work with the dairy sector to rethink its proposed tariffs on cheese.
Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
