To meet the rising consumer demand for functional products in 2021, Babybel is introducing a new range of functional dairy snacks in the US this month in two varieties, Babybel Plus+ Probiotic and Babybel Plus+ Vitamins.
Canadian company Lallemand, which develops and produces specialty cultures for food applications, has strengthened its position in dairy cultures with the acquisition of the surface and ripening cultures business from DSM Food Specialties.
Danish supplier Chr Hansen has launched a forum to disseminate and share information on camel cheese and milk production to generate global support and potential revenue for small-scale camel owners in Northern Africa.
US based researchers claim that it is possible to cater for the ‘phenomenal’ global interest in omega-3, after fortifying three popular cheese types with the fatty acids, achieving high retention rates and avoiding problems with ‘off’ flavours.
Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have won little favor, according to Euromonitor research.
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...
Cheese spreads dominate the $1.1bn (€0.9bn) processed cheese market
in the Middle East North Africa (MENA) region but as the food
service sector continues to develop sales of sliced and canned
cheese are slated to rise, reports Lindsey...
Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
An electronic nose could sniff out considerable savings for food
manufacturers as researchers use the latest technology for the
early detection of 'undesirable off-odours and microbial
contaminants' in dairy and bakery products.
The nutraceutical industry could soon be using ingredients recycled
from the waste produced by cheese makers and other food
manufacturers. Australian scientists have designed a patented
method to extract nutrients from whey and other...
It looks, tastes, and smells just like cheddar cheese, but cannot
be called cheese because of its special cholesterol-lowering
ingredient. Developed by scientists in Cambridge University, the
first so-called hard cheese containing...