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Wednesday, December 13, 2017
Current  Archive  
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Leprino to Add Mozzarella Factory
Monday, August 30, 2010 (1515 reads)


Leprino Foods plans to build a $270 million mozzarella-making facility in Greeley, Colorado. The first phase is set to open in 2011, and the completed plant will add 500 jobs and produce 2 billion pounds of cheese per year.



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Milk is Top Tiipple in Nutrient-Climate Index
Monday, August 30, 2010 (1327 reads)


Milk has come out substantially higher than other beverages in an analysis that pits impact on climate against nutrient density.



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NZX Launch Date For Global Whole Milk Powder Futures
Friday, August 27, 2010 (1479 reads)


NZX has announced that it is launching its Global Whole Milk Powder Futures (“WMP”) contract on October 8, 2010.



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New Strategy Identified to Fight Bacterial Cheese Contamination
Friday, August 27, 2010 (1241 reads)


Scientists have identified a way of using a virus to control levels of the Clostridium tyrobutyricum bacteria in cheese to prevent spoilage and minimise product waste.



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New SIG Carton Cuts CO2 From Dairy Packaging
Friday, August 27, 2010 (1298 reads)


SIG Combibloc has launched a new 1-liter aseptic carton pack for long-life milk products that shaves 28 percent off the carbon footprint of its standard packs.



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AMS Final Rule Sets Current Fluid Milk Product Definition
Wednesday, August 25, 2010 (1259 reads)


An AMS final rule maintains the current fluid milk product definition's compositional standard of 6.5% nonfat milk solids criterion and incorporates an equivalent 2.25% true milk protein criterion for determining if a product meets the compositional standard. The final rule also determines how milk and milk-derived ingredients should be priced under all federal milk marketing orders when used in products meeting the fluid milk product definition, and provides exemptions for drinkable yogurt products containing at least 20% yogurt (by weight), kefir and products intended to be meal replacements from the fluid milk product definition.



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Dairy, Bakery, Beverages Dominate Functional Foods
Wednesday, August 25, 2010 (1673 reads)


Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.



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Glanbia Raises Outlook as Nutrition Drives Recovery
Wednesday, August 25, 2010 (1142 reads)


Glanbia has reported a significant recovery in turnover and profits for the first six months of 2010, driven largely by the strong performance of its nutrition and ingredient businesses.



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US Functional Foods Market to Grow 21% by 2015
Monday, August 23, 2010 (1785 reads)


The US functional foods market is set to grow to $8.618bn by 2015 – a 21 percent  jump from 2009 levels driven by the continuing popularity of energy drinks and growing demand for fortified dairy products like probiotic yogurts.



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Study Suggests Soybean Polysaccharides Boost Fiber Content in Dairy
Monday, August 23, 2010 (1257 reads)


Scientists claim to have developed three prototype dairy products capable of delivering significant quantities of dietary fiber.



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