Features
A working day…
Pat Murphy, CEO of Kerry Dairy Ireland.
Celebrating the milestone in science
In the Society’s 80th year, the second issue of the 2023 International Journal of Dairy Technology contained three reviews and 12 reports of original work, notes Andrew Wilbey
Levelling up with lactose
Dairy UK hosted a webinar on Lactose and the Evolution of Dairy Consumption and looked at microbiomes and misconceptions
Lithuania at the crossroads
Monika Hanley in Riga discussed the ups and downs of the Baltic country’s dairy sector
Evaporated milk in PET – aseptically filled
FrieslandCampina’s new line in Belgium serves several European markets
The many challenges of commercialising ‘animal-free’ dairy
If anyone thinks that being more sustainable and animal-free is enough to take the technology beyond niche status, they are in for a surprise
Back to business
Interpack’s revival offers a snapshot of rapid industry innovation, says Kathryn Brand
France’s agricultural heart
Jenny Deeprose reports on the 2023 Salon International d’Agriculture and the cheeses judged there
Cheese snacking pleases
The savoury snack category grew by 5.8 per cent between 2017 and 2021 in sales with cheese flavours at the top of consumer wish lists, ingredients supplier Kerry reports in a recent survey
Looking ahead in Brazil
The South American giant’s dairy industry aims for recovery under its new president. Mauro Fernandes, in São Paulo reports
A growing Meadow
Raj Tugnait, CEO of Meadow discusses his plans for the future of the company with Dairy Industries International
Back to business with cheese
Neil McRitchie discusses the outlook for the cheese export market with Chris Chisnall and Ian Luxton of Bradbury’s and Belton Farm
Processed cheese slices packed on the fly
Leif Elenius of adapa Finland Jakobstad, explains the process of wrapping processed cheese slices
Growing the plant-based niche
Can Kraft Heinz breathe new life into the stalled plant-based cheese segment?