Roundup: Ingredients
Here is your roundup for the latest dairy ingredients news. Next week’s roundup will focus on dairy products.
To submit a news item for inclusion, please contact Suzanne Christiansen at [email protected] or Alex Rivers at [email protected].
- Researchers at University of Hohenheim in Germany have been investigating how to prevent dairy products with high calcium content, such as quark or skyr, from developing a bitter taste.
- Arla Foods Ingredients is demonstrating how its organic dairy proteins can help meet emerging opportunities for premium kids’ snacks in China with two new concept launches.
- Fonterra’s dairy ingredients and solutions brand NZMP has launched a new carbonzero certified Organic Butter to the North American market.
- Tate & Lyle has launched its new Nutrition Centre, which aims to increase awareness of evidence-based science for ingredients.
