Anhydrous Milkfat and Butteroil are now in its Standards Library.

Nelson-Jameson joined forces with Vaess and Lallemand Specialty Cultures (LSC) to meet the demand for increased diversity in existing customers’ portfolios. 

The Institute of Food Technologists (IFT) said its annual event will return both in-person and online with a new and improved lineup of content and programming.

New ingredients from Corbion, Cargill, CP Kelco, and more!

It’s no surprise that the COVID-19 pandemic has shifted the demands of today’s consumers. Whether it’s for more nostalgic tastes or healthier moments of indulgence, dairy processors will need to keep an eye on these trends to stand out from the competition. 

It’s no secret that consumers are more health-conscious now than ever before. The COVID-19 pandemic accelerated this already fast-growing trend as people re-evaluated their current lifestyles and began taking a more proactive approach to their health and wellbeing. 

When it comes to probiotics and prebiotics, you could say today’s consumers are very pro. In fact, according to a 2020 report from Hyderabad, India-based Mordor Intelligence titled “Probiotics Market — Growth, Trends, COVID-19 Impact and Forecasts (2021-2026),” the global probiotic market is expected to have a compound annual growth rate (CAGR) of 8.08% during the forecast period of 2020-2025.

New equipment and ingredients from GEA, Glambia Nutritionals, ThermOmegaTech, and more!

New equipment and ingredients from Danfoss, Royal DSM, Elettric80, and more!

It is said that we eat with our eyes first — just look at any cooking competition show’s focus on a dish’s presentation. And one of the first things to notice about food’s appearance is its color.