Yoghurt

Authors of a US study on sugar reduction say substitution of sugar using non-nutritive sweeteners has been the most successful approach to date. Pic: ©Getty Images/ia_64

UK yogurt study finds high sugar content

By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

Arla Foods UK is warning specialty cheese could be ‘very scarce’ and other dairy products an ‘occasional luxury’ if a London School of Economics report on Brexit scenarios comes to fruition. Pic: Getty Images/Azure-Dragon

Arla foresees post-Brexit dairy problems for UK consumers

By Jim Cornall

European dairy cooperative Arla Foods says Brexit could leave UK consumers with less choice and higher prices, turning everyday staples, like butter, yogurts, cheese and infant formula, into occasional luxuries, and making speciality cheeses ‘very scarce.’

French-based Naturex specialises in natural ingredient solutions.

Naturex develops water-soluble, colour-fast red

By Niamh Michail

Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.

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