Archive for category: Dairy

soymilk

Plant-based dairy alternatives: review highlights fortification gaps and fermentation opportunities for food manufacturers

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A comprehensive review published in European Food Research and Technology synthesises the current state of plant-based milk and fermented dairy alternatives, identifying substantial variability in nutritional composition across product categories and signalling clear formulation, fortification and processing priorities for the food manufacturing sector seeking to close the quality gap with conventional dairy.

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Stefan Klebert, CEO of GEA

GEA secures contract for world’s largest integrated dairy facility in Algeria

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GEA Group has secured one of its largest contracts to date, worth €140-170 million, to construct the world’s largest integrated dairy farm and milk powder production facility in Algeria. The project, developed in partnership with Qatari dairy producer Baladna and the Algerian Government, aims to significantly enhance Algeria’s food security through domestic milk powder production.

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Minebea Intec’s Dymond X-Ray application

Minebea Intec highlights critical dairy safety gaps as 400 products recalled

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The dairy industry faces mounting pressure as nearly 400 products were recalled worldwide during the first quarter of 2025, with microbiological contamination, unlabelled allergens, and physical foreign bodies driving the crisis. Minebea Intec, a leading industrial weighing technology manufacturer, has outlined comprehensive prevention strategies targeting critical production vulnerabilities.

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Drought response strategies alter dairy performance and cheese characteristics

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INRAE researchers have documented how different dairy farming adaptations to drought affect cheese production from pasture to plate. Their comprehensive study reveals that while corn-based systems produce more milk, completely removing fresh grass severely compromises cheese quality. Conversely, supplementing hay in grass-based systems maintains product characteristics while improving environmental performance.

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Carbery and Synergy partner with EIT Food

Carbery and Synergy partner with EIT Food to advance sustainable nutrition innovation

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Carbery Group and its flavour division, Synergy Flavours, have announced a strategic partnership with EIT Food to accelerate innovation in sustainable nutrition. The collaboration, revealed on 16 April 2025, will focus on developing practical solutions across key areas including dairy innovation, protein diversification, biotechnology, and healthy ageing initiatives.

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Vivici Executive Team. From left to right: Dan Bisley (Chief Financial Officer), Simon Penfold (Chief Commercial Officer), Stephan van Sint Fiet (Chief Executive Officer) and Marcel Wubbolts (Chief Technology Officer)

Vivici introduces precision-fermented dairy protein to US active nutrition market

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Vivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.

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