Innovation is a major driving force in the dairy industry. From new product development to improved testing methods, the industry is constantly working to develop technologies that allow us to create uniquely delicious products that exceed consumer expectations. Research centers around the world are developing innovative application projects and new technologies that help us to better understand complex dairy products.
The recent IDF Parallel Symposia on Cheese Science and Technology/Concentration & Drying, which was held in Dublin, Ireland, was a reminder of this. The two-day symposia, which hosted over 600 attendees from around the world, showcased many new advances in dairy-related food science. It’s worth discussing a few of the industry’s recent advances and what role these might play in the future of dairy.