Articles Tagged with ''fermentation''

Each year, Dairy Foods and the American Dairy Products Institute (ADPI) host the Membrane Technology Forum, an event that serves as a research update from the network of agencies, associations, suppliers and producers engaged in the dynamic field of membrane filtration and separation. Membrane systems are important in milk, cheese and yogurt as well as in whey protein.

According to Verley, it produces dairy proteins that combine high nutritional value with superior taste, texture, and an emphasis on sustainability.

The cultured dairy product sector is becoming increasingly dynamic.

The U.S. dairy industry has made great strides in reducing its environmental impact, producing more milk with less land and less water. 

Daiya Foods Inc., the Burnaby, British Columbia dairy-alternative food company that cracked the code on dairy-free cheese, announced that product reformulations stemming from its multi-million-dollar investment in fermentation technology have hit store shelves across the country.

FrieslandCampina Ingredients and Triplebar will produce microbial cells through precision fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood.

Sustainability, quality, and safety of dairy-fermented products are among the topics discussed.

Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.