Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
International Dairy Ingredients released cheasing’up, which avoids the processing of by-products and reduces the number of manufacturing steps (no curd cutting, draining or brining).
Gelita presents body function-stimulating bioactive collagen peptides Verisol for “beauty from within” and Gelita RXL (reduced cross-linking) gelatine for improved shelf life and stability of hard and soft capsules.
Recently, both whey powder and lactose prices have reached near all-time highs. These prices could remain at historic high averages as production shifts towards high protein whey products and lactose demand from infant formula and milk powder producers remains insatiable.