dairy industry in China - Page 1

Items Tagged with 'dairy industry in China'

ARTICLES

Around the world of dairy

Canada celebrates dairy foods; Norwegian dairy co-op partners with U.S. cheesemaker; and other international dairy news

Norseland, an arm of Norwegian dairy cooperative TINE, partners with Iowa’s Swiss Valley Farms.

June 6, 2015

On the international dairy scene, Gay Lea Foods and Nutrinor are big winners in Canadian Grand Prix New Product Awards.

International dairy news

Dairy news from China: milk prices fall, farmers cull herds; Tibetan dairy is world’s highest; new Bright Dairy plant to process 1,500 tons daily

Many dairy farmers are slaughtering their herds to minimize losses. High-quality international imports put pressure on domestic prices.

May 27, 2015

China’s raw milk price has fluctuated dramatically since rising to an RMB 5 per kilogram high in the second half of 2013. Now farmers are getting only 1.6 RMB.

International dairy news

Dairy news from China: milk powder imports must be labeled in Chinese; ‘national dairy team’ will be able to process 700,000 metric tons

Imported milk powder must have Chinese language labels. Three companies, known as China’s national dairy team will own 100,000 dairy cows and have a processing capacity of 700,000 metric tons of dairy products.

May 19, 2015

China says imports must be labeled in Chinese. A powerful ‘dairy team’ promises great processing capacity. A Chinese/NZ joint venture studies milk issues.

Inside China

China's dairy farmers must increase production to meet demand for milk

Milk consumption in Chinese urban areas is 4.5 times higher than in rural areas. With the increasing urban population and the rapidly growing middle class, milk consumption is expected to further grow.

April 10, 2013

At this year’s China Dairy Symposium, the discussion was about how the Chinese dairy market can satisfy the increasing demand for milk, which will continue to outpace domestic supply.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.