The University of Michigan has just published results of a ground-breaking study which has found that nisin, a food preservative growing naturally on dairy products, may help kill cancer cells as well as antibiotic-resistant bacteria. Read more
Having collated a vast array of dairy machinery manuals over the years, we've now categorised all of these manuals and made them available online in a comprehensive manuals library with a search tool that allows you to find the machine manual you need by manufacturer or machine type, or a combination of both criteria. Read more
With the demise of the national standard for all ice cream and a call from the Ice Cream Alliance to uphold a quality standard for ice cream. The ICA has set out the minimum standards which both it and its members have called for to produce a minimum quality standard for ice cream to cover the nation. Read more
An international survey reveals how yogurt preferences differ between countries and cultures and sheds light on the new opportunities for yogurt manufacturers being created by consumer demand for foods that fit lifestyles and health preferences.
When it comes to understanding the yogurt market one thing is very clear – it is the food’s amazing versatility that is allowing it to deliver great results millennia after it was first eaten. Read more
Here we are, once again approaching the merry festivities of Christmas 2014, and what a year it has been. Official annual ice cream sales figures haven’t been released yet but from what we’ve heard from our clients in the UK and further afield, it’s been a profitable year, a successful year and a year that will be looked back on with fond memories.
One thing in particular that caught our eye in 2014 is the availability and popularity of new flavours. Manufacturers around the world have started producing new flavour combinations that have appealed to a new kind of audience, and despite being a little bizarre in part, they actually they work really well. Strawberry and balsamic vinegar, coffee and doughnut, honey and ginger are all examples of perfect flavour groupings that haven’t been available on a mass scale, before now. Read more