Following the recent launch of Dairy Lab’s Sweetness Calculator, Novozymes Technical Service Manager Dr. Craig Sherwin was featured on the Dairy Dialog podcast, where he spoke with host Jim Cornall about the calculator’s capabilities – and Novozymes’ capability to help the industry take sugar reduction even further.
According to Natasha Kumar, Food and Drink Analyst for market intelligence agency Mintel, India's retail yogurt market is set to be one of the fastest growing in the category. And that means significant opportunities for those who can capture consumer interest with value-added products.
From milk to yogurt and ice cream, consumers love the delicious taste of dairy. What they don’t necessarily love is the added sugar frequently found in yogurts and flavored dairy drinks, and the lactose that many find difficult to digest.
Brazil is among the world’s top five consumer markets for milk and dairy products. Though, in recent years, dairy consumption has fallen.
Is there still room for Greek yogurt to grow? What are consumers looking for when it comes to high protein dairy? And is it easier or harder for small companies today to access the retail market?
Dairy industry experts Dr. Craig Sherwin and Mary Wilcox talks about the proverbial “sweet tooth” — and what food producers might want to consider when developing sweet dairy products in a new Dairy Lab podcast.
Is lactose intolerance the next big thing? Not exactly — but lactose-free dairy might be. Dairy industry experts Mary Wilcox and Dr. Craig Sherwin offer to get insight into not only lactose intolerance, but also what's involved in reducing the lactose in dairy products in a Dairy Lab podcast.
Report: Lactose-free dairy sales are growing. Learn more about lactose intolerance and business opportunities on a region-by-region level.