Texture is an important sensory component of any food. But how do you reduce sugar while maintaining texture in yogurt?
A new report explores opportunities for lactose-free dairy products in Brazil
Tightening the belt: Why the EU is reducing its sugar intake, and what it means for the dairy industry
Sweeteners, just like sugar, is part of our everyday diet. Many people choose to replace them with natural sugars - whether for dietary or health reasons, or just because of simple preference. But what is the difference between sugar and sweeteners?
With diseases like obesity and type 2 diabetes on the rise, healthier eating is a topic on the minds of consumers and public health authorities the world over.
About 70% of the global population is lactose intolerant to some degree. Here is what you need to know about the digestive condition.
What lies behind the rise in low-lactose and lactose-free opportunities? Her are three global tendencies.
What’s the most important factor when people buy food: Is it the health benefits? The price? The packaging that fits in perfectly with their on-the-go lifestyle?
Report: Lactose-free dairy sales are growing. Learn more about lactose intolerance and business opportunities on a region-by-region level.
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.