Arla-DMK Birleşmesiyle Avrupa’nın Peynir Altı Suyu Gücü Zirveye Çıkıyor
The Arla-DMK merger boosts Europe’s whey capacity, strengthening its position in the global protein market and accelerating high-value dairy growth.

The Arla-DMK merger boosts Europe’s whey capacity, strengthening its position in the global protein market and accelerating high-value dairy growth.

Smearcase is carving a niche in frozen with ‘froco’—a cottage cheese-based, high-protein pint with clean ingredients, collagen and expanding retail distribution.
French cheesemaker Fromagerie Guilloteau is bringing a little spice to the cheese counter with the launch of a new and improved recipe for its latest flavored cheese: Fromager d’Affinois Peppercorn Blend.
The post Fromager d’Affinois Launches “New and Improved” Peppercorn Cheese appeared…
The world of cheese is an international one—and sometimes, that means that a few proper pronunciations get lost in translation when saying them in English.
According to a Google Keyword Planner data analysis report from the United Kingdom, there are 15 cheeses…

AI is moving from hype to reality across food and drink, cutting R&D timelines, automating factory roles and putting pressure on jobs from the lab to the shop floor.
Meet queso Menonita: A superb melting cheese made by Mennonites in Mexico.
The post Mexico’s Most Popular Cheese You’ve Likely Never Heard Of appeared first on culture: the word on cheese….

Explore how dairy brands are tapping into occasions-driven snacking with pouch formats, cheese snacks, ice cream bites and RTD beverages, driven by demand for convenience, protein and health-focused innovation.

Kinisla’s launch marks a new era for Kerry’s dairy business, but can strong protein demand and premium positioning offset weak consumer sentiment and market volatility?

Strong demand for high-value whey proteins is driving investment and price premiums but as supply catches up, the focus is shifting toward functional premixes and broader nutrition platforms.
Pizza al taglio is a Roman-style pie known for its airy, bubbly crumb and crispy crust, often likened to focaccia. This version relies on a long-fermented homemade dough; allow for at least 12 hours, but shoot for 24 hours to let…