Peynir Altı Suyunun Süt Fiyatları Üzerindeki Artan Etkisi
Investment in cheese and whey processing is shifting milk flows and reshaping dairy commodity prices, from butter to high‑value protein ingredients.
Meksika’nın En Popüler ve Az Bilinen Peyniri!
Meet queso Menonita: A superb melting cheese made by Mennonites in Mexico.
The post Mexico’s Most Popular Cheese You’ve Never Heard Of appeared first on culture: the word on cheese….Ortamdank Bitki Bazlıya: Danone Proteini Geleceğe Nasıl Taşıyor?
Danone is scaling Oikos into ambient protein shakes to tap booming RTD demand, expand beyond refrigeration and strengthen protein‑led growth across formats.
Danone, Protein ve Hydratasyonla İlk Çeyrekte Satışlarını Arttırıyor
Protein and functional hydration fuelled Danone’s Q1 FY26 growth, helping offset an infant formula recall and weak consumer sentiment.
GLP-1 Kullanımı Süt Ürünlerinde Yenilikçi Devrim Yarattı
GLP‑1 adoption is changing how consumers eat. Here’s how dairy innovation is shifting toward protein density, digestive tolerance, freshness and intent‑led formats.
Kazananlar, Kaybedenler ve Gelecekte Bizleri Neler Bekliyor?
Butter prices are down sharply year on year, squeezing farmers while offering relief to bakers and manufacturers. Who wins, who loses, and what’s next?
Ornua Karları Artıyor: Kerrygold Satışları 1 Milyar Doları Aştı!
Irish dairy co‑op Ornua reported a near‑50% rise in net profit as Kerrygold surpassed $1bn in US retail sales amid volatile global markets.
Ultrafiltre Süt Ürünleri Büyüyor: Protein ve GLP-1 Diyetleriyle Yeni Dönem Başlıyor
Once backed by Big Soda, ultrafiltered milk is now a premium growth opportunity for dairy players, driven by protein, wellness and new formats.
Fonterra, Yeni CEO’su Richard Allen’i Atadı
Richard Allen, Fonterra’s president of global ingredients, has been appointed as the co-op’s new CEO, with Miles Hurrell set to remain in an advisory role until later in 2026.
Tereyağı, Peynir ve Dondurma Ne Kadar Dayanıklı?
GLP‑1 use is rising fast, but USDA data shows strong 2024 demand for butter, cheese and ice cream. Can high‑fat dairy stay resilient?
