Dairy Powders: Innovation and Technology in Expansion
Sourse: dairynews.today
A symposium in Cork, Ireland highlights the growing global demand for innovative dairy processing technologies.
At the recent Symposium on Milk Drying Technology and Recombined Dairy Products in Cork, Ireland, experts explored cutting-edge innovations addressing the rise in global food demand amidst a growing population. Organized by Teagasc, the International Dairy Federation (IDF), and University College Cork, the event attracted 250 specialists from 25 countries.
Discussions focused on efficiency in milk powder processing, advancements in energy usage, and the impact of collaborative research efforts by institutions such as Teagasc in Ireland and the University of Copenhagen in Denmark. Key highlights included the use of new technologies like membrane filtration and electrostatic spray drying, which enhance energy efficiency and product quality.
The symposium also addressed the ongoing need for dairy product innovation, citing examples like casein-based cheese production without fluid milk. The global community anticipates further exploration of these topics at the upcoming IDF World Dairy Summit 2025 in Santiago, Chile.
Discussions focused on efficiency in milk powder processing, advancements in energy usage, and the impact of collaborative research efforts by institutions such as Teagasc in Ireland and the University of Copenhagen in Denmark. Key highlights included the use of new technologies like membrane filtration and electrostatic spray drying, which enhance energy efficiency and product quality.
The symposium also addressed the ongoing need for dairy product innovation, citing examples like casein-based cheese production without fluid milk. The global community anticipates further exploration of these topics at the upcoming IDF World Dairy Summit 2025 in Santiago, Chile.
