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Pam Ahlberg | 7 Jan 2002

In recent years, whey has shaken off its humble origins as a discarded by-product of the cheese-making process. A range of sciencific, high-tech applications has lent the dairy waste product a new lease of life, and food manufacturers are finding new ways of capitalising on its value.’s Pamela Ahlberg asks: what is the future for whey?

Latest News

Michelle Russell | 6 Nov 2012

Brazilian food group Brasil Foods has formed a whey processing joint venture with Irish dairy group Carbery. | 16 Jul 2009

Carbery Milk Products has officially opened a new cheese-manufacturing site, which is designed to improve efficiency and produce more value-added cheeses. | 26 Nov 2008

Irish dairy group Carbery has launched legal action against Carbon Chemicals Group and DSM Food Specialties, who it accuses of supplying “defective” rennet for its cheese-making process. | 5 Oct 2006

While yoghurt has long been popular with slimmers, cheese has traditionally been off the menu for consumers trying to lower their fat intake, as healthier cheeses have been slow to achieve the taste and texture necessary to attract a mass market. But, writes Catherine Sleep, this could be about to change. | 22 Aug 2006

Savoury ingredients supplier Synergy, part of the Carbery group, has launched a new range of premium cheese ingredients under the brand name Saporlait. | 3 Oct 2005

Irish-based food company Carbery has grouped its international flavours and ingredients businesses together under the name Synergy. | 20 Oct 2004

UK-based Synergy Flavours has announced the launch of the latest in its range of organic flavours: an organic vanilla extract made from Bourbon vanilla beans sourced in Madagascar.

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