News
Fonterra doubles lactose recovery
23 Jun 2016The upgrade underway at Fonterra’s Edgecumbe site will allow Fonterra to capture lactose that was previously unable to be extracted from the site’s waste stream by creatively applying existing filtration technology.
![Fonterra doubles lactose recovery](/img/ingnet-logo.png)
The upgrade underway at Fonterra’s Edgecumbe site will allow Fonterra to capture lactose that was previously unable to be extracted from the site’s waste stream by creatively applying existing filtration technology, the company has announced.
While the project will cost NZ$8 million, it will double the amount of lactose the site is able to recover in a day, Fonterra said, reducing its reliance on imported lactose from overseas suppliers and delivering significant and ongoing cost savings. Fonterra Director New Zealand Manufacturing, Mark Leslie says the upgrade will play a vital role in the Co-operative’s ability to provide high quality milk powder to the world. “Lactose is used mainly in standardising milk powder, and the additional volumes of lactose we’re now able to capture will be essential in supplying the new dryer opening soon in Lichfield – one of our most strategically important builds,” said Leslie. “We are continually looking for ways to get the most out of our milk and this is another good example. We have found a creative way to use existing technology that will bring great results, save us cash and deliver real value for our farmers.”Fonterra believes that not only will the upgrade generate savings for the co-operative, by removing even more solids from the site’s waste water, it will also reduce Fonterra Edgecumbe’s environmental footprint.“Important to Fonterra is our commitment to creating a more sustainable dairy industry. As with any project we undertake, reducing our emissions and our environmental impacts is one of the first considerations,” said Leslie. “This project, and several others planned for the Edgecumbe site in the coming months demonstrate that ongoing commitment.”Related news
![Consumers dislike faba beans’ sensory profile](/47/pdcnewsitem/12/45/47/th124547.png)
Consumers dislike faba beans’ sensory profile
3 Jun 2024
Consumers display low acceptance of faba beans, with sensory properties such as bitterness a core concern, a study suggests. However, for product varieties such as cocoa-free chocolate, this attribute could prove to be a benefit.
Read more![Food scientists uncover new way to preserve nutrient and flavour quality](/47/pdcnewsitem/12/45/35/th124535.png)
Food scientists uncover new way to preserve nutrient and flavour quality
29 May 2024
Researchers have developed a method that guarantees food safety for low-moisture products, such as dried milk, while maximising quality by retaining vitamins, minerals, and flavours, they say.
Read more![FDA scrutinizes milk pasteurisation over HPAI risk](/47/pdcnewsitem/12/45/33/th124533.png)
FDA scrutinizes milk pasteurisation over HPAI risk
28 May 2024
The US Food and Drug Administration (FDA) is undertaking additional scientific research work to ensure that approved pasteurization processes are rigorous enough after retailer milk tests showed contamination from Highly Pathogenic Avian Influenza (HPA...
Read more![Magnum targets ice cream lovers’ moods with new flavours](/47/pdcnewsitem/12/42/41/th124241.png)
Magnum targets ice cream lovers’ moods with new flavours
2 May 2024
Unilever-owned Magnum has released a suite of “mood-inspired flavours” as the 2024 ice cream season kicks off. The offerings, marketed as the Magnum Pleasure Express, are Magnum's first foray into the “mood-food” category.
Read more![The eight global food trends shaping the future of dining](/47/pdcnewsitem/12/41/92/th124192.png)
The eight global food trends shaping the future of dining
23 Apr 2024
Unilever’s Future Menu Trend 2024 report identifies the global food trends shaping the food service industry, providing insights into changing consumer preferences that could provide inspiration for packaged food and drink brands.
Read more![Report outlines how the US interfered with marketing restrictions on formula across the globe](/47/pdcnewsitem/12/41/93/th124193.png)
Report outlines how the US interfered with marketing restrictions on formula across the globe
18 Apr 2024
A recent investigative report by ProPublica unmasked the extensive interference by the US government in international regulations concerning the marketing of formula.
Read more![Ultra-processed food intake in South Africa at concerning levels, study suggests](/47/pdcnewsitem/12/39/42/th123942.png)
Ultra-processed food intake in South Africa at concerning levels, study suggests
19 Mar 2024
As South Africa considers introducing front-of-pack warning labels and strict marketing limits for unhealthy foods, research has found that low-income South Africans get around half of their calories from ultra-processed foods (UPFs) – “a cause for con...
Read more![India’s mithai market develops new ingredient and flavour profiles](/47/pdcnewsitem/12/39/31/th123931.png)
India’s mithai market develops new ingredient and flavour profiles
18 Mar 2024
Mithai is a hugely popular dessert and sweet snack in India and manufacturers are experimenting with unique ingredients, new flavour combinations, and healthier versions to capture new audiences.
Read more![Unilever and Perfect Day’s animal-free dairy dessert: Is precision fermentation the future of dairy?](/47/pdcnewsitem/12/38/53/th123853.png)
Unilever and Perfect Day’s animal-free dairy dessert: Is precision fermentation the future of dairy?
6 Mar 2024
Perfect Day, a precision fermentation dairy supplier, has partnered with Unilever's Breyers, a brand of ice cream and frozen dairy desserts, to launch Breyers lactose-free chocolate frozen dessert.
Read more![Macauba oil emerges as potential rainforest-friendly palm oil alternative](/47/pdcnewsitem/12/38/03/th123803.png)
Macauba oil emerges as potential rainforest-friendly palm oil alternative
1 Mar 2024
Producers and researchers consider the rainforest-friendly credentials of Macauba palm oil and whether its sustainability credentials offer an opportunity to replace palm oil.
Read more