Dairy ‘bible’ launches new edition with eye on sustainability

First produced four decades ago, the annual volume has been a widely used industry resource for decades.

Executive vice president, processing solutions & equipment at Tetra Pak, Charles Brand said this year’s publication would reflect the opportunities provided by new trends in the consumer market.

These included sustainability demands, new production models and increased cost pressures.

“As we celebrate this milestone, we reflect on an industry entering a new era defined by accelerating innovation, shifting dietary preferences, and increasing demands for sustainability,” he commented.

“This evolution presents exciting opportunities for our customers to develop value-added products and embrace more efficient technologies, ultimately building a more resilient dairy sector." 

Four new chapters are featured for emerging topics including mixing technology, lactose-free dairy products and sustainable processing, whose economic importance is likely to grow further. 

Senior lecturer and associate professor, dairy technology and dairy processing courses at Sweden’s Lund University, Maria Glantz, commented:

“I have been using the  handbook in my teaching for over 20 years, and it remains one of the most valuable resources for educating both university students and industry professionals.”

Pic: Imlek dairy with KHS  technology adviser