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Participants in the Global Dairy Platform milkfat workshop last April set the following objective: "Maintaining/ increasing dairy food consumption by improving the health perceptions of milkfat". To achieve this objective, the group identified four strategic aims: >
| Develop quality science to improve milkfat's image | >
| Translate the science into motivating external messages | >
| Increase advocacy to maximise the impact | >
| Strengthen industry collaboration to increase effectiveness | >read the full story | |  | Global Dairy Platform's first-ever Annual Meeting will take place on Monday, 1 October 2007, at The Burlington Hotel, in Dublin, Ireland, from 8 a.m. to noon. The meeting will coincide with the World Dairy Summit of the International Dairy Federation to be held at the same hotel. Kicking off the meeting will be a reception and buffet at 6:30 p.m. Sunday, 30 September, at the 18th century Old Jameson Distillery, allowing a relaxed meeting point for industry leaders.
Sponsoring this event is Rabobank.
Registration deadline is
7 September 2007.
Don't miss it!
>read the full story | | A core aim of Global Dairy Platform has been to provide an opportunity to share market research and marketing best practises around the world. Once a method of comparing consumer drivers and level of consumer knowledge in markets around the globe is identified, then sharing materials and methods among markets becomes more possible. This will allow better linking of those involved in generic marketing to create a global platform.
>read the full story | |
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The Institute of Medicine in the United States recently released a report recommending nutrition standards for "competitive" foods in schools, such as a la carte cafeteria items, school stores and vending machines. Providing counsel on matters related to medicine, science and health, the Institute of Medicine is part of the U.S. National Academy of Sciences.
>read the full story | | In the European Union, health and nutrition claims' regulations were entered into force when they were published in the EU official journal in January 2007 and became applicable as of 1 July 2007. The legislation seeks to standardise nutrition claims, such as "low fat", for products containing less than 3g of fat per 100g, (or in the case of semi-skimmed milk, 1.8g of fat per 100ml), and health claims such as "reduces cholesterol".
>read the full story | | With global demand for dairy products spiraling, and demand outstripping supply, it seems untimely to channel efforts into creating new markets. However, there may be opportunities to reposition whey protein strategically in the marketplace.
>read the full story | |
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