Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
The developed lactic acid bacteria create natural sweetness in the yoghurt, thus reducing the need for added sugar A team of scientists at the Technical University of Denmark (DTU) has developed a yoghurt bacterium, which
The success story of the Indian dairy industry, accounting for about 23% of global milk, producing around 210 million tonnes annually, and empowering more than 8 crore dairy farmers, will be showcased at the IDF
Made using full cream milk with 6.5 gms proteins per serving, Nutty Badam Milk will be available in five southern states Godrej Jersey, a leading private dairy player in Southern India and a subsidiary of