05 December 2019

IDF Factsheet 010/ 2019: Lactose: Technological Aspects and Usage

The naturally occurring dairy sugar lactose is a multi-faceted ingredient. 'Lactose: technological aspects and usage' released today provides info on the properties of lactose, the lactose content o...

01 December 2019

IDF Factsheet 009/ 2019: Manufacture of milk protein concentrates and isolates by membrane filtration

Membrane filtration is a widespread processing technology used in the dairy sector to separate & selectively concentrate milk components. This new IDF factsheet gives details on process, performa...

28 October 2019

IDF Factsheet 008/ 2019: Executive Summary of IDF Country Updates – October 2019

This factsheet highlights the main findings from the review of the country update as prepared by Peter Dawson (UK) and presented to the Committee at the SC DPE meeting held in Istanbul 21st September...

18 March 2020

Dairy’s role in healthy and sustainable diets

IDF has taken note of the FAO/WHO sustainable healthy diets guiding principlesi, based on the proposed definition that sustainable healthy diets are dietary patterns that promote all dimensions of ind...

16 March 2020

Linking Food Processing to Health Outcomes: A Simplistic and Dangerous Approach

IDF is concerned by the efforts of some policymakers to provide dietary guidance by ranking foods by degree of processing, by using the NOVA system. Although such approaches are presented as contribut...

27 November 2019

Holistic view of proteins: amino acids and post-translational modifications

Proteins are essential in every part of life. They are a source of essential amino acids, which are the essential building blocks for in vivo protein synthesis. However, considering proteins only as...