The French Interprofessional Centre for the Dairy Economy (in French, the Centre National Interprofessionnel de l&rsquo;Économie Laitière, more commonly referred to as the Cniel) is celebrating its 50th anniversary, marking half a century of evolution and adaptation in the French dairy sector. In the face of health, economic and environmental challenges, the organisation continues to play a pivotal  role in the evolution and sustainability of the sector.

50 years of Cniel: A dairy sector undergoing transformation


As society evolves and consumer expectations change, the dairy sector adapts and anticipates these new demands. At the heart of this dynamic, the Centre National Interprofessionnel de l&rsquo;&Eacute;conomie Laiti&egrave;re (Cniel) provides a forum for dialogue, where answers to the challenges of today and ...

Cniel: a key player in the sustainable transformation of the dairy sector


As the French Interprofessional Centre for the Dairy Economy (in French, the Centre National Interprofessionnel de l&rsquo;&Eacute;conomie Laiti&egrave;re, more ...

Cniel, a leading institutional partner for a cutting-edge dairy sector


On the occasion of this year&rsquo;s World Milk Day, initiated by the Food and Agriculture Organization of the United Nations (FAO) and celebrated each ...

World Milk Day 2024


In 2022, the Numagri association, established in 2020 to define a common agricultural language throughout France, and of which Cniel is a founding ...

Dairy herd feed: a set of standards to simplify all our lives simplifier la vie de tous


Since 2020, the Cniel has demonstrated its commitment to animal welfare through its participation in an assessment protocol to improve farming ...

Report: animal welfare assessment embedded at the heart of dairy sector commitments


Corinne has evolved within the Milleret Cheese Company for more than thirty years. Her interesting career path has allowed her to take on more ...

#MétierDuLait – Corinne Mercier, cheese packaging line manager


At the 7th edition of LFDay, the annual event organised by La Ferme Digitale championing innovation in European agriculture, Cniel took part in an ...

Committing to sustainably transforming food 


David Maillard has had several careers in his lifetime. Having devoted twenty years of his life to the restaurant sector, David decided it was time ...

#Metierdulait – David Maillard, assistant cheese-maker, Haute-Saône.


Often limited to a focus on carbon footprint, the production of sustainable milk is a major challenge for the dairy sector. For Alexis and Delphine, ...

Committing to produce milk sustainably: the farm running a mixed farming system of livestock and crops is a complete game changer
&nbsp;


Following ten years of soaring growth and a significant rise in both production and consumption, over the last two years, organic dairy products have ...

How local and regional authorities are encouraging the use of organic dairy products in catering services


How does a dairy product take shape from its initial conception to industrial production? In her role as R&amp;D product engineer, Clara Occhipinti is ...

#MétierDuLait – Clara Occhipinti, ingénieure R&amp;D produit en entreprise laitière


In this the latest episode of the France Terre de Lait podcast, we focus on the next generations coming through the dairy sector ranks. To learn more ...

Guillaume Gomez: “Young people are the future of dairy!”


What is involved in managing the cheese counter for a large supermarket retailer? Fatima Rezgui has 23 years of experience in the role. Passionate ...

FRANCE TERRE DE LAIT NEWS