The dairy co-operative is revamping its Devon-based creamery as it plans to add export volume and incorporate new maturation technology to accelerate growth in the category.
From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.
Recent news about French cheese’s worrying predicament filtered through news agencies begging to answer if cheeses such as Camembert and Roquefort faced ‘extinction’. One of the researchers who sounded the alarm offers context about the 'impressive'...
The two food biotech companies will consolidate R&D and manufacturing resources to achieve significant efficiency gains that could put precision fermentation-derived casein on a cost parity with the conventional milk ingredient.
Nicknamed ‘the baked potato cheese’ for its complex umami taste, Hornbacher was until recently only sold in the cheese shop ran by its four-time world champion cheesemaker, Michael Spycher.
A California-based raw dairy producer has issued a voluntary recall after several consumers reported purchasing the company’s raw cheddar cheese before falling ill.
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
A total of 23 trade bodies have called for the swift approval of the EU-Mercosur free trade agreement, which will make it easier to export EU agri-food products including key dairy commodities to Argentina, Brazil, Paraguay and Uruguay and vice versa.
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
We chat with Amcor’s Laura Delapeyronnie and Fromagerie Milleret’s Chloe Petit on how the two companies partnered to develop a paper-based soft cheese packaging solution that can be processed in existing paper streams.
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite...
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Danish packaging and ingredient specialist Procudan tells DairyReporter how a close collaboration with academics and dairy companies led to the launch of what’s considered the first cheese wax made entirely from natural materials that also matches the...
Packaging multinational Mondi has partnered with Swedish dairy co-op Skånemejerier to launch new mono-material packaging that's easy to sort and recycle.
Nidelven Blå came first in a fierce competition featuring more than 4,500 cheeses that were professionally evaluated for factors such as appearance, aroma, body, texture, flavour and mouthfeel.
A 'world-first' industry scheme that rewarded consumers for recycling their used milk bottles, and a new recyclable packaging for grated cheese developed by Amcor were among the dairy industry innovations recognized at the UK Packaging Awards...
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
Cheeses might receive a boost from viral and divisive food trends like 'girl dinners,' as global and regional bold flavors like chili crisp, zhug, and Carolina Gold BBQ remain red hot, Claire Conaghan, associate director of publications at Datassential,...
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
The product's patented formulation overcomes the limitations of traditional beeswax-based waxes by incorporating other natural materials in the mix - and some of Europe's largest dairies have already tested the product.
The New Zealand co-op forecasted improved margins across consumer and foodservice channels for FY24 and said there were indications that demand for milk powders will begin to return from early 2024.
Kite Consulting has warned that retailers could face a future of ‘average products from average factories’ if Britain’s best suppliers choose to focus on exports or exit the category altogether as a result of a perfect storm of weak demand, high cheesemake...
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
The cheese is the result of an international project that involved dairy co-op Arla Foods and reflects the country’s efforts to meet increasing demand for dairy products.
The British organic dairy co-operative with a US presence will look at Asia and Australasia next as it targets new export opportunities for its value-added products.
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
The maker of Babybel expects that introducing the feed additive across the majority of its milk supplying farms in Slovakia would yield an overall yearly reduction of 11,000 tons of CO2e.
The Israeli foodtech start-up has developed a method to isolate exosomes – nano-sized particles found in mammalian milk – to create a novel bioactive ingredient that could play a part in managing chronic metabolic disorders.
Sigma has become the majority owner of the Mexican cheese producer, expanding its presence in the US market and increasing capacity in the Hispanic market.
Despite a challenging economic period, the UK’s largest independent cheese producer has experienced strong export demand. We ask MD Rich Clothier about the brand’s net-zero cheddar and capitalizing on the ‘Brit factor’.
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Milk prices are causing unrest in India, where dairy farmers have gone on an ‘indefinite strike’; high inflation means less organic milk sales in Britain, and US dairy exports returned a strong performance in January.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
