Arla Foods UK’s MD and chairman for Dairy UK recently agreed to helm the Dairy Roadmap sustainability initiative. We spoke to him about his vision – and how climate management can deliver better business practice.
It’s Skinny Pasta is reinventing an Italian favourite; Oppo Brothers contends ice cream not only can be eaten in the colder months, but should be; and Jackandbeyond analysed the most viral ways we can use up pumpkin scraps after Halloween – with an estimated...
A perfect storm of lower production and higher exports and demand has fuelled consumer fears that butter would be of short supply right before the winter holidays. Fear not, says IDFA.
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Despite the recognized benefits of yeast supplementation in the rumen, results are variable and inconsistent across published research, likely due to the lack of consistency among yeast strain, dose, and physiological or trial conditions, finds a paper.
Three years after its “no deal” television appearance on Shark Tank, Slate Milk has raised over $5m in seed money and continues to expand its shelf-stable ultra-filtered, high-protein, lactose-free chocolate milk footprint.
SPINS data shared with FoodNavigator-USA ahead of our Futureproofing the Food System virtual summit (Nov 15-17) shows a mixed picture for US retail sales of plant-based cheese, with overall dollar sales down -2.3% to $218.94m and unit sales down -3.6%...
The ingredients supplier is ‘addressing consumer demand’ with the launch of four new grades of organic pea protein isolates and organic starch for the EU and US market, Jeremy Burks, SVP of Plant Proteins tells this publication.
Breastfeeding mothers with a higher intake of vegetables, vitamins and metal elements produced more human milk oligosaccharides (HMOs) in their breast milk, according to an observational study funded by Abbott Nutrition R&D Center in Shanghai.
The cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
While US retail sales of fluid milk have been stubbornly declining despite a brief covid-fueled boost in 2020, we’re still just scratching the surface of the grass-fed dairy opportunity, says Jim Hau, the new president at 100% grass-fed organic dairy...
DairyReporter visited SIAL 2022 earlier this week to find out what are some of the latest products and innovations on show at the Paris-based exhibition. Here, we round up some of the dairy and dairy alternatives products that were presented at the show...
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Nourish Ingredients – one of a new breed of startups deploying synthetic biology to program microbes to produce more animal-like fats - has raised $28.6m in a series A round led by Horizons Ventures and supported by Main Sequence Ventures and Hostplus...
The artisanal sheep’s milk cheese could finally get a protected status, but farmer organizations have warned the final application hides critical loopholes.
DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .
The European Milk Board (EMB) said ‘the foundations of production must be supported’ and urges ‘massive overhaul’ to ensure the sector’s long-term viability.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
With the fall comes cold and flu season, but whilst coughing in humans may not be an immediate sign of danger, bovines exhibiting this behavior could be harboring a much more serious disease.
Record rainfalls and warm temperatures have caused a slow start to the season and contributed to lower collections throughout September and early October.
There is strong evidence supporting the blood pressure (BP) lowering action of casein hydrolysate in patients with cardiovascular disease (CVD), according to a recent systematic assessment and meta-analysis of 26 studies.
Online purchases of heavy machinery are particularly prone to fraud, as cash-strapped operations are being prayed on via offers that are too good to be true.
Finnish dairy and food company Valio claims to have re-engineered the milk chocolate bar designed by Artificial Intelligence (AI) that will pass both taste tests and sugar taxes.
Nature’s Fynd - a startup growing protein-packed food from microbes with a fraction of the environmental footprint of meat or dairy – is rolling out dairy-free cream cheeses to Sprouts nationwide.
The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.
Plant-based brands in China aiming to be listed in mainstream supermarkets and convenience stores are still having to educate retailers about the category, as well as extol the virtues of their own products.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.
North American dairy farmers can add the corn hybrid to silage and see feed efficiency boost of around 5%, including carbon, land and water reductions. ‘There doesn’t seem to be a downside for producers to try the technology . . .’
The FDA will host a stakeholder webinar on October 21 (1pm ET) to provide an overview of its proposed rule to update the definition of the nutrient content claim ‘healthy,' which for the first time restricts the amount of added sugar firms can include...
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
DairyReporter learns more about CDRF’s USDA-backed project, which is set to receive up to US$85m of government funding to promote emissions-reducing practices across California dairies.
Frozen Greek yogurt brand Yasso has surpassed $200m in retail sales this year, but the real growth is just on the horizon as it embraces its national brand status becoming the #4 frozen novelty at retail and #1 fastest-growing brand across the total...