First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .
Functional beverages are a thriving category – but what exactly are consumers looking for in their drinks? From cannabis beverages to ‘think drinks’, hear from a panel of experts as this free-to-attend webinar explores the potential of the category.
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Designed to boost biodiversity in the UK, the RSPB-backed food and farming licensing scheme has been extended to dairy farmers for the first time – here’s what you need to know . . .
Researchers from Canada are working to develop the first ever digital tool that would help farmers identify risk factors in lactating cows and prevent the onset of metabolic diseases.
Iodine deficiency is a growing threat - and one that could result in the 'cognitive underperformance of communities at a large scale', scientists warned this week.
Two US-based precision fermentation startups making real dairy ingredients using microbes instead of cows have announced significant developments as they gear up to launch next year in the emerging ‘animal-free dairy’ category.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
The French biotech firm is a step closer to scaling-up production of cell-grown caseins as the company eyes entry into the US and Singapore. “We are one of the very few companies capable of bringing to the table a pot of casein and a plateau de fromage...
The oversupply of infant formulas by various brands has led to a slowdown in revenue growth for Australian organic goat milk specialist Bubs, and the firm foresees that the situation will continue to include the upcoming Double 11 shopping festival.
Consumers who wince at cloudy protein drinks may soon be offered a - quite literally - clear alternative thanks to an Arla Foods Ingredients breakthrough.
Chinese dairy giant Yili has highlighted the vital, science-backed role that dairy is playing in improving consumer nutrition and public health in the country, by combining both Eastern and Western technologies.
Japanese firm Kirin is expanding its presence in South East Asia with its flagship postbiotic ingredient, with collaborations with major dairy companies underway.
