Savencia becomes one of the largest milk processors in Argentina, while Fonterra continues to refine its asset portfolio in a bid to focus on New Zealand milk.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Once reserved for special occasions and parties, dips are breaking out as an everyday snack – and in some cases meal – to emerge as a fast-growing category driven by pandemic-fatigue, consumer interest in global flavors and an enviable family-friendly...
Rising feed prices and carbon taxes could drastically impact the profitability of global meat and dairy companies, finds FAIRR, an ESG investor network representing over $70tn in combined assets.
From fondue facial spa 'treatment' to cilantro-flavored soft scoop, here’s a round-up of some of the most eye-catching April Fool's pranks we came across in 2023.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
The methane-inhibiting feed additive has led to a 28% average reduction of methane emissions following a six-month trial at FrieslandCampina dairy farms.
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’.
New Zealand dairy giant Fonterra has outlined its functional beverage ambitions across South East Asia after a spate of new ready-to-drink (RTD) product launches under the Anchor and Fernleaf brands.