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.
Hamburg, Germany based Berg + Schmidt - Animal Nutrition is expanding its footprint, with it recently announcing that it has opened a new subsidiary in Dubai.
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
CPG brands innovating with botanicals and adaptogens to meet consumer demand for functional foods and beverages to improve their moods, alertness, and other areas of their lives, must overcome formulation challenges, two DSM-Firmenich representatives...
The US Food and Drug Administration continues to investigate the outbreak, which it has now linked to Soft Serve On The Go cups made by the Brooklyn, New York-based manufacturer.
Clarified cocktails are some of the most sought-after drinks in bars around the world today, but how about enjoying one on-the-go? California-based New Alchemy Distilling claims to have found a winning formula for a clean-label, ready-to-drink clarified...
A report published by the Good Food Institute Europe (GFI Europe) suggests that the UK government should invest between £245m and £390m, or between £49m and £78m annually, between 2025 and 2030 into the growth of sustainable proteins such as plant-based...
Food and beverage companies should incorporate functional ingredients into products that consumers are already familiar with, instead of attempting to change their dietary habits when introducing healthier products.
John Jordan, the chief executive of dairy co-operative Ornua, is set to step down after agreeing to take up a COO role at a US-based private equity firm.
Cheese heavyweight Bel has called for local brands to simultaneously develop local innovations alongside introducing more traditional western concepts in order to drive faster industry growth in China
In this week’s round-up of new product development, we profile FrieslandCampina’s range of meat-free chicken alternatives which uses a protein base made from dairy, rather than pea, soy or mycoprotein. Elsewhere in the meat-free category, Wall’s has developed...
British agritech company Mootral and UK-based ice cream parlor Ruby Violet have partnered to offer what they call ‘the world’s first ice cream made with climate-friendly milk’.
A Danish team of animal scientists looked to quantify the anti-methanogenic potential of iodoform when pulse-dosed intra-ruminally to dairy cows in a dose–response study.
The subsidiary of the dairy co-op has signed a distribution agreement with long-term partner Zhongbai Xingye Food Technology to serve a broader range of premium food and nutrition ingredient solutions across China.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
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.
A novel bio-catalyst feed technology shows breakthrough results to help dairy farmers and their industry meet new net zero targets while increasing milk yields.
Saudi Arabia’s sovereign wealth fund Public Investment Fund (PIF) has set up a new firm called Sawani Company to catalyse the growth of the local camel dairy sector, as part of its efforts to transform the country’s economy.
The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
From keto-friendly cheese dips to clarified milk punch, eight start-ups making innovative dairy products will vie for $30,000 of funding to grow their business and a chance to unlock the grand prize of $100,000.
The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.
With the summer ice cream season almost over, the market is facing fresh challenges as consumers pushback on discretionary spending, driving down volume, and look for more sustainable and high-quality products, Sherry Frey, VP of total wellness for NIQ,...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
UK's dairy farmers are being forced to think seriously about their future due to concerns over insufficient returns, volatile markets and the scale of on-farm investment, a new NFU survey shows.
Class members are seeking damages of more than $5m and want to take the firm to a jury trial for ‘omitting and not disclosing’ that the ice creams contained Listeria monocytogenes.
The US FDA has issued ‘Good Day Letters’ to dsm-firmenich for three Generally Recognized as Safe (GRAS) notices submitted for the human milk oligosaccharides (HMOs) LNFP-l/2’-FL and hypoallergenic grade LNnT and 2’-FL.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Mootral reports that 3,000 of its CowCredits have been purchased by well-known UK businesses, including a household brand in financial services, driving much-needed capital into sustainable agriculture.
New Zealand’s Alps 2 Ocean Foods is launching a protein-rich and nutrient-fortified beef bar made from male calves that are otherwise killed shortly after birth or made into lower-value ground beef – a move that the firm believes is more sustainable for...
With recovering cheese prices, US farmers could soon see improved margins after 8 months of declines. In Europe, possible input cost volatility makes the market hard to predict.
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Plant-based, better-for-you alternatives, and functional snacks dominate the latest accelerator cohort in Australia led by a Woolworths-backed accelerator.
Farmers, processors and industry bodies have been consulted on proposals that could see Ireland’s dairy herd reduced by as many as 65,000 cows per year to help the EU country meet its ag emissions obligations.
The burgeoning plant-based dairy sector in China will need to quickly shift from its first generation focus on emotions and sensory properties to more functional innovation in order to ensure continued growth in the local market.
The workings of Kangaroo gut bacteria was the inspiration for the establishment of the Australian startup, ProAgni, which is advancing probiotics to provide multiple benefits for cattle farming.
Arla Foods Ingredients' Henrik Andersen calls precision nutrition ‘a hugely exciting technology’ as the company sets sights on growing its medical nutrition portfolio, with ‘possible expansion’ into other sectors.
