Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Israel-based food-tech company NewMoo emerged from stealth this week to address alternative cheese taste and texture challenges with animal-free casein, company Co-founder and CEO Daphna Miller told FoodNavigator-USA.
Consumer demand for healthy living continues to drive the specialized nutrition market as dairy companies such as Danone solidify their presence in this space.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
Major brands from Kirin to Yili believe that there is an increasing need for the APAC beverage sector to innovate with added functional and convenience benefits for consumers, especially in a time when the industry is seen as increasingly costly.
As a second US farmworker is diagnosed with influenza A, questions about transmissibility and preparedness mount. But there’s hope that a spell of hot weather may slow the spread.
Compared to whey protein alone, a combination of whey protein, vitamin D and branched-chain amino acids is more effective in preserving fat free mass (FFM) and muscle strength (MS) in the first month after sleeve gastrectomy, according to new research.
Multiple leading medical societies from across the globe have challenged the WHO guidelines on complementary feeding for older infants and young children that recommend the introduction of cow's milk from six months of age.
Anlene Indonesia has launched a new adult milk powder infused with habbatussauda, a black seed claiming to have multiple health benefits, which has long been revered by the Muslim community.
Commonly used as a stabilizer in the food industry including in ice cream, tara gum is derived from the same plant that the ‘unsafe’ plant protein comes from.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
This week, food tech venture capital (VC) firm PeakBridge closed its Growth Fund II after raising $187m – surpassing its target — and invested in meat, dairy, and cocoa alternatives as part of its second fund, Nadav Berger, the company’s founder and managing...
Participants with more severe metabolic conditions benefit less from a probiotic intervention for depression than other participants, flagging the need for more complex and tailored approaches, indicates a study from Poland.
A palm-free fat supplement has thrilled farmers and researchers by improving dairy cows' milk production and feed efficiency by a greater margin than was thought possible.
In Europe, food and drink makers tapping into the gut health trend find themselves hamstrung by health claims regulations. How can they communicate benefits, without breaking the law?
Despite overall satisfaction with their diets, rural and urban consumers are divided on agriculture's role in climate change and the health attributes of various products like plant-based milk, Purdue University shared in its latest research.
On the day of the Farm to Fork Summit, the dairy giant has said it will be injecting money into four of its sites across the UK, in addition to its previously announced plans for its Taw Valley site.
Waitrose, a premium grocer with over 350 shops in the UK, and part of Britain's largest employee-owned retailer, the John Lewis Partnership, says it is committing to support more than 2,000 of its British farmers to move to regenerative farming practices,...
Japan headquartered, Meiji Holdings, a prominent player in the Asian dairy industry, and dsm-firmenich are teaming up to boost the sustainability of the Japanese dairy sector.
First there was inflation, then there was shrinkflation, next came heatflation, now there’s sogflation. But what is sogflation and how is it impacting the food industry?
Last Friday saw the US Department of Agriculture unveil its projections for global crop supply and demand in the upcoming season, specifically 2024/25.
Five UK farms are setting themselves up to be the gold standard in environmentally-friendly farming after research revealed that the deterioration of the UK’s natural environment could lead to an estimated 12% loss to GDP.
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
With most CPG categories experiencing volume declines, a perfect storm of macro dynamics may be putting pressure on impulse buying. We chat to MMR Research’s Andrew Wardlaw to find out which dairy categories could be in trouble.
Tillamook County Creamery Association (TCCA) is making significant strides across its packaging, recycling and animal welfare programs, as outlined in its 2023 Stewardship Report, Paul Snyder, executive VP of stewardship for the co-op dairy producer,...
Environmental sustainability is now a top 5 strategic priority for dairy business executives, but the topic is still far from being top-of-mind, according to research.
A study has found that dairy producers may reduce milk production’s carbon footprint while boosting revenues if they improve their reproduction management practices.
