As food inflation continues to cool, consumers still cite grocery prices as a main financial concern, with many shoppers turning to a host of cost-saving methods, including trading down, to reduce their grocery bill, market research firm 84.51° shared...
USDA is strengthening substantiation requirements for animal-raising claims on meat and dairy labels and promises to crackdown on false or misleading negative antibiotic claims after finding antibiotic residues in approximately one in five cattle marketed...
Rabobank’s global dairy top 20 reveals the impact of lower milk prices in 2023 as fewer than half of the companies maintained their place in the standings.
Britvic and Yili are among the companies working with new plant-based microencapsulation tech: which could disrupt the way beverages, dairy and other foods and drinks approach the important mission of vitamin fortification.
The dairy soils programs launched by Truterra, Land O’Lakes’ sustainability business, can bring benefits to both suppliers and eco-conscious food manufacturers alike.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
The Chinese Ministry of Commerce has initiated a high-stakes anti-subsidy investigation targeting specific dairy imports from the EU, escalating trade tensions between the world’s second-largest economy and Europe.
From its work on the Carbon Reduction Project in China, Cargill is confident that by applying innovation in dairy farming, methane emission reductions and productivity enhancements can go hand in hand.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
We caught up with Elanco EVP of innovation and regulatory affairs, Ellen de Brabander, to discuss the recent divesture of the animal health giant’s aqua business, its high hopes for the methane-reducing feed supplement Bovaer, and how the newly created...
New names and phrases used to describe consumer bases are regularly coined by the food and drink sector, and open-omnivore is the latest to emerge. But what does it mean?
An esteemed scholar has concluded that currently available mitigation strategies can substantially decrease enteric methane emissions from US dairy farms.
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
Halter’s virtual fencing technology has just launched in the US, where it insists it can help the beef and dairy industries become more productive and more sustainable. And despite concerns from some – but not all – welfare groups, the company’s system...
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
Milk over feed margins are ‘in the best spot they’ve been in years’ according to Ever.Ag analysts, while US corn and soybean production is set to grow.
From Unilever’s ice cream division to Fonterra’s consumer and integrated divisions, some of the global dairy majors have opted to change their organizations. Why?
Better-for-you pasta brand Goodles is moving beyond the dry-mix mac and cheese category with its deluxe line, as the brand seeks to double its revenues by innovating in the squeezable pouch segment, brand Co-founder and CEO Jen Zeszut told FoodNavigator-USA.
China dairy giant Yili has ventured into the ready-to-drink (RTD) tea segment with an entirely new product concept dubbed the ‘instant brewed tea’ under its INIKIN brand as it looks to capture a new base of local consumers.
Australian company Bovotica is pioneering technology aimed at modulating the rumen microbiome to reduce methane emissions in cows while simultaneously boosting production efficiency.
By adopting AI to improve inventory and production planning, grocery retailers are gaining a competitive edge in the profitable fresh food department, as highlighted by FMI - The Food Industry Association's Fresh Foods report.
Even though most Americans consume enough protein, they continue to want more and companies at the Summer Fancy Food Show in New York City are delivering with increasing innovation and sophistication across categories and occasions, including snacks,...
Chinese dairy brand Shiny Meadow has launched an upgraded version of its fresh milk product, which contains higher protein and calcium content, to meet evolving consumer needs.
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Around 6% of Britain’s dairy farmers have left the industry in the past year, according to AHDB data. What’s driving this – and is there a way around it?
The combination of prebiotics and human milk oligosaccharides (HMOs) is gaining traction in Asia for infants, alongside prebiotics and protein for the ageing population, says Friesland Campina.
The H5N1 virus is likely spreading undetected on dairy farms, a new study has concluded. But in-depth, on-site research would require robust economic safeguards to be put in place for the dairy sector.
In order to improve its operational efficiency, dairy major Danone has enlisted Microsoft. The two companies will collaborate to implement AI in Danone’s systems.
The Irish food and ingredients producer said consumer market demand ‘remains relatively subdued’ as it posted an after-tax profit reduction of more than 22% year-on-year for H1 2024.
The French food and beverage major said its categories were growing 'faster' than the industry average in volume terms as it posted increased like-for-like sales in H1.
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
