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.
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive'...
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Key differences in the microbiome composition of dairy cows offer an insight into why some animals produce less methane than others, paving the way for advancements in animal breeding.
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
A total of 14 projects will benefit from the second round of funding under the UK Endemic Livestock Research Initiative, including three projects that specifically focus on dairy cattle disease management and detection.
A bipartisan bill introduced in Congress is seeking to expand access to dairy products such as yogurt and cheese for SNAP households by amending the scope of the HFMI program.
A new RCT observes an increased abundance of Bacteriodes and Lactobacillus genus following a four month intake period with L. salivarius (AP-32) and B. animalis (CP-9) probiotics respectively, in infants aged four days to two months old.
Industry leader Danone will will shed light on opportunities for artificial intelligence (AI) in early life nutrition with an exclusive keynote talk at our forthcoming Growth Asia Summit 2023.
A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.
More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides.
Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...
