Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Fresh research suggests consumers back legislation to improve farm animal welfare, but if reflected in product price, will they vote with their wallets?
Singapore-based beverage heavyweight Yeo Hiap Seng (Yeo’s) has predicted a challenging year ahead after reporting a near doubling in profits but a significant overall drop in revenue, citing ongoing inflation and soft consumer spending as key factors.
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
FrieslandCampina Ingredients has launched two algae-based, microencapsulated docosahexaenoic acid (DHA) ingredients to offer manufacturers more options in catering to vegetarian and vegan consumers.
Most hard cheeses contain an abundance of salt according to campaign group Action on Salt. But is this too much? And how easy is it for cheese producers to cut down on salt content?
New Culture self-affirms its animal-free casein is Generally Recognized As Safe following an independent review of experts, which brings it one step closer to selling its animal-free cheese in retail, while strengthening its partnerships with foodservice...
Nut butter brand Hank’s partnered with Fonterra’s nutrition brand Nutiani to launch Hank’s Brain Boosting Peanut Butter spread, a functional food containing added protein and supplements to support cognitive function, Rachel Marshall, technical engagement...
The Soil & Climate Health Initiative (SCI) is launching a new label that represents ‘a holistic, science-based commitment to farming systems’. We speak to MD Adam Kotin to find out more.
Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
Agribusiness group Olam has reported a significant improvement in its second-half full-year results and says London listings for ingredients supplier subsidiary ofi is still planned.
Global food and beverage giant Nestle has its eye on expanding its premium and healthy ageing product portfolios as it seeks to return to ‘normalised’ growth.
Dairy farmers in the northern hemisphere should start thinking about managing this year’s silage in order to reduce input costs and improve their farm’s environmental footprint, a dairy consultant has said.
Dairy producers have been told to get ready to apply for the safety net program offered through the US Department of Agriculture as this year’s sign-up date is announced.
Danone’s CEO says that its business in China has been “extremely strong” in FY23 with growth propelled by its specialised nutrition portfolio, which consists of infant and medical nutrition products.
This round-up features Daiken Biomedical’s Japanese patent, positive effects of probiotic strain Bifidobacterium breve M-16V, Meiji and Albion’s collaborative launch, Asahi-funded study on yeast mannan, and CBD brand CURE’s Japan debut plans.
Yali Bio created a fat called OPO that is naturally found in high concentrations in human breast milk, which opens the potential to improve infant formula and highlights precision fermentation as a “clear technology fit” to produce an ingredient that...
Whether you’re spreading it (generously) on a crumpet, making pastry for a pie or baking a cake, butter is a kitchen essential that’s loved by many. But this humble ingredient is having something of a luxury makeover and food lovers are flocking.
A California-based raw dairy producer has issued a voluntary recall after several consumers reported purchasing the company’s raw cheddar cheese before falling ill.
Researchers from the Penn State University experimented with supplementing dairy cows two types of botanicals and measured the effects on lactational performance, methane emissions and nutrient utilization.
The a2 milk Company says its infant formula sales in China had increased by 1.5 per cent in the first half of FY2024, although the market had shrunk almost 14 per cent in sales.
The largest dairies continue to provide most of the nation’s milk, but smaller operations are the most numerous, and will likely remain so for the foreseeable future.
After a challenging year, dairy and deli markets are starting 2024 with unit growth, as egg prices rise once again as a result of avian flu, Jonna Parker, principal of fresh foods team lead at Circana, shared during an International Dairy Deli Bakery...
Latest research findings, policies governing three types of milk products available in Chinese supermarkets, cage-free egg sector development, Yili’s AI platform, and removal of tariffs on all dairy products from New Zealand feature in this edition of...
Kirin has reported strong revenue growth for its non-alcoholic beverage business, driven by demand for health functional drinks and especially those in small-volume PET bottles, the company said in its FY2023 financial results.
California’s Forever Feed Technologies has partnered with Dr Greenhouse to design the controlled environment for an enterprise-scale indoor feed mill at the River Ranch Dairy in Hanford, California.
Industry experts from the United States say Singapore is the top market for premium cheese in South East Asia, bucking the regional trend for processed products.
The International Dairy Foods Association (IDFA) conducted a survey in a bid to develop gender equality recommendations and benchmarking data for the US dairy sector. Its findings revealed a mixed picture.
The US dairy industry body has partnered with artificial intelligence services provider PIPA as it aims to discover novel health benefits and applications for milk.
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
Plant-based dairy brands in India are continuing to steer away from using conventional dairy terms on their product labels until regulators issue greater clarity on what is permitted.
Is LPC testing enough to determine the type of thermoduric bacteria present in milk? This is the question that Cornell University scientists tried to address.
SNAP households are a major contributor to F&B sales, with 70% of SNAP dollars going towards food and beverages, according to Circana data, yet problems with late and inaccurate payments by states hinder access to food for the 42 million participants...
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
The Japanese government has announced plans to implement more stringent standards for milk products that do not require chilling, meaning that exporters of these items will need additional certificates from the country of origin before being allowed into...
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
