Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations,...
Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And it’s not just agtech promising to deliver; food waste...
Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So do novel ingredients too, which have the power to significantly improve the sustainability of everyday products. But not all innovations...
What’s driving innovation in functional dairy? How can microencapsulation pave the way for functional dairy products that live outside the fridge? How are consumer and regulatory trends driving sugar reduction? Is plant-based dairy finally catching up...
The dairy industry is ideally positioned, due to the versatility and range of products, to work with producers of novel ingredients to deliver real innovation. We look at what companies can do to incorporate new ingredients and combinations of ingredients...
In this editorial webinar, we look at plant-based dairy alternatives to see what’s new, what’s making the end products better, and what’s appealing to the end consumer.
Many dairy companies and cooperatives have turned to R&D to improve profits, going beyond milk, yogurt and cheese, looking to create functional ingredients that can be added to a wide range of products.
Today’s consumers don’t just want a great-tasting product, and a short, simple ingredient list. They also now care about where their food comes from, how ethical the company is, what their food is packaged in, and how products affect the planet in terms...
Is the ‘Greek yogurt revolution’ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales.
In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation.
