Food label transparency based on ingredients is becoming more important, Label Insight's VP of Data Dagan Xavier told DairyReporter, and he believes companies can capitalize by printing more claims and information on their labels.
Milkadamia, a macadamia milk manufacturer, says it sources its nuts from "free-range trees" in Australia and is a healthier, more sustainable option to almond milk.
Michaela van Leeuwen, who runs a dairy farm with her husband, in Cortenoever, the Netherlands, has set up Print Cheese to print 3D cheese from raw milk.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
The way sports foods are regulated in the EU is set to change. But how? Craig Simpson, EU food law expert with Steptoe & Johnson in the UK, gives his view likely outcomes and industry impacts.
Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?
A new fast absorbing protein from Arla Foods Ingredients could help crack open the endurance sports sector, which has significant potential for growth but until now has been largely dominated by sports drinks with only carbohydrates and electrolytes.
Southeast Asia is now America's second biggest market after Mexico, and is the centre of a growth trend that is set to continue. Dali Ghazalay, the US industry's regional representative, talks about the reasons for this rise and the challenges...
Although not a newcomer to Southeast Asia, American cheese and diary ingredient manufacturer DairiConcepts is determined to break new ground. Its strategy is to bring innovation to Thailand while beating off competitors with less experience in the region.
For generations, Southeast Asia has been a black hole for dairy, mainly because lactose has been seen as incompatible with regional physiology. But that is changing, says Sharon Gerdes, a food scientist and author. Ingredients like whey permeates could...
Grassland, a Wisconsin butter products company, is seeing fast expansion in a Southeast Asian market that is now demanding a wide range of ingredients. "It is a very positive market for US dairy," says sales manager Greg Rodriguez.
The dog days of summer are here and to help cool off consumers are reaching for ice cream, which a recent Yahoo Food survey found is 41% of American’s favorite dessert.
Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a by-product of Greek yogurt and cream cheese production, from a hard-to-handle waste to a raw ingredient that can add value to a range of products.
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.
Yogurt manufacturers are rolling out a wide variety of new products to drive consumer interest in and consumption of the dairy product in an attempt to boost sales, which have slowed in recent years after experiencing astronomical growth for several years...
Digestive issues after drinking milk are often attributed to milk protein allergy (which can be severe) or intolerance to lactose (milk sugars). But what if both of these have been ruled out and you are still experiencing mild digestive discomfort?
Probiotics, prebiotics, and microbiome science are big business, and already generate a great deal of scientific and commercial interest. But what does the future have in story for the sector?
Yakult at Probiota 2015: “We want to be clear that before we invest we need to have some dialogue with EFSA...”
Yakult and leading academics expressed frustration at what they see as unfair and opaque scientific requirements around probiotic health claims in the European Union – but how much is industry to blame and could social media be a data-sharing saviour?
The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!
Sports nutrition market has been rapidly growing and will continue to so as it moves away from the elite sport to more mainstream and segmented markets, say experts.
Strong growth in the Americas and Asia is helping the probiotics industry to strong success, while the European market recovers from regulatory challenges by focusing on blends and 'piggybacking claims', say probiotics business experts.
The role of doctors and dietitians in the education of the elderly on the benefits of protein for healthy ageing is key, US whey protein manufacturer Davisco Foods International told DairyReporter.com.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
The term ‘probiotic’ may be banned in the European Union – along with its cousin ‘prebiotic’ – but sales remain steady, and the global picture is buoyant, says leading analyst, Euromonitor International.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
Membrane filtration and aseptic filling technologies will never provide a "complete replacement" for traditional heat treatment methods in the manufacture of extended shelf life dairy products such as UHT milk, GEA Process Engineering has claimed.
Serac Inc president, Acyr Borges, explains why the company's recently launched Combox blow-fill-cap machine, which has a maximum output of 12,000 bottles per hour, is garnering interest from multinational dairy processors as well as small- to medium-sized...
DairyReporter.com caught up with International Dairy Show organizer, the International Dairy Foods Association (IDFA), at the four-day event to examine the factors driving technological innovation in the ever expanding US dairy industry.
DRINKTEC 2013: GEA CLAIMS IMPORTANT ASEPTIC BREAKTHROUGH
DairyReporter.com caught up with GEA Procomac sales director, Flavio Salvadori, at drinktec 2013 to talk about the company's new ABF aseptic blowing-filling-capping machine, and the factors that make it the "ideal machine for the filling of...
Ben Bouckley and Mark Astley from BeverageDaily.com and DairyReporter.com chat about technology and trends at Drinktec 2013, including the show’s growing international focus and the trend towards added-value dairy beverages.
Alfa Laval is anticipating an increase in demand from the dairy industry for powder mixing technology, such as its new Hybrid Powder Mixer, in coming years on the back of increasing category convergence.
Krones senior project engineer, Fabian Schneider, explains why the firm's Contiform AseptBloc aseptic filler launched at Drinktec 2013 breaks new ground - saving time, energy and media by sterilizing preforms rather than finished PET bottles.
Speaking with DairyReporter.com at drinktec 2013 about its new Innosept Asbofill ASR machine, KHS pinpointed increasing demand from liquid milk processors for PET packaging as a key driver of fresh interest in aseptic filling technology.
Arla Foods used to be a Danish dairy with a Scandinavian bent. Now it is global-facing, upping its R&D spend and obsessed with finding out what consumers want, rather than delivering products it thinks they want.
GEA TDS tells BeverageDaily.com that its new beverage deaeration technology for beverages and milks can help manufacturers achieve ‘drastic savings’ in terms of steam, water, energy and thus money.
