DairyReporter had the opportunity to speak with a variety of companies at the annual Biofach organic trade show in Nuremberg, Germany, which is the world’s biggest organic event.
The Salon du fromage cheese event, which take place in Paris, France, every second year, has grown to become an international event showcasing cheese and products related to cheese.
Irish company AnaBio Technologies LTD, which specializes in encapsulation using natural food proteins, opened its new facility in Carrigtwohill, near Cork, Ireland recently.
Tentation Fromage is a company helping bridge the gap in France between traditional cheesemakers, who may not have an online presence, or only a rudimentary one, and consumers.
Ecolean showcased its latest packaging at Anuga FoodTec this month including alcoholic mojito drinks, tea whitener, which can be heated in the microwave, and ready-to-drink tomato soup packaging.
Quark maker Wünder Creamery (formerly Misha Dairy) is set to launch on the US East Coast this spring, but first the company has to overcome some consumer education hurdles, says founder Kamilya Abilova.
Danone Nutrition has unveiled its Precision Nutrition D-Lab in Singapore, showcasing some of the technology that will help the company create the next generation of infant nutrition products.
Know Brainer Foods is aiming to bring further function to the dairy category with its line of ketogenic creamers containing organic grass-fed ghee (clarified butter), non-GMO MCT (medium chain triglycerides) oil, and collagen.
With booming populations and a growing taste for Western foods, are China and the Middle East the El Dorado for European food exports? FoodNavigator put the question to two experts.
The dairy-alternative drinks available on the market started out with coconut and soya decades ago. Since then, almond, rice, chia, hemp, oat, tiger nut and even pea have headed into the alternatives space.
The success of high-protein, low cal brands Halo Top and Enlightened notwithstanding, most Americans don't head to the ice cream aisle for a protein fix, argues the CEO of Arctic Zero, who says his new light ice cream can compete with these brands...
Faba Butter uses aquafaba – the viscous liquid left over from cooking chickpeas – to bind water, coconut oil and a plant-based liquid oil to create a vegan buttery spread claimed to blow rivals out of the water. Elaine Watson caught up with brand owner...
