Ingredients

Producing the Plant Butter generates less than half the greenhouse gas emissions that producing dairy butter does.

Country Crock introduces butter alternative

By Beth Newhart

After 30 years of manufacturing plant oil ‘buttery spreads,’ Country Crock has introduced a line of certified dairy-free spreads and sticks products.

Can we meet customer expectations regarding flavor, texture, health and sustainability of plant-based products? Pic: NIZO

Overcoming the challenges of plant protein application

By NIZO

The use of alternative proteins offers a perfect solution to a more sustainable food production system. Customers are ready to embrace this trend, but will only do so if taste, texture and health remain uncompromised.

© Getty Images / JackF

Sports nutrition appeal in Colombia “remains limited” despite growth

By Stephen Daniells

As the internet and direct selling channels prove popular routes to market for sports nutrition brands in Colombia, we explore the segments and players leading the landscape and the challenges they face, with market research provider, Euromonitor International.

Pic: Getty/Baris-Ozer

What's new in US dairy: August

By Beth Newhart

DairyReporter brings you its monthly round-up of what’s new in the US dairy aisles for August 2019.

Milk Specialities vows to take new sustainability action

By Beth Newhart

Dairy protein ingredients company Milk Specialties Global has released its first corporate social responsibility report, outlining new tactics for how it will reduce its carbon footprint and recycle water.

“It is vital that consumers have transparency and awareness of the quality dairy products available to them.

‘Mozzarella’ protected for global cheese use

By Beth Newhart

The European Union’s effort to take sole ownership of common cheese terms based on origin has ended in an agreement, protecting the fate of ‘mozzarella’ around the world.

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