Does the future of dairy protein lie in specialisation?
As protein expands beyond sports nutrition into everyday foods, having tailored dairy proteins designed for different health outcomes is key
Innovation & NPD
Colostrum: Functional treasure or cruel wellness fad?
The controversial ingredient is growing in popularity, but debate still rages about both its health benefits and its animal welfare credentials
Functional foods: what’s the next big ingredient?
Functional ingredients are shaping product launches across food and beverage
Sweetpotato milk first gains big financial backing
Will sweetpotato milk fill a gap in the dairy alternatives space?
Oatly shifts to become a ‘full-on’ beverages company as revenues rise
Oatly, the Swedish oat milk company, is accelerating its transformation into a ‘full on’ beverage company by driven by its “Beverages Playbook” strategy.
IFT FIRST
Protein’s single note is getting old – what is its next verse?
After years of optimizing protein concentration, ingredient suppliers are shifting the focus toward solutions that deliver broader benefits ranging from satiety and metabolic health to sensory performance and formulation flexibility
Oat-grown casein startup lands $9m to scale animal-free dairy
This is the next step in creating milk without cows, according to insiders
Healthy ageing: Yili taps TCM, flavour to boost elderly nutrition
Yili is blending traditional Chinese medicine (TCM), flavour innovation and age-friendly design to for elderly nutrition products in China’s ageing market
Why ‘quesomaxxing’ is the hottest trend in the chilled aisle
New survey data suggests Americans are exhausted by wellness culture – and the refrigerated aisle’s latest launches are betting on flavour over optimisation
Pioneers
How Lullaa is taking functional dairy to the next level
Milk already boasts an impressive nutritional profile, but can it compete with kefir, kombucha and protein shakes? Four Leaves Co’s award-winning functional milk offers one answer
K-Café set to drive global beverage trends
Korean Café or K-Café inspired beverages are a major driver of menu innovation in the US and there are signs the trend is poised to spread globally.
Protein claims are transforming dairy – and the numbers prove it
High-protein has become dairy’s most powerful growth engine. But where are the biggest opportunities?
Why lactose-free is dairy’s new growth engine
Lactose-free dairy is one of the sector’s biggest growth opportunities. Here’s why…
Summer Fancy Food Show
Gut health enters a new phase as brands move beyond probiotics
Consumer demand for more targeted digestive benefits for different usage occasions is driving innovation across yogurt, fermented foods and traditional botanicals, while raising the stakes for education
The rise and rise of precision-fermented lactoferrin
Lactoferrin is breaking into the mainstream as precision fermentation makes the ‘miracle molecule’ scalable, animal-free and more affordable
GLP‑1 use is fueling trends already in motion
GLP‑1 adoption is scaling rapidly and the brands that win are focusing on delivering nutrition for broader appeal rather than a niche segment
Barbecue flavors abound in CPG brands, marking the beginning of summer
Meat on the grill is only part of the story for brands across the food and beverage landscape bringing bold flavors to outdoor cooking
Danone strengthens beverages portfolio with Asia-Pacific acquisition
Danone has ramped up its portfolio of functional beverages with the agreement to purchase Australia-based Made Group.
How are Nestlé, Danone and Muscle Milk rethinking reformulation?
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
From gut health to soil health: Why agriculture must learn from probiotics
Cybèle Agrocare’s Nina Vinot believes the future of farming lies in applying microbiome science from human health to the soil, but warns that gaps in data, investment and decontamination innovation could hold the sector back
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
Neapolitan reigns: Dessert experts highlight classic flavours for growth
Vanilla, chocolate, and strawberry ice creams continue to outperform flavour and health trends
Why premium and protein are becoming central for Irish dairy
As margin pressures intensify, Ireland’s dairy sector is moving away from commoditised dairy to value-added formats
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
Top 5 flavour trends in dairy
From dessert-inspired indulgence to tropical wellness, where is flavour innovation headed? A look at the latest releases charts the path forward
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
Why dairy giants see growth in meal replacement brands
Danone, Nestlé and Lactalis have all jumped onto the ‘smart food’ bandwagon via bolt-on acquisitions. Why is the segment so strategically important?
How texture is elevating dairy and alt dairy
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
Snack trends: Nutrient-dense grazing hitting its stride
Snack brands are targeting fluid eating occasions with products that deliver nutrition in smaller portable formats, aligning with healthier snacking trends to suit busier lifestyles
Do GLP-1s dull taste or enhance it?
How GLP-1s influence taste is a complex picture. Here’s what food and beverage manufacturers need to know
Muscle Milk undergoes it’s ‘biggest transformation’ with Pro lineup
For Muscle Milk, the challenge – and opportunity – is to meet consumers’ varied needs with simplicity and nutrient density
Nestlé and Helaina partner to advance understanding of new bioactive proteins
Nutrition biotechnology company Helaina is partnering with Nestlé to combine the food and beverage giant’s expertise in early-life nutrition and product development with Helaina’s novel protein-production technology.
How audio ads are behind food and drinks’ next sales boost
Audio’s reach and ROI are pushing food and beverage marketers to rethink its role in the media mix
Pioneers
Cottage cheese ice cream is here - and Smearcase wants the shelf
Cottage cheese isn’t just disrupting the fresh aisle – it’s scooping out its own niche in frozen, too
Old-school soy, new-school appeal: Oatside’s fresh soymilk take
Oatside is repositioning soymilk for younger Asian consumers with a high-protein, clean-label offering focused on taste and wellness
Danone bets on protein coffee to shake up RTD nutrition
As the company expands its ambient protein shakes range in North America, it quietly backs an emerging category. Would consumers respond?
Why coffee is make-or-break for alt dairy
To appeal to coffee aficionados, alt dairy brands must prove barista-level functionality, compete on taste and flavour innovation, and look beyond sustainability
How convenience is redefining dairy innovation
From pouches to bite-sized formats, convenience is fuelling innovation in dairy. Here’s how brands are making the most of it
When an ingredient goes viral, can the supply chain keep up?
As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost
How RTD is unlocking new opportunities in dairy
From cold coffee to protein shakes, ready-to-drink is emerging as a winning format for dairy brands
Food for seniors: Empathy and food safety gaps hindering innovation
As populations age, companies are exploring safer and appealing dysphagia foods for the elderly, but gaps in empathy, research and awareness prove challenging
10 ingredients for healthy ageing – What manufacturers need to know
What ingredients do older consumers need?
How cottage cheese reinvented itself
Cottage cheese is being reinvented through new formats, younger consumers and rising global demand – and brands are only just getting started
Pioneers
How Alterego stirred up the ‘stale’ cottage cheese category
Alterego is positioning itself as a bold new force in UK cottage cheese. Here’s how the female‑led brand is building momentum
Protein: Beating the formulation challenges
Consumers want protein – but they demand drinks that taste good
Beyond chatbots: How agentic AI can boost productivity and decision-making in food
More autonomous, flexible forms of AI are being rolled out by the biggest names in the business, from Nestlé to Danone
5 food and drink innovations shaping the industry’s next growth wave
Smart insight is driving innovation to the next level, whether it’s how to better tap into GLP-1 nutrition or the rise of frozen snacks, manufacturers are getting clever
Can brewed milk become baristas’ next staple?
With better foam and longer‑lasting texture top of mind for coffee drinkers, Mossgiel’s brewed milk is well-positioned to turn premium dairy into a barista staple
Rethinking raw milk: How Mossgiel’s brewed milk bridges flavour and food safety
As raw milk demand grows, a Scottish farmer delivers raw‑style milk without the safety risks. Could brewed milk be the sourdough of dairy?
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye