As a Greek yogurt-based ice cream alternative, Yasso has grown to be a nationally distributed better-for-you dessert. Now the brand is handing off its leadership to a new management team and opening a headquarters in Boulder, Colorado.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
Nounós Creamery says its yogurt is made with an authentic Mediterranean-style rather than ‘Greek inspired’ methods. A recent investment has it poised for substantial growth in the US.
Antimicrobial resistance in animals and humans could render antibiotics useless in the future. Cytophage pitched its solution for natural bacteriophage products at FoodBytes! this week.
Shelf-stable cheese snack brand Moon Cheese has refreshed its packaging and is building its portfolio for greater transparency and communication with customers.
Nearing its launch, Halter promises to take the pressure off dairy farmers using Pavlovian theory
“We just wanted to find a better way to do things, to solve a lot of the issues farmers have around finding good-quality pasture and having enough hours in the day,” says Craig Piggott, chief executive of Halter.
Each cup of Greek yogurt generates more than three cups of acid whey waste, which is expensive to dispose of sustainably. Startup Capro-X says it offers more cost-effective, creative solutions to the problem.
The Innovation Center for US Dairy is now accepting nominations for the ninth annual Sustainability Awards to honor dairy farmers, businesses and partnerships.
This summer saw a bevy of oat-based launches that went beyond traditional milk alternatives. In the US, brands like Silk, So Delicious, Quaker and Malk are betting on the oat as a universal base with staying power.
Over the weekend, US president Donald Trump put into effect a new round of tariffs on Chinese goods, while the US Dairy Export Council (USDEC) visited Chinese officials to preserve its relationship with China.
For the first time, Maple Hill Creamery will offer its organic, grass-fed milk in single serve SIG carton packs that have ‘minimal impact’ on the environment.
The University of Idaho has planned the largest research dairy in the US, set to break ground in 2021. A demonstration farm and agro-tourism center will accompany the 2,000-cow dairy on Idaho’s campus.
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.
More milk production is happening on fewer farms, and large-scale operations have expanded into non-traditional markets. Rabobank’s latest report on the changing US dairy landscape examines the biggest challenges.
After years of pop-ups and limited runs, the Museum of Ice Cream (MOIC) is putting down roots in NYC with a three-story flagship. Its first permanent location opened in San Francisco in 2017.
Every August, parents return to lunch packing for a new school year and the US dairy industry gets involved in the process with a few timely snack launches.
The dairy industry generates about half of Wisconsin's annual industrial agricultural revenue, according to a new report from the University of Wisconsin-Madison.
US light ice cream brand Enlightened is expanding its range of better-for-you frozen desserts with a keto-specific collection. The line launches this week with seven pint flavors and four bars.
Brazilian food scientists have transformed broken rice grains, passion fruit peel flour and whey protein into a high-protein, high-fiber extruded breakfast cereal with a naturally sweet caramel flavor.
Antipodean academics have been breaking through in methane production research
A puffy pink seaweed that can stop flatulent Friesians and gassy Guernseys from burping out methane is being primed for mass farming by Australian researchers from the University of the Sunshine Coast.
After competing in the 2018 Sprint Accelerator and winning last fall’s Foodbytes! competition in NYC, SomaDetect is cementing its future with significant funding.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
Nestlé, Lactalis and Danone continue leading the global dairy industry, but could see some shakeups in the future, according to a new analysis from Rabobank.
In this scientific round-up, we shine the spotlight on cognitive health, with studies showing how A2 milk could benefit gut and cognitive health in pre-schoolers, the potential of tea and mushrooms in reducing cognitive decline, and how high chilli intake...
Animal health company Zoetis Ltd. is hosting a series of ‘roadshows’ across the UK for dairy farmers to hear about the impact genomic testing has had on a US dairy farm later this month.
This summer, the Dairy Business Association (DBA) has hosted ‘policy picnics’ in collaboration with the Edge Dairy Farmer Cooperative. The member events brings together the dairy community during a time of economic stress.
Cargill's 2019 annual report was released this week, highlighting its recent efforts to be more environmentally friendly and continue growing sustainably.
Japanese dairy giant Morinaga Milk Industry, a probiotic strains supplier, has plans in the upcoming year around to expand the application of its functional proprietary probiotic strain into infant formula, to aid with gut health and immune protection.
A $16bn aid package for US farmers was first announced in May. Last week Secretary Sonny Perdue gave more details about how and when the funding will be divided up.
The first class of food companies has been chosen for a new accelerator program from Mars, including Brooklyn-based ForaFoods, makers of plant-based butter.
As July comes to a close, so too does another national ice cream month in the US. Brands celebrated with free samples and new flavor launches across the category.
Gut cultures could hold secret to tackling allergies
DSM, a global science-based company active in health, nutrition and sustainable living, has filed for EU authorization for a new feed additive for dairy cows that will reduce methane emissions by around 30%.
The first organic, ultra-filtered milk in the US hits shelves today from Organic Valley. The high-protein and low-sugar Ultra line will roll out first in nationwide Whole Foods.
McConnell’s Fine Ice Creams of Santa Barbara, California, brings local flavors into its summer release with honey, olive oil, almonds and clover. The seven-decade ice cream brand moved into its ‘new dairy’ location last year with eyes on expansion.
Food allergies are on the rise in children, creating allergen-free public areas, food products and school policies to manage those that are life-threatening. Cow's milk allergy is common in babies and can potentially lead to other intolerances without...
To support producers in meeting the demand for plant-based ingredients in fresh dairy and non-dairy products, US-headquartered SPX FLOW has been developing and testing processes at its ENIL Innovation Centre in Mamirolle, France.
Working with the Bill & Melinda Gates Foundation, DuPont is providing a “unique” probiotic strain to help treat sepsis in infants in Bangladesh, but the strain may also have commercial applications closer to home.
In late June the Dairy Farmers of America (DFA) started a merger with St. Albans Cooperative Creamery. It also held the Demo Day for six agriculture and dairy startups in its third annual accelerator.