After more than six months of price cuts, several dairy co-operatives announced they will hold or raise milk prices, sparking hopes for long-awaited stability for British farmers.
Consuming oral nutritional supplements rich in protein, vitamins, minerals, and fructo-oligosaccharide (FOS) has shown to improve nutrient intake in children who are picky eaters, as compared to those who only received dietary counselling, a 90-day Abbott...
From improving sustainability and nutritional value of products to anticipating technological changes, there are plenty of challenges ahead for the early life nutrition sector as it faces its toughest customers yet. FrieslandCampina Ingredients'...
The upswing in sentiment was driven by producers' more optimistic view of the future; however, their perception of current conditions remained unchanged from May.
Despite overall sales growth, the specialty foods industry has faced challenges in recent years, including inflation, declining unit sales (for the first time) and increased competition from conventional grocery stores, explained David Lockwood, CEO,...
Emmi's premium dessert brand Rachelli wants to 'own' the dine-in occasion as it makes its first foray into the UK market with two chilled desserts designed to tap into the demand for ‘authentic’ Italian food.
Swiss-Dutch human and animal nutrition group, dsm-firmenich, reports that Bovaer, since it was first developed and up to today, has enabled the reduction of 50,000 tons of CO2e equivalent.
After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
Nestle China’s is looking to capitalise on consumer confidence in its longstanding brand as well as its capabilities to overcome the challenges faced by its dairy business.
The study's findings provide compelling arguments for policymakers, public health officials and nutrition experts to prioritize context-specific dairy development strategies that rely on the right mix of local dairy sector interventions and more...
Ireland’s Origin Green programme is the world’s only (so far) government-led sustainability programme for the food and drink sector. Encompassing the government and the private sector, it stretches across the supply chain to make the food and drink industry...
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
There has been growing awareness in the past two years about the need to cut methane emissions from all sources; COP26 in Glasgow helped spur on that greater level of responsiveness, when over 110 countries signed onto the Global Methane Pledge, says...
Missouri, US headquartered Novus said its 'intelligent nutrition' rebranding exercise is about reflecting the 32-year-old feed additive company’s promise to deliver more to its customers using advanced technology and leveraging global scientific...
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
Lifecycle analysis (LCA) has shown the carbon footprint benefits of using animal by-products (ABP) in feed, according to data released by the European Fat Renderers and Processors Association (EFPRA).
Dutch dairy cooperative, FrieslandCampina, and snack giant, Mondelēz International, have signed a four-year agreement aimed at reducing the greenhouse gas (GHG) emissions of milk supplied by dairy farmers by around 14% in 2025 compared to 2019.
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
To keep pace with the changing needs of consumers, the Vietnamese dairy company has secured the expertise of ingredient suppliers including DSM, Beneo and Chr. Hansen as it seeks to bring ‘milk powder closer to the golden standard of breast milk’.
Danone has launched a dairy and plant milk powder blend designed for infants and toddlers in Australia and New Zealand – the first of its kind that the firm has introduced in Asia Pacific.
We round-up some of the newly-announced products that have started to appear in supermarkets and independent stores across the US and the UK in time for the summer.
A single-digit percentage of British and American shoppers consume the recommended amount of fiber. Danone UK&I’s Rachel Wright tells DairyReporter how Activia's new subrange simplifies fiber consumption while offering the health benefits of...
Indonesia has recently launched the latest version of its master regulation governing food categories in the country with an increased focus on fermented beverages and the wider supply chain.
China health foods authorities are including soy protein isolate and whey protein to the country’s Health Food Raw Material Directory – Nutrition Supplement, which means that products containing these two ingredients could make specific health claims.
The Danish brand Naturli' will feature two versions of its vegan butters—Plant Butter Spread and Plant Butter Block—both formulated to perform and taste like traditional butter.
While most plant-based categories saw year-over-year unit sales slide last year in the face of higher prices to offset inflation, a handful of categories bucked the trend – including plant-based cream cheese, sour cream and spreads.
There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...
The US National Institute of Food and Agriculture (NFIA), a US Department of Agriculture (USDA) agency, has awarded Purdue University three grants totaling more than $1.4m.
Within plant-based milks, almond may dominate sales and oat may be the fastest growing sub-segment, but an increasing variety of nut-, seed-, legume- and grain-based options are coming to market – simultaneously fragmenting and growing the overall segment.
The Food Safety and Standards Authority of India (FSSAI) insists it is adopting a comprehensive approach to eradicate food safety issues in the country, including large-scale testings on key commodities like milk and dairy products.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
During his tenure, the senior Arla executive guided the dairy co-operative through Brexit, the Covid-19 pandemic, and a turbulent year and a half since Russia’s invasion of Ukraine.
Ice cream brand Heritage Kulfi is preparing to take its portfolio of South-Asian flavors to the Midwest and Northeast with the help of KeHe’s elevate program, as brand founder Mansoor Ahmed told FoodNavigator-USA.
People who consumed foods with medium and high levels of live microbes had better health markers, including decreased blood pressure, BMI and insulin levels, says a recent study published in the Journal of Nutrition.
After it emerged that policymakers were considering a ban of dairy descriptors on plant-based products sold in the UK, makers of dairy alternatives are none the wiser if their industry would face more restrictive labeling rules.
We speak to Fonterra Americas’ Megan Patterson to find out more about the potential of cultured dairy products in the current consumer climate, and how manufacturers can double protein content through fWPC ingredients.
A study that projected how California’s dairy sector could become climate neutral in the next four years bets on the industry’s widescale adoption of digesters and novel methane-reducing feed additives – but are these projections realistic?
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
Leatherhead Food Research has warned that food companies must act now to ensure their sustainability claims can stand up to the scrutiny of EU regulators if a draft directive came into force in 2024.
The fluid milk checkoff could be forced to retract its ‘Wood Milk’ viral advertising campaign and issue ‘corrective advertising’ after a non-profit organization complained the ad was ‘unlawfully approved’ by the USDA.
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
