Ingredients

‘Notably richer’: Israeli company delivers plant-based cheese with high protein content and ‘superior texture’

28-Mar-2023 By Teodora Lyubomirova

ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.

‘We consistently see high demand’: FrieslandCampina quadruples lactoferrin production with new factory

23-Mar-2023 By Teodora Lyubomirova

The Dutch dairy co-op has significantly bolstered its production capacity for lactoferrin with the unveiling of a dedicated manufacturing plant in Veghel, the Netherlands.

Probiotics-enriched ambient dairy ‘three to six months out’, says AnaBio

21-Mar-2023 By Teodora Lyubomirova

A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.

Menus of the future: Taste trends from Unilever, Kerry & FrieslandCampina

17-Mar-2023 By Teodora Lyubomirova

From fusion cuisine to contrasting textures, we look at what are 2023’s common flavor trends for the foodservice industry, as identified by some of the sector’s most respected players.

As commodity prices slide, dairies brace for collapsing farmgate milk prices

17-Mar-2023 By Teodora Lyubomirova

More than a year on from Russia’s invasion of Ukraine, dairy commodity prices have started to recover from the highs experienced in 2022. But as the market adjusts, processors find themselves under increasing pressure to reduce farmgate milk prices.

Nestlé opts for fava and oat blend in new alt dairy drink

14-Mar-2023 By Teodora Lyubomirova

The company’s latest milk alternative combines two plant-based products to deliver higher nutrient levels.

Danone’s Pepticate hypoallergenic infant formula finally makes US debut

13-Mar-2023 By Teodora Lyubomirova

The product, made by Danone’s specialized nutrition arm Nutricia, was meant to be available from September 2022 according to initial plans.

Ingredient giants Leprino Foods and Univar Solutions agree distribution deal

13-Mar-2023 By Teodora Lyubomirova

Univar Solutions will leverage its North American distribution network to expand Leprino Foods’ customer reach and provide bespoke support and services.

Got functional milk? DFA launches ‘first-ever’ probiotics-fortified UHT milk as an affordable alternative to kefir, kombucha

02-Mar-2023 By Teodora Lyubomirova

Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.

Remilk pauses plans for ‘world’s largest’ precision fermentation plant, focuses on growth

28-Feb-2023 By Teodora Lyubomirova

The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.

“There’s plenty of space for newcomers’: Cream cheese presents a lucrative opportunity for South American farmers

27-Feb-2023 By Teodora Lyubomirova

Making cream cheese isn’t cheap or easy, but developments in ingredient solutions should convince more dairies to enter what is looking like a booming market.

Voluntary nutrient statements: FDA wants plant-based milk makers to come clean on 'nutritional differences'

23-Feb-2023 By Teodora Lyubomirova

Manufacturers should display 'prominent' on-pack information that highlights what nutrients are lacking in plant-based 'milks', to help consumers make informed dietary choices.

Competition time: Startups with ‘innovative’ dairy products can win cash, mentorship and more

06-Feb-2023 By Teodora Lyubomirova

From product prototyping to thousands in cash, the new Northeastern Dairy Product Innovation Competition aims to support food innovators looking to launch products that utilize dairy ingredients produced in the US northeast.

From active to personalized nutrition: The case for dairy

20-Jan-2023 By Teodora Lyubomirova

DairyReporter speaks to ADM’s Mike Medina to discover how the latest wellness trends and consumer attitudes are shaping the future of dairy.

‘We want a product that optimizes nutritional benefits and is also delicious’: Behind MOMA’s plan to enhance oatmilk

19-Jan-2023 By Teodora Lyubomirova

Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.

Triple boost for Irish powder exports amidst US infant formula shortage

12-Jan-2023 By Teodora Lyubomirova

North America has imported €80m (US$86m) worth of specialized nutritional powders from Ireland during 2022, Irish state agency Bord Bia has revealed.

Bad breath? Probiotics found in yogurt 'may ease' halitosis

05-Jan-2023 By Teodora Lyubomirova

Researchers from China's Sichuan University compared existing studies to determine if taking probiotic supplements can really keep bad breath at bay.

Speciality protein: Arla Foods Ingredients partners with Milcobel over whey retentate supply

20-Dec-2022 By Teodora Lyubomirova

The co-operative will refine the raw material and use it to develop infant and medical nutrition products.

‘Tasty, natural and healthy’: ofi on what the future holds for plant-based dairy alternatives

16-Dec-2022 By Teodora Lyubomirova

Research conducted by the company reveals some consumers are yet to find a plant-based dairy alternative to match their preferences, with taste still of the highest importance.

Creamy without the cow: ChickP releases plant-based ice cream with 'a truly rich' texture

08-Dec-2022 By Teodora Lyubomirova

ChickP Protein's chickpea-based ice cream prototype boasts dairy-like creamy texture and fewer additives.

Alt yogurt: Chr. Hansen and CP Kelco unveil prototype ambient yogurts

29-Nov-2022 By Teodora Lyubomirova

The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.

Kerry validates environmental impact of upcycled cheese powders

29-Nov-2022 By Teodora Lyubomirova

The powders’ environmental performance is ISO-validated and can reduce scope 3 emissions for manufacturers who use them.

Wilk serves up hybrid yogurt made with cultivated milk fat

22-Nov-2022 By Teodora Lyubomirova

The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”

Pascual Innoventures invests in De Novo Dairy and Zero Cow Factory, reveals Mylkcubator 2.0 cohort

21-Nov-2022 By Teodora Lyubomirova

Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.

‘An impressive fit’: Bel Group bets on precision fermentation dairy in Standing Ovation partnership

17-Nov-2022 By Teodora Lyubomirova

The multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.

Plant2Food: Novo Nordisk Foundation-backed platform to accelerate plant and food science research

17-Nov-2022 By Teodora Lyubomirova

The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.

Nutrition: Plant-based drinks ‘not real alternatives’ to dairy milk – study

14-Nov-2022 By Teodora Lyubomirova

Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.

'Full control over the value chain': Arla enters partnership with First Milk over whey production

10-Nov-2022 By Teodora Lyubomirova

First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.

FrieslandCampina launches first-ever lactose-encapsulated DHA and ARA formula ingredients

09-Nov-2022 By Teodora Lyubomirova

The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .

‘Dairy is ripe for innovation’: ADM outlines the key trends for dairy, from consumer demands to R&D opportunities

08-Nov-2022 By Teodora Lyubomirova

From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.

Bacteria-based whipping cream? Study proves how fat can be fully replaced with bacteria

03-Nov-2022 By Teodora Lyubomirova

A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.

No sediment: Novel solution paves way for fermented protein drinks with a clear appearance

01-Nov-2022 By Teodora Lyubomirova

Consumers who wince at cloudy protein drinks may soon be offered a - quite literally - clear alternative thanks to an Arla Foods Ingredients breakthrough.

FrieslandCampina Ingredients on infant nutrition trends: From Gen Z demands to plant-based and precision fermentation potential

27-Oct-2022 By Flora Southey

Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.

Zero sugar without compromise: How Reb M can offer a path to tasty sugar-free formulations

19-Oct-2022 By Teodora Lyubomirova

DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .

What's 'healthy'? FDA limits on saturated fat and sugar a let-down for dairy

29-Sep-2022 By Teodora Lyubomirova

The Food and Drugs Administration classes dairy among the nutritionally-dense food products key for a healthy diet, but rules on sugar and saturated fat content could exclude some flavored and full-fat dairy products from being able to claim they are...

Africa’s first cultivated dairy product is in the works as De Novo Dairy secures UM6P Ventures funding

20-Sep-2022 By Teodora Lyubomirova

De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.

Kerry delivers cost-effective replacement for in-demand carob gum

15-Sep-2022 By Teodora Lyubomirova

The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.

Nestlé to launch RTD beverage using cultivated whey in test-and-learn pilot

15-Sep-2022 By Teodora Lyubomirova

The world's largest food and beverage company is concocting an animal-free dairy protein drink as it seeks to scope out the opportunities offered by precision fermentation technology.

The sweet herb: Behind stevia’s rising popularity in dairy

13-Sep-2022 By Teodora Lyubomirova

DairyReporter catches up with Tate & Lyle Europe’s Delphine Forejt to find out how manufacturers are adapting to a consumer landscape that increasingly favors sugar-free dairy products . . .

Fonterra expands nutrition portfolio with Nutiani

08-Sep-2022 By Teodora Lyubomirova

The co-op’s new B2B wellbeing nutrition brand will enable Fonterra to branch out further into non-dairy ingredients and solutions.

The ‘fat frontier’: Creating ‘indulgent’ cream alternative from GMO-free yeast fermentation

06-Sep-2022 By Oliver Morrison

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.

Less salt, more flavor: DSM promises realistic cheese alternatives with new plant-based portfolio

01-Sep-2022 By Teodora Lyubomirova

The Dutch health and nutrition specialist is leveraging the functional properties of gellan gum to improve texture while slashing salt by up to 25%.

‘We saw huge potential to disrupt the market’: biotech firm creates ‘world-first’ cultivated bovine lactoferrin

24-Aug-2022 By Teodora Lyubomirova

TurtleTree says it can produce the protein up to a 100 times faster and at a larger scale to make the hard-to-get ingredient more accessible to food manufacturers.

Glanbia bumps full-year outlook by 4% after ‘very solid’ HY 2022 performance

18-Aug-2022 By Teodora Lyubomirova

Dairy portfolio is outperformed in nutritionals, but US cheese records growth and SlimFast is set for a re-brand ahead of 2023.

Arla formulates protein-rich drinks for people living with chronic kidney disease

15-Aug-2022 By Teodora Lyubomirova

The dairy giant has come up two drink prototypes that could deliver key nutritional benefits to those affected by renal disease and living on low-mineral diets.

Boston collab launches cannabis-infused ice creams

09-Aug-2022 By Teodora Lyubomirova

The flavors were concocted by artisan ice-cream makers Emack & Bolio’s and cannabis operator MariMed to form part of MariMed’s Betty’s Eddies brand.

Craving goat: milk powder market to be a major driver for the goat milk sector

08-Aug-2022 By Teodora Lyubomirova

Goat milk has been under-utilized in powder production, but rising demand for infant formula could change this in the coming years.

Hochdorf nets China approval, predicts 'difficult earnings and cost situation'

08-Aug-2022 By Teodora Lyubomirova

The Swiss nutrition specialist has received approval to manufacture products for the Chinese infant nutrition market but EBIT is down year-on-year.

Fonterra talks innovation that boosts cognition, sight and mood

25-Jul-2022 By Katy Askew

Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.

‘The end of all uncertainties is not yet in sight’: FrieslandCampina adjusts portfolio across Europe and Asia in face of ‘great uncertainty’

25-Jul-2022 By Katy Askew

Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...