Ingredients

dsm-firmenich reinvigorates the better-for-you yogurt category with pH-stabilizing starter cultures

21-Sep-2023 By Teodora Lyubomirova

The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.

Japan’s Morinaga Milk gets Brazil regulatory nod for proprietary probiotic strain

11-Sep-2023 By Teodora Lyubomirova

Bifidobacterium longum subsp. longum has been approved by the Brazilian Health Regulatory Agency, allowing the ingredient to be used in dietary supplements and food products sold in Brazil.

Pureture produces non-GMO plant-based casein, enters strategic supply agreements with dairy majors

05-Sep-2023 By Teodora Lyubomirova

The company is looking for a manufacturing partner who would develop and commercialize clean-label products that contain its plant-based protein.

Feed additive that reduces enteric methane by 90% raises $29m

30-Aug-2023 By Teodora Lyubomirova

Climate technology start-up CH4 Global has closed its Series B funding as the company eyes expansion in key markets.

Soybean curd boosts dietary fiber, protein content in ice cream

22-Aug-2023 By Teodora Lyubomirova

Okara, a by-product from tofu and soy milk production, can improve the fiber and protein content of ice cream – but does it taste good?

Imagindairy’s Eyal Afergan on the company’s GRAS status, Danone partnership, and the role of AI

22-Aug-2023 By Teodora Lyubomirova

The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”

Fonterra and dsm-firmenich-backed Vivici cooks up fermentation-derived BLG

21-Aug-2023 By Teodora Lyubomirova

The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.

Blending global trends with local preferences: Döhler Group to strengthen flavor portfolio with Boon acquisition

15-Aug-2023 By Teodora Lyubomirova

Ingredient manufacturer Döhler Group says the deal will enable the company to embrace ‘glocal’ and be at the forefront of innovation in dairy.

Dairy and plant-based organizations go head-to-head over FDA’s plant-based milk labeling guidance

03-Aug-2023 By Teodora Lyubomirova

More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides.

Blends of emulsifiers and stabilizers can offer cost-effective alternative to locust bean gum

21-Jul-2023 By Teodora Lyubomirova

Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.

From the familiar to the exotic: Which ice cream trends are driving the category in 2023?

21-Jul-2023 By Teodora Lyubomirova

With inflation putting pressure on consumer budgets, the ice cream category has never been more competitive. We speak to ingredient experts on how flavor trends and ingredient innovation can enable manufacturers to embrace market changes.

Nestlé’s patented technology can enable ‘source of fiber’ claims for milk products

20-Jul-2023 By Teodora Lyubomirova

The food industry giant has developed an enzymatic solution that converts lactose into microbiome-supporting dietary fibers while reducing total sugars at the same time.

Raw power: How Climax Foods' AI-produced casein could spell a new frontier for plant-based cheese

27-Jun-2023 By Teodora Lyubomirova

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?

Remilk attracts former Nestlé, Danone and PepsiCo execs to Board of Directors

22-Jun-2023 By Teodora Lyubomirova

The Israeli precision-fermentation dairy specialist hopes the three CPG leaders would help grow the brand on a global scale.

Beyond cottage cheese ice cream: Cultured dairy's versatility in form and function makes the category attractive to consumers

15-Jun-2023 By Teodora Lyubomirova

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.

Functional ingredients key to attracting busy, health-conscious consumers through holistic nutrition offerings

05-Jun-2023 By Teodora Lyubomirova

As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.

Exosomm upcycles cheese by-products to derive a 'potent functional ingredient'

16-May-2023 By Teodora Lyubomirova

The Israeli foodtech start-up has developed a method to isolate exosomes – nano-sized particles found in mammalian milk – to create a novel bioactive ingredient that could play a part in managing chronic metabolic disorders.

New Culture to serve up animal-free dairy mozzarella in US pizzeria

16-May-2023 By Teodora Lyubomirova

Los Angeles’ Pizzeria Mozza will become the first restaurant in the US to offer New Culture’s cow-free cheese to consumers.

Arla bets on the RTD market with protein-packed cold-brew concepts

15-May-2023 By Teodora Lyubomirova

Arla Foods Ingredients presented two high-protein ready-to-drink tea and coffee concepts, as well as a protein bar with ‘protein in every layer’.

Danone North America sponsors ‘ground-breaking’ research into next-generation probiotics

15-May-2023 By Teodora Lyubomirova

Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.

Fighting enteric emissions with precision probiotic: How Native Microbials’ USDA-backed solution can improve dairy milk’s carbon footprint

02-May-2023 By Teodora Lyubomirova

The San Diego-based firm says its feed supplement can redirect methane-generating carbon in cow’s rumen into compounds that can be used as energy by the animal to produce more milk with a lower environmental footprint.

Next-level dairy: How can Quorn’s mycoprotein impact the alt dairy space?

28-Apr-2023 By Teodora Lyubomirova

The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.

Closing the nutritional gap: How Royal DSM wants to improve plant-based dairy

24-Apr-2023 By Teodora Lyubomirova

As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.

Probiotic boosts milk yield, lowers reproduction diseases in dairy cows

11-Apr-2023 By Teodora Lyubomirova

The product, developed by University of Alberta, is 'the first of its kind' to have widespread benefits for cows, such as reducing inflammation that causes lameness and preventing reproductive health issues.

Bovaer ready for large-scale roll-out in the Netherlands, says DSM

03-Apr-2023 By Teodora Lyubomirova

The methane-inhibiting feed additive has led to a 28% average reduction of methane emissions following a six-month trial at FrieslandCampina dairy farms.

‘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.

DairyReporter

Resources