The New Zealand co-op forecasted improved margins across consumer and foodservice channels for FY24 and said there were indications that demand for milk powders will begin to return from early 2024.
Kite Consulting has warned that retailers could face a future of ‘average products from average factories’ if Britain’s best suppliers choose to focus on exports or exit the category altogether as a result of a perfect storm of weak demand, high cheesemake...
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
The cheese is the result of an international project that involved dairy co-op Arla Foods and reflects the country’s efforts to meet increasing demand for dairy products.
The British organic dairy co-operative with a US presence will look at Asia and Australasia next as it targets new export opportunities for its value-added products.
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
The maker of Babybel expects that introducing the feed additive across the majority of its milk supplying farms in Slovakia would yield an overall yearly reduction of 11,000 tons of CO2e.
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.
Sigma has become the majority owner of the Mexican cheese producer, expanding its presence in the US market and increasing capacity in the Hispanic market.
Despite a challenging economic period, the UK’s largest independent cheese producer has experienced strong export demand. We ask MD Rich Clothier about the brand’s net-zero cheddar and capitalizing on the ‘Brit factor’.
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
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.
Milk prices are causing unrest in India, where dairy farmers have gone on an ‘indefinite strike’; high inflation means less organic milk sales in Britain, and US dairy exports returned a strong performance in January.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
DairyReporter speaks to Babybel brand director Melanie Nemoy to find out how Bel Brands USA leaned on consumer research to craft its first new flavor in nine years, and improve one of its staple offerings.
The word ‘gruyere’ is 'generic', a US Court of Appeals told two consortiums who had argued the term should only be used to describe cheese made in a specific region of Switzerland and France.
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.
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.
The French dairy group says the agreement would contribute to reducing its emissions from the region while reinforcing the company’s presence in the Middle Eastern Gulf.
Lorrainville, Quebec-based artisanal cheese maker Le Fromage au Village has withdrawn all of its cheeses from the market ‘as a precautionary measure’, the company confirmed.
We speak to three of the biggest packaging manufacturers to find out what each is doing to improve recycling rates for mainstream packaging solutions like beverage cartons and plastic films. “As an industry, we have the ambition to achieve a 90% collection...
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
Kraft Heinz has unleashed a dairy-free version of its Philadelphia cream cheese spread, while Bel Brands USA unveiled its first product range that contains dairy proteins derived through precision fermentation.
The ruling paves the way for a nationwide class action against Inventure Foods, after the company was accused of falsely marketing the savory snack as containing mozzarella.
The plant-based, neutral-tasting preservative is suitable for clean-label formulations as it harnesses the functionality of natural ingredients that are typically used in nutritional supplements.
The ruling means that the cheese’s iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area – even if their product isn't called ‘Morbier’.
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’.
The award-winning British cheese business was recently acquired by Joseph Heler after bureaucracy-ridden export rules made European markets ‘unviable’. CCC MD Simon Spurrell talks to DairyReporter on what's next for the company.
The West Country dairy company has seen turnover rise 30% in 2021/22 in the face of various economic challenges. We ask the company’s Kevin Beer what’s the secret to a rather good trading year.
The cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
The artisanal sheep’s milk cheese could finally get a protected status, but farmer organizations have warned the final application hides critical loopholes.
