Oral GLP-1 breakthrough: What it means for impulse-driven food categories
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
Cheese
Bel’s Brainiac buy signals next wave in kids’ snacks
The Bel Group acquisition of Brainiac highlights a fast-growing category where nutrition science, parental anxiety and marketing ambition are converging
How cottage cheese reinvented itself
Cottage cheese is being reinvented through new formats, younger consumers and rising global demand – and brands are only just getting started
Cottage cheese reboot drives rush to scale supply
As consumers keep on buying cottage cheese, capacity constraints begin to emerge
The death of the free airline snack
Delta’s decision to scrap complimentary snacks and drinks on hundreds of flights is exposing a bigger shift across global aviation.
Why South America is Emmi’s growth engine
South America may be a tough market for premium dairy, but Emmi is betting on innovation, sustainability and selective scale to unlock growth
Pioneers
How Alterego stirred up the ‘stale’ cottage cheese category
Alterego is positioning itself as a bold new force in UK cottage cheese. Here’s how the female‑led brand is building momentum
Unleashing the Cow: Behind Bel’s plan to reignite its iconic brands
Bel wants its brands enshrined into American pop culture. Here’s how the company is planning to make it happen
Savencia’s profits sink in shaky 2025
Volatile prices squeezed Savencia in FY25, but resilient cheese brands helped cushion the blow
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
Sustainability marketed products defy headwinds to gain market share, drive sales
NYU Stern and Circana data show eco-positioned CPGs are category and sales growth drivers
What Fonterra’s next CEO needs to do to turn strategy into results
Fonterra has built momentum while navigating a major organisational transition - but sustaining it will depend on how the co-op executes its simplified strategy
Can high-fat dairy withstand the GLP-1 effect?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
How Bel defied global snacking headwinds
The maker of Babybel has been on a sustained growth trajectory by leaning into new flavours, formats and ingredient trends
Whey’s boom is flipping dairy economics on their head
Once a waste product, whey has become dairy’s hottest commodity, driving record prices, factory investments and a profound shift in the economics of global milk production
Whey protein concentrate at crossroads: How demand is reshaping protein supply
The global whey protein concentrate (WPC) market is diverging as demand-driven growth in high-value ingredients fuels volatility in the broader category
Bel Group levels up: New protein cheese hits shelves as brand doubles production
Babybel is supercharging its US growth with a $200 million South Dakota capacity expansion just as its new protein‑and‑probiotic Babybel Pro hits mass retail, staking an early claim in the fast‑rising functional snacking space
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
Inside FrieslandCampina’s strategic reset
After completing key M&As in 2025, the Dutch multinational enters a pivotal year as it bids to strengthen resiliency and expand market reach
Inside Emmi’s growth playbook: How the Swiss dairy group is building momentum
The Swiss dairy major shows how to play in both health and indulgence – and win
Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records
Those Vegan Cowboys’ record raise shows that precision fermentation dairy has legs – and is ready to run
Why Arla wins through protein and trend-driven drink formats
Arla Foods’ record-breaking 2025 was forged by carefully-executed long-term strategy. Here’s how the dairy co-op has gone from strength to strength
Functional ingredients powering dairy’s next growth wave
As consumers chase smarter nutrition, functional ingredients are shaping up the next frontier of dairy innovation
Cottage cheese disruptor Good Culture lands $55M investment underscoring shift to healthier dairy
The new investment, coming on the heels of L Catterton’s majority stake, signals growing private-equity appetite for clean-label, better-for-you dairy
Saputo sells majority stake in Argentina to Gloria Foods
This is the latest step in the Canadian multinational’s optimisation drive as it looks to achieve long‑term growth
How Saputo’s efficiency push is driving its bottom line
Saputo’s disciplined approach is reaping rewards quarter after quarter. Here’s what the Canadian major is doing right
Global milk oversupply persists despite demand uptick
Surging milk flows from keep markets oversupplied, pushing processors toward higher‑value dairy ingredients
Plant-based failing? Here’s how to win at hybrid
Hybrid meat and dairy strategies are evolving in four key ways
Top 5 trends shaping healthy dairy snacking
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
The cottage cheese boom: How challenger brands are stirring up the category
Meet the new wave of cottage cheese brands disrupting the dairy aisle
Dairy and dementia: Could cheese protect brain health?
A new study adds important insights to the debate about dairy’s role in cognitive health
China’s EU dairy tariffs: Is there a turning point in sight?
Chinese anti-dumping tariffs remain in place on EU dairy – but tensions may be easing
$500m for cottage cheese? What Good Culture’s deal means for F&B investors
Good Culture’s multi-million dollar backing highlights why cottage cheese may be investors’ next big bet
What’s in for dairy from the EU-Mercosur agreement?
The treaty secures greater access for EU producers to South American markets and strengthens protections for GI products
Federal diet guidelines accused of bowing to Big Meat
Doctors and nutrition advocates say new Dietary Guidelines for Americans sideline science in favor of meat and dairy industry
How dairy’s Big 7 will shape exports amid global milk oversupply
As milk supply remains strong, we look at which export categories are set for a boost in 2026
EU dairy hit by Chinese tariffs: All you need to know
EU dairy exporters face new border duties as China seeks to shield its domestic industry amid oversupply and falling prices
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Is the world facing a feta shortage?
A virus has hit Greece’s sheep and goat herd, but is it serious enough to cause a cheese shortage?
“What elsewhere is trend, we call tradition”: Is Swiss cheese’s legacy strong enough to survive falling demand?
Le Gruyere was crowned the world’s best cheese, but demand for Swiss cheese remains in decline. Is the industry at a turning point?
Surviving the squeeze: How dairy farmers can thrive as prices tumble
With milk prices under pressure from oversupply, how can farmers maintain healthy margins?
Best cheese crowned at World Cheese Awards 2025
Held in Switzerland for the first time, the competition saw a record-breaking number of entries, with almost 2 in 10 from the Alpine country
From drama to dairy: How an American actor found his cheese calling
Award-winning cheesemonger Nick Bayne swapped New York’s theater stages for the UK cheese scene: “I love what I do: I’ve gained an international community of cheese nerds”
Secrets of a cheesemonger
What’s the most underrated cheese?
Some cheeses are less loved than others: but which are the most underappreciated varieties? A cheesemonger ponders
Secrets of a cheesemonger
Cheese: What pubs and delis look for
From pub kitchens to deli counters, cheese plays a starring role. An award-winning cheesemonger reveals what consumers, retailers, and hospitality venues really want
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Lactalis is paying a hefty premium in NZ$4.22bn Fonterra deal
The French multi-national will unlock strategic synergies through the acquisition Down Under and beyond: but the price tag may be too high, according to financial advisors
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why