After 10 years of investing in New Zealand dairy through a third-party processor, Olam Food Ingredients (ofi) has now set up its own dairy ingredients supply and manufacturing operations in the APAC country’s dairy heartland.
A new study reveals the key differences in nutrient intake when an animal-based diet is replaced with plant-based alternatives, with calls for greater in-depth research and consideration of such factors manufacturers when developing new products.
DairyReporter recently visited the biennial tradeshow that took place in Cologne, Germany. Here, we bring you the first of a series of articles dedicated to the trends we spotted, starting with functional dairy.
The funding will provide non-repayable compensation to dairy producers and processors who have lost market share due to concessions made by the Canadian government in trade deals such as the CPTPP, the Canada-EU agreement and the Canada-US-Mexico trade...
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'...
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.
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.
The International Dairy Foods Association says lowering the amount of dairy products offered as part of the Women, Infants and Children (WIC) nutrition program would mean participants would get fewer essential nutrients.
The Denmark-headquartered biotech group says replacing its depth-filtration system with a UV-based treatment solution will enable the enzyme company to ‘take more control’ over its ingredient production.
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.
Delphine Forejt, Category Development Manager for Dairy at food and beverage solutions and ingredients specialist Tate & Lyle Europe, discusses the key trends that will shape the dairy industry next year. “Going in to 2023, the dairy market remains...
The taste and nutrition specialist aims to simplify formulation by including nutrient as well as legal requirements that cover 35 countries in an easy-to-use calculator. “This is something we have not experienced yet in the industry.”
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.
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 . . .
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.
The multi-national has pledged to improve the nutritional values across its plant-based drinks portfolio as part of a range of measures that will include investing US$22m in various initiatives to promote health and wellbeing.
An internal review of the US Food and Drug Administration’s handling of the US infant formula supply shortage has put the industry’s food safety culture under scrutiny – with the FDA likely to devise sector-specific best practices to avoid future emergencies.