The competition watchdog will examine what influences consumer choice and what barriers exist for manufacturers to enter the ‘high concentrated’ market.
The food and beverage major has released its first product range that leverages milk made with the company's proprietary enzymatic solution that can naturally turn lactose into dietary fiber.
The findings suggest milk phospholipids can be used as a functional ingredient to enhance the effects and survival rates of pro- and postbiotics in the gastrointestinal tract.
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.
Dairy volumes and pricing across Dairy Ireland slid more than 6% in the year to date (YTD) on the back of challenging market dynamics and changes in dairy market prices.
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...
The company is pivoting its dairy-derived early life nutrition ingredients into a portfolio designed to enhance the nutritional value of products aimed at children aged 3 and up.
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.
The regulator is seeking further 'corrective actions' from the manufacturers, who each issued voluntary product recalls over Cronobacter sakazakii fears in the past 12 months.
The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.
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.
Colostrum BioTec GmbH says more should be done to educate consumers about the virtues of bovine colostrum, the nutrient-rich fluid that’s making waves in the nutraceutical industry.
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.
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.
A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
The food and beverage giant’s net profits decreased by 45.2%, but operational improvements and demand have boosted infant nutrition sales while dairy reported mid single-digit growth.
Formula milk marketing tactics are exploitative, and regulations need to be urgently strengthened and properly implemented, according to a new three paper series published in The Lancet.
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.
The US organic, clean-label formula brand is gearing to re-open to customers as it acquires two additional manufacturing plants to bolster its production output.
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.
Vietnam’s largest dairy company will build ‘the largest dairy plant’ in the Hung Yen province, along with a dairy complex in Moc Chau Highland to bolster domestic and export capacity.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
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.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
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.
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 . . .
