In a first for a national dairy brand in the US, Chobani has unveiled a yogurt cup made with 80% paperboard that will hit the market later this year in its single-serve oat blend products, with a view to rolling out across a wider set of products over...
The UK group Action on Sugar is calling for a complete ban on child-friendly yogurt packaging and on misleading nutrition and health claims following its new product survey, which it said shows only 5% of yogurts with child-friendly packaging contain...
Conor Power, director, proteins business development at global taste and nutrition company Kerry, gives Dairy Reporter the lowdown on the latest high protein trends.
Baladana Q.P.S.C., the biggest dairy and beverage producer in Qatar, has signed a memorandum of collaboration (MoC) to produce dairy products in Malaysia.
US flavor producer Wixon has launched FlavorFresh SR, a free-flowing, water-soluble, encapsulated powder the company said disperses evenly while preventing flavor and aroma ‘hot spots’ in finished applications.
This week, we have conversations with Damien Dossin, Executive Vice President & General Manager of CPG at LiquiGlide; Katie Cline, vice president of marketing at Bubbies Ice Cream; and Dave Rademacher, product manager-refrigeration at Unified Brands.
Lifeway Foods, Inc., a US supplier of kefir and fermented probiotic products, has announced it intends to acquire certain assets of privately-held, California-based GlenOaks Farms, Inc., a drinkable yogurt brand founded in 1984.
Arla Foods Ingredients has launched a new whey protein ingredient to help meet the growing demand for high-protein yogurts with health credentials and a premium positioning.
Consumers in China are more concerned with the production date, shelf life and storage conditions on the labels of dairy products than other information such as nutrition facts, ingredients, certification, origin, and manufacturer.
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
Green Boy Group, a non-GMO and organic plant-based food ingredients supplier in North America, Europe and Australia has announced it is launching Plant-Dairy Protein, a new functional plant-based protein developed for the plant-based dairy industry.
Lithuania Travel, the national tourism development agency, is hoping in a post-Covid world tourists will be attracted to the Baltic country to experience some of its, shall we say, more unusual cuisine, which includes some ice cream flavors many might...
Azelis, a global innovation service provider in the specialty chemical and food ingredients industry, is extending its distribution scope with CP Kelco in the Netherlands.
Tate & Lyle has launched a new sustainability program to enable stevia growers in China to lower their environmental impact and gain greater economic benefit from production of the no-calorie sweetener.
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
Producer of natural food colors, Oterra, formerly known as Chr. Hansen Natural Colors A/S, has announced plans to continue its growth acceleration through the acquisition of Diana Food’s natural food coloring business.
We hear plenty about the importance of gut health and probiotics, but now that vocabulary has extended to biotics, prebiotics, postbiotics and even synbiotics. So what do they all mean?
Beetroot flavored ice-cream, sushi and gin could make up a range of new product lines over the next 12 months, as demand for the emerging superfood ingredient is expected to drive NPD.
Kotkamills’ has added to its range of ISLA Consumer Boards with ISLA Ice and ISLA Cream broadening the use of non-plastic solutions in the food industry.
Brazilian-headquartered company Duas Rodas has developed CreamyFeel, a technological solution it said provides a connection between healthiness and indulgence, highlighting creamy notes and providing a sensation of fullness to compensate for the low-fat...
New consumer research from taste and nutrition company Kerry has revealed botanical extracts generate several emotions with consumers including energy, excitement, creativity and fun.
Synergy Flavours has developed a new Italian Provenance citrus range, which taps into consumer demand for premiumization and increased product transparency.
Cacique, LLC – a privately-owned Hispanic foods company and maker of Mexican-style cheeses, cremas and chorizos in the US – has officially broken ground on an $88m dairy processing facility in Amarillo, Texas.
This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register.
As dairy-free alternatives to yogurt gain traction worldwide, competition continues to grow among producers striving to offer consumers tasty, healthy and sustainable products.
Fair Trade USA and Chobani, LLC have launched a certification program for US dairy farms and cooperatives to provide financial premiums to dairy farmers and workers, which aim to protect and empower them while raising sustainability standards.
Synergy Flavors Inc., a member of the Irish-based Carbery Group, has announced the acquisition of savory flavor and ingredient supplier, Innova Flavors, from Griffith Foods Worldwide.
It has been almost a decade since global bioscience company Chr. Hansen launched its first generation of FreshQ, a range of food cultures for improving the bioprotective effects of fermentation in dairy.
Chr. Hansen Natural Colors, a provider of natural colors, has announced plans to continue its growth acceleration with the integration of SECNA Natural Ingredients Group S.L into its portfolio.
This week, we have three interviews, one of which has four guests, and another with two. We spoke with Zelica Carr, CEO of the Ice Cream Alliance; Gastón Paladini, Martín Salinas, Henk Hoogenkamp and Catalina Jones from Moolec Science; and Remi Reguero,...
