Artisanal producers from continental Europe see the UK as a promising market for buffalo milk products – but what’s the consumer appeal and routes to market?
Recent product releases from Saputo, Müller and others ride on the growing consumer demand for high-protein dairy in the UK. How are companies innovating?
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain.
In a hotly-anticipated ‘elephant deal’, Häagen-Dazs owner General Mills has agreed to sell its US and Canada yogurt businesses, including brands Yoplait and Liberté.
Marketed as a snack that delivers on convenience, satiety and nutritional value, pouched yogurt for adults remains a novelty. What does the future hold for the category?
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
As the implementation date nears, the FDA has released an easy-to-digest guide to help small businesses prepare for the new requirements for yogurt – from information about additives to labeling rules and beyond.
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive'...
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The food major’s UK and Ireland division has committed that at least 90% of its products will stay below government-mandated limits for fat, sugar and salt content, while vowing to transparently publish nutritional data about its dairy, plant-based and...
Daily consumption of a probiotic yogurt may decrease symptoms of the common cold and improve immune parameters in healthy people, says a new study from Japan’s Megmilk Snow Brand.
The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .
The Food and Drugs Administration classes dairy among the nutritionally-dense food products key for a healthy diet, but rules on sugar and saturated fat content could exclude some flavored and full-fat dairy products from being able to claim they are...
The Great Taste results are out, and it is now clear which are the highest-scoring products this year. DairyReporter rounds-up the winners from the dairy sector - scroll through the slideshow to find who made the list...
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe...
US dairy business Stonyfield Organic wants to support the next generation of organic family farmers through a new initiative, ‘Save Gen F’. DairyReporter caught up with Jason Johnson, Farmer Relationship Manager, to learn more about this effort.
Dairy cooperative Arla Foods has warned of a ‘chronic shortage’ of qualified farm workers in the UK, an issue it said is contributing to price inflation in the dairy sector.
DMK Group has committed to new climate targets under the Science Based Target Initiative (SBTi). The dairy cooperative’s CEO explains that action is needed to drive down dairy emissions in order to safeguard the reputation of the ‘entire’ dairy industry.
Chinese dairy group Yili is the first dairy company to top annual sales of RMB100 billion in Asia and it has been named the ‘most chosen’ CPG brand in China with a household penetration rate of 92.4%. What’s the secret to its success?
Land O'Lakes, in a partnership with Bel Brands USA, is expanding its three-year pilot program focused on sustainable farming and animal feed production to five additional farms, ranging in size from 450 to 2,000 cows.
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
NZMP, Fonterra’s global ingredient business, has entered into a joint venture with Tillamook County Creamery Association (TCAA) and Three Mile Canyon Farms in the US to launch Pro-OptimaTM, a Grade A functional Whey Protein Concentrate (fWPC), to the...