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.
Australia's Coles Group Limited is bidding to acquire two processing plants from Saputo Australia, a move that has put local dairy industry players on high alert.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
With inflation putting pressure on consumer budgets, the ice cream category has never been more competitive. We speak to ingredient experts on how flavor trends and ingredient innovation can enable manufacturers to embrace market changes.
The food industry giant has developed an enzymatic solution that converts lactose into microbiome-supporting dietary fibers while reducing total sugars at the same time.
Mark Spencer MP refused to accept that reducing livestock grazing land was a viable solution to minimizing meat and dairy’s climate impact, and also eschewed lab-grown meat as an alternative food source.
The dairy co-operative says swapping plastic with fiber-based caps could reduce the plastic used in its milk cartons whilst improving recyclability at the same time.
Arla Foods Ltd has said milk supply could be in danger if the UK government doesn’t play its role in fostering a more joined-up approach to tackling agriculture's skills shortage.
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'...
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
The study's findings provide compelling arguments for policymakers, public health officials and nutrition experts to prioritize context-specific dairy development strategies that rely on the right mix of local dairy sector interventions and more...
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
During his tenure, the senior Arla executive guided the dairy co-operative through Brexit, the Covid-19 pandemic, and a turbulent year and a half since Russia’s invasion of Ukraine.
After it emerged that policymakers were considering a ban of dairy descriptors on plant-based products sold in the UK, makers of dairy alternatives are none the wiser if their industry would face more restrictive labeling rules.
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 dairy co-operative said the price per volume for its new 200g blocks has remained the same, but retailers have the final word when it comes to on-shelf pricing.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
The maker of Babybel expects that introducing the feed additive across the majority of its milk supplying farms in Slovakia would yield an overall yearly reduction of 11,000 tons of CO2e.
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 European Parliament voted to adopt a report on the implementation of the EU school scheme that favors unprocessed, organic and locally-produced food and leaves out plant-based alternatives.
The Israeli foodtech start-up has developed a method to isolate exosomes – nano-sized particles found in mammalian milk – to create a novel bioactive ingredient that could play a part in managing chronic metabolic disorders.
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.
Sigma has become the majority owner of the Mexican cheese producer, expanding its presence in the US market and increasing capacity in the Hispanic market.
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.
Move over, butter board – it’s cottage cheese ice cream time! As social media churned out another curious foodie craze, we look at what it means for your health if you use cottage cheese to make ice cream.
New report tips the global dairy alternatives market to grow at staggering 12.6% CAGR to 2030. “The market is gaining momentum and witnessing high demand.”
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 product, developed by University of Alberta, is 'the first of its kind' to have widespread benefits for cows, such as reducing inflammation that causes lameness and preventing reproductive health issues.
A new initiative led by the IDFA suggests that leading milk processors including Danone North America and Dairy Farmers of America are prepared to adhere to a lower added-sugars limit for flavored milk in order to continue to offer their products in US...
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
The methane-inhibiting feed additive has led to a 28% average reduction of methane emissions following a six-month trial at FrieslandCampina dairy farms.
Despite a challenging economic period, the UK’s largest independent cheese producer has experienced strong export demand. We ask MD Rich Clothier about the brand’s net-zero cheddar and capitalizing on the ‘Brit factor’.
The UK Dairy Roadmap is hoping to push the sector's sustainability forward by removing unnecessary variation between different carbon footprinting calculators used by British farmers.
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.