Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
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.
Research conducted by the company reveals some consumers are yet to find a plant-based dairy alternative to match their preferences, with taste still of the highest importance.
As feed prices continue to rise, 28 House and Senate representatives have urged the government to introduce relief measures for struggling organic dairies, or risk the industry’s future. We speak to NODPA executive director Ed Maltby to find out more.
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...
Rising consumer purchasing power will propel the lucrative Chinese ice cream market to growth over the next three years, according to research – even if a surge of COVID-19 cases may keep restaurants and ice cream parlors shut for parts of this winter.
Kraft Heinz has unleashed a dairy-free version of its Philadelphia cream cheese spread, while Bel Brands USA unveiled its first product range that contains dairy proteins derived through precision fermentation.
Small and mid-sized farmers will have additional time to enrol into the voluntary program, which offers financial support when market volatility seriously impacts milk prices.
The ruling paves the way for a nationwide class action against Inventure Foods, after the company was accused of falsely marketing the savory snack as containing mozzarella.
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.”
The hope is to eliminate all on-farm emissions in 10 years while keeping operations ‘commercially viable’. An opt-in subsidy scheme for farmers is also in the works.
From protecting 'demonized' dairy farmers to precision-fermented ingredients and exotic flavors, three ice cream company founders discuss the latest innovations and trends in the industry.
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 New Zealand co-op has confirmed the timeline for implementing its Flexible Shareholding capital structure, designed to ‘level the playing field’ among farmer owners.
The plant-based, neutral-tasting preservative is suitable for clean-label formulations as it harnesses the functionality of natural ingredients that are typically used in nutritional supplements.
The ruling means that the cheese’s iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area – even if their product isn't called ‘Morbier’.
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.”
Researchers measured how different cannabinoids contained in hemp affected the animals and transferred into their milk - and what that meant for consumers.
Analysis of hundreds of FDA-recalled food and drink products revealed that undeclared milk had been the most likely reason why products were pulled from shelves.
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 multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.
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.
The award-winning British cheese business was recently acquired by Joseph Heler after bureaucracy-ridden export rules made European markets ‘unviable’. CCC MD Simon Spurrell talks to DairyReporter on what's next for the company.
Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.
The West Country dairy company has seen turnover rise 30% in 2021/22 in the face of various economic challenges. We ask the company’s Kevin Beer what’s the secret to a rather good trading year.
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 . . .
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.
Consumers who wince at cloudy protein drinks may soon be offered a - quite literally - clear alternative thanks to an Arla Foods Ingredients breakthrough.
A perfect storm of lower production and higher exports and demand has fuelled consumer fears that butter would be of short supply right before the winter holidays. Fear not, says IDFA.
