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.
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 cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
The artisanal sheep’s milk cheese could finally get a protected status, but farmer organizations have warned the final application hides critical loopholes.
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 European Milk Board (EMB) said ‘the foundations of production must be supported’ and urges ‘massive overhaul’ to ensure the sector’s long-term viability.
Record rainfalls and warm temperatures have caused a slow start to the season and contributed to lower collections throughout September and early October.
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.
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...
A Northern Ireland dairy farm has expanded its ice cream distribution into ROI thanks to grant funding that has made the endeavor easier and more cost-effective.
From the company’s plans to unveil the largest ever precision-fermentation facility to its push into the US, we catch up with Remilk CEO Aviv Wolff to find out how things are panning out for the food tech specialist.
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 alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
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.
From robust cheddars and lactose-free cottage cheese to the latest developments in dairy-free and plant-based formulations, DairyReporter rounds up some of the latest products from around the world.
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 . . .
Brook + Whittle has launched a novel type of recyclable shrink sleeve that provides opacity, allowing manufacturers to switch to more widely-recyclable plastic packaging without fear of light oxidation.
Newburg-based Keswick Creamery at Carrock Farm has recalled 10 of its cheeses due to potential listeria contamination, the US Food and Drug Administration reported.
The Chinese dairy firm’s earnings from infant formula and adult milk powder have climbed by nearly 60%, with cheese and ice cream also in double-digit territory.
In August 2021, Danone North America announced it was severing ties with 89 organic dairies from the northeast. DairyReporter speaks to NODPA’s Ed Maltby to find out where the affected farmers stand one year on.
TurtleTree says it can produce the protein up to a 100 times faster and at a larger scale to make the hard-to-get ingredient more accessible to food manufacturers.
Ben & Jerry’s dispute with Unilever over a potential licensing deal in Israel and the West Bank ended Monday with a blow for the maker of Phish Food ice cream.
A ground-breaking new study has measured for the first time how carbon sequestration can reduce emissions from organic dairy farms - and the results are in.
The North of England ice cream maker has bolstered its business operations by adopting digital system integration tools and has bought new machinery in a bid to grow the award-winning brand.
Fresh milk and butter were key contributors from a list of dairy products that have pushed inflation in the food category, fuelling a higher overall CPI index than analysts had expected.
