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.
The major mozzarella producer is unleashing a blend of slurry-eating bacteria and fungi that help produce bioactive fertilizer whilst also enhancing soil health.
With regulators pushing for improved recyclability and reduced packaging waste, how should manufacturers navigate the latest regulations and packaging trends?
Baseline measurements of soil sequestered carbon are enabling one commercial research farm to quantify the impact of its transition to a regenerative grazing system.
Ireland has seemingly scrapped proposals to compensate dairy farmers who leave their trade, the ag minister stating there were ‘other options’ to reduce the country's agricultural emissions.
MEP candidates from French and Dutch rural parties suggested agrifood producers had been under undue pressure to ‘green up’ their act, but some of their ideas might be too hard for the food industry to swallow.
M&S, the UK retail group, has announced a £1 million (US$1.3m) investment in altering the diet of pasture-grazed cows within its milk pool to mitigate methane emissions.
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.
We chat to dsm-firmenich’s Dr. Heinz Flatnitzer to find out more about financed emissions, offering life cycle assessment platform Sustell to lenders, and how dairy farmers can benefit from sustainability-linked finance.
An ING report scrutinizes various strategies aimed at slashing on-farm emissions, spotlighting those garnering significant attention within the dairy industry, while also delving into their potential and cost implications.
FMCGs, retailers and foodservice companies will increasingly look to source products with low environmental footprint, driving dairies’ long-term sustainability commitments at the same time.
The bosses of major food companies were pressed about increasing their profits as consumers struggled with food affordability. Dairy and agriculture industry reps were also questioned about the impact of inflation on farmers.
Morinaga Milk is slated to roll out several new Foods with Function Claims (FFCs) that target the major health concerns of Japanese consumers and to meet the increasing demand for multifunctional products.
The number of protein bars on the European market has significantly decreased, while the protein powders category has continued to grow thanks largely to innovations with clear protein and collagen, new data reveals.
Margins are widely tipped to strengthen on the back of higher production and increased dairy commodity prices, though concerns about China imports remain and Argentina’s output remains low.
Through a new digital tool, anyone can access and measure the emissions profiles of most New Zealand-sourced dairy ingredients offered by the co-op’s ingredients business, NZMP.
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024.
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
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 Soil & Climate Health Initiative (SCI) is launching a new label that represents ‘a holistic, science-based commitment to farming systems’. We speak to MD Adam Kotin to find out more.
Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
Dairy farmers in the northern hemisphere should start thinking about managing this year’s silage in order to reduce input costs and improve their farm’s environmental footprint, a dairy consultant has said.
Dairy producers have been told to get ready to apply for the safety net program offered through the US Department of Agriculture as this year’s sign-up date is announced.
A California-based raw dairy producer has issued a voluntary recall after several consumers reported purchasing the company’s raw cheddar cheese before falling ill.
The largest dairies continue to provide most of the nation’s milk, but smaller operations are the most numerous, and will likely remain so for the foreseeable future.
The US dairy industry body has partnered with artificial intelligence services provider PIPA as it aims to discover novel health benefits and applications for milk.
Is LPC testing enough to determine the type of thermoduric bacteria present in milk? This is the question that Cornell University scientists tried to address.
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
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.
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
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’?
