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.
A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
New research shows an increasing number of consumers shun grocery stores in favor of digital grocery shopping, with hybrid shopping on a steady rise since the pandemic.
From fusion cuisine to contrasting textures, we look at what are 2023’s common flavor trends for the foodservice industry, as identified by some of the sector’s most respected players.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
‘Our short supply chain means the money goes directly to the farmers,’ says CEO Simon Mellin as he opens up on his company’s quest to modernize the morning milkround – and make it more sustainable for both farmers and consumers.
The multinational dairy co-operative has outlined three global trends, with fusion cuisine, hybrid foods and plant-based alternatives taking center stage.
Perfect Day is teaming up with big players like Nestle and Unilever to broaden the applications of its whey protein, while leading new innovations through precision fermentation.
Bold Cultr from General Mills – an ‘animal-free’ dairy cream cheese featuring whey protein made by microbes, not cows – is rolling out to more stores in the Minneapolis area later this month and will be available nationwide direct to consumer from early...
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.
The initiative provides grants and technical assistance to dairy businesses that focus on niché dairy products as well as packaging and processing innovation.
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.
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.
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.”
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’.
Enhancing the nutrient profile of plant-based dairy alternatives could be a catalyst for a new generation of dairy-free products that meet the expectations of discerning consumers.
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 . . .
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.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
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.
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?
The Inner Mongolia Autonomous Region local government has allocated specific funding for the development and revitalisation of the dairy industry in the region, aiming to work with local dairy giants Yili and Mengniu to maximise its potential.
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.
Earlier this year, Chinese dairy giant Yili set out its ambition for a carbon neutral future. The company is leveraging innovation to build more sustainable production processes and products. Here’s how.
US dairy has an opportunity to innovate, demonstrate sustainability progress and, ultimately, lead the dairy sector, the Dairy Sustainability Alliance heard last week.
Dairy cooperative Arla has inaugurated a new production plant at Ponsfeld dairy in Germany. The group said the €190m investment is its ‘biggest to date’ and will represent a ‘key driver’ in meeting growing global demand for affordable dairy nutrition.
Dairy cooperative Fonterra outlined its strategic innovation priorities – with a focus on nutritional benefits such as ‘cognition, sight and stress’ – as it noted higher milk prices were squeezing the margins of dairy processing business.
Dairy is in a ‘strong position’ to meet the nutritional needs of the global food market and help feed a growing and ageing global population, the Nordic Dairy Congress heard last week.
Glanbia has identified plant-based innovation and new ready-to-consume formats as key areas for sports nutrition product innovation to capture new consumers across its brands, including Optimum Nutrition, Isopure, and Body&Fit.
Meiji is expanding its infant formulas offerings in Cambodia as part of the company’s strategy in growing its overseas business – where South East Asia is identified as a region for new opportunities.
Premium Australian dairy manufacturer Nature One Dairy (NOD) has acquired the Hong Kong adult nutrition powder business and brands of Fei Fah Medi Balm (FEI).
China’s dairy industry witnessed a large growth in per capita consumption in 2021, backed by rising consumer incomes and firms responding to current trends with the development of functional products.
French dairy giant Danone has announced plans to take full control of Dumex Danone, the business’ Chinese infant formula brand, while simultaneously exiting its partnerships with Mengniu in the market.
