More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides.
Following a pilot in the southeast US, the dairy alternative of the popular cream cheese spread will soon be available from major retailers across the US.
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 US dairy co-operative is looking to create better value for farmers through capitalizing on growth opportunities in the global dairy markets as part of ‘multi-year transformation aimed at modernizing and globalizing’ the organization.
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'...
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
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.
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 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.
“For every person that has stopped ordering online, several others have started to do so,” according to Euromonitor International’s David Hedin, who spoke of the market research firm's new e-commerce tool for the global FMCG industry.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
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.”
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.
