Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Emerging markets
Up the food chain
Oatly’s strategy: Driving plant-based milk’s growth through taste, creativity and sustainability
How Oatly’s North American president Helge Weitz uses his CPG and real-world restaurant experience to map the firm’s US reset
Surviving the squeeze: How dairy farmers can thrive as prices tumble
With milk prices under pressure from oversupply, how can farmers maintain healthy margins?
FMD outbreak in South Africa sparks urgent biosecurity push
Experts warn of cross-border risks and call for coordinated disease control measures
From baobab to rooibos: Premium and indigenous ice cream flavors fuel demand in Africa
As ice cream consumption surges across Africa, consumers are driving a shift toward premium products and culturally rooted flavors
What Unilever can learn from Froneri’s success in ice cream
The Magnum Ice Cream Company’s biggest global rival has gone from strength to strength in the face of market challenges – here’s how the Nestlé co-owned company drives growth
Exclusive: Why APAC is rising hub for functional foods, new food tech
APAC’s unique incorporation of culture and health priorities with food is driving its rise as a hub for functional foods and novel technologies
Trendlets
Trendlets: Gut health, GLP-1 and alternative protein
How are the trends of gut health, weight management and alternative protein consumption impacting food and beverage innovation?
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Dairy Alternatives: Innovation and Market Insights 2025
‘We have more ideas than the market can take’: Alt dairy brands talk R&D, consumer trends and embracing innovation
From plant-based to precision fermentation, how are leading brands shaping product innovation in dairy alternatives?
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
Most CPG ads miss the mark with video gamer players: Here is how to fix it
CPG marketers can’t afford outdated strategies when it comes to connecting with video game players. Learn what works now in FoodNavigator-USA’s free webinar Fueling Fun: Connecting with Esports Enthusiasts and Everyday Gamers FTW
Chobani hits back at Danone in trademark infringement case
Danone is ‘weaponizing’ the law to hurt Chobani’s ‘superior’ position in RTD coffee, according to a motion to dismiss filed by La Colombe’s owner
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
From counterfeits to consumers: How dairy brands navigate Africa’s volatile economy
Dairy producers in Africa operate in a highly inflationary economic environment through a focus on efficiencies and cost containment
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
Ireland eyes SEA as major market for grass-fed dairy, protein exports
South East Asia has become a key target market for Irish grass-fed dairy and protein-fortified exports, tapping rising demand for health and wellness
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
What’s brewing in the US coffee creamer space?
Refrigerated coffee creamers are a thriving category fueled by consumer appetite for barista-style drinks. Here’s what’s driving innovation
Danone CEO advocates caution in Oikos Protein Shakes expansion
The group wants to validate repeat purchase behavior before committing to a nationwide roll-out in the US
Magnum CEO appointed: Who is Peter ter Kulve?
Unilever has appointed a new CEO for its demerged ice-cream business
Beating the odds in NPD: What makes a winning product?
New product launches are exciting, but novelty alone does not guarantee success
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Cheese trends: American cheese slumps, specialty thrives
US shoppers seek to elevate their cheese experience by exploring new flavors and formats
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
From buttermilk to flavored skyr: Dairy’s new disruptors, predicted
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
What fuels China’s premium IMF market?
From affluent parents to regulatory changes, we look at the factors driving premiumization in China’s infant formula market - and what key players are doing
From GLP-1 to gut health: Real California Milk Excelerator 2025 seeks dairy disruptors
Start-ups behind scalable dairy innovations stand to benefit from financial, mentorship and marketing support to bring their products to market
How Yoplait fits into Lactalis’ US yogurt empire
As Lactalis USA acquires General Mills’ US yogurt business, how does Yoplait fit into the dairy major’s portfolio?
How the a2 Milk Company is capturing growth through premium nutrition
The New Zealand dairy major is driving growth through premium nutrition, gaining record share in China’s infant formula market and expanding its A2 dairy offering globally
Upcycled eggs help crack new category: egg-based yogurt and dips
Oolie’s upcycled eggs tap into protein-rich and dairy-free dips
Danone on America’s ‘coffee evolution’ and ongoing growth in creamers
From tapping into the CoffeeTok culture to elevating plant-based creamers, how is one of the major coffee creamer producers moving the needle on innovation?
Is the plant-based milk sector in trouble?
Plant-based milk brand Mighty Drinks has entered administration, citing rising costs and fundraising challenges. But does this signal a wider issue for the sector?
As China diversifies from US dairy, ANZ producers gain the upper hand
Trade tensions with the US have sent Chinese firms looking for alternative dairy suppliers. Can Australian and New Zealand producers take advantage?
Dairy innovation
How high-protein frozen desserts are redefining indulgence and expanding the market
From cottage cheese blends to clean-label pints, new protein-packed ice cream and frozen dessert brands are turning indulgence into everyday fuel – and capturing a fast-growing health-conscious market
Why meal replacements are the future of fast nutrition
What are the key trends driving meal replacement category successes? Exclusive and free webinar reveals all
Nestlé’s big bet on ‘super premium’ baby formula
The food giant hopes its new infant formula will help power growth
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
From beer to milk: Asahi ventures into dairy alternatives with Like Milk
The move signifies the blurring of the lines between alt dairy beverages and the growing alcohol moderation trend in APAC
Danone tightens grip on $1bn+ whole foods tube feeding market with Kate Farms acquisition
Danone acquires Kate Farms in strategic move to bolster whole foods tube feeding offering
Export secrets: How Millbrook Dairy navigates trade barriers to tap global dairy demand
The British dairy exporter faced Brexit, COVID-19, the Red Sea crisis and US tariffs, but rising global demand for premium cheese and butter brings optimism
Winning in RTD coffee: How Emmi Caffe Latte became the UK’s fastest-growing iced coffee brand
Emmi Caffe Latte has been carving out a bigger share of the UK RTD coffee market, with plans to raise its global profile now taking shape. What’s the brand doing right?
HMOs in infant formulas: From China to Vietnam, see what are firms up to
Human milk oligosaccharides (HMOs) have been the talk of the town in the recent earnings season, with companies like Nestle and The a2 Milk Company highlighting its importance and more companies expected to play in this category across Asia-Pacific.
Vivici sees ‘tremendous potential’ in lactoferrin as it eyes global market expansion
The Fonterra-backed ingredients firm is set to expand its dairy-identical protein offer after securing fresh Series A funding
Wisconsin Cheese is challenging what 'American cheese' means to Europeans
At SIAL Paris 2024, the State of Cheese showcased some of its finest products. But are Europeans ready to embrace US-made specialty cheese?