The company says its precision fermentation-derived product has ‘significant advantages’ over cow milk-derived casein and the scope to deliver ‘tailor-made’ functional improvements for different dairy-free cheeses.
The British ice cream brand has brought in key new hires as it aims to expand its market reach beyond the UK. Paul Henshaw, head of operations, talks to Dairy Reporter.
Kallie Goodwin, senior vice-president of Silk, tells us why Danone North America wants to increase access to plant-based milk alternatives in US schools.
Marketed as a snack that delivers on convenience, satiety and nutritional value, pouched yogurt for adults remains a novelty. What does the future hold for the category?
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
The major opportunities for product innovation and industry growth in China’s infant and maternal nutrition sector lie in emerging ingredients such as human milk oligosaccharides (HMOs) and postbiotics, as well as functional snacks, says a Beijing-headquartered...
Consumer demand for healthy living continues to drive the specialized nutrition market as dairy companies such as Danone solidify their presence in this space.
Anlene Indonesia has launched a new adult milk powder infused with habbatussauda, a black seed claiming to have multiple health benefits, which has long been revered by the Muslim community.
Environmental sustainability is now a top 5 strategic priority for dairy business executives, but the topic is still far from being top-of-mind, according to research.
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.
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.
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
Plant-based milk brand milkadamia moves into the refrigerated set and proves “less is more” with the debut of its organic Artisan macadamia milk and blends line that skips the fillers and gums common in many non-dairy beverages and responds to a growing...
Once banned by the Food and Drug Administration, raw milk sales are now being legalized across an increasing number of US states. But is selling - and consuming - raw dairy products worth the risk?
While the annual fluid milk consumption continues to decline, some categories have bucked the trend with growing retail sales in 2023, according to newly-released data.
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
As Ever.Ag and SPX Flow release AI-powered optimization tools for dairy producers, we look at what’s currently on the market – and what could be the next big thing.
A total of 23 trade bodies have called for the swift approval of the EU-Mercosur free trade agreement, which will make it easier to export EU agri-food products including key dairy commodities to Argentina, Brazil, Paraguay and Uruguay and vice versa.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
The National Milk Producers’ Federation hailed the talks it held with the UK in December 2023 as ‘strengthening’ of its ties with Britain, but UK industry representatives have downplayed the chance of its proposal becoming policy.
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite...
Announced on November 9 by the Department for Business and Trade, the Dairy Export Program has promised exporters a range of opportunities, including education sessions and trade missions. It also offers the UK government a chance to improve the communication...
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
Singapore-based start-up Noce Nuts says that consumers are willing to pay a premium for nut butters that are customised to their preferred taste and texture, including reduced sugar and salt options.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
