How cow‑free milk is changing coffee culture
By pouring its cow‑free milk into America’s favourite beverage, Strive Freemilk is helping normalise a new kind of dairy
Emerging markets
Why investors are turning to cow-free dairy
Precision‑fermentation start‑ups are attracting new investment to speed up production of dairy‑identical proteins. Here’s what’s driving momentum
Cow-free dairy steps in amid Israel’s milk shortage
Israel’s dairy strike allows cow-free alternatives to take center stage at a pivotal moment for the industry
How whey powers the next wave of innovation
The dairy by-product has turned into a billion-dollar platform powering biotech, biofuels and much more beyond food and beverage
Global milk oversupply persists despite demand uptick
Surging milk flows from keep markets oversupplied, pushing processors toward higher‑value dairy ingredients
Plant-based failing? Here’s how to win at hybrid
Hybrid meat and dairy strategies are evolving in four key ways
How dairy’s Big 7 will shape exports amid global milk oversupply
As milk supply remains strong, we look at which export categories are set for a boost in 2026
Consumer trends to shape innovation in 2026
From protein to functional ingredients, here are the trends that will shape NPD in the year ahead
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
From casein to colors: Mars’ vision for precision fermentation
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
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’
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?