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...
The Ornua-owned brand says taste and convenience remain top-of-the-mind for consumers as it lauds the ‘strong performance’ of its new flavored offerings and reveals that large-format butter sticks are coming soon.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
DairyReporter recently visited the biennial tradeshow that took place in Cologne, Germany. Here, we bring you the first of a series of articles dedicated to the trends we spotted, starting with functional dairy.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
From value for money to building relationships with consumers and communicating climate actions more authentically, market intelligence agency Mintel highlights five consumer trends that will be important to brands next year and beyond.
The company is pivoting its dairy-derived early life nutrition ingredients into a portfolio designed to enhance the nutritional value of products aimed at children aged 3 and up.
Founded by chef duo Thomas Straker and Toby Hopkinson, All Things Butter has secured pre-seed funding of more than $650,000, but will their product defy the market conditions that have seen consumers consistently trading down on premium butter?
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
The cheese is the result of an international project that involved dairy co-op Arla Foods and reflects the country’s efforts to meet increasing demand for dairy products.
Clarified cocktails are some of the most sought-after drinks in bars around the world today, but how about enjoying one on-the-go? California-based New Alchemy Distilling claims to have found a winning formula for a clean-label, ready-to-drink clarified...
The British organic dairy co-operative with a US presence will look at Asia and Australasia next as it targets new export opportunities for its value-added products.
The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
From keto-friendly cheese dips to clarified milk punch, eight start-ups making innovative dairy products will vie for $30,000 of funding to grow their business and a chance to unlock the grand prize of $100,000.
The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.
Plant-based, better-for-you alternatives, and functional snacks dominate the latest accelerator cohort in Australia led by a Woolworths-backed accelerator.
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...