The New Zealand co-op forecasted improved margins across consumer and foodservice channels for FY24 and said there were indications that demand for milk powders will begin to return from early 2024.
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Bifidobacterium longum subsp. longum has been approved by the Brazilian Health Regulatory Agency, allowing the ingredient to be used in dietary supplements and food products sold in Brazil.
The checkoff is inviting college students to develop new products in line with current consumer and industry trends, with $27,000 in cash prizes up for grabs.
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive'...
A new RCT observes an increased abundance of Bacteriodes and Lactobacillus genus following a four month intake period with L. salivarius (AP-32) and B. animalis (CP-9) probiotics respectively, in infants aged four days to two months old.
Increased intake of beneficial bacteria from fermented foods and prebiotic and probiotic dietary supplements are associated with better cognition, says a new analysis of data from the National Health and Nutrition Examination Survey (NHANES).
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
We speak to Fonterra Americas’ Megan Patterson to find out more about the potential of cultured dairy products in the current consumer climate, and how manufacturers can double protein content through fWPC ingredients.
As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
Move over, butter board – it’s cottage cheese ice cream time! As social media churned out another curious foodie craze, we look at what it means for your health if you use cottage cheese to make ice cream.
The product, developed by University of Alberta, is 'the first of its kind' to have widespread benefits for cows, such as reducing inflammation that causes lameness and preventing reproductive health issues.
The Dutch dairy co-op has significantly bolstered its production capacity for lactoferrin with the unveiling of a dedicated manufacturing plant in Veghel, the Netherlands.
Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.
Making cream cheese isn’t cheap or easy, but developments in ingredient solutions should convince more dairies to enter what is looking like a booming market.
Whey protein supplementation promotes muscle mass increase and selective increases in muscular strength and endurance from resistance exercise, independent of dietary influence, according to a new industry-funded study.
Poor dietary habits are significantly associated with obesity and depression, which in turn increase risk of cardiovascular disease (CVD), say researchers.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
Consumers who eat dairy products as well as fruit and vegetables may have a lower risk of becoming obese, according to a cross-sectional study on almost 30,000 adults.
Delphine Forejt, Category Development Manager for Dairy at food and beverage solutions and ingredients specialist Tate & Lyle Europe, discusses the key trends that will shape the dairy industry next year. “Going in to 2023, the dairy market remains...
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
Consumers who wince at cloudy protein drinks may soon be offered a - quite literally - clear alternative thanks to an Arla Foods Ingredients breakthrough.
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
An internal review of the US Food and Drug Administration’s handling of the US infant formula supply shortage has put the industry’s food safety culture under scrutiny – with the FDA likely to devise sector-specific best practices to avoid future emergencies.
TurtleTree says it can produce the protein up to a 100 times faster and at a larger scale to make the hard-to-get ingredient more accessible to food manufacturers.
The dairy giant has come up two drink prototypes that could deliver key nutritional benefits to those affected by renal disease and living on low-mineral diets.
Israeli food tech start-up Gavan Technologies has developed a waste-free protein extraction method that has the potential to 'enrich and enhance dairy products'. DairyReporter checks what’s behind the innovation . . .
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
The New York City-based company was founded in 2019 by food scientist Laura Katz who aspired to advance nutrition by recreating the functional components of breast milk. The lab produces microbes, ferments, and runs immunity testing.
Chinese dairy group Yili is the first dairy company to top annual sales of RMB100 billion in Asia and it has been named the ‘most chosen’ CPG brand in China with a household penetration rate of 92.4%. What’s the secret to its success?
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
FrieslandCampina Ingredients has launched a high purity prebiotic that overcomes the technical limitations of developing formulations for small format supplements.
