During Gulfood in Dubai this year, DairyReporter had the opportunity to take some time out from the event and go behind the scenes to visit the operation of the camel milk company Camelicious.
US light ice cream brand Enlightened is expanding its range of better-for-you frozen desserts with a keto-specific collection. The line launches this week with seven pint flavors and four bars.
Brazilian food scientists have transformed broken rice grains, passion fruit peel flour and whey protein into a high-protein, high-fiber extruded breakfast cereal with a naturally sweet caramel flavor.
After competing in the 2018 Sprint Accelerator and winning last fall’s Foodbytes! competition in NYC, SomaDetect is cementing its future with significant funding.
Due to the sharp increase in demand in Germany, FrieslandCampina is increasing the number of participating dairy farms that supply VLOG milk from 400 to more than 600.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
The curdled, cultured dairy product quark has a huge presence in Europe and Asia, but little to no competition in the US. For five years, Wünder Creamery has been trying to change that.
This week’ podcast looks at a new online calculator for sugar reduction designed by Danish-headquartered Novozymes, and four interviews from the International Cheese & Dairy Awards event in Nantwich, in the UK.
Amid consumer demand for healthier and free-from food products and sugar taxes that challenge dairy companies to trim their formulations, Danish-headquartered enzyme producer Novozymes has developed a new online tool for the industry.
Japanese dairy giant Morinaga Milk Industry, a probiotic strains supplier, has plans in the upcoming year around to expand the application of its functional proprietary probiotic strain into infant formula, to aid with gut health and immune protection.
Danone has announced a NZ$40 million ($26.5m) investment in its New Zealand Nutricia spray drying plant towards achieving carbon neutrality (zero net carbon dioxide emissions) by 2021.
German food stabilizer company Hydrosol GmbH & Co. KG has launched a new range of stabilizing systems, Stabiprime MFD range from Hydrosol, to make a variety of milk beverages.
The first class of food companies has been chosen for a new accelerator program from Mars, including Brooklyn-based ForaFoods, makers of plant-based butter.
At Vitafoods in Geneva, Switzerland, DairyReporter spoke with Herman Ermens, managing director of FrieslandCampina Ingredients’ Performance, Active and Medical Nutrition business.
On this week’s podcast, we feature interviews with Bob Savage, product application expert, cheese, at DSM, talking about the new culture range for cheddar; Jenny Baillie, business development manager, Pecan Deluxe Candy (Europe) Ltd., about the company’s...
As July comes to a close, so too does another national ice cream month in the US. Brands celebrated with free samples and new flavor launches across the category.
Gut cultures could hold secret to tackling allergies
A majority of US consumers have some level of distrust in dairy and meat companies even if they don’t purchase meat and dairy, according to new research from the Hartman Group, and non-dairy alternatives continue to grow among young shoppers.
The first organic, ultra-filtered milk in the US hits shelves today from Organic Valley. The high-protein and low-sugar Ultra line will roll out first in nationwide Whole Foods.
McConnell’s Fine Ice Creams of Santa Barbara, California, brings local flavors into its summer release with honey, olive oil, almonds and clover. The seven-decade ice cream brand moved into its ‘new dairy’ location last year with eyes on expansion.
Food allergies are on the rise in children, creating allergen-free public areas, food products and school policies to manage those that are life-threatening. Cow's milk allergy is common in babies and can potentially lead to other intolerances without...
To support producers in meeting the demand for plant-based ingredients in fresh dairy and non-dairy products, US-headquartered SPX FLOW has been developing and testing processes at its ENIL Innovation Centre in Mamirolle, France.
In this week’s podcast, we discuss leak detection technology with Bill Burnard, package integrity sales & business development manager, North America, Inficon, regarding the company’s new Contura S600 equipment. We also speak with Mark Braman, president...
Lactips, the creator of the first fully biodegradable plastic free material - and IMCD Group, a global leading distributor of speciality chemicals and food ingredients - have entered a distribution partnership to market Lactips’ innovative water-soluble,...
In late June the Dairy Farmers of America (DFA) started a merger with St. Albans Cooperative Creamery. It also held the Demo Day for six agriculture and dairy startups in its third annual accelerator.
This week’s Dairy Dialog podcast sees us discussing alternative energy, in the form of cow manure, with Arla Foods’ Swedish market head, Patrik Hansson, and Erik Bratthall, Head of Press.
In a study of overweight adults and their dairy intake, a high dairy diet (HDD) was found to lower blood pressure, which the researchers credited to an accompanying increase in calcium.
July is prime time for ice cream and summer weather, culminating with National Ice Cream Day in the US on July 21. Brands use the celebration as an excuse for launches and ad campaigns, including new flavors and novelties.
Mars has signed an agreement to purchase a majority shareholding in German targeted nutrition business, foodspring and, as part of this transaction, Fonterra has sold its interest in foodspring’s parent Goodminton A.G, and will realize a gain on sale...
FrieslandCampina Ingredients Food & Beverages, formerly known as Kievit, has expanded its whipping agents portfolio with a pastry cream powder for bakeries.
This week’s podcast re-visits the Vitafoods event in Geneva, Switzerland last month for a wide-ranging interview with Vincent Mathys and Sonia Huppert, from DuPont, as well with Charlie Turnbull from the Academy of Cheese in the UK, which has secured...
The summer iteration of the Specialty Food Association’s (SFA) Fancy Food Show took place in New York City this week. Specialty food and beverage sales make up 16.1% of the total industry, with plant-based products growing the fastest in all categories....
UK dairy company First Milk has formed a new strategic partnership with Havero Hoogwegt for global whey protein concentrate 80 (WPC80) sales and distribution.
This week’s podcast features several interviews from the IFT event in New Orleans earlier this month, as well as with PACCOR about their next-generation bottle caps. We also have our weekly update on the dairy markets with INTL FCStone.
A flurry of research published recently by a number of academics across all manner of countries presents more evidence that camel’s milk is an all-round superfood.
DSM Ingredients of the Netherlands showcased its products for all stages of life at the 2019 IFT show in New Orleans last week. Preconception, pregnancy, nursing, infants, toddlers and kids all fit into its portfolio of food and beverage ingredients....
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
Nestlé has developed six age-tailored infant formulas to prevent sub-optimal body composition in early-life that aim to reduce obesity, cardiovascular disease and metabolic disorder risk later in life.
Dutch dairy culture manufacturer Royal CSK is expanding its portfolio of yogurt cultures with the addition of an extensive range of new cultures designed for stirred, set, concentrated and drinking yogurt applications.
More pregnant women are familiar with the milk fat globule membrane (MFGM), a nutritional component naturally occurring in breast milk. It’s now being used as an ingredient in infant formula to “close the gap further between breast milk and formula.”
The meteoric rise in popularity of Greek yogurt over the last decade has shown that consumers respond well to high-protein dairy snacks. Cottage cheese falls into that category and has been making a mainstream comeback with single serves.
In a recent trial with UHT milk, Lycored’s tomato-based colors ‘Resolute Ruby’ and ‘Constant Crimson’ outperformed artificial colorant Red #3 from a performance and consumer preference perspective, claims the Israeli firm, which will be showcasing its...
