DuPont Nutrition & Health and Lonza Consumer Health & Nutrition are to join forces to manufacture and supply human milk oligosaccharide (HMO) in a deal that looks to meet rising demand in a €44bn global infant nutrition sector.
A Bay area-based start-up founded by two food industry veterans is injecting functionality as well as fun into the kids’ yogurt segment - one of the few bright spots in an otherwise sluggish category – with the launch of Brainiac Kids: whole milk yogurts,...
NZMP, the global ingredients brand of Fonterra, has studied insights from some of the world’s largest food and nutrition research providers to create its top five dairy trends for 2019.
New Zealand dairy cooperative Fonterra has taken a stake in Motif Ingredients, a US-based food ingredients company that develops and commercializes bio-engineered animal and food ingredients.
Glanbia plc released its 2018 financials this week, revealing growing profits on the back of a few high-profile acquisitions. The nutritional ingredients and dairy business is dipping into the non-dairy sector and reorganizing its board of directors in...
Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.
US Rep. Glenn Thompson (R-PA) and Chairman of the House Agriculture Committee Collin Peterson (D-MN) introduced a new bill last month that would increase milk options in school lunches. The Whole Milk for Healthy Kids Act of 2019 (H.R. 832) is starting...
Danone North America and the Chef Ann Foundation (CAF) have chosen 12 yogurt-based foods submitted by school districts across the country. Yogurt is considered a meat alternate in school meals and services the growing popularity of vegetarian diets.
Pingdingshan JinJing Biological Technology Co. Ltd. is a Chinese company founded in 2010. It processes the by-products from soy production to create soluble soy polysaccharides (SSPS) and soy fiber.
The California Milk Processor Board (CMPB) has announced a new loyalty program that will allow California residents to accrue rewards from buying fluid milk products. ‘Moo Money’ will run through April.
DSM have been granted an extension by the European Commission (EC) that permits the use of Schizochytrium sp. oil as a source of omega-3 fatty acid for use in foods that include supplements, infant and sports nutrition products.
Singaporean low-calorie ice cream brand Callery’s claims to have achieved every dessert lover’s dream of a guilt-free yet still indulgent product using advanced food science.
Long thought of as pre-determined, the composition of breastmilk appears to change according to the type of probiotic consumed by the mother-to-be, a JAMA study concludes.
The Winter Fancy Food Show (WWFS) last week featured 1,400 companies and more than 25,000 attendees looking out for the latest trends in food and drink. More functional and plant-based CPGs are on the dairy horizon for 2019.
According to a Euromonitor report on trends and developments in sports nutrition, the sports nutrition segment is valued at $11.9bn, with the largest chunk of that market in North America; roughly 70% of the market.
Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
Tasty and healthy, the Mediterranean diet is acknowledged by many to be one of the more pleasant ways to stay in rude cardiovascular health. Now cheese-lovers are bound to rejoice after researchers in Australia discovered that adding dairy to the typically...
Sales of Growing Up Milk are booming thanks to product fortification and shrewd marketing, research has revealed, despite repeated health warnings from the World Health Organisation (WHO).
The Health Ingredients Europe event, which incorporates two other shows, Natural Ingredients and Expo Food Tech, was held in Frankfurt, Germany, from November 27-29.
The Vitamin Shoppe announced that it will be the first national retailer to carry Noosh Almond Protein Powder, the industry’s first protein powder derived from whole California-grown almonds.
The dairy industry has room to grow in 2019 and consumers can expect to see launches that reflect popular culinary-inspired trends seen in other food categories. Premium indulgence, sophisticated flavors and a global influence will all find a place in...
Greek yogurt still accounts for half the total yogurt category. After explosive growth in the US throughout the last decade, Greek yogurt brands are innovating however they can to keep consumers interested in the high-protein snack, taking cues from wider...
This week’s Dairy Dialog podcast features an interview with FrieslandCampina Kievit global development director, Fanny Weinbreck, who is responsible for Kievit’s global innovation trajectory.
Synlait Milk held its annual meeting of shareholders this week, as the New Zealand company revealed near doubling of profit in the company’s tenth year of operations.
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
Dairy products represent a large share of the growing weight management market, with more consumers looking for healthy packaged goods. Butter, grains, flour and frozen meals are all expanding in demand.
Dutch company FrieslandCampina Kievit, a global manufacturer of food and beverage ingredients, has recently conducted a study into trends and developments in the savory market.
Arla Foods Ingredients has developed a new protein shot concept consisting of whey protein for ‘athletes and gym-goers’. It debuted the idea at the Supply Side West show in Las Vegas last week to beverage manufacturers.
Fonterra has teamed up with New Zealand-owned start up, Future Post, to turn Anchor Light Proof milk bottles and other soft plastics into fence posts for farms.
Infant formula milk manufacturers in the UK have signed up to a new Code of Practice designed to encourage responsible marketing and transparency as well as issues on product quality and safety.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
DairyReporter’s upcoming online webinar on Dairy Innovation takes place live online on Thursday, November 15, at 2pm UK time (3pm Paris, 9am New York).
Japanese ice cream manufacturer Meisui Ice has teamed up with researchers from Ehime University to produce a yogurt ice pop that relieves hay fever symptoms.
Soft fresh cheese from concentrated milk may be a “great protective matrices” for Bifidobacterium BB-12, according to a new study that found the bacteria survived passage through a model gut system.
Sugar-free, gluten intolerance, food labelling, vegan, dairy and on-the-go snacking; consumers are following more food trends than ever before but is it having a detrimental effect on our health?
DairyReporter will be attending Food-Tech Eurasia in Istanbul, Turkey, from October 31 to November 3, and had the opportunity to speak to Berkan Öner, vice general manager, Reed Tüyap Fairs Inc., about the annual event.
Studies have linked protein-energy malnutrition to impaired immune function in the elderly, so researchers compared how a novel ultraviolet-treated dairy protein may give older adults an immunity boost.
This week’s podcast includes interviews with Graham Wilkinson, head of agriculture at Arla Foods UK and strategic lead for the Arla UK 360 program, Lycored head of marketing (food) Christiane Lippert on cheese colors, and Epi Ingredients marketing manager...
The mechanisms behind the gut-brain axis in infants should be further explored and better understood, so possible nutritional interventions can be explored to support healthy brain development, according to a Danone-led study.
