News & Analysis on the Dairy Industry & Markets
A new study suggests adults can consume three servings of full-fat dairy a day without adverse effects on weight, body fat or cholesterol, adding fresh fuel to the debate over saturated fat and dairy nutrition
After years of delays, the EUDR’s arrival is scheduled for December 2026, prompting businesses to invest in sustainability and adopt an environment-first strategy
Should UPFs be defined by processing, ingredients or nutrition – or a combination of all three?
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
The regulatory landscape surrounding ultra-processed foods is changing rapidly. Here’s what has already happened, what’s coming next and why manufacturers should be paying attention
Nestlé to remove artificial food colourings from all products globally by the end of the year
Meat on the grill is only part of the story for brands across the food and beverage landscape bringing bold flavors to outdoor cooking
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
As parents seek foods with multiple health benefits, Danone is updating its iconic kids yogurt brand with a reformulated recipe, refreshed identity and educational summer campaign
Winning brands balance health, indulgence and convenience
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
How GLP-1s influence taste is a complex picture. Here’s what food and beverage manufacturers need to know
To appeal to coffee aficionados, alt dairy brands must prove barista-level functionality, compete on taste and flavour innovation, and look beyond sustainability
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
From flavour and functionality to fun: here are the five crucial areas every functional beverage must address
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Who is benefitting from consumer scepticism around UPFs - and who isn’t?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Contaminated ARA oil led to a global infant formula recall in early 2026. Now, new R&D work suggests there could be a way to make affected ingredients safe to use again
Fibre, gut health and clean labels are driving the next wave of functional foods – and Danone explains how nutrition science and consumer expectations are converging
Gut health soda Poppi is ‘prebiotic’ in the US, but ‘high fibre’ in the UK. What is going on?
Kids and teens power next growth phase for functional foods and beverages
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Future Food-Tech San Francisco
Award-winning biotech Michroma is using fungi-based fermentation to tackle the cost, supply and performance challenges holding back natural colors
From halted breakups to billion-dollar buyouts, the world’s biggest food groups aren’t just tweaking products, they’re rethinking how growth works
Sustained demand for protein continues to define the active and performance nutrition space. But where are the growth niches?
Opinion
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
For product developers, designing GLP-1 friendly foods will require new sensory approaches, emotional metrics and new nutritional architectures
Industry can do more to encourage healthy diets
Kefir is often described as the “champagne of dairy”. So why don’t the mainstream products outside of Eastern Europe fizz?
Overweight or obese mothers who consume biotic yogurt may prevent excessive weight gain in their offspring, according to a new study.
Grocery retailers and food suppliers are reformulating products, leveraging dietitian expertise and integrating health services to meet rising consumer demand for nutritious, affordable food
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
Fresh, fruity and floral never go out of style: but with new favourites every year
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
Dairy was once inherently linked with health and wellness, but some consumers doubt the category’s clean image. How can brands rebuild trust?
As consumers chase smarter nutrition, functional ingredients are shaping up the next frontier of dairy innovation
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
After years of compromise, sweetness without sacrifice may finally be within reach
Top food brands are embracing GLP-1-friendly ranges. But are these products nutritionally-sound?
GLP-1 consumers are re-writing the rules of food retail. Here’s what this means for product innovation and how brands can win
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
We look at the supply, safety and quality control implications for infant formula manufacturers and ingredient suppliers
A new study adds important insights to the debate about dairy’s role in cognitive health