The multinational dairy co-operative has outlined three global trends, with fusion cuisine, hybrid foods and plant-based alternatives taking center stage.
The Food Safety and Standards Authority of India (FSSAI) has told food bosses to check if they sell ‘vegan ghee’ or ‘vegan butter’ products, calling branding that contains dairy terminology ‘misleading’.
Perfect Day is teaming up with big players like Nestle and Unilever to broaden the applications of its whey protein, while leading new innovations through precision fermentation.
Bold Cultr from General Mills – an ‘animal-free’ dairy cream cheese featuring whey protein made by microbes, not cows – is rolling out to more stores in the Minneapolis area later this month and will be available nationwide direct to consumer from early...
The dairy industry is facing new challenges from increasing demand for sustainable milk production and new government laws and policies targeting emissions reduction.
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.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Farmers, buyers and suppliers should also watch out for heightened regulatory, customer and consumer demands in the coming years, says the body’s UK dairy category manager, Estelle Alley.
The initiative provides grants and technical assistance to dairy businesses that focus on niché dairy products as well as packaging and processing innovation.
The solution, developed in New Zealand by Ruminant BioTech, could provide a ‘set and forget’ method to eliminate at least 70% of methane emissions from livestock across six months.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
Research conducted by the company reveals some consumers are yet to find a plant-based dairy alternative to match their preferences, with taste still of the highest importance.
As feed prices continue to rise, 28 House and Senate representatives have urged the government to introduce relief measures for struggling organic dairies, or risk the industry’s future. We speak to NODPA executive director Ed Maltby to find out more.
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...
Rising consumer purchasing power will propel the lucrative Chinese ice cream market to growth over the next three years, according to research – even if a surge of COVID-19 cases may keep restaurants and ice cream parlors shut for parts of this winter.
Small and mid-sized farmers will have additional time to enrol into the voluntary program, which offers financial support when market volatility seriously impacts milk prices.
The taste and nutrition specialist aims to simplify formulation by including nutrient as well as legal requirements that cover 35 countries in an easy-to-use calculator. “This is something we have not experienced yet in the industry.”
DSM’s novel methane-reducing feed additive for cattle will be manufactured at scale in Dalry, Scotland, where construction work on a large production plant has commenced.
The hope is to eliminate all on-farm emissions in 10 years while keeping operations ‘commercially viable’. An opt-in subsidy scheme for farmers is also in the works.
From protecting 'demonized' dairy farmers to precision-fermented ingredients and exotic flavors, three ice cream company founders discuss the latest innovations and trends in the industry.
The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.
‘Much more’ information should be made available, Efra committee chair warns after the minister for food sought to reassure farmers against ‘cliff edges’ as the new scheme replaces the old.
The plant-based, neutral-tasting preservative is suitable for clean-label formulations as it harnesses the functionality of natural ingredients that are typically used in nutritional supplements.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
Researchers measured how different cannabinoids contained in hemp affected the animals and transferred into their milk - and what that meant for consumers.
Analysis of hundreds of FDA-recalled food and drink products revealed that undeclared milk had been the most likely reason why products were pulled from shelves.
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
The multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.
The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.
The award-winning British cheese business was recently acquired by Joseph Heler after bureaucracy-ridden export rules made European markets ‘unviable’. CCC MD Simon Spurrell talks to DairyReporter on what's next for the company.
N2 Unit turns livestock slurry into nitrogen-rich fertilizer, right on farm. Soon, the system will be produced by GEA and made available to more dairy farmers globally.
Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.
Enhancing the nutrient profile of plant-based dairy alternatives could be a catalyst for a new generation of dairy-free products that meet the expectations of discerning consumers.
The €450m CAP agriculture reserve could be made available to farmers and fertilizer producers affected by high input costs ‘to prevent market disturbances’ and strengthen food security.
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.
Designed to boost biodiversity in the UK, the RSPB-backed food and farming licensing scheme has been extended to dairy farmers for the first time – here’s what you need to know . . .