News & Analysis on the Dairy Industry & Markets
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Japanese dairy giant Meiji will invest USD28m into its US subsidiary to increase production capacity of its hero brand Hello Panda, aiming to raise overseas sales ratio to 10% or more by 2026.
Chinese dairy brand Shiny Meadow has launched an upgraded version of its fresh milk product, which contains higher protein and calcium content, to meet evolving consumer needs.
Oat drink major Oatly expects continuing demand for plant-based milks as its current generation of consumers mature, and believes that more players entering the market will help boost category growth.
Growth Asia Summit 2024
The major opportunities for product innovation and industry growth in China’s infant and maternal nutrition sector lie in emerging ingredients such as human milk oligosaccharides (HMOs) and postbiotics, as well as functional snacks, says a...
Findings from a Korean study showed that a higher intake of prebiotic and probiotic foods was significantly associated with lower severity of anxiety symptoms.
Meiji has launched new chocolate products that replaced sugar with fructooligosaccharides (FOS), which is said to help regulate intestinal flora and offer various health benefits.
New Zealand-headquartered biotech firm Nutrition From Water (NXW) is scaling up production of its microalgae-based whey for multi-market launch within the next 12 months, with first targets set on Japan, Europe, and the US.
Indian company Parag Milk Foods is focused on addressing “critical needs” of local consumers, who face a high prevalence of protein deficiency and what it believes is high levels of product adulteration, through its whey protein brand Avvatar.
Findings from a new study suggest that continuous consumption of oleamide, produced during the fermentation process of camembert cheese, could potentially preserve or improve cognitive function of elderly Japanese individuals.
A high weekly intake of dairy products, such as cheese and yoghurt, among children and adolescents was associated with 42% lower odds of wheezing, compared to those who never or only occasionally consume these foods, say researchers in the Middle East.