Taiwanese authorities have drafted a new set of regulations for milk product labelling in the country, in the hope of reducing consumer confusion regarding the various items available on supermarket shelves.
British consumers persisted with dairy purchases during a turbulent 2023 despite price rises across many of the core categories, with cheese in particular remaining a dinner staple.
The collaboration with the confectionery giant will create ‘a unique and enticing proposition for consumers’, says the dairy co-operative as it hints: this is just the beginning.
As a second US farmworker is diagnosed with influenza A, questions about transmissibility and preparedness mount. But there’s hope that a spell of hot weather may slow the spread.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
With most CPG categories experiencing volume declines, a perfect storm of macro dynamics may be putting pressure on impulse buying. We chat to MMR Research’s Andrew Wardlaw to find out which dairy categories could be in trouble.
Environmental sustainability is now a top 5 strategic priority for dairy business executives, but the topic is still far from being top-of-mind, according to research.
A study has found that dairy producers may reduce milk production’s carbon footprint while boosting revenues if they improve their reproduction management practices.
Industry leaders in China’s baijiu and dairy sectors have urged lawmakers to prioritise policies that encourage modernisation and productivity to help drive exports.
The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.
There will be less sugar and salt in US school meals but low-fat and fat-free flavored milks will continue to be offered after the USDA decided to stick with the current requirement.
The major mozzarella producer is unleashing a blend of slurry-eating bacteria and fungi that help produce bioactive fertilizer whilst also enhancing soil health.
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.
Ireland has seemingly scrapped proposals to compensate dairy farmers who leave their trade, the ag minister stating there were ‘other options’ to reduce the country's agricultural emissions.
WHO’s chief scientist has called for increased monitoring and preparedness as he warns the bird flu virus that's now affecting US dairy cows could start spreading ‘in different ways’.
The price of butter has risen steadily in recent years, with a 18.5% year-on-year increase recorded in the EU wholesale market between 2023 and 2024. But why is this happening? And is it a permanent trend?
China dairy giant Yili believes that cold chain advances and new distribution models have transformed the sector in the country, but advises that reduced sugar products are ‘basic but crucial’ to maintain growth
MEP candidates from French and Dutch rural parties suggested agrifood producers had been under undue pressure to ‘green up’ their act, but some of their ideas might be too hard for the food industry to swallow.
When antibiotics are used for livestock, it can put consumers at risk of developing antimicrobial resistance, for example in dairy when traces can get into milk. Regulations, therefore, are vital.
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a ‘free-range’ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors.
The dairy co-operative is revamping its Devon-based creamery as it plans to add export volume and incorporate new maturation technology to accelerate growth in the category.
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping a key protein intact.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.
We chat to dsm-firmenich’s Dr. Heinz Flatnitzer to find out more about financed emissions, offering life cycle assessment platform Sustell to lenders, and how dairy farmers can benefit from sustainability-linked finance.
Producers have been told to improve biosecurity measures to protect herds and workers, with entry permits, quarantine measures and PPE use becoming hot topics.
New Zealand dairy giant Fonterra has predicted a volatile year ahead despite stellar performances from its China business and consumer product portfolios in the first half of the year, especially with milk prices expected to rise in the next few months.
