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.
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Israel-based food-tech company NewMoo emerged from stealth this week to address alternative cheese taste and texture challenges with animal-free casein, company Co-founder and CEO Daphna Miller told FoodNavigator-USA.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
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.
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Else Nutrition, which specialises in plant-based but soy-free infant and toddler formulas, has launched in Asia-Pacific with Australia as its first stop.
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.
New Zealand infant nutrition firm Haven is expanding into the plant-based space with the launch of an oat-milk based drink for toddlers aged one and above.
The two food biotech companies will consolidate R&D and manufacturing resources to achieve significant efficiency gains that could put precision fermentation-derived casein on a cost parity with the conventional milk ingredient.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024.
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
The countdown to Super Bowl LVIII is on, and here are some of the commercials featuring dairy and alt dairy products that are set to make an appearance during the Big Game.
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
While the vegan cheese category continues to face headwinds in the market, South Korea-based startup Armored Fresh is turning to its technology to address taste and price challenges, company VP Andrew Yu told FoodNavigator-USA in a Startup Spotlight video...
While the annual fluid milk consumption continues to decline, some categories have bucked the trend with growing retail sales in 2023, according to newly-released data.
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
Plant-based beverages may be considered suitable alternatives to their dairy counterparts but must overcome challenges related to flavour, consumer health, stability and nutrient dissolution, say researchers in Singapore, the UK and China.
Planet Oat is responding to consumer demands for multi-purpose products with the release of its non-dairy Barista Lovers products, as the company focuses on innovation to spur growth in the stalled plant-based market, brand’s senior VP of marketing, Chris...
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
Singapore-based OATSIDE has recently expanded its product line-up to include a range of ice creams as part of its growth strategy, on the back of burgeoning popularity of its oat milk products across Asia.
Consumers are looking for affordable dairy aisle finds - including alternatives - to complete their home-cooked meals as healthy food options remain a key priority, the National Frozen & Refrigerated Foods Association research shows.
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite...
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
The resource promises to offer ‘a counterbalance to the one-dimensional narratives often found in mainstream media’ by offering expertly curated content on sustainability and food science.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
From yogurts made from apricot kernels to cashew cheese fermented through traditional means, here are some of the producers of cheese and dairy alternatives that caught our eye at Anuga 2023.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
From value for money to building relationships with consumers and communicating climate actions more authentically, market intelligence agency Mintel highlights five consumer trends that will be important to brands next year and beyond.
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
We speak to Kite Consulting’s sustainability expert Hayley Campbell-Gibbons as we look at what really matters when it comes to greenhouse gas emissions reporting and the strategies at play that can help producers reduce their environmental impact.
