More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides.
Following a pilot in the southeast US, the dairy alternative of the popular cream cheese spread will soon be available from major retailers across the US.
With inflation putting pressure on consumer budgets, the ice cream category has never been more competitive. We speak to ingredient experts on how flavor trends and ingredient innovation can enable manufacturers to embrace market changes.
Plant-focused diets, such as that recommended by EAT- Lancet to address environmental sustainability, may place consumers at risk of various micronutrient deficiencies, according to professor Sarah Bath from the university of Surrey.
The UK’s plant-based sector is upping its calls for draft guidelines that would restrict the labelling of dairy alternatives to be rejected as it fears a clampdown from trading standards authorities preventing brands from using dairy-related terms such...
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
Within plant-based milks, almond may dominate sales and oat may be the fastest growing sub-segment, but an increasing variety of nut-, seed-, legume- and grain-based options are coming to market – simultaneously fragmenting and growing the overall segment.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
After it emerged that policymakers were considering a ban of dairy descriptors on plant-based products sold in the UK, makers of dairy alternatives are none the wiser if their industry would face more restrictive labeling rules.
The fluid milk checkoff could be forced to retract its ‘Wood Milk’ viral advertising campaign and issue ‘corrective advertising’ after a non-profit organization complained the ad was ‘unlawfully approved’ by the USDA.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...
Despite a slight dip in plant-based dairy sales in the last three quarters – mostly due to higher prices – “there is a lot of sustained appetite for plant-based dairy, and we’re very optimistic for future growth opportunities in this category,” Bethany...
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
Even as plant-based dairy newcomer Armored Fresh prepares to roll out is innovative Almond Milk Cubes and American Slices at select Kroger stores next month and nationwide through its recently unveiled online storefronts, the food-tech company continues...
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The maker of Babybel has partnered with artificial intelligence specialist Climax Foods in a quest to create plant-based cheese comparable to the functional and nutrition properties of dairy cheeses.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
The company’s functional ingredients for alt dairy products such as plant-based yogurt contains four starter cultures and five ready-to-use consumer concepts and aims to close the gap in taste, texture and nutrition.
New report tips the global dairy alternatives market to grow at staggering 12.6% CAGR to 2030. “The market is gaining momentum and witnessing high demand.”
New ice cream releases have started to roll out at pace as we approach the summer, but there are several other notable new product releases that we highlight in our April 2023 round-up.
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
Legislators should focus on assisting dairy farmers shift toward production of alternative proteins, instead of commending the DAIRY PRIDE Act, food awareness organization ProVeg International suggests.
Food-tech company NotCo unveiled at Natural Products Expo West a range of new products created with its AI-based technology that will launch this year, following the debut of its NotCo Burger at last year’s event.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.
