Nutricia has launched a new plant-based medical nutrition drink under the Fortimel range, to provide the same nutritional benefits to patients with specific dietary preferences.
The multinational dairy co-operative has outlined three global trends, with fusion cuisine, hybrid foods and plant-based alternatives taking center stage.
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.
Global Vegan Ice Cream Market is poised to grow by $1.5bn from 2023 to 2026, according to analysts, accelerating at a CAGR of 11%. The market is driven by expanding the global vegan population base, new product launches, and the health benefits of a vegan...
The US company’s fermented plant-based protein can at once improve flavors, textures and digestibility while enabling clean-label and high-protein label claims. Here's what manufacturers should know.
While almond milk and oat milk dominate the plant-based milk category in the US, Hope & Sesame sesame milk – which has a creamy texture and comparable protein levels to dairy milk (with the addition of some pea protein) – is gaining traction, generating...
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
New data from IRI and SPINS shows continued steep declines in sales of refrigerated meat alternatives but pockets of growth in frozen products and some plant-based milk, cheese, and yogurt subcategories, which do not all behave in the same way (spoiler...
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...
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Kraft Heinz has unleashed a dairy-free version of its Philadelphia cream cheese spread, while Bel Brands USA unveiled its first product range that contains dairy proteins derived through precision fermentation.
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.
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.
Oatly has unveiled a cost-cutting plan after posting another disappointing set of results, with a $107.9m net loss on net revenues up 7% to $183m in the third quarter (+16.7% to $199.7m on a constant currency basis), with gross profit margins of just...
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.
SPINS data shared with FoodNavigator-USA ahead of our Futureproofing the Food System virtual summit (Nov 15-17) shows a mixed picture for US retail sales of plant-based cheese, with overall dollar sales down -2.3% to $218.94m and unit sales down -3.6%...
The cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
DairyReporter visited SIAL 2022 earlier this week to find out what are some of the latest products and innovations on show at the Paris-based exhibition. Here, we round up some of the dairy and dairy alternatives products that were presented at the show...
The multi-national has pledged to improve the nutritional values across its plant-based drinks portfolio as part of a range of measures that will include investing US$22m in various initiatives to promote health and wellbeing.
From the company’s plans to unveil the largest ever precision-fermentation facility to its push into the US, we catch up with Remilk CEO Aviv Wolff to find out how things are panning out for the food tech specialist.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
Oatly posted a $72m net loss on net revenues up 21.8% to $178m in the second quarter of 2022, slightly under analysts’ expectations, with gross profit margins of 15.8%, a figure CEO Toni Petersson insisted would rise over time as the Malmö-based oatmilk...
Israeli food tech start-up Gavan Technologies has developed a waste-free protein extraction method that has the potential to 'enrich and enhance dairy products'. DairyReporter checks what’s behind the innovation . . .
While the meat alternatives category is suffering from some growing pains, investors’ enthusiasm for dairy alternatives continues unabated, with plant-based dairy specialist Eclipse Foods this week announcing a $40m series B round* led by Sozo Ventures,...
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
Laïta Nutrition is the nutrition division of the Laïta dairy cooperative and is focusing on the sports nutrition market to satisfy a range of target consumers.
Israeli nutrition company Nutritional Growth Solutions, Ltd. has launched Healthy Heights KidzProtein and KidzProtein Vegan to support children’s development.
Miruku, a New Zealand based food company developing advanced dairy proteins in plants has emerged from stealth to announce a $2.4m seed investment round.
Ingredient company CP Kelco and food ingredient startup Shiru, Inc. have partnered on the development of next-generation, plant-based proteins using precision fermentation technology.
ROOTS of Quality Foods, a start-up company from Taiwan, has launched its first plant-based drink – a new dairy alternative beverage made from apricot kernels from Asian apricot trees.
Feel Foods Ltd. said it has further extended the shelf life of its wholly-owned Black Sheep Vegan Cheeze products using high-pressure pasteurization (HPP) technology to naturally increase shelf life without the addition of any chemicals or preservatives.
On the podcast this week, we have conversations with Colleen Truman, VP of Global Food Group about SIAL America; Lactocore CEO, Anton Malyshev, Ph.D; and Ravi Sheth, chief scientific officer, and Kendall Dabaghi, CEO and co-founder, of Kingdom Supercultures.
