The plant-based, neutral-tasting preservative is suitable for clean-label formulations as it harnesses the functionality of natural ingredients that are typically used in nutritional supplements.
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Qatari dairy giant Baladna is looking at more markets in South East Asia to bring its sustainable dairy self-sufficiency model to, after successfully securing and setting up its joint venture in Malaysia.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
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’.
Antibiotics use in dairy cattle farming is low in the UK, but more farmers need to share their data to paint a full picture of the sector – and quash consumer concerns.
N2 Unit turns livestock slurry into nitrogen-rich fertilizer, right on farm. Soon, the system will be produced by GEA and made available to more dairy farmers globally.
The co-op has partnered with the water and pump solutions specialist, who is assessing all Arla dairy processing sites to help the co-op achieve energy and water savings.
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.
The West Country dairy company has seen turnover rise 30% in 2021/22 in the face of various economic challenges. We ask the company’s Kevin Beer what’s the secret to a rather good trading year.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Designed to boost biodiversity in the UK, the RSPB-backed food and farming licensing scheme has been extended to dairy farmers for the first time – here’s what you need to know . . .
Researchers from Canada are working to develop the first ever digital tool that would help farmers identify risk factors in lactating cows and prevent the onset of metabolic diseases.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
The French biotech firm is a step closer to scaling-up production of cell-grown caseins as the company eyes entry into the US and Singapore. “We are one of the very few companies capable of bringing to the table a pot of casein and a plateau de fromage...
Arla Foods UK’s MD and chairman for Dairy UK recently agreed to helm the Dairy Roadmap sustainability initiative. We spoke to him about his vision – and how climate management can deliver better business practice.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Three years after its “no deal” television appearance on Shark Tank, Slate Milk has raised over $5m in seed money and continues to expand its shelf-stable ultra-filtered, high-protein, lactose-free chocolate milk footprint.
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.
While US retail sales of fluid milk have been stubbornly declining despite a brief covid-fueled boost in 2020, we’re still just scratching the surface of the grass-fed dairy opportunity, says Jim Hau, the new president at 100% grass-fed organic dairy...
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 artisanal sheep’s milk cheese could finally get a protected status, but farmer organizations have warned the final application hides critical loopholes.
DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .
The European Milk Board (EMB) said ‘the foundations of production must be supported’ and urges ‘massive overhaul’ to ensure the sector’s long-term viability.
With the fall comes cold and flu season, but whilst coughing in humans may not be an immediate sign of danger, bovines exhibiting this behavior could be harboring a much more serious disease.
Record rainfalls and warm temperatures have caused a slow start to the season and contributed to lower collections throughout September and early October.
The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.
North American dairy farmers can add the corn hybrid to silage and see feed efficiency boost of around 5%, including carbon, land and water reductions. ‘There doesn’t seem to be a downside for producers to try the technology . . .’
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
DairyReporter learns more about CDRF’s USDA-backed project, which is set to receive up to US$85m of government funding to promote emissions-reducing practices across California dairies.
Yili believes that the onus is on dairy companies worldwide to integrate sustainability into processes and product innovation if international carbon neutrality and sustainable development goals are to be met.
At a SRUC event last week, dairy farmers have been urged to 'get ahead of the curve' when it comes to implementing technical efficiency measures to help reduce their carbon footprint.
The Food and Drugs Administration classes dairy among the nutritionally-dense food products key for a healthy diet, but rules on sugar and saturated fat content could exclude some flavored and full-fat dairy products from being able to claim they are...
A Northern Ireland dairy farm has expanded its ice cream distribution into ROI thanks to grant funding that has made the endeavor easier and more cost-effective.
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
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.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
The South Korean Ministry of Agriculture, Food and Rural Affairs (MAFRA) appears to have succeeded in persuading the domestic dairy industry to engage with its plans for national reforms – but is the very public beef between both sides truly over?
A value-added success story in a category that has been in steady decline for years, ultra-filtered milk category pioneer fairlife - which became a billion-dollar retail brand in 2021 - is now reaching a quarter of US households, says the Coca-Cola-backed...
The co-op’s recorded its highest payout to farmers but its ingredients and active living portfolios play an increasingly key role in times of constrained milk supply.
