Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
Move over, butter board – it’s cottage cheese ice cream time! As social media churned out another curious foodie craze, we look at what it means for your health if you use cottage cheese to make ice cream.
Ice cream infused with vegetables, to-go premium cheese snacks, chocolate mousse and flavored paneer are the final four in the Real California Milk Snackcelerator product innovation competition created by the California Milk Advisory Board (CMAB) and...
As a Greek yogurt-based ice cream alternative, Yasso has grown to be a nationally distributed better-for-you dessert. Now the brand is handing off its leadership to a new management team and opening a headquarters in Boulder, Colorado.
US light ice cream brand Enlightened is expanding its range of better-for-you frozen desserts with a keto-specific collection. The line launches this week with seven pint flavors and four bars.
The Japanese government's Fukushima foods strategy, Sapporo's malt alternatives, organic opportunities and more feature in this edition of Japan Focus.
Cargill has created Satiagel Seabrid, a new carrageenan extract, based on 100% cultivated seaweed, which the company said creates a supply of sustainably-sourced ingredients that delivers a texture preferred by consumers.
