Cottage cheese is growing in both volume and pricing in the US, making the category ripe for innovation. But are manufacturers taking advantage – and why should they?
Commonly used as a stabilizer in the food industry including in ice cream, tara gum is derived from the same plant that the ‘unsafe’ plant protein comes from.
With most CPG categories experiencing volume declines, a perfect storm of macro dynamics may be putting pressure on impulse buying. We chat to MMR Research’s Andrew Wardlaw to find out which dairy categories could be in trouble.
The consumer goods giant has admitted that its ice cream division requires ‘a very different operating model’ and a separation would allow the company to focus on growth.
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.
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.
Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
The CPG giant is sharing 12 reformulation patents with the wider ice cream manufacturing industry as it looks to lead the way in reducing energy consumption and carbon emissions from the last mile of the supply chain.
The US Food and Drug Administration continues to investigate the outbreak, which it has now linked to Soft Serve On The Go cups made by the Brooklyn, New York-based manufacturer.
British agritech company Mootral and UK-based ice cream parlor Ruby Violet have partnered to offer what they call ‘the world’s first ice cream made with climate-friendly milk’.
From keto-friendly cheese dips to clarified milk punch, eight start-ups making innovative dairy products will vie for $30,000 of funding to grow their business and a chance to unlock the grand prize of $100,000.
With the summer ice cream season almost over, the market is facing fresh challenges as consumers pushback on discretionary spending, driving down volume, and look for more sustainable and high-quality products, Sherry Frey, VP of total wellness for NIQ,...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Class members are seeking damages of more than $5m and want to take the firm to a jury trial for ‘omitting and not disclosing’ that the ice creams contained Listeria monocytogenes.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
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.
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
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.
We round-up some of the newly-announced products that have started to appear in supermarkets and independent stores across the US and the UK in time for the summer.
Ice cream brand Heritage Kulfi is preparing to take its portfolio of South-Asian flavors to the Midwest and Northeast with the help of KeHE’s ELEVATE program, as brand founder Mansoor Ahmed told FoodNavigator-USA.
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Frozen treat brand Chloe's is going bite-size with its latest ice cream sandwich minis to provide an inclusive indulgence option for consumers looking to cool off this summer, brand CEO and co-founder Michael Sloan told FoodNavigator-USA.
With the return of the warmer months, many consumers will look to beat the heat with innovative ice cream products as the market responds to the demand for unique flavors, textures, and collaborations, independent market analyst Amy Marks-McGee, owner...
Suitable for UHT milks and dairy alternatives alike as well as ice creams, the natural flavors can be tested out in small product runs directly at the company’s plant.
Cornell University's Center for Regional Economic Advancement (CREA) and the Northeast Dairy Foods Research Center (NDFRC) have announced the 10 finalists for the first-ever Northeastern Dairy Product Innovation Competition.
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.
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.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
The farmer-owned co-op’s ice cream range has grown in popularity in recent years, prompting plans to bolster production and satisfy demand from beyond the Pacific Northwest.
