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...
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.
The former Blue Bell Creameries executive has pleaded guilty to one misdemeanor count and will pay a fine, but the most serious charges against him were dropped.
The co-operative’s flavored creamers were voted best in the Coffee Creamer category, while value supermarket chain Aldi came on top in Cheese and Frozen Dessert.
The food and beverage giant’s net profits decreased by 45.2%, but operational improvements and demand have boosted infant nutrition sales while dairy reported mid single-digit growth.
Over the next three years, Unilever plans to expand its lead in ice cream sales by offering more premium products, expanding in emerging markets and leveraging digitization to boost sales online and out of home, a top executive recently revealed.
Rising consumer purchasing power will propel the lucrative Chinese ice cream market to growth over the next three years, according to research – even if a surge of COVID-19 cases may keep restaurants and ice cream parlors shut for parts of this winter.
From protecting 'demonized' dairy farmers to precision-fermented ingredients and exotic flavors, three ice cream company founders discuss the latest innovations and trends in the industry.
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...
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
It’s Skinny Pasta is reinventing an Italian favourite; Oppo Brothers contends ice cream not only can be eaten in the colder months, but should be; and Jackandbeyond analysed the most viral ways we can use up pumpkin scraps after Halloween – with an estimated...
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...
