The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
DairyReporter speaks to Babybel brand director Melanie Nemoy to find out how Bel Brands USA leaned on consumer research to craft its first new flavor in nine years, and improve one of its staple offerings.
The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
Following the identification of dietary patterns from a cohort of Japanese older adults, cognitive function was significantly higher in the protein balanced (PB) group compared to the high carbohydrate (HC) group, a new cross-sectional study finds.
The co-op is hopeful however that the supply-demand balance in dairy will be restored this year and expects branded volumes to start growing again from 2024.
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...
Whey, but not pea, protein significantly attenuates exercise induced muscle damage (EIMD) following long-distance walking in older adults, likely due to the difference in leucine levels, according to new research.
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.
DairyReporter attended Food Ingredients Europe 2022 in Paris to find out what are some of the ingredient and consumer trends set to dominate the dairy and dairy alternatives market during 2023.
Research conducted by the company reveals some consumers are yet to find a plant-based dairy alternative to match their preferences, with taste still of the highest importance.
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...
A dose-dependent relationship between protein intake and muscle strength has been reported by a new meta-analysis conducted by Japanese dairy company Meiji.
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.
Perfect Day has acquired pharma-grade solutions manufacturer Sterling Biotech Limited, including three manufacturing facilities that will help the US firm to scale up its precision-fermented protein production.
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.
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.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
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.
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.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
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 . . .
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.
Taste and nutrition company Kerry said new global research shows most protein consumers are motivated by health and wellness, with 50% of respondents associating protein with “healthy diet” and 46% with “healthy lifestyle.”
Green Boy Group, a non-GMO and organic plant-based food ingredients supplier in North America, Europe and Australia has announced it is launching Plant-Dairy Protein, a new functional plant-based protein developed for the plant-based dairy industry.
Product nutritional values and front-of-pack health credentials are now buying factors for many consumers. In the last 18 months, this has been augmented by government initiatives, and the Covid pandemic.
On this week’s Dairy Dialog podcast, we have three interviews. We chatted with Peter McGuiness, president of Chobani; Thomas Grotkjær, principal at Novo Holdings; and Professor Carlo Carbonaro from the University of Cagliari in Italy. We also have our...
As consumers increasingly demand more convenient, considered, and health-conscious products, sectors like sports nutrition, 'on-the-go', and vegan beverages are all ripe for NPD and health innovations.
Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
Consumers today ask a lot of their foods and beverages. They want products to taste delicious, be nutritious and incorporate fun, global flavors, all while being produced in a sustainable manner.