FrieslandCampina Ingredients is today launching a new formulation which combines the benefits of whey protein, prebiotic galacto-oligosaccharides (Biotis GOS) and probiotic cultures to support athletic performance and holistic health.
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.
FrieslandCampina Ingredients will showcase its latest prebiotic and sustainable ingredient innovations at Vitafoods Europe, as well as launching a brand new ingredient.
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.
New Zealand dairy giant Fonterra has outlined its functional beverage ambitions across South East Asia after a spate of new ready-to-drink (RTD) product launches under the Anchor and Fernleaf brands.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
Collated literature concludes that consuming whey protein could have beneficial effects on postprandial and glycaemic responses in the short-term, as well as on arterial wall integrity, suggesting their potential to prevent and treat type 2 diabetes (T2D)...
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.”
