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.
Armored Fresh says fermentation is a key step in developing the texture and flavor of its almond-based cheese range, which is expected to enter US nationwide distribution in summer 2023.
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.
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.
Nature’s Fynd - a startup growing protein-packed food from microbes with a fraction of the environmental footprint of meat or dairy – is rolling out dairy-free cream cheeses to Sprouts nationwide.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
This week, we have three interviews, one of which has four guests, and another with two. We spoke with Zelica Carr, CEO of the Ice Cream Alliance; Gastón Paladini, Martín Salinas, Henk Hoogenkamp and Catalina Jones from Moolec Science; and Remi Reguero,...
Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health...
Alden’s Organic Ice Cream has been a craft dairy standby out of Oregon since 2004. This year at the Winter Fancy Food Show, the company rolled out a full collection of non-dairy pints and sandwiches.
The Plain Cream Cheeze-Style Spread from leading non-dairy brand Daiya is expanding beyond refrigerated grocery aisles. Partnerships with US food chains Einstein Bros. Bagels, Noah’s New York Bagels and Bruegger’s Bagels will offer bagel fans a vegan...
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
