ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
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.
While almond milk and oat milk dominate the plant-based milk category in the US, Hope & Sesame sesame milk – which has a creamy texture and comparable protein levels to dairy milk (with the addition of some pea protein) – is gaining traction, generating...
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
New data from IRI and SPINS shows continued steep declines in sales of refrigerated meat alternatives but pockets of growth in frozen products and some plant-based milk, cheese, and yogurt subcategories, which do not all behave in the same way (spoiler...
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.
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
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...
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
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.
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.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
The multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.
The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.
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.
The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .
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.
The cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
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...
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
Plant-based brands in China aiming to be listed in mainstream supermarkets and convenience stores are still having to educate retailers about the category, as well as extol the virtues of their own products.
The multi-national has pledged to improve the nutritional values across its plant-based drinks portfolio as part of a range of measures that will include investing US$22m in various initiatives to promote health and wellbeing.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
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.
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
From robust cheddars and lactose-free cottage cheese to the latest developments in dairy-free and plant-based formulations, DairyReporter rounds up some of the latest products from around the world.
Tetra Pak is testing a fibre-based barrier to replace the conventional aluminium layer on its aseptic carton packaging in a bid to slash carbon emissions while still maintaining shelf life.
Australia’s plant-based infant formula brand Sprout Organic aims to introduce new packaging sizes and widen its offerings in the infant formula and supplementary food categories for young children, according to its founder and CEO Selasi Berdie.
Plant-based beverage specialist Vitasoy is hoping to expand the reach and consumer awareness of its new barista milk series in South East Asia, specifically in Singapore, after having secured significant success in Australia.
Oatly posted a $72m net loss on net revenues up 21.8% to $178m in the second quarter of 2022, slightly under analysts’ expectations, with gross profit margins of 15.8%, a figure CEO Toni Petersson insisted would rise over time as the Malmö-based oatmilk...
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 . . .
While the meat alternatives category is suffering from some growing pains, investors’ enthusiasm for dairy alternatives continues unabated, with plant-based dairy specialist Eclipse Foods this week announcing a $40m series B round* led by Sozo Ventures,...
As ice cream shoppers seek to balance environmental awareness with quality, taste and health and wellness, vegan ice cream varieties are proving popular, with brands, big and small, expanding their ranges for mass appeal.
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.
