The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Plant-based, better-for-you alternatives, and functional snacks dominate the latest accelerator cohort in Australia led by a Woolworths-backed accelerator.
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
Plant-focused diets, such as that recommended by EAT- Lancet to address environmental sustainability, may place consumers at risk of various micronutrient deficiencies, according to professor Sarah Bath from the university of Surrey.
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.
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
The maker of Babybel has partnered with artificial intelligence specialist Climax Foods in a quest to create plant-based cheese comparable to the functional and nutrition properties of dairy cheeses.
New report tips the global dairy alternatives market to grow at staggering 12.6% CAGR to 2030. “The market is gaining momentum and witnessing high demand.”
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.
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.
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.
From fusion cuisine to contrasting textures, we look at what are 2023’s common flavor trends for the foodservice industry, as identified by some of the sector’s most respected players.
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.
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.
Manufacturers should display 'prominent' on-pack information that highlights what nutrients are lacking in plant-based 'milks', to help consumers make informed dietary choices.
The Food Safety and Standards Authority of India (FSSAI) has told food bosses to check if they sell ‘vegan ghee’ or ‘vegan butter’ products, calling branding that contains dairy terminology ‘misleading’.
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...
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.
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.
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’.
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.
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...
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.
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.
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.
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.
