The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
FrieslandCampina Ingredients has launched two algae-based, microencapsulated docosahexaenoic acid (DHA) ingredients to offer manufacturers more options in catering to vegetarian and vegan consumers.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
While the vegan cheese category continues to face headwinds in the market, South Korea-based startup Armored Fresh is turning to its technology to address taste and price challenges, company VP Andrew Yu told FoodNavigator-USA in a Startup Spotlight video...
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
The House of Representatives passed a bill that could reinstate whole and reduced fat milk on school menus – but lobby groups say the change would spark racial inequalities.
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite...
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
From yogurts made from apricot kernels to cashew cheese fermented through traditional means, here are some of the producers of cheese and dairy alternatives that caught our eye at Anuga 2023.
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.
