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Dairy-based ingredients

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Soup-To-Nuts Podcast: The cultivation and rise of vegan cheese alternatives

There is no denying that vegan is on the rise with consumers looking for more plant-based options, and manufacturers eager to meet that demand with a wide variety of new products -- some of which even are aimed at and winning over carnivores and omnivores.

Soup-To-Nuts Podcast: Defining and meeting consumer demand for clean label

The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge of consumer interest in products with short ingredient decks and “clean labels” that they perceive as healthier.

Is a satiating, decadent dairy dessert for weight management possible? Spanish researchers find out

Food scientists at the Polytechnic University of Valencia found that adding whey protein to a panna cotta with low fat content had the highest satiety effects.

DIY food kits are ‘the future of our society,’ CEO of Cultures for Health says

Increased awareness of and ongoing battles with diet related chronic health problems are pushing more consumers into the kitchen for the first time -- creating a massive opportunities for do-it-yourself kits that teach consumers how to make their own food and beverages, according to the founder and CEO of Cultures for Health.

Positive consumer reviews, practitioner recommendations help Kabrita expand goat milk formula sales

Kabrita USA cuts through the competition in the infant and toddler formula category to earn shelf space and parents' trust by cultivating consumers' positive reviews and healthcare providers' recommendations. 

Malted milk helps startup root cookies in nostalgia & be on cutting edge of current trends

The founders of startup Malt Shop Cookies are hoping to jumpstart their new ecommerce business by launching on Cyber Monday the online sale of their line of malted milk cookies before expanding into more traditional brick and mortar stores next year.

Another study associating saturated fat with heart disease prompts calls for healthier dietary patterns

The question of whether butter, as a stand-in for saturated fat, “is back” and safe to eat in large amounts or not is a false and distracting dichotomy in the ongoing debate about how to improve health and prevent heart disease with diet, suggests an editorial published in The BMJ Nov. 23.

Dairy from cows fed GM feed is not ‘all-natural’, alleges lawsuit vs Dannon – but will it fly?

Has the FDA’s probe into ‘natural’ claims on food labels put a stop to the tidal wave of false advertising lawsuits engulfing food manufacturers? Not if a new complaint against Dannon is anything to go by, which also delves into the thorny issue of GMOs, another area currently being scrutinized by regulators. 

Consumers seek ‘low-sugar’ claims, but remain confused & distrustful of nutrition labeling

Too much sugar remains a top consumer concern, but confusion about how to read product labels and general distrust of their accuracy means many Americans are at a loss as to how to reduce sugar, a new Healthline survey reveals.

Nestlé USA chief procurement officer: 'I am a kind of translator between the corporate world and the farm world'

As part of Nestlé's 150th anniversary celebrations, FoodNavigator-USA editor Elaine Watson caught up with Nestlé USA chief procurement officer Patty Stroup to talk about how relations with dairy farmers are changing.

Sunrise Strategic Partners takes minority stake in grass-fed dairy brand Maple Hill

Sunrise Strategic Partners - a Colorado-based accelerator of emerging brands co-founded by Steve Hughes and Trilantic North America - has made a minority investment in grass-fed organic dairy brand Maple Hill, which makes whole milk yogurts, kefir, cheeses, and milk in New York State. 

Rabobank says world dairy trade still has issues

Rabobank says that the trade in dairy products has suffered some big blows in the past three years, and that there are still challenges ahead.

NOSB debates organic status of carrageenan, tocopherols, marine algae, hydroponics

Organic industry stakeholders from across the nation are gathered in St. Louis today for what promises to be a highly contentious three-day meeting during which the National Organic Standards Board will debate the role of hydroponic production, carrageenan, tocopherols and marine algae in organic production and products, as well as other hot button issues.

Levels adds new twist to whey protein category with grass-fed, fruit-infused options

Whey protein is a large, growing category, says Levels founder Blake Niemann. “But there’s actually been surprisingly little innovation."

Dairy alternatives continue to grow with almond milk at the forefront, market research reveals

With a projected annual growth rate of more than 13% through 2022, the dairy alternative market – especially beverages – continues to pave the way forward for the overall expansion of plant-based diets, according to research data. 

Tension around presidential election likely will take a toll on holiday food spending, IRI predicts

No matter who wins tomorrow’s presidential election, two-thirds of US consumers believe their financial health will deteriorate in 2017 -- a prospect that has many reigning in their holiday dining budgets and looking for deals, according to new research from IRI. 

Growth of global food sales slows to 10-year low, but hot spots could turn around trend, Euromonitor data shows

Growth in the global food industry has slowed to its lowest level in more than a decade to a dismal 1.1% in 2016, but there are a few bright spots that promise improved future growth, according to new data from Euromonitor International. 

Wink frozen desserts offer one-two punch of allergen-friendly and better-for-you, founder says

Consumers with food sensitivities often face an unenviable choice in the frozen dessert aisle: Buy something that could trigger a reaction, or opt for an allergy-friendly product loaded with more calories, fat and sugar than conventional ice cream, according to the CEO and founder of Wink frozen desserts. 

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Is low-FODMAP the new gluten-free?

For the 45 million Americans who suffer from irritable bowel syndrome, identifying food that they can safely eat without triggering a flare up is a source of deep frustration that also could be a sizable market opportunity for innovative food and beverage companies that can provide an easy solution.

Lowering protein content of formula could help reduce obesity: Study

High protein intake during infancy may contribute to obesity later in life in infants who are not exclusively breastfed, according to a Nestlé Nutrition-funded study.

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