Dairy manufacturers can look to growth in cottage cheese, partly by referring to it as the original high protein cultured milk product, according to food and drink consultancy Zenith International.
US-based Schuman Cheese is taking a stand against what the CEO described as widespread adulteration and fraud that currently are “diluting and polluting” some sectors of the Italian cheese market by rolling out the industry’s first trust mark.
Artisanal vegan cheese maker Miyoko’s Kitchen is moving into a new production facility in Petaluma, CA, more than five times the size of its original site in Fairfax, CA, to meet growing demand.
Are all these 'alternative proteins' as sustainable as we think? Is there real money to be made from acid whey? And will electron beam processing be as disruptive as high pressure processing? Check out FoodNavigator-USA's guide to the hottest...
Kite Hill - a San Francisco-based brand on a mission to disrupt the dairy case with its cultured nut milk products – has closed an $18m fundraising round led by 301 INC (General Mills’ business development and venturing unit) and CAVU Venture Partners.
A report by Packaged Facts estimates the total US retail sales of the natural and specialty cheese market at $17.4bn, growing at CAGR of 4.1% since 2011, largely driven by lower prices and the consumer snacking trend.
Today’s shoppers are demanding higher quality cheeses with new flavors and convenient formats, but often are unwilling to pay the higher prices necessary to cover the added cost of innovation – placing manufacturers between a rock and a hard place.
Arla and Dairy Farmers of America (DFA) have agreed to enter into a joint venture that includes the construction of a small dairy plant in Linwood, New York, for cheddar cheese production.
When Vermont Creamery debuted aged goat cheese 15 years ago, almost no one in the U.S. had heard of this French-style cheese with its telltale wrinkly rind and creamy interior. But the risk paid off, as the line is now the company’s fastest-growing, prompting...
If current trends continue, almondmilk will account for an astonishing 19% (dollar share) of the US retail dairy and dairy alternative beverages market in 2019, predicts Packaged Facts. However, plant-based products still only account for a tiny fraction...
From savory sides made with steel-cut oats from Grainful; to hip cottage cheese from good culture; sweet potato cereal from Kashi; and smoked basmati rice from Amira; check out FoodNavigator-USA’s gallery of new products hitting US shelves this summer.
The tide may be changing for cheese, as science helps re-position the dairy food as a protein-dense, calcium-rich, healthy snack rather than as a high-fat and -sodium food to be enjoyed in moderation, suggests a market trends expert.
Several well-established manufacturers are stepping out of their comfort zones and expanding into new categories or updating iconic brands to meet consumers’ ostensibly insatiable desire for protein-packed snacks.
From the purveyors of banana flour to chickpea pasta, barrel-aged tea, chilled nutrition bars, gourmet oatmeal and upmarket cottage cheese, here's FoodNavigator-USA's latest pick of entrepreneurs to watch in the US food and beverage market.
Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
Acid whey - a byproduct of Greek yogurt production that has been causing headaches for manufacturers - could be transformed “from a liability into an asset”, says a dairy scientist who has filed a patent covering beverages that cash in on acid whey’s...
A series of patent applications from General Mills reveals it has been exploring novel ways to ‘neutralize’ acid whey - a byproduct of some Greek yogurt production - and use it in value-added food products, while Dannon and Chobani are also making progress...
Greek yogurt manufacturers in the US could cut acid whey output by a collective 1m tons a year, by using this by-product to make additional dairy foods, claims Arla Foods Ingredients (AFI).
Dannon, Daisy Brand and Lactalis American Group (LAG) have questioned the reliability of a US study that reported finding levels of titanium dioxide nanoparticles in their products.
Greek yogurt byproduct acid whey has become a significant concern for the US Department of Agriculture (USDA), says a company tasked by the agency to complete the development of technology to alleviate the issue.
Kraft Foods will pull the artificial yellow coloring from five of its character-based shapes macaroni and cheese product lines starting in January 2014.
Old people and pregnant women face the highest risk of hospitalization and death from listeria, according to the US Centers for Disease Control and Prevention (CDC).
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Penford Food Ingredients has introduced a new casein replacer for imitation cheese that it claims is a breakthrough for the industry, allowing for larger reductions of casein than ever before, thereby protecting manufacturers from fluctuating casein prices.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
While cheese makers remain committed to salt reduction, demand for low-sodium cheese remains pretty lackluster, according to the National Dairy Council (NDC).
The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
TIC Gums has launched a new gum blend for use as a stabilizer in creamy salad dressings that it says provides good texture and mouthfeel – even in problematic bleu cheese dressings.
The volume of cheddar sold globally remains steady thanks the growing popularity of cheddar-based processed cheeses in emerging markets, according to a new market report.
Sensient Flavors has released a new range of natural cheese flavors to help cut costs for manufacturers who are subject to fluctuating dairy costs and to respond to consumer demand for healthier products.
The US Food and Drug Administration (FDA) has taken legal action against a New York-based cheese producer, claiming that unsanitary conditions at the company’s plant pose a public health risk.
Chr. Hansen has said that sales of its direct-to-vat cottage cheese cultures have been boosted by the global recession, as manufacturers seek ways to raise productivity.
The days of cheeses coated with synthetic substances may be drawing to a close as new research suggests that natural polysaccharides may provide edible coatings for household favourites.
Land O’Lakes has introduced a reduced fat, reduced sodium process cheese designed to aid manufacturers in improving the health profile of their products, without compromising taste or functionality.
While pushing to meet growing potential interest in North America for unpasteurised cheeses, producers from Quebec are increasingly questioning using raw milk in their goods amidst wider safety fears, says one industry expert.
