As demand for butter and milk fats accelerates, the dairy market could shake off several challenging years, including lower demand and production, Lucas Fuess, senior dairy market analyst at Rabobank, told FoodNavigator-USA.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Miyoko’s has upped the ante in its legal dispute with the State of California over the use of the term ‘butter’ on a plant-based product, urging the court to issue a preliminary injunction against state ag officials, who it claims are violating its First...
Amarlane Foods spent the past three years in heavy R&D to bring its plant-based spread – made of coconut oil, water, soy lecithin, and arrowroot powder – to market.
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
Grass Fed Coffee, a ready-to-drink version of butter coffee, is finally ready to hit select store shelves at the end of the month – nearly two years and several “hiccups” after the brand successfully raised more than $86,000 on Kickstarter to perfect...
The young founder of the No Cow snack company may be a self-proclaimed “fitness enthusiast” but that doesn’t mean he doesn’t crave cookies like many other Americans – which is why he says he is launching a new line of high-protein, better-for-you cookies...
Banana-fueled snack Barnana is rolling out to 8,000 Starbucks stores nationwide in chocolate, and chocolate and peanut butter flavors in single serve bags with customized brown and gold packaging.
Taking advantage of butter’s current, albeit controversial, status as “back,” chefs and manufacturers are taking the ingredient to new levels with innovative flavors and formats.
For double the price of iconic peanut butter brands like Jif and Skippy—in a jar that is 6 oz. smaller—Big Spoon Roasters is offering nut butters that shoppers will want to shell out $10 for.
Hops in a dish, more turmeric, and fat is back (in the form of ghee)—these are just three out of 10 interesting food phenomena that FONA International compiled in its recent '10 Things You Should Know' list.
Hormel Foods – which owns the Skippy peanut butter brand – has struck a deal to buy Boulder-based nut butter brand Justin’s in a $286m deal that will help Hormel attract a "younger, more health conscious on-the-go millennial consumer."
The clarified butter known as ghee is a staple in South Asian households and its diaspora. Raquel Tavares Gunsagar wanted to bring a new twist to the ancient ingredient by adding flavors.
AAK has unveiled a new brand of confectionery filling fats called Confao, which are claimed to deliver creamy and caramel-like textures or the melt-a-way sensation of a premium truffle, with zero trans-fat and no hydrogenation.
Indulgence dominates the August edition of Instantly's shelf score ranking of new products, with Oreo Thins (mint) and Pepperidge Farms butter rum cookies notching up the strongest purchase intent scores.
M+Ms Easter peanut butter eggs, Pillsbury Funfetti spring cake mix and Jif’s new creamy almond butter all garnered high marks in the latest shelf score ranking from Instantly, which measures purchase intent for new products.
Big interview: Justin Gold, founder & CEO, Justin’s
He doesn’t have the celebrity status of Chobani founder Hamdi Ulukaya, but in the world of nut butters, Justin Gold has pulled off a similar trick, transforming a business that began with a food processor and some nuts in his kitchen into a multi-million...
Jif peanut butter to Folgers coffee maker J M Smucker is on track to launch 100 new products this year and says its innovation success rate “exceeds industry norms”.
Many of America’s biggest foodservice chains are still routinely selling obscenely caloric products that are laden with calories and swimming in saturated fat, sodium and sugar, according to the Center for Science in the Public Interest (CSPI).
The Food and Drug Administration (FDA) has suspended the food facility registration of Sunland Inc. after peanut butter made by the company has been linked to an outbreak of Salmonella Bredeney.
Consumer perception of fats is undergoing a transformation, opening myriad opportunities for new product development, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Several dairy products, potentially contaminated with listeria, remained on the market over a month after an initial manufacturer recall because of an administration blunder, Canadian food safety authorities have revealed.
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...
US consumers are increasingly equating health and wellness in dairy with high-quality, local or more ‘natural’ products rather than low-fat products per se, according to market researchers at The Hartman Group.
A new non-hydrogenated icing shortening product for bakery goods contains 25 per cent less saturated fat than high palm content alternatives, claims manufacturer Richardson Oilseed Limited.
Two bakery shortening products won Innovation Awards at the 2010 Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo in Chicago this week.
Symrise has entered into a business alliance with First Choice Ingredients, securing its supply of raw dairy products so it can expand its natural dairy flavor portfolio in the US.
Leatherhead Food International is conducting research into how to
reduce saturated fat levels in bakery products, initially in short
crust pastry, to help its members take action to help meet FSA
targets.
Kraft Food Ingredients has introduced a new toasted butter flavor,
which the firm says can be used in a range of applications to
achieve a butter taste without the caloric content.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
The majority of recent product recalls initiated by the FDA have
focused on undeclared ingredients and potential instances of
contamination in packaged foods.
