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...
As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.
California’s dairy industry could reach net-zero before the end of the decade through ‘aggressive’ methane mitigation, according to a peer-reviewed study.
As consumers continue to look for ways to save money amid high inflation, many are still finding opportunities to trade down, especially in the dairy category, John Crawford, VP of client insights of dairy at Circana, shared during an International Dairy...
Athian’s carbon marketplace platform enables livestock farmers to trade carbon credits and earn revenue to support further sustainability measures on farm.
Cornell University's Center for Regional Economic Advancement (CREA) and the Northeast Dairy Foods Research Center (NDFRC) have announced the 10 finalists for the first-ever Northeastern Dairy Product Innovation Competition.
As a new anti-ESG era emerges, food and beverage businesses that set ambitious goals to reduce their environmental footprint, improve worker livelihoods, diversify leadership or enhance accountability could find themselves stuck between a rock and a hard...
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
Coca-Cola Co.’s North American margins “reached toward a new high watermark” in the first quarter of 2023 observed one market analyst during the company’s quarterly call yesterday – a better-than-expected outcome that leadership attributed to higher prices...
Natural Prairie Dairy uses a slurry-processing system that leverages vapor compression to turn cow slurry into three useful by-products. “Adopting a fully closed-loop system has allowed us to become more self-sufficient in a tumultuous market.”
To address rising production costs and supply chain issues, companies should look at their technology stack to improve operations and save money, Jared Frederici, a consultant with The Poirier Group, shared in an International Dairy Deli Bakery Association...
A new initiative led by the IDFA suggests that leading milk processors including Danone North America and Dairy Farmers of America are prepared to adhere to a lower added-sugars limit for flavored milk in order to continue to offer their products in US...
Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.
Falling dairy prices are a double-edged sword that benefits consumers and manufacturers, but pinches farmers’ margins and threatens additional challenges later in the year, cautioned Mike McCully, independent dairy consultant for The McCully Group, shared...
Dairy producer co-op Tillamook County Creamery Association is expanding its manufacturing beyond its Oregonian borders with a new ice cream plant in Decatur, Ill., set to open in October 2024.
Legislators should focus on assisting dairy farmers shift toward production of alternative proteins, instead of commending the DAIRY PRIDE Act, food awareness organization ProVeg International suggests.
A proposed bill that would invalidate FDA’s recent guidance on plant-based milk alternatives has garnered the support of one of the largest dairy co-ops and opposition from the plant-based foods industry, suggesting a coming showdown on the definition...
The word ‘gruyere’ is 'generic', a US Court of Appeals told two consortiums who had argued the term should only be used to describe cheese made in a specific region of Switzerland and France.
Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.
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.
FDA’s proposal that plant-based products can continue to be labeled as ‘milk’ but should also highlight how their nutritional value compares to their dairy counterparts has rankled stakeholders on both sides of the highly contested debate on what products...
In a bid to provide healthier meals and reduce the amount of sugar and salt consumed by school kids, the USDA has proposed several updates to the school nutrition standards, with flavored milk potentially excluded from some kids' menus.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
The multinational dairy co-operative has outlined three global trends, with fusion cuisine, hybrid foods and plant-based alternatives taking center stage.
Kefir company Lifeway Foods is making progress towards its “2.0” strategy of expanding its distribution, releasing products for the on-the-go consumers, and enhancing the overall, company CEO Julie Smolyansky shared at the recent ICR investor’s conference.
The dairy industry is facing new challenges from increasing demand for sustainable milk production and new government laws and policies targeting emissions reduction.
Global food giants are being urged to follow suit after Danone was applauded for announcing it is the first food company to set a methane reduction target and align with the ambition of the Global Methane Pledge launched at COP26.
ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
The initiative provides grants and technical assistance to dairy businesses that focus on niché dairy products as well as packaging and processing innovation.
The solution, developed in New Zealand by Ruminant BioTech, could provide a ‘set and forget’ method to eliminate at least 70% of methane emissions from livestock across six months.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.
As feed prices continue to rise, 28 House and Senate representatives have urged the government to introduce relief measures for struggling organic dairies, or risk the industry’s future. We speak to NODPA executive director Ed Maltby to find out more.
The hope is to eliminate all on-farm emissions in 10 years while keeping operations ‘commercially viable’. An opt-in subsidy scheme for farmers is also in the works.
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Buoyed by a $120m series B funding round, Israeli startup Remilk is building what it claims is the world’s largest precision fermentation facility in Denmark. FoodNavigator-USA visited the firm’s HQ in Rehovot last week to taste some animal-free dairy...
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.
Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Three years after its “no deal” television appearance on Shark Tank, Slate Milk has raised over $5m in seed money and continues to expand its shelf-stable ultra-filtered, high-protein, lactose-free chocolate milk footprint.
While US retail sales of fluid milk have been stubbornly declining despite a brief covid-fueled boost in 2020, we’re still just scratching the surface of the grass-fed dairy opportunity, says Jim Hau, the new president at 100% grass-fed organic dairy...
Billed as the “world’s first protein-boosted hard juice,” BUILD by Pulp Culture adds an intriguing new twist to the functional beverage space with a 4.9% ABV fermented juice laced with adaptogens, probiotics,* and a highly-soluble, ‘near invisible’ animal-free...
