Agri-food commodity prices have dipped, raising hopes that the input inflation spiral seen in 2022 was indeed transitory. However, analysts at Jeffries warn, it is too early to ‘break out the champagne’.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
According to the European Court of Justice, Denmark has failed to fulfil its obligations under EU law by continuing to sell ‘feta’ cheese to third countries.
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe...
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...
Danone unveiled what it described as an ‘industry first’ this week: a new infant formula that blends plant and dairy ingredients. Manuela Borella, Vice President of Global Plant Based Strategy & Business Acceleration, tells FoodNavigator the approach...
The European Union and New Zealand have inked a free trade agreement. With the deal being universally condemned by the dairy industries of both regions, we look at what concessions have been made and ask if anyone has come out on top.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
FrieslandCampina’s Members’ Council has approved the sale of parts of its German consumer business, including five brands and three production facilities, to the German Unternehmensgruppe Theo Müller.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.
‘Use-by’ dates printed on milk cartons could become a thing of the past as consumers reach to embrace QR codes for more accurate information, a US study suggests.
Forget plant-based vs dairy. The two categories are not mutually exclusive, with growth in the plant-based dairy sector being fuelled by consumers who are buying both alternatives and real dairy products, reveals Givaudan.
Danone marked a ‘decade of commitment’ to exploring the link between human health and the microbiome through its latest Fellowship Grant Program. We caught up with Dr Miguel Freitas, VP of Scientific Affairs, to find out more about what we’ve learnt over...
Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.
Dairy is in a ‘strong position’ to meet the nutritional needs of the global food market and help feed a growing and ageing global population, the Nordic Dairy Congress heard last week.
Regenerative practices and new technology could be a ‘game changer’ for dairy farming, according to the Unilever-owned ice cream brand, which is looking to bring greenhouse gas emissions at 15 of its dairy farms to half the industry average by the end...
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
A major research study investigating dairy consumption and cancer risk suggests a greater intake of dairy is associated with higher risks of liver cancer and breast cancer.
A cheese mark made from casein, integrated with a silicon microchip, has been developed to help the Parmigiano Reggiano Consortium guarantee the authenticity of producers’ products.
With an increasing number of consumers looking to make more sustainable food choices based on what they read on social media, Arla decided to study what impact this has on attitudes to dairy. “The rise in cancel culture is playing too much of an influence...
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
Arla Foods Ingredients has received a favourable response from the European Food Standards Agency (EFSA) for Lacprodan beta-lactoglobulin (BLG)-100 as a novel food (NF) in a variety of applications.
Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
UK-based Better Dairy has a new strategy. Instead of solely targeting the B2B milk protein ingredient market, the precision fermentation start-up wants to disrupt hard aged cheese. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to hear...
The French food maker beat sales expectations when it posted its fourth quarter and full-year results. However, Danone now expects to battle significant cost headwinds with pricing and efficiency gains.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
Formo, a pioneer in the use of precision fermentation to cut the cow out of dairy protein production, hopes to accelerate its path to scale and cost competitiveness through a tie-up with BRAIN Biotech. FoodNavigator hears how.
Environmental claims made by alt dairy heavyweight Oatly have been judged to mislead consumers by the ASA. Oatly and carbon footprint partner CarbonCloud respond.
Royal DSM is launching a new integrated food and beverage operating structure that it says well deliver a ‘one-stop-shop’ of solutions for food and drink brands.
A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.