From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
Recent news about French cheese’s worrying predicament filtered through news agencies begging to answer if cheeses such as Camembert and Roquefort faced ‘extinction’. One of the researchers who sounded the alarm offers context about the 'impressive'...
Nicknamed ‘the baked potato cheese’ for its complex umami taste, Hornbacher was until recently only sold in the cheese shop ran by its four-time world champion cheesemaker, Michael Spycher.
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
The UK’s post-Brexit import controls are finally being implemented from January 31, 2024. But while their introduction will level the playing field for EU exporters who had enjoyed a relatively frictionless process until now, the additional cost and regulatory...
While Irish butter exports to the US continued to grow and demand from the Middle East increased, the Irish Food Board recorded a decline in dairy exports across all key regions in 2023.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Packaging multinational Mondi has partnered with Swedish dairy co-op Skånemejerier to launch new mono-material packaging that's easy to sort and recycle.
Nidelven Blå came first in a fierce competition featuring more than 4,500 cheeses that were professionally evaluated for factors such as appearance, aroma, body, texture, flavour and mouthfeel.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
From value for money to building relationships with consumers and communicating climate actions more authentically, market intelligence agency Mintel highlights five consumer trends that will be important to brands next year and beyond.
Kite Consulting has warned that retailers could face a future of ‘average products from average factories’ if Britain’s best suppliers choose to focus on exports or exit the category altogether as a result of a perfect storm of weak demand, high cheesemake...
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
French cheese and snacks maker Bel Group aims to achieve an annual methane reduction of 400 tons, and a CO2 reduction of 11,000 tons, by reducing methane in milk destined for Central Europe and UK markets.
Consumer turnover of Parmigiano Reggiano recently hit an all-time high of €2.9bn. What is it about this famed cheese that makes it unique? And as a premium product, what systems do producers put in place to protect against potential food fraud? FoodNavigator...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
British shoppers are expected to stock up on meat and dairy staples as the nation prepares to celebrate the crowning of King Charles III this weekend (May 6, 2023).
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.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
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.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
The ruling means that the cheese’s iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area – even if their product isn't called ‘Morbier’.
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
Bel Group – the multinational firm behind cheese brands Babybel, The Laughing Cow, and Boursin – has teamed up with Superbrewed Food, one of a clutch of startups in the biomass fermentation space, to develop cheeses for the US market incorporating its...
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.
Sophie's BioNutrients, a food production technology company, together with Ingredion Idea Labs innovation center in Singapore, have collaborated to produce the company’s first microalgae-based cheese alternative from Sophie's BioNutrients'...
