Dairy-based ingredients

How QR codes and digital innovation could cut dairy waste

13-Jun-2022 By Katy Askew

‘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.

Friends not foes: Plant-based growth can ‘go hand in hand’ with dairy

10-Jun-2022 By Oliver Morrison

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 supports microbiome research ‘critical’ for future innovation

09-Jun-2022 By Katy Askew

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...

Nestlé driving progress on dairy emissions: ‘We believe in the goodness of milk’

07-Jun-2022 By Katy Askew

Nestlé is expanding initiatives to reduce the environmental footprint of its largest raw material by volume: dairy.

Vitamin D food fortification works better with water and milk than in juice: study

01-Jun-2022 By Oliver Morrison

By measuring the maximum concentration over time, Danish researchers found bioavailability of vitamin D to be higher in milk and water.

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

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.

Scrutinising infant formula labelling reveals ‘shortcomings’ in nutritional declarations

27-May-2022 By Flora Southey

Most infant and follow-up formula products analysed by government investigators in France presented with labelling anomalies.

Nordic Dairy Congress spotlights dairy’s role in feeding a growing and ageing population

26-May-2022 By Katy Askew

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.

‘Dairy can become an integral part of a food system for the future:’ Ben & Jerry’s on its ‘bold commitment’ to target emissions

24-May-2022 By Oliver Morrison

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...

Imagindairy receives $15m boost to precision fermentation R&D: ‘We intend to produce the entire range of milk proteins, starting with whey’

18-May-2022 By Flora Southey

The Israeli food tech company has secured an additional $15m in its seed extension round, bringing total investment up to $28m.

Upcycling dairy to produce the 'world's first' mycoprotein: Valio and eniferBio join forces on Pekilo research

17-May-2022 By Katy Askew

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.

'It might replace cheap chicken or grass-fed beef or even prove irrelevant... we don't know yet': Project to probe if lab-grown meat is friend or foe to farmers

16-May-2022 By Oliver Morrison

Farmers are teaming up with cultured meat businesses, food companies, charities and government to explore the pros and cons of cell-based meat.

Fresh research links dairy products to increased risk of cancer

16-May-2022 By Flora Southey

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.

Counterfeit cheese: Digital label designed to crumble fake Parmigiano Reggiano market

12-May-2022 By Flora Southey

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.

Half of Gen Z ‘ashamed’ to order milk in public: Arla probes how social media and ‘cancel culture’ shape attitudes to dairy

09-May-2022 By Katy Askew

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...

Austrian start-up plans dairy disruption via precision fermentation-derived cheeses

05-May-2022 By Oliver Morrison

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.

A third of European 18-35-year-olds consuming ‘more dairy’ than three years ago, claims Tate & Lyle

04-May-2022 By Oliver Morrison

Young people are eating more dairy and dairy alternatives, suggests research.

Positive EFSA feedback for Arla Foods’s novel ingredient BLG

27-Apr-2022 By Nicola Gordon-Seymour

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.

Remilk to build the world’s largest precision fermentation site in Europe

26-Apr-2022 By Flora Southey

Animal-free dairy start-up Remilk has announced plans to build its first fully-owned facility, and the largest of its kind in the world, in Denmark.

‘This is no longer moonshot technology’: Swiss venture raises $8m to ‘de-bottleneck’ food fermentation industry

20-Apr-2022 By Oliver Morrison

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...

Experts outline ‘biggest obstacles’ facing precision fermentation sector: ‘We have brilliant people with brilliant innovations, but can this make money?’

19-Apr-2022 By Flora Southey

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...

AAK, Chr. Hansen, Givaudan and Ingredion co-create plant-based yoghurt base: ‘We identified a gap in terms of taste and texture’

18-Mar-2022 By Flora Southey

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.

GUEST ARTICLE

Industry insights from NIZO: Precision fermentation: Making the case for ‘animal protein without the animal’

16-Mar-2022 By René Floris, NIZO Food Research Division Manager

What challenges do precision fermentation players face in making alternative protein production economically feasible?

De Novo Dairy: Meet Africa’s first precision fermentation player making human milk proteins for infant nutrition

14-Mar-2022 By Flora Southey

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.

HPP milk concerns flagged as EFSA endorses high pressure processing for food products

11-Mar-2022 By Oliver Morrison

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.

‘We are going after hard aged cheeses’: Better Dairy changes tack to fill ‘big gap’ in cow-free dairy

28-Feb-2022 By Flora Southey

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...

How much do consumers know about probiotics in food?

28-Feb-2022 By Flora Southey

Last year, Chr. Hansen commissioned a global survey investigating consumer perceptions of probiotics in food. The results are in.

‘There are growth opportunities we are not seizing’: Danone plans further price rises and productivity step-ups after posting better-than-expected results

24-Feb-2022 By Oliver Morrison

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.

Finnish start-up raises EUR 10M to commercialize ‘breakthrough technology’ to produce egg white without chickens

23-Feb-2022 By Oliver Morrison

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.

Precision fermentation: Is the world ready for animal-free dairy?

14-Feb-2022 By Flora Southey

A new survey has explored ‘first wave’ consumers’ understanding and acceptance of precision fermentation-made dairy.

Formo accelerates towards precision-fermented dairy at ‘industrial scale’ and ‘affordable price’

09-Feb-2022 By Katy Askew

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.

‘We could have been clearer’: Oatly misleads consumers with CO2 claims, rules advertising watchdog

27-Jan-2022 By Flora Southey

Environmental claims made by alt dairy heavyweight Oatly have been judged to mislead consumers by the ASA. Oatly and carbon footprint partner CarbonCloud respond.

DSM integrates food and beverage business for ‘one-stop-shop’

13-Jan-2022 By Katy Askew

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.

‘Creamy’ ingredient developed from plant seeds targets alt dairy: ‘Sunflower fat is highly similar to milk fat’

14-Dec-2021 By Flora Southey

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.

Genetically modified cow-free casein developed in Europe: ‘Being GM makes it functional and affordable’

10-Dec-2021 By Flora Southey

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.

Arla milk fractionation breakthrough promises ‘infinite innovation possibilities’

25-Nov-2021 By Oliver Morrison

Dairy supplier Arla claims ‘revolutionary’ new technology to separate milk into its different protein components opens the door to ‘infinite innovation possibilities’.

Imagindairy targets 2023 launch for animal-free dairy after successful funding round

18-Nov-2021 By Katy Askew

Israeli food tech company Imagindairy expects to launch its animal-free milk proteins by 2023 having completed a US$13m seed funding round.

New milk category blends dairy and plant-based for the mainstream: ‘It’s a source of calcium and protein, with less sugar than cow’s milk’

16-Nov-2021 By Flora Southey

In France, a new dairy category has entered the market: a blend of 50% cow’s milk and 50% plant-based ingredients. FoodNavigator investigates.

Danone becomes latest to warn of worsening inflation pressures

19-Oct-2021 By Oliver Morrison

Growing inflationary pressures were the standout theme of Danone’s third-quarter results.

‘The label aims to make nutritional information simple, not simplistic’: Nutri-Score advocates hit back in Roquefort row

13-Oct-2021 By Oliver Morrison

Nutri-Score supporters have responded after Roquefort makers launched a campaign against France’s controversial food label.

Casein without the cow? Meet the Estonian start-up producing milk proteins from yeast

07-Oct-2021 By Flora Southey

Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.

FrieslandCampina Ingredients and Lallemand Health Solutions launch gut-health concepts

30-Sep-2021 By Jim Cornall

FrieslandCampina Ingredients and Lallemand Health Solutions, which produces probiotic yeast and bacteria, have partnered to launch two new gut health product concepts.

How Nestlé is supporting regenerative agriculture: ‘We need to source in the right way’

28-Sep-2021 By Katy Askew

Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...

Fermenting yeast into ‘cream’: Start-up adds richness and texture to plant-based dairy

27-Sep-2021 By Flora Southey

Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Precision fermentation innovator Formo celebrates record funding round

13-Sep-2021 By Oliver Morrison

Berlin-based Formo is celebrating getting record funding from investors looking to capitalise on the growing market for environmentally friendly dairy alternatives.

Are saturated fats from meat and dairy equally bad for the heart?

26-Aug-2021 By Flora Southey

How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?

Should plant-based or cow’s milk have a higher VAT?

26-Aug-2021 By Flora Southey

In some European countries, plant-based milk is subjected to a significantly higher VAT than cow’s milk. Is this how it should be?

Parmigiano Reggiano and Grana Padano refuse traffic light labelling: ‘Nutri-Score undermines PDOs’

23-Aug-2021 By Flora Southey

The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.