Dairy-based ingredients

Research predicts significant disruption of cheese market with animal-free dairy

19-Jul-2023 By Flora Southey

Fresh research suggests that at price parity, animal-free cheese will capture a third of the UK cheese market.

Can’t believe it’s not plant b*tter? UK plant-based sector fears crackdown on alt dairy labels

17-Jul-2023 By Oliver Morrison

The UK’s plant-based sector is upping its calls for draft guidelines that would restrict the labelling of dairy alternatives to be rejected as it fears a clampdown from trading standards authorities preventing brands from using dairy-related terms such...

From the ‘dusty UHT shelf’ to the dairy aisle: Oatly’s journey to category disruption

13-Jul-2023 By Flora Southey

While significant disruption has already been achieved, Oatly says it’s ‘only the start’. We catch up with UK general manager Bryan Carroll to ask how the plant-based major is expanding the alt dairy aisle to entice new consumers.

‘A public health concern’: Can Campylobacter jejuni survive in raw milk?

04-Jul-2023 By Augustus Bambridge-Sutton

After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.

‘It's almost like the grass was jumping out at you’: The benefits of grass-fed dairy

03-Jul-2023 By Augustus Bambridge-Sutton

Ireland’s dairy cows are famous for their grass-fed diet. But this diet isn’t just about giving the cows a tasty meal – it affects their health, has strong benefits for sustainability compared to other feeds, and creates better quality milk as an end...

Origin Green: Ireland’s sustainability project and how it changes dairy production

30-Jun-2023 By Augustus Bambridge-Sutton

Ireland’s Origin Green programme is the world’s only (so far) government-led sustainability programme for the food and drink sector. Encompassing the government and the private sector, it stretches across the supply chain to make the food and drink industry...

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‘We know that time temperature indicators have huge potential to reduce food waste’: Behind HelloFresh’s push for regulatory changes to enable new food labelling solutions to be unboxed

29-Jun-2023 By Oliver Morrison

As new research from HelloFresh reveals one in five consumers throw away perfectly safe and edible food because they rigidly follow date labelling, HelloFresh is urging the EU and UK to revise rules to allow innovative time-temperature indicators to minimize...

‘We return value to our members’: How cooperatives help to run Ireland’s dairy sector

27-Jun-2023 By Augustus Bambridge-Sutton

Founded in 1961 as the Irish Dairy Board, a government body tasked with exporting Ireland’s dairy produce, Ornua (meaning ‘new gold’ in Irish Gaelic) now exports to 110 markets around the globe each year, and is responsible for world-famous brands such...

Alt dairy bottleneck: start-up calls for collaboration to speed non-animal casein production

27-Jun-2023 By Oliver Morrison

Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...

Precision fermentation: Future of dairy or busted flush?

23-Jun-2023 By Oliver Morrison

There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...

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Industry Insights from NIZO - The best of both worlds: plant and dairy 'hybrid' foods

21-Jun-2023 By René Floris, NIZO Food Research Division Manager

While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more...

Upcycled ingredients: Challenges and opportunities in securing side stream supply

20-Jun-2023 By Flora Southey

How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?

A first for photosynthesis- and agriculture-free food: Protein ‘made from air’ officially on the menu

19-Jun-2023 By Flora Southey

Finnish start-up Solar Foods is marketing its novel microbial protein Solein for the first time. In partnership with Singapore-based restaurant Fico, the duo has developed a dessert made with ingredients ‘derived out of thin air’.

Heat-damaged DNA in food could be linked to cancer, study shows

15-Jun-2023 By Augustus Bambridge-Sutton

Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...

'The ultimate goal is to foster innovation and accelerate the go-to-market of new products': Inside Roquette's new food innovation centre

13-Jun-2023 By Augustus Bambridge-Sutton

French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...

Demand for smelly cheese nosedives as dairy prices reach new highs

13-Jun-2023 By Oliver Morrison

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.

Health, environment or lactose intolerance: Why do people drink plant-based milk?

05-Jun-2023 By Augustus Bambridge-Sutton

Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...

Upfield prepares for dairy parity with plant-based butter, cream and cheese: ‘Only technology will close the gap in taste and texture’

05-Jun-2023 By Flora Southey

The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.

Plant-based diets become more popular indicator of masculinity among male athletes

31-May-2023 By Augustus Bambridge-Sutton

Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.

Fungi breeding for food: Meet the start-up developing new fungal strains previously thought to be asexual

30-May-2023 By Flora Southey

UK-based Myconeos is creating new fungal strains for food applications ranging from cheese to plant-based products.

FOOD FOR THOUGHT

Let them eat plant-based cake

26-May-2023 By Oliver Morrison

Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?

Bel taps enzyme-suppression tech to produce low-methane Babybel

25-May-2023 By Flora Southey

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.

What’s making a splash in alt dairy? Oatly, Stockeld Dreamery, and Willicroft talk plant-based innovation

24-May-2023 By Flora Southey

With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...

Inside the dairy: How is ‘king of cheeses’ Parmigiano Reggiano made?

22-May-2023 By Flora Southey

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...

Protein Vision first speakers announced: Hear from Nestlé, Oatly, Redefine Meat and more

18-May-2023 By Flora Southey

What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.

‘Food and feed safety risks are not static’ - How the Border Target Operating Model could impact Great Britain-Europe trade

16-May-2023 By Augustus Bambridge-Sutton

On 11 April, the UK government released the draft of the Border Target Operating Model (BTOM). The BTOM will, if accepted, have a significant influence on the import of food from Europe into Great Britain (Northern Ireland is not affected). An online...

Start-up looks to benefits of mother’s milk to bring new bioactive ingredient for medical food space

16-May-2023 By Oliver Morrison

Israel’s Exosomm has developed proprietary immune supportive natural exosomes from upcycled whey.

NPD Trend Tracker: From vegan pepperoni pizza to wellness coffee

15-May-2023 By Augustus Bambridge-Sutton

From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

Italian start-up takes on ‘iconic’ cheese market with almond-based alternatives

04-May-2023 By Flora Southey

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.

Nutri-Score 3.0? Latest algorithm update could move milk-based beverages from A to D

01-May-2023 By Flora Southey

Following a Nutri-Score algorithm update late last year, France has announced another. This time, it concerns beverages.

Plant-based products that attempt to mimic the nutritional qualities of meat and dairy are ‘playing a losing game’

01-May-2023 By Oliver Morrison

It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.

Nestlé enters into pizza joint venture with PAI

24-Apr-2023 By Augustus Bambridge-Sutton

Swiss multinational Nestlé has entered into a joint venture with private equity firm PAI Partners. The venture will focus on Nestlé’s frozen pizza brands in Europe. The company's pizzas already generate around CHF 400mn (€408.5mn) a year, but the...

Blending meat with alt protein: Does the hybrid category have a future?

17-Apr-2023 By Flora Southey

An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.

‘What is naturalness?’ The future of plant-based food

12-Apr-2023 By Augustus Bambridge-Sutton

Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...

Danone targets adult gamers with move towards the metaverse: ‘It’s something of a test and learn’

12-Apr-2023 By Flora Southey

Probiotic drinking yoghurt brand Actimel is making preliminary steps towards the metaverse with the launch of an in-game marketing campaign via Fortnite. “It’s a first of its kind for Actimel in raising awareness of the brand with a difference audience,”...

Hybrid alt cheese made with dairy, faba and mealworms ‘similar or superior’ to the real thing

05-Apr-2023 By Flora Southey

Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.

Anti-innovation and consumer choice? Italy moves to ban lab-grown meat, cheese and fish

03-Apr-2023 By Oliver Morrison

First it was Nutri-Score. Now Italy is waging war on lab-grown food to preserve its famous gastronomic heritage.

Food Fermentation Europe: Advocating for ‘non-discriminatory, market-based’ regulatory framework for precision fermentation

15-Mar-2023 By Flora Southey

Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.

Coffee with olive oil? Starbucks enriches flavour and texture with EVOO in Europe

08-Mar-2023 By Flora Southey

A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.

‘90% of our portfolio will be HFSS-compliant’: A deep-dive into Danone’s new health commitments in UK & Ireland

06-Mar-2023 By Flora Southey

Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.

Activia joins forces with meal delivery brand to boost digestive health of Spaniards

02-Mar-2023 By Oliver Morrison

The Danone brand is collaborating with Wetaca to inspire consumers to get more natural probiotics into their diets.

If the US is allowed to use dairy descriptors, should a post-Brexit UK?

02-Mar-2023 By Flora Southey

Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.

Danone incites young farmers to join France’s dairy sector

24-Feb-2023 By Flora Southey

Danone is strengthening commitments to support the agricultural sector as a survey reveals 85% of French consumers say they are worried about its future.

From kosher shellfish to ‘enabling’ ingredients: What is Israel looking for in food tech?

21-Feb-2023 By Flora Southey

In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?

Coffee a miracle beverage? Research boasts myriad health benefits… and it could even protect against COVID-19

17-Feb-2023 By Flora Southey

Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.

The rise and rise of healthy indulgence: ‘In tough times, food offers opportunity for delicious escapism’

15-Feb-2023 By Flora Southey

Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.

FrieslandCampina uncovers three new global food trends

26-Jan-2023 By Oliver Morrison

In-house industry experts and its own research capture unique market insights to help food businesses navigate consumers' needs of tomorrow.

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Industry Insights from NIZO: Using and optimising membrane filtration for extracting plant proteins

26-Jan-2023 By René Floris, NIZO Food Research Division Manager

Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?

Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

24-Jan-2023 By Flora Southey

In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.