Dairy-based ingredients

Call for restrictions as sugary yoghurts are named and shamed

19-Aug-2021 By Oliver Morrison

Parents are ‘misled’ by high-sugar yogurts with child-friendly packaging, according to researchers at Action on Sugar.

Kefir and kombucha unbottled: Industry experts talk gut microbes, health claims, and bubbling growth

18-Aug-2021 By Flora Southey

How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...

No link found between milk and increased cholesterol: study

16-Aug-2021 By Flora Southey

Although BMI levels were higher in milk drinkers than non-milk drinkers, participants in the study who regularly drank high amounts of milk were found to have lower levels of both good and bad cholesterol.

‘We have never wanted to be an Oatly clone’ British oat milk producer celebrates trademark infringement case win

05-Aug-2021 By Oliver Morrison

Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.

Spreading it on too thick? Upfield’s emissions claims go under the knife

30-Jul-2021 By Oliver Morrison

Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12...

World’s only potato-based dairy alternative unveiled

23-Jul-2021 By Oliver Morrison

Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.

Ben & Jerry’s freezes out Israeli-occupied territories with ice cream boycott

22-Jul-2021 By Flora Southey

The Unilever-owned brand says selling into ‘Occupied Palestinian Territory’ is ‘inconsistent’ with its values.

The big opportunities in preventative nutrition: ‘There’s a real buzz surrounding functional ingredients’

14-Jul-2021 By Katy Askew

Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.

GUEST ARTICLE

Returns Gone Sour: The impact of carbon pricing on the dairy sector

08-Jul-2021 By Aarti Ramachandran, Director of Research & Engagements, FAIRR Initiative and Tara Chandrasekharan, ESG Analyst, FAIRR Initiative

Global investor network FAIRR weighs what a carbon tax could mean for the dairy sector.

Israeli start-up Imagindairy eyes lab-made milk launch after precision fermentation breakthrough

10-Jun-2021 By Oliver Morrison

The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.

Why a milk major is launching the ‘world’s first’ incubator for cell-based dairy

02-Jun-2021 By Flora Southey

Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.

Amendment 171 off the table: Europe allows for ‘creamy’ and ‘buttery’ plant-based dairy

26-May-2021 By Flora Southey

Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

Nestlé develops pea-based alt milk with ‘neutral taste’ for versatility

05-May-2021 By Flora Southey

Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.

Do consumers want to eat cultivated meat, fat and dairy?

05-May-2021 By Flora Southey

The cell-grown meat and precision fermentation space is exploding in Europe. But how do consumers feel about it? Three start-ups test the market with research in consumer acceptance.

Chr. Hansen targets food waste with ‘next gen’ food cultures

03-May-2021 By Katy Askew

Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.

Disrupting alt milk with oat powder: ‘By cutting packaging waste and transport miles, we sell a sustainable way of consuming milk’

03-May-2021 By Flora Southey

Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...

Tony’s buys first manufacturing facility in M&A: ‘Operating our own factory is a strategic milestone’

30-Apr-2021 By Flora Southey

Tony’s Chocolonely has acquired Belgian chocolate business Althaea-De Laet Int., and along with it, its first factory.

Do supermarkets associate ‘less and better meat’ with healthy, sustainable diets?

30-Apr-2021 By Flora Southey

What does a sustainable diet mean for UK retailers? Fresh research investigates strategies and challenges in providing ‘less and better’ meat and dairy.

Dairy diversification: How does a cheese, yoghurt, or ice cream brand expand into plant-based?

28-Apr-2021 By Flora Southey

What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?

Arla leveraging data to decarbonise dairy: ‘There can be a sustainable future for dairy’

28-Apr-2021 By Katy Askew

Dairy cooperative Arla has developed Climate Checks, a programme that leverages the power of big data to support a transition to low-carbon production. Climate Checks offer ‘a proof point that there can be a sustainable future for dairy’, Chairman Jan...

Industry insights from NIZO: Safety challenges for plant-based foods

21-Apr-2021 By René Floris, NIZO Food Research Division Manager

In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...

‘A strong patent portfolio is a valuable asset’: Patent filings shine light on microbial innovation trends

19-Apr-2021 By Katy Askew

Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...

Over 65s in Ireland urged to eat ‘more meat and dairy’, but told ‘no drinking tea during meals’

19-Apr-2021 By Oliver Morrison

A report by the Food Safety Authority of Ireland (FSAI) has offered updated national recommendations to enhance older people’s nutritional health.

Moolec Science eyes egg replacement and alt dairy expansion: ‘All technology based on molecular farming can find white space’

07-Apr-2021 By Flora Southey

Ag-food tech company Moolec Science is expanding its alternative protein platform to cater to plant-based bakery and beverage categories. “Moving into egg and dairy alternatives was a natural next step for our roadmap,” explained CEO and co-founder Gastón...

New animal welfare label proposed for dairy products in Italy

06-Apr-2021 By Flora Southey

A new food label has been developed to help consumers make more informed choices when selecting dairy products.

Freezer giant Nomad on hot streak with new category buyout: ‘There is no reason for us to stop M&A’

30-Mar-2021 By Flora Southey

Europe’s largest frozen food player has announced plans to acquire Fortenova’s frozen savoury and ice cream assets. The buy-out marks Nomad’s second in six months, and CEO Stéfan Descheemaeker says investors ‘should not assume we are done’.

Danone discusses the importance of early life nutrition: ‘Young children are not mini adults’

23-Mar-2021 By Katy Askew

Early life nutrition is of vital importance to the healthy development of children – and the first 1000 days can influence health outcomes for a lifetime. But young children ‘are not mini adults’ and nutritional strategies have to be tailored to their...

Food marketing to older consumers ‘has lessons to learn’ from fashion and beauty industry

23-Mar-2021 By Oliver Morrison

The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.

What can European food manufacturers learn from the healthy ageing qualities of the Japanese diet?

22-Mar-2021 By Oliver Morrison

For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...

Where are the ‘white space’ opportunities in plant-based cheese?

22-Mar-2021 By Flora Southey

From soft cheese alternatives to plant-based fermentation and positive nutrition, experts talk growth opportunities within the category.

French country of origin milk labelling ‘cancelled’: ‘Origin labelling cannot be solved by national parliaments’

19-Mar-2021 By Katy Askew

France’s Conseil d'État (Council of State) has nullified French decrees requiring the origin of dairy products to be labelled.

Cell-based prices forecast to drop ‘significantly below conventional foods’ in five years as alt proteins attract record $3.1bn in 2020

18-Mar-2021 By Oliver Morrison

Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.

Fonterra talks carbon neutral dairy: ‘Carbonzero certified ingredients are resonating with our customers’

17-Mar-2021 By Katy Askew

Fonterra’s dairy ingredient business, NZMP, is launching a new carbonzero certified organic butter. Hans Huistra, Fonterra president of Europe and Africa, speaks to FoodNavigator about the launch and the drive to low-carbon dairy.

The case for country of origin labelling: Food quality, transparency, and value creation

16-Mar-2021 By Flora Southey

FoodNavigator hears from agri-food players – sitting at both extremes of farm-to-fork – and an MEP, who make the case for enforcing indication laws across the bloc.

Oatly talks UK expansion: Is switching to oat milk an 'easy way' to cut your carbon footprint?

12-Mar-2021 By Oliver Morrison

The Swedish oat drink company is building its first UK factory, set to be completed in early 2023. The Vegan Society says the move illustrates the growing demand for products styled as eco-friendly. But others question whether cutting dairy really is...

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Should Gov’t promote plant-based diets to tackle the climate crisis? 1 in 3 Brits think so….

10-Mar-2021 By Flora Southey

A new survey commissioned by The Vegan Society suggests a significant number of Brits would support plans and policies that promote plant-based eating to help combat climate change.

Supermarkets pressured to sell less meat and dairy

09-Mar-2021 By Flora Southey

‘Urgent’ and ‘immediate’ action is required from UK retailers, according to NGO Feedback, which is campaigning for meat and dairy sales to halve by 2030.

Nick’s Ice Cream founder talks Epogee and Perfect Day innovation, eyes EU market

25-Feb-2021 By Flora Southey

Current regulation prevents Swedish ice cream maker Nick’s from using the same ingredients on both sides of the pond. FoodNavigator catches up with founder Niclas Luthman to find out why he is set on using new innovation, when available in Europe.

Guest article

Industry insights from NIZO: The latest innovation maintaining protein functionality

25-Feb-2021 By René Floris, NIZO Food Research Division Manager

The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory...

Cutting out the middlecow: Israeli start-up Imagindairy on why lab-made milk will prove tastier and healthier than the real thing

24-Feb-2021 By Oliver Morrison

The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.

Alpro speaks out against Amendment 171: ‘The current legal framework is sufficient’

23-Feb-2021 By Katy Askew

Plant-based beverage brand Alpro has joined calls to block the progress of Amendment 171, which would see a European ban on the use of dairy-like terminology to describe plant-based alternatives.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

Kerry considers ditching dairy to pursue health and wellness and sustainability megatrends

17-Feb-2021 By Oliver Morrison

Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

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