How protein powers CPG majors’ expansion plans
Protein remains a cornerstone of innovation for food and beverage brands. Here’s how Danone, PepsiCo and General Mills are exploring the global megatrend
Dairy
Why is there a whey shortage?
High demand and limited supply, in part due to its use with GLP-1 prescriptions, are leading to shortages of the protein
Opinion
The EU is making a mistake by choosing not to boost novel foods
By explicitly cutting off novel foods from use in regulatory sandboxes, the EU is stifling innovation
Ben and Jerry’s removes three board members following introduction of new rules
This marks the latest stage in the conflict between the ice cream maker and its parent company
M&As: Dairy’s biggest deals in 2025
From Lactalis’ major takeover Down Under to co-operative mergers in Europe, here are the deals that defined 2025
Gut health: Innovations shaping a $51bn industry
From microbiome-first foods to AI-powered diagnostics, discover the innovations shaping the future of wellness
The single biggest food trend for 2026 revealed
It’s that time of year when industry experts gaze into their crystal ball. But in 2026, one trend stands above the rest
Is the world facing a feta shortage?
A virus has hit Greece’s sheep and goat herd, but is it serious enough to cause a cheese shortage?
Opinion
What’s next for The Magnum Ice Cream Company?
Now that the Magnum Company has officially spun out from Unilever, what’s its direction of travel?
Inside the rise of the world’s biggest ice cream company
It’s official: a new independent giant now rules the ice cream world. We explore the €8bn Magnum Co’s journey to the top
Soaring protein demand powers FrieslandCampina’s strategic expansion
The Dutch company has made its biggest ingredients investment yet as it bets on the protein boom to continue
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Up the food chain
Oatly’s strategy: Driving plant-based milk’s growth through taste, creativity and sustainability
How Oatly’s North American president Helge Weitz uses his CPG and real-world restaurant experience to map the firm’s US reset
As plant-based falters, hybrid dairy techs up
If flexitarians aren’t ready to give up meat and dairy, why not boost hybrid offerings with smarter tech?
The fog around UPF dairy: Evidence gap looms large
Lancet research shows evidence of the health impact of ultra-processed dairy remains fragmented
Will the EUDR be delayed after all?
Despite opposition from key industry players such as Ferrero and Nestlé, a one-year postponement may still take place
Lactalis enters the GLP-1 race
The world’s largest dairy company is wooing shoppers on weight loss meds with a new functional yogurt
New lipid gets EFSA novel food approval, and it cuts cholesterol
Food and drink manufacturers now have a new lipid to add to their formulation toolbox – one that boasts health and sustainability credentials
Food fight! Nutri-Score takes a swing at Danone
Danone has been called out by the creators of Nutri-Score for promoting a misleadingly healthy image of some of its dairy products
Unilever sets new date for ice cream demerger
A new date has been announced for The Magnum Ice Cream Company’s demerger and share consolidation
Danone’s east-meets-west strategy for gut health and longevity
Modern science drives Danone’s innovations, yet the company is also looking to ancient traditions around the world to understand how different cultures nurture gut health
Danone’s playbook in the GLP-1 arena: 3 key moves
The dairy giant is working behind the scenes to develop more products for GLP-1 users
Ben & Jerry’s pro-Gaza ice cream blocked by directors
If Ben & Jerry’s can’t make a ‘Peace for Palestine’ flavoured ice cream, co-founder Ben Cohen will make it himself
Protein and creamers hold back Danone in Q3
Danone is struggling to meet demand for high-protein yogurt while coffee creamers continue to be a drag on performance in North America
Opinion
How AI & fermentation are transforming plant-based cheese innovation
There are some great plant-based milk and cream cheese alternatives out there, but semi-hard cheeses are tougher to crack. Could fermentation hold the key?
What Unilever can learn from Froneri’s success in ice cream
The Magnum Ice Cream Company’s biggest global rival has gone from strength to strength in the face of market challenges – here’s how the Nestlé co-owned company drives growth
Unilever ice cream demerger delayed
With just weeks remaining before its planned spin-off, the demerger of The Magnum Ice Cream Company has been postponed
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
4 trends driving the next frontier of gut health
From biotic soda to kefir, gut health innovation shows no signs of abating. Which trends will see microbiome science continue to push the envelope?
Why are dairy prices declining?
From cream to butterfat, prices have lowered across the board
Nestlé quits global climate alliance
Nestlé’s quiet exit from global methane-cutting alliance has sparked fresh scrutiny over its climate commitments
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
Solar Foods on cracking $10bn whey isolate market with ‘food from air’
The Finnish start-up is turning its attention to the US, where it hopes to disrupt the health and performance market
Inside Danone’s new OneBiome Lab in Paris
We take a sneak peek inside Danone’s brand-new laboratory and find out why it’s wholly focused on one area of research
Up the food chain
Danone’s dairy category head on powering up nutriton
Danone’s SVP Dairy Arancha Cordero talks strategy, the role of protein, biotics and GLP-1 in dairy, and what it’s like being a female leader in food and beverage
Sustainable September
‘Devastating’ aid cuts and fragmented funding hinder dairy’s climate ambition
Flip-flopping on policy and a lack of targeted funding for sustainability interventions is putting dairy’s green effort at risk
Dairy alternatives: Boom or bust for the market?
Alt dairy has seen better days as consumers have pulled back from the category. But in every challenge lies an opportunity, industry insiders say
Sustainable September
Unilever and PepsiCo among companies in new regenerative agriculture initiative
The initiative will centre around farmer-facing organisations and focus on upscaling
Cocoa crisis: Production threatened by black pod disease
Black pod disease is the latest infection to impact production of the beloved bean
Plant-based dairy: Barriers for adoption
Dairy substitutes still face difficulty in getting through to some consumers
‘Heartbroken’ Ben & Jerry’s founder steps down over brand’s ‘silencing’
Jerry Greenfield leaves the company he co-founded half a century ago after claiming Unilever has ‘silenced’ the brand’s social mission and independence
Opinion
The best of both worlds: Making blended foods work
Blended foods promise the best of both worlds, but getting them right is no easy feat. Discover the science behind creating hybrid products that deliver on taste, texture, and sustainability
Global cheese market to hit $178.5bn by 2035
Cheese sales are soaring, with fast food growth, premiumisation, and health-focused innovation driving demand
Up the food chain
ZOE nutritionist Federica Amati on gut health boom and healthwashing bust
Some gut health brands get it right, others are healthwashing, says ZOE’s chief nutritionist Dr Federica Amati
Keto’s collapse: The end of a diet era
Once a weight-loss juggernaut, the high-fat, low-carb keto diet is losing consumer interest
Ben & Jerry’s has been ‘silenced’ by Unilever - and wants a divorce
As Unilever prepares to spin off its ice cream business, one of its biggest brands wants out
Sustainable September
Space tech explores a new dimension in methane mitigation
Time2Graze uses satellites to optimize pasture-based grazing in a world-first initiative
New flavours won’t cut it: Inside Magnum Co’s innovation playbook
Unilever’s soon-to-be-demerged business is committed to growing the ice cream market, and innovation will play a major role
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key