The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
FrieslandCampina’s Members’ Council has approved the sale of parts of its German consumer business, including five brands and three production facilities, to the German Unternehmensgruppe Theo Müller.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
Eco-label group Foundation Earth has invited its competitors to a summit in order to build a harmonised approach and agree ‘one method and one label deployed at scale across the continent’.
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.
A food system that is resilient to shocks and can help bring solutions to the climate crisis requires should be diversified, localised and deliver a ‘fairer’ distribution of value across the food chain, speakers at the Rural Policy Group annual conference...
It will be ‘very difficult, if not impossible’ for the EU to achieve the Global Methane Pledge without more action from meat and dairy industries, according to a new report.
‘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.
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.
Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.
Tetra Pak is developing a fibre-based barrier to replace the aluminium layer currently needed in food and beverage packaging like juice boxes and milk cartons. We caught up with Tetra Pak’s Davide Braghiroli, Product Director Packaging Materials and Alternative...
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Low supply and high demand for agricultural products has resulted in skyrocketing prices for inputs like grains and fertilisers. This could well continue ‘beyond 2023’, analysts at Barclays warn.
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
Finnish dairy group Valio launched its sustainability bonus programme in 2018 with an ambition to improve animal welfare. With that goal achieved, the group is now expanding its ambition to include biodiversity and climate actions.
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.
Dairy cooperative Fonterra outlined its strategic innovation priorities – with a focus on nutritional benefits such as ‘cognition, sight and stress’ – as it noted higher milk prices were squeezing the margins of dairy processing business.
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...
Research findings from the Accountability Framework initiative (AFi) and CDP show that companies cannot afford any more delay in tackling deforestation across supply chains, with forest-related risks identified at almost US$80bn.
Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
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.
Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...
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...
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
Coffee-to-snacks group Paulig is investing in Dutch plant-based cheese start-up Willicroft. We hear from Marika King, Head of Paulig’s venture arm PINC, about what makes Willicroft stand-out in the alt. cheese space.
Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
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.
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.
The UK Dairy Roadmap has issued an extension to its target on carbon auditing - an important early step in its 2050 net zero plans - citing increasing pressure on farmers and ‘soaring’ production costs.
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
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.
