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.
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
Whether on a journey to net zero or carbon neutrality, environmentally conscious brands are working to reduce emissions across Scope 1, 2, and 3. Three UK-based brands – Pip & Nut, Minor Figures, and Shed 1 Distillery – reveal the ‘easy wins’ that...
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...
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.
The IPCC’s Sixth Assessment Report (AR6) has revealed animal protein production is under significant and accelerating pressure from climate change – representing a significant material risk for investors. This is according to the FAIRR Initiative, an...
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
Unilever has said it will stop advertising its brands to children under the age of 16. But, in a digital advertising space that experts liken to the ‘Wild West’, can the company deliver? And will the move place its brands at a competitive disadvantage?
Russia’s ongoing invasion of Ukraine is taking a toll on major CPG companies, including PepisCo and Mondelez, both of which reported a hit to annual profits yesterday due to restricted production and sales in the countries and surrounding area as well...
The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.
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.
