Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
The president of the Irish Creamery Milk Suppliers Association (ICMSA) has launched a scathing attack on the Irish government over the delay in the introduction of its new nitrate banding rules.
The word ‘gruyere’ is 'generic', a US Court of Appeals told two consortiums who had argued the term should only be used to describe cheese made in a specific region of Switzerland and France.
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 But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.
DMF is recyclable, less energy-intensive to produce, and has already been utilized as an alternative to single-use plastics. But the material had never been used in beverage packaging – until now.
The bosses of Arla Foods UK, Müller Milk and Ingredients, and First Milk heard that British dairy needs to adopt a careful approach to its consumer messaging if the sector’s sustainability efforts are to be recognized by shoppers.
Danone is strengthening commitments to support the agricultural sector as a survey reveals 85% of French consumers say they are worried about its future.
At the National Farmers Union conference, Defra minister Mark Spencer said he will ‘follow the science’ on bovine TB, but admitted there’s ‘a long way to go’ for the whole industry. Plus: Keir Starmer's pitch to rural Britain.
The food and beverage giant’s net profits decreased by 45.2%, but operational improvements and demand have boosted infant nutrition sales while dairy reported mid single-digit growth.
The co-op is hopeful however that the supply-demand balance in dairy will be restored this year and expects branded volumes to start growing again from 2024.
A study of the environmental impact of foods available in French supermarkets has drawn a startling conclusion: ‘No supermarket allows consumers to have sustainable food’.
‘Our short supply chain means the money goes directly to the farmers,’ says CEO Simon Mellin as he opens up on his company’s quest to modernize the morning milkround – and make it more sustainable for both farmers and consumers.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
Consumers who eat dairy products as well as fruit and vegetables may have a lower risk of becoming obese, according to a cross-sectional study on almost 30,000 adults.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Global food giants are being urged to follow suit after Danone was applauded for announcing it is the first food company to set a methane reduction target and align with the ambition of the Global Methane Pledge launched at COP26.
ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
Massachusetts-based startup Superfrau is targeting the emerging functional soda category with a vitamin and mineral packed sparkling beverage made from one core ingredient: upcycled liquid whey from Greek yogurt production.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
Dr. Jacobo Arango, environmental biologist at the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT); Lead Author, IPCC Working Group III 6th Assessment Report on mitigation; and co-lead of the OneCGIAR initiative...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
Europe’s largest dairy group has signed a long-term agreement with Eurowind Energy to deliver renewable electricity to all of the co-op's Danish farms and production hubs by 2025.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
Nestlé is dipping a toe into the increasingly crowded but still highly fragmented and nascent animal-free dairy category by teaming with startup Perfect Day to use synthetic biology to create a milk-like beverage from genetically engineered microflora...
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
The supermarket chain will swap green caps with clear ones in select UK stores in a trial that aims to make fresh milk plastic bottles easier to recycle.
Dairy UK is running a consumer-facing campaign that it hopes will counter criticism over the sector’s environmental record. “Advocating for our sector is always going to be more effective than responding to the media or social content who may choose to...
