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...
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...
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Waitrose has unveiled its food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
We talked to Chr Hansen CEO about selling dairy cultures to the biggest cheese makers in the US, how to double profitability in colours by 'ditching complexities' and why he is sceptical of (but still investing in) plant-based ingredients.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017.
DuPont Nutrition & Health (DuPont) has launched a new ingredient in its Danisco range for manufacturers to produce stable clean-label soy, almond and other plant-based drinks.
Global dairy company Arla has announced it will triple its business in the beverage market, saying it can challenge the soft drinks market with healthier milk-based alternatives.
More than 1,400 international food and drink exhibitors descended on Paris for the Food Ingredients Europe (FiE) show this week, with many tweeting the latest trends and innovations.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
As drink manufacturers strive to provide innovative functional products to increasingly health focused consumers, dairy goods such as yoghurt may be an emerging route able to help bridge demand.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
A new line of freeze-dried and frozen cultures for yoghurt
production offer a cost effective replacement for milk solids,
while also retaining taste and texture, their manufacturer claims.
Sales of yoghurt in the UK are set to increase by 40 per cent over
the next five years, and smash the £2bn barrier by 2011, with
surging functional yoghurt drinks driving sales.
Dairy innovator Valio has extended its lactose-free milk drink to
Switzerland through its first licensing agreement for the
technology with the Swiss firm Emmi.
