The Swedish alt dairy brand’s new Whole, Semi and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
The European Parliament voted to adopt a report on the implementation of the EU school scheme that favors unprocessed, organic and locally-produced food and leaves out plant-based alternatives.
British shoppers are expected to stock up on meat and dairy staples as the nation prepares to celebrate the crowning of King Charles III this weekend (May 6, 2023).
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
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.
Arla Foods has signed a memorandum of understanding to continue its work on providing training and employment opportunities for the local dairy market, where commercial farming is under-developed and demand for milk is outstripping supply.
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 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.
‘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.
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.
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’.
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.
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...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
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.
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...
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.
Fairlife – the Coca-Cola Company’s latest billion dollar retail brand – has [unintentionally?] underscored the argument Kellogg Company presented to the High Court in April over the UK government’s HFSS regulations: that consumers drink milk with their...
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
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.
Recent analysis by Kite Consulting in the UK shows dairy farm costs of production will continue to rise considerably in the coming months, with break-even milk prices likely to exceed 40 pence per liter (52 cents) later this year.
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Researchers have unlocked a new opportunity to encapsulate dairy (casein) and pea protein together into one stable molecule to create "highly-nutritious" hybrid dairy products.
Dairy supplier Arla claims ‘revolutionary’ new technology to separate milk into its different protein components opens the door to ‘infinite innovation possibilities’.
A new study looking at the milk consumption habits of children aged 13-24 months, indicates that the type of milk consumed at an early age influences eating habits and preferences for sweet-tasting foods.
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
Eighteen months after creating the world’s first cell cultured human milk, 108Labs is now focused on accelerating the field from lab to factory by building and programming the world’s first autonomous Cellufacturing facility and artificial intelligence...
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Royal DSM, a global science-based nutrition, health and sustainable living company, has launched Delvotest Accelerator Smart – a fully-automated system designed to be used in combination with DSM’s internationally validated Delvotest plates to optimize...
The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.
The UK Government and Devolved Administrations have published their response to last year’s consultation seeking views from dairy farmers and processors across the UK about how contracts and relationships could be improved.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
