A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.
After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
The study's findings provide compelling arguments for policymakers, public health officials and nutrition experts to prioritize context-specific dairy development strategies that rely on the right mix of local dairy sector interventions and more...
The Swedish alt dairy brand’s new Whole, Semi, Light 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 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.
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.
‘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.
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.
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...
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’.
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.