The price of butter has risen steadily in recent years, with a 18.5% year-on-year increase recorded in the EU wholesale market between 2023 and 2024. But why is this happening? And is it a permanent trend?
MEP candidates from French and Dutch rural parties suggested agrifood producers had been under undue pressure to ‘green up’ their act, but some of their ideas might be too hard for the food industry to swallow.
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping a key protein intact.
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Is LPC testing enough to determine the type of thermoduric bacteria present in milk? This is the question that Cornell University scientists tried to address.
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
The UK’s post-Brexit import controls are finally being implemented from January 31, 2024. But while their introduction will level the playing field for EU exporters who had enjoyed a relatively frictionless process until now, the additional cost and regulatory...
With farmers facing pressures to adopt more sustainable farming practices - or move to a different farming system altogether - who should support producers during their transition? In the UK, the responsibility falls broadly on the shoulders of all agri-food...
From recyclability to carbon footprint and shelf life, we find out more about the properties of Tetra Brik Aseptic 200 Slim Leaf, Tetra Pak’s new aseptic carton with a paper-based barrier.
A new agreement will see Nestlé fund an additional payment to farmers who achieve one of the three levels of Fonterra’s The Co-operative Difference framework during the 2023/24 season.
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
The industry has celebrated the revision of the Codex Standard for Follow-up Formula which brings tighter standards into place, but a baby milk action group questions the allowance of additives and sweet flavours.
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
British online grocer Abel & Cole says it has created the UK’s first environmentally-friendly refillable plastic milk bottle in order to reduce carbon emissions from logistics.
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.
The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.
The food processing and packaging company is inviting dairy industry stakeholders to examine how the sector could drive down emissions from dairy production and processing.
The dairy co-operative says swapping plastic with fiber-based caps could reduce the plastic used in its milk cartons whilst improving recyclability at the same time.
The collaboration could help popularize the concept of regenerative farming among consumers whilst enabling farmers to earn a premium for carrying out nature-positive farming practices.
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...
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
A group of First Milk farmers that follow ‘nature-positive’ farming principles will supply Yeo Valley Production as part of a 'forward-thinking' partnership.
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 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.
