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.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
A group of UK doctors has hit out at the provision of milk in schools arguing dairy is ‘not an essential part of school nutrition’. But do their claims about health and sustainability stack up – or would children lose out?
Consumers who want to help make a more sustainable planet should choose cows’ milk over soy alternatives, concludes a study of the published current evidence, based on peer reviewed journals, by the Sustainable Food Trust.
The Royal Association of British Dairy Farmers (RABDF) is calling on the UK Government to help fund a short-term financial support scheme for dairy farmers whose businesses have been severely affected as a result of coronavirus and to avert a larger crisis...
After years of success with Outshine frozen fruit bars, Nestlé USA is crossing categories with its new coconut water beverages. It rounds out its c-store portfolio, all on display at the National Association of Convenience Stores (NACS) show in Atlanta...
According to a OnePoll survey, more than a third of those polled in the UK are unsure of the difference between ‘best before’ and ‘use by’ labels on produce.
Norwegian-based serialization technology company Kezzler is working with Dutch dairy company FrieslandCampina to provide global traceability services for their infant formula brand, Friso.
DSM, a global science-based company active in health, nutrition and sustainable living, has filed for EU authorization for a new feed additive for dairy cows that will reduce methane emissions by around 30%.
A majority of US consumers have some level of distrust in dairy and meat companies even if they don’t purchase meat and dairy, according to new research from the Hartman Group, and non-dairy alternatives continue to grow among young shoppers.
This week’s Dairy Dialog podcast sees us discussing alternative energy, in the form of cow manure, with Arla Foods’ Swedish market head, Patrik Hansson, and Erik Bratthall, Head of Press.
At a rally close to the EU Council building earlier this week, dairy farmers from Burkina Faso, Mali, and three other West African countries joined European dairy farmers to call for sustainable production in Europe and Africa to ensure the survival of...
Carrefour has applied blockchain technology from local dairy farm to supermarket shelf, which it says enhances traceability and connects the consumer to ‘the agricultural world’.
Light protection services and certification company Noluma has released new research that tackles the effects of light exposure on milk and other dairy products. Vitamin A, vitamin D and riboflavin levels in milk all begin to deplete after just two hours.
New analysis from the United Nations Food and Agriculture Organization (FAO) demonstrates a decrease in dairy emissions intensity. The study was commissioned by the Dairy Sustainability Framework (DSF).
