Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Cheese
From coffee creamers to biotics: Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Lactalis is paying a hefty premium in NZ$4.22bn Fonterra deal
The French multi-national will unlock strategic synergies through the acquisition Down Under and beyond: but the price tag may be too high, according to financial advisors
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
Ireland eyes SEA as major market for grass-fed dairy, protein exports
South East Asia has become a key target market for Irish grass-fed dairy and protein-fortified exports, tapping rising demand for health and wellness
Fonterra’s big year fuels protein, butter and cheese push
Shareholder returns rose 30%+ in FY25 but forecast earnings have taken a hit due to Mainland Group’s proposed divestment
New dairy launches: From truffle butter to protein ice cream
What’s new in dairy? A round-up of the most exciting releases across the US and the UK
Global cheese market to hit $178.5bn by 2035
Cheese sales are soaring, with fast food growth, premiumisation, and health-focused innovation driving demand
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key
‘Real challenges’: EU dairy worries the US is getting too much, too soon
Industry welcomes tariff clarity but would the bloc’s other trade partners ask for a bigger slice of the Single Market?
Cheese trends: American cheese slumps, specialty thrives
US shoppers seek to elevate their cheese experience by exploring new flavors and formats
FDA to scrap ‘obsolete’ food standards to boost transparency
Standards of identity across dairy, fruit and vegetables and bakery are being phased out - here’s why
Microplastics are ‘widespread’ in cheese: here’s how this happens
Cheese is ripe in microplastics, a groundbreaking study revealed
From buttermilk to flavored skyr: Dairy’s new disruptors, predicted
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
What does US-EU tariffs mean for UK?
President Donald Trump has threatened a 30% tariff on goods from the European Union, prompting the EU to delay any countermeasures it was considering. Negotiations ensue - but what impact would such actions have on the UK?
From US cheddar to Greek feta: Who reigned Supreme at ICDA 2025?
We bring you some of the biggest winners from the annual International Cheese and Dairy Awards . . .
How will the Europe-Mercosur deal impact food?
Trade between the two blocs will be substantially liberalised
Saputo pulls back adjusted EBITDA guidance
The Canadian dairy major says ongoing market challenges have ‘significantly’ impacted the company’s ability to deliver against its previous expectations
Export secrets: How Millbrook Dairy navigates trade barriers to tap global dairy demand
The British dairy exporter faced Brexit, COVID-19, the Red Sea crisis and US tariffs, but rising global demand for premium cheese and butter brings optimism
Whey to go: Bel Group is making cow-free dairy proteins from cheese waste
The Babybel maker has found a non-GMO way to produce bovine casein without the animal in a major tech and sustainability breakthrough
Mexican-Danish collaboration seeks to transform whey waste into single-cell protein
Scientists in Mexico and Denmark are using mixed microbial communities to convert waste whey into single-cell protein, providing an environmentally-friendly and nutritious alternative protein source.
Trump’s tariff pause means little for America’s dairy trade
With duties on Mexico, Canada and China unaffected by the 90-day tariff pause, US dairy exporters would be left feeling high and dry
How Trump’s ‘Liberation Day’ tariffs impact global dairy markets
From the EU to China, we round up how the US president’s latest round of trade tariffs is hitting dairy
How seasons affect buffalo milk quality
When is buffalo milk highest in fat, protein, solids? New research sheds light into the impact of seasons on milk components and quality
US dairy exports soar as China tariffs go live
Dairy, beef and soybean products are slapped with a 10% levy as Beijing hits back at US-imposed tariffs
Stilton, we have a problem - or, do we?
Young consumers supposedly shun it and fewer producers make it. But is Stilton really under threat?
From insect dye to floral flavors: Cheese innovation round-up
From floral to charcoal, cheese producers at this year’s SIAL Paris highlighted some truly unusual flavor and color offerings.
Dairy NPD trend drivers: what do consumers want?
From supporting weight loss to boosting protein intake, how can dairy brands respond to the latest consumer trends?
Wisconsin Cheese is challenging what 'American cheese' means to Europeans
At SIAL Paris 2024, the State of Cheese showcased some of its finest products. But are Europeans ready to embrace US-made specialty cheese?
Bel bets on healthy snacking and India's growing middle class as it bolsters Britannia tie-up
The rise of healthy snacking is a strategic cornerstone for The Laughing Cow maker in India as the company continues to invest in cheese manufacturing in the region.
How dairy majors are tapping into high-protein dairy this fall
Recent product releases from Saputo, Müller and others ride on the growing consumer demand for high-protein dairy in the UK. How are companies innovating?
Will EU artisanal cheesemakers lose out from the new US-Chile FTA?
US cheese exporters will be allowed to use terms such as ‘parmesan’ to market products in Chile – but where does that leave EU producers that export GI-protected cheeses?
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain.
EU dairy industry prepares for cooperation as China launches anti-subsidy probe
The Chinese Ministry of Commerce has initiated a high-stakes anti-subsidy investigation targeting specific dairy imports from the EU, escalating trade tensions between the world’s second-largest economy and Europe.
How cheese brands are tapping into snacking
Consumers continue to embrace snacking, with salty snacks seeing positive growth.
Danone Canada recalls Silk SKUs, US cheesemaker hears sentence
We round-up the latest regulation and food safety stories from North America . . .
Dairy's role in the priciest Fourth of July barbecue
As Americans gear up to celebrate Independence Day, Rabobank breaks down the cost of a 10-person BBQ including dairy products that are Fourth of July staples.
World Cheese Awards 2024 opens for entries
One of the largest competitions in the cheese industry is returning this fall.
Are food producers making the most of the cottage cheese trend?
Cottage cheese is growing in both volume and pricing in the US, making the category ripe for innovation. But are manufacturers taking advantage – and why should they?
From Cardi B’s whipped cream to cheese puffs: What’s new in dairy?
We round up some of the new dairy product launches to hit the shelves in the US, including from Bel, Kraft, Saputo, and Hiland Dairy.
Rabobank cools global milk price recovery projections
Sustained inflationary pressures are affecting consumer demand while the recovery of global milk prices is lagging, the bank said.
US dairy exports returned to growth in February
This is the first time in 12 months since US dairy exports recorded a positive change, CLAL reports.
Arla Foods UK makes a major move in mozzarella
The dairy co-operative is revamping its Devon-based creamery as it plans to add export volume and incorporate new maturation technology to accelerate growth in the category.
From holograms to health claims: Academics round up packaging innovations in cheese
From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.
No, Camembert isn't going away, but cheesemakers should embrace 'more sustainable system with local strains'
Recent news about French cheese’s worrying predicament filtered through news agencies begging to answer if cheeses such as Camembert and Roquefort faced ‘extinction’. One of the researchers who sounded the alarm offers context about the 'impressive'...
Formo, Those Vegan Cowboys partner to bring cost parity with animal-based casein
The two food biotech companies will consolidate R&D and manufacturing resources to achieve significant efficiency gains that could put precision fermentation-derived casein on a cost parity with the conventional milk ingredient.
Amcor launches recycle-ready packaging for fresh mozzarella
The packaging major says its recyclable packaging could help dairy brands get ready for the upcoming changes in the EU packaging and waste regulation.
What’s Hornbacher, the 2024 World Champion Cheese?
Nicknamed ‘the baked potato cheese’ for its complex umami taste, Hornbacher was until recently only sold in the cheese shop ran by its four-time world champion cheesemaker, Michael Spycher.
US: Raw cheddar cheese linked to multi-state E. coli outbreak
A California-based raw dairy producer has issued a voluntary recall after several consumers reported purchasing the company’s raw cheddar cheese before falling ill.
Great Lakes Cheese senior manager takes IDFA’s Food Safety Leadership Award
He was recognized for his work on evaluating risks associated with individual cheese varieties.