Biotech company LanzaTech is making strides in global microbial fermentation protein production with the launch of its proprietary LanzaTech Nutritional Protein (LNP), in collaboration with organizations like the US Navy to accelerate commercialization.
Japanese dairy giant Meiji will invest USD28m into its US subsidiary to increase production capacity of its hero brand Hello Panda, aiming to raise overseas sales ratio to 10% or more by 2026.
Protected cheeses and world-renowned vineyards will take a share of the European Commission’s new €380m support package to help build climate resilience.
A Central Queensland University (CQU) lab trial of 13 methane-reducing feed compounds (MRCs) delivered by water found a product supplied by Australian company, Rumin8, significantly reduced methane production.
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.
Norway has a unique opportunity to develop its seaweed industry but should explore a broader range of applications for seaweed, such as in fish and livestock feed, says an expert.
Kabrita USA's vertically-integrated supply chain, managed by its parent company Ausnutria, helped the brand secure US regulatory recognition and retail expansion, Jacqueline Lipiec, general manager, Kabrita North America, told FoodNavigator-USA.
Ahead of November’s US presidential election, farmer sentiment has dipped to levels not since April 2020 – with key indices at their lowest in 8 years.
The Milky Way Program, which aims to modernise Nepal’s dairy sector by improving dairy herd genetics, farming practices, and milk quality, could provide a blueprint for other low and middle-income countries.
An oft-undiagnosed uterine disease may have ‘significant’ impact on dairy cows’ pregnancy outcomes – even after clinical signs of the illness have cleared.
New research funded by Kirin suggests that daily β-lactolin supplementation may improve mood, offering a potential dietary strategy to ease trait anxiety and perceived stress.
Microbial alternative proteins such as those made from yeast need to expand into trending product formats in order to secure the awareness and acceptance of a larger consumer group.
Analyzing DNA remnants of Bronze-Age kefir cheese, Chinese researchers discovered how kefir strains have evolved and the likely route of kefir into Europe.
Artisanal producers from continental Europe see the UK as a promising market for buffalo milk products – but what’s the consumer appeal and routes to market?
World Health Organization (WHO) guidelines have ignited debate in Australia over when to introduce complementary food into an infant’s diet, and the policies governing of infant formula manufacturers.
Market seasonality typically means that cream availability improves in November and December as milk output increases and fresh demand softens – but demand for cheese is set to keep EU butterfat supplies tight.
A recent Swiss study has found that biochar (BC), a substance gaining popularity in agriculture for carbon storage and soil improvement, does not effectively reduce methane emissions.
Researchers from the University of Nottingham are part of a team that have been awarded £2.2m (US$2.87m) to evaluate the use and potential of precision-bred crops for UK food and farming.
USDA funding allocated for the Dairy Business Innovation Initiatives is supporting small and mid-sized dairy businesses and providing a pathway for market expansion and diversification, as the industry adopts innovative technologies around milk production
Beef and dairy companies put greater focus on claiming lower emissions through regenerative ag practices over embracing the concept holistically, a new report has found.
Removing animal-based and carbohydrate-containing products and other food groups can lead to significant nutrient deficiencies, according to the Dietary Guidelines Advisory Committee (DGAC).
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?
The company says its precision fermentation-derived product has ‘significant advantages’ over cow milk-derived casein and the scope to deliver ‘tailor-made’ functional improvements for different dairy-free cheeses.
The dairy major has enhanced its functional yogurt beverage to address key nutritional challenges for European consumers while also lightening up the range’s packaging.
Data released by the UK’s largest dairy co-op revealed producers continue to grapple with recruitment challenges, impacting milk production and farmer outlook.
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?
One of dairy’s largest deals in years is expected to close in calendar 2025. Rabobank tells us how this and other potential major divestments and acquisitions could impact the bank’s Global Dairy Top 20.
As demand for allergen-free treats surges, confectionery brands are moving beyond dairy and gluten-free, offering safer options that cater to a growing consumer base with multiple food allergies.
Arla Foods Ingredients announced its Nutrilac ProteinBoost range of patented microparticulated whey proteins to appeal to manufacturers formulating to meet theconsumer demand for high protein products.
DairyReporter is talking to experts from the alt dairy space to discuss market opportunities and barriers for plant-based and fermentation-derived dairy alternatives, and much more beyond.
As greenwashing leads to "greenhushing," consumers are focusing on sustainable food and beverage claims that tap into their sense of health and self-preservation, with air quality and water conservation attributes set to take off in the US,...