Unilever’s Magnum Co. launches first new brand - and it’s not ice cream
Unilever’s soon-to-be demerged business wants to diversify beyond traditional ice cream formats
Innovation & NPD
What makes a GLP-1-friendly yogurt drink? Danone tells all
By formulating a dairy drink that specifically caters for weight loss medication users, Danone has set a new standard with Oikos Fusion
What’s new in dairy? New product launches
We take a look at some of the notable new releases in recent weeks . . .
Water kefir: A new gut-health growth opportunity?
Kefir’s dairy-free twin has enormous growth potential
What’s brewing in the US coffee creamer space?
Refrigerated coffee creamers are a thriving category fueled by consumer appetite for barista-style drinks. Here’s what’s driving innovation
Beyond intolerance: The rise and rise of low and no lactose dairy
By combining functional and digestive benefits, lactose-free dairy is carving out a growing niche of health-focused formats
Danone CEO advocates caution in Oikos Protein Shakes expansion
The group wants to validate repeat purchase behavior before committing to a nationwide roll-out in the US
Good & Proper’s barista-ready matcha taps into booming matcha latte trend
Matcha is having a moment: nowhere more so than in trendy, Instagram-friendly matcha lattes. But that’s opened up the market up to cheaper, lower quality alternatives. Good & Proper’s latest launch heralds a return to ‘matcha, as it should be’
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
MyProtein taps clear whey potential with extra light line
Myprotein has expanded its Clear Whey Protein range with Splash Of—its lightest juice style protein yet—as the market witnesses a 50% increase in clear whey protein.
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
GROWTH ASIA SUMMIT 2025
Nestlé drives product reformulation based on nutrient density
Nestlé has revealed a focus on nutrient density in its reformulation efforts to meet market-specific food product demands
From buttermilk to flavored skyr: Dairy’s new disruptors, predicted
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
Fortified dairy: What you need to know, from methods to consumer perceptions
Fortifying dairy products with bioactives such as vitamins and probiotics not only enhances nutritional value but paves the way for next-gen formulations
From GLP-1 to gut health: Real California Milk Excelerator 2025 seeks dairy disruptors
Start-ups behind scalable dairy innovations stand to benefit from financial, mentorship and marketing support to bring their products to market
AI-powered tech turns industrial waste into clean energy - without costing the earth
Wase’s microbe-driven tech is an evolution on traditional ADs that benefits anyone from dairies to distilleries
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
Upcycled eggs help crack new category: egg-based yogurt and dips
Oolie’s upcycled eggs tap into protein-rich and dairy-free dips
Hybrid milk hits the shelves – but will it fly with consumers?
One of Europe’s largest supermarkets is selling hybrid milk alongside traditional dairy at price parity – but will consumers bite? We learn more from PlanetDairy CEO Jakob Skovgaard
Danone on America’s ‘coffee evolution’ and ongoing growth in creamers
From tapping into the CoffeeTok culture to elevating plant-based creamers, how is one of the major coffee creamer producers moving the needle on innovation?
Upskilling workers ‘essential’ to realise benefits of AI-driven farming, report says
The rapid expansion of AI applications in agriculture – particularly those collecting data and providing real-time advice – will significantly impact workforce needs in the sector, according to the UK-based Institute for Agriculture and Horticulture...
Dairy innovation
How high-protein frozen desserts are redefining indulgence and expanding the market
From cottage cheese blends to clean-label pints, new protein-packed ice cream and frozen dessert brands are turning indulgence into everyday fuel – and capturing a fast-growing health-conscious market
Nestlé’s big bet on ‘super premium’ baby formula
The food giant hopes its new infant formula will help power growth
What’s new in dairy? New product launches
From campfire-inspired ice cream to yet more high-protein dairy, we look at some of the new products to hit the shelves this month
Why solving panic beats promoting protein: A smarter playbook for snack marketers
In a marketplace overflowing with clean label claims and nutritional callouts, it’s not always the brand with the best macros that wins. Increasingly, it’s the one that shows up when it matters most
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
From beer to milk: Asahi ventures into dairy alternatives with Like Milk
The move signifies the blurring of the lines between alt dairy beverages and the growing alcohol moderation trend in APAC
Flavored milk: The next frontier in high-protein dairy?
New product development in protein has largely focused on yogurt and cultured beverages. Flavored milk could be next
AI food tech company moves protein and fat into commercial production
California-based ingredient discovery company Shiru is commercializing its first ingredients, as the food tech company tees up future sweetener partnerships
Nestlé sees opportunities in climate change
Nestlé is bracing for the impact of global warming - but is also eyeing opportunities for its global brands
Dairy’s staying power in the snacking space
Protein and convenience continue to rule the snacking universe, and dairy products like yogurt and cottage cheese are in pole position for further growth
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Nestlé launches hybrid milk drink for school-aged children
The food major has extended its Bear Brand range to school-aged children in a bid to tackle nutritional deficiencies in the Philippines
Natural Products Expo West
Chobani bets big on protein in yogurt and RTD coffee
The company boosts its protein content for its yogurt and coffee businesses
Future Food-Tech San Francisco
Are four casein proteins better than one? Better Dairy mimics ripened cheese
The company is targeting animal-free cheese and enhancing infant nutrition
Future Food Tech San Francisco
‘Revolutionary sustainable fats’ from carbon promise to cut emissions but not flavor or function
Celebrity Chef Julia Child famously said, ‘with enough butter, anything is good,’ and while the ingredient can add much needed flavor, mouthfeel and satiety to dishes, producing it, and other fats and oils, can take a hefty toll on the environment –...
New Zealand farmers ‘hungry’ for new tech, innovation to improve farm efficiency
A newly launched New Zealand programme is aiming to make new technology and innovation accessible to farmers who are said to be eager for solutions.
How Nestlé & Danone stir up the billion-dollar coffee creamer space
From cold foam creamers to Super Bowl ads, the two category majors are in close competition. How are they innovating – and where’s the US coffee creamer category at?
Vivici sees ‘tremendous potential’ in lactoferrin as it eyes global market expansion
The Fonterra-backed ingredients firm is set to expand its dairy-identical protein offer after securing fresh Series A funding
Liquid nitrogen ice cream: What’s next for the premium frozen dessert?
It appeals through freshness, smooth texture, and the pizzazz of quick-freezing. We chat to LN2 ice cream brand Chill-N on what’s next for the category
SIGEP World 2025: Six standout trends from the show
Innovation is taking centre stage at the Italian food and beverage show, proving the industry is on the up, and embracing change. Here are FoodNavigator’s top standout trends from the show floor.
Where does innovation stand in dairy, deli and bakery?
Deli, dairy and bakery innovation has focused on pack sizes, flavorful options and functionality over the last two years, according to insights shared during an International Dairy Deli Bakery Association webinar.
Submit your entries to the 2025 NutraIngredients-Europe Awards
Recognizing innovation in categories from biotics to sports nutrition, the NutraIngredients-Europe Awards will return in 2025 to honor the best and brightest in ingredients, products, companies, people and projects across the food supplements industry.
Real California Milk Excelerator features 'herd' of game-changers in dairy
In its sixth year, the Real California Milk Excelerator powered by VentureFuel brought together a diverse cohort – or herd – of startups, students and processors that are “harnessing the nutritional benefits of real dairy” to improve digestion, boost...
Silk Kids’ patented oat milk blend targets children's’ nutritional needs
Silk Kids’ oat milk blend is formulated with kids’ nutrition in mind featuring a proprietary vitamin and mineral blend that differentiates the brand within the booming plant-based milk category, according to Kallie Goodwin, SVP plant based beverages at...
What’s new in dairy? NPD round-up
As the festive season approaches, we look at what dairy and alt dairy options are hitting the shelves in the US and the UK…
Dispatches from SIAL Paris 2024: From lactoferrin-enriched formulations to high-protein dairy
We round up some of the notable NPD trends from SIAL Paris 2024, with a focus on functional dairy innovation.
From cottage cheese ice cream to lactose-free dairy energy shots: The 2024 Real California Milk Excelerator cohort
As the culmination of the 2024 start-up accelerator nears, we find out from CMAB’s Bob Carroll what makes this year’s final cohort one of the most exciting yet.