News & Analysis on the Dairy Industry & Markets
Resistance exercise under calorie-restricted conditions increased irisin levels in participants with metabolic dysfunction-associated steatotic liver disease, particularly when combined with whey protein, according to new research.
With better foam and longer‑lasting texture top of mind for coffee drinkers, Mossgiel’s brewed milk is well-positioned to turn premium dairy into a barista staple
A new study suggested that fermentation of oat and soy dairy alternatives substantially improves their properties and potential cardiovascular health benefits.
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
This isn’t the first time Danone has contemplated a Mead Johnson acquisition. Can a deal happen this time?
Gut health soda Poppi is ‘prebiotic’ in the US, but ‘high fibre’ in the UK. What is going on?
The GLP-1 phenomenon is only just getting started: what are the next drugs set to hit the market - and are F&B manufacturers ready for the shift?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Opinion
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
Kefir is often described as the “champagne of dairy”. So why don’t the mainstream products outside of Eastern Europe fizz?
Overweight or obese mothers who consume biotic yogurt may prevent excessive weight gain in their offspring, according to a new study.
Precision‑fermentation start‑ups are attracting new investment to speed up production of dairy‑identical proteins. Here’s what’s driving momentum
Which ingredients make Nestlé’s new drinks suitable for healthy ageing?
New research sheds light into the anti-inflammatory potential of fiber-fortified kefir – but there are caveats
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
Chobani is translating hype and scarcity economics into everyday grocery categories, reframing its Flavor Drops creamer from a staple product into a discovery-driven experience
After years of compromise, sweetness without sacrifice may finally be within reach
We round up the challenges and opportunities of entering the ‘GLP-1 friendly’ meals arena
Hybrid meat and dairy strategies are evolving in four key ways
A new study adds important insights to the debate about dairy’s role in cognitive health
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Protein fortification is evolving, so what type of protein do you need for your application?
A recent report from Front Row examined protein’s shift from its original gym niche to the mainstream where it has captured the loyalty of a wider market and established itself as a cornerstone of modern wellness.
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
It’s not just humans who can benefit from biotic supplementation – dairy cattle can see results, too
The UK will extend its sugar tax to include more drinks, including milk-based products. Businesses have two options: take the financial hit - or get back into the lab and innovate
Rabobank data unpacks the connection between tech investments, sustainable farming practices, and receiving premiums
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout
Proveye wins European Space Agency funding to deploy ProvVari – a precision fertiliser platform designed to cut costs, boost yields, and curb emissions across Europe’s pasture-based dairy and beef systems
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
AgriZeroNZ sees strong potential in Nbryo’s technology to enable farmers to breed low-methane livestock faster and reduce emissions more effectively.
Inside Nestlé: Rania Abou Samra on crafting the future of food and beverage
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Leads Agri Genetics launches new centre to transform India’s breeding programmes by integrating advanced genomics with traditional breeding practices.
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
In 1980, Sidel pioneered the commercial PET blower. Now, it’s unveiled the world’s first industrialized laser-powered solution: tech set to reshape the industry again.
Environmental and economic headwinds make stewardship crucial for dairy industry
We take a sneak peek inside Danone’s brand-new laboratory and find out why it’s wholly focused on one area of research
Unilever’s ice cream spin-out is supercharging its ice cream formulations in the US with the help of AI. NotCo founder Matias Muchnick tells us what it’s all about
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
Up the food chain
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
Proven to destroy up to 90% of dilute methane, Ambient Carbon’s tech could supercharge dairy companies’ climate goals, slash scope 3 emissions
A combination of Bifidobacterium bifidum and Lactobacillus acidophilus could restore a healthy gut microbiota in very-low-birth-weight (VLBW) babies, according to new research published in Nature Communications.
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Methane-eating microbes (MEMs) are converting climate-harming gas into beneficial fertilizer