Stilton, we have a problem - or, do we?
Young consumers supposedly shun it and fewer producers make it. But is Stilton really under threat?
Cheese
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.
‘This is a big step forward’: Imagindairy co-founder on industrialization, leveraging AI, and FDA green light
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
‘No time to lose’: EU urged to conclude Mercosur trade talks
A total of 23 trade bodies have called for the swift approval of the EU-Mercosur free trade agreement, which will make it easier to export EU agri-food products including key dairy commodities to Argentina, Brazil, Paraguay and Uruguay and vice versa.
Tirlán on APAC growth, functional dairy opportunities, and the appeal of 'grass-fed'
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
Bel Group R&D partner Standing Ovation gets funding boost to propel its alt protein innovation
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
Anyone for cheese? Wisconsin Cheese reveals top five trends for 2024
From flavor innovation to mindful indulgence, Wisconsin Cheese pin-points the top five trends most likely to rule consumer decisions in 2024.
‘No compromise on quality or sustainability’: Amcor opens up on developing recycle-ready packaging for soft cheese
We chat with Amcor’s Laura Delapeyronnie and Fromagerie Milleret’s Chloe Petit on how the two companies partnered to develop a paper-based soft cheese packaging solution that can be processed in existing paper streams.
Daiya Foods embraces dairy-like culturing methods as it unleashes reformulated plant-based cheese
The company tells us more about its reformulation process and the key to achieving ‘smooth, creamy texture and dairy-like melt’.
‘Creamy and comforting’: Will Kraft Heinz Not Company's plant-based mac & cheese win vegans over?
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite cheesy...
Amcor teams up with Fromagerie Milleret to release recyclable packaging for soft cheese
The new packaging uses Amcor’s proprietary ‘breathable’ material and is fully recyclable in existing paper streams.
Domino’s innovation lead talks trends, nutrition and sustainability in pizza: ‘You couldn’t do this job if you didn’t love food’
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
‘Innovating the entire approach to cheese waxing’: How the first fossil-free cheese wax took shape
Danish packaging and ingredient specialist Procudan tells DairyReporter how a close collaboration with academics and dairy companies led to the launch of what’s considered the first cheese wax made entirely from natural materials that also matches the...
Breaking the recycling barrier: Mono-material packaging suitable for ‘any cheese’ launches
Packaging multinational Mondi has partnered with Swedish dairy co-op Skånemejerier to launch new mono-material packaging that's easy to sort and recycle.
Norwegian blue cheese takes 2023 World Champion Cheese crown
Nidelven Blå came first in a fierce competition featuring more than 4,500 cheeses that were professionally evaluated for factors such as appearance, aroma, body, texture, flavour and mouthfeel.
Packaging and processing innovation: Saputo’s grated cheese packaging, Ocado’s digital deposit return scheme win gongs
A 'world-first' industry scheme that rewarded consumers for recycling their used milk bottles, and a new recyclable packaging for grated cheese developed by Amcor were among the dairy industry innovations recognized at the UK Packaging Awards 2023.
From recombinant proteins to clean-label formulations: Patent filings and product innovation in cheese alternatives
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
Can 'girl dinners' save the cheese plate? Datassential shares insight into hot flavor, food trends
Cheeses might receive a boost from viral and divisive food trends like 'girl dinners,' as global and regional bold flavors like chili crisp, zhug, and Carolina Gold BBQ remain red hot, Claire Conaghan, associate director of publications at Datassential,...
Precision fermentation dairy: Bon Vivant eyes cow-free dairy protein scale-up after raising $15.9m
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
Paraffin-free cheese wax made of natural materials launched by Procudan
The product's patented formulation overcomes the limitations of traditional beeswax-based waxes by incorporating other natural materials in the mix - and some of Europe's largest dairies have already tested the product.
US dairy checkoff partners with pizza majors to drive cheese sales
The new growth program is expected to drive an additional 12-plus million pounds of cheese use, Dairy Management, Inc. (DMI) reported.
Fonterra posts record NZ$1.6bn profits on the back of strong protein and cheese margins
The New Zealand co-op forecasted improved margins across consumer and foodservice channels for FY24 and said there were indications that demand for milk powders will begin to return from early 2024.
“The situation is precarious”: UK retailers risk losing the best cheesemakers in 'perfect storm' of cost and supply pressures
Kite Consulting has warned that retailers could face a future of ‘average products from average factories’ if Britain’s best suppliers choose to focus on exports or exit the category altogether as a result of a perfect storm of weak demand, high...
Sustainable cheese producers are working to get Gen Z on their side – but what do Gen Z want?
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
Pureture produces non-GMO plant-based casein, enters strategic supply agreements with dairy majors
The company is looking for a manufacturing partner who would develop and commercialize clean-label products that contain its plant-based protein.
‘Serious flavor’: Tillamook enters the frozen meals aisle with pizza and mac’n’cheese
The US dairy co-operative is aiming to spotlight the versatility of its cheeses whilst exploring new revenue streams.
First locally-made organic cheese launches in Indonesia
The cheese is the result of an international project that involved dairy co-op Arla Foods and reflects the country’s efforts to meet increasing demand for dairy products.