News & Analysis on the Dairy Industry & Markets
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
Industry welcomes tariff clarity but would the bloc’s other trade partners ask for a bigger slice of the Single Market?
US shoppers seek to elevate their cheese experience by exploring new flavors and formats
Standards of identity across dairy, fruit and vegetables and bakery are being phased out - here’s why
Cheese is ripe in microplastics, a groundbreaking study revealed
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
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?
We bring you some of the biggest winners from the annual International Cheese and Dairy Awards . . .
Trade between the two blocs will be substantially liberalised
The Canadian dairy major says ongoing market challenges have ‘significantly’ impacted the company’s ability to deliver against its previous expectations
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
The Babybel maker has found a non-GMO way to produce bovine casein without the animal in a major tech and sustainability breakthrough
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.
With duties on Mexico, Canada and China unaffected by the 90-day tariff pause, US dairy exporters would be left feeling high and dry
From the EU to China, we round up how the US president’s latest round of trade tariffs is hitting dairy
When is buffalo milk highest in fat, protein, solids? New research sheds light into the impact of seasons on milk components and quality
Dairy, beef and soybean products are slapped with a 10% levy as Beijing hits back at US-imposed tariffs
Young consumers supposedly shun it and fewer producers make it. But is Stilton really under threat?
From floral to charcoal, cheese producers at this year’s SIAL Paris highlighted some truly unusual flavor and color offerings.
From supporting weight loss to boosting protein intake, how can dairy brands respond to the latest consumer trends?
At SIAL Paris 2024, the State of Cheese showcased some of its finest products. But are Europeans ready to embrace US-made specialty cheese?
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.
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?
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?
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.
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.
Consumers continue to embrace snacking, with salty snacks seeing positive growth.
We round-up the latest regulation and food safety stories from North America . . .
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.
One of the largest competitions in the cheese industry is returning this fall.
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?
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.
Sustained inflationary pressures are affecting consumer demand while the recovery of global milk prices is lagging, the bank said.
This is the first time in 12 months since US dairy exports recorded a positive change, CLAL reports.
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 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.
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'...
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.
The packaging major says its recyclable packaging could help dairy brands get ready for the upcoming changes in the EU packaging and waste regulation.
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.
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.
He was recognized for his work on evaluating risks associated with individual cheese varieties.
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.
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.
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.
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.
From flavor innovation to mindful indulgence, Wisconsin Cheese pin-points the top five trends most likely to rule consumer decisions in 2024.
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.
The company tells us more about its reformulation process and the key to achieving ‘smooth, creamy texture and dairy-like melt’.
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...