Whey’s boom is flipping dairy economics on their head
Once a waste product, whey has become dairy’s hottest commodity, driving record prices, factory investments and a profound shift in the economics of global milk production
Cheese
WPC at crossroads: How demand is reshaping protein supply
The global whey protein concentrate (WPC) market is diverging as demand-driven growth in high-value ingredients fuels volatility in the broader category
Bel Group levels up: New protein cheese hits shelves as brand doubles production
Babybel is supercharging its US growth with a $200 million South Dakota capacity expansion just as its new protein‑and‑probiotic Babybel Pro hits mass retail, staking an early claim in the fast‑rising functional snacking space
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
Inside FrieslandCampina’s strategic reset
After completing key M&As in 2025, the Dutch multinational enters a pivotal year as it bids to strengthen resiliency and expand market reach
Inside Emmi’s growth playbook: How the Swiss dairy group is building momentum
The Swiss dairy major shows how to play in both health and indulgence – and win
Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records
Those Vegan Cowboys’ record raise shows that precision fermentation dairy has legs – and is ready to run
Why Arla wins through protein and trend-driven drink formats
Arla Foods’ record-breaking 2025 was forged by carefully-executed long-term strategy. Here’s how the dairy co-op has gone from strength to strength
Functional ingredients powering dairy’s next growth wave
As consumers chase smarter nutrition, functional ingredients are shaping up the next frontier of dairy innovation
Cottage cheese disruptor Good Culture lands $55M investment underscoring shift to healthier dairy
The new investment, coming on the heels of L Catterton’s majority stake, signals growing private-equity appetite for clean-label, better-for-you dairy
Saputo sells majority stake in Argentina to Gloria Foods
This is the latest step in the Canadian multinational’s optimisation drive as it looks to achieve long‑term growth
How Saputo’s efficiency push is driving its bottom line
Saputo’s disciplined approach is reaping rewards quarter after quarter. Here’s what the Canadian major is doing right
Global milk oversupply persists despite demand uptick
Surging milk flows from keep markets oversupplied, pushing processors toward higher‑value dairy ingredients
Plant-based failing? Here’s how to win at hybrid
Hybrid meat and dairy strategies are evolving in four key ways
Top 5 trends shaping healthy dairy snacking
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
The cottage cheese boom: How challenger brands are stirring up the category
Meet the new wave of cottage cheese brands disrupting the dairy aisle
Dairy and dementia: Could cheese protect brain health?
A new study adds important insights to the debate about dairy’s role in cognitive health
China’s EU dairy tariffs: Is there a turning point in sight?
Chinese anti-dumping tariffs remain in place on EU dairy – but tensions may be easing
$500m for cottage cheese? What Good Culture’s deal means for F&B investors
Good Culture’s multi-million dollar backing highlights why cottage cheese may be investors’ next big bet
What’s in for dairy from the EU-Mercosur agreement?
The treaty secures greater access for EU producers to South American markets and strengthens protections for GI products
Federal diet guidelines accused of bowing to Big Meat
Doctors and nutrition advocates say new Dietary Guidelines for Americans sideline science in favor of meat and dairy industry
How dairy’s Big 7 will shape exports amid global milk oversupply
As milk supply remains strong, we look at which export categories are set for a boost in 2026
EU dairy hit by Chinese tariffs: All you need to know
EU dairy exporters face new border duties as China seeks to shield its domestic industry amid oversupply and falling prices
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Is the world facing a feta shortage?
A virus has hit Greece’s sheep and goat herd, but is it serious enough to cause a cheese shortage?
“What elsewhere is trend, we call tradition”: Is Swiss cheese’s legacy strong enough to survive falling demand?
Le Gruyere was crowned the world’s best cheese, but demand for Swiss cheese remains in decline. Is the industry at a turning point?
Surviving the squeeze: How dairy farmers can thrive as prices tumble
With milk prices under pressure from oversupply, how can farmers maintain healthy margins?
Best cheese crowned at World Cheese Awards 2025
Held in Switzerland for the first time, the competition saw a record-breaking number of entries, with almost 2 in 10 from the Alpine country
From drama to dairy: How an American actor found his cheese calling
Award-winning cheesemonger Nick Bayne swapped New York’s theater stages for the UK cheese scene: “I love what I do: I’ve gained an international community of cheese nerds”
Secrets of a cheesemonger
What’s the most underrated cheese?
Some cheeses are less loved than others: but which are the most underappreciated varieties? A cheesemonger ponders
Secrets of a cheesemonger
Cheese: What pubs and delis look for
From pub kitchens to deli counters, cheese plays a starring role. An award-winning cheesemonger reveals what consumers, retailers, and hospitality venues really want
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Lactalis is paying a hefty premium in NZ$4.22bn Fonterra deal
The French multi-national will unlock strategic synergies through the acquisition Down Under and beyond: but the price tag may be too high, according to financial advisors
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
Healthy Snacking Trends
Redefining snacking: How Bel is turning everyday snacks into nutritional powerhouses
New survey shows Americans snack daily but miss key nutrition goals – Bel aims to close the gap with portion-controlled, playful and nutrient-rich snacks
Ireland eyes SEA as major market for grass-fed dairy, protein exports
South East Asia has become a key target market for Irish grass-fed dairy and protein-fortified exports, tapping rising demand for health and wellness
Fonterra’s big year fuels protein, butter and cheese push
Shareholder returns rose 30%+ in FY25 but forecast earnings have taken a hit due to Mainland Group’s proposed divestment
New dairy launches: From truffle butter to protein ice cream
What’s new in dairy? A round-up of the most exciting releases across the US and the UK
Global cheese market to hit $178.5bn by 2035
Cheese sales are soaring, with fast food growth, premiumisation, and health-focused innovation driving demand
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
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
‘Real challenges’: EU dairy worries the US is getting too much, too soon
Industry welcomes tariff clarity but would the bloc’s other trade partners ask for a bigger slice of the Single Market?
Cheese trends: American cheese slumps, specialty thrives
US shoppers seek to elevate their cheese experience by exploring new flavors and formats
FDA to scrap ‘obsolete’ food standards to boost transparency
Standards of identity across dairy, fruit and vegetables and bakery are being phased out - here’s why
Microplastics are ‘widespread’ in cheese: here’s how this happens
Cheese is ripe in microplastics, a groundbreaking study revealed
From buttermilk to flavored skyr: Dairy’s new disruptors, predicted
Can buttermilk replace kefir? Will skyr disrupt yogurt? Can curd rock cottage cheese?
What does US-EU tariffs mean for UK?
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?
From US cheddar to Greek feta: Who reigned Supreme at ICDA 2025?
We bring you some of the biggest winners from the annual International Cheese and Dairy Awards . . .
How will the Europe-Mercosur deal impact food?
Trade between the two blocs will be substantially liberalised