A report by Packaged Facts estimates the total US retail sales of the natural and specialty cheese market at $17.4bn, growing at CAGR of 4.1% since 2011, largely driven by lower prices and the consumer snacking trend.
International dairy producer Milkiland said the lack of cheese exports from Ukraine and Poland to Russia, unfavorable global pricing for dry milk products, and currency devaluation, resulted in an almost 22% drop in its Q1 2016 consolidated revenues to...
Swiss dairy company Emmi has entered into a merger with the US cheese company Cowgirl Creamery Corporation and the associated Tomales Bay Foods, based in Petaluma, California.
FOSS has introduced the DairyScan, an analytical instrument for testing the fat and moisture content of cheese during production and at final product release.
Following the establishment of an interim national program to encourage the use of Canadian milk in cheese manufacturing, Agropur Cooperative has announced that it is immediately discontinuing the use of imported diafiltered milk, becoming the first major...
Canadian company Lallemand, which develops and produces specialty cultures for food applications, has strengthened its position in dairy cultures with the acquisition of the surface and ripening cultures business from DSM Food Specialties.
If it's not made from animal milk it can't be called cheese, a German court has ruled in a case against a 'vegan cheese' manufacturer. But when consumers' point of reference for a product is a protected name - even if they are...
Sweden is preparing to send its proposals for mandatory vitamin D food fortification to the EU, with the regulation due to come into force in autumn 2016.
Michaela van Leeuwen, who runs a dairy farm with her husband, in Cortenoever, the Netherlands, has set up Print Cheese to print 3D cheese from raw milk.
Targeting different parts of the day, snackifying, and alternative milks are some of the developing trends in dairy, according to research company Canadean.
The National Milk Producers Federation (NMPF), US Dairy Export Council (USDEC) and the International Dairy Foods Association (IDFA) have sent a letter to members of Congress urging support for the Trans-Pacific Partnership (TPP) agreement.
New Hampshire physician Mark R. Windt, M.D., decided to combine his passion for cheese and medical expertise by developing a pasteurized, probiotic cheese that is also lactose- and sugar-free.
Today’s shoppers are demanding higher quality cheeses with new flavors and convenient formats, but often are unwilling to pay the higher prices necessary to cover the added cost of innovation – placing manufacturers between a rock and a hard place.
UK retailer Tesco has announced it has created the Tesco Cheese Group (TCG), which will guarantee dairy farmers an above market price for the milk they produce for Tesco’s British own-label Mild, Medium, Mature, Extra Mature, Red Leicester and Double...
The Wisconsin Cheese Makers Association and the Center for Dairy Research (CDR) are hosting the 2016 International Cheese Technology Expo (ICTE) April 12-14 in Milwaukee, Wisconsin.
Dutch dairy cooperative FrieslandCampina says that its research has revealed ways to raise efficiency and reduce costs at its production locations in Lochem and Veghel.
Arla Foods USA is bringing a UK-manufactured Castello Extra Mature Cheddar to the US market later this year, the head of Arla, Don Stohrer Jr., told DairyReporter.
Caseins, whey protein, milk composition and animal science are all important research topics for today’s dairy industry, says Wageningen University and Research Centre, which is based in the Netherlands and renowned for its work in food production.
Arla and Dairy Farmers of America (DFA) have agreed to enter into a joint venture that includes the construction of a small dairy plant in Linwood, New York, for cheddar cheese production.
Graham’s The Family Dairy has signed a new deal with Scottish food suppliers Brakes Scotland to provide milk, butter, cream, cheese, yogurt, cottage cheese and crème fraiche to its customers across Scotland.
Scottish processors struggle to create strong cheese and butter brands that can compete with large multinational processors, according to a recent report.
Public Health England’s (PHE) launch of the new Eatwell Guide, which promotes more fruit, vegetables and starchy carbohydrates, and almost halves the amount of dairy in the diet, has drawn ire from various industry sources.
The cheese powder market in 2015 was estimated at $256.1m, with global demand expected to show a CAGR of 7.5% from 2015 to 2020, a new MarketsandMarkets report shows.
