Does processing reduce nutrients in plant-based milks?
There could be nutritional downsides to plant-based milks, a new study suggests.
Dairy alternatives
What’s next for the plant-based trend?
2024 has thrown some big challenges at the plant-based industry, leading to suggestions it’s in decline. But the sector has weathered the storms and is emerging stronger. So, what’s next for this enduring trend?
Gavan Technologies raises $8m to commercialize Fatrix
Israeli food tech company Gavan Technologies is bolstering the commercialization of its plant-based fat Fatrix with an influx of venture capital funding.
What now for dairy descriptors? Oatly loses court battle with Dairy UK
We look at the likely implications for the alt dairy industry in the aftermath of a landmark legal case
Starbucks removes extra charge for non-dairy milk
Coffee giant Starbucks will no longer charge extra for plant-based alternatives: making soy, oat, almond and coconut alternatives more attractive to consumers.
Start-up pitch
How Fabas Foods is making alt dairy nutritious and sustainable
Alt dairy is proving to be one of the great plant-based success stories. But associations to UPF and questions over sustainability are holding it back. Fabas Foods believes it has the solution.
Valio spinoff Oddlygood acquires UK alt milk brand Rude Health
The deal is for an undisclosed sum and will not result in immediate changes to product offerings.
‘Consumers want the same experience’: How Bel’s Nurishh is evolving plant-based cheese
Plant-based cheese has long held a poor reputation. Can Bel’s reformulated Nurishh range change mainstream consumer perceptions?
Unmet need in plant-based dairy revealed with rise of low-FODMAP diet
The influx of plant-based milk in recent years could provide relief and stability for consumers suffering from irritable bowel syndrome, but there remains a significant unmet need for clean-label, allergen-free options, according to one registered...
Those Vegan Cowboys unveil animal-free casein ‘superior’ to bovine casein
The company says its precision fermentation-derived product has ‘significant advantages’ over cow milk-derived casein and the scope to deliver ‘tailor-made’ functional improvements for different dairy-free cheeses.
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DairyReporter is talking to experts from the alt dairy space to discuss market opportunities and barriers for plant-based and fermentation-derived dairy alternatives, and much more beyond.
News
As dairy production costs rise, industry urged to embrace alternatives
A new report has explored the opportunities for the dairy industry to tackle rising costs by investing in plant-based and fermentation-made dairy.
How is the US animal-free dairy protein market shaping up?
From food to nutrition, ingredients such as cow-free whey and casein are available to manufacturers; but does the level of NPD activity reflect the supply of cow-free proteins?
‘Tons of opportunity’ for plant-based milk in schools, Silk SVP says
Kallie Goodwin, senior vice-president of Silk, tells us why Danone North America wants to increase access to plant-based milk alternatives in US schools.
How Oatly is winning in Asia’s growing dairy market
Dairy alternatives are notoriously successful across Europe, and now Oatly is boasting dominance in Asia. So how did the plant milk brand take share within China's Oat milk market?
Start-up that makes dairy-like fat from yeast joins Food Fermentation Europe
Cultivated Biosciences’ fermentation-derived, clean-label fat ingredient lends dairy alternatives like yogurt and ice cream a creamier texture.
Fonterra makes waves in the animal-free ingredients space
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
From animal welfare to health: What drives the adoption of milk alternatives?
Research offers a rare glimpse into what factors can influence US consumers to not only try plant-based milk alternatives, but also become de-facto ambassadors for the category.