Sustainable September
Industry first: Cow-free drink, cheese to launch in Israel retail
Made with ImaginDairy’s precision fermentation-derived BLG protein, the range will comprise a cream cheese alternative and a beverage
Dairy alternatives
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Top proteins trends in 2025: From cell cultivated to plant-based
A deep dive into the consumer shifts, ingredient innovations and market opportunities redefining the global protein landscape
US dairy renews push to restrict alt dairy labeling: but does it need to?
US dairy has long sought to ban alt dairy from using words like ‘milk’ on-pack. Is the industry set to get its way?
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
Plant-based food market could triple by 2035
Despite headwinds, meat-free may have a bright future
Beating the odds in NPD: What makes a winning product?
New product launches are exciting, but novelty alone does not guarantee success
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Danone-owned Kate Farms shakes up high-protein space with GLP-1 drinks
The company’s new range promises to elevate nutritional support for consumers on weight management medications
Plant-based milk market slows as dairy makes a comeback
Alt milk is losing steam as the dairy market strengthens
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
Oatly bets on coffee and science to fuel plant-based milk’s comeback
Oatly defends processed food, doubles down on coffee and pushes for the next wave of plant-based milk growth
How AI can get your novel food approved faster
AI helps build your novel foods dossier faster, so you can submit to EFSA sooner
Hybrid milk hits the shelves – but will it fly with consumers?
One of Europe’s largest supermarkets is selling hybrid milk alongside traditional dairy at price parity – but will consumers bite? We learn more from PlanetDairy CEO Jakob Skovgaard
Is the plant-based milk sector in trouble?
Plant-based milk brand Mighty Drinks has entered administration, citing rising costs and fundraising challenges. But does this signal a wider issue for the sector?
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
From beer to milk: Asahi ventures into dairy alternatives with Like Milk
The move signifies the blurring of the lines between alt dairy beverages and the growing alcohol moderation trend in APAC
Califia Farms taps global flavor trends for next-gen barista blends
Debuting at the 2025 London Coffee Festival, the new lines are an example of how plant-based milk brands are reinvigorating the category through flavor innovation
Bacteria can fix plant-based dairy’s poor taste and nutritional value
There is a natural solution to masking dairy alternatives’ off-taste properties and solving the products’ nutritional shortcomings
Big Interview
EFSA’s future: Executive director Bernhard Url reveals the vision
How will the European Food Safety Authority evolve to combat the world’s food and drink safety challenges?
FSSAI proposes stricter rules for dairy analogues to protect consumer transparency
The Food Safety and Standards Authority of India (FSSAI) is proposing regulatory amendments to tighten labelling, usage, and licensing rules for dairy analogues amid growing concerns over consumer confusion and misuse.
Flavoured alt milks drive sector growth
Plant-based milks get a flavourful makeover as rising consumer interest in dairy alternatives fuels innovation
Nestlé sees opportunities in climate change
Nestlé is bracing for the impact of global warming - but is also eyeing opportunities for its global brands
Hybrid cheese sales grow as plant-based ‘fails to satisfy’
Plant-based cheese is falling short on taste and texture, leading to a surge in interest for hybrid options. And now scientists are even making it ‘healthier’
Verley launches range of animal-free whey protein powders
French biotech company Verley is set to launch a portfolio of functionalized precision fermentation dairy protein powders in a ‘world first’.
Natural Products Expo West
Plant-based milk’s makeover: Fixing sales and perception
Plant-based milk brands look to premium offerings, category expansion and consumer education to boost sales and rebuild trust
Future Food-Tech San Francisco
Are four casein proteins better than one? Better Dairy mimics ripened cheese
The company is targeting animal-free cheese and enhancing infant nutrition
Future Food Tech San Francisco
‘Revolutionary sustainable fats’ from carbon promise to cut emissions but not flavor or function
Celebrity Chef Julia Child famously said, ‘with enough butter, anything is good,’ and while the ingredient can add much needed flavor, mouthfeel and satiety to dishes, producing it, and other fats and oils, can take a hefty toll on the environment –...
Retailers ‘failing’ at driving change in emissions from meat, dairy
A new report has found ‘a disconnect’ between US and European food retailers’ net-zero aspirations and their actions
RFK, Jr. seeking to eliminate self-affirmed GRAS
Health and Human Services Secretary Robert F. Kennedy, Jr. is directing the acting FDA commissioner to explore the elimination of the self-affirmed GRAS pathway for ingredients.
Vivici sees ‘tremendous potential’ in lactoferrin as it eyes global market expansion
The Fonterra-backed ingredients firm is set to expand its dairy-identical protein offer after securing fresh Series A funding
Kite Hill promotes ‘Dairy-Free February’ to boost plant-based trial
Consumers appear hungry for almond-based dairy innovation, according to a new study from Kite Hill and Atomik Research
PlantBaby’s $20m valuation signals demand for whole ingredients over plant-based hype
The children’s dairy-free milk brand credits its seed financing to whole food ingredients and commitment to nutrition
Can shelf-stable and eco-friendly plant-based milks boost sales in the category?
Brands like Edenesque and Maïzly are offering premium ingredients outside of the traditional plant-based milk options and with a sustainable approach
Organic Valley’s oat-based creamer leverages its existing farmer partnerships
The dairy milk producer expands into the plant-based category by leaning on its partnerships with organic family farms
German cheese major to trial cow-free casein
Hochland calls Those Vegan Cowboys' precision fermentation-derived protein a ‘great solution’ for alt dairy innovation
New Culture prepares to launch animal-free mozzarella to market
The company’s submission to the California Department of Food and Agriculture is one step closer to commercialization
Is the US market ready for precision-fermented lactoferrin?
Producing the lucrative ingredient via precision fermentation can lower its cost and make it easier to obtain – but are foodtech firms ready to scale up?
Does processing reduce nutrients in plant-based milks?
There could be nutritional downsides to plant-based milks, a new study suggests.
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.