Japanese company Nippon Luna has signed an agreement with Icelandic firm MS Iceland Dairies (MS) for production of the latter’s Ísey Skyr dairy products.
The Chobani Foundation has partnered with Cornell University and the University of Idaho to offer scholarships to students pursuing degrees in dairy science.
OptiBiotix Health plc, a UK-based life sciences business developing compounds to tackle obesity, high cholesterol and diabetes, has entered into an evaluation agreement with a global dairy company for its SweetBiotix calorie-free sweet fibers.
Difficult economic conditions and rising unit prices in Brazil are seeing consumers move away from yogurt and move to less expensive dairy products, says Euromonitor International.
The European Dairy Association (EDA) has issued its sectorial Guidelines for the voluntary indication of the origin of dairy products as an industry reference in the implementation of the new rules laid down in the EU Commission Implementing Regulation...
Canadian dairy giant Saputo Inc. has entered into an agreement to acquire the activities of Shepherd Gourmet Dairy (Ontario) Inc. for C$100m (US$77.7m).
UK food and drink manufacturers have fallen short of Public Health England’s 5% voluntary target for sugar reduction, achieving just 2% at the end of the first year.
Yoghurt and cheese are winning in China's dairy market, with Chinese consumers willing to pay a premium for dairy products with health-related attributes.
As the increasing importance of “lactose free” products, the relevant threshold for “lactose-free” labeling has been reduced, an Austrian company has launched a device capable of accurately measuring the lower lactose threshold in dairy products.
DuPont is set to open a new Innovation Application Centre in Japan later this year, highlighting wellness, snacking and ageing as the region's hottest trends.
In the US, DuPont Nutrition & Health has announced all its dairy components for producing cultures will be obtained from rBST-free sources moving forward.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
New York-based flavors and fragrances giant IFF is to acquire Israeli flavors and natural ingredients firm Frutarom in a $7.1bn deal that will propel it into the #2 spot in the global flavors market behind Givaudan.
As part of Danone North America, the Dannon Probiotics Fellowship Grant Program has awarded two graduate students with $25,000 each to help fund their independent and novel studies of yogurt, probiotics, and the human gut microbiome.
Processing Technologies International (PTi) has opened a 15,000-sq-ft Technology Development Center (TDC), with two demonstration sheet extrusion systems, for process trials on production-scale systems.
The Salon du fromage cheese event, which take place in Paris, France, every second year, has grown to become an international event showcasing cheese and products related to cheese.
After one year as DanoneWave, to reflect the April 2017 merger of Danone and US-based White Wave Foods, the company has rebranded to Danone North America and has also become the largest Certified B Corporation (B Corp) in the world.
Irish company AnaBio Technologies LTD, which specializes in encapsulation using natural food proteins, opened its new facility in Carrigtwohill, near Cork, Ireland recently.
FoodBytes! by Rabobank has announced the startups that will take the stage at FoodBytes! Montreal, a food and agriculture pitch competition-meets-networking platform.
By Aslam Shaikh, senior research analyst, MarketsandMarkets
While dairy has traditionally been the most common format for probiotic products, the non-dairy beverages segment is expected to growth at a CAGR of 9.6% from 2017 – 2022. With a rise of more than 30% in sales of refrigerated probiotics drinks and juices...
Riding the successful launch of its aloe vera spoonable yogurt last year, Alove (a brand under Morinaga Nutritional Foods, Inc.) debuted a low-fat drinkable yogurt lineup meant to grow on-the-go yogurt consumption and introduce US consumers to something...
Dairy products fortified with well-documented probiotic strains are a tougher find in functional food for kids, according to Chr. Hansen, and parents are looking for guidance when navigating this developing category.
Alternative nutrition forms are becoming more and more popular, and vegan and vegetarian products continue to be introduced, according to a study by market research company Mintel.
The rising demand for dairy in China, growing at 6% to 7% rate annually, is teetering on outpacing volume growth of the category (increasing by 3% to 4% every year) as the country shows great interest in dairy products, according to Mintel.
DuPont held a ground-breaking ceremony for a deep-freeze warehouse in response to increasing demand for frozen and freeze-dried starter cultures from the global yogurt, fresh fermented and cheese markets, in Niebüll, Germany, this week.
Chobani’s third and largest incubator class for Spring 2018 includes nine “purpose-driven” food and beverage startups selected by CEO Hamdi Ulukaya based on their potential to transform traditional product categories.
Müller, Britain’s biggest producer of fresh milk, butter, cream, yogurt and desserts, has confirmed its intention to acquire the capability to manufacture its own fresh milk packaging in the UK.
Icelandic-style yogurt maker siggi’s has launched an online portal to serve as a digital resource for the nutrition community, covering topics ranging from full-fat dairy to gut health.
Three dairy companies made the top 10 list of Fast Company’s ‘World’s Most Innovative Companies’ in the food sector for 2018 – Chobani (in third spot), Eden Creamery (the makers of Halo Top, in fifth) and The a2 Milk Company, in ninth place.
A study by Yakult has found that Lactobacillus casei strain Shirota (LcS) may alleviate some metabolic abnormalities in obese pre-diabetic individuals, although its effects on glycaemic control may be limited.
General Mills has been working to turn around its yogurt business and is starting to see slow signs of improvement but "there is more work to do," CEO Jeff Harmening said during the CAGNY (Consumer Analyst Group) conference in New York City.
Eating two or more servings of yoghurt could help lower the risk of cardiovascular disease in men and women with high blood pressure by around 20%, according to new research.
Despite growing competition in Canada’s dairy market and volatile prices in the US, Agropur registered a 7.7% year-over-year sales growth for FY17 with reported sales of C$6.4bn (US$5.1bn).
The IDFA has urged the FDA to make regulatory updates to dairy product manufacturing, including modernizing outdated standards of identity for dairy products, revising “overly burdensome” FSMA regulations, and extending the compliance date for the revised...
Maple Hill 100% grass-fed organic dairy has launched a new range of blended yogurt developed in response to high consumer demand and to complement the company’s existing cream-on-top and Greek yogurt lines, CEO Carl Gerlach said.
Yogurt brand Stonyfield Organic has been criticized by public health organizations like CSPI (Center for Science in the Public Interest) for its recent YouTube marketing video featuring children attempting to define GMO ingredients.
The New Year has started with new product launches around the world. This month, some of the products include vegan desserts for Veganuary, new breakfast drinks, ice cream, cheese and skyr.
Working with its parent company DanoneWave, premium organic baby food brand Happy Family has launched two USDA organic certified whole milk yogurt lines containing probiotics geared towards babies over six months (Happy Baby) and toddlers (Happy Tot).
