Buffalo milk products: a mainstream trend in the making or a premium mainstay?
Artisanal producers from continental Europe see the UK as a promising market for buffalo milk products – but what’s the consumer appeal and routes to market?
Yogurt & desserts
How dairy majors are tapping into high-protein dairy this fall
Recent product releases from Saputo, Müller and others ride on the growing consumer demand for high-protein dairy in the UK. How are companies innovating?
What's new in dairy? From yogurt shots to plant-based cheddar
We round up some of September's latest retail launches across the UK and North America...
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain.
Lactalis and Sodiaal to acquire General Mills’ $2.1bn North American yogurt business
In a hotly-anticipated ‘elephant deal’, Häagen-Dazs owner General Mills has agreed to sell its US and Canada yogurt businesses, including brands Yoplait and Liberté.
Yogurt pouches for adults: A trend or a blip?
Marketed as a snack that delivers on convenience, satiety and nutritional value, pouched yogurt for adults remains a novelty. What does the future hold for the category?
Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
Consumers are ‘overwhelmed’ by ‘confusing’ gut health marketing, Danone finds
The maker of Activia tells us what matters most when it comes to effectively communicating information about gut well-being to consumers.
The next dairy 'superfood' could be... fortified buffalo yogurt
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
Dairy trends unwrapped: Consumers seek added value, scrutinize claims
The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.
Most global shoppers would spend more for natural, clean label claims
Clean label formulations attract new consumers and increase quality perceptions and purchase intent, according to global consumer research.
Full-fat dairy can lower the risk of diabetes and reverse pre-diabetes - study
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
Yogurt on toast? Consumers are getting more creative with use occasions, Onken says
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.
FDA ruling unlocks the first ever qualified health claim for yogurt
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
From lactose-free milk to low-calorie cheese: Bord Bia research highlights consumer attitudes and dairy innovation opportunities
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
High-protein dairy is booming, but how 'healthy' is it?
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
From branded collaborations to texture combinations: What’s new in dairy?
We look at some of the dairy-based products landing on supermarket shelves and beyond – from ice cream to confectionery.
From Chobani to Ben & Jerry’s: What’s hitting the shelves in January?
We round-up some of the latest dairy and dairy alternatives releases announced in January 2024.
FDA publishes SME-friendly compliance guide on new yogurt standard
As the implementation date nears, the FDA has released an easy-to-digest guide to help small businesses prepare for the new requirements for yogurt – from information about additives to labeling rules and beyond.
From bovine colostrum to cookie wafer ice cream: Who won the 5th Real California Milk Excelerator?
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
dsm-firmenich reinvigorates the better-for-you yogurt category with pH-stabilizing starter cultures
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Calls for removal of packaging that appeals to children from ‘sugar-laden’ cereals and yogurts
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Could loquat fruit be the next big trend in yogurt?
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive' . . .
Europe: Bulgarian yogurt handed PDO status, white brine cheese – PGI
It may not be as widespread globally as Greek yogurt, but Bulgaria’s hallmark dairy product is a bigger deal than you think.
Yough! is a Greek yogurt-based pizza dough inspired by the 2-ingredient trend
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
Danone North America sponsors ‘ground-breaking’ research into next-generation probiotics
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
Next-level dairy: How can Quorn’s mycoprotein impact the alt dairy space?
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
'A good balance for our brands': Danone UK & Ireland’s health pledge uncovered
The food major’s UK and Ireland division has committed that at least 90% of its products will stay below government-mandated limits for fat, sugar and salt content, while vowing to transparently publish nutritional data about its dairy, plant-based and...
Probiotic yogurt may ease common cold symptoms in healthy adults: RCT
Daily consumption of a probiotic yogurt may decrease symptoms of the common cold and improve immune parameters in healthy people, says a new study from Japan’s Megmilk Snow Brand.
Gut microbiome: Danone North America launches fellowship grant, with US$50,000 up for grabs
Applications for the 2023 edition of the research program into the role of the gut microbiome, yogurt and probiotics can now be submitted.
Lactalis buys Fonterra and Nestlé JV for US$131.5m
The French dairy company has agreed to buy Dairy Partners Americas in a deal expected to be finalized during 2023.
Alt yogurt: Chr. Hansen and CP Kelco unveil prototype ambient yogurts
The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.
For the loaf of bread, add dairy to your gluten-free dough
An experiment has proved that adding dairy products to gluten-free dough makes for a larger, fluffier loaf.
Wilk serves up hybrid yogurt made with cultivated milk fat
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
‘Dairy is ripe for innovation’: ADM outlines the key trends for dairy, from consumer demands to R&D opportunities
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Bacteria-based whipping cream? Study proves how fat can be fully replaced with bacteria
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
Zero sugar without compromise: How Reb M can offer a path to tasty sugar-free formulations
DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .
What's 'healthy'? FDA limits on saturated fat and sugar a let-down for dairy
The Food and Drugs Administration classes dairy among the nutritionally-dense food products key for a healthy diet, but rules on sugar and saturated fat content could exclude some flavored and full-fat dairy products from being able to claim they are...
The highest-scoring dairy products at Great Taste 2022
The Great Taste results are out, and it is now clear which are the highest-scoring products this year. DairyReporter rounds-up the winners from the dairy sector - scroll through the slideshow to find who made the list...
Demand for plant-based yogurt bolsters market growth
Veganism and consumer preferences for ‘healthy’ products drives demand, but where’s the money in this growing segment?
‘The end of all uncertainties is not yet in sight’: FrieslandCampina adjusts portfolio across Europe and Asia in face of ‘great uncertainty’
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
Milk Moovement talks dairy digital disruption: ‘Once the data is in front of us, the possibilities are endless’
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe to...
‘Save Gen F’: Stonyfield Organic wants to help secure the future for family dairy farmers
US dairy business Stonyfield Organic wants to support the next generation of organic family farmers through a new initiative, ‘Save Gen F’. DairyReporter caught up with Jason Johnson, Farmer Relationship Manager, to learn more about this effort.
GELITA hails potential of collagen peptides in Asian dairy
German gelatin and collagen peptide maker GELITA highlights the potential of collagen peptides in dairy formulations in Japan.
Arla calls for ‘urgent action’ to tackle labour shortage in wake of Lurpak price controversy
Dairy cooperative Arla Foods has warned of a ‘chronic shortage’ of qualified farm workers in the UK, an issue it said is contributing to price inflation in the dairy sector.
DMK’s climate targets: ‘This is about the credibility of an entire industry’
DMK Group has committed to new climate targets under the Science Based Target Initiative (SBTi). The dairy cooperative’s CEO explains that action is needed to drive down dairy emissions in order to safeguard the reputation of the ‘entire’ dairy industry.
How Yili became the first RMB100bn dairy company in Asia: ‘Innovative products have maintained continuous growth’
Chinese dairy group Yili is the first dairy company to top annual sales of RMB100 billion in Asia and it has been named the ‘most chosen’ CPG brand in China with a household penetration rate of 92.4%. What’s the secret to its success?
Land O'Lakes and Bel Brands expand dairy farming sustainability program
Land O'Lakes, in a partnership with Bel Brands USA, is expanding its three-year pilot program focused on sustainable farming and animal feed production to five additional farms, ranging in size from 450 to 2,000 cows.
FrieslandCampina to combat ‘triple burden’ of malnutrition with ‘better and affordable’ dairy
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
Fonterra JV launches whey ingredient to support innovation in US cultured dairy
NZMP, Fonterra’s global ingredient business, has entered into a joint venture with Tillamook County Creamery Association (TCAA) and Three Mile Canyon Farms in the US to launch Pro-OptimaTM, a Grade A functional Whey Protein Concentrate (fWPC), to the market.