Wisconsin Cheese is challenging what 'American cheese' means to Europeans
At SIAL Paris 2024, the State of Cheese showcased some of its finest products. But are Europeans ready to embrace US-made specialty cheese?
Emerging markets
More ice cream, less wine: How is climate impacting in-home consumption?
As Europe’s climate warms up, some consumers are eating more ice cream and swapping red wine for beer, new market research has found.
Bel bets on healthy snacking and India's growing middle class as it bolsters Britannia tie-up
The rise of healthy snacking is a strategic cornerstone for The Laughing Cow maker in India as the company continues to invest in cheese manufacturing in the region.
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?
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.
Mackie’s head of operations on growth, sustainability and export opportunities
The British ice cream brand has brought in key new hires as it aims to expand its market reach beyond the UK. Paul Henshaw, head of operations, talks to Dairy Reporter.
‘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.
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?
Lactose-free dairy: A look at labeling standards and recommendations
The lactose-free milk market is in growth, but how are lactose-related packaging claims regulated in major global markets?
How cheese brands are tapping into snacking
Consumers continue to embrace snacking, with salty snacks seeing positive growth.
Milking the yak: Exploring unconventional milk types and their applications
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
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.
Are US dairy brands making the most of the lactose-free trend?
Americans are hungry for lactose-free dairy, but are brands doing enough to tap into this growing market?
Growth Asia Summit 2024
HMOs, postbiotics, snackification spell big opportunities for China’s infant and maternal nutrition sector
The major opportunities for product innovation and industry growth in China’s infant and maternal nutrition sector lie in emerging ingredients such as human milk oligosaccharides (HMOs) and postbiotics, as well as functional snacks, says a...
‘A learning experiment’: 16 Handles takes a punt on savory ice cream
The US ice cream chain is testing the waters with a rare foray into savory flavors. Are consumers ready for French Fry frozen yogurt?
Danone gets hands-on with precision fermentation
The French dairy major is adopting a ground-up approach in a new partnership that aims to unlock bottlenecks in the precision fermentation space.
Müller reveals major export plans as it agrees Yew Tree Dairy deal
The UK’s largest milk supplier is set to leverage Yew Tree's milk powder production capabilities to grow its export footprint.
Top drivers of out of home ice cream consumption
From social occasions to demand for personalized options, what are the major factors driving an increase in out of home (OOH) ice cream purchases?
What is specialized nutrition - and why are dairy majors drawn to it?
Consumer demand for healthy living continues to drive the specialized nutrition market as dairy companies such as Danone solidify their presence in this space.
From vanilla to hot fudge: America’s favorite ice cream flavors and toppings, ranked
Plus: What are the main ice cream purchase drivers, Gen Zers’ favorite flavors, and does cake trump brownie as America’s favorite confection?
From Cardi B’s whipped cream to cheese puffs: What’s new in dairy?
We round up some of the new dairy product launches to hit the shelves in the US, including from Bel, Kraft, Saputo, and Hiland Dairy.
Black seed marvel: Anlene Indonesia targets Muslim consumers with new herbal infusion milk powder
Anlene Indonesia has launched a new adult milk powder infused with habbatussauda, a black seed claiming to have multiple health benefits, which has long been revered by the Muslim community.
From sustainability to talent: Dairy executives' key priorities, ranked
Environmental sustainability is now a top 5 strategic priority for dairy business executives, but the topic is still far from being top-of-mind, according to research.
Feeling Smug? Behind Kerry’s launch into hybrid dairy
Kerry Dairy Consumer Foods is bringing ‘real innovation’ to dairy with a range of hybrid products – and tongue-in-cheek branding.
Cornell University launches free entrepreneurship program for dairy innovators
Participants will be advised on how to prepare a business plan, realize their product idea, and achieve market fit.
‘Dynamic flavor landscape’: Ben & Jerry’s on flavor trends, appetite for nostalgia and tapping into ‘the right occasions'
Ben & Jerry’s R&D lead for Europe talks ice cream trends and consumer demands as the ice cream brand prepares for its annual Free Cone Day.
Rabobank predicts ‘better year’ for dairy farmers
Margins are widely tipped to strengthen on the back of higher production and increased dairy commodity prices, though concerns about China imports remain and Argentina’s output remains low.
‘The same indulgent taste’: Unilever expands into animal-free dairy with Breyers Lactose-Free Chocolate ice cream
The company had been exploring a potential entry into the precision fermentation space for at least two years.
Animal-free dairy round-up: Vivici, TurtleTree and New Culture
What's new in precision fermentation dairy?
Danone converts dairy yogurt plant into plant-based dairy facility
The dairy major has completed the conversion of a French yogurt plant into a dedicated facility for plant-based milk alternatives.
‘Melty and gooey’ plant-based cheese developed after 4 years of R&D: ‘Most on the market don’t melt, just soften’
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
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.
Cow-free dairy reaches Canada as regulators approve Remilk’s animal-free BLG
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
How keen are consumers on animal-free dairy? Not so much, research finds
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers to...
Winter Fancy Food Show
Milkadamia’s Artisan plant-based milks launch in refrigerated set, show ‘less is more’
Plant-based milk brand milkadamia moves into the refrigerated set and proves “less is more” with the debut of its organic Artisan macadamia milk and blends line that skips the fillers and gums common in many non-dairy beverages and responds to a growing...
Going 'raw': A business opportunity or a risk not worth taking?
Once banned by the Food and Drug Administration, raw milk sales are now being legalized across an increasing number of US states. But is selling - and consuming - raw dairy products worth the risk?
US: Whole and lactose-free milk sales grow as plant-based alternatives dip
While the annual fluid milk consumption continues to decline, some categories have bucked the trend with growing retail sales in 2023, according to newly-released data.
‘This is a big step forward’: Imagindairy co-founder on industrialization, leveraging AI, and FDA green light
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
From machine learning to generative AI: What is out there for dairy farmers?
As Ever.Ag and SPX Flow release AI-powered optimization tools for dairy producers, we look at what’s currently on the market – and what could be the next big thing.
‘No time to lose’: EU urged to conclude Mercosur trade talks
A total of 23 trade bodies have called for the swift approval of the EU-Mercosur free trade agreement, which will make it easier to export EU agri-food products including key dairy commodities to Argentina, Brazil, Paraguay and Uruguay and vice versa.
AI-powered sensing tech could narrow the cost margin between dairy and dairy alternatives
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
Tirlán on APAC growth, functional dairy opportunities, and the appeal of 'grass-fed'
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
NMPF's proposal for low-tariff US dairy exports ‘highly unlikely to be progressed’, says Dairy UK
The National Milk Producers’ Federation hailed the talks it held with the UK in December 2023 as ‘strengthening’ of its ties with Britain, but UK industry representatives have downplayed the chance of its proposal becoming policy.
‘An incredible opportunity’: Technology based on cell programming could revolutionize dairy waste upcycling
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
Anyone for cheese? Wisconsin Cheese reveals top five trends for 2024
From flavor innovation to mindful indulgence, Wisconsin Cheese pin-points the top five trends most likely to rule consumer decisions in 2024.
Kerry Group to acquire lactase enzyme business from Chr. Hansen, Novozymes
Through the acquisition, Kerry will add enzyme technology that helps create lactose-free and sugar-reduced dairy products.
‘Creamy and comforting’: Will Kraft Heinz Not Company's plant-based mac & cheese win vegans over?
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite cheesy...
UK’s dairy export program ‘welcome’ but ag industry calls for joined-up approach from government
Announced on November 9 by the Department for Business and Trade, the Dairy Export Program has promised exporters a range of opportunities, including education sessions and trade missions. It also offers the UK government a chance to improve the...
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.
Going nuts for nuts: Singapore start-up hopes to carve out a niche with premium, customisable nut butters
Singapore-based start-up Noce Nuts says that consumers are willing to pay a premium for nut butters that are customised to their preferred taste and texture, including reduced sugar and salt options.