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?
The dairy major has enhanced its functional yogurt beverage to address key nutritional challenges for European consumers while also lightening up the range’s packaging.
Australia-based Jatcorp will focus on building its nutrition brands and potentially acquire at least one new brand in the upcoming year, as it moves away from product distribution and OEM.
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.
Cottage cheese is growing in both volume and pricing in the US, making the category ripe for innovation. But are manufacturers taking advantage – and why should they?
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.
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
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.
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.
Morinaga Milk is slated to roll out several new Foods with Function Claims (FFCs) that target the major health concerns of Japanese consumers and to meet the increasing demand for multifunctional products.
The number of protein bars on the European market has significantly decreased, while the protein powders category has continued to grow thanks largely to innovations with clear protein and collagen, new data reveals.
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
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.
Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
The US dairy industry body has partnered with artificial intelligence services provider PIPA as it aims to discover novel health benefits and applications for milk.
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’?
The childhood nutrition company has become the latest to partner with the California-based dairy producer who specializes in A2 organic grass-fed milk production.
Freshly made Bulgarian yogurt can feasibly be incorporated into an astronaut's diet to boost gut health and overall wellness in support of humanity’s extraterrestrial ambitions, says a new study.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
South Korean brand Castoma says nanotechnology has enabled the company to shrink down the molecules of curcumin and boost its effectiveness against common stomach problems.
The food and beverage major has released its first product range that leverages milk made with the company's proprietary enzymatic solution that can naturally turn lactose into dietary fiber.
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.
The findings suggest milk phospholipids can be used as a functional ingredient to enhance the effects and survival rates of pro- and postbiotics in the gastrointestinal tract.
After 10 years of investing in New Zealand dairy through a third-party processor, Olam Food Ingredients (ofi) has now set up its own dairy ingredients supply and manufacturing operations in the APAC country’s dairy heartland.
DairyReporter recently visited the biennial tradeshow that took place in Cologne, Germany. Here, we bring you the first of a series of articles dedicated to the trends we spotted, starting with functional dairy.
The ingredients specialist hails ‘milestone moment’ that will strengthen its regional presence and allow it to further focus on high-growth categories such as RTD beverages, premixes and blending lines.
The company is pivoting its dairy-derived early life nutrition ingredients into a portfolio designed to enhance the nutritional value of products aimed at children aged 3 and up.
The New Zealand co-op forecasted improved margins across consumer and foodservice channels for FY24 and said there were indications that demand for milk powders will begin to return from early 2024.
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Bifidobacterium longum subsp. longum has been approved by the Brazilian Health Regulatory Agency, allowing the ingredient to be used in dietary supplements and food products sold in Brazil.
The checkoff is inviting college students to develop new products in line with current consumer and industry trends, with $27,000 in cash prizes up for grabs.
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'...
A new RCT observes an increased abundance of Bacteriodes and Lactobacillus genus following a four month intake period with L. salivarius (AP-32) and B. animalis (CP-9) probiotics respectively, in infants aged four days to two months old.
Increased intake of beneficial bacteria from fermented foods and prebiotic and probiotic dietary supplements are associated with better cognition, says a new analysis of data from the National Health and Nutrition Examination Survey (NHANES).
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.