Know Brainer Foods is aiming to bring further function to the dairy category with its line of ketogenic creamers containing organic grass-fed ghee (clarified butter), non-GMO MCT (medium chain triglycerides) oil, and collagen.
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.
Certain probiotic strains could be a perfect fit for Greek feta cheese, say researchers who suggest 'functional feta' could meet growing demand for healthy foods.
Natural foods producer Carrington Farms has acquired tera’swhey, a USDA certified organic whey protein company based in Wisconsin, to help build its protein powder portfolio.
The Dairy Farmers of America (DFA) and Sprint have selected its second of class of six startups – either in the ag tech industry or dairy food space – for its 90-day 2018 Accelerator program.
More evidence is needed to determine the efficacy of whey protein consumption in aiding recovery after resistance training, according to a recent meta-analysis.
Fonterra Ventures has entered into its first strategic partnership, teaming up with German active nutrition start-up foodspring through an investment in its parent company, Goodminton AG.
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.
Chicago-based health food company fairlife is expanding its portfolio of milk products with the addition of fairlife DHA Whole Milk, an ultra-filtered cow's milk with DHA omega-3 fatty acids.
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.
FOOD PROTEIN VISION 2018 PREVIEW - MARCH 6-9, AMSTERDAM
With more people reducing consumption of animal-derived foods, could abandoning dairy proteins mean throwing away health benefits that could aid in tackling chronic diseases?
DSM, a global science-based company active in health, nutrition and materials, will exclusively market BIOMILK 300, a compact residual lactose-analyzing device produced by BIOLAN, from February 2018.
Grass Fed Coffee, a ready-to-drink version of butter coffee, is finally ready to hit select store shelves at the end of the month – nearly two years and several “hiccups” after the brand successfully raised more than $86,000 on Kickstarter to perfect...
Higher intake of red and processed meats has been linked to higher colorectal cancer risk, while intake of whole grains, fruit, vegetables and dairy is associated with a reduced risk.
Ingredion is responding to the growing role that texture is playing in product development as it seeks to grow its starch business, part of its specialities unit.
The success of high-protein, low cal brands Halo Top and Enlightened notwithstanding, most Americans don't head to the ice cream aisle for a protein fix, argues the CEO of Arctic Zero, who says his new light ice cream can compete with these brands...
The Milk Processor Education Program (MilkPEP) sees kids between the ages of seven and 17 as a bright spot in potential volume growth for the fluid milk category and is working to reengage this younger demographic, says MilkPEP VP of strategy and insights...
New Zealand’s a2 Milk Company is expanding its US business to the Northeast region, a market that accounts for roughly 20% of total US milk volume, a category that is beginning to see some growth in sales after years of declines.
The International Dairy Federation (IDF) is hosting a two-day dairy seminar, The role of dairy in sustainable diets, in Sevilla, Spain, February 1 and 2.
The food sector has witnessed a jump in demand for protein. But conflicting pressures mean this complex issue requires a nuanced response and leadership from the food industry.
A study by Dutch company Ausnutria Hyproca B.V. and research institute Triskelion (formerly known as TNO), says the kinetics of protein digestion of the company’s Kabrita goat milk infant formula is more comparable to that of human milk than that of cow’s...
A PhD student at Harper Adams University in the UK has successfully increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese, and producing the same the taste, by feeding microalgae to cows.
Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.
While much talked about, ‘innovation’ is not simply a buzzword but at the core of many dairy companies’ corporate strategies. DairyReporter’s Dairy Innovation live webinar brought together three industry experts to put this term into context.
CSK food enrichment, a manufacturer of starter cultures for the dairy industry in the Netherlands, has opened a new location on the campus of Wageningen University.
Probiotic product innovation continues to make gains throughout Europe, this time with children and infant health firmly in the minds of manufacturers such as Sanofi, DuPont, Nestlé and Danone.
Consumer demand for clean-label food and beverages has given rise to the use of HPP (high pressure processing) in dairy applications due to its ability to kill bacteria in a cold environment while preserving key nutrients and enzymes typically destroyed...
Arla Foods Ingredients launch its high-protein pre-meal shot as a nutritional boost to meals that claims to help manage blood sugar levels—a cause of rising diabetic-related complications.
Innovation Foods juice and beverage manufacturer has parted ways with its sister company Cumberland Dairy with plans to expand its portfolio next year.
Four leading manufacturers of milk formulas have been accused of boosting profits by exploiting parents’ desire to give the best possible nutrition to their offspring.
Chr. Hansen’s new probiotic children’s drinking yoghurt taps into a trio of trends identified by the dairy producer combining functional dairy for gut health that appeals to young taste buds and health conscious parents.
The dairy sector is undergoing some revolutionary changes due to our ever-evolving diets. As the industry responds to consumer trends, as well as government goals, we are seeing new product developments, changing working practices, and growth in protein...
ActiveSG, Singapore’s national movement for sport and physical activity, and FrieslandCampina Asia are to collaborate on Nurture Kids — a new physical activity and nutrition program for preschool children in Singapore.
Although many consumers are interested in nutrition that supports an active lifestyle, there is still a nutritional knowledge gap and untapped potential in the EU whey protein market, according to the European Whey Processors Association (EWPA).
Rich with lactoferrin and immunoglobulins, a new product on the market will bring finished product makers a protein powder that is nutritionally closest to raw milk, its maker claims.
New Zealand’s Synlait has announced it is to set up a research and development center in Palmerston North to ‘build expertise and capability in food technology.’
Danish headquartered company Novozymes is doing well in the Latin American market, confirmed recently as the company’s dairy product, Saphera, took first place as most innovative functional ingredient at the "Fi Innovation Awards 2017" – the...
DuPont is targeting innovation at both ends of the age spectrum as it seeks to meet the vast needs of Asia's ageing societies, while also helping infant formula firms overcome considerable pricing and regulatory challenges.
Ownership of the entire value chain and increased demand for higher-margin products in the infant formula market drove Synlait’s FY17 profit margins up 39%, according to managing director and CEO, John Penno.
French company Lactips has announced its project, ECOLACTIFILM, has won a tender from the European Union’s H2020 SME phase 2 program, which brings with it both support and €1.5m ($1.8m) in funding.
The EU dairy sector represented by EDA (European Dairy Association) and supported by EWPA (the European Whey Processors Association) has backed the new rules on slimming foods/total diet replacement (TDR) proposed by the European Commission.
The manufacture of 1kg of cheese results in 9kg of whey as a by-product, and German company Hydrosol says its new stabiliser, Stabisol JOC, can turn whey into new products profitably.
A team of food scientists has found decreasing the fat globule size in milk can change the consistency of cold butter, making it easier to spread and low-fat cream easier to whip.
