Cognitive Health
The body and mind have never been more closely connected in the eye of the consumer...
Editorial webinars
Archive
State of the Market
The active nutrition industry has seen many micro changes over the last year, largely shaped by consumers’ increasingly holistic approach to health...
Dairy Alternatives: How is the Sector Shaping Up in 2024?
Explore how innovation in the plant-based and fermentation dairy space is progressing, learn about the latest product development opportunities and roadblocks, and hear about consumer demand and the level of investment in the category.
Dairy Innovation: from sugar reduction to precision fermentation dairy
What’s driving innovation in functional dairy? How can microencapsulation pave the way for functional dairy products that live outside the fridge? How are consumer and regulatory trends driving sugar reduction? Is plant-based dairy finally catching up on...
Solutions for new plant-based dairy alternatives
In this editorial webinar, we look at plant-based dairy alternatives to see what’s new, what’s making the end products better, and what’s appealing to the end consumer.
Creating value added functional ingredients
Many dairy companies and cooperatives have turned to R&D to improve profits, going beyond milk, yogurt and cheese, looking to create functional ingredients that can be added to a wide range of products.
The Drive for Sustainability and Environmentally-friendly Dairy Products
Today’s consumers don’t just want a great-tasting product, and a short, simple ingredient list. They also now care about where their food comes from, how ethical the company is, what their food is packaged in, and how products affect the planet in terms...
Dairy Innovation 2018
Is the ‘Greek yogurt revolution’ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales. As well as yogurt drinks,...
Dairy Innovation
In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation. However, creating truly innovative products,...