25 Apr 2024 --- Nestlé expected a slow start to 2024, and its three-month sales performance for 2024 matches those expectations. The food giant has revealed total reported sales decreased by... Read More

24 Apr 2024 --- Amid the current challenging economic climate, IFF has unveiled a report that delves into the evolving consumer trends in the dairy and alt-dairy space. The new research highlights... Read More

24 Apr 2024 --- The results of the European Union’s last analysis of 110,829 food samples were released this week and showed that 96% fell within legally permitted levels, with only 3.7%... Read More

24 Apr 2024 --- Plant-based, cell-based and precision-fermented solutions are all terms we are hearing more abundantly in the animal-free food arena. The space is brimming with potential to reach... Read More

23 Apr 2024 --- The World Health Organization (WHO) has warned that the ongoing spread of avian influenza poses a “significant public health concern” and urged health authorities,... Read More

09 Apr 2024 --- Premium artisan UK ice cream brand Jefferson’s is launching its ice cream Sammies, made with homemade cookies, organic milk and other natural ingredients to bring a contemporary twist to old-fashioned American-style ice cream. It is extremely creamy, bursting with flavor and novel inclusions. We caught up with co-founder Celine Thompson to find out more. 

26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us. 

19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

14 Mar 2024 --- Dr. Josette Lewis, chief scientific officer at ABC, takes a deep dive into the zero-waste practices of the almond industry, centering on almond co-product utilization. California almond farmers are finding ways to put the hulls, shells and trees to productive use across a range of other industries, including as livestock feed, upcycled materials and even as a future food ingredient. 

16 Feb 2024 --- Döhler exhibited its nut-based portfolio of spreads, creams and fillings, which has expanded the supplier’s range beyond fruits. Davide Zanelli speaks about the company’s activities tapping into an expanding market, working on recipes, including protein solutions using its nut and seed proteins while reducing reliance on dairy-based ingredients.

01 Apr 2024 --- In the rapidly expanding non-dairy cheese market, food brands face increasing competition. To stand out and excite consumers amidst growing demand, manufacturers must work hard to stand out with new products. Ingredion explores key considerations for food manufacturers aiming to achieve success in this competitive landscape.This Technical Paper is from Ingredion.

11 Mar 2024 --- Of all the options available for plant-based yogurt formulation, almond ingredients are emerging as the most preferred due to their nutritional benefits, functionality and flavor properties. Almond butter and almond protein give manufacturers the ability to create tasty non-dairy yogurts with simpler labels that consumers will love.This Technical Paper is from Blue Diamond Almonds.

06 Nov 2023 --- Tendra® by Cosun Protein is a highly functional plant-based protein made from fava beans. It addresses the need for an animal-based protein substitute in dairy-free ice cream. Offering high solubility, excellent emulsification properties, and a mild taste, Tendra® is the perfect solution for making a plant-based ice cream. Discover the full story on plant-based ice cream and its star ingredient, Tendra®, within this whitepaper.This Technical Paper is from Cosun Protein.

12 Dec 2022 --- MEGGLE is known as a pioneer in milk and whey processing. For over 25 years our fat-based Edifett® products guarantee a high added value for the food industry. Get to know the brand for countless applications in the food and nutrition sector.This Technical Paper is from Meggle.

31 Oct 2022 --- Research on Irish cheddar cheese has found that grass-fed dairy has several nutritional benefits compared to that from grain-fed cheese. It contains higher levels of omega-3 fatty acids, twice the levels of conjugated linoleic acid (CLA) and higher levels of beta-carotene compared to grain fed cows. Beta-carotene also gives Irish cheddar and butter its golden hue.This Technical Paper is from Tirlan Ingredients.

04 Dec 2023 --- This week, Redefine Meat arrived on the European retail scene as Western consumers ditch animal products in a bid for better health. Meanwhile, FoodChain ID and ReSeed are uniting on an AI-enhanced regenerative agriculture initiative and Vivici partnered with Ginkgo Bioworks to advance the production of sustainable, nutritious, novel dairy protein made via precision fermentation.

13 Nov 2023 --- In this week’s NewsBite, we take a look at the hidden costs on our health, environment and society. Meanwhile, the Turkish parliament revealed it is removing all Coca-Cola and Nestlé products from its campus shelves in an apparent boycott over Israel’s ongoing war with Hamas, and alt-dairy innovation is reaching new heights in North America, Western Europe and Australasia.

23 Oct 2023 --- In this week’s NewsBite, we talk to the US National Confectionery Association who has hit out at the recently introduced ban on four food additives in California, branding the new rules “unscientific” and “unnecessary.” We also examine organic regulation in Europe, look at animal welfare in the bloc, and dive into McDonald’s and FrieslandCampina’s partnership to reduce greenhouse gas emissions in dairy.

20 Jan 2023 --- This week in industry news, Live Green is leveraging AI-powered precision fermentation to replace animal-based and artificial ingredients. With its proprietary software, the company will boost the functionality and sustainability of the products developed. Meanwhile, Danone is pledging to reduce its methane emissions from its fresh milk supply chain by 30% by 2030.

16 Dec 2022 --- This week in industry news, the European dairy trading body Eucolait underscores the moral necessity of the bloc sharing its milk supply. Meanwhile, the Dutch government is looking into implementing a ban on unhealthy food advertisements for children and, for the first time in history, scientists have genetically engineered a hen that lays eggs from which only female chicks hatch.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

22 Feb 2023 --- Explore the evolution of the sports nutrition market and delve into the important role that proteins play in performance.

15 Nov 2022 --- As the plant-based market grows, so do the offerings! Traditional dairy products are being reimagined with plant-based ingredients, and new innovations are always hitting the shelves. Natural colors are a great match for plant-based dairy applications, however, there are still important things to consider when choosing a natural color. This webinar will give you an in-depth look at how to choose the right natural color for your next plant-based dairy project.