24 Nov 2021 --- Kingdom Supercultures, a biodesign food tech start-up claims to have the next-generation of “supercultures” that make plant-based milk and cheeses taste like their organic counterparts.

24 Nov 2021 --- Increasingly, global consumers are looking to reduce consumption of certain ingredients that they perceive to have adverse effects on their health or the planet’s health. In fact, the environmental impacts... Read More

19 Nov 2021 --- Meat, dairy and eggs that misuse antibiotics could still be making their way onto UK supermarket shelves due to inadequate policies, according to a new report from the Alliance to Save Our Antibiotics.

16 Nov 2021 --- Chr. Hansen is launching its next-generation Sweety culture, the latest addition to its sugar reduction portfolio for fresh dairy applications. Using the power of fermentation, Sweety enables producers to... Read More

12 Nov 2021 --- CP Kelco has unveiled Kelcogel DFA Gellan Gum, a single-ingredient, dual-function solution for formulating dairy alternative beverages. Most dairy alternative beverage brands fortify their product with extra... Read More

22 Oct 2021 --- olam food ingredients (ofi), a global leader in natural and sustainable food ingredients, including dairy, has just revealed its new corporate brand. The identity taps into themes and colors, which reflect ofi’s ability to drive innovation in all areas of its business to deliver more growth and impact for customers.

16 Aug 2021 --- Following Laïta Nutrition’s shift toward plant-based offerings, marketing manager Mathieu Lucot sheds light on the company’s clinical nutrition offerings. He also explains how dairy formulation experience can be applied for new markets, arguing there is room for both plant-based and dairy options to co-exist.

01 Jun 2021 --- With the plant-based sectors reaching new heights, new protein sources are moving further into the spotlight. IFF Nourish supports these evolving market demands. Sonia Huppert, global marketing leader for plant-based foods, shares her insights on selecting new protein sources for designing plant-based beverage and dairy alternatives.

11 Mar 2021 --- The dairy industry is seeing major demand for clean label and high-protein offerings. This is according to Aliénor Drago, Ingredia’s senior product manager, who weighs in about the mainstreaming of sports nutrition and the rise of drinking yogurts following the launch of two functional milk proteins. 

28 Jan 2021 --- DSM recently launched its Maxilact Super lactase enzyme enabling dairy manufacturers to create high-quality, clean-tasting, lactose-free and sugar-reduced dairy. It also helps cut hydrolysis time by 33 percent and achieve optimal production efficiency. Ben Rutton, global business manager for milk and dairy alternatives at DSM Food Specialties, delves into this new ingredient’s benefits.

08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.

13 Apr 2021 --- Plant-based proteins have enormous environmental, economic and nutritional potential. While some crops are familiar to producers and consumers alike, others may have significant future potential that has not yet been explored. Insights from The Economist Intelligence Unit and IFF highlight which plant-based proteins have the greatest future potential so that food and beverage producers can source sustainably while satisfying consumers’ need for delicious plant-based beverage & dairy alternatives.

08 Apr 2021 --- There is a growing demand for alternative ingredients that bolster the plant-based sectors. Biospringer has produced nutrient-dense proteins from yeast, which the company says can answer today’s major food trends. During this webinar, Biospringer experts take a deep dive into the market trends of plant-based foods and explain how their yeast protein can be a key ingredient for developing meat and dairy substitutes.

11 Mar 2021 --- Innova Market Insights reveals how their Top Ten Trends for 2021 are impacting the dairy industry. Lu Ann Williams, Global Insights Director at Innova Market Insights, will highlight how new product development is being driven by major F&B trends including transparency, plant-based and immune health. For the full version please reach out to us at contact@innovami.com

25 Feb 2021 --- Over the last year, consumers have increasingly sought to improve their immune health, especially via products with strong scientific substantiation. According to FrieslandCampina Ingredients’ webinar, a promising ingredient in this space is bioactive proteins derived from dairy’s whey fraction, such as lactoferrin. The webinar also delves into the latest consumer insights and the role dairy plays in health and immunity.