After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
The dairy co-operative said the price per volume for its new 200g blocks has remained the same, but retailers have the final word when it comes to on-shelf pricing.
British shoppers are expected to stock up on meat and dairy staples as the nation prepares to celebrate the crowning of King Charles III this weekend (May 6, 2023).
The co-op is hopeful however that the supply-demand balance in dairy will be restored this year and expects branded volumes to start growing again from 2024.
The Danish dairy giant’s half-year results are the latest to illustrate how food and beverage firms have needed to pivot to successfully negotiate the shift in consumer trends amid the pandemic.
The Amsterdam-based owner of Flora, Blue Band, Stork, Becel, Country Crock and I Can't Believe It's Not Butter! is introducing on-pack carbon labelling to 100 million packs of its margarine and spreads by the end of 2021 in order to “help consumers...
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
Researchers at the Department of Nutrition, Dietetics, and Food Sciences, at Utah State University have been studying the effect of cream aging temperature and agitation on butter properties.
Thanks to a patent-pending production process, shea butter can beat palm oil for functionality and health with 40% less saturated fat, says Dutch supplier IOI Loders Croklaan.
French bakery associations, La Fédération des Entrepreneurs de Boulangerie (FEB) and Les Fabricants de Biscuits et Gâteaux de France, have risen the alarm over the relentless upward drive of the butter price and the slippery slope now facing the industry.
Fonterra’s Research and Development Centre alongside its global ingredients business, NZMP, has developed a new white butter product for manufacturers in the Middle East market.
The Food Safety Authority of Ireland (FSAI) has issued guidance for industry when using terms such as 'buttery' or 'butterly' following complaints that margarine manufacturers were misleading consumers.
High levels of trans fats in Portuguese foods, especially pastry, are contributing to an increased risk of coronary heart disease, cancer and diabetes, according to a study - but processed and packaged pastries are not the worst offenders.
Dutch food group Wessanen has reported strong Q3 results which it puts down to a consumer shift away from ‘Big Food’ towards healthy and sustainable food.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
New data from Consensus Action on Salt and Health (CASH) has revealed 'shockingly high and unnecessary levels' of salt in butter, margarine, fats and spreads in the UK market.
R&R Ice Cream is recalling three flavours of a ChokaBlok ice cream products in the UK over fears they are contaminated with fragments of broken lolly stick.
A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.
A conference held today in Brussels will examine the issue of saturated fat in dairy products, where scientists and legislators will discuss how public health policies fit with the latest science, and EDA president Dr Joop Kleibeuker told DairyReporter.com...
Shops in Finland, Sweden and Russian will suffer some ‘scarcity’ of butter supplies for the rest of this year, as leading Finnish dairy processor Valio struggles to meet soaring demand.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
Strong dairy product and ingredient exports drove an 11% increase in the value of Irish food and drink exports during 2010, according to a new government report.
Dutch bakery ingredient firm CSM is introducing its line of fat-reduction bakery ingredients into the French market, to allow industrial bakers to reduce fat by around 30 per cent.
Avebe has added another application for its Etenia potato starch range, this time to enable bakery margarines with lower levels of fat and saturated fat.
The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.
The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.
Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
A new margarine can enable lower saturated fat in puff pastry and croissants, according to developer Romi Smilfood, helping to meet targets for healthier bakery products.
Synergy is launching new range of dairy ingredients for savoury foods intended to help control formulation cost issues and improve the sensory appeal of better-for-you products.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.
Leatherhead Food International is conducting research into how to
reduce saturated fat levels in bakery products, initially in short
crust pastry, to help its members take action to help meet FSA
targets.
Kraft Food Ingredients has introduced a new toasted butter flavor,
which the firm says can be used in a range of applications to
achieve a butter taste without the caloric content.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
Butter is making a comeback on lower fat margarine as UK consumers
trade up to treat themselves, but the overall fats market is
shrinking and imported brands are taking the biggest winnings.
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
development.
Campina, the ambitious owner of dairy ingredients supplier DMV
International, will buy Belgian milk fat specialist Aveve Zuivel,
in a deal that brings the Dutch firm a new platform for innovations
in butter oil specialities, and improved...
Irish food group Glanbia has picked up a €10.5 million contract to
operate Dairygold's CMP branded liquid milk and cream business,
allowing Dairygold to focus on consolidating sales across its
branded product line-up, Tom Armitage...
The market for fats and spreads in eastern Europe is rapidly
diversifying, whilst rapidly expanding. Furthermore the latest
product launches from the Mintel databases in this segment indicate
that functionality is becoming increasingly...
Despite a year of protracted low prices together with high stocks
and poor demand the Irish Dairy Board (IDB) reported satisfactory
financial results for 2002 with a turnover from continuing
operations increasing by 1.4 per cent to...
Krest'yanskoe, a Soviet-era brand produced by a number of different
companies, remains the most popular brand of butter in Russia, but
its popularity is coming under increasing pressure from
international brands such as Anchor...
