Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
While dairy is the basis of protein nutrition, the use of plant-based and precision fermented protein is bound to increase in products such as infant formula, healthy ageing, and sports nutrition, says dairy multinational firm Friesland Campina.
From value for money to building relationships with consumers and communicating climate actions more authentically, market intelligence agency Mintel highlights five consumer trends that will be important to brands next year and beyond.
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers – but are they targeting the right consumer group?
Singapore-based plant-based brand noomoo says it wants to be the ‘first’ Asia brand with an ‘all-encompassing’ range of products across plant types and categories, while focusing on B2B and online sales before expanding into physical retail channels.
Israeli-based food-tech startup Imagindairy is ready to partner with US food and beverage companies to create animal-free dairy products after becoming the third company to secure self-affirmed GRAS status for a dairy protein made through precision fermentation....
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
The UK’s plant-based sector is upping its calls for draft guidelines that would restrict the labelling of dairy alternatives to be rejected as it fears a clampdown from trading standards authorities preventing brands from using dairy-related terms such...
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
After it emerged that policymakers were considering a ban of dairy descriptors on plant-based products sold in the UK, makers of dairy alternatives are none the wiser if their industry would face more restrictive labeling rules.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
