UK producer leading the way in ethical chocolate
17 July 2019 | By Bethan Grylls (New Food)
Consumers are becoming more tuned into where and how products are sourced; and one UK producer is said to be leading the way.
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Dairy
Competition to find startup food or agriculture innovator opens
16 July 2019 | By Bethan Grylls (New Food)
FoodBytes! London 2019 is looking for food and agtech startups with a disruptive impact on the food industry and supply chain, including sustainable farming, packaging, traceability solutions, environmentally-friendly ingredients, and food waste reduction.
Winning the war on plastic
8 July 2019 | By Bethan Grylls (New Food)
Flower & White has beaten the likes of Mars and Nestlé to become the first company in the confectionery sector to move into plastic-free packaging.
Breast milk sugars can protect babies from deadly diarrhoea
28 June 2019 | By Andy Extance
Jennewein Biotechnologie discusses the importance of adding human milk oligosaccharides (HMOs) to infant formula to better emulate the benefits of breast milk.
American Dairy Science Association® announces new President
27 June 2019 | By New Food Magazine
Rafael Jiménez-Flores assumed the role of President of ASDA® during the association's annual meeting.
Jennewein Biotechnologie and Yili Group join forces in China
26 June 2019 | By Jennewein Biotechnologie
Jennewein Biotechnologie and Yili Group join forces for microbiome research and human milk oligosaccharides to bring innovation to the largest baby food market.
Government called out to reassess proposed cheese tariffs
21 June 2019 | By New Food Magazine
Ash Amirahmadi, vice-chair of Dairy UK, has called for the government to work with the dairy sector to rethink its proposed tariffs on cheese.
Dairy – In-Depth Focus 2019
20 June 2019 | By New Food
Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.
The uptake of dairy alternatives: mooving on from milk
5 June 2019 | By Ashley Pollock (Ayming)
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
What’s driving the growth of the cheese ingredients market?
30 May 2019 | By Nagesh Manepalli (MarketsandMarkets), Nimish Shinde (MarketsandMarkets)
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
High-intensity lighting causes a reduction of nutrients in dairy
23 May 2019 | By New Food Magazine
According to a new report, LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life.
Demand for ice cream processing equipment increases
22 May 2019 | By New Food Magazine
According to a new report, ice cream processing equipment is projected to experience substantial demand during the forecast period.
Health-conscious consumers enables rise in the probiotic yoghurt market
20 May 2019 | By New Food Magazine
Probiotic yoghurt sales closed in on US$ 20 billion in 2018 and they are likely to increase at a healthy pace over the coming years.
Study shows growth in the polysaccharides and oligosaccharides market
20 May 2019 | By New Food Magazine
The global polysaccharides and oligosaccharides market exceeded a value of US$ 12.2 billion in 2018.
Greek yoghurt sales to surge due to popularity of healthy snacks
15 May 2019 | By New Food Magazine
According to a recently released report, the global Greek yoghurt market surpassed a value of US$ 5.6 billion in 2018.