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... click here
DairyReporter speaks to Harri Kallioinen, senior vice-president of the R&D arm of Finnish dairy group Valio, on the company's new dry blend-optimized solution and what market opportunities exist beyond the realms of infant nutrition.... Read more
Four start-ups have been named the winners of this yearâs open innovation competition, while two of last yearâs winners unlocked additional funding to scale up and market their products.... Read more
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.... Read more
The Aptamil owner has signed a letter of intent with Israel-born Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.... Read more
Singapore-based start-up Noce Nuts says that consumers are willing to pay a premium for nut butters that are customised to their preferred taste and texture, including reduced sugar and salt options.... Read more
âWhen we started doing this, regenerative wasnât even a word yet,â Tim Joseph told DairyReporter as he discussed the 135-farm dairyâs difficult early years, reaping the rewards of regenerative farming practices, and taking the US consumer along for the ride.... Read more
The CPG giant is sharing 12 reformulation patents with the wider ice cream manufacturing industry as it looks to lead the way in reducing energy consumption and carbon emissions from the last mile of the supply chain.... Read more
More manufacturers are pivoting their infant nutrition ingredients into other segments of nutrition in light of changing market dynamics in China.... Read more
No deal is better than a bad deal, claims the industry after Australiaâs trade minister walked away from a deal five years in the making.... Read more
The co-founders of Hotel Chocolat, Angus Thirlwell and Peter Harris, will receive £144m ($180m) each after agreeing to sell the UK luxury chocolate business to Mars, which has agreed to pay £534m for the high-end chocolatier.... Read more
The London School of Economics and Political Science (LSE) is launching a food and drink incubator programme for entrepreneurs, open to âanyone in the wider London F&B fraternityâ.... Read more
The growing food as medicine movement has the potential to support not just the health of patients who are managing diet-related disease, but also that of the planet and local economies depending on how the food is grown and sourced, industry stakeholders argued during FoodNavigator-USAâs Futureproofing The Food System digital summit this week.... Watch now
