Dairy-based ingredients

Food For Kids Summit

What children eat is about more than nutrition – it also is about discovering the world around them

27-Nov-2018 By Elizabeth Crawford

Contrary to the popular belief that infants are “perfectly cooked buns coming out the oven,” newborns are far from fully formed, and as a result continue to grow at an “unprecedented rate” for the first few years of life – making what and how they eat...

Perfect Day partners with ADM to commercialize animal free dairy proteins

15-Nov-2018 By Elaine Watson

Perfect Day, a high-profile Silicon Valley start-up producing casein and whey via microbial fermentation (minus the cows) has teamed up with global ingredients giant ADM to develop and commercialize its animal-free dairy proteins.

PepsiCo launches accelerator in the US with 10 startups featuring ‘innovative assortment’ of products

12-Nov-2018 By Elizabeth Crawford

After helping multiple startups in Europe increase their combined sales fourfold throughout the duration of it six-month Nutrition Greenhouse accelerator program, PepsiCo is now offering entrepreneurs in the US a helping hand and a shot at $100,000 in...

Chobani goes beyond ‘cause marketing’ with a ‘no strings attached’ donation to Operation Homefront

12-Nov-2018 By Elizabeth Crawford

Chobani is paying tribute to members of the armed forces this Veteran’s Day with a “no strings attached” donation to Operation Homefront, and the launch a limited edition, patriotic yogurt designed to raise funds for and awareness of the struggles some...

Instacart rolls out ‘click-and-collect’ curbside grocery pickup nationwide

07-Nov-2018 By Mary Ellen Shoup

Instacart, which has made its same-day online grocery delivery available to 70% of US households across 50 states, is expanding its click-and-collect grocery pick-up services to nearly 200 stores, following positive consumer feedback from a multi-month...

From 7 days to 2 seconds: Blockchain can help speed trace-back, improve food safety & reduce waste

06-Nov-2018 By Elizabeth Crawford

Once the “biggest skeptic” of how blockchain technology could benefit the food and beverage industry, Frank Yiannas, the VP of food safety for Walmart, says he experienced a near “religious conversion” after working with IBM to digitize the food supply...

The Organic Trade Association wants to hear stakeholders’ ideas to help ‘GRO’ the organic industry

06-Nov-2018 By Elizabeth Crawford

Months after the USDA unexpectedly and unceremoniously pulled the plug on plans to implement a federally mandated organic check-off program, the Organic Trade Association is soliciting ideas to help the industry ‘GRO’ through a voluntary, industry-vested...

NutraIngredients speaks to nutritionist to find out what deficiencies people are risking when following on-trend diets, and what they must do to stay healthy.

Trendy diets lead to dangerous disorders, warns nutritionist

06-Nov-2018 By Nikki Cutler

Trendy diets touted on social media are leading people to have serious nutritional deficiencies and irreversible illnesses, a nutritionist has warned.

Miyoko’s Kitchen sued over vegan butter labels: ‘Products bask in dairy’s halo’

02-Nov-2018 By Elaine Watson

Plant-based ‘cheese’ and ‘butter’ maker Miyoko’s Kitchen has been hit with a lawsuit alleging it is duping consumers by cashing in on the good name of [dairy] butter to promote a plant-based product that is functionally and nutritionally inferior. However,...

noosa yoghurt merges with Sovos Brands, eyes up category extensions beyond spoonable yogurt

01-Nov-2018 By Mary Ellen Shoup

noosa yoghurt has merged with Sovos Brands, a food and beverage company formed in 2017 with a growing portfolio of premium CPG brands that plans to extend the noosa brand into categories beyond spoonable yogurt.

Retail sales of French-style yogurt Oui have topped $100m, says General Mills

31-Oct-2018 By Elaine Watson

US retail sales of yogurt have tailed off in the past two years as Greek has lost its luster. But this is just a temporary blip, predicts the president of General Mills’ US yogurt business, who is confident the overall category will return to growth.

Dropnostix offers a one-stop, and one device, solution to tracking dairy cows’ health, productivity

30-Oct-2018 By Elizabeth Crawford

Dairy farmers concerned about the health of their herds and the quality of their milk increasingly are turning to big data to identify problems earlier, but a major tradeoff for accessing this information has been the plethora of uncomfortable and cumbersome...

Emerging food tribes represent a small but highly influential market segment

30-Oct-2018 By Elizabeth Crawford

Consumers’ approach to what they eat is changing from “monolithic meat, potatoes and veggies,” to increasingly “heterogeneous” diets that go beyond sustenance to represent values and lifestyles – a shift that is translating to big business for companies...

Whole-fat and convenient merchandising drive dairy sales moving forward, IRI

29-Oct-2018 By Mary Ellen Shoup

Fat has not only become more accepted among consumers but also the focal point of many popular diets such as keto and paleo. As a result, sales of some, not all, whole-fat dairy products are reaping the benefits of a renewed interest in fat influenced...

Full fat and Icelandic pockets of growth in lackluster US yogurt market; while flavored milk and lactose-free help offset declines in fluid milk

29-Oct-2018 By Elaine Watson

US retail sales of yogurt have continued to fall over the past year, although there have been pockets of growth in Icelandic style and full fat products, according to data from Nielsen and SPINS.

San Diego start-up develops algae production platform capable of producing proteins found in bovine and human breast milk

29-Oct-2018 By Elaine Watson

A San Diego-based firm building a production platform for food proteins from green algae says it can produce recombinant proteins identical to those found in bovine and human breast milk, which it claims could prove a game changer in the infant formula...

Goodr tackles food waste and creates passive revenue stream for companies donating food surplus

29-Oct-2018 By Elizabeth Crawford

When manufacturers, retailers, restaurants and food service providers throw away “perfectly good food” because they overestimated how much they needed or were unable to sell it before its best by date they are also throwing away more than $40 billion...

Ag-tech startup SomaDetect can help dairy farmers improve the quality of their milk & herd health

26-Oct-2018 By Elizabeth Crawford

Dairy farmers who are paid based in part on the quality of their milk soon will be able to measure safely and in real-time the fat and protein levels of their milk as well as the health of their herds at each milking thanks to emerging technology from...

Trendspotting at FNCE: From plant-based to protein-packed to products tailored for specialty diets

25-Oct-2018 By Elizabeth Crawford

At the Food & Nutrition Conference & Expo in Washington, DC, manufacturers showcased a variety of new and recently launched products tailored for different diets ranging from plant-based and allergen-friendly to low-sugar and high-protein.

NAD refers a2 Milk ads to FTC after NMPF challenges ‘easier on digestion’ claims

23-Oct-2018 By Elaine Watson

Ad watchdog* the National Advertising Division has referred claims from The a2 Milk Company (a2MC) that its milk is ‘easier on digestion’ and ‘may help some avoid discomfort’ to the Federal Trade Commission (FTC) for further review.

Bantam Bagels acquired for $34m: ‘We have an innovation pipeline that crosses well beyond the breakfast section’

23-Oct-2018 By Mary Ellen Shoup

Bantam Bagels – known for its mini stuffed bagels found at Starbucks locations nationwide and in the frozen foods aisle of 16,000 retail stores – has been growing at such a high velocity that it needed an industry partner to support its explosive growth.

Tillamook CEO talks dairy innovation and ambitions of reaching $1bn in sales

22-Oct-2018 By Mary Ellen Shoup

Tillamook County Creamery Association has had a loyal regional following in the Pacific Northwest for more than 100 years (founded in 1909), but in order to secure its next 100 years the dairy co-operative needed to execute a national growth strategy...

Startups at FoodBytes! showcase food waste, AI and plant-based solutions

21-Oct-2018 By Elizabeth Crawford

Food and agriculture startups focused on reducing waste, using artificial intelligence to deliver higher food, and offering more sustainable and plant-based options, took center stage at Rabobank's FoodBytes! pitch competition and networking event...

NEWS IN BRIEF

Unilever launches mission-based Culture Republick probiotic ice cream

17-Oct-2018 By Mary Ellen Shoup

Unilever has introduced a premium, light, probiotic ice cream brand called Culture Republick containing three billion live cultures per pint from the patented strain GanedenBC30.

American cheesemakers must balance innovation & cost with consumer education to thrive

15-Oct-2018 By Elizabeth Crawford

Free from the constraints of the appellation d'origine contrôlée that dictate how cheese in Europe is made, American cheese makers are able to add innovative twists to traditional methods to create unique products that meet evolving consumer demand,...

Waste reduction and 5 more trends Kroger is tracking at its grocery stores

15-Oct-2018 By Elizabeth Crawford

Appalled at the amount of produce wasted every year while many people struggle with food insecurity, Kroger will launch a new brand that prizes oddly shaped and discolored fruits and vegetables that previously would have been rejected by the retail chain.

Soup-To-Nuts Podcast: Farmers, ranchers and brands must cooperate to address climate change

12-Oct-2018 By Elizabeth Crawford

Earlier this week the top scientific body studying climate change issued a dire warning that “rapid, far-reaching and unprecedented changes in all aspects of society,” must occur to limit global warming to 1.5 degrees Celsius and ensure a “more sustainable...

Does almondmilk contain cow’s milk? Not sure, say 16% of Americans, Yes, say 9%, No, say 75%

12-Oct-2018 By Elaine Watson

Roughly three-quarters of Americans understand that plant-based ‘milk’ products (almondmilk, soymilk etc) do not contain cow’s milk, although a significant minority - 16-20% depending on the variety – say they don’t know, while 7-9% believe they do contain...

Food Tech Summit & Expo in Mexico

Fiber can help manufacturers meet growing cross-generational demand for functional ingredients

09-Oct-2018 By Elizabeth Crawford

As the desire to attain a healthier, longer life through diet expands beyond niche groups focused on wellness into the mainstream population, consumers increasingly are looking for functional ingredients they recognize across categories – including in...

Peak Yogurt taps into keto trend with 17% milk fat ‘triple cream’ yogurts: ‘Milk fat is one of nature’s original superfoods’

08-Oct-2018 By Elaine Watson

Fat is back in the dairy aisles, if the recent proliferation of products touting their whole milk (c. 3.5% milk fat) credentials is anything to go by. But San Francisco-based start-up Peak Yogurt is taking the trend one step further in a bid to carve...

Food Tech Summit & Expo in Mexico

As influence shifts to startups, large food & beverage companies must embrace new strategies

08-Oct-2018 By Elizabeth Crawford

The old strategies of reaping reliable returns by relying on consumer loyalty, incremental investments in established brands, and large-scale distribution and manufacturing are no longer advantageous – making this one of the most challenging times for...

Unmeltable halloumi cheese could go places in the US if it can overcome hurdles

08-Oct-2018 By Elizabeth Crawford

Wildly popular in the UK and Europe, the salty and slightly rubbery grilling cheese halloumi is beginning to gain attention in the US as consumer fears about fat fade and their desire for high-protein snacks increases, according to new research from Fact.MR.

The Coconut Collaborative eyes up west coast in next wave of expansion

05-Oct-2018 By Mary Ellen Shoup

After setting up its head offices and production facility in Manhattan Beach, California, in June, plant-based yogurt and dessert brand The Coconut Collaborative has confirmed listings with several West Coast retailers and will appear on those store shelves...

Soup-To-Nuts Podcast: Increased transparency translates to increased consumer loyalty, sales

05-Oct-2018 By Elizabeth Crawford

Transparency into how products are made, what is in them and how they impact society is no longer simply ‘nice to have’ – rather a new report from the Food Marketing Institute made possible with help from Label Insight shows that it is a ‘must-have’ for...

Non-GMO claims in the spotlight again as judge certifies class in Chipotle lawsuit

04-Oct-2018 By Elaine Watson

In a ruling one attorney has described as an “outlier” and “extreme," a California federal court has certified two classes of consumers in a lawsuit alleging Chipotle falsely advertised its food as non-GMO given that its meat and dairy products are...

Study: Virtual reality provides immersive environment for food testing

01-Oct-2018 By Mary Ellen Shoup

Food sensory judgements – taste, texture, and aroma perception – can be influenced by the surrounding environment, and virtual reality (VR) technology can be an effective and affordable way of replicating various environments when conducting consumer...

Food Tech Summit & Expo 2018 in Mexico

Texture is ‘the next big thing’ in food & beverage marketing in the US, Latin America, Mintel predicts

01-Oct-2018 By Elizabeth Crawford

Often overshadowed by flavor and color in marketing, texture plays a pivotal role in how consumers experience food and beverages, and research firm Mintel predicts that it is “the next big thing” companies should focus on as they try to keep up with demand...

Packaged Facts: The clean label consumer profile

28-Sep-2018 By Mary Ellen Shoup

Consumers that say they seek out products they consider ‘clean label’ are more likely to enjoy grocery shopping and are actively engaged in the food shopping process, a Packaged Facts report revealed.

FDA ups ante in plant ‘milk’ debate: ‘We’re on a fast track to take a fresh look at labeling'

27-Sep-2018 By Elaine Watson

The FDA has upped the ante in the ongoing debate over the use of terms such as ‘almondmilk’ and ‘vegan cheese,’ with a public request for information to help inform the development of draft guidance to “provide greater clarity on appropriate labeling...

Quaker make its first foray into the chiller with Morning Go-Kits: 'People are consuming oats throughout the day'

26-Sep-2018 By Kacey Culliney

PepsiCo-owned Quaker has stretched far beyond traditional oats with chilled, yogurt-based breakfast kits that target portability and nutrition-forward consumers, its general manager says.

Industry leaders adopt tighter voluntary nutritional standards for advertising to children 12 and younger

25-Sep-2018 By Elizabeth Crawford

A voluntary decision by leading food and beverage manufacturers and restaurants to strengthen the nutritional requirements for products advertised to children in the US will require nearly half of the products currently marketed to kids to be reformulated...

Future of food investment Q&A: How can big food and startups effectively work together?

24-Sep-2018 By Mary Ellen Shoup

Keeping ahead of the fierce competition within the food industry has required large, established companies to take a second look at how they approach innovation.

Is there a protein perception problem? Nielsen surveys reveal consumer knowledge gaps

24-Sep-2018 By Mary Ellen Shoup

Food and beverage products touting protein claims has become a big business driven by strong consumer interest, however two Nielsen surveys highlight knowledge gaps consumer still have about the nutrient.

Plant-based and dairy drive growth in yogurt side-by-side, Danone exec says

21-Sep-2018 By Elizabeth Crawford

While still growing at a healthy clip, the yogurt category is slowing slightly – but Danone North America still sees significant potential for the segment, especially related to options that are plant-based, lower in sugar, packed with science-back probiotic...

Children are drinking less milk and juice as they get older... But what are they drinking instead?

18-Sep-2018 By Elaine Watson

New government data* shows that water accounted for 43.7% of beverage consumption among US kids aged 2-19 in the period 2013-2016, followed by milk (21.5%), soft drinks (19.9%), and 100% juice (7.3%).

FOOD FOR KIDS: Why do so many kids have food allergies, and what can we do about it?

17-Sep-2018 By Elaine Watson

The prevalence of food allergies has increased dramatically over the last 25 years, with infants and children most severely affected. But why? Is it changes in gut bacteria? The so-called ‘hygiene hypothesis’? The rising use of antibiotics? Is prevalence,...

US food facilities have until end of year to renew FDA registrations or risk cancellation

17-Sep-2018 By Mary Ellen Shoup

Any facility that markets food for consumption in the US has between Oct. 1 and Dec. 31, 2018, to renew its U.S. Food and Drug Administration (FDA) registration, a biennial requirement that is distinct from updating registration, said Registrar Corp,...

National Dairy Council accepting entries for 2019 New Product Competition

12-Sep-2018 By Beth Newhart

The National Dairy Council (NDC) has kicked off its 2019 New Product Competition and is now accepting submissions for the ‘next new innovative product’ in dairy. The competition is open to undergraduate and graduate students in the US and Canada.

a2 Milk launches into Costco: ‘We’re building our way to be the second national milk brand in the US’

06-Sep-2018 By Mary Ellen Shoup

Two weeks after rolling out into Walmart stores, The a2 Milk Company became available in 3-packs at Costco stores across the southeast, signaling that a2 Milk is no longer a niche product concept, said managing director and CEO Jayne Hrdlicka who took...

Tyson Foods teams with No Kid Hungry to help more schools provide supper to students

06-Sep-2018 By Elizabeth Crawford

With one in six children in America facing hunger at home, providing a snack or supper after the last class is a win not only for students, but also for schools and food manufacturers, according to Tyson Foods, which is working with No Kid Hungry to make...