Israeli food tech startup Plantopia has raised $9m to launch commercial production of oat-grown casein, targeting scalable, animal-free dairy ingredients for food manufacturers.
New Zealand startup Four Leaves Co is elevating functional dairy through Lullaa, a clean-label milk blending prebiotics, collagen, botanicals and mānuka honey.
Murray’s Cheese’s Josh Windsor breaks down the distinctions. Microbes play a crucial role in creating the flavors, aromas, and textures of the cheeses we eat. It is the specific diversity of the microbiota inhabiting the milk that gives cheese its identity…
As protein demand surges, dairy processors are using CIP optimisation, membrane efficiency and AI tools to increase whey production without major capital investment.
From the US and Europe to Asia-Pacific, lactose-free dairy is gaining momentum as consumers embrace premium, health-focused products, driving growth across multiple categories.
High-protein dairy is outperforming the wider market, with strong growth in yogurt, cottage cheese and milk as consumers seek premium nutrition and functional benefits.
Lifeway dominates the fast-growing US kefir market, benefiting from demand for gut health, protein-rich nutrition and probiotic foods as functional dairy moves mainstream.
Fonterra has unveiled a new leadership structure under CEO Richard Allen as it pivots to a B2B-focused model. Here’s what the appointments mean for Ingredients, Foodservice and future growth.
Feeding dairy cows unsold fruit, vegetables and bakery waste can maintain milk production while improving fibre digestibility, Penn State research finds.
