Processors look to solve sweetener equation for consumers 04.21.2022 By Donna Berry Per the USDA, dairy is one of the food industry's largest sugar-using sectors, accounting for 7% of deliveries. Read More
Animal-free dairy startup New Culture names VP of biology 04.19.2022 By Benton Smith The company hired Josh Kittleson as it looks to accelerate the time to market for its mozzarella. Read More
Halo Top introducing new recipe, flavor 04.19.2022 By Benton Smith The brand revised its light dairy ice cream formula in order to achieve a creamier texture.Read More
Bel Brands launches new Babybel plant-based snacks 04.12.2022 By Benton Smith The snack was developed for flexitarians, dairy-free consumers and cheese lovers.Read More
GOOD PLANeT debuting new formula, packaging for non-dairy cheeses 01.18.2022 By Benton Smith The company announced the launch of new packaging for its line of plant-based cheeses. Read More
Plant-based cheese challenge: Improving texture, melting properties 01.17.2022 By Jeff Gelski Startups could cash in while generating casein alternatives.Read More
How to take costs out, keep texture in 01.04.2022 By Jeff Gelski Citrus fiber and tamarind seed gum are cost-effective alternatives to locust bean gum. Read More
Cargill's new soluble rice flour can be a substitute for maltodextrin in dairy products 11.03.2021 By Brian Amick SimPure 92260 has similar taste, texture and functionality as maltodextrin and is more appealing on the label to consumers.Read More