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News : dairy

A delicious cheesecake made with high protein cream cheese
Arla Foods Ingredients' innovative, no-waste solution allows dairy producers to eliminate acid whey from the strained dairy production process, enhancing efficiencies and maximising yields. more...
Scientist tastes chocolate milk made with Carbery Optipep
Visit the stand to discover a range of concepts, including innovations to counter the potential side effects of weight loss drugs like GLP-1. Side effects of weight loss drugs can include dehydration, changes in taste perception, and lowered protein intake caused by reduced appetite. more...
Casein Proteins Via Precision Fermentation
In a breakthrough innovation, precision fermentation adds value to serums by creating a new bovine casein protein. This new technology optimizes dairy resources with a sustainable and responsible approach to milk production. more...
Assorted rolls
By offering cost savings and supply stability, Corbion’s egg replacement solutions help bakeries mitigate the risks of fluctuating egg prices while optimizing production efficiency. more...
Artists impression of the planned Onega Bio manufacturing facility
Made through precision fermentation, Onego Bio's Bioalbumen® matches the taste, nutrition, and functionality of the main protein from traditional eggs with an environmental impact that is around 90% smaller. more...
Person holding sandwich
A survey by Revyve, B.V. found Europeans favor yeast protein as an alternative protein source. The study interviewed French, German, and British consumers about yeast ingredients replacing eggs. Revyve will exhibit its egg replacer at CFIA, in Rennes, France, on Mach 4-6, 2025,  Booth #12-C20 more...
Food Innovators participating in Future Food Tech 2025
Join Future Food-Tech to build partnerships and be part of the movement transforming the food system. The early bird discount expires on January 23rd, so there has never been a better time to book. more...
Fi Europe Start Up Award
This year's awards featured four new categories: dairy alternatives, food manufacturing, future food, and pet food. The entries highlight how innovation is contributing to the transformation of our food systems. Meet the winning ingredient solutions here. more...
Hands reaching across a dining table sharing delicious foods
Explore the top food and beverage taste trends of 2025 that are set to transform the industry. These new insights will help drive growth by integrating perspectives on taste with consumer expectations. more...
Delegates tour the exhibition halls at Food Ingredients Europe
Plan your visit to this years FiE or read up on the latest product introductions. more...
Ingredients for Soft High Protein Snack Bars
Arla Foods Ingredients will showcase “the ultimate high-protein wholefood snack” at SupplySide West, it combines high-quality protein with a soft texture, overcoming the challenge of whey protein reacting with fruit sugars in wholefood bars. more...
Eggs and flour
In side-by-side comparisons, Burcon's canola protein has demonstrated superior performance, delivering both cost stability and enhanced functionality. This sustainable alternative not only addresses immediate supply chain concerns but also caters to the growing demand for plant-based options. more...
cupcakes
As volatile egg prices continue to be a costly expense for manufacturers a proven Kerry solution reduces egg content by up to 30%. more...
Precision Fermentation Casein Micelles
DairyX's proprietary technologies and protocols have achieved several key objectives, including genetically manipulated yeast, a fast-tracked screening process, and the ability to create a gel from reconstituted casein micelles. more...
LENGOOD from Ingood by Olga
Ingood by Olga presented an innovative new ingredient at this year's FiE. LENGOOD® is a fermented lentil powder that delivers the functionality of a whole egg in a variety of bakery applications. It is a plant-based, sustainable, cost-effective, and nutritious egg replacement solution. more...
Chef holds an ice cream cone with soft serve ice cream
At this year's Gulfood, meet the team from Hydrosol, who will showcase some of their tailor-made stabilizer systems for dairy products, ice cream and desserts, delicatessen foods, and ready meals, as well as meat, sausage, and fish products. more...

Fi Europe Gears Up for its Best Edition Yet

23 Sep 2024 | PBICAD&EASIMFSAQF

Delegates tour the exhibition halls at Food Ingredients Europe
From 19-21 November 2024, Messe Frankfurt will host the leading global event for food and beverage ingredients. Fi Europe anticipate welcoming over 25,000 visitors from 135 countries and exhibitors will include ABF Ingredients Group, Azelis, Brenntag Holding GmbH, Cargill, Fonterra and Prinova. more...
Mayonnaise
revyve’s ingredients introduce authentic textures that help replace animal proteins and “clean up” product labels. Manufacturers of gluten-free products will welcome this latest innovative new egg replacer. more...
Alternative Dairy Products
The new report considers technology's transformative impact and open innovation's pivotal role in reshaping the global dairy industry. Free download available. more...
Go High in Protein Campaign
Arla Foods Ingredients 'Go High in Protein' campaign showcases Nutrilac® ProteinBoost microparticulated whey proteins, demonstrating their potential in producing high-protein dairy products with appealing taste and texture. more...
Bars made with Superbrewed Food Postbiotic Cultured Protein
The partnership with Superbrewed Foods supports Fonterra's mission to provide sustainable nutritional solutions and meet global protein demand. The partners aim to use Superbrewed Foods technology to convert Fonterra's lactose permeate into high-quality, sustainable protein. more...
Dairy products using fats from precision fermentation
Precision fermentation experts, Nourish Ingredients partner with Fonterra to develop novel products using a dairy-like lipid solution that aims to give dairy foods the same smooth taste, smell, and feel without using animals. more...
Future Food tech Upfield Innovation Challenge
The challenge winner will fast-track into discussions with the Upfield innovation team, unlocking deep tech expertise in the sector with access to its pilot plant for testing and validation. Entries close on Thursday, August 22. more...
IBP Building Shanghai
Bringing together IFF capabilities in one location, the Shanghai Creative Center will improve the delivery of end-to-end solutions for customers in Asia and around the world. The center will feature a culinary demo kitchen and a pioneering instant noodle pilot line. more...
Fi Europe Innovation Award Winners
This year, the Fi Europe Innovation Awards will include four exciting new categories: Dairy Alternative Innovation, Food Manufacturing, Pet Food Innovation, and Future Foodtech Innovation. Entries are now live, and the submission deadline is 6 September. more...
Mayonnaise
Onego's Bioalbumen® is a bio-identical egg protein manufactured as an industrial food ingredient. It provides a consistent supply of high-quality protein identical to the protein found in eggs. The company plans to submit a GRAS notice later this year. more...
Anuga trade show
With over 1,400 companies worldwide, including at least 70 in Germany, that offer plant-based alternatives to animal-based products, the new trade show reflects the growing interest and increased variety within the industry. more...
A small boy in a mans arms smiles at a puppy
Arla Foods Ingredients' Peptigen® and Lacprodan® ranges support allergy management and gut comfort in infant formula. more...
powdered non animal casein and logos for Fooditive and Leprino
Leprino Foods, the world's largest mozzarella cheese manufacturer, and Fooditive Group, plant-based ingredient innovators and leading fermentation specialists, have signed an exclusive agreement to commercialize non-animal casein worldwide. more...
Spongecake
Palsgaard and Aarhus University are inviting food manufacturers to collaborate on a project to develop new plant-based replacements for egg ingredients. The PIER project has the potential to reduce CO2 emissions from the global annual consumption of eggs by 100,000 tons. more...