Dairy-free

Angel Yeast

© Angel Yeast
Ingredients

Angel Yeast Unveils Yeast Protein Solution to Enhance Plant Milk Nutrition and Flavor Experience

Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market. The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry. “For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, …

more

Organisations and brands:

Food tech accelerator Eatable Adventures has released a new report on the Future of Dairy

© Image courtesy of Eatable Adventures
Studies & Numbers

New Report “The Future of Dairy” Advocates for Disruptive Technologies & Partnerships to Address Industry Challenges

A new report on the future of dairy released by the food tech accelerator Eatable Adventures calls for industry leaders to adopt forward-thinking practices and integrate plant-based, fermented, and cell-based dairy innovations for better sustainability and efficiency. The report highlights three main areas to transform the industry: moving toward more sustainable practices, developing and adopting hybrid products (combining traditional and alternative ingredients), and forming strategic innovation partnerships to drive these changes successfully. Scaling emerging technologies However, the study, which compiles insights from medium to large dairy companies across Europe, Latin America, and Asia, has found that the industry is divided on adopting new technologies. Industry leaders pointed out that competition presents a primary challenge to adopting these technologies within the traditional dairy sector and from …

more

Organisations and brands:

Sales of plant-based Melona ice cream bars in H1 2024 in Europe exceeded three times last year's sales.

© Melona
Sweets & Snacks

Binggrae’s Plant-Based Melona Ice Cream Bars Achieve Triple Sales Growth in Europe

South Korea’s Binggrae, a manufacturer of ice cream, milk products, and snacks since 1967, has developed a dairy-free version of its iconic honeydew Melona ice bars, aiming to expand to other dynamic markets besides the USA. Australia, Canada, and Europe maintain high non-tariff barriers for imported dairy products, posing significant challenges to foreign companies. To streamline its entry into these markets, Binggrae revamped Melona’s recipe by using oats to replace skimmed milk while maintaining the sweet’s unique flavor. Binggrae expanded overseas in 1995, first arriving in Hawaii and becoming a household brand. However, it was not until 2016 that the company opened a US branch in San Francisco, selling ice cream bars, pints, and mochi. According to the manufacturer, Melona is America’s favorite Korean ice …

more

Organisations and brands:

Header for an upcoming Webtalk : Session 3 of the ‘update’ Webinar Series: Dairy Alternatives – The Intersection of Success and Sorrow
Cheese Alternatives

Session 3 of the ‘update’ Webinar Series: Dairy Alternatives – The Intersection of Success and Sorrow

The new international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Session 3: Cheeese!? Dairy Alternatives – The Intersection of Success and Sorrow August 22nd, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM BST (LONDON) >> Register now! Join us for an insightful webtalk exploring the successes and setbacks of dairy alternatives. As oat, almond and soy milk have established themselves as distinct categories, producers remain inventive in establishing new plant-based dairy products on the market. Concentrates, powders, 2D printed plant milks and precision fermented dairy products are examples. We …

more

Organisations and brands:

Image credit: Foodiq
Manufacturing & Technology

Foodiq Introduces MLC Technology, “Leading the Charge in the Plant-Based 2.0 Revolution”

Finnish plant-based foods innovator and co-manufacturing provider Foodiq has introduced its new Multi-Layer Cooking (MLC) technology for dairy-free products such as fermented yogurts, puddings, spreadable cheeses, and even ready-to-serve soups and sauces.   Presenting it as a key development in the transition to plant-based 2.0, the technology can work with different raw ingredients, including oats, hemp, rice, and fruits. This diverse range of choices facilitates the creation of customized products with desired characteristics, such as high protein content, low sugar, or clean labeling, explains the Finnish innovator. “This offers an exciting opportunity to research and experiment with unconventional raw materials and develop new food products that are healthier, sustainable and delicious,” said Petri Kallio, factory director at Foodiq. From testing to large scale production MLC can perform …

more

Organisations and brands:

Dairy-Free Cream Cheese Bar

©Simply V
Products & Launches

Europe’s SimplyV Launching First Plant-Based Cream Cheese Bar in US

European brand SimplyV announces it is expanding its popular plant-based cream cheese to the US market, via distributor Franklin Foods. Made from almonds, Franklin says the chef-tested product offers the same taste and texture as dairy cream cheese, and will roll out to food service and retailers in March 2023.  According to SimplyV, its plant-based cream cheese has been a market leader in Europe for the past five years, and this is the first time the product will be available to US customers. The launch will include ‘the first’ dairy-free cream cheese sold in bars, in addition to tubs and single-serve cups. Simply V cream cheese is described as a versatile alternative that can be spread, whipped and used for thickening. The product is also …

more

Organisations and brands: