Butter remains a staple for both food processors and consumers, but demand for clean label options is increasing. How can ...

From bread crisps to puffs made from drought-resistant, gluten-free sorghum, along with a sourdough that stood out with its ...

Diets that exclude foods high in added sugar and saturated fat, like sugary drinks, snacks and processed meat, still provide ...

The dairy case is no longer a limited selection of fat-free, low-fat or whole milk in generic white bottles or a bare-bones choice between just “orange” or “white” cheese – rather an explosion of ...

Foodtech startup Daisy Lab is rethinking how to scale precision fermentation efficiently and economically to produce ...

Milk alternatives are the most consumed product in the plant-based dairy category, particularly among Gen Z consumers, while ...

The growing interest in animal-free casein, the key protein responsible for the flavor, texture and nutritional profile of ...

Dairy’s nutrient density and decadent eating experience create a powerful canvas for startups innovating across categories to ...

The influx of plant-based milk in recent years could provide relief and stability for consumers suffering from irritable ...

Consumers are swapping frozen yogurts for sorbets as better-for-you brands push into the ice cream market, despite slowdowns ...

Research and advocates for 100% grass-fed dairy suggest the practice is better for people, the planet and animals – but is it ...

Consumers are buying yogurt for more than gut health benefits, including for protein and indulgence, as shoppers turn to ...