Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Latvian dairy company Food Union Group is investing to position itself for future growth, with a focus on production capabilities, food tech and market-led innovation. FoodNavigator speaks to CEO Normunds Staņēvičs to find out more.
Dutch start-up Koupe's high-fibre, high-protein ice cream is more than just a 'healthy' product, says its founder, who aims to compete with premium brands Häagen-Dazs and Magnum.
Rising protein ice cream brand WheyHey isn’t stopping at being the 'Red Bull of the freezer aisle'; it wants to provide an alternative to the 'rubbish' food companies are serving up in every category, co-founder Damien Kennedy tells...
The Food Standards Agency (FSA) is investigating whether a controversial ice cream made with donated breast milk, and sold in a London restaurant, breaches food safety regulations.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Absorption of calcium from ice cream is no different than from low-fat milk, highlighting the potential of the summer treat as a potential bone health food, says a new study from Unilever.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
Ice cream is leading growth in the global market for innovative dairy products as consumers increasingly associate the segment as being more of an everyday, year-round household grocery, according to a new report.
Frozen novelties are providing opportunities for growth in a mature
ice cream market where there is little room for maneuver, according
to a new report from Mintel.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Unilever has joined the growing number of manufacturers exploring
new ways of delivering probiotics by launching an iced lolly aimed
at children in the UK.
Cargill has developed a new functional system for the creation of
frozen desserts and lollies with a chewy-creamy texture, a concept
that could engender much innovation amongst manufacturers.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Cargill has helped MolliCoolz develop cryogenically frozen ice
cream beads that do not melt and fuse together during distribution
and storage using its proprietary Daritech stabilizer.
Probiotics manufacturer China-Biotics has signed an agreement with
Chinese dairy firm Bright Dairy & Food to supply probiotics for
its ice cream products, an application the companies claim is a
first in China.
A novel food application to use an ice structuring protein, derived
from a yeast, in low-fat ice cream has been recommended for
approval by the UK's Food Standards Agency.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Unilever has developed a new genetically modified protein that it
says will serve up low-fat ice cream without compromising on taste,
as ice cream firms step up the race to please health conscious
consumers.
A number of new products are targeted to bring an unusual end to
this year's month of fasting - from 'ancient' chocolate to
beetroot-flavoured coffee and vinegar-based alcoholic drinks.
Ice-cream manufacturers gearing up for the season should take note
as Haagen-Dazs and Unilever announce in the same week the
introduction of low-fat offerings for this summer, writes
Philippa Nuttall.
In the same week that the world's number one ice cream maker
announces the roll out of health and wellness ice cream to fuel
growth, Israeli flavours firm Frutarom launches its functional ice
cream product range.
Suppliers of ingredients to the developing ice cream market in
China will welcome news that Nestlé, the world's number one food
maker, will deepen penetration and sharpen competitiveness in this
burgeoning market through new...
A new ice cream product enriched with iodine is to be launched in
the New Year by Russian dairy group MiasoMolTorg JSC, the first
product of its kind on the Russian market and the latest to play on
the health credentials of dairy...
Millions of dollars in investment poured into a new technology may
pay off for US food manufacturer Dreyer's Grand Ice Cream Holdings.
Targeting the low-fat market, the company said that it has
developed a revolutionary "slow...
When onlookers of the food ingredients industry claim that
consolidation will be a key trend in coming years they are
generally referring to mergers and acquisitions. But could it be
that consolidation in this increasingly competitive...
New functional foods continued to hit the shelves this month with a
focus on making traditionally not-so-healthy products a little more
appealing to the growing number of consumers looking for extra
health benefits. Some of the latest...