A high weekly intake of dairy products, such as cheese and yoghurt, among children and adolescents was associated with 42% lower odds of wheezing, compared to those who never or only occasionally consume these foods, say researchers in the Middle East.
The APAC cheese sector is being driven by a generational shift in consumer demand for nutrition, affordability and convenience, all of which need to be met if the category is to fulfil its potential.
Global cheese giant Bel Group believes that innovation in APAC requires hyper-localised strategies to see success, due to a wide variation in consumption habits across the region.
Industry experts from the United States say Singapore is the top market for premium cheese in South East Asia, bucking the regional trend for processed products.
While Irish butter exports to the US continued to grow and demand from the Middle East increased, the Irish Food Board recorded a decline in dairy exports across all key regions in 2023.
Middle Eastern giant Baladna is refocusing investments into projects targeting food security in more overseas markets as well as its new cheese production operation, marking a strategic shift despite positive financial results for FY2023 to date.
Cheese heavyweight Bel has called for local brands to simultaneously develop local innovations alongside introducing more traditional western concepts in order to drive faster industry growth in China
South Korean food tech company Armored Fresh is launching its plant-based cheese direct-to-consumer on Amazon and via its own site in the US after notching-up over 150 sales accounts in the country since launching just six months ago.
Infants and toddlers are more likely to sleep 10 hours or more if their mothers consume fermented food when pregnant, according to a Japanese study on 64,200 pairs of mothers and children.
Innovating at both ends of the price spectrum can fuel Asia’s booming plant-based sector for the long term, say regional experts, who believe that the sector is now at the tipping point of achieving sustained mainstream success.
Dairy Management Inc. (DMI) has entered a partnership with Alamar Foods Company, which owns 455 Domino’s stores in the Middle East, North Africa and Pakistan.
Australian plant-based cheese firm Hello Friend Foods has plans to enter more mainstream retail channels banking on its fresh, premium product focus and is also working on increasing the exportability of its cheeses after a successful crowdfunding round.
Australian-US firm Change Foods is creating cheese from scratch using bio-engineering technology, claiming that their products will hold an advantage over other current cheese alternatives in terms of faster product price parity and customisation for...
The Italian Dairy Products factory, headquartered at Sharjah Food Park, in the United Arab Emirates, has doubled the total size of its factory to 26,000 square-feet, with an eye on expansion in the UAE and Gulf markets.
Plant-based cheese firm Grounded has revealed hemp as its main secret ingredient in formulating products ahead of an October launch in the United States, as well as plans to establish an independent supply chain in Australia further down the road.
Consumers in Asia are increasingly seeking adventurous flavours and sustainability-sourced cheeses, while plans are afoot in conjunction with a Chinese university to incorporate cheese into traditional Asian cuisine.
The European Union (EU)’s recent demands that Australia remove food product names it claims are protected under the Geographical Indication (GI) scheme, such as feta or gruyere cheese, has angered the country’s F&B industry, but the government insists...
As the EU and Australia negotiate a free trade agreement, the EU has given Australia a list of more than 400 products it wants protected as part of any deal, with many dairy terms included.
Cheese is gaining traction with consumers in China, with imports from the US alone growing from 2,000 metric tons in 2000 to more than 108,000 metric tons in 2017.
Dustin Boughton, procurement, at Australian and New Zealand dairy company Maxum Foods, has put together three emerging trends he sees in the dairy industry currently.
Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.
One town boasts two artisanal cheesemakers, though locals couldn’t give a hoot
Thailand isn’t well regarded for dairy consumption, never mind production, so it might be surprising that a small city in the country’s heartland is building a reputation for its cheesemaking.
Japanese snack food maker Calbee has introduced Potato Chips Lovely Cheese, designed to appeal to women in their 20s and 30s who enjoy sharing pics of whatever they are eating on social media.
Israel’s Minister of Finance, Moshe Kahlon, Minister of Agriculture Uri Ariel, the Israel Farmers Association, and the Association of Cattle Breeders signed a reform agreement on the dairy market on October 29.
Forget vintage, extra mature or barrel-aged — scientists believe they have found the world's oldest cheese in an Egyptian tomb...and it dates back to the 13th century BC.
Saputo Inc. has released its annual financial report, revealing an increase in revenue following a string of acquisitions and comments on the recent dairy tariffs in Mexico.
Dutch health and nutrition company Royal DSM says its Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.
Fonterra Australia is matching its push to secure additional milk volumes with more than A$165m (US$133m) in capital expenditure in this financial year at key sites in Victoria and Tasmania in a move to increase capacity and meet unique demand opportunities...
Arla Foods and Australian firm F Mayer Imports have established a joint venture to market Castello cheese, Lurpak butter, and other Arla products Down Under.
Traditionally a dairy wasteland, China is fast developing a love for cheese, with the fist 10 months of last year showing astonishing growth in imports, interest and consumption.
Chr. Hansen and Kenyan firm Oleleshwa Enterprises have developed a number of camel cheese recipes for owners of the animal, including one for a soft, ripened cheese they call ‘Camelbert’.
Starch specialist KMC says it has developed two new starches for imitation cheese to cut costs and bring hard cheese alternatives to parts of the world where dairy ingredients may be difficult to handle or source, including the Middle East and North Africa.
India's dairy industry is priming the country's research centres
with funds in a bid to mechanise the region's indigenous foods
sector ahead of moves to apply international food safety standards,
Hridyesh Pandey reports.
