Topic
Ingredients & Cultures
Cultures, enzymes and functional ingredients, and the fermentation science behind texture, flavour and protein.
Intelligence
3 pieces on Ingredients & Cultures.
The next dairy growth story is cultured
With protein claims now table stakes, fermentation expertise and culture-led texture will decide which dairy businesses keep shoppers.
16 July 2026
After protein: the smaller plate and dairy's fibre gap
Fibre is the first claim in this cycle that dairy cannot make from milk alone: only 4% of UK adults eat the recommended 30g a day, plain dairy carries no meaningful fibre, and dairy's own candidate, GOS, is neither a settled fibre claim in GB nor still made in Britain at scale, so a business that wants the claim in 2027 has to start the recipe and evidence work now.
13 October 2026
From whey stream to high-value ingredient
Integrated ultrafiltration and reverse osmosis let processors recover high-value whey protein while returning most process water to the plant.
16 June 2026
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