Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
R&D
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
How big is the GLP-1 wave going to get, really?
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
FDA ‘no questions’ letter for Verley’s whey proteins unlocks new functionality for high-protein foods
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
Laser-powered PET tech: How far PET blowing technology has come - and where it’s going next
In 1980, Sidel pioneered the commercial PET blower. Now, it’s unveiled the world’s first industrialized laser-powered solution: tech set to reshape the industry again.
Danone takes lead on dairy methane reduction through new partnership
Environmental and economic headwinds make stewardship crucial for dairy industry
Inside Danone’s new OneBiome Lab in Paris
We take a sneak peek inside Danone’s brand-new laboratory and find out why it’s wholly focused on one area of research
How AI will drive innovation at The Magnum Ice Cream Company
Unilever’s ice cream spin-out is supercharging its ice cream formulations in the US with the help of AI. NotCo founder Matias Muchnick tells us what it’s all about
The big UPF myth: Why consumers say one thing and eat another
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key
Radical methane tech tackles dairy’s farm emissions
Proven to destroy up to 90% of dilute methane, Ambient Carbon’s tech could supercharge dairy companies’ climate goals, slash scope 3 emissions
Probiotic combination may help lower antibiotic resistance in premature babies
A combination of Bifidobacterium bifidum and Lactobacillus acidophilus could restore a healthy gut microbiota in very-low-birth-weight (VLBW) babies, according to new research published in Nature Communications.
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Organic fertilizer: Windfall Bio achieves OMRI certification for flagship product
Methane-eating microbes (MEMs) are converting climate-harming gas into beneficial fertilizer
Natural bioactives could spell a new era for cow udder health
Stem cell researchers have discovered a new way to reduce inflammation in dairy cows and potentially increase milk fat
Probiotic may ease gut microbiota changes linked to stress: RCT
Consuming a probiotic yogurt before academic exams may help students protect their gut microbiota from stress-related disruptions, says a new study from KU Leuven and Danone Research & Innovation.
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Amazon-backed feed additive can boost milk, meat production while cutting methane
Hoofprint Biome’s solution naturally optimizes the rumen microbiome to produce less methane
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
R&D insights: How to make a trendy dairy product
From high protein to sugar reduction, how is one of dairy’s major players leveraging its R&D might to address industry trends?
Bacteria can fix plant-based dairy’s poor taste and nutritional value
There is a natural solution to masking dairy alternatives’ off-taste properties and solving the products’ nutritional shortcomings
Will cow-burp supplement spark new backlash?
Scientists have discovered a way to cut methane emissions in cattle – stopping them burping. But will this anger consumers?
UC Davis study finds substantial methane reduction with Rumin8 additive
Paper adds to growing body of research on synthetic methane inhibitors
RFK, Jr. seeking to eliminate self-affirmed GRAS
Health and Human Services Secretary Robert F. Kennedy, Jr. is directing the acting FDA commissioner to explore the elimination of the self-affirmed GRAS pathway for ingredients.
Next-gen probiotics: How Danone is unlocking the next frontier of functional dairy
An emerging field in food and pharmaceuticals, next-generation probiotics may be the ticket to personalized foods that can target specific health conditions
Trial yields promising results on methane reduction for Rumin8
A Central Queensland University (CQU) lab trial of 13 methane-reducing feed compounds (MRCs) delivered by water found a product supplied by Australian company, Rumin8, significantly reduced methane production.
Future Food-Tech 2024
Three hot start-ups designing and creating sector-challenging proteins
There are myriad ways to design and create proteins. We spoke to some of the key players in this varied space.
How precision tech will reboot dairy industry profits
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Danone targets feed-related emissions reductions through new MoU
The dairy major aims to cut feed procurement-related emissions by leveraging a lysine supplement on farms across four continents.
News
As dairy production costs rise, industry urged to embrace alternatives
A new report has explored the opportunities for the dairy industry to tackle rising costs by investing in plant-based and fermentation-made dairy.
Vaccine against rare blood disease in cattle is invented
The vaccine may be the first effective solution against cattle anaplasmosis, an infectious and potentially deadly disease that causes billions of dollars in global economic losses to cattle producers.
Lactose-sensing tech maker finds niche in obesity-related diagnostics
DirectSens’ pocket-sized lactose sensor enables rapid batch-testing of low-lactose products. Now, the company has expanded into the medical diagnostics space.
Fonterra makes waves in the animal-free ingredients space
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
Fresh foods drive sales for retailers, AI’s use continues to shape in-store operations, data analysis
By adopting AI to improve inventory and production planning, grocery retailers are gaining a competitive edge in the profitable fresh food department, as highlighted by FMI - The Food Industry Association's Fresh Foods report.
Fermentation investment outstrips plant-based for the first time
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Five food tech start-ups working on dairy-free alternatives
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
Nestlé’s breakthrough technology produces creamy taste with less fat
The food major's protein aggregation technology furthers the company's pursuit of creating low-fat dairy formulations that don’t skimp on mouthfeel.
How to achieve 30% cut in methane emissions from cows by 2030
Insights from our webinar on methane mitigation strategies
Biting barn flies may be spreading mastitis-causing bacteria, study says
Researchers have tried to link pathogens spread by barn flies with the incidence of bovine mastitis on dairy farms, paving the way for potential disease prevention strategies.
‘We can recognize cows from 50 feet away’: AI-powered app can identify cattle in a snap
406 Bovine leverages facial recognition technology to create ‘digital twins’ of cattle, enabling producers to pull up wellness, movement and treatment data by simply taking a photo of their animals’ heads.
Yili explores microencapsulation for new range of fortified shelf-stable products
The Chinese dairy major will leverage microencapsulation in order to fortify products such as heat-treated dairy beverages, providing additional health benefits to consumers.
Leprino Foods to branch into non-animal casein production in Fooditive partnership
One of the largest mozzarella producers is set to leverage an alternative method of production to derive casein, a major milk protein.
AI ‘vet tech’ set to improve animal welfare and efficiency on dairy farms
UK supermarket Sainsbury’s claims it is the first retailer in the world to invest in new AI veterinary technology used to measure and enhance positive animal welfare on dairy farms, which could revolutionise the approach to cattle care.
Bel Group leans on AI to accelerate innovation, tighten value chain efficiencies
The French cheese company will leverage artificial intelligence to come up with unique recipes while achieving end-to-end efficiency gains across its global value chain.
British supermarket trials ‘AI vet’ for dairy cows
The technology continuously analyzes video footage and turn it into health alerts and reports to help improve animal welfare and farm efficiency.
New Zealand’s Nutrition From Water accelerating scale-up of microalgae-based whey to launch in Japan, Europe and US
New Zealand-headquartered biotech firm Nutrition From Water (NXW) is scaling up production of its microalgae-based whey for multi-market launch within the next 12 months, with first targets set on Japan, Europe, and the US.
Future Food Asia 2024
De-risking debates: Is the premium, high-value product pathway the only one open to biomanufacturing firms?
Many food companies utilising biomanufacturing as a core component of operations have made a pivot towards premium, high-value products – but is this the only pathway open to them in the quest towards the holy grail of protein production for the masses?
Danone gets hands-on with precision fermentation
The French dairy major is adopting a ground-up approach in a new partnership that aims to unlock bottlenecks in the precision fermentation space.