As COP28 kicks off, we look at Danone’s partnership with the Global Methane Hub and how effective technical solutions to methane mitigations really are.
Food ingredient company Vivici has partnered with Ginkgo Bioworks to develop a range of new alternative dairy proteins created through precision fermentation, as biotechnology can help create a more sustainable dairy market, Dena Strehlow, senior director...
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
The CPG giant is sharing 12 reformulation patents with the wider ice cream manufacturing industry as it looks to lead the way in reducing energy consumption and carbon emissions from the last mile of the supply chain.
A new review, which consolidates a decade of research led by the Agricultural University of Athens, suggests that substituting synthetic feed additives with microalgae could be beneficial for the environment and for animal health.
The race is on to reduce methane emissions from cows. Methane production may be mitigated to varying degrees in cattle by breeding strategies, by vaccines, or by various dietary interventions.
Life sciences firm AB Biotek Human Nutrition & Health has partnered with Tetra Pak, a world leader in food processing and packaging solutions, to create a range of postbiotic-boosted food and drink solutions.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
The project conducted at Bel Group-supplying farms in France has shown ‘promising results’ about the rate of methane emissions reductions achieved by administering dsm-firmenich’s feed additive.
The resource promises to offer ‘a counterbalance to the one-dimensional narratives often found in mainstream media’ by offering expertly curated content on sustainability and food science.
China dairy giant Junlebao believes that the concentration of a specific variant of DHA molecules – the sn-2 DHA – plays a crucial role in the absorption and efficacy of infant formulas, and has called for industry collaboration to increase understanding...
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
From yogurts made from apricot kernels to cashew cheese fermented through traditional means, here are some of the producers of cheese and dairy alternatives that caught our eye at Anuga 2023.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
The food technology start-up says it is able to provide food-grade samples of its fermentation-derived BLG as it looks to partner with food and beverage companies interested in leveraging non-animal dairy proteins.
Nutrients present in cheese may support cognitive function in older adults, but further research is needed to determine if there is a definite link between cognitive health and cheese intake.
New sensing technology introduced by ambient IoT specialist Wiliot can monitor the humidity of products as well as temperature, location and carbon footprint to reduce waste and enhance sustainability across the supply chain.
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
Feeding rumen-protected Capsicum oleoresin (CAP), a plant extract derived from chili pepper plants, during the transition period and early lactation can increase fat-corrected milk yield and improve milk fat and feed efficiency of dairy cows, finds a...
Packaging specialists SIG, together with nanotechnology experts AnaBio, have unveiled the market’s first global launch of a long-life probiotic yoghurt within shelf-stable aseptic packaging.
Israeli start-up Maolac is launching two new products made from biofunctional proteins in breastmilk (sourced from colostrum) that can be used in functional beverages, sports bars and smoothies.
The company expects to reach cost-parity with traditional mozzarella within three years with its animal-free casein produced via precision fermentation.
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
Clarified cocktails are some of the most sought-after drinks in bars around the world today, but how about enjoying one on-the-go? California-based New Alchemy Distilling claims to have found a winning formula for a clean-label, ready-to-drink clarified...
The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Key differences in the microbiome composition of dairy cows offer an insight into why some animals produce less methane than others, paving the way for advancements in animal breeding.
A total of 14 projects will benefit from the second round of funding under the UK Endemic Livestock Research Initiative, including three projects that specifically focus on dairy cattle disease management and detection.
The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
Canadian scientists have been working on a project to boost the protein content of canola and reduce the fiber and anti-nutritional compounds within the plant, with the goal of boosting the value of the crop and expanding the use of canola meal in livestock,...
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
The food industry giant has developed an enzymatic solution that converts lactose into microbiome-supporting dietary fibers while reducing total sugars at the same time.
A new study has discovered that tools such as pedometers, wearable sensors and automatic feeders can help farmers detect subtle behavioral changes in dairy calves, predicting the onset of BRD and allowing for faster treatment.
The state is injecting more than $7.5m into Dairy Farmers of Canada (DFC) to carry out research and identify solutions that can improve the industry’s environmental and economic resilience.
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.
