R&D

Matt Gibson with the New Culture team: 'This partnership gives our team the chance to accelerate our path to commercialization and expand what’s possible for our product portfolio...' Image credit: New Culture

ADM teams up with New Culture to scale up animal-free dairy platform

By Elaine Watson

New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.

© GettyImages/urbancow

New palm-free fat supplement set to increase milk yields and quality

By Michelle Perrett

UFAC-UK, the UK nutrition and supplement company, is to debut its palm-free fat supplement called Enviro-lac this month, it says it has been proven to increase dairy cow milk yields, quality and offer a lower carbon footprint than palm-oil supplements....

The Gavan Technologies team. Pic: Gavan Technologies

Gavan debuts protein extraction for the zero-waste herd

By Teodora Lyubomirova

Israeli food tech start-up Gavan Technologies has developed a waste-free protein extraction method that has the potential to 'enrich and enhance dairy products'. DairyReporter checks what’s behind the innovation . . .

GettyImages-BrianAJackson

Product roundup: What's new in dairy?

By Katy Askew

From on-trend ice cream novelties to environmentally-friendly pack designs, DairyReporter takes a look at some of the latest new product launches from across the world.

Image courtesy of Helaina

Helaina on track to deliver breast milk-equivalent baby formula

By Danielle Masterson

The New York City-based company was founded in 2019 by food scientist Laura Katz who aspired to advance nutrition by recreating the functional components of breast milk. The lab produces microbes, ferments, and runs immunity testing.

Why traditional dairy should have a stake in next gen production / Pic: GettyImages olhakozachenko

Will next generation animal-free technology disrupt dairy?

By Katy Askew

From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?

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