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.
DirectSens’ pocket-sized lactose sensor enables rapid batch-testing of low-lactose products. Now, the company has expanded into the medical diagnostics 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.
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.
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
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.
Achieving a 30% reduction in methane emissions in cattle by 2030 will require a multi-faceted approach, combining actions to improve feed quality and manure management with financial instruments to support farmers in their transition.
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.
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.
The Chinese dairy major will leverage microencapsulation in order to fortify products such as heat-treated dairy beverages, providing additional health benefits to consumers.
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.
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.
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.
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?
Sweaty cows could help solve a number of global warming related food security issues, according to new research by the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS).
Australian researchers have shown that both liquid and pelleted forms of the red seaweed Asparagopsis significantly reduce methane emissions in dairy cows, without affecting milk safety.
Drinking cultured milk containing two probiotic strains could improve serotonin levels in individuals suffering from irritable bowel syndrome (IBS) and subthreshold depression, according to findings from a 12-week study conducted in Malaysia.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
A palm-free fat supplement has thrilled farmers and researchers by improving dairy cows' milk production and feed efficiency by a greater margin than was thought possible.
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
Over the past five years, a research alliance has created tools for estimating the carbon footprint of grazing ruminant animals, and it has generated some surprising results.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
Clean Label Solution, a startup based in Ithaca, New York, is one of four finalists in the Soy Innovation Challenge, a collaborative effort led by the United Soybean Board, the Yield Lab Institute, and other partners.
Recent news about French cheese’s worrying predicament filtered through news agencies begging to answer if cheeses such as Camembert and Roquefort faced ‘extinction’. One of the researchers who sounded the alarm offers context about the 'impressive'...
The two food biotech companies will consolidate R&D and manufacturing resources to achieve significant efficiency gains that could put precision fermentation-derived casein on a cost parity with the conventional milk ingredient.
A study, from the University of Guelph in Canada, aimed at understanding how the source of selenium supplementation influences the performance and selenium levels in lactating dairy cattle, has generated some surprising findings.
Food and biotech startup Cultivated Biosciences will move forward with developing its yeast-based dairy-free, non-GMO cream after raising $5m in a seed round, with plans for market launch in 2025.
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
New Culture self-affirms its animal-free casein is Generally Recognized As Safe following an independent review of experts, which brings it one step closer to selling its animal-free cheese in retail, while strengthening its partnerships with foodservice...
Researchers from the Penn State University experimented with supplementing dairy cows two types of botanicals and measured the effects on lactational performance, methane emissions and nutrient utilization.
The US dairy industry body has partnered with artificial intelligence services provider PIPA as it aims to discover novel health benefits and applications for milk.
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
