CULT Food Science Corp., an investment platform with an exclusive focus on clean, lab-grown food, has set out a vision for accelerating the adoption of cultivated dairy and meat globally.
Carbon sequestration is one solution for the global climate challenge. It is about the long-term storage of carbon, for instance in plants and the soil.
Norwegian agtech business N2 Applied has completed a further fundraising of NOK 83m ($9.6m) from existing shareholders to accelerate the commercial rollout of technology converting animal manure into sustainable fertiliser while trapping greenhouse gases.
Researchers at the Department of Food Science at Cornell University in the US have found an enzyme, lactose oxidase (LO) can inhibit the growth of Listeria monocytogenes in dairy products.
It’s a three-interview podcast this week, with conversations with Elena Walden, policy manager at the Good Food Institute Europe; Dr Emiliano Rial Verde, vice president of Bunge Loders Croklaan Nutrition; and Torben Vilsgaard, ice cream academy manager,...
A new Australian company aiming to build further demand for plant-based and alternative proteins has closed a A$16m (US$11.8m) seed capital raise, backed by A$5m (US$3.7m) from the Clean Energy Finance Corporation (CEFC).
Nestlé's R&D center in Singapore, which has been playing a role in developing products and technologies for South East Asia and beyond for both Nestlé's retail and out-of-home business, has been upgraded.
Milk biotech company TurtleTree has partnered with Solar Biotech to meet the challenge of developing the technologies required to scale up the bio-manufacturing processes.
Over a third of infant caregivers admitted feeding their infant a non-recommended milk type in the past month, a new study finds with the majority also not providing the recommended cow's milk to their child.
An amino acid based infant formula with synbiotics could help infants allergic to cow’s milk develop tolerance, restore disrupted gut microbiota, and lower their risk of hospitalisation due to infections.
Food technology company Motif FoodWorks has announced partnerships with two universities – King’s College London (King’s) and Imperial College London – to better understand how the mechanics of eating impact sensory attributes like astringency in plant-based...
Flinders University scientists have used an Australian-made novel thin film microfluidic device to manipulate beta-lactoglobulin (β-lactoglobulin), the major whey protein in milk from cows, sheep and other mammals.
Swiss food testing company SwissDeCode has launched the A2 INSIDE Label, an exclusive label intended to help the end consumer clearly identify the efforts of dairy producers in guaranteeing authentic A2 milk products.
