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.
Cows, much like humans, communicate through the sounds they make. New research will attempt to understand what these noises mean. This understanding could be used to improve animal welfare.
Researchers have argued that the rich and diverse content of proteins in donkey milk could promote cell growth and proliferation, stimulate the immune system, exert anti-ageing effects, and possess antioxidant, anti-inflammatory and antibacterial properties....
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
As Ever.Ag and SPX Flow release AI-powered optimization tools for dairy producers, we look at what’s currently on the market – and what could be the next big thing.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
A probiotic kefir shot developed by the personalised nutrition scientists at Zoe has been hailed “a big step forward for the gut-health macro trend”, with industry pundits applauding the science-first product development approach.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
The feed additive, which can reduce enteric methane emissions from dairy cows by 30% on average, has received market authorization and will be available in England, Wales and Scotland from early 2024.
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
The ingredients subsidiary of dairy co-operative Arla has teamed up with Northern Europe’s largest insect farm in a bid to drive down food waste more sustainably.
We chat with Amcor’s Laura Delapeyronnie and Fromagerie Milleret’s Chloe Petit on how the two companies partnered to develop a paper-based soft cheese packaging solution that can be processed in existing paper streams.
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
Infants who were fed on a novel milk formula containing large milk phospholipids coated droplets in the first four months of life were found to have a body mass index (BMI) and blood pressure that were similar to breastfed infants, according to a five-year...
The University of Leeds and Entocycle are behind a new £430,000 (US$540,315) research program to develop the protocols and codes of practice to unlock the growth of the UK insect farming industry.
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.”
