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.
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.
There has been growing awareness in the past two years about the need to cut methane emissions from all sources; COP26 in Glasgow helped spur on that greater level of responsiveness, when over 110 countries signed onto the Global Methane Pledge, says...
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
In the past four years, the competition has engaged with 45 start-ups across numerous industries, from food and beverage to textiles. In 2023, the competition is seeking eight participants to vie for industry support and monetary prizes.
Since agriculture first developed around 8,000 BC, fences have been vital to keep livestock reigned in. For Norwegian company Nofence, however, physical barriers are not necessary. Its technology uses GPS to provide an invisible barrier, or ‘virtual fence’,...
The Israeli foodtech start-up has developed a method to isolate exosomes – nano-sized particles found in mammalian milk – to create a novel bioactive ingredient that could play a part in managing chronic metabolic disorders.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
Even as plant-based dairy newcomer Armored Fresh prepares to roll out is innovative Almond Milk Cubes and American Slices at select Kroger stores next month and nationwide through its recently unveiled online storefronts, the food-tech company continues...
By examining barn microclimates and tracking dairy cows’ physiological status, researchers will gain unique insight into the importance of shed design in mitigating heat stress.
The San Diego-based firm says its feed supplement can redirect methane-generating carbon in cow’s rumen into compounds that can be used as energy by the animal to produce more milk with a lower environmental footprint.
Natural Prairie Dairy uses a slurry-processing system that leverages vapor compression to turn cow slurry into three useful by-products. “Adopting a fully closed-loop system has allowed us to become more self-sufficient in a tumultuous market.”
The product, developed by University of Alberta, is 'the first of its kind' to have widespread benefits for cows, such as reducing inflammation that causes lameness and preventing reproductive health issues.
Danone China and Qingdao University has set up a new innovation center to drive research and development across gut health, early life nutrition, and healthy ageing.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Ocean Harvest Technology (OHT) is gearing up to list on the UK’s Alternative Investment Market (AIM); the seaweed company plans to raise £6m (US$7.4m) in an initial public offering (IPO).
Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
This round-up looks at the latest health and nutrition research from regional dairy firms in Asia-Pacific, namely South Korea’s Maeil, China’s Yili, and Japan’s Meiji.
The start-up’s real-time animal tracking and environmental monitoring tech is at the heart of a unique British research scheme into how barn design affects cow welfare
Researchers have discovered that adding a chemical commonly used as a nitrogen fertilizer in to slurry could dramatically slash greenhouse gas emissions.
Food-tech company NotCo unveiled at Natural Products Expo West a range of new products created with its AI-based technology that will launch this year, following the debut of its NotCo Burger at last year’s event.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
Danone’s specialised nutrition business Nutricia has developed its first plant-based ready-to-drink medical nutrition supplement. Fortimel PlantBased Energy is the product of an intensive three-year R&I effort. FoodNavigator hears from Manuela Borella,...
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
From product prototyping to thousands in cash, the new Northeastern Dairy Product Innovation Competition aims to support food innovators looking to launch products that utilize dairy ingredients produced in the US northeast.
Leveraging Foundation Earth’s data-driven ecolabels, the Dutch multi-national says its ISO-accredited sustainability service will offer animal protein producers an easy way to convey the value of their sustainability efforts to consumers.
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
Australian climate technology company, Rumin8, has closed Phase 2 of its seed funding round, led by Bill Gates-founded Breakthrough Energy Ventures (BEV).
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
