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.
The solution, developed in New Zealand by Ruminant BioTech, could provide a ‘set and forget’ method to eliminate at least 70% of methane emissions from livestock across six months.
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
Tools that can help maintain a farm’s profitability margin and boost feed efficiency are increasingly important, given the escalating feed prices, says Lallemand Animal Nutrition.
Feedworks USA reports positive date from large-scale, split-herd trials across seven US dairy farms that evaluated the plant-based feed additive, Agolin Ruminant.
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Research from scientists at Rutgers University and supported by Danone has focused on the impact COVID-19 has on the microbiome, the collection of microorganisms that live in and on the human body. The findings could feed into Danone’s R&D efforts...
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
The multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.
The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
Researchers from Canada are working to develop the first ever digital tool that would help farmers identify risk factors in lactating cows and prevent the onset of metabolic diseases.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
The French biotech firm is a step closer to scaling-up production of cell-grown caseins as the company eyes entry into the US and Singapore. “We are one of the very few companies capable of bringing to the table a pot of casein and a plateau de fromage...
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
