R&D

The technology could lead to the diagnosis of potentially fatal health conditions like sepsis in just a few minutes. Pic: ©Getty Images/Albert_Karimov

Australian startup awarded license for device which can measure dairy proteins

Cybertongue has protein detection licked

By Richard Whitehead

A diagnostic tool that can quickly detect lactose and spoilt milk is set to be released by an Australian startup.

Will New Zealanders embrace or reject the potential positives of gene editing? Pic:©Getty Images/Pixturn

Success of world’s first allergen-free milk producer could help persuade Kiwis of benefits.

New Zealand tentatively reopens debate into dairy gene editing

By Richard Whitehead

It is an irony of bioscience that a country that prohibits most genetically modified produce from the food chain is a world leader in the development of gene editing.

Typical cattle-weighing methods are stressful and occasionally harmful for both farmers and their livestock.

Beefie streamlines cattle weighing with smartphone app

By Beth Newhart

Agroninja Beefie has developed a smartphone app that can weigh cattle with up to 95% accuracy through simply taking a picture. The Hungarian startup’s technology hit the market over the summer and is expanding globally.

The FDA provided a list of five categories with corresponding questions to guide the feedback. Pic: ©GettyImages/CHAUDRON PASTEL

FDA to extend feedback period for dairy product labeling

By Beth Newhart

After announcing a commitment to review the labeling standards for dairy and non-dairy products over the summer, the FDA is extending its comment period by 60 days to allow more time for the public to weigh in on the issue.

Siggi’s and Halo Top named to 2018 breakthrough products list

By Beth Newhart

The Nielsen Company released its Top 25 Breakthrough Innovations list for 2018, awarding products that ‘reshaped today’s US consumer landscape’. Halo Top light ice cream and Siggi’s yogurt represents dairy items on the list.

The researchers have named the new procedure

Identifying flavor in cheese and yogurt

By Jim Cornall

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving protein fragments in foods...

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