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.
Despite the recognized benefits of yeast supplementation in the rumen, results are variable and inconsistent across published research, likely due to the lack of consistency among yeast strain, dose, and physiological or trial conditions, finds a paper.
Finnish dairy and food company Valio claims to have re-engineered the milk chocolate bar designed by Artificial Intelligence (AI) that will pass both taste tests and sugar taxes.
North American dairy farmers can add the corn hybrid to silage and see feed efficiency boost of around 5%, including carbon, land and water reductions. ‘There doesn’t seem to be a downside for producers to try the technology . . .’
Lysine is an essential amino acid for dairy cows, helping boost milk production when added to the diet at adequate levels. Now a new University of Illinois study shows rumen-protected lysine can improve uterine health if fed during the transition period....
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The agri-tech company says its technology holds the key to locally-made, sustainable fertilizer, which could free farmers from their dependence on expensive chemical alternatives.
Next generation Bifidobacteria probiotics developed using CRISPR gene editing technology are one step closer after a new paper showed how select techniques could be applied in a programmable and strain-dependent manner.
TurtleTree says it can produce the protein up to a 100 times faster and at a larger scale to make the hard-to-get ingredient more accessible to food manufacturers.
Infants and toddlers are more likely to sleep 10 hours or more if their mothers consume fermented food when pregnant, according to a Japanese study on 64,200 pairs of mothers and children.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
A ground-breaking new study has measured for the first time how carbon sequestration can reduce emissions from organic dairy farms - and the results are in.
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
UFAC-UK, the UK nutrition and supplement company, is to debut its palm-free fat supplement called Enviro-lac this month, it says it has been proven to increase dairy cow milk yields, quality and offer a lower carbon footprint than palm-oil supplements....
A probiotic bacteria found in breastmilk is key to ‘leaky gut’ prevention, scientist claim in a study that can prove game-changing for infant formula makers.
Israeli food tech start-up Gavan Technologies has developed a waste-free protein extraction method that has the potential to 'enrich and enhance dairy products'. DairyReporter checks what’s behind the innovation . . .
