Top 5 benefits of biotics for dairy cattle
It’s not just humans who can benefit from biotic supplementation – dairy cattle can see results, too
R&D
‘A mandate for innovation’: R&D is back at the top of the agenda with UK sugar tax shake up
The UK will extend its sugar tax to include more drinks, including milk-based products. Businesses have two options: take the financial hit - or get back into the lab and innovate
The tech & sustainability connection on the farm: Why investing in one is crucial to the other
Rabobank data unpacks the connection between tech investments, sustainable farming practices, and receiving premiums
From casein to colors: Mars’ vision for precision fermentation
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
Mars Snacking’s methane playbook: Lessons from Bovaer and a focus on next-gen tech
Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout
Irish firm gets ESA backing to bring satellite-powered fertiliser tool to grassland farmers
Proveye wins European Space Agency funding to deploy ProvVari – a precision fertiliser platform designed to cut costs, boost yields, and curb emissions across Europe’s pasture-based dairy and beef systems
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Fit for purpose: How analytical methods keep nutrition products safe
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
Genetic potential: AgriZeroNZ invests in Nbryo to accelerate breeding of low-methane livestock
AgriZeroNZ sees strong potential in Nbryo’s technology to enable farmers to breed low-methane livestock faster and reduce emissions more effectively.
Nestlé R&D head on how the world’s biggest CPG innovates
Inside Nestlé: Rania Abou Samra on crafting the future of food and beverage
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
How big is the GLP-1 wave going to get, really?
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Leads Agri Genetics sees critical need to integrate advanced genomics with traditional breeding
Leads Agri Genetics launches new centre to transform India’s breeding programmes by integrating advanced genomics with traditional breeding practices.
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
FDA ‘no questions’ letter for Verley’s whey proteins unlocks new functionality for high-protein foods
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
Laser-powered PET tech: How far PET blowing technology has come - and where it’s going next
In 1980, Sidel pioneered the commercial PET blower. Now, it’s unveiled the world’s first industrialized laser-powered solution: tech set to reshape the industry again.
Danone takes lead on dairy methane reduction through new partnership
Environmental and economic headwinds make stewardship crucial for dairy industry
Inside Danone’s new OneBiome Lab in Paris
We take a sneak peek inside Danone’s brand-new laboratory and find out why it’s wholly focused on one area of research
How AI will drive innovation at The Magnum Ice Cream Company
Unilever’s ice cream spin-out is supercharging its ice cream formulations in the US with the help of AI. NotCo founder Matias Muchnick tells us what it’s all about
The big UPF myth: Why consumers say one thing and eat another
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key
Radical methane tech tackles dairy’s farm emissions
Proven to destroy up to 90% of dilute methane, Ambient Carbon’s tech could supercharge dairy companies’ climate goals, slash scope 3 emissions
Probiotic combination may help lower antibiotic resistance in premature babies
A combination of Bifidobacterium bifidum and Lactobacillus acidophilus could restore a healthy gut microbiota in very-low-birth-weight (VLBW) babies, according to new research published in Nature Communications.
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Organic fertilizer: Windfall Bio achieves OMRI certification for flagship product
Methane-eating microbes (MEMs) are converting climate-harming gas into beneficial fertilizer
Natural bioactives could spell a new era for cow udder health
Stem cell researchers have discovered a new way to reduce inflammation in dairy cows and potentially increase milk fat
Probiotic may ease gut microbiota changes linked to stress: RCT
Consuming a probiotic yogurt before academic exams may help students protect their gut microbiota from stress-related disruptions, says a new study from KU Leuven and Danone Research & Innovation.
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Amazon-backed feed additive can boost milk, meat production while cutting methane
Hoofprint Biome’s solution naturally optimizes the rumen microbiome to produce less methane
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
R&D insights: How to make a trendy dairy product
From high protein to sugar reduction, how is one of dairy’s major players leveraging its R&D might to address industry trends?
Bacteria can fix plant-based dairy’s poor taste and nutritional value
There is a natural solution to masking dairy alternatives’ off-taste properties and solving the products’ nutritional shortcomings
Will cow-burp supplement spark new backlash?
Scientists have discovered a way to cut methane emissions in cattle – stopping them burping. But will this anger consumers?
UC Davis study finds substantial methane reduction with Rumin8 additive
Paper adds to growing body of research on synthetic methane inhibitors
RFK, Jr. seeking to eliminate self-affirmed GRAS
Health and Human Services Secretary Robert F. Kennedy, Jr. is directing the acting FDA commissioner to explore the elimination of the self-affirmed GRAS pathway for ingredients.
Next-gen probiotics: How Danone is unlocking the next frontier of functional dairy
An emerging field in food and pharmaceuticals, next-generation probiotics may be the ticket to personalized foods that can target specific health conditions
Trial yields promising results on methane reduction for Rumin8
A Central Queensland University (CQU) lab trial of 13 methane-reducing feed compounds (MRCs) delivered by water found a product supplied by Australian company, Rumin8, significantly reduced methane production.
Future Food-Tech 2024
Three hot start-ups designing and creating sector-challenging proteins
There are myriad ways to design and create proteins. We spoke to some of the key players in this varied space.
How precision tech will reboot dairy industry profits
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Danone targets feed-related emissions reductions through new MoU
The dairy major aims to cut feed procurement-related emissions by leveraging a lysine supplement on farms across four continents.
News
As dairy production costs rise, industry urged to embrace alternatives
A new report has explored the opportunities for the dairy industry to tackle rising costs by investing in plant-based and fermentation-made dairy.
Vaccine against rare blood disease in cattle is invented
The vaccine may be the first effective solution against cattle anaplasmosis, an infectious and potentially deadly disease that causes billions of dollars in global economic losses to cattle producers.
Lactose-sensing tech maker finds niche in obesity-related diagnostics
DirectSens’ pocket-sized lactose sensor enables rapid batch-testing of low-lactose products. Now, the company has expanded into the medical diagnostics space.
Fonterra makes waves in the animal-free ingredients space
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
Fresh foods drive sales for retailers, AI’s use continues to shape in-store operations, data analysis
By adopting AI to improve inventory and production planning, grocery retailers are gaining a competitive edge in the profitable fresh food department, as highlighted by FMI - The Food Industry Association's Fresh Foods report.
Fermentation investment outstrips plant-based for the first time
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Five food tech start-ups working on dairy-free alternatives
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
Nestlé’s breakthrough technology produces creamy taste with less fat
The food major's protein aggregation technology furthers the company's pursuit of creating low-fat dairy formulations that don’t skimp on mouthfeel.