As COP26 continues to debate methane – with the US And EU having pledged to reduce agricultural methane outputs from ruminant livestock by upwards of 30% by 2030 – scientists at the Institute for Global Food Security (IGFS) at Queen’s University Belfast...
Straus Family Creamery and seaweed-supplement maker Blue Ocean Barns have reduced dairy cows’ enteric methane emissions by an average of 52%, and as much as 90%, by supplementing their diets with seaweed.
Mylkcubator, the first global incubator specialized in the advancement of innovation projects for the dairy sector, has launched its first edition with four startups selected from across the world.
Ireland’s Minister for Enterprise, Trade and Employment, Leo Varadkar, TD, has announced new investment in the next phase of research at the Dairy Processing Technology Centre (DPTC).
Personalized nutrition as the central tool for preventing diet-related diseases was front and center at the third Innovation Summit for Personalised Nutrition, NEWTRITION X., which was held at Anuga in Cologne on October 12.
CULT Food Science Corp., an investment platform with an exclusive focus on clean, lab-grown food, has set out a vision for accelerating the adoption of cultivated dairy and meat globally.
Carbon sequestration is one solution for the global climate challenge. It is about the long-term storage of carbon, for instance in plants and the soil.
Norwegian agtech business N2 Applied has completed a further fundraising of NOK 83m ($9.6m) from existing shareholders to accelerate the commercial rollout of technology converting animal manure into sustainable fertiliser while trapping greenhouse gases.
Researchers at the Department of Food Science at Cornell University in the US have found an enzyme, lactose oxidase (LO) can inhibit the growth of Listeria monocytogenes in dairy products.
It’s a three-interview podcast this week, with conversations with Elena Walden, policy manager at the Good Food Institute Europe; Dr Emiliano Rial Verde, vice president of Bunge Loders Croklaan Nutrition; and Torben Vilsgaard, ice cream academy manager,...
A new Australian company aiming to build further demand for plant-based and alternative proteins has closed a A$16m (US$11.8m) seed capital raise, backed by A$5m (US$3.7m) from the Clean Energy Finance Corporation (CEFC).
Nestlé's R&D center in Singapore, which has been playing a role in developing products and technologies for South East Asia and beyond for both Nestlé's retail and out-of-home business, has been upgraded.
Milk biotech company TurtleTree has partnered with Solar Biotech to meet the challenge of developing the technologies required to scale up the bio-manufacturing processes.
Over a third of infant caregivers admitted feeding their infant a non-recommended milk type in the past month, a new study finds with the majority also not providing the recommended cow's milk to their child.
An amino acid based infant formula with synbiotics could help infants allergic to cow’s milk develop tolerance, restore disrupted gut microbiota, and lower their risk of hospitalisation due to infections.
Food technology company Motif FoodWorks has announced partnerships with two universities – King’s College London (King’s) and Imperial College London – to better understand how the mechanics of eating impact sensory attributes like astringency in plant-based...
Flinders University scientists have used an Australian-made novel thin film microfluidic device to manipulate beta-lactoglobulin (β-lactoglobulin), the major whey protein in milk from cows, sheep and other mammals.
Swiss food testing company SwissDeCode has launched the A2 INSIDE Label, an exclusive label intended to help the end consumer clearly identify the efforts of dairy producers in guaranteeing authentic A2 milk products.
Eighteen months after creating the world’s first cell cultured human milk, 108Labs is now focused on accelerating the field from lab to factory by building and programming the world’s first autonomous Cellufacturing facility and artificial intelligence...
Yili Group will attend the 14th Global Dairy Congress and as the only invited enterprise from China’s dairy industry. On June 22, assistant president Dr Zhanyou Yun from Yili Group will deliver a keynote speech of “Driving Innovation and Branding.”
The IDF International Cheese Science and Technology Symposium is taking place this week, from June 7 to 11, 2021, alongside the Forum Techno Novalait on 8 and 10 June, 2021.
The Nestlé R&D Accelerator is a global initiative first launched in April 2019 at Nestlé Research in Lausanne, Switzerland. Since then, more than 30 teams have completed the R&D Accelerator program by taking a product from a concept to the store...
Pascual, a Spanish manufacturer of dairy products and beverages, has launched Mylkcubator, the first global incubation program for cellular agriculture technologies in the dairy industry.
This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register.
Agrifood-tech venture capital fund manager PeakBridge and agrifood innovation ecosystem EIT Food, which is supported by the European Institute of Innovation and Technology (EIT), have announced the launch of PeakBridge FoodSparks SCSp, a new seed fund...
Researchers at Ben-Gurion University of the Negev (BGU) in Israel have identified novel drug candidates based on molecules isolated from probiotic yogurt for combating pathogenic bacteria and for treating various inflammatory conditions, including inflammatory...
Facial recognition software for cows, nanotechnologies to help treat mastitis and a single-serve, snack-sized cheese bar are among the startup companies convening virtually this week as Dairy Farmers of America (DFA) launches its 2021 DFA CoLab Accelerator...
The United Arab Emirates University (UAEU) has announced the funding of six joint research projects between researchers from the UAEU and the Chinese Academy of Sciences.
To support new and emerging start-up companies developing dairy-alternative products, and to create further collaboration opportunities with the food industry, AAK AB is investing in Big Idea Ventures’ (BIV) New Protein Fund I.
New Zealand company Quantec said research it commissioned has found its patented New Zealand milk-derived ingredient IDP (Immune Defense Proteins) is effective at protecting cells against Covid-19.
This week, we have conversations with Consider Bardwell Farm co-owner, Angela Miller; Rob Rogers, senior advisor food safety & regulation, Mettler-Toledo Product Inspection Division; and Dr Chris Pillidge, lecturer in food technology at RMIT University...
SomaDetect Inc. and Ag Capital Canada (ACC) have announced C$6m (US$4.7m) venture capital financing will be used to accelerate commercialization of the dairy industry’s only in-line sensor for milk quality, reproductive status and herd health.
It’s another three-interview podcast this week, with conversations with Suzanne van den Eshof, global marketing director at FrieslandCampina Ingredients Food & Beverages; GoodSport Nutrition founder and CEO Michelle McBride; and Kevin Quigley, commercial...
Cheese could be ripened for months or even years before a problem is discovered, an issue that could cause it to be sold off cheaply as an ingredient for processed cheese.
A trial carried out at Federal University in Brazil during the hot season found the 100% natural oregano essential oil (OEO) feed additive, Orego-Stim, from Anpario, increased milk yield and energy corrected milk yield in Jersey cows post-calving.
Swiss foodtech company SwissDeCode is launching the DNAFoil A2 Cow Test, a rapid kit that allows dairy farms and companies to test their cows independently and on the spot, in order to detect the presence of the A1 beta-casein allele and identify A2 milk-producing...
Givaudan Taste & Wellbeing has announced the launch of its Advanced Tools for Modelling (ATOM), which use artificial intelligence to optimize food and flavor formulation and facilitate co-creation and collaboration with customers.
A recent study published in the American Journal of Clinical Nutrition looked at the neurodevelopment and growth of to the age of six-and-a-half who consumed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes.
Cow and goat-based infant formulas were found to impact the gut microbial activity and exert beneficial bifidogenic effects similar to human milk, despite the absence of oligosaccharides.
Fonterra and Royal DSM, a global science-based company active in health, nutrition and sustainable living, are teaming up to work on reducing on-farm greenhouse gas (GHG) emissions in New Zealand.
