After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Bel Group – the multinational firm behind cheese brands Babybel, The Laughing Cow, and Boursin – has teamed up with Superbrewed Food, one of a clutch of startups in the biomass fermentation space, to develop cheeses for the US market incorporating its...
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
Biotechnology company Perfect Day, Inc., which produces animal-free dairy proteins, has conducted a life cycle assessment (LCA) of its non-animal whey protein to calculate its environmental impact.
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).
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
Belgian biotech company Inbiose, which develops human milk oligosaccharides (HMOs), has submitted its application for a Generally Recognized as Safe (GRAS) approval by the US Food & Drug Administration (FDA) of four HMOs.
GEA has launched its new nitrogen freezing pilot plant for bacteria, giving dairy processors the opportunity to trial the new technology in their own plants before investing in production-scale equipment.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
From do-it-yourself kefir kits and lacto-fermented vegetable juices to kvass and spreadable cheese-style tempeh – what’s trending and what's next for the fermented food trend in Europe?
'We have retained a cult-like following even as we have gone mass market'
When Julie Smolyansky became president and CEO of kefir market leader Lifeway Foods in 2002 after the sudden death of her father (its founder), the stock went into freefall as investors feared the 27-year old wasn’t ready to run a public company. They...
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Low fat ice cream made using a GM yeast moved closer to being
approved for the European market, as the FSA published its draft
opinion on Unilever technology under novel foods regulation.
