Precision Fermentation

The company has produced both hard and soft cheeses to demonstrate the functional properties of its cell-grown casein protein. Photo courtesy of Standing Ovation

Standing Ovation: “Consumers are craving non-animal cheese”

By Teodora Lyubomirova

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...

Matt Gibson with the New Culture team: 'This partnership gives our team the chance to accelerate our path to commercialization and expand what’s possible for our product portfolio...' Image credit: New Culture

ADM teams up with New Culture to scale up animal-free dairy platform

By Elaine Watson

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.

Why traditional dairy should have a stake in next gen production / Pic: GettyImages olhakozachenko

Will next generation animal-free technology disrupt dairy?

By Katy Askew

From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?

Dairy Dialog podcast 164: NextFerm, NSF International, Uli’s Gelato

Dairy Dialog podcast 164: NextFerm, NSF International, Uli’s Gelato

By Jim Cornall

We’re back with the weekly podcast, and this week, there are conversations with Janatha Stout, head of operations agriculture and supply chain northern Europe at NSF International; Ulviyya Nasibova, founder of Uli’s Gelato; and Elzaphan Hotam CEO of NextFerm...