Over the past five years, a research alliance has created tools for estimating the carbon footprint of grazing ruminant animals, and it has generated some surprising results.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
Clean Label Solution, a startup based in Ithaca, New York, is one of four finalists in the Soy Innovation Challenge, a collaborative effort led by the United Soybean Board, the Yield Lab Institute, and other partners.
Recent news about French cheese’s worrying predicament filtered through news agencies begging to answer if cheeses such as Camembert and Roquefort faced ‘extinction’. One of the researchers who sounded the alarm offers context about the 'impressive'...
The two food biotech companies will consolidate R&D and manufacturing resources to achieve significant efficiency gains that could put precision fermentation-derived casein on a cost parity with the conventional milk ingredient.
A study, from the University of Guelph in Canada, aimed at understanding how the source of selenium supplementation influences the performance and selenium levels in lactating dairy cattle, has generated some surprising findings.
Food and biotech startup Cultivated Biosciences will move forward with developing its yeast-based dairy-free, non-GMO cream after raising $5m in a seed round, with plans for market launch in 2025.
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
New Culture self-affirms its animal-free casein is Generally Recognized As Safe following an independent review of experts, which brings it one step closer to selling its animal-free cheese in retail, while strengthening its partnerships with foodservice...
Researchers from the Penn State University experimented with supplementing dairy cows two types of botanicals and measured the effects on lactational performance, methane emissions and nutrient utilization.
The US dairy industry body has partnered with artificial intelligence services provider PIPA as it aims to discover novel health benefits and applications for milk.
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
Cows, much like humans, communicate through the sounds they make. New research will attempt to understand what these noises mean. This understanding could be used to improve animal welfare.
Researchers have argued that the rich and diverse content of proteins in donkey milk could promote cell growth and proliferation, stimulate the immune system, exert anti-ageing effects, and possess antioxidant, anti-inflammatory and antibacterial properties....
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
As Ever.Ag and SPX Flow release AI-powered optimization tools for dairy producers, we look at what’s currently on the market – and what could be the next big thing.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
A probiotic kefir shot developed by the personalised nutrition scientists at Zoe has been hailed “a big step forward for the gut-health macro trend”, with industry pundits applauding the science-first product development approach.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
The feed additive, which can reduce enteric methane emissions from dairy cows by 30% on average, has received market authorization and will be available in England, Wales and Scotland from early 2024.
A novel technology is being developed by biotech company Ginkgo Bioworks and Midwest dairy co-operative Foremost Farms USA to make the upcycling of dairy co-products such as whey and lactose more efficient and sustainable.
The ingredients subsidiary of dairy co-operative Arla has teamed up with Northern Europe’s largest insect farm in a bid to drive down food waste more sustainably.
We chat with Amcor’s Laura Delapeyronnie and Fromagerie Milleret’s Chloe Petit on how the two companies partnered to develop a paper-based soft cheese packaging solution that can be processed in existing paper streams.
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
Infants who were fed on a novel milk formula containing large milk phospholipids coated droplets in the first four months of life were found to have a body mass index (BMI) and blood pressure that were similar to breastfed infants, according to a five-year...
The University of Leeds and Entocycle are behind a new £430,000 (US$540,315) research program to develop the protocols and codes of practice to unlock the growth of the UK insect farming industry.
As COP28 kicks off, we look at Danone’s partnership with the Global Methane Hub and how effective technical solutions to methane mitigations really are.
Food ingredient company Vivici has partnered with Ginkgo Bioworks to develop a range of new alternative dairy proteins created through precision fermentation, as biotechnology can help create a more sustainable dairy market, Dena Strehlow, senior director...
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
The CPG giant is sharing 12 reformulation patents with the wider ice cream manufacturing industry as it looks to lead the way in reducing energy consumption and carbon emissions from the last mile of the supply chain.
A new review, which consolidates a decade of research led by the Agricultural University of Athens, suggests that substituting synthetic feed additives with microalgae could be beneficial for the environment and for animal health.
The race is on to reduce methane emissions from cows. Methane production may be mitigated to varying degrees in cattle by breeding strategies, by vaccines, or by various dietary interventions.
Life sciences firm AB Biotek Human Nutrition & Health has partnered with Tetra Pak, a world leader in food processing and packaging solutions, to create a range of postbiotic-boosted food and drink solutions.