News & Analysis on the Dairy Industry & Markets
Two US-based precision fermentation startups making real dairy ingredients using microbes instead of cows have announced significant developments as they gear up to launch next year in the emerging ‘animal-free dairy’ category.
A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.
UK-based independent cheese producer Wyke Farms has received financial backing to strengthen its cheddar exports, which now reach 160 countries.
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...