Danone has become the first corporation to join the Global Methane Hub’s Enteric Fermentation R&D Accelerator, an initiative supported by an alliance of philanthropic organizations and governments.
By examining barn microclimates and tracking dairy cows’ physiological status, researchers will gain unique insight into the importance of shed design in mitigating heat stress.
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
It will be ‘very difficult, if not impossible’ for the EU to achieve the Global Methane Pledge without more action from meat and dairy industries, according to a new report.
A major research study investigating dairy consumption and cancer risk suggests a greater intake of dairy is associated with higher risks of liver cancer and breast cancer.
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.
Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.
From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
What does a sustainable diet mean for UK retailers? Fresh research investigates strategies and challenges in providing ‘less and better’ meat and dairy.
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
‘Urgent’ and ‘immediate’ action is required from UK retailers, according to NGO Feedback, which is campaigning for meat and dairy sales to halve by 2030.
Researchers in Denmark have found that whole milk intake is associated with a higher risk of developing cardiovascular disease. The same could not be said for cheese, however.
The UK’s advertising watchdog has received a complaint from The Vegan Society, which claims AHDB’s ‘We Eat Balanced’ campaign is likely to mislead members of the public.
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives.
First there was Perfect Day in the US, then Remilk in Israel, and now UK start-up Better Dairy is also vying for a piece of the precision fermentation pie. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to discuss Better Dairy’s plans...
The dairy aisle is in a period of transformation, as an increasing number of animal-free alternatives compete for shelf space. If we were to fast forward a decade, what would it look like then? Tim Geistlinger, Chief Scientific Officer at animal-free...
Challenger brand Oatly and Flora margarine-owner Upfield are among the brands hoping to overturn a ban on dairy-like terminology for plant-based alternatives. The European Dairy Association, however, tells FoodNavigator that challenging Amendment 171...
The UK Government is being urged to tax food producers according to the carbon footprint of their products, raising concerns that this cost would be passed onto consumers.
The European Parliament has voted to ban dairy-related terms for plant-based alternatives. An amendment proposing to ban ‘meaty’ terms for vegan products, however, has not passed – much to the sector’s delight.
In a plausible scenario for the future of dairy, food majors worldwide source dairy ingredients from fermentation factories, say researchers from Lund University.
The cattle industry has a lot to learn from swine and poultry production in terms of resource efficient breeding, and genetic selection can close that loop, says a newly formed Vytelle, following its merger with GrowSafe Systems.
Swedish start-up, Volta Greentech, just closed a SEK 5m (US$500K) funding round to expand pilot production of a product derived from the red seaweed, Asparagopsis, to reduce methane emissions in cows.
Non-GMO food products now account for more than 5% of total food sales in Germany, reported the German Association of Food Without Genetic Engineering (VLOG).
The outbreak of COVID-19 and the subsequent measures implemented by EU governments to contain it have resulted in an abrupt closure of most of the continent’s food services, negatively impacting suppliers to these services from across the agricultural...
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
The Danish ingredients supplier has rounded out an overall ‘solid’ 2018/19 with a challenging quarter, CFO Søren Westh Lonning tells FoodNavigator.
