The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
Chr. Hansen says its new lactose biosensor test kit can determine lactose concentration in all dairy products, including those with added flavours, vitamins, fruits and sugars.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
