In its 2024 budget, the German Government has allocated €38m for the promotion of precision-fermented, plant-based and cultivated meat and dairy alternatives.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
While dairy is the basis of protein nutrition, the use of plant-based and precision fermented protein is bound to increase in products such as infant formula, healthy ageing, and sports nutrition, says dairy multinational firm Friesland Campina.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Singapore-headquartered TurtleTree is targeting sports nutrition success with its lactoferrin ingredient, with commercialisation in the US and Singapore expected this year and next year respectively.
A four-year project aimed at developing whey protein from CO2 and electricity has been selected for investment by the European Commission via its innovation programme.
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
Israeli-based food-tech startup Imagindairy is ready to partner with US food and beverage companies to create animal-free dairy products after becoming the third company to secure self-affirmed GRAS status for a dairy protein made through precision fermentation....
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...
Consumers are seeking more natural, fresh and less processed foods and believe that science and technology, like precision fermentation, may be more suitable to effectively address these environmental issues than traditional food manufacturing methods,...
Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
While most consumers are willing to buy animal-free dairy made with precision-fermentation, a sizeable portion are either unsure or unwilling to try it – revealing a potential stumbling block that if left unaddressed could be just as damning for the nascent...
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door for broader adoption of food-tech, including precision...
Chromologics, a Danish biotech leveraging precision fermentation technology to produce colours for the food industry, has received backing from the Germany ingredients supplier via its investment arm, Döhler Ventures.
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
Perfect Day is teaming up with big players like Nestle and Unilever to broaden the applications of its whey protein, while leading new innovations through precision fermentation.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
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.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
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.
Animal-free dairy startup Remilk has teamed up with Israeli Coca-Cola bottler CBC Group - which also owns leading dairy processor Tara Dairy - to develop a line of drinks, cheeses, and yogurts featuring 'animal-free' dairy proteins for the Israeli...
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?
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
