Fermentation

‘A highly strategic program that aims to accelerate innovation in the field of fermented foods’

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The program to support fermentation R&I was piloted three months ago by L’Institut National de la Recherche Agronomique (INRAE) and the Association Nationale des Industries Alimentaires (I’ANIA). The research-innovation project already brings together around thirty public and private players, from academic research to cooperatives, start-ups and corporations. The Grand Défi Ferments du Futur launched operationally … Read more

Arla Foods Ingredients partners with Milkobel over whey retentate supply

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Arla Foods Ingredients has entered a partnership with Belgium dairy co-op Milcobel over the supply of whey protein retentate. The raw material will be refined by Arla and used in the production of special ingredients such as milk fat globule membrane for infant formulas or whey protein hydrolysates for medical nutrition. This is hoped to … Read more

Arla Foods Ingredients partners with Milkobel over whey retentate supply

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Arla Foods Ingredients has entered a partnership with Belgium dairy co-op Milcobel over the supply of whey protein retentate. The raw material will be refined by Arla and used in the production of special ingredients such as milk fat globule membrane for infant formulas or whey protein hydrolysates for medical nutrition. This is hoped to … Read more

Consumers “will pay more” for the health benefits of fermented protein

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This was the headline insight being touted by the team at MycoTechnology during Food Ingredients Europe last week. The firm, which delivers mycelium (the filament-like roots of mushrooms) fermentation solutions to the food and drink industry, proudly shared the findings from a survey of 450 US consumers, conducted by a third party. Lisa Wetstone, senior … Read more

Precision fermentation-fueled startup Helaina to expand protein offerings beyond babies

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Helena is the company behind the advanced infant formula with proteins identical to those found in breast milk. The New York City-based company was founded in 2019 by food scientist Laura Katz​, who wanted to advance infant nutrition by recreating the functional components of breast milk. Now Katz is ready to expand the use case … Read more

Bel Groups and Standing Ovation deal centers on “holy gril” of dairy-free cheese alternatives

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16 Nov 2022 — Bel Groups, which is behind major cheese brands like Babybel, The Laughing Cow and Boursin, is leveraging precision fermentation technology from Standing Ovation to incorporate dairy-free casein protein in Bel’s alternative cheese offerings. The deal closely follows Bel acquiring an equity stake in Standing Ovation in September. Bel Groups continue its … Read more