INRAE researchers have documented how different dairy farming adaptations to drought affect cheese production from pasture to plate. Their comprehensive study reveals that while corn-based systems produce more milk, completely removing fresh grass severely compromises cheese quality. Conversely, supplementing hay in grass-based systems maintains product characteristics while improving environmental performance.
Carbery Group and its flavour division, Synergy Flavours, have announced a strategic partnership with EIT Food to accelerate innovation in sustainable nutrition. The collaboration, revealed on 16 April 2025, will focus on developing practical solutions across key areas including dairy innovation, protein diversification, biotechnology, and healthy ageing initiatives.
Vivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.
February 2025
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