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Technology & Innovation Updates
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Savor unveils carbon-based butter in commercial launch
The butter is crafted using a unique process that combines carbon dioxide, green hydrogen, and methane to create fats molecularly identical to those found in conventional butter.
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DSM introduces new coagulant enzyme for better cheese quality
The enzyme’s low proteolytic activity ensures cheese retains its structure, reducing waste during slicing and shredding.
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French biotech firm unveils new line of dairy proteins
These proteins are designed to meet the growing demand for sustainable and functional food ingredients.
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Masaka Creamery set to launch Fruited Yogurt Mini-Cups
The new product feature is a smaller, portable version of its existing 250ml fruited yogurt
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Meiji unveils new yogurt to boost skin health in Japan
Meiji W Skin Care Yogurt blends unique ingredients, including SC-2 lactic acid bacteria, collagen peptides, and sphingomyelin
