Known for its recombinant casein for animal-free cheese, New Culture’s mozzarella patent grows its portfolio, aiming to reach commercial scale. Animal-free dairy startup New Culture has expanded its IP portfolio with a mozzarella-specific patent, strengthening its position in animal-free casein as it focuses on foodservice with plans to move toward
The EU’s new strategic approach to research and innovation also covers livestock systems and food safety and nutrition — areas directly relevant to dairy. The European Commission has adopted a Communication on a new Strategic Approach to Research and Innovation for competitive, resilient and sustainable agriculture, forestry, rural areas and
Cheese has made up over 80% of the value of Ukraine’s dairy imports for years. In August 2026 its share fell below 77% for the first time in a long while — but not because less cheese is arriving. Cheese has long dominated the value structure of Ukraine’s dairy imports,
The world’s biggest chocolate maker partners with a dairy giant to target Scope 3 emissions — starting with skimmed milk powder. Barry Callebaut Group has joined forces with Arla Foods to cut carbon emissions in a three-year collaboration to decarbonise its dairy supply chain, starting with the skimmed milk powder
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