The €5 million PIER (“Plant-based food ingredients to be egg replacers”) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals. …
The U.S. Department of Agriculture announced $12 million in grant funding is available to support processing capacity expansion, on-farm improvements, and technical assistance services to producers through the Dairy Business Innovation Initiatives (DBI). The funds will be awarded noncompetitively to the DBI Initiatives at the California State University Fresno; the University of Tennessee; Vermont Agency of Agriculture, Food & Markets; and the University of Wisconsin. Through the Request for Applications (RFA), the initiatives will have an opportunity to submit proposals for this year’s funding. …
Two major French industrial leaders Danone and Michelin, the American start-up DMC Biotechnologies and Crédit Agricole Centre France, a key investor in the region, have agreed to create the Biotech Open Platform to bolster the development of advanced fermentation processes, particularly precision fermentation, on a larger scale. Precision fermentation is a revolutionary biotechnological process to produce bio-based materials and ingredients. …
Leaders from dozens of top dairy companies turned out at Madison’s Warner Park for an afternoon park cleanup organized by the IDFA Foundation and Wild Warner, an organization created to preserve and maintain Warner Park. …
Enrollment for our iconic Dairy Ingredients 360 Training Course for Fall 2024 is now open! In collaboration with Kansas State University, undergraduate students are encouraged to enroll in their “Introduction to the Dairy Ingredient Industry” online course as a non-degree seeking student to earn three (3) transferrable credit hours for the standard, 16-week course. Any undergraduate student from any university may apply, with the course kicking off on August 19, 2024. …
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