Nestlé S.A., Switzerland, kicked off a research and development (R&D) innovation challenge in Sub-Saharan Africa as part of the company’s efforts to contribute to the local innovation ecosystem.

Danone, France, celebrates 100 years of yogurt making by opening access to its collection of 1,800 yogurt strains to foster cooperation in food, health and sustainability research.

The University of Idaho (U of I), Boise, Idaho, announced plans to build a new meat science and innovation center that will house Vandal Brand Meats, which are produced by students, faculty and staff from the College of Agricultural and Life Sciences Department of Animal and Veterinary Science, on the Moscow campus.

Auburn University, Auburn, Ala., built a 30-acre, multi-facility complex that encompasses an administration and classroom building, and is scheduled to open April 10.

Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.

Dairy Sustainability Framework (DSF), Belgium, launched five further global indicators for public reporting of the industry’s progress under its 11 sustainability criteria.

Researchers at the University of British Columbia (UBC), Canada, have found a better way to identify unwanted animal products in ground beef.

Mistica Foods, LLC, a newly formed, woman-owned, beef, poultry, pork and lamb processing company, began its full-scale operations.