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The startup is developing ultra-realistic calamari, shrimp, scallops, and filets of tuna and whitefish with a proprietary mycoprotein fermentation process.
Food tech startup Aqua Cultured Foods has signed a Proof of Concept (PoC) with Switzerland-based retailer Migros, to advance the development of seafood alternatives with a realistic taste and texture.
Vermont Creamery, known for its fresh and aged goat cheeses, cultured butter, and culinary creams, has launched the brand’s first Cultured Sour Cream, using simple ingredients for a rich, luxurious texture and elevated taste experience with three new flavors: Zesty Cilantro Lime, Savory Fire Roasted Onion & Chive, and Crème-Style Classic.
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.
Even as non-dairy alternatives expand into new territories, so do the animal milk-based originals, according to market research firm Packaged Facts, Rockville, Md.
LALA U.S. features a portfolio of brands, including LALA yogurt smoothies, Promised Land premium milk and cream products, Borden cultured products, Frusion smoothies, Skim Plus milk and Nordica cottage cheese.