Bel Group backs precision fermentation to secure dairy, protein future
Dairy heavyweight Bel Group is exploring precision fermentation as a strategy to reshape dairy production and meet evolving protein needs
Even with its longstanding experience in the industry, the firm now believes that there is a need for novel techniques to produce the dairy ingredients to be used in their cheeses, dairy snacks and other products.
“We know that there is a need to revamp the world’s protein sources, including dairy protein, as it is now clear that there is no way to sustain supply in the traditional way without going down a dangerous path,” Bel Group SVP and Asia Chief Officer Jean-Christophe Coubat told us.
UAE food sector embracing AI, cloud tech to drive efficiency
AI and cloud tech are transforming the UAE food industry amid government initiatives to modernise operations, reduce costs, and enhance supply chain efficiency
The United Arab Emirates (UAE) has invested significant amounts of money and time into AI, not least in the development of its national UAE Artificial Intelligence Strategy which aims to position the UAE as a global AI leader by 2031, integrating AI into various sectors.
The UAE has previously been highlighted as a ‘dark horse’ in terms of regional food AI leadership, and the country appears to be taking this very seriously.
Exclusive: Why APAC is rising hub for functional foods, new food tech
APAC’s unique incorporation of culture and health priorities with food is driving its rise as a hub for functional foods and novel technologies
The functional foods sector in general has seen something of a meteoric rise globally, accelerated by consumer demands for healthier, value-added products since the pandemic.
Asia in particular has experienced skyrocketing demand for functional ingredients, with innovation in many general food categories from dairy to beverages being significantly influenced by the inclusion of functionality.
Further evidence of this demand has been found in a new Lumina Intelligence report commissioned exclusively for FoodNavigator earlier this year, where Asian markets were identified as being some of the ‘most interested in functional ingredients’ globally.
UN atomic body stresses post-Japan wastewater release food safety
The International Atomic Energy Agency (IAEA) has launched three new reports to reiterate that Japan’s nuclear water release does not affect seafood safety
IAEA operates independently but is part of the United Nations (UN) system, responsible for the promotion of safe, secure, peaceful nuclear technologies not to be used for military purposes.
Japan has been under fire from various nations, particularly its neighbouring countries, since it first released treated wastewater from the 2011 Fukushima nuclear disaster into the ocean in 2023.
That said, the IAEA has been supportive of this move since the very beginning, stressing that the wastewater release was ‘appropriate’ and health risks were ‘negligible’.
‘Unprecedented in its potential impact’: Could new anti-cancer study re-ignite the kava market?
A patent-pending blend of compounds from kava with none of the potentially adverse liver effects may see the much-maligned herb re-emerge in the dietary supplement space, say researchers from the University of Minnesota.
Kava, an aqueous extract made from the roots of Piper methysticum, is traditionally served as a beverage in the South Pacific islands.
Researchers from the University of Minnesota have now identified the naturally occurring components of kava that appear responsible for cancer-prevention benefits.
The team also found that daily consumption of the kava-derived product prevented the formation of 99% of tumors in a mouse model that is routinely used in predicting lung cancer behavior in humans.
