Sığır Beslemede Market Atıklarıyla Verim Artışı Sağlanıyor: Araştırma Sonuçları
Feeding dairy cows unsold fruit, vegetables and bakery waste can maintain milk production while improving fibre digestibility, Penn State research finds.
Laktik Asit Modifikasyonlu Hidrolize Peynir Altı Suyu Proteininin Potansiyeli Araştırıldı
Hydrolyzed whey protein after lactic acid modification had more peptides compared with whey protein, which led to better absorption.
Proteinin Geniş Tüketici Kitlesini Nasıl Kazandığı
A recent report from Front Row examined protein’s shift from the gym to the mainstream. The latest insights illustrate how protein has become a cornerstone of modern wellness, capturing the attention and loyalty of a wider market beyond its initial niche.
Viral Tereyağından Köy Peyniri Devrimine: Lezzette Yeni Trend
From viral TikTok fame to supermarket shelves, All Things Dairy is shaking up a stagnant butter aisle and betting big on cottage cheese with clean-label, protein-packed innovation.
Vegan Kovboylar, Hayvansız Kazein ve Kitlesel Fonlama İçin 6,25 Milyon Euro Yatırım Aldı!
European foodtech start-up Those Vegan Cowboys raises €6.25M to develop cow-free casein via precision fermentation. Learn about its upcoming crowdfunding campaign, dairy partnerships, and plans for market entry in 2026.
Biotics ile Süt İneklerinin Sağlığı ve Verimliliği Artıyor
Discover how probiotics, prebiotics, and synbiotics improve rumen health, milk yield, and immunity in dairy cattle, offering a sustainable alternative to antibiotics.
Gıda ve İçeceklerde Hassas Fermentasyonun Geleceğin Lezzeti mı?
Explore the challenges and opportunities in consumer acceptance of precision fermentation technology within the food and beverage industry. Learn about current market trends, consumer perceptions, and the role of education and government in shaping public trust and understanding.
