Israel’s Pigmentum has developed a variety of lettuce that produces casein – the key ingredient of cows’ milk. Lettuce contains over 90% liquid and when squeezed out, the milky casein plus some natural ingredients, forms a product that is ready … Continue reading →

Israel’s BioMilk (renamed Wilk) develops lab-cultured cow milk (see here for others) from mammary cells. It has a similar composition to commercial cow milk but with less hormones and antibiotics. It is also free of synthetic or plant additives. BioMilk … Continue reading →

Researchers from Tel Aviv University are developing vegan milk that comes “from yeast, not beast”. Like Israel’s Remilk (reported here previously), the product has the same proteins, taste, aroma and texture as dairy milk, but no hormones, antibiotics, lactose or … Continue reading →

Israel’s Remilk has developed a product, chemically identical to milk, but without cholesterol or lactose. Remilk uses microbes to produce milk proteins. No cows, no animal abuse, no huge land use, no waste products. Remilk tastes the same and is … Continue reading →

I reported previously (Jun 2011) that in 2009 Israeli cows produced more milk than those in any other country – around 10,000 litres a year each. Eight years later, Israel’s cows are still world champions, now producing on average 11,970 … Continue reading →

A good summary of Israel’s leading position in the dairy technology industry. It includes Israel’s AKOL, which runs a database that monitors the output, health, genetics and fertility of every cow in Israel. It is now partnering with Microsoft to … Continue reading →

The Nestle Dairy Farming Institute has just opened in China. It features Israel’s SCR Engineers Ltd, a pioneer of Cow, Milking and Herd Intelligence, whose cow monitoring technology will optimize the productivity of every cow.  SCR will also provide training … Continue reading →