Cincinnati-based Graeter’s Ice Cream has served the Midwest since 1870. Dairy Foods visited the plant in April to check out its 30,000-square-foot manufacturing facility, opened in 2010. 

Amy DeLisio, CEO of the Dairy Council of California, joins us for Episode 39 of the “Let’s Talk Dairy” podcast to discuss animal-free dairy.

Together, Ginkgo and Imagindairy aim to deliver a global solution for animal-free non-whey dairy protein production in a highly cost-effective manner.

The animal-free dairy company has self-affirmed that its animal-free casein is Generally Recognized as Safe (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. 

Climax Foods’ owes this radical new casein replacement to its proprietary process, “precision formulation,” which uses data science and AI to dramatically speed up the discovery of optimal ingredient and process combinations that fully harness the power of plants.

Silverton's Pizzeria Mozza in Los Angeles will be the first restaurant in the country to serve New Culture's cheese, beginning in 2024. 

Keith Schuman, business unit lead at Schuman Cheese, Fairfield, N.J., joins us for Episode 28 of the “Let’s Talk Dairy” podcast to talk about animal-free dairy.

Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 

Berkeley, Calif.-based Perfect Day, a consumer biotechnology company and creator of animal-free “dairy,” says it partnered with Phoenix-based Villa Dolce to introduce “gelato” items to the foodservice industry.