First animal-free milk protein approved for sale in Canada

Feb 16, 2024

Canadians have a new alternative protein option: animal-free milk. In a first for this country, Health Canada said it has no objection to the food use of Remilk’s beta-lactoglobulin (BLG) protein, which is produced from a genetically modified yeast strain. The protein “does not raise concerns related to food safety,” the department concluded following its assessment.

Canada is the fourth country to allow the sale and use of the Israeli cultured food company’s cow-free milk protein. In February 2023, the United States Food and Drug Administration and the Singapore Food Agency approved its BLG protein, followed by the Israeli Ministry of Health in April.

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“Regulatory approvals serve to not only open new markets for the sale of our proteins but also as reassurance for both industry and consumers that our protein is the same milk protein they have been consuming and enjoying for decades,” Ori Cohavi, Remilk’s co-founder and CTO, said in a statement.

Health Canada’s “Letter of No Objection” will open the door to various animal-free products, including nutritional bars and beverages, cheese, ice cream and yogurt, and plant-based drinks. The company says these foods will have the same taste and texture as milk while being free of lactose and cholesterol and having a smaller environmental footprint than dairy production.

Source : National Post

Video: Root Exudates, Soil Biology, and How Plants Recruit Microbes | Field Talk Friday

Field Talk Friday | Dr. John Murphy | Root Exudates, Soil Biology, and How Plants Recruit Microbes

Most of us spend our time managing what we can see above ground—plant height, leaf color, stand counts, and yield potential. But the deeper you dig into agronomy, the more you realize that some of the most important processes driving crop performance are happening just millimeters below the surface.

In this episode of Field Talk Friday, Dr. John Murphy continues the soil biology series by diving into one of the most fascinating topics in modern agronomy: root exudates and the role they play in shaping the microbial world around plant roots.

Roots are not passive structures simply pulling nutrients out of the soil. They are active participants in the underground ecosystem. Plants constantly release compounds into the soil—sugars, amino acids, organic acids, and other molecules—that act as both energy sources and signals for soil microbes.