Danone gives access to 1,600 strains

13 May 2019

Celebrating 100 years since the creation of its first yogurt, Danone has announced it will open its collection of 1,800 strains for research purposes.

This includes granting access to its current collection of 193 lactic and bifidobacteria ferment strains deposited at the National Collection of Cultures of Microorganisms, held in the Biological Resource Center of Institut Pasteur (CRBIP).

Danone gives access to 1,600 strains

Danone will also open its collection of over 1,600 strains at its Research & Innovation center in Paris- Saclay to researchers around the world, with the aim of sharing Danone’s legacy for the benefit of all.

The company says that the announcement furthers Danone’s commitment to promoting open science, a movement toward openness in scientific research, sharing and development of knowledge through collaborative networks. It also contributes to delivering on Danone’s 2030 Goals, and, most importantly, the company’s objective to serve the food revolution with partners.

The announcement was welcomed by the Institut Pasteur, the internationally renowned center for biomedical research set up by Louis Pasteur in 1887, today a world-leading global research center with a network of 32 institutes throughout the world.

The first Danone yogurt was made in Barcelona in 1919 by Isaac Carasso, who was inspired by the immunologist Elie Metchnikoff’s research at the Institut Pasteur into the role of ferments in gut and overall health. Faced with the poor gut health affecting Barcelona’s children, Isaac was moved to act, and began selling his first yogurts fermented with lactic ferments in Barcelona’s pharmacies. Over the years, through research and innovation and collaboration with international researchers, Danone has built a ferment collection of high genetic diversity.

Lactic and bifidobacteria ferments – special bacteria which can, for example, be used to produce yogurts and fermented milks – may have a range of additional uses, for both food and non-food applications, many of which have not been fully explored or utilised to date. They could potentially help address a series of health, societal and environmental challenges including:

- Increasing the diversity of natural fermented food products, and developing higher value-added dairy products to secure a greater revenue stream for farmers;

- Reducing crop and food losses, by preventing the growth of fungi, bacteria and viruses on crops, as well as on harvested and stored food;

- Protecting and regenerating soil;

- Mitigating methane emissions from cows;

- Reducing antibiotic use and the spread of antibiotic resistance, in both animals and humans;

- Developing easier methods to deliver drugs or vaccines to humans.

Speaking at a two-day event celebrating Danone’s 100 years with partners and thought-leaders in the food, health and sustainability space, Danone’s Chairman & CEO Emmanuel Faber said: “As part of our commitment to meet people’s needs, we have continuously invested over the past century to build Danone’s expertise in ferments, fermentation and health through food. At a time when our food system and society face a range of unprecedented challenges, we are proud to open our unique collection of strains to the world’s researchers to help us progress towards a healthier and more sustainable world.”

Related news

Parmesan partnership to put ‘blockchain ready’ digital chip on all cheese wheels

Parmesan partnership to put ‘blockchain ready’ digital chip on all cheese wheels

29 Jun 2022

A new line of food-safe and secure digital labels on each Parmigiano Reggiano cheese wheel will deliver previously unseen levels of traceability, product control, and quality assurance, says the Consorzio del Parmigiano Reggiano (CFPR).

Read more 
Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

25 Apr 2022

Plant-based margarine manufacturer Upfield says its spreads have a 70% smaller carbon footprint, require half the amount of water and use two-thirds less land across the product cycle when compared to conventional butter, according to a life cycle...

Read more 
China leads the global boom for probiotics

China leads the global boom for probiotics

30 Mar 2022

Probiotics are experiencing a boom in global demand - particularly in China - as consumers look for functional ingredients in food and drink products that can improve their health. 

Read more 
Butter is Better: Keto is driving resurgence as a premium product

Butter is Better: Keto is driving resurgence as a premium product

11 Feb 2022

After years of being shunned as an ingredient, fat is back thanks in large part to the popularity of the keto diet. The market for keto products is growing steadily with the global value of this category forecast to reach $15.6 billion by 2027, accordi...

Read more 
Oats growing in popularity, winning awards and consumer favour

Oats growing in popularity, winning awards and consumer favour

10 Feb 2022

Oats have transformed from a breakfast ingredient to an increasingly common plant-based option, appearing in a multitude of applications.

Read more 
Chobani debuts plant-based coffee creamer

Chobani debuts plant-based coffee creamer

21 Jan 2022

After two years of producing dairy- and oat-based coffee creamers, Chobani is branching into plant-based coffee pairing options with the debut of Chobani Plant-Based Coffee Creamers. These creamers come in four flavors: Caramel Macchiato, Chocolate Haz...

Read more 
Animal-free dairy company raises $120M for commercialization

Animal-free dairy company raises $120M for commercialization

18 Jan 2022

Israeli animal-free dairy company Remilk raised $120 million in a Series B funding round led by Hanaco Ventures with participation from a number of other investors, including Impossible Foods backer CPT Capital, plant-based protein company Just, Yofix,...

Read more 
Chobani Sales surge as it moves closer to IPO

Chobani Sales surge as it moves closer to IPO

26 Nov 2021

Greek yogurt company Chobani saw its sales hit $1.2 billion as of Sept. 25 this year. That is only $200 million short of what the company recorded for all of 2020, when its sales rose 5.2% to $1.4 billion last year, according to a filing with the Secur...

Read more 
Cell-cultured dairy company maker TurtleTree closes $30M in Series A

Cell-cultured dairy company maker TurtleTree closes $30M in Series A

8 Nov 2021

Singapore’s TurtleTree successfully closed a $30 million Series A funding round led by Verso Capital. This investment is one of the largest rounds to date in Asia’s cell-based food sector and brings TurtleTree’s total investment figure to $40 million.

Read more 
EU approves protein ingredient from Eat Just

EU approves protein ingredient from Eat Just

25 Oct 2021

Eat Just, the company behind the mung bean-based Just Egg, received approval from the European Food Safety Authority (EFSA) stating that its novel mung bean protein used in its egg substitute is safe for consumption. It is the first novel legume protei...

Read more