Trump Backs Nexstar–Tegna Merger Amid Shifting U.S. Media Landscape 
GesiaPlatform Launches Carbon-Neutral Lifestyle App ‘Net Zero Heroes’ 
Swimming in the sweet spot: how marine animals save energy on long journeys 
Washington Post Publisher Will Lewis Steps Down After Layoffs 
Gold and Silver Prices Slide as Dollar Strength and Easing Tensions Weigh on Metals 
U.S.-India Trade Framework Signals Major Shift in Tariffs, Energy, and Supply Chains 
CK Hutchison Launches Arbitration After Panama Court Revokes Canal Port Licences 
Eli Lilly’s Inluriyo Gains FDA Approval for Advanced Breast Cancer Treatment 
Dow Hits 50,000 as U.S. Stocks Stage Strong Rebound Amid AI Volatility 
FDA Approves Mitapivat for Anemia in Thalassemia Patients 
CDC Vaccine Review Sparks Controversy Over Thimerosal Study Citation 
NASA Cuts Boeing Starliner Missions as SpaceX Pulls Ahead 
Lake beds are rich environmental records — studying them reveals much about a place’s history 
Tabletop particle accelerator could transform medicine and materials science 
U.S. Vaccine Policy Shifts Under RFK Jr. Create Uncertainty for Pharma and Investors 
Prudential Financial Reports Higher Q4 Profit on Strong Underwriting and Investment Gains 
Global Markets Slide as AI, Crypto, and Precious Metals Face Heightened Volatility 
Unilever has begun looking at utilizing precision fermentation technology to create “cow-free” dairy products or use them within its ice cream portfolio
A spokesperson for Unilever said that the company’s R&D team is in the early stages of working with start-ups in this space, adding that they are not in a position to confirm which brands or markets this technology will be applied to.
Roy Horne, head of the climate action in Unilever’s ice cream business group, emphasized that producing milk and cream using cows comes with a high carbon footprint attached.
He added that they are having a deep conversation about where we need to use dairy ingredients and how they can improve the carbon footprint of those ingredients.
