Breaking News on Dairy Processing & Markets

Danisco launches tailor-made drinking yoghurt cultures for local market tastes

04-May-2011 - Danisco is expanding its drinking yoghurt cultures range by offering tailor-made ingredients to cater for local market tastes and texture preferences.

Comment

Sodium vs. salt: Let’s agree to disagree

02-May-2011 - The United States lists sodium on nutrition labels while salt is more common in the European Union. Salt and sodium are not the same, and a standardized term would only cause confusion.

Probiotic milk may alleviate fever: Yakult study

29-Apr-2011 - Milk fermented with Lactobacillus casei may help to alleviate fever caused by norovirus gastroenteritis by correcting imbalances of intestinal microflora, according to a new study.

News in brief

Premium ingredients launches two chocolate milk stabilisers

29-Apr-2011 - Premium Ingredients has launched two new products for UHT chocolate milk, created to stabilise cocoa particles, avoid sedimentation and improve mouthfeel.

Americans may not be getting enough calcium, suggests study

28-Apr-2011 - Many Americans are not reaching the recommended levels of calcium intake, putting them at risk of suffering from poor bone health, according to new research.

Dairy ingredient claimed to cut added salt and costs

20-Apr-2011 - Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.

News in brief

Danisco debuting kids’ probiotic blend at Vitafoods Europe

20-Apr-2011 - The world’s largest probiotic supplier, Danisco, is expanding its demographic-focused custom probiotic blends with a children’s blend it will debut at next month’s Vitafoods Europe expo and convention in Geneva, Swtizerland.

Multifunctional ice cream on the horizon

18-Apr-2011 - A US scientist says he is in the final stages of creating the first ever multifunctional ice cream.

Denmark backs vitamin D fortification

18-Apr-2011 - Major milk suppliers in Denmark are fortifying products with vitamin D after government advice urged them to do so.

Selenium-enriched dairy shows colon protecting potential: Study

08-Apr-2011 - Selenium-enriched dairy protein may produce changes in the expression of genes in the colon, and regulate the risk of developing cancer, suggests a new study from Australia.

Vitamin D supplements under threat from functional foods: Euromonitor

08-Apr-2011 - Functional foods, multivitamins and fish oil are an increasing threat to single vitamin D supplements, as consumers seek to understand the controversy in vitamin D recommendations, says an analyst from Euromonitor.

DSM launches cultures to address global sour cream tastes and uses

07-Apr-2011 - DSM is launching a new brand of specialised cultures for fermented dairy products – and the first range under the brand, for sour cream.

GM cows produce lysozyme-rich milk: Study

05-Apr-2011 - Researchers have successfully produced healthy transgenic cattle that express a recombinant version of the human lysozyme protein, according to a new study.

Creamy, clean label yoghurts without the fat, promises Avebe

01-Apr-2011 - Avebe is targeting the big global dairy companies with a starch ingredient that offers a fat-free, clean label way of making yoghurts creamy.

News in brief

Arla Foods Ingredients becomes independent business

01-Apr-2011 - Arla Foods Ingredients has become a subsidiary of Arla Foods as the Danish dairy co-operative focuses on growing the whey-based ingredients business.

DairiConcepts expands concentrated dairy flavor system range

31-Mar-2011 - Dairy-based ingredients supplier DairiConcepts has expanded its range of cheese flavors and blends to include new flavors, as well as many with organic, halal and kosher certification, the company has said.

‘Non-conventional’ yeasts may offer new tastes: EU project

30-Mar-2011 - A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.

News in brief

Chr Hansen joins microbial genomics group

30-Mar-2011 - Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.

Early milk enhances athletic performance, study

30-Mar-2011 - Milk produced by cows 48 hours after giving birth can improve athletic performance by massively reducing gut permeability, claims new research.

Saturated fat and heart disease risk: Expert panel perspective

24-Mar-2011 - Whole food guidelines should be used to explain the role of saturated fat in heart disease risk, says a global expert panel assessing the evidence linking saturated fat with cardiovascular disease.

Whey protein may cut metabolic risk of high-fat diet: Mouse study

23-Mar-2011 - Whey protein isolate may slow weight gain and the accumulation of body fat when added to a high fat, suggest new findings from a study with mice.

Study nails best process for probiotic whey cheese – and when to eat it

10-Mar-2011 - Researchers from Portugal have developed an optimum process for obtaining whey cheese matrices via thermal processing and inoculating them with probiotic cultures.

News in brief

CIAA published flavourings legislation guide

09-Mar-2011 - The CIAA has published a new guide for manufacturers, to help them understand issues surrounding the use and labelling of flavourings in light of the 2008 regulation.

UK leads free-from launches in major European markets: Mintel data

07-Mar-2011 - People with food allergies and intolerances in the UK have the more new products to meet their dietary needs than consumers in other major European markets, indicates data from Mintel, but there has been a general increase in launches across the EU in the last six years.