Breaking News on Dairy Processing & Markets

Study investigates sensory properties of fishy ice cream

01-Mar-2011 - Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.

Better knowledge needed for salt reduction in cheese, says review

23-Feb-2011 - Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.

CSK plans to double dairy culture capacity

18-Feb-2011 - CSK Food Enrichment is investing in a new dairy cultures plant in the Netherlands that will double existing production capacity.

Special Edition: Lower fat foods

No ‘golden bullet’ for fat replacement, but solutions exist: NIZO

17-Feb-2011 - Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say experts from NIZO.

Special Edition: Lower fat foods

The farmyard holds the key to better reduced fat dairy products

16-Feb-2011 - Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.

New ingredients to enhance texture and shelf life of dairy products

16-Feb-2011 - Spanish firm Premium Ingredients, S.L, is launching two ingredients that it claims will enhance the texturisation and stabilisation of diary products such as UHT milk and cheese.

Phytosterols show benefits as part of Western diet

15-Feb-2011 - Daily supplements of phytosterols were associated with a 20 percent reduction in LDL cholesterol levels in metabolic syndrome patients on a Westernized type diet.

School milk consumption could reduce adult colon cancer, study

11-Feb-2011 - Consumption of school milk is associated with a reduction in adult colon cancer, according to a new study.

Danish study finds calcium counteracts effects of dairy fat uptake

08-Feb-2011 - Calcium in dairy products could counteract the effect dairy fat has in raising total and LDL cholesterol levels, according to a new Danish study.

Flora research could lead to tastier blue cheese

04-Feb-2011 - That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.

Asian promise for Palsgaard with new emulsifier factory

03-Feb-2011 - Danish food ingredient supplier Palsgaard is building a new US $30m emulsifier factory in Asia, with production scheduled to start in the second half of 2012.

Scientists dismiss claim that early exposure to cow’s milk boosts tolerance

02-Feb-2011 - A group of German scientists have published a paper dismissing the suggestion that giving newborns cow’s milk could help promote dairy tolerance.

Clean label method developed for salt reduction in cheese and meat

28-Jan-2011 - Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.

New study identifies limits of sodium reduction in dairy foods

26-Jan-2011 - New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.

Versatile vegetarian vitamin D targets global deficiencies

21-Jan-2011 - Lallemand Bio-Ingredients is promoting a new vegetarian form of vitamin D it says can make a considerable dent in global deficiencies in the ‘sun vitamin’ due its functional food flexibility.

Cheese industry pledges to do more on sodium reduction

21-Jan-2011 - US cheese companies have agreed to step up efforts to reduce the sodium content in cheese and educate consumers about the limits of sodium reduction.

Study uncovers differences between organic and conventional milk

18-Jan-2011 - A new study published in the Journal of Dairy Science suggests that organic supermarket milk may offer a better nutritional profile than conventional milk.

New yoghurt cultures meet demand for a mild taste

14-Jan-2011 - A new line of yoghurt cultures ensure taste remains mild throughout the products’ shelf life, claims manufacturer Danisco.

Vitamin D, calcium-fortified dairy may boost bone health for women

14-Jan-2011 - Fortification of dairy products with vitamin D and calcium may boost bone health in post-menopausal women, a group at increased risk of osteoporosis, suggests a new study from Greece.

Arla opens up access to lactose-free technology

12-Jan-2011 - Arla Foods Ingredients is giving other dairy companies access to its lactose-free technology that had previously been only available to other companies in the Arla Foods group.

Salty odours may boost flavour and acceptance: Unilever study

12-Jan-2011 - Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.

Danone, Yakult roll out new probiotic grants for gut health

05-Jan-2011 - Danone and Yakult are handing out another $100,000 for research into the role of probiotics and gastrointestinal microbiota in health and wellness

Chr Hansen aims to boost S American cheese-eating with new cultures

05-Jan-2011 - Chr Hansen is rolling out a new range of freeze-dried cultures for use in Continental cheeses, such as Prato, in South America, in a bid to build product quality and encourage higher consumption of cheese in the region.

Fonterra advises need to identify dairy proteins in foods

05-Jan-2011 - An allergy scare involving the functional food product Whole has prompted Fonterra to advise manufacturers to communicate more prominently the use of dairy ingredients in foods.