Breaking News on Dairy Processing & Markets

Create Flavours pioneers fruit flavours with low-fat dairy affinity

17-Nov-2011 - UK company Create Flavours has spent a year working on an in-house research project to develop a new fruit flavours range with increased acceptability in low-fat dairy products.

Proliant pioneers lower cost whey and lactose alternative

04-Nov-2011 - US firm Proliant Dairy claims to have developed a new dairy ingredient that can successfully replace expensive whey powder, lactose and skimmed milk powder in a variety of food systems.

‘Cost-saving’ dairy bulking agent for chocolate and bakery to go global

04-Nov-2011 - Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.

Omega-3 may benefit depression symptoms, but only for depressive people

31-Oct-2011 - Daily supplements of omega-3 fatty acids may improve symptoms of depression, but only in people taking antidepressant medications, according to a new study.

'Magnetic tongue' may help improve processed food development

31-Oct-2011 - A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.

Flavour standards: are these set to be game-changing for food and drink R&D?

28-Oct-2011 - A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

Chr. Hansen hails new cheese culture club members

27-Oct-2011 - Danish food ingredients specialist Chr. Hansen is poised to launch a new range of cheese cultures that it claims will radically extend the shelf-life taste profile of products such as feta.

Probiotics may influence carbohydrate metabolism: ‘Elegant’ study

27-Oct-2011 - Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using identical twins and germ-free mice.

New study lends ‘little evidence’ to calcium weight loss link

24-Oct-2011 - A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight loss or weight management.

Low-fat yogurt intake during pregnancy may heighten child allergy risk, study

21-Oct-2011 - Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.

Calcium and fat loss: RCT adds to controversy over potential benefits

19-Oct-2011 - Calcium supplements or dairy do not promote fat loss in overweight teens, suggests a new clinical trial, but a leading expert has challenged the interpretation of the data and says there is evidence to support the link.

Emulsions structure may affect sensory qualities of foods: Study

19-Oct-2011 - Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).

News in brief

Milk it! Dairy produce being utilised for skin care benefits in Germany

06-Oct-2011 - A spa hotel in Germany is specializing in cow milk for a number of masks, creams and treatments claiming that these products have a regulating and regenerative effect on the skin.

Enzyme technology may overcome cheese ‘problems’

05-Oct-2011 - Enzyme technology may be one way of producing cheeses that are more natural, contain fewer additives, and are E-number and GM free.

Indian demand for reduced lactose on the rise, says Novozymes

04-Oct-2011 - Indian awareness of lactose intolerance is growing rapidly, leading consumers to seek reduced reduced lactose and lactose-free products without compromising on taste, according to a Novozymes South Asia executive.

Indian researchers develop non-dairy calcium foods

30-Sep-2011 - Researchers in India have developed non-dairy-based calcium-rich foods, which they say could be commercialized for sale as processed food products like instant mixes for breads and biscuits.

Beetroot extract could provide natural replacement for carmine: Synthite

26-Sep-2011 - A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.

Danisco: Freeze-dried cultures and value-added ingredients range to satisfy Indian dairy market

23-Sep-2011 - Danisco has developed a new range of freeze-dried cultures for the Indian dahi market and has also targeted its health and nutrition ingredients range for use in the country’s dairy products.

New yogurt stabilisers address soaring gelatin prices: Cargill

20-Sep-2011 - Cargill has unveiled a new stabiliser system that it says will help dairy food manufacturers avoid the rising cost of gelatin in yogurt production.

Consumers continue to seek alternatives to artificial flavours, reports Leatherhead

19-Sep-2011 - Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.

Premium Ingredients cuts casein with new pizza products

16-Sep-2011 - Spanish ingredients company Premium Ingredients is poised to launch two new pizza topping ingredients targeted at cutting casein levels to reduce end product cost.

Enzymes make gains in food and drink additives market

15-Sep-2011 - A new report shows enzymes, acidulants and hydrocolloids are the best performers in terms of global food and drink additive growth but preservatives and sweeteners are suffering due to the industry migration from artificial ingredients.

Increased dietary potassium reduces stroke risk, study suggests

14-Sep-2011 - Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden.

Hain Celestial breaks new ground in dairy-free with almond milk yogurt

13-Sep-2011 - Hain Celestial is planning to break new ground in the dairy alternatives sector with the introduction of an almond milk-based yogurt, its chief executive has revealed.