Breaking News on Dairy Processing & Markets

US research agreement probes ‘next generation’ dairy ingredients

12-Sep-2011 - Cornell University and the Dairy Research Institute have agreed a dairy research partnership with the Northeast Dairy Foods Research Center to help "strengthen the US dairy industry and dairy innovation pipeline".

Whey more potential in protein market, claim new partners Fonterra and First Milk

05-Sep-2011 - European food and sports beverage makers are set to benefit from a new dairy ingredients joint venture, which is aimed at increasing whey protein manufacturing capacity in Europe as well as improving the speed and reliability of the supply of such ingredients, claims Fonterra.

Dairy foods linked to better brain function: Study

02-Sep-2011 - Frequent intake of dairy foods are linked to better mental performance, suggests data from a study of about 1,000 people in the US.

New Biocatalysts enzyme opens lactose-free doors for Kosher/Halal applications

01-Sep-2011 - Britain’s Biocatalysts has released a new lactase product suitable for use in Kosher and Halal applications, thereby offering opportunities for new development in dairy.

European scientists asked to help cut UK bakery salt intake

01-Sep-2011 - Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.

Dairy intake can help build muscle and lose belly fat, study

31-Aug-2011 - Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.

Texture not flavour determines satiety, says study

31-Aug-2011 - The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.

Low-sat fat ice cream gets formulation boost: Study

24-Aug-2011 - Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.

Carob cocoa replacer cuts recipe costs, claims Tate & Lyle

23-Aug-2011 - Volatile cocoa prices and supply issues have prompted Tate & Lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes.

Wanted: Food science journalist/editor

23-Aug-2011 - Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.

Milk tops water for rehydration, says study

19-Aug-2011 - Milk can rehydrate active children more effectively than water or energy drinks, according to new research funded by the Dairy Farmers of Canada.

Australian government backs infant formula research

19-Aug-2011 - The Commonwealth Scientific and Industrial Research Organisation (CSIRO) will continue a 15-year collaborative period with Australian food company Clover Corporation, by engaging in a new initiative to develop encapsulation techniques for infant and medical foods.

Salt alternatives, advertising may aid reduced sodium dairy acceptance

18-Aug-2011 - Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.

Genomics tool improves flavour formation, robustness of food microbes

18-Aug-2011 - Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.

Review highlights technical challenges of yogurt taste and aroma

05-Aug-2011 - Yogurts that reformulated to increase appeal or nutritional benefits, must remember to consider how flavour and aroma components are affected by such modifications, says a new review.

Americans may have low vitamin D Levels

02-Aug-2011 - Only 23 percent of Americans reach vitamin D levels that experts agree is needed for optimal health, according to new research.

Tagatose player boosts production potential as regulations favour sector

28-Jul-2011 - Belgian sweeteners firm Nutrilab is scaling up production of tagatose following regulatory approvals.

News in brief

DD Williamson hires Mark Larson as strategic account manager for dairy

22-Jul-2011 - Caramel colors giant DD Williamson has hired Mark Larson as strategic account manager with a focus on the dairy sector.

Omega-3s may reduce diabetes risk: 3 studies compare plant & marine sources

21-Jul-2011 - Increased blood levels of omega-3 fatty acids from plant or marine sources are associated with reduced risk of type-2 diabetes, according to three new studies in the American Journal of Clinical Nutrition.

Researchers produce non-dairy ice cream using lupin protein

21-Jul-2011 - A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.

Whey protein shows body weight benefits without energy restriction

20-Jul-2011 - Supplements of whey protein, but not soy protein, may improve body weight without restricting energy intakes or habitual diets in obese and overweight adults, suggests a new study by scientists from the US Department of Agriculture.

Europeans may have genetic craving for fat: Study

19-Jul-2011 - Europeans may be genetically programmed to consume fatty foods and alcohol with a greater appetite than those from Asia, according to new research.

Protein supplements show blood pressure lowering activity

19-Jul-2011 - Daily supplements of milk and soy protein are both effective at lowering blood pressure, and both performed better that carbohydrates, say results of a clinical trial.

New cultures remove cheese bitterness, Chr Hansen

18-Jul-2011 - Chr Hansen is launching a new culture range which it says can remove bitterness in cheese.