Breaking News on Dairy Processing & Markets

Review highlights uses of inulin in dairy products

08-Jul-2011 - Inulin may act as a useful fat replacer and texture enhancer in dairy products, says a new review from ingredient company Sensus and CSIC in Spain.

News in brief

Chr Hansen brings down genomic research costs (and time)

05-Jul-2011 - Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.

New natural red milk colouring is brighter and cheaper, Chr Hansen

01-Jul-2011 - A new natural colour for fermented milks is brighter and also cheaper than alternatives on the market, according to manufacturer Chr Hansen.

Major ice cream players could threaten innovation, Key Note

29-Jun-2011 - The dominance of R&R Ice Cream and Unilever in the ice cream market looks set to continue and could threaten innovation, especially amongst new enterprises, according to a new report from research firm Key Note.

National Starch develops ingredient for no-strain Greek yogurt

23-Jun-2011 - Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.

Dairy industry takes joined up approach to health research

22-Jun-2011 - Against the backdrop of a difficult financial climate and more stringent health claims regulation, the dairy industry is taking a coordinated approach to nutrition and health research with the formation of a global research consortium.

Yogurt may boost immune function in at-risk populations

21-Jun-2011 - Daily consumption of yogurt may boost the immune function in people with weakened defense systems, suggests a new study from Spain.

Glanbia develops protein ingredient for creamier frozen yogurt

16-Jun-2011 - Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.

SPECIAL EDITION: FUNCTIONAL FOOD TRENDS

Heart health dairy suffers high product failure rate

15-Jun-2011 - Yoghurts and milks made with heart health ingredients are filling up chilled cabinets but high launch numbers are failing to translate into healthy sales growth, according to Leatherhead.

Whey protein may aid low-fat yoghurt formulation: Study

14-Jun-2011 - The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.

New microbial enzymes aim to plug animal-free Italian cheese gap

14-Jun-2011 - Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.

New natural alternative preservative for cottage cheese

10-Jun-2011 - A new cottage cheese preservative from Danisco offers manufacturers a natural alternative to its chemical predecessor, says the firm.

Fish enzymes show potential to boost dairy flavors: Study

10-Jun-2011 - Enzymes from salmon and hoki may enhance the flavor profile of dairy products, like specialty cheeses, suggests a study from Canada and New Zealand.

Ice cream ingredient enhances creaminess with less fat, says Tate & Lyle

08-Jun-2011 - A new ice cream ingredient can reduce fat content by 20 per cent whilst enhancing the product’s creaminess and reducing costs, according to the manufacturer Tate & Lyle.

Low-fat chocolate milk can boost aerobic fitness, research

08-Jun-2011 - Consumption of low-fat chocolate milk is beneficial to muscle recovery and exercise performance, claims two recent studies.

New artisan ice cream emulsifier boosts quality without heat, Danisco

01-Jun-2011 - A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.

Nestlé defends infant formula marketing policies

26-May-2011 - Nestlé says its infant and follow-on formula marketing policies are compliant with international guidelines, after the food giant was criticised by a baby milk lobby group.

Nestlé launches coffee machine-style infant products

25-May-2011 - Nestlé has launched a range of six baby formulas aimed at infants between the ages of six months and three years’ delivered in a coffee machine format.

Dairy intake doesn’t increase heart attack risk, study

25-May-2011 - Dairy products may be high in saturated fat content, but not necessarily a risk to the heart, according to new research.

Goat’s milk is a natural functional food, scientists conclude

20-May-2011 - Goat’s milk is a natural functional food concluded a group of Spanish scientists, after conducting a series of studies looking into the nutritional characteristics of the dairy product.

Cocoa powder replacer said to give 40% savings for bakers

19-May-2011 - Volatility in cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that enables savings of up to 40 per cent, said UK supplier Fayrefield Foodtec.

Dairy consumption could reduce type 2 diabetes risk, study

18-May-2011 - New research suggests the consumption of dairy products could reduce the risk of metabolic syndrome (MetS), a heart condition which encompasses disorders such as type 2 diabetes.

Folate producing bacteria could aid fortification: Study

17-May-2011 - Lactic acid bacteria that produce high amounts of folate show potential for the production of enriched functional foods, according to new research.

Fat content of emulsions may effect flavour perception: Study

16-May-2011 - To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.