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Vitamin D supplements under threat from functional foods: Euromonitor
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...
DSM launches cultures to address global sour cream tastes and uses
DSM is launching a new brand of specialised cultures for fermented dairy products – and the first range under the brand, for sour cream.
Creamy, clean label yoghurts without the fat, promises Avebe
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
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
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...
‘Non-conventional’ yeasts may offer new tastes: EU project
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...
News in brief
Chr Hansen joins microbial genomics group
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...
Saturated fat and heart disease risk: Expert panel perspective
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...
News in brief
CIAA published flavourings legislation guide
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
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,...
TIC Gums develops 100% organic yogurt stabilizer
Maryland’s TIC Gums has launched a 100 percent organic stabilizer for organic yogurt products, providing increased stability for consumers of organic yogurt.
Better knowledge needed for salt reduction in cheese, says review
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...
CSK plans to double dairy culture capacity
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
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...
Special Edition: Lower fat foods
The farmyard holds the key to better reduced fat dairy products
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...
New ingredients to enhance texture and shelf life of dairy products
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
Daily supplements of phytosterols were associated with a 20 percent reduction in LDL cholesterol levels in metabolic syndrome patients on a Westernized type diet.
Asian promise for Palsgaard with new emulsifier factory
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
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
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.
Versatile vegetarian vitamin D targets global deficiencies
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
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.
New yoghurt cultures meet demand for a mild taste
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
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
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.
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The International Dairy Foods Association’s International Dairy Show 2013
Chicago / Conference and exhibition
