Greek-style yogurt proteins cut costs, but ensure quality - Arla

Arla Foods Ingredients has developed a range of proteins that enable traditional yogurt manufacturers to produce Greek-style yogurt using existing technology.

Chr Hansen backs fresh probiotic immunity trial

Danish probiotics leader Chr Hansen, which ditched a €4m immunity trial for some of its probiotic strains last year, is participating in a new trial to determine if probiotics can...

Callebaut ups Scandinavian capacity with $36m Carletti acquisitions

Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.

Probiotic plus aloe shows cholesterol-lowering potential: Animal data

Combining probiotic Lactobacillus rhamnosus GG supplements with aloe vera may slash cholesterol levels by over 40%, suggests a new study with lab rats.

‘Intriguing’ study shows heart health benefits of omega-3-rich yogurt

Daily consumption of omega-3-fortified yogurt may help boost heart health, says a new study that may ‘intrigue CPG companies to begin or continue their formulation efforts’.

Beverage firms must ‘redefine age’ to boost 2013 growth: Leatherhead Food Research

Food and beverage companies need to ‘redefine’ the concept of age in 2013 to seize specific growth opportunities presented by older consumers, according to Leatherhead Food Research.

Protein co-precipitate advances offer industry benefits

Advances in protein co-precipitation technology offer powerful ways to improve the use of protein rich raw materials, oil seed meals and byproducts, according to a study in Food and Bioproducts...

News in brief

Researchers pinpoint ‘smelly’ component of blue cheese

UK researchers claim to have pinpointed what exactly it is that makes blue cheeses, such as Stilton, so smelly.

Researchers claim cheese-shape symbolism effect discovery

Researchers have demonstrated the existence of a number of shape symbolism effects - known as cross-modal correspondences - between round and angular shapes, and cheese.

News in brief

Vitafoods Europe 2013 calls for conference speakers

Vitafoods Europe wants speakers to get in touch for its annual scientific an commercial conference which runs in conjunction with the trade fair to be held in Geneva, Switzerland on...

Higher dairy intake lowers semen quality – Harvard study

Young men with a high daily intake of full-fat dairy may be risking their chance of having children, US researchers have claimed.

No evidence that organic dairy better for children – paediatric study

There is no evidence to support claims that organic dairy products offer more nutritional benefits to children than conventionally-produced food, a US paediatric study has claimed.

Starches can reduce cheese producer reliance on proteins – Ulrick & Short

Ulrick & Short has launched a range of tapioca-based starches for cheese production – a development it hopes will reduce the industry’s current reliance on expensive proteins.

Natural surfactant opens up label benefits for food & beverage manufacturers

A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and...

Probiotic found to reduce eczema symptoms over long-term period

Clinical trials have found that a dairy culture probiotic shows significant long-term benefit for children suffering from eczema, even after they have stopped taking the supplement.

Kiwi authorities crack down on unlawful infant formula exports

New Zealand authorities have begun action to stop unlawful exports of infant formula to China, after trade bodies blamed these for severely undermining the southern nation’s reputation for food safety....

Sodium reduction: Scientists produce cheddar with ‘large reductions in sodium’

Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.

Guest article

The challenges of ‘natural’ and ‘bumpy road’ tests: Efficient troubleshooting in action

Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s...

Guest article

Expert outlines top 10 tips for efficient formulation troubleshooting

As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation...

Arla targets high protein yoghurt trend

European interest in high protein foods has moved into the mainstream, according to Arla Foods Ingredients, which has introduced two new ingredients for boosting the protein content of yoghurt.

NTC claims breakthrough with natural acid-masking ingredient

Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.

Australia confirms safety of re-formulated Nestlé NAN infant formula

The New South Wales (NSW) Food Authority has confirmed the safety of a re-formulated Nestlé infant formula product following consumer complaints that the new recipe was making children ill.

Wild creates ice cream ingredients

Wild has launched completely natural ingredients that can be used as coatings and fillings for ice cream manufacturers.

Innovation reduces infant formula arsenic to ‘undetectable levels’ - Nature’s One

Organic infant formula manufacturer Nature’s One has developed a filtration technology that reduces arsenic found in organic brown rice syrup (OBRS) to undetectable levels.

Lentils promise growth in probiotic yoghurts

Green lentils have been shown to enhance the growth beneficial bacteria in probiotic yoghurt products, and may even offer added shelf life protection, according to new research.