Arla Foods Ingredients has developed a range of proteins that enable traditional yogurt manufacturers to produce Greek-style yogurt using existing technology.
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...
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.
Combining probiotic Lactobacillus rhamnosus GG supplements with aloe vera may slash cholesterol levels by over 40%, suggests a new study with lab rats.
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’.
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.
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...
UK researchers claim to have pinpointed what exactly it is that makes blue cheeses, such as Stilton, so smelly.
Researchers have demonstrated the existence of a number of shape symbolism effects - known as cross-modal correspondences - between round and angular shapes, and cheese.
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...
Young men with a high daily intake of full-fat dairy may be risking their chance of having children, US researchers have claimed.
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.
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.
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...
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.
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....
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.
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...
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...
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.
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.
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 has launched completely natural ingredients that can be used as coatings and fillings for ice cream manufacturers.
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.
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.