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.

US academic urges Dean Foods to remove omega-3 DHA reference

A US academic has called on Dean Foods to remove a reference to research she conducted on the intake of omega-3 fatty acids from cartons of its DHA-enriched milk range.

Tight chia supply? Not us, says Australia’s Chia Co., as it continues global expansion

The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.

Cargill launches certified chocolate range for small users

Cargill has certified its Off the Shelf Chocolate range to bring ethical cocoa to smaller users as demand for sustainable products booms.

DuPont launches taste and texture dairy concepts

DuPont Nutrition & Health has launched the second in the series of ‘Do more with Dairy’ campaigns focusing on taste and texture.

'Processed food' concerns inspired Australian milk permeate cut - Lion Foods

Lion Foods says it is satisfying a demand for less processed food by altering its milk manufacturing process to remove permeate, a watery milk production by-product, from products launched this...

Dairy Crest aims to bolster spreads business through whole grain innovation

Dairy Crest is to launch the UK’s first spread with added seeds and whole grains in an effort to refresh its butter and spreads business.