The first placebo-controlled study to test whey protein in people with Parkinson’s disease has found consumption may benefit certain biomarkers.
The European Specialist Sports Nutrition Alliance (ESSNA) will in weeks finalise its guidance on so-called ‘protein spiking’ - the controversial practice of falsifying product protein content via nitrogen manipulation.
AnaBio Technologies Ltd. is an Irish company providing encapsulation and commercial contract manufacture for the stabilization of food, pharmaceutical and animal health products.
NIZO food research, a Dutch-based global contract research organization for companies in the food and health industries, has announced that Villaume Kal has been appointed the new CEO.
Packaging supplier Bemis is tapping what it describes as the ‘Afresh’ trend - growth from fresh and organic products.
Breastfeeding in the first few days of a baby’s life may contribute to notable gains in intelligence and motor skills, a long-term study has established.
Germany-based ingredients business Döhler is ramping up its US presence with the acquisition of botanical extracts and tea business Teawolf.
Edlong Dairy Technologies has continued to respond to consumer demand for clean labels by debuting its latest line of dairy-derived flavors, Edlong Simply Dairy Ingredients, at IFT last week.
Dannon has set 2018 as a deadline to establish GMO-free feed sources for its farmers' dairy cattle.
Rossi Ice Cream is trialing a Black Vanilla Ice Cream that tastes like vanilla, but is black in color, and changes the color of your tongue, this weekend.
Consumers are willing to pay a premium of nearly 50% for food and drink formulated with natural ingredients, according to a new survey commissioned by Lycored.
DSM has launched Delvo Cheese CT-Light to enhance the texture and taste of low-fat continental cheese.
Discounter, Lidl, says it is leading the charge in the private label shift to GM free milk in Germany.
Ingredion is extending its portfolio of clean label ingredients to 30 products with the launch of two multifunctional starches.
Spanish food ingredient company Premium Ingredients has introduced two stabilizers for analogue cheese for pizzas.
Consumers are being led to believe that many yogurts contain probiotic strains beneficial to their health, but that is not always the case, according to CHR Hansen principal scientist, Mirjana...
Probiotic strain Lactobacillus gasseri activates ‘multiple actions’ that may work in synergy to prevent obesity, Japanese research in rats has suggested.
Quark has often been positioned as a new superfood, potentially to compete with Greek yogurt due to its high-protein, low-fat combination.
DSM introduced a range of white cheese cultures at the DSM Dairy Seminar held on June 2, 2016 in Istanbul, Turkey.
Beneo has launched a clean label native rice starch made using a thermal production process developed as part of a three-year research project.
Low milk prices and a cold, wet spring across Europe have combined to push butter futures prices upwards, according to Greenfields Ingredients, the UK division of Greenfields Ireland.
Food label transparency based on ingredients is becoming more important, Label Insight's VP of Data Dagan Xavier told DairyReporter, and he believes companies can capitalize by printing more claims and...
Fermented foods such as sauerkraut, kombucha, kimchi and yogurts containing ‘live and active cultures’ are healthy and tasty, but they are not necessarily packed with probiotics, says Ganeden Inc, the...
A recent article posted on The Daily Beast went with the headline “Probiotics Are a Waste of Money for Healthy Adults.” The story itself is based on findings from a...
Glanbia Performance Nutrition’s Alex Baker tells Noli Dinkovski how his sports nutrition production site is meeting growing demand.