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News > R&D

EBRD supports innovation in Armenia’s dairy sector

The European Bank for Reconstruction and Development (EBRD) is supporting Armenia’s dairy sector.

What is the ideal strawberry-flavored yogurt or whey beverage?

In a study published in the July issue of the Journal of Dairy Science, Brazilian researchers looked at a variety of strawberry yogurts and whey beverages to discover the ‘perfect’...

News in brief

EIB loan for FrieslandCampina research

The European Investment Bank (EIB) has signed a €150m ($171m) loan with FrieslandCampina for its R&D activities in Europe.

Study shows complex Chinese preferences for flavored milk

Companies interested in selling flavored milk in China might find it a little more complicated than simply getting it on the shelves.

What will be the next hot probiotic product? Ganeden announces finalists to its Probiotic Innovation Jumpstart program

A probiotic smoothie bowl, probiotic creamy spread, or probiotic “protein energy balls” product will win the hearts of judges at IFT and award the entrepreneurs behind it with $25,000 and...

Green packaging makes food seem healthier - but not for discerning organic shoppers

Discount shoppers believe a product tastes healthier if it comes in a 'healthy', green packaging - but organic shoppers have a more critical eye and are less affected by packaging,...

Calcium linked to reduced breast cancer rates: Meta-analysis

A review of 26,000 cases has found consuming more calcium-rich foods such as milk and cheese as well as supplements may slightly reduce the risk of developing breast cancer.

Wood-derived ingredients: Clean label innovation or consumer turn-off?

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in...

Australian innovation makes raw milk safe to drink

Made By Cow, an Australian company, says it has developed a safe way for people to enjoy untreated milk, without heat pasteurization or homogenization.

Parmigiano Reggiano authenticity targeted by researchers

A method to determine Parmigiano Reggiano authenticity has been developed by researchers.

SPOTLIGHT ON START-UPS

How is Big Food harnessing start-up innovation?

Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry...

Fermented milk market set for open heart innovation: Review

Anti-hypertensive fermented functional dairy products using novel lactic acid bacteria have a big future, a review has found.

News in brief

Nestlé Health Science partners with DBV to develop milk allergy detection tool

Nestlé Health Science has announced it has entered into a strategic collaboration with DBV Technologies to develop and bring to market a patch-test tool, MAG1C, for the diagnosis of Cow’s...

Study shows feed additive effectively cools off heat-stressed cows

Heat stress among cows presents a major problem for dairy farmers during warmer months, but Cargill's feed additive may help change that. 

Premium Ingredients stabilizers cut cost of sliced cheese

Spanish company Premium Ingredients has introduced stabilizers for sliced cheese for IWS (Individually Wrapped Slices) and SOS (Slices on Slices) that is says will reduce costs.

Whey benefits highlighted in AFI campaign

The benefits of adding whey to milk-based products are at the centre of a new initiative by Arla Foods Ingredients (AFI).

Denali unveils first phase of $12m plant upgrade featuring new R&D center

Wisconsin-based Denali Ingredients unveiled its $5.5m buildout to accommodate the company’s growing ice cream and food ingredients business, as production has more than doubled in the past decade, the company...

News in brief

Study says iron in cows’ drinking water affects milk

Even a small amount of iron contamination in cows’ drinking water, or a milk processing plant, can cause changes in milk protein composition and oxidation in the final milk product, a...

Studies show cheese and fermented milk products can lower blood pressure

A journal review and a new study point to dairy products being utilized to reduce blood pressure.

Australian dairy industry gets nitrogen cash boost

Australian dairy is one of four agricultural industries that will benefit from a government-funded Rural Research and Development for Profit project to improve the efficient use of nitrogen.

Lactose intolerance has parallels to mental illness progression, study suggests

Genes that are linked to lactose intolerance may also provide a blueprint into how schizophrenia and other complex conditions manifest themselves, a study has suggested.

Exclusive guest article on CHP from Finning Power Systems

Making the best of energy in your dairy

The process of turning raw milk into a finished product ready to be sold to customers requires an incredible amount of energy. At different times, it will need to be...

Study says probiotics relieved stress for medical students at exam time

A probiotic given to Japanese medical students during the run-up to nationwide medical school examinations reduced stress among the students, according to a study in Applied and Environmental Microbiology, a...

Hanovia launching ‘more efficient’ UV system for beverage water treatment

UV disinfection company Hanovia’s core industry is working with food and beverage manufacturers, which is why it is launching its new PureLine Ultraviolet Energy Optimised (UVEO) disinfection system in the Middle East region at...

Spanish company files for mastitis probiotic health claim

The Spanish firm Biosearch Life has filed for a health claim linking a probiotic strain with the reduced risk of painful inflammation of the breast during breastfeeding.

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