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Whey growth factor extract fails to increase muscle strength in experienced resistance trainers: RCT

Consumption of whey growth factor extract (WGFE) in addition to whey protein isolate offers few benefits to men who are not new to resistance exercise training, according to a study...

University of Wisconsin virtual dairy farm uses AI to improve farm management

The University of Wisconsin-Madison (UW) has started a two-year “virtual dairy farm brain” project that will use artificial intelligence (AI) to analyze data in real time helping dairy farmers improve...

Milk consumption could decrease diabetes rate in Myanmar: Study

Consuming one glass of dairy milk a day can help prevent diabetes by 12% and hypertension by a 6%, according to a recent study by The National University of Singapore (NUS).

Yogurt with probiotics can protect elderly from respiratory infections: Study

A study in the journal Clinical Interventions in Aging said yogurt supplemented with probiotics can protect healthy elderly people from respiratory infections.

IceRobotics gets financial support to enter Chinese market

UK agritech company IceRobotics has received £5,000 ($6,545) in support as part of the China-Britain Business Council’s (CBBC) ‘Ready for China’ campaign to help more UK companies enter the China market.

Schubert 3D camera ‘one step closer to long-term goal of optical 3D recognition’

Schubert has developed a 3D camera which can pick up ‘disorganized products’ from a storage bin.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.

Study shows dairy industry should focus on milk nutritional value

Researchers at North Carolina State University said a study on consumer perceptions of milk shows the industry should focus on the nutrition value of milk, and educating consumers about milk.

Consumer demands placing more pressure on flavor, texture of sports nutrition products

Flavor innovation is usually seen as a key component of food product development and of less concern for supplements.  But as sports nutrition brands seek competitive advantages and to bring...

Maltodextrin could replace fat in vanilla ice cream: Study

A study at Pennsylvania State University has revealed replacing fat in ice cream with maltodextrin (MD) causes minimal physical changes, and does not adversely affect consumer opinion of the product.

Kraft on phthalates in macaroni and cheese: ‘Our products are safe for consumers to enjoy’

Traces of phthalates, a chemical found in food packaging and equipment, were detected in products of powdered macaroni and cheese mixes, according to a study by the Coalition for Safer...

EnWave and Nestlé’s Nestec to pilot food dehydration technology

EnWave has signed an agreement with Nestec, part of Nestlé, to test its Radiant Energy Vacuum (REV) food dehydration technology – a proprietary method for the dehydration of organic materials....

Kefir the key ingredient for a dairy-based sports drink that cancer survivors can stomach

Kefir could be a beneficial dairy-based sports nutrition ingredient for cancer survivors who may be wary of trying products containing milk due to concerns about stomach upsets.

Process that treats whey with gas plasma boosts bioefficiency, developers claim

The differentiation of whey proteins continues with a new offering that claims greater bioefficiency.

Increased homogenization pressure improves flavor of whole milk powder: Study

Off flavors in whole milk powder (WMP) decrease with increased homogenization pressure, according to a new study published in the Journal of Dairy Science.

Northern Norway can become a climate model for Norwegian dairy production

Northern Norway can be at the forefront of creating climate-efficient milk production in the future, according to Harald Volden, professor of environmental and biological sciences at the Norwegian University of...

Nestlé Spain develops first infant formula with two breast milk oligosaccharides

After a decade of research, Nestlé has developed the first formula for infants with two oligosaccharides identical to those found in breast milk.

Cottage cheese could be fortified with vitamin D: Study

A study on fortifying cottage cheese with vitamin D says the dairy food is a good candidate for delivery of the vitamin, and could be an alternative to fortified drinking...

Frito-Lay files patent for shelf-stable probiotic yogurt chips

Frito-Lay has developed a method to make chips containing high amounts of yogurt and live probiotics that can be sold in the shelf-stable snacks aisle.

How much milk protein can stimulate muscle growth after exercise in middle-aged men?

Just nine grams of milk protein may be sufficient to stimulate muscle build after resistance exercise, according to researchers from The University of Auckland and Fonterra Co-operative Group Ltd.

IBM and Cornell University to work together to keep global milk supply safe

IBM Research and Cornell University have teamed up to help improve the safety of the global milk supply through genetic sequencing and big data analytics research.

IFCN conference looks at milk price cycle

The 18th IFCN Dairy Conference took place from June 10-14 in Kiel, Germany, with participants looking at the most recent analysis of developments in 2016 and 2017.

Probiotic from Tibetan kefir grains can provide antioxidant boost to functional foods: Study

The probiotic strain L. plantarum MA2 from traditional Tibetan kefir grains has significant antioxidant properties, in addition to its previously reported cholesterol lowering credentials.

Synvina PEF bottle gets green light for recyclability

The European PET Bottle Platform (EPBP) has given interim approval for the recyclability of polyethylenefuranoate (PEF), produced by Synvina, a joint venture between BASF and Avantium.

Study supports probiotic yogurt’s immune boosting effects

Yogurt containing two probiotic strains plus heat-treated bacteria may boost the activity of immune cells called natural killer (NK) cells in people over 60, says a new study.

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