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Irish study says people with highest dairy consumption have lower BMI

A new study looking at dairy consumption and its relationship with metabolic health has delivered some promising results for the dairy industry.

Sheep milk has untapped functional food potential: Review

Sheep milk has significant but neglected potential for use in functional foods, according to a new review, which highlights its suitability for use in probiotic and prebiotic applications.

Excess milk intake may shorten life span in women, researchers claim

Drinking milk to excess may be detrimental to health and could even shorten life span in women, according to Swedish researchers.

Guest article

How innovation and R&D can positively affect a US dairy company’s bottom line

The ever-changing needs and wants of consumers due to their access to information on nutrition has dramatically altered how dairy companies approach product offerings.

New Australian university centre eyes Asia opportunities for omega-3 and probiotics products

The University of Queensland (UQ) in Australia is opening a $1m new Food Science Innovation Precinct to drive new products and research in probiotics, omega-3, functional foods and dairy.

Probiotic may reduce the risk of common cold: Yakult study

Daily consumption of a fermented milk product with Lactobacillus casei strain Shirota may reduce the risk of upper respiratory tract infections (URTIs) in healthy middle-aged office workers, says a new study....

Dairy innovations will take butter to ‘new flavor places,’ Packaged Facts predicts

Taking advantage of butter’s current, albeit controversial, status as “back,” chefs and manufacturers are taking the ingredient to new levels with innovative flavors and formats.

News in brief

Lallemand touts high protein yeast extract for meat alternatives

Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.

Dutch Qlip dairy lab opens

Qlip’s new dairy laboratory in Zutphen, the Netherlands, has been officially opened by the King of the Netherlands.

Swedes spin silk from whey protein

Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.

Nano-sized calcium improves bioavailability and could aid osteoporosis fight

Fortifying milk with calcium nanoparticles increases bioavailability and could help the rising number of women in Asia suffering with osteoporosis.

Post-exercise protein cuts later food intake: Study

Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.

Fonterra and LIC develop online data tool Agrigate

Fonterra and Livestock Improvement Corporation (LIC) are in the final stages of developing an online tool, Agrigate, designed to help farmers improve their farm performance by using their existing data.

$1.4m USDA grant aids in research of cow health on organic dairy farms

A $1.4m grant from the USDA’s National Institute of Food and Agriculture has been given to a team of university researchers looking to help and maintain cow health on organic...

Yogurt for healthy skin? Japanese researchers examine aloe sterol-fortified yogurt

Women who consumed aloe sterol-fortified yogurt daily over 12 weeks revealed statistical differences in skin elasticity, skin moisture, collagen score, and transepidermal water loss, compared to a placebo, says a new...

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.

DuPont Nutrition & Health enhances US cheese R&D facility capabilities

DuPont Nutrition & Health has expanded its cheese R&D facility capabilities at its Kansas City metro area laboratory with the addition of several new pieces of equipment and expansion of...

Sugar changes to Eatwell Guide are ‘large’ but worthwhile: Oxford study

Reducing sugar consumption in line with recommendations set out in the Eatwell Guide, are likely to extend the average life expectancy by around six months according to Oxford University researchers.

Probiotic fermented milk may ease GI distress: Danone study

Probiotic fermented milk (PFM) may relieve gastrointestinal discomfort via a modifying effect on the gut microbiota, says British research commissioned by French dairy giant Danone.

Lactic acid bacteria research could lead to new products and more jobs

Lactic acid bacteria (LAB) are responsible for the taste, consistency and shelf life of a range of dairy products.

Mediterranean diet linked to increased brain volume, say scientists

The traditional Mediterranean diet of fruit and vegetables, nuts, fish and wine could prevent neurological degeneration in later life, say researchers at the University of Edinburgh.

CRV Ambreed says milk price hikes increased demand for artificial insemination

Artificial insemination rates among CRV Ambreed customers are already higher in 2016 than 2015, the herd-improvement company has announced.

Multi-strain probiotic could aid gut health – even if you’re healthy

A daily dose of multispecies probiotic could help improve intestinal health even in healthy people, according to new observational data.

Irish researchers say green pastures mean better dairy products

Irish scientists say there is evidence that pasture-fed cows do produce better products.

Virginia Tech study finds LED lights shield fresh taste of milk better than fluorescent

Virginia Tech scientists discovered that LED lighting installed in retail display cases can improve the taste of milk packed in translucent high-density polyethylene (HDPE) containers and improve overall consumer acceptance...

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