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News > R&D

Omega-3-supplemented formula leads to bigger children: Study

Feeding infants an omega-3-supplemented formula led to longer and heavier children, compared to a control formula, says a study funded by Mead Johnson Nutrition and the National Institutes of Health....

One protein quality method needed in law, says dairy

A study comparing two methods of measuring protein quality has highlighted the need for one to be chosen and made EU law, says dairy player Volac.

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?

US study finds bovine DNA in nearly 10% of breast milk bought online

Almost 10% of breast milk samples bought online by a team of US researchers contained bovine DNA.

Nestlé files patent for cocoa extract allergy treatment

Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.

EFSA’s pledge: ‘More robust, open and transparent processes’

Greater transparency, more robust scientific assessments and wider participation are at the heart of EFSA's two-year Prometheus project.

“The goal is to crystallise existing consensus..."

ILSI Europe establishes prebiotic and probiotic groups

The European branch of the International Life Sciences Institute (ILSI) has established separate working groups to investigate the microbiota, mechanisms of action and intestine barrier function.

Probiotic chief: “[Collaboration] could be part of the puzzle for health claim applications”

Swedish firm engages Wageningen to reveal probiotic mechanism of action

A Swedish probiotic player has enlisted Wageningen University to research probiotic mechanisms of action in the area of inflammation – work Probi’s CEO told us could yield a sector-defining health claim....

Nestlé files whey world patent: Lactoferrin for infant memory and learning

Nestlé has filed an international patent for the whey fraction lactoferrin to improve memory, learning speed and promote brain maturation in children.

Which protein can help weight loss but keep muscle?

Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources. 

Shake it up! Multi-flavored Shaka milk changes flavor with each sip, inventor claims

A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.

General Mills seeks to patent method that transforms Greek yogurt waste

General Mills has applied to patent a method it claims produces prebiotic oligosacchride from Greek yogurt by-product, acid whey.

Formula-fed infants exposed to greater levels of arsenic: Study

Formula-fed infants are exposed to greater levels of arsenic than those that are breastfed, US research suggests. 

Fonterra pizza cheese method produces 'more reliable and consistent curd'

Fonterra has applied to patent a process to manufacture pizza cheeses, such as Mozzarella or Cheddar, that omits the "traditional vat setting and cutting process."

Habitual yogurt eaters in Spain fail to report improved health-related quality of life

Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.

Fat intake guidelines review highlights need for 'better science': NDC

The scathing British review of the evidence behind US and UK fat intake guidelines highlights the need for "better science," says the US National Dairy Council (NDC).

Patent-pending Mead Johnson formula boasts potential 'unexpected' brain benefits

US infant formula giant Mead Johnson Nutrition has applied to patent a "nutritional composition" it claims can provide "novel benefits...not possible with current offerings."

Dairy-damaging fat guidelines 'should not have been introduced'

US and UK dietary guidelines that recommended consumers reduce their intake of butter and full-fat milk were introduced "in the absence of supporting evidence," fresh analysis suggests....

Probiotic strain counting: New method proposed at Probiota

A new method of quantifying probiotic content in products promises greater accuracy and efficiency, according to emerging research.

Pulsed light improves digestibility of milk allergy lactose protein BLG: Study

Spanish scientists claim to have reduced the allergenicity of β-lactoglobulin (BLG), a lactose protein responsible for around 10% of milk allergies, using pulsed light treatment.

Probiotic drink may help control insulin resistance: Healthy human research

Probiotic supplementation may be useful in preventing insulin resistance caused by excessive consumption of high-fat foods, according to industry-backed research published in the British Journal of Nutrition.

PATENT WATCH: ILLINOIS GIANT DOUBLES PROTEIN LEVELS IN CREAM CHEESE FORMULATIONS

Kraft Foods files patent to protect spreadable high-protein cream cheese

Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.

Australia

Researchers ‘astounded’ by results of probiotic peanut allergy study

A probiotic could hold the key to treating peanut allergies in children, researchers in Melbourne have found.

Chlorophyll, not riboflavin, main cause of 'sun light flavour' in milk: Nofima

Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim....

Organic and conventional milk differences 'not so straightforward': Review

Differences between organic and conventionally produced milk are not as "straightforward" as they are perceived, researchers in New Zealand claim. 

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