The European Investment Bank (EIB) has agreed a loan of up to €30m ($32.4m) to Finnish dairy company Valio.
A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry....
Despite the link between cheese consumption and saturated fat levels, a study has observed little effect between the amount of cheese eaten and a person’s cholesterol levels.
Milk-derived products may help with the prevention of food allergies, researchers in Ireland say.
A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.
New Zealand cooperative Fonterra has launched a new concept to drive collaborative innovation, Fonterra Ventures Co-Lab.
Five trained descriptive panelists from the Center for Sensory Analysis and Consumer Behavior at Kansas State University, Manhattan, KS, participated in a study to further develop an existing lexicon for...
Researchers at the Department of Food Science at Cornell University in the US say adding an antimicrobial to cheese increases the effectiveness of treating cheese with pulsed light (PL), but...
On average, a Danish dairy cow calves once a year. However, a recent study at Aarhus University suggests fewer calvings and extended milking periods may be more advantageous.
Yakult is ready to begin carrying out tests on the consumption of probiotics in space, by undertaking experiments on astronauts on board the International Space Station (ISS).
While the overall food market may be exhibiting sluggish growth, oils & fats specialist AAK USA has identified significant growth opportunities in specialty market segments from plant-based ‘dairy’ to high-end...
The hypothesis of a study, which looked into whether drinking milk to excess could shorten life span in women, is ‘poorly supported’ according to the Dairy Council.
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 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.
Drinking milk to excess may be detrimental to health and could even shorten life span in women, according to Swedish researchers.
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.
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.
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....
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.
Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.
Qlip’s new dairy laboratory in Zutphen, the Netherlands, has been officially opened by the King of the Netherlands.
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.
Fortifying milk with calcium nanoparticles increases bioavailability and could help the rising number of women in Asia suffering with osteoporosis.
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 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.