Nestlé has filed an international patent for the whey fraction lactoferrin to improve memory, learning speed and promote brain maturation in children.
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.
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 has applied to patent a method it claims produces prebiotic oligosacchride from Greek yogurt by-product, acid whey.
Formula-fed infants are exposed to greater levels of arsenic than those that are breastfed, US research suggests.
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 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.
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).
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."
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....
A new method of quantifying probiotic content in products promises greater accuracy and efficiency, according to emerging research.
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 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.
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.
A probiotic could hold the key to treating peanut allergies in children, researchers in Melbourne have found.
Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim....
Differences between organic and conventionally produced milk are not as "straightforward" as they are perceived, researchers in New Zealand claim.
Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.
The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity...
Dairying in Ireland dates as far back as 4,000 BC, tests conducted on Irish prehistoric pottery suggest.
School milk consumption fell by 48% in a sample of Canadian elementary schools when flavored offerings were removed.
Arla Foods has applied to patent a method to produce a sliceable, tofu-like product made of milk and whey protein.
NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.
Milk and milk-based beverages can be more effective than traditional sports drinks at replacing fluid lost during exercise, the findings of an Australian study suggest.
Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.