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.
Antimicrobial coatings to increase the shelf life of soft cheese have been developed by Spanish researchers.
French dairy ingredients firm Ingredia has applied to patent a method to produce a spreadable cheese product that becomes stringy when cooked.
Nottingham University scientists claim to have shone new light on the intra-gastric behaviour of ‘aerated’ drinks with enhanced satiating properties that they say could be used to fight obesity.
A high intake of yogurt may be associated with a lower risk of developing type 2 diabetes, suggests a new meta-analysis.
Lactose intolerant individuals have a decreased risk of developing lung, breast and ovarian cancers, fresh Swedish findings suggest.
The inclusion of intact bovine immunoglobulin G (bIgG) in milk-based infant formula could provide protection against respiratory syncytial virus (RSV), Dutch researchers claim.
US researchers have devised a process they claim could lead to the development of milk-based infant formula containing anti-retroviral drugs to treat and prevent HIV in infants.
A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that...
Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
Metabolic studies will feature large in Nutreco’s new dairy calf nutrition research program, LifeStart, as a way of exploring what impact a higher plane of nutrition at the perinatal stage...
Ancient Europeans suffered with lactose intolerance for the first 4,000 years Central European Neolithic farmers are understood to have been making cheese, DNA extracted from prehistoric skeletons suggests.
Raw cow’s milk consumption reduces the risk of respiratory infections and fever in the first year of life, fresh findings suggest.
Governments might not want to admit it, but according to a leading academic in microbiology and probiotics, there is demand for probiotic products with detoxification properties that can help protect...
An antimicrobial sachet has been developed to reduce Listeria monocytogenes growth in mozzarella cheese.
Daily supplements of the probiotic Lactobacillus fermentum MTCC 5898 may alleviate the age-related decline in immune function in the elderly, and promote healthy aging, says a new study from India....
English Premier League football club Everton has extended and expanded its partnership with The Protein Works (TPW) with an emphasis on personalised nutrition.
Breakfasts rich in protein from dairy, but not soy, could stimulate mTOR (mammalian target of rapamycin), which is known to cause muscle cells to increase protein synthesis, says a new...
The European Food Safety Authority (EFSA) has delivered a negative opinion on a second dossier suggesting that a link a probiotic cheese can benefit blood pressure.
Probiotics may have beneficial effects on the treatment and prevention of non-alcoholic fatty liver disease (NAFLD) and other related conditions, according to a new review.
An omega-3 enriched diet may improve ejaculate performance in sperm competition, according to research on guppy fish.
US infant formula giant Mead Johnson Nutrition has bolstered its presence in the lucrative Asian market with the opening of a Singaporean research and production site.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.