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News > R&D

Dannon awards $50K for yogurt, probiotics & gut microbiome research

The effects of probiotics during breastfeeding and how to identify unique chemical signatures to elucidate the benefits of probiotic yogurt are the two research projects on the receiving end of...

Sol-gel-based stainless steel surface reduces fouling and biofilm formation during milk pasteurization

Milk fouling and biofilms are common problems in the dairy industry for many types of processing equipment. Fouling requires frequent clean-in-place, leading to increased down time and reduced production.

Fonterra probiotic shows potential to prevent diabetes in pregnancy

Dairy giant Fonterra’s naturally occurring probiotic could be responsible for a 68% reduction in gestational diabetes in pregnant women, according to researchers.

B vitamin deficiencies linked to poor infant development issues

Children deficient in vitamin B1 and vitamin B12 show lower cognitive and motor function skills, find two studies investigating the long-term effects of child development with incomplete vitamin profiles. 

Advances in wearable Smart Glasses will outpace handheld technology

By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.

Valio gets €30m EIB loan for dairy product development

The European Investment Bank (EIB) has agreed a loan of up to €30m ($32.4m) to Finnish dairy company Valio.

First ever antibacterial metal surfaces to be trialed in dairy

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....

High cheese consumption does not raise cholesterol levels, Irish study suggests

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 peptides could have role in prevention of food allergies

Milk-derived products may help with the prevention of food allergies, researchers in Ireland say.

Study on 3D cheese printing offers possibilities

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.

Fonterra launches innovation partnership opportunities

New Zealand cooperative Fonterra has launched a new concept to drive collaborative innovation, Fonterra Ventures Co-Lab.

Study describes goat cheese flavors

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...

Study shows adding antimicrobials to cheese may increase effectiveness of pulsed light treatment

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...

Milk and cheese quality not affected by extended lactation

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.

Probiotics in space testing is ready for lift off, says Yakult

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).

AAK USA opens innovation center, taps into ‘explosive’ growth in plant-based dairy

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...

Dairy Council: Milk mortality theory ‘poorly supported’

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. 

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.

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