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.
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...