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Innovation key ingredient in cost-cutting recipe, says expert
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
Roquefort may contribute to French heart disease ‘paradox’
The consumption of moulded cheese, including Roquefort, may contribute to the occurrence of the ‘French paradox’ – the term used to explain France’s “illogically” low cardiovascular mortality rate.
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Cheese-making 7,500 years old, experts claim
The discovery of traces of dairy fat in Neolithic ceramic fragments has led to suggestions that people may have been making cheese in Europe for up to 7,500 years.
The French secret to anti-ageing? It’s a bit cheesy…
A new generation of anti-ageing products could be developed after researchers stumbled upon the anti-inflammatory properties of cheese whilst trying to discover the secret behind the French paradox puzzle.
Formula ‘may contribute’ to intestinal condition in premature infants – study
Premature infants fed formula are more likely to develop necrotising enterocolitis (NEC) - a severe, often fatal intestinal condition – than those who are breast-fed, a US study has found.
DuPont develops new culture range for Tvarog cheese
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
Chr. Hansen initiates camel cheese development project
Chr. Hansen has teamed up with Kenyan firm Oleleshwa Enterprises Ltd to increase its knowledge of camel cheese production - knowledge it intends to pass on to camel owners in...
CASH retracts cheese salt claim after admitting ‘error’
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in...
DAIRYREPORTER.COM EXCLUSIVE
Yogurt culture ensures taste and texture throughout shelf life - DSM
DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products....
There’s something fishy about this milk… not anymore US scientists claim
US researchers claim they have proved it possible to incorporate omega-3 fatty acid-rich fish oil into milk and dairy-based beverages in sufficient amounts to promote health without destroying taste or smell....
News in brief
Ingredia goes functional to close in on customer “expectations and activity”
French supplier has brought its added value dairy activity and functional food units under one roof – Ingredia Functional.
‘More salt than seawater’ – Study slams UK cheese salt content
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese...
Sweeteners linked to higher weight gain: Rat study
Consumption of non-nutritive sweeteners such as saccharin and aspartame could lead to increases in weight, according to new data in rats.
Arla says UHT-friendly whey can tackle elderly malnutrition
About 60% of elderly hospital patients in the UK are malnourished according to recent data from the British Dietetic Association, a problem companies like Danish firm Arla Food Ingredients are...
Increased dairy consumption can help prevent hip fractures – study
Boosting dietary calcium intake can help prevent hip fractures in the over 50’s, a study has found.
Daily dose of probiotic may boost cholesterol management
A daily dose of a new probiotic strain could help to levels of 'bad' and total cholesterol, according to a new small-scale study.
Swiss cheese culture cuts ripening time and boosts taste – Chr. Hansen
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
News in brief
Fonterra extends osteoporosis awareness partnership
Fonterra has joined forces with the International Osteoporosis Foundation (IOF) for another year to raise awareness about bone health across Asia and the Middle East.
Milk protein may offer cancer protection: Study
The milk proteins may have anti-cancer properties, say researchers, after new in vitro tests reveal the cancer fighting potential of lactoferricin4-14.
NZ researchers breed first hypo-allergenic milk producing cow
Researchers in New Zealand have genetically engineered a dairy cow that produces hypo-allergenic high-protein milk.
Intact casein level changes lead to varied processed cheese quality - research
A small change in the intact casein levels of processed cheese can lead to “significant variability” in finished product quality, industry research has found.
Nestlé boosts infant, medical, dairy R&D at Swiss base
The world’s biggest food company has extended its Product Technology Centre (PTC) in Konolfingen, Switzerland as it seeks to speed new product development in infant nutrition, medical nutrition and dairy....
Nestlé research suggests goji berry's immune promise
A combination of milk protein and wolfberry (goji berry) fruit could help boost the immune function of elderly people by strengthening their ability to fight certain infections, according to new...
News in brief
Study gives weight to polydextrose satiety claim, says DuPont
DuPont Nutrition & Health claims that a new study has demonstrated the satiating effect of its polydextrose ingredient, with participants eating less food at a subsequent meal after consuming the...
Spanish research aims to overcome milk, egg allergies
The University of Navarre Hospital in Spain is launching treatment enabling the elimination of allergic reactions to milk and eggs.
