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Personalised Nutrition: Genome testing could make dietary interventions for genetic disease possible, study suggests

Researchers may have moved a step closer to fighting certain genetic diseases with dietary interventions after new a new study found that come genetic mutations could be corrected with diet.

Allergen test may not accurately detect milk proteins triggers, warn researchers

The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.

Nestlé scoops ice cream rivals with avalanche research

Nestlé scientists are working with an avalanche and snow research team to identify the main mechanisms which alter ice creams texture and structure.

Risks of slashing sodium levels in cheese could outweigh benefits, US researcher

A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move...

New dairy analog antibiotic could improve food safety, US researchers find

Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative...

Nature’s One CEO savages ‘flawed’ baby formula arsenic study, but author defends work

US organic baby formula manufacturer Nature’s One has attacked recent research suggesting that arsenic levels in its toddler formulas were a cause for concern, but the study’s lead author defended...

Anti-fungal compounds offer natural shelf-life boost alternative - researchers

Researchers are working to develop a method for extending the shelf-life of products such as cheese, cakes and pastries using natural anti-fungal compounds to meet consumer demands.

Global Alliance for Probiotics: There is a “discord” between science and claims

The newly formed Global Alliance for Probiotics (GAP) has issued its first public statement, affirming that a complete rethink of probiotic health claim rules is required in the European Union,...

Fonterra presents probiotic and dairy lipid research in Moscow

New Zealand dairy co-operative Fonterra has presented what it claims is significant research showing that its proprietary probiotic strains reduce childhood disease and childhood allergy rates, while the addition of...

Functional foods offer ‘protective matrix’ for probiotic delivery, confirm researchers

A new model to evaluate probiotic survival in the gut has confirmed that many bacteria strains survive better when consumed in a functional food matrix such as fermented milks –...

Monthly Career Insider

From dishwasher to dairy innovator - the road to enzyme and culture development

In the second installment of the new FoodNavigator series - Monthly Career Insider - we talk to the VP of dairy innovation at Chr. Hansen.

Star roles for consumers and 'innovation' in new Arla research script

Dairy processing giant Arla has revealed to that it has overhauled its research strategy for 2012, to prioritise product innovation and tailor its portfolio to specific world markets.

News in brief

Glee for ghee butter fans as Indian researchers develop low cholesterol variety

The Indian National Dairy Research Institute (NDRI) has developed a low-cholesterol ghee butter that is claimed to have 80-85% less cholesterol compared to normal desi ghee made from cow or...

Does milk make you a brain box? Research links dairy to stronger mental performance...

Eating at least one yogurt or drinking a glass of milk each day could have a positive impact on cognitive function, according to a new US study published in the...

Academics attempt to bridge probiotic science and marketing gap

“Currently, there is a gap between the point where the biomedical science ends (with the publication of a paper in a scientific journal) and the point where the business begins...

News in brief

Nestlé accelerates Chinese dairy development

Nestlé has announced plans to construct a new dairy farming institute in Shuangcheng, in the Heilongijiang province of China.

‘Undervalued’ lactose doesn’t deserve bad dairy rap, study

The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).

Study shows cheese cuts cholesterol compared with butter equivalent

Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.

Australian study promises sustainable ‘heart-friendly’ milk

Scientists in Australia say they have conducted new research showing that feeding cows winemaking byproducts drastically cuts their methane emissions and leads to healthier milk.

Eating dairy could slash Australian healthcare budget by billions, study

If Australian consumers consumed recommended levels of dairy foods, then the nation could trim its healthcare budget by at least AUS $2bn (€1.5bn), according to a new industry-backed study.

Consuming non-dairy calcium alone does not fill nutrient gaps, US study

Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.

Protein may affect wakefulness and burn more calories, study suggests

Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.

Nutritional education may improve dairy product perceptions, study

Better nutritional education may help improve attitudes towards dairy products and serve as a useful tool for public health campaigns seeking to increase intake levels, according to a new Australian...

Low fat dairy consumption lowers diabetes risk in postmenopausal women, study

A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women, particularly those who are obese, according to a new US research study.

'Magnetic tongue' may help improve processed food development

A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.

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