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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.

Human lactoferrin safety backed in study

Human lactoferrin derived from genetically modified cows’ milk is safe, according to data from a randomised, cross-over double blind, placebo-controlled study sponsored by the Dutch Food and Nutrition Delta.

Finnish study touts xylans as starch replacer in future bioplastics

A new Finnish study suggests that xylans and mannans, plant cell wall polysaccharides derived from agricultural and forestry sidestreams, could replace starch as a base material for biodegradable packaging.

Probiotic cheese provides immuno-support after exercise: rat study

Researchers have found probiotic cheese may be a viable alternative to enhance the immune system and prevent infection after physical overexertion.

Cartons trounce HDPE and PET in new life cycle study: SIG Combibloc

SIG Combibloc claims that a new life-cycle assessment (LCA) by Germany’s Institute for Energy and Environmental Research (IFEU) confirms milk cartons have a better environmental profile than HDPE or PET...

Bioactive whey proteins show benefits for blood vessels: Glanbia study

A whey-protein-rich ingredient may improve blood vessel function in people at high risk of cardiovascular disease, reports a new randomized, double-blind study supported by Glanbia.

LGG probiotic may protect day care kids from respiratory illness: Study

Long term consumption of milk containing the probiotic Lactobacillus rhamnosus GG strain may protect children in day care from respiratory illness, says a new study from Finland.

Dairy industry and retailer merchandising collaboration is ‘recipe for success’ - research

Retail merchandising displays that provide consumers with dairy-based ‘meal solutions’ could reap double-digit unit and dollar sales growth, US research has found.

Milk fat may lead to bowel diseases by altering gut bacteria: Study

Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.

'Untargeted' milk adulteration detection method in development – IDF

An “untargeted” infrared (IR)-based approach to preventing milk adulteration is under development, offering the dairy industry the ability to detect the presence of unknown adulterants.

Milk ingredient could protect against obesity – research

An natural ingredient found in milk could protect humans against obesity, even while enjoying a diet high in fat, research has found.

Infant formula brain development benefits within range of breast milk - report

The brain development of infants raised on milk-based infant formula does “not differ significantly” from those fed breast milk and soy protein-based formula, a US study has claimed.

US raw milk cheese manufacturing safety regulations ‘appear adequate’ - study

Current US regulations governing the manufacture of cheese made using unpasteurised milk “appear adequate” for producing microbiologically safe products, a study has claimed.

New method to detect vet drugs in infant food bolsters EU zero tolerance approach - research

Spanish researchers said the development of a novel method for detecting minute levels of veterinary drugs in certain baby foods will help reinforce the European Union’s zero-tolerance approach to their...

Cheese intake during pregnancy may reduce childhood tooth decay - study

A high intake of cheese during pregnancy may reduce the risk of dental decay during childhood, a study has revealed.

News in brief

Poster sessions will help Vitafoods showcase cutting edge science

Vitafoods Europe is launching a unique programme of research presentations and poster sessions to showcase the latest scientific developments in the industry at this year’s show.

Sexier mice eat probiotic yogurt: researcher hints at human implications

The co-author of a research paper that found that mice fed probiotic yogurt displayed 'mouse swagger' and better sexual performance has told that the findings were potentially relevant to...

Industry damns sucralose study at cancer conference

Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in...

Donkey milk derby? Study trumpets health boosting potential for elderly

Donkey and horse milks and their derivatives could prove valuable foods for elderly consumers, and could also be used in probiotic drinks due to health-promoting properties.

Whey protein lent healthy ageing opportunity with new research: Volac

Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their...

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.

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