Messages of potential risk or scientific uncertainty of functional food products has little impact on peoples’ willingness to purchase them, according to a study conducted using Danone’s Danacol cholesterol-reducing yoghurt....
Herza Schokolade has launched a research project to find new ways of producing sterile chocolate pieces for yoghurts.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and...
Market research agency YouGov SixthSense has published a study suggesting that yoghurt is the fastest growing sector in the UK dairy industry.
Daily supplements of Lactobacillus gasseri SBT2055 (LG2055) may help weight loss in people with obese tendencies, says new science from Japan.
Probiotic and lactic acid functionality in dairy products informed the research undertaken by the Irish, Finnish and US award winners of the IDF Elie Metchnikoff Prize 2010, who were announced...
Danisco has offered a Food Science MSc student a study grant to pursue research which could help reduce waste and cut costs in the manufacturing of fermented dairy products.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order...
A new initiative to identify dairy bioactive ingredients has yielded 30 peptides that could be used to develop new functional food and beverage ingredients.
FrieslandCampina is planning to pool its research and development activities in the Netherlands around one central hub.
A randomised clinical study on the health effects of drinking the probiotic yoghurt-like drink DanActive suggests that it may protect children from gastrointestinal illness but have little influence on their...
Scientists in Finland have highlighted the potential of probiotic cheese to protect and enhance the immune system of elderly people.
Scientists have highlighted the virtue of food safety performance indicators (FSPI) to help businesses evaluate their own safety management systems without having to perform actual microbiological analysis.
New research which compared labour practice in the French and UK food processing industries found French permanent employees are better paid, worker fewer hours and were better off in terms...
Producers must ensure packaging is more sustainable as customers remain convinced that food packing is excessive and are altering their consumption patterns as a result, warns research from Datamonitor.
The Soil Association has hit back at claims made in a newly published study that organic milk is similar in “nutritional quality and wholesomeness” to conventional milk.
Companies should put more money into studies to substantiate the science of probiotics, perhaps at the cost of marketing, a member of EFSA’s evaluating panel has said.
A new study has suggested that there may be little nutritional difference between conventional and organic milk.
Chr Hansen has opened its first product development centre in Asia to boost its capabilities as a supplier and partner in the region.
Manufacturers should be wary about cutting too much fat from cheese and too much sugar from yoghurt, according to new cross-cultural research.
Consuming dairy products fortified with omega-3 fatty acids does benefit heart health, and may reduce the risk of cardiovascular disease, says a new study from Germany.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new...
Skimmed milk may be a better training aid for female resistance athletes than a sports drink thanks to its calcium and protein content, according to a new study.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Intakes of calcium above the recommended daily levels may reduce the risk of dying from heart disease and cancer by 25 per cent, says a new study from Sweden.