Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as...
A new US study shows that the exposure to Bisphenol A (BPA), the chemical compound used in the linings of metal food and beverage cans and baby bottles, may reduce...
Combining conjugated linoleic acid (CLA) with calcium may enhance bone mass, and explain inconsistencies from earlier studies, says new research from the US.
Pectin could be the ideal partner for gelatin in the production of low-cost, low-fat spreads, according to a new study from Malaysia.
A new resin for dairy packaging, thermophilic cultures for cheese production, new methods in microsieve technology and a pectin–based coulis are among September’s dairy developments.
Daily supplements of a probiotic strain of Lactobacillus rhamnosus may reduce the incidence of childhood eczema by about 50 per cent, according to a new study.
Global beverage closure demand is expected to surge over the next five years as manufacturers attempt to add more value to their products through packaging innovation, according to a new...
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their...
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.
Skimmed milk may become an unlikely new secret weapon within an athlete's kit bag, with new research linking the product to a beneficial effect on preventing dehydration after a workout.
The level of pasteurisation required for the packaging of hot-fill products is being evaluated by UK group CCFRA as part of its food packaging research programme.
Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.
July started with IFT in New Orleans - always a time for innovation. The highlights of this month's science have been novel encapsulation and controlled release, and getting more from...
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Eating cheese fortified with vitamin D results in the same blood rises in the vitamin as from supplements, reports new research from Canada.
Adding fruit flavours and cyclodextrin to milk may boost consumer acceptance of polyphenol-enriched dairy, without the need for added sugar, report New Zealand scientists.
Danisco plans to further strengthen its health and nutrition ingredients offering in areas in which it is not a market leader, as it positions to for a bio-based future.
A new milk packaging initiative by a leading UK retailer designed to cut package waste is just one of many green container innovations being carried out by dairy processors, according...
The potentially damaging effects of trans fats may also be passed from a mother to her child during breast feeding, suggests a new study that heaps more misery on the...
Niro has installed it latest whey ingredient technology at its Copenhagen testing site in a bid to aid manufacturer development and marketing of new product compositions from the protein.