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Soy industry: FAO protein findings only useful in malnourished populations

The European soy sector says a UN report that found dairy proteins offer a superior amino acid profile to plant proteins is only meaningful for the malnourished.

Dairy products and high GI diet linked to acne, say reviewers

There is increasing evidence that diet, in particular consumption of high glycaemic load and dairy foods, are associated with acne, according to a new review.

Researchers voice concern over organochlorine levels in EU cheese

Researchers have discovered levels of dioxin-like polychlorinated biphenyls (DL-PCB) in excess of European Union (EU)-established limits in a small number of commonly available cheese brands – a find they have...

£8.75m boost for food safety, quality projects

A UK collaboration has secured £8.75m of funding to help businesses develop technologies for efficient agri-food systems.

Whole-fat dairy intake associated with prostate cancer risk - US researchers

US researchers claim to have furthered the existing positive association between the development of “advanced or fatal” prostate cancer (PCa) and the consumption of whole-fat dairy products.

Dairy products not ‘equally beneficial’ for bones - US research

Not all dairy products are equally beneficial in promoting bone strength, US researchers have claimed.

Flaxseed-fed cows produce omega-3-rich milk, US researchers claim

Lactating cows fed flaxseed produce milk containing more omega-3 fatty acids and less saturated fat, US researchers have claimed.

‘Indulgence without guilt’ driving ice cream innovation – Cosucra

Increasing public concern about health and weight management has led to demand for ice cream products that allow consumers to “indulge without guilt”, Belgian ingredients manufacturer Cosucra has claimed....

Wine by-product increases dietary fibre content of yogurt – US research

Wine grape pomace (WGP) – a by-product of the winemaking process - could be utilised to increase the dietary fibre content and shelf-life of yogurt, US researchers have claimed.

Supplements and milk are most important for children’s vitamin D levels, say researchers

Consumption of cow’s milk and vitamin D supplements are the two most important factors determining a child’s vitamin D status, according to a new study.

News in brief

Milk drinkers win Nobel Prizes, researchers claim

Nations that consume a lot of milk also tend to produce a lot of Nobel Prize winners, a letter published in Practical Neurology has suggested.

Cholesterol-low cheese ‘highly suited’ for hypertension sufferers - developer

Spanish researchers have created a cholesterol-low, reduced salt, fatty acid-enriched cheese, which is “highly suited” to the elderly and those that suffer from hypertension.

Two cups of milk per day maintains vit D and iron levels - child study

Two cups (500ml) of milk per day is enough to maintain adequate vitamin D and iron levels in children aged between two and five, a Canadian study has claimed.

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.

News in brief

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...


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...

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