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News in brief

Nestle launches new research web portal

Nestle has launched a new website to provide information and news about its global R&D.

Fibre-rich ice-cream gets formulation boost: Study

Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.

Resistant starch-enriched milk puddings pass sensory tests: Study

Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.

Analyser aims for automation ease in dairy development

Ensuring cost effective processing of dairy ingredients is the aim of new developments in automating and analysing production line control, says the equipment’s manufacturer.

Food safety driving 2009 research, says LFI

Projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at...

Dairy industry committed to research in trans fat odyssey

With ongoing debate over the health impacts of naturally occurring trans fatty acid (TFA) consumption, European dairy representatives say they remained committed to pushing ahead with research in the field.

FDA to undertake further research on BPA

The US Food and Drug Administration (FDA) said yesterday it has no plans to review its stance on bisphenol A (BPA), but will continue to research the chemical found in...


Why is food science the ‘baddie' for consumers?

It sometimes seems as if life is a pantomime, and food science is the baddie, complete with boos and hisses from the audience.

Study shows antimicrobial effective against listeria in soft cheese

Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study. 

Study backs dairy recommendations for weight loss

Cutting out dairy products during a weight loss programme may be misconceived, according to a new study from the US.

Mouth bacteria boost some flavours: Study

Bacteria present in the mouth may delay the flavour response for some fruit, vegetables, and wine, according to a new study from Firmenich.

Probiotic may prevent respiratory illnesses: study

The bacterial strain Lactobacillus plantarum 299 may protect intubated, critically-ill patients from pneumonia, suggests a small Swedish study.

News in brief

Dairy goat research herd gets funding

The Wisconsin Dairy Goat Association has been awarded $13,400 funding by the American Sheep and Goat Center towards the establishment of the first dairy goat research herd in the Upper...

Study does not prove BPA link to disease: EFSA

The European Food Safety Authority (EFSA) claims a recent study did not provide sufficient proof of a causal link between Bisphenol A (BPA) and heart disease, type 2 diabetes and...

Yoghurt can benefit bladder cancer, say researchers

  Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.

DSM targets soft-cheese culture development

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...

US study claims BPA induces chemotherapy resistance

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...

Calcium may be vital for CLA's bone benefits: Study

Combining conjugated linoleic acid (CLA) with calcium may enhance bone mass, and explain inconsistencies from earlier studies, says new research from the US.

Pectin plus fish gelatin could lead to cheaper low-fat spreads: study

Pectin could be the ideal partner for gelatin in the production of low-cost, low-fat spreads, according to a new study from Malaysia.

Industry development roundups

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.

Probiotics may reduce eczema in young children: Study

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.

Closure demand boosted through drink pack development

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...

Research associations CCFRA and BRI merge to improve efficiencies

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...

MSG linked to increased body weight: study

Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Vitamin D3 stable for fortifying cheese: 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.

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