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Nestlé accelerates Chinese dairy development

Nestlé has announced plans to construct a new dairy farming institute in Shuangcheng, in the Heilongijiang province of China.

‘Undervalued’ lactose doesn’t deserve bad dairy rap, study

The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).

Study shows cheese cuts cholesterol compared with butter equivalent

Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.

Australian study promises sustainable ‘heart-friendly’ milk

Scientists in Australia say they have conducted new research showing that feeding cows winemaking byproducts drastically cuts their methane emissions and leads to healthier milk.

Eating dairy could slash Australian healthcare budget by billions, study

If Australian consumers consumed recommended levels of dairy foods, then the nation could trim its healthcare budget by at least AUS $2bn (€1.5bn), according to a new industry-backed study.

Consuming non-dairy calcium alone does not fill nutrient gaps, US study

Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.

Protein may affect wakefulness and burn more calories, study suggests

Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.

Nutritional education may improve dairy product perceptions, study

Better nutritional education may help improve attitudes towards dairy products and serve as a useful tool for public health campaigns seeking to increase intake levels, according to a new Australian...

Low fat dairy consumption lowers diabetes risk in postmenopausal women, study

A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women, particularly those who are obese, according to a new US research study.

'Magnetic tongue' may help improve processed food development

A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.

Flavour standards: are these set to be game-changing for food and drink R&D?

A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

Probiotics may influence carbohydrate metabolism: ‘Elegant’ study

Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using...

New study lends ‘little evidence’ to calcium weight loss link

A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight...

Low-fat yogurt intake during pregnancy may heighten child allergy risk, study

Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.

Emulsions structure may affect sensory qualities of foods: Study

Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the...

Indian researchers develop non-dairy calcium foods

Researchers in India have developed non-dairy-based calcium-rich foods, which they say could be commercialized for sale as processed food products like instant mixes for breads and biscuits.

Increased dietary potassium reduces stroke risk, study suggests

Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden....

US research agreement probes ‘next generation’ dairy ingredients

Cornell University and the Dairy Research Institute have agreed a dairy research partnership with the Northeast Dairy Foods Research Center to help "strengthen the US dairy industry and dairy innovation...

Dannon opens R&D center to speed yogurt innovation process

Dannon has opened a new $9m research and development center at its White Plains, NY headquarters, in order to improve collaboration between departments and bring new products to market more...

Dairy foods linked to better brain function: Study

Frequent intake of dairy foods are linked to better mental performance, suggests data from a study of about 1,000 people in the US.

Dairy intake can help build muscle and lose belly fat, study

Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.

Texture not flavour determines satiety, says study

The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.

Low-sat fat ice cream gets formulation boost: Study

Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’...

Wanted: Food science journalist/editor

Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.

Milk tops water for rehydration, says study

Milk can rehydrate active children more effectively than water or energy drinks, according to new research funded by the Dairy Farmers of Canada.

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