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General Mills seeks to patent method that transforms Greek yogurt waste

General Mills has applied to patent a method it claims produces prebiotic oligosacchride from Greek yogurt by-product, acid whey.

Formula-fed infants exposed to greater levels of arsenic: Study

Formula-fed infants are exposed to greater levels of arsenic than those that are breastfed, US research suggests. 

Fonterra pizza cheese method produces 'more reliable and consistent curd'

Fonterra has applied to patent a process to manufacture pizza cheeses, such as Mozzarella or Cheddar, that omits the "traditional vat setting and cutting process."

Habitual yogurt eaters in Spain fail to report improved health-related quality of life

Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.

Fat intake guidelines review highlights need for 'better science': NDC

The scathing British review of the evidence behind US and UK fat intake guidelines highlights the need for "better science," says the US National Dairy Council (NDC).

Patent-pending Mead Johnson formula boasts potential 'unexpected' brain benefits

US infant formula giant Mead Johnson Nutrition has applied to patent a "nutritional composition" it claims can provide "novel benefits...not possible with current offerings."

Dairy-damaging fat guidelines 'should not have been introduced'

US and UK dietary guidelines that recommended consumers reduce their intake of butter and full-fat milk were introduced "in the absence of supporting evidence," fresh analysis suggests....

Probiotic strain counting: New method proposed at Probiota

A new method of quantifying probiotic content in products promises greater accuracy and efficiency, according to emerging research.

Pulsed light improves digestibility of milk allergy lactose protein BLG: Study

Spanish scientists claim to have reduced the allergenicity of β-lactoglobulin (BLG), a lactose protein responsible for around 10% of milk allergies, using pulsed light treatment.

Probiotic drink may help control insulin resistance: Healthy human research

Probiotic supplementation may be useful in preventing insulin resistance caused by excessive consumption of high-fat foods, according to industry-backed research published in the British Journal of Nutrition.


Kraft Foods files patent to protect spreadable high-protein cream cheese

Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.


Researchers ‘astounded’ by results of probiotic peanut allergy study

A probiotic could hold the key to treating peanut allergies in children, researchers in Melbourne have found.

Chlorophyll, not riboflavin, main cause of 'sun light flavour' in milk: Nofima

Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim....

Organic and conventional milk differences 'not so straightforward': Review

Differences between organic and conventionally produced milk are not as "straightforward" as they are perceived, researchers in New Zealand claim. 

Is it possible to change the belief that unhealthy food is tastier?

Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.

African probiotic project reaching 10,000 infants a day

The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity...

Dairying in Ireland goes back 6,000 years, pottery tests suggest

Dairying in Ireland dates as far back as 4,000 BC, tests conducted on Irish prehistoric pottery suggest.

Canadian school milk consumption down when flavored options removed: Study

School milk consumption fell by 48% in a sample of Canadian elementary schools when flavored offerings were removed.

Arla Foods seeks to patent method for tofu-like dairy product

Arla Foods has applied to patent a method to produce a sliceable, tofu-like product made of milk and whey protein.

NIZO develops method to produce the 'Holy Grail' of soft serve ice cream

NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.

Milk and milk drinks 'more effective rehydration options' than Powerade: Study

Milk and milk-based beverages can be more effective than traditional sports drinks at replacing fluid lost during exercise, the findings of an Australian study suggest.

Fraunhofer polymer powder cuts beverage quality testing time

Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.

Novel coating targets cheese protection

Antimicrobial coatings to increase the shelf life of soft cheese have been developed by Spanish researchers.

Ingredia seeks to patent method for stringy-when-cooked spreadable cheese

French dairy ingredients firm Ingredia has applied to patent a method to produce a spreadable cheese product that becomes stringy when cooked.

Scientists shine light on ‘aerated’ dairy drink with satiety potential

Nottingham University scientists claim to have shone new light on the intra-gastric behaviour of ‘aerated’ drinks with enhanced satiating properties that they say could be used to fight obesity.

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