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 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...
A UK collaboration has secured £8.75m of funding to help businesses develop technologies for efficient agri-food systems.
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.
Not all dairy products are equally beneficial in promoting bone strength, US researchers have claimed.
Lactating cows fed flaxseed produce milk containing more omega-3 fatty acids and less saturated fat, US researchers have claimed.
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 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.
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.
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.
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 (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.
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.
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.
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.
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.
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 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 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...
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...
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....
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....
French supplier has brought its added value dairy activity and functional food units under one roof – Ingredia Functional.
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...
Consumption of non-nutritive sweeteners such as saccharin and aspartame could lead to increases in weight, according to new data in rats.