Chocolate milk partially sweetened with stevia or monk fruit extracts is "acceptable" to both America parents and children, a study has found.
Nestlé has filed an international patent for an infant nutrition product with casein protein, which it said could be used to prevent metabolic syndrome disorders later in life.
US infant formula giant Abbott Laboratories is seeking to patent a fruit and vegetable powder it developed to be mixed with milk or yogurt.
Scientists believe microscopic hay particles are behind the formation of holes in Swiss cheeses such as Emmental - a phenomenon long attributed to bacteria.
There is growing evidence of the health benefits of adding prebiotics to infant formula, according to a review from Belgian and Russian researchers.
Anti-obesity strategies from public health experts and governments are failing because they do not take in to account pregnant women and babies, and focus too much attention on children and...
An Israeli scientist has harnessed the power of pulsed electric fields (PELs) to kill Listeria monocytogenes bacteria in milk.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?...
Pure camel chymosin holds the potential to clot milk from other equus animals as well as donkeys, says an Italian food technologist.
Organic milk contains nearly a third less iodine than conventionally-produced fresh milk, a British study has found.
Feeding infants an omega-3-supplemented formula led to longer and heavier children, compared to a control formula, says a study funded by Mead Johnson Nutrition and the National Institutes of Health....
A study comparing two methods of measuring protein quality has highlighted the need for one to be chosen and made EU law, says dairy player Volac.
Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?
Almost 10% of breast milk samples bought online by a team of US researchers contained bovine DNA.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
Greater transparency, more robust scientific assessments and wider participation are at the heart of EFSA's two-year Prometheus project.
The European branch of the International Life Sciences Institute (ILSI) has established separate working groups to investigate the microbiota, mechanisms of action and intestine barrier function.
A Swedish probiotic player has enlisted Wageningen University to research probiotic mechanisms of action in the area of inflammation – work Probi’s CEO told us could yield a sector-defining health claim....
Nestlé has filed an international patent for the whey fraction lactoferrin to improve memory, learning speed and promote brain maturation in children.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.
General Mills has applied to patent a method it claims produces prebiotic oligosacchride from Greek yogurt by-product, acid whey.
Formula-fed infants are exposed to greater levels of arsenic than those that are breastfed, US research suggests.
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 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.