UK regulators yesterday outlined stricter controls on the
marketing, labelling and formulation of infant formulas, including
the use of brand names, to correspond with changes to EU law.
Dairy co-operative Arla Foods continues to expand beyond its native
European market by stepping up investment in Argentina for
the production of whey powders.
Friesland Foods Domo and Novasep Process aim to accelerate
production times while developing purification technologies and
reducing cost for the functional foods and dairy markets through
their new partnership.
The whey protein industry looks set to profit from the functional
beverage trend as manufacturers say they have seen a surge in
demand for their ingredients.
Friesland Foods Domo has invested €6M in its whey protein plant in
Workum, The Netherlands, allowing it to increase production of
infant formula ingredients and produce its new low-fat ingredient
for dairy applications.
Ingredients group Carbery today announced that it will begin
organic production of whey proteins, making the company one of
the first suppliers in the segment to the dairy
industry.
Two new soy-based ingredients could allow
processors to replace higher-priced dairy
counterparts without significantly affecting nutrition and
taste, their manufacturer claims.
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Unilever's plans to adopt a new protein for ice cream production
that uses a genetically modified (GM) ingredient came a step closer
to fruition today after receiving provisional approval from the
UK's Food Standards Agency...
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
Low fat ice cream made using a GM yeast moved closer to being
approved for the European market, as the FSA published its draft
opinion on Unilever technology under novel foods regulation.
A crackdown by the Food Standards Agency will bar infant formula
makers from making claims on products sold in the UK that draw on
their similarity to breast milk, to avoid misleading mothers.
Encapsulation of probiotics in whey protein gel particles could
offer protection during processing and storage, as well as
extending the food applications of the bacteria to biscuits,
vegetable and frozen cranberry juice, indicates...
Infant formula made by food and nutrition giant Nestlé will not be
recalled in the US, the group has said, despite warnings from the
country's food regulator.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
Research carried out by Holland-based Campina Industrial Products,
shows that a milk protein it has launched can lead to a 50 per cent
reduction in acne within the space of two weeks.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
The US food regulatory agency last week rejected a proposed health
claim submitted by Nestlé, which would have implied that its whey
protein infant formulas reduced the risk of food allergy symptoms.
Parents should avoid infant formulas made from intact proteins, a
Stanford researcher told doctors assembled at the annual meeting of
the Pediatric Academic Societies.
The new Triple-A spray dryer from Anhydro will target growing
demand for whey in added value product development, as dairy firms
move away from traditional commodities.
Fonterra, New Zealand's largest dairy co-operative, has formed a
research partnership with the US dairy industry, in an
international approach to promoting and proving health claims for
dairy products.
Australia's dairy industry will spend $850,000 on research to find
novel milk proteins that could be used in functional foods to
improve nutrition and combat major diseases.
Infants whose parents suffer from food allergies have less chance
of developing them themselves if they are fed hydrolyzed casein or
whey formulas in place of cow's milk based formulas when
breast-feeding is not possible or inadequate,...
People following advice to cut calories and increase physical
activity to lose weight will see greater benefits if their diet is
rich in protein, reveals a new study.
A team of UK scientists will analyse and demonstrate how
bioinformatics could help food companies improve their products,
from pin-pointing allergy-causing proteins to identifying the cause
of batch spoilage.
Signing yet another deal to feed its seemingly insatiable appetite
for acquisitions, US ingredients firm Cargill makes a drive into
the whey derivatives market, reports Lindsey Partos.
Researchers in New Zealand's Massey University have reported that
whey protein concentrate reduced the severity of rotavirus-induced
diarrhea in a mice model. If replicated in humans, this result
could help save the lives of...
French dairy ingredients firm Armor Proteines has added a
US-produced soy protein isolate to its range to give customers an
alternative to the increasingly expensive caseinates, reports
Dominique Patton.
The food code in Australia is under review as food maker Unilever
Australia calls for approval of an ice structuring protein (ISP)
used to make ice cream and edible ices.
Scientists in the US have discovered a new way of use dairy
byproducts to preserve fresh foods, a discovery that could save
money and lead to less packaging waste. Anthony Fletcher
reports.
A clear demonstration of its faith in the growing whey-based
ingredients market, DMV International will pour nearly €60 million
into upgraded processing and food ingredients operations in The
Netherlands, reports Lindsey Partos.
UK whey proteins firm Volac International has opened a major new
plant in the Netherlands, significantly increasing its output of
highly concentrated dairy proteins for the health foods market.
More science is needed to encourage food and drink makers to invest
in new formulations using third generation whey products, finds a
new report that suggests more clinical trials and documentation
could overcome this barrier to growth,...
Adding isolated soy protein to men's diets could help reduce
problems experienced in the advanced stages of type two diabetes,
according to a small study by researchers at the University of
Illinois.
An increasingly sophisticated food market in the Middle East will
open up opportunities for food makers and suppliers of third
generation, added-value whey products in Saudi Arabia and Egypt,
writes Lindsey Partos.
New research appears to lend weight to the theory that rapid growth
in infancy, boosted by enriched infant formulas, might increase the
risk of heart disease and stroke later in life, say UK-based
scientists.
Human milk has long been thought to have an effect on reducing the
likelihood of obesity among adults, but scientists have struggled
to say exactly why this is the case - until now.
Helping Europe reduce the massive 70 per cent of vegetable proteins
it imports for consumption, a new EU-funded project will focus on
how we can obtain quality proteins from grain legumes for both
human and animal consumption.