Vitamin K2-enriched yogurt and soft gels are effective for booting levels of the vitamin, says a new study from The Netherlands.
Sustainability non-profit organisation Forum for the Future has brought together the sometimes conflicting voices of the dairy and vegetable protein industry to meet its Protein Challenge 2040 – the world’s...
Prosperity Organic Foods (Prosperity) has launched new buttery sticks and a probiotic buttery spread to its Melt line, according to the company’s president and CEO, Meg Carlson.
Almost a quarter of a million more Australians reported that they were lactose intolerant in just four years—an increase that was almost entirely driven by women.
A new Mintel study of internet users around Europe shows demand for non-dairy ice cream is booming in Germany as well as other European countries.
According to dairy company Valio, Finnish adults are suffering from a slight iodine deficiency.
Breastfeeding exclusively may not be the best strategy for bone health, results from the 5000-strong Generation R study have suggested.
Consumers who add their own sugar to yogurt may be adding too much, according to a recent French study.
US Department of Agriculture and dairy farmers announced during Super Bowl weekend that they would be providing a $35m grant to schools across the US to upgrade kitchen equipment and...
Protein is a critical nutrient for building and maintaining muscle, and new research published in the January edition of The Journal of Nutrition has found that eating an even amount...
The demand for healthier, more natural food has extended into the ice cream sector, according to a recent report from Technavio.
UK supermarket chain Sainsbury’s has made winter cow coats available to its 290 Dairy Development Group (SDDG) farmers at cost price.
Swiss dairy manufacturer Emmi generated net sales of $3.2bn (CHF 3,213.9m) in 2015, a decline of 5.6 % over the previous year.
Following the results of a customer survey on sugar, which received almost 3,000 responses, Finnish dairy company Valio has introduced new yogurt and yogurt puddings, aimed at children, with less sugar...
Fragmentation of the dairy industry will be one of the biggest trends in 2016, according to a recent report from New Nutrition Business.
Dairy UK has published a new export strategy that it says will help the dairy industry unlock a ‘new world of opportunity’ on international markets.
Fresh, unprocessed cow’s milk has a higher content of omega-3 fatty acids than pasteurised, homogenised or low-fat milk, say German researchers.
The private storage aid for butter and skimmed milk powder has again been extended until September 30, 2016, following the approval by Member States of a proposal made by the European Commission.
Synlait Milk is the latest company to revise its forecast milk price for the 2015/2016 season, following similar news from Fonterra, Westland Milk and Open Country.
Probiotic players must engage the so-called millennial generation if they are to avoid being jostled out of the health yoghurt aisle, says Euromonitor International.
The new Dairy Research and Education facility at University College Dublin’s (UCD) Lyons Research Farm in Ireland has been officially opened by the Irish Minister for Agriculture, Food and the...
DSM Food Specialties has announced the successful validation of its testing tool, Delvotest T, for determining up to 27 antibiotic residues in raw cow’s milk and dairy ingredients, such as...
Food safety must be carried equally across every dairy organization, but a recent forum of dairy executives said it needs to start at the executive level.
Dairy companies that want to capitalize on a growing global market will need to tap into emerging markets across the world, according to a presentation from McKinsey & Company at the...
Roos Foods has pleaded guilty to violating federal laws in connection with an outbreak of Listeria monocytogenes (L. mono) from cheese in 2014.