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Trends > Functional Dairy

Whey protein approach could cut calories in yogurts and ice-cream

Novel-textured, high-protein desserts may soon become available thanks to a method that uses whey protein and polysaccharides to reduce the calorie content of high-fat foods such as ice-cream.

Milk Specialties Global taps further into clean label with calcium caseinate from US rBGH-free milk

Milk Specialties Global, a dairy protein manufacturer based in Minnesota, has launched a clean label calcium caseinate produced from US milk to better target the growing sports nutrition market. 

Davisco Foods International to pay penalty for violating part of Commodity Exchange Act

Davisco Foods International, an international dairy food and ingredient company based in Minnesota, has been issued a $150,000 civil monetary penalty for failure to register with the US Commodity Futures...

Tate & Lyle unveils upgraded innovation center

Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany. 

ProYo high protein ice cream rolls out nationwide as retailers expand better-for-you pint set

With frozen yogurt sales still “tanking,” retailers are increasingly turning their attention to ice cream products that offer similar benefits (more protein, less sugar and fat), but truly deliver on...

Milk peptides could have role in prevention of food allergies

Milk-derived products may help with the prevention of food allergies, researchers in Ireland say.

DSM’s DelvoGuard cultures reduce dairy food waste

Royal DSM N.V. has expanded its range of natural food protection solutions with the launch of a new range of protective cultures that increase the shelf life of dairy products...

Ausnutria seemingly unaffected by new China infant formula rules as revenues rocket

Revenues at Hong Kong-listed infant nutrition company AusNutria soared by 30.3% to RMB2,740.3 million (US$396 million) for 2016, despite intense market competition, most notably due to new regulations in China.

Fonterra launches innovation partnership opportunities

New Zealand cooperative Fonterra has launched a new concept to drive collaborative innovation, Fonterra Ventures Co-Lab.

Probiotics in space testing is ready for lift off, says Yakult

Yakult is ready to begin carrying out tests on the consumption of probiotics in space, by undertaking experiments on astronauts on board the International Space Station (ISS).

News in brief

Fonterra’s NZMP launches low-lactose instant whole milk powder

NZMP, Fonterra’s global ingredients brand, has launched NZMP Low Lactose Instant Whole Milk Powder (IWMP).

VIDEO: Talking trends – Chr. Hansen on the probiotics and healthy dairy boom driving growth across Asia Pacific

Probiotics, functional dairy and natural colours – combined with Asia’s rapidly changing lifestyle and health needs – are among the top factors driving industry growth in the region.

Company to sell 60% stake in Dairy Ireland to Irish co-op

Strong results reiterate Glanbia's nutrition focus; as firm announces Dairy Ireland spin-off

Glanbia reported better than expected growth in 2016 with performance nutrition driving revenue and profits, said the firm as it announced the part sell-off of its Irish dairy business. 

Grupo LALA posts solid Q4 results with plans to invest in US and Central America for 2017

Mexico-based Grupo LALA registered a 14.6% sales increase for the fourth quarter of 2016 posting $720m (14.5bn pesos), up from $620m (12.5bn pesos) for the same period last year. 

Sheep milk has untapped functional food potential: Review

Sheep milk has significant but neglected potential for use in functional foods, according to a new review, which highlights its suitability for use in probiotic and prebiotic applications.

Whey out? Could cricket protein rival whey as a sports nutrition and functional drinks ingredient?

Crickets could become a functional protein ingredient to rival casein and whey in nutritional beverages and sports drinks, researchers suggest.

Yogurt makers cut sugar but add fat and convenience to meet consumer demands

Yogurt manufacturers continue to expand and evolve their portfolios with healthier and more convenient options that meet consumers’ growing demand for products that are lower in sugar, high in flavor...

Transitioning: Danone profits soar by 34% as firm outlines €1bn cost-cutting

A 34% rise in net profits for French dairy and nutrition giant Danone was backed up by the announcement of a €1 billion efficiency program as the firm continues its...

Expert panel established to drive forward India's national fortification plan

The Food Safety and Standards Authority of India (FSSAI) has set up a panel of doctors and research scientists to prepare the final version of its food fortification laws –...

Coca-Cola’s fairlife launches ‘Superkids’ milk

Coca-Cola’s ultra-filtered premium milk fairlife has launched a children’s ‘Superkids’ variety, available in white milk and chocolate milk. 

Food for Health Ireland improves information on milk proteins and peptides

While milk has been known as an ‘excellent source of proteins, calcium and vitamin D’ and therefore ‘good for your muscles and bones’ for many years, other attributes of milk...

News in brief

Fonterra launches new whey protein ingredient for sports nutrition

NZMP, Fonterra’s dairy ingredients business, has introduced a protein ingredient it says delivers at least 10% more protein than standard whey protein products.

Probiotic may reduce the risk of common cold: Yakult study

Daily consumption of a fermented milk product with Lactobacillus casei strain Shirota may reduce the risk of upper respiratory tract infections (URTIs) in healthy middle-aged office workers, says a new study....

Apac embraces healthy diets with organic dairy foods and drinks

Asia-Pacific’s organic dairy foods and drinks market is growing at a rapid pace due to its enhanced nutritional profile and its role in the act of sustainability.

Swedes spin silk from whey protein

Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.

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