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Trends > Functional Dairy

Dairy can help improve liver function, reduce systemic inflammation: Study

Dairy intake will help lower systemic inflammation and liver enzymes in those who have metabolic syndrome and typically do not consume dairy, according to a recent study.

Dispatches from FiE 2015

Solactis promotes ‘diversified’ infant gut health with prebiotic supplement

French prebiotic nutrition and feed specialist Group Solactis used this year’s Food Ingredients Europe (FiE) event in Paris to showcase a galacto-fructose (lactulose)-based blend promoting infant microbiota diversity.

Clean label trend drives flavored whey company to natural sweetener

The clean and clear label trend is coming to the world of whey, as BiPro USA has removed artificial sweeteners from its products and will begin using natural sweeteners for...

EU injects €1m into ‘social cognition’ supplement research

A €1m EU-backed joint project between academia and industry is investigating the potential of probiotics and amino acids to boost brain performance among Europe’s increasingly ageing population.

Supplier puts lactoferrin in spotlight as ‘iron activator’

It’s been two and half years since lactoferrin from cow’s milk was authorised as a novel food ingredient in Europe – but with no health claim for its iron boosting...

Largest European investment to date

Danone doubles Dutch baby milk production capacity

Danone-Nutricia has invested €240m in a new production plant in the Netherlands on the back of double-digit sales growth of infant formula products such as Aptamil and Nutrilon.

Dairy can help reduce risk of stroke, hypertension: Study

Eating dairy, especially yogurt, could go a long way toward reducing the risk of hypertension and stoke, according to a recent study.

Russians first to bring cheese to Europe 4,000 years ago: Study

Europeans who are able to easily digest cheese can thank Russian farmers from more than 4,000 years ago, according to recent DNA research.

Dairy ingredient market to reach nearly $60bn by 2020

Dairy ingredients, including milk powder, whey, lactose and casein, are slated to reach $59.8bn by 2020 with yearly growth of approximately 5.6%, according to a recent report. 

'no evidence of benefit in this population'

Study quashes claim probiotic reduces NEC, sepsis & death in preterm infants

There is no evidence that the probiotic strain Bifidobacterium breve can reduce the risk of necrotising enterocolitis (NEC), late-onset sepsis and death in preterm infants, a study of 1315 infants has found....

‘Europe needs innovation’: Kerry

Irish dairy giant Kerry has called for more innovation in the dairy sector, saying Europe needs it more than ever to counter a flat macroeconomic environment and dropping milk prices.

'Cheese is intimidating': Sell the story and experience of the product to make consumers comfortable

Buying cheese can be confusing: but focusing on the story and experience behind the product can help alleviate confusion for consumers, according to an industry organization. 

Healthy innovation from British start-ups: Cauliflower porridge, cinnamon water and quark

Is cinnamon water set to steal coconut water's crown, can quark ever rival Greek yoghurt and will cauliflower rice really replace oats for a healthy breakfast porridge? FoodNavigator met up...

#Probiota16 : Amsterdam February 2-4, 2016

Probiota 2016 is go!...call for scientific abstracts extended until December 14

Probiota 2016 in Amsterdam is extending the deadline to submit abstracts for the Scientific Frontiers competition to December 14. We've had 15 entries but our scientific panel wants to see more...

Far East digest

Wide-ranging B. longum BB536 study shows multiple benefits for elderly

A nationwide survey of middle-aged and elderly Japanese consumers has found that those who take probiotic milk have better bone health, are less prone to some diseases and remember more...

Quality control of probiotics is lacking, study suggests

A new study by scientists at the University of California has found that contents of many bifidobacterial probiotic products differ from the ingredients listed.

Milk fat improvement starts at the agricultural level

As higher quantities and qualities of milk fat become trendier, the demand will likely become greater. How can the industry meet this demand? It will likely take vast improvements on...

EFSA revaluates novel synthetic oligosaccharides: ‘May cause mild gastrointestinal symptoms’

Doses of lacto-N-neotetraose and 2'‑O-fucosyllactose in foods and supplements for children aged 1-10 years could mean intakes linked to mild gastrointestinal symptoms in adults, the European Food Safety Authority (EFSA) said...

Low-fat diet not helpful for long-term weight loss: Study

Those who eat a low-fat diet may have a harder time losing weight and keeping it off over time, according to a recent study.

#Probiota16 programme leaked; Amsterdam February 2-4, 2016

Probiota 2016 is open for business!...and science!...and more…

Digest the latest game-changing prebiotic and probiotic science; engage with 200 of your industry peers; debate with regulators and experts; assess start-up and major firm marketing and NPD moves; metabolise global markets; enjoy the best Amsterdam has to offer…...

More calcium needed in diets: Study

Most people could use more calcium in their diet, according to the International Osteoporosis Foundation.

Dairy alternatives market to reach $19.5bn by 2020

Global consumption of dairy alternatives is set to rise rapidly driven by Asian-Pacific, according to a recent report.

The emotions of yogurt: Study finds vanilla makes people happy

A study suggests consumers have positive emotional responses to yogurts that are vanilla-flavored or low in fat.

Healthy fat: California entrepreneur markets triple-fat yogurt as healthy

One entrepreneur wants to ride the wave of dairy fat positivity into a new yogurt business, with a triple-cream, unsweetened organic yogurt.

Working dead? Nestlé scientists find heat-treated ‘zombie’ probiotics can boost immunity beyond the grave

Heat-treated probiotics may offer greater immunity benefits than their ‘live’ originals, according to just-published Nestlé Nutrition and Health research.

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