The mechanisms behind the gut-brain axis in infants should be further explored and better understood, so possible nutritional interventions can be explored to support healthy brain development, according to a Danone-led study.
Free from the constraints of the appellation d'origine contrôlée that dictate how cheese in Europe is made, American cheese makers are able to add innovative twists to traditional methods to create unique products that meet evolving consumer demand,...
Cheer Pack North America will feature its flexible, spouted pouch solutions and new pilot filler at Pack Expo International next week in Chicago. The stand-up pouches are eco-friendly and create up to 93% less greenhouse gas emissions compared to some...
A new device that detects processing losses in dairy plants could save the industry millions of dollars a year and help prevent pollutants from entering waterways, according to the company that developed it.
The third cohort of the TERRA Food & Agriculture Accelerator kicked off its corporate partnerships this week. Nestlé USA is working with three startups developing foods focused on plant-based nutrition, simple labels and fresh ingredients.
Rabobank brings another FoodBytes! competition to New York City this month with 19 food and agriculture startups in line to pitch investors, executives and media on their innovations. AI and health monitoring dairy teams are among the group.
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.
New research has revealed the effectiveness of lactoferrin in cancer patients when taken as a supplement. It helps alleviate taste and smell abnormalities (TSA) that often come as a result of chemotherapy treatments.
A new study questions the notion that excessive dairy consumption leads to high risk of mortality and cardiovascular disease. It surveyed a more diverse range of subjects than previous studies on the topic.
The National Dairy Council (NDC) has kicked off its 2019 New Product Competition and is now accepting submissions for the ‘next new innovative product’ in dairy. The competition is open to undergraduate and graduate students in the US and Canada.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
90% of US vegetarians are considering veganism, even though half of US vegans are dissatisfied with their food choices. With less structured diets trending among young consumers, food brands need to innovate and expand their offerings, according to a...