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.
Rouveen Kaasspecialiteiten has partnered with software company Infor to improve its cheese quality, tracking and tracing as well as build out production capabilities.
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.
The popular Land O’Lakes Dairy Accelerator has announced the six companies participating in its 2018 program, which kicks off in the Minneapolis-St. Paul metro area of Minnesota today (September 11).
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...
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
The Government of Canada is investing in its dairy industry by awarding C$2.6m (US$2m) to Cows Inc., a dairy processor from the province of Prince Edward Island (PEI) that produces ice cream, cheese, butter and runs a line of ice cream parlors across...
The European Society of Cardiology (ESC) says the widespread belief that consuming excess dairy, especially cheese and yogurt, leads to health problems has no consistent evidence to support it.
The DMI National Dairy Foods Research Center programs at US universities have shaped future workers and driven innovation in dairy products for more than 30 years.
Researchers at the Department of Nutrition, Dietetics, and Food Sciences, at Utah State University have been studying the effect of cream aging temperature and agitation on butter properties.
Progress is being made in producing reduced-sugar dairy products that are more acceptable to consumers, researchers from the Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, say in a report in the Journal of Dairy Science.
Parker Bioscience, a division of Parker Hannifin, said the launch of its ASEPT-X range of sterilizing gas filters means the dairy industry can reduce the risk of contamination, and cut costs.
Only 5% of Americans identify as vegetarian and just 3% identify as vegan despite a much wider range of meat-free and dairy-free options on the market, a Gallup report finds.
UK agri-tech start up PBD Biotech has developed what it claims is the “first rapid test for live mycobacteria”, closing a seed funding round that will accelerate its go-to-market strategy.
The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.
A coalition of 14 dairy organizations formed Newtrient three years ago to develop manure management and nutrient recovery solutions for the dairy industry’s environmental footprint.
Synbiotics may be preferable to laxatives in treating constipation, but more evidence on specific benefits are required, according to the findings of a population study by Selangor's Universiti Putra Malaysia.
The Mead Johnson-Reckitt Benckiser merger has filed two international patents for formulations with dietary butyrate, which it says can improve brain development and reduce metabolic syndrome in infants.
New Zealand dairy giants Fonterra join fellow food industry representative Kellogg as the latest member of an international project looking to address malnutrition in the elderly.
Blood analysis of participants who ingested either ‘plasma-blasted’ whey protein or standard hydrolyzed whey protein isolate suggests that the former is more bioavailable.
Around 91% of parents and almost all their children (99.5%) do not meet the recommended weekly dairy intake set by the Hong Kong Department of Health, a new survey has revealed.
Machine-based learning could be as effective as the human ear when it comes to detecting infant crying or fussing, opening up possibilities for potential clinical applications such as detecting colic.
The Chobani Foundation has partnered with Cornell University and the University of Idaho to offer scholarships to students pursuing degrees in dairy science.
Singapore Polytechnic’s Food Innovation and Resource Centre (FIRC) and the US Dairy Export Council (USDEC) have signed a partnership agreement to maximise research and development opportunities across South East Asia.
Eating cottage cheese before bed for its casein content is a popular bodybuilding tip. But results from a new clinical trial suggests that casein levels may matter more than timing.
The European Union-funded INCluSilver project aims to support collaboration between actors belonging to different sectors in order to create the optimal conditions for generating and validating innovative ideas in the field of personalized nutrition for...
Fonterra’s ingredients brand NZMP has released new findings into the use of milk fat globule membrane (MFGM) lipids during pregnancy and in the cognitive development of infants.
As the increasing importance of “lactose free” products, the relevant threshold for “lactose-free” labeling has been reduced, an Austrian company has launched a device capable of accurately measuring the lower lactose threshold in dairy products.
US company Caloris Engineering LLC and Lone Star Dairy Products (LSDP) have received the 2018 American Dairy Products Institute (ADPI) Breakthrough Award for Dairy Ingredient Innovation.
As part of Danone North America, the Dannon Probiotics Fellowship Grant Program has awarded two graduate students with $25,000 each to help fund their independent and novel studies of yogurt, probiotics, and the human gut microbiome.
Canadian automated in-line milk monitoring system company SomaDetect is partnering with Cornell University on a series of research studies to further develop and validate its product.
Daily consumption of milk fermented with a specific probiotic could relieve gastric symptoms in otherwise healthy adults, according to researchers in Japan.
Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, assistant professor at Cornell University’s Department of Food Science, turns dairy waste into an alcoholic drink.
NZMP SureStart, the global B2B paediatric ingredients brand of Fonterra, is joining Smarter Lives, a five-year research programme to investigate how nutrition impacts the gut-brain axis.
An American Heart Association report says diets rich in monounsaturated fatty acids from plants are associated with a lower risk of dying from heart disease or other causes compared to diets rich in monounsaturated fats from animals, which are linked...
Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.
