Finnish dairy company Valio invited teams from around the world to enter a hackathon competition to find ways of making use of the methane cows produce, and to reduce methane emissions.
French multinational retailer Carrefour is to extend its use of Blockchain technology by offering consumers total traceability of its popular animal and vegetable product ranges.
The Dairy Farmers of America (DFA) and Sprint have selected its second of class of six startups – either in the ag tech industry or dairy food space – for its 90-day 2018 Accelerator program.
More evidence is needed to determine the efficacy of whey protein consumption in aiding recovery after resistance training, according to a recent meta-analysis.
A study by Yakult has found that Lactobacillus casei strain Shirota (LcS) may alleviate some metabolic abnormalities in obese pre-diabetic individuals, although its effects on glycaemic control may be limited.
Consumption of milk containing only A2 β-casein may reduce acute gastrointestinal symptoms compared to conventional milk (containing A1 and A2 β-casein protein types) among those with self-reported lactose intolerance, according to a new study.
Eating two or more servings of yoghurt could help lower the risk of cardiovascular disease in men and women with high blood pressure by around 20%, according to new research.
The USDA and Innovation Center for US Dairy have signed a memorandum of understanding (MOU) to jointly promote and enhance environmental sustainability in the dairy industry, building on a pact the two organizations formed in 2009.
A study by the Messerli Research Institute of Vetmeduni, Vienna, Meduni Vienna, and the University of Vienna, has shown that the components of cow's milk can help to prevent an allergic reaction to milk.
A high-protein Jerky manufacturer and a gluten-free nut butter firm are among the five start-ups on Chobhani’s Australia's first incubator scheme, each of which has been warded $100,000 in equity-free funding.
Higher intake of red and processed meats has been linked to higher colorectal cancer risk, while intake of whole grains, fruit, vegetables and dairy is associated with a reduced risk.
A new study from McGill University in Canada compared four of the most commonly consumed dairy alternative beverages (almond, soy, rice, and coconut) and determined that soy was the most comparable substitute to cow’s milk in terms of nutrition.
DN2K has introduced an expanded pilot program for dairy producers to trial its farm data management platform DairyInsight following its launch in October 2017.
Researchers at the Department of Food Science at Cornell University in the US have studied the effect of LED light on milk, and found the best method of protection may be through packaging – as long as the product resembles those currently available,...
Additional investment in dairy processing in the state of Pennsylvania could generate up to $35.7m annually in combined revenue and cost savings, a new study by the Pennsylvania Department of Agriculture and Center for Dairy Excellence shows.
A study by Dutch company Ausnutria Hyproca B.V. and research institute Triskelion (formerly known as TNO), says the kinetics of protein digestion of the company’s Kabrita goat milk infant formula is more comparable to that of human milk than that of cow’s...
SomaDetect, a dairy technology startup measuring milk quality and cow health, will launch its business in the US with a new office and pilot program with 10 dairy farms in the State of New York in early January 2018.
Manchester University’s School of Chemical Engineering and Analytical Sciences in the UK has been studying energy efficiency in the process industries.
A PhD student at Harper Adams University in the UK has successfully increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese, and producing the same the taste, by feeding microalgae to cows.
A study by researchers at the University of Wisconsin-Madison College of Agricultural and Life Sciences says eating yogurt on a regular basis may help reduce measures of chronic inflammation in women and support a healthy digestive system.
Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.
While much talked about, ‘innovation’ is not simply a buzzword but at the core of many dairy companies’ corporate strategies. DairyReporter’s Dairy Innovation live webinar brought together three industry experts to put this term into context.
Food and beverage giant Dannon, as a part of DanoneWave Public Benefit Corporation, announced it 6th Annual Yogurt, Probiotics, and the Gut Microbiome Fellowship Grant, which awards two $25,000 research grants for use in 2018.
L’INTERFORM, a dairy brokerage and trading company, is set to enter the trade of dairy-based financial derivatives, particularly futures contracts, on the European Energy Exchange (EEX) in Leipzig, Germany, by partnering with Kaack Terminhandel, an agricultural...
A team of Norwegian researchers has developed a tool that can be used to monitor the strains within a culture with high resolution, in order to maintain cheese quality.
CSK food enrichment, a manufacturer of starter cultures for the dairy industry in the Netherlands, has opened a new location on the campus of Wageningen University.
The US ate a record amount of cheese last year with per capita consumption hitting 36.3 lbs., a habit that could have positive health implications, according to a study published in the European Journal of Nutrition.
By Iuliana Nita, Charles Golub, Joe Guesman and Mike Tzivanis, Saint-Gobain
Today’s dairy farmers need to understand all the critical aspects of raw milk production, including the processing equipment and materials the milk contacts.
Swedish sugar reduction developers Bayn Europe and the German application and ingredients company Bioscience Food Solutions (BFS) have created what they say is “an indulgent 75% sugar-reduced soft ice cream which is in taste and texture almost indistinguishable...
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results.
Danone Nutricia is to further explore the benefits of probiotics in preventing infant allergies, after an initial trial showed that supplementation restored the microbiota diversity of babies delivered via C-section.
An ingredient in cow's milk has been identified as a potential type 1 diabetes trigger in those with genetic risk factors, but researchers say they have been frustrated in efforts to make the findings available to the wider public.
An Australian trial is recruiting 120 post-menopausal women — both lean and overweight — to investigate how a person's body composition influences the effect of calcium against bone loss.
Women who consumed the probiotic strain Lactobacillus rhamnosus HN001 during and after pregnancy showed fewer symptoms of depression and anxiety in the weeks after their infant’s birth, according to research published in EBioMedicine.
Yakult is planning to investigate the effects of probiotic consumption on mental health conditions, following positive results from an initial trial in relation to physical stress.
Elanco Animal Health shifts dairy portfolio work to cover microbiome-based products, ways to protect or support animal health and a focus on addressing disease challenges.
DuPont in Japan says it is striving to spur innovation in the supplement and functional food space for the ageing population by launching 11 ‘smart ageing’ concepts at this week’s HI Japan show.
New Zealand’s Synlait has announced it is to set up a research and development center in Palmerston North to ‘build expertise and capability in food technology.’
Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".
US dairy cooperative Dairy Farmers of America (DFA) and Third Sun Solar, an Ohio-based energy company, have teamed up to introduce solar panel technology to more DFA member farms.
French company Lactips has announced its project, ECOLACTIFILM, has won a tender from the European Union’s H2020 SME phase 2 program, which brings with it both support and €1.5m ($1.8m) in funding.
The addition of milk fat globule membranes to infant formula is linked to a child’s brain development, improved nutrient absorption and strengthening of the immune system, a review concludes.
