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.
A team of food scientists has found decreasing the fat globule size in milk can change the consistency of cold butter, making it easier to spread and low-fat cream easier to whip.
Supplementing breakfast with a medical nutrition drink of leucine-enriched whey protein, vitamin D, and carbohydrates increased post-meal muscle protein synthesis among older men, researchers at the University of Clermont Auvergne found.
Fat globules are the secret to creating low-fat cream that’s easier to whip, cold butter that’s more spreadable and dairy cream powders that can be tailored for a range of products from milk to cheese to yoghurts.
Consumption of whey growth factor extract (WGFE) in addition to whey protein isolate offers few benefits to men who are not new to resistance exercise training, according to a study led by the University of South Australia.
The University of Wisconsin-Madison (UW) has started a two-year “virtual dairy farm brain” project that will use artificial intelligence (AI) to analyze data in real time helping dairy farmers improve their management decisions.
Consuming one glass of dairy milk a day can help prevent diabetes by 12% and hypertension by a 6%, according to a recent study by The National University of Singapore (NUS).
A study in the journal Clinical Interventions in Aging said yogurt supplemented with probiotics can protect healthy elderly people from respiratory infections.
From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.
Researchers at North Carolina State University said a study on consumer perceptions of milk shows the industry should focus on the nutrition value of milk, and educating consumers about milk.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
A study at Pennsylvania State University has revealed replacing fat in ice cream with maltodextrin (MD) causes minimal physical changes, and does not adversely affect consumer opinion of the product.
EnWave has signed an agreement with Nestec, part of Nestlé, to test its Radiant Energy Vacuum (REV) food dehydration technology – a proprietary method for the dehydration of organic materials.
Traces of phthalates, a chemical found in food packaging and equipment, were detected in products of powdered macaroni and cheese mixes, according to a study by the Coalition for Safer Food Processing & Packaging.
Kefir could be a beneficial dairy-based sports nutrition ingredient for cancer survivors who may be wary of trying products containing milk due to concerns about stomach upsets.
Off flavors in whole milk powder (WMP) decrease with increased homogenization pressure, according to a new study published in the Journal of Dairy Science.
Northern Norway can be at the forefront of creating climate-efficient milk production in the future, according to Harald Volden, professor of environmental and biological sciences at the Norwegian University of Life Sciences (NMBU) in Ås.
A study on fortifying cottage cheese with vitamin D says the dairy food is a good candidate for delivery of the vitamin, and could be an alternative to fortified drinking milk.
Frito-Lay has developed a method to make chips containing high amounts of yogurt and live probiotics that can be sold in the shelf-stable snacks aisle.
IBM Research and Cornell University have teamed up to help improve the safety of the global milk supply through genetic sequencing and big data analytics research.
Just nine grams of milk protein may be sufficient to stimulate muscle build after resistance exercise, according to researchers from The University of Auckland and Fonterra Co-operative Group Ltd.
The 18th IFCN Dairy Conference took place from June 10-14 in Kiel, Germany, with participants looking at the most recent analysis of developments in 2016 and 2017.
The probiotic strain L. plantarum MA2 from traditional Tibetan kefir grains has significant antioxidant properties, in addition to its previously reported cholesterol lowering credentials.
The European PET Bottle Platform (EPBP) has given interim approval for the recyclability of polyethylenefuranoate (PEF), produced by Synvina, a joint venture between BASF and Avantium.
Yogurt containing two probiotic strains plus heat-treated bacteria may boost the activity of immune cells called natural killer (NK) cells in people over 60, says a new study.
Dairy products may be able to promote another key nutrient, vitamin K, as a study by Tufts University found that many full-fat dairy products contained an appreciable amount of the vitamin.
A study looking at the effects of adding vitamins to milk has found concentrates may contribute to off flavors in milk, especially skim milk fortified with water-dispersible vitamin concentrates.
Taking high doses of dietary vitamin D and calcium may be linked to a lower risk of early menopause as the findings could help in reducing health problems associated with this period.
A trial on a novel infant formula appears to shows for the first time that a specific combination of ingredients can have a preventive effect on colic.
Higher hip bone density and a reduced risk of osteoporosis have been found to occur after increased consumption of yoghurt in older women and men in Ireland.
Functional foods could have a key role to play in combating the global rise of the phenomenon of sarcopenic obesity, according to a published report of the proceedings of a recent scientific convention.
Thymox has closed a $4.6m Series B financing round led by Cycle Capitol Management and Desjardins Innovatech and will use the funds to accelerate the company’s international expansion.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
The Dairy Council in the UK is looking for the next generation of sport nutritionists to submit their research on the role of dairy in sport and exercise nutrition.
NIZO, the Dutch food and nutrition contract research organization, and Process Systems Enterprise (PSE), a UK advanced process modelling company, have announced the formation of the Centre of Excellence (CoE) for food product and process modeling.
Scientists at AMBER (Advanced Materials and Bio-Engineering Research) at Trinity College Dublin have created printed transistors from 2-dimensional nanomaterials for the first time.
