Novel-textured, high-protein desserts may soon become available thanks to a method that uses whey protein and polysaccharides to reduce the calorie content of high-fat foods such as ice-cream.
The effects of probiotics during breastfeeding and how to identify unique chemical signatures to elucidate the benefits of probiotic yogurt are the two research projects on the receiving end of the Dannon Fellowship Grant.
Milk fouling and biofilms are common problems in the dairy industry for many types of processing equipment. Fouling requires frequent clean-in-place, leading to increased down time and reduced production.
Dairy giant Fonterra’s naturally occurring probiotic could be responsible for a 68% reduction in gestational diabetes in pregnant women, according to researchers.
Children deficient in vitamin B1 and vitamin B12 show lower cognitive and motor function skills, find two studies investigating the long-term effects of child development with incomplete vitamin profiles.
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry.
Despite the link between cheese consumption and saturated fat levels, a study has observed little effect between the amount of cheese eaten and a person’s cholesterol levels.
A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.
Five trained descriptive panelists from the Center for Sensory Analysis and Consumer Behavior at Kansas State University, Manhattan, KS, participated in a study to further develop an existing lexicon for use in describing the flavor characteristics of...
Researchers at the Department of Food Science at Cornell University in the US say adding an antimicrobial to cheese increases the effectiveness of treating cheese with pulsed light (PL), but the order of application matters.
On average, a Danish dairy cow calves once a year. However, a recent study at Aarhus University suggests fewer calvings and extended milking periods may be more advantageous.
Yakult is ready to begin carrying out tests on the consumption of probiotics in space, by undertaking experiments on astronauts on board the International Space Station (ISS).
While the overall food market may be exhibiting sluggish growth, oils & fats specialist AAK USA has identified significant growth opportunities in specialty market segments from plant-based ‘dairy’ to high-end bakery products, said president Terry...
The hypothesis of a study, which looked into whether drinking milk to excess could shorten life span in women, is ‘poorly supported’ according to the Dairy Council.
Sheep milk has significant but neglected potential for use in functional foods, according to a new review, which highlights its suitability for use in probiotic and prebiotic applications.
By Brad DeNoyer and Wendy Landrum, Baker Tilly Virchow Krause, LLP
The ever-changing needs and wants of consumers due to their access to information on nutrition has dramatically altered how dairy companies approach product offerings.
The University of Queensland (UQ) in Australia is opening a $1m new Food Science Innovation Precinct to drive new products and research in probiotics, omega-3, functional foods and dairy.
Daily consumption of a fermented milk product with Lactobacillus casei strain Shirota may reduce the risk of upper respiratory tract infections (URTIs) in healthy middle-aged office workers, says a new study.
Taking advantage of butter’s current, albeit controversial, status as “back,” chefs and manufacturers are taking the ingredient to new levels with innovative flavors and formats.
Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.
Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.
Fonterra and Livestock Improvement Corporation (LIC) are in the final stages of developing an online tool, Agrigate, designed to help farmers improve their farm performance by using their existing data.
A $1.4m grant from the USDA’s National Institute of Food and Agriculture has been given to a team of university researchers looking to help and maintain cow health on organic dairy farms.
Women who consumed aloe sterol-fortified yogurt daily over 12 weeks revealed statistical differences in skin elasticity, skin moisture, collagen score, and transepidermal water loss, compared to a placebo, says a new study from Japan.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
DuPont Nutrition & Health has expanded its cheese R&D facility capabilities at its Kansas City metro area laboratory with the addition of several new pieces of equipment and expansion of its R&D innovation team.
Reducing sugar consumption in line with recommendations set out in the Eatwell Guide, are likely to extend the average life expectancy by around six months according to Oxford University researchers.
Probiotic fermented milk (PFM) may relieve gastrointestinal discomfort via a modifying effect on the gut microbiota, says British research commissioned by French dairy giant Danone.
The traditional Mediterranean diet of fruit and vegetables, nuts, fish and wine could prevent neurological degeneration in later life, say researchers at the University of Edinburgh.
Virginia Tech scientists discovered that LED lighting installed in retail display cases can improve the taste of milk packed in translucent high-density polyethylene (HDPE) containers and improve overall consumer acceptance of dairy milk.
Older men supplemented with a blend of soy and dairy proteins experienced similar responses in muscle synthesis as those supplemented with whey protein isolate, according to a new study.
Dairy foods have been shown to play a role in the absorption of the antioxidant glutathione (GSH) in healthy adults, but new research has discovered that cow’s milk containing only A2 protein has been shown to double the concentration of the antioxidant...
The Society of Dairy Technology (SDT) held its 73rd annual general meeting earlier this month in the UK, with outgoing president Dr John Tuohy handing over to Soeren Vonsild, from Danish consultancy company Alectia.
Supplements containing specific human milk oligosaccharides from breast milk may selectively modify the gut microbiome in healthy adults, says a new study that also supports the safety and tolerability of the ingredients.
The question of whether butter, as a stand-in for saturated fat, “is back” and safe to eat in large amounts or not is a false and distracting dichotomy in the ongoing debate about how to improve health and prevent heart disease with diet, suggests an...
