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...
