Scientists believe microscopic hay particles are behind the formation of holes in Swiss cheeses such as Emmental - a phenomenon long attributed to bacteria.
Anti-obesity strategies from public health experts and governments are failing because they do not take in to account pregnant women and babies, and focus too much attention on children and adults, says a top UK doctor.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Feeding infants an omega-3-supplemented formula led to longer and heavier children, compared to a control formula, says a study funded by Mead Johnson Nutrition and the National Institutes of Health.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
The European branch of the International Life Sciences Institute (ILSI) has established separate working groups to investigate the microbiota, mechanisms of action and intestine barrier function.
Probiotic chief: “[Collaboration] could be part of the puzzle for health claim applications”
A Swedish probiotic player has enlisted Wageningen University to research probiotic mechanisms of action in the area of inflammation – work Probi’s CEO told us could yield a sector-defining health claim.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.
Fonterra has applied to patent a process to manufacture pizza cheeses, such as Mozzarella or Cheddar, that omits the "traditional vat setting and cutting process."
Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.
The scathing British review of the evidence behind US and UK fat intake guidelines highlights the need for "better science," says the US National Dairy Council (NDC).
US infant formula giant Mead Johnson Nutrition has applied to patent a "nutritional composition" it claims can provide "novel benefits...not possible with current offerings."
US and UK dietary guidelines that recommended consumers reduce their intake of butter and full-fat milk were introduced "in the absence of supporting evidence," fresh analysis suggests.
Spanish scientists claim to have reduced the allergenicity of β-lactoglobulin (BLG), a lactose protein responsible for around 10% of milk allergies, using pulsed light treatment.
Probiotic supplementation may be useful in preventing insulin resistance caused by excessive consumption of high-fat foods, according to industry-backed research published in the British Journal of Nutrition.
PATENT WATCH: ILLINOIS GIANT DOUBLES PROTEIN LEVELS IN CREAM CHEESE FORMULATIONS
Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.
Chlorophyll - the photosensitive compound that gives plants their green colour - is the main cause of "sun light flavour" in milk, Norwegian scientists claim.
Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.
The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity and mortality, professor Gregor Reid.
NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.
Milk and milk-based beverages can be more effective than traditional sports drinks at replacing fluid lost during exercise, the findings of an Australian study suggest.
Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.
Nottingham University scientists claim to have shone new light on the intra-gastric behaviour of ‘aerated’ drinks with enhanced satiating properties that they say could be used to fight obesity.
The inclusion of intact bovine immunoglobulin G (bIgG) in milk-based infant formula could provide protection against respiratory syncytial virus (RSV), Dutch researchers claim.
US researchers have devised a process they claim could lead to the development of milk-based infant formula containing anti-retroviral drugs to treat and prevent HIV in infants.
A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that the efficacy of encapsulated probiotics must...
Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
