The probiotic strain Lactobacillus acidophilus decreases skin sensitivity in children that can reduce disorders like eczema, researchers have found after a scan of published studies – but other allergic ailments like asthma and wheezing were not affected.
An evaluation of all EFSA opinions relating to probiotics will help industry players better understand what sort of claims are accepted as a health benefit and which claims are not, say researchers.
WhiteWave Services Inc. has filed a patent application for ‘light milk,’ a lower-calorie alternative to skim milk without a watered-down flavor and mouthfeel.
‘Good’ gut bacteria may arrive in a baby’s digestive system direct from its mother’s gut via breast milk, Swiss researchers have found – a discovery they claim could lead to the development of infant nutrition products that better mimic breast milk.
Can consuming dairy products reduce your risk of developing type 2 diabetes? The answer, according to a systematic review published in the American Journal of Clinical Nutrition last week, is a qualified YES.
India’s food standards regulator has approved the use of SurePure’s proprietary liquid photopurification technology as an alternative process to thermal pasteurisation for milk and other dairy products.
Fonterra has teamed up with the International Osteoporosis Foundation (IOF) to fund research to examine the prevalence of low bone mineral density (BMD) among young women in Indonesia.
People who eat during times of stress seek out food they consume through habit - regardless of how healthy or unhealthy that food may be, say researchers.
Dairy-based, quiche-like muffins and an American twist on gulabjamun took the top two spots on the Dairy Research Institute’s New Product Competition podium, as the product developers of tomorrow provided ‘excellent thought starters’ to the product developers...
Levels of iodine and other essential trace elements, including zinc and selenium, are lower in organic milk than in conventionally-produced milk, a team of Spanish researchers has discovered.
The industry-encouraged consumption of sweetened, reduced-fat, flavored milk by children as an alternative to plain whole milk “undermines diet quality,” a Harvard pediatric health expert has claimed.
Understanding what drives consumer preference for cheese and beer pairings is essential to improve the ability of cheese makers and brewers to develop appropriate matches, a team of Italian researchers has claimed.
The adoption of thermoforming technology to manufacture milk bottle caps could help to reduce the US dairy industry’s carbon footprint, researchers from the University of Arkansas have claimed.
German research institute, Fraunhofer, is leading a project to engineer an electrochemical water treatment system for dairy processors – a development it expects will be offer greater efficiency in terms of water reuse, and self-sustainability in terms...
Eating cheese and other dairy products may help to protect teeth against cavities by maintaining baseline acidity levels in the mouth, a team of Indian researchers has discovered.
Follow-on formula with protein levels closer to that of breast milk may offer “high risk” infants additional protection from obesity later in life, a Nestlé-backed study has claimed.
Parents and doctors must be more aware of the importance of objectively diagnosing milk allergies in infant to “prevent potential nutritional deficiencies,” according to a team of Israeli researchers.
Infant formula infused with prebiotic oligofructose-enriched inulin results in an infant microbiota that is closer to that of breast milk fed infants during the first four months of life, a study has found.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
The Danone Institute International, the American Society for Nutrition (ASN), and the UK-based Nutrition Society (NS) have joined forces to evaluate the state of science surrounding the relationship between yogurt consumption and health.
Evidence supporting the preventative effect of milk and milk product consumption on cancer is “considerably greater” than the evidence that supports its harmful impact, Iranian researchers have claimed.
DAIRYREPORTER.COM SPECIAL: DRIVING UP QUALITY, DRIVING DOWN COST
There is no ‘magic ingredient’ dairy producers can use to counteract changes in product stability resulting from pressure to cut sugars, salt and fat, although newer non-thermal processes can help, according to a leading food microbiologist.
DAIRYREPORTER.COM SPECIAL: DRIVING UP QUALITY, DRIVING DOWN COST
Dairy products play an vital role in disease prevention, and could save the US healthcare system billions if consumers ate them at recommended levels, according to the Dairy Research Institute (DRI) president.
Abbott Nutrition has expanded its partnership with Spain’s University of Granada to develop new nutrition products and analytical testing methods, the company has said.
A UK brand that claims to have produced the world’s first pure milk vodka says that sales are growing, with Black Cow vodka now on sale in numerous retail outlets across the UK, including premium department stores.
Pre-school children that consume 1%-fat or skim milk are more likely to be overweight or obese between the ages of two and four than those who consume whole or 2%-fat milk, a US study has discovered.
Daily supplements of a fermented milk product containing five different probiotic strains may affect the parts of the brain linked to emotion and sensation, says a new study from UCLA and Danone.
The European soy sector says a UN report that found dairy proteins offer a superior amino acid profile to plant proteins is only meaningful for the malnourished.
Researchers have discovered levels of dioxin-like polychlorinated biphenyls (DL-PCB) in excess of European Union (EU)-established limits in a small number of commonly available cheese brands – a find they have described as “worrisome.”
There is increasing evidence that diet, in particular consumption of high glycaemic load and dairy foods, are associated with acne, according to a new review.
US researchers claim to have furthered the existing positive association between the development of “advanced or fatal” prostate cancer (PCa) and the consumption of whole-fat dairy products.
Increasing public concern about health and weight management has led to demand for ice cream products that allow consumers to “indulge without guilt”, Belgian ingredients manufacturer Cosucra has claimed.
Wine grape pomace (WGP) – a by-product of the winemaking process - could be utilised to increase the dietary fibre content and shelf-life of yogurt, US researchers have claimed.
Consumption of cow’s milk and vitamin D supplements are the two most important factors determining a child’s vitamin D status, according to a new study.
Spanish researchers have created a cholesterol-low, reduced salt, fatty acid-enriched cheese, which is “highly suited” to the elderly and those that suffer from hypertension.
Two cups (500ml) of milk per day is enough to maintain adequate vitamin D and iron levels in children aged between two and five, a Canadian study has claimed.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
