The discovery of traces of dairy fat in Neolithic ceramic fragments has led to suggestions that people may have been making cheese in Europe for up to 7,500 years.
Premature infants fed formula are more likely to develop necrotising enterocolitis (NEC) - a severe, often fatal intestinal condition – than those who are breast-fed, a US study has found.
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
A new generation of anti-ageing products could be developed after researchers stumbled upon the anti-inflammatory properties of cheese whilst trying to discover the secret behind the French paradox puzzle.
Chr. Hansen has teamed up with Kenyan firm Oleleshwa Enterprises Ltd to increase its knowledge of camel cheese production - knowledge it intends to pass on to camel owners in Africa and the Middle East for free.
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in the diet.”
US researchers claim they have proved it possible to incorporate omega-3 fatty acid-rich fish oil into milk and dairy-based beverages in sufficient amounts to promote health without destroying taste or smell.
DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
About 60% of elderly hospital patients in the UK are malnourished according to recent data from the British Dietetic Association, a problem companies like Danish firm Arla Food Ingredients are trying to tackle with a new whey form.
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
The milk proteins may have anti-cancer properties, say researchers, after new in vitro tests reveal the cancer fighting potential of lactoferricin4-14.
A small change in the intact casein levels of processed cheese can lead to “significant variability” in finished product quality, industry research has found.
The world’s biggest food company has extended its Product Technology Centre (PTC) in Konolfingen, Switzerland as it seeks to speed new product development in infant nutrition, medical nutrition and dairy.
A combination of milk protein and wolfberry (goji berry) fruit could help boost the immune function of elderly people by strengthening their ability to fight certain infections, according to new data from Nestlé.
DuPont Nutrition & Health claims that a new study has demonstrated the satiating effect of its polydextrose ingredient, with participants eating less food at a subsequent meal after consuming the low-calorie soluble fiber.
Human lactoferrin derived from genetically modified cows’ milk is safe, according to data from a randomised, cross-over double blind, placebo-controlled study sponsored by the Dutch Food and Nutrition Delta.
A new Finnish study suggests that xylans and mannans, plant cell wall polysaccharides derived from agricultural and forestry sidestreams, could replace starch as a base material for biodegradable packaging.
SIG Combibloc claims that a new life-cycle assessment (LCA) by Germany’s Institute for Energy and Environmental Research (IFEU) confirms milk cartons have a better environmental profile than HDPE or PET bottles.
A whey-protein-rich ingredient may improve blood vessel function in people at high risk of cardiovascular disease, reports a new randomized, double-blind study supported by Glanbia.
Long term consumption of milk containing the probiotic Lactobacillus rhamnosus GG strain may protect children in day care from respiratory illness, says a new study from Finland.
Retail merchandising displays that provide consumers with dairy-based ‘meal solutions’ could reap double-digit unit and dollar sales growth, US research has found.
Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.
An “untargeted” infrared (IR)-based approach to preventing milk adulteration is under development, offering the dairy industry the ability to detect the presence of unknown adulterants.
The brain development of infants raised on milk-based infant formula does “not differ significantly” from those fed breast milk and soy protein-based formula, a US study has claimed.
Current US regulations governing the manufacture of cheese made using unpasteurised milk “appear adequate” for producing microbiologically safe products, a study has claimed.
Spanish researchers said the development of a novel method for detecting minute levels of veterinary drugs in certain baby foods will help reinforce the European Union’s zero-tolerance approach to their presence.
The co-author of a research paper that found that mice fed probiotic yogurt displayed 'mouse swagger' and better sexual performance has told DairyReporter.com that the findings were potentially relevant to humans.
Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.
Donkey and horse milks and their derivatives could prove valuable foods for elderly consumers, and could also be used in probiotic drinks due to health-promoting properties.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
Researchers may have moved a step closer to fighting certain genetic diseases with dietary interventions after new a new study found that come genetic mutations could be corrected with diet.
The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
Researchers are working to develop a method for extending the shelf-life of products such as cheese, cakes and pastries using natural anti-fungal compounds to meet consumer demands.
US organic baby formula manufacturer Nature’s One has attacked recent research suggesting that arsenic levels in its toddler formulas were a cause for concern, but the study’s lead author defended the work, even stating that new data published by the...
The newly formed Global Alliance for Probiotics (GAP) has issued its first public statement, affirming that a complete rethink of probiotic health claim rules is required in the European Union, and forwarding industry rights to take part in that process.
New Zealand dairy co-operative Fonterra has presented what it claims is significant research showing that its proprietary probiotic strains reduce childhood disease and childhood allergy rates, while the addition of dairy lipids to formula aids infant...
A new model to evaluate probiotic survival in the gut has confirmed that many bacteria strains survive better when consumed in a functional food matrix such as fermented milks – so allowing a greater chance to promote health, say the researchers.
