Dairy processing giant Arla has revealed to DairyReporter.com that it has overhauled its research strategy for 2012, to prioritise product innovation and tailor its portfolio to specific world markets.
The Indian National Dairy Research Institute (NDRI) has developed a low-cholesterol ghee butter that is claimed to have 80-85% less cholesterol compared to normal desi ghee made from cow or buffalo milk cream, according to UK paper The Mail.
Eating at least one yogurt or drinking a glass of milk each day could have a positive impact on cognitive function, according to a new US study published in the International Dairy Journal.
“Currently, there is a gap between the point where the biomedical science ends (with the publication of a paper in a scientific journal) and the point where the business begins (with the claim for a health benefit).”
The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).
Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.
Scientists in Australia say they have conducted new research showing that feeding cows winemaking byproducts drastically cuts their methane emissions and leads to healthier milk.
If Australian consumers consumed recommended levels of dairy foods, then the nation could trim its healthcare budget by at least AUS $2bn (€1.5bn), according to a new industry-backed study.
Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.
Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.
Better nutritional education may help improve attitudes towards dairy products and serve as a useful tool for public health campaigns seeking to increase intake levels, according to a new Australian research study.
A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women, particularly those who are obese, according to a new US research study.
A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using identical twins and germ-free mice.
A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight loss or weight management.
Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Researchers in India have developed non-dairy-based calcium-rich foods, which they say could be commercialized for sale as processed food products like instant mixes for breads and biscuits.
Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden.
Cornell University and the Dairy Research Institute have agreed a dairy research partnership with the Northeast Dairy Foods Research Center to help "strengthen the US dairy industry and dairy innovation pipeline".
Dannon has opened a new $9m research and development center at its White Plains, NY headquarters, in order to improve collaboration between departments and bring new products to market more quickly.
The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.
Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.
The Commonwealth Scientific and Industrial Research Organisation (CSIRO) will continue a 15-year collaborative period with Australian food company Clover Corporation, by engaging in a new initiative to develop encapsulation techniques for infant and medical...
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
The European Food Safety Authority last week delivered the fifth batch of article 13, general function health claim opinions bringing the total issued to 2723. There are just 35 to go – to be published next month in a final mini-batch that will conclude...
Against the backdrop of a difficult financial climate and more stringent health claims regulation, the dairy industry is taking a coordinated approach to nutrition and health research with the formation of a global research consortium.
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
A new Irish study evaluating the effects of milk composition has shown up the need for increased automation and control to ensure greater efficiency in industrial cheese making, according to the lead researcher.
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
Spanish and British probiotics companies are driving funds into strain and product-specific studies as they attempt to build scientific backing that will survive in the European Union health claims clampdown.
New research suggests the consumption of dairy products could reduce the risk of metabolic syndrome (MetS), a heart condition which encompasses disorders such as type 2 diabetes.
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
Milk fermented with Lactobacillus casei may help to alleviate fever caused by norovirus gastroenteritis by correcting imbalances of intestinal microflora, according to a new study.
