R&D

Sweet nothing in Soffritti's work?

Industry damns sucralose study at cancer conference

By Kacey Culliney

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”.

Fonterra presents probiotic and dairy lipid research in Moscow

Fonterra presents probiotic and dairy lipid research in Moscow

By Ben Bouckley

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...

Emulsions structure may affect sensory qualities of foods: Study

Emulsions structure may affect sensory qualities of foods: Study

By Nathan Gray

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).

Indian researchers develop non-dairy calcium foods

Indian researchers develop non-dairy calcium foods

By Ankush Chibber

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.

Dannon opens R&D center to speed yogurt innovation process

Dannon opens R&D center to speed yogurt innovation process

By Caroline Scott-Thomas

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.

Texture, not flavour, is responsible for the expected satiation of dairy.

Texture not flavour determines satiety, says study

By Nathan Gray

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.

Low-sat fat ice cream gets formulation boost: Study

Low-sat fat ice cream gets formulation boost: Study

By Stephen Daniells

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.

Could you join our team?

Wanted: Food science journalist/editor

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.

Australian government backs infant formula research

Australian government backs infant formula research

By Shane Starling

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...

Milk tops water for rehydration, says study

Milk tops water for rehydration, says study

By Helen Glaberson

Milk can rehydrate active children more effectively than water or energy drinks, according to new research funded by the Dairy Farmers of Canada.