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.
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).
