Chr. Hansen is remarketing its probiotics to underline their scientific backing as the industry reels from EFSA’s mass rejection of probiotic dossiers.
Advances in technologies for the extraction and modification of milk components have opened up new opportunities for the food and nutraceutical industries, say the publishers of a new book.
In HG Wells’ The War of the Worlds it is not the almighty weapons of humanity that defeated the invading Martians. It is a lack of immunity to the earth’s tiny pathogenic bacteria.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
Manufacturers should make more effort to produce good-tasting lactose-free dairy products and to educate the public about their benefits, according to a Kansas State University study.
A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.
A simple and cheap method of testing for melamine contamination of milk and other foods has been developed thanks to the discovery of a new enzyme, said US researchers.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.
The increasing importance of sustainable packaging as a consumer issue means companies need to constantly reassess the amount of packing they use, according to a new report.
Brits are responding to successful marketing from the likes of Danone and Yakult and embracing digestive health products such as probiotic yoghurts and drinks, but the market has plenty of room for further growth, according to a Datamonitor report.
Bisphenol A (BPA) causes significant reproductive health effects at levels equivalent to or below the dose that that has been thought not to produce any adverse results, new research has said.
Increased intakes of calcium can increase excretion of fat in the faeces, and may play a role in weight management and preventing weight gain, says a review of the science.
Consuming cheese from ewe’s milk, rich in conjugated linoleic acid (CLA), may reduce markers linked to heart disease, suggest results from a small Italian study.
Critics of the chemical bisphenol A or BPA have received powerful new ammunition in the form of a study from the Harvard School of Public Health (HSPH) which confirmed that the substance can leach from polycarbonate drinking bottles into humans.
Announcements of new R&D plans this week from Nestle and Danone indicate that major manufacturers plan to keep up the pace on nutrition research and innovation in the economic downturn.
A study is underway is in the US to offer what researchers claim will be the most comprehensive insight yet into the impacts of organic farming on the health of livestock in attempts to ensure better practices for suppliers.
Increased calorie intake – rather than lack of exercise – is nearly exclusively responsible for the obesity epidemic in the US, according to a new study presented at the European Congress on Obesity on Friday.
Salmonella remained the European Union’s most common cause of food-borne illness in 2007, according to the latest report from the European Food Safety Authority and the European Centre for Disease Prevention and Control.
New industry-funded research suggests that calcium from dairy products can help ensure stronger bones that when derived from fortified, non-milk based goods.
The UK’s Food Standards Agency has been applauded by the Government Office for Science for its practice, use and management of science, and its transparency in holding meetings in public.
The US government has launched a research initiative to investigate the link between child malnutrition and intestinal infections, with the goal of developing intervention strategies that could promote the health of children around the world.
Danisco says it will move ahead with research into more cost effective dehydration of cultures and probiotic products as part of a new collaboration to test if commercial development of such systems may be feasible.
Supplements of Lactobacillus casei strain Shirota may ease symptoms of anxiety in people with chronic fatigue syndrome (CFS), according to new research funded by Yakult.
Traditional packaging development drivers such as creating brand identity, high speed filling, convenience and even protection have fallen in importance compared to environmental issues, suggests new findings.
Scientists at the University of Liverpool have demonstrated how Salmonella’s ability to survive in amoeba is a huge advantage to its continued development as it may be more resistant to disinfectants and water treatment.
Yoghurt fortified with antibodies extracted from chicken eggs, can battle bacteria that cause gastritis and stomach ulcers, according to preliminary findings from Japanese researchers.
Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after she spoke at a recent conference on functional...
Serac says that simplifying the often-costly process of aseptic production for dairy goods by providing reliability and safety along with improved cost effectiveness remains key to its product development.
Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Increased intakes of calcium from the diet and supplements may reduce the risk of colorectal cancer by up to 23 per cent in women, says a new study from the US.
Adolescents eating higher amounts of dairy goods, within the recommended daily guidelines, generally have lower levels of fat to those with a reduced intake, says a new study.
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.
A US study has found that perfluorinated chemicals (PFCs), which are used in areas such as food packaging, pesticides, clothing, carpets and personal care products, may be linked to infertility in women.
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
A policy group is calling on the US food safety regulator and industry to make changes to practices as two studies claim the food supply is being contaminated by mercury tainted high fructose corn syrup.
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
Ensuring cost effective processing of dairy ingredients is the aim of new developments in automating and analysing production line control, says the equipment’s manufacturer.
Projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at LFI, says the group
