Campylobacter, salmonella and Listeria are among a handful of foodborne bugs that cost the US billions of dollars a year and blight the quality of life for million of victims, according to new research.
Many Americans are not reaching the recommended levels of calcium intake, putting them at risk of suffering from poor bone health, according to new research.
Selenium-enriched dairy protein may produce changes in the expression of genes in the colon, and regulate the risk of developing cancer, suggests a new study from Australia.
Researchers have successfully produced healthy transgenic cattle that express a recombinant version of the human lysozyme protein, according to a new study.
High pressure-processing combined with mint essential oil could be a promising technique for reducing Listeria risk in yoghurt-based drinks with no significant impacts to their quality attributes, claims new research.
Researchers from Portugal have developed an optimum process for obtaining whey cheese matrices via thermal processing and inoculating them with probiotic cultures.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
A new study published in the Journal of Dairy Science suggests that organic supermarket milk may offer a better nutritional profile than conventional milk.
The Spanish subsidiary of French dairy giant Lactalis has paid €8.28m for 29.9 per cent of the ingredients research division of Spanish dairy group Ebro Foods, which produces the omega-3 forms for Ebro Puleva’s successful €100m+ selling omega-3 milk.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Novel antioxidant peptides identified in human milk and synthesized by a team of Canadian researchers could have potential uses in enriched infant formula.
Zenith International has published a report on the dairy snacks market revealing high global sales growth and predicting significant opportunities for further expansion.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Differences in the production of bacterial strains may change the potentially probiotic properties of resulting food, says a new study from Finland that ‘sets important prerequisites for quality control in probiotics’.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
The application of nano-composites to gasketed plate heat exchangers can reduce milk fouling and cut cleaning time of the equipment by up to 80 per cent, according to new research.
The University of Reading in the UK has been awarded a grant of almost £300,000 to research ways of reducing the saturated fat content of milk without increasing trans fat production.
Trade body Dairy UK has urged the UK government to take a more science-based approach to nutrition policy when staff from the Food Standards Agency (FSA) join the Department of Health (DoH) in the autumn.
A ‘high-potency’ lactic acid bacteria supplement may ease the symptoms of irritable bowel syndrome (IBS) in children, says a new study that echoes results from adult studies.
A Fonterra funded study suggests that milk fortified with micronutrients, especially zinc and iron, can be an effective tool to alleviate nutrition deficiencies among young children.
Dairy Management has formed the Dairy Research Institute to improve funding and support for research into nutrition science, product development and sustainability.
Messages of potential risk or scientific uncertainty of functional food products has little impact on peoples’ willingness to purchase them, according to a study conducted using Danone’s Danacol cholesterol-reducing yoghurt.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
Probiotic and lactic acid functionality in dairy products informed the research undertaken by the Irish, Finnish and US award winners of the IDF Elie Metchnikoff Prize 2010, who were announced at the International Dairy Federation symposia focused on...
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
A new initiative to identify dairy bioactive ingredients has yielded 30 peptides that could be used to develop new functional food and beverage ingredients.
A randomised clinical study on the health effects of drinking the probiotic yoghurt-like drink DanActive suggests that it may protect children from gastrointestinal illness but have little influence on their daily life.
