Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.
Skimmed milk may become an unlikely new secret weapon within an athlete's kit bag, with new research linking the product to a beneficial effect on preventing dehydration after a workout.
The level of pasteurisation required for the packaging of hot-fill products is being evaluated by UK group CCFRA as part of its food packaging research programme.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
food industry.
Heavy borrowing linked to an ambitious investment strategy has left some of the largest UK food processors in severe financial difficulty, claims a new report.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional ingredients.
Europe is the largest market for dairy products worldwide with an
estimated 42 per cent of the worldwide market in 2007, though it
will become increasingly reliant on innovation in the industry to
meet further growth, according to...
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
A UK-based imaging specialist is quite literally hoping to get a
better look at dairy formulation, by expanding its scanning
technology to aid processors working in the industry.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Tetra Pak hopes to encourage further growth and development in the
Chinese dairy industry by overseeing the launch of a new research
centre in conjunction with the People's University of China
(Renda).
A three-year project designed to test the safety of producing
cheese from unpasteurised milk has been announced by the
Campden Chorleywood Food Research Association (CCFRA).
A UK study of the impact on the environment of the food supply
chain attempts to broaden the concept of measuring 'kilometres'
travelled, to include sourcing, production methods, processing and
packaging.
Yoplait yogurt brand owner General Mills has conducted its own
research into the healthy profile of the dairy product and is using
the results to spread further consumer awareness.
A brand new test for food processors can spot within five minutes
the presence of biogenic amines, naturally occurring toxins that
cause headaches, researchers claim.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Symrise is investing in understanding the flavour and nutrition
needs of consumers in Asia with the 'dramatic' expansion of its
regional Sensory and Consumer Science Center in Singapore.
A study of the nutritional benefits of goat milk, compared to cow
milk, at preventing iron deficiency could prove to be a huge
benefit to human health.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The publication of a new animal study on aspartame last month has -
as expected -sparked yet another bout of head butting from the two
opposing sides of the debate. But it also highlights a bigger
issue: one of transparency.
France's Danone and Japan's Yakult will continue their strategic
alliance involving closer cooperation on R&D and entry into new
markets, maintaining their positions as leaders in the probiotics
market.
Sweden-based Tetra Pak will invest €32.6m in two new centres in
Lund to develop new processing and packaging equipment for food and
drink manufacturers.
In the first of a new series of exclusive interviews, Professor
Peter van Bladeren, Nestlé's director of science and research,
tells Stephen Daniells how collaboration is key to innovation at
the Nestlé Research Center.
A range of development projects, from functional dairy proteins to
cheddar cheese, will benefit from a multi-million euro investment
in Ireland's dairy industry, the country's government has
announced.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Women who consume low fat dairy products like skimmed milk may
significantly increase their risk of becoming infertile, new
research from the US claims.
UK manufacturers are missing out on tens of millions of pounds of
research & development (R&D) tax relief because they are
not investigating whether their activities qualify for the benefit.
Fears that cows with BSE could pass on the disease to humans via
proteins in their milk has gained more credence from a new study,
which has encouraged stricter analysis of dairy products.
Scotland's University of Abertay Dundee yesterday launched a new
food research unit aimed athelping small and medium sized
manufacturers develop new products and processes.
Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed
the degradation of vitamins A and D3 in skimmed milk by 45 per
cent, says new research.
A new initiative by a UK supermarket to send students on food
discovery 'gap years' around the world aims to help plug a national
shortage of food scientists.
A high pressure processing technique retains a fresh taste while at
thesame time killing bacteria andextending shelf life in products
such as milk, say US researchers.
