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.
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.
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.
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.
Finland's Valio and Raisio have announced the start of a new
nutrition research co-operation, supporting the Finland 'nutrition
cluster' and making the country a "forerunner in the development
of healthy nutrition."
In the food and nutrition world, science is king. So when journals
do not force scientists to fully disclose financial support and
potential conflicts of interest, they are not helping anyone.
Dairy research and development in the UK has been systematically
destroyed, warn two senior ex-officials, seriously damaging the
potential for the country's industry to compete against foreign
players.
There is a huge gap in the food industry's understanding of how
nutrition information on label actually influences buying behaviour
in the supermarket, according to a EUFIC study.
Herding cows into special cooling tunnels during hot weather could
increase milk yields, says a study, after a heatwave across Britain
sent milk production plummeting this summer.
Food companies may have more to lose than to gain by placing
freshness dating on their refrigerated products, says a new study,
which reveals that consumer taste perception is influenced by how
fresh they believe a product to be.
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Conjugated linoleic acids (CLA), common in dairy products, are
showing promise improving insulin action and decreasing blood
glucose levels, according to both rat and human studies.
Britain is failing to recruit enough world-class scientists because
the country's education system is not up to the job, the UK's
Confederation of British Industry has warned.
Eating a meal rich in saturated fats inhibits the activity of
so-called 'good' cholesterol to protect against inflammation, but a
meal rich in polyunsaturated fats boosts its action, says a study
from Australia.
About one-third of the UK's food packaging has been found to
contain hidden latex, leading to calls for processors to note the
presence of the known allergen on their products.
Scientists at the University of Kent in the UK have
received€800,000 to study ways nanotechnology can improve the
safety and quality ofchilled and frozen foods.
Research carried out by Holland-based Campina Industrial Products,
shows that a milk protein it has launched can lead to a 50 per cent
reduction in acne within the space of two weeks.
Dairy Crest misused a clinical study on omega-3 in children to
claim that its St Ivel Advance milk could benefit some children's
ability to learn, says the UK advert watchdog in its report of the
case.
Chinese dairies need to invest more in R&D to capitalise on
future growth in added value products like milk drinks, cheese and
yoghurts, advises a new report from consultants McKinsey.
Australia 's policy of restricting antibiotic use in food-producing
animals may be linked with dramatically lower levels of
drug-resistant bacteria found in patients, according to scientists.
A human observational study has revealed that adults consuming
aspartame-containing beverages did not show any increased incidence
of certain cancers, but scientists caution that the study could
have certain "limitations"...
