A new clinical study has re-ignited the fiery debate over dairy
intake and weight loss, claiming obese adults can eat four servings
of dairy every day and still lose as many pounds as those with a
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
A worst case scenario for UK milk production is more likely as more
producers leave the market than previously thought, presenting
potential supply problems that could raise costs across the
industry, reports Chris Mercer.
The lack of food science recruits in the UK is unsustainable if the
country wants to remain a centre for innovation and avoid becoming
the food industry's global admin office, says the head of Britain's
Food makers and ingredients firms will benefit from a new European
platform that will prioritise research and development initiatives
to keep the €800 billion food and drink industry
competitive,reports Lindsey Partos.
Reflecting ongoing product development for low-fat lines targeting
the health conscious consumer Yoplait Dairy Crest launches a new
line of dessert recipe yoghurts that hinges on a range of fruit
Ireland's public investment in R&D is beginning to pay off,
with the launch of such products as a new form of bio-cheese and a
low-fat snack food. The government has identified health and
nutrition food development as a major...
The growing organic business is gaining more attention from food
manufacturers. In an effort to understand better the benefits of
such products, Dean Foods and its WhiteWave Foods division have
donated $100,000 to the Organic Center...
Understanding the most extreme conditions for food products will
bring gains for product formulation, particularly functional foods,
on Earth, says Arla Food Ingredients, the firm that has developed a
new yoghurt for consumption by...
Not all strains of bacteria used in probiotic products on the UK
market survive through the entire digestive system, conclude study
results published this week by the Food Standards Agency, although
at least one strain in each of...
China has reportedly poured nearly US$50 million into research and
development (R&D) for its domestic dairy sector over the past
three years in an attempt to tackle some of the obstacles holding
back one of the world's most...
A new study reminds food manufacturers that the distinct €14
billion children's food and drink market must not be "overlooked",
with opportunities still ripe in a host of product sectors,
reports Lindsey Partos.
Danish ingredients company Chr Hansen has licensed the use of a
genomics tool to improve knowledge of how probiotic bacteria work.
It could help the firm develop new probiotic bacteria with superior
benefits over existing products.
High intakes of lactose and dairy products, particularly milk, may
increase the risk of developing ovarian cancer, report Swedish
researchers, while previous studies suggest that low-fat milk and
dairy products could actually protect...
A new scientific test has been developed which aims to give dairy
producers foresight into the productivity potential of their herds.
The application claims to have no negative effects on fertility
rates and will eliminate the lengthy...
More science is needed to encourage food and drink makers to invest
in new formulations using third generation whey products, finds a
new report that suggests more clinical trials and documentation
could overcome this barrier to growth,...
Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
The European Commission last week launched a new research network
which it hopes will become the world's leading resource on prion
diseases such as BSE - evidence that while 'mad cow' fears might
have diminished, the...
The dairy industry has been eagerly promoting trials showing that
the calcium in milk products can prevent obesity but, writes
Dominique Patton, several gaps in the evidence mean that
dietary guidelines based on this effect are a...
A new study from the US has yet again made the link between dairy
consumption and weight loss. Dairy products' health benefits have
been debated for decades, but this new research is one of the first
to suggest that they are...
Irish dairy firm Glanbia is to invest €15 million in a new
innovation centre to develop functional foods and health
ingredients, Ireland's Minister for Agriculture and Food Joe Walsh
The US government could save more than $200 billion in healthcare
costs in the next five years if it could persuade American adults
to eat three or four servings of dairy foods each day, estimate the
authors of a new report.
US scientists are meeting later this month to analyse the DNA of 11
strains of probiotic bacteria. The aim is to help food scientists
improve the safety of foods such as cheese and yoghurt and the
research will also contribute to...
New Zealand firm A2 has said it has evidence of a possible link
between heart disease and the milk protein A1. Leading dairy
company Fonterra has however disputed the findings and claims there
is a need for further research.
Japanese ingredients company Ajinomoto is to open two new food
research and development centres in China and the United States.
The centres are positioned as branches of the company's existing
Food Research and Development Laboratories.
Breastfeeding is still the best way to ensure that babies obtain
the necessary nutritional intake for developing a healthy brain.
This was the conclusion of a panel of experts meeting last week at
the Advances in Paediatric Nutrition...
US Dairy producers and processors are working together to further
explore the potential of vended milk through an extensive 12- to
15-week multi-channel vending study as part of the Fluid Milk
Strategic Thinking Initiative (FMSTI),...
Ice-modifying proteins extracted from winter wheat may help ice
cream stay smooth and creamy during long periods in the freezer,
suggests new research by food scientist Douglas Goff of the
University of Guelph, in Canada.