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...