Irish company AnaBio Technologies Ltd is expanding, as it launches its new EnCaptZing trademark for the stabilization of antioxidants, and introduces a commercial director.
Japanese-style yogurt brand Alove is enjoying success in the US market, and expanding to the east coast. It taps into the growing drinkables category with a twist: portable Aloe vera.
New research has revealed the effectiveness of lactoferrin in cancer patients when taken as a supplement. It helps alleviate taste and smell abnormalities (TSA) that often come as a result of chemotherapy treatments.
This week’s Dairy Dialog podcast coincides with Recycle Week 2018 in the UK, and features an interview with Iain Clunie, food and drink program manager at Zero Waste Scotland, and a look at the Latin American infant formula market, with Dr Sigalit Zchut...
The flexitarian lifestyle is on the rise in the US, with 50% of shoppers reporting that they consume both real dairy and dairy alternatives, according to a recent Cargill study.
The Dairy Dialog podcast this week looks at protective cultures, a UK dairy switching to liquefied natural gas (LNG) as its energy source, and a new dairy app to help farmers.
After the launch of SoFlexi, first concept of the SoUnik range, Epi Ingredients, a subsidiary of the French company Laïta, is announcing SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders.
This week, the Dairy Dialog weekly podcast takes a short trip across the Irish Ocean to look at the work of Dr Brendan Egan, Associate Professor of Sport and Exercise Physiology in the School of Health and Human Performance at Dublin City University.
Riding the success wave of plant-based dairy alternatives, brands are looking to capitalize on consumer demand by developing more products. Riot Foods is launching to help fill that void.
The National Dairy Council (NDC) has kicked off its 2019 New Product Competition and is now accepting submissions for the ‘next new innovative product’ in dairy. The competition is open to undergraduate and graduate students in the US and Canada.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
More than 70 rising start-ups entered projects to the SIAL international jury to be presented at the Rising Start-ups area of the Future Lab section at the SIAL food event to be held in October in Paris.
BY-HEALTH officially announced that it had completed the acquisition of Australian probiotics firm Life-Space Group (LSG) in a US$483.1m (A$670m) deal.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
