Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A new online training course from North Carolina State University is designed for dairy processors. It helps improve their environmental monitoring programs (EMP) for better food safety and pathogen control.
Dairy protein ingredients company Milk Specialties Global has released its first corporate social responsibility report, outlining new tactics for how it will reduce its carbon footprint and recycle water.
The US and China have signed a Memorandum of Understanding (MOU) that will increase market access for more than 200 US dairy exporters, allowing for more shipments of milk, cheese, infant formula, and dairy ingredients from the US.
Dairy products are expected to be the fastest growing segment of US shipments of processed foods due to rising consumer demand for snacks with more natural ingredients and higher amounts of protein, according to a report released by Freedonia Focus Reports.
Royal DSM N.V. has expanded its range of natural food protection solutions with the launch of a new range of protective cultures that increase the shelf life of dairy products such as yogurt, sour cream and fresh cheese.
The EU is discriminating against soy and plant-based proteins that are nutritionally similar – or even healthier – than the sugary dairy products it has pledged to subsidise, says the European Natural Soy and Plant-Based Foods Manufacturers Association...
New research has recommended the use of dairy products as a first-line strategy in the prevention of osteoporosis-related fractures, highlighting its benefits as a rich source of calcium and vitamin D for ageing males and females.
SIG Combibloc & Nestlé Mexico expand ‘Coffee Mate’ range
Beverage portion sizes are decreasing due to consumer concerns about sugar and calorie intake and plant-based alternatives to dairy products are finding a ready market with consumers, according to SIG Combibloc.
Consuming four and a half standard pots of yogurt per week could reduce the risk of developing type 2 diabetes by more than a quarter, a team of researchers from the University of Cambridge has claimed.
Can consuming dairy products reduce your risk of developing type 2 diabetes? The answer, according to a systematic review published in the American Journal of Clinical Nutrition last week, is a qualified YES.
With Fonterra’s contamination crisis unlikely to die down soon, the fall-out in China is likely to have more of a lingering impact on New Zealand’s continuing trade with the country than it will on Fonterra, say industry experts.
A coalition of British dairy industry stakeholders has urged the European Commission (EC) to introduce mandatory origin labelling for dairy products - a move they claim will provide support milk suppliers in the UK and better inform consumers.
DAIRYREPORTER.COM SPECIAL: DRIVING UP QUALITY, DRIVING DOWN COST
Dairy products play an vital role in disease prevention, and could save the US healthcare system billions if consumers ate them at recommended levels, according to the Dairy Research Institute (DRI) president.
The expected increase in disposable income – particularly in developing countries – will have “big implications” for the international dairy sector, the Food and Agriculture Organisation (FAO) of the United Nations (UN) has claimed.
The Indian government has approved a policy amendment allowing foreign investment in its retail sector – a move that could open up the world’s largest dairy market to Western brands, an analyst has claimed.
An explosion in Chinese demand for dairy products in the middle of the last decade led to milk supply shortages that drove suppliers to practices such as diluting milk and add melamine to boost protein readings.