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.
Learn more about the benefits of B vitamins in a Blackmores-backed study, the possible dangers of tea on digestive health, why iron fortification in India may be detrimental to health, and more in this month's science news round-up.
Light protection services and certification company Noluma has released new research that tackles the effects of light exposure on milk and other dairy products. Vitamin A, vitamin D and riboflavin levels in milk all begin to deplete after just two hours.
The importance of digital technology and machine learning as a means to provide precise, tailored nutrition took centre-stage at Probiota Asia 2018, as Danone revealed some of the pioneering research it is undertaking in Singapore.
Rabobank brings another FoodBytes! competition to New York City this month with 19 food and agriculture startups in line to pitch investors, executives and media on their innovations. AI and health monitoring dairy teams are among the group.
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.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.