The resource promises to offer ‘a counterbalance to the one-dimensional narratives often found in mainstream media’ by offering expertly curated content on sustainability and food science.
Cows digest millions of tons of food every year that is not suitable for humans, making them ‘critical partners’ in developing sustainable, regenerative agro-food systems. Researchers at the University of Pennsylvania are studying the positive impacts...
Adults who drink 1% or nonfat milk were found to age less biologically than adults who drink 2% or whole milk. The new study from Brigham Young University (BYU) analyzed milk fat intake and telomere length.
The Innovation Center for US Dairy has released expanded guidance recommendations on controlling pathogens in dairy processing, including Salmonella and Cronobacter Sakazakii.
In a collaboration between the Environmental Defense Fund (EDF) and four Pennsylvania dairy farmers, a new report finds that conservation practices generally result in a farm’s good economic health. But farmers can’t do it alone.
The University of Idaho has planned the largest research dairy in the US, set to break ground in 2021. A demonstration farm and agro-tourism center will accompany the 2,000-cow dairy on Idaho’s campus.
More milk production is happening on fewer farms, and large-scale operations have expanded into non-traditional markets. Rabobank’s latest report on the changing US dairy landscape examines the biggest challenges.
The dairy industry generates about half of Wisconsin's annual industrial agricultural revenue, according to a new report from the University of Wisconsin-Madison.
In a study of overweight adults and their dairy intake, a high dairy diet (HDD) was found to lower blood pressure, which the researchers credited to an accompanying increase in calcium.
More pregnant women are familiar with the milk fat globule membrane (MFGM), a nutritional component naturally occurring in breast milk. It’s now being used as an ingredient in infant formula to “close the gap further between breast milk and formula.”
CBD has not yet been fully legalized in the US, but Ben & Jerry’s is already for preparing for when it may be. The company released a statement committing to incorporating CBD into future ice cream innovations as soon as it is federally legalized....
The meteoric rise in popularity of Greek yogurt over the last decade has shown that consumers respond well to high-protein dairy snacks. Cottage cheese falls into that category and has been making a mainstream comeback with single serves.
Superfoods are still hot in food and drink launches, and more consumers are concerned with incorporating proactive health and functional ingredients into their diets. A new report from Kerry Group found that 65% of Americans want more functionality out...
The EU uses environmentally friendly fuels like ethanol and biodiesel to reduce greenhouse gas emissions (GHGs). But the vegetable oils that make up EU biodiesel are facing high demand and a higher carbon tax, resulting in price increases for butter.
In 2018 the FDA committed to looking into the arguments surrounding plant-based dairy alternative product labels using dairy terms. The agency collected public input on the debate until January 25.
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.
Recent studies show milk exposed to light for 16 hours loses more than half the amount of vitamin A it started with if not packaged with proper light protection. Services and certification company Noluma has developed a measurement tool to aid in the...
The DMI National Dairy Foods Research Center programs at US universities have shaped future workers and driven innovation in dairy products for more than 30 years.
Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry heavyweights.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
Microencapsulation specialist GAT Food Essentials has won the 2009 Frost & Sullivan European Functional Food & Beverage Microencapsulation Technology Innovation Award in recognition of its new water-in-oil-in-water technology.
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.
Some of the leading players in the Irish dairy industry are taking part in a major investment program designed to help develop a new generation of milk-derived functional ingredients to compete with international rivals.
Dairy research and development in the UK has been systematically
destroyed, warn two senior ex-officials, seriously damaging the
potential for the country's industry to compete against foreign
players.
There must be more co-operation in Britain's dairy industry to
improve innovation and market research if the sector is going to
compete with rivals abroad, says a new report.
Fonterra, the New Zealand dairy co-operative, is set to build a new
multi-million dollar research and development centre to help it
move ahead in global added value product trends.
Inspired by the burgeoning health trend a collaborative research project between Danish ingredients company Chr. Hansen and dairy manufacturers has resulted in a new yoghurt culture - Yo-Flex - for products aimed at less fat and fewer additives.
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.
