Parents and doctors must be more aware of the importance of objectively diagnosing milk allergies in infant to “prevent potential nutritional deficiencies,” according to a team of Israeli researchers.
Infant formula infused with prebiotic oligofructose-enriched inulin results in an infant microbiota that is closer to that of breast milk fed infants during the first four months of life, a study has found.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
The Danone Institute International, the American Society for Nutrition (ASN), and the UK-based Nutrition Society (NS) have joined forces to evaluate the state of science surrounding the relationship between yogurt consumption and health.
Evidence supporting the preventative effect of milk and milk product consumption on cancer is “considerably greater” than the evidence that supports its harmful impact, Iranian researchers have claimed.
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There is no ‘magic ingredient’ dairy producers can use to counteract changes in product stability resulting from pressure to cut sugars, salt and fat, although newer non-thermal processes can help, according to a leading food microbiologist.
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.
Abbott Nutrition has expanded its partnership with Spain’s University of Granada to develop new nutrition products and analytical testing methods, the company has said.
A UK brand that claims to have produced the world’s first pure milk vodka says that sales are growing, with Black Cow vodka now on sale in numerous retail outlets across the UK, including premium department stores.
Pre-school children that consume 1%-fat or skim milk are more likely to be overweight or obese between the ages of two and four than those who consume whole or 2%-fat milk, a US study has discovered.
Daily supplements of a fermented milk product containing five different probiotic strains may affect the parts of the brain linked to emotion and sensation, says a new study from UCLA and Danone.
The European soy sector says a UN report that found dairy proteins offer a superior amino acid profile to plant proteins is only meaningful for the malnourished.
Researchers have discovered levels of dioxin-like polychlorinated biphenyls (DL-PCB) in excess of European Union (EU)-established limits in a small number of commonly available cheese brands – a find they have described as “worrisome.”
There is increasing evidence that diet, in particular consumption of high glycaemic load and dairy foods, are associated with acne, according to a new review.
US researchers claim to have furthered the existing positive association between the development of “advanced or fatal” prostate cancer (PCa) and the consumption of whole-fat dairy products.
Increasing public concern about health and weight management has led to demand for ice cream products that allow consumers to “indulge without guilt”, Belgian ingredients manufacturer Cosucra has claimed.
Wine grape pomace (WGP) – a by-product of the winemaking process - could be utilised to increase the dietary fibre content and shelf-life of yogurt, US researchers have claimed.
Consumption of cow’s milk and vitamin D supplements are the two most important factors determining a child’s vitamin D status, according to a new study.
Spanish researchers have created a cholesterol-low, reduced salt, fatty acid-enriched cheese, which is “highly suited” to the elderly and those that suffer from hypertension.
Two cups (500ml) of milk per day is enough to maintain adequate vitamin D and iron levels in children aged between two and five, a Canadian study has claimed.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
The consumption of moulded cheese, including Roquefort, may contribute to the occurrence of the ‘French paradox’ – the term used to explain France’s “illogically” low cardiovascular mortality rate.
The discovery of traces of dairy fat in Neolithic ceramic fragments has led to suggestions that people may have been making cheese in Europe for up to 7,500 years.
Premature infants fed formula are more likely to develop necrotising enterocolitis (NEC) - a severe, often fatal intestinal condition – than those who are breast-fed, a US study has found.
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
A new generation of anti-ageing products could be developed after researchers stumbled upon the anti-inflammatory properties of cheese whilst trying to discover the secret behind the French paradox puzzle.
Chr. Hansen has teamed up with Kenyan firm Oleleshwa Enterprises Ltd to increase its knowledge of camel cheese production - knowledge it intends to pass on to camel owners in Africa and the Middle East for free.
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in the diet.”
US researchers claim they have proved it possible to incorporate omega-3 fatty acid-rich fish oil into milk and dairy-based beverages in sufficient amounts to promote health without destroying taste or smell.
DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
About 60% of elderly hospital patients in the UK are malnourished according to recent data from the British Dietetic Association, a problem companies like Danish firm Arla Food Ingredients are trying to tackle with a new whey form.
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
The milk proteins may have anti-cancer properties, say researchers, after new in vitro tests reveal the cancer fighting potential of lactoferricin4-14.
A small change in the intact casein levels of processed cheese can lead to “significant variability” in finished product quality, industry research has found.
The world’s biggest food company has extended its Product Technology Centre (PTC) in Konolfingen, Switzerland as it seeks to speed new product development in infant nutrition, medical nutrition and dairy.
A combination of milk protein and wolfberry (goji berry) fruit could help boost the immune function of elderly people by strengthening their ability to fight certain infections, according to new data from Nestlé.