Researchers in India have developed non-dairy-based calcium-rich foods, which they say could be commercialized for sale as processed food products like instant mixes for breads and biscuits.
Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden.
Cornell University and the Dairy Research Institute have agreed a dairy research partnership with the Northeast Dairy Foods Research Center to help "strengthen the US dairy industry and dairy innovation pipeline".
Dannon has opened a new $9m research and development center at its White Plains, NY headquarters, in order to improve collaboration between departments and bring new products to market more quickly.
The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.
Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.
The Commonwealth Scientific and Industrial Research Organisation (CSIRO) will continue a 15-year collaborative period with Australian food company Clover Corporation, by engaging in a new initiative to develop encapsulation techniques for infant and medical...
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
The European Food Safety Authority last week delivered the fifth batch of article 13, general function health claim opinions bringing the total issued to 2723. There are just 35 to go – to be published next month in a final mini-batch that will conclude...
Against the backdrop of a difficult financial climate and more stringent health claims regulation, the dairy industry is taking a coordinated approach to nutrition and health research with the formation of a global research consortium.
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
A new Irish study evaluating the effects of milk composition has shown up the need for increased automation and control to ensure greater efficiency in industrial cheese making, according to the lead researcher.
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
Spanish and British probiotics companies are driving funds into strain and product-specific studies as they attempt to build scientific backing that will survive in the European Union health claims clampdown.
New research suggests the consumption of dairy products could reduce the risk of metabolic syndrome (MetS), a heart condition which encompasses disorders such as type 2 diabetes.
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
Milk fermented with Lactobacillus casei may help to alleviate fever caused by norovirus gastroenteritis by correcting imbalances of intestinal microflora, according to a new study.
Campylobacter, salmonella and Listeria are among a handful of foodborne bugs that cost the US billions of dollars a year and blight the quality of life for million of victims, according to new research.
Many Americans are not reaching the recommended levels of calcium intake, putting them at risk of suffering from poor bone health, according to new research.
Selenium-enriched dairy protein may produce changes in the expression of genes in the colon, and regulate the risk of developing cancer, suggests a new study from Australia.
Researchers have successfully produced healthy transgenic cattle that express a recombinant version of the human lysozyme protein, according to a new study.
High pressure-processing combined with mint essential oil could be a promising technique for reducing Listeria risk in yoghurt-based drinks with no significant impacts to their quality attributes, claims new research.
Researchers from Portugal have developed an optimum process for obtaining whey cheese matrices via thermal processing and inoculating them with probiotic cultures.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
A new study published in the Journal of Dairy Science suggests that organic supermarket milk may offer a better nutritional profile than conventional milk.
The Spanish subsidiary of French dairy giant Lactalis has paid €8.28m for 29.9 per cent of the ingredients research division of Spanish dairy group Ebro Foods, which produces the omega-3 forms for Ebro Puleva’s successful €100m+ selling omega-3 milk.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.