Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Increased intakes of calcium from the diet and supplements may reduce the risk of colorectal cancer by up to 23 per cent in women, says a new study from the US.
Adolescents eating higher amounts of dairy goods, within the recommended daily guidelines, generally have lower levels of fat to those with a reduced intake, says a new study.
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.
A US study has found that perfluorinated chemicals (PFCs), which are used in areas such as food packaging, pesticides, clothing, carpets and personal care products, may be linked to infertility in women.
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
A policy group is calling on the US food safety regulator and industry to make changes to practices as two studies claim the food supply is being contaminated by mercury tainted high fructose corn syrup.
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
Ensuring cost effective processing of dairy ingredients is the aim of new developments in automating and analysing production line control, says the equipment’s manufacturer.
Projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at LFI, says the group
With ongoing debate over the health impacts of naturally occurring trans fatty acid (TFA) consumption, European dairy representatives say they remained committed to pushing ahead with research in the field.
The US Food and Drug Administration (FDA) said yesterday it has no plans to review its stance on bisphenol A (BPA), but will continue to research the chemical found in food packaging.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
The European Food Safety Authority (EFSA) claims a recent study did not provide sufficient proof of a causal link between Bisphenol A (BPA) and heart disease, type 2 diabetes and liver enzyme abnormalities, and, as a result, the established Tolerable...
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
A new US study shows that the exposure to Bisphenol A (BPA), the chemical compound used in the linings of metal food and beverage cans and baby bottles, may reduce the efficacy of chemotherapy treatments.
Combining conjugated linoleic acid (CLA) with calcium may enhance bone mass, and explain inconsistencies from earlier studies, says new research from the US.
Daily supplements of a probiotic strain of Lactobacillus rhamnosus may reduce the incidence of childhood eczema by about 50 per cent, according to a new study.
A global roll out for probiotic straws and tea sticks, active sensors to ensure fluid levels and a new heat exchanger were among this month’s developments.
Global beverage closure demand is expected to surge over the next five years as manufacturers attempt to add more value to their products through packaging innovation, according to a new report.
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.
Skimmed milk may become an unlikely new secret weapon within an athlete's kit bag, with new research linking the product to a beneficial effect on preventing dehydration after a workout.
The level of pasteurisation required for the packaging of hot-fill products is being evaluated by UK group CCFRA as part of its food packaging research programme.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
food industry.
Heavy borrowing linked to an ambitious investment strategy has left some of the largest UK food processors in severe financial difficulty, claims a new report.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional ingredients.
Europe is the largest market for dairy products worldwide with an
estimated 42 per cent of the worldwide market in 2007, though it
will become increasingly reliant on innovation in the industry to
meet further growth, according to...
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.