News & Analysis on the Dairy Industry & Markets
The supplementation of a whey-derived peptide has been shown to lower self-perceived levels of stress among middle-aged adults, according to a six-week study conducted by Kirin Holdings.
Machine learning can be used to detect anomalies in dairy samples by analyzing the milk microbiome, paving the way for improvements in safety and QC, according to a study.
Probiotic strain Lactobacillus paragasseri OLL2716 can help improve gastric discomfort and mental health in healthy adults with gastric complaints, a Meiji-funded study revealed.
Norway has a unique opportunity to develop its seaweed industry but should explore a broader range of applications for seaweed, such as in fish and livestock feed, says an expert.
An oft-undiagnosed uterine disease may have ‘significant’ impact on dairy cows’ pregnancy outcomes – even after clinical signs of the illness have cleared.
New research funded by Kirin suggests that daily β-lactolin supplementation may improve mood, offering a potential dietary strategy to ease trait anxiety and perceived stress.
Analyzing DNA remnants of Bronze-Age kefir cheese, Chinese researchers discovered how kefir strains have evolved and the likely route of kefir into Europe.
Researchers from the University of Nottingham are part of a team that have been awarded £2.2m (US$2.87m) to evaluate the use and potential of precision-bred crops for UK food and farming.
A relatively rare pasture crop may be key to reducing the risks of pregnancy loss in dairy cattle – but questions about its potential as a viable feed alternative have lingered for decades.
Number 8 Bio, a Sydney-based scientist-led startup, has raised AUS $7m (US$4.64m) in its recent seed round to advance its work on scalable and affordable enteric methane mitigation feed additives for cattle.
The vaccine may be the first effective solution against cattle anaplasmosis, an infectious and potentially deadly disease that causes billions of dollars in global economic losses to cattle producers.
The findings of recent research could open new avenues for a more sustainable dairy industry and eco-friendly food processing by presenting a green solution for food waste management that also boosts animal performance.
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
An esteemed scholar has concluded that currently available mitigation strategies can substantially decrease enteric methane emissions from US dairy farms.
Halter’s virtual fencing technology has just launched in the US, where it insists it can help the beef and dairy industries become more productive and more sustainable. And despite concerns from some – but not all – welfare groups, the company’s system...
PDO-protected cheeses are legislated to have unique geographical origins. This may impact the diversity of their microbiotas.
Yogurt with honey is a common food pairing, but there are benefits to this food combo beyond taste and familiarity, a new study has found.
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The combination of prebiotics and human milk oligosaccharides (HMOs) is gaining traction in Asia for infants, alongside prebiotics and protein for the ageing population, says Friesland Campina.