News & Analysis on the Dairy Industry & Markets
Making a calcium-fortified drink could get easier for companies participating in a new study designed to investigate which of the numerous types of calcium ingredients perform best in which application, writes Dominique Patton.
International labelling standards on the percentage of ingredients in a food and beverage products are on the table again at an upcoming Codex meeting, reports Lindsey Partos.
Ireland's public investment in R&D is beginning to pay off, with the launch of such products as a new form of bio-cheese and a low-fat snack food. The government has identified health and nutrition food development as a major funding target, reports...
US researchers open up potential opportunities held in the citrus genome, helping to detect specific genes related to pathogen resistance and to high flavonoid and nutrient levels.
Researchers in New Zealand's Massey University have reported that whey protein concentrate reduced the severity of rotavirus-induced diarrhea in a mice model. If replicated in humans, this result could help save the lives of children all around the world.