A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight loss or weight management.
One of the nation’s biggest yogurt brands has launched a blistering attack on the US Trademark Trial and Appeal Board (TTAB) after it sided with General Mills in a ruling that has prompted two lawsuits in less than a fortnight over the use of the word...
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
A row has erupted after Wageningen University rejected pressure group claims that its academics are “worryingly close” to the dairy industry, after the institution issued a press release that allegedly exaggerated research findings.
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".
A groundbreaking project integrating consumer research with sensory descriptive analysis on yogurts has shed new light on the role texture plays in driving consumer liking, according to National Starch.
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.
Initial feedback from a trial in Ohio suggests milk fine filtered to remove ‘impurities’ could be a big hit with US consumers, claims Dean Foods subsidiary WhiteWave Foods.
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.
Private equity firm OpenGate is to buy Dean Foods' Waukesha dairy plant that the US giant was previously ordered to put up for sale as a result of a federal antitrust case.
Average milk consumption in the US dropped eight percent from 22.4 gallons per person a year in 2000 to 20.6 gallons in 2009 and will continue to slide over the next decade, according to Tetra Pak’s Dairy Index report for 2011.
The next generation of weight management ingredients will contain a “cocktail of components” that address multiple factors around hunger and reward, according to the boss of Food for Health Ireland (FHI).
Almost $89m will be pumped into Dannon’s Minster yogurt plant in Ohio over the next three years as parent company Danone attempts to step up a gear and drive US yogurt sales beyond the 10 percent annual growth it has notched up over the past seven or...
Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put tackling sarcopenia higher up the priority list, scientists have argued.
The scientific literature supports a role for high protein diets to boost a feeling of fullness and enhance weight loss, but the source of protein – animal or plant – does not seem to affect the potential benefits, says a new review.
Corn Products’ National Starch introduced a new tapioca starch ingredient at the IFT expo in New Orleans last week for making thick, creamy, Greek-style yogurt without the need for straining.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.
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.
US consumers are increasingly equating health and wellness in dairy with high-quality, local or more ‘natural’ products rather than low-fat products per se, according to market researchers at The Hartman Group.
Global dairy prices were down 2.4 per cent from March after seven months of steady growth, according to the latest figures from the Food and Agriculture Organisation (FAO).
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
Legislation designed to help US dairy farmers could have the unintended consequence of encouraging firms to replace dairy ingredients from US suppliers with non-dairy ingredients just to avoid labeling headaches, trade associations have warned.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
A new stabilizer system based on carrageenan and gellan gum may open up the beverage white space of pH 5- 5.9, allowing for the stable formulation of real milk and real fruit juices, says CP Kelco.
Higher performance and low maintenance are among the benefits claimed for two new compact form fill seal units from French machinery manufacturer Arcil.
Construction of the first phase of a monster dairy processing facility claimed to be one of the “largest, most modern and technologically advanced plants in the world” should be completed by the end of this year, bosses at Leprino Foods have revealed.
The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.
Dairy-based ingredients supplier DairiConcepts has expanded its range of cheese flavors and blends to include new flavors, as well as many with organic, halal and kosher certification, the company has said.
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.
California’s Hilmar Ingredients has launched a new whey protein ingredient offering excellent nutritional profile, solubility and heat stability for transparent, low pH beverage applications.
Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Consuming high levels of vitamin D and calcium for breakfast may increase fat oxidation rates and energy burning during the course of the day, says a new study from Australia.
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company said.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods.
Dannon says its year-long negotiations with the Federal Trade Commission that resulted in a $21m settlement and modifications placed on its health statements, has not altered the core claims for its multi-million dollar selling probiotic yoghurts.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
New forecasts published by the United States Department of Agriculture (USDA) suggest that dairy retail prices in the US could jump by more than 5 per cent in 2011.
The US Department of Agriculture (USDA) has reiterated its late-August prediction that food price inflation will be at its lowest since 1992 this year – but higher commodity costs are likely to increase prices in 2011.
