Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Synergy has launched a range of new flavours which it claims will “tackle the flavouring challenges” in drinks posed by whey protein and natural sweetener stevia-sweetened beverages.
The team-up between Ganeden and Glanbia has been extended, with the probiotic player announcing that Glanbia Nutritionals will be the primary North American distributor of GanedenBC30.
Support from independent sources and targeted marketing campaigns are the keys to convincing lactose intolerant consumers to come back to dairy, according to a new report from the Innovation Center for US Dairy.
A district court has overturned an Ohio state ban on the labeling of milk as free from artificial hormones, saying that there is a compositional difference between milk from cows treated with growth hormone and untreated cows.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Consumers allergic to milk, egg or peanut should not ignore “may contain” labels – as they are often contaminated with the stated allergen – much more so than those that make no claim, new research suggests.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
The FAO is cautiously optimistic about the prospects of food commodities in the wake of economic upheaval in the past two years, but average prices for wheat and grains, vegetable oils and dairy are likely to be higher over the next decade.
Newly agreed supply management policy in the dairy sector could hurt industry by encouraging consumption of lower priced non-dairy foods, the International Dairy Foods Association has said.
A randomised clinical study on the health effects of drinking the probiotic yoghurt-like drink DanActive suggests that it may protect children from gastrointestinal illness but have little influence on their daily life.
Dairy processors in the EU are turning to cheese in an effort to put the market turbulence of a year ago behind them, according to a US government report.
Milk Specialties Global has agreed to pay fines totaling $535,000 after safety violations were found at its Whitehall, Wisconsin facility, the Occupational Safety and Health Administration (OSHA) has said.
The Dietary Guidelines for Americans are currently being revised, and sodium intake, sweetened drinks, and dairy alternatives are some of the topics of discussion, according to the American Society for Nutrition.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Danisco has signed a deal that will allow the ingredients supplier to sell two probiotic strains developed by Fonterra to a wider food and drink audience.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
A federal judge in Milwaukee has denied Dean Foods’ motion to dismiss an antitrust lawsuit that was filed against it by the United States Department of Justice in January.
International dairy prices now stand in “a more comfortable range” but a spike in EU production this spring could spark another major fall, according to Rabobank.
Full-fat milk may be associated with constipation but new research suggests that drinking fat-free milk could be a way of solving irregularity problems.
Fonterra has claimed that ingredients prices are recovering and market confidence is returning as a group of US senators accuse the New Zealand-based co-op of holding a virtual monopoly of key internationally traded dairy commodities.
Morinaga Milk Industry has obtained GRAS with FDA non-objection for a probiotic strain that the Japanese firm has used in its own products for over 30 years.
Using conjugates of caseinates from milk and maltodextrin may improve the stability of double emulsions, and lead to a wider acceptance of the technology in a range of food applications.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
Food manufacturers aspiring to ethically sound practices should seek ingredient quality assurance, says US Pharmacopeia, the standards-setting authority behind the Food Chemicals Codex (FCC).
A National Institutes of Health panel has called for more research into lactose-restricted diets to better quantify their public health impacts, as more people are choosing to exclude dairy from their diets.
US Department of Agriculture (USDA) data now track a century of food trends in the United States, with the latest data revealing sharply increased availability of cheese, processed eggs and chicken.
Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.
The US Department of Agriculture (USDA) has unveiled new rules for organic livestock production, with the aim of setting consistent standards for pasture use across the dairy industry.
Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.
A 22,000-head beef and dairy cattle farming operation based in Nebraska and Missouri, Promiseland Livestock, will lose its organic certification for four years, a Washington, DC judge has ruled.
Synergy Flavors has commissioned a sensory research program at North Carolina State University to examine how dairy proteins affect taste perception, with the aim of diminishing undesirable flavors.
Raw milk products pose a “significant food safety hazard” and facilities that make them should be covered by the new food safety bill, said the two largest US dairy trade bodies.
Danisco has started expansion of its cultures plant in Madison, Wisconsin, which it says responds to increased demand for direct vat inoculants (DVI) cultures in the US.
Lactose intolerance rates are much lower than previously thought with prevailing estimations as much as 400 percent greater than results derived in a new study sponsored by the National Dairy Council.
Ohio’s Senator Sherrod Brown has introduced legislation in Congress that proposes extending country of origin labeling (COOL) to include dairy products.
A group of northeastern dairy farmers has filed a class action lawsuit against four milk marketing firms, accusing them of monopolizing the market and fixing prices.
Restructuring may be needed to break cycles of boom and bust in the dairy industry, said the US agriculture secretary this week, soon after Congress approved a $350m emergency aid package.
The Center for Science in the Public Interest (CSPI) has released a list of the ten riskiest FDA-regulated foods, claiming that it should serve as a further call to overhaul the US food safety system.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Milk from cows treated with the rbST hormone is not only identical to other milk, but is also more eco-friendly, says a scientific review sponsored by Elanco, the company that bought Monsanto’s rbST business last year.
Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.
