France's Bio Serae has unveiled a joint health ingredient using
milk proteins, which it says has produced good results at lowering
inflammation and cartilage degeneration.
Frozen desserts manufacturers must continue to develop innovation
to get ahead in this mature but competitive market, according to a
new report from market research publisher Packaged Facts.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
Construction has started on a new plant that will focus on the
production of a "healthy" dairy ingredient, announced the
Center for Advanced Technology & Innovation (CATI).
A leading organic dairy processor in the US has announced a new
research initiative for reducing its carbon footprint, as part of a
new funding program designed to improve efficiency in sustainable
production.
Tasteless and edible antifreeze proteins could prevent the
formation of ice crystals in ice cream, and maintain the smooth,
silky texture, reports research from the US.
Cargill has helped MolliCoolz develop cryogenically frozen ice
cream beads that do not melt and fuse together during distribution
and storage using its proprietary Daritech stabilizer.
Four cases of listeria contamination in the US are increasingly
thought to have come from a Massachusetts dairy although officials
say they still have not found a source of the bacteria at the
processing plant.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Friesland Foods and Campina revealed today that exploratory talks
are underway to merge into a global dairy giant - and
Campina CEO Justin Sanders is standing down "to give the
talks more chance for success".
Debate has been stirred in the UK over a future that could see GM
foods on supermarket shelves, as the government's outgoing chief
scientific advisor said he believes GM food to be safer than
convention food.
Campina has announced its intention to acquire Satro from Germany's
Humana Milchunion, to boost growth in value-added ingredients and
make it stronger in the face of price issues.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
Friesland Foods Domo and Novasep Process aim to accelerate
production times while developing purification technologies and
reducing cost for the functional foods and dairy markets through
their new partnership.
An increased intake of vitamin C and dairy could reduce the
accumulation of weight around the abdomen, reported to increase the
risk of diabetes and heart disease, suggests a new study.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
Foods from cloned animals could enter the US food supply by the end
of the year, despite calls for further review of the long-term
risks of such products.
Friesland Foods Domo has invested €6M in its whey protein plant in
Workum, The Netherlands, allowing it to increase production of
infant formula ingredients and produce its new low-fat ingredient
for dairy applications.
Yoplait yogurt brand owner General Mills has conducted its own
research into the healthy profile of the dairy product and is using
the results to spread further consumer awareness.
Aurora Organic Dairy is the subject of class action lawsuits being
filed today, which allege that the firm has violated organic
requirements in some of its dairy farms.
Russian healthy food producers Wimm-Bill-Dann has increased its
presence by taking over a dairy producer in Georgia, which will
help supply markets in Armenia and Azerbaijan.
The use of conjugated linoleic acid (CLA) as a functional
ingredient in skim milk can cut body fat mass by three per cent,
says a new study from Spain.
Scientists have found that the evolutionary distance of animal
proteins to human proteins determines how likely they are to
trigger a food allergy - research that could help with the
development of free-from foods and allergy therapies.
Chr Hansen is expanding its flavour production centre in Denmark to
enhance its product range, efficiency and service to customers and
strengthen its position in the dairy flavourings market in Europe.
Higher intakes of Vitamin C and linoleic acid are associated with
better skin-ageing appearance, according to a recent study
published in the American Journal of Clinical Nutrition.
Phytosterols incorporated into low-fat fermented milk was effective
in lowering LDL cholesterol levels in people with slightly elevated
cholesterol, French researchers have reported.
DSM is set to launch a casein ingredient aimed at regulating
glucose levels in type-2 diabetics, which can be added to a wide
range of functional foods and beverages to stop post-meal spikes.
Isomers of conjugated linoleic acids (CLA) may stop the spread of
colon cancer, suggests a new study from Korea that adds important
new data to our understanding of the ingredient.
The majority of American consumers are still against the idea of
eating products derived from cloned animals, although confidence
levels shoot up if these products are deemed safe by the Food and
Drug Administration (FDA).
UK supermarket ASDA has declared that it will swallow some of the
costs associated with rising food prices. Where increases are
unavoidable it will balance these out in the shopping basket by
keeping non-commodity-linked foods as...
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Cost recovery and the on-going development of a stream-lined,
customer-oriented working method led Kerry's ingredients division
towards a first half 2007, on both sides of the Atlantic.
Organic milk was not seen to be richer in vitamins or selenium than
conventional milk, found a new study presented this week that
contradicts the conclusions of an earlier, similar study.
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Whole milk will not be blacklisted as a product unsuitable to be
advertised on children's television in the UK, the Food Standards
Agency has revealed.
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
ingredients.
Drinking skimmed milk after exercise may promote recovery and
rehydration better than water or an isotonic sports drink, suggests
a new study from the UK.
Kemin Health has filed a patent infringement suit against
OmniActive Health Technologies for methods pertaining to the
isolation and purification of lutein and lutein compositions.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
The majority of US consumers say they believe full-fat ice cream is
worth the guilt, and would rather eat this than full-fat versions
of other snacks, according to a new survey.
France's EPI Ingredients is expanding its supply milk powders with
a new deal with Belgian dairy firm Solarec, which will give it the
rights to commercialise all the powders produced at the latter's
Recongne-Libramont facility.
Chr Hansen has launched a new line of spray-dried dairy flavors in
the US, which the firm claims provide some of its most successful
flavors in a more convenient application form.