A high weekly intake of dairy products, such as cheese and yoghurt, among children and adolescents was associated with 42% lower odds of wheezing, compared to those who never or only occasionally consume these foods, say researchers in the Middle East.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
Arla Foods Ingredients has launched a new whey protein ingredient to help meet the growing demand for high-protein yogurts with health credentials and a premium positioning.
Molecules isolated from probiotic-packed yogurt could prove to be ideal drug candidates that address a range of inflammatory conditions that include the immune response seen in COVID-19 patients.
Japanese dairy product company Morinaga Milk Industry has revealed plans to expand its yoghurt range by introducing more products with functional benefits, accelerate its lactoferrin research and e-commerce business as part of its key initiatives for...
Demand for functional dairy ingredients has never been higher. This is largely driven by the high-protein trend – consumers increasingly understand the proven benefits of high-quality proteins, in particular those from whey, for muscle growth, weight...
High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
Japanese dairy manufacturer Takanashi Group is launching what it believes is the first yoghurt drink for good skin backed by a Food With Function claim (FFC).
Read about diet's influence on cancer and Alzheimer's risk, China's '100-day operation', and new innovations and research in the gut health space in this round-up of our top five trending stories on social media.
An Israeli start-up is using a proprietary formula to develop a range of vegan-friendly, allergen-free and dairy-free probiotic products alternatives in Asia-Pacific and Europe.
More dairy companies will look to expand into the dairy alternative category to offset flat liquid milk sales and take advantage of the +15% compound annual growth rate witnessed by the plant based dairy alternative category, says consulting and market...
The global probiotics market is worth €32bn according to latest Euromonitor data and analysis presented recently at Probiota in Amsterdam – and that excludes fermented sour milks worth another €5.8bn.
Lactobacillus and Bifidobacterium, present in yogurt and other dairy products, are used as probiotics, or “friendly bacteria,” to maintain a healthy digestive tract.
Dairy will continue its “rebirth as a natural whole food” in 2014 as consumer demand for healthy products such as Greek yogurt drives innovation, according to New Nutrition Business.
Brazil, Russia, India, China – as well as Mexico – are the fastest growing markets for functional dairy products, according to a Euromonitor International presentation given last week at the Healthy and Functional Dairy event.
Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its probiotics division in Q4.
Yoghurts and milks made with heart health ingredients are filling up chilled cabinets but high launch numbers are failing to translate into healthy sales growth, according to Leatherhead.
Almost a year to the day after Danone first withdrew submissions for its best-selling probiotic yoghurts from the European Union health claims system, the French dairy giant has pulled its claims from the system once again.
Danone has killed the Essensis beauty yoghurt worldwide blaming lower consumer spending but the dairy giant remains convinced of beauty food potential.
The probiotic dairy market is not yet under threat from developments of the use of similar strains in vegetable and soy-based functional products, though the industry is bracing for challenges ahead in educating consumers on their use.
French dairy giant Danone has withdrawn claims from the controversial EU nutrition and health claim process because it is waiting for procedural guidance from the claims assessment agency, the European Food safety Authority (EFSA).
Yoghurt fortified with antibodies extracted from chicken eggs, can battle bacteria that cause gastritis and stomach ulcers, according to preliminary findings from Japanese researchers.
After little more than two years, Danone has pulled its beauty-from-the-inside spoonable yoghurt, Essensis, from French retail shelves, despite a re-launch in 2008.
Chr Hansen says that inauguration of a new legal entity within Romania is far from just a cosmetic change to their expansion plans and will offer greater control in the development and sale of its dairy cultures.
Danish ingredients firm Danisco has completed the expansion of a
new probiotic facility in Madison to ease supply bottlenecks and
meet ever-increasing demand from dairy.
A mature US yogurt market does not mean there is no room for
growth, according to a new report, which identifies huge expansion
possibilities particularly in the area of probiotic and prebiotic
yogurt products.
Sales of yoghurt in the UK are set to increase by 40 per cent over
the next five years, and smash the £2bn barrier by 2011, with
surging functional yoghurt drinks driving sales.
Scientists in France say they have unlocked the genetic sequence of
bacteria in yoghurt, offering better insight to dairy firms looking
to create added value dairy products.
Adding riboflavin-producing bacteria to standard yoghurt could
boost the nutritional value and cut costs of conventional
fortification, suggests a joint Argentine-Dutch study.
The shot-sized drinking yoghurt has proved a popular format for
functional foods in Europe. Now the format is entering a new
category with the launch of the first such product for weight
management in Portugal, using DSM Food Specialties'...
Probiotics, unheard of a year ago, are now being added to more and
more products in China, and look set to see rapid growth in demand,
according to key supplier Chr Hansen.
Soy proteins, traditionally formulated in rival products to
dairy-based foods, are being added to regular yoghurts to reach
mainstream consumers in France, writes Dominique Patton.
