News, Analysis & Insights on Nutrition, Supplements, and Health
The UK Dairy Council is launching a campaign to try to improve the image of milk. A survey found that women are not eating the recommended three portions of dairy products a day and many believe the fat content of milk to be much higher than it is.
Campaigners in the UK have begun a further assault on the "artificial additives", and their potential effects on child health, writes Frost & Sullivan. What does this mean for food additive producers? And how can they ensure a market share?
The Food unit of the French Rhodia Group has launched two new ingredients onto the market to improve the texture of yoghurts, especially 'light' yoghurts with less fat.
Swiss flavours and extracts manufacturer Emil Flachsmann is introducing EFLA Trees of Life, a line of plant-based extracts designed especially for the dairy industry to provide a functional twist.
An extract from the common herb known as 'self-heal' may prove to be a powerful new herpes treatment, researchers reported at the annual American Society of Microbiology meeting in Washington last week.
Health, a driving force behind food innovation in general, is nowhere more evident than in the yoghurt segment of the market. For dairy food manufacturers looking to keep ahead of the game the choice of ingredients is a crucial piece in the puzzle of...
Tagatose developer Spherix says that global drinks manufacturer PepsiCo is exploring the use of the sweetener in several products, including beverages. The firm has also received good news from Australian and New Zealand foods regulatory authority.
Dutch firm Loders Croklaan Lipid Nutrition says a study on its Clarinol conjugated linoleic acid (CLA) found that it improves weight reduction and decreases the negative effects normally seen in people on low-calorie diets.