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.
Infants and toddlers are more likely to sleep 10 hours or more if their mothers consume fermented food when pregnant, according to a Japanese study on 64,200 pairs of mothers and children.
To meet the rising consumer demand for functional products in 2021, Babybel is introducing a new range of functional dairy snacks in the US this month in two varieties, Babybel Plus+ Probiotic and Babybel Plus+ Vitamins.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
Canadian company Lallemand, which develops and produces specialty cultures for food applications, has strengthened its position in dairy cultures with the acquisition of the surface and ripening cultures business from DSM Food Specialties.
FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
Danish supplier Chr Hansen has launched a forum to disseminate and share information on camel cheese and milk production to generate global support and potential revenue for small-scale camel owners in Northern Africa.
A new initiative backed by the European Commission will encourage cheese making dairies in Spain to better utilise whey from cheese production as a value added ingredient.
US based researchers claim that it is possible to cater for the ‘phenomenal’ global interest in omega-3, after fortifying three popular cheese types with the fatty acids, achieving high retention rates and avoiding problems with ‘off’ flavours.
Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have won little favor, according to Euromonitor research.
Chr Hansen is refining its probiotic offerings with the intention of making cheese ‘the new yoghurt’ as a user-friendly, efficiacious probiotic medium.
The manufacturer of a new peptide-based processing aid for cheese production claims its product can provide improved yields for dairy groups without compromising product texture or quality.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
European cooperative Arla Foods says it will form a new joint
venture with its UK arm to step up investment in its processing
operations within the country.
Israel export values are growing in line with an increasing global
demand for kosher food, fuelled by consumer preference for its
clear labelling and rigorous requirements.
Dairy processor Saputo intends to acquire the activities of
Wisconsin-based Alto Dairy Cooperative, saying it hopes to increase
its presence in the fragmented US cheese market.
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).
Cheese processors in the UK have been handed tougher guidance on
hygiene, following EU claims that the country's food safety
authority was not doing enough to protect consumers.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
Arla Foods is establishing a new joint venture with Russian
distribution partner Artis, which will allow it to better tap
opportunities in the country's growing cheese and butter market.
Savoury ingredients supplier Synergy has launched a line of cheese
ingredients designed to enhance flavour and mouthfeel while also
providing manufacturers with some cost benefits.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
processors.
Chr Hansen plans to use this year's Cheese Industry Conference to
showcase the technology that it believes can improve production for
high volume manufacturers, Philippa Nuttall reports.
US cheese consumption is rising faster than ever before, helped by
a growing interest in speciality cheeses as varied as Parmesan and
Provolone, reports Tom Armitage.
Denmark-based Damrow, part of the Carlisle Process Systems (CPS)
group, has installed an 18,000-litre enclosed cottage cheese vat
(ECCV) at Arla Foods' production facility in Skovde, Sweden.
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...
Cheese spreads dominate the $1.1bn (€0.9bn) processed cheese market
in the Middle East North Africa (MENA) region but as the food
service sector continues to develop sales of sliced and canned
cheese are slated to rise, reports Lindsey...
Dutch chemicals firm DSM has opened a €12 million food research and
product development centre, which is expected to speed up the time
it takes for a new product to reach the market and boost creativity
in food ingredient design.
An electronic nose could sniff out considerable savings for food
manufacturers as researchers use the latest technology for the
early detection of 'undesirable off-odours and microbial
contaminants' in dairy and bakery products.
After a year of acquisitions and the launch of numerous innovative
products, Swiss dairy group Emmi is well on track to meet its
growth targets for 2003.
The nutraceutical industry could soon be using ingredients recycled
from the waste produced by cheese makers and other food
manufacturers. Australian scientists have designed a patented
method to extract nutrients from whey and other...
It looks, tastes, and smells just like cheddar cheese, but cannot
be called cheese because of its special cholesterol-lowering
ingredient. Developed by scientists in Cambridge University, the
first so-called hard cheese containing...
Grits, a breakfast favourite throughout much of the southeastern
United States, are now a healthier way to start the day thanks to
the addition of calcium, at least according to Quaker Oats.
