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.
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
Dairy farmers supplying Dutch dairy co-operative FrieslandCampina won’t receive supplementary cash payments for 2023 due to ‘disappointing’ financial results, the business reported.
The competition watchdog will examine what influences consumer choice and what barriers exist for manufacturers to enter the ‘high concentrated’ market.
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
FrieslandCampina Ingredients, the diary company focused on nutrition solutions, has announced a significant expansion of its production capacity for whey protein isolate and milk fat globule membrane (MFGM).
Packaging specialists SIG, together with nanotechnology experts AnaBio, have unveiled the market’s first global launch of a long-life probiotic yoghurt within shelf-stable aseptic packaging.
Novozymes and Arla Foods Ingredients have partnered to develop advanced protein ingredients using precision fermentation, with a focus on solutions for disease-specific medical nutrition.
The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.
The study's findings provide compelling arguments for policymakers, public health officials and nutrition experts to prioritize context-specific dairy development strategies that rely on the right mix of local dairy sector interventions and more...
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...
Colostrum BioTec GmbH says more should be done to educate consumers about the virtues of bovine colostrum, the nutrient-rich fluid that’s making waves in the nutraceutical industry.
The company’s three-in-one ingredient brings the benefits of protein, probiotics and prebiotic cultures and offers product manufacturers a holistic solution for the performance and active nutrition market.
Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.
A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
GoodSport – a sports drink launched in 2021 to disrupt the category with its milk-based product – is celebrating a successful first year by working on expansion plans with new lines and new markets on the horizon.
In partnership with Australian company Sea Forest, Fonterra is looking at the potential Asparagopsis seaweed has in reducing methane in a grass-fed farming system.
Laïta Nutrition is the nutrition division of the Laïta dairy cooperative and is focusing on the sports nutrition market to satisfy a range of target consumers.
Consuming fermented dairy increases the presence of certain gut microbiota and improves relational memory in healthy adults, says a new study published in the journal Nutritional Neuroscience.
Taste and nutrition company Kerry said new global research shows most protein consumers are motivated by health and wellness, with 50% of respondents associating protein with “healthy diet” and 46% with “healthy lifestyle.”
There were no significant differences in weight, waistline, lipid profiles, and blood pressure in healthy children consuming whole-fat dairy versus those consuming reduced-fat dairy products, according to a study conducted in Australia.
Healthcare professionals in the Middle East and North Africa region (MENA) are recommending hydrolysed rice formulas as a first line approach to managing mild-to-moderate cow’s milk allergy in infants.
A new, microalgae-derived, omega-3 fatty acid supplement, for producers to incorporate into dairy rations, has been launched by Anpario, an independent manufacturer and distributor of feed additives for livestock.
Biotechnology company Perfect Day, Inc., which produces animal-free dairy proteins, has conducted a life cycle assessment (LCA) of its non-animal whey protein to calculate its environmental impact.
A study has found that a probiotic strain lessened stress among young Japanese men taking a validated test as measured by an endocrine system response.
Laïta Nutrition, the nutrition division of the French Laïta dairy cooperative, said due to the acceleration of a transition to plant-based diets, it is affirming its strategic focus on plant-based ingredients.
Kerry Group, the world’s leading taste and nutrition company, has completed its the reported €126.9 million acquisition of Spanish biotech company Biosearch Life.
Product nutritional values and front-of-pack health credentials are now buying factors for many consumers. In the last 18 months, this has been augmented by government initiatives, and the Covid pandemic.
Nestlé is launching a milk product for adults, consisting of a unique combination of ingredients supporting what the company said are the three pillars of mobility: bone health, muscle strength and joint functionality.
Results from a new trial published by a team led by researchers at Fred Hutchinson Cancer Research Center suggest lower dairy intake may be beneficial for people with metabolic syndrome.
Data from a mouse study indicated that consumption of the non-viable bacterial strain may affect genes linked to fat accumulation and offer potential weight management benefits.
Eating at least two daily servings of high fat dairy, but not low fat, is linked to lower risks of diabetes, high blood pressure, and signs of metabolic syndrome, according to an observational study of nearly 150,000 people across the globe.
A fast expanding quark snack bar startup has created a whole new sub-category for the dairy market to help keep momentum in the traditional category during the explosive plant-based trend.
Nine dairy startups promoting everything from whey protein-packed probiotic drinks to indulgent dessert-inspired dairy beverages will square up in San Francisco on November 7 in a competition designed to identify novel applications for fluid milk with...
Researchers found a correlation between the glycemic response of study participants after ingesting certain beverages and how they performed in some cognitive tests.
Australian firm Freedom Foods has started lactoferrin production at its Shepparton plant, with the goal of commencing sales of its lactoferrin in Q4 2019.
We caught up with two start-ups, Plasma Nutrition and Tamarack Biotics, to learn more about the market and regulatory status of their novel processes and ingredients at the SupplySide West 2018 Expo.
Online sales of dairy products on China's e-commerce platforms grew at a YoY rate of 45.2% in Q1 2018 — the lowest since Q1 2016, according to analysis carried out by China research company Syntun.
In order to remain relevant after 65 years in the dairy industry, NIZO Food Research has adopted a more “proactive approach” to its work, CEO Ad Juriaanse told DairyReporter.com.
Recent research backs dairy products in their battle to overcome bad press in established markets, while they have 'huge' opportunities to carry health benefits into regions such as the US, Latin American, India and Asia, where per capita consumption...
DSM has announced its intentions to work with players from throughout the Chinese dairy industry in attempts to ensure improved safety throughout the country’s milk supply chain.
