ADM Cocoa is stressing the muscle recovery advantages of chocolate milk as it pioneers the application of its cocoa powders in dairy-based sports recovery beverages.
Danisco has completed the next phase of its cultures capacity expansion with the opening of modernised and enlarged facilities in Epernon, France, allowing it to reduce response times for DVI cultures.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
The European Food Safety Authority (EFSA) has turned down a health claim application linking a milk thistle extract to increased breast milk production after delivery.
Danone has decided not to roll out its high-dose, calcium-fortified bone health yoghurt Densia in France after a disappointing trial in a small French town.
Glanbia has reported a significant recovery in turnover and profits for the first six months of 2010, driven largely by the strong performance of its nutrition and ingredient businesses.
Chinese dairy Synutra International has affirmed its belief that its products are safe and in no way linked to recent allegations of premature breast development in infant girls.
Irish dairy giant Glanbia is predicting “very strong” first half of 2010 results, as its dairy ingredients business returns to profitability and the global dairy market recovers from the slump of 2009.
After years of pilot production, Arla Foods Ingredients is commercialising a milk protein, osteopontin, for the infant formula market that is found in high quantities in human milk.
Solae is introducing new soy protein concentrates made using a patented membrane technology, which can replace or complement dairy proteins and are said to deliver good taste, functionality and nutritional value.
Increased demand from the sports nutrition and dietary supplements industries could see the US whey protein approach 500 million pounds (250 million kg) by 2015, says a new report.
Omega-3 producer Martek Biosciences Corporation has signed a multi-year agreement to to fortify Feihe Dairy’s new premium infant formula and growing-up milk products with DHA and ARA for sale in China.
The dairy industry should step up efforts to develop healthy milk-based drinks that appeal to young people, according to a new panel created by The Dairy Council in the UK.
Danisco has signed a deal that will allow the ingredients supplier to sell two probiotic strains developed by Fonterra to a wider food and drink audience.
A UK government committee looking into European Union baby milk marketing laws has raised issues with local enforcement procedures which it says need to be addressed.
Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the...
China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.
Danisco and Arla are taking part in a €2.5m+ business/academia research project to isolate and develop some of the oligosaccharides naturally present in human breast milk for use in infant formulas.
Some companies are abandoning research into dairy bioactive ingredients because of high costs and regulatory uncertainty but market growth is still expected to be high, according to new research.
A new process for the production of the human milk oligosaccharide Fucosyllactose that allows for large-scale production of the saccharide means the immune boosting food ingredient is now low cost, claims its German developer.
Supplements of the milk protein lactoferrin alone or in combination with a probiotic the reduced incidence of infection in pre-term babies, says a new study.
National Starch has developed a new fat encapsulation system for instant desserts or other dried products that replaces animal derived ingredients like sodium caseinate.
Israeli soy specialist Solbar has launched a calcium-fortified product, which it claims is a ‘single-pack solution’ for manufacturers of ready-to-drink pH neutral beverages.
Dairy ingredients dragged down the first half of 2009 for Glanbia’s Dairy Ireland division, as sale prices dropped but the price paid to milk suppliers was above the market low.
Danish dairy, Arla, has had UK advertising for its lactose-free milk backed by the voluntary advertising watchdog, after the ad was challenged for being misleading.
The European Food Safety Authority (EFSA) has issued negative safety opinions on forms of calcium, magnesium, iron, chromium and selenium for use in food supplements.
Absorption of calcium from ice cream is no different than from low-fat milk, highlighting the potential of the summer treat as a potential bone health food, says a new study from Unilever.
Israeli supplier Lipogen has launched a version of its phosphatidylserine (PS) brain health ingredient that means the company’s flagship cognitive function-boosting lipid can be used in dairy products for the first time.
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.
New industry-funded research suggests that calcium from dairy products can help ensure stronger bones that when derived from fortified, non-milk based goods.
DSM Food Specialties has launched an acid lactase enzyme used in food supplements that allow those with lactose intolerance to consume dairy foods, as the Dutch ingredients giant expands its lactose portfolio.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
Demand for whey-derived functional food and drinks claiming nutritional benefits remains undimmed despite an overall fall in sales last year for the dairy commodity, says an industry analyst.
The use of whey and lactose ingredients in finished products will not be significantly set back by a shifting retailer focus towards budget-priced private label goods, according to one global dairy analyst.
The Irish food firm Glanbia has reported an 18.5 per cent rise in profits for the year but its performance was hit by a struggling dairy sector and it predicts tough times ahead.
Consumer concerns about a synthetic growth hormone used in milk production have prompted two leading food producers in the United States – General Mills and Dannon – to reformulate their dairy product lines. It is a decision that will have immediate implications...
A new European review of the safety of proteins used in milk and dairy product formulation has found no link between their consumption and an increased risk to health, which could bring an end to an historic dispute.
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.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
A diet containing high calcium food products like dairy goods and certain vegetables may not alone serve as an effective means of reducing the risk of osteoporosis, say some nutritionists.
The ingredients arm of Scandinavia-based cooperative Arla Foods predicts there is further potential ahead for ice-cream innovation as it launches a new range of proteins it claims can reduce processor reliance on skim milk.
A new chromatography development used to isolate whey-based proteins like alpha-lactalbumin can ensure higher quality, cost efficient ingredients for dairy formulation, according to its manufacturer.
Chr Hansen has launched two new probiotic cultures which it says allow manufacturers of low-fat yoghurt to add the healthy bacteria to their products while also maintaining a thick, creamy texture.
