Whey produced by the dairy industry could have added value as a
prime ingredient in the next wave of biodegradable packaging and
other materials, according to new research.
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.
Tetra Pak plans to tighten its grip on China's growing beverage and
dairy markets with a €60m state-of-the-art packaging materials
plant in the country, it announced Tuesday.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
Glanbia's nutritionals activities were a positive force in 2006,
driving gains in operating profits for its ingredients division and
staving off the impact of another challenging year for dairy.
Friesland Foods is to enter a joint venture with Australian dairy
group Warrnambool as part of plans to help meet growing demand in
the country for prebiotic ingredients.
Young children may be at risk of iron and zinc deficiencies as they
are weaned off milk or formula, according to two reports that may
highlight opportunities in products formulated to meet the
nutritional needs of older infants.
Australia's dairy industry may see export earnings drop by more
than 24 per cent to under A$2 billion (€1.2bn) in 2006-07 because
of drought, potentially causing global prices to rise.
Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed
the degradation of vitamins A and D3 in skimmed milk by 45 per
cent, says new research.
A redesigned automatic milk standardiser allows processors to
continually monitor fatcontent and eliminates the need for skilled
technical support, the manufacturers claim.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
A new analyser is capable of assessing a wide range of components
in milk within 60 seconds and is significantly cheaper than its
rivals, helping dairies to improve efficiency in quality control,
its manufacturer claims.
A high pressure processing technique retains a fresh taste while at
thesame time killing bacteria andextending shelf life in products
such as milk, say US researchers.
International ingredients firm DSM has re-organised its dairy
ingredients division into two distinct categories, reflecting
growing demand from customers for both added value and
efficiency-boosting products, DairyReporter.com can...
A new fat replacer from hydrocolloid firm Gum Technology has been
designed specifically to interact with the milk proteins present in
dairy goods, and claims to cut fat by up to 10 percent in
milk-based products.
Consumer groups in the US have united against government plans to
allow milk and meat from cloned animals into the food chain,
highlighting a potential dilemma for dairy firms interested in the
technology.
European dairy group Nordmilch will install four new production
lines from SIG Combibloc to help it develop the added value dairy
products it needs to be competitive.
An application to add calcium to chewing gum has been lodged with
Food Standards Australia New Zealand by Wrigley's, which would
allow gum sold in Australia to be fortified with the mineral for
the first time.
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
Herding cows into special cooling tunnels during hot weather could
increase milk yields, says a study, after a heatwave across Britain
sent milk production plummeting this summer.
Soya beverage makers are using more subtle marketing of their key
ingredient and merging with more traditional segments like juice
and dairy in a bid to bring their products into the mainstream,
according to industry experts.
Children with lactose intolerance are missing out on essential
nutrients by avoiding dairy, and could benefit from probiotics and
aged cheeses, say a review from the American Academy of Pediatrics
(AAP).
Donkey milk has been hailed as the secret of long life by a family in Ecuador, but is there any science behind claims for milk that is supposedly the closest thing to human milk?
Singapore-based coffee, nuts and cocoa group Olam reported much
improved profits for 2006, thanks to significantly higher volumes
across all its segments as well as better product pricing.
Dutch dairy firm Campina is aiming to reach critical mass in its
penetration of the North American functional and nutritional
ingredients sector, entering into a joint venture with Canada-based
Vitalus.
Sweets such as chocolate and toffees will not be sold in school
canteens throughout Russia from September 1 of this year under a
new initiative announced by the country's chief sanitary doctor,
Gennady Onischenko.
Milk produced by transgenic goats is seen to shore up protective
intestinal bacteria against illness, thanks to the antibacterial
action of an enzyme found in human breast milk; if the findings
hold true for humans it could help prevent...
New Zealand dairy Fonterra must add a warning label to its new
vitamin K-enriched milk and yoghurt to reduce the risk for people
taking the blood thinning drug Warfarin, said the New Zealand food
authorities yesterday.
China is preparing to launch a new national standard on raw milk to
prevent dairy products containing antibiotic residues from reaching
the marketplace.
The current supply glut on the EU butter market will be solved by
more producers leaving the sector, says a Commission report, again
predicting a move away from commodities across the bloc.
China's biggest domestic cheese producer, Bright Dairy, has
invested in a new production line for sliced cheese to increase its
profits from this growing, niche market.
Fonterra, the New Zealand dairy co-operative, said it sold more
dairy ingredients this May than in any other month ever, as it
continues to expand on the world dairy market.
Start-up Origo Biosciences has discovered the presence of an
anti-cholesterol immunoglobulin in milk and is investigating its
commercialisation as an ingredient for functional foods that may,
one day, give plant sterols a run for...
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Cereal-based beverages, such as those made from rice and oats, are
not suitable as a complete milk replacement for young children,
said the Australian and New Zealand food authorities today.
Fonterra's suppliers have set a new record for the just-completed
production year, bringing more dairy ingredients on to an already
competitive market.
China's first drinkable yoghurt product, containing MEG-3 fish oil,
is currently rolling out, and has received strong endorsement from
the Guadong Dairy Association.
