Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
An alternative to the traditional microbiological tests for ultra
heat treated (UHT) and extended shelf life (ESL) dairy products
speeds up assessments by over two days, according to its
manufacturer.
A newly developed vending machine in the US makes ice cream from
scratch while you wait, shows how dairy firms are finding new ways
to target consumer demand for convenience.
Gadot Biochemical Industries has developed a new calcium citrate
compound that could help formulators overcome fortification issues
with soy milk, fluid milk, smoothie, infant formula, and other milk
replacement products.
Sheep's milk has a higher content of essential vitamins and
minerals than cow's milk and could be used to cater to consumers'
appetite for healthy products. But presently it seems only
small-time producers are sizing...
The launch of a new milk scanner by analytical specialists Foss has
already bagged the group some major deals with its claim to be a
fifth more accurate than its predecessor.
A novel scanner, which uses a mixture of ultraviolet and infrared
rays to probe the content of milk, will help dairy firms and
scientists to more accurately analyse products and ingredients, its
inventor says.
The new Triple-A spray dryer from Anhydro will target growing
demand for whey in added value product development, as dairy firms
move away from traditional commodities.
GEA Group, one of the largest machine companies at the Anuga
FoodTech exhibition, has released a number of liquid filling and
processing machines through its subsidiaries.
Delta Instruments has launched new state-of-the-art dairy analysis
equipment designed to enable processors to make more money out of
milk and milk derivatives.
COLOGNE, Germany: Aseptic cold filling is being promoted
here at a four-day conference on food technology as another
solution to meeting the demand for minimally processed foods and
drinks.
Greek researchers have isolated three strains of bacteria from
dairy sources that have desirable probiotic properties and could be
applied in the food industry.
Gatorade has challenged a recent advertising campaign that claims
that chocolate milk helps athletes to work out longer than
conventional sports drinks.
An EU-funded research project has developed micro and
nanotechnology portable devices to detect toxins, pathogens and
chemicals in foodstuffs on the spot.
Commodity products like butter and skimmed milk powder are likely
to lose out to higher value products in Europe, as the Common
Agricultural Policy reform takes hold, predicts the European
Commission.
Milk from cows fed on soybeans and fish oils contained up to three
times more conjugated linoleic acids (CLA), says a US study,
suggesting new opportunities for functional dairy development.
Early success for Fonterra's chocolate-flavoured cheese in Taiwan
has the firm planning to expand the product across Asia in an
attempt to "re-define cheese".
ADM Cocoa hopes to enable manufacturers to differentiate products
and deliver uniquely attractive foods through the launch of a
bright red cocoa powder.
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.
Innovative dairy ingredients are increasingly being used in
nutritional-focused applications and are showing significant growth
rates according to a new study.
High intake of conjugated linoleic acid (CLA), a type of fat found
naturally in cow's milk, is associated with a significantly lower
risk of bowel cancer, shows a new Swedish study.
The firm will focus on new technologies for dairy, beverages and
prepared food at the WWFE expo next month, showing exactly where
the industry is targeting its resources.
New Zealand dairy group Fonterra will today unveil a range of dairy
protein crisps with up to 80 per cent protein content for use by
makers of energy and sports bars as well as healthy and slimming
snack foods.
The competition in the European cheese market just increased as a
Latvian producer has ramped up production with the installation of
a modern processing line.
Danish company Chr Hansen has shored up its lead in the dairy
cultures business after doubling capacity at its plant in France,
now said to be the world's largest.
Irish dairy group Glanbia will be wishing it made a bigger
investment in nutritional ingredients sooner than it did, as it
revealed a 13 per cent drop in half year operating profits
yesterday owing to difficult conditions in chilled...
Food giant Nestlé is being squeezed by tough international
confectionery markets, its modest overall half-year sales dragged
down by disappointing performances from its chocolate,
confectionery and biscuit categories.
Australia's food regulator, one of the toughest on fortification,
looks set to open up the market for calcium and vitamin-enriched
cereal beverages, and is also looking at sterols in juices,
writes Dominique Patton.
Tate & Lyle has launched a new ingredient solution for low-
fat, no-sugar- added ice cream for the US market and vowed to
continue its ambitious expansion plans.
Signing yet another deal to feed its seemingly insatiable appetite
for acquisitions, US ingredients firm Cargill makes a drive into
the whey derivatives market, reports Lindsey Partos.
Oral contraceptives may prevent young women from attaining optimal
bone mass and increase their chances of developing osteoporosis in
later life. But a new study from Purdue University indicates that
upping dietary calcium may offset...
A recent proposal to broaden the definition of Class 1 fluid milk
has divided industry opinion between those who see potential in
improved prices and those who see a loss of consumer trust,
writes Anthony Fletcher.
