A Codex committee meets this week to hammer out international
standards for the dairy industry, including contentious issues such
as who can label their cheese as "parmesan".
A new report rating the nation's organic dairy brands according to
ethical farming practices has sparked fierce debate in the industry
as it accuses a number of market leaders of "shortchanging
organic consumers."
The success of soy drinks shows that the UK functional drinks
market is highly lucrative something that the dairy industry must
take full advantage of, says Organic Monitor.
Scientific evidence says that consumption of soy from the diet or
as supplements should not cause alarm despite negative reports
about risks, a view that has been supported by a major US industry
group.
The standards for infant formulations, a topic of continued
discussion with the Codex Committee, is being driven by commercial
interests and not science say two paediatricians, claims that have
been refuted by the industry.
Scientists in Australia have made a breakthrough in the quest to
genetically engineer the perfect dairy herd by discovering how to
multiply and isolate stem cells found in cow embryos.
Finnish dairy company Valio, and Germany's biggest dairy company
Nordmilch eG have announced an alliance that will enable them to
concentrate capacity for 'special products' like functional milks
and probiotics.
Food firms are increasingly targeting the UKs value-added milk
sector as they re-align their businesses and move away from
commodity products, says a new report.
Dutch biotech group Pharming is stepping up talks with nutritional
companies in the US to bring its recombinant human lactoferrin to
the market, after submitting safety data to the Food and Drug
Administration.
Dutch biotechnology company Pharming said last week that it had
completed its filing for a Generally Recognised as Safe (GRAS)
notification in the United States for use of its human lactoferrin
(hlF) substance in foods.
Young women can burn more calories from meals if they eat three or
four servings of dairy per day, suggests a new study in another
twist to the dairy weight loss debate.
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.
A proposal to alter the recipe for cheesemaking to include the use
of ultrafiltered milk got a step closer to becoming a reality with
its initial publication for comment by the Food and
DrugAdministration (FDA).
Whey protein and isolate manufacturer Protient has been acquired by
ABF Ingredients, a division of Associated British Foods - a move
which will increase the Minnesota company's sales on a global
basis.
A new ingredient made from rice could allow ice cream, yoghurt and
protein bar manufacturers to make grain claims on their products,
say scientists at food research company CRM.
Blue Pacific's new functional flavor system offers health-minded
beverage makers the promise of shelf stability without the threat
of ringing or separation.
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.
Dairy producers' losses from Hurricane Katrina could easily exceed
$40m, says a US dairy association, highlighting the prospect of
immeasurable long-term damage and raising questions over when
disaster aid will get through.
Since it opened two years ago, Glanbia's R&D center in Twin
Falls, Idaho, has set about addressing some of the problems that
plague formulators working with whey protein ingredients. Jess
Halliday speaks to Eric Bastian,...
Danisco has announced the next phase in its global cultures
expansion programme, investing €3 million in ramping up production
capacity of freeze-dried cultures at its plant in Sassenge.
Infants whose parents suffer from food allergies have less chance
of developing them themselves if they are fed hydrolyzed casein or
whey formulas in place of cow's milk based formulas when
breast-feeding is not possible or inadequate,...
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.
Freshly-formed Solbar subsidiary NutriCognia targets quality
control for the dairy industry, launching a rapid lactoferrin
glyco-analysis kit that claims to control production process and
product development.
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...
Arla Foods' factory re-jig paid off this week as the group signed a
joint-venture deal with China's leading dairy firm to get its added
value milk powder products into one of the world's fastest emerging
dairy markets.
A new clinical study has re-ignited the fiery debate over dairy
intake and weight loss, claiming obese adults can eat four servings
of dairy every day and still lose as many pounds as those with a
low-dairy intake.
Against a backdrop of conflicting claims, a controversial pressure
group has dropped Kraft from a lawsuit over misleading advertising
after the firm agreed to update its consumer information.
Food manufacturers have been told that incorporating an uncooked
ingredient into a ready-to-eat food that will not be cooked could
pose a serious food safety risk.
Dutch biotech company Pharming said today that it has been granted
a Japanese patent on its recombinant human lactoferrin (rhLF), an
ingredient being targeted at nutraceutical and food makers.
The European Union is reportedly considering lowering the legal
levels of alkaline phosphates (ALP) in the dairy pasteurisation
process, presenting an opportunity for lab tech firms such as
Advanced Instruments.
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.
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.
A lawsuit targeting Kraft, General Mills and Dannon for dishonest
advertising over weight-loss claims has been attacked as a front
for animal rights extremists, writes Anthony Fletcher.
In a new extensive study set to fuel the ongoing debate about the
health benefits of milk, researchers find dietary calcium and
skimmed milk are linked to weight gain, while dairy fat is not.
Nestle, the world's biggest foodmaker, has apologised to Chinese
consumers after the country's safety authorities detected too much
iodine in one of its milk-power brands.
As the milk industry feels the impact of a supposed rise in lactose
intolerance, a new study from the US confirms Europeans can drink
milk because their ancestors flourished in dairy pastures, passing
on gene mutations that maintain...