DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.
Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to go to catch up with more established sweeteners.
The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.
Arla Foods Ingredients is conducting fieldwork and calling for cross-industry support as it presses for dairy ingredients to be made an integral part of emergency food programmes.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
Brazil’s sales of dairy products to Arab states rose four-fold to US$72m in the first eight months of the year, with egg sales also rising 28% in the same period.
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers.
There is a growing trend towards dairy alternatives in the UK, with volume sales of cow-milk alternatives such as soya, rice and buffalo milk up 155% between 2011 and 2013, according to a Mintel report.
The opening last week of a regional development and application centre in Durban, South Africa, signals a clear intent by Kerry Foods to ramp up its focus on the fast growing sub-Saharan African region.
The Saudi Arabian dairy food market is set to grow 6.7% a year to 2017, but water shortages and government pressure may force a shift to more imported dairy ingredients, according to a new report.
Reducing meat and dairy consumption is crucial to bringing down agricultural greenhouse gas emissions and meeting UN climate change targets, according to new research.
The UK Advertising Standards Agency (ASA) has rejected complaints that an organic milk promotion was misleading in its implication that high-protein dairy cow diets were not natural.
Global food prices are high but have fallen slightly since last year, with higher meat and dairy prices offsetting declines in cereals, according to the Food and Agriculture Organisation’s food price index.
The six Gulf Co-operation Council (GCC) countries are now consuming more dairy than ever before thanks to changes in lifestyle and dietary patterns, a new report from food and drink consultancy Zenith International said.
At the end of October, Ireland’s dairy sector finally flexed its muscles in the Middle East dairy market when the Irish Dairy Board Cooperative (IDB) announced a €20m investment in Saudi Arabia.
An ageing population, new EFSA health claims, protein perceptions and a focus on sugar as opposed to fat are some key considerations that are or should be driving the dairy industry, according to an analyst.
Yeast manufacturer Yeastock has introduced a yeast extract in Europe with a high level of free glutamic acid, for enhancing tomato, capsaicin or dairy flavours, among other potential applications.
Arla Foods Ingredients (AFI) has developed a way to deal with acid whey waste from strained yoghurt manufacturing, transforming it into other value-added dairy products.
![ASA concluded: “We considered that consumers were likely to understand from [the advert text] that high-protein dairy cow diets were not natural.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/4/5/3085427-1-eng-GB/ASA-rejects-ad-compliant-Organic-dairy-naturally-different.png)
