Banana extract helps prevent ice-cream melting
22 March, 2018Cellulose nanofibrils (CNFs) extracted from ground-up banana plants decreased melting times and increased the creaminess of ice-cream.
Is China ready for spicy yoghurt drinks?
27 February, 2018Spicy, bitter and salty are not words that usually describe yoghurt drinks, but those are three new flavours that Inner Mongolia Mengniu Dairy Group is introducing into its Zuo product range.
Asian consumers call for milk-based snacks
21 February, 2018The rising demand for dairy products in Asia has opened up a new area for dairy manufacturers to explore: milk-based snacks.
Are toddler milks just a marketing ploy?
07 February, 2018International health experts and paediatricians do not recommend 'toddler drinks' claiming that manufacturers' marketing practices may undermine the diets of very young children — so why are they being so heavily promoted?
Bacteria in milk linked to arthritis and Crohn's
07 February, 2018A common bacteria in milk has been linked to the development of both rheumatoid arthritis and Crohn's disease in people who are genetically at risk.
Soy milk most nutritional plant-based milk
01 February, 2018In a comparison of the nutritional value of different types of milk, researchers concluded that soy milk was the best alternative to cow's milk.
Fonterra and Alibaba's Hema Fresh launch dairy range in China
18 January, 2018Global dairy supplier Fonterra and Albibaba's Hema Fresh have partnered up to deliver the Daily Fresh milk range in China.
Algaia S.A. Satialgine DVA seaweed extract
21 November, 2017Algaia S.A. has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts.
Consumer convenience drives Australia's Dairy & Soy market 2016–2021
06 October, 2017 by Nichola MurphyGlobalData's report 'Top Growth Opportunities: Dairy & Soy Food in Australia' predicts that the dairy and soy market will be worth US$13 billion between 2016 and 2021, with a compound annual growth rate (CAGR) of 4%.
Dairy diet changed human skull shape
06 September, 2017 by Nichola MurphyThe cultural shift from hunter-gatherer to farmer has had an impact on the shape of the human skull, according to researchers at The University of California.
Industrial cheesemaking secrets revealed
21 August, 2017To produce more than a billion dollars' worth of cheese each year, Australian cheesemakers rely on starter cultures that convert lactose to lactic acid. The bacterium Lactococcus, the most commonly used starter culture in cheese production in Australia, is revealing some of its secrets to UQ researchers.
Nu-Mega's innovations in infant formula ingredients
24 May, 2017While still relatively small, the organic sector is the fastest growing segment within the infant formula market.
Why you shouldn't drink unpasteurised milk
04 May, 2017Illnesses and hospitalisations are forecast to rise as consumption of unpasteurised dairy products increases. If such consumption doubles, the mean number of outbreak-related illnesses that occur annually will increase by 96%.
Could antibiotic-resistant gene bacteria on cows transfer to create MRSA?
01 May, 2017A previously unknown gene in Macrococcus caseolyticus, a harmless bacterium naturally found on the skin of dairy cows, has been found to confer resistance to all beta-lactam antibiotics, including the last generation of cephalosporins used against methicillin-resistant Staphylococcus aureus (MRSA).
Now you can wear your whey — scientists spin artificial silk from whey protein
25 January, 2017A Swedish–German team of researchers has mastered turning whey into silk.
