Cellulose nanofibrils (CNFs) extracted from ground-up banana plants decreased melting times and increased the creaminess of ice-cream.
Spicy, 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.
The rising demand for dairy products in Asia has opened up a new area for dairy manufacturers to explore: milk-based snacks.
International 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?
A 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.
In a comparison of the nutritional value of different types of milk, researchers concluded that soy milk was the best alternative to cow's milk.
Global dairy supplier Fonterra and Albibaba's Hema Fresh have partnered up to deliver the Daily Fresh milk range in China.
Algaia S.A. has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts.
GlobalData'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%.
The 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.
To 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.
While still relatively small, the organic sector is the fastest growing segment within the infant formula market.
Illnesses 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%.
A 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).
A Swedish–German team of researchers has mastered turning whey into silk.