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Yogurt Proteins Could Stabilize Omega-3 Enrichment
Thursday, July 29, 2010 (5 reads)
New research suggests that naturally occurring antioxidant peptides could be used to prevent oxidation of omega-3 in functional foods. Research that assessed the feasibility of such enrichment in dairy products found that yogurt with added omega-3 fatty acids are less susceptible to oxidation then milk containing the same amount of omega-3. The new study, reported in the journal Food Chemistry, aimed to investigate the reason for such big differences in oxidative stability, with differences suggested to be due to the different protein composition of milk and yogurt.
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IDFA Disheartened by Codex Processed Cheese Project
Wednesday, July 28, 2010 (20 reads)
The International Dairy Foods Association (IDFA) has described a decision from the Codex Alimentarius Commission (CAC) to approve recommendations to work on a new standard for processed cheese as “disheartening”.
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Arla Targets Quality Cheese Potential in U.S.
Monday, July 26, 2010 (42 reads)
Double digit increases in U.S. sales has prompted Arla to expand its dairy in Hollandtown, Wisconsin, with an eye on burgeoning quality cheese market. According to new figures from Rabobank, Arla is the seventh biggest dairy company in the world with sales of €6.19bn in 2009.
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WPC34 and WPC80 Obtain Preliminary USAID Approval
Thursday, July 22, 2010 (122 reads)
The U.S. dairy industry is a step closer to making food aid ingredient sales a commercial reality. On July 7, the Office of Food for Peace approved the U.S. Dairy Export Council’s (USDEC’s) application for whey protein concentrate 34 and 80 (WPC34 and WPC80) to be used in programs administered by the United States Agency for International Development (USAID).
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