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Although the research needs follow-up, it highlights an intriguing line of research.

Researchers concluded that cravings for ice cream were similar to those experienced by drug addicts.

Most Australian children in their last year of primary school think cotton socks come from animals, while one-quarter believe yogurt is from plants, a study warning of the growing gap between city and country found.

Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.

Initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.

With frozen confections, whether dairy-based or not, flavorings and inclusions make for exciting formulating, while stabilizers hold it all together.

A new study shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelflife.

Butter Buds Food Ingredients has been selected to participate in The Profitable Sustainability Initiative of Wisconsin. The Racine-based company is one of thirty state manufacturers selected for this program.

Danone said the European Food Safety Authority’s continuous rejection of health claims by hundreds of applicants offers little hope that the probiotics industry will be able to survive.

India's National Dairy Research Institute (NDRI) has developed low-cholesterol ghee and commercialized the technology through the National Research Development Corporation (NRDC).