High-protein ice cream enriched with paraprobiotics is an innovative functional food that increases satiety, supports muscle growth, and improves metabolism. However, the lactose, fat, and protein content of traditional ice creams can pose challenges for people with lactose intolerance, milk protein allergies, or dietary restrictions. Many dairy products do not
According to a new study, people who regularly consumed high-fat cheese and cream had a lower risk of developing dementia over a 25-year period, while low-fat dairy and other dairy products showed no clear association with risk reduction. Based on this 25-year Swedish study of nearly 28,000 individuals, published in
Introduction Nut-based yogurts are gaining attention as plant-based alternatives to traditional dairy products, offering nutritional and functional advantages. With the increasing consumer demand for healthier and sustainable foods, nut yogurts provide high-quality proteins, unsaturated fatty acids, bioactive compounds, and essential minerals. Unlike conventional dairy yogurts, plant-based alternatives may lack sufficient
The dairy industry plays a crucial role in global food security. However, it faces several challenges such as improving milk production, reducing diseases, enhancing environmental adaptability, and promoting animal welfare. In this context, genome editing has emerged as a promising tool for breeding. This technology enables rapid, targeted changes in
Foot-and-Mouth Disease (FMD) is a highly contagious viral disease that affects cloven-hoofed animals such as cattle, sheep, goats, and pigs. While it poses little risk to humans, its economic impact on the meat and dairy supply chain is significant, leading to reduced milk production, lower livestock weight, international trade restrictions,
Dairy products play an important role in human nutrition, yet the dairy industry is one of the largest consumers of water and producers of wastewater in the food sector. Dairy wastewater contains high amounts of organic matter such as lactose, proteins, fats, oils, and nutrients like nitrogen and phosphorus. If
The production of traditional yogurt, brined white cheese, and yellow cheese, called “kashkaval”, in the Bulgarian region determines its daily consumption and health benefits for the local population. Artisanal dairy products and their indigenous microbiota are a promising source for research and creation of new minimally processed, but safe, functional,
Recent research shows that the infant nutrition industry is gradually moving from soluble fiber to human milk oligosaccharides (HMOs). HMOs are complex sugars abundant in breast milk and play a key role in feeding beneficial gut bacteria and supporting the infant’s immune system. Dietary fiber is a well-known nutrient for
IFF, a global company in fragrances, food ingredients, health, and biosciences, has launched Choozit Lift, a new starter culture designed to revolutionize the production of semi-hard cheeses with sustainability and efficiency in mind. Traditionally, semi-hard cheese production involves a water-intensive step called curd washing, used to remove excess lactose and