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Tagg: milk

Forbes: ”The Battle Begins As Agriculture Evolves: Milk From A Cow vs. Milk From Plants”

Excerpt from article:

The Trump administration’s 2,200-page omnibus spending bill, which the president signs into law contains yet another test of our standards of identity, this time on dairy products. That includes directing the FDA to develop labeling standards for dairy products.

This fight is between the Plant Based Foods Association and the National Milk Producers Federation, which have focused on whether non-cow-milk beverages (made from soy, almond, pea protein, coconut and other sources) can legally contain the world “milk” on their labels.

The milk producers say the existing legislation for the standard of identity is not being enforced on these other milks, and NMPF president and CEO Jim Mulhern said in a press release: “It’s high time that we end the blatant disregard for federal labeling standards by marketers of nutritionally inferior dairy products. The language in the congressional budget will help. The language in the congressional budget bill will help ensure action on the matter by FDA after years and years of inaction.”

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Americans buy more plant-based milk copies

As the popularity of plant-based nutrition grows, it seems non-dairy milk is increasingly finding its place in Americans’ refrigerators. New research from Mintel reveals that non-dairy milk sales have seen steady growth over the past five years, growing an impressive 61 percent since 2012, and are estimated to reach $2.11 billion in 2017.

When it comes to purchasing, dairy and non-dairy consumer take different approaches. While nearly all non-dairy milk consumers also purchase dairy milk (90 percent), they tend to consider more factors when purchasing. Non-dairy milk purchasers are more likely to seek out milks that deliver on flavor (48 percent vs 40 percent of dairy consumers), vitamins and minerals (43 percent vs 36 percent of dairy consumers) and that are high in protein (42 percent vs 31 percent of dairy consumers). Non-dairy milk buyers are also more likely to look for ingredients that are natural (46 percent vs 36 percent of dairy consumers) and/or organic (33 percent vs 23 percent of dairy consumers).

Study: Digestibility of goat milk infant formula

A study by Ausnutria Hyproca and research institute Triskelion (formerly known as TNO), shows that the kinetics of protein digestion of Kabrita goat milk infant formula is more comparable to that of human milk.

In the study, a dynamic in vitro digestion model (Tiny-TIM) was used to simulate the conditions in the stomach and small intestine of infants (1-6 months of age). Three samples (human milk, a cow milk infant formula and Kabrita goat milk infant formula) were tested. Results show that kinetics of protein digestion of Kabrita infant formula is similar to that of human milk, while protein digestion of the cow milk infant formula is delayed in comparison to human milk and Kabrita infant formula. The protein quality is not different among the three tested samples. The potential benefits of these results need further investigation.

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Milk goes down and non-dairy goes up in the US

Per capita consumption of fluid milk beverages decreased by close to 22% from 2000 to 2016. Through the same period, consumption of non-dairy plant-based milk alternatives has increased by triple digits. The decrease in dairy milk consumption can be interpreted as each consumer going from 10 glasses of milk each week to eight glasses per week, not much on an individual level but enormous when viewed in terms of the whole population on an annual basis. Even so, milk is still being consumed in over 90% of the households in the U.S, a report from Package Facts says.

Package Facts concludes that the reasons behind the decline in dairy milk consumption and the reasons for the rise in plant-based milks, such as health concerns, with a growing number of consumers coming to believe that plant-based foods are healthier than animal-based foods. Further, the report considers the growing consumer base that is motivated by animal welfare concerns, leading them to choose plant-based beverages, as well as other plant-based foods over animal-based products.

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Research: Cow’s Milk Triggers Type 1 Diabetes?

A report by seven researchers has concluded the milk may trigger type 1 diabetes. The researchers say:

“The evidence for milk and, particularly A1 β-casein, as a primary dietary trigger for type 1 diabetes is intriguing although causation remains unproven. The ecological evidence across populations is particularly strong. Exclusive breastfeeding is widely regarded as being protective against type 1 diabetes in early infancy, but its benefits may be lost if the mother supplements breast milk with cows’ milk formula, or if the duration of breastfeeding is too short. It is also conceivable that some dietary triggers might cross into breast milk. These factors might contribute to the inconsistencies in the reported associations between breastfeeding and type 1 diabetes.”

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Alibaba brings Italian milk to the Chinese market 

Centrale del Latte d’Italia has entered into a strategic partnership with the Alibaba Group, global leader in online and mobile sales, to sell long-life (UHT) whole milk to the Chinese market. 

Central del Latte d’Italia (CLI) products will be sold through Tmall, Alibaba Group’s largest Chinese business to consumer e-commerce platform, which will ensure access to a potential market of over 460 million active consumers annually. Tmall’s Chinese consumers will be able to purchase 100% Italian long-life milk (UHT milk with a shelf life of 300 days), under the Mukki brand.

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Verdict: Purely plant-based products cannot be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products

Court of Justice of the European Union’s verdict: Purely plant-based products cannot, in principle, be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products.

In the judgment, the Court observes that, in principle, for the purposes of the marketing and advertising in question, the relevant legislation reserves the term ‘milk’ only for milk of animal origin. In addition, except where expressly provided, that legislation reserves designations like ‘cream’, ‘chantilly’, ‘butter’, ‘cheese’ and ‘yoghurt’ solely for milk products, that is products derived from milk.

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Drinking Non-cow’s Milk Associated with Lower Height in Children

Children who drink non-cow’s milk–including other animal milk and plant-based milk beverages–are shorter than children who drink cow’s milk, new research suggests.

For each daily cup of non-cow’s milk they drank, children were 0.4 centimetres shorter than average for their age, according to a study published on 7 June in the American Journal of Clinical Nutrition. For each daily cup of cow’s milk they drank, children were 0.2 centimetres taller than average.

The study suggests the more non-cow’s milk children drink, the lower their height. The height difference for a three-year-old who drank three cups of non-cow’s milk compared to three cups of cow’s milk per day was 1.5 centimetres, according to the study.

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US study: Consumption of Unpasteurized Cow’s Milk and Cheese Caused Nearly All Illness

The growing popularity of unpasteurized milk in the United States raises public health concerns.

Unpasteurized milk, consumed by only 3.2% of the population, and cheese, consumed by only 1.6% of the population, caused 96% of illnesses caused by contaminated dairy products. Unpasteurized dairy products thus cause 840 times more illnesses and 45 times more hospitalizations than pasteurized products.

As consumption of unpasteurized dairy products grows, illnesses will increase steadily; a doubling in the consumption of unpasteurized milk or cheese could increase outbreak-related illnesses by 96%.

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PSE, NIZO announce Centre of Excellence for food product & process modelling

The Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organisation, announce the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.

The CoE will provide a single point service that combines mechanistic product and process modelling tools with industry-leading food characterisation techniques and semi-industrial scale pilot facilities, by integrating NIZO’s expertise, pilot facilities and experience in food characterisation and modelling with PSE’s gPROMS modelling platform and unit operation model libraries.

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