Consuming fermented dairy products is associated with a healthier life-style and greater adherence to the … – Gut Microbiota for Health (press release)

This post has been written by Guillermo Mena-Sanchez and co-authored by Nancy Babio and Jordi Salas-Salvadó, from published article Mena-Sánchez G, Babio N, Martínez-González MÁ, et al. Fermented dairy products, diet quality, and cardio-metabolic profile of a Mediterranean cohort at high cardiovascular risk. Nutr Metab Cardiovasc Dis. 2018; 28(10):1002-11. doi: 10.1016/j.numecd.2018.05.006.

Fermented foods have been used for thousands of years and they come about through extensive microbial growth. These foods are known for improving shelf life, safety and organoleptic and nutritional properties when compared with the original food substrates. Furthermore, fermented foods that retain living cultures (e.g. yogurt and some cheeses) may reduce the risk of some diseases. Although the impact of fermented foods on human health enjoys a positive perception, well designed studies that objectively evaluate their health benefits remain scarce.

A new cross-sectional study, led by researchers from CIBEROBN centre at the Universitat Rovira i Virgili in Tarragona (Spain) in collaboration with another 23 research groups from the PREDIMED-Plus clinical trial, has found that consuming fermented dairy products is associated with a healthier life-style and greater adherence to the Mediterranean Diet.

This observational study evaluated the associations between consuming fermented dairy products, diet quality and the prevalence of metabolic syndrome (MetS) components in 6,572 Mediterranean men and women (mean age 65 years) who were overweight or obese and suffered from MetS.

Participants who consumed higher amounts of fermented dairy products and especially yogurt showed greater adherence to the Mediterranean Diet. Likewise, they reported higher levels of consumption of healthy foods including fruit, vegetables, fish, nuts and wholemeal bread, while consuming lower levels of white bread, alcohol and cookies. These participants also smoked less, which suggests that consuming fermented dairy products is a possible marker of a healthy lifestyle.

In line with these findings, another previous study by our research group found that yogurt consumption is inversely associated with a lower risk of metabolic syndrome (MetS) incidence, which supports yogurt consumption as a diet quality indicator. These data also add to previous studies supporting the beneficial effect of yogurt on risk factors for type 2 diabetes.

Meanwhile, high levels of cheese consumption were associated with a low risk of hypertriglyceridemia and low HDL-cholesterol plasma levels. These results were observed when comparing participants located in the highest quartile of cheese consumption (±50 grams/day) with those who consumed smaller amounts of cheese. In the case of yogurt consumption, total, low and whole-fat yogurt intake was not associated with any of the MetS components.

The results obtained in this observational study can be explained by the intrinsic components of fermented dairy products. Yogurt and cheese are actually nutritionally dense foods, with a matrix of nutrients that make them unique. These fermented dairy products, and especially cheese, typically have a high content of good quality protein and calcium bioavailability. Fermented dairy products also typically contain other sources of minerals, vitamins and bacteria with potential benefits for human health. Furthermore, the increased bioavailability of insulinotropic amino acids and peptides, as well as the bacterial biosynthesis of vitamin K2, have been proposed as potential mechanisms that explain the results of this observational study.

As we did not analyze participants’ gut microbiota in the study, we are not familiar with the role played by cheese and yogurt bacterial strains in modulating the gut microbiota as a mechanism of action. However, adherence to the Mediterranean Diet was recently associated with higher bifidobacterial counts and higher levels of total short-chain fatty acids, which might explain the gut microbiota’s partial role in mediating the Mediterranean Diet’s health benefits.

The different ways the studies looking at fermented dairy products have been designed means we cannot elucidate how fermented foods contribute to human health. Clinical trials and large prospective epidemiological studies are required to confirm our findings, along with studies specifically designed to address the impact of food fermentation on health outcomes.

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Claim that fermented dairy products reduce heart attacks leaves us feeling sour –

Our Review Summary

dairy productsThe study described in this news release is a 20-year observational analysis of a very specific subgroup: Men from Eastern Finland, ages 42-60. The research question is: how do fermented dairy products (like yogurt, kefir, sour milk, cottage cheese, and quark) compare with non-fermented dairy (mostly milk) when it comes to the risk of heart attacks?

The authors of this study of just under 2,000 men report that men who consumed more low-fat/fermented dairy had lower rates of heart attack compared with men who consumed less of those products.

But we get no sense of just how much difference there was between the groups, the volumes of dairy that had to be consumed, or what limitations of the study might make the findings debatable. Further, the release engages in some cause-and-effect language when describing fermented dairy products’ potential affect on cardiovascular health but these kinds of claims can’t be supported by an observational study.

Fortunately, the news release does not use unjustifiable language, and does make it clear that the mechanisms of action behind the study’s findings are not completely understood.

Why This Matters

There is an emerging assumption that fermented dairy products might be “pro-biotic” and, therefore, “heart-friendly.” But, at this time, that remains purely speculative.  There’s currently no proof that any alleged pre-biotic or pro-biotic — or dairy product, for that matter —  protects against heart disease.

Because CHD is a key cause of sickness and death, it is important to understand dietary patterns that might prevent or postpone the disease.  Although this research is interesting, it is not conclusive because of issues discussed below.


Does the news release adequately quantify the benefits of the treatment/test/product/procedure?

Not Satisfactory

Main findings mentioned include:

  • Men who ate more fermented dairy products had lower rates of CHD.
  • Men who ate more non-fermented dairy had a higher rates of CHD.
  • However, consuming high-fat/fermented dairy products (ie. cheese) was not associated with CHD.

Readers are given no sense of just how much the risk is increased or decreased in these groups.

The only data provided from the study is this:

The risk of CHD was 26% lower in those men who consumed the highest amount of low fat (<3.5%) fermented dairy (compared to the lowest consumption group).

It would be difficult for many readers to put that number into context without knowing how much low-fat/fermented dairy was consumed.

Some data contained in the study might have helped put the numbers in context. According to the tables in the published manuscript, there is a modest reduction from 14 CHD events per 1,000 person years in the low intake group (of fermented dairy) to 10 CHD events per 1,000 person years in the high intake group (of fermented dairy).

Does the news release seem to grasp the quality of the evidence?

Not Satisfactory

There are three major limitations of this study that aren’t mentioned.

First, this is a prospective cohort study that can’t completely control for other health variables in the subjects being responsible for some of the changes observed.

Second, the use of a food questionnaire (even with some supervision by nutritionists) is not a completely reliable way to document dairy intake; especially when trying to pinpoint amounts and subtypes of dairy.

Finally, the cohort studied (Eastern Finnish men, ages 42-60) is a very specific subgroup. This limits the generalizability of the results.

The news release addresses none of this.  In the published manuscript the authors describe differences in smoking rates and other dietary patterns in the men who consumed more or less of the dairy types.  These other differences could have accounted for all of the differences in this observational study.

Does the news release establish the true novelty of the approach?


The news release claims that the new research gives more weight to earlier study findings. It states:

“earlier studies have shown that fermented dairy products have more positive effects on blood lipid profiles and on the risk of heart disease than other dairy products.”

And that

“The new study provides further evidence on the health benefits that fermented dairy products may have over non-fermented ones.”

Links to the earlier studies would have been helpful. As yet, it’s still speculative to claim that fermented dairy products lower the risk of CHD.

Total Score: 3 of 8 Satisfactory

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More shoppers select both dairy and non-dairy products – The Business Journals

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The Business Journals

More shoppers select both dairy and non-dairy products
The Business Journals
An increasing number of American households are consuming both dairy and non-dairy products, pointing to the growing popularity of an omnivorous diet. According to a recent Cargill study, about 50 percent of consumers are buying both real dairy and …

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New Dairy Products in the Spotlight – Dairy Herd Management

With a dizzying array of new offerings coming to supermarket shelves and food service distribution centers each year, keeping tabs on what’s hot and what’s not in the dairy products industry can be daunting. Scoping out results in the World Dairy Expo (WDE) Championship Dairy Product Contest, can give you insight to the latest dairy food trends.

The brainchild of Brad Legreid, executive director of the Wisconsin Dairy Products Association (WDPA), the contest has witnessed explosive growth since its launch in 2003. That year, there were 100 entries in just six categories. Last year, the contest attracted 1,489 entries in 79 categories, with products ranging from fl uid milk, butter and cheese to sour cream, yogurt, whey and ice cream. “It’s been phenomenal,” Legreid says. “And we’re not done growing yet. There are still companies out there that haven’t been involved. They’re just learning about the contest.”


For individual product categories, ice cream stands out as a major up-and-comer. “When we first started, we only had two ice cream classes: one for chocolate and one for vanilla,” Legreid notes. “Now, we have 16 classes for products like ice cream sandwiches, gelato, ice cream made with caramel and nuts and more. Some of the new flavors we saw this past year were strawberry rhubarb cobbler, black raspberry chocolate crunch, banana saucer, black licorice with beer and goat cheese diamond honey.”

“Grade-A is another growth category. Sour cream, dips, yogurt and food drinks like smoothies are becoming more popular,” he says. “And we’ve seen a bump in whey products as it becomes a more popular ingredient in sports nutrition drinks.”

More traditional categories haven’t been left behind. Where product lines in fluid milk were once limited to primarily white and chocolate products, the contest now has 15 categories. “We have cappuccino, chocolate and peanut butter milk, root beer milk, banana milk and salted caramel milk,” Legreid says. “With cheeses, we’re seeing products like Transylvania cow cheese with red wine, spicy pimento cheese and blended cheese with apricots. There are some really unique fl avors out there.”

For participating companies, the opportunity to have newer products evaluated by a pool of 50 top-fl ight judges from throughout the U.S. is a major reason for entering the contest. “There’s a $50 registration fee for each product entered,” Legreid explains.

“In return, the company gets comments and scoring about their products from some of the best sensory evaluators in the country. It helps them determine whether or not they want to take a product to market. It’s a way to conduct research and development.”


Debbie Crave, vice-president of Crave Brothers Farmstead Cheese in Waterloo, Wis., agrees with Legreid’s assessment. Her company, a companion enterprise to her family’s 2,000-cow dairy, has been entering the contest since it fi rst started, capturing numerous awards. “Judges’ comments help us know that a new product like our Chocolate Mascarpone pie filling (which captured a second-place award in the 2017 contest) is really good,” she says. “We’ve served this product as a chocolate pie recipe on many of our buyer tours and they always say they love it. But it’s really good to know what the technical people (contest judges) have to say.”

Companies can also leverage doing well in the contest in their advertising/marketing programs. Along with taking first- and second- place awards for fresh mozzarella products in last year’s WDE contest, Crave Brothers also captured honors in several other high-profile, national award programs. “We did an advertising campaign to promote our winnings in some retail cheese publications,” Crave says. “It’s a testimony to our quality and our craftsmanship. It also gives us a better idea of how we stack up against our competition.”

Like Crave Brothers, Pine River Pre-Pack Inc., a family-owned manufacturer of gourmet cold packs and cheese spreads located in Newton, Wis., has a long track-record of participating in the contest, racking up numerous awards for a variety of products. The company’s Swiss and Almond, a blend of Wisconsin Grade A, aged cheddar and swiss cheese and sliced almonds, has won six blue ribbons in the contest since 2006.

“It’s always nice to have a judge give us feedback about our spreads and see how they rank against our competitors,” says Mary Lindemann, who co-owns the company along with her husband, Phil. “We also get a chance to network at the contest awards banquet and auction (held on Tuesday night of Expo).”


Contest wins make for good postings on social media platforms like Instagram, Facebook and Twitter. “We can reach so many people, and they can comment back,” Lindemann says. “It’s always gratifying to see the ‘congratulations’ or ‘thumbs up symbol’ or to read comments like ‘We agree with the judges. Pine River’s spreads are the best.’

Sometimes when we announce the wins on our online store, customers will buy the winner, even if they’ve never ordered it before. We also send a press release to distributors letting them know about the awards, so they can run promos or put up signage.”

WDPA’s Legreid expects the contest to continue growing, paralleling growth in the dairy products industry. “Up to this point, most of the entries have been from companies in North America,” he says. “Now, we’re starting to see interest from international companies as well. We’ve had cheese from Scotland and Ireland and butter from Australia. Who knows where it will lead.”

As a trend likely to shape the contest moving forward, Legreid points to a change in consumer perception about the role fat plays in human nutrition. “Now things are changing. There’s more and more research, based on 20, 30 and 40 years of studies, showing that not only is fat okay, it’s actually good for you,” he says. “That’s going to lead to more whole-fat dairy products on the supermarket shelves and more entries for those products in the contest.”

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New Study Shows Eating Whole-Fat Dairy Products Is Less Likely To Cause Heart Disease Than Low-Fat –

Here is some good news for all you milk chugging, cheese hoarding, dairy fanatics out there, a recent study published in The Lancet found that people who consumed whole-fat dairy products were less likely do have cardiovascular disease and diabetes than those who ate low-fat dairy products. You can now collectively sigh in relief as you no longer have to compromise your grilled cheese by using reduced fat cheddar.

Food critic and Senior Editor at The Atlantic Corby Kummer told Boston Public Radio Tuesday that the findings for the study can be explained by the fact that whole-fat foods are better are relieving hunger for longer that low-fat foods.

“The underlying principle is, when you eat fat it makes you full. The feelings of satiety reach you sooner,” he said.

People who are still hungry after eating low-fat yogurt or skim milk tend to eat more, leading to potential health complications and weight gain. Low-fat dairy products also contain more sugar than whole-fat dairy products to make the taste more palatable to consumers.

Kummer told listeners that they should not necessarily binge eat a block of Gouda, but if you are going to eat it, you are better off eating the whole-fat, full flavor product.

“Don’t be afraid of eating full fat foods. All of them make you feel full,” Kummer said.

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Valio at leading startup event Slush with brand new dairy products, establishing new standard of "Purity" – Benzinga

SHANGHAI, Sept. 11, 2018 /PRNewswire/ — Valio, a Finnish dairy company with over 100 years experience, known for the  motto of "combining the great taste with innovative thinking", attended a leading startup and technology event Slush. Both Vailo and Slush come from one of the most innovative countries, Finland. The Slush event at Shanghai Automobile Exhibition Center unveiled a grand ceremony of startups, technology and investments. As an exclusive VIP partner of the event providing food and beverages, Valio which boasts a reputation of innovation, brought to the event its new pure milk and world-class master butter. The new products will also be launched on and other platforms for more Chinese consumers to experience the Nordic healthy life philosophy.Since it was founded in Helsinki in 2008, Slush has been dedicated to building a startup cluster of global influence in the past decade. Now it is one of the biggest events for startup and technology companies in the EU. This year's event focused on the top 5 cutting-edge areas in the technology field and gathered over 100 leading actors, founders and top speakers to witness the birth of future technology unicorns. Innovative Products with Nobel GenesAt the event, Valio set up a pop-up store at the interaction area, which attracted a lot of people. For closer interaction with consumers and a better environment of communication, Valio also set up a stylish Valio Milk Bar. Through the products and marketing innovation, Valio hopes to spread the idea of sharing nature's goodness with others. There is always a long queue for popular products. Since the first day of the event, people have been queuing in front of Valio Milk Bar where they can have a taste of new Valio milk, innovative drinks made with new technology and an edible Milk Cup – an innovative limited-offer dessert made from Finnish master butter. Apart from this, following the way people share on the Internet about how they eat the Chocolate Milk Cups, visitors can also experience its extremely wonderful taste.As a dairy brand with the largest market share in Finland historically, Valio has long been recognized as Finland's national brand. Since its establishment in 1905 until now, Valio has been dedicated to product innovation by extracting essence and inspiration from nature, spending 30 million euros annually on research and quality control. A leading figure of Valio's laboratory, Dr. A. I. Virtanen, invented AIV silage, which laid the groundwork for the production of high quality milk and butter which has a profound significance on the development of dairy industry. Dr. A. I. Virtanen was awarded the Nobel Prize, which also makes Valio the only dairy company in the world with a heritage of Nobel Prize winner. Guided by the Nobel spirit of innovation, Valio provides better solutions for global health trends using its expertise and technological innovations with more than 100 new products every year. Valio now has about 350 patents in 50 countries, making it a leading innovator in the global dairy market, such as the world's first liquid ready-to-feed infant formula, the world's first lactose free products by patented Valio Eila® technology, and the LGG bacteria in Valio Gefilus® to strengthen the immune system. Valio is getting closer to its goal of becoming the world's most innovative dairy company. Valio Quality Sets New Standard of "Purity" for Dairy"Valio has been able to gain trust from the Chinese market in a relatively short period of time because we adopt a 'fresh, safe, and traceable' model worldwide," Valio's Asia-Pacific Managing Director Lu XIAO said. In Finland, milk farmers respect nature and follow the tradition of high quality production. Every cow has a name and we can trace the production of Valio milk from farm to spoon. All Valio products meet the requirements of ISO9001, ISO14001 and HACCP standards. That's why Valio is able to achieve "Happy Cow, High Quality Milk".Meanwhile, a clean and green environment is also a guarantee for quality. Finland, also known as the "Nordic Milk Kingdom", is one of the greenest countries in the world and one of the few countries with no livestock infectious diseases, according to the Environmental Performance Index (EPI) 2016 of Yale University. The cool temperature at 60°N makes the place a natural cooler which preserves the authentic flavor of dairy products and ensures purity and cleanness. Because of this, French baking master calls Valio butter "winter butter" which won the first place among unsalted butter in the 2018 Chicago Master Cheese Maker Competition and earned the name the "Rolls-Royce in the world of butter".An Extraordinary Dairy Giant of over 100 Years Experience Vailo insists on technology innovation and sustainability of the dairy industry, in the hope of providing North Europe's pure and clean dairy products to more consumers and spreading the natural and pure life philosophy to everyone. So far, Vailo has 12 production bases worldwide and 3 factories abroad and the business is still expanding. Vailo came to Shanghai this May and established the Retail Department and Food & Beverages Department apart from the Raw Material Department which already existed. The expanding landscape of the business also means that the Chinese market is becoming more important in Vailo's international strategic landscape. Vailo believes that only by taking roots in the Chinese market and providing more targeted product groups will it fulfill consumer demand for food safety and high quality products in the trend of consumption upgrade. For example, the world's first and biggest lactose free product series was especially suitable for Asians who are more likely to be lactose intolerant. The lactose reduction rate is as high as 99.99%, but it still maintains authentic and fresh milk flavor. Since lactose free milk powder was launched last year, the re-purchase rate has reached 40%.On September 9, Vailo's new pure milk was launched on and other platforms, which is another key product targeted at the larger Chinese consumers after lactose free milk powder. World-class master butter will also be launched soon in food service channels, which will bring surprises to Chinese food lovers. Instead of traditional trading models, Vailo adopts a unique marketing strategy by providing Chinese food lovers with surprises and freshness through customization, be it innovative restaurants, pop-up stores for trial of new food and beverages, star chef classes, or experience tasting journeys from offline to online. Through such innovative ideas, Vailo hopes to attract young Chinese customers and build itself into an imported dairy brand with attitude. "Vailo is reshaping the way it engages with Chinese consumers through experience and interaction in order to become a different imported dairy brand." We could see that with the debut of the 2 new products, Vailo will bring new challenges to China's dairy market. View original content: Valio

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Techniques for Reducing Sugar Content in Dairy Products Show Promise –


Techniques for Reducing Sugar Content in Dairy Products Show Promise

03 September 2018

US – Dairy foods are popular among consumers, and sales gross more than $125 billion per year (IDFA, 2017). With dairy product popularity comes new demands from consumers for healthier, low-calorie products that taste the same as their higher calorie counterparts.

In a report published in the Journal of Dairy Science, researchers review the options available to the dairy industry to reduce sugar in products such as ice cream, yogurt, and flavored milk without sacrificing flavor.

The public health and consumer focus on health has increased in the past 20 years, leading to a significant push for healthier food choices including dairy products. Overconsumption of sugar, for example, can contribute to a host of issues such as hypertension, type 2 diabetes, cardiovascular disease, and dental cavities.

“Dairy foods represent a large market,” explained lead investigator MaryAnne Drake, PhD, William Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA.

“The dilemma of how to reduce sugar content without sacrificing flavor and negatively affecting product sales is challenging, as sugar plays an important role in dairy foods, not only in flavor, but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult.”

Dairy products like ice cream, yogurt, and flavored milk are potentially high in unwanted added sugar. Some of the standard processes for developing healthier food products, such as fat, sugar, and salt reduction, result in an unacceptable flavor. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat.

Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. In this review, researchers review recent studies to assess the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk and discuss the options available to the dairy industry.

Ice cream

Ice cream is one of the most heavily consumed dairy products in the world. To achieve the sweet taste desired by consumers, between 10 to 14 per cent sugar needs to be added. Studies have shown that reduced sugar and reduced fat products, such as ice cream, show a higher propensity for a bitter aftertaste and a lower intensity of creaminess. Among the promising options the researchers found were:

  • Calorie-reduced ice creams sweetened with sorbitol and sucralose were most accepted compared with other “light” vanilla ice creams or ice cream with a minimum reduction of 25 per cent of the total energy, sugar, or lipid.
  • Erythritol and lactitol are sugar alcohols that have been used to create low-calorie ice cream. Erythritol is more commonly used for sugar reduction in ice cream because it provides volume and texture and is only a fraction of sucrose calories.
  • Chocolate-flavored ice creams are typically formulated with higher sugar content to decrease the bitterness associated with cocoa. When the sugar is reduced, not only does the ice cream taste more bitter, but it also tastes less chocolatey. In one study, researchers proposed a solution by marketing sugar-reduced chocolate ice cream to dark chocolate lovers, who already desire and tolerate substantially higher levels of bitterness.
  • Frozen yogurt is often viewed as a healthy alternative to ice cream because of its lower fat content and the presence of lactic acid bacteria, even when frozen, but the sugar content is typically the same as regular ice cream. A study of frozen yogurt determined that substituting inulin and isomalt for sugar and fat led to a similar sweetness and a reduction in fat with no added sugar.


Yogurt is generally recognized as a healthy food because of its nutritional content, but it is usually sweetened with sugar to increase palatability. Several studies have reported that liking yogurt is influenced by texture, aroma, and taste and that sweetness is an important component.

  • Several studies found that sweetener blends of nonnutritive sweeteners have been very successful in reducing sugar content of yogurt.
  • One study reported that it was possible to produce a probiotic yogurt successfully using sweeteners without affecting the viability of the probiotic microorganisms. The addition of nonnutritive sweeteners did not negatively affect the yogurt-making process because the sweeteners did not break down over time.

Flavored milk

Flavored milk is popular among children and adults because of its special taste and ability to meet the dietary requirements for dairy foods in the United States. Studies have shown that flavored milk increases milk consumption. Chocolate milk, the most popular flavor, typically has higher sugar content and is therefore a frequent target for sugar reduction techniques. However, reducing sugar in chocolate milk is quite costly and many school directors choose the higher sugar alternative to reduce cost or choose to eliminate chocolate milk entirely. There have been several studies into alternative ways of reducing sugar calories in chocolate milk with some contradictory results.

  • One study showed that withdrawing a chocolate milk option meant that three or four additional foods needed to be added into the diet to replace the nutrients from milk, adding additional calories and cost. Therefore, sugar-reduced chocolate milk should be considered the cheaper alternative.
  • In another study parents preferred natural nonnutritive sweeteners over nutritive sweeteners as the sweetener source in chocolate milk.
  • Some studies found that added sugar could be directly reduced in chocolate milk and still be accepted by children and adults if it did not exceed 30 per cent.

Overall, the most successful techniques for sugar reduction in dairy foods involve replacing sugar with nonnutritive sweeteners, whether natural or artificial, because these provide the sweet taste desired by consumers without added calories. Direct reduction of sugar and lactose hydrolysis methods also show promise.

“Understanding current sugar-reduction techniques, research, and consumer response to sugar reduction in dairy products is important for dairy manufacturers in order to design and produce sugar-reduced products,” noted Dr Drake. “Sugar reduction is an inherently difficult task due to the many functions of sugar in food products, but progress is being made in developing products acceptable to consumers.”

“Reducing sugar is everyone’s responsibility in order to improve individual and public health and this review paper is timely to highlight options available to dairy industry,” commented Siva Kaliappan, Vice President Product Research, National Dairy Council, Rosemont, IL, USA.

You can view the full report by clicking here.

TheCattleSite News Desk

Top image via Shutterstock

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9 dairy products you can still have if you're lactose intolerant – INSIDER

7 — Cheddar
You’re OK eating cheddar if you’re lactose intolerant.
Brent Hoffacker/ Shutterstock

Dairy products can provide our diet with the essential calcium and protein we need, but it’s important to acknowledge that those with a lactose intolerance can’t necessarily consume milk, ice cream, or yogurt products, as they could cause gastrointestinal issues like cramping, unwanted gas, and diarrhea.

But if you are wondering what exactly causes a lactose intolerance, registered dietitian Jennifer Masson, M.A., RD, LDN, explained that lactose is a type of sugar naturally occurring in dairy products. Lactose intolerance, she said, usually is caused when a person has a deficiency of lactase, the enzyme that helps break down lactose so the body can absorb it. A lactose intolerance can occur at any age, she suggested and can be pretty frustrating to deal with.

Masson also suggested, however, that there are lactose-free dairy products available that can be safely consumed by those experiencing a lactose intolerance. She said products where the lactose is pre-digested, for example, can be safe for consumption.

To see what other kinds of dairy products you can consume if you’re lactose intolerant, we spoke to Masson and other nutrition experts about some food choices you’ll definitely want to add to your routine. Here are some of the foods they recommend keeping in mind.

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Global Dairy Products Packaging Market Will Reach USD 40.32 Billion by 2024: Zion Market Research – GlobeNewswire (press release)

New York, NY, Aug. 10, 2018 (GLOBE NEWSWIRE) — Zion Market Research has published a new report titled “Dairy Products Packaging Market by Material (Plastic, Paperboard & Paper, Metal, Glass, and Others), by Product (Bottles & Jars, Pouches, Films & Wraps, and Others), and by Application (Milk, Cheese, Frozen Products, and Others): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2017 – 2024”. According to the report, global dairy products packaging market was valued at approximately USD 29.83 billion in 2017 and is expected to generate revenue of around USD 40.32 billion by the end of 2024, growing at a CAGR of around 4.40% between 2018 and 2024.   

Dairy products include butter, cheese, ice creams, frozen desserts, yogurt, and others. Milk products have calcium, protein, fats, and vitamin D. Packaging is the process in which the products are protected from getting contaminated and are given to the consumers in perfect condition. Increasing consumer preference towards the milk which is a major source of protein, vitamin D, minerals, and calcium is a major factor propelling the demand for the dairy products packaging market. Rising population and increasing consumption of various dairy foodstuffs are also projected to drive the dairy products packaging market.

Browse through 81 Tables & 25 Figures spread over 110 Pages and in-depth TOC on “Global Dairy Products Packaging Market Size, Share, Types, Applications, Analysis and Forecast, 2017 – 2024”.

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On the basis of material, the dairy products packaging market is segmented into plastic, paperboard & paper, metal, glass, and others. Among these segments, the plastic segment is projected to dominate the market. Increasing usage of plastic packaging due to its well-known properties such as lightweight in nature, low-cost benefits, and others are considered to positively propel the market growth during forecast timeframe. Moreover, increasing consumer preferences towards convenient packaging and rising demand for increased shelf life are positively influencing the plastic dairy products packaging market growth. Such factors are anticipated to boost the growth of the market during the forecast period.

On the basis of application, the market is fragmented into milk, cheese, frozen products, and others. Milk division is estimated to hold the largest market share. Milk is the most consumed drink, which contains 12-13% of total solids thus being considered as a healthier option. Increase in the consumption of flavored milk, different milk applications such as cheese, yogurt drink, butter, and others will propel the market growth in upcoming years.

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In North America, the dairy products packaging market accounted for a significant revenue share in 2017 and the region is estimated to continue with its regional domination over the forecast period. This growth is attributed due to the increasing demand for dairy products such as yogurt, cheese, butter, and others. Moreover, the U.S is largest manufacturer and exporter of cheese across the globe thus anticipating to witness demand for dairy products packaging in this region. Such factors are anticipated to boost the market growth in this region in upcoming years.

Asia Pacific dairy products packaging market is projected to grow at the fastest growth rate over the forecast timeframe. This is accredited to the high rate of milk production and consumption in the emerging countries such as China, India, Philippines, and Indonesia. China is estimated to hold the leading position in the Asia Pacific for the dairy products packaging market.

Browse the full “Dairy Products Packaging Market by Material (Plastic, Paperboard & Paper, Metal, Glass, and Others), by Product (Bottles & Jars, Pouches, Films & Wraps, and Others), and by Application (Milk, Cheese, Frozen Products, and Others): Global Industry Perspective, Comprehensive Analysis, and Forecast, 2017 – 2024” report at

Europe held a considerable revenue share in 2017 in the dairy products packaging market. Owing to the rapid urbanization and busy lifestyle of the consumers, the demand for packaged milk and dairy products is increasing rapidly and is also acting as the major driving factor which is propelling the market growth in this region.

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Some of the most important market players in the global dairy products packaging market are Blue Ridge Paper Products, Mondi, Tetra Pack, RPC Group, Indevco, Ball Corporation, CKS Packaging, Bemis Company, Inc., Exopack Holdings, Rexam, Amcor Limited, Evergreen Packaging, Ball, Elopak, Clondalkin Group Holdings, Essel Propack, Crown Holdings, Fabri-Kal, Global Closure Systems, Consolidated Container, and Graham Packaging.

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This report segments the dairy products packaging market as follows:

Dairy Products Packaging Market: Material Segment Analysis

  • Plastic
  • Paperboard & Paper
  • Metal
  • Glass
  • Others

Dairy Products Packaging Market: Product Segment Analysis

  • Bottles & Jars
  • Pouches
  • Films & Wraps
  • Others

Dairy Products Packaging Market: Application Segment Analysis

  • Milk
  • Cheese
  • Frozen Products
  • Others

Dairy Products Packaging Market: Regional Segment Analysis

  • North America
  • Europe
    • UK
    • France
    • Germany
  • Asia Pacific
    • China
    • Japan
    • India
  • Latin America
  • The Middle East and Africa

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