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emmi-owned yoghurt brand onken is altering packaging on some of its yoghurt products that were mislabelled as gluten-free in the uk. not gluten-free labels for strawberry, peach and summer berries wholegrain yogurts are being reprinted as the wholegrain content means they are not in fact gluten-free. the uk food standards agency (fsa) issued an alert about the problem yesterday due to the health implications of coeliacs consuming the product.

emmi-owned yoghurt brand onken is altering packaging on some of its yoghurt products that were mislabelled as gluten-free in the uk. not gluten-free labels for strawberry, peach and summer berries wholegrain yogurts are being reprinted as the wholegrain content means they are not in fact gluten-free. the uk food standards agency (fsa) issued an alert about the problem yesterday due to the health implications of coeliacs consuming the product.

some pots of onken’s strawberry, peach and summer berries wholegrain yoghurts incorrectly include a gluten-free icon on the packaging. these yoghurts contain wholegrains, such as barley, rye, oats and wheat, and are therefore not gluten-free.

ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream. researchers from the university of guelph in canada report that so-called two-stream ice creams made from a mixture of fractionated palm kernel oil, high oleic sunflower oil and glycerol monooleate favoured the formation of “desirable ice cream”.

with the new zealand-based dairy multinational fonterra announcing a drop in profits from its organic dairy operations in new zealand this week, australian food news has been investigating the current state of australia’s organic dairy industry. dr. andrew monk, convenor of the biological farmers of australia (bfa) standards advisory group says australia’s organic dairy industry is a “small but growing industry”.

new zealand-based dairy co-operative multinational fonterra is cutting its dairy organic operations in new zealand following a drop in profits. the dairy giant, which owns australians brands brownes calcium plus, bega cheese, peters and brownes, and riverina fresh, plans to reduce the number of organic suppliers. fonterra employs 2,000 people in australia, collects 21 per cent of australia’s milk, and operates 11 manufacturing sites.

food safety authorities are calling for public comment on changes that would allow raw milk (non-pasteurised) products to be processed and sold in australia. the food standards australia new zealand’s (fsanz) second assessment report: proposal 1007 assesses whether current restrictions in place for raw milk in the australia new zealand food standards code (the code) for milk and dairy products are appropriate.

“keeping it simple and straightforward” is the takeaway message from a new report targeting yoghurt makers in search of health claim success within the european union’s strict new claims regime. yoghurt can aid lactose maldigestion if it contains at least 108cfu (colony forming units) the report, penned by uk consultancy, healthclaimseurope.com, focuses on the only yoghurt claim to win a positive opinion from the european food safety authority (efsa) to date – linking yoghurt consumption and improved lactose digestion for those with “lactose maldigestion”.

“keeping it simple and straightforward” is the takeaway message from a new report targeting yoghurt makers in search of health claim success within the european union’s strict new claims regime. yoghurt can aid lactose maldigestion if it contains at least 108cfu (colony forming units) the report, penned by uk consultancy, healthclaimseurope.com, focuses on the only yoghurt claim to win a positive opinion from the european food safety authority (efsa) to date – linking yoghurt consumption and improved lactose digestion for those with “lactose maldigestion”.

researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage. researchers will use genetic testing to identify the microbes responsible for gone-off cheese the team of scientists from gatc biotech and the institute of food, nutrition and health at the swiss federal institute of technology zurich (eth zurich) will explore the causes of cheese spoilage using genomic sequencing to identify differences in microbial organisms in gone-off cheeses dr.