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Older women whose diet include too little calcium or water -- or too much salt -- have an increased risk of developing kidney stones, a study confirms.

Scientists at Virginia Tech have demonstrated it may be possible to achieve the suggested daily intake of fatty acids in a single serving of a savory-flavored yogurt.

Rich Products Corp. has acquired Canadian frozen dessert and ice cream maker Dorgel and Elistan Foods.

Consumer regard for yogurt has ebbed and flowed over the past few decades, but yogurt’s healthy attributes and a wider recognition of the benefits of probiotics finally cemented the segment as a sales powerhouse. According to Citigroup Global Markets, total yogurt sales in 2010 amounted to $4.1 billion.

Using a natural milk protein called casein, researchers have created nanocapsules so tiny that they solve the longstanding problem of how to add nutrients to clear beverages without clouding or effects on taste or appearance.

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.