Articles tagged with Yogurt
Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
A new study finds that dairy manure digesters are highly effective in reducing methane emissions from cow manure, with most systems performing well. However, occasional leaks of large magnitude offset the climate benefits, highlighting the need for thorough monitoring and verification.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
The International Society of Microbiota and RIKEN will host the prestigious Innovation Awards Gala to celebrate microbiota-driven discoveries. Nominations for the awards close on October 7, 2025, and recognize scientific excellence and translational breakthroughs in microbiota medicine.
Researchers at Kyushu University discovered that combining yogurt intake with hot spring bathing enhances gut microbiota diversity and improves defecation status, suggesting a potential application for preventive medicine. The study found significant improvements in gut health outcomes, particularly among healthy adults.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
A Kobe University team developed a DNA base editing technology that enables precise control over microorganism genetic content without using template DNA from other organisms. They successfully applied this technique to industrially important Lactobacillus strains, creating safer probiotics for people with type 2 diabetes.
Research finds over 25% of Egyptian milk and dairy products contain E. coli, with one strain causing a Japanese school outbreak; experts hope for effective treatment and prevention methods.
Researchers found that long-term yogurt intake was associated with lower rates of proximal colon cancer positive for Bifidobacterium, a bacterial species found in yogurt. The study showed that higher yogurt consumption over time may protect against colorectal cancer through changes in the gut microbiome.
A study published in PLOS Biology found that individuals with and without obesity prefer high-calorie foods, regardless of their taste or texture. The researchers used a large group of healthy volunteers to compare food preferences among three groups: individuals with obesity, post-bariatric surgery patients, and non-obese controls.
A team of researchers from DTU has successfully produced vitamin B2 using a novel, cost-effective, and climate-friendly method involving food-approved lactic acid bacteria. The production process requires only basic fermentation tools and can be integrated into traditional foods, enhancing public health and reducing environmental impact.
A new study led by UCL researchers found that UK toddlers obtain nearly half of their calories from ultra-processed foods, with this ratio increasing to 59% by the age of seven. The most common ultra-processed foods consumed were flavoured yoghurts and wholegrain breakfast cereals.
Researchers from Poland developed an ice cream made from mare's milk blended with cow's cream, which may have beneficial probiotic qualities. The study found that this unique combination could lead to the creation of synbiotic ice cream production, potentially offering a new approach to probiotic supplements.
New studies from the University of Illinois found that adding honey to yogurt supports the survival of probiotic bacteria in the gut. The research suggests that pairing honey with yogurt is a delicious and healthy way to support digestive health and gut microbiome, with potential benefits for mood and cognition.
A new study shows that education on dairy nutrition increases purchasing and consumption of dairy products, including a 53% increase in milk consumption. Participants who learned about dairy's nutritional benefits bought and consumed more cheese, ice cream, yogurt, and milk, with average increases of 26%, 20%, 26%, and 23%, respectively.
Researchers at the University of Virginia Health System have discovered how Lactobacillus, a bacterium found in fermented foods and yogurt, influences mood disorders. The findings suggest that maintaining a healthy level of Lactobacillus may help prevent depression and anxiety by regulating immune response to stress.
A new study found that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic's pungent scent. The researchers suggest high-protein foods may one day be formulated specifically to fight garlic breath. Yogurt's proteins were effective at trapping garlic odors, making it a potential solution.
Scientists at Nanyang Technological University have developed a sustainable method to produce lactic acid using discarded jackfruit seeds. The new process is cheaper and more efficient, reducing waste and environmental impact while addressing rising production costs.
A study found that consumers incorrectly assume low-fat products contain less sugar, affecting purchasing behavior. Manufacturers' labeling practices can deceive consumers, leading to decreased willingness to buy.
A new study published in JNCCN found that taking alectinib, a medication for advanced lung cancer, with a full breakfast or lunch resulted in higher drug concentrations than with a low-fat breakfast. This could impact treatment efficacy and survival rates for patients.
A new study finds that placing discounted products next to regularly priced items can have both negative and positive effects on demand for other products. The Negative Proximity Effect decreases the sales of proximal products, while the Positive Proximity Effect increases their sales.
A University of Massachusetts Amherst food science major compared the nutritional values of plant-based and dairy yogurts, finding almond milk yogurt has a significantly higher nutrient density. Plant-based yogurts generally have less total sugar, sodium, and fiber than dairy, but less protein, calcium, and potassium.
Researchers found that only four products increased lutein liberation in spinach smoothies, with cow's milk and coconut milk showing the most improvement. Plant-based drinks like soymilk had a negative effect on lutein content.
Researchers successfully add purified curcumin to probiotic yogurt, preserving its dissolved form and enhancing its health properties. The study shows that the curcumin inhibits yeast, fungi, and bacteria growth while maintaining the recommended levels of beneficial lactic acid bacteria.
A pooled data analysis of 7 clinical trials found that probiotics, including Lactobacillus salivarius and Streptococcus salivarius, reduced OLP scores and volatile sulphuric compound levels in the mouth. However, the effects were relatively short-lived and more high-quality research is needed to verify these findings.
Researchers found that a Mediterranean diet can improve fertility outcomes by reducing inflammation and increasing sperm quality in men. The anti-inflammatory properties of the diet may also enhance couples' chances of conception.
Researchers at Université Laval found that yogurt's health benefits for obesity may be due to its impact on the gut microbiota and production of branched chain hydroxy acids (BCHA). The study, published in Nature Communications, suggests that BCHA can help improve fasting glucose and liver function in obese mice.
A daily dose of yoghurt has been found to be associated with lower blood pressure in individuals with hypertension. The study, conducted on 915 community-dwelling adults, found that even small amounts of yoghurt were linked to significant reductions in blood pressure.
A randomised controlled trial found that increasing daily milk, yoghurt, and cheese intake reduced the risk of all fractures by 33%, hip fractures by 46%, and falls by 11% among older adults in residential care. This approach has widespread implications for fracture prevention as a public health measure.
A randomized clinical trial found that yogurt containing Bifidobacterium lactis BB-12 protected against harmful changes in the gut microbiome after antibiotic administration. The study also showed that levels of beneficial short-chain fatty acid acetate returned to baseline within 30 days.
Researchers developed predictive models to estimate yogurt spoilage caused by yeast, including the effect of bioprotective cultures. The models were validated with actual data from a European dairy and can help yogurt producers make informed decisions to reduce economic losses due to food waste.
A new study found that five major kefir brands fell short of their claims, delivering between 10 million to 1 billion bacteria per gram. The researchers also identified discrepancies between the labeled species and those present in the products.
Research from Purdue University and Oklahoma State University found that households purchasing food for children tend to buy more dairy products, including fluid milk and yogurt. This study provides insights into consumer behavior and can inform product marketing efforts and stakeholder decisions in the dairy industry.
A study by the University of Leeds found a 13% decrease in total sugar content in UK yogurts over two years. However, experts warn that yogurt is still not a straightforward choice for consumers looking for healthy foods due to hidden sugars and added sweeteners.
A high-fiber and yogurt-rich diet has been shown to reduce lung cancer risk by 33% compared to a low-fiber diet. The study's findings support the US Dietary Guidelines recommending a high fiber and yogurt diet for cardiovascular health and gastrointestinal cancer prevention.
Researchers found that eating two or more weekly servings of yogurt was associated with a lower risk of developing conventional adenomas and those highly likely to become cancerous. The observed associations were strongest for adenomas located in the colon rather than the rectum.
A study of 150 volunteers found that consuming yogurt with probiotics increased the proportion of beneficial bifidobacteria, which can help metabolize lactose and produce vitamins. This shift in gut microbiota had a positive impact on the body's ability to resist inflammatory diseases and hormonal disorders.
A new study suggests that romantic crushes can evoke a desire for increasing variety in purchases, as people seek to reassert control. The findings have implications for marketers, who could target those with a crush with promotional campaigns involving high variety options.
Most supermarket yogurts contain high levels of added sugars, exceeding EU guidelines for low-sugar products. Organic yogurts are particularly concerning due to the perceived health halo effect, leading consumers to underestimate their sugar content.
A survey of 921 yogurts found that most had high sugar levels, with organic yogurts having the highest average content. Natural, Greek, and 'Greek-style' yogurts were exceptions, containing lower amounts of sugar and higher levels of protein.
Researchers review options to reduce sugar in ice cream, yogurt, and flavored milk without sacrificing flavor, finding sweetener blends and sugar reduction techniques promising. Techniques like sorbitol and sucralose, erythritol, and lactitol show potential for reducing sugar content, improving taste and texture.
A new study found no significant link between dairy fats and heart disease or stroke, contradicting long-held dietary guidelines. Certain types of dairy fat may even lower the risk of severe stroke, according to researchers at UTHealth.
A recent study found that yogurt consumption can improve the integrity of the intestinal lining and reduce pro-inflammatory molecules, thereby reducing chronic inflammation. The study enrolled 120 premenopausal women who consumed either low-fat yogurt or non-dairy pudding for nine weeks, showing significant improvements in certain key ...
A large cohort study found higher yogurt intake was associated with a 30% reduction in myocardial infarction risk among women and a 19% reduction in men. Yogurt consumption also showed significant reductions in cardiovascular disease risk when combined with an overall heart-healthy diet.
Researchers use bacteria to convert leftover sugars and acids from Greek yogurt into molecules that can be used in biofuels or safe feedstock additives. The process produces valuable chemicals, including green antimicrobials and potential drop-in biofuels for jet fuel.
Researchers found that adding healthy bacteria like Lactobacillus can reduce disease symptoms in female mice with lupus. The study suggests that a 'leaky gut' condition may contribute to the disease, and testosterone suppression may affect probiotic effects.
A large study published in Neurology found that consuming at least three servings of low-fat dairy per day is associated with a greater risk of developing Parkinson's disease compared to less than one serving. The study also found an increased risk for those drinking more than one serving of low-fat or skim milk per day.
Increased yogurt intake was associated with higher hip bone density and reduced osteoporosis risk in older women and men. Vitamin D supplements also showed a significant association with reduced risks in both sexes.
American Chemical Society reports on innovative methods for handling yogurt acid whey, including extracting valuable ingredients and producing methane for electricity. Companies are also developing products that incorporate acid whey back into dairy products.
Researchers at Ohio State University found that scheduling leisure activities makes them seem like work, leading to reduced enjoyment. Roughly planning an event, however, can lead to similar levels of enjoyment as unplanned events.
A team of Danish investigators manipulated the metabolic properties of yogurt-producing bacteria to create a sweeter, less-sweetened yogurt. They achieved this by modifying the bacteria to consume galactose instead of glucose, resulting in a product with reduced lactose and increased natural sweetness.
Women who ate five or more servings of yogurt per week had a lower risk of developing high blood pressure compared to those who rarely ate yogurt. The study found that daily intake of dairy products, particularly yogurt, lowers the risk for developing high blood pressure, which is a key risk factor for heart disease and stroke.
Research from the Cornell Food & Brand Lab found that smaller recommended serving sizes on nutrition labels can mislead consumers into purchasing more of unhealthy foods like cookies. Shoppers tend to ignore serving size differences and assume healthier products.
A new study published in Food Research International found that eating vanilla yoghurt can make people feel happy due to the pleasant surprise of tasting a different flavor. Researchers discovered that yoghurts with lower fat content also elicit stronger positive emotional responses.
A Spanish study involving over 4,400 adults found no link between regular yogurt consumption and improved physical and mental parameters. The study suggests that more specific instruments are needed to determine potential benefits of yogurt on health.
Research finds that scarcity makes consumers choose their favorite item more, while abundance leads to varied selections. This effect can be manipulated through psychological arousal, influencing decision-making in various contexts.
A high intake of yogurt has been found to be associated with a lower risk of developing type 2 diabetes. The researchers found that high consumption of yogurt was associated with a reduced risk, while other dairy foods did not show this association.
A new study reveals that probiotic yogurt can reduce the uptake of mercury and arsenic in pregnant women by up to 78%, while also showing positive but not statistically effective results in children. The probiotic strain, Lactobacillus rhamnosus GR-1, binds to heavy metals and prevents their absorption.
Researchers found a significant protective effect of probiotics against mercury and arsenic in pregnant women, while children showed benefits but lacked statistical significance. The study suggests basic foodstuffs like yogurt could provide preventative protection for pregnant women worldwide.