Dairy’s role in healthy and sustainable diets
IDF has taken note of the FAO/WHO sustainable healthy diets guiding principlesi, based on the proposed definition that sustainable healthy diets are dietary patterns that promote all dimensions of individuals health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable. These principles translate this concept into […]
Linking Food Processing to Health Outcomes: A Simplistic and Dangerous Approach
IDF is concerned by the efforts of some policymakers to provide dietary guidance by ranking foods by degree of processing, by using the NOVA system. Although such approaches are presented as contributing to improved nutrition and health, IDF considers the use of the NOVA as well as similar systems that attribute nutritional superiority to less […]
IDF Factsheet 9/ 2019: Manufacture of milk protein concentrates and isolates by membrane filtration
Membrane filtration is a widespread processing technology used in the dairy sector to separate & selectively concentrate milk components. This new IDF factsheet gives details on process, performance & milk protein concentrates & isolates.
IDF Factsheet 10/ 2019: Lactose: Technological Aspects and Usage
The naturally occurring dairy sugar lactose is a multi-faceted ingredient. ‘Lactose: technological aspects and usage’ released today provides info on the properties of lactose, the lactose content of various dairy foods & uses of lactose as an ingredient.
Holistic view of proteins: amino acids and post-translational modifications
Proteins are essential in every part of life. They are a source of essential amino acids, which are the essential building blocks for in vivo protein synthesis. However, considering proteins only as a source of essential amino acids is reductionistic and applies only to storage proteins.
IDF Factsheet 8/2019: Executive Summary of IDF Country Updates – October 2019
Members of the IDF Standing Committee on Dairy Policies and Economics (SC DPE) from 17 countries submitted country updates covering the six months leading up to September 2019.
IDF Factsheet 7/2019 Bioprotection
Food preservation has been a key concern since the earliest days of humanity. Among the numerous empirical processes that have been developed and passed down, fermentation is one of the oldest preservation techniques and still widely used in various food matrices. This factsheet gives information on dairy and bioprotection.
IDF Factsheet 5/ 2019 Is there real evidence for a link between milk and mortality?
A growing evidence base supports an inverse relationship between intake of milk and other dairy foods and the incidence of obesity, type 2 diabetes, hypertension and certain cancers (World Cancer Research Fund, 2018; Thorning et al., 2016; Rice et al., 2013).
IDF Factsheet 6/ 2019 Health Benefits of Dairy
Scientific evidence supports the importance of milk and dairy products as part of a healthy eating pattern. Dairy foods are not only excellent sources of calcium, vitamins B2 and B12, high-quality protein and carbohydrates in the form of lactose, but also rich in magnesium, potassium, various fatty acids and vitamin D (in fortified products). People […]
IDF Factsheet 3/ 2019 Matrix: The importance of the dairy (food) matrix in the evaluation of the nutritional quality and health effects of food
It is increasingly recognized that the effects of milk and dairy foods on health extend beyond the benefits of the individual nutrients they contain. Rather, the unique combination of nutrients and bioactive factors, and how they interact with each other in the dairy matrix, combine to produce the overall effect on health.
