The California Dairy Research Foundation recently presented David Barbano, Northeast Dairy Foods Research Center director and Cornell University professor, with the inaugural William C. Haines Dairy Science Award. The award recognizes Barbano for his contribution to dairy science, which includes serving as center director since its opening 17 years ago. Barbano’s research focuses on improving analytical testing methods to measure fat, protein, lactose and solids content of milk and other dairy products; the influence of mastitis and milk somatic cell count on dairy products quality and yield; factors influencing manufacturing costs for cheese and whey products; improving natural cheese quality, production efficiency and yield through process control; and utilization of low concentration factor casein concentrates from microfiltration for cheese making and milk serum protein concentrates from microfiltration in beverages. The award, established in 2004 and named for the former vice president of product innovation for Dairy Management Inc., recognizes those in research and development, chemistry, biochemistry, microbiology, technology, nutrition or engineering, have made a significant contribution to dairy science and the betterment of the industry and consumers.

Men with higher levels of vitamin D in their blood were almost half as likely to develop aggressive forms of prostate cancer as those with lower amounts, reported researchers at Brigham and Women’s Hospital and Harvard University School of Public Health. The findings are the first to demonstrate a link between vitamin D and prevention of prostate cancer. Earlier studies found an association with vitamin D and other cancers such as breast and colon. Vitamin D levels are also lower in older men, who are most prone to prostate cancer, the second most common cancer in men after lung cancer.

The power of dairy products as a vehicle for weight loss garners more attention as the well-known study was recently published in the International Journal of Obesity. Dr. Michael Zemel at the University of Tennessee found that eating yogurt can help the body burn fat and maintain lean muscle. Zemel, who used Yoplait yogurt in the study, advocates three servings of fat-free or lowfat dairy products a day to get the adequate amount of calcium needed to burn fat. The study’s results, which have been used on-package for products such as Yoplait yogurt, inspired the ongoing 3 A Day of Dairy campaign.

Minneapolis-based Cargill has completed engineering for a planned expansion of OptaFlex™ natural chondroitin sulfate manufacturing capabilities at its Denver facility.  OptaFlex is a natural proprietary form of chondroitin sulfate produced from a water-based process, delivering superior taste and functionality in food and supplement applications. Previously, Cargill announced GRAS status of OptaFlex, permitting chondroitin to be used in a variety of foods, including beverages, which has resulted in a number of innovative customer projects. “Cargill understands our customers’ need for joint health solutions and has demonstrable application development capabilities which can help our customers deliver solutions to consumers,” said Ted Ziemann, president of Cargill Health & Food Technologies.

St Louis-based The Solae Co. has unveiled its new corporate tagline, “Better Ingredients for Better Living.” Its portfolio of products includes soy protein, lecithin, fiber and polymer, and the Solae soy protein brand is licensed by more than 40 companies worldwide. Co-branded products include 8th Continent soymilk and Gardenburger Meatless products. The tagline follows the company’s cable advertising campaign debut last year.