An international team of researchers has modified a probiotic yeast to make it safer for use by immunocompromised people, older adults and infants. Testing in an animal model found the modified yeast is less likely to cause infection than unmodified strains of the same organism.

For many coffee drinkers, choosing milk for their coffee shop order often involves navigating a growing list of choices, each carrying different expectations around taste, digestibility, cost, and more. A new study in the Journal of Dairy Science, published by Elsevier, provides a closer examination of how consumers make these decisions, investigating what drives the choice between dairy milk and plant-based milk alternatives in coffee, as well as how the availability of lactose-free dairy milk influences those preferences. The results reveal that the coffee shop market has a potentially underserved group of consumers who might prefer lactose-free milk in their drink orders—and would visit coffee shops more if it were available.