Encapsulation and fish dominate July's science
July started with IFT in New Orleans - always a time for
innovation. The highlights of this month's science have been novel
encapsulation and controlled release, and getting more from fish.
Protein analyzer wins IFT food science award
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
Nanotechnology-enabled packaging regulation roadmap offered:study
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Fortified cheese as good as supplements for vitamin D: study
Eating cheese fortified with vitamin D results in the same blood
rises in the vitamin as from supplements, reports new research from
Solutions abound for polyphenol-fortified milk: study
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Danisco pledges research, acquisitions in healthy ingredients
Danisco plans to further strengthen its health and nutrition
ingredients offering in areas in which it is not a market leader,
as it positions to for a bio-based future.
Bagged-milk highlighting green dairy development
A new milk packaging initiative by a leading UK retailer designed
to cut package waste is just one of many green container
innovations being carried out by dairy processors, according to the
Trans fats harm may pass from mother to infant in breast milk: study
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
Processor installs whey testing to aid customer development
Niro has installed it latest whey ingredient technology at its
Copenhagen testing site in a bid to aid manufacturer development
and marketing of new product compositions from the protein.
Study links milk farm chemical input to nutrient kick
Lower input non-organic and organically produced milk has been
found to contain significantly higher levels of beneficial fatty
acids, vitamins and antioxidants compared to higher chemical use
sources, a new UK study claims.
Heavy borrowing and investment hurting UK firms, says study
Heavy borrowing linked to an ambitious investment strategy has left some of the largest UK food processors in severe financial difficulty, claims a new report.
Vitamin D levels should be multiplied by ten for children: study
Raising current vitamin D levels from 200 International Units (IU)
to 2,000 IU could boost bone health amongst children and have
long-term health benefits, says new research.
Weight and mood drive Euro functional food development
Foods that assist weight management, cognition and mood and that
are high in antioxidants, fibre and whole grains are leading
functional foods development, according to a UK-based market
Process development targets dairy cholesterol cutting
A proprietary processing development for natural dairy-based
ingredients can offer a lower cholesterol alternative to regular
milk, while maintaining the same taste profile, according to its
Culinary inspiration crucial to Givaudan R&D
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.