This taste-film technology, developed by Biotec Films, delivers flavors to the mouth. Exotic and erotic flavors are being used as an art, detached from the food product itself.
Monsanto and The Solae Company announced an agreement to develop and market a new line of soy proteins with improved flavor and solubility. Using advanced plant breeding technology, Monsanto is developing a new soybean with higher levels of beta-conglycinin, designed to improve soy protein flavor and functionality. Soy protein is already used in many food products; as consumer demand for healthier food options increases, food manufacturers are increasingly looking to formulate products with soy protein. Scientific research has demonstrated that a diet rich in soy protein may lead to beneficial health effects, including lowered cholesterol and reduced risk of coronary heart disease. Additional studies are exploring the protein's role in other areas of human nutrition, including obesity prevention. In soy-based beverages, the ingredient improves taste and facilitates a smoother mouth feel.
The Solae Company
The first product resulting from the three-year-old alliance between Novozymes and Chr. Hansen is YieldMAX™ PL, an enzyme solution made for mozzarella and pizza cheese. The top-ten US dairies produce an estimated one million metric tons of mozzarella and pizza cheese each year, and just two percent of that amounts to 44 million pounds of cheese. The potential for the new enzyme could be quite large. In general, Novozymes contributes with expertise in research, development, and production of the new enzymes, while Chr. Hansen is responsible for sales, marketing, and technical support to customers. In the coming years, the alliance will continue to work on launching more new enzyme solutions, including solutions that increase yield, or improve texture or taste in dairy products.
Koch Membrane Systems
Alfa Laval Inc.
GI is on the Bill at ORAFTILow glycemic index diets are favored by celebrities and nutritionists because they are linked to weight control and health benefits. Research has associated long-term high GI (glycemic index) diets with heart disease and diabetes.
Until now, sweet treats have often been off the menu for weight-conscious consumers as they tend to have a higher GI. This is because sugars, such as glucose, are absorbed into the blood quickly stimulating a large glucose and insulin response.
In a new study, funded by food ingredients companies, scientists at Leatherhead Food International created a new range of lower GI ice-creams using sugar replacers and/or oligofructose (Raftilose® from ORAFTI). These were tested in volunteers against a traditional sugary ice-cream to discover if the glycemic response improved.
Twelve healthy volunteers (5 men and 7 women, average age 31 years) ate ice creams containing 15% Raftilose® (oligofructose) or different types of sugar replacers. They also ate the traditional ice cream containing 15% sucrose (table sugar), or a glucose load. Blood levels of glucose were measured over a 2-hour period, and used to work out the glycemic response.
The Raftilose® ice cream gave a glycemic response, which was 70% lower than the glycemic response produced after eating the traditional ice cream. This lower glucose release is thought by scientists to be better for the metabolism. Commenting on the research, Dr. Anne Franck, executive vice-president Science and Technology from ORAFTI said, "Adding oligofructose instead of sucrose significantly reduced the glycemic response to eating the ice cream."
The prebiotic ingredients Raftiline® and Raftilose® can improve the nutritional profiles of a range of food and beverage products. The GI-lowering capability of Raftilose® adds to a list of technical properties, including the ability to replace dietary fat without sacrificing mouthfeel and to replace sugar without affecting taste.
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Brown Cow Trying to Catch Consumers' EyeFarmingdale, NY-based Seal-It's new and decorative shrink labels are being used by Brown Cow Farm to launch its Lowfat Yogurt Smoothie. Two flavors, Original and Strawberry, are using the Seal-It shrink labels to provide graphics for this dairy product. The impact of a shrink label offers many graphic capabilities enabling Brown Cow to reinforce its farm image featuring the company's little brown cow, "Lily" in an eye-catching farm scene. In addition, there is room for a company description, nutrition facts and UPC code. Made of heat shrink PETG, the full body labels are reverse-printed rotogravure in 10 colors and are being used on a new 32-oz contoured container.