R&D News
R&D News
Jana’s Classics, Portland, Ore., recently was named supplier
of the year by the Oregon Dairy Industries and also received the Outstanding
Minority-Owned and Women-Owned Business Enterprise award from Cincinnati-based
Kroger Co. In addition, Jana Taylor, the company’s founder and president, was
named one of the Portland Business Journal’s Women Executives of the Year.
Chr. Hansen A/S, Horsholm, Denmark, and Urex Biotech Inc., London,
Ontario, Canada, announced the formation of a strategic alliance to bring therapeutic
solutions to women’s health issues. “Chr. Hansen and Urex Biotech are perfect
partners,” says Steen Andersen, marketing director for Human Health and Nutrition
at Chr. Hansen. “The name Urex is synonymous with outstanding research within
probiotics and, combined with Chr. Hansen’s technology and knowledge of the
human health market, this puts us in a strong position.”
Closer to home, Chr.
Hansen Inc., Milwaukee, announced the
completion of a $10 million-plus expansion of two of its production
facilities in Wisconsin. The company says the expansion, which includes the
world’s largest –55 degrees C freezer and a new pharmaceutical
manufacturing facility, would allow it to expand production of cultures for
the dairy industry and continue its export growth. The company is planning
another major expansion in Milwaukee, slated to begin within the next year
or so.
Beloit, Wis.-based Kerry
Americas, part of the Kerry Group plc, recently revised its
Web site in an effort “to educate and enlighten” customers
about the company and major trends shaping the food industry. The Web site,
www.kerryamericas.com, opens with the premise: “All Great Food Starts
with a Big Idea.” Each workday, a different Kerry specialist shares
with site visitors his or her opinions about industry trends.
Meanwhile, the Kerry Group, Ireland, announced the acquisition of four flavor
businesses. The acquired companies, which the company says will
significantly expand its Mastertaste division’s flavor development
and global customer service capabilities, include Manheimer Inc.,
Teterboro, N.J.; Flavurence, Los Angeles; Laboratorios Krauss, Mexico City;
and Fructamine, Mozzo, Bergamo, Italy.
The 7th Symposium
on Advances in Dairy Product Technology — Concentrated & Dried
Dairy Ingredients will be held February
7-8, 2005, at The Cliffs Resort in Shell Beach, Calif. Organized by
California Polytechnic State University’s Dairy Products Technology
Center, the two-day symposium is designed to provide an overview and an
update on trends in the marketing, science, manufacturing technology and
food applications of value-added dairy products.
David Michael & Co.,
Philadelphia, will hold its 2004 Innovation Roadshow™ on October
5, 2004, in Philadelphia. According to the company, the “event will
explore the world of product development and offer insight into food
industry trends and concerns.” For more information, call (800)
DM-FLAVORS.
Danisco completed
the acquisition of Rhodia Food Ingredients on June 1. The integration
includes the formation of a new product division within cultures, Danisco
Cultures. Other activities will be integrated into the Specialties,
Textural Ingredients and Functional Systems divisions, says Danisco.
In May, nearly 350 people from 43 countries met in
Cancun, Mexico, to attend the 4th International Symposium on Recombined
Milk and Milk Products. Conducted under the auspices of the International Dairy Federation,
Brussels, Belgium, the program addressed the socioeconomic importance of
recombined milk and identified new technologies, opportunities and
challenges for the recombined milk products sector. Conference proceedings
will be published this summer. For more information, visit
www.milkrecombine04.com.
The Wisconsin
Council of Safety presented an Outstanding
Achievement Award for Excellence in Safety to Briess Malt & Ingredients Co., Chilton, Wis. The award honors companies with employees who
exemplified safety and health excellence in 2003.
The U.S. Food and Drug
Administration (FDA) named Laura
Tarantino, Ph.D., director of the Center for Food Safety and Applied
Nutrition’s (CFSAN) Office of Food Additive Safety. Tarantino will
head up FDA’s food additive safety program and oversee all aspects of
CFSAN’s petition review processes for food and color additives,
consultation and notification processes for GRAS substances, food-contact
substances and foods and ingredients derived from recombinant DNA
biotechnology.
Penford Food Ingredients Corp., Englewood, Colo., announced the certification of its
CanTab® dextrose product as a non-genetically modified organism
(GMO). The certification, from the independent authority Cert-IDSM,
verifies that the product complies with new European Union regulations
pertaining to labeling and traceablity of GMOs.
Sweet as Honey
Honey imparts a unique sweetness to frozen yogurt,
yogurt shakes and other dairy treats. A Web site, www.honey.com, provides
technical information, research details, foodservice recipes and many other
honey-related resources. — National Honey Board, (303) 776-2337,
www.nhb.org
Gum Guidance
An updated version of “Guide to Selecting
Gums” now is available. Designed for research and development
professionals, the free 30-page guide provides information about gum
products’ gelling properties, solubility characteristics, natural
labeling status and suggested usage levels. — TIC Gums Inc.,
(800) 899-3953, www.ticgums.com
Fruity Hues
A company now is marketing Canandaigua Concentrate & Colors’
MegaNatural line of grape-derived natural food colors for use in foods and beverages.
The colors feature exceptional light and pH stability, and the Carmine Substitute
color is the only grape-derived color to exhibit excellent stability in the
presence of ascorbic acid. Most colors are available in both liquid and dry
forms, and kosher certification is available. The colors may be labeled as “grape
juice concentrate” or “grape skin extract” (Carmine Substitute). — Sethness-Greenleaf
Inc., (773) 889-1400, www.sethnessgreenleaf.com
Acidification Aid
All-natural glucono-delta-lactone (GDL), an inner ester of gluconic acid classified as a
carbohydrate, creates the slow pH reduction typically achieved by microbial
acidification — without potential microbiological problems. Suitable
for use in feta, mozzarella and cottage cheese processing, GDL also can be
used to create acidified dairy drinks or desserts. The slow-release
water-soluble white crystalline powder has an initial sweet taste and a
slight acidic aftertaste. — PURAC America USA, (847) 634-6330,
www.purac.com
Milkfat Mimics
The small granule size and soft gels of rice starches
can help formulators create a creamy texture that mimics the taste and
mouthfeel of milkfat in ice cream. Economical alternatives to other milkfat
replacers, rice starches are offered in both modified and natural versions.
Such starches long have been used in flavored milks, yogurts and whipped
toppings, but new research demonstrates their effectiveness in the creation
of creamy, great-tasting lower-fat ice creams, frozen yogurts and frozen
novelties. — A&B Ingredients Inc., (973) 227-1390,
www.abingredients.com
Caramel Color for Organics
Organic caramelized rice syrup allows formulators of
organic products to add a rich brown color to foods such as butterscotch
puddings. Produced from 100 percent organic brown rice, the syrup may be
labeled as “organic” on the ingredients statement. — D.D.
Williamson, (800) 227-2635, www.caramel.com
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