R&D News

The Monell Chemical Senses Center, Philadelphia, has received a capital campaign contribution commitment of $500,000 from New York-based International Flavors & Fragrances Inc. (IFF). Monell, a renowned research institute in taste, smell and chemosensory irritation, is spearheading a proactive capital campaign with the goal of raising $10 million for expansion of its facilities. The fund-raising effort is expected to enable its team of collaborative scientists to conduct new and enhanced chemosensory research. For its contribution to Monell, IFF receives naming rights to a new laboratory and will do so in honor of late IFF chief executive officer and Monell founder Henry G. Walter Jr.
Danisco USA Inc., New Century, Kan., has announced the winners of its 2004 Knowledge Award New Products Contest. Three students from Washington State University captured first place with a fruit-flavored probiotic yogurt drink. Second-place honors went to a team from the University of Arkansas for their hand-held Asian egg roll, and third place was awarded to Cornell University’s team for an almond-tofu dip. All creations were made using Danisco products. For more information about those products, contact Knowledge Award program coordinator JoAnn Rupp at (800) 255-6837, ext. 1301.
The food products division of National Starch and Chemical Co. has changed its name to National Starch Food Innovation to more accurately reflect its offerings to the packaged and prepared foods industry. The company says the new name leverages the respected equity it has built in the industry over many years while boldly describing its future direction and commitment to its customers. In other National Starch news, the company has opened a new process innovation center designed to drive its manufacturing excellence initiative and accelerate new product development. According to company officials, the facility provides the resources to evaluate and develop new products and processes to meet future demands.
Milwaukee-based Chr. Hansen Inc. is strengthening its presence in China by establishing a factory that mixes and manufactures food color solutions, tailor-made for the Chinese market. This comes after officially establishing a sales office in Beijing last year. The factory will be located southeast of Beijing, in Tianjin. In other company news, the United States Patent and Trademark Office has issued a patent to Chr. Hansen for liquid starter cultures with improved storage stability. The new patent is the latest in a number of patents the company owns on starter cultures and lactic acid bacteria, as well as patents on colors, enzymes and other ingredients.
Due to rising energy and processing materials costs, CP Kelco has implemented a series of prices increases for its pectin, xanthan and xanthan blends, welan gum materials and carrageenan products. Recently acquired by J.M. Huber Corp., CP Kelco says the its efforts to improve production efficiency and boost capacity have partially offset these additional costs and allowed price increases to be kept at a minimum.
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