•  Hoffman Estates, Ill.-based Kerry Bio-Science unveiled texture research at the 2007 International Dairy Foods Association Ice Cream Technology Conference in March. The session, “Correlations between texture ingredients and sensory and physical measurements in ice cream,” showcased a systematic approach covering sensory panel measurements to help define mouthfeel characteristics such as eating temperature, iciness and gumminess, as well as physical measurements to quantify texture characteristics such as firmness, melting speed and ice crystal growth. In particular, Kerry shared results of a statistical design of experiments demonstrating correlations between texture ingredients, sensory and physical measurements.

• Established in late 2006, The Ingredient House (TIH) is opening doors together with selected exclusive partners, signing its first exclusive marketing agreement with Vitasweet Co. Ltd., Beijing, China. TIH, Belle Mead, N.J., blends traditional western-world sales, technical and marketing support with low-cost country manufacturing and supply capabilities. The company is headed by Graham Hall, an expert in the high-intensity sweetener world with more than 20 years of relevant food industry experience.

• The consulting team Life Sciences Alliance has recently expanded its scope and brought on a select group of new experts to coincide with rapidly emerging new business trends and technologies. A team of industry-leading experts with proven track records of performance in the food, nutrition and dietary supplement industries has created Nutri+Food Business Consultants, Pleasanton, Calif., to solve technical challenges.

• U.S. researchers say they have found a way to kill harmful bacteria in milk while increasing its shelf life without introducing off-flavors. Researchers at Oregon State University pointed out that ultra-high-temperature pasteurization produces milk that stays fresh at room temperature for six months, but it also leaves a “cooked” flavor in milk that has limited the popularity of the process. Now, researchers have developed a  technology called high hydrostatic pressure processing that involves putting foods under extreme pressure to crush and kill bacteria while leaving food with a fresh, uncooked taste and a shelf life at refrigerated temperature of at least 45 days.

• Neptune, N.J.-based National Association of Flavors and Food-Ingredient Systems hosted its winter meeting recently at The French Culinary Institute in New York. The program began with a live demonstration by Executive Chef Lee Anne Wong of The French Culinary Institute’s International Culinary Theater. Chef Wong, a leading chef and supervising culinary producer of Bravo’s highly successful “Top Chef” program, focused on a wide variety of exotic flavor combinations now being incorporated into chocolate. The latest chocolate trends and their application in both sweet and savory dishes were explored during this audience-participation program.