R&D News
• London-based Tate & Lyle completed the sale of Tate & Lyle Canada Ltd. to American Sugar Refining Inc. In other news, the company has completed official openings of its Splenda sucralose facilities in Singapore.
• Weightlifters will want
to raise a glass after a new study found that milk protein is significantly
better than soy at building muscle mass. The study, conducted by a team of
researchers at McMaster University’s Department of Kinesiology, was
recently published in the American Journal of Clinical Nutrition. It
compared how much muscle protein young men gained after completing a
heavy-weight workout followed by consumption of equivalent amounts of
protein as either fluid skim milk or a soy drink. The findings would
suggest that if men consume only two cups of skim milk after each of their
workouts, they would gain almost twice as much muscle in 10 weeks than if
they drank the same amount of protein as a soy drink.
• Barry Callebaut,
manufacturer of high-quality cocoa, industrial chocolate and confectionery
products, has announced a strategic supply and innovation partnership with
The Hershey Co. The agreement with Hershey represents a substantial
milestone for Switzerland-based Barry Callebaut as it will double the
company’s production capacity in the region and position Barry
Callebaut as the No. 1 industrial chocolate maker in the United States.
Under the agreement, Barry Callebaut will supply a minimum of 80,000 tons
of chocolate and finished products each year to Hershey.
• Switzerland-based Givaudan recently announced an increase in the investment in its taste research
program. Givaudan has entered into a multi-year research and development
collaboration and licensing agreement with Redpoint Bio Corp., a Cranbury,
N.J.-based biotechnology company. The collaboration will utilize Redpoint
Bio’s proprietary in-vitro biochemical assays and in vivo validation
techniques, to discover and develop novel sweetness and savory enhancers,
as well as bitter blocker compounds.
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