Microorganisms
Microorganisms
Pub. by Leatherhead Food International, 2009, e125
This book is one of a series that provides the reader with an easy-to-use reference to microorganisms in different foodstuffs. The third edition of the dairy handbook is highly topical, and features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, as well as associated hazards. The dairy products are divided into seven different categories: liquid milk products; concentrated and dried milk; cream, butter and spreads; cheese; fermented milks; and ice cream and frozen desserts. In addition, the book contains sections on key dairy pathogen profiles, a guide to HACCP with specific reference to the dairy industry, and a detailed list of contacts for various food authorities. Key changes in this latest edition are the recent regulatory changes pertaining to general food hygiene, microbiological criteria for foodstuffs and hygiene rules for food of animal origin. The book also deals with the introduction of a pathogen Cronobacter (Enterobacter) sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicaemia, and necrotising enterocolitis.
Leatherhead Food International,
Leatherhead, Surrey, UK
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Breakthrough in dark cocoa powder taste
, /in Product news /by 3wmediacocoa powder taste
A breakthrough in dark cocoa powder taste has been made with the introduction by Cargill of its innovative DB82 10- 12% Gerkens cocoa powder. Until now dark powders provided the much valued intense colour for a range of applications, but with such intensity of colour there can be an off-taste, sometimes associated with bitterness. In addressing this issue, Cargills specialised application centre in Baupte, France, has made a breakthrough that has produced a unique dark powder with a round, pleasant and smooth chocolaty flavour. Cocoa powder is used in coatings and spreads, bakery and dairy applications, with Cargill offering the widest range of powders in the industry. Produced at Cargills Gerkens cocoa plant near Abidjan, Côte dIvoire, DB82 has a relatively high pH, but tests across a range of applications have shown that this does not have a negative effect on taste, stability or processing parameters.
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Branded health ingredients
, /in Product news /by 3wmediaIngredients
Ingredients
Lonza will be demonstrating a range of its products including Carnipure, a special grade of L-Carnitine. Extensive clinical research has discovered that Carnipure can play a beneficial role in many areas of health, including recovery from exercise, weight management and healthy ageing. FiberAid is a premium prebiotic fibre consisting of arabinogalactan extracted from larch trees via a patented process. Stable at a wide range of pH and temperatures, it is also highly soluble in hot and cold water and forms low viscosity solutions. FiberAid offers superior benefits for gastrointestinal health combined with excellent digestive tolerance. DHAid is a purely vegetarian source of omega-3 DHA. Lonzas innovative technology using naturally occurring microalgae allows DHA oils with superior quality to be produced in an entirely controlled production environment based on renewable resources. Health benefits include the protection and support of brain, heart and eye health.
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Bran with improved mouthfeel
, /in Product news /by 3wmediaBran with improved mouthfeel
Kampffmeyers innovative bran Softbran Don Minus has the same dietary fibre value as conventional bran products, but is milder in taste and displays a significantly better mouthfeel. The bitter taste and rough, coarse structure present in conventional bran is absent from the new milled product, which is made from germinable, healthy wheat. The visual properties of the new product, e.g. the desirable visible bran spots, however, remain the same as conventional bran.
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Brain ingredient for stress management
, /in Product news /by 3wmediaPSPA
PSPA is a new, patent-protected ingredient for stress management and brain health support. PSPA is a natural, vegan, high-quality blend of phosphatidylserine (PS) and phosphatidic acid (PA). This precision blend has been successfully demonstrated in controlled clinical trials to improve the bodys stress response under psychological and socially demanding conditions, and as measured by lower levels of stress hormone (cortisol). Lipogen PSPA is available in liquid and powder formats, is vegan, non-GMO and kosher certified. It is proven safe and effective for daily use. Lipogen holds U.S., EU and Canadian patents for the Lipogen PSPA stress-management solution. The Lipogen PS (Memree) line contains high quality, vegetarian source phosphatidylserine (PS), an ingredient widely studied for cognitive health benefits. Studies reveal that PS helps improve the brain functions that decline with age. Specifically, it has been shown to improve memory retention and support mental concentration. PS is the only food ingredient with an FDA-qualified health claim related to cognitive function.
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Botanical extracts for jet lag symptoms
, /in Product news /by 3wmediaBotanical extracts for jet lag symptoms
Especially created for people battling symptoms caused by circadian dysrhythmia, a range of ingredients is offered by Frutarom that helps to balance the bodys inner clock. A confused circadian rhythm causes stress symptoms including daytime fatigue, exhaustion, disturbed sleep, digestive disorders and decreased mental and physical performance. This is especially obstructive because people – particularly business travellers – often have to be at their peak after a long flight. Frutaroms Jet Lag Campaign is aimed at manufacturers of nutraceuticals and functional foods who want to create products for these target groups. The campaign includes extracts of blackcurrant, schisandra, fenugreek, wild green oat, lemon balm and red vine leaf. Each of these targets specific jet lag symptoms, such as concentration difficulties, stress management, sleep disorders, digestion problems, tired eyes and heavy legs. Depending on the individual product concept, the extracts can be used alone or in combination.
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Book review: Microbiology Handbook Dairy Products 3rd edition
, /in Product news /by 3wmediaMicroorganisms
Microorganisms
Pub. by Leatherhead Food International, 2009, e125
This book is one of a series that provides the reader with an easy-to-use reference to microorganisms in different foodstuffs. The third edition of the dairy handbook is highly topical, and features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, as well as associated hazards. The dairy products are divided into seven different categories: liquid milk products; concentrated and dried milk; cream, butter and spreads; cheese; fermented milks; and ice cream and frozen desserts. In addition, the book contains sections on key dairy pathogen profiles, a guide to HACCP with specific reference to the dairy industry, and a detailed list of contacts for various food authorities. Key changes in this latest edition are the recent regulatory changes pertaining to general food hygiene, microbiological criteria for foodstuffs and hygiene rules for food of animal origin. The book also deals with the introduction of a pathogen Cronobacter (Enterobacter) sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicaemia, and necrotising enterocolitis.
Leatherhead Food International,
Leatherhead, Surrey, UK
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Book review: Kosher Food Production 2nd Edition
, /in Product news /by 3wmediaBook review
Zushe YosefBlech
Pub. by Wiley-Blackwell 2008 e142.90
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavour, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays specifically geared to the secular audience of food scientists then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate.
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Book Review: Dictionary of Food Science & Technology: Second Edition
, /in Product news /by 3wmediaBook review
Pub. by International Food Information Service and Wiley-Blackwell 2009, e109.00
Distilled from the extensive data held and maintained by the international Food Information Service, IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features 8,612 entries including 763 new entries and over 1,500 revised entries. The dictionary also reflects current usage in the scientific literature and includes local names, synonyms and Latin names, as appropriate. The publication is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should have copies on their shelves.
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Book review: Dictionary of Flavors 2nd Edition
, /in Product news /by 3wmediaBook review
Dolf De Rovira, Sr.
Pub. by Wiley-Blackwell 2008 177.00
Dictionary of Flavors provides information on flavours, flavour chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavours covered include those used in food and beverages, tobacco flavourings, alcoholic beverages, and pet and animal foods. Comparative flavour chemistry is used to evaluate and describe homologous groups of similar chemical structures. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavour chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive.
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Bone health ingredient
, /in Product news /by 3wmediaNovel application possibilities are now available for the bone health and nutrition market, including gummies, tablets and drinks. With bone mineral density declining from the age of 40, bone health and nutrition are of growing importance to both men and women. Dietary changes like the consumption of collagen peptides can delay the onset of agerelated conditions such as osteopenia, a precursor to osteoporosis. Rousselots range of natural Peptan collagen peptides have been proven, in many scientific studies, to support bone health. Clinical trials have shown that Peptan significantly improves bone mineral density and reduces bone loss. Peptan has also been recognized in supporting joint and muscle health as well as having skin health benefits. Easily digestible, Peptan can be used in varied applications, including inventive BonePlus gummies containing 20% Peptan enriched with calcium, chewy tablets and a mobility drink.
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