PSPA
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 body’s 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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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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Book 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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Novel 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. Rousselot’s 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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Hygiene and bacteriology are top priorities for many companies in the food industry and this is where the new feature of this blancher can save time, both for cleaning and servicing. Cleaning of the blanchers until now has taken place via the cover and the inspection doors. The new Top Lift enables much better access, as – put simply – this is a large cover that is lifted out of the blancher, making it much easier to clean, while also speeding up service inspections. The IBC blancher is also characterized by low water and steam consumption and can be tailored to the customer’s individual requirements. It may be used for all types of vegetables and root crops, for spinach and leaf vegetables as well as for rice.
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