Sensus' Frutafit and Frutalose inulin/fructo-oligosaccharides (FOS) are used as part of a balanced diet to help achieve and maintain a healthy weight. These prebiotic dietary fibres are slowly digestible carbs, have a low glycaemic index (GI) and a low calorific value. Added health benefits are that they improve ca-uptake in the body and promote a healthy micro-flora and immune function in the colon. Besides physiological benefits, Frutafit and Frutalose enhance mouth feel and taste through unique texturising properties.
Using new milling technology, ConAgra Food Ingredients (USA) has introduced Ultragrain White whole-wheat flour, a product the company describes as a 'revolutionary whole grain flour'.
Food Standards Australia New Zealand (FSANZ) has released the results of its 21st Australian Total Diet Survey (ATDS) of preservatives in food.
Poultry and food scientist Daniel Fletcher is turning dark chicken meat into something more valuable. Through centrifuge and other extraction methods, Fletcher is 'creating' white meat
The Frutarom Functional Ice-cream Product Range lets ice-cream manufacturers provide the public with the functional products that it increasingly demands. Low calorie ice-creams and ice-creams containing probiotics are just two examples of added value products. Until now, few ice-cream producers have investigated the benefits of including plant extracts in their products, a trend which the beverage and dairy industries are already taking full advantage of. Exciting products for well-being, combining good taste with a variety of functionalities, offer the manufacturer innumerable opportunities for novel products.
Canadian biotech firm Forbes Medi-Tech has gained European approval to market its cholesterol-lowering ingredient Reducol in seven new food applications.
Israeli scientists have discovered a gene that determines the concentration of protein found in cow's milk, and plan to use that finding to spur the production of higher-protein milk in dairy herds all over the world.
A Finnish innovation has resulted in a patent for the first method for removing lactose from food without affecting flavour.
The pathogen Campylobacter occurs naturally in turkeys' male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen's prevalence. But another procedure used on the farm - placing antibiotics in turkey semen - could offer some hope for fighting Campylobacter there.
Meeting customer expectations for product quality is essential to success in any competitive industry. In the grain-based food industry the need to maintain quality while satisfying customer demands for new products is an ongoing problem
Inulin is low-glycaemic and can be used in foods designed for weight management, claims Sensus.
Chemists with the US Department of Agriculture report they have identified a form of soluble cellulose that, if added to high-fat food items, appears to slow down fat absorption to a healthier rate and reduce the likelihood of developing insulin resistance, a precursor to type 2 diabetes. The preliminary animal study was described at the 229th national meeting of the American Chemical Society.