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... genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from nizo food research ... the tools have been developed by scientists working within precompetitive networks such as ti food and nutrition (tifn) and the kluyver centre for genomics of industrial fermentation (kc), and are directly applied for and with industry at nizo food research ... according to nizo, it also paves the way for simple selection of enhanced food bacteria with improved characteristics by high throughput screening of culture collections

... blackstone and pai considered a sale of the business last summer, however the chinese state-backed, bright food pre-empted an auction by offering up to £2 ... in july 2010, in anticipation of a speculated ub auction, chris brockman, market intelligence manager at leatherhead food research, said one option for blackstone and pai partners would be to break up the company and to sell off its biscuit and snack divisions separately

... research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients ... the research, published in molecular nutrition & food research, analyzed the immune activity of the alcohol-soluble protein fractions from two cereals – tef and millet – and two pseudocereals – amaranth and quinoa – in comparison to wheat gliadin to test their safety in the diet of people with celiac disease ... “recently, the use of pseudocereals, in particular amaranth and quinoa …have been considered for the preparation of gluten-free food products,” wrote the authors, led by dr mauro rossi from the institute of food sciences at the national research council, italy ... gluten-free diet coeliac disease is not an allergy or food intolerance, but an autoimmune disease, where the body's immune system attacks its own tissues ... celiac disease is the most common food-sensitive gut disorder in humans, with an incidence as high as 1 in 100 to 1 in 300 among the european and north american population

... it and several other sugar replacers recently benefitted from a positive european food safety authority (efsa) opinion that found it could benefit teeth and glycaemic response ... writing in food research international, cathleen dobbs and leonard bell from auburn university in the us report that the stability of tagatose is highest under low ph and in refrigerated products ... “these stability issues need to be considered by manufacturers who desire to use tagatose as a prebiotic in their food and beverage products,” wrote the researchers

... fully refined oil are highly unlikely to lead to allergic reactions, suggest the researchers the study published in the journal of agricultural and food chemistry reports a method for determining residual proteins in refined oils – a potential trigger of allergic reactions ... the research team behind the new method then used it to test for proteins in commercial samples of fully refined oils, as well as in samples of oil from different points of the refining chain ... “on the basis of the analysis of residual protein in the highly refined oils presented in this paper, even the most sensitive individuals included in such studies would need to consume at least 50 g of highly refined oil to experience subjective symptoms,” wrote the researchers, led by clare mills of the institute of food research, uk ... ‘may contain’ david reading of food allergy support , uk, said that the study highlights “a vital point for the food industry to consider ... “it is our personal view, based on conversations with experts in the food industry, that where a refined oil is used in products that are made on shared equipment, a “may contain” label on other foods using the same equipment would not be necessary and indeed would be highly misleading,” he added

... india's new food safety act will strengthen better the ability of regulators and the government to handle food contamination incidents, the head of one of india's top food research institutes has said ... india will put in force on august 5 the food safety and standards act, 2006, which will see the food safety and standards authority of india (fssai), a body formed under the act, legally empowered to handle all food safety issues in india ... the fssai consists of scientific panels that will set standards and regulate and monitor the manufacture, processing, distribution, sale and import of food so as to ensure safe and wholesome food ... “this body will be able to better handle food contamination cases as it will have the ability and talent to trace the source of contamination in processed food more efficiently,” said vinay oswal, director of the national agriculture and food analysis and research institute (nafari) ... oswal added that farmers would also have to adopt good farming practices to prevent contamination of raw material used by food processing units ... according to oswal, the act has asked the food processing units and their suppliers to ensure use of quality agricultural produce and follow standard practices at processing, storage, supply and procurement

... so says wayne morley (pictured), ex-technical food developer at unilever where he worked for 22 years on new flavours and formats on brands such as hellman’s mayonnaise, before taking a post two years ago as head of food innovation at leatherhead food research ... morley has put together 10 golden rules for product developers to bare in mind when attempting the highly difficult and rarely successful task of taking a food product all the way from idea-to-shelf ... ” rule 2 – taste the product with the appropriate host food “for example a well-known chicken casserole sauce is manufactured using acid pasteurisation technology and is therefore acidic when tasted neat and cold

... a report by market research group leatherhead food research has valued the global market for functional foods at us$24 ... the functional food market has also been growing significantly faster than the headline rate of growth of the global food and drink market of around 4% per year ... leatherhead said that changes in consumer diet, lifestyles, awareness and interest in health and wellbeing had helped the growth of the functional food market, with consumers looking for products with the potential to deliver health benefits ... improved research and development in ingredient exploration has also driven the category, generating innovative and diverse products, and increasing the number of new products with functional claims by as much as 28% a year ... the company conducted a survey of over 1500 consumers in the united kingdom, suggesting that functional food consumption is fairly widespread; over a quarter claiming to consume functional products daily and a fifth claiming to consume them fortnightly ... however, just under a third of consumers surveyed claim they do not (and never will) consume functional food products because they do not believe they work ... in fact, when all survey respondents were asked what would encourage them to eat more functional food products the majority stated they would like to see definitive proof, substantiated by independent science, that the product ‘does what it says on the tin’ ... leatherhead said the survey results supported the widely held view that verifiable health benefits are key to driving market growth, and that growth is more likely to come from existing consumers, rather than ‘converting’ those who do not already buy into functional food products ... “first, consumers want proof, substantiated by independent scientific research, that functional products deliver the benefits they promise,” said a release from the group ... “third, efsa [european food safety authority] decisions as to the efficacy of functional claims will have a significant impact on the development of the market

... in preparation, the irish dairy board (idb) and the government agency teagasc have struck up a partnership to support research that may increase the value of irish dairy exports ... first steps they began with development work on cheese in september 2010 and have now decided to formalise the relationship with the creation of a dairy innovation centre at teagasc food research centre, moorepark

... in preparation, the irish dairy board (idb) and the government agency teagasc have struck up a partnership to support research that may increase the value of irish dairy exports ... first steps they began with development work on cheese in september 2010 and have now decided to formalise the relationship with the creation of a dairy innovation centre at teagasc food research centre, moorepark ... expansion plans initially, the centre will be located at the existing idb facilities at the teagasc food research centre