طراحی وب سایت

the addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research. cyclodextrins may form inclusion complexes with ginseng, thereby reducing the bitterness of the ingredient by half, according to new findings published in the journal of food science. scientists led by dr soo-yeun lee from the university of illinois stated that incorporating such levels of cyclodextrins energy drink solutions containing ginseng “will aid in the development of functional beverages that are more acceptable to a wider range of consumers.

magazine adverts for follow-on formula containing prebiotics and omega-3s have been rapped in the uk for making brain health claims unauthorised by the european union nutrition and health claims regulation (nhcr). asa finds against omega-3 claims for hipp follow-on formula the advertising standards authority (asa) told uk firm, hipp organic, its ads must be amended because, while omega-3-infant development claims had won positive opinions from the european food safety authority (efsa), these had not been adopted into eu law, and so could not yet be drawn upon.

the un food and agriculture organisation (fao) says it believes approval of its recently drawn up aquaculture guidelines by an eu parliament committee in january 2011 will be a “formality”. the new certification guidelines were drawn up by a un sub-committee of over 50 nations, which the un claims is the only global forum to ever discuss aquaculture development. established after four-years of discussion with governments, producers, processors and traders, the non-binding guidelines cover everything from fish health to food safety – and for the first time – environmental and socio-economic issues.

new research has suggested that the application of edible coatings on pre-washed blueberries could extend their shelf life and open up new commercial markets for the fruit. scientists from oregon state university found using a variety of edible coatings was able to slow the decay and prolong the storage of duke and elliott types of blueberries. the treatment also extended the fruit’s quality and slow the rate of water loss after they were washed, said professor yanyun zhao from the department of food science and technology.

a new tagging system is said to provide enhanced levels of quality control and transparency in a leading cocoa supplier’s production chain to provide assurance to chocolate product manufacturers about the quality and origin of the bean. technology provider, helveta, said its supply chain intelligence software - ci world - is being employed by cocoa trader, armajaro, in ghana on a pilot scale.

the three energy bar flavors are double chocolate brownie; lemon meringue crunch; and s’mores.all the three new flavors boast 14gm of protein, 200 calories, 23 vitamins and minerals with a good source of antioxidants and vitamin d.the company claims that these bars conform to the 40/30/30 nutritional model, wherein 40% of calories come from carbohydrates, 30% from protein, and 30% from dietary fat.

uk consumers’ confusion about nanotechnology applied to the food and drink industries, fueled by misinformation and scare stories, could wreck its potential benefits, warns a new report from business communications consultancy college hill. more than 90% of the uk population is confused or concerned about whether they would buy food containing manufactured nano-particles, according to research conducted by british market research bureau (bmrb) on behalf of college hill.

a stevia-based chocolate incorporating a blend of dietary fibres has been developed by barry callebaut for belgian confectioner cavalier for a tablet product to be launched next month. barry callebaut said its no sugar-added chocolate is based on a sweetener solution (1/1 replacement of sugar) and the reb a extract from the stevia plant (stevia rebaudiana bertoni). stevia, a south american plant in the sunflower family, has attracted massive interest in the last two years following fda gras (generally recognised as safe) of high purity reb a as a sweetener in the us in late 2008.

elopak has launched a new green carton pack for milk products that it claims delivers a lower carbon footprint, cost savings and a more user friendly design. the norwegian company said the new eco carton provides cost savings of 2-5 per cent and a carbon dioxide saving of 10 per cent compared to standard cartons. these are achieved thanks to reductions in board and cap weight. design aspects in addition to the environmental aspects, elopak considered the ergonomics of the new carton and designed it with score lines on the side and the front that improve handling and pouring.

o-i said its new ₤9m (€10.2m) glass furnace for its operations in scotland would boost productivity, while cutting energy consumption and carbon dioxide emissions. the global glass packaging giant yesterday unveiled its plans to invest in the green glass furnace at its plant in alloa, clackmannanshire. the new furnace is due to be operational in spring 2011. the company said it had received a ₤1.