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the world is changing - that much few now deny. while businesses of all sorts are striving to clean up their act, the food supply is one area where the impact of climate change could be felt most keenly. how climate change could affect global food supply no-one yet knows whether climate change will be reversible - or indeed what all its effects could be.

the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product. many of us are used to scouring food labels for as much information as we can glean. after all, too much saturated fat, salt and sugar could contribute to an early demise.

the food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product. many of us are used to scouring food labels for as much information as we can glean. after all, too much saturated fat, salt and sugar could contribute to an early demise.

a new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers. scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients. writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients.

wacky food products are nothing new - take heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick? as part of our special series on food in the future foodnavigator.com asked david jago, director of trends and innovation at market research firm mintel, to help us separate out the latest mad launches from the potentially mainstream, and to predict possible trends.

food formulators looking for novel gelling agents may soon be offered whey protein isolates and concentrates modified by supercritical carbon dioxide, suggests a new study. using supercritical carbon dioxide (scco2) processing, researchers from the university of tennessee report in the journal of dairy science that a range of novel whey protein ingredients with increased gel strength.

arla food ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products. the company has long offered a range of permeates of different grades – by-products of whey concentrate production, and consist of lactose, sugar and milk minerals – and lactose to the food industry.

whey protein is increasingly hitting the mainstream. this year saw numerous studies published exploring the potential of the ingredient to encapsulate value-added ingredients. here, foodnavigator reviews the progress from 2007. 3d hydrogels in august, sundaram gunasekaran and co-workers at the university of wisconsin-madison reported that whey proteins hydrogels have the potential to encapsulate sensitive ingredients, suggests a new study.

cost cuts for food manufacturers involved in enzyme-based food products could be on the way through shorter lead times following the development of a new food enzyme production technology. dsm food specialties, the food ingredients division of dutch company dsm , worked on the food-grade micro-organism aspergillus niger that is used as a basis in the production of a number of food enzymes, including glucose oxidase, pectinase and glucoamylase.