FTI REPORT R-05:

FOOD R&D REVIEW

Here’s an easy way to learn about new developments in food research in a number of fields. Food Technology Intelligence, Inc., publisher of the newsletters Emerging Food R&D Report and Microbial Update International, has published Food R&D Review, an analysis of significant food research in 11 different areas of interest:

As you can see from the table of contents below, each chapter in this review discusses several developments in each of these fields. Food R&D Review gives you a close-up look at recent advances in these fields, enabling you to keep pace with a number of experts in different areas. These advances often are processes or potential products under development by academic, government or small company researchers who are looking for industrial partners to help commercialize these technologies either by licensing them or through other types of collaborations.

For each technical development, we explain the specific technology, its potential applications and the status of research. Also provided are the mailing address, phone and fax numbers for the key researchers involved in each project, making any follow-up work easier.

Here are a few of the many developments discussed in this report:

Use Food R&D Review to learn about technologies that could become new products for your company before your competition turns them into new products for themselves. License these technologies or collaborate with the developers in creating new products. Or simply utilize this report to keep pace with significant worldwide research.

As the food industry grows more globally competitive, more companies are trying to grow by developing innovative products. However, innovative products often are developed from technology cultivated outside your organization. Use Food R&D Review to find relevant, practical technologies that will help your company grow, or to contact experts in a number of fields who are working on projects that are important to you. Complete your order form today!

TABLE OF CONTENTS

Chapter 1: AGRICULTURE/PRODUCE — Utilize plant-based phenolic acids and flavonoids as antioxidants. Genetically-engineered antifreeze protein available for license. Increase solids content of tomatoes. Intensify tomato’s flavor. Smart packaging films vary permeability. Increase total solids content of potatoes; improve flavor, texture. Corn fungus as a nutritional food source. Antioxidants sourced from oats. Use antisense technology to control growth of vegetables, fruits. Oats as natural lipase bioreactors. Preventing lipid hydrolysis during oat processing. New bacteria boost soybean yields. Bacterium metabolizes aflatoxin.

Chapter 2: DAIRY PRODUCTS — A product from whey permeate: a biogum viscosifying agent. Nondairy frozen dessert includes pea protein isolate. License hypoallergenic milk. Extract medical therapeutics, functional foods from dairy cows. Automated control to assure safety of dairy products. Reduced-lactose dairy products from Streptococcus thermophilus. Milk fortified with antibodies available for license. Reduce agglutination and improve palatability of cheeses. Controlling flavor development in cheeses. Encapsulated milkfat as an alternative to shortening in baked products. Computer models analyze cheese plant operations. Use cholesterol-reduced butteroil to make ice cream. Ultrasound to increase cheese quality, yield. Studying cheese microstructure to improve texture.

Chapter 3: EDIBLE COATINGS — Edible coatings for freshness. Edible coatings inhibit lipid migration. Edible films protect freshness in cut fruits, vegetables. Edible coatings to at least double storage life of produce. Consider edible collagen film for packaging. Edible films, coatings from soy protein. Wax coatings reduce off-flavors, improve gas exchange in fruits.

Chapter 4: ENZYMES — Enzymatic deamidation improves functional properties of proteins. Enzyme keeps processes anaerobic, retards rancidity. Enzymatic hydrolysis of low-phenylalanine skim milk powder. Enzyme mixture slows staling of baked goods. Microbial enzymes can reduce cholesterol content of beef fat. Arabinoxylan-degrading enzymes affect dough and bread quality. Enzymatic route to flavors is alternative to acid hydrolysis. Enzymes improve bread dough quality. Lipoxygenase may be more appropriate for some vegetable blanching. Rapid enzymatic assay for determining cholesterol levels in foods. Enzyme infusion to make products value-added and more functional.

Chapter 5: EXTRUSION — Add pre-extrusion flavor to cereal-based expanded snacks. Protein-generated extrusion flavors. Control extrudate quality and improve extruder design. Use extruders to produce soy flour. Supercritical fluids add new dimension to extrusion processing. Maillard reaction flavor precursors created by extrusion.

Chapter 6: FAT AND CHOLESTEROL REDUCTION — Small-particle starch as a fat substitute. Cut cholesterol, saturated fat content of cheese, meat. Low-fat milk concentrate has whole milk texture, but not cholesterol levels. Structured lipids face niche market challenges. Extract cholesterol from animal fats using its acid derivative. Use cyclodextrins to remove cholesterol from foods. Dairy-derived fat substitute carries flavor in products. Microbial enzymes can reduce cholesterol content of beef fat. Fat-like perception enhancer doubles as emulsifier and stabilizer.

Chapter 7: FIBER — No-calorie, high-fiber flour available for license. Dried distillers grain as a source of fiber, protein. Engineering oats to have higher beta glucan levels. Modifying particle size of fibers improves extrusion. Data available on oat bran’s ability to reduce cholesterol. Amaranth grain to lead to high-fiber products. Functionality of fiber facilitates formulation development. Potato peel flour as a source of fiber, antioxidants. Accurate dietary intake studies needed to formulate new foods. Inner pea fiber offers multifunctional properties.

Chapter 8: FLAVORS/AROMAS — Another use for whey: fruity flavors and aromas for biomass. Enhance natural flavors, alter flavor notes with bioreactor. Encapsulate flavors, ingredients. Encapsulate flavors in polyvinyl acetate for slow release. More-palatable toasted and roasted flavors in cooked meats, poultry. Controlling flavor development in cheeses. Use peptides to develop more-balanced flavor systems. Precursor atmosphere technology increases aroma of fruit cells. Intensified natural beer flavoring just on the market. Enzymatic route to flavors is alternative to acid hydrolysis. Two from England: optimizing flavor of reduced-fat foods; heat-induced flavor formation from peptides. Use starch granules to carry flavor.

Chapter 9: JUICE/BEVERAGE PROCESSING — Continuous membrane process for debittering juices. Chitosan for protein recovery, beverage clarification. Eliminate precursor that causes cloudiness in wine. Filtering inhibits enzymatic browning in juices. New technology allows greater control of winemaking. Identifying anti-cancer compounds in citrus juice. Make carbonated beverages from milk. Genetically-engineered yeast to shorten beer making process. Soy protein and pectin offer natural cloud for beverages.

Chapter 10: SWEETENERS — Natural sweetener from Israel. Market advances for sucralose. Alternative natural sweeteners appear highly stable. Zero-available energy sugar substitute makes ideal bulking agent. Nancaloric sugar macronutrient substitute.

Chapter 11: TEXTURE — Add starch gel to beef to improve cooking yields and make a tender burger. Create emulsions from low-fat materials. Novel dextran to improve texture, body of foods. A product from whey permeate: a biogum viscosifying agent. Harness peptides to control emulsion strength and stability. Microfarming to yield structurally-altered polysaccharides.

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