Model stomach to investigate digestion kinetics
Knowledge of the disintegration kinetics of food particulates in the
human stomach is essential for assessing the bioaccessibility of
nutrients in solid foods and understanding stomach emptying.
These researchers developed a model stomach system and to
investigate the kinetics of food disintegration. The researchers
comment that the system is capable of simulating the stomach by
providing a wide range of continuous and periodic forces comparable to
those measured in vivo.
They found it to be a good match between the kinetics of food disintegration and in vivo stomach emptying.
For more, see Journal of Food Science
Answers: What do you want to read?
Last week we posted a very informal survey for readers of the IFT
Weekly Newsletter to provide us with some feedback on what mix of items
you would like to read.
Here are the results so far: 34 (36%) want more science/research
news; 31 (33%) say the mix of items in good now; 10 (10%) want more
food industry news; 9 (9%) want more analysis/trends; 5 (5%) want more
regulatory news; and 4 people submitted some good comments.
So, we will be adding some more breaking food science news; while generally heading in the same direction overall.
If you would like to vote:
Take our survey here >>
Also, feel free to send your comments and story ideas direct to email@example.com
Using pulsed UV to decontaminate raspberries and strawberries
This group at Penn State looked at pulsed ultraviolet (UV)-light as
alternative to current methods used to decontaminate fresh produce.
In the study, pulsed UV-light was applied to strawberries and
raspberries at varying UV doses and times. On raspberries, the group
was able to obtain reductions of Escherichia coli O157:H7 and
Salmonella between 3.9 and 3.4 log10 CFU/g. On strawberries, maximum
reductions were 2.1 and 2.8 log10 CFU/g. There was no observable damage
to the fruits at these UV doses. They feel that that pulsed UV-light
has the potential to be used as a decontamination method for
raspberries and strawberries.
For more, see Journal of Food Science
Avoiding germs at home
The Institute of Food Science and Technology (IFST) has issued an
Advisory Statement "Don’t Spread Germs: Avoiding Cross-Contamination in
For more, see
Gut bacteria and blood glucose control
Nestlé Researchers have established a link between the composition
of bacteria in the gut with blood glucose control. Studies at the
Nestlé Research Center, Lausanne, Switzerland demonstrate that
modulating gut microbiota improves the regulation of glycemic control
and reverses the insulin resistance that occurs with obesity.
Obese, diabetic animal models were given antibiotics to
appropriately modify their gut microflora. The robust benefit of the
modulated microbiota was evidenced by significantly enhanced oral
glucose tolerance, insulin sensitivity, restored hepatic glycogen
storage and reduced hepatic fat accumulation. Additionally, results
revealed that the modified gut microbiota influenced whole body glucose
homeostasis, independent of food intake or obesity.
Gut microbial communities have been shown to play a critical role in
the development of innate immunity, production of essential vitamins,
and other biological processes. Nestlé scientists took this knowledge a
step further to determine that the presence or absence of specific
bacteria in the gut may modulate the systemic inflammation which
contributes to insulin resistance and obesity.
“Our results strongly support the idea that modulating gut
microbiota could be beneficial for improving glycemic control and
insulin sensitivity,” said Nestlé Research scientist Dr. Chieh Jason
Chou. “The next questions for Nestlé Research to answer are: Is there a
gut microbiota profile that lowers the risk of obesity and diabetes
development? And can we modulate gut microbiota accordingly, with
food-based interventions, to improve metabolic regulation and glucose
Nestlé will continue to work in this area to leverage the potential
of gut microbiota regulation as an effective therapeutic strategy for
managing type 2 diabetes.
For more, see Nestle press release.
“Super yeasts” produce 300 times more protein
Researchers in California report development of a new kind of
genetically modified yeast cell that produces complex proteins up to
300 times more than possible in the past. These “super yeasts” could
help boost production and lower prices for a new generation of
protein-based drugs that show promise for fighting diabetes, obesity,
and other diseases, the researchers suggest. Their study is scheduled
for the May 14 issue of the Journal of the American Chemical Society, a
In their report, Lei Wang and Qian Wang explain that the yeasts are
intended for speeding production of proteins containing so-called
“unnatural amino acids” (UAAs). Living things normally use the same
basic set of 20 amino acids to make proteins. Scientists have made
additional amino acids, the UAAs, which show promise for building new
proteins with a broad range of medical and industrial applications.
However, researchers had had difficulty in efficiently incorporating
these UAAs into useful protein products.
Wang and Wang are reporting a solution to that problem. They
inserted parts of the simple but highly efficient protein-making
machinery of E. coli bacteria into the advanced but inefficient
protein-making machinery of yeast cells. The result was a best-of-both
world’s creation: A genetically-engineered yeast cell that produces
complex proteins containing UAAs at levels 300 times higher than normal
yeast cells. -- MTS
“New Methods Enabling Efficient Incorporation of Unnatural Amino Acids in Yeast”
Journal of the American Chemical Society
Genes linked to sugary food consumption
A new study finds that individuals with a specific genetic variation
consistently consume more sugary foods. The study offers the first
evidence of the role that a variation in the GLUT2 gene – a gene that
controls sugar entry into the cells – has on sugar intake, and may help
explain individual preferences for foods high in sugar.
The study was conducted by a group at the Dept. of Nutritional Sciences, University of Toronto, Toronto, Canada.
For more, see “Genetic Variant in the Glucose Transporter Type 2 (GLUT 2) is Associated with Higher Intakes of Sugars” in Physiological Genomics
Additional research news
Dairy and weight loss hypothesis: an evaluation of the clinical trials
Plants do more than nutrition
Improved analytical methods for study of bitter orange
Nitrates in vegetables may aid in gastric mucosal defense
D.D. Williamson introduces new caramel color
D.D. Williamson, a manufacturer of caramel color, announced the
introduction of Caramel Color 570 to the North American marketplace.
The colorant measures 35% higher in color intensity than D.D.
Williamson’s Class One liquid caramel in North America. Caramel Color
570 is the darkest Class One (“Plain”) liquid caramel color in D.D.
The company transferred the technology for Caramel Color 570 to its
Louisville plant from its manufacturing operation in Europe, where the
colorant is widely used in alcoholic beverages. According to the World
Health Organization, there are four classes of caramel color. Class One
(“Plain”) caramel colors are generally not suited for applications that
require stability in salt or very low pH. Applications for Caramel
Color 570 in North America include flavors, cooked meat/poultry,
breakfast cereals, bakery/dessert toppings, and other food applications.
Penford Food Ingredients and CP Kelco announce alliance
Penford Food Ingredients, a manufacturer of food ingredients, and CP
Kelco, a producer of specialty hydrocolloids, announced that they have
entered into an agreement covering GENU® PLUS Carrageenan.
Under the agreement Penford has the exclusive privilege to sell CP
Kelco's specialty line of carrageenan to the meat, poultry and seafood
industry in the United States. “By combining Penford's application
knowledge and technical sales support with CP Kelco's technology and
supply capabilities, we are creating a strong market partnership,” says
Jane Schulenburg, Market Manager Americas.
Naturex partners with French nutrition company
Naturex has announced today a partnership with Scalime Nutrition, a
French company also based in Avignon. The purpose of this agreement is
to accelerate the marketing, commercial and technical development of
Scalime Nutrition’s polyphenolic extracts. This range includes extracts
of onion and lettuce standardized to polyphenols, with high antioxidant
activity, for the nutraceutical, cosmetic and food industries.
The extracts will be sold in Europe, the Americas and Asia through
the Naturex worldwide sales network. A complete acquisition by Naturex
is expected in the near future. Scalime Nutrition’s current clients,
suppliers and industrial partners will keep their usual contacts,
notably Julien Cases who is already in charge of this activity,
currently operates within the Naturex environment.
Naturex develops, manufactures and markets natural ingredients for
the food, dietary supplement and nutraceutical, pharmaceutical, and
cosmetic industries. Headquartered in Avignon, France, the group
employs 550 people and has an international reach.
Glanbia presents company outlook
Glanbia plc, the international cheese and nutritional ingredients group, has announced the company’s outlook for 2008.
The company expects a satisfactory half year performance from its
consumer foods division with recovery of the significant raw material
cost increases experienced in 2007.
Overall Food Ingredients & Nutritionals is having a strong
performance in the first half. Food Ingredients Ireland is forecast to
deliver an improved performance for the first six months, with the
overall outcome for the year expected to be broadly similar to 2007.
Food Ingredients USA is performing strongly, with increased demand and
volume growth forecast. Good progress is being made in organic
development in Nutritionals, with a number of new product and solution
innovations launched. In addition, the minerals and vitamins pre mix
businesses are performing well and we expect a good result from this
segment in the first half.
John Moloney, Group Managing Director said, “We are having a
good first half with individual divisional performances broadly as we
would expect - recovery of margins in Consumer Foods, stable
performance from Agribusiness, margin maintenance in Food Ingredients
Ireland, strong growth in Food Ingredients USA, good organic growth in
Nutritionals and an improved contribution from International Joint
Nestlé Science & Research and GE to collaborate
Nestlé Research Center, Lausanne, Switzerland and GE Global
Research, the General Electric Company’s centralized research and
development organization, announced a collaboration to scientifically
assess associations between body composition, metabolic status, diet
and lifestyle habits.
The relationship brings together the competencies of the Nestlé
Research Center, experts in metabolism, nutrition and health research,
and GE’s extensive knowledge in diagnostic technologies. A primary goal
of the collaboration is to gain a deeper understanding of the
connection between body composition, metabolic profile and health.
GE Healthcare’s Lunar iDXA system, an imaging technology, will be
used by Nestlé scientists to measure subjects’ body fat, muscle and
bone mineral density, extending beyond the limited measures of body
mass index (BMI) and waist-hip-ratio. Researchers will study the
correlations between lifestyle habits, body composition measurements
and metabolic data to better understand the biological drivers of
individuals’ metabolism and health.
“Through this collaboration with GE we have the opportunity to use
cutting-edge diagnostic tools to increase our understanding of how
nutrition and lifestyle choices impact body composition and metabolic
health,” said Prof. Peter van Bladeren, Head of Nestlé Science and
Research. “With this knowledge, Nestlé can continue to deliver
science-based nutritional products to improve and enhance the quality
of peoples’ lives.”
For more, see Nestle press release
Starbucks to offer extra boost to drinks
Seattle-based coffee vendor, Starbucks will offer customers the
option of adding an "+Energy" addition to any drink. The new energy
formula contains B-vitamins, guarana, and ginseng.
For more, see http://seattlepi.nwsource.com/business/362797_sbuxdrinks13.html
Extra credit reading
What is worrying ADM CEO Woertz
Kraft CEO: Company will increase prices
Coca-Cola president: high commodity prices here to stay
Inflation pressures ease despite food price jump
Seoul hounds meat vendors for cleaner chow
Brown rice may bear label health claim
Brown rice, joins the ranks of healthful whole grains, according to
an announcement this week from the U.S. Food and Drug Administration
(FDA) that will allow brown rice food labels to bear the whole grain
health claim. Brown rice may labeled with the FDA whole grain health
claim: "Diets rich in whole grain foods and other plant foods and low
in total fat, saturated fat and cholesterol may reduce the risk of
heart disease and some cancers."
Under the 1999 health claim notification about the consumption of
whole grain foods and a reduced risk of heart disease and certain
cancers (www.cfsan.fda.gov/~dms/flgrains.html) foods are eligible to
bear the claim if they contain 51% or more whole grain ingredient by
weight or reference amount.
The FDA letter about the claim should be posted soon to http://www.fda.gov/. Docket No. FDA-2008-Q-0270.
USDA reports on EU biotech policies
The USDA Foreign Agricultural Service has posted on report, "Germany
- Biotechnology: Discussion Paper of German Ag-Industry about EU
Biotech Policy Implications; 2008."
The report claims that German food and feed industry associations
are highly concerned that the EU policy on biotechnology will cause
significant supply problems for Germany. The concern is heightened by
the prospect of new biotech events, such as the second generation
Roundup Ready soybeans, being introduced in the U.S. and other major
soybean producing countries.
For more, http://www.fas.usda.gov/gainfiles/200805/146294560.doc
Conference focuses on food safety
Food safety has come a long way since cook Mary Mallon inadvertently
infected dozens of New Yorkers with typhoid fever a century ago, but
major challenges to assuring a safe food supply still exist, a
University of Nebraska-Lincoln food safety specialist said Monday.
UNL Extension's Harshavardhan Thippareddi used the story of Mallon,
better known as Typhoid Mary, to outline the history of food safety
during the first day of an international conference on food safety and
risk analysis, being held on UNL's East Campus.
The first person confirmed to be a healthy carrier of typhoid fever,
Mallon infected more than 40 people, three of whom died. Typhoid fever
is spread by ingesting water or food which has been contaminated during
handling by a human carrier.
"That's when we started to realize food can be a carrier of illness or death,"
Thippareddi said. "We have made significant progress from that day ...
We have better ways of tracking, better ways of controlling" foodborne
However, that progress is not equally spread, said Ricardo Molins,
director of agricultural health and food safety of the Costa Rica-based
Inter-American Institute for Cooperation on Agriculture.
Parts of Latin America "are very behind in food safety," Molins told conference attendees. "We need to make a greater effort."
Molins and Rolando Flores, head of UNL's Department of Food Science
and Technology, said they hope this week's conference, which brings
together scientists from UNL with influential personnel in agricultural
policy making from countries such as Costa Rica, Mexico, Honduras,
Argentina and Chile, can help close that gap. Among the attendees are
15 staff members of the Ministry of Agriculture in Costa Rica.
"We want to develop collaborative links that can assist us in the future," Flores said.
One challenge is that the "issues of one country can be completely different from issues of another country," Thippareddi said.
Another challenge is that it's easier to mandate and enforce food
safety standards at the processor level than at the producer level.
"You cannot expect the processor to clean up everything that comes through from the farm," Molins said.
Presented in both English and Spanish, the conference, at Chase
Hall, is addressing a variety of issues, including food safety
requirements placed upon internationally traded food products,
assessment of risk in food processing systems, identification of and
protection against common contaminants, and good manufacturing
practices in the food processing industry.
The conference is sponsored by UNL's Food Processing Center and
Department of Food Science and Technology, both part of the Institute
of Agriculture and Natural Resources, and the Inter-American Institute
for Cooperation on Agriculture.
Register for a Pre-Annual Meeting Short Course
Friday, June 27 – Saturday, June 28
8:00 a.m. – 5:00 p.m., Hilton New Orleans Riverside
What is your organization doing to help prevent recalls, and how
would you handle the situation should one occur? Are you new to food
safety but required to execute food safety regulations? Are the
products your company produces in compliance with all labeling
requirements? Take a proactive step toward minimizing the risks your
organization may face in the future. Register for one of the following
Short Courses by the May 30 early-bird deadline, and save $100 on the
- Recalls: Best Practices in Prevention, Management, and Crisis Communications
- Food Safety for the Non-Food Scientist
- Labeling Requirements and Implications for Foods Marketed in the U.S.
- Food Science for the Non-Food Scientist
- Microencapsulation in Food Applications
- Ingredient Applications for Product Innovation and Consumer Health
- Concept to Commercialization - Blending Culinary Arts & Food Science
- Sensory and Consumer Research in Food Product Development
These Short Courses offer you the collective experience of expert
faculty, combined with the opportunity to exchange best practices with
peers. You'll learn about the latest trends, applications, and
techniques. You'll also be part of a growing network of IFT Knowledge
& Learning participants who have formed new personal connections
for sharing ideas, expertise, and best practices long after the course
Remember, the connections you make will not only expand your contact
base, but can also help you expand your knowledge base. These courses
have been designed to give you the concepts and skills that will pay
off immediately back at the office.
For more information, and to register, visit ift.org/IFT08. When registering, please enter this market code: 0508EM1193
Missed the Food Technology Presents Conference, but Still Need to Identify Marketplace Opportunities?
Nearly 70% of the attendees at the Food Technology Presents
conference reported that they have identified new business and
marketplace opportunities as a result of attending. They have also
learned how to effectively develop and market healthful products. If
you missed the conference, but still want to tap into the rich content
that was delivered there, now you can! IFT's on-demand library includes
all 23 sessions from the conference, so you can listen to the sessions
when it's convenient for you. For IFT education on-the-go, download
both audio and PowerPoint presentations for playback on your MP3
player. And don't miss other IFT on-demand webcasts, offering rich
content on key industry topics.
Visit ift.org/ftpc for more information.
Achieving Global Food, Drug and Device Protection through Partnerships -- June 7-11, 2008 - Crowne Plaza Resort Hotel, Anaheim, California
The Association of Food and Drug Officials’ (AFDO) 112th Annual
Educational Conference will feature keynote addresses by federal, state
and international food safety leaders. This event includes wide-ranging
agenda topics featuring:
- panel discussion on produce safety
- potential merits of a single food safety agency
- communication efforts to improve outbreak detection, as well as investigation and reporting
- introduction of new foodborne illness outbreak investigation procedures
- tribal community food safety issues, and import safety initiatives
Drug and Device break-out session topics will address the expansive
topic of import safety, including interagency efforts, Custom’s
cooperative endeavors, and Canada’s recent initiatives. This event is a
must for food safety professionals!
Food Pathogens and Recalls – Challenges Old and New (pre-conference workshop) - June 7, 2008
Acrylamide, botulism, campylobacter, diacetyl and E. coli - with
more potential food safety risks than letters in the alphabet –
collaboration across all sectors of the food industry is increasingly
critical. The morning session focuses on what the industry is doing to
manage food safety risks. Additionally, the past two years have seen
both increasing and larger recalls than ever before. How can regulatory
officials better manage recalls to improve the speed and reliability
for removing adulterated foods from commerce? What should be the role
of the states in Federal recalls? How can we institute the coordination
and acceptance of state lab analyses and recalls by our federal
partners for state-initiated recalls? Leading experts will attempt to
answer these questions and more in the afternoon session.
For more information, visit: https://www.afdo.org/afdo/Conferences/2008-Conference.cfm