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... nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study ... the research, published in the journal food chemistry, suggests that the addition of galactomannan gums as a functional ingredient in health snacks could boost nutritional values, whilst providing snacks with gi values as low as 44 ... “with an increasing demand for snacks with lower gi, it is likely that these functional ingredients will become more important to the snack food industry,” wrote the researchers from the institute of food nutrition and human health, at massey university, new zealand ... common additive galactomannans are polysaccharides made up of mannose and galactose in varying ratios, and are commonly used in foods as additives and stabilisers ... guar gum (gg) has the highest use in foods because of its low and stable price ... however, both gg and locust bean gum (lbg) are used to reduce melting and add texture to ice cream products - with lbg also commonly used in the production of cheese and salad dressings ... the ratio’s of mannose to galactose in galactomannans is different in all gums – fenugreek gum has a mannose:galactose ratio of 1:1, guar gum has a 2:1 ratio, and locust bean gum a 4:1 ratio ... the addition of galactomannan gums to a food can affect the mechanical, chemical, and structural properties of a food – and could also lower glycemic index (gi) values ... according to the researchers of the new study, there has been little previous research into how galactomannan gums behave when incorporated into a snack product ... functional properties the new study aimed to compare the functional characteristics of fg, gg, and lbg in pea-rice blends – testing their functional properties as part of a nutritional snack product ... the research found that the addition of the gums (gg, lbg and fg) altered the physicochemical and nutritional quality of the extruded pea-rice snack products

... prolactal has revealed that an error led to the wrong cultures being used in the production of cheese that authorities in austria and germany have linked to seven deaths ... so far austrian and german food safety bodies have traced seven deaths to acid curd cheese produced by prolactal ... ages, the austrian food safety agency, found that the victims had bought prolactal cheese and then found listeria monocytogenes in samples taken at the company ... prolactal has since investigated the causes of the contamination and concluded that human error and failure to adhere to the company control system could be to blame ... dung beetles the cheese manufacturer first became aware of a listeria problem in autumn last year ... discovery of listeria within a permitted range in samples, led to lab analysis of uv insect traps that found dung beetles on adhesive tape ... it is suspected that they entered the production area through a well lit window that had been kept open for building work, albeit with a fitted mesh fly screen ... prolactal then cleaned its facilities and switched to protective cultures in its cheese production to eradicate the listeria ... a renewed examination of the production process has revealed that an error may have been made at this stage ... executive management was only informed of the change in january ... in its conclusion, prolactal said: “regrettably, it cannot be excluded that in this way, curd cheese lacking an effective listeria inhibiter entered the retail process, something about which the company only became aware in view of subsequent events ... ” the precise sequence of events is now the subject of official investigations ... prolactal said it is continuing to seek full clarification of the matter to establish the extent to which curd cheese produced by the company might be connected to the deaths in austria and germany

... chr hansen is expanding its flavour production centre in denmark to enhance its product range, efficiency and service to customers and strengthen its position in the dairy flavourings market in europe ... steen loendal, executive vice-president of the chr hansen flavour division, told foodnavigator ... " the dairy flavor production center will be located on the existing site in graasten, in southwest denmark, and will be fitted out with state-of-the-art equipment in order to ensure a high level of quality, flexibility and speed to market ... the larger centre will allow the ingredients developer to have full control over the entire process involved in the production of flavours, whereas previously it had had to import enzyme modified cheese from the us for its customers as well as for use as a raw material in its flavours ... chr hansen's expansion will also enable the growth of its r&d department, opening up new opportunities for broadening its product range ... the uniqueness of chr hansen is our combined enzyme and fermentation technologies which allow us to create very specific dairy flavour profiles based on dairy ingredients ... " previously the centre has been involved in the production of cheese enzymes ... but with the new production platform, it is stepping out into fermented butter flavours, compounded dairy flavours and enzyme modified dairy flavours ... chr hansen will be presenting its new portfolio of dairy flavours at fie 2007 in london, as its aims to equal its standing it europe to that of the north america ... christian rolf jacobsen, vice-president of commercial development in the flavour division, said: "successful and innovative flavour development is a result of close collaboration between our competent flavourists, scientists and customers' technical staff

... 2bn by 2011, following annual growth of almost eight percent ... in the dairy market - the largest category for food enzymes - the ingredients are used mainly for the production of cheese and the removal of lactose ... in the food and beverage industry, processors use enzymes as a 'natural' way to improve production efficiency, as well as food quality and consistency ... for example, they can be used as processing aids, where they may be directly involved in food transformation as with the use of chymosin for cheese production, or indirectly involved as with the use of pectinase for fruit juice clarification ... although the report does not provide a break-down of the different enzymes within the food and beverage categories it examines, it nevertheless considers all of the major enzymes used by the industry today, said freednoia analyst ned zimmerman ... in the 'other' sector, freedonia includes protease (for meat, fish and high protein goods), pectinase (for fruit and vegetable products), lipase (for oilseed extraction), and a number of enzymes for alcoholic beverage production, such as alpha amylase, beta amylase and glucoamylase ... com that although the report does not examine enzyme prices, there is an overall trend of downward pricing pressures ... this is because of increasing competition, increasing consolidation in the food and beverage industry, particularly in developed regions, and constant pressure from customers to keep prices down, he said ... according to freedonia, the use of enzymes allows food and beverage processors avoid using traditional chemical additives viewed as 'artificial' by consumers ... for example, in the case of the dairy enzyme chymosin, which is used to coagulate cheese, the natural enzyme in the form of rennet (derived from calves' stomachs) has experienced a resurgence in popularity in several parts of western europe, including germany, said freedonia