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... irish dairy and ingredients group kerry has turned in a”solid” first half of 2011 that saw it increase volumes, weather raw material price hikes, and see success in a “go-to-market” functional ingredient strategy as profits jumped 6 ... ” functional ingredients grew in all markets it said, praising the response to its “go-to-market” strategy with enzymes and emulsifiers

... irish dairy and ingredients group kerry has turned in a”solid” first half of 2011 that saw it increase volumes, weather raw material price hikes, and see success in a “go-to-market” functional ingredient strategy as profits jumped 6

... new research from spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly ... they argue that nutritional intervention using functional foods may be an effective way to improve quality of life of elderly people and, furthermore, that studies into the effects of food ingredients with antioxidant properties are thus of great interest ... “companies that want to market functional foods should have reliable, rapid and inexpensive models for identification of these metabolic targets,” observe the valencia based researchers

... 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 ... cyclodextrins have been shown to reduce bitterness in foods, like coffee, soy, citrus fruits, and in pharmaceutical drugs, however the researchers report that currently there is no published research on reducing the bitterness of ginseng in functional beverages with cyclodextrins

... the korean functional food market hinges on obtaining the nation’s precious ingredient claim approval, but breaking that barrier opens the floodgates to huge market potential, according to an industry expert ... “the asian market in general is moving into functional foods, which is a trend that has picked up strongly over the past few years ... but the key difference in the functional food market in korea is that individual ingredients need to be approved to carry health claims, as opposed to japan’s finished product approval process,” said tan ... ” tough regulations according to tan, who represents the us functional ingredient firm pharmachem across asia, the stringent regulatory approval process in korea is both restrictive – in that it prevents all but the most substantiated ingredients from carrying health claims – and flexible – in that once an ingredient is approved it can be used in all product categories, which means there is a wider scope for the ingredient to reach consumers ... in korea, he said, no functional food products are sold without claims, as no one would know what the benefits are ... for functional ingredients to carry a claim in korea, this must be submitted to the korean food and drug administration (kfda), which will evaluate it for efficacy, consistency and safety ... ” according to the kfda, it takes five months – or more precisely 150 working days – for an ingredient claim dossier to be evaluated ... however, tan estimates that in practice, most ingredient approvals take between one and three years because of the supplementary data usually requested by kfda that needs to be submitted ... functional food market tan estimates that functional foods in korea make up between 10-20 per cent of the overall food market ... “moving forward, i think the functional food side will begin to see a growth of 20-30 per cent because of an increased awareness and understanding of the functional trend

... “basic investigations of the physicochemical properties of dietary fibres and their implications on food specific functional properties are crucial to exploit the added value of dfs as both a key nutritional factor and a functional ingredient in foods,” wrote the researchers, led by dr ... careful selection of dfs with suitable physico-chemical properties is an important factor in bread-making applications, noted the authors the new study investigates dfs effects on bread technological functional and nutritional properties in order to better understand the effects of substitution ... functional properties researchers reported that few technological or functional properties were found to depend on dietary fibre characteristics, whilst most nutritional bread properties were affected by dfs molecular characteristics, complex viscosity, and solvent retention capacity

... parmalat canada president and ceo nash lakha said that the company's goal is to be able to provide consumers with a simple, everyday food that is easily incorporated into their diet with the added bonus of a functional ingredient that specifically lowers cholesterol, which is a significant factor in heart disease

... pentosans are seen as a promising functional ingredient - potentially affecting the rheological and mechanical chatacteristics of flours and therefore showing potential for the use as a modifier in the production of speciality flours

... 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 ... 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 results observed good expansion and functional properties for the snack products when the three gums were added at levels of up to 20 per cent, with similar results for physical characteristics like colour and texture

... "through our more than 20 years working with ingredients in mexico, i have seen them evolve from basic commodities to higher quality ingredients and now to functional ingredients," said francisco xavier morales, general director of fx morales y asociados s ... "fx morales is an ideal partner, with revenues in excess of $45 million, and a great understanding of the functional ingredient market," he said