Synergy Flavors Inc., Wauconda, Ill., concluded a recent 2014 study on protein that advances the science of masking off-notes associated with protein-enriched sports nutrition products. The study, conducted in collaboration with North Carolina State University (NCSU), focused on the sensory analysis and flavor chemistry of various protein sources. For several years, Synergy researchers have been looking closely at how dairy proteins bind and interact with flavor compounds. For the first time, the research has been extended to include a wider variety of protein sources, enabling Synergy to develop fresh, innovative, optimized flavors for a variety of protein-based formulations, the company says.
Ganeden Biotech, Cleveland, Ohio, revealed that GanedenBC30 (Bacillus coagulans GBI-30, 6086) has been approved by food and drug authorities in four Asian markets. GanedenBC30 now will be available in Japan, India, Taiwan and the Philippines as an ingredient for food and beverage fortification.
The National Food Lab (The NFL), Livermore, Calif., a consulting and testing firm supporting the food and beverage industry, recently elevated several of its tenured experts as part of a new structure designed to add increased value to its base of clients. Effective immediately, Wilfredo Ocasio, a 25-year veteran of The NFL, assumes the role of chief science officer of food safety, where he will focus on providing critical technical, regulatory and methodological insights for clients, other external stakeholders, and The NFL’s large team of food safety, microbiology and process authority subject matter experts. Julie Hill, who has been with The NFL for 26 years, takes on the role of senior vice president of lab services, where she will oversee all laboratory functions and services offered by The NFL in the areas of food contaminants (pesticide residue, heavy metal and economic adulterant analyses), food chemistry and analytical microbiology. Debbie Lohmeyer, another tenured NFL veteran of 15 years, takes on the role of senior vice president of consulting services, which includes the company’s custom work in its product design (product/process development and sensory/consumer research), food safety and process authority/aseptic divisions.