The Advanced Process Modelling company, and NIZO, the world’s leading food & nutrition contract research organisation, announce the formation of the Centre of Excellence (CoE) for Food Product and Process Modelling.
The CoE will provide a single point service that combines mechanistic product and process modelling tools with industry-leading food characterisation techniques and semi-industrial scale pilot facilities, by integrating NIZO’s expertise, pilot facilities and experience in food characterisation and modelling with PSE’s gPROMS modelling platform and unit operation model libraries.
The European Investment Bank (EIB) has agreed to lend up to EUR 30m to Valio, the Finnish dairy company, for its research, development and innovation investments related to nutrition, functionality and health impacts of dairy products. Furthermore, these investments aim to ensure better food security through innovative solutions for more efficient food production.
Valio’s investment programme focuses on research activities in the fields of dairy chemistry and technology, nutritional expertise, product development and consumer preferences. It also includes purchases of piloting equipment for laboratories, systems dedicated to implementing the research and innovation programme as well as technology licensing expenses. The research and development activities will be carried out at Valio’s existing facilities in Helsinki.
Researchers at the University of Virginia School of Medicine have reversed depression symptoms in mice by feeding them Lactobacillus, a probiotic bacteria found in live-cultures yogurt. Further, they have discovered a specific mechanism for how the bacteria affect mood, providing a direct link between the health of the gut microbiome and mental health.
Based on their findings, the researchers are optimistic that their discovery will hold true in people and are planning to confirm their findings in patients with depression.
Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the flavour of cheeses and other dairy products, and in addition create value from dairy byproducts. Innovation Fund Denmark has invested 740,000 euros in the project, which will contribute to a more sustainable dairy industry. The project is led by the National Food Institute, Technical University of Denmark.
An important aspect of the project is to explore ways to integrate an LAB-based flavour forming cell factory into Arla’s production, and thereby enable production of novel milk-based products as well as add value to existing low-value dairy byproducts. The project therefore has the potential to contribute to increased sustainability of the dairies.