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... a new initiative to identify dairy bioactive ingredients has yielded 30 peptides that could be used to develop new functional food and beverage ingredients ... the programme, undertaken by food for health ireland (fhi), uses bioinformatics to increase the probability of identifying bioactive milk peptides with health-enhancing properties ... the “intelligent milk mining” scheme could help reduce the risk involved with identifying successful bioactive ingredients, according to fhi, which is a new partnership between irish dairy processors and research organisations

... the irish manufacturer of cheese and food ingredients, including flavours and whey-based dairy ingredients, reported a 9 ... along with dairygold, glanbia, and kerry, carbery is investing in the long term potential of this market through the food for health ireland (fhi) initiative ... carbery is one of the founding members of the irish group, which brings academic and government research organisations together with industry to mine milk in search of new functional food ingredients ... flavours division as for the flavours side of the carbery business, which operates through the synergy division, the dairy co-op said performance was strong in established eu and us markets as well as new markets in south east asia and south america

... understanding the science of how the human gut functions and the role that diet plays in human health will be explored at a major international functional foods conference in cork, this week ... the global market for functional foods is expected to increase to €14 ... the usa/ireland functional foods conference 2010 brings together some of the leading scientists and food researchers working in ireland and abroad to discuss the latest developments in this rapidly expanding area ... professor paul ross, head of food research at teagasc said: “health conditions that are diet-related and connected to gut responses include such conditions as obesity and the metabolic syndrome, which are increasingly becoming a problem in ireland ... food companies are focussing more on the sciences, as they develop functional foods and bioactives with validated health claims ... there is a major opportunity in this scientific space to translate scientific discovery into new product opportunities for the food industry ... ” in ireland, there are already close working relationships between functional food researchers in different organisations ... in the period since its establishment the centre has flourished into a 100-strong multidisciplinary research team with a variety of funding sources, with staff based at both ucc and teagasc’s moorepark food research centre ... the samples collected are being screened for probiotic properties, which could help to produce functional foods for our ageing population ... at the conference jens bleiel, chief executive of food for health ireland (fhi) will talk on functional foods from the perspective of the consumer and how to make it a success ... food for health ireland is a unique partnership between four of ireland’s major dairy processing companies and four public research organisations ... supported by enterprise ireland, fhi combines the expertise of researchers at university college cork, university college dublin, teagasc, and university of limerick to provide a pipeline for the development of new functional food ingredients and products

... market research firm mintel has announced their predictions for the leading flavour trends of 2010, with more experimental consumers to drive the introduction of new flavours ... “as the economy recovers, we expect people to continue the trend of eating at home,” lynn dornblaser, mintel’s leading new products expert, advised ... “the home cook is becoming more advanced with his or her cooking skills by trying new spices and flavours, as well as preparing everyday items in new ways ... aside from being a delicious snack or side dish, they also will become known as the new functional food, as they are rich in dietary fiber, beta carotene and vitamins c and b6

... a new report from market researcher reporlinker, “opportunities in nutritional management: food and drinks to aid disease recovery market,” reveals which new functional food and drinks ingredients and products, by disease, are most likely to play a role in nutritional management in the future through reviews of the latest scientific research ... the report defines a hot growth area of the market which is currently largely overlooked by food companies and clinical nutrition players, and identifies, sizes and forecasts the patient populations for key diseases in which nutritional management can play a key role in aiding recovery or provide ongoing disease management

... yael vodovotz, an assistant professor of food science ... josh bomser, us college of food, agricultural, and environmental sciences said, "people haven't really looked at combinations of functional foods," "we know that the asian diet is full of soy, but it really hasn't caught on here