News & Notes
Dairy Management gives Web site amakeover
InnovateWithDairy.comwas set up to provide relevant and up-to-date information to researchers, foodformulators, and marketers on the use of dairy ingredients.
In theupdated version of the Web site, DMI has added extra information for marketers.
“We added amarket insight section containing market research and consumer insights thatcan be helpful in planning and development of new products,” said DMIspokesperson Kara McDonald.
Easier to navigate
DMI hasalso made the site easier to navigate so that manufacturers can quickly findthe information or tips they are looking for.
McDonaldsaid: “Viewers can quickly locate topics of interest, whether it is a dairyingredient like cheese or whey protein used in a specific application, or thelatest dairy product and nutrition research, and then quickly view all sitecontent related to that topic.”
Content overview
DMI hassplit InnovateWithDairy.com into three main sections: Product Research,Nutrition and Ingredients and Applications.
In theProduct Research section manufacturers can read about developments in dairyproduct and ingredient research, and access technical information. TheNutrition section covers topics such as probiotics, dairy proteins, and weightmanagement, and gives updates on regulatory matters. And the Ingredients andApplication section includes a formulation library alongside information onadding dairy ingredients to food and drink products.
Providinginformation on dairy ingredients is the goal of the web site so the potentialaudience extends beyond dairy product manufacturers to other corners of thefood and drink industry where dairy ingredients are used.
Lee Blakely receives 2009 AmericanDairy Products Institute Award of Merit
TheAmerican Dairy Products Institute (ADPI) selected Lee E. Blakely as its 2009Recipient of the Award of Merit. The Award of Merit was established in 1991 torecognize individuals who have made a significant difference in the processeddairy products industry.
Blakely hasenjoyed a long, multi-faceted dairy career, which has spanned an unusuallybroad range of responsibilities in fields of teaching, manufacturing, qualityassurance and marketing. Over the course of his career, Blakely has contributedin many ways and roles to the advancement of the American dairy industry.
Afterreceiving his doctorate, Blakely began teaching future dairy industry managersas an assistant professor at the University of Wisconsin-River Falls and latermoved to the well-regarded dairy science program at Texas Tech University inLubbock, Texas.
Afterseveral years of teaching Blakely’s expertise was sought by the dairy industry,and he joined Dairyman’s Cooperative Creamery Association (DCCA) in 1973 assenior vice president of manufacturing.
In 1999,DCCA merged with Land O’ Lakes where Blakely assumed the role of vice presidentof quality assurance. In 2002, Blakely was named chief technical officer forCheese & Protein International LLC, which was acquired by Saputo andreorganized as Saputo Cheese & Protein. Blakely, who retired last fall,still remains active in the dairy business taking on various consultingassignments from Land O’ Lakes and other industry clients.
Emergencydisposal lessons and carcass composting data presented to CESA
MichaelPayne, DVM, Ph.D., gave a presentation on the Emergency Animal DisposalWorkgroup (EADW) to the California Emergency Services Association (CESA) at itsannual conference held this year in South Lake Tahoe, Calif., October 5-8.Established in 1965, CESA is a professional organization for local and stateemergency managers, planners and interested academic and private organizations.Dr. Payne covered the formation of the EADW as a result of the 2006 heat andhumidity event in California’s Central Valley, various work products of thegroup, the forms of assistance it has provided and the study findings relatedto pathogen reduction and environmental impacts associated with the compostingof bovine mortalities.
Probiotics to star in new TVdocumentary series
Probioticsare to take center stage in a new series of TV documentaries, the first ofwhich will be screened next Fall on major TV channels in the United States,including Public Service Broadcasting outlets, National Geographic andDiscovery, along with European and Asian networks.
The firstdocumentary, Probiotics – Micro Warriors of the Digestive Tract, will aim toeducate consumers and health care professionals, the series’ executive producerDavid Knight told NutraIngredientsUSA.com.
“There’s alot of confusion about probiotics and we are on an educational mission,” hesaid. “We aim to tell people what they are and how they work with advancedanimation graphics. But this won’t be a stiff science show – as well as beingeducational it will also be engaging and entertaining.”
Health and well being
The filmwill be the most comprehensive, complete and up-to-date film ever produced onprobiotics and their contribution to overall health and well being, he added.
It willfeature interviews with leading scientific and medical experts such asmicrobiologist Dr Lynne McFarland, and Dr Eamonn Quigley, president of theWorld Gastroenterology Organization. Also included will be the personaltestimony of patients who have benefited from probiotics, plus explanations oftheir mode of action and the global regulatory environment.
Knight alsoincludes health care professionals as part of the documentaries’ targetaudience.
“There’slots of skepticism about how effective probiotics among health careprofessionals such as gastroenterologists. We want to provide the education tohelp them keep more of an open mind.”
Althoughthe series is receiving funding from industry, Knight said the programs wouldbe rigorously independent. “We have explained to our sponsors that the goal iseducational not promoting a particular brand.”
Thisarticle by Mike Stones, was excerpted from the Oct. 26 issue of DairyReporter.com.
Fortified milk, red meat aidtoddlers
Feedingtoddlers fortified milk or red meat can improve their levels of iron, criticalfor brain development.
OtagoUniversity researchers altered what 225 South Island toddlers ate for fivemonths. Placing them on a diet featuring either fortified milk or red meatseemed to stop dropping iron levels.
Thechildren were split into three groups – some ate red meat dishes twice a day,another group was given iron-fortified powdered milk, a third was givennon-fortified powdered milk.
Theresearchers measured the protein ferritin, which indicated levels of iron inthe blood, at the start and end of the five-month experiment.
The levelsfor those drinking the fortified milk increased 44 percent, while they stayedabout the same for those fed red meat and fell for those on regular milkpowder.
The resultsof the study were published in the October 2009 issue of the American Journalof Clinical Nutrition.
Excerptedfrom IDFA Smart Brief, Oct. 16, 2009
Dairy proteins again linked to bloodpressure benefits
Acombination of milk proteins may reduce salt-induced increases in bloodpressure by about 10 mmHg, according to results of a rat study from Valio.
Thecombination of isoleucine-proline-proline (IPP) and valine-proline-proline(VPP), with or without plant sterols, were found to attenuate the developmentof hypertension in salt-loaded type 2 diabetic rats.
“This studyprovides further evidence of the beneficial cardiovascular effects ofcasein-derived tripeptides in a novel animal model in this context,” wrote theresearchers in the Journal of Functional Foods.
The resultsare in line with conclusions from a meta-analysis from Chinese scientists andpublished in Nutrition. Researchers from Soochow and Peking Universitiesfocused on the efficacy of the same milk-derived peptides as the Valioresearchers: IPP and VPP.
Themeta-analysis concluded that pooled data from the trials showed that the milktripeptides were associated with a 4.8 mmHg reduction in systolic bloodpressure and a 2.2 mmHg reduction in diastolic blood pressure.
For the newstudy, researchers from Valio and the University of Helsinki used an animalmodel of type 2 diabetes, and fed them a salt-enriched diet. The animals weresupplemented with the tripeptide product with or without plant sterols.
At the endof the study, improvements in blood pressure in the region of 10 to 12 mmHgwere recorded.
Furthermore,improvements were observed in blood vessel function in the tripeptide groups.The presence of the plant sterols had no effect on blood pressure.
Thisarticle by Stephen Daniells was excerpted from the Nov. 4 issue ofNutraingredients.com.
Source:Journal of Functional Foods Published online ahead of print, doi:10.1016/j.jff.2009.09.003 “Casein-derived bioactive tripeptides Ile-Pro-Pro andVal-Pro-Pro attenuate the development of hypertension and improve endothelialfunction in salt-loaded Goto–Kakizaki rats” Authors: P. Jakala, A. Hakala, A.M.Turpeinen, R. Korpela, H. Vapaatalo
