VATIS Update Food Processing is published 6 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

Editorial Board
Foodborne pathogens genome exposed
Researchers at the United States Department of Agricultures Agricultural Research Service may speed the discovery of new ways to control Arcobacter butzleri. Water or food contaminated by this pathogen could make one fall sick, with symptoms that include nausea, stomach cramps, diarrhoea, vomiting and fever, all of which can become chronic if left untreated. Since 2007, Mr. William G. Miller has employed genomic data in developing what is known as a typing method to differentiate A. butzleri from look-alike species, and to distinguish specific strains within those species.
Source: www.ars.usda.gov
Canada approves high oleic acid GM soybeans

Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation, and foods containing the oil could hit the market by 2010 says DuPont, the United States. The high oleic trait, from DuPonts Pioneer Hi-Bred unit, means that the resultant soybean oil consists of 80 per cent oleic acid, more than three times the amount present in ordinary soybean oil. High levels of oleic acid have been shown to remove the need for hydrogenation, a process that increases stability and shelf-life but results in the creation of harmful trans fats. In the United States, this trait is being reviewed by the Department of Agriculture, but the variety will be field-tested in Canada this year. The high levels of oleic acid significantly increase the oils stability in food processing and frying. In addition, the high oleic trait has demonstrated a 20 per cent reduction in saturated fatty acids and the oil contains negligible amounts of trans fats. According to DuPont, the oil could have uses beyond food. The oils high stability in industrial settings can allow firms to develop renewable, environmentally sustainable options to petroleum-based products.
Source: www.truthabouttrade.org
New method for mango classification
In Pakistan, scientists led by Dr. Kamran Azim at the International Centre for Chemical and Biological Sciences, University of Karachi, has devised a new DNA-based method for the classification of mangoes. The teams discovery will be helpful in the recognition of Pakistani mangoes at the global level and will be beneficial in fulfilling scientific and regulatory requirements for mango exports to technologically advanced countries. Dr. Azim has discovered more than 20,000 base pairs of DNA sequences of mangoes and the obtained genetic data, the blueprint of living organisms, has been submitted to the international GenBank. According to the Food and Agriculture Organization, Pakistan stands fifth among mango growing countries in the world.
Source: www.freshplaza.com
Live probiotic in food

Advanced Bionutrition Corp., the United States, has obtained a patent relating to a probiotic delivery system that can be consumed as a snack food or added to a food product. In particular, the disclosure describes a crisp and tasty treat, which has viable probiotic micro-organisms preserved in a vacuum-dried matrix of sugars, proteins and polysaccharides. The probiotic remains viable in the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remains viable in the gastrointestinal tract. A key benefit of the invention is that it is easy to scale and straightforward, without the need for additional coatings or several drying stages.

Preferably, the probiotic substance is provided in a dry form that is substantially free of water. It may be freeze dried, vacuum dried, air dried, or dried otherwise. The probiotic substance preferably comprises a protective mixture capable of maintaining the viability of the probiotic micro-organisms for extended periods of time in ambient temperature and humidity conditions. The probiotic substance provides gastric protection and a release mechanism of the probiotics along the intestinal tract at their site of action. Contact: Advanced Bionutrition Corp., 7155, Columbia Gateway, Suite A Columbia, MD 21209, United States of America.
Source: www.freepatentsonline.com