Ingredient Trends to Watch in 2009 (by. Mark Anthony, Ph.D., Technical Editor)

Condition marketing has been growing as makers of foods and beverages increasingly recognize the interest consumers have in treating various health issues with foods.

Until recently, aging, heart health, bone health, digestive health, blood sugar management, brain health and energy were treated piecemeal. But the surge of the past few years in ingredients targeting baby boomers is taking condition marketing to the next level: multiple conditions addressed by single ingredients.

This also has fed the research into ingredients, old and new, addressing these same conditions. The hot ingredients for the coming years are those ingredients able to hook into the pull from condition marketing while benefiting from the push from research.

(O)mega Opportunities arise with Omega Fatty Acids (by. By Diane Toops, News & Trends Editor)

Only a few years ago it seemed highly unlikely that consumers would ever embrace foods containing ingredients with names like omega-3, DHA and anything with the word fat in it.

But fish has always been considered healthy, and most Americans admit they don’t eat enough of it. So shoppers started to scan the nutritional supplement aisle or the GNC store for fish oil supplements. Slowly they got the message that what they were really seeking were the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). And then they learned the funny-sounding ingredients were not unique to capsules.

Fundamental Food Microbiology (By. Bibek Ray, Arun Bhunia)

• Publisher: CRC
• Number Of Pages: 536
• Publication Date: 2007-10-08
• ISBN-10 / ASIN: 0849375290
• ISBN-13 / EAN: 9780849375293

Product Description:

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

TATA CARA PENDAFTARAN MAKANAN DAN MINUMAN DI BADAN POM REPUBLIK INDONESIA

Untuk melindungi masyarakat dari produk pangan olahan yang membahayakan kesehatan konsumen, pemerintah Indonesia telah mengeluarkan berbagai peraturan perundang-undangan yang berkaitan dengan keamanan pangan. Salah satunya adalah peraturan mengenai kewajiban pendaftaran produk pangan olahan seperti yang tercantum dalam PP No. 69 tahun 1999 tentang Label dan Iklan Pangan. Institusi pemerintah yang bertanggungjawab terhadap peredaran produk pangan olahan di seluruh Indonesia adalah Badan Pengawasan Obat dan Makanan (Badan POM) RI.