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FOOD NAVIGATOR - Two novel peptides identified in peanut protein could produce strong umami flavor and umami flavor enhancing abilities, according to researchers. The study was published in Food Chemistry. Led by Professor Mouming Zhao from the South China University of Technology, the team identified and purified two novel taste peptides from peanut hydrolysate after treating it with crude protease extract. The team explained that peanut hydrolysate is produced from defatted peanut meal – a major byproduct of peanut oil production. "On the basis of the results obtained from this work, more work is needed to synthesize the purified peptide and clarify relationships between structure and taste of these peptides," said the researchers

EUREKALERT - Can the temperature of the food we eat affect the intensity of its taste? It depends on the taste, according to a new study by Dr. Gary Pickering and colleagues from Brock University in Canada. Their work shows that changes in the temperature of foods and drinks have an effect on the intensity of sour, bitter and astringent (e.g. cranberry juice) tastes but not sweetness. Their work is published online in Springer's Chemosensory Perception journal

NEWSWISE - The International Food Information Council (IFIC) 2012 "Consumer Perceptions of Food Technology & Sustainability" survey shows that Americans remain highly supportive of existing federal rules for labeling foods produced through biotechnology and very few cite biotechnology as an information need on the food label. According to the survey, satisfaction with current food labels remains high, despite extensive coverage of biotech labeling and modern food production issues in traditional and social media. Seventy-six percent of consumers could not think of any additional information (other than what is already required) that they wish to see on food labels. Of the 24 percent who wanted more information, 36 percent wanted information related to nutritional content; 19 percent wanted more information about ingredients; and 18 percent wanted more food safety related information, such as possible allergens. Only three percent of the 24 percent subset (or about five people and less than one percent of all surveyed) wanted more information about biotechnology. In addition, eighty-seven percent of Americans say they have not taken any action out of concern about biotechnology

FOOD NAVIGATOR - Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers. New research suggests that monoglyceride (MG) 'crystals' formed in emulsions have the potential to structure oil in water emulsions for more control of flavor release – with possible applications in reduced fat emulsions. The study – published in Food Research International – investigated the effect of monoglyceride on the properties and subsequent flavor of emulsions, when compared to standard emulsifiers. Such monoglyceride structures could be used to help control flavor release in emulsion systems, and may have potential "to modify flavor release in fat-reduced food"

FOOD NAVIGATOR USA - Snacking accounts for nearly half of all eating occasions in the United States – and healthier, more global ingredients are increasing in popularity, according to market research organization The Hartman Group. In a live webinar on Thursday, "The Future of Snacking and the Influence of Global Flavors", director of culinary insights at The Hartman Group, Melissa Abbott, told attendees that lines are blurring between snacking and traditional meals, and that this trend is likely to continue. Fresh, 'real' and global are leading flavor trends, and demand for less processed foods means naturally occurring fiber and protein, such as that in pulses, beans, nuts and seeds, is particularly appealing to consumers. These ingredients also work well with global tastes, and tend to carry a healthy 'halo', Abbott said. The concept of 'global' or 'ethnic' food is also changing, as the food environment becomes increasingly globalized, and Millennials in particular are beginning to see these foods as part of a range of everyday options. Current up-and-coming global snack flavors include nori, kimchi, blackcurrant, cardamom, cumin and furikake, according to the researcher

FOOD NAVIGATOR - 'Eater-tainment', 'SuperSense' and 'Food Telling' are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain's Azti-Tecnalia research and development centre. In a recent report, the group explains that 'Food Telling' refers to rising demand for transparent, attractive, accessible information. It also relates to providing greater identity and authenticity for food and drink products. 'SuperSense' relates to demand for a multi-sensory original, pleasurable and intense experience from products and 'Eater-tainment' refers to consumers seeking to spoil themselves through memorable experiences that connect with the emotional needs of individuals. Adventure, fun, surprise and entertainment will be central to this theme, said the researchers, who worked together with the Bilbao Design Academy to coin the buzz-phrases for the trends

FOOD NAVIGATOR USA - The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent RESEARCH CHEFS ASSOCIATION conference in Texas. Celiac disease, an autoimmune disorder triggered by gluten – the protein in wheat, barley, rye and spelt – is estimated to affect about one in every 133 Americans, and the only treatment currently available is complete gluten avoidance. But a market boom in recent years for gluten free foods is thought to have been driven by a number of other factors, including the families of those with celiac disease also eating gluten free foods as they have become more palatable, non-celiac consumers finding abdominal symptoms are eased when they eliminate gluten from their diets, and others who perceive gluten free foods to be generally healthier or less calorific (often erroneously). Despite this wide base of consumer interest, Sloan thinks the market is about to slow down

MARSHALL INDEPENDENT - Students from 16 area schools gathered in Southwest Minnesota State University's Recreational/Athletic facility to compete in the culinary arts and learn from recognized experts. The eighth annual Culinary Skills Challenge, co-sponsored by the SMSU CULINOLOGY Department and the Southwest/West Central Service Cooperative featured competitions in various categories of food preparation, aesthetic presentation of food, marketing food products and kitchen skills. "It's a really great exposure to the culinary industry for them," said Michael Cheng, director of the hospitality and culinary programs at SMSU. Yome Nguyen, a senior in the CULINOLOGY department at SMSU, gave presentations on two of her projects involving creating new commercial food products, defining potential markets for them, and designing the packaging. "The whole point of CULINOLOGY is to recreate the gold standard and make it available to consumers," Nguyen said

FOOD NAVIGATOR USA - Consumer demand for less processing, fresher ingredients and more participation in food preparation is a huge challenge for the processed food industry, but there are ways that food manufacturers can respond to this demand, according to experts at the recent RESEARCH CHEFS ASSOCIATION conference. Responding to demand for fresh foods was a recurring theme at the conference, with several speakers suggesting that innovative dinner kits, prepared elements of dishes and microwaveable dinner components are likely to become more popular with time-pressed consumers, who are still seeking convenience but also want to feel that they are actually preparing – rather than just reheating – food for their families. Executive director of market research at The Beef Checkoff, John Lundeen, told delegates that kits for meals like sizzling skillet sandwiches, fajitas and even fast-cooking microwaveable roast beef fill a market need for customizable dinner options that allow consumers to add their own choice of ingredients

FOOD NAVIGATOR USA - Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent REESARCH CHEFS ASSOCIATION expo in Texas. They said that Asian and Latin America flavors, freshness, and different varieties of chili are on the rise, while generic, all-purpose flavorings may be on the way out. But while healthy eating is still driving a lot of product development, don't forget that consumers also like the occasional indulgence

FOOD PRODUCT DESIGN - During the recent RESEARCH CHEFS ASSOCIATION (RCA) annual conference, three teams participated in the first-ever Professional Culinology® Competition, which was sanctioned and approved by the American Culinary Federation (ACF). RCA has hosted student competitions for years, but this was the first time that research chefs actively working within various aspects of the food industry were invited to go toe-to-toe in the two-tiered event, demonstrating their combined manufacturing and kitchen chops

THE NEW YORK TIMES - Dr. David M. Eisenberg, an associate professor at the Harvard Medical School and the Harvard School of Public Health, is the founder and chief officiant of "Healthy Kitchens/Healthy Lives", an "'interfaith marriage," as he calls it, among physicians, public health researchers and distinguished chefs that seeks to tear down the firewall between "healthy" and " crave-able" cuisine. Although physicians are on the front lines of the nation's diabetes and obesity crises, many graduate from medical school with little knowledge of nutrition, let alone cooking. It is a deficiency that is becoming increasingly apparent as the grim statistics climb. (By 2050, for example, as many as 1 in 3 adults will develop diabetes if current trends continue.) The collaboration between the Culinary Institute and Harvard epidemiologists and nutritionists goes back to 2002, when Dr. Walter Willett, chairman of the institute's scientific advisory board, began researching the health benefits of the Mediterranean diet. The team is now working with chefs from mega-chains like Applebee's, Starbucks and Subway, to encourage them to reduce sodium and add more whole grains, nuts, legumes and healthier oils to their menus

FOOD NAVIGATOR USA - Smoke flavors are increasing in popularity, appearing in a range of new and unusual applications, and could help to differentiate new products, according to smoke flavor specialists speaking at the recent RESEARCH CHEFS ASSOCIATION conference in Texas. Robert Johnson, manager of value optimization at smoke flavor firm Red Arrow International, told delegates that smoke flavors have changed markedly in recent years. Fifteen or twenty years ago, liquid smokes were often perceived to be bitter or acrid, he said, but the process has been refined, and different wood species are being used to produce different flavor profiles. As a result, smoke flavors are emerging as a top flavor trend. "There are more and more unusual applications using smoke," Johnson said, listing cheeses, breads, and drinks such as smoked beer, cocktails, and even ice cubes, as emerging applications for smoke flavors, taking smoke far beyond the traditional smoked meats

REUTERS - American chef Cat Cora has been traveling around the United States to raise awareness about nutrition and to promote better school meals as a part of First Lady Michelle Obama's "Chefs Move to Schools" campaign. She spoke to Reuters about her passion for healthy eating and helping school cafeterias around the U.S. "When we kicked off 'Chefs Move to School' program, her (Michelle Obama's) overall philosophy was for chefs to adopt schools and go into those schools and make changes in a way that really motivates the school system. It's really us as chefs going around the country being grassroots about it ... We feed and nurture people. Chefs are some of the people that kids look up to these days"

REUTERS - Some of the best up-and-coming American chefs do not work in fancy restaurants in big cities. They work in less flashy settings, even on a tiny island, according to a top U.S. food magazine. On Tuesday, Food & Wine Magazine released its 24th annual list of best new chefs and, as in past years, many of them work in big cities including New York, Chicago, Washington, San Francisco or Los Angeles. These chefs earned praise for their creative menus using local products. Blaine Wetzel of The Willows Inn on Lummi Island, which is located off the coast of Seattle, often uses wild flowers and blossoms foraged on the island as well as seafood caught near the inn. Erik Anderson and Josh Habiger of The Catbird Seat in Nashville, Tennessee, make a yogurt that is smoked with sweet grass hay

PERISHABLE NEWS - Michael Holleman, director of culinary development for Indian Harvest, a producer and supplier of specialty grains, beans, legumes and blends for foodservice, received the 2012 Lifetime Achievement Award from the Atlanta-based RESEARCH CHEFS ASSOCIATION (RCA) at the organization's Annual Conference and Culinology® Expo in San Antonio, Texas, on March 24

PERISHABLE NEWS - The team of Eric Stein, M.S., R.D., a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, C.S.C., a Kendall College culinary alum and research chef at Ed Miniat, Inc., in South Holland, Ill., took first place in the inaugural Professional Culinology® Competition, March 23 in San Antonio, Texas, held in conjunction with the RESEARCH CHEFS ASSOCIATION's (RCA) Annual Conference and Culinology® Expo

NUTRA INGREDIENTS USA - The chilli compound capsaicin could help heart health by lowering cholesterol and increasing blood flow in vessels, according to new research in hamsters. The findings –– presented at the 243rd National Meeting and Exposition of the American Chemical Society (ACS) –– reveal yet more evidence that the spicy compound capsaicin and related capsaicinoids found in chilli peppers could help protect against heart disease

FOOD NAVIGATOR USA - American consumers' favorite flavors are changing, and while fruity flavors are gaining in popularity, superfruits are on the way out, according to Dr. Elizabeth Sloan, president of Sloan Trends. Speaking at the RESEARCH CHEFS ASSOCIATION conference in San Antonio, Texas last week, Sloan presented Technomic data, suggesting that "fruity" became US consumers' second-favorite flavor profile last year, up from seventh place in 2009. But while fruity flavors have become more popular, consumers have been less adventurous in their tastes 

FOOD PRODUCT DESIGN - Indian Harvest announced its director of culinary development, Michael Holleman, received the 2012 Lifetime Achievement Award at the Annual Conference and Culinology® Expo hosted by the RESEARCH CHEFS ASSOCIATION (RCA). The RCA's Lifetime Achievement Award is awarded to an individual who has achieved industrywide recognition for his or her contributions to the field of Culinology®. The recipient must have significantly influenced the food industry and/or the consumer market throughout his or her career, must be a veteran in the food industry for at least 25 years, and should be generally recognized as an inspiration to others in the industry