Flavor firm uses nanotechnology for new ingredient solutions

Blue Pacific Flavors has entered into an exclusive partnership with nano processing firm MicroFluides, a move the company says will allow it to create new food solutions that combine the science of taste receptor technology and nano process engineered food ingredients.
The firm, which presented its new Taste Nanology process at the IFT in Orlando this month, claims the system allows food and beverage manufacturers to develop products with an improved taste and texture, while also potentially reducing costs. Blue Pacific Flavors is marketing the technology in combination with its StabilEase functional flavor system, which claims to offer beverages shelf stability without the threat of ringing or separation. This also allows for the addition of functional ingredients into products, while avoiding a number of the technical barriers normally associated with this, said the firm. The natural flavor enhancer StabilEase claims to protect dairy and soy proteins from agglomerating when acidified.

Source: foodproductiondaily.comAdded: 3 November 2006