Special Purpose Cocoapowders 10 - 260/0 fat

COCOA/CHOCOLATE

Institute for BiotechnologyResearch

The Federal government's NaturalSciences and Engineering ResearchCouncil (NSERC) has awarded theUniversity of Waterloo $520,000 overthe next three years to provide "infra­structure" support to OW's Institute forBiotechnology Research (lBR). NSERChas an infrastructure program for suchventures, intended to provide a foun­dation for further development.

Established in June, 1983, the IBR is

10 - 260/0 fat alkalized and non-alkalized

35 - 37% fat

50 - 52% fat

deodorized and non-deodorized

Circle Reply Card No. 6

56 Aberfoyle Crescent, Suite 606, Toronto, OntarioM8X 2Xl 416-232-2110

.tAN K. OVERWEEL LIMITED

PRODUCT RANGE

Standard Cocoapowder

Cocoa Granules

Cocoa Liquor

Cocoa Butter

Sult'J Ol/in'\

Montrtal- Vancouver

Bensdorp is a supplier of excellent raw materials for the cocoa andchocolate processing industry.Founded in 1840, Bensdorp is now one of the world's largest andmost experienced cocoa factories. Its production process is design­ed to garantee the superior quality of Dutch cocoapowder. An im­portant feature of the process is the traditional "Dutching" step.

"Holland'} Quality& Expertise

optimal functional attributes and prac­tical economics.

Because wheat gluten is a naturalfood, the increasing awareness in itsunique functional properties coupledwith the growing use of all vegetableproteins, augurs well for significantmarket growth in the years ahead. Thewheat gluten industry's evolution froma relatively small by-product operationto world-scale sophisticated facilitiesproviding reliable service and quality,positions it to meet the marketchallenge of the future.

distributed 11 IWGA standard testmethod bulletins, as well as sevenstandard test method bulletins of offi­cial AOAC and AACC methods to cor­relate with the Food Chemicals Codexdefinitional standard for wheat gluten.With respect to product applicationbulletins, three bulletins were preparedas a direct result of the completion oftwo major product application researchprograms for wheat gluten as a binderfor various types of comminuted meatproducts and cheese substitutes/analogs.

In reference to regulatory matters, theIWGA has submitted amendments forthe use of wheat gluten in accordancewith the FDA's affirmation of theGRAS (generally recognized as safe)status for wheat gluten.

To investigate possible new marketsfor wheat gluten, an in-depth marketresearch study for uses of wheat glutenwas completed during the year.

To promote the use of wheat glutenduring the year, the IWGA has initiatedan advertising and promotion programin addition to designing a new IWGAtechnical manual.

Further, the IWGA has participatedin the International Cereal ChemistsProtein Symposium in Budapest, Hun­gary; the annual meeting of the Ameri­can Association of Cereal Chemists inKansas City, Missouri; the Institute ofFood Technologists' Expo in Anaheim,California; the American Bakers Associ­ation's Fall and Board of Governorsmeeting; the American Society of Bak­ery Engineers in Chicago, Illinois andthe codex commission meetings onstandards for vegetable protein.

Additionally, the IWGA has soughtto exchange information concerningwheat gluten with other allied tradeorganizations around the world. Theassociation has active executive, tech­nical, statistical and other appropriatecommittees composed of representa­tives from individual companies withinthe association that address specificassociation needs.

For further recognition of the impor­tance of wheat gluten the IWGA willbegin in 1984 to present a "best paperaward" at the American Association ofCereal Chemists annual meeting.

The primary goal and purpose of theIWGA remains to help food technolo­gists and cereal chemists identify thoseareas where wheat gluten can play animportant role in new protein-basedproduct development. Today's con­sumers require products with excellentappearance, flavor, nutrition and pricevalue. Foods of tomorrow will likelyrequire combinations of complimentaryproteins and compatible additives with

xx / Affaires de l'Institut J. Inst. Can. Sci. Technol. Aliment. Vol. 17, No. 4, 1984

already active but the new funding per­mits the hiring of professional supportstaff including a manager and at leastfour research technicians.

The UW institute involves 41 facultymembers in five academic departments:biology, chemical engineering, chemis­try, civil engineering and physics. Thetechnicians will provide services in thefollowing areas: (1) genetic engineering(gene and molecular biology); (2) fer­mentation bioprocess engineering; (3)computerization and instrumentation ofbiotechnological processes, and (4)microbial and protein chemistry.

The institute's manager will under­take liaison with private industry andgovernment agencies interested in mak­ing use of Waterloo's biotechnologyresearch expertise and facilities.

A planning committee is currentlyexploring means of establishing a jointcentre in biotechnology that will consti­tute a major Canadian resource in thisfield. Waterloo and Guelph have beencooperating under a UNESCO programto try to help developing countries inthe field of biotechnology; this jointventure has been designated one of 12worldwide UN microbiological resource

centres (MIRCENS), the only one inCanada.

To initiate its new and more aggres­sive program IBR will host a workshopon "Biomass Conversion Technology,"at UW, July 16-20, and another,"Biotechnology Day 11, Nov. 6, to dis­cuss mechanisms for tripartite network­ing between industry, government andthe universities. The first "Biotechnol­ogy Day," held on the campus last Oct.6, successfully provided a forum forsenior government officials and indus­trial executives to debate and discussthe growing importance of biotechnol­ogy in Canada.

Members of the institute are not onlyinterested in doing basic research, theyare also interested in moving ideasalong to the point where they canbecome applications at the pilot plantlevel and thus relevant to possible com­mercialization.

The IBR is offering a variety of affili­ate memberships to industries andgovernment agencies, depending ontheir interest and involvement. Incomegenerated from these and through con­tract research, is expected to provide forcontinuation of the IBR support staff.

Regulatory

Polydextrose Use Allowed

On June 27th, 1984 the Food andDrug regulations were amended toallow the use of polydextrose as a bulk­ing agent in calorie modified foods.Polydextrose is a randomly-bondedcondensation polymer of glucose, con­taining minor amounts of bound sor­bitol and citric acid. It is amorphouswhite to tan powder which is verywater soluble and has a pH of 2.5-3.5.Polydextrose has no sweetness, a verybland taste and yields only one calorieper gram.

In calorie reduced food products,polydextrose can replace the bulking,texturizing and mouthful attributes ofsugar on a partial or even weight forweight basis and can also be a partialreplacement for fat. The use of polydex­trose in combination with an artificialsweetener can enable the developmentof a range of calorie reduced foodproducts: easily having fifty percentenergy reductions.

the f1avormakers

Technical SalesRepresentative

Kelco Specialty Colloids a subsidiary of Merck& Co., Inc. is looking for a technical salesrepresentative to cover Quebec and theMaritimes.

Kelco markets specialty hydrocolloids to a widevariety of industries in Canada including food,dairy, pharmaceutical, paper and textile.

The ideal candidate will be fluent in both Frenchand English and knowledgeable in at least one ofour markets. Technical sales experience would behighly desirable.

If you feel you are qualified, please submit yourresume and salary history to :

J. Inst. Can. Sei. Teehnol. Aliment. Vol. 17, No. 4, 1984

Circle Reply Card No. 9

Kelco Specialty Colloids Ltd.70 University Avenue, suite 630,Toronto, OntarioM5J 2M4

KeJco---------Fr'es .Mii§!-CANADA LTDCANADA LTEE

3610 Nashua Drive, Unit 12. Mississauga, Ontario, L4V 1L2. (416) 676-16771926 Nice Rd., Chomedey Laval, p.a. H7S 1G6 Canada (514) 663-2748 .

Circle Reply Card No. 8

xxii / Affaires de l'Institut