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Discusses how biotech continues to bear fruit with enhanced crops, healthier oils and useful enzymes for food processing despite the setbacks in Europe. Benefits of biotechnology; Options in oil selection offered by biotechnology; Role of biotechnology in the development of dairy flavors and enzymes. INSET: Biotech Brekthroughs to Come.

Focuses on the role played by sweeteners in dessert preparation. Gourmet flavored syrups used by Da Vinci Gourmet Ltd.; Dessert product lines of Live and Quiches Desserts; Factors that affects the quality of baked desserts.

Focuses on the functional foods and nutraceutical companies that have met the challenge of flavor in the United States nutraceutical market. Features on the products of Vitasoy USA Inc.; Information on Balance Bar Co., and its product line of nutrition bars and drink mixes; Formulation methods for the products. INSET: MenuDirect Delivers on Functional Foods Promise.

The article offers brief information on several products including the plant extract L., Cyracos&#174 from Naturex, the stress reliever Suntheanine&#174 from Taiyo International, and the chill drink JUST CHILL&#174 from Chill Group Inc.

The article offers information about the 71st Annual Meeting & Food Expo of the Institute of Food Technologists (IFT) to be held in New Orleans, Louisiana from June 11-15, 2011.

The article offers information on the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo® to be held in Chicago, Illinois on July 17-20, 2010.

The article focuses on aspects of weight management to be addressed at the 2007 Annual Meeting and Food Expo of the Institute of Food Technologists which will be held in Chicago, Illinois. A symposium will explore the macronutrient approaches to weight management. The annual Almond Innovations Student Contest will be featured at the event. GTC Nutrition will offer ice cream toppings that attendees can sample.

States the beneficial physiological effects of Litesse, a source of dietary fiber offered by Danisco Sweeteners. Uses of Litesse; Effect of the fermentation of Litesse by the beneficial bacteria; Comparison of Litesse solutions with sucrose or sorbitol.

Focuses on the health benefits of the amino acid L-theanine. How L-theanine induces relaxation; Efforts of food scientists in in Japan for the production of L-theanine; Use of L-theanine in food products in Japan.

Presents information on potential antimicrobials. Antimicrobial activity of ginkgo biloba leaf extract; Efficacy of prune puree or plum juice in controlling microbes; Use of essential oils as antimicrobial agents against Linnaeus monocytogenes.

Discusses the advantages of using hydrocolloids in food applications. Properties of starches; Benefits of carrageenan to the dairy and meat industries; Functions of alginates.

Focuses on the role of stabilizers in enhancing the texture of ice cream novelties. Information on different stabilizer systems.