Major new services launched to address consumer health, obesity and well-being (How) issues include tests to determine the glycemic index of foods
Reading Scientific Services (RSSL) is using Food Expo 2004 to launch How, a range of services that address many of the consumer health, obesity and well-being (How) issues facing the food industry.
Government has highlighted obesity as a key health issue for the nation.
Strong campaign groups are making various demands on the food industry over issues like salt reduction and clearer labelling.
Contaminants and allergens frequently give rise to health scares and product recalls.
Against this back-drop of consumer, expert and legislative pressure, food companies are looking for ways to produce food products with less of 'the bad' and more of 'the good', while keeping competitive on price and keeping within the law about claims and labelling.
Under the banner of How, RSSL's new services will help companies find a way through all of these complex and conflicting demands.
It will offer consultancy, development and analytical services to show food manufacturers How they can respond to the latest nutritional thinking, new food scares, new legislation and to support new marketing strategies.
RSSL's major new service in this area is to test the glycemic index (GI) of foods.
The GI is a numerical system of measuring how fast a food or ingredient triggers a rise in blood glucose.
Working to a protocol approved by an independent ethics committee, RSSL will carry out GI testing according to internationally agreed standards, using human volunteers participating in the tests under medical supervision.
Glycemic load (GL) data is also generated In addition, product development specialists at LinTech will be able to assist manufacturers in reformulating products to achieve a lower GI, and to meet other requirements for a healthier option.
LinTech has wide expertise in taking new products through from concept to production, and in reformulating existing products to reduce their sugar and fat content, or to incorporate new ingredients, such as fibres, vitamins, herbals etc LinTech' s experience will be invaluable to companies looking to develop products to meet the latest thinking in healthy eating.
On related issues of product safety, RSSL is to relaunch its allergens testing service, now incorporating consultancy on best manufacturing practice with analytical support for allergen testing.
RSSL recently opened a new laboratory dedicated to testing for food allergens.
The new facility is fully equipped with 'quarantined' storage to protect samples from the risk of cross contamination, and RSSL has increased the number of allergens that can now be tested by Elisa techniques.
It is also promising to offer a rapid analysis regime, capable of reporting results within 48 hours.
Sesame, hazelnut, almond and shellfish have been added to the list of allergens that can be tested, which already includes peanut, histamine, gluten, milk proteins, soya, egg and soft wheat. Announcing the launch of How Jane Staniforth, business development manager said, "The role that food and the food industry play in dictating the health of the nation is coming under increasing scrutiny from government and pressure groups. "Through How, RSSL will assist clients to develop products that meet demands for healthier eating and support them in meeting their commercial objectives and legal obligations."
