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Dive Brief: Stevia supplier PureCircle USA, Inc., filed a complaint Sept. 17 in federal court in California claiming competitor SweeGen, Inc., infringed on its patent for making Rebaudioside M (Reb M), Baking Business reported. Reb M is a glycoside found inside the stevia leaf that produces a sugar-like sweetness with zero calories. PureCircle's patent, issued in January 2016, relates to the conversion of Rebaudioside D to Reb M by use of an enzyme. It allows for a more cost-effective use of Reb M when reducing sugar in applications such as beverages, dairy products and other food items, according to Baking Business. In a statement, SweeGen said it has 13 patents granted and more than 130 patent applications pending worldwide regarding stevia sweeteners, including at least seven "novel methods" for producing plant-based, non-GMO Reb M. "SweeGen will defend and protect its strong [intellectual property] position, with deepest respect to innovative Intellectual Property for the benefit of consumers globally," the statement reads. Dive Insight: Reb M is the most sought-after steviol glycoside because it lacks the bitterness of the more common Rebaudioside A, but it only comprises 1% of the stevia leaf. Reb M is also difficult to isolate, although PureCircle said earlier this year it had produced a variety called StarLeaf containing 20% more Reb M than conventional stevia. The company also said it could use Reb A to make compounds tasting like the sweeter components in the stevia leaf. SweeGen has developed non-GMO Reb D and Reb M under the Bestevia brand, which the company claims can support sugar reduction of 50% across all food and beverage applications. Its Bestevia Reb M product is 200 to 300 times sweeter than sugar, SweeGen says, and tastes much more like sugar than Reb A. The company described the process used to make the product as a "proprietary and patent-pending bioconversion" and an "enzymatic conversion." Baking Business reported SweeGen has an exclusive licensing arrangement with Conagen, which owns the patent. According to PureCircle's complaint, Bestevia Reb M is produced by converting Reb D to Reb M by using the same enzyme in PureCircle's patent. Companies investing in natural sweetener R&D understandably want to be the first to market with a branded form of stevia that consumers won't find bitter or having an unpleasant aftertaste. That's why so much effort has been put into producing the sweeter elements of stevia and developing customers willing to adapt their products to the ingredient. It's hard to tell at this point what PureCircle's complaint against SweeGen might mean for stevia producers and manufacturers either using the natural sweetener now or considering doing so. Controversy can often be a negative development for any ingredient or product, although more information may emerge through the litigation process. According to the lawsuit, the company owns or co-owns 77 U.S. patents, so suing for patent infringement might be one way to keep competitors from getting too close to using the same production process. PureCircle is also a major global stevia producer and reportedly plans to increase production by nearly 200% this year to meet increasing demand. It's possible the two stevia companies could end up spending a lot of time and money fighting each other in court instead of focusing on their next stevia-sourced products — unless they manage to settle the complaint before trial. source: https://www.fooddive.com
Government has been urged to establish the Plant and Fertilizer Fund (PFF) as provided for by the Plant and Fertilizer Act, 2010 (Act 803) to finance research and investigations relating to fertilizer usage in the country. The Northern Regional branch of the Ghana Agri-Input Dealers Association (GAIDA), which made the call in a statement, said the establishment of the PFF would go a long way to prevent and curb the menace of fake and adulteration of fertilizer products through rigorous investigations by relevant state institutions. The statement, issued in Tamale on Monday, was signed by Mr Mohammed Mahamud, the Northern Regional Secretary of GAIDA, and copied to the Ghana News Agency. It formed part of the advocacy efforts of the Northern Regional branch of GAIDA with support from the Business Sector Advocacy Challenge Fund, and their partners USAID, DANIDA and EU for the establishment of PFF. The statement called on the Government through the Ministry of Food and Agriculture to translate its commitment and willingness to ensure a sustained food production by making the PFF operational. It said the call to the Government to establish the PFF “comes as a result of the recent cry by some farmers in the Northern Region with regards to the potency and efficacy of some fertilizer products that are being sold to them.” It said: “The farmers have persistently complained about the yield levels of some of the fertilizer products and have threatened to stop buying those fertilizer products in some cases if nothing is done about the situation.” The statement called on the Parliamentary Select Committee on Agriculture to hasten the pace of Parliament in capturing the PFF under the consolidated fund. “As part of the Plant and Fertilizer Act, the main source of funding for the PFF is through money approved by Parliament. The Parliamentary Select Committee on Agriculture should, therefore, work to clear all bottlenecks impeding the implementation of the Plant and Fertilizer Act,” the statement said. It also appealed to government to equip fertilizer research institutions in the form of infrastructure and expertise to enable them to continue their oversight role on both standards and quality. GAIDA is a national body of agricultural input dealers in the country and it envisions excellence in the provision of agricultural inputs for maximized food productivity for a healthy nation. source: http://www.ghananewsagency.org
For commercial bakers to create countless numbers of delicious, quality baked goods with the dependable consistency their customers count on, it takes more than the standard flour, sugar and eggs they use when baking for the family at home. Specialty ingredients, such as emulsifiers, help maintain the quality, freshness and integrity of the baked good and help deliver the taste and texture consumers have in mind when they hand over their own hard-earned dough at the register. What is an emulsifier and how does it work? Many highly experienced bakers really couldn’t say; they just know the difference it makes. Put simply: An emulsifier is an ingredient that improves the interaction of two or more elements that wouldn’t normally mix -- such as oil and water. In baked goods, emulsifiers help: Inhibit staling of breads and other grain-containing products to maximize the product quality Improve the tolerance (or machinability) of the dough as it passes through bakery manufacturing process to minimize yield loss Provide lubricity through the slicing process to reduce crumbing Increase batter stability to minimize impact of ingredient & process variance on sweet baked goods Enhance the eating experience by improving the texture in cakes and muffins. Certain types of emulsifiers, such as powdered monoglycerides and lactylates are referred to as crumb softeners since they work with the starch to provide a soft and moist eating experience. Crumb softening emulsifiers are produced from vegetable oils and are formulated with ease of use in mind. They are available in both powders and semi-solid pastes to provide excellent functionality regardless of process limitations. In addition to acting as crumb softeners, emulsifiers can also interact with gluten to provide dough strengthening. Dough strengthening emulsifiers provide tolerance in the baking process and reduce the impact of flour quality variation. The improvement in tolerance and consistency result in a reduction in yield loss and manufacturing cost. In addition to crumb softening and dough strengthening, emulsifiers also provide batter aeration, stabilization, help achieve consistent volume, and optimize texture resulting in the quality and consistency consumers expect. “Consumers expect particular tastes and textures from bakery products,” says Jim Robertson, category manager, emulsifiers at Corbion. “Although they are used at low levels, emulsifiers deliver cost effective functional benefits that are critical to the consistency and quality consumer expect." “Bakers work hard to give their customers the same enjoyable eating experience every time. But that can be hard to do when environmental conditions are challenging, consumer demands keep evolving and regulatory changes require reformulation,” Robertson says. "By enhancing tolerance, quality and shelf stability in baked goods, emulsifiers can make these challenges more manageable. Although emulsifiers have been making it easier for bakers to ensure the quality and consistency of their products for many decades, the technology continues to improve, according to Robertson. He says Corbion continually invests in its emulsifier portfolio to drive further advancements in finished product consistency, processing efficiency and the overall sustainability of business practices for the industry. “That continual investment in basic research puts us in a position to deliver even more value in terms of enhanced quality and functionality, process optimization and sustainability,” says Robertson. Corbion has also made the conscious effort to ensure its multifunctional emulsifiers are bio-friendly and produced from renewable vegetable sources, making it easier for bakers to meet their own sustainability goals. By 2019, all palm oils used in Corbion’s emulsifiers will be RSPO-certified and from suppliers committed to minimizing negative impacts on palm-growing regions and their communities. Matching the right emulsifier to the baking application can come down to minute differences in specific product formulations, according to Robertson. That’s why Corbion's application team and technical service group work directly with bakers – often on the production floor – to identify and implement the most fitting emulsifier for the application, troubleshoot processing issues and ensure the effectiveness of the solution. “We have a lot of passion for this industry and for the enormous difference specialty ingredients make for bakers large and small,” says Robertson. “You only have to look at what our emulsifier portfolio can do to understand just how significant that value is.” source: https://www.ingredientsnetwork.com
Wrangler has reached an agreement to manufacture a line of jeans launching in 2019 that will be dyed using new water-eliminating technology. The VF Corp.-owned brand said it is the first brand to adopt the foam-dyeing process, which eliminates 99 percent of the water used in indigo dyeing. "While we have been able to reduce 3 billion liters of water in product finishing during the past 10 years, we know that more needs to be done across the entire supply chain," said Tom Waldron, Wrangler president. "Foam technology reduces water consumption and pollution further upstream, helping our fabric suppliers to dramatically minimize the impacts of making denim fabric blue." The foam-dyeing process was developed at Texas Tech University. Wrangler and the Walmart Foundation contributed seed money to the university to develop the technology. Spanish fabric manufacturer Tejidos Royo will be the first mill to incorporate the foam-dyeing technology in its denim-dyeing operations. The mill is set to receive the necessary equipment in October and will begin supplying Wrangler with foam-dyed denim by the end of the year. The process of applying indigo dye through the use of foam is expected to eliminate the need for tens of millions of gallons of water. Based in Greensboro, Wrangler and Kansas City-based jeans brand Lee – both owned by VF – will spin-off into a separate, publicly traded company based in Greensboro. The spin-off is expected to take place in the first half of 2019. VF made the announcement on Aug. 13, when it also announced plans to move company headquarters from Greensboro to Denver. The move consolidates most of its brands and 85 of its top executives in Denver. VF will leave many of its operations in Greensboro, where it will continue to employ about 545 people locally. Wrangler is also bringing back its "pop-up" store to downtown Greensboro, and is considering a more permanent location down the road. The store will open Oct. 5 at 300 S. Elm St. and will run through early January.
The Maryland Department of Agriculture announced that new regulations regarding the use of fertilizer products will take effect Monday, Oct. 1, as a result of changes made to Maryland’s Lawn Fertilizer Law during the 2018 legislative session. The changes make regulations for organic fertilizer products consistent with those for synthetic products. Additionally, they give professional fertilizer applicators more choices in the products they can use. Specifically, the new law addresses the following: • Allows lawn-care professionals to apply up to a half-pound of soluble or insoluble nitrogen per 1,000 square feet from Nov. 15 to Dec. 1. Currently, only soluble nitrogen is allowed. • Removes the requirement that organic fertilizer products be “low phosphate.” The change allows the products to be applied according to the University of Maryland’s recommendations and soil-test results. The Fertilizer Use Act of 2011 — also known as Maryland’s Lawn Fertilizer Law —authorizes the Maryland Department of Agriculture’s Nutrient Management Program to regulate the use of fertilizer on turf not used for agricultural purposes. It requires homeowners and lawn-care professionals to follow the University of Maryland’s fertilizer recommendations and use best management practices when fertilizing lawns. source: https://www.heraldmailmedia.com
Here’s one more reason to love mushrooms, if you haven’t already: In a recent study conducted by Penn State researchers, they found that mushrooms contain a surprising amount of antioxidants that can improve well-being and mitigate the effects of aging. Mushrooms contain high levels of ergothioneine (ERGO) and glutathione (GSH) – both of which are important antioxidants. According to Robert Beelman of the Penn State Center for Plant and Mushroom Products for Health, while the amount of the two compounds greatly vary between mushroom species, they are the highest dietary source for the antioxidants combined. When the body produces energy by consuming food, it also results in oxidative stress as free radicals, unstable molecules that can damage cells and contribute to aging and disease. Once this happens, getting a fresh supply of antioxidants may help your body cope with this oxidative stress. “There’s a theory – the free radical theory of aging – that’s been around for a long time that says when we oxidize our food to produce energy there’s a number of free radicals that are produced that are side products of that action and many of these are quite toxic,” Beelman explained. “The body has mechanisms to control most of them, including ergothioneine and glutathione, but eventually enough accrue to cause damage, which has been associated with many of the diseases of aging, like cancer, coronary heart disease and Alzheimer’s.” (Related: Chinese mushroom found to have powerful anti-aging benefits.) The amount of ERGO and GSH present in mushrooms differ depending on the species. An example of this is the porcini species, a wild variety, which contain the highest elevation of the two compounds among the 13 species that were tried by the researchers. This type of mushroom is famous in Italy, where it is used in a variety of food. While other mushrooms such as the white button have a lesser amount of the antioxidants compared to porcini mushrooms, they are still noted to be higher than other types of food. Moreover, the amount of ERGO and GSH are correlative, according to researchers – mushrooms that have a high GSH content will also have a high ERGO content as well. The best part? The antioxidants are heat stable and will not be lost when the mushrooms are cooked. Future iterations of the study may consider the benefits that ERGO and GSH may have in lowering the chances of developing neurodegenerative diseases like Alzheimer’s and Parkinson’s. GSH is an intercellular antioxidant that is generally perceived for its capacity to keep the immune system soundly functioning and counteract the effects of some carcinogens and toxins. A good supply of GSH in tissue levels can contribute to improved well-being and disease prevention. Researchers point out that the antioxidant plays an important role in cell development. Although the exact role of ERGO is not yet fully explored, early research on the compound has proposed that it may be connected to maintaining glutathione levels as it interacts with other cellular defense systems. Animal studies have also linked ERGO consumption to lowering the likelihood of cognitive decline. Aside from providing antioxidants, some mushroom types can also increase immunity. A separate research conducted by the University of Florida Institute of Food and Agricultural Sciences have concluded that regular intake of mushrooms, particularly shiitake mushrooms that are native to Asia, can reduce inflammation and enhance the body’s immune system.
Haldor Topsoe A/S, a Danish chemical-catalyst maker, will help the Republic of Congo build a $2.5 billion fertilizer plant near the port city of Pointe Noire, the central African nation’s economy minister of state said. The facility is meant to help diversify Congo’s oil-dependent economy, which has the continent’s second-highest level of inequality, after South Africa. The economy has contracted for the past two years because of a decline in crude prices and is forecast to expand by just 0.7 percent this year, according to the International Monetary Fund. Haldor Topsoe A/S, a Danish chemical-catalyst maker, will help the Republic of Congo build a $2.5 billion fertilizer plant near the port city of Pointe Noire, the central African nation’s economy minister of state said. The facility is meant to help diversify Congo’s oil-dependent economy, which has the continent’s second-highest level of inequality, after South Africa. The economy has contracted for the past two years because of a decline in crude prices and is forecast to expand by just 0.7 percent this year, according to the International Monetary Fund. Haldor Topsoe will work on the project with MGI Energy, a closely held Pointe Noire-based company, Economy Minister of State Gilbert Ondongo said by phone Sunday from the city. A feasibility study is being conducted over the next six months before work starts in 2019, with completion expected to take about three years, he said. “Similar plants have been constructed in Bangladesh, India and Pakistan and they helped those countries to become self-sufficient in agriculture,” Ondongo said. “The place where the plant will be built will make it easy for its fertilizer to reach local, regional and international markets.” MGI Energy will supply natural gas to the project that will be transformed into ammonia, a raw material used in the production of fertilizers, he said. Haldor Topsoe confirmed it’s involved in the project. “It’s too early to say anything about the cost of the project or the time-line, but it’s in the early stage,” a spokeswoman for the Lyngby, Denmark-based company said by phone. Ondongo said three-quarters of the funding for the project will come from EKF, Denmark’s export-credit agency, with the rest being provided by the Copenhagen-based Investment Fund for Developing Countries. source: https://www.bloomberg.com
Sherriff Amenity has announced the launch of E2 Pro Elicitor – a new unique soluble plant biostimulant which contains Harpin aβ. E2 Pro from Sherriff Amenity is a brand of turf care products and their portfolio features a range of water soluble and liquid fertilisers. There are currently five different analyses within the water soluble range. Eight are in the liquid portfolio, ensuring that there is a solution to suit a wide range of nutrient requirements throughout the year. Elicitor is the latest plant biostimulant added to the E2 Pro family. This unique soluble biostimulant contains an elicitor that stimulates gene expression in plants. It also delivers improved abiotic stress tolerance and better plant growth. Elicitors activate a variety of biosynthetic pathways within the plant and the Harpin aβ enhances results. Trial work has concluded that Harpin aβ stimulates plant growth, nutrient absorption and tolerance to abiotic stress. This includes drought, temperature stress and pesticide detoxification. Further benefits include increased photosynthesis and enhanced root development. Harpins are acidic, heat-stable, glycine-rich proteins produced by Gram-negative bacteria. This triggers defence responses in diverse plant species. When applied as a foliar spray, the Harpin proteins bind to plant receptors, initiating jasmonic acid and ethylene dependent signalling pathways. This is known as a Hypersensitive Response (HR). Harpins induce the expression of genes involved in cell wall development, cellular communication, signalling and defence responses. Harpin aβ proteins can be a seed treatment, or as a foliar spray. When used as a foliar spray, Sherriff Amenity reccomends application every three to four weeks during growth. As Harpin aβ activates genes within the plant, there is no requirement for full coverage at the time of application. Once the genes is activate, the plant response will initiate within 24 hours. source：https://prolandscapermagazine.com
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