The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Monday, December 31, 2007

New Dairy-Free Treats Stem from Scottish Science

NANDI Proteins is a food technology company that was created by the boffins at Heriot-Watt University in Edinburgh.

Nandi was the mother of Shaka, the Zulu King, famed as a warrior and for his famous victories, and immortalised in the film Zulu. Today Nandi translates as ‘something pleasant’.


They're doing remarkable things with protein modification. According to Scottish-Enterprise.com:
Nandi Proteins Ltd. specialises in natural modification of food proteins such as egg white, whey and soya protein. The products have improved functionality such as water binding and emulsifying properties in emulsions such as dairy cream and mayonnaise. This means that Nandi- products can be manufactured at low cost and can be utilised not only as fat replacements by the food industry, but also for the manufacture of innovative new products for the dairy-free and gluten-free markets. Key products:

1. Egg white powder with improved sensory and functional properties.

2. Whey protein powder with which is acid stable and has improved water binding.

3. Soy cheese fermented by lactic acid bacteria, with good sensory properties. Expertise in protein structure and functionality.

And in the major newspaper, The Scotsman, Jane Bradley reports that:
NANDI Proteins, a spin-out from Heriot-Watt University in Edinburgh, has launched a new round of funding and is in discussions with a number of global food producers just months after clinching its first major deal with a Dutch dairy company.

Nandi earlier this year signed up with Friesland Foods to supply the Dutch firm with its protein technology in a deal which could be worth more than 2 million to the company in royalties.

The technology is used to add supplements to foods such as dairy free or low-fat products.

Neat stuff. The more firms that work to make better, tastier, and healthier non-dairy versions of milk products, the more choice there'll be for us.

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