Givaudan launches FreezeFrame innovation to deliver freshness in convenience foods

18 Oct 2017 — Leader in flavors, Givaudan, has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods. A range of seven top notes and taste solutions is being launched in phase one of the company’s FreezeFrame innovation: lime, lemon, asparagus, lettuce, basil, coriander/cilantro and parsley. According to Givaudan, this new freshness technology revitalizes convenience foods by making dishes taste like they were prepared just moments earlier. A second phase is already under development and will be available later this year. 

Delivering the perception that fresh ingredients have just been cut and added to the dish, this innovation is a direct response to strong consumer demand for fresh foods and eating experiences and is intended to revitalize the taste of processed foods.  

Fabio Campanile, Global Head of Science & Technology, Flavour Division at Givaudan explains: “This innovative approach was developed following our last Chef’s Council event in New York, where together with some of the world’s leading chefs we explored what constitutes a freshly prepared eating experience.”

“This enabled us to ‘de-code’ what the perception of freshness means, and translates the taste of freshly prepared food into flavor solutions for convenience foods.”

Designed to be incorporated into Givaudan’s existing flavor solutions, to ‘lift’ the profile with a hint of freshness, the new capabilities will deliver a step change in the eating experience of convenience foods. 

Freshly cut herbs are often used as a final ingredient to a dish just before serving, to add the desired burst of freshness. Capturing this ‘first burst’ of freshness from freshly prepared herbs, vegetables and citrus fruits for convenience foods has been a challenge, as evaporation, oxidation or enzymatic degradation make catching the headspace to recreate the flavor difficult.

“We have overcome these issues by using our FreezeFrame technology,” said Campanile. “This technique prevents the evaporation, oxidation or enzymatic degradation of key freshness molecules to give us a more accurate analysis and capture the unique top notes.”

“Our freshness solutions will help customers enhance the eating experience of their products by adding a fresh element to the flavor.”

The second phase of solutions, comprising chive, cucumber, ginger, lemongrass and Thai basil, is currently under development. Watch this space! 

You can view a video from Givaudan here

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11 Oct 2017 — In the first nine months of 2017, Givaudan recorded sales of CHF 3,757 million (US$3,854 million), an increase of 3.5 percent on a like-for-like basis and 6.8 percent in Swiss francs compared to the previous year. The company’s Flavor Division sales were CHF 2,017 million (US$2,069 million), an increase of 4.7 percent on a like-for-like basis and an increase of 10.9 percent in Swiss Francs (CHF).

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Givaudan expands presence in Brazil by acquiring Centroflora Nutra

21 Sep 2017 — Givaudan is acquiring Centroflora Nutra, the Nutrition Division of Centroflora Group, as part of its 2020 strategy to strengthen its global offering of natural extract ingredients and further develop its presence in Brazil. Centroflora Nutra manufactures botanical extracts and dehydrated fruits for the food, beverage and consumer goods sectors. It offers a wide variety of plant extracts from various regions of the world, with a particular focus on those from the great biodiversity of Brazil. 

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Givaudan completes acquisition of Vika B.V.

01 Sep 2017 — Givaudan has completed the acquisition of Vika B.V. in a bid to bolster its portfolio of natural dairy solutions. Vika offers a range of natural dairy ingredients and stocks, as well as meat and plant based extracts to customers in the food and beverage industry. Givaudan announced its intent to acquire Vika in July 2017. You can read the FoodIngredientsFirst article here

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UC Berkeley creates Alternative Meats Lab for plant-based alternatives

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Air Power Australia – Home Page

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Power Australia

requires a modern integrated joint national force structure for its
defence. The purpose of Air Power Australia is to contribute to the
development of
such a joint force structure.

Air Power
Australia is a
non-profit entity established
with the primary aim of
air power research and
, especially in
context of a modern integrated joint national force structure.

Air Power
Australia is not
affiliated with the Department of Defence,
the Australian Defence Force or any other Commonwealth
Air Power Australia Website

Air Power Australia website was established in October, 2004, with the
aim of 
promoting air power; stimulating
public and parliamentary debate on air power topics; educating the
community; and, publishing and archiving papers and articles on
air power topics. The website covers a wide range
air,  land and sea warfare topics, especially where these are
related to the integration and synergy of air, land and sea warfighting

The views stated in posted
articles are those of
their respective authors, and all posted materials retain the copyright
of the respective owner or owners.

Air Power Australia Analyses
ISSN   1832-2433
Air Power
Australia Analyses
Australia’s first online peer reviewed scholarly journal covering air
power and related topics,
established in 2004. Its aim is
to provide a platform for academic and professional
research, analysis and discussion papers focussed on the military
science aspects of modern air power and its applications. Research
publications cover the
areas of policy, policy reform,
strategy, technological strategy and basic technology. All publications
are fully peer reviewed, and APA policy is to engage two or more
reviewers for each publication.

Air Power Australia

is on
of a major reduction in its relative military
against the broader region. Since the early 1990s the
region has experienced unprecedented growth in military capabilities,
most noticeably in air power and in modern guided weapons, largely of
Russian origin. In this rapidly evolving
strategic environment
Australia is actively reducing the relative capability of the Royal
Australian Air Force (RAAF), rather than seeking to maintain its
historical advantage in capability.

This capability reduction is being effected in the short term by
premature retirement of the F-111 strike fleet,
which provided around 50% of the nation’s strike capability. In the
term, myopic insistence on a single type replacement of the F/A-18A and F-111 forces, the preferred Joint Strike Fighter  to be used in roles it
was not defined for.  It is thus not expected to provide the
capability advantages historically enjoyed by the RAAF, as it is a
battlefield strike and close air support system rather than a general
purpose fighter bomber like the F-22A.
Numerous industry proposals to affordably increase RAAF capability
exist, for instance by further expansion of the tanker
using surplus commercial airliners.

Unless Australia rapidly
implements aggressive policy
in long
term planning for the RAAF force structure, Australia’s slide in
capabilities relative to the Asia-Pacific-Indian region will continue

Air Power Australia was founded by Dr Carlo Kopp
and Mr Peter Goon.  The research
  presented by Air Power Australia are derived from
rigorous quantitative analyses that have been peer reviewed in order to
provide a benchmark for analytical technique and debate in
Australia.  Air Power Australia does not seek to dwell on the
question of who is right or wrong when it comes to Australia’s defence
capability needs; Air Power Australia will focus on what is  right
for Australia and future generations of Australians.

We hope APA
and associated endeavours contribute to securing
a more appropriate air power force structure for the defence of current
and future generations of Australians.  Our future will depend on
an RAAF  force structure which is more cost effective, reflects
innovative Australian ethos and carries far less risk than that
currently planned for by the Department of Defence.

It is
difficult to get a
man to understand something when his salary depends upon his not
understanding it.
Upton Beall Sinclair, Jr.
I, Candidate for Governor: And How I Got Licked, 1935

enemy may be pleased to impose…


General Giulio
The Command of the Air, 1921

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Call for herb garden at Aberdeen park in bid to deter drug users

Councillor Dell Henrickson and resident Catherine Wilson, want to transform part of the play area behind Catherine Street Community Centre into a herb garden.

A group of residents want to transform an unloved city play park into a herb garden to prevent it being used as a drug den.

People living around George Street say a rundown park beside the Catherine Street Community Centre has become a hot-spot for drug users.

Catherine Wilson, a member of George Street Community Council, hopes to revitalise the spot with flowers, herbs and fruit.

Ms Wilson said: “The community needs to take the spot back, if we don’t people will continue using it for taking drugs and folk will be scared to go into it. Making the area popular for locals might drive those people elsewhere. I can imagine it having herbs and flowers, with space for people to grow their own strawberries and extra equipment for children.”

Councillors for the George Street and Harbour ward Michael Hutchison and Dell Henrickson have backed the ambition.

Mr Henrickson said: “I think a community herb garden would be a wonderful idea for the George Street area.”

Ms Wilson is appealing for help and can be contacted at

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North Shore Living Herbs Announces Company Rebranding

by North Shore Living™
Posted: Wednesday, October 18, 2017 at 9:15AM EDT

Coachella Valley, CA – North Shore Living™, formerly known as North Shore Living Herbs®, has undergone a comprehensive and thoughtful rebranding effort.  As the leading hydroponic greenhouse grower and the company known for The Original Living Herbs, the rebranding consists of six key upgrades: redefined company mission, consolidation to a single brand, new company logo, packaging redesign, trade show booth and website.  

“All of the products we grow and package are living with the roots attached for freshness.  It’s the reason we are able to deliver the longest lasting fresh herbs and microgreens to retail.  This rebrand elevates our focus on living, which includes products that create opportunities to enjoy life’s special moments in the kitchen and around the dinner table.  Making those moments the center of who we are is important,” said Chris Wada, Marketing Manager.  “While we absolutely love the simple and clean direction of our new design elements, living our mission to make every home cooked meal a special occasion is what we care about the most.  Our goal is to bring the joy back to cooking, the conversations back to meals!”

Wada continues, “The timing of PMA accelerated the debut of our rebrand to the trade by a couple of months.  This now gives us more time to talk with retailers about their individual needs and create a custom merchandising, promotion and social content plan for our consumer launch starting in January.  That said, it is business as usual going into the busy holiday season with our existing product packaging and displays.  We plan to begin transitioning customers to the new brand during the first quarter of the year, with a sunset date of April 1st for old packaging.”

Simple, honest, clean and authentic is what the new packaging aspires to communicate.  The new logo and packaging designs were developed in-house using a creative approach that included everything from branding consultants to consumer surveys to studying the psychology of using white space in design.  This new packaging stands out on the shelf, puts the spotlight on the beautiful product, and communicates living – both in the logo and by showing the plants roots on the front of the clamshell products.  North Shore Living™ will replace their existing brands North Shore Living Herbs® and North Shore Organic Living®.  

In addition to the rebrand, North Shore Living™ has recently completed a 6 million dollar greenhouse expansion to its Thermal, CA location to meet the growing demand for both their conventional and organic living herbs, expanding their available production of over 20 different varieties in packaged clamshells or potted sleeves.

With a focus on the future, the company Leo and Suzette started in 1987 has come a long way.  How fitting that this Saturday at PMA, marks their 30th anniversary to the day.  There won’t be balloons or cake, but there will be fresh mint chocolate chip ice cream cones made from the freshest living herbs on planet earth.  Taste the living difference at Booth 3300.    

About North Shore Living™

North Shore is a SoCal based hydroponic greenhouse grower of living produce with the roots still attached for freshness.  They deliver conventional and USDA certified organic fresh herbs and microgreens using the most state-of-the-art and sustainable greenhouse technologies.  Non-GMO Project Verified and Sustainably Grown Certified.  For more information, please visit

Source: North Shore Living™

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How to Eat Pasta Like a Nutrition Pro

Here’s hint: When in Rome…

Despite its reputation for being fattening, studies show that eating pasta the authentic way may actually improve your diet and help you stay slim.

Those who live from Bergamo to Sicily have some of the lowest rates of obesity, yet they enjoy delicious pasta dishes nearly every day. In fact, Italians feast on more than 50 pounds of pasta per person per year, while Americans average about 15.5 pounds per person. And yet, our friends in Europe are significantly slimmer than we are.

In fact, in one study published in Nutrition and Diabetes, the amount of pasta consumed by more than 20,000 Italians did not correlate with an increase in body weight. In fact, the opposite was true: Adults who ate a traditional Mediterranean diet – a primarily plant-based diet with plenty of pasta, produce, seafood, whole grains and healthy oils – were thinner and had smaller waistlines than those who didn’t follow a traditional eating pattern of the region.

Follow these tips to enjoy pasta the Mediterranean way:

Consider this: Mac and cheese, alfredo sauce, deep-dish pizza and garlic bread are as Italian as fast food hamburgers and apple pie. They would not be considered “Italian” in Italy. Using national food surveillance data of more than 10,000 U.S. adults, a recent study published in the journal Current Developments in Nutrition, reported that only about one in five Americans (17.3 percent), eat pasta the traditional Mediterranean way, which means an eating pattern that’s high in fruits, vegetables, fish, dairy, whole grains and plant-based proteins. However, those who ate pasta in a more traditional Mediterranean way, had overall diet quality scores that were 20 percent higher than those who didn’t eat pasta.

The researchers reported that most pasta eating Americans have low intakes of fruit, fish and whole grains and lower diet quality overall. However, when researchers removed mac and cheese from their analyses, they found study participants’ diets, while higher in sodium, had higher amounts of dietary fiber, folate, iron and potassium than non-pasta consumers.

Prepare your pasta like they do in the Mediterranean – al dente. Al dente means your pasta is neither too hard nor too soft. When cooked correctly, pasta will have a lower glycemic index (GI) than when it’s cooked to be soft or mushy. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal or most whole grain breakfast cereals. A lower GI can help keep blood sugar levels stable so you will stay fuller, longer.

To cook pasta perfect every time, use a 4- to 6-quart pot, add enough water to fill ¾ full, add salt and bring to a rolling boil. Gently add pasta then follow recommended minutes to cook on the pasta box (cooking time varies depending on its shape and type of pasta). Stir frequently while cooking to prevent clumping or sticking to your pot. There’s also no need to rinse pasta after cooking or add oil to the water.

One of the key distinguishing characteristics of the way Italians eat pasta is the size of their portions. To most Italians, a serving is what our recommended serving size is, which is two ounces uncooked or one cup cooked (about the size of a baseball). Remember, most boxes of pasta provide eight servings.

So, whether you’re eating at home or away from home, enjoy a reasonable amount (the recommended baseball-sized portion) of pasta and share or save the rest for later.

Delicious traditional pasta dishes are easy to make and only require a few quality ingredients. Toss your al dente pasta with in-season veggies, fresh herbs, quality olive oil, beans and lean protein and you can create waistline-friendly, crowd-pleasing meals in minutes. Here are a couple of my faves: Penne with Chicken Sausage and Arugula and Gemelli with Sautéed Mushrooms and Spinach with Goat Cheese.

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CFS 44 Raises Concerns About State of SDG 2, Endorses Recommendations on Sustainable Forestry for Food Security and Nutrition | SDG Knowledge Hub

13 October 2017: The 44th session of the Committee on World Food Security (CFS 44) endorsed recommendations, among other issues, on: the rise of global hunger as result of conflict; food systems and nutrition; sustainable forestry for food security and nutrition (FSN); women empowerment in the context of FSN; and urbanization, rural transformation and FSN.

Held under the theme ‘Making a Difference in Food Security and Nutrition,’ CFS 44 was the first opportunity for an international forum to discuss the findings of the recently released Report on the State of Food Security and Nutrition in the World (SOFI 2017). The main finding of SOFI 2017 is that after ten years of decline, global hunger has increased for the first time in 2016, driven by conflict and climate change. Delegates discussed the causal link between climate change, conflict, hunger as well as other findings of SOFI 2017 including a slowdown in the decrease in child malnutrition and rapid increases in obesity in adults and children around the world. They expressed their concern that the world is not on track to achieve SDG 2 (End hunger, achieve food security, and improved nutrition and promote sustainable agriculture) and other targets of the 2030 Agenda related to FSN.

On its contribution to the 2030 Agenda and the SDGs, the Committee discussed lessons learned from implementing the 2030 Agenda, noting outstanding challenges, such as: addressing all forms of malnutrition; supporting small-scale food producers to adopt sustainable practices; improving the sustainability of food systems; and addressing regional and rural inequalities and the lack of rural infrastructure. The Committee also reviewed its contribution to the 2017 High-level Political Forum (HLPF) and adopted a decision on its contributions to HLPF 2018 and 2019.

Regarding nutrition, the meeting launched a report of its High-level Panel of Experts (HLPE) on nutrition and food systems, addressing the impact of food systems on sustainable and healthy diets and issues requiring attention, including implementation of the right to food, imbalance of power across food systems, and conflicts of interests. Delegates also reviewed reporting on progress in achieving the Global Nutrition Targets adopted by the second International Conference on nutrition (INC 2), good practices and lesson sharing for improved nutrition, and advancing nutrition including the UN Decade of Action on Nutrition (2016-2025). CFS 44 decided, among other conclusions, to consider elaborating guidelines on improved food environments for healthy diets supported by the scientific evidence provided in the HLPE report.

Under its policy convergence workstream, which aims to synthesize and coordinate policy decisions under other processes, the meeting adopted recommendations and guidance for further work on: sustainable forestry for FSN; outcomes of the forum on women’s empowerment in the context on food security and nutrition; and urbanization, rural transformation and implications for FSN.

Other matters included the CFS Multi-year Programme of Work (MYPoW); the periodic update of the Global Strategic Framework for Food Security and Nutrition (GSF); Monitoring the Effectiveness of CFS; response to the independent evaluation of CFS; and critical and emerging issues for FSN.

CFS 44 convened from 9-13 October 2017, at the headquarters of the Food and Agriculture Organization of the UN (FAO) in Rome, Italy. The CFS is an inclusive international, intergovernmental and multi-stakeholder platform on FSN for all. Its membership is open to members of the three Rome-based agencies (RBAs): FAO, International Fund for Agricultural Development (IFAD), and World Food Programme (WFP). [FAO Press Release on CFS 44 Closing] [FAO Press Release on CFS 44 Opening] [IISD RS Report of CFS 44] [CFS 44 Website] [CFS Blog]

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