New Protease Reduces Bitterness In Enzyme-Modified Cheese

Biocatalysts Ltd. introduced Flavorpro™ 937MDP, a non-animal protease with a de-bittering action when added to enzyme-modified cheese processes.

Flavorpro 937MDP is an exopeptidase preparation with low levels of endopeptidase activity. In enzyme-modified cheese applications, the hydrolysis of cheese proteins by endopeptidases, such as animal and bacterial proteases, can create bitter flavors due to the accumulation of small hydrophobic peptides. Exopeptidases, such as Flavorpro 937MDP, can be used to control bitterness by removing these bitter-tasting peptides. Due to its fungal origins, the enzyme is available kosher, halal and vegetarian.
Earlier this year, Biocatalysts unveiled its Promod™ 950L, a non-genetically modified microbial protease preparation as an alternative to papain, at the IFT 2013 Expo in Chicago.

Humane Society Supports COOL Law

The Humane Society of the United States (HSUS), along with Organization for Competitive Markets, United Farm Workers of America, American Grassfed Association and three independent livestock farms filed a brief supporting the Country of Origin Labeling (COOL) law in a federal appeals court in Washington, D.C.

The court denied a motion to delay the COOL rule in September, and the case is now before the U.S. Court of Appeals for the District of Columbia Circuit.
“Consumers deserve to know where their food comes from. And factory farming organizations that seek to have it otherwise are out of step with their customers,” said Jonathan Lovvorn, senior vice president and chief counsel for animal protection litigation for The Humane Society of the United States, in an issued statement today.
The groups and farmers are represented by lawyers with The HSUS' Animal Protection Litigation section.
Recently in the COOL controversy, Mexico requested the establishment of a compliance panel to determine if USDA's final COOL rule issued this year complies with World Trade Organization (WTO) findings. As well as undergoing WTO review, the final COOL rule also faces court challenges from the trade groups opposed to its implementation.
Several livestock trade associations are challenging the labeling rule. American Association of Meat Processors, American Meat Institute, National Cattlemen's Beef Association, National Grocers Association, National Pork Producers Council, North American Meat Association and Southwest Meat Association asked the USDA and U.S. Trade Representative to extend an industry outreach program until after a WTO compliance panel determines if the final COOL rule complies with WTO rules.
The National Farmers Union, U.S. Cattlemen's Association and Consumer Federation of America support COOL.
The country-of-origin labeling regulations require that meat products contain labels specifying where the livestock was born, raised and slaughtered. The regulations also prohibit the commingling of meat with different country-of-origin combinations in the same package at retail.
According to the coalition led by HSUS, labeling helps consumers who want to buy from farmers and ranchers “who often use more humane and sustainable practices, rather than industrial corporations that may commingle meat products from several foreign countries.”

 

Mexico Labels Chocolate Junk Food, Adds Tax

The ancient Aztecs would be up in arms: in the land that gave chocolate to the world, Mexican lawmakers have declared the popular food to be "junk," subject to an extra tax.
The chocolate charge was part of a raft of fiscal changes passed by Mexico's Congress on Thursday that seek to boost tax revenues and to tackle the country's unhealthy eating habits.
Among the amendments added to the tax bill was a levy on "junk food" - defined as products containing more than 275 calories per 100 grams. Many types of chocolate have around twice that amount.
McDonalds hamburgers, for example, fall below the benchmark, according to data on the company's website.
Originally proposed as a 5 percent levy this month, Congress approved an 8 percent charge on the foods.
Chocolate was grouped alongside a host of high-calorie products including gelatine, sweets and some puddings.
Etymologists trace the origin of the word "chocolate" to the Aztec word "xocolatl." It refers to the foamy bitter drink brewed from cacao - or cocoa - beans, according to the website of Washington's Smithsonian Institution.
In Aztec times, the drink was reserved for the nobility.
Historians say cocoa beans were also used like currency in many parts of pre-modern Latin America, and the Maya and Aztecs believed the bean had magical properties.
Legend has it that Aztec king Moctezuma feted Spanish conquistador Hernan Cortes with drinking chocolate when he arrived to conquer Mexico in the early 16th Century.

Rising Star Chef Serves Creative Doughnuts in Harlem

Chef Corey Cova, who was featured on Zagat's list of 30 culinary starts under 30 years old, is the mind behind the unusual creations at his East Harlem shop Dough Loco. "Dough Loco is a neighborhood coffee doughnut shop. A lot of the doughnuts up here are from major chains, so they're all a bit smaller, have tons of ingredients like stabilizers, fillers," Cova said. "Ours are just all natural, really simple."It's a small operation, with Cova making hundreds of doughnuts by hand in the minuscule kitchen. On some days, supply can't keep up with demand and guests have to wait for a fresh batch to be put on the shelves. "Sometimes, we'll sell out by like 9 o'clock, and people have to wait an hour for us to kind of catch up," Cova said.The wait is worth it, though, especially for varieties like miso maple and raspberry sriracha. Cova's background in savory cooking inspires flavors you won't find anywhere else. "I think about a lot of different kind of food because I have to go back and run a restaurant as well. The raspberry one today I just kind of was thinking about the last few days," Cova said. "Raspberry and sriracha seemed like they kind of shared, something in there was kind of similar."Even though it just opened, the tiny shop may be ready to grow beyond its East Harlem storefront. Don't be surprised if you see Dough Loco expand its footprint or open new stores elsewhere in New York City.