Dr. Karin Allen

The start-up company called Teton Botanicals Inc. (www.tetonbotanicals.com) has acquired the rights to a patented technology for structuring liquid vegetables oils.  The licensing company called Coasun Inc., (www.coasun.com) works primarily with the food industry and provides a solution that dramatically reduces saturated fats in foods without adding trans fatty acids.  Coasun technology is very useful in the baking industry which is challenged to reduce saturated fats while maintaining quality consumers demand.

By modifying the Coasun formula slightly, Teton Botanicals Inc. has successfully produced an all natural lotion made with avocado oil.  Avocado oil is typically used in high-end cosmetics only.   Teton Botanicals products hydrate the skin, and the natural oils add a lasting moisture barrier that prevent water from evaporating from the skin.  The lotion feels cool and soothing when applied.

Various essential oils and combinations are added for fragrance and to extend shelf life.  This was an important contribution from Dr. Karin Allen.   According to Steve Bernet at Teton Botanicals, “we have dramatically increased shelf life with USU’s help, however we will probably never achieve the 2 – 3 year shelf life of ordinary lotions.  Fundamentally, our product is made with edible, natural ingredients and no chemical preservatives.  We can’t expect to have the same shelf life as products containing petroleum distillates, petrolatums, mineral oils, chemical preservatives, and so on. ”

Bernet also asks, “If you can’t eat it, why shoud we put it on our skin?    And we don’t consume fresh food after weeks of storage, why should we put products that last years on our skin?  Afterall, our skin is the bodies largest organ.”

For an in depth article please visit: https://economicdevelopment.usu.edu/htm/in-the-news/articleID=9873

Teton Botanicals Inc. has started a test marketing program in the Logan, Utah area with the launch of their Logan Botanicals brand  (www.loganbotanicals.com)

For more information please contact:  Steve Bernet, Teton Botanicals Inc. , sbernet@tetonbotanicals.com, 435-753-3661

What is you input on these new regulations?  I’d like to hear from you!

View Photo Album

Many wonderful door prizes were provided by the club.   The Ultimate Frisbee provided as a door prize was gifted to our lab and is available to anyone in the Food Science Department needs to enjoy some northern Utah sunshine, get some exercise, and re-charge for their research projects, classes, or exams.  Please feel free to borrow the Frisbee and return when you a done.

Consumers’ demand for healthier foods has challenged food companies to formulate healthier foods with the same sensory and acceptability properties.  This manuscript presents a novel technology to use healthier lipids in food formulations without loosing their functional properties such as texture. This is an ongoing research in Dr. Martini’s laboratory and several other manuscripts are expected from this group in the near future.

The Harry W. Startup Jr. Scholarship!

If you are a student interested in confections don’t miss this opportunity to work with thelocal candy industry!!!! The deadline for the application is April 6, 2010 for the FY 2010/2011.  The requirements to apply for this scholarship are:

(1) to be enrolled in an IFT accredited university in the state of Utah,

(2) to have a minimum GPA of 3.0, and

(3) have a strong interest in confectionery science

Don’t miss this opportunity.  Please download this application form:  Application for Harry Startup Scholarship

This position is tenure track (70% Extension, 25% research, and 5% service) within the Department of Nutrition, Dietetics and Food Sciences. Duties include, but are not limited to:

1. Development of Extension programming to assist small businesses and entrepreneurs with production and processing of quality foods. The specific areas of extension programming will be dependent on the changing needs of clientele throughout the state and may include:

a. one-on-one product development assistance.

b. designing and formulating foods for improved human nutrition.

c. new food uses for agricultural products.

d. develop food entrepreneurship skills among high school and university students.

2. Maintain a research project with the Utah Agricultural Experiment Station. Research can be basic or applied in nature, and it should support and be aligned with extension major programming.

Responsibilities The successful candidate will be responsible for development of extension programming to assist small businesses and entrepreneurs with production and processing of quality foods. The specialist will coordinate academic and outreach services of the department’s Food Innovation Laboratory, including development of food entrepreneurship skills among students, and provide support for existing Extension programs including Sustainable Agriculture, Food Safety, Organic Foods, Food Security, Diversified Agriculture (http://extension.usu.edu), and the Utah’s Own program sponsored by the Utah Department of Agriculture and Food (http://utahsown.utah.gov/). Additional programming will provide assistance to the Utah food industry towards meeting regulations and implementing current processing technologies.

The Center for Advanced Nutrition (CAN), led by a team of internationally-recognized scientists with an impressive history of experience and expertise, fosters interaction and conducts research with private commerce and academic institutions at state, national, and international levels.

CAN offers laboratory and clinical nutrition services.  Please click here CENTER for ADVANCED NUTRITION SERVICES for more information.

Representative for CAN will be available at this year’s Supply Side West in Las Vegas, Nevada on November 12 and 13.  They will be  pleased to discuss how the Center’s services can  benefit your business or organization.

For more information about Supply Side West visit: http://www.supplysideshow.com/west/.

I look forward to seeing you there.

Development of Thickened Beverages for Treatment of Dysphagia

The talk will address how commercial thickened beverages have been developed essentially by trial and error.  His research deals with the formulation of thickened beverages for treatment of dysphagia through an understanding of the rheological properties of the fluid.  In this study, his team explores how the non-Newtonian behavior of thickened fluids influences the sensory perception of thickness.

The seminar will be held in the Western Dairy Center Conference room (NFS248g) at 10:30 am. Refreshments will be served.  If you are willing to meet with Dr. Hartel in person, don’t hesitate to contact me (silvana.martini@usu.edu) and we can arrange a meeting.

I hope to see you there!