Technology offer: Pre-treatment of lignocellulosic biomass for the production of second-generation bioethanol

A procedure for making soluble the lignin and other polymers responsible for the low digestibility of lignocellulosic materials, in particular rice husks, has been developed by the University of Cadiz research group on "Food Engineering and Technology” (AGR-203). This new procedure utilizes hydrogen peroxide in conditions of high pressure for digesting the material. This pre-hydrolysis stage is essential for extracting maximum amounts of the sugars that are subsequently fermented to produce second-generation bioethanol.Details: Innoget 

CTNS- validation of Functional Foods

Functional foods are defined  as foods and food components that provide a health benefit beyond basic nutrition (for the intended population). Examples may include conventional foods; fortified, enriched or enhanced foods; and dietary supplements. These substances provide essential nutrients often beyond quantities necessary for normal maintenance, growth, and development, and/or other biologically active components that impart health benefits or desirable physiological effects. 

Recognizing the tremendous health benefits offered by functional foods, the Institute of Food Technologists commissioned an expert panel to review the available scientific literature related to functional food development. The panel’s report is divided into nine sections: Definitions, Introduction, Food and Genes, Current Legal Standards, Scientific Standards, Policy Limitations, Bringing Functional Foods to Market, Role of Research, and Conclusions. Copies of the report are available at www.ift.org. 

Technological Centre for Nutrition and Health (CTNS), Spain offers services such as, validation of functional foods, from selecting the most appropriate ingredient to evaluating the biological efficacy of the functional food, complying with European Regulation 1924/2006.

The market for Nutraceutical exports  to US and Europe is estimated at $75 billion by 2013.