Printer Friendly

Food Biotechnology.


(UK: Cambridge University Press).

One of the problems of biotechnology is that it is new, or is it? The food industry is large worldwide and uses biotechnology. In fact, the food industry from its humblest origins, centuries ago, has utilised biotechnology to create certain products, and beer and cheese are just two famous examples. The three authors, who all work for RHM, set out to provide an account of the practice of biotechnology in our industry.

Following an introduction, they have entitled their chapters: General food biotechnology; High fructose corn syrup - technology push; High fructose corn syrup - market pull; Mycoprotein - a case study; Mycoprotein - the process; Retrospects; and several apposite appendixes.

From the above it will be immediately obvious that here is chance to read about the development of Quorn. This mycoprotein material has its origins in the very 1960s when Lord Rank, then chairman of RHM felt there must be a way to generate more edible protein for the hungry world to eat and his company's research director, Dr Arnold Spicer, was given the task of getting the whole project underway. It took a long time and ended up twenty years later as a joint effort between RHM and ICI; their joint company is called Marlow Foods. The story is one of a new biotechnological success in that Quorn is now being fairly widely used by certain well known manufacturers in a range of suitable products. So from always being told that biotechnology, as far as the food industry is concerned, is 'old hat', here is a brand new story (well new in relation to the timespan in which the food industry has evolved.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1990
Previous Article:Microbiological and Environmental Health Issues Relevant to the Food and Catering Industries.
Next Article:Fish Trader Yearbook.

Related Articles
Biotechnology and Food Ingredients.
Processing and Quality of Foods, 3 vols.
Biotechnology for Improved Foods and Flavors.
Engineering and Food for the 21st Century. (Bookshelf).
Foods Derived from Biotechnology.
Food Biotechnology, 2d ed.
Safe Food.
Functional Foods and Biotechnology.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters