more... > New Technologies > Food Technology > Welcome to the New Food Technology page. Satisfy your hunger for new intellectual property by reviewing some of the department's most tantalizing innovations. New Glycemic Index Estimation Method [Image: Image of Flyer] This is a new method to approximate and analyze the Glycemic Index (GI) for foods that contain carbohydrates and sugars by using a unique mixture of enzymes. No test subjects or blood samples are needed; only a small sample of the food you wish to analyze. This fast, accurate and cost-effective method can help companies measure and lower GI in their products. Improved Fenugreek Addition Method [Image: Image of Flyer] AgCenter scientists have invented a new method to add fenugreek to a wide variety of foods and drinks. Meats, breads, eggs, muscadine juice and tea can all contain a high-enough level of fenugreek to help prevent glucose absorption and lower the glycemic index of the food or drink. This is important for both weight maintenance and managing diabetes as high glycemic index and high-sugar foods contribute to obesity and diabetes. Healthy Flour Substitute [Image: Image of Flyer] AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer. Satiating Carbohydrates [Image: Image of Flyer] This invention is a new type of carbohydrate that increases the bulk and satiety of food. These carbohydrates increase the amount of fiber and decrease the number of calories in food without affecting the taste, smell, or cooking characteristics. This makes them ideal for weight management because increasing fullness will lead to people eating less and being healthier. These carbohydrates can be used in many types of snacks and tasty treats like health bars and cookies.  more articles... Natural Sweetener Development Method [Image: Image of Flyer] This invention is a new type of extraction method that can take natural extracts of plants and fruits and make them usable as high intensity sweeteners (HIS). Normally, such extracts are not usable as sweeteners due to undesirable properties, such as bad taste, color, or smell. This method uses natural processes to remove these undesirable properties, leaving the more palatable elements behind. Non-Fermented Hot Sauce [Image: Image of Flyer] AgCenter scientists have created a new type of spicy and delicious hot sauce that does not require fermentation before using. This reduces storage time and cost and gets the product to the customer faster. Natural Bread Mold-reducing Agent [Image: Image of Flyer] AgCenter scientists have discovered a new natural extract that prevents bread from molding. Bread treated with this substance is stable for eight days at room temperate without any mold growth. This allows customers to enjoy their bread over a longer period and reduces the risk of eating bread with fungus on it. Bitter Flavor Masking Extract [Image: Image of Flyer] A new material has been discovered that can mask bitter and biting flavors in food. Substances like glycerine, ethanol and potassium salts can be added to foods in greater quantities without a hindrance to taste. Glycerine can be used to control moisture in food and replace high fructose corn syrup, while potassium salts can be used to replace the more hazardous sodium salts. Non-Chemically Modified Starch [Image: Image of Flyer] AgCenter scientists have developed a new process to modify the properties of starch without chemicals. Normally, such changes would require that the ingredient be labeled “modified starch”; however, this process allows the ingredient to be labeled simply as “starch.” The unique process can also increase the natural benefits of the starch, such as satiety, making it more appealing to consumers. Tongue Burn Cooler [Image: Image of Flyer] This invention is a new product that completely eliminates the burning sensation from consuming spicy foods and hot sauces. It can be produced in either tablet or liquid form and should be taken right after consuming a spicy dish. With this technology, you can take the bite out of your next bite to eat and enjoy a wider range of hot foods and flavors. Anti-Cancer Compound for Use in Food [Image: Image of Flyer] This invention is a method to greatly enhance the cancer-fighting effectiveness of natural oil extracts and incorporate them into food. Confections and fried foods can gain an anti-carcinogenic benefit and still taste great. The extract does not require high doses to be effective, and there is no risk to normal cells or toxicity. Novel Process to Create Glycomacropeptide and Curd [Image: Image of Flyer] This invention is new way to extract glycomacropeptide (GMP) from dairy products. One can obtain very high GMP yields with astounding purity using this method. Expensive machinery, like a chromatographer, is not required for this process, leading to substantial savings. GMP extracted by this method can be further modified and used for many food applications and treatments for phenylketonuria (PKU).