Taking the breastfeeding challenge
September 24, 2004
Welcome to the Whistler Question!
By Tim Shoults
Reporter
"Squamish mothers have a chance to be part of a record-breaking event next weekend just by doing what comes naturally. On Oct. 2 at 11 a.m. mothers and babies at sites across Canada and the United States will compete to set the record for the most babies breastfeeding at one time. The winners of the competition will be the province, territory or state with the most babies participating as a percentage of the birth rate. To level the playing field between large and small, each site will be entered into one of four groups determined by birth rate. This event takes place as part of the celebration of World Breastfeeding Week in Canada. It is sponsored by the Quintessence Foundation, a non-profit group providing education to parents and professionals about breastfeeding...."
Friday, September 24, 2004
Nestlé announces R&D center closing
The New Milford Spectrum
September 24, 2004
By Lynda Wellman
and Mark Langlois
STAFF WRITERS
"The town of New Milford, still reeling from recent layoffs at Kimberly-Clark Corp., has been hit with another major job cut at the local Nestlé facility. Last week, Nestlé officials announced that their Food Service Beverage Systems Research and Development program in New Milford would be transferred to Marysville, Ohio, and to product technology centers in Switzerland. That corporate decision will affect 100 employees in New Milford. All told, the layoffs at Kimberly-Clark and Nestlé — for decades twin pillars of the local economy — mean that since late July about 425 employees at the two businesses have learned that their jobs are transferred, gone or soon to be gone.
"
The New Milford Spectrum
September 24, 2004
By Lynda Wellman
and Mark Langlois
STAFF WRITERS
"The town of New Milford, still reeling from recent layoffs at Kimberly-Clark Corp., has been hit with another major job cut at the local Nestlé facility. Last week, Nestlé officials announced that their Food Service Beverage Systems Research and Development program in New Milford would be transferred to Marysville, Ohio, and to product technology centers in Switzerland. That corporate decision will affect 100 employees in New Milford. All told, the layoffs at Kimberly-Clark and Nestlé — for decades twin pillars of the local economy — mean that since late July about 425 employees at the two businesses have learned that their jobs are transferred, gone or soon to be gone.
"
Thursday, September 23, 2004
In the lap of luxury / Enterprising bachelor markets a pillow for nursing moms
Pia Sarkar, Chronicle Staff Writer
Thursday, September 23, 2004
"The person who created a pillow to give women support while breastfeeding is not who you might expect. It is not a woman. It is not even a parent. It is a 39-year-old San Francisco bachelor who had never even picked up an infant until he created My Brest Friend. In the nine years since his product hit the market, Andrew Zenoff has sold more than 1 million My Brest Friends, which are available in several San Francisco hospitals, as well as at such retail chains as Wal-Mart, Babies R Us, and most recently, Pottery Barn Kids...."
Pia Sarkar, Chronicle Staff Writer
Thursday, September 23, 2004
"The person who created a pillow to give women support while breastfeeding is not who you might expect. It is not a woman. It is not even a parent. It is a 39-year-old San Francisco bachelor who had never even picked up an infant until he created My Brest Friend. In the nine years since his product hit the market, Andrew Zenoff has sold more than 1 million My Brest Friends, which are available in several San Francisco hospitals, as well as at such retail chains as Wal-Mart, Babies R Us, and most recently, Pottery Barn Kids...."
New science to drive whey fractions market
23/09/2004
Foodproductiondaily.com
"More science is needed to encourage food and drink makers to invest in new formulations using third generation whey products, finds a new report that suggests more clinical trials and documentation could overcome this barrier to growth, reports Lindsey Partos. Representing about 3,100 tonnes in 2003, the small but high value-added whey fractions market - lactoferrin, lactoperoxidase, colostrum/IgG, a-lactalbumin, b-lactoglobulin and glycomacropeptides - is currently enjoying strong growth, in some geographical areas hitting 20 per cent per year. Compared to other dairy ingredients, whey and its various fractions hold some of the most promising value for the food and dairy industries. With improved methods for extraction and purification, whey fractions can extend product development possibilities with new nutrition and functionality. “This is a game for the most advanced dairy ingredients companies, working with leading-edge end users,” Tage Affertsholt, an analyst at 3A Business Consulting said toFoodNavigator.com. And even though these advanced dairy ingredients firms are all working in the niche area of fractions, there are still specialists. In Europe Danish firm Arla leads in alpha-lactalbumin (largely used in infant formula), and Dutch firm DMV in lactoferrin, the increasingly popular meat preserver. French firm Armor Proteines, and Germany’s Milei are also carving a niche in the market. Strong on production, these dairy ingredients firms are taking their know-how to end-users further a field. “Some of the most advanced companies in production in Europe – such as Arla, DMV, Armor and Borculo Domo - are working with end users in other geographical zones,”explained Affertsholt. “Milei, for example, has an alliance with Japanese firm Morinaga.” Whey is comprised of protein, lactose (milk sugar), minerals (calcium, phosphorus and magnesium) and fat. Whey protein contains alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin, heavy and light - chain immunoglobulins(Igs), and proteose-peptones. Traditionally, whey was a by-product with a negative value from cheese production, but in the 1950s the US started to add value to the by-product and since this time the ingredient has seen a considerable rise in demand, notably on the back of the sports nutrition and functional food market which uses whey protein concentrates and isolates extensively. In 2002 consumption of all whey products came in at nearly 770,000 tonnes..."
23/09/2004
Foodproductiondaily.com
"More science is needed to encourage food and drink makers to invest in new formulations using third generation whey products, finds a new report that suggests more clinical trials and documentation could overcome this barrier to growth, reports Lindsey Partos. Representing about 3,100 tonnes in 2003, the small but high value-added whey fractions market - lactoferrin, lactoperoxidase, colostrum/IgG, a-lactalbumin, b-lactoglobulin and glycomacropeptides - is currently enjoying strong growth, in some geographical areas hitting 20 per cent per year. Compared to other dairy ingredients, whey and its various fractions hold some of the most promising value for the food and dairy industries. With improved methods for extraction and purification, whey fractions can extend product development possibilities with new nutrition and functionality. “This is a game for the most advanced dairy ingredients companies, working with leading-edge end users,” Tage Affertsholt, an analyst at 3A Business Consulting said toFoodNavigator.com. And even though these advanced dairy ingredients firms are all working in the niche area of fractions, there are still specialists. In Europe Danish firm Arla leads in alpha-lactalbumin (largely used in infant formula), and Dutch firm DMV in lactoferrin, the increasingly popular meat preserver. French firm Armor Proteines, and Germany’s Milei are also carving a niche in the market. Strong on production, these dairy ingredients firms are taking their know-how to end-users further a field. “Some of the most advanced companies in production in Europe – such as Arla, DMV, Armor and Borculo Domo - are working with end users in other geographical zones,”explained Affertsholt. “Milei, for example, has an alliance with Japanese firm Morinaga.” Whey is comprised of protein, lactose (milk sugar), minerals (calcium, phosphorus and magnesium) and fat. Whey protein contains alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin, heavy and light - chain immunoglobulins(Igs), and proteose-peptones. Traditionally, whey was a by-product with a negative value from cheese production, but in the 1950s the US started to add value to the by-product and since this time the ingredient has seen a considerable rise in demand, notably on the back of the sports nutrition and functional food market which uses whey protein concentrates and isolates extensively. In 2002 consumption of all whey products came in at nearly 770,000 tonnes..."
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