For example, HOW offers manufacturers the opportunity to test the Glycemic Index (GI) of foods. The GI is a numerical system of measuring how fast a food or ingredient triggers a rise in blood glucose. Food products with low GI counts are healthier.
RSSL says it can carry out GI testing according to internationally agreed standards. Following from this, product development specialists at LinTech will be able to assist manufacturers in reformulating products to achieve a lower GI, and to meet other requirements for a healthier option.
LinTech claims to have wide expertise in taking new products through from concept to production, and in reformulating existing products to reduce their sugar and fat content, or to incorporate new ingredients, such as fibres and vitamins.
On related issues of product safety, RSSL is to relaunch its allergenstesting service, now incorporating consultancy on best manufacturingpractice with analytical support for allergen testing.
RSSL recently opened a new laboratory dedicated to testing for food allergens. The new facility is fully equipped with 'quarantined' storage to protect samples from the risk of cross contamination, and RSSL has increased the number of allergens that can now be tested by ELISA techniques.
It is also promising to offer a rapid analysis regime, capable of reporting results within 48 hours. Sesame, hazelnut, almond and shellfish have been added to the list of allergens that can be tested, which already includes peanut, histamine, gluten, milkproteins, soya, egg and soft wheat.
"The role that food and the food industry play in dictating the health of the nation is coming under increasing scrutiny from government and pressure groups," said HOW business development manager Jane Staniforth.
"Through HOW, RSSL will assist clients to develop productsthat meet demands for healthier eating and support them in meeting their commercial objectives and legal obligations."
The UK government has highlighted obesity as a key health issue for the nation. Strong campaign groups are making various demands on the food industry over issues like salt reduction and clearer labelling. Contaminants and allergens frequently give rise to health scares and product recalls.
Against this back-drop of consumer, expert and legislative pressure, food companies are looking for ways to produce food products with less of 'the bad' and more of 'the good', while keeping competitive on price and keeping within the law about claims and labelling.
RSSL launched the HOW programme at the UK Food & Drink Expo 2004 in Birmingham this week.