Possibilities for protein crosslinking in cereal, dairy, meat, and fish processing to improve the texture and the structure of the product were extensively reviewed by Buchert et al. The special emphasis was on the enzymatic modifications over physico-chemical methods.

Enzymatic modification of milk proteins and specifically of the allergenic β-casein, is shown to alter their properties decreasing their allergenicity.

Jari Vartiainen, Mikko Tuominen and Kalle Nättinen developed a new biobased nanocomposite coating with improved barrier properties. Nanotechnology in food packaging is expected to grow strongly over the next five years as the increased globalization sets demands for shelf life enhancing packaging. Applications of nanotechnology include e.g. improved barrier, mechanical and antimicrobial properties.

A new book about the utilisation of enzymes in food manufacture has been published. The second edition of this significant book highlights the improvement and innovation of exploiting enzymes in diverse food manufacturing processes.