Prepared Foods February 2012

February 2012

www.PreparedFoods.com

Regulations: Civil Litigation page 33

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Supplying Locavore page 37

Exploring Korean Cuisine page 43

Filling Frozen Desserts page 55

R&D Seminar— Functional Fats and Oils page 63

page 25

Hands-on Learning! R&D Seminars-Chicago page 70

Excellence in Innovation Outstanding Teamwork page 72

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S H A R E D VA LU E S – S H A R E D S U CC E S S Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailormade service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpens your competitive edge. These partnerships continue to expand with the addition of PromOat™ beta glucan from Biovelop AB, a Swedish company specializing in the fractionation of grains and production of oat ingredients. This exclusive distribution partnership enables both companies to offer our customer base additional products to promote health and wellness with cutting edge technology.

Offering the Best in Products We are committed to building bridges between food producers and ingredient manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right ingredients and the ability to anticipate trends. PromOat™ is a naturally-separated, oat beta glucan-rich soluble fiber which, thanks to Biovelop’s patented, chemicalfree technology, can be added to a wide range of foods & beverages, thereby bestowing the health benefits of oats on those products but crucially without the oat taste, color or graininess. PromOat™ combines the substantiated and well-recognized health benefits of oats with exceptional functionality in an all-natural, clean-label ingredient.

Collaborating with customers Some things are simply irreplaceable – an experienced partner, for example. At Brenntag Food & Nutrition North America, bringing our customers specialty ingredients like PromOat™ from the industry’s most proven food-dedicated sales team, ensures timely, innovative and cost-effective growth to our customers. Brenntag North America & Biovelop – Your Right Choice for Oat Beta Glucan!

Brenntag North America 5083 Pottsville Pike - Reading, PA 19605 Phone 610 926 6100 x 3858 [email protected] www.brenntagnorthamerica.com

See Food Master-INGREDIENTS, p. 18

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s a contributor to the Prepared Foods Network, Malcom Lowe gives his witty shortcuts to topic specific featured articles, videos, presentations, archives, etc., which can be found on PreparedFoods.com.

In a recent blog, Malcolm leads you through an overview on Formulation, Weight Management and Building in 2012: There are two schools of thought when it comes to weight loss diets: some say it is all about calories, while others say it is more about what you eat. See Calories Impact Weight More than Food Choices Daily News at PreparedFoods.com. In a survey by Pollock Communications, responses from more than 200 RDs in their network were tallied to identify the top 2012 nutrition trends for consumers and food companies. See Diet Trends in 2012 Daily News at PreparedFoods.com. Teens may be more inclined to reach for plain old H2O when they know how many calories were in sugar-sweetened beverages, according to a new study led by researchers at the Johns Hopkins Bloomberg School of Public Health. See Teens and Beverage Calories Daily News at PreparedFoods.com. National grocery chains such as SUPERVALU, Wal-Mart, Roundy’s Supermarkets and ALDI have come onboard to bring fresh fruits, vegetables and meats to communities that have had limited to no access to these important foods. See Thinking Healthy in 2012 E-dition at PreparedFoods.com. Eating protein-rich foods, especially dairy products, protects bones when overweight or obese young women try to shed weight through dieting, suggests a new study. See Protein-rich Foods Protect Bones During Dieting Daily News at PreparedFoods.com. See Cellulosic Hydrocolloids in Formulating for Weight Management Technical/Solutions Presentation at PreparedFoods.com. Follow the Research Reduction blog on PreparedFoods.com/blogs weekly to help you stay organized in your research efforts.

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February 2012 A BNP Media Publication Vol. 181, Issue 2

table of contents new product trends 10

Hitting the Shelves Cold-brewed craft coffees; the Force enters fast food; youthful, sweet-themed vodkas cause a stir; and more.

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MarketWatch The American Beverage Association responds to controversy over energy drinks; a more natural approach to energy; pomegranate juice sales soar; and the latest industry news awaits in “The In Box.”

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Sauces and Condiments are Hot Consumers are looking for enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen.

33

Regulations: Civil Litigation Regulatory agencies have ramped up the level of scrutiny

Cover photo by T.J. Hine

given to food and beverage companies. In 2011, the

Sauces and Condiments are Hot

number of inspections by the FDA increased dramatically, as they sought to determine whether companies were in

25 One of the easiest ways to provide that

compliance with Current Good Manufacturing Practices.

much-craved, worldly flavor “kick” is through the addition of a sauce or condiment—and every culture has something to bring to the global table. 4

February 2012

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Supplying the Locavore Movement Farmers selling locally grown food through multiple outlets account for a small, but growing, segment of U.S. agriculture.

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culinary creations 43

Korean Cuisine: More than Rice, Soy and Chilies

There’s Always Room For Ice Cream!

Korean dishes are increasingly popular and contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers also play an important role.

51

On the National Menu Consumers welcome ethnic-influenced breakfast items; most Americans do not meet USDA MyPlate standards; and diners continue to cut back on eating out.

ingredient challenges 55

Filling Frozen Desserts: No Rocky Road With frozen confections, whether dairy-based or not, flavorings and inclusions make for exciting formulating, while stabilizers hold it all together.

r&d applications 63

R&D Applications Seminar: Fats, Oils, Health and Functionality New technologies, fat- and oil-based ingredients, and technical tips on reducing trans and saturated fats are offered to formulators at one Prepared Foods’ R&D Applications Seminar.

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Abstracts Blackberries for all seasons; embracing profitable sustainability; right time for egg replacers; and more.

At SensoryEffects we are passionate about possibility. We work as your partner in creating and customizing new and exciting ice cream flavors and ingredients including: Š

Variegates Flavor Bases Inclusions Coatings Contact us if you’d like to take the ordinary and turn it into something extraordinary.

www.sensoryeffects.com Toll Free: 800.422.5444 See Food Master-INGREDIENTS, p. 115

CT S’ E U D PER AG O P PR ELO ES V IT DE OR V FA

Flour-related food safety risks are real. Now there’s SafeGuard . ™

Flour and grains are raw agricultural ingredients that have been shown to carry pathogens such as E. coli and Salmonella, the consumption of which can put consumers’ health—and your reputation—at risk. While most processed foods undergo a validated kill step, some products like cake mixes, brownie mixes and refrigerated doughs require consumers to perform this step, and others, such as cold-pressed bars, may never be cooked or baked. Now you can protect your consumers and your brand: Introducing ConAgra Mills SafeGuard ™ Treatment & Delivery System. Our exclusive, natural treatment and delivery process maintains the flavor, appearance and functionality of flours and grains while delivering up to a 5-log pathogen reduction. And our patent-pending system ensures ingredient safety all the way to your door, from milling and loading to transportation and delivery, in both bag and bulk. To learn more about SafeGuard or to assess your product’s grain ingredient food safety risk, call our food safety specialists at (402) 240-6328 or visit conagramills.com.

80% of consumers lick the spoon when making brownies.* It’s critical that every ingredient in a packaged mix is safe, even if consumers are adding ingredients.

© ConAgra Foods, Inc. All rights reserved.

See Food Master-INGREDIENTS, p. 29-31

*Source: ConAgra Mills’ Flour Food Safety Study Executive Summary. Fielded August 2010. Nationwide sample of 1,032 consumers ages 18–64.

Purchasing… it requires certain skills. Juggling a few things? Like maybe a few hundred ingredients, schedules and forecasts? With a reliable sugar supply from United Sugars, you’d have one less ingredient to worry about. Call our “never let anything drop” customer service reps at 1-800-984-3585 or visit www.unitedsugars.com. © 2010 United Sugars Corporation

See Food Master-INGREDIENTS, p. 128

editorial views

Goodbye Hairnet. Hello Lab Coat. No need to change reading glasses. It’s true; you’re looking at a 40-something balding male. More specifically, I’m Prepared Foods’ new chief editor, Bob Garrison—aka, the “luckiest man in the Robert Garrison world.” I say that because I Chief Editor couldn’t be more honored [email protected] than now, to start a new relationship with you. Officially, I’m succeeding Claudia Dziuk O’Donnell, a longtime friend and colleague. Although we seemingly don’t have much in common (She studied food science and made food. I studied journalism and ate food. She still has wonderful flowing hair. I have very little.), I can tell you about a few shared experiences and passions. I’ve been writing about prepared foods, in one form or another, since joining Chicago’s Gorman Publishing in 1987. After two years of writing for Bakery Production & Marketing, I left and joined a new company, Stagnito Publishing. Soon, I was promoted to editor for Refrigerated & Frozen Foods (R&FF), a start-up magazine serving senior officials (including R&D execs) in six distinct food industry sectors. We believed refrigerated and frozen prepared convenience foods (those with lots of ingredients and time-saving values for consumers) would

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

Keynote Address: NEW PRODUCT HOME RUNS... ACQUIRE OR DEVELOP? Speaker: Jeff Manning, Chief Marketing Officer, Cherry Marketing Institute

grow in popularity with consumers and foodservice operators alike. That was 24 years ago. The week we announced our departure from Gorman was the same week Claudia joined Prepared Foods as a technical editor. And, because it’s such a small world (as food professionals know), it wasn’t long before both magazines—Prepared Foods and Refrigerated & Frozen Foods—were under the same corporate ownership at BNP Media. Coincidentally, my January 2012 RFF cover story involved Reser’s Fine Foods, a $1 billion leader in refrigerated side dishes. Last fall, Reser’s purchased its longtime rival, Chicago’s Orval Kent. That’s where Claudia worked before joining BNP more than 20 years ago. I had hair back then. I’ve enjoyed fielding and writing corporate profiles, visiting companies, interviewing senior executives and spending almost as much time in food factories as writing about them. I find the industry of preparing foods—making them delicious, wholesome and nourishing—exciting and challenging. Today, I’m just as excited to start my next 24-year food industry career and join a fabulously talented Prepared Foods editorial team. I’m honored to be here and look forward to learning so much more. And yes, I’m glad to leave some of the factory hairnets behind. I’ve never looked good in them.

argue R&D has become A&D. These companies do spend time and money watching the trends on radar; however, by the time an idea is big enough to hit the radar screen, it is already a trend. Developed specifically for Prepared Foods’ audience, “New Product Home Runs” will explore how small companies unearth and leverage those emerging trends, with a focus on local-gourmet possibilities. Join us at Prepared Foods’ R&D Applications Seminar-Chicago, August 1-2, 2012, at Crowne Plaza O’Hare in Chicago.

Nestlé bought PowerBar. Frito-Lay bought SmartFood. Hershey’s bought Scharffen Berger. What is the common denominator among these three?

The Seminar’s extensive educational program features more than 40 individual technical sessions and eight, 75-minute Application Labs.

Huge, global companies acquired emerging new product designs and brands, and more acquisitions are on the way—to the point one could

For more information, visit www.RDSeminarChicago.com or contact Marge Whalen at 847-405-4071 or [email protected]. www.PreparedFoods.com

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new product trends

Hitting the Shelves Force Fed George Lucas is (again) re-releasing his Star Wars saga, and as with the other launches (and relaunches) of the sci-fi series, licensed tie-ins abound. Brisk Iced Tea’s effort is largely marketing based. Described as “Yoda. Maul. The Ultimate Brawl,” Jedi master Yoda and Sith Darth Maul face off in stop-motion animation, and the action continues in the smartphone application Brisksaber, which allows fans to unlock new characters and objects with codes on 1 liter Brisk bottles. The Star Wars tie-ins are not limited to beverages, however, or even to North America. France’s Quick fast-food chain is launching a trio of hamburgers to coincide with Star Wars: Episode I’s re-release: the Dark Burger with red-colored buns sprinkled with black pepper and poppy seeds; a Jedi Burger; and a Dark Vador[sic] Burger with pepper Cheddar cheese, pepper sauce, endives and rings of red pepper—all between black-colored buns sprinkled with black pepper and poppy seeds.

Crafty Thinking R Recent years saw a boom in tthe craft beer segment of the aalcoholic beverage category; even in the midst of an overe all a down beer market in 2010 (sales dipped 1% vs. 2009), (s sales of craft beers grew a s solid so 11% by volume and 12% 12 in dollars. This was on top of 7.2% volume and 10.3% dollar sales growth in 2009. With such growth to consider it was only a matter of time before other categories embraced the craftwork approach to brewing. Case in point, some bottled iced coffee makers are taking up a like challenge: Portland’s Stumptown Coffee Roasters launched a line of coldbrewed coffees in May, followed by the late-summer introductions of La Colombe’s iced coffee in Chicago and Grady’s New Orleans Cold Brew. Now, Oakland’s Blue Bottle Coffee is introducing its takes on the concept, called New Orleans (described as “velvety and sweet”) and Kyoto (“strong and black”). One thing setting the Blue Bottle coffees apart is the bottle: a plastic container, as according to the company, the coldpasteurization process is not suited to glass. 10

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By William A. Roberts, Jr., Business/New Media Editor

Grabbing Coconuts Coconut water remains a growing segment of the beverage category. As Beverage Marketing Corp. explains, young adults are embracing the beverage; the company calls teens the kind the kind of consumers “used to searching for alternative health solutions.” Marketers of coconut waters have been quick to capitalize on its hydrating “natural sports drink” positioning. The latest launch in the segment comes from a brand closely tied to the natural trend, SoBe. Its Lifewater with Coconut Waters includes three new flavors infused with coconut water: Pacific Coconut, Pomegranate Nectarine and Mango Mandarin. Each 20oz bottle promises 80 calories and 10% coconut water, as well as such ingredients as purified stevia extract and sea salt.

Drinking Dessert ert Flavored vodkas are by no means a new concept; citrus- and berryflavored options have been aroundd for years, and 2011 saw a number of new and unusual flavors enter the fray. Smaller producers have even taken the beverages into dessertflavored territory, with concoctions promising the flavors of cupcakes, bubblegum, cotton candy and candy canes. However, Smirnoff’s latest launch is the first to take the dessert-flavored vodka nationwide. The company introduced “fluffed marshmallow” and “whipped cream” versions of its namesake vodka. The mix of sugar and spice targets younger, female drinkers in particular; James Mosher, president of Alcohol Policy Consultations, has taken issue with the products, noting, “I see this move into these sweet drinks as catering to a youthful taste. This is not a drink that a mature adult is going to prefer.” Smirnoff owner Diageo Plc. fended off such criticism that it targets underage consumers, affirming that the target market for the drinks is 25-35-year-old men and women, and arguing Mosher’s contentions are “seriously flawed and unsupported by government data and marketplace realities.”

new product trends Drink up! Beverages, like all product categories in the U.S. market, have had a bit of an up-and-down time in recent years, at least in terms of new product introductions. In non-alcoholic beverages, the U.S. market experienced a significant drop in new product introductions in 2009. That drop has begun to reverse itself, but new non-alcoholic beverage introductions have not regained the high of 2008, nor are they likely to any time soon. That drop can be almost completely attributed to the recession, as companies have scaled back their offerings while retailers cut back on stock. The result, across all categories, is a leaner and meaner market environment, with perhaps a bit more focus on ensuring products clearly deliver what consumers are seeking. Not surprisingly, most common claims on non-alcoholic beverages are those actively promoting a sense of inherent healthfulness. For example, beverages making no additives/no preservatives claims in the U.S. accounted for almost 11% of all new products. “All-natural” claims appeared on 10% of products. Launches of new beverages with a vitamin/mineral-fortified claim accounted for just under 6%. From a consumer standpoint, Mintel research reveals that about three in four U.S. consumers say a beverage’s label influences their decision to buy the drink, specifically if the drink is labeled as a good source of vitamins, minerals, fruits or other “good for you” ingredients. —Lynn Dornblaser, Director, CPG Trend Insight, Mintel Research Consultancy

Drinking Up Beverages introduced in the U.S. (January through December) Alcoholic beverages Hot beverages Juice drinks Other beverages Sports & Energy drinks Carbonated soft drinks Water RTDs Total Sample Source: Mintel

2011 1,459 750 537 440 235 242 207 160 4,030

2010 1,535 759 566 277 162 280 176 165 3,920

2009 561 629 406 317 191 219 233 120 2,676

2008 658 797 514 456 482 279 365 259 3,810

2007 370 895 494 484 246 241 259 191 3,180

Global Trends When looking at the rest of the world, of additives and preservathe absence a tives and low/no/reduced sugar drives the beverage category (whereas the U.S. U.S market is driven more by natural claims). While there are some difcl ferences in which claims are more prevalent depending on region of the world, this focus on healthfulness truly is global. For example, Feel Good Drinks Co. in the UK offers an expanding line of drinks that blend juice (usually around 60%) and sparkling water. The company prides itself on offering consumers “no artificial anything” and claims only the purest ingredients. One beverage category relatively ddifferent from one part of the world to another is RTD coffee and tea. In the U.S. market, the category mainly comprises RTD teas (e.g., Nestle, Lipton), while in Asia, RTD coffee beverages are more common. While these drinks typically are perceived as being laden with caffeine and sugar, a growing number in Asia (especially in Japan) focus instead on some level of inherent goodness. For example, under the 7Eleven brand, Moderately Sweet coffee comes in a RTD carton and contains less sugar than competing varieties.

Launching a New Product? If so, contact Jen Werner at 351 W. Hubbard, 8th Floor, Chicago, Ill., 60610 Call: 312-932-0400, Fax: 312-932-0474 or e-mail [email protected]. Information in this column is from the Global New Products Database, the premier source of global product intelligence, published by Mintel International Group.

www.PreparedFoods.com

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Some of our best ideas come in small clusters.

21C Oats, Inc., a subsidiary of Viterra Inc.

Creating the perfect oat cluster and coated whole grain ingredients to meet tight formula and final product specifications is only possible when your team is... creative. We work closely with our customers to ensure the perfect flavor and texture, every time. That’s unique. That’s essential. That’s how we roll. viterra.com/foodingredients

[email protected] See Food Master-INGREDIENTS, p. 130

new product trends market watch

Energy Boom The American Beverage Assn. (ABA) recently took issue with a federal report arguing it failed to account for the overall health of energy beverage consumers. This followed controversy and concern over a rise in emergency room visits involving energy drinks. The report, by the Substance Abuse and Mental Health Services Administration, pointed to a tenfold increase in ER admissions in the U.S. since 2005 attributed to abuse of energy beverages, with 56% of those said due to the overconsumption of the beverages alone, i.e., not in combination with alcohol or drugs. The ABA contends that the 13,114 ER cases in 2009 (the most recent year reported) accounted for only a tiny percentage of the country’s 123 million yearly visits to emergency rooms. Furthermore, the ABA asserts that mainstream energy drinks have half the caffeine of an equivalent-sized cup of coffee. Meanwhile, a 2011 report in Pediatrics found that, according to the Centers for Disease Control and Prevention, energy drinks have roughly three times as much caffeine as soft drinks—beverages much more popular among teens. The Pediatrics report did not consider the amount of caffeine or its analogs from energy drink additives, such as guarana, cocoa and yerba maté. Johns Hopkins University researchers contend the beverages may need increased regulation, arguing caffeine levels can prove problematic for “youthful and inexperienced” consumers. The broad spectrum of ingredients (and amounts of same) in drinks touting themselves as early morning or late-afternoon pick-me-ups have just added to the flak. Ingredients besides direct stimulants—from carbohydrates to protein to vitamins—are being included in drinks that claim to “provide energy.”

Cheer Up

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hile LifeAID’s new beverage is focusing on one very specific target audience, one of the beverage category’s biggest successes of recent years is expanding its focus beyond beverages entirely. Pom Wonderful LLC, whose antioxidantrich pomegranate juice saw sales skyrocket to nearly $100 million annually in the mid-2000s, has added its brand of ready-to-eat ruby red arils from California-grown pomegranates. The so-called “Pom Poms”

Naturall Energy E

E

nergy drinks are certainly not listless in terms of new product development, and beverage makers are taking proactive stances to address the controversy. The most recent such example pairs the energizing trend with a natural approach. Hain-Celestial Inc.’s Celestial Seasonings brand introduced Kombucha Energy Shots, described as an “all-natural beverage” that “fills a void within the energy shot and beverage categories by combining B vitamins and energizing botanicals (such as ginseng and caffeine from guarana) with the revitalizing effects of kombucha.” Kombucha has more advantages than some energy boosters. The fermented black tea contains naturally occurring enzymes, probiotic cultures and beneficial acids. Celestial Seasonings’ vice president and chief marketing officer Blake Waltrip notes, “Consumers have told us that the energy boost provided are available in two package sizes: by kombucha is the primary reason they 4.3oz (with its own spoon for indi- enjoy it.” The single-service, 2oz shots vidual snacking) and 8oz for reci- are available in three flavors: berry, citrus and “Pomegranate Xtreme.” The pes or multiple servings.

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new product trends market watch latter is fortified with additional caffeine from guarana, plus B vitamins. The new product line joins a rapidly growing energy shot segment in the U.S.—one which increased 30% between 2010-2011, according to Mintel reports. Functional beverages are not always about providing a burst of energy, however, and LifeAID Beverage Co.’s GolferAID focuses directly on enhancing the consumer’s golf performance. Its 2,691mg of active ingredients claim to benefit the drinker’s power, focus, balance, endurance and flexibility. Among those ingredients are Epimedium, a botanical extract that contains a flavonoid called icariin, which studies have shown can mimic the effects of strengthinducing hormones; CoQ10 and gotu kola said to increase

Thinking Healthy in 2012

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n October 25, 2011, the White House First Lady Michelle Obama traveled to her Chicago hometown to discuss the need for healthy foods in underprivileged communities. The event took place at a local redesigned Walgreens store on the city’s Southside, in an area known as a “desert community.” This new store layout contains several aisles of fresh produce and basic grocery staples, located at the front part of the store. Prior to Walgreens deciding to take on this redesigned store model, these underserved communities had very few stores with selections of healthy food options. Now, the chain has made a commitment to redesign 1,000 of its stores using this model. National grocery chains such as Supervalu, Wal-Mart, Roundy’s Supermarkets and Aldi have come onboard to bring fresh fruits, vegetables and meats to communities with limited or no access to these important foods. Many big cities call these communities food deserts—defined as an industrialized city where healthy and affordable foods are difficult to obtain. Food deserts also exist in small towns and rural parts of the country, mostly in low socio-economical communities. In addition, food deserts are directly correlated with bad diets and unhealthy eating habits, which can yield to an abundance of health problems such as obesity, diabetes, heart disease and cancer. National grocery retailer Aldi will open its 39th store in the Chicago next fall. President Jason Hart states, “We have provided Chicagoans with the highest quality grocery products for more than 25 years, and today, we continue to stress the importance of healthy food options.” Aldi produces

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blood flow to the brain, “thereby increasing concentration, mental acuity and focus,” according to LifeAID literature; 5HTP (5-hydroxytryptophan), a precursor to serotonin, the brain chemical that can help one maintain calm; bilberry and vitamins A, C and E to help vision; B vitamins and Siberian ginseng for increased stamina, endurance and strength; and glucosamine, MSM (methylsulfonylmethane) and turmeric to help the joints and maintain flexibility. The company notes the 100%-natural beverage contains no artificial sweeteners, high-fructose corn syrup, artificial colors or caffeine. Each 12oz can has 45 calories and 9g of organic blue agave sweetener, LifeAID notes.

a private-label FIT & Active line of products that are low in fat, calories and sodium. The line contains an assortment of frozen entrees, nutritional cereals and fruit-based drinks. Under the Let’s Move mission, the First Lady launched a comprehensive initiative dedicated to solving the problem of obesity within a generation, the goal being for children born today to grow up healthier and able to pursue their dreams. Of course, the first step is to put children on the right path, through their parents, by giving them helpful information and fostering environments that support healthy choices, which include families having access to healthy and affordable foods, healthier foods choices in the schools, and getting children involved in physical activities, such as daily exercise. The First Lady was alarmed to learn that over the past three decades, childhood obesity rates in America have tripled. Today, one out of three children in America is either overweight or considered obese. To start reversing the childhood obesity crisis, help is needed from everyone from the parents to the national grocery retailers. To support her cause further, Obama will release a book titled American Grown: How the White House Kitchen Garden Inspires Families, Schools, and Communities, scheduled to hit the bookstores April 10, 2012. The focus of the book is to tell the story of the White House Kitchen Garden. Obama will explore “American Grown”— how to increase access healthy and affordable food, as well as how to promote better eating habits and improve the health of families and communities across America. Some family recipes and tips for starting a personal garden will also be included. All proceeds of the book will be donated to charity. Wilbert Jones is the president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services, and also hosted the PBS special A Taste of Africa: Cultural and Cuisine from Casablanca to Cape Town. For more information, call 312-335-0031, e-mail: [email protected] or visit his website www.thewilbertjonescompany.com.

At Puratos innovation is our most important ingredient. At Puratos, we are truly reliable partners in innovation with our clients to help them deliver tasty, novel and nutritious foods in the bakery, patisserie and chocolate sectors. We are an international organization serving clients in more than 100 countries with a legacy for innovation that goes back nearly a century. We have a strong presence in the U.S. and continue to expand our manufacturing capabilities at our headquarters in New Jersey. We are pioneers in product development and analysis enabling our clients to offer products that delight their consumers. In our Innovation Centers around the world we are developing the desired products of the future, today.

Try, taste and love Contact a Puratos representative!

www.puratos.us Puratos Corporation – 1941 Old Cuthbert Road – Cherry Hill, NJ 08034 – USA T-800 654 0036 F- 856 428 2939 E- [email protected]

new product trends market watch

New Food Safety Rules: Be Ready!

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he FDA is implementing the most sweeping reforms of the nation’s food safety rules in over 70 years, which has led to an influx of comments from the indus-

The Art of Noise

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n other research, scientists explored the effects of noise on the perception of alcoholic beverages’ sweetness. The admittedly small control group (80 participants) at the University of Portsmouth had to rate the alcohol strength, sweetness and bitterness of a selection of drinks while they were exposed to different distractions, such as music, hearing and repeating a news story, both music

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try and the public. Through mid-January, FDA had already received 614 comments on various aspects of the proposed regulations, according to The Food Institute. “Knowing that these new regulations will have a substantial impact on the way companies do business for years to come, the food industry has been very vocal regarding the new rules, as it looks to work with the FDA in further ensuring the safety of the U.S. food supply,” commented Brian Todd, president/CEO of The Food Institute. The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama just over a year ago, and while FDA has made substantial progress since then, the industry awaits several proposed rules, including an integral one on the safety of fresh produce, which will likely be in excess of 125 pages. Already delayed by several weeks, The Food Institute reports that FDA will likely not release three additional proposed rules until early February. The rules nearing release focus on Hazard Analysis & Preventive Controls for Human Food and Animal Feed/Pet Food; and the Foreign Supplier Verification Program. For more information, contact Doreen Pfeiffer, 201-791-5570, ext. 218, The Food Institute, http://www.foodinstitute.com

and news, and silence. Drinks were regarded as significantly sweeter overall when the music alone was heard. When participants had both to listen to music and shadow the news story, they were less likely to detect the alcohol’s strength. A study on wine in the British Journal of Psychology likewise found music can influence the taste of wine. Results from the 250-person study suggest the wine adopted the attributes of the style of music being heard. Developers are also turning to scientific instruments to alter the flavors of alcoholic beverages, however. “Cocktail Physics,” an article in the December 2011 issue of Physics World, finds mixologists are borrowing tools from food science labs for beverage development. One example explains the use of a rotary evaporator to deliver flavorful liquids. Plant material is distilled through a heating process, but such high heat can eliminate aroma molecules. The rotary evaporator lowers the pressure of the fermented liquid, evaporating the volatile components and then condensing the vapor back into a flavorful liquid. The technique has been used to create a mild habanero liqueur, one with the flavors of chili peppers but without the heat. This is an abbreviated version of an article originally appearing in the January 9, 2012, issue of E-dition, Prepared Foods’ email newsletter. To subscribe to E-dition, visit www. PreparedFoods.com.

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new product trends market watch

THE IN BOX: For daily industry news updates, see the homepages of www.PreparedFoods.com and www.NutraSolutions.com.

 Sapporo Holdings Ltd. is integrating the consolidated subsidiaries Sapporo Beverage Co. Ltd. and Pokka Corporation.

 WILD Flavors Inc. announced Marie Wright has accepted the role of chief global flavorist. WILD also completed the acquisition of certain assets of A.M. Todd Co. Ingredients/Flavors  Bunge Ltd. reached an agreement to buy three tomato product brands —Etti, Salsaretti and Puropure—from Hypermarcas SA for approximately $100 million.

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 Bell Flavors & Fragrances Inc. announced the certification of safe quality food (SQF) 2000 Level 3 for its manufacturing facility in Northbrook, Ill.  D.D. Williamson & Co. announced Jennifer Guild, global food science and regulatory manager, will address an upcoming Food Ingredients Conference on natural coloring. The conference, entitled “Advances in Natural Color,” will take place February 9-10, 2012, at The Bloomsbury Hotel in London.

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 Ocean Spray Cranberries Inc. and Complete Phytochemical Solutions LLC announced their collaboration on a project to improve the accuracy of measuring and quantifying of proanthocyanidins (PACs) in cranberries.

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Innovate with Phosphate™ Innophos.com See Food Master-INGREDIENTS, p. 68-69

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 Sargento Foods Inc. announced the promotions of Jim Birenbaum to vice president of strategic analysis, Bob Campbell to senior manager of financial analysis and Lisa Heider to controller; the hiring of Mark Albert as sustainability program manager; the promotion of Steve Schmeiser to operations services manager; and the hiring of Marie Antoniewski as senior research scientist.  Illes Seasonings & Flavors Inc. announced a slate of promotions: Shelley Bobrowski to vice president of sales; Marc Aymond to vice president of technical services; Brant Worrell to director of culinary sales; and Robert Murphy to manager of culinary.  Red Arrow Products Co. has met the supplier standards put forth by Hormel Foods Corp. over the past five years to be awarded the Hormel No. 1 Supplier Award.

YO UR E MOT I O N IS OUR FRONTIER

w w w. m a n e .c o m See Food Master-INGREDIENTS, p. 83

new product trends market watch

THE IN BOX: (cont.)  Bay State Milling Co. announced the promotion of Colleen Zammer to director of product marketing, named Susan Kay product applications manager, hired Vanessa Klimczak as product applications technologist and added Courtney Reed as a product applications culinologist. The company also officially opened its innovation and applications center, the Rothwell GrainEssentials Center: Where Grain Based Solutions Grow, at its company headquarters in Quincy, Mass.  Kalsec Inc. announced an expansion plan for its advanced hop product offerings in the China market, a multi-million dollar investment focusing on expanding the company’s applications and sales efforts in the world’s largest beer-producing nation.  SunOpta Inc. announced the launch of its updated company website at www.sunopta.com.  The Hershey Company announced it has reached an agreement to purchase Brookside Foods Ltd.  Sara Lee Corp. is moving its headquarters to downtown Chicago from Downers Grove, Ill., in 2013, after it completes its split into two units. The company also

announced the appointment of Ingrid Baron as chief marketing officer of its International Beverage business.  Kraft Foods Inc., which is splitting into two, named Irene Rosenfeld as chairman and chief executive officer of the Global Snacks Co., as well as Anthony Vernon as CEO and John Cahill as chairman of the North American Grocery Co.  GLG Life Tech Corp. announced the signing of a renewable 5-year product supply agreement with International Flavors & Fragrances Inc. for high-purity rebaudioside-C extracts.  CHS Inc. has signed an agreement with Solbar Industries Ltd. to acquire 100% of the shares of Solbar.  Penford Corp. revealed the execution of an agreement to acquire interests and certain assets of Carolina Starches LLC for an undisclosed value.  The J.R. Simplot Co. plans to build a state-of-the-art potato processing plant in Caldwell, Idaho.  Vitiva appointed David Howard as the regional sales director for its UK office.

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new product trends market watch

THE IN BOX: (cont.)  Colloïdes Naturels International (CNI) and Bio Serae Laboratories have merged under one name to be known as NEXIRA.

 Cargill Inc. and BASF Plant Science announced an agreement to co-develop a new dietary source of EPA/DHA.

 LycoRed Ltd. announced the opening of a new plant in Changzhou, China.  Innophos Holdings Inc. entered into a binding agreement and completed the acquisition of Kelatron Corp.  Mal Warrick has been appointed corporate director of supply chain at MGP Ingredients Inc.

Your life. Your future. Your decision.

 NEU Industries Inc. appointed a new CEO, Luc Tomasino, and a new head of sales, Ryan Giunta.  Ottens Flavors appointed Jeff Gerdes as vice president of business development and marketing.

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eight loss is a concern vexing many Americans, with some diet plans contending calorie reduction as a means to drop pounds, while others prescribe certain foods only. Researchers writing in the January 11 Journal of the American Medical Association article “Effect of Dietary Protein Content on Weight Gain, Energy Expenditure, and Body Composition During Overeating” took up the challenge of examining how low, normal and high levels of protein in the diet affected individuals who were overfed by almost 1,000 calories a day. “Fat storage was exactly the same with all three levels of protein,” said Dr. George Bray, a diet researcher involved in the study. “That is, it was the calories they ate that affected the body fat they stored.” The subjects consuming high and normal amounts of protein increased their lean body tissue, so while the low-protein diet produced less weight gain (about half the weight gained while on the other two diets), it resulted in less lean body tissue, leading researchers to conclude the low-protein diet was the worst option of the three. The researchers further concluded calorie consumption was the major factor in a person’s weight gain when overeating, although protein levels did influence what happened to lean body muscle mass.

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cover story

Sauces and Condiments are Hot Consumers are actively seeking enhanced culinary experiences. Condiments and sauces offer global flavors and tastes that can be enjoyed in restaurants or brought home to the kitchen. [Editor’s note: The following feature is heavily based on the executive summary of “Condiments & Sauces: Culinary Trend Mapping Report” (June 2011, written by the Center for Culinary Development and published by Packaged Facts.) See more information at article’s end.]

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ainstream America’s amped-up fascination with all things culinary has led to tastes and flavors like umami, harissa and even tangy classic sauces that chefs have been working with (and enjoying) for years. This interest in bigger flavors that condiments and sauces provide will continue to drive the food market. According to the “Packaged Facts Food Shopper Insights Survey” of March 2011, 53% of U.S. grocery shoppers “somewhat” or “strongly” agree they “like hot and spicy foods.” The per-

©ISTOCKPHOTO/VIKIF

centage rises to 58% among Gen Y adults. The same survey revealed that a majority of adult shoppers seeking global foods purchase Mexican and Chinese/Japanese flavored items. However, a larger percentage of Gen Y adults than adult shoppers in general seek out Indian/South Central Asian and Middle Eastern flavors. This indicates a broad interest in global flavors of all kinds. (See chart “Foreign Fare.”) One of the easiest ways to provide that much-craved, worldly flavor “kick” is through the addition of a sauce or condiment. Every culture and cuisine has something to bring to the global table. Gen Ys have figured this out, having been raised on meals that include soy sauce, wasabi and tomatillo salsa. Expect them to continue their exploration for new and authentic flavor adventures in the condiment and sauce aisle and on restaurant menus. Members of the Gen Y group (as well as other demographics) also are big customizers. With Americans’ penchant for mixing and matching cuisines for the sake of thrilling their taste buds—sriracha aïoli, for example— consumers are breaking the rules and creating their own new flavor enhancers and combos. Romesco made with toasted hazelnuts or French Fries baptized with short-rib gravy no longer raise eyebrows.

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cover story pand far As tastes for condiments and sauces expand beyond ketchup, mustard and mayo, diners and nd home cooks are open to unique ingredients and flavor or pairings. This led experts at the Center for Culinary nary Development (CCD) to profile trends that range nge from twists on the classics (flavored aïoli), to the Southeast Asian staple sriracha, to the so-called led “fifth taste” (umami), to an over-the-top style yle of Quebec-born, cheese-curd and gravy-topped ped French fries called poutine.

Emerging Sauces and Condiments The CCD looks to its 80-plus member Chefs’ Council to help identify emerging trends. Through 20 years of experience, a technique called “Trend Mapping” determines which trends are gaining traction. Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream. In Stage 1, the ingredient, dish and/ or cooking technique appears at upscale dining establishments, ethnic and popular independent restaurants blessed with creative chefs, and among diners with adventurous palates. Poutine is at this stage. While the CCD has seen aïoli as a dip or chili as a topping, nothing is quite as unique and intriguing as Canadian poutine, the shock-inducing pile of French fries, cheese curds and brown gravy currently peeling out from the food-truck scene and appearing on fine-dining menus. The gravy sauce—traditionally made from a roux with chicken stock, a can or a packaged mix—enhanced with

Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the trend mainstream. Sriracha, a fiery Southeast Asian-type hot main sauce, is at Stage 4. sauce chewy cheese curds, elevates fries to a new “fork required” experience. requir In Stage 2, the item is featured in specialty consumer-oriented food media, such as Food cons & Wine and Bon Appétit magazines; food blogs; and specialty retail stores serving culinary professionals and serious home chefs. The “Condiments & Sauces: Culinary Trend Mapping Report” places “umami in a bottle” as being at this stage. Umami is ccalled the fifth sense of taste, that of intense rrichness and satisfaction. Although not a nnew concept or specific ingredient, it is coming into its own by name on several seasoning in pproducts (and even one popular hamburger chain, “Umami Burger”). ch Gastrique, a classic French reduction of sugar and vinegar resulting in a thick syrupy su sauce, is an example of a sauce at early Stage 2. sau Gastriques are traditionally used in dishes Ga with meat (and often with fruit) to balance wi out flavors. A well-known example is duck à l’orange. Today, chefs are using gastriques in l’ora new and d exciting ways with meat, fish and even in desserts. Stage 3 is where the item begins to appear in mainstream QSR chain restaurants, such as Applebee’s or Chili’s, as well as retail stores, such as Williams-Sonoma,

Sweet, Smoky, Stabilized: It’s Science The formulation of many condiments and sauces goes beyond aromatic flavoring choices to ingredients that can impact taste and texture. Multipurpose Woody’s Sweet ‘n Smoky ssauce, positioned either as a dipping ccondiment or as a BBQ sauce, relies on a combination of ingredients to deliver a sweet, smoked hickory taste as well as a thick consistency. High-fructose corn syrup, pineapple juice and sucrose all step syr up to the plate to deliver a sweet balance to the tang from tomato paste and vinegar. Guar and xanthan gums, along with other components, such as the tomato paste, and seasonings like powdered onion, serve to thicken the product and provide “cling.”

In regards to texture, formulators sometimes rely on the synergistic interaction between xanthan gum and galactomannans, such as guar, locust bean, tara and fenugreek gums. The viscosity of a xanthan/guar gum blend in solution is usually greater than would be expected calculated from a weighted average of their individual viscosities. This viscosity appears to be impacted by balancing temperature and salt concentration, among other factors. For example, one 2007 study by researchers Khouryieh, HA, et al. shows that, as the concentration of salt was increased from a 2mM NaCl to a 40mM solution, a significant decrease in viscosity was observed for both a blend of native xanthan/guar and a blend of deacetylated xanthan/guar gum. An earlier, online paper by Khouryieh reported that a stronger synergistic interaction was observed at a mixing temperature of 80°C than at 25°C. — Claudia D. O’Donnell, Contributing Editor

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cover story Foreign Fare Foreign/International Food Mexican/Hispanic Chinese/Japanese/Southeast Asian Mediterranean Middle Eastern Indian/South-Central Asian Other

% Gen Y Adults 78 58 42 36 36 6

% Adults Overall 78 61 40 30 23 16

*Note: Data are based on a March 2011 online survey of 2,000 U.S. adults who, in aggregate, are censusrepresentative by gender, age bracket, geographic region, household income level and presence of children in the household. Each respondent had shopped for groceries within 24 hours of being surveyed. Source: “Packaged Facts Food Shopper Insights Survey,” March 2011

When investigating the types of products purchased by grocery shoppers specifically seeking out foreign/international foods, one survey found 36% of Gen Y adults looked for “Indian/SouthCentral Asian” foods compared to only 23% of adults overall. that target recreational cooks. It also begins showing up on food TV shows. Romesco, a traditional sauce from the Catalan region of Spain made with roasted red peppers, almonds, breadcrumbs, olive oil and garlic, has moved up to Stage 3 by enhancing a number of new chain restaurant dishes. Flavorful, healthful Romesco sauce presents a great opportunity for restaurateurs and food manufacturers to capitalize on its Spanish global heritage and emphasize the intense, rich flavor that can be used in dips, sauces and marinades, at home or in restaurants. In Stage 4, consumer service magazines and family-oriented publications, such as Family Circle and Better Homes and Gardens, are picking up the buzz on the item. It also starts appearing on popular recipe websites. The “Condiments & Sauces” report notes sriracha, a fiery sauce inspired by traditional Southeast Asian hot sauces made from ground chile peppers, vinegar, garlic, sugar and salt moved from Vitenamese restaurant tables to upscale restaurant kitchens as complements of staff meals for years. Sriracha is at Stage 4. Consumers craving heat and spice have since flocked to the stuff, turning it into a cult favorite, especially the U. S.-based Huy Fong Foods Inc. brand “Rooster

See Food Master-INGREDIENTS, p. 87-90

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Sauce.” With only this one major U.S. producer of sriracha, there is definitely room for growth. Another example of a Stage 4 sauce is chimichurri—an Argentinean herb sauce made with parsley, olive oil, garlic and salt. It appears in many a grilling recipe and, at Stage 4, has just begun peeking out from the seasoning aisle— as it begins to enter Stage 5. A trend is at Stage 5, when it makes its way to quick-service restaurant menus and is either starting to appear or is having an increased presence on grocery store shelves. Aïoli is at this stage. Aïoli, a versatile Frenchinspired condiment, which is basically garlic mayonnaise, has infiltrated the U.S. market in every pocket of the food industry, from fine-dining to the “Golden Arches.” Garlic is the base, but aïolis of various flavors abound—including lemon, basil, chipotle, parsley, harissa and avocado. The ability to add so many varying flavors, while also delivering tasty, creamy richness, drives home aïoli’s potential for new dips, spreads, condiments and accompaniments.

Trending into Organic and Natural Kara Nielsen, trendologist at the CCD and managing editor of its bi-monthly “Culinary Trend Mapping Reports,”

See Food Master-INGREDIENTS, p. 87-90

cover story looks to independent restaurants and cafés, specialty and natural food markets, and food-related blogs and media to identify emerging trends that could be translated into successful products for a company’s consumer packaged good and foodservice clients. While surveying the scene of condiments and sauces, she noticed a growing interest in more natural recipes—those with simple, clean labels—and organic ingredients. Organic condiments are also found on the shelves of both specialty and natural food grocery stores. Just as parents and health-conscious shoppers seek out organic tomatoes, they are also looking for organic ketchup to garnish allnatural hot dogs and grass-fed burgers for the family. It is a bonus that these organic condiments have cleaner labels and cleaner flavors than their commodity counterparts. Thanks to today’s “gastropub” trend (casual tavernstyle restaurants with upgraded menu items that pair well with craft beer), more chefs are serving housemade condiments. These are often spiked with unique ingredients, like spices and spirits. Some examples are beer-enhanced cheese sauce; coarse, flavorful mustards; and chutneys. While more flavorful and creative, these condiments also are considered “purer” and “more natural.” They eschew many of the food ingredients and additives found in retail packaged products.

This is resonating with consumers who are discovering recipes online and in food magazines trumpeting the goodness (and the cost savings) of homemade condiments. Making simple sauces, ketchups, relishes and mayonnaises at home is part of a new, do-it-yourself aesthetic inspired by home-grown produce and seasonal farmers’ market fare, as well as a desire to have greater creative control over the food on the table. The “Condiments & Sauces: Culinary Trend Mapping Report” (June 2011) is a joint publication written by Center for Culinary Development (CCD) and published and marketed by Packaged Facts, a division of marketresearch.com. The San Francisco-based CCD offers a full range of strategic innovation and product development services, as well as trend immersions and trend tours. The unique and indispensible “Culinary Trend Mapping Reports” are bi-monthly publications that profile seven emerging and arriving trends within a topic and offer product developers strategic ideas for trend translation into packaged goods and foodservice products. They are available individually or by subscription. For more information, contact Kara Nielsen, trendologist at CCD, [email protected], or visit http:// tinyurl.com/45566qr.

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What you don’t know could be costly.

Scan to get the facts now:

new product trends

Civil Litigation: Are You Next? Justin J. Prochnow, Greenberg Traurig LLP

Prop 65 Proposition 65 is a California initiative approved in 1986 as the Safe Drinking Water and Toxic Enforcement Act of 1986 (although it is better known as “Prop 65”). Pursuant to Prop 65, the State of California is required to publish a list of chemicals known to cause cancer or birth defects and other reproductive harm. The California Office of Environmental Health Hazard Assessment (OEHHA) administers the Prop 65 program, noting, “Prop 65 requires businesses to notify Californians about significant amounts of chemicals in the products ©ISTOCKPHOTO/MARTIN OVESEN

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here’s no doubt regulatory agencies have ramped up the level of scrutiny given to food and beverage companies in the U.S. over the last several years. In 2011, the number of inspections by the Food and Drug Administration (FDA) increased dramatically as the agency sought to determine whether industry companies were in compliance with Current Good Manufacturing Practices (CGMPs). Numerous warning letters were sent to companies, sometimes jointly from the FDA and the Federal Trade Commission (FTC), for alleged violations of labeling and advertising laws. Shipments were held up at entry ports by U.S. Customs and Border Protection for claims made in advertising materials, including websites. However, even as the number of regulatory actions rise, those involved in the food and beverage industries are more aware of an equal, if not greater, trend that threatens the very livelihood and existence of their businesses. That trend, which increased exponentially in 2011, is the filing of civil lawsuits against food, beverage and supplement companies by private litigants, district attorneys, consumer advocacy groups and, essentially, “professional plaintiffs” in areas traditionally the purview of the FDA and FTC. And hold on tight, because it doesn’t look as if the litigation wave will subside any time soon. Some might argue that private plaintiffs have altruistically taken it upon themselves to step into the shoes of the FDA and the FTC and take industry companies to task for perceived violations of state and federal regulations, statutes and practices, because the FDA and FTC are spread too thinly to do it themselves. Realistically, however, there is a more self-serving reason for the marked increase in litigation: money. Plaintiff lawyers in California and elsewhere are lining up to bring civil actions—often seeking class action treatment—for alleged violations of state and federal regulations and laws, looking for big payoffs. Adding to the problem is that, even if a company believes it can ultimately prove its advertising claims are legally permissible, the cost of doing battle to defend its claims over the next couple of years may leave it no choice but to settle the litigation and move on. In either case, whether a company decides to settle early or dig in for a long battle, it stands to lose big if it is not ever-vigilant regarding its regulatory compliance. The following are just a few areas to which industry companies should pay particular attention due to the marked increase in recent litigation.

they purchase, in their homes or workplaces, or that are released into the environment.” By mandating such information, Prop 65 is intended to enable people to make informed decisions about protecting themselves from exposure to these chemicals. The California Attorney General’s Office is the primary agency responsible for enforcing Prop 65. Yet any district attorney or city attorney from a larger city may also enforce Prop 65. Additionally, any individual “acting in the public interest” may also enforce Prop 65 by filing a lawsuit. Many private individuals and companies have taken it upon themselves to so act in

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new product trends the public interest, often collecting significant sums of money as a result. One company in particular, the Environmental Research Center (ERC) (which is not even based in California, but rather, in Georgia), has filed the lion’s share of Prop 65 cases over the last two years, many targeted against dietary supplement companies. With penalties theoretically as high as $2,500 per day per violation, many companies are left with no practical choice but to settle their cases, frequently in amounts ranging from $60,000-80,000—amounts smaller companies simply cannot afford. In spite of ERC’s selfappointed enforcement of Prop 65 being called “legalized blackmail” by some in the dietary supplement and food industries, the head of the ERC has indicated that ERC has no intention of slowing down the pace of Prop 65 filings. Accordingly, food companies must ensure they are familiar with the requirements of Prop 65 if they are selling products in California.

All Natural Claims For years, industry companies and consumers have begged federal agencies like the FDA and the FTC to formally define the term “natural,” to no avail. Without formal definition from these regulatory agencies, the number of lawsuits challenging “all natural” and “100% natural” claims has increased substantially. While there were instances of civil lawsuits filed over “all natural” claims prior to 2011, those instances were mostly confined to actions against beverage companies over the use of “all natural” claims for products containing high-fructose corn syrup (HFCS). However, plaintiffs took litigation over “all natural” claims to a new level in 2011: A new case is being filed almost daily over “all natural” claims, and the targets of such lawsuits are numerous and varied. Specialty retailers, alcoholic beverages, energy bars, juices and ice cream manufacturers, to name just a few, have felt the sting of potential class action lawsuits filed against them. As plaintiff lawyers continue to troll Whole Foods for their next “all natural” class action lawsuit, companies must revisit their labeling and advertising and make sure their products are, in fact, “all natural” if they intend to utilize such claims.

Scientific Substantiation The level of science needed to substantiate claims has been a topic of much discussion in the food, beverage and supplement industries over the last several years. Central to that discussion have been several FTC Consent Orders entered into by the FTC and companies in 2010 and 2011. Despite the protestations of the FTC to the contrary, many industry members have interpreted those Consent Orders to signify an increase in the amount and quality of science needed to meet the

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“competent and reliable scientific evidence” standard. In 2011, several class actions were filed in California and Texas against a company publicizing a weight loss product on national infomercials. While the lawsuit included assertions that the weight loss company misled consumers by guaranteeing weight loss without diet or exercise, the plaintiffs also alleged that the claims were not properly substantiated by the necessary levels of scientific evidence. Similar actions alleging improper substantiation have sprouted up across the country. In November 2011, a proposed class action was filed against the makers of supplement products containing DMAA. Among the many allegations that DMAA is a dangerous and unsafe stimulant are additional assertions that there is no reliable science to support the proposition that DMAA is actually an extract of a plant and not synthetic; synthetic ingredients, according to the FDA, are not considered permissible dietary ingredients. These cases are further examples of private plaintiffs entering areas, on an ever-increasing basis, that have traditionally been left for the FDA and the FTC to regulate and enforce. The above examples are just a few of the regulatory issues that plaintiffs are delving into on the civil litigation front. So, what does this heightened risk of private litigation mean for companies? Now, more than ever, companies must ensure that all of their labeling, marketing and advertising materials comply with the applicable state and federal statutes and regulations. While companies may have previously viewed the threat of a warning letter or an inspection item observation from the FDA as the biggest consequence of a labeling or advertising violation, the overextended FDA or FTC is no longer the only concern. Today, companies must also consider the risks and threats associated with private litigation when making decisions regarding aggressive marketing and advertising claims, or face action where it could seriously hurt them the most—the bottom line. Justin J. Prochnow is a Shareholder in the Denver office of the international law firm of Greenberg Traurig LLP. His practice concentrates on regulatory and legal issues affecting the food & beverage, dietary supplement and cosmetic industries. He can be reached at (303) 572-6562 or [email protected]. Mr. Prochnow will be the keynote speaker on Day 2 of the Prepared Foods R&D Applications Seminar Chicago, August 1-2, 2012 at Crowne Plaza Hotel O’Hare. For more information, and to register for the conference, please go to http://www.RDSeminarChicago.com.

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Supplying the Locavore Movement Farmers selling locally grown food through multiple outlets account for a small, but growing, segment of U.S. agriculture.

In addition to buying from farmers,

[Editor’s Note: The locavore movement has been strong enough to stimulate some processors to consider incorporating if not regional, at least domestic product into their formulations. The following is an edited (for brevity) version of an article titled, “Local Foods Marketing Channels Encompass a Wide Range of Producers,” first appearing in the December 2011 issue of Amber Waves, published by the U.S. Department of Agriculture, Economic Research Service (ERS). See more information at the end of this article.]

ERS researchers used this data to explore difconsumers also purchase locally grown ferences in the marketfood through retail channels that enable ing channels used by farms selling locally; to them to purchase local foods with examine relationships one-stop shopping convenience. between producer location and marketing channels used; and to assess operators’ commitments to farming among farms with and without local food sales.

C

Marketing Channels for Locally Grown Food

onsumer demand for locally produced food is driven by demand for freshness, support for the local economy and personal communication with the producer. In addition to buying directly from farmers, consumers also purchase locally grown food through retail channels that enable the purchase of local foods with one-stop convenience. When intermediated, or indirect, local-food marketing channels, such as sales through grocers, restaurants and regional distributors, are combined with direct-to-consumer sales by farm operations, a more complete picture of the local food market emerges than is the case when only direct-to-consumer sales are considered. Based on data from USDA’s “Agricultural Resource Management Survey” (ARMS), local food sales amounted to $4.8 billion in 2008, when direct-to-consumer and intermediated sales of locally grown food are measured—four times higher than estimates based on direct-to-consumer sales alone.

The 2008 ARMS measured local food sales by asking farm operators whether they sold directly to consumers at farmers’ markets, roadside stands, on-farm stores and community-supported agriculture, or through intermediated sales to local grocers, restaurants and regional distributors during the year. Over half of local food sales—$2.7 billion—were from farms selling local foods exclusively through intermediated marketing channels. Farms using both direct-to-consumer and intermediated marketing channels accounted for a quarter of local food sales ($1.2 billion). Use of local food marketing channels varied with farm size. Small farms (gross annual sales under $50,000) relied on direct-to-consumer channels more than large farms, which were more likely to use intermediated channels for their local food sales. Large farms (annual sales over $250,000) that market local foods

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new product trends The locavore movement has been strong enough to stimulate some processors to consider incorporating if not regional, at least domestic product into their formulations. 2008 were more likely to be located in metropolitan counties, the rate varied among regions. The Northeast and the West Coast regions had the highest local food sales, but the regions differed with respect to the marketing channels used. Farms with both direct-to-consumer and intermediated local food sales on the West Coast (California, Oregon and Washington) accounted for less than 8% of all U.S. farms reporting local food sales but were responsible for nearly 24% of the value of U.S. local food sales. In 2008, 85% of the value of West Coast local food sales occurred through intermediated channels. The dominance of intermediated marketing channels among West Coast local food farms is likely because these farms are typically larger and located farther from metro areas than farms in other regions, necessitating the use of intermediated, rather than direct-to-consumer marketing channels. High levels of local food production on the West Coast may also be related to the region’s suitability for fruit and vegetable production. Recognized for its varied climates, long growing season and extensive irrigation networks, the West Coast produces 56% of the nation’s vegetables, fruit and nuts, and other specialty crops.

exclusively through intermediated channels accounted for 92% of these intermediated sales, while small and medium-sized farms that market local foods exclusively through direct-to-consumer channels accounted for 73% of these sales. The value of local foods sold through individual marketing channels is not known. However, there is information on the number of individual marketing channel types each producer used. Farmers’ markets and roadside stands each accounted for over one third of the local food marketing outlet types used by small farms (35 and 34%, respectively). Farmers’ markets and roadside stands were also used by large How Local is Local? farms reporting local food sales (15 and 24%, respectively). Large farms, Food Sold Indirectly Accounted for Most however, relied on regional distribuof the Local Foods Market in 2008 tors over four times more often than small farms to market their local $4.8 billion in sales food. Interestingly, grocers and restaurants, as a share of marketing Direct-to-consumer Direct-to-consumer Both channel types, were utilized by small outlets outlets and large farms selling locally at 71,200 farms 22,600 farms 13,400 farms similar rates, suggesting that these $2.7 billion $877 million $1.2 billion marketing channels are available, • Grocers • Farmers’ markets regardless of farm size.

Marketing Channel Use Varies Previous research found direct-toconsumer sales are highest in metropolitan areas, and this finding also holds for intermediated sales of locally grown food. While farms that reported local food sales in

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• Roadside stands • On-farm stores • Community-supported agricultural arrangements

• Restaurants • Regional distributors

Note: Community-supported agriculture arrangements link consumers with local producers. Source: USDA, Economic Research Service based on data from USDA’s “2008 Agricultural Resource Management Survey”

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new product trends

Use of local food marketing channels varies with farm size. Small farms tend to rely on direct-to-consumer channels more than large farms, which were more likely to use intermediated channels for their local food sales. Amber Waves is published by the U.S. Department of Agriculture, Economic Research Service. For more about Amber Waves, including subscription information, go to www.ers.usda.gov/AmberWaves/About. The original article, with original photos and charts, can be seen at http://www.ers.usda.gov/AmberWaves/December11/ Features/LocalFoodMarketing.htm. The original article was drawn from “Direct and Intermediated Marketing of Local Food in the United States,” by Sarah A. Low and Stephen Vogel, ERR-128, USDA, Economic Research Service, November 2011.

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Korean Cuisine: More than Rice, Soy and Chilies An increasingly popular cuisine, Korean dishes contain identifying ingredients, such as chilies, garlic and savory sauces. Umami and kokumi enhancers play an important role, as well.

Michael Formichella and Tom Rowan, Contributing Editors

K

orean cuisine (typically referring to South Korean cuisine) is characterized by regional specialties and distinctive styles. The local variations reflect historical boundaries of the provinces from which these foods and culinary traditions originated. Ingredients and dishes vary by province, and throughout the years, many have tended to overlap and integrate. This integration is why many regional dishes are now national. Other dishes that were once regional have proliferated into customized variations across the country. Korean food stands out from other cuisines with the many side dishes, or banchan, which are served during meals. The number of these can range anywhere from two to a dozen or more. Everyday meals always feature at least a few. Koreans perfected the art of preserving food over thousands of years, so many of their most common side dishes rely on fermentation, pickling or salting for flavor and preservation, to produce a tangy, salty and spicy taste. One of the most notable of these is kimchi, Korea’s famous spicy cabbage. There are hundreds of varieties of kimchi, each featuring different combinations of vegetables. It can be served with any meal at any time. Rice is the backbone of almost every Korean meal. However, this has not always been the case. The grain is not indigenous to Korea. When it first came to the peninsula, rice was prohibitively expensive, so it was likely

“Fast Korean noodles” is becoming

mixed with other grains to stretch it. This is still done in dishes such as the Chinese ramen of a generation boribap (rice with barley) and kongbap (rice ago. The basic ingredients include with beans). Also, nooflour, water, salt, alkaline salts and dles can replace rice in modified starch. some recipes. Today, rice is used to make a number of dishes not limited to the traditional bowl of plain white rice. It is commonly ground into flour to make one of the 200 varieties of rice cakes called tteok. It can also be cooked down into a congee (juk) or gruel (mieum) and mixed with other grains, meat or seafood. Korea also produces a number of rice wines. Each meal traditionally includes soup or stew served as part of the main course, rather than at the beginning or the end of the meal. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be turned into more formal soups, known as tang, often served as the main dish of the meal. Jjigae is a thicker, heavier seasoned soup, while malgeunguk is flavored with spicy ganjang, a variety of Korean soy sauce. Small amounts of tender boiled meat or fresh and dried seafood may be added to the soup, and vegetables may be the main component for the clear soup. Tojang guk are seasoned with doenjang, a fermented bean

a popular consumer item, similar to

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culinary creations paste. Common ingredients for tojang guk include seafood, such as clams, dried anchovies and shrimp. Naengguk are cold soups usually seasoned with ganjang and sesame oil. Stews are often shared as side dishes. Doenjang jjigae is a stew of soybean paste and comes in many variations. Some common ingredients include vegetables, salt or freshwater fish, and tofu. Condiments are divided into two groups: fermented and non-fermented. Fermented condiments include ganjang, doenjang, gochujang (fermented red chili paste) and vinegars. Non-fermented condiments and spices include red pepper, black pepper, Chinese pepper, cordifolia,

mustard, chinensis, garlic, onion, ginger, leeks and scallions. Widely used flavorings include garlic, ginger, soy sauce, soybean paste, rice vinegar, sesame oil and chili— often in the form of a paste. Grains have long been one of the most important staples to the Korean diet. Early on, grains such as barley and millet were mainly grown, supplemented by wheat, sorghum and buckwheat. Noodles are often featured on Korean menus. Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu. Jajangmyeon is a staple noodle dish extremely popular in Korea as fast, take-out food. It is

Korean Delights Some Typical Korean Menu Items Might Include: Appetizer Jin Mandoo: steamed dumplings Goon Mandoo: deep-fried dumpings Odang: odang in soup Haemool Pajun: pancake with seafood Ojingoh Saewoo Teekim: squid & shrimp tempura Large Stew Haemool Jungol: assorted seafood, vegetable & noodle in special broth with spicy sauce Hookyumsoh Jungol: shredded black goat & vegetable in special broth with spicy sauce Budae Jungol: sausage, ham, vegetable & noodle in special broth with spicy chili sauce Gopchang Jungol: beef tripe, vegetable & noodle in special broth with spicy sauce Fish Barbeque Jangoh Gui: broiled, eaten with special chili sauce Yeonoh Gui: broiled salmon Kongohi Gui: broiled mackerel pike Choki Gui: broiled cracker Galbi: marinated prime beef short ribs Bulgogi: marinated sliced boneless tender beef Samgyubsal: unseasoned sliced pork brisket Jaeyuk Bokum: sliced boneless tender pork marinated with special sauce Doobu Kimchi Bokum: sauteed pork & kimchi with tofu Ojingoh Bokum: sauteed squid & vegetable with spicy sauce Nakji Bokum: sauteed octopus & vegetable with spicy sauce Agu Chim: steamed monk fish with bean sprouts and spicy sauce Tang Soo Youk: fried pork with special sauce Bosam: unseasoned sliced pork & vegetable with special spicy sauce Japchae: assorted vegetable & beef with clear noodle

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Small Stew Daegu Tang: silver codfish & radish with spicy sauce in soup Daegu Jiri: silver codfish in soup Agutang: monk fish in spicy soup Al Tang: fluke roe in spicy soup Samyae Tang: chick morrow broth soup Haemool Dwenjang Jigae: soybean paste soup with assorted seafood Haemool Soondoobu Jigae: sillky tofu soup with assorted seafood (hot or mild) Kimchi Jigae: spicy kimchi soup with pork Mandoo Kook: beef dumpling in soup Duk Kook: sliced rice cake in soup Duk Mandoo Kook: beef dumpling & sliced rice cake in soup Haejang Kook: beef rib broth with assorted vegetable soup Soondae Kook: beef rib broth with soondae & assorted vegetable soup Yukgae Jang: spicy beef broth with shredded beef, assorted vegetables and noodle soup Seolrong Tang: beef marrow broth Noodle Dishes Jambong: assorted seafood & vegetables with noodles in spicy soup Jajangmyun: assorted vegetables & pork with noodles in special sauce Samsun Jajang: assorted seafood & vegetables with noodles in special sauce Mool Nangmyun: sliced beef & vegetables with buckwheat noodles in cold beef broth Bibim Nangmyun: cold buckwheat noodles with vegetables & spicy sauce Hae Nangmyun: sashimi, vegetable & buckwheat noodles with spicy sauce Woodong: wheat noodles in soup Sari: wheat noodles

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In some recipes, noodles can replace rice. Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu. made with a black bean sauce, diced pork or seafood and a variety of vegetables, including zucchini and potatoes and fried noodles. Kongguksu is a cold noodle dish with a broth made from ground soy beans. Soy is also made into a tofu, which the Koreans call dubu. Soybean sprouts are sautéed as a vegetable, and whole soybeans are seasoned and served as a side dish. Kongbiji is a by-product of soy milk production and used to thicken stews. Soybeans may also be one of the ingredients in kongbap, which boils together several types of beans and other grains. Soybeans are the primary ingredient in making the fermented condiments called jang. These include the soybean pastes, doenjang and cheonggukjang; ganjang; chili pepper paste (or gochjang); and others. Bindaetteok, a type of pancake, is a popular snack made with ground mung beans and fresh mung bean sprouts. Starch from ground mung beans is used to make dangmyeon—cellophane noodles. The noodles can be the main ingredient for japchae, a dish associated with festivals and special occasions throughout Korea. Mung bean starch is also used to make jelly-like foods, such as nokdumuk and hwangpomuk. Muks are rather bland, so they are served seasoned with soy sauce, sesame oil and crumbled seaweeds, as well as other seasonings. In Korea, beef only became common table fare in the latter part of the 20th century. Today one finds beef roasted, grilled or boiling in soups. Beef is also dried into jerky. Budae jjigae is a spicy stew that uses inexpensive meats, such as sausage and Spam, which originated during the Korean War. Chicken is often served roasted or braised with vegetables, as well as in soups. Koreans use all parts of

the chicken, including the gizzard, liver and feet. Young chickens are braised with ginseng and other ingredients. Chicken feet are often roasted and covered with hot-andspicy sauce and served as a side dish. Samgyeopsal pork (sliced pork belly) is another important protein for the Korean table. Turning to the sea, fish and shellfish are a major part of Korean fare due to the vast shoreline the peninsula shares with the ocean. Freshwater fish are also popular. Both types of fish are served raw, grilled, broiled, dried or in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Fish can also be grilled either whole or in fillets. Fish is often dried. These commonly include yellow corvina, anchovies and croaker. Dried anchovies, along with kelp, often form the basis of common soup stocks. Smaller fish, shrimp, squid, mollusks and the like are salted and fermented as jeotgal. The term hoe originally referred to any kind of raw dish. Most often the dish is dipped in gochjang with wasabi and served with lettuce or perilla leaves. Raw oysters and other seafood can be combined with kimchi to vary the flavor. Salted baby shrimp are used as

Building Better Korean Noodles: Next Generation “Fast Korean noodles” is becoming a popular consumer item, similar to the Chinese ramen of a generation ago. The basic ingredients of Korean instant noodles are flour, water, salt, alkaline salts and modified starch. For manufacturers, flour protein and ash content, salt and alkaline salts (carbonates) all play an important role in determining the color and texture of the noodle. “Starches and their derivatives are added into instant noodle formula to improve steaming and cooking quality due to reduced gelatinization temperature,” says Jenny Zhou, food scientist. Korean instant noodles are typically a bright white or yellow, but have a less of an al denté quality, being more chewy and elastic with a very smooth mouthfeel. All of these qualities require a medium protein flour with strong starch, according to Zhou. Citing extensive research on the effects of phosphates on the quality of Korean instant noodles, Zhou notes that up to one third of the modified starch in a typical Korean instant noodle formula could be replaced with a small amount of sodium-potassium-phosphate blend without compromising the product quality, providing cost savings and improving the consistency of the finished product.

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culinary creations South Korean ingredients and dishes vary by province; many have tended to overlap and integrate over the years.

a seasoning agent, known as saeujeot, to enhance some types of kimchi. Large shrimp are often grilled as daeha gui (grilled white shrimp) or dried, mixed with vegetables and served with rice. Korean cuisine includes octopus, cuttlefish and squid. Korean cooking uses a wide variety of vegetables, which are often served raw, either in salads or pickles, as well as cooked in various stews, stir-fried dishes and

the like. Common vegetables include Korean radish, Napa cabbage, cucumber, potato, sweet potato, spinach, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Medicinal herbs, such as ginseng, reishi, wolfberry (more popularly known as goji berries), Codonopsis pilosula and Angelica sinensis, are often used as ingredients in cooking. Grilled dishes are called gui and usually have meat or fish as the primary ingredient, but may also simply be comprised of grilled vegetables. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (miso-chili-onion paste) and other seasonings. Jjim and seon are generic terms referring to steamed or boiled dishes. However, the former is made with meat or seafood-based ingredients marinated in gochujang or

How do you spell UMAMI?

culinary creations ganjang, while the latter is made with vegetables stuffed with fillings. Bindaeddeok jeon is a savory pancake made with various ingredients. Chopped kimchi or seafood can be mixed into a wheat flour-based batter and then sautéed. They are usually dipped in a mixture of soy sauce, vinegar and red pepper. All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu, which literally means “clear beverages.” Tea, or cha, refers to various types of tisane (herbal infusions) that can be served hot or cold. They are made from such sources as fruits, flowers, leaves, roots, grains, herbs, and even ingredients such as ginseng and ginger. Soju is the best known liquor in Korea, but there are more than 100 different alcoholic beverages, including beers, rice and fruit wines, and various liquors. The top-selling domestic beers are lagers, which differ from Western beers in that they are brewed from rice, instead of barley. As a result, Korean beers are lighter and sweeter compared to those produced in the U.S. As South Korea continues to play an increasing role in global business and economics, there are sure to be more culinary discoveries making their way to the North American table from this intriguing peninsula.

Chef Michael Formichella, CMC, is president and co-owner of Chella Foods. A graduate of the Culinary Institute of America, he previously was senior vice president and COO of Smithfield Innovation Group, a subsidiary of Smithfield Foods. Chef Formichella is a principal affiliate of Culinary Alchemy Group (CAG). Tom Rowan is an affiliate member of CAG. He has more than 30 years of experience in the food and consumer products arenas. Through his work with U.S. advertising agencies, he has developed successful communications programs in consumer media advertising, web content, business-to-business campaigns, promotional campaigns, public relations and consumer point-of-sale. The CAG is a team of food marketing, communications and product development professionals assisting foodservice companies from conception and ideation, to kitchen execution, or R&D and plant production and new product launches. For more information, see www. culinaryalchemygroup.com; for Tom Rowan, visit www. tomrowaninc.com; for chef Formichella see www.chella foods.com.

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On the National Menu Darren Tristano, Technomic Inc.

Consumers Welcome Ethnic Breakfast Items When it comes to developing new breakfast foods, ethnic may be a smart way to go. In its 2011 “Breakfast Consumer Trend Report,” Technomic found that many consumers—especially those belonging to the largest minority groups—would like to see more ethnic offerings at breakfast. Technomic research shows overall consumer interest in ethnic breakfast items grew between 2009-2011. Furthermore, Hispanics (the nation’s largest minority group) show the greatest interest in such offerings. In 2009, just 27% of Hispanics agreed with the statement, “I would like to see more ethnic items and flavors offered at breakfast.” By 2011, that percentage jumped to 44%— an increase of 63%. Close behind Hispanics, in terms of interest, are Asian consumers (42%), and 32% of African American consumers also agreed with the statement. (In comparison, only 17% of Caucasian consumers want more ethnically inspired breakfast fare.)

This indicates opportunities abound for manufacturers and operators to stay ahead of the curve by rolling out ethnically inspired breakfast items. That holds true particularly for those interested in capturing the business of consumers who identify with the major ethnic groups. Different strategies to meet this demand exist. One avenue is to take existing American-style products and put ethnic twists on them. Breakfast sandwiches might be especially conducive to this, as they can easily be altered via a single modification. For example, ethnic spices like curry powder; sauces such as chimichurri; and alternative protein preparations, like Korean-style barbecue pork, could be added to standard breakfast sandwiches. Another avenue would be to introduce altogether new breakfast dishes and products that feature ethnic influences. Along this vein, Mexican-inspired burritos have proven popular. The Cheesecake Factory and Kahunaville Island Restaurant & Party Bar both introduced new Mexican-style breakfast burritos last fall. The Cheesecake Factory’s Sunrise Fiesta Burrito features chicken chorizo, salsa, cilantro and avocado cream sauce, while Kahunaville’s Breakfast Burrito is topped with salsa roja and served with guacamole. Beyond Mexican, PanAsian-inspired breakfast items are starting to proliferate. Wow Bao, a Chicago-based chain from Lettuce Entertain You, specializes in Chinese-style, meat-filled buns. The concept serves Breakfast Bao in varieties such as egg, bacon and Cheddar; and egg and spicy sausage. For either approach, using Mexican flavors and ingredients to update or craft new breakfast items is a safe place to start. A search of Technomic’s trend-tracking resource, MenuMonitor, reveals breakfast burritos, tacos, huevos rancheros and chilaquiles all enjoy a growing presence on menus. Menu innovators and product developers might consider starting by adding one or two Mexican breakfast items, since these items are already popular and have achieved widespread acceptance with American consumers. Once they have successfully integrated such items, they might consider branching out and tackling other ethnic breakfast fare. Darren Tristano is executive vice president of Technomic Inc., a Chicago-based foodservice consultancy and research firm. Since 1993, he has led the development of Technomic’s Information Services division and directed multiple aspects of the firm’s operations. For more information or to order the “2011 Breakfast Consumer Trend Report,” visit www.technomic.com.

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culinary creations

On the National Menu ©ISTOCKPHOTO/ANNA OMELCHENKO

Barbara T. Nessinger, Associate Editor

Not Making MyPlate Most Americans’ plates do not resemble the nutritionally-balanced quadrants on the USDA’s MyPlate (the new federal guidelines for a healthful daily diet). So note market research firm The NPD Group’s new food

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and beverage findings, as reported in an online article by Pizzamarketplace.com (December 13, 2011). In fact, few of the average consumers’ plates even come close to the ideal. Using NPD’s National Eating Trends research, which continually tracked eating and drinking habits of U.S. consumers for more than 30 years, MyPlate days were calculated based on consumers who, on the same day, achieved at least 70% of the daily recommended intake for dairy, fruit, grains, protein and vegetables. For the average consumer, only 2% of their MyPlate-attainment days (about 7 days per year) came near the USDA’s guidelines. More alarming was the revelation that, when a “MyPlate day” was achieved, people were more likely to consume more than three meals on that day. Darren Seifer, NPD food and beverage industry analyst, commented: “Clearly there is a need for consumers to change their eating behaviors. With more than 65% of adults in NPD’s nationally representative consumer panel classified as either overweight or obese, the necessity behind change could not be more apparent.” Although most consumers are seemingly more aware of what they are supposed to eat to maintain a healthy

culinary creations

©ISTOCKPHOTO/CAGRI ÖZGÜR

diet, sometimes what they actually eat is totally different. Since the MyPlate program was only released last year, time will tell if consumers’ eating behavior will change for the better.

Continue Cutting Back Despite some hopeful signs of slight economic recovery, most Americans say they will eat out less and cut back on

entertainment in 2012. A recent Harris Poll, as reported in the December 13, 2012, Atlanta Journal-Constitution, shows 61% of U.S. adults say they will likely spend less in restaurants, while 58% say they will curtail their entertainment budgets during the next six months. This has been a steady trend for the past three years, according to Harris, which tracks Americans’ spending and savings habits. However, U.S. consumers do not necessarily plan to save or invest money. The poll indicates that only 51% say they are likely to do so, and 49% say they are unlikely. This is consistent over the last few years, with a November 2008 poll saying 49% would save or invest. In other areas where Americans are likely to spend less in the next half-year, the poll found 71% were likely to take vacations lasting no longer than a week; 97% unlikely to buy a boat or recreational vehicle; 88% will not buy or lease a new car; 77% will opt out of buying a new computer; and 74% had less money to spend on holiday gifts. Americans continue to be less than optimistic about the economy, including employment prospects. Until they feel more comfortable, poll officials note, “Americans will likely continue to hold back on spending.”

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ingredient challenges

Filling Frozen Desserts: No Rocky Road With frozen confections, whether dairy-based or not, flavorings and inclusions make for exciting formulating, while stabilizers hold it all together.

David Feder, RD, Managing Editor

T

he frozen dessert industry has never been hotter, as consumers reach for treats both indulgent and comforting, keeping business churning for the big guys, such as Edy’s, Häagen Dazs, Ben & Jerry’s and Dreyer’s. Meanwhile, sweet offerings from the boutique makers, like Laloo’s, Ciao Bella, Sambozon and Molly Moon’s, are eagerly scooped up. And, while good ol’ plain vanilla and chocolate are enjoying a surge of popularity (comprising more than a third of frozen dessert flavors sold), so too are their polar opposites: those frozen dessert products loaded with stir-ins, swirl-ins and celebrity-driven concoctions, including nuts, fruits, cookies and even bits of ice cream cone. Some constants will always drive frozen dessert flavors. Vanilla and chocolate will likely always be the top two flavors. But, now and again, some surprises arise. For instance, a 2011 survey by market researchers at the NPD Group revealed butter pecan edged out strawberry as the third most popular flavor in the U.S., based on annual sales. And, while strawberry was knocked to fourth, the group found chocolate chip mint had landed in the last spot of the top five. Meanwhile, global research group Euromonitor International Ltd. has noted the demand for healthdirected indulgences is increasing in the frozen dessert

Today’s frozen dessert products are

category and changing the flavors for which conoften loaded with stir-ins, swirl-ins sumers are clamoring. As and indulgence-driven concoctions, stated in its August 2011 “Flavors in Dairy and Ice including fruit, nuts, cookies and Cream in the US” report, even bits of ice cream cones. “The dairy and ice cream market looks for opportunities to make products better for you. ‘Permissible indulgence’ is a new market driver, as indulgence is offered in healthier versions.” In contrasting this with the flavor trends, Euromonitor points out, “While exotic appeals to high-end consumers, feel-good flavors strike a chord with the mainstream. Traditional flavors dominate, but shifting demographics could signal a new path toward exotic and ethnically influenced flavors.” Another common trend has been flavoring the perennially popular vanilla and chocolate bases with familiar and comforting stir-ins. Generic, non-branded comfort treats, such as brownies, cookie dough, cheesecake and even ice cream cone inclusions continue to be big with consumers. Even the Southern favorite, red velvet cake, has enjoyed a big revival as an enhancement to dairy desserts. But, manufacturers also recognize that, while “cookies and cream” is a favorite flavor, it is inextricably linked with the white cream-filled chocolate sandwich cookie, and that often spells “Oreo” for the consumer. So, now the move is to cross-brand frozen treats with trademarked candies, such as M&Ms, Reese’s, Nestlé’s Crunch,

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ingredient challenges

Lifeway Foods Inc. raised the “stir-in” trend to a higher level…by lowering it to a microscopic level through the inclusion of friendly probiotic mircobes in its line of frozen kefir desserts. Heath bars and Butterfinger. These, plus many more, have found their way into successful ice creams. However, when creating a frozen confection comprised of different textures, combinations and components, it has to work on levels beyond flavor. After all, the goodies within are no treat if the whole becomes a slippery mess seconds after being removed from the freezer, or if ice crystals form like glass shards in the base matrix. For this reason, using the right stabilizers is a must. They need to be tailor-made to the base, whether dairy, dairy analog or fruit juice. “In order to create the perfect texture and consistency for our sorbettos—which are all vegan—we also use allnatural cane sugar, filtered water, fresh fruit and pectin,” says Nicole Hermes, director of marketing for Angelo Gelato Italiano Inc. “When Angelo Quercia, the president and owner of Angelo’s, established the company, he knew that to make an authentic sorbetto he would need to omit dairy from the recipe. His initial attempt to create the perfect recipe included the use of guar gum. But, after

several attempts and trials, he decided to omit guar gum and exchange it for pectin. The result was excellent, providing a much smoother and creamier texture. The pectin provides the stabilizing effect needed to ensure the product has the right consistency we desire for our sorbetto and is an allnatural ingredient that still produces the level of stabilization necessary for a non-dairy, vegan frozen dessert.” Dealing with even higher percentages of fruits in flavors calls for careful balancing of sweeteners. “Due to the low percentage of solids in the finished Sambazon sorbet product compared to traditional ice cream, we had problems achieving consistent freezing and ‘scoopable’ texture,” says Sarah Nelson, director of product development at Sambazon Inc., makers of açai-based products, including a full line of Italian gelato-style sorbets. “We found that, by using a low-dextrose equivalent (DE) sugar source, we were able to increase the total solids, decrease the main sugar source and still maintain the targeted sweetness.” One highly suitable ingredient solution for this is tapioca syrup. Tapioca syrup is a low-priced option with a neutral flavor and is also readily available in a naturally produced, organic solution for clean-label application. The conformation of flavor to stability is important to non-traditional, dairy-based frozen products, as well. Goat’s milk, increasingly popular as a traditionally healthful item, is often a good alternative for those who cannot enjoy cow’s milk products. It has a different fatty acid and mineral profile than cow’s milk, so it is necessary to work with a different balance of stabilizers to attain desired texture when incorporating inclusions or even keeping flavor to a single note. “We use unusual ingredients that are typically not on the market,” notes Laura Howard-Gayeton,

From Fruit to Nuts The challenge for processors is in keeping crunchy what should be crunchy, and keeping what should be yummysticky-gooey…well, just that. Stabilizers—typically hydrocolloids from plant gums or polysaccharides—play a part in keeping both texture and flavor balanced and consistent in frozen desserts. Usually derived from beans, many of these gums work well in specific combinations customized to a client’s application. Maltodextrins also offer low-dextrose equivalent (DE) sweetening and texturization. Root sources, such as taro,

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have been popular, but ingredient manufacturers also have turned to other flavor-neutral sources, such as potato starch, which can perform as a fat replacer while providing enhanced creaminess. In some applications, fat can be reduced to zero percent when such starch-based replacers are incorporated. When working from a dairy base, the fat content will add its own measure of stability. Fruit juice-based concoctions have a bigger challenge and must rely more heavily on gums, usually in combination.

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CEO and founder of Laloo’s Goat Milk Ice Cream Co. “In the beginning, we made all our own ingredients, so the challenge became finding someone to make the same,

while meeting our quality and price challenges.” To handle the stabilization and texture changes of a goat’s milk-based product, the Laloo’s R&D team settled on a combination of all-natural carob (locust) bean gum and guar gum. But, Laloo’s had a big flavor challenge in making a French cherry frozen yogurt product. They originally used a thick, fruit-laced amarena cherry syrup from Italy, but the cost was too prohibitive, and they simply couldn’t source it with consistency. They teamed up with a coprocessor to create an analog from a blend of domestic fruit (Oregon cherries) and cassis. While fruit bases and fruit swirls are becoming trendier as flavor add-ins (and typically rely on high sugar content and an emulsifier or hydrocolloid, such as a modified starch, to avoid forming ice crystals), caramel and chocolate fudge present unique challenges, especially since they also are the most common flavor swirl and, lately, often appear in tandem.

The Littlest Stir-Ins In 2011, when Lifeway Foods Inc. rolled out its line of frozen kefir desserts to a large number of retailers nationwide, the company raised the “stir-in” trend to a higher level…by lowering it to a microscopic level. The manufacturers of the cultured milk product kefir created a frozen kefir dessert loaded with active—read, “live”—probiotic bacteria. However, freezing microbial life, as well as other stresses in the act of processing, markedly decreases viability. “There was a lot of complexity perfecting the formula,” admits Todd West, vice president of operations. “Through research and development we were able to find ways to keep live and active cultures in a frozen format.”

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The result was a tangy, 99% lactose-free frozen product, currently in mango, strawberry, pomegranate and plain flavors. The frozen kefir is different from frozen yogurt in more than flavor: It has more than twice the probiotic content of yogurt at fewer than half the calories (90 calories per serving). While microencapsulation provides one method of keeping probiotics active, in a 2010 study published in the International Journal of Dairy Technology, researchers Nousia, Androulakis and Fletouris found inoculating the pasteurized base mix with activated and cultured L. acidophilus at a level above 107cfu/g after cooling at 4°C, was a highly effective way to ensure near-complete viability, without altering flavor and actually increasing positive texture profiles.

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ingredient challenges and Ciao Bella’s dark chocolate and jalapeño pepper sorbet. Acceptance j of o these boutique flavor expressions is i driven, according to the group’s survey, by “shifting demographics leading to a more ethnically diverse l population in the U.S.” The report p

adds that such influences will “continue to grow over the next few years.” For manufacturers, this means greater opportunities to create products that give consumers the ability to have their cake…and ice cream, too.

Traditional flavors dominate, but shifting demographics signal a new path toward exotic flavors. “When it comes to frozen dessert applications, dealing with flavors within textures and stabilizers can be challenging— what could look good on paper might not end up working in practice,” says Winston Boyd, Ph.D., food chemist. “For instance, if you are building flavor ‘swirls’ for a frozen dairy confection, you need to balance multiple textures across temperature. You might want the caramel to remain slightly fluid and perhaps a bit gooey and stringy within the ice cream medium into which it is swirled. And, you might want the chocolate fudge swirl to be less fluid and [shorter] textured.” The differences, says Boyd, are engineered in part through the “thoughtful choice of hydrocolloids or hydrocolloid blends.” Boyd cautions that the same formula might not work as well in a non-dairy or no-sugar-added alternative product. “Here, the differing levels and types of ingredients may require at minimum a rebalancing of the hydrocolloid blend to achieve similar results,” he says. As part of the not-so-glacial merge of flavor, comfort and health, Euromonitor noted increases in the Superfruit category— açai, pomegranate—and exotic flavors taking hold in high-end ice creams, sorbets and frozen yogurts. The group specifically pointed out cutting-edge, comfort-exotic pairings in examples such as Target Corp.’s Archer Farms’ Blueberry Lavender sorbet See Food Master-INGREDIENTS, p. 63

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Fats, Oils, Health and Functionality

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New technologies, fat- and oil-based ingredients, and technical tips on reducing trans and saturated fats are offered to formulators at one Prepared Foods’ R&D Applications Seminar.

New Options in Shortening Ingredients Fats and oils might still be “four-letter words” to some processors. These often-misunderstood ingredients perform many different and essential—and even critical— functions in foods and in human nutrition. Today’s ingredient manufacturers are offering increasingly sophisticated “better-for-you” fat and oil systems to product developers. David Hughes, a technical services manager with Ventura Foods LLC, outlined the functional benefits of fats and provided an overview of new fat and oil ingredients during his presentation, “Next Generation of No-Trans Fat Shortenings,” during the Prepared Foods’ R&D Applications Seminar-East in 2010. Hughes relayed that fats and oils: • are a source of concentrated energy at 9 calories per gram. • contribute essential fatty acids vital to the biological and cellular functions that drive the human body. • provide lubricity and mouthfeel to make foods more palatable and impart a pleasurable sensory experience. • add satiety. • have emulsifier-carrying capabilities that allow formulation components to remain suspended in the ingredient matrix. • are sources or transporters of fat-soluble nutrients, such as beta-carotene, omega-3 and -6 fatty acids, and the oilsoluble vitamins A, D, E and K. • can lower water activity for safer finished products and do not readily support microbial growth. • allow food-contact surfaces to be non-stick (antiadhesion).

• help enrobe foods to minimize and contain moisture and, thus, extend shelflife. • impart flavors and colors, such as butter flavor. • function as an excellent heat-transfer medium—for example, in deep-fat and griddle frying (which also imparts unique flavors and textures). • provide various functionalities, such as structure and aeration (through an ability to entrap air) in bakery products, especially bread, cakes and pastries. Taking a closer look at the functionality aspect of bakery shortenings, Hughes pointed out that shortening solids are triglyceride molecules that are solid at room temperature. They generally are saturated fatty acids or trans fatty acids and are critical for proper layering between dough pieces; for maintaining aeration in icings and fillings; and for maintaining crystal structure. Crystal structures typically occur in alpha, beta and betaprime forms, Hughes explained. A correct crystal structure is critical for providing smooth, pliable shortening and margarines and “entraining” or “encapsulating” liquid oil in blends. In order to obtain the correct crystal form, the fats often require specific tempering conditions and uniform storage temperatures. There are many different fat and oil products available to product development scientists, noted Hughes. Fats and

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properties, he added. The hydrogenation process, however, produces fats in which the end-products often contain fatty acids in the trans form. Trans fatty acids are perceived as unhealthful, so researchers are looking at other products that contain low levels or are trans fatty acid-free. Similarly, oils with elevated levels of saturated fats also are viewed negatively, so products of animal origin, such as tallow, lard and animal/vegetable oil blends, are often eliminated from the product developers’ tool box by marketing. Saturated oils sourced from plants, such as coconut and palm oils—so-called “tropical oils”—have also developed (somewhat erroneously) a bad connotation among consumers and so have been shunned by some manufacturers. Other considerations include cost of the fat or oil and availability. As an example, there are many processors who have looked at using a product such as sunflower oil, but there is, at the moment, limited supply of that item on the market. Hughes remarked that market pressures led product developers to work with fats and oils that contain low levels of saturated fatty acids (between 20–30%) and those that contain low levels or are free of trans fatty acids. The key is to ensure these oils meet overall market demands, yet retain the functional properties needed to ensure the manufacture of foods that meet the scrutiny of consumers. Among the oils meeting these criteria are: interesterified

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R&D Applications Seminar and canola blends; soybean oils that have been blended with mono- and diglycerides; and soybean oils that have been blended with hydrogenated soy or cottonseed oil, Hughes added. These pressures have underscored the importance of product and process development. When formulating with low-saturate shortenings, the processor must understand the whole process, from initial receipt to finished product warehousing and shipping. Of paramount importance is temperature control: Temperatures or temperature fluctuations at any point in processing have the potential to irreversibly damage saturated, low- or no-trans fats, which will adversely affect the product in which they are used. Users of fats and oils must not only understand their products and processes, but the market in which they are operating. Issues that affect process and product development include nutritional issues, public perception, and how products are processed and handled. These same issues, plus others, will also influence which fats and oils are used and how they are used, Hughes concluded. “Next Generation of No-Trans Fat Shortenings,” David Hughes, technical services manager, shortenings and oils,

Ventura Foods LLC, [email protected], www.venturafoods.com —Summary by Richard Stier, Contributing Editor

How Low Can You Go: Linolenic Acid There is a wide range of edible fats and oils available to food processors, and the selection is constantly expanding. Oils may be modified through traditional or innovative processes, such as interesterification. Or, they can be modified through traditional plant breeding techniques or genetic engineering, noted Beth Fulmer-Boyer, previously vice president, oil business, with Asoyia, in a presentation titled “The Lowest Linolenic Specialty Soy Oil,” given at Prepared Foods’ 2009 R&D Applications Seminar-Chicago. Edible oils are between 98-99% triglycerides. A triglyceride is a compound that has a 3-carbon glycerol backbone to which three fatty acids are attached. The type of fatty acid making up the oil determines the physical and chemical properties of the oil or fat. Fats are solid at room temperature, whereas oils are liquid. The higher the degree of unsaturated fatty acids, the lower the melting point will be. Hard fats, such as palm oil, have a greater percentage of saturated fatty acids.

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R&D Applications Seminar Unsaturated fatty acids contain double bonds that are more chemically reactive. The greater the number of double bonds, the more reactive and more prone to oxidation the molecule is; hence, the greater chance for rancidity. In addition, fats or oils with more unsaturated fatty acids are also more prone to polymerization when exposed to heat. As an example, a fat or oil with high levels of linolenic acid (18-carbon fatty acid with three double bonds) is more prone to breaking down if used for frying, explained FulmerBoyer. Stability of oils with high levels of unsaturated fatty acids can be achieved through the hydrogenation process. However, hydrogenation also creates trans fatty acids, recently targeted as a health issue. Another way oils high in unsaturates, especially linolenic acids, can be enhanced and stabilized is selective breeding, FulmerBoyer noted. This can be accomplished through traditional breeding processes or through genetic engineering. A significant percentage of the oils used in the U.S. today are products of oilseeds derived from genetically modified organisms (GMOs). There is, however, a growing demand for specialty oils that are non-GMO. Several non-GMO specialty soybean oils have been created through traditional breeding processes, FulmerBoyer pointed out. These two oils—proprietary, ultra-low

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linolenic and proprietary, mid-oleic ultra-low linolenic—have less than 1.5% linolenic acid. These oils have excellent flavor profiles and good stability. Potential applications for food processors include sauces, snack foods, baked goods, soups and topical coatings. In foodservice operations, these products can be used for deep-fat frying, stir frying, salad oils and sauces. The ultra-low linolenic oils are available with and without added TBHQ (tertiary butylhydroquinone). The addition of TBHQ improves shelflife to 9-12 months, and even up to 24 months. Field tests in deep-fat frying operations showed a 30% increase in oil life and excellent flavor profiles in the fried foods. There are many options available to oil processors to expand their product lines. This includes modification of oils through traditional or innovative processes, through traditional breeding practices or genetic engineering. There is a demand for non-GMO oils. In response to this demand, low-linolenic soybean oils have been developed that have less than 1.5% linolenic acid; excellent flavor characteristics; and perform well in both food processing and foodservice operations. “The Lowest Linolenic Specialty Soy Oil,” Beth FulmerBoyer, previously vice president, oil business, Asoyia

Endurance from Bioenergy Ribose enhances the whole grain nutritional benefits of granola.

Bioenergy Ribose contributes sustained energy levels to the heart healthy claims of oatmeal.

Get zero trans and reduced saturates, with

To learn more

r food, bakery & nutritional ingredients, call 800.669.4092 about ou

Make a healthier claim with high diglycerides A fat structuring agent that allows zero trans oils to melt in your mouth Applications include donut frying, par frying, microwave popcorn oil and baking applications Zero grams trans fat with reduced saturated fats SERVICE AND TECHNOLOGY WORKING FOR YOU www.caravaningredients.com

See Food Master-EQUIPMENT, p. SP. & IFC 14 & 22-23

Network

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

ANNOUNCING THE 2012 KEYNOTE ADDRESS! Keynote Address: NEW PRODUCT HOME RUNS...ACQUIRE OR DEVELOP Speaker: Jeff Manning, Chief Marketing Officer, Cherry Marketing Institute Wednesday, August 1, 2012

"New ideas for future applications and projects"

Nestle bought Power Bar. Frito-Lay bought Smart Food. Hershey bought Scharffen Berger Chocolates. What is the common denominator among these three? Huge, global companies acquired emerging new product designs and brands, and more acquisitions are on the way, to the point that one could argue R&D has become A&D. These companies do spend time and money watching the trends on radar; however, by the time an idea is big enough to hit the radar screen, it is already a trend. Developed specifically for Prepared Foods' audience, “New Product Home Runs” will explore how small companies unearth and leverage those emerging trends, with a focus on localgourmet possibilities.

TECHNICAL SESSIONS The 40-minute technical sessions offer practical, non-commercial, “how-to” solutions to specific formulation and application challenges. Here are just a few:

"Great range of topics available"

Sports Nutrition and Heart Health Presented by PL Thomas Taste Modulation & Its Effect on the Perception of Flavor Presented by Bell Flavors & Fragrances Collagen Proteins: Meeting the Challenges of Functional & Healthy Food Design Presented by GELITA Healthy Liver — Weight Management and Recovery Presented by PL Thomas Sugar Reduction in Hard and Soft-boiled Confectionery Presented by Roquette America, Inc. Supply Chain Quality Management Presented by EMNS, Inc.

2012 SPONSORS

"Hands-on experience, ability to evaluate products"

Now Accepting Presentation Outlines at:

NETWORK, LEARN, AND ENHANCE YOUR CAREER.

www.RDSeminarChicago.com

QUESTIONS? Please contact Marge Whalen at 847-405-4071

Visit rdseminarchicago.com for more information.

abstracts it is a challenge to separate small amounts of the beneficial proteins; therefore, it is difficult to produce high purities. The new technology can overcome drawbacks in membrane and chromatographic separation. This could provide cost-savings, and these specially produced particles can be used to selectively separate out the high-value component, thus producing higher purities and yields with high nutritional value, says Solae. Solae LLC, www.Solae.com

Right Time for Egg Replacers

Open Season Get true blackberry taste all year long, with Van Drunen Farms’ (VDF) Freeze-dried Blackberries. This naturally sweet fruit is high in antioxidants, including vitamin A, which promotes eye health, and vitamin C. In addition, blackberries contain magnesium, which is important for bone health. Blackberries are a sweet and tasty way to add flavor to many foods—even when not in season. Freeze-dried Blackberries from VDF are all-natural and offered in both organic and conventional forms. The product is available in whole pieces, granules and powder, making it convenient and versatile for many food applications, such as hot and cold cereals, snack foods, granola mixes and baked goods, teas and other beverages. Van Drunen Farms, www.vandrunenfarms.com

Due to EU-wide animal welfare legislation that took effect in January, bakery manufacturers face the threat of rising egg prices and even shortages. Egg replacement products such as Arla Food Ingredients Inc.’s Nutrilac could offer the perfect solution. They perform like eggs in a host of bakery applications, says the company, enabling manufacturers to maintain product quality and all-important clean label status. Manufactured from fractionated whey proteins, Nutrilac egg replacers offer several advantages over eggs. They are less expensive than eggs; are lower in calories, saturated fat and cholesterol; have a longer shelflife (up to 18 months); and produce great-tasting end-products. Arla Foods Ingredients, www. arlafoodsingredients.com

Embracing Profitable Sustainability Butter Buds Food Ingredients has been selected to participate in The Profitable Sustainability Initiative of Wisconsin. The Racine-based company is one of thirty state manufacturers selected for this program. The Initiative was developed to demonstrate the wide range of economic, social and environmental benefits that can be realized by small and mid-size manufacturers through the implementation of sustainable business practices. Butter Buds Food Ingredients manufactures a wide array of natural dairy concentrates under the Butter Buds brand. Along with concentrated forms of butter, cream and cheese, Butter Buds offers such innovative concentrates as Butter Buds-Bacon, Olive Oil Buds, CocoaButter Buds and Dried Beer Extract. Most of these products are kosher- and halal-certified and all-natural. The company also recently added parve certification to its capabilities. Butter Buds Food Ingredients, www.bbuds.com

Smart Soy Solutions Solae, maker of soy-based ingredients, is leading a 4-year, $11 million research project—MagPro2Life—funded by the 7th Framework Programme of the EU Commission. The aim of the project is to use smart magnetic particles to extract beneficial components during the processing of food, pharma and feed. The main goal is to bring healthy, high-value food to the consumer. For example, in a soy or fermentation broth,

Ingredients Company Celebrates Anniversary SensoryEffects, provider of value-added food and beverage ingredients and products, is celebrating its 5-year anniversary. Founder Charles Nicolais’ vision was to create a company that offers superior custom ingredients, cutting-edge innovations, technical excellence and state-of-the-art manufacturing. That vision was put into motion by creating a company focused on its customers’ specific needs; serves as a partner in innovation; and offers lean manufacturing—as well as low minimum orders. With 10 acquisitions in the last five years, SensoryEffects has a rich and diverse history that offers over 100 years of combined years of technology and experience, while possessing the agility, speed and entrepreneurism of a young and progressive company. Sensory Effects, www.sensoryeffects.com

Flavor Fiesta According to a recent trend report by Packaged Facts, the expanding appetite for Hispanic food and drink among nonHispanic Americans, combined with the rapid increase in the Hispanic population, is aggressively driving sales of mainstream Mexican products, along with authentic Hispanic and nuevo-Latino foods. Comax Flavors offers an authentic line of flavors inspired by traditional Hispanic cuisine. Covering everything from sweet to spicy, these popular tastes are easily accessible through the company’s Hispanic flavors line.

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2012 Call for Entries

Congratulations to the 2011 Award Winners

For the past eight years, Prepared Foods has co-sponsored awards recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small. With our partner, the American Egg Board, Prepared Foods will continue to recognize innovation and creativity with the Excellence in Innovation Awards. Excellence in Innovation Awards will be presented in two categories: Retail and Foodservice, the winners will receive their awards during the Excellence in Innovation Awards Ceremony at the 30th Prepared Foods New Products Conference. Contest details can be found at www.ExcellenceInInnovationAwards.com The deadline for submitting new product nominations is Friday, June 15th.

Ticklebelly Brownie & Blondie Pops

The 2012 Prepared Foods New Products Conference will be September 9-12 at The Ritz - Carlton in Palm Beach, FL. Submit your nomination today!

TCBY – Super Fro-Yo Frozen Yogurt

abstracts Topping the list are Latin fruits, such as mango, papaya, passionfruit, guanabana, etc. On the spicier side, Comax supplies flavorings of chipotle and jalapeño peppers, as well as Mexican Spice and Taco Spice. For a real flavor fiesta, there are specialties, such as sofrito, chamoy or cajeta. Comax Flavors, www.comaxflavors.com

problems in products with nut content. These flours allow many new products with great nut taste, says the company. Besides allowing for roasted nuts without dosage limitations, PDNF is also a good absorber, thickener and carrier for other functional ingredients. It is an excellent source of high-quality protein and is rich in essential nutrients, fibers, vitamins and minerals. A wide range of applications is possible, including protein/nutrition bars; products with nut fillings and coatings; low-fat versions of products with nuts and nutpastes; novelty products; and gluten-free products. Endemix Natural Ingredients, www.endemix.com.tr

Innovative Colorant

How Sweet Vitiva, Slovenia, launches its stevia line under Sweet’nVit brand, providing maximum sweetness with minimum bitterness, following EC recent approval for use in food/beverage applications in Europe. “The Sweet’nVit line has an exceptional taste profile and can be used as a solo sweetener; in combination with bulk natural sweeteners, such as erythritol or maltitol; or in combination with sucrose to offer optimal taste and mouthfeel,” says Ohad Cohen, CEO of Vitiva. All Sweet’nVit products are extracted from leaves of Stevia rebaudiana bertoni. This product range is standardized with a minimum of 95% steviol glycosides, in compliance with EC-legislation on food additives, and has GRAS status in the U.S. The products are of all-natural origin, with zero calories, zero carbohydrates and inducing no glycemic response, per the company. Vitiva, Slovenia, www.vitiva.eu

Sensient Pharmaceutical Coating Systems recently introduced Spectrafine natural colors, an innovative colorant that expands shade range and application options for nutraceuticals. Spectrafine is a natural product that delivers plating characteristics commonly found in FD&C lake pigments. It is a natural solution that behaves like a lake in multiple applications. The product aligns with consumer demand for ingredients that promote health and wellness and provides natural ingredients. Spectrafine offers increased ease of use compared to dyes, and end-users will notice the clean flavor it imparts in dry blends, powdered drink mixes and chewable tablets, says the company. Sensient Pharmaceutical Coating Systems is a part of Sensient Food Colors LLC, which is a business unit of Sensient Technologies Corporation. www.sensient. com, www.sensientpharma.com

Bright and Natural Say Nuts to Fat Endemix Natural Ingredients recently launched Partially Defatted Nut Flours (PDNF) aimed at minimizing fat-related

Confectionery producers have begun replacing much-debated synthetic colors with natural colors. Consumer awareness of product labels has also accelerated

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abstracts

FULL potential Are your functional beverages reaching their FULL potential? Recent studies demonstrate that beverages formulated with Fibersol®-2, confectiona soluble corn fiber, can provide an increased feeling of satiety ers’ demand for natural colso consumers felt fuller for longer periods of time. Fibersol®-2 ors. Launching the is also completely soluble and transparent in solution so third generation of the FruitMax range, Chr. beverages will have a great taste with no added flavor, Hansen extends its offerings to those looking for powerodor or unwanted texture. And with the other ful natural colors with bright, vibrant shades. The FruitMax line functional benefits of increasing fiber, reducing is suitable for various confectionery applications, enabling shades ranging calories and improving digestive health, from vivid yellow to clear orange to stunFibersol®-2 is the fiber you want to be sure ning red to intense purple. Chr. Hansen, www.chr-hansen.com

your consumers and your products

Healthy Breakfast Cereal Option Scooter’s Coffee House recently launched a betterfor-you hot cereal. Healthy Harvest Hot Multi-Grain Cereal may look and taste like traditional oatmeal, but it is made with ConAgra Mills’ Sustagrain, an all-natural, 100% whole-grain product that has three times the fiber of oats, says the company. The cereal provides customers with a delicious and healthy breakfast option. Made with Sustagrain, oats and rye, it is claimed to deliver 6g of fiber—24% of the recommended daily value—in each serving. A serving of dried fruit, which includes blueberries, cranberries, cherries and raisins, is included. Sustagrain is made from a special variety of barley that naturally has the highest fiber content of any whole grain, according to ConAgra. Scooter’s Coffee House, www.scooterscoffeehouse.com; ConAgra Mills, www. conagramills.com

Ask the Experts D.D. Williamson (DDW) has launched a new series to help food scientists, chemists, students, professors, managers and others in the food and beverage industry stay informed, grow their business and expand into untapped markets. The new Expert Answers series answers questions, provides relevant industry information and features

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reach their FULL potential!

Only 1.6 Calories per gram!

a combination of video interviews, articles and transcripts sharing the knowledge of leading food and beverage industry experts, both inside and outside DDW. The short video and upcoming article format lets viewers easily share interesting information with colleagues, friends, students or anyone else who might be interested. From color trends to regulatory information, the Expert Answers Video Series provides brief, focused interviews with experts; new interviews will be added on a regular basis. To view the current collection of DDW Expert Answers interviews, visit http://www.ddwilliamson.com/expertanswers. D.D. Williamson, www.ddwcolor.com

abstracts Extended Starch Range Penford Food Ingredients has extended its portfolio of corn starches for existing and new product applications. One of the line extensions entails hydroxypropylated capabilities. These types of starches can improve the shelflife, freeze-thaw and coldstorage stability, plus smooth texture and clarity, of food products (such as soups, sauces and dressings). Other corn starch extensions include PenBind Waxy Maize 1700 Series with excellent freeze-thaw, acid/pH stability, retort stability, clarity and smooth texture; PenCling Waxy Maize 700 Series, which adds smooth and creamy texture, plus sheen and clarity to soups,

satiety lower calorie

sauces, gravies, processed meats and more; and PenCling 260 for meat, poultry and seafood coatings. The company also recently increased its impressive lineup of modified starch systems that target the health/wellness market segment. PenFibe RS, a potato-based resistant starch, contains about 85% dietary fiber on dry solids basis. Its bland flavor and color adapt well to a wide variety of applications; including bakery products; gluten-free foods; sheeted, baked and extruded snacks; breakfast cereals/nutrition bars; and more. Functional benefits, according to the company, include low water-holding capacity; good recovery of fiber content; and minimal viscosity. It is a concentrated form of dietary fiber, is non-allergenic, and can reduce postprandial glucose levels, says Penford. Penford Food Ingredients, www.penfordfoods.com

Healthy Beverages in Many Formats

sugar-free digestive health

Consumers are more sophisticated than ever in their ingredient knowledge, and Cargill feels the industry must respond “by providing beverages made with high-quality products that deliver on promises.” Some of the beverage ingredients Cargill provides include: Oliggo-Fiber inulin—known as the “invisible fiber,” it can be incorporated into almost any food or beverage without affecting taste or texture; Zerose erythritol—a natural bulk sweetener that has zero calories, sugar or aftertaste; and Xtend sucromalt—a natural sweetener syrup that provides carbohydrates without the peaks and valleys in blood sugar. Cargill, www.cargill. com/food/ health

LWªVWKHILEHU\RXZDQW soluble low glycemic response

Go to www.fibersol2.com for details on our beverage prototypes and more information on all the benefits of formulating with Fibersol®-2!

clean taste

ADM / Matsutani LLC

See Food Master-INGREDIENTS, p. 4

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TRUST IN RESEARCH

www.clearseasresearch.com

Solutions for Today Planning for Tomorrow

Education Networking Exhibition Hall Industry Solutions

4 Days of Unparalleled Solutions Based Education and Training The Food Safety Summit has a deep and continuing commitment to comprehensive education that facilitates solutions for the food safety industry. Learn from expert speakers and trainers, exchange ideas, find solutions to your current job challenges and engage in the valuable opportunities the Summit has to offer.

2 Full Days of Conference Sessions Fifteen 90 minute sessions on topics critical to the industry.

Half-Day Workshops Six, 4-hour workshops offer attendees the opportunity to delve deeper in specific topics critical to the food safety professional.

Industry-Foodborne Illness Investigation Training The National Environmental Health Association (NEHA) delivers a full-day workshop designed to bring together retail food service representatives and local and state regulatory officials. ®

HACCP Certification Training A 2.5 day short course featuring expert lecturers, face-to-face programming and breakout workgroups.

Food Safety Summit April 17-19, 2012 Washington DC GOLD SPONSOR

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Quality Assurance & Food Safety

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FORMULATING A PRODUCT BASED ON A HEALTH CONDITION? LOOK NO FURTHER THAN NUTRASOLUTIONS.COM Quick search by condition:

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Taste the Future

at the Research Chefs Association’s 2012 Annual Conference & Culinology® Expo!

0DUFKŏŘ6DQ$QWRQLR7; Don’t miss your chance to: Ř Connect with leading Culinology professionals Ř Learn the latest research and trends from leading industry presenters

Keynote Speaker

Chef Eric Ripert Chef/Co-owner of Le Bernardin, author, host of PBS’ “Avec Eric”

To Register

Ř See cutting edge R&D technologies first-hand Ř Gain exposure to innovative R&D best practices Please contact RCA Associate Director Vickie Mabry for sponsorship opportunities, (678) 303-3046.

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If leading edge manufacturing and automation technologies are your priorities, save the date for the food industry’s PREMIER CONFERENCE in 2012.

SAVE THE DATE APRIL 22–25, 2012

Sanibel Harbour Marriott, Ft. Myers, Florida

WHO SHOULD ATTEND: ) Vice Presidents of Operations ) Plant Managers ) Vice Presidents of Engineering ) Plant Maintenance Managers ) Plant Engineers ) Directors of Engineering ) Owners and Presidents ) Directors of QA/QC

ALL NEW AGENDA FOR 2012 TO INCLUDE Food Safety Modernization Act: What You Need to Know Now Speaker: Kurt Deibel, Vice President, Quality & Food Safety, HJ Heinz

Creating a No-compromise Operations & Manufacturing Culture Speaker: Neil Ducoff, Founder and CEO, Strategies

Engineering Keynote: Manufacturing Innovation for Today’s Leaders Speaker: Dave Haft, Senior Vice President, Sustainability, Productivity and Quality, Frito-Lay

Social Responsibility: Addressing Customer and Consumer Concerns Speaker: Leigh Ann Johnston, CPEA, EHS Training, Communication, & Sustainability Manager, Tyson Foods, Inc

Best Practices in Automated CIP Speaker: Pete Duessel, Project Engineer, Coca-Cola Refreshments North America

Robotics vs. Continuous Motion Speaker: Terrence Southern, Senior Engineer, Flexible Automation, Frito-Lay North America, Inc.

PRODUCED BY

Plant Security Audits: Protecting Your People and Assets

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Speaker: William L. Ramsey, Director of Corporate Security, McCormick & Company, Inc.

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2012 RCA Supplier Profile ADM/Matsutani LLC ADM/Matsutani LLC recently launched Fibersol®-LQ, a corn syrup containing 75% concentrated soluble corn fiber (d.s.b). Developed as an answer to the industry’s demand for a version of fiber tailored to fit specific manufacturing parameters and economic structures, Fibersol-LQ is the third product in the Fibersol-2 line. Fibersol-2 is the industry’s premier soluble form of soluble dietary fiber, with Fibersol-2 AG offering an agglomerated option, and Fibersol-LQ now providing a liquid alternative. Fibersol-2, the premier slow fermentation soluble dietary fiber, is helping manufacturers increase the fiber content to improve the nutritional value of virtually any food or beverage product without affecting the taste or adding unwanted texture. Fibersol®-2 is GRAS as a maltodextrin and can be labeled “Resistant Maltodextrin”*, “Digestion Resistant Maltodextrin”, or “Soluble Corn Fiber”. Fibersol®-2 has been shown in clinical studies to help control satiety and support intestinal health. It contains fewer calories than maltodextrin, with the fiber portion (90% of Fibersol-2) providing only 1.4 kcal/gram. Fibersol®-2 is tasteless, improves body/texture and offers masking properties. It offers high solubility, rapid dispersion, provides a clear and transparent solution, no inherent or added flavors, improves flavor/performance of high intensity sweeteners, low sweetness, acid and heat/ retort stability, superior freeze/thaw stability, very low viscosity, promotes moisture retention and has very low hygroscopicity.

For further information, contact: ADM/Matsutani LLC 500 Park Blvd., Suite 1240 Itasca, IL 60143 Phone: 217.451.4377 Fax: 630.250.8725 E-mail: [email protected] Web: www.fibersol2.com

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Ajinomoto Food Ingredients LLC In the food business for over a century, Ajinomoto has provided both tasty and healthful products to Consumers. Literally translated, Ajinomoto means “the essence of taste.”

Ajinomoto established its name with monosodium glutamate. Product offerings have expanded to include amino acids, artificial sweeteners, savory ingredients and specialty ingredients. Ajinomoto’s management philosophy is focused on making significant advances in food and health on a global basis. Ajinomoto provides the “essence of taste,” and it has done so without compromise for nearly 100 years. Providing products that not only taste good, but are good for you, is Ajinomoto’s promise.

For further information, contact: Ajinomoto Food Ingredients LLC Customer Service: (800)456-4666 Link to www.ajiusafood.com for more information. www.PreparedFoods.com

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2012 RCA Supplier Profile

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American Egg Board

American Palm Oil Council

One of nature’s most perfect foods makes other foods perfect too. Versatile, hard-working real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. To assist food formulators, AEB develops resource materials such as newsletters, a Resource CD and nutrition and functionality supplements. Additionally, AEB makes available egg product experts to answer technical questions. AEB recently introduced FunctionalEgg.org. This online educational resource contains six 10-minute videos that focus on the multi-functional benefits of egg products. Viewers can simply watch the videos or sign up to test your Egg-Q through a series of quizzes and receive a certificate for continuing education credit. FunctionalEgg. org also contains a FAQ section and a personal account to track your progress. For more information about American Egg Board promotional efforts and facts on egg products, nutrition, technical specifications and formulas, visit us at: www.aeb.org.

The American Palm Oil Council is dedicated to bringing all the goodness of the Palm to the marketplace. Palm Oil is all natural and extracted from the flesh of the palm fruit. It is rich in antioxidants, beta carotene and nutrients, such as tocopherols and tocotrienols (part of the vitamin E family). APOC recommends naturally trans-fat free palm fruit oil that supplies nutritional benefits along with the functionality of partially hydrogenated shortening. Palm Oil’s shelf stability, functionality and availability make it ideal for baking, frying and cooking. Palm oil • Higher Antioxidant Content • Contains more Vitamin E than olive oil • Among the edible oils commonly consumed, palm olein is the richest source of Vitamin E Tocotrienols • Excellent Frying Properties • Ideal and stable frying oil • Competitively Priced • More affordable than olive oil “Lose the trans-fat, not the taste”

For further information, contact: Elisa Maloberti Director of Egg Product Marketing 1460 Renaissance Drive Park Ridge, IL 60068-1340 847.296.7043 Email: [email protected] www.aeb.org 82

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For further information, contact: American Palm Oil Council 1010 Wisconsin Ave, Suite 307 Washington, DC 20007 T: 1 (202) 333 – 0661 F: 1 (202) 333 – 0331 [email protected] www.americanpalmoil.com www.mpoc.org.my www.malaysiapalmoil.org

2012 RCA Supplier Profile Archer Daniels Midland Company Benefit of Soy Soy has been a major component of the human diet for thousands of years. Useful in a variety of applications – from soups to salad dressings, from breads to breakfast cereals – soy’s versatility is matched only by its beneficial properties. ADM has been the global leader in the soy ingredients business for over 20 years and is constantly pursuing new ways to deliver solutions in response to customer needs. Our extensive line of soy products include: - Isolated soy proteins: CLARISOY™ and Pro-Fam® - Arcon® soy protein concentrate - TVP® (textured vegetable protein) - TVC® (textured vegetable crumbles) - Ultralec® Lecithin Granules - Soy flours and soy grits - CardioAid™ plant sterol ester - NovaSoy® Isoflavones - Natural Source Vitamin E For customers around the world, ADM draws on its resources – its people, products and market perspective – to help them meet today’s consumer demands and envision tomorrow’s needs. - Healthy Aging - Weight Management - Vegetarian / Vegan - Meat Processing - Children’s Health - Sports Nutrition

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Bay State Milling Company Bay State Milling Company’s Applied Innovation At Bay State Milling, applied innovation means working side-byside with foodservice and manufacturing partners collaborating on grain-based, customer-focused solutions and creative new product development. Our applied innovation team is a well-credentialed combination of specialists skilled in food science and culinary disciplines who have in-depth knowledge of grain functionality and the talent to cost-effectively assist in bringing new and innovative products to the table at our state-of-the-art Rothwell GrainEssentials® Center. Additionally, our Corporate Chef is an experienced foodservice professional qualified to assist with culinary strategic direction through menu gap analysis, menu concept development and proto-type development. Bay State Milling has made significant investments to support our applied innovation team including: • Increased milling flexibility and capacity including grains with superior flavor and textures • Expanded product portfolio including specialty flours with improved functionality and health benefits • Nutrition Science Advisory Council guiding us and our customers in the development of healthful products • Rothwell GrainEssentials® Center a comfortable environment for customers to work alongside our food scientists and culinary experts Bay State Milling Company has been milling superior quality flour since 1899. Today, we are more than just your average flour miller; we are flour from “field to fork.” ■

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Contact ADM today to learn about the benefits of including soy in your formulations: ADM Oilseeds 4666 Faries Parkway Decatur, IL 62526 Web: www.adm.com Email: [email protected] 800-637-5843 Pro-Fam, Arcon, TVP, TV, Ultralec and Novasoy are registered trademarks of Archer Daniels Midland Company. CLARISOY and CardioAid are trademarks of Archer Daniels Midland Company.

For further information, contact: Colleen Zammer, Director of Product Marketing Bay State Milling Company 617-328-4400 x5073 [email protected] www.baystatemilling.com www.PreparedFoods.com

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2012 RCA Supplier Profile

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Bio Springer North America Bio Springer…your best ingredient for success! As the global leader in yeast extracts, we produce premium quality ingredients for applications in the industry worldwide. Bio Springer’s objective is to build sustainable, mutually profitable relationships through successful collaboration with our customers, providing: • Clean-label savory ingredients for the food and pet food industry • Customized solutions specific to your formulations • Assistance in developing a wide range of recipes • Flavor enhancement with sodium reduction, key for today’s healthy consumers • Product and recipe evaluation • Streamlined inventory control, tailored to fit your requirements • Functional ingredients for snacks, soups, sauces, spices and prepared meals • High performance, non-GMO, animal-free nutrients for the fermentation industry • Strategic plant locations in the U.S., France, Brazil and China • Added expertise from our parent company, LESAFFRE

Brenntag North America Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Promoting Health and Wellness These partnerships continue to expand with the addition of PromOat™ oat beta glucan from Biovelop AB, a Swedish company specializing in the fractionation of grains and production of oat ingredients. PromOat™ is a naturally-separated, oat beta glucanrich, soluble fiber which, thanks to Biovelop’s patented, chemical-free technology, can be added to a wide range of foods & beverages, thereby bestowing the health benefits of oats on those products but crucially without the oat taste, color or graininess. PromOat™ combines the substantiated and well-recognized health benefits of oats with exceptional functionality in an all-natural, clean-label ingredient. Some things are simply irreplaceable – an experienced partner, for example. At Brenntag Food & Nutrition North America, bringing our customers specialty ingredients like PromOat™ from the industry’s most proven food-dedicated sales team, ensures timely, innovative and cost-effective growth to our customers. Brenntag North America & Biovelop – Your Right Choice for Oat Beta Glucan!

Bio Springer is committed to being a key partner for our customers’ success. We are dedicated to the superior quality and consistent purity of our yeast extracts, ensuring the excellence of our products. To learn more about what Bio Springer can offer your company, visit us at www.biospringer.com.

For further information, contact: Bio Springer North America 321 de la Commune Street Suite 300 Montreal, QC, Canada H2Y 2E1 Thierry Jones 845-269-9314 84

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For further information, contact: Brenntag North America 5083 Pottsville Pike Reading, PA 19605 Phone 610 926 6100 x 3858 [email protected] www.brenntagnorthamerica.com

2012 RCA Supplier Profile Bunge North America

CanolaInfo

Description: Bunge North America is a leading supplier of edible oils and shortening ingredients ranging from bulk commodity to premium packaged value-added products. Bunge’s Oil Experts will be previewing our next generation of oil and shortening product solutions as well as sampling various products that deliver a healthier fat profile. Our team of Oil Experts offer innovative ingredient solutions that can help you... • Eliminate trans fat and optimize saturated fats while increasing stability via our No Trans (NT) or Reduced Trans (RT) technologies • Remove hydrogenation from your label with our Non Hydrogenated (NH) technology • Our NEW UltraBlend enzymatic interesterfied line of all-purpose shortenings utilizes domestically sourced soybean oil via a sustainable process to remove trans fats while optimizing saturated fats for cookies, crackers, cakes, tortillas, pies and more! • UltraBlends Designer Solutions allow you to formulate food products with specific functionality and nutrition in mind. Phytobake shortening allows for the replacement of traditional shortening saturates with phytosterols. Delta Dry powdered vegetable-based oils and milkbased protein help maintain a healthy lipid profile as well as enhance the level of protein intake. And Delta Oil is a structured lipid which delivers unique nutritional and functional attributes to food and sports nutrition products.

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CanolaInfo is the information source about canola oil for consumers, health professionals, chefs, media, educators – everyone who wants to know more about one of the world’s healthiest oils. The CanolaInfo team is supported by Canada’s canola growers, crop input suppliers, exporters, processors, food manufacturers and governments. Choosing fats wisely is the first step toward a more healthful diet – and creating a more healthful product! Nutrition experts recommend consumption of predominately unsaturated fats, less than 10 percent of total daily calories from saturated fat and minimal trans fat. In delivering on heart health, canola oil has the least saturated fat and most omega-3 fat of all cooking oils and it’s free of trans fat and cholesterol. In fact, the U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat. Moreover, with a light texture, neutral flavor and high heat tolerance (smoke point of 468˚F), canola oil is ideal for nearly any culinary application. Canola oil: health and versatility in one package. CanolaInfo www.CanolaInfo.org www.Facebook.com/CanolaInfo www.Twitter.com/CanolaInfo

Trust the Oil Experts, Trust Bunge.

For further information, contact: Bunge North America 11720 Borman Drive, St. Louis, MO 63146, USA ph: (800) 828-0800 e-mail: [email protected] web: www.bungenorthamerica.com, www.bungeoils.com

For further information, contact: Cory McArthur Vice President, Market Development Canola Council of Canada 400-167 Lombard Ave. Winnipeg, MB R3B 0T6 CANADA 1-866-479-0853 [email protected] www.PreparedFoods.com

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Caravan Ingredients

Cherry Marketing Institute

Caravan Ingredients is a leading producer of the finest quality food ingredients worldwide. We aspire to be the first choice solution provider to our partners in the food industry. For more than a century we have consistently offered the food ingredient industry fresh thinking, quality and innovative products in combination with an unparalleled level of technical support.

Tart cherries are today’s RED Hot Super Fruit. A substantial and growing body of scientific research has linked tart cherries to anti-inflammatory benefits, reduced pain from gout and arthritis and an extensive list of heart health benefits. Recent studies even suggest tart cherries can help reduce post-exercise muscle and joint pain.

We offer an extensive product portfolio including food ingredients, vitamin and mineral pre-mixes, emulsifiers, polymer additives, and specialty blending equipment. At Caravan Ingredients, we strive to provide our customers with new ideas, breakthrough products, and an unprecedented level of service. Health and Wellness product solutions include: • Trancendim® a fat structuring agent that maintains zero grams trans fat while significantly reducing saturated fat. Applications include par frying, donuts, Danish, puff pastries and laminated products. • Nutrivan® vitamin and mineral pre-mixes that provide the most sought after health benefits while maintaining strict quality parameters.

Available dried, frozen and in juice and concentrate, tart cherries contain a unique package of antioxidants and beneficial phytonutrients, including anthocyanins – the pigments that give cherries their bright red color. There are now more than 50 studies specifically on tart cherries and scientists continue to uncover new and important benefits of this fruit. Leading trends experts and reports have recognized tart cherries’ for their unique benefits, from their powerful nutrition profile to sweet-tart taste to naturally functional properties and year-round availability, making this Super Fruit a key ingredient for new product development. This month The Cherry Marketing Institute introduces The Red Report, a first-of-its kind report to highlight why tart cherries are one of today’s hottest Super Fruits, from the body of research to supporting food, flavor and wellness trends. Go RED Instead and download The Red Report at www.cherryprocessor.com, where you’ll also find a directory of tart cherry suppliers.

• Pristine® line of bases and functional ingredients for breads and tortillas intended to create cleaner label products. SERVICE AND TECHNOLOGY WORKING FOR YOU

For further information, contact: Caravan Ingredients 7905 Quivira Rd Lenexa, KS 66215 phone: 800-669-4092 fax: 913-888-4970 email: [email protected] web: www.caravaningredients.com 86

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For further information, contact: Cherry Marketing Institute PO Box 30285 Lansing, MI 48909 Ph: 517-669-4264 Fax: 517-669-3354 Website: www.ChooseCherries.com Email: [email protected]

2012 RCA Supplier Profile ConAgra Mills

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Corn Products International and National Starch Food Innovation National Starch Food Innovation and Corn Products International have a broad offering of nutritional ingredients and natural sweeteners to assist the functional and natural foods and supplements industries in creating products that consumers value. Nutritional benefits are differentiators in selling to healthconscious consumers. A comprehensive line of nutritional ingredients makes Nutrition Worth Eating™ for consumers and easier for product developers. This portfolio delivers proven health benefits, along with highly functional specialty starches and sweeteners that ensure a positive experience.

ConAgra Mills® is your go-to source for premium multiuse flours, innovative whole grains, and the latest in flour food safety. Visit congramills.com to learn more about: • Ultragrain®. Revolutionary, all-natural 100% whole wheat flour with the taste, texture and appearance of white flour. • Ultragrain Pasta™ Ultragrain Pasta provides whole grain nutrition with a mild flavor, light color, speck-free appearance and al dente bite — the same benefits as refined-flour pasta. • Sustagrain®. All-natural, ultra-high fiber whole grain, with four times the soluble and total fiber of oats. Sustagrain is available as Ultra-fine flour and flakes. • Gluten-Free All-Purpose Multigrain Flour Blend. All-natural multigrain flour blend featuring ConAgra Mills Ancient Grains. Delivers whole grain nutrition, functionality and mainstream taste and texture.

Benefits backed by science The portfolio includes prebiotic and soluble fibers, resistant starch, omega-3 DHA, whole grain corn flour and a unique mineral source that provide these important health benefits: • Digestive, bone, joint health • Glycemic management • Weight management • Immune support High intensity sweeteners Corn Products high intensity sweeteners provide formulators with natural sugar/calorie reduction options. Enliten® RebA stevia is highly soluble and stable, even under extreme processing conditions. Enliten has a clean taste with a balanced sweetness and is about 300 times sweeter than sugar. Erysta® 3656 co-processed, directly compressible erythritol maximizes the performance and versatility of polyols in formulation. The product offers all the advantages of erythritol in a directly compressible form for sugar-free tablets and confections.

• Custom Multigrain Blends. ConAgra Mills creates custom multigrain blends to your specifications using our whole grain portfolio as a base, helping you to meet the changing health and taste needs of consumers. • SafeGuard™ Ready-To-Eat Flour. The first and only line of fully-functional RTE flours, specialty grains and custom products on the market with up to a 5-log pathogen reduction.

For further information, contact: ConAgra Mills (800) 851-9618 conagramills.com

For further information, contact: Corn Products International, Inc. 5 Westbrook Corporate Center Westchester, IL 60154 708.551.2600

National Starch Food Innovation United States Bridgewater Office 10 Finderne Ave. Bridgewater, NJ 08807 Phone: 1-800-743-6343 Fax: 1-908-685-5355 Contact: Marc Green ([email protected])

www.foodinnovation.com www.PreparedFoods.com

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David Michael & Co. DAVID MICHAEL’S CHEF’S FLAVORS When crafting a new food item, your creation becomes the “gold standard”. However, reproducing that gold standard at the plant level, and more importantly, delivering it onto the consumer’s plate, can be a daunting task. Because every item you create can have its own unique tastes, consistency in manufacturing can be a problem. Working with David Michael’s Culinary team, we can help by creating flavors that reproduce the specific nuances which make your product unique. Perhaps it’s a roasted skin note in a chicken gravy, or the burnt caramel note in a crème brulee. David Michael has an extensive formulation library, containing over 40,000 flavors. Many have been created at the request of our clients, who wanted to impart distinctive flavor profiles in their product. Our ability to build a custom flavor, and add in all the subtle intricacies desired by our clients, has been the key to our longstanding success. It is also a major component in the success of many food and beverage products found in the marketplace today. Discover how David Michael & Co. can help with your bottom line. Whether you are frying, baking, broiling, roasting or cooking, we have a flavor that will suit you perfectly. For more information on David Michael & Co. and our Chef ’s Flavors, visit our website at www.dmflavors.com, contact us at 1-800-DM-FLAVORS, or speak with your David Michael Account Manager.

DuPont™ Danisco® As a global leader in food ingredient solutions, DuPont Nutrition & Health applies its food science expertise and broad DuPont™ Danisco® product portfolio to help manufacturers create safe, cost-effective, appealing foods for the culinary market. Our team of scientists and technologists collaborate with customers to address challenges in: • Shelf life extension • Food safety • Sodium reduction • Texture enhancement • Providing a “cleaner” label The Best in Protection and Detection With the demand for effective shelf life extension and food protection at new heights, we have expanded our Care4U™ range of natural food protection solutions with the introduction of new and exciting products. Our BioVia™ YM 10 provides natural, clean-label yeast and mold control that rivals the efficacy of traditional chemical preservatives. And GUARDIAN™ CHELOX L combines strong metal chelation and free-radical scavenging to take the best in natural antioxidants to a new level of effectiveness in food emulsions. Reinforced by DuPont Qualicon science-based pathogen detection and microbial monitoring systems, our Care4U™ solutions help companies protect their products, productivity and brands. Come see us at the Research Chefs Association’s Annual Conference & Culinology® Expo (San Antonio, Mar. 21-24) and experience DuPont™ Danisco® ingredient solutions in action.

For further information, contact: Sarah Hines DuPont Nutrition & Health Danisco USA 913-738-3514 [email protected] or visit our Booth at 220P 88

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2012 RCA Supplier Profile

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ESHA Research, Inc.

GNT USA, Inc.

The demand for supplements and nutritious, flavorful health foods increases daily as consumers become more sophisticated in their tastes, right at a time when food and supplement manufacturers are trying to save money without cutting quality. We offer Genesis® R&D Product Development and Labeling Software as a solution. We will never replace lab analysis for absolute accuracy, but what we can do is offer you the ability to virtually create foods or supplements and tweak ingredients over and over again without sending out to the lab each time you make a change. At the core of this nutrient analysis program is an extensive database – more than 47,000 items – tailored specifically to the needs of the food and supplements manufacturing industries. Included in the database are raw foods, herbs, vitamins, minerals and processing items such as gums, bases, preps and colors. For each item in the database, information on up to 164 nutrients and nutrient factors is provided. In a few steps, users can quickly create cameraready, NLEA- and DSHEA-compliant labels. Each style – including child, aggregate, dual recommendations, labels with proprietary blends and more – conforms to government regulations while allowing you to format the label to your specifications.

Company Description: GNT USA, Inc. is the US subsidiary of the GNT Group, a privately held European-based ISO 9001 certified ingredient company, that manufactures EXBERRY® natural food colors. GNT is the world’s largest base producer of natural colors made from fruits and vegetables and has been serving the natural coloring needs of the global food industry for over 30 years.

For further information, contact: Scott Hadsall, Sales Manager ESHA Research, Inc. Phone: 503-585-6242 Fax: 503-585-5543 E-mail: [email protected] Website: www.esha.com

Brand: EXBERRY® EXBERRY® natural food colors are made exclusively from fruits and vegetables grown by GNT and offer today’s food industry a truly natural source of food coloring that is manufactured using a unique physical process that employs only water without the use of synthetic chemical solvents, additives, or preservatives. EXBERRY® products are organic compliant, GMO-free, Allergen-free, kosher and available in either liquid or powder form with a variety of color hues to choose from. Services: A highly trained technical team is available to assist you with your application needs and customer service requests with the following services free of charge: • Samples and Specifications • Color Matching • Accelerated Stability Testing • Color Application Work

For further information, contact: GNT USA Inc. Jeannette O’Brien 660 White Plains Road Tarrytown, NY 10591 914.524.0600 [email protected] www.gntusa.com www.PreparedFoods.com

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Gold Coast Ingredients

Gum Technology

Gold Coast Ingredients is a full-service flavor and color manufacturer specializing in custom formulations including full lines of QAI Certified Organic flavors, as well as Halal and Kosher flavors. Our extensive Research and Development laboratory and Application Chef can help you to stay in front of marketplace trends, assisting with flavor development for your prototype or line extensions. At the 2012 RCA Annual Conference and Culinology Expo, we will present your senses with delectably seasoned vegetable chips flavored with the latest trends in savory and spice combinations. Visit us for a tasty experience! Gold Coast Ingredients- Where Science, Nature and Knowledge are brought together for your success.

For further information, contact: Corporate Headquarters Gold Coast Ingredients 2429 Yates Ave. Commerce, CA 90040 Tel: (800) 352-8673 Fax: (323) 724-9354 Web Site: www.goldcoastinc.com E-mail: [email protected] 90

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Visit Gum Technology at RCA booth #500 and learn how gums can naturally improve the mouthfeel and texture in your food products. Gums control water movement and prevent syneresis, preventing water migration. They prevent separation and stabilize emulsions. They improve poor texture, create a specific desired thickness, and solve elasticity issues. They also provide suspension, add cling, replace solids and create body. Learn how to utilize the best attributes of both gums and starches with Gum Technology’s complete Coyote Brand® GumPlete™ stabilizing systems. The new GumPlete™ systems are designed so that the starch and gums work synergistically, rather than compete with one another. Reduce overall hydrocolloid usage levels, help maintain system integrity, and create a cleaner flavor release with great mouthfeel. Learn how to balance cost savings and product improvement with Hydro-Fi™, the next generation of texturizers. A unique combination of Coyote Brand® hydrocolloids and Citri-Fi® citrus fiber, Hydro-Fi™ improves texture, yield, and enhances mouthfeel. Think of our hydrocolloid lab as your hydrocolloid lab. Using our gum technology, we problem solve to create synergistic systems allowing for more highly functional and cost effective stabilizers.

For further information, contact: Gum Technology Corporation Tucson, Arizona 1-877-GUM-TECH [email protected] www.gumtech.com

2012 RCA Supplier Profile

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International Dehydrated Foods, Inc.

iTi Tropicals, Inc.

International Dehydrated Foods, Inc. is an industry leader in the development and innovation of natural poultrybased food ingredients. If you are looking for a natural “clean label” solution to your formula, IDF™ is here.

iTi Tropicals, Inc. has led the way in tropical fruit juices, concentrates and purees since its inception in 1988. The visionary behind the company, Gert van Manen, founded iTi because he believed that US beverage consumers could be enticed to move from mostly soda, orange and apple juice to tropical fruit beverages.

We’re here…….with the flavorful, healthy alternatives you have been looking for. For naturally more flavorful dishes, visit IDF™ to learn what discerning food formulators have known for years: IDF offers more flavor, naturally. We start with all natural poultry based raw materials to carefully prepare our poultry meat, broth, fat and protein ingredients for you. Most of our products have no added flavors, no added salt and no added chemicals. Our focus is on maintaining their natural goodness. For soup, bouillon, and marinade applications, IDF® Chicken Broth’s are low in sodium and fat, high in protein, with essential amino acids and minerals. For sauces, gravies, and seasoning blends, IDF® Powdered Chicken, Beef, and Turkey products have highly nutritious meat protein and minerals like iron, zinc, and selenium. Our meat and poultry products are the preferred choice of food companies focused on providing consumers with food that truly tastes good.

iTi’s Lawrenceville, NJ headquarters is situated in Amsterdam canal house inspired buildings where customers may visit and utilize the company’s R&D kitchen. The iTi Tropicals team and the workspace are catalysts for innovation, encouraging customers to discover new applications and formulations. iTi’s worldwide network of processors is a rich source of product. The iTi team continuously travels the world visiting the plantations and processing plants to understand every aspect of production from weather and crop forecasts to competition and cultural issues. iTi Tropicals sees a bright future for the company and for demand for its core products: Banana Coconut Cream Coconut Water Passion Fruit Guava Mango Mangosteen

Acai Papaya Pineapple Acerola Camu Camu Tamarind Soursop

iTi Tropicals is eager to be your supplier of choice for tropical fruit juices, concentrates, and purees and welcomes inquiries regarding the benefits customers can realize through its products and services. For further information, contact: Customer Service International Dehydrated Foods, Inc. P.O. Box 10347 Springfield, MO 65808 Phone: 417-881-7820 Fax: 417-881-7274 E-mail: [email protected] Web Site: www.idf.com IDF® is a registered trademark of International Dehydrated Foods, Inc. in the United States and/or other countries.

For further information, contact: iTi tropicals, Inc. 609-987-0550 609-987-0252 [email protected] Eddey Portalatin 30 Gordon Ave., Lawrenceville, NJ. 08648 www.ititropicals.com www.PreparedFoods.com

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Kalsec

®

Kalsec® provides a full line of natural flavors, colors, and antioxidants ideal for your food or beverage application. Kalsec®’s natural flavors include a full line of spice and herb extracts, heat management pungency tools and regional flavor blends, including our Culinary Collection line. Kalsec® blends science and culinary expertise to create this Culinary Collection Line that includes authentic cooked and fresh herb and vegetable profiles.

Kikkoman Sales USA, Inc. Kikkoman Sales USA, Inc., the world’s leading soy sauce manufacturer, offers a full line of authentic Asian sauces and ingredients, and recently introduced two new products designed to naturally enhance flavor and meet consumer demand for reduced sodium formulations. Kikkoman NFE (Natural Flavor Enhancer)—available in liquid and powdered forms— allows sodium reduction of 30 to 50% while helping you maintain a clean label. It is specifically formulated to have umamiboosting flavor and aroma. NFE’s light color and low cost make it appropriate for all savory applications.

Kalsec®’s natural color hues span from yellow to orange to pink to red. With more than 50 years of color experience, we are able to assist you in every way, from finding a pigment source to creating an entire color system. You are assured of product integrity in hue, solubility and a stable shelf life when working with our color experts. For oxidation management, Kalsec®’s line of natural rosemary based antioxidants feature Herbalox® Seasoning with standardized color, flavor and oxidation inhibiting properties. This line includes Herbalox® Seasoning XT, a low flavor and aroma antioxidant ideal for flavor sensitive applications. Herbalox® XT provides you with the flexibility to increase the amount of natural antioxidant, enabling you to increase your shelf life, without the flavor and aroma limitations you may have experienced in the past.

For further information, contact: Company Name: Kalsec® Phone: (269)349-9711 or (800)323-9320 Fax: (269)382-3060 Email address: [email protected] Web address: www.kalsec.com Address: P.O. Box 50511 Kalamazoo MI 49005-0511 92

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Kikkoman Less Sodium PTN (Premium Total Nitrogen) Soy Sauce is the lowest sodium Kikkoman Soy Sauce available. A tamari-style soy sauce, LS-PTN features high-impact flavor. This stronger flavor comes from elevated amino acids levels, released naturally through gentle fermentation. LS-PTN’s combination of strong, balanced flavor and low salt provides umami and depth for low-sodium formulations. Kikkoman NFE and Kikkoman Less Sodium PTN Soy Sauce are kosher-certified and manufactured in HACCPapproved U.S. plants, ensuring that operators can count on consistent flavor, quality, supply and safety in every shipment. For product samples, custom blends, technical support or a creative partner in new product development, contact Kikkoman at 415.229.3605 or industrial@ kikkoman.com. Come see us at RCA Booth #514.

For further information, contact: Kikkoman Sales USA, Inc. 50 California Street Suite 3600 San Francisco, CA 94111 (415) 956-7750 (415) 956-7760 (fax) [email protected] www.kikkomanusa.com/foodmanufacturers RCA Booth #514

2012 RCA Supplier Profile Mane, Inc.

At MANE we are firm believers that with great progress comes great rewards. It is this belief in action that has transformed us into the 6th largest flavor and fragrance manufacturer in the world. As a fifth generation, privately held company headquartered out of Le Bar Sur Loup, France, Mane has established itself as a multinational company with global operations that span over 21 manufacturing sites. Mane’s U.S. Flavor Division is headquartered in Cincinnati, Ohio with manufacturing in Milford and Lebanon, Ohio. MANE’s Flavor Division provides leaders of the food and beverage industry with cutting-edge solutions to a wide spectrum of taste challenges: from creating unique organoleptic experiences to enhancing taste perceptions or covering off-tastes. These solutions are designed for all vital applications and based on consumers’ preferences.

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Multisorb Technologies

It is no secret that sales are driven by satisfied consumers who have had their expectations met. Consumers expect fresh beef to be bright red, coffee to be aromatic, crackers to be crisp, oils and shortenings to taste fresh, and breads to feel moist. Multisorb Technologies, a world leader in active packaging, can help protect your products from the harmful effects of moisture and oxygen that can leave consumers dissatisfied. Multisorb has a large line of customizable Drop-In, Fit-In, Built-In solutions that work within your sealed product packaging to keep your food fresh and extend your product shelf life. Aggressively reducing free oxygen within the food package environment protects products against color change, rancidity, loss of nutritional value, and mold growth and other aerobic microbial spoilage. Unlike oxygen, moisture levels do not always need to be reduced, but they do need to be managed - so crisp foods stay crisp and moist foods stay moist. By managing the moisture levels in the food package environment, moisture-mediated degradation such as loss of texture and eating qualities is limited, while the appearance and flavor characteristics of food products are preserved.

For further information, contact: www.mane.com Mane, Inc. 999 Tech Drive Cincinnati, Ohio 45150 513.248.9876 [email protected]

For further information, contact: Kay E. Krause Multisorb Technologies Phone : +1.716.362.9562 Fax : +1.716.824.4128 Email: [email protected] www.multisorb.com www.PreparedFoods.com

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Proprietary Nutritionals, Inc.

Quantum Foods

Proprietary Nutritionals, Inc. Providing Science-based Specialty Ingredients

Quantum Foods is a multi-million dollar enterprise that serves customized, fully cooked, pre-portioned proteins to some of America’s top food processors, restaurant chains, supermarkets and non-commercial customers.

Founded in 2000, Proprietary Nutritionals, Inc. (PNI), a subsidiary of Pharmachem Laboratories, Inc., markets patented, scientifically proven, specialty ingredients to the nutrition industry for use in a variety of dietary supplements, beverages and functional foods. Specialty ingredients include: • Benexia® Omega-3 Chia • Phase 2 Carb Controller™ • The Three Phases of Weight Control™ • Lactium® for stress management through nutrition • Teavigo® Green Tea

Quantum Foods can provide culinary support, research and development, and marketing insights to food processors. The company can meet the exacting specifications of its customers involving beef, pork, and poultry in any cut, style, and quantity. Quantum Foods operates state-of-the-art processing facilities including our brand new high pressure pasteurization (HPP) line with the capacity to process millions of pounds of product each week. The company maintains the highest standards of food safety and meets and exceeds USDA standards. From ingredients that can be shipped to your production facilities, to co-packaging protein products for your own brand, Quantum Foods has the expertise, commitment, and leadership to become your best choice in protein suppliers.

Delivering Omega-3’s Tastefully with Benexia Chia Benexia™ Omega-3 Chia Seed Benexia™ is the only organic, GMP and HACCP certified chia, one of the richest plant sources of Omega 3 fatty acids. It is also rich in antioxidants with a higher ORAC than fresh blueberries. The ancient, gluten-free, whole grain is available in bulk seed, sprouted seed, milled seed, flour and oil. It is ideal for drink mixes, bars and incorporates easily into other foods.

For further information, contact: Company name: Proprietary Nutritionals Inc. Company contact: Dean Mosca Street Address: 265 Harrison Ave. City: Kearny, NJ 07032 Phone: 800-526-0609 Email: [email protected] Website: www.pnibrands.com 94

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For further information, contact: Theresa Krueger Director of Marketing Quantum Foods, LLC 750 South Schmidt Road Bolingbrook, IL 60440 Tel: 630-679-7179 [email protected] www.quantumfoods.com

2012 RCA Supplier Profile TIC Gums

Texture is the future of food and TIC Gums continues to pioneer breakthrough technology in texture and stabilization. We work closely with customers to create success stories no matter the product or industry. TIC Gums understands that texture is more than manipulating viscosity – it is a key product differentiator. Many products rely on this fundamental element. Syrup or molasses, for instance, is a thick fluid with a strong resistance to flow, but what if you wanted to reduce the sugar or make the syrup sugar free? Thanks to Opticellulose™ Syrup 500, it is possible to create the same textural attributes in order to produce a healthier product. Creams and sauces, especially those subjected to the rigors of baking, freezing, and reheating, rely on a smooth appealing texture. Ticaloid® Saucier works better than starches to help the most delicate of sauces stand up to extreme temperatures. TIC Gums develops texture solutions that not only improve today’s products, but that will give birth to new products and change the lexicon of food science. It’s no wonder that TIC Gums remains the global leader in advanced texture and stabilization solutions for the food industry.

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TW Garner Food Company, Inc.

BIG BRAND POWER is what you get with TW Garner Food Company’s Texas Pete® Hot Sauce or Green Mountain Gringo® Salsa. Today, as more consumers look for recognizable and trusted brands on store shelves, no other brand can power up sales more than Texas Pete®. A trusted condiment brand for more than a half century, Texas Pete® enjoys powerful brand loyalty among consumers of hot sauce and chicken wing sauce. New flavors of Garlic Hot Sauce, Hotter Hot Sauce and Chipotle Hot Sauce expand the flavor options. An ideal branded ingredient for frozen or fresh fried chicken, pizza, wings, barbecue, burgers, snacks or spicy vegetables, Texas Pete® is also a great choice for spicing up prepared salads or side dishes. Recognized as a category leader, TW Garner can support your Texas Pete® marketing and sales needs and carries a total portfolio of branded solutions. Green Mountain Gringo® Salsa is recognized as America’s best all-natural salsa with unique fresh ingredients that makes it a favorite among upscale and gourmet customers. For more information on Texas Pete or Green Mountain Gringo Salsa, contact Steve DeCorte at T.W. Garner Food Company at (336) 661-1550. Learn more at www.texaspetefoodservice.com and www.gmgfoodservice.com

For further information, contact: The Gum Guru® Toll Free- (800) 899-3953 Fax- (410) 335-4935 Email- [email protected] Web- www.ticgums.com www.PreparedFoods.com

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UNITED SUGARS CORPORATION

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Univar USA Inc.

If you purchase sugar from United Sugars, you won’t need to pull a rabbit out of your hat! We provide you with high-quality, reliable sugar supply you need— on-time and in-spec. As the leading supplier of sugar to food processors, we offer sugar for almost any use. United Sugars supplies more than one-fourth of all U.S. sugar needs including leading candy, baking, cereal, dairy and beverage brands. We have the capabilities to meet (and surpass) your sugar needs. You can count on us for a wide range of granulated, specialty granulated, powdered, brown and liquid sugar. We understand that you need your sugar to arrive on-time and in-spec. As a result, we are continuously striving and investing to assure problemfree sugar supply and a hassle-free experience for you and your company. And all this is complemented by the best customer service in the industry. Our focus on reliable supply adds real value and peace of mind for you and your company. You’ll also get: unparalleled market data, expert consultation, customerspecific recommendations, eCommerce-enabled services, forecasting support and our commitment to proactive communication throughout every step of the business relationship – reliably.

Delivering Discovery! Navigating new trends in the food and beverage industry, Univar gathers leading suppliers across the globe – building a portfolio of ingredients and tools that support customer innovation in food and beverage industries. We offer strategically located distribution facilities, knowledgeable sales and food ingredient technical personnel throughout North America.

For further information, contact: United Sugars Corporation 7803 Glenroy Road, Suite 300 Bloomington, MN 55439 Toll free: 1-800-984-3585 www.unitedsugars.com

For further information, contact: Univar USA Inc. 17425 NE Union Hill Road Redmond, WA 98052 www.univar.com [email protected]

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Saving customers time is a Univar commitment. We create tools to solve formulation challenges. Our sales specialists provide training sessions, food ideation events, application support and formulations to accelerate innovation. We have a set of ingredient selection guides, called The Univar Food Function Library. They provide product features by category to better understand objective differences among ingredients. The seven tools include: Leavening Agents, Texture Modifiers, Preservatives, Acidulants, Natural, Healthy Enhancement and Healthy Reduction. Less is More! Univar introduces a new enhanced version of R&D support for new product development. This innovative and interactive formulation tool offers customers new ideas for formulating Healthy Reduction trend-based food and beverage products with functional ingredients from the global leaders. Univar is connecting customers with ingredients that lead to innovations.

2012 RCA Supplier Profile

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Viterra Viterra’s premium oat ingredients are today’s grain of choice around the globe. Our team of experts works passionately to deliver the highest quality and value to our customers, sharing innovative ideas for hot & cold cereals, energy bars, breads, sweet goods, dessert toppings and more. We believe in building strong partnerships which helps creatively develop new products to meet and exceed the needs of our customers every time. Viterra has four strategically located North American processing mills which employ state of the art technology ensuring unmatched quality in a full range of oat ingredients. Our extensive grain network enables sourcing our raw material directly from the grower providing a strong connection from the farm to plate. Variety preserved milling and organics are possible because of our unique relationship with growers.

Prepared Foods E-dition Unique information product developers need, delivered straight to your in box!

Benefits of Whole Grain Oat Products • High in soluble and total dietary fiber • Cholesterol and heart heath food claims • Good source of protein & Vitamins • Blood sugar management for Diabetes Conventional & Organic Product Offerings • Whole and Steel Cut Groats • Large Flake Rolled Oats • Quick Oat Flakes • Instant Oat Flakes • Baby Oat Flakes • Whole Oat Flour • Oat Bran

For further information, contact: Viterra - Oats & Specialty Grain Milling Phone: 1.877.984.7246 Email: [email protected] Internet: www.viterra.com/foodingredients

If you’re not already one of the thousands of product development professionals receiving the Prepared Foods E-dition, Sign up at PreparedFoods.com/enews

21C Oats, Inc., a subsidiary of Viterra Inc.

www.PreparedFoods.com

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Supplier Literature How do you generate interest in your company? Food Ingredient Solutions Tocobiol® is a natural antioxidant obtained by short path molecular distillation of vegetable oil. It has high antioxidant power, protects against oxidative rancidity, is economical and effective at very low concentration and is heat resistant. Commercial applications include vegetable oils for frying, dressings, fish oil, snack foods, baked goods, etc. Non-GMO and organic compliant grades are available.

For further information please contact us at 201.440.4377 or [email protected]

In the Prepared Foods Literature Review section! Contact Suzanne Sarkesian at (248) 786-1692,

Results formulated daily. Glanbia Nutritionals specializes in micronutrient premix, whey protein, whey peptide and flaxbased omega-3 solutions for the food & beverage, sports nutrition, animal nutrition and health & wellness industries. We also offer a full line of highquality vitamins, amino acids, colors and specialty ingredients. Whatever your needs, we can help propel your business forward.

[email protected] for more information.

Visit us at GlanbiaNutritionals.com

How do you drive traffic to your web site? GPC Food Ingredients The Ingredients for the Food Industry Brochure from Grain Processing Corporation (GPC) presents the attributes and benefits of GPC’s multiple lines of ingredients offering a wide range of selective functionality. Quality products include specialty food starches, maltodextrins and corn syrup solids, corn bran and oat fiber.

Grain Processing Corporation (GPC) Phone: 563-264-4265 E-mail: [email protected] www.grainprocessing.com

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Food developers trust Viterra™ to provide innovative ingredients through our strategic technical partnership. As a leader in Oats and Specialty Grain Milling, Viterra now offers High Fiber Oat Bran delivering 3 grams of soluble fiber per 15 gram serving and provides enrichment to beverages, cereal, bakery and high fiber clusters.

Phone: 1.800.663.6287 Internet: www.viterra.com/ foodingredients

In the Prepared Foods Web Locator section! Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information.

INGREDIENTS COST EFFECTIVE

150 YEARS EXPERIENCE

631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE

 PHONEs FAX [email protected] -email

Ingredients Solutions has provided Carrageenan and other specialty hydrocolloids to the North American food industry for 18 years. Our team of technical specialists has over 150 years of combined experience to provide our customers with top-notch applications support though our R&D center in mid-coast Maine. ISI is your one source for the most cost-effective Carrageenans, Alginates and Xanthans along with the technical support you need for successful product development.

A Farmer Owned Company Delivering Certified Organic Flour and Grain Products We offer a wide array of certified Organic and Kosher products for all of your industrial baking needs. tf: 800.232.8533 p: 620.379.4472 e: [email protected]

Heartland Mill, Inc. 124 N. Highway 167 Marienthal, Kansas 67863

www.heartlandmill.com

C O - PA C K M A N U FA C T U R I N G S E RV I C E S

Contact Us for Fast Flexible Production & Culinary Solutions. Large company process. Small company flexibility. We combine the capabilities and capacity of a large company – rigid food safety standards, culinary ideation, trend identification and stringent quality assurance – with the personal responsive and flexible approach of a small company. Manufacturing Capabilities

• Kettle Production Sauces and Soups • Tray Lines • Rheon® Technology • • • • •

(up to 4 oz. shapes) Hand Rolled Line Breading Line Enrobing (Bake/Par-Fry) Proofing/Baking Multi-Component Fill

• Drop-In Pouch Enclosure • In-House Pasta Blanching • Fully Integrated In-House Component Processing

• Vegetable Blending • RTE • USDA/FDA Certified • HCCAP Program • X-Ray Scanning • Metal Detection

Packaging Capabilities

EMPLOYMENT

• Aluminum Tray (3 to 10lbs.) • Dual Ovenable/Microwavable Tray (10 to 44 oz.) • Boil-In-Bag • Gusseted Multi-Component Bag/Film • Steamable Bag/Film • Tray In Carton • Eat Out Of The Box • Bulk Pack

Please visit us at www.ardenculinary.com or www.bellisiofoods.com or call 800-368-7337 for more information on production capabilities and culinary services.

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JANITORIAL SUPPLIES Now available in CLEAR to comply with recycling requirements in many municipalities. Please specify

INDUSTRIAL STRENGTH TRASH BAGS! ‡ Perfect fit for Rubbermaid and most other receptacles ‡ Made from high quality leakproof tough polyethylene film, above average resistance to tear and seal rupture.

No. 52204 52205 52206 52208 52209

Size(LxWxH) Qty/Cs Cap/Gal Gauge 15" x 9" x 33" 500 16 1.0 16" x 14" x 37" 250 20-30 2.0 20" x 13" x 40" 250 33 2.0 22" x 14" x 60" 100 55 2.0 24" x 22" x 48" 100 55 2.0

NIAGARA Heavy Duty Scouring Pads 6”x 9” Open Construction pad with tough fibers and abrasives make fast work of heavy duty cleaning jobs!

Brown Clear $62.10 $65.75 62.35 74.20 82.75 87.70 45.45 54.55 60.10 61.85

Brown or Clear Bags.

10 Cases Less 10% 25 Cases Less 15% Sorting Privileges Allowed

Item SG-2 Your Cost 1 - 19...................................$ 4.90 ea. 20 + ...................................... 4.65 ea.

Sanitizing "Foot Bath"

Uses - Food, Poultry, Beef and Dairy Processing Plants. ‡Thousands of pliable rubber scrapers dislodge contaminants from footwear. ‡ Contaminants are channeled below walking surface for future disposal. ‡ Rubber tips bend under pressure to immerse shoe soles in disinfectant solution. ‡ Holds one gallon of disinfectant solution.

6" x 9"

Item #86N

1-19 Cases

20 + Cases

Your Cost

$9.70/case

$9.30/case

Item No. 222 1-5 6 or more

Color: Black Standard Size 24" x 32"

Construction - ‡ High quality, durable rubber compound. ‡ 2500 rubber scrapers per square foot. ‡ Thick surrounding edge stands 1/4" higher than scrapers.

ECONOMY DISPOSABLES EXCELLENT QUALITY AT QUANTITY PRICES

Heavyweight nylon, washable. Colors: White, Black, Brown, or Blue

Fights Disease and Dirt!

No. 222

Benefits - Expressly designed to provide effective, sanitizing action, guarding areas that must be kept free of contamination and germs.

Package: 15 Pads per case

1/16" HOLE HONEYCOMB HAIRNET

SCALP CAP Safety from scrapes, bruises, and bumps. Made of durable, impact and abrasion resistant thermoplastic. Inside a soft polyethylene suspension for extra comfort. Well ventilated. Weight: 7 oz. ‡Colors May Be Assorted for Quantity Cost WHITE, YELLOW, BLUE, RED, GREEN

Your Cost $55.95 ea 48.60 ea

RUBBER KNOBBY MATS Designed for hard use. "Knobs" allow circulation of air or liquids. Minimum of rubber in contact with feet or floor. Maximum non-skid protection.

100/Bag–10 Bags/Case Your Cost Per Case of 1,000 Item No. Size 1–24 Cases 25–49 Cases 50 + Cases 18" $80.00 $74.65 $69.30 21" 83.95 78.35 72.35 109HPI 24" 88.10 82.20 76.35

‡ Now in White Too! ‡Die Cut Holes for Hanging

"White Mats Meet FDA Requirements" SPECIFY COLOR

SOFT POLYPROPYLENE BOUFFANT CAP White Only

100/Bag–10 Bags/Case Your Cost Per Case of 1,000 Item No. Size 1–24 Cases 25–49 Cases 50 + Cases 19" $31.10 $29.00 $26.95 110NWI 21" 35.75 33.35 30.95 24" 43.50 40.60 37.70

THE MODERN

HAYNES SPRAY Method Spreading lubricants by the use of the finger method may entirely destroy previous bacterial treatment of equipment. Packed 6 - 9 oz. Cans Per Ctn The Haynes Spray thin film lubricant has hundreds of applications in home and industry.

No. MHS

Your Cost ......... $37.90/ctn $47.05/ctn

100% Waterproof INDUSTRIAL WORK SHOES

Sizes: Men's 6 - 13

‡ Steel toe safety cap is rustproof. (Available only with safety toe) Steel toe exceeds OSHA Standard ANSI-Z41.1 1967/75. ‡Upper and sole resist most chemicals, acids, oils. Ideal for chemical plants, battery plants, meat packing plants.

February 2012

4183/4185

7EVETAKENTHENEXTLOGICALSTEPINCOLOR CODING 7ITHBLOCKANDBRISTLEMADEFROMTHESAMECOLOR YOU now have the highest degree of traceablity possible for TODAYSSTRINGENT(!##0ENVIRONMENTS0ARTOFTHE6IKAN HYGIENESYSTEMš )NTELLIGENT#LEANING4ECHNOLOGY

Color Coded for Quality Assurance =2

Block Dimensions

Bristle Length

3883/3885

Please Note:7HENORDERINGCOLOR CODEDPRODUCTSADD the following numbers to the end of the part number.

Hand Scrub Brushes Item No. Bristle Type

4187/4189

4586/4588

Material

=3

=4

=5

Characteristics

=6

Your Cost

ROUND SCRUB BRUSHES 3883 3885

Soft Stiff

5" 5"

4183 4185

Soft Stiff

2" ✕ 16.5" 2" ✕ 16.5"

4187 4189

Soft Stiff

3" ✕ 10" 3" ✕ 10"

4586 4588

Supersoft Soft

1.4" ✕ 13" 1.4" ✕ 13"

1.5" Polyester Round hand scrub brush $16.07 1.5" Polyester Round hand scrub brush $16.07 LONG-HANDLED BRUSHES 1.3" Polyester Long-handled churn brush $13.07 1.3" Polyester Long-handles churn brush $13.07 SHORT-HANDLED BRUSHES 1.3" Polyester Short-handled hand brush $11.56 1.3" Polyester Short-handled hand brush $11.56 LONG-HANDLED BRUSHES 2" Polyester Suitable for sweeping fine particles $10.47 2" Polyester Professional hand brush $10.47

Order From:

No. 86104 . . . Your Cost. . . $29.25 pr.*

100

NEW! Total Color Brushes

No. Size Black White KM-1825 18" x 25" $40.00 ea. $51.50 ea. KM-2121 21" x 21" 40.00ea. 51.50 ea. KM-2127 21" x 27" 42.50 ea. 54.65 ea.

O

www.PreparedFoods.com

the S upply C orporation "quality suppiers to industry"

P.O. Box 100 Lake Geneva, WI 53147-0100 Toll Free: 800-558-2455 Toll Free Fax: 800-325-9404 Web Site: supplycorp.com

INGREDIENTS

EQUIPMENT FOR SALE

AUCTION ALERT

March 7th, 2012, 10 a.m. CST

Complete Further Processing Plant Delta Pride Catfish Indianola, Mississippi Due to increased production in their other facilities, this equipment is in excess to their ongoing needs. This auction will be live onsite and online at BidSpotter.com. To bid online, register at Bidspotter.com. For complete information including catalog with digital pictures, go to www.barliantauctions.com

Inventory Highlights Advance Spiral Freezer, 42” s.s. belt Frigoscandia Spiral Freezer 24” W belt Repak Rollstock Vacuum Packager, mfg. 2006 Processing Equipment by Baader, Biro,

Safeline, Marel, Stein, Mueller & Morris Complete Plant Refrigeration System: (14) Screw Compressors, Evapco Condensers, All Freezer/Cooler Blowers, Ammonia Accumulating Tanks

Barliant Auctions Phone (630) 553-6992 [email protected] www.barliantauctions.com

USED WALK-IN-COOLER-FREEZERS REFRIGERATION SYSTEMS – EQUIPMENT HUGE INVENTORY, ALL SIZES Buy Sell - Nationwide - Wholesale Prices

Tel. 216-426-8882 www.awrco.com [email protected]

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INGREDIENTS

EMPLOYMENT

~

SK Food is pleased to oīer Non-GMO & CerƟĮed Organic

Premium Quality Ingredients • • • •

Dry Edible Beans Grains Seeds Peas & LenƟls

• • • •

Soybeans Meals/Flours Vegetable Oils Precooked Powders/Flakes

Let us be your Best Value - Quality, Service, Price - supplier. As an ingredient soluƟons provider, we look forward to assisƟng you with your requirements. Visit www.skfood.com for our complete product listing! 4666 Amber Valley Parkway • Fargo, ND 58104 USA [email protected] • 701.356.4106 TEL • 701.356.4102 FAX

Premium

Product of USA

Quality Ingredients

~

Optimum Search, Inc. Excellence in Food Industry Executive Recruitment Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site. Tim Oliver 770-760-7661 [email protected]

SK Food supplies a full line of IdenƟty Preserved ingredients including ancient grains, whole grains, gluten-free products, and heirloom beans and seeds.

OSI

WWW.OSIJOBS.COM

Dave Buergler 919-557-5773 [email protected]

FLOORING

CALL US WHEN YOU WANT THE JOB DONE RIGHT! IF YOU CAN’T HANDLE A MAJOR RESTORATION PROBLEM, WE ARE HERE TO HELP YOU We also offer do-it-yourself POLY-CHEM kits that allow you to make in-house repairs on spalled concrete, rough expansion joints and areas left around machinery for anchoring. POLY-CHEM is an odorless, one hour cure thus making floor repairs possible without interrupting production.

Ph: 800.669.0438 | Fx: 630.916.0473 www.fortifiedsystems.com 102

February 2012

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advertiser index Member of

FOUNDATION FOR INNOVATION

STAFF NutraSolutions

September 2005

www.PreparedFoods.com

Michael Leonard Publisher Tel: 847-405-4024 Fax: 248-283-6574 [email protected]

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

Almost Sold Out! Prepared Foods’ R&D Conference page 90

Time Running Out! New Products Conference 2005 page 164

page 13

Editorial & Sales Offices: BNP Media 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100 www.PreparedFoods.com

EAST COAST & EUROPE Ray Ginsberg Senior Account Manager PO Box 878, Mt. Laurel, NJ 08054 Tel: 856-802-1343 Fax: 248-502-1043 [email protected] MIDWEST, SOUTHEAST & CANADA Greg Szatko Senior Account Manager 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 Tel: 630-699-3638 Fax: 248-502-1032 [email protected]

WEST COAST & SOUTHWEST Wayne Wiggins Senior Account Manager 454 Funston Avenue, San Francisco, CA 94118 Tel: 415-387-7784 • Fax: 415-387-7855 [email protected] NEW PRODUCTS CONFERENCE/R&D APPLICATIONS SEMINAR Marge Whalen, CMP • Senior Event Manager 155 N. Pfingsten Road, Suite 205, Deerfield, IL 60106 Tel: 847-405-4071 • Fax: 248-786-1440 [email protected] PRODUCTION MANAGER Nann Barkiewicz 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-244-6431 • Fax: 248-244-2081 [email protected] CLASSIFIED SALES MANAGER Suzanne Sarkesian • 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-786-1692 • Fax: 248-283-6596 • [email protected]

PREPARED FOODS Volume 181, Issue 2 (ISSN 0747-2536) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2012, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected].

He needed Artificial Sweeteners. To find it, he turned here: www.foodmaster.com Make www.foodmaster.com your one stop when you need to research suppliers for your ingredient and health & wellness needs (equipment & services too!)!

Bookmark www.FoodMaster.com for all your equipment and ingredient searches! Tell them you found them on Food Master!

www.PreparedFoods.com

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advertiser index An applications-oriented educational event for product developers. August 1-2, 2012. Registration or sponsorship info available at www.rdseminarchicago.com, or contact Marge Whalen • 847-405-4071 • [email protected]

August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL

COMPANY

URL

PAGE

COMPANY

AarhusKarlshamn USA Inc.

aak.com

ADM

adm.com/proteins

ADM/Matsutani LLC

fibersol2.com

74-75, 81 Ingredients Solutions, Inc.

IngredientsSolutions.com

53

Ajinomoto Food Ingredients LLC

ajiusafood.com

48-49, 81 Innophos, Inc.

Innophos.com

18

American Egg Board

aeb.org

57, 82 iTi tropicals

ititropicals.com

21, 52, 91

American Palm Oil Council

AmericanPalmOil.com

65, 82 Kalsec, Inc.

kalsec.com

Arista Industries, Inc.

aristaindustries.com

64 Kikkoman Sales USA, Inc.

415-229-3605

Bay State Milling Company

baystatemilling.com

83 MANE

mane.com

20, 93

BEST VANTAGE Inc.

bestvantageinc.com

41 Multisorb Technologies, Inc.

multisorb.com

31, 93

Bio Springer

biospringer.com

Bioenergy Life Science, Inc.

sweetinnovation.com

Blue California

bluecal-ingredients.com

Brenntag North America, Inc.

brenntagnorthamerica.com

Bunge Oils

BungeOils.com

66, 85 PFs’ New Products Conference

CanolaInfo

canolainfo.org

50, 85 PFs’ R&D Applications Seminar Chicago PreparedFoods.com/rd

70

Caravan Ingredients

caravaningredients.com

69, 86 PreparedFoods.com

PreparedFoods.com

40

Cherry Marketing Institute

cherryprocessor.com

59, 86 Proprietary Nutritionals, Inc.

pnibrands.com

ConAgra Mills

conagramills.com

Corn Refiners Association

CornNaturally.com/HFCS

Danisco USA Inc.

daniscoCARE4U.com

35, 88 Quantum Foods

QUANTUMFOODS.COM

David Michael & Co.

dmflavors.com

54, 88 Request Foods

requestfoods.com

30

ESHA Research

esha.com

89, IBC Research Chefs Association

culinology.org/annualconference

79

FA&M Conference and Expo 2012

foodautomationconference.com

80 SensoryEffects

sensoryeffects.com

Food Safety Summit Expo & Conference

foodsafetysummit.com

77 Sethness Caramel Color

sethness.com

FoodMaster.com

FoodMaster.com

Glanbia Nutritionals

GlanbiaNutritionals.com

GNT USA, Inc.

gntusa.com

Gold Coast Ingredients

goldcoastinc.com

26, 90 Univar Food Ingredients/CP Kelco

univar.com

36, 96

Gum Technology Corporation

gumtech.com

61, 90 Viterra

viterra.com/foodingredients

12, 97

Herbstreith & Fox Inc.

herbstreith-fox.com

67 Herbstreith & Fox Inc. IFC, 83 IDF

46, 84 National Starch Food Innovation

URL

PAGE

herbafood.com

73

idf.com

39, 91

42, 92 92, OBC

foodinnovation.com

28-29, 87

68 NutraSolutions.com

NutraSolutions.com

78

19 Prepared Foods Blog

PreparedFoods.com/blogs

1, 84 PFs’ Excellence in Innovation Awards

7, 87 Puratos 32 Purdue University

103 Texas Pete 3 TIC Gums 89 United Sugars Corporation

ExcellenceInInnovationAwards.com

72

PreparedFoods.com/npc

60

62, 94

puratos.us

15

agecon.purdue.edu/agribusiness

22

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www.PreparedFoods.com

5

texaspetefoodservice.com

17, 95

ticgums.com/pf12

24, 95

unitedsugars.com

8, 96

58 ©

February 2012

45, 94

23

Boldfaced companies offer detailed product specification data in the 2012 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions.

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MORE THAN A BIT DIFFERENT

G

enesis® R&D

The only product development software that can do it all: Nutrient analysis, regulatory compliance, nutrition facts and supplement label creation, ingredient statements, allergens, nutrient content claims and more.

1-800-659-3742 | [email protected] | www.esha.com | Like us on facebook New! Join the community at http://getsatisfaction.com/esharesearch See Food Master-INGREDIENTS, p. IFC1