Prepared Foods June 2011

NutraSolutions

June 2011

www.PreparedFoods.com

Bioactives: Formulation Challenges page NS3

Mastering Mediterranean page NS7

Calorie Labeling in Restaurants page 35

Natural and Organic

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

page 51

Singaporean Cuisine page 79

Street Foods of Africa page 87

Emulsion Functions page 99

Flavor Perception page 107

Maximizing a Baked Goods Matrix page 113

R&D Applications Seminar—Fibers page 125

R&D Applications Seminar—Gluten-free page 136

R&D Applications Seminar—Product Development Assists page 138

WEB EXCLUSIVES at NutraSolutions.com page 147

page 23

Chef Geir Skeie, Bocuse d’Or World Champion

John McLean, CEO of Bundaberg Brewed Drinks

Céline Cousteau, Ocean Advocate, Environmentalist

makers of beautiful, pure, sustainable glass packaging

People love glass, and for good reason. Chefs know it protects flavor and freshness. Moms know glass is healthy, safe food packaging. Environmentalists know it’s 100% recyclable, forever. And CEOs know glass says quality. Honest, pure, iconic glass. What’s not to love? GlassIsLife.com

© Owens-Illinois, Inc.

Edson Auricchio, CEO of OLÉ Foods

Linus, age 2

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Stefano Agostini, Chairman and CEO of Sanpellegrino S.p.A.

staff Your trusted partner in clinical nutrition research.

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Please visit us at IFT Food Expo® June 12 - 14, Booth #6712 New Orleans, LA

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 tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpen your competitive edge. 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.

help you grow in a way that is timely, innovative and cost-effective.

Creating the Right Solution When it comes to the Food and Nutrition industries, it is all about being right: finding the right ingredient, meeting the right standards and providing the right solution. These expectations, and our focus on continuing education and training, prepare our team of food specialists to offer the right product to meet your formulation and marketing needs.

Always a Step Ahead The logistics specialists at Brenntag Food & Nutrition North America diligently care for your ingredients with an unparalleled sense of duty. We operate day and night using state-of-the-art planning tools to make sure the products we supply arrive safely, on time, at the right place, in the right quantity and to the right quality.

Your Partner of Choice At Brenntag Food & Nutrition North America, loyalty, reliability, the respect for customer intimacy, and a strong focus on customer service are the principles that guide our approach to partnerships. Ultimately, we want to

See Food Master-INGREDIENTS, p. 20

Your right ingredient – today and tomorrow Brenntag North America 5083 Pottsville Pike - Reading, PA 19605 Phone 610 926 6100 x 3858 [email protected] www.brenntagnorthamerica.com

See archived articles on www.PreparedFoods.com

June 2011 A BNP Media Publication Vol. 180, Issue 6

table of contents new product trends 12

Hitting the Shelves Energy bars get girly; cake-inspired ice cream; and more.

17

MarketWatch Strawberries and cancer prevention; childhood obesity; and more.

23

Innovative Beverages Find Success Colorful new beverages tout creative flavors and interesting nutrients.

35

Will Calorie Labeling in Restaurants Make a Difference? A discussion of how a 2010 federal law requiring chain restaurants to display calorie information may affect consumer choices.

51

Natural and Organic in the Marketplace Higher prices would seem to indicate a downturn in organic, but consumers have yet to abandon organic products in any significant numbers.

Cover photo by T. J. Hine

Innovative Beverages Find Success 23

culinary creations 79

Touting creative flavors and interesting nutrients, colorful new beverages show growth in niche

87

June 2011

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Street Food of Africa African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on their regional foods.

markets.

4

Singaporean Cuisine The diverse population, with its mix of customs and traditions, makes Singapore’s cuisine unique.

91

Flavor Secrets: More Than a Touch of Garlic

93

Flavor Secrets: Sweet and Spicy Condiments

95

On the National Menu

ingredient challenges 99

Multiple Emulsions for New Functionalities An emerging ingredient technology offers promise for improved texture, tastes and nutritional profiles.

107 Flavorings and Flavor Perception Flavorings, crucial to many food and beverage formulations, present a challenge. Much depends upon the product matrix.

113 Maximizing a Baked Goods Matrix An understanding of how certain ingredients impact baked goods’ texture and nutritional profile helps lead to superior formulations.

r&d applications 125 R&D Applications Seminar: Specialty Fibers Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics.

136 R&D Applications Seminar: Gluten-free Formulations Gluten-free products are a marketplace trend. Two seminar speakers provided information on ricebased and starch ingredients of potential use with this formulation challenge.

138 R&D Applications Seminar: Perfecting Product Development Software can streamline the product development process, especially in the competitive global market.

145 R&D Applications: Edible Oils, Cleaner Labels 145 R&D Applications: Almonds and Chocolate—A Perfect Combo 146 Abstracts

nutrasolutions A Section on Solutions for the Development and Marketing of Nutritional Products. Please see www.NutraSolutions.com for more information.

NS3 Bioactives: Formulation Challenges in Foods Key questions should be addressed when developing products with bioactives.

Fhej[YjiWdZh[fW_hi ZWcW][Z>W_h"DW_bi WdZIa_d 8ncVi^cZœ=CH^hVgZkdaji^dcVgn XdhbZXZji^XVa^c\gZY^Zci Xdbeg^hZYd[HdajW^a^oZY@ZgVi^c! VegdiZ^c[djcYcVijgVaan^ci]Z WdYn#8ncVi^cZœ=CHhjeeaZbZcih i]ZWdYnl^i]W^d"VkV^aVWaZ @ZgVi^cl]^X]V^Yh^cegdiZXi^c\ VcYgZeV^g^c\YVbV\ZY=V^g! CV^ahVcYH`^c#8ncVi^cZœ=CH^h Xa^c^XVaanegdkZcidWZZ[[ZXi^kZVi *%%b\eZgYVn š>W_h09b_d_YWbbofhel[dje h[ZkY[^W_hbeiiWdZ_cfhel[ ^W_hijh[d]j^"i^_d[WdZbkij[h šDW_bi0Fhel_Z[i_cfhel[Z ijh[d]j^ šIa_d0H[ZkY[iÓd[b_d[i WdZmh_dab[i HdaYjcYZga^XZchZ[gdb@ZgViZXAiY#

NS7 Mastering Mediterranean The benefits of the Mediterranean diet have been the subject of a variety of studies, research and investigation.

NS11 NutraNews

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editorial views

Being Latino, by Degrees Being a Hispanic in the food business and married to a man who also is “in the business,” all topics related to foods permeate our lives. Since I’m Peruvian, most everything I cook has a bit of Latino flavor. But, I often have to adjust my recipes for more Julia M. Gallo-Torres Managing Editor Americanized family [email protected] bers. The different “degrees” of being Latino intrigue me. With this in mind, Packaging Strategies’ report, “Hispanic Foods and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine (July 2010),” is an enlightening read. The report splits consumers of Hispanic products into two main segments: “truly ethnic Hispanic consumers in search of authentic products and tastes,” and “the non-Hispanic consumer who has an increasing appetite for the flavors of various ethnic cuisines.” Hispanic foods and beverages are segmented into three groups, which reflect “degrees” of being Latino: Mainstream Mexican, which includes products that have been Americanized, such as tortillas, salsas, tacos, etc.; Authentic Hispanic consists of items imported into the U.S. from Hispanic countries or that are domestic traditional products; and Nuevo Latino incorporates traditional American foods with Hispanic influences or features Latino foods with “non-traditional ingredients.”

Keynote Address at New Products Conference

Dennis J. Belcastro, executive vice president, Industry Affairs and Membership Services, of the Grocery Manufacturers Association, will present the keynote address at Prepared Foods’ New Products Conference, September 11-14, 2011, at The Ritz-Carlton in Naples, Fla. Belcastro leads GMA’s efforts to facilitate collaboration between retailers and manufacturers, with the goal of streamlining the value chain and maximizing cost efficiencies, resulting in maximum value to their shared consumer.

To competitively participate in the Hispanic foods market, F&B companies will need to properly address the different segments; the market is significant. “Packaged Facts projects that the buying power of Latinos will reach $1.3 trillion in 2013…In addition, keep in mind that Hispanic shoppers spend significantly more than other groups on food consumed at home,” said Don Montuori, vice president of publishing. “The expansion of the market for Hispanic foods and beverages has also been spurred by their increasing acceptance among non-Hispanic consumers.” Hispanics also are experiencing the same health issues as their American counterparts, so food developers “have the opportunity to create traditional products with healthier profiles.” Just like Americans, Latinos want foods that taste good, but they also value traditional qualities. The report predicts eight Hispanic F&B categories will continue double-digit growth during 2010-2014: picante (16%); nectars/juices/drinks (13%); meat: fresh, frozen and canned (13%); fruits/vegetables: canned, dried, frozen and jarred (12%); cheese (12%); milk/milk-style beverages (11%); bakery items (10%); and yogurt/cultured dairy drinks (10%). The types of products that span these categories are quite broad, and one can easily imagine a range of items targeting different “degrees” of Hispanic ethnicity. Manufacturers who take the time to develop products for different segments surely will be rewarded. For more about “Hispanic Foods and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine (July 2010),” call 800-298-5294 or visit www.packagedfacts.com.

Prior to joining GMA, Belcastro was vice president of customer development and industry affairs for Kraft Foods North America, where he was responsible for Kraft’s “First to the Table” integrated focus on Kraft’s food industry association initiatives. Join us! Invest in your career; listen to world-class speakers; gain ideas to revitalize your new product development process. We invite you to network with industry leaders, while enjoying fabulous food and the warm weather at The Ritz-Carlton in Naples, Fla. For more information, contact Marge Whalen, senior event manager, at 847-405-4071 or [email protected]; or visit www.newproductsconference.com.

www.PreparedFoods.com

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June 2011

9

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new product trends

Hitting the Shelves Natural Relief Those “natural” and “all-natural” T decla declarations on product labels would app appear all the rage, but consumers may not entirely trust them. A M Mambo Sprouts Marketing survey of 1,000 natural product consumers in fact, finds more than a third ers, (34 (34%) “not very” or “not at all” con confident in current natural labeling ing. Nevertheless, those opinions are doing nothing to dissuade manufact facturers from releasing products to app appeal to the “natural” consumer. O One of the latest is from the Pepsi Lip Lipton Tea Partnership, as 100% Na Natural Lipton Iced Tea promises a ““simple, natural ingredient list” fo for each of its four flavors: Green T Tea with Citrus, Iced Tea with L Lemon, Iced Tea with Blueberry P Pomegranate and Green Tea with Passionfruit Mango.

IIronedd Out O t Energy bars have long been the domain of male consumers, or at least that is what the majority of the bars on store shelves would suggest. Lately, though, more and more launches in the segment have targeted female consumers, with formulations designed specifically with the nutritional needs of women in mind. Luna Bars, for example, provide about a third of the daily recommended amounts of calcium and iron for women. PowerBar is now joining the mix with Iron Girl energy bar, to provide “nutrition for the athlete in every woman.” The two flavors—Strawberry & Cranberry and Cocoa Crunch—promise calcium, iron and B vitamins.

12

June 2011

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

Healthy Pop Palm oil may be the staple of microwave popcorn brands, but one new launch attempts to capitalize on the positive health appeal of olive oil. Weaver Gold, described as the first microwave popcorn brand made with olive oil, is available in Movie Theater Butter and Parmesan with Italian Herbs & Garlic, with Light Butter and Classic Butter varieties due to come onstream “in the near future.” Weaver Popcorn Company notes its use of olive oil provides a popcorn “significantly lower” in saturated fat, while also noting “olive oil is high in monounsaturated fatty acids and helps to protect against heart disease...and is high in antioxidants.”

The he Cake C ke of Personality rsonality Celebrity b it chefs h f are among the trendsetters in entrées and other meal elements, and any number of them have lent their name to retail entrées and dishes. The same has not been the case for celebrity pastry and dessert chefs—until now. Charm City Cakes’ chef Duff Goldman, of the Food Network’s Ace of Cakes, and Blue Bunny Ice Cream have joined to launch four new ice cream flavors, each inspired by his cake-baking skills and each blending ice cream with actual pieces of cake. The range includes Red Carpet Red Velvet Cake, Chocolate Lovers Triple Chocolate Cake, I Do! I Do! Wedding Cake and Strawberries are Forever Shortcake.

new product trends Food Budgets Amid a Recession The past few years have seen consumers embrace new shopping routines, patterns and behaviors in efforts to stretch their dollar. Many have turned to coupons, stocked up on sale items and switched to private label foods. The NPD Group notes those tactics show no signs of slowing, particularly as higher fuel prices impact not only the cost of gasoline, but also trickle down to the price of food. “During the recession, consumers adopted thriftier spending behaviors, and as time went on, they became comfortable with making concessions and getting by with less,” explains Dori Hickey, director of product development at NPD and author of What’s Next on the Road to Recovery. “At the height of the recession, consumers said they used coupons more, were stocking up on sale items, buying more private labels and shopping at discount stores more, among other money-saving strategies. With food prices rising and consumers experienced at getting the most from their food dollars, consumers are going to be increasing these types of behaviors once again.” NPD’s Economy Tracker evaluates consumer sentiment about the economy and spending. Its April 2011 analysis finds 21.9% of consumers expect to increase their spending on groceries in upcoming months, a rise from the 16.6% indicating the same as recently as February 2011. Some 74% of April’s respondents “strongly agreed that they expect coupons and special deals will be much more important in deciding what to buy.” Some 53% indicated they would be buying in bulk.

Returning Confidence? Projected Behaviors of U.S. Consumers (%) 2011

2010

Eat out less often Cook from scratch or with fewer convenience foods to save money

60 48

65 55

Going to the doctor less and self-treating more to save money

33

37

Source: Nielsen’s “Global Consumer Confidence, Concerns and Spending 2011”

Global Trends SuperPharm, a leading drugstore chain in Israel, has launched Wellness, via its private label, Life. Wellness is a product line of breakfast cereals and nutrition bars claimed to be high in protein and with double the fiber content of competing products. Items in the line are fortified with seven vitamins and iron, and come in three flavors: Grain, Wheat and Rice; Grain, Wheat and Rice with Dark Chocolate; and Grain, Wheat and Rice with Red Fruits (containing antioxidants). Each 100g serving of Wellness provides more than 60% of the RDI for iron and more than 28% of the RDI for vitamin B12. SuperPharm has invested almost $1 million in the line and its positioning. Usually, large amounts of fiber affect a product’s taste and texture, but, with the Wellness line, SuperPharm claims to have surmounted the taste challenge by creating a unique and proprietary balance of soluble and insoluble fibers that provide flavor and appeal in every bite. In October 2010, the European Food Safety Authority (EFSA) recommended new food guidelines concerning calcium and vitamin D, which are needed for normal growth and development of bones in children and adolescents. Tnuva, the leading dairy company in Israel, has followed these guidelines and launched Milk V for children. Milk V has double the calcium content of standard dairy milk and contains the highest level of vitamin D in the Israeli market, per the company. Milk V is important for children’s growth and development. According to Tnuva research, one of the most important health benefits for young consumers is bone health—essential for normal growth in children. —Liat Simha, principal, MARKETARGET, Israel, [email protected]

Launching a New Product? If so, please send information: Claudia O’Donnell Prepared Foods 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4057 Email: [email protected] Note: We are also interested in new food and beverage introductions outside the U.S. and Canada.

www.PreparedFoods.com

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June 2011

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A Practical Event for Product Developers Prepared Foods’ R&D APPLICATIONS SEMINAR is a 2 day, practical “how to” applications-oriented event dedicated to further educating the food & beverage industry’s formulators on specific application challenges.

TUESDAY AGENDA • August 2, 2011 7:30-8:30 am

BREAKFAST BUFFET

8:30-9:10 am

KEYNOTE SPEAKER • BOB JONES , PRINCIPAL, SCIENTIA ADVISORS LLC Flavors & Colors

9:15-9:55 am

The Power of Natural Colors Sensient Color Group

Product Development Advances

Healthful Foods & Beverages

Kosher 101 Orthodox Union

Great Science Meets Great Taste: A New Revolutionary Approach to Improve the Taste of ReducedCalorie Beverages Cargill

10-10:25 am

Emerging Ingredients

Beverages & Prepared Foods

Alert Serenity PL Thomas

Formulating Batters and Breading for Reduced Fat Absorption in Fried Foods Roquette America

REFRESHMENT BREAK Applications Lab A: Join the Texture Revolution! Designing Sauce Texture - TIC Gums

10:30-11:45 am Applications Lab B: Health & Wellness Additives for Frozen Beverages - Sargento Food Ingredients

11:50 am-12:30 pm

Flavors & Colors

Product Development Advances

Healthful Foods & Beverages

Emerging Ingredients

Beverages & Prepared Foods

Measuring the Color of Food Konica Minolta

Integrated Workfl ow with Product Development Software Advanced Software Designs

Flaxseed - Health and Functionality Flax Council of Canada

Whey-derived Ingredients with Improved Functional Characteristics Glanbia Nutritionals

TTB Regulations and their Impact on Formulating Alcoholic Beverages with Flavors Comax Flavors

12:30-1:30 pm

LUNCH BREAK Applications Lab A: Developing Snacks, Bars, and Smoothies - Tree Top

1:30-2:45 pm Applications Lab B: Improving Better-For-You Products with Dairy Flavors - Edlong

2:50-3:30 pm

3:35-5 pm

Flavors & Colors

Product Development Advances

Healthful Foods & Beverages

Emerging Ingredients

Beverages & Prepared Foods

Applications of Select, Certified Organic Coloring D.D. Williamson

Factors to Consider when Producing RTE and Near RTE Grain-based Ingredients ConAgra Mills

Polyphenol Fortification for Functional Food Applications: Challenges and Opportunities Verdure Sciences Group

Ingredient Selection: How Nutrition Trends and Food Policy Shape Ingredient Decisions The Cherry Marketing Institute

Emulsion Technology with Functional Milk Proteins - Improving Product through Natural Sources Arla Foods Ingredients Group

R&D Applications Seminar Chicago Expo & Happy Hour

Register today by scanning mobile tag and you could win an iPad! Register by May 13 and you could win an iPad! www.PreparedFoods.com/rd

2011 SPONSORS

KEYNOTE SPEAKERS The Making of Soaring Successes and Cheerless Failures in Products for Health

Food, Flavor, & Beverage Future Trends: Authenticity, Risk and Experimentation Take the Lead

Speaker: Bob Jones, Principal, Scientia Advisors LLC From years of experience within the food industry, Jones will explore factors that have made the difference between products that soared and those that became cheerless failures. He will explore ways to use these insights in the development of wellness products that will succeed in the marketplace.

Speaker: Suzy Badaracco, Toxicologist, Chef, Registered Dietitian, Culinary Tides, Inc. Understand the issues and elements pertaining to elements influencing food, flavor and beverage trends. Participants will be able to predict the opportunities and pathways for making flavor, and beverage products successful in the marketplace.

WEDNESDAY AGENDA • August 3, 2011 7:30-8:30 am

BREAKFAST BUFFET

8:30-9:10 am

KEYNOTE SPEAKER • SUZY BADARACCO, TOXICOLOGIST, CHEF, REGISTERED DIETITIAN, CULINARY TIDES, INC.

9:15-9:55 am

Baked Goods

Healthful Foods & Beverages

Product Development Advances

Beverages & Prepared Foods

Starches, Gums & Fiber

Oat Fiber = Benefits & Application J. Rettenmaier USA LLP

Whole-Grain Controversies in the Making ENRECO Inc.

Regulatory Trends in the Food and Beverage Industry Advanced Software Designs

Halal Ingredients and Formulations: Your Global Competitive Advantage Islamic Food & Nutrition Council of America

Use of Functional Native Starches National Starch Food Innovation

10-10:25 am

REFRESHMENT BREAK Applications Lab A - How to Replicate Kitchen Cooking in Your Products - Diana Naturals

10:30-11:45 am Applications Lab B: TBA - California Fig Advisory Board 11:50 am-1 pm

LUNCH BREAK Baked Goods

Healthful Foods & Beverages

Product Development Advances

Beverages & Prepared Foods

Starches, Gums & Fiber

1-1:40 pm

MALTS - Field To Table Malt Products Corporation

Barley – A Super Grain for Even Healthier Whole Grain Foods ConAgra Mills

The Case For Social Media and What R&D Professionals Need To Know CMG Media Group International

Active Flavor & Aroma Emitting Packaging ScentSational Technologies

Yogurt Texture National Starch Food Innovation

1:45-2:25 pm

Trancending Trans Fats: An Innovative Approach To Reducing Saturated Fats Caravan Ingredients

Finding The Next Big Thing: An Inductive Analytical Framework Technomic Inc.

Thermal Processing Of New Age Beverages MicroThermics Inc.

Integrating Whole Grains into School Lunches University of Minnesota

Formulating with Multifunctional Ingredients for Better Consumer Product Performance Z Trim Multifunctional Ingredients

Baked Goods

Healthful Foods & Beverages

Ingredient Systems for Weight Management

Confections

Starches, Gums & Fiber

2:30-3:10 pm

Formulating With Soy-Based Egg Replacers Natural Products Inc.

Making Dairy Products Healthier to Provide Greater Consumer Appeal in the Marketplace BASF Nutrition Ingredients

Hydrocolloids: Formulating for Weight Management Ashland Aqualon Functional Ingredients

Formulation, Manufacture, and Use of Confectionery Coatings Clasen Quality Coatings

Pea Fiber- A New Option for Fiber Enrichment SunOpta Ingredients

3:15-3:55 pm

Innovations in Chocolate - Healthier Chocolates for Bakery Applications Barry Callebaut Inc.

The Lab Trials and Tribulations of Sodium Reduction in Meats Nu-Tek Salt LLC

The Natural and Zero Calorie Alternative to Sugar Jungbunzlauer

Caramel with Improved Nutrition and Machinability Roquette America Inc.

Uniqueness of Modified Wheat Starch: Improved Flavor and Salt Perception, and Fiber Enhancement MGP Ingredients Inc.

Renata: Edlong Food Technologist since 1999 Specialties: Understanding customers’ project needs and applications; recommending the right flavors and usage levels; creatively applying the science and art of flavors; making special arrangements to accommodate tight deadlines. Motto: “I’ll work hard to make sure you’re satisfied and your product is successful.”

1.888.MY.TASTE 1.888.698.2783 edlong.com © The Edlong Corporation 2011

See Food Master-INGREDIENTS, p. 55

The Crossroads

of BFY Food Products

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Discover the simple goodness of beans.

Beans:

A simple way to create BFY foods. Research shows that consumers will continue to seek better-for-you foods in the years to come. But they don’t want to sacrifice flavor for nutrition. VegeFull™ cooked ground beans can help you meet this challenge. They deliver all the nutrition of beans in a versatile, easy-to-use format. And because they are available in a variety of beans, colors and textures, you can use them to create great-tasting products your consumers will come back to, time and again. Health & Nutrition It seems like every day, there is a new study that emphasizes the important role of beans in a healthy diet. From supplying the fiber and protein that promote satiety to lower caloric intake, to their correlation to decreased cholesterol and lowered risk of cardiovascular disease, beans are a critical component of today’s healthy lifestyle. Beans are both a vegetable and protein source, earning them the title of “super food.” They also contain several nutrients critical to overall health, including potassium, calcium and iron. Furthermore, beans are an excellent source of fiber and antioxidants and are a gluten-free, non-GMO food. There’s no doubt that beans contain the nutrition your customers are looking for. And with the simple goodness of VegeFull, you can provide it.

Sustainability Another benefit of using beans to boost the nutritional profile of your food products is that they play an important role in sustainable agriculture.

Bean plants convert nitrogen to useful nutrients – both for themselves as well as for the plants around them. This reduces the need for fertilizers, decreasing the likelihood of contaminated water runoff. Nitrogen conversion also improves the soil structure, which helps it hold more water. That means it takes less water for a bean plant to grow, which conserves one of our most precious natural resources.

Functionality One of the best parts about incorporating the nutrition of beans into your products with VegeFull is its versatility. VegeFull is available in a variety of colors and textures and can be used in almost any application. From baked goods, chips, tortillas and pasta to soups, sauces, gravies and dressings, there are endless opportunities to create consumerpreferred products with VegeFull. And, because VegeFull beans are already cooked and ground, they are easy to incorporate into your next successful product. To learn more about VegeFull and to request a FREE technical consultation, contact Gordon Gregory at [email protected] or 217-451-2849.

Discover the simple goodness of beans. 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. 800-637-5843 | [email protected] | www.adm.com/vegefull © 2011 Archer Daniels Midland Company

new product trends market watch

Strawberries May Help Prevent Esophageal Cancer

considered overweight. To help combat this, Shape Up America! and the National Turkey Federation (NTF) have joined together to “arm parents with the facts and tools to make simple changes—or ‘upgrades’— in favorite meals and physical activity levels, so everyone can reap the benefits of taking in less calories.” Parents can “improve their children’s weight status” with an online tool, the Meal Upgrade Calculator. The interactive website offers guidance on nutritionally improving favorite breakfast, lunch and dinner

menus, while also offering the chance for parents to assess the weight status of their children and “reduce the calories and fat consumed in meals served at school and in restaurants.” NTF and Shape Up America! estimate these meal and activity “upgrades” can save families up to 200 total calories per day, through meal improvements and added physical activity. The announcement comes in the wake of a March 2011, ORC International survey, which found a distinct disconnect between parents’ perception of their child’s physical status and the reality of the child’s health. ORC found 34% of children in the study met the criteria for overweight or obesity, but 76% of their mothers did not recognize that fact and were not taking steps to improve their children’s health status. The same ORC survey asked, “What is the biggest obstacle you face when serving your family more nutritious foods?” Some 39% of moms noted their children were picky eaters and only liked certain foods, but 26% said nutritious meals “take a lot more time to prepare,” with 25% indicating such meals are “often more expensive.” In restaurant behaviors, only 23% of moms look for calorie information on restaurant menus, and 21% note they cannot find the calorie information on menus in restaurants where they dine.

50% between 2004-2010. Furthermore, the advertised foods and beverages, themselves, have changed over that time. Advertisements dropped for cookies (99%), soft drinks (96%), gum and mints (nearly 100%), candy (68%), snack bars (nearly 100%), all snacks (71%), frozen and refrigerated pizza (95%) and breads/pastries/waffles/ pancakes (nearly 100%). So, which foods and beverages

were advertised more to children over that time? Advertisements for fruit and vegetable juices increased by 199%. Much of the change, particularly among beverage advertising, has been attributed to the Children’s Food and Beverage Advertising Initiative (CFBAI), a self-regulatory program administered by the Council of Better Business Bureaus and created in response to FTC and IOM reports in 2005.

A new study by The Ohio State University suggests strawberries may help prevent human esophageal cancer, a disease expected to affect more than 16,000 people this year alone in the U.S., according to the American Cancer Society. The lead researcher was Tong Chen, M.D., Ph.D., and this study builds on previously published research by Chen and colleagues in China, who found that freezedried strawberries significantly inhibited tumor development. These results were presented at the 2011 annual meeting of the American Association for Cancer Research in Orlando, Fla. This study examining the beneficial impact of strawberries on cancer prevention was funded by the California Strawberry Commission.

Children and Obesity

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tatistics from Shape Up America! indicate more than 12 million children in the U.S. can be classified as obese, with 23 million

Food and Beverage Ads to Children

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hen it comes to the television ads children are seeing, fewer appear to be for foods and beverages. Grocery Manufacturers Association (GMA) and Association of National Advertisers (ANA) research finds the average number of such ads (viewed by kids aged 2-11) on children’s programming fell

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new product trends market watch

Best New World Tea Expo Products Excite

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orld Tea Expo will be held in late June (24-26, in Las Vegas), and organizers have evaluated the new products from the tea marketplace that will be on display and have announced the event’s 2011 Best New Product Awards, among which were: Q Tea as an Ingredient: (tie) Teas’ Tea LowCalories by Ito En, a 40-calorie tea with 8-9g of natural

cane sugar; and Wise Man’s Caravan Chai Tea Body Lotion. Q Baked Goods: Tea-infused Scone and Shortbread Mixes by Kitchen T.L.C. Q Innovation: Drip Tea by Sugimoto America Inc. Q Open Class: (tie) Chaitea by Gourmetti Brands Inc., a drink combining green tea and aloe vera; and Incredible Lid V2 for Hot Beverage by Idea House International Inc. Q All of the winners and more than 200 other tea and tea-related businesses are expected at the World Tea Expo. For more information, visit www.WorldTeaExpo.com.

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

produce and commercialize products containing a probiotic Lactobacillus strain.

 Grecian Delight Foods named Tonia Rawson as food scientist.

 J&J Snack Foods Corp. entered into an agreement to acquire the frozen handheld business of ConAgra Foods.

 Lonza and ORGANOBALANCE signed a worldwide exclusive license agreement in which Lonza will develop,

 Enzymotec Ltd. signed a long-term contract to supply its Krill Oil to one of the biggest pharmaceutical companies in India—Lupin Limited.  Danisco USA added Scott Bieker as an account manager.  Caravan Ingredients has a new website, www.caravaningredients.com, and named Mary Bentley vice president, Marketing & Business Development.  Golden Peanut Company named Joe Campbell vice president, Procurement, and Bob Parker vice president, Industry Relations and Seed.  Solae LLC has been recognized by the Ethisphere Institute as one of the 2011 World’s Most Ethical (WME) Companies.  SensoryEffects ® Powder Systems acquired Dietrich’s Specialty Processing.  Starwest Botanicals Inc. has a new website: www.starwestherb.com.  Tate & Lyle appointed Karl Kramer, president, Innovation and Commercial Development, to the board of directors of The Healthy Weight Commitment Foundation. Press releases about personnel and company news may be sent to the Prepared Foods staff at: [email protected].

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new product trends market watch

Americans and Nutrition Awareness

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recent Harris Poll surveyed 2,379 adults online to evaluate their perception of nutritional awareness when purchasing food and beverages. The results find U.S. adults appear aware of basic nutritional facts of the products they buy and how to manage their weight. As the Harris Poll evaluation notes, however, “whether or not awareness translates into behavior is still in question.” According to the results, as Americans age, they develop stronger purchasing preferences and habits with regard to healthier choices. Matures (66+ years old) are the most likely of all generations to pay close attention to nutritional facts and translate their health consciousness into behavior, perhaps because they are

Hydrogenated oils were rated the lowest in importance, at 67%. Sugar and salt drive dietary behavioral change. Over half of U.S. adults (57%) placed some type of monitor or restriction on their diet. Sugar and salt were the top two restricted items, with 34 and 32% restricting salt and sugar, respectively. According to Harris, nutrition awareness is not translating into dietary change for most generations. Among those who rate sugar or salt as important when managing their diet/ weight, less than half of these U.S. adults actually restrict their sugar (42%) or salt (47%) intake. The action/ awareness gap is even more pronounced when comparing the youngest and oldest generations, where 32 and 31% of Echo Boomers restrict their sugar or salt intake (respectively). In comparison, 67 and 61% (respectively) of Matures do.

more likely to need to follow a diet with specific restrictions, such as with low salt and sugar. As the Harris Poll indicates, “The differences in eating habits among age groups suggest that actual behavioral change may, to some extent, be more driven by necessity than by knowledge.” Some 89% of all U.S. adults place importance on freshness, when making food and beverage choices. This is followed by fiber (81%), whole grains (81%), fat content (80%), portion size (79%), calories (77%) and saturated fat (76%). At least seven out of 10 of all U.S. adults placed importance on consumption of protein (83%), fat (81%), whole grains (81%), calories (80%), saturated fat (79%), sugar (76%), cholesterol (75%), carbohydrates (74%) and sodium (73%), when thinking of how they managed their diet and/or weight.

Factors in Buying Food and Beverages Q: “When thinking about all of your food and beverage purchases, how important are each of the following to you?” (* Answers in percentages.) Important Very important Somewhat Not important Not very Not at all Not at (NET) important (NET) important important all sure Fresh Fiber Whole grain Fat content Portion size Calories Saturated fat Sugar Dairy Sodium or salt Carbohydrates Preservatives High-fructose corn syrup Artificial sugar Packaged food Frozen Gluten Vegan

89 81 81 80 79 77 76 72 72 71 71 67 60 59 58 52 33 20

60 45 47 46 37 40 46 34 35 37 29 28 31 31 18 16 10 6

Note: Percentages may not add to 100%, due to rounding. Source: Harris Poll Survey of 2,379 american adults, March 7-14, 2011

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29 37 35 34 42 37 30 38 37 34 42 38 30 28 40 36 23 14

7 15 16 17 18 20 21 25 25 26 27 30 35 37 38 44 60 73

4 9 9 11 12 14 12 16 14 18 18 20 21 20 25 30 29 21

3 6 7 6 7 6 9 9 11 8 8 10 14 17 13 14 31 51

4 3 3 2 3 3 3 2 3 2 3 3 5 4 4 4 7 7

cover story

Innovative Beverages Find Success

Touting creative flavors and interesting nutrients, colorful new beverages show growth in niche markets. Richard Haffner, Euromonitor International

T

he nature of competition in the global market varies for soft drinks and hot drinks. This difference in competition drives a very different pace of innovation for the two categories. Over the past five years, from 2005-2010, on a global basis, the nominal value of both soft drinks and hot drinks in retail grew at about the same rate—a compound annual growth rate of 7% for soft drinks and 8% for hot drinks. However, since soft drinks generate more value than hot drinks, over this same timeframe, soft drinks’ value grew

by $130 billion, while hot drinks grew by about one quarter this amount. The soft drinks category is dominated by the two global giants, the Coca-Cola Company, with a 26% share of global retail value in 2010; and PepsiCo Inc., with a 12% share. The next closest company, Nestle, has about one quarter the share of PepsiCo. Because of the profitability of soft drinks, there are a large number of smaller competitors looking to be innovative to capture a small, but profitable, business. Despite the innovations of the global giants, combined, they have lost over 1 percentage point in global value share over the past five years. The hot drinks competitive situation paints a very different picture from soft drinks. The top four competitors are Nestle SA, Kraft Foods Inc., Unilever Group and Sara Lee Corp. The combined retail value shares in 2010 of these top four hot drinks companies was about 31%. This combined share is unchanged over the past five years.

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With consumer demand for clean labels on the rise, the last thing you need is a label that shouts “chemical”. With Sethness Caramel Colors, the choice for label-friendly colors is simple. Since Caramel Color is a single additive, its compositional elements need not be listed. Therefore, Sethness Caramel Colors can be labeled simply as “Caramel Color” – a much more acceptable declaration than most other coloring systems. It’s a simple fact…we offer the most extensive line of Caramel Colors for optimal clean label opportunities because Sethness is Caramel Color.

^^^ZL[OULZZJVT See Food Master-INGREDIENTS, p. 135

cover story The Coca-Cola Company’s chairman and chief executive officer, Muhtar Kent, welcomes Minute Maid Pulpy to the Company’s roster of $1 billion brands. Launched in China in 2005, the company says the product is among the “premier juice drink brands in 18 geographies across three continents, including Indonesia, Taiwan, the Philippines, Thailand and India.”

While the hot drinks segment is a highly competitive market, it is not quite as dynamic as soft drinks. Globally, there is much new product activity in both soft and hot drinks. Soft drinks, however, tend to see more innovative ideas than hot drinks.

Soft Drinks Innovations–Creative Health and Wellness The emphasis on health and wellness still drives most new product development in soft drinks. Consumers around the world still respond to messages of healthier diets

and lifestyles through beverages, and this can be used to launch unfamiliar drinks into new markets and to justify higher prices. New and innovative combinations of ingredients in new products directed at new consumer groups and usage occasions are some of the chief methods to communicate unique health benefits. Bottled water and juices are becoming delivery systems for beauty-focused functional ingredients, such as aloe and collagen for youthful skin, and other ingredients for weight management, in an attempt to reach female consumers. Vitamin-enriched waters and RTD teas join juices in trying to establish usage occasions and product benefits that are attractive to mothers and children, especially in countries throughout Latin America, the Middle East and Africa, where the younger demographic is disproportionately large. Many companies are pursuing strategies of bringing successful ingredients and flavors from one soft drinks category into another, but a more targeted approach to category and geography is needed to achieve trust among consumers.

The Codex and Coloring Many countries, such as the U.S., have the resources to research and independently develop food ingredient standards. Smaller countries may base their standards on those of larger countries or international organizations, such as the Codex Alimentarius. The Codex also “assists in the harmonization of national food legislation and regulation of countries…which facilitates food trade and sustainable economic development.” This would be beneficial to companies wishing to transport beverages across borders or use the same beverage formula in multiple countries. But, what is the Codex? In 1963, the World Health Organization (WHO) and the UN’s Food and Agriculture Organization (FAO) created the Codex Alimentarius Commission, with the purpose of developing “food standards, guidelines and related texts, such as codes of practice under the Joint FAO/WHO Food Standards Programme.” The Commission’s membership now includes 184 countries. Among other things, the Codex website houses a database of food additive specifications searchable by an individual ingredient name, INS or CAS number, and by functional use. Currently, 63 additives are listed under the function of “colour,” ranging

from “Allura Red AC” to “Blackcurrant Extract” to “Zeaxanthin, synthetic.” The monographs for these ingredients include descriptions, specifications and analytical methods. The standards greatly increased in importance in 1994, when the World Trade Organization began using them as a reference point for the resolution of disputes involving consumer protection. “Standards that had once been entirely voluntary now have the bite of law in the global trade system,” wrote Michael Livermore in a May 2006 issue of NYU Law Review. Although this has increased controversy in regards to the Codex standards, the issues have tended to revolve around topics, such as vitamins, minerals and dietary supplementation, rather than colorings. To search Codex’s database, go to http://tinyurl.com/3r59but. —Claudia D. O’Donnell, Chief Editor, Prepared Foods

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cover story

The convenience offered by single-serve sachets is appealing to more and more consumers in Western Europe, especially a younger generation not tied to traditions. Tea remains an underdeveloped segment for single-serve. Functionality in food and beverages is a well-established concept through much of Asia Pacific, helped in no small part by regulatory agencies that have a more streamlined and permissive process for ingredients approval than their counterparts in Western Europe and North America. Products designed for general well-being, such as digestive and cardiovascular health, are now very ubiquitous; it can be difficult for new products to have an impact. Finding unique health claims and untapped segments of the population to target is key. The female population growth in the region is expected to slightly outpace total population growth over 2010-2014, and soft drinks targeting this segment are among the fastest growing. Unique formulas for beauty, taking elements such as collagen, aloe and vitamin E–already familiar to consumers of skin care products–are appearing with greater frequency in waters, juices and teas, in an attempt to reach the female consumer. These can also be combined with protein and fiber content for weight management, but manufacturers must be careful not to confuse consumers with unclear health claims or price themselves out of serious consideration in each category.

Fiber and Protein for Satiety; Aloe for Youth Alo Youth was launched in October 2009 in the Philippines, by RFM Corp., as the first local brand of other Asian specialty drinks that provide functional benefits for the skin. Alo Youth is made from aloe vera juice and contains fragments of natural aloe vera, which helps regulate blood circulation and repair

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© Grain Processing Corporation

As consumers continue their ‘eat on the run’ lifestyle, a manufacturer of ready-to-eat bars and snacks wanted to give their products a healthy edge over competitive products. GPC recognized this trend and found a way to help fortify these ’on the go’ products with fiber. The result? A healthy alternative to other quick snacks that tastes great but also provides a solid nutritional component. Looking for a way to deliver that healthy edge? Let GPC help you find it.

VISIT US AT IFT BOOTH # 7239 grainprocessing.com/fiber E-mail: [email protected] Phone: 563.264.4265 Fax: 563.264.4289 See Food Master-INGREDIENTS, p. 79

cover story damaged tissues; 500mg of collagen, which enables the skin to be more elastic; vitamin E, a powerful antioxidant; and 200mg of L-carnitine, which assists in weight management. The brand is very clearly positioned as a delivery system for beauty and

skincare benefits. Both the brand name and packaging connote youthful skin. Drinks have crossed over from meal replacement to refreshment and are becoming part of everyday diets. These drinks are often dairy- or protein-based, and added fiber can con-

tribute to satiety, a concept that has room to develop in most Western markets. As whey protein solubility continues to develop, a wave of new products moving beyond a dairy base, to water and juice, is expected in many major markets. Drinks for satiety remain one of the few new concepts yet to be explored in most developed markets; as major categories continue to be saturated with brands—juice, tea and even carbonates— those that are both low calorie and can serve as a meal replacement could find success. The consumer product Whole Water, from Fonterra Brands Ltd., New Zealand, is a low-calorie water with ingredients to promote satiation and “Help bridge the hunger gap.”

Adding Fruit Pulp Builds a Healthy Image In most drinking cultures around the globe, health and quality perceptions in fruit/vegetable juice are driven primarily by juice content and, secondarily, by sugar content. For this reason, the highest quality, most healthful juices tend to be perceived as 100% juices. However, this is not universally true. Juice drinks only have up to 24% juice, but they can still be perceived to be health-oriented products, based on a lower sugar content and the inclusion of other healthful additives. Minute Maid Pulpy was launched with a tagline: “Taste and feel fresh like drinking fresh orange juice.” Minute Maid Pulpy has 20% orange juice, with 3% orange pulp, as well as calcium and vitamins added. This is the first economy orange juice drink that features the addition of pulp in its contents. [Editor’s note: In February, 2011, the Coca-Cola Company announced that Minute Maid Pulpy had joined the list of brands achieving global retail sales of more than $1 billion. Launched nationally in China in 2005, it reached the $1 billion mark in only five years.] New flavors from a hugely successful brand that complement the existing flavors can keep a brand’s image fresh in consumers’ minds. Minute Maid Pulpy Tropical is a blend of popular, mixed fruit flavors.

Hot Drinks Innovations: Health and Wellness Some motivating strategies behind new product development in hot drinks are health and wellness; a more convenient

See Food Master-INGREDIENTS, p. 64

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cover story format or delivery system; and novel ingredients added to a familiar tea or coffee product. Launching or restaging brands could be a way to help a stagnant category appeal to a promising new demographic, but this also carries a higher risk. Many

successful innovations instead offer a smaller ingredient- or packagingbased improvement. Both coffee and tea have natural, healthy antioxidant properties, among others, which manufacturers continue to highlight. Increasingly, however,

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both coffee and tea products have begun to use added functional ingredients that provide benefits beyond naturally existing elements. Products for energy, beauty and immune system health have already appeared in soft drinks and food categories and could also do well in hot drinks. The key seems to be not to differ too much from existing products, at the risk of alienating consumers. Functionality is typically tied to a particular need during a particular usage occasion: power for morning alertness or study; fiber for digestion after meals; and slimming for dieting. In this way, the consumer is encouraged to drink coffee or tea as a delivery system for benefits—during times they might not normally be drinking hot drinks. The price of the product could be an issue. Premium, but non-functional, coffees and teas already are prevalent and preferred by consumers, so functional lines at a higher price point may have trouble gaining sustained attention. A clear message of efficacy and value-for-money is key. San Miguel Coffee Pro-Health, from San Miguel Coffee Super Mix Co. in the Philippines, is an example of a coffee product with added functional ingredients. It is available in Pro-Beauty, Pro-Fiber, ProPower and Pro-Slim variants and sells at a 15% unit price premium compared to Nescafe, the leading brand of instant coffee (with an 86% value share in 2010). This is an instant coffee brand which offers added value through nutritional benefits: Pro-Beauty is fortified with collagen for good skin; Pro-Power is enhanced with ginkgo biloba to provide mental and physical focus; Pro-Fiber has added inulin for good digestion; and Pro-Slim has L-carnitine for weight loss. San Miguel coffee’s diverse variants allow it to capture a wide clientele base with different health needs. The company is poised to take advantage of the emerging holistic view of health and beauty, through its emphasis of linking nutrients to physique. However, it needs to raise consumer awareness through product advertising, in order to communicate the value of its benefits and compete successfully against Nescafé.

Rise of Single-serve in Western Europe Single-serve formats are becoming more popular in Western Europe, as illustrated

See Food Master-INGREDIENTS, p. 14-15

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cover story by sales of flexible plastic packaging (plastic sachets). Over the period 2004-2009, there was 24% volume growth for tea and even greater 33% growth for coffee. Coffee single-serve sachets are also outselling tea single-serve by nearly two-to-one, indicating an area ripe for consumer adoption of new products. The convenience offered by single-serve sachets is appealing to more and more consumers in Western Europe, especially a younger generation not tied to traditions. Tea remains an underdeveloped segment for single-serve. Royal T-stick, from Royal T-stick Europe BV, is a new tea launched in the Netherlands in 2009. It is uniquely packaged in a “stick,” instead of a bag. This brand, in particular, offers several fruit flavors as well, in an attempt to create a new brand line that can stand in contrast to existing tea brands and formats. The launch of a new brand and format is an attempt to attract new consumers to the tea category—those who might otherwise avoid tea as “too time-consuming” to brew.

Richard Haffner is the head of Beverages Research at Euromonitor I n t e r n a t i o n a l . E u ro m o n i t o r International offers global market intelligence on industries, countries and consumers. It has more than 38 years of experience publishing

market reports, business reference books, online information systems and custom consulting projects. For more information on Euromonitor International’s research and reports, call 312-922-1115 in the U.S., or go to www.euromonitor.com.

Novel Ingredients–Opportunity and Risk Nestlé Foaming Milk Green Tea, in China, is an extension of Nestle Milk Teas that has the distinct character of foam on the surface and both fruit flavor and green tea flavor. The product tried to recreate the popular local café experience of milk teas in an instant format that could be made at home. Some of the elements that worked in favor of this launch were a well-trusted brand name and the distinctly local flavor tradition of milk teas, especially popular in cafés. But, the combination of green tea, fruit and foam ultimately hit the wrong note. The product was too exotic and too different from that which consumers were accustomed. Consumers failed to accept the strange taste, mixed with milk and green tea, and the product was withdrawn from the market. New products in soft drinks tend to be more innovative than hot drinks. For hot drinks to protect its usage occasions, more experimenting might be necessary. However, a factor for hot drinks to overcome is the lower value relative to soft drinks. One other key issue is the fact that drinking cultures for hot drinks tend to be well-established, with centuries of tradition, while soft drinks are relative newcomers.

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Will Calorie Labeling in Restaurants Make a Difference? A 2010 federal law will require U.S. chain restaurants to display calorie information on their menus and menu boards. Will consumers use this information to make healthier food choices? Rosanna Mentzer Morrison, Lisa Mancino and Jayachandran N. Variyam, USDA Economic Research Service, USDA

Editor’s Note: Calories and managing weight are topics that elicit a wide variety of responses. The following is an Internet version of an article titled, “Will Calorie Labeling in Restaurants Make a Difference?” first appearing in the March 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.

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RS research shows that away-from-home meals and snacks tend to contain more calories and to be of lower nutritional quality than food prepared at home. Recent legislation will require chain restaurants across the U.S. to list calorie information on their menus and menu boards. Calorie disclosure may prompt consumers to substitute menu items that lower their caloric intakes and may encourage restaurants to offer lower calorie options. Where dining out was once reserved for special occasions, it is now part of many Americans’ weekly, or even

©ISTOCKPHOTO/KAI CHIANG

new product trends

daily, routine. From grabbing a breakfast sandwich on consumers to substitute menu the way to work to meeting friends for dinner, Americans items that lower their caloric are consuming a large porintakes and may encourage tion of their meals—and calrestaurants to offer lower ories—from foods prepared outside the home. According calorie options. to ERS estimates, food away from home accounted for 42% of U.S. households’ food expenditures in 2009. Many Americans make less nutritionally sound food choices when eating out than when eating food prepared at home. One reason for the poorer nutritional quality of restaurant choices may be lack of information. When shopping at grocery stores, consumers can compare packaged food items by their nutrient content, such as calories, saturated fat and sodium. When dining out, such comparisons can be difficult. Unlike for packaged foods in the grocery store, national nutrition labeling is not mandatory for foods served in restaurants. But, that is about to change. The Patient Protection and Affordable Care Act of 2010 will require chain restaurants to post the number of calories in each standard menu item. Some restaurants already voluntarily provide calorie counts or other nutritional information, and some states and local governments have made such labeling mandatory. The 2010 Act, however, authorized the U.S. Food and Drug

Calorie disclosure may prompt

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new product trends Administration (FDA) to establish uniform requirements affecting many U.S. chain restaurants. Health professionals hope information on the nutritional content of specific foods and dishes will help consumers choose healthier, more nutritious diets. Will such information affect consumers’ purchase decisions and consumption patterns? ERS studies on the dietary effects of food away from home and nutritional information give clues about likely answers.

More Eating Out Means Lower Diet Quality ERS analyses of federal food intake surveys reveal that in 2003-2006, Americans obtained 33% of their daily calories from away-from-home foods, up from 18% in 1977-1978. Nearly half of surveyed adults dined out three or more times a week in 2005-2006, and 12% reported eating away from home more than seven times per week. As away-from-home eating becomes more frequent, its dietary impact increases, as well. When dining out, Americans consume more calories per eating occasion, as well as higher amounts of total fat, saturated fat and cholesterol and lower amounts of dietary fiber, calcium, and iron on a per calorie basis, than when eating food prepared at home. Even after controlling for individual differences in dietary awareness and food preferences, a 2010 ERS analysis shows that each additional away-from-home meal increased average daily calorie intake of adults by 134 calories, which could result in roughly 2lbs in weight gain over 1 year, if other things, such as physical activity, remain the same. The results of several studies reveal that people generally underestimate the calories and fat content in restaurant menu items. The disparity between estimated and actual calories is larger for high-calorie foods and, ironically, for foods ordered from establishments that promote their menu items as healthy. ERS researchers also looked at the diets of children 6-18years old and found that food away from home has an effect on this age group’s diet quality, as well. Compared with a snack or meal eaten at home, each away-from-home snack or meal added roughly 65 calories to the average daily intake of a 6-18-year old. Among teenagers, the effect was more pronounced—eating a meal away from home added 108 more daily calories than eating at home. At the same time, eating away from home increased the quantity per calorie of other components consumed in excess—saturated fat, sodium, added sugars and solid fat. Consumers appear to recognize that frequent eating away from home can lower diet quality. In an ERS analysis of the “2005-2006 National Health and Nutrition Examination Survey” (NHANES) data, only 21% of respondents who ate more than seven away-from-home meals per week rated their overall diet quality as excellent or very good, compared with 43% who ate out less than once per week. While people may generally recognize that eating out frequently can lower diet quality, they may have difficulty correcting the situation, if they lack specific details about calories and nutrients.

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Resources: This article is drawn from . . . “Do Nutrition Labels Improve Dietary Outcomes?” by Jayachandran N. Variyam, in Health Economics, 17, 695-708, 2008. How Food Away From Home Affects Children’s Diet Quality, by Lisa Mancino, Jessica E. Todd, Joanne Guthrie, and BiingHwan Lin, ERR-104, USDA, Economic Research Service, October 2010. Nutrition Labeling in the Food-Away-From-Home Sector, An Economic Assessment, by Jayachandran N. Variyam, ERR-4, USDA, Economic Research Service, April 2005. The Impact of Food Away From Home on Adult Diet Quality, by Jessica E. Todd, Lisa Mancino, and Biing-Hwan Lin, ERR-90, USDA, Economic Research Service, February 2010.

You may also be interested in . . . “Calorie Labeling and Food Choices: A First Look at the Effects on Low-Income People in New York City,” by Brian Elbel, Rogan Kersh, Victoria L. Brescoll, and L. Beth Dixon, in Health Affairs, 28(6): w1110-1121, October 2009. Calorie Posting in Chain Restaurants, by Bryan Bollinger, Phillip Leslie, and Alan Sorensen, National Bureau of Economic Research Working Paper Series, Vol. w15648, January 2010. “ Food Policy: Check the List of Ingredients,” by Elise Golan, Lisa Mancino, and Laurian Unnevehr, in Amber Waves, Vol. 7, Issue 2, USDA, Economic Research Service, June 2009. “Getting Consumers to Eat More Whole-Grains: The Role of Policy, Information, and Food Manufacturers,” by Lisa Mancino, Fred Kuchler, and Ephraim Leibtag, in Food Policy, Vol. 33, No. 6, 489-496, December 2008. Is Dietary Knowledge Enough? Hunger, Stress, and Other Roadblocks to Healthy Eating, by Lisa Mancino and Jean Kinsey, ERR-62, USDA, Economic Research Service, August 2008. Mindless Eating: Why We Eat More Than We Think, by Brian Wansink, Bantam Dell: New York, 2006. “Promoting Healthy Choices: Information Versus Convenience,” by Jessica Wisdom, Julie S. Downs, and George Loewenstein, in American Economic Journal: Applied Economics, 2(2): 164-178, April 2010. “Strategies for Promoting Healthier Food Choices,” by Julie S. Downs, George Loewenstein, and Jessica Wisdom, in American Economic Review: Papers and Proceedings, 99(2): 159-164, May 2009.

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new product trends Health professionals hope information on the nutritional content of specific foods and dishes will help consumers choose healthier, more nutritious diets.

New Rules Will Require Chains to Post Calorie Content If a lack of specific information contributes to excess caloric consumption, then labeling in the away-from-home market may make it easier to moderate intake. Calorie labeling may help diners make healthier choices when eating out, or it may help them realize that they should consume fewer calories at other meals throughout the day to compensate for highcalorie meals away from home. The 2010 Act requires chain restaurants to post calorie information on menus and menu boards next to the listing for each standard menu item. The 2010 Act defines chain restaurants as those with 20 or more locations doing business under the same name and offering for sale substantially the same menu items. Menu and menu boards also must include a statement about suggested total daily caloric intake to provide context for consumers. The menu and menu board must include a statement that additional nutritional information,

such as saturated fat, carbohydrate and sodium content, is available upon request. Such information must be available in written form and include most of the nutrition information currently provided on packaged food labels. Self-service food, such as buffet items, salad bars, and self-serve beverages sold in chain restaurants, also must have a sign that lists calories per displayed food item or per serving. Daily specials, temporary menu items appearing on the menu for less than 60 days, custom orders, and items being test marketed for less than 90 days are exempt. The 2010 Act requires FDA to issue proposed regulations to carry out the new requirements no later than March 23, 2011. The calorie-posting requirements will affect only chain establishments, but these restaurants represent a sizeable share of the food-away-from-home market. According to ERS analysis of 2003-2004 restaurant sales data, 55% of all food-away-from-home visits are at major chains. How these proposed changes in menu labeling will ultimately affect food choices is still unknown, but evaluations of labeling requirements on packaged foods and studies of menu labeling in localities such as New York City offer some clues.

Past Experience With the “Nutrition Facts” Label The disclosure of nutritional information on most packaged foods sold in U.S. grocery stores became mandatory with the

See Food Master-INGREDIENTS, p. 60

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new product trends implementation of the 1990 Nutrition Labeling and Education Act (NLEA) in 1994. Under the NLEA, nearly all packaged foods are required to carry the “Nutrition Facts” label, which lists per serving amounts and percentages of daily values for a variety of nutrients

in a standardized format. By providing nutrition information in a credible, distinctive, and easy-to-read format, the label was expected to help consumers choose healthier, more nutritious diets. Findings from empirical studies show the NLEA led consum-

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ers to acquire more information about nutrition. An ERS review of the NLEA’s impact revealed that packaged food labels triggered greater consumer awareness of nutritional issues. Using data gathered 8 months before and 8 months after NLEA’s implementation, a Duke University researcher found that the new labels helped consumers acquire and comprehend more nutrition information. Results from another study, which used a similar pre- and post-NLEA design, showed that the NLEA increased consumer attention to potentially negative nutritional attributes, such as high fat and sodium content. Awareness, however, did not consistently translate into action, and its effect on food choices varied by nutrient. A 2008 ERS analysis found that people who reported using the Nutrition Facts label had higher fiber and iron intake than those who rarely or never used the information. At the same time, ERS researchers found no evidence that label use was associated with reduced intake of calories, saturated fat or cholesterol.

Consumers May Be Less Attentive to Nutrition Labeling When Eating Out Consumers may respond differently to nutrition labeling in restaurants than to

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The 2010 Act requires self-service food, such as buffet items, salad bars and self-serve beverages sold in chain restaurants, to have a sign that lists calories per displayed food item or per serving.

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labels in grocery stores. soluble corn fiber, can provide an increased feeling of satiety so On one hand, consumers felt fuller for longer periods of time. Fibersol®-2 consumers may be more likely to pay is also completely souble and transparent in solution so attention to restaurant labeling, because it probeverages will have a great taste with no added flavor, vides the calorie content for an entire dish vs. the indiodor or unwanted texture. And with the other vidual ingredients for a homefunctional benefits of increasing fiber, reducing prepared meal. On the other hand, restaurant patrons may be looking calories and improving digestive health, for a quick lunch, a simple solution to tonight’s dinner dilemma, or a way to celFibersol®-2 is the fiber you want to be sure ebrate a special occasion. In these instances, your consumers and your products nutrition content or calorie modification may not be a priority. reach their FULL potential! ERS researchers found that people’s knowledge about health and nutrition issues has less impact on the diet quality of their food choices, when they eat away from home. They also found that even dieters choose less healthy options when eating out than when eating at home. These findings suggest that diners may pay less attention to nutritional information when eating out than when shopping for the week’s meals. and after According to one study of food choices in fast food the labelrestaurants, New York City’s calorie labeling law did ing law took not appear to have an effect on the quantity of calories effect—and consumers purchased. The law, which took effect on July about the same 19, 2008, requires restaurants with at least 15 outlets to amount as the post calorie counts for all regular menu items. New York Newark participants. University (NYU) researchers collected receipts and Findings from a survey responses from 821 adults at fast food restaurants Stanford University study in low-income, minority neighborhoods in New York show different results. City. Their purchases were compared with those of 335 Researchers compared adults in Newark, N.J.—a city with similar urban and Starbucks sales in New York City demographic characteristics, but no menu labeling. Data (pre- and post-mandatory calorie were collected just before and 1 month after labeling was labeling) with sales in Boston and introduced in New York City. Philadelphia, where there were no caloThe NYU researchers found that 27.7% of New York rie postings. The researchers found that City customers who saw the calorie labeling indicated mandatory calorie posting caused average the information influenced their choices, and about 88% calories to fall by 6%—from 247 to 232 caloof these customers said they purchased fewer calories ries per transaction. Almost all of the effect was in response to the labeling. Their receipts showed othrelated to food purchases; there was almost no erwise, however. Survey participants in New York City change in purchases of beverage calories. purchased about the same number of calories both before

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new product trends

Restaurants Also May Reformulate Their Fare Changing food choices is not the only way to shift aggregate consumption patterns and nutrient intake. In an effort to compete for health-conscious customers, manufacturers often introduce new products or reformulate existing ones to capitalize on the latest health concerns. Such changes can offer secondary benefits; even consumers not looking for better nutrition may reap dietary benefits from healthier versions of their favorite foods and bever-

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ages. Calcium-fortified juices and breads are examples of such product reformulations. Changes in trans fat content are another example. The FDA issued a final regulation for mandatory trans fat labeling in 2003, which went into effect on January 1, 2006. Manufacturers reacted to media attention and mandatory trans fat labeling by reformulating many of their products. The number of new products stating “no trans fats” on the label increased from 64 in 2003 to 733 in 2007, then fell to 642 in 2008. Similarly, ERS researchers found that manufacturers were quick to respond to the recommendation in the 2005 Dietary Guidelines for Americans that at least half of a person’s daily grain intake come from whole grains. The researchers noted that the average number of new whole-grain products jumped from 4 per month in 2001 to 16 in 2006. For whole-grain products, these reformulations have translated into increased sales of healthier foods. Using Nielsen Homescan data, ERS researchers found that in 2001, whole-grain products accounted for 11.1% of all pounds of packaged grain products purchased in grocery stores (excluding flours, mixes, and frozen or ready-to-cook products). By 2006, whole grains’ share of total grain product purchases was 17.9%. ERS researchers found whole-grain breads accounted for 6% of all pounds of bread purchases in 2001 and rose to 20% by 2007. Over this same time period, whole-grain cereals jumped from 30% of all cereals purchased to 46%. As with processed food labeling under NLEA, public health advocates hope that calorie labeling will encourage restaurants to reformulate many of their high-calorie items to offer lighter, healthier options. The question is, will customers buy the lower calorie entrees and side dishes? Some observers are dubious, since past attempts to offer healthier menu

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new product trends ERS researchers found that providing calorie information did not encourage participants to select a low-calorie sandwich, but did lower total meal calories by about 50 calories. an experiment conducted by the British Institute of Food Research in a restaurant setting, fewer patrons chose the dishes labeled as “low fat.” Such consumer response could limit the market for lighter options in restaurants. Examining the post-NLEA market for salty snacks, ERS researchers observed that food manufacturers introduced 1,914 new reduced-/low-fat products in 1995 and 2,076 in 1996. The market for these products, however, never grew as anticipated. As a result, food processors dramatically cut their introductions of lower fat products after 1996, introducing only 481 in 1999. items have not always been successful, especially when reformulating ingredients that influence taste perceptions. An ERS review of existing research shows reasons to be cautious. In a University of Sussex, UK, experiment, low-fat labels on soups weakened participants’ expectations about taste. Soups with the same fat content were labeled low fat or high fat. Participants rated the “high-fat” soups as tasting more pleasant and creamier than those labeled “low fat.” In

How You Say It—and Where—May Be as Important as What You Say Consumer response to labeling may depend on how, when, and where the information is presented. For example, behavioral economics studies show that how information is framed can have a major impact on its effect. Simply reading the calorie count of an individual menu item may have little meaning to individuals who are

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new product trends unaware of their own total daily caloric requirement. Unlike the New York City labeling law, the 2010 Act stipulates that menu and menu boards must include a statement about suggested total daily caloric intake. In an ERS-funded study, researchers at Carnegie Mellon University conducted a series of experiments where customers entering a sandwich shop were offered a free meal (sandwich, side, and drink) in exchange for completing a survey. Survey participants were randomly given one of three, 1-page “featured subs” menus—one listing the five lowest calorie sandwiches, one listing the five highest calorie sandwiches, or one with a mix of high- and low-calorie options. The bottom of the page included the statement: “Additional subs are available in the pamphlet at the back of this binder.” Additionally, some of the three menu types listed the calories of each item, and some also included daily calorie recommendations. The researchers found that providing calorie information did not encourage participants to select a low-calorie sandwich but did lower total meal calories by about 50 calories. On the other hand, confining the featured subs to the low-calorie options strongly influenced sandwich choice. Participants who received the menu with only low-calorie sandwiches were 48% more likely to choose a lowcalorie sandwich than participants given the mixed menu. In a later experiment, the researchers gave participants the same three featured sub menus but offered additional sandwich choices, either contained in a sealed menu or on the next menu page. The researchers found that if they had to open the sealed menu to get to the higher calorie options, diners chose lower calorie sandwiches and reduced total calorie intake. In contrast, requiring customers to turn the page for additional options led them to choose lower calorie sandwiches, but they compensated by ordering higher calorie side dishes and drinks. These two experiments suggest that calorie information and the prominence given to lower calorie options can affect away-from-home food decisions. The chance that a certain menu option is

cheeseburger on that same menu. Including a super high-calorie option on the menu may reframe the relative healthfulness of the other choices—in this case, the double cheeseburger is now a comparatively moderate choice.

chosen may also depend on the caloric content of other menu options available. A diner’s perception of a double cheeseburger vs. a low-fat veggie burger may change after reading the nutrient content of a quadruple bacon

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new product trends Eating Away from Home In 2003-2006, Americans age 2 and older consumed one third of their calories away from home 1977-1978

1989-1991

1994-1996

2003-2006

% of daily calories Away-from-home foods Fast food places

18 3

27 8

32 11

33 14

Restaurants Schools

3 3

6 2

8 2

7 3

Other

9

10

11

8

Notes: “Fast food places” are restaurants with counter service (no wait staff) and cafeterias. “Schools” include school- and day care-provided meals and all other foods and beverages purchased at schools. “Other” includes sports stadiums, movie theaters, bars and other away-from-home sources. Categories may not equal totals due to rounding. Source: USDA, Economic Research Service using data from “Nationwide Food Consumption Survey 19771978;” “Continuing Survey of Food Intakes of Individuals,” 1989-1991 and 1994-1996; and “National Health and Nutrition Examination Survey 2003-2006” (day 1 data).

The names given to lower calorie, healthier menu items also can affect the likelihood that they are chosen. For example, making the lighter version of an entrée, side, or salad the new norm and renaming the original versions to reflect their higher fat or calorie content may be

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more effective at getting customers to choose the healthier options than simply presenting them as such. The mixed results of these and other small-scale menu labeling studies suggest it is still too early to tell how restaurant calorie labeling will affect caloric intake. To fully gauge its impact, it will be important to monitor consumer food choices and restaurants’ menu options over a longer period of time. It is possible that diners, while making no change in their food purchases at a particular eating occasion, may opt to compensate by eating fewer calories at other meals. Consumers also may reduce the frequency of visits to restaurants with few low-calorie options.

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://tinyurl.com/4vdx87d.

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Natural and Organic in the Marketplace Their more expensive prices would seem to indicate a downturn in organic foods and beverages, but organic consumers have yet to abandon organic products in any significant numbers and have, instead, employed coupons and smart shopping strategies to seek their favorite organic options. segment enjoyed the highest year-on-year growth ice cream not only attempts to for any organic food category in 2010: 11.8%. capitalize on the natural trend, Organic dairy remained which is posted just above the the second-largest organic product’s nutrition facts panel. In food category, enjoying 9% growth and reaching the same location on the package, $3.9 billion—nearly 6% the product also notes it contains of the total U.S. market for dairy products. Organic no high-fructose corn syrup and dairy and meats had seen is “from cows not treated with the their growth slip in recent growth hormone rBST.” years, owing to such factors as price decreases in conventional milk and the wide price gaps between conventional and organic in meats and dairy, but the segments and the category as a whole continue to enjoy year-on-year sales increases. In 2009, just over half of these foods were sold through the mass market channel (i.e., mainstream grocers, club stores and retailers), according to OTA’s “2010 Organic Trends Survey,” while natural retailers amassed 38% of the total sales of organic foods, less than in years past and well shy of the 47% share spent in natural retailers as recently as 2005. The OTA attributes this to “many consumers assum(ing)— although not necessarily correctly—that organic products are cheaper in mass market.”

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s the U.S. continues to recover from a trying economic period, the market for generally higherpriced organic products in the country continues to enjoy growth, even if it may be at a slower pace than in previous years. According to the Organic Trade Association’s (OTA) “2011 Organic Industry Survey,” total sales of U.S. organic consumer products exceeded $28.6 billion in 2010, as sales of the products outpaced total sales of comparable conventional food and non-foods by a sizable margin. Total food sales grew by less than 1% in 2010; sales of organic food, on the other hand, increased 7.7% during the same time. (It might be of interest to note the OTA report classifies organic supplements as part of the non-food segment. Organic supplements far and away led that pack, with $681 million, 7.4% growth over its 2009 numbers and well ahead of $605 million in sales of organic fiber. For that matter, the OTA tracks pet food among non-foods, as well, and notes that, as of 2009 numbers, the segment had seen “sizable sales increases over the last eight years.”) The leading segment among organic foods has been the fruit and vegetable category, a nearly $10.6 billion segment accounting for 39.7% of the market share of organic food products. Furthermore, it shows no signs of slowing, as the

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new product trends The natural and organic snacks segment is seeing increased competition from stalwarts in other segments, as Annie’s Homegrown (well-known for natural macaroni and cheese products) has introduced Cheddar Bunnies, promising to be 80% organic, and formerly teafocused Yogi has launched All Natural Granola Crisps. As evidenced at the recent Natural Products Expo West (NPEW) 2011, the natural and organic trends indicate no signs of slowing. In fact, organizers noted the show had its biggest exhibitor turnout in its 30-year history. A plethora of products touted their natural and/or organic benefits, with antioxidant-rich Superfoods continuing to be an area of distinct interest, as acai, baobab, chia seeds, goji berry and sea buckthorn all made their way into various new foods and beverages on display. Beverages, in fact, enjoyed a particular focus, notably beverages with benefits. Activate Drinks, for instance, debuted three new flavors in its Better For You range: Lulo Pear, Blueberry Pomegranate and Raspberry Citrus, each promising vitamins and electrolytes. Assure Food and Beverage Co. likewise embraced Superfruits with its line of all-natural, low-calorie functional beverages, said to be infused with natural vitamins sourced from fruits and vegetables. The line included Goji Lemonade, Peach Mango, Raspberry Acai and Pomegranate Blueberry.

Consumers’ Digest Sea Buckthorn Berry and Seed Oils harvested in the Tibetan Plateau were onhand from SeabuckWonders. The USDAcertified organic products found in the supplement aisles were naturally fortified with more than 190 bioactive nutrients and minerals, including omega-7, which a company representative noted is a “speSee Food Master-INGREDIENTS, p. 109-112

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cial nutrient that may protect, replenish, moisten and restore the skin and mucus membranes that line the digestive and urogenital tracts.” Digestive benefits proved the selling point for a wide variety of product introductions. Lifeway introduced ProBugs Organic Whole Milk Kefir, a drinkable dairy product with probiotics and promising to promote overall healthy digestion. Available in such flavors as Sublime Slime Lime, the gluten-free, “yogurtlike” smoothie includes, among its ingredients milk (organic), organic cane juice, organic inulin and vitamins A and D3. However, yogurt was not just for children—or even humans. Yoghund frozen yogurt treats provided dogs with a treat made from real yogurt and featuring probiotics for the pup’s digestive health. Nature’s Milk likewise focused on the canine consumer with its goat milk products, among them a protein-rich, bite-sized bone. For the human audience looking for protein, Clickco LLC thought it beneficial to incorporate it into a coffee-flavored drink mix. Click was described as “the world’s first espresso protein drink mix.” Varieties included Mocha and Vanilla Latte, and the natural product promised 15g of protein (17% of the recommended daily value) and 23 vitamins and minerals, including vitamins A (20%), C (30%), D (20%), E (20%), K (20%) and B12 (20%), calcium and magnesium, to name just a few, all augmented by a double shot of espresso (150mg of caffeine per serving). While the stimulating effects of caffeine may be in demand from a great num-

See Food Master-INGREDIENTS, p. 109-112

new product trends Organic Penetration Slows U.S. Organic Food vs. Total Food Sales, Growth and Penetration, 2000-2009 (in Millions) Category Organic food Growth Total food

2010

2009

2008

2007

2006

$26,712

$24,803

$23,607

$20,410

$17,221

7.7% n/a

5.10% $669,556

15.70% $659,012

18.50% $628,219

21.10% $598,136

>1.0% n/a

1.60% 3.70%

4.90% 3.60%

5.00% 3.20%

5.50% 2.90%

ener extracted entirely from fruits without using chemicals or other additives;” fructose, glucose and sucrose are the second, third and fourth ingredients listed on the ingredient legend, and the company claims the drink has a “low” glycemic index rating of 34.

Living Free

NPEW has also been one of the leading national expos to display the latest in natural/organic, gluten- and allergen-free foods and beverages. Gluten-free remains among the food indusSource: Organic Trade Association’s “2011 Organic Industry Survey” and “2010 Organic Industry try’s fastest-growing trends, as sales of natural Survey” gluten-free foods have doubled in the past two years (to $2.64 billion in 2010) and are projected to hit $5.5 billion by 2015, according to a ber of consumers, there has been a spate of natural beverages report from Packaged Facts. However, NPEW demonstrated purporting to promote calm, restful relaxation—something of natural, allergen-free products are by no means limited to a direct backlash against the proliferation of energy drinks, it gluten avoidance. seems. One example, Chillout Natural Calming Drink from Sam Mills USA featured Pasta d’oro 100% corn pasta, a Ex Drinks LLC, incorporated such ingredients as chamomile, gluten-free version of such pasta favorites as penne, rigati, valerian (an herb “used since Roman times and known for its fusilli and fettucine, to name only a few in this extensive ability to maintain a feeling of calmness”), lemon balm (for line, which is free from gluten, wheat, dairy, eggs, sugar, a soothing aroma), vitamins C and B (3, 6, 7 and 12), and cholesterol, yeast, soy, sodium and nuts. Sam Mills also a natural fruit sweetener listed as “Fruit Up” on the label. had its all-natural line of gluten-free sauces on display, The sweetener, the label claims, is “a natural fruit sweetGrowth Organic as % Total

54

June 2011

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© 2010 American Egg Board

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Visit American Egg Board at IFT Booth # 5600 The protein from eggs will improve your ingredient label naturally. To learn more about protein and the 20+ functions of eggs… Visit it Pita Sandwich

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new product trends with recipes including Olive Zingara Style, Tomato & Basil, Tuna and Olives, Tomato & Vegetable, and Ricotta Cheese & Vodka. While Shabtai Gourmet Gluten Free Bakery has gluten-free in its name, its baked goods are also free of casein, peanuts, soy, corn, dairy and lactose. Its dedicated facility has now introduced its take on the iconic Hostess Ho Ho, as well as brownie bites, further evidence that allergen-free has firmly established itself in indulgences. For bakers, Enjoy Life added Semi-sweet Chocolate Mega Chunks, and an all-natural granola made its way into Enjoy Life’s portfolio, with Double Chocolate Crunch, Cinnamon Crunch, Very Berry Crunch and Cranapple Crunch, each of which may be eaten with rice milk or straight out of the bag. The company, all of whose products are free of wheat, peanuts, eggs, fish, dairy, tree nuts, soy, shellfish, casein, potatoes, sesame and sulfites, also introduced reformulated

versions of its soft-baked cookies (in Snickerdoodle, Double Chocolate Brownie, Lively Lemon and Happy Apple varieties, to name only a few). Mixing two of the hotter trends of recent years, Tisano introduced Chocolate Tea, boasting “the sweet

aroma and rich taste of chocolate without the fat or calories.” In fact, the company noted the product is naturally fat- and calorie-free. Positioned as a healthy alternative to coffee and tea, this herbal tea is claimed to feature the benefits of dark chocolate

Zico Beverages LLC’s Pure Premium Coconut Water proclaims itself as “natural” no fewer than three times on the label, but it also manages to squeeze in several other selling points on-pack as well, where it claims it has “naturally…more potassium than one whole banana, five essential electrolytes (potassium, magnesium, sodium, calcium and phosphorous)...a good source of iron” and to be gluten-free.

VISIT US AT IFT BOOTH #7349

www.PreparedFoods.com

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June 2011

57

new product trends Finding Organics CREATING TOMORROW’S SOLUTIONS

WHICH FL AVOR DO YOU WANT TO MAKE VEGETARIAN?

U.S. Organic Food Sales by Product, 2009 (%) Fruits/Vegetables

38

Dairy Packaged/Prepared foods

15 14

Beverages Breads/Grains

13 11

Snack foods

5

Condiments Meat, Poultry, Fish

2 2

Source: Organic Trade Association’s “2010 Organic Industry Survey”

without the guilt. Tisano noted the product contains over 300 compounds, including tannins, catechins, polyphenols and other antioxidant agents, plus theobromine to “provide a mild, longlasting boost with a mood-improving effect.”

Organic Growth/Natural Reluctance

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One company well-known for its organic calming teas is venturing into new territory, as Yogi has introduced All Natural Granola Crisps to the natural snacks segment, an area which also saw Annie’s Homegrown expand its horizons. The company, probably best known for its natural macaroni and cheese products, has added Cheddar Bunnies, promising to be 80% organic. While organic consumers appear to trust the certification efforts of organic manufacturers, recent research suggests consumers appear reluctant to trust products identifying themselves as “natural.” In fact, according to a MamboTrack survey by Mambo Sprouts Marketing, just over one in three (34%) consumers noted they were either “not very” or “not at all” confident in current natural labeling. The MamboTrack effort surveyed the organic buying habits of 1,000 natural product consumers in December 2010. The Mambo Sprouts survey suggests these consumers might be more willing to purchase the products, if there were a standard. Some 65% were “very interested in a uniform standard to certify natural products—including ingredients and processes—that are labeled as natural.” Another 25% noted they were “somewhat interested.” Natural certification by an independent, non-profit group was the option most preferred among natural and organic consumers, 33% of whom would opt for this route. Some 27% indicated they would prefer a government standard, but of less interest were industry/company-supported standards (23%) or retailer certification initiatives (18%). Mambo Sprouts respondents voiced strong support for organic products, even as these products may be priced at a premium to their mainstream counterparts. As the survey results indicated, “Store brand/private label organics are now mainstream, with virtually all (96%) consumers buying these products; 57% plan to maintain and four in 10 (39%) will increase spending (on organic foods and beverages) in 2011.”

June 2011

●

www.PreparedFoods.com

Nature’s best solution for food preservation

Visit Purac at IFT Booth 5317 Consumer demand for more convenient and fresh food products is continually growing. Food producers are striving to develop consumer-friendly labels and extend shelf life, while meeting those consumer needs. The PuraQ® Verdad product line is optimized for a wide variety of applications such as deli salads, dips, spreads, sauces and dressings. Using a unique fermentation technology, the Verdad line of products offer natural and label friendly preservation solutions. For more information, please visit: www.purac.com/preservation Purac, 111 Barclay Boulevard, Ste. 100 • Lincolnshire, IL 60069 • 888 899 8014

See Food Master-INGREDIENTS, p. 123

Ignite Your Product Development Process! Prepared Foods’ 29th annual New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into exciting global new products, culinary advances and emerging consumer trends.

Sunday, September 11, 2011 12:00 – 4:00 pm

Fishing Tournament

thousands of parents and their kids. In today’s grocery store, the largest brands are those that have captured the hearts of the whole family. Learn how to build family affinity for your new brands to strengthen your overall sales.

Sponsored by Innophos

10:15 – 10:45 am

Refreshment Break

7:00 – 9:00 pm

Welcome Reception

5:00 – 6:30 pm

Excellence in Innovation Celebration Reception Sponsored by American Egg Board Network and toast the 2011 Excellence in Innovation Award winners. Taste some of the winning products and enjoy drinks and good conversation before you head out for dinner.

10:45 – 12:00 Noon

Sponsored by Tabasco

Truly Global Strategies?

Monday September 12, 2011 7:30 – 8:30 am

Breakfast Buffet Sponsored by Tree Top

8:30 – 8:45 am

Opening Remarks Michael Leonard, Group Publisher and Claudia O’Donnell, Chief Editor, Prepared Foods

8:45 – 9:30 am

Keynote Address: Inform, Educate, Inspire Speaker: Dennis (Denny) J. Belcastro, Executive Vice President, Industry Affairs and Membership Services, Grocery Manufacturers Association Don’t miss this rare opportunity to gain insights from one of the Grocery Manufacturers Association leaders. New Products Conference is thrilled to bring to you a look into GMA’s efforts and presence within the food and beverage community. Belcastro leads GMA’s efforts to facilitate collaboration between retailers and manufacturers to deliver maximum value to their shared consumer.

9:30 – 10:15 am

Family Brand Dynamics: Decoding The Drivers of Family Brand Success Speaker: Laurie Klein, Vice President, The Family Room What’s behind the success of the country’s most iconic family brands? How does your brand measure up? In this new research study from The Family Room, we’ll dissect the main factors leading to family brand affinity such as overall appeal, brand trust, brand momentum, purchase decision dynamics and 20 other attributes associated with high affinity family brands. Over 200 brands have been analyzed among

Speaker: J. André de Barros Teixeira, Recent Vice President, International R&D, Campbell Soup Company, Belgium, Formerly, President and General Manager, Coca-Cola, Russia With many companies having an increasingly global reach, there rests a potential conflict: these global companies are striving to develop products for consumers, but consumers by their very nature are ultimately local. Teixeira, former president and general manager of Coca-Cola, Russia, and former vice president, global innovation and development, Interbrew, Belgium, examines the changes affecting consumers and companies, new ways to look at demographics and how to avoid commonplace behavior in market research.

12:00 – 1:30 pm

Luncheon Sponsored by Sargento Food Ingredients

1:30 – 2:15 pm Speaker: To be announced

2:15 – 3:00 pm Speaker: Greg Klein, EVP Marketing, Sadler’s Smokehouse Don’t miss Sadler’s interesting story about going to market strategies that successfully landed their products in Costco, Walmart, and Sam’s Club.

3:00 – 3:30 pm

Refreshment Break 3:30 – 4:00 pm

Excellence in Innovation Awards Ceremony Join us in celebrating the industry-nominated, innovative product development teams that recently introduced a new product in foodservice and retail markets. Learn the story behind the winning products.

Tuesday, September 13, 2011 7:30 – 8:30 am

Breakfast Buffet Sponsored by ConAgra Foods

8:30 – 9:15 am

A Call to Innovation and Action: A Professional Call to Arms Speaker: Christopher W. Miller, PhD, NPDP, Founder and CEO, Innovation Focus The companies represented at the conference have substantial influence over the diet of the American population. Through our creativity we can create a healthier more vibrant society. This session is a call to action for our profession to do more than our job and to take on a leadership role in our companies and in our categories; to excite our stockholders and our customers with the possibilities of what food technology can offer in the coming decades.

9:15 – 10:00 am

Gluten Free & Allergy Friendly Innovation Speaker: Dr. Lucy Gibney, M.D., President/ CEO. Lucy’s An inspired scientist talks about gluten free and allergy friendly foods. Taste, texture, quality and safety really can be done though challenges are many. Dr. Lucy Gibney, Founder and CEO of Lucy’s, discusses medical facts concerning why this is an important topic, and her experience in product development and food manufacturing. The perspective of a physician and entrepreneur.

10:00 – 10:30 am

Refreshment Break

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discover new products

network

new product trends

10:30 – 11:15 am

2:15 – 3:00 pm

5:30 – 6:30 pm

On the Foodservice Horizon: Expanding Boundaries and Opportunities into Retail

Innovation That Could Change the (CPG) World

Networking Reception

Speakers: Lynn Dornblaser and David Jago Directors, Custom Solutions Group, Mintel International Sometimes, game-changing innovation is that revolutionary concept that has never been seen before. More often, it is that clever tweaking of something that already exists in the market. We’ll take a brief look backward at a few proven examples of innovation that changed everything, and offer our own picks of innovative thinking that may change things in the future. And we’ll tell you--and show you--what everyday consumers think about those ideas.

Dinner on your own.

Speaker: Kevin Higar, Director of Operator Product Development, Technomic Foodservice is changing and it’s not looking back. Shifting demographics and dynamic consumer lifestyles are shaping a whole new set of demands around what people will want to eat. Kevin will explore the food, beverage, and overall menu strategies of tomorrow’s successful restaurants. Not surprisingly, these more successful trends will morph into the retail marketplace as well.

11:15 – 12:00 noon

Regulations Update Speaker: Steven Steinborn, Partner, Hogan Lovell LLC. Discover a new awareness of where regulations are going and the Government’s enforcement on health fortification and wellness.

12:00 – 12:15 pm

Collegiate Education Awards 12:15 – 1:30 pm

Luncheon Sponsored by TIC Gums

1:30 – 2:15 pm

SPONSORS

Speaker: To be announced

3:00 – 3:15 pm

Refreshment Break 3:15 – 4:30 pm

Mintel New Product Showcase and Tasting Session After you’ve heard about some of the most innovative recent product introductions, you’ll have the chance to see and taste them as well. Join Mintel in its annual product tasting session. You’ll see products from around the world, across a wide range of product categories, and have the opportunity to taste them and see the packaging up close. In addition, we’ll bring in some product packages for display. Also, we’ll ask you to vote for your favorite products at the tasting.

Sponsored by David Michael & Co.

Wednesday, September 14, 2011 7:30 – 8:30 am

Breakfast Buffet Sponsored by Mane, Inc.

8:30 – 11:45 am

Product Development Innovation Workshop Upgraded Speaker: Ron DeSantis, Director, Continuing Education’s Industry Solutions Group, David Kamen, Project Manager, The Culinary Institute of America With a unique perspective and strong culinary knowledge base, attendee favorite and CIAcertified master chef DeSantis returns to the New Products Conference to once again explore the entirety of the product development process. Registration for this session will be required, and attendance is strictly limited, as attendees in small groups will actually develop new products on-site, complete with marketing and consumer testing. The chefs will guide the teams through the innovation process- from ideation through development – and explain their concept of structured culinary innovation.

11:45 – 12:00 noon

Closing Remarks: Thank you from NPC Organizers Mintel Global New Products Giveaways

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Formulation Challenges in Foods

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BIOACTIVES: Formulation Challenges in Foods Key questions should be addressed, when developing products with bioactives. They include levels needed for efficacy or to meet standards; what claims are permitted; the in-use costs; and stability and flavor issues, among others. Tammy Crowe, Contributing Editor

Editors’ note: NutraSolutions.com now provides original, webexclusive content. This article was first published on that website March 18, 2011. This is a condensed version. To see the complete article, go to http://tinyurl.com/3pev5j5. he lines between foods and dietary supplements continue to blur, and more extensive use of bioactive ingredients is clouding the picture. Foods are becoming increasingly nutritionally functional and delivering the health benefits once reserved for supplements. Additionally, many supplements/bioactives are being delivered in food form—chews, beverages, bars, baked goods, etc. New functional food products launched in the global food and beverage marketplace have included fortification with various bioactives, including vitamins, minerals, antioxidants, omega-3 fatty acids, plant extracts, prebiotics, probiotics and fibers, etc.

T

Using Bioactives: Planning and Information A great deal of strategic thinking and planning is necessary to develop products with bioactives. Some key questions include: What are the levels of nutrients and functional nutrients in products/ingredients, and are these levels standardized? Do current levels meet efficacy requirements? What claims are permitted? What is the consumer’s perception? What is the cost-in-use? Is the ingredient supply secure? Is the clinical research sound and well-documented? It is important to research bioactives early in the process. A good starting point is to access CARDS. (Visit http://1. usa.gov/91Df31). As its website describes: “CARDS is the acronym for Computer Access to Research on Dietary Supplements and is a database of federally funded research projects pertaining to dietary supplements.

Critical questions to consider when determining whether a bioactive is suitable for use as a food ingredient include what analytical methods and support are available from the supplier? … A search of the CARDS database can be used to sort and tabulate information for a variety of purposes by researchers, marketers and consumers.”

Regulatory FDA and USDA claims are extremely limited; recently, even claims supported by relatively robust clinical data have been challenged. In many cases, “name-recognition” regarding ingredient benefits, along with very limited health-related statements, are the only allowable marketing claims (example: green tea). Another key regulatory issue is whether a food product formulated with a bioactive ingredient is to be marketed as a supplement, and whether this is allowable. Bars, beverages, powders, etc. are common food vehicles in the supplement category; however, FDA has recently cracked down on some of these avenues to market—for example, ready-to-drink beverages. When considering claims, do not refer to a specific disease state and avoid language which may raise red-flags regarding presenting the bioactive as a drug, rather than as a food ingredient. Before beginning any formulation, determine whether the ingredient is allowed in the food product of interest. Various www.PreparedFoods.com

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JUNE 2011 NS3

food categories/products have specific standards of identity and/or restrictions regarding fortification. Also, is the ingredient GRAS or self-affirmed GRAS? Many major manufacturers use only GRAS ingredients. It is critical that manufacturers, distributors, marketers and retailers of bioactive products comply with applicable regulatory guidelines.

Shelflife Concerns Many bioactive ingredients are prone to degradation and/or can interact with other components in the food matrix, resulting in loss of quality or nutritional value. How the ingredient is shipped and stored has major impact on its shelflife. Depending upon specific finished product claims, the bioactive must be present in the level determined to provide claim efficacy at the end of shelflife. This may lead to overages, or addition of bioactives in excess of claimed levels. The type of food matrix, ingredient interactions, processing, storage/handling, delivery systems, mixing and distribution, the presence/absence of antioxidants, water activity, pH, moisture and chelating agents may all impact bioactive shelflife. Bioactive ingredients in foods must remain fully functional for as long as necessary and, thus, must be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This may be accomplished via microencapsulation or utilization of other encapsulation/partitioning/packaging technologies. Additionally, potency may be compromised by the reaction of a bioactive with other ingredients or premature release and exposure to stomach acids. For example, direct addition of iron may reduce bioavailability through interaction with tannins, phytates and polyphenols; free iron catalyzes lipid oxidation. Bioactives should be stored under appropriate conditions, prior to incorporation into foods, and should be isolated from environments that promote degradation or undesirable interactions with light, moisture, heat or oxygen. Shipping and distribution conditions and handling requirements are also important considerations, particularly as related to temperature and humidity.

Flavor Initial flavor is distinct from flavor changes over time, which may be a metric of bioactive degradation or interaction with other ingredients. Balancing the flavor system and identifying compatible flavors are bioactive and product-specific processes. It is generally useful to look beyond basic flavors and optimize the entire system, including sweeteners and acids. Additionally, targeted masking systems are offered by several manufacturers for specific bioactive compounds, as well as for key negative flavor attributes, such as bitter, metallic, sour, etc. NS4 JUNE 2011

•

www.PreparedFoods.com

Ideally, the testing of flavor development should be coupled with shelflife testing to understand and anticipate long-term degradation vs. intrinsic degradation in-process, to optimally develop targeted masking systems.

Standardization of Bioactives Although the standardization of key bioactive components is generally common from a pharmaceutical standpoint, natural extractives and/or bioactives that occur as a whole food or fraction thereof are often quite variable. Depending on claims, it is critical that specifications are created which demonstrate a level of standardization within delivery tolerances. Additionally, specifications beyond the active component may be required for some delivery forms. Some critical questions to consider when determining whether a bioactive is suitable for use as a food ingredient: What analytical methods and support are available from the bioactive supplier? What analytical methodology and/ or quality-control metrics are used by the bioactive manufacturer? Is it necessary for the food processor to implement new analytical methodology? The ODS launched the Dietary Supplements Analytical Methods and Reference Materials (AMRM) Program in 2002. The program provides information regarding validated analytical methods and reference materials to meet the needs of manufacturers, regulators, contract laboratories, academics and researchers. (See http://ods.od.nih. gov/Research/AMRMProgramWebsite.aspx.)

Food Safety and Toxicity Many compounds degrade into toxic forms over time or as a result of processing and interact unfavorably with other ingredient components to generate toxic compounds. Additionally, dosage-control is critical for many bioactive compounds, including commonly used vitamins/minerals, such as vitamin D and selenium. FDA has established fortification limits for some ingredients, and these can be found in the Code of Federal Regulations. It is important to note that where toxicity studies exist, basic model systems or specific matrices may have been used which are not representative of the specific food product or process of interest. Bioactive manufacturers should make information and references to manufacturers available, but again, evaluation in the final product and/or process is critical. NS Tammy Crowe, M.S., Ph.D., is a managing principal at StratiTek, a full-service product development and technology firm that provides R&D solutions to the food, beverage and nutraceutical industries. She earned her doctorate degree in food science and technology from Iowa State University and also holds a master’s of science degree in nutrition. www.stratitek.org.

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©ISTOCKPHOTO/ IVAN BAJIC

Mastering MEDITERRANEAN The benefits of the Mediterranean diet have been the subject of a variety of studies, research and investigation. It is popular not only because of its health benefits; it also incorporates a wide range of flavors that appeal to the masses.

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

or many, following a Mediterranean diet is a simple and tasty way of eating healthy. It incorporates a number of nutritionally beneficial elements, with flavors that appeal to scores of consumers. However, formulating for the diet requires a degree of moderation and the realization that consumer attitudes do not change overnight. Among the findings: Q In Germany, a Rostock University study linked Mediterranean food with the prevention of malignant melanoma. Q In Israel, Ben-Gurion University of the Negev, the Nuclear Research Center and Soroka Hospital found the diet to be effective in helping obese people reverse carotid atherosclerosis. Q A study published in the Annals of Internal Medicine found type 2 diabetic patients following the Mediterranean diet had less need for anti-hyperglycemic treatment. Q Writing in the journal Thorax, researchers from Greece, Mexico and Spain noted pregnant women following a Mediterranean diet could help ward off asthma in their offspring.

F

Choosing Better Options That said, much of the diet’s positive reputation stems from the fairly obvious healthful qualities of its ingredients. The Mediterranean diet emphasizes several things, including: eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts. It is also effective to replace butter with healthy fats, such as olive and canola oil, and use herbs and spices, instead of salt, to flavor foods. Also important is limiting red meat to no more than a few times a month, and eating fish and poultry at least twice a week. Additionally, people are advised to drink red wine in moderation.

The Mediterranean diet features olive oil as the primary source of fat. Olive oil provides monounsaturated fat, which can help reduce LDL cholesterol levels, when used in place of saturated or trans fats. “Extra-virgin” and “virgin” olive oils—the least processed forms—also contain the highest levels of the protective plant compounds that provide antioxidant effects. All of these recommendations are combined with one feature still escaping many consumers: portion control. Simply put, the diet focuses on high-quality food, but served in small portions. The diet traditionally includes fruits, vegetables, pasta and rice. For example, residents of Greece eat very little red meat and average nine servings a day of antioxidantrich fruits and vegetables. Mediterranean foods have been associated with a lower level of oxidized low-density lipoprotein (LDL) cholesterol, the “bad” cholesterol more likely to build up deposits in arteries. Another part of a healthy Mediterranean diet, nuts, are high in fat, but most of it is not saturated. Grains in the Mediterranean region are typically whole grain and usually contain very few unhealthy trans fats, and bread is an www.PreparedFoods.com

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JUNE 2011 NS7

BRING IT ON

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So whatever manufacturing challenge you have...bring it on. For more information, visit GanedenLabs.com or call 440-229-5200. *GandenBC30 (Bacillus coagulans GBI-30, 6086) can help improve digestive and immune health as a part of a balanced diet and healthy lifestyle.

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important part of the diet there. Throughout the Mediterranean region, bread is eaten plain or dipped in olive oil, not eaten with butter or margarines, which contain saturated or trans fats. The Mediterranean diet does not focus upon limiting total fat consumption, but rather on making wise choices about the types of fat consumed: saturated fats and hydrogenated oils (trans fats). The Mediterranean diet features olive oil as the primary source of fat. Olive oil provides monounsaturated fat, which can help reduce LDL cholesterol levels, when used in place of saturated or trans fats. “Extra-virgin” and “virgin” olive oils—the least processed forms—also contain the highest levels of the protective plant compounds that provide antioxidant effects. Monounsaturated fats and polyunsaturated fats, such as canola oil and some nuts, contain the beneficial linolenic acid (a type of omega-3 fatty acid). Fatty fish, such as mackerel, lake trout, herring, sardines, albacore tuna, lake whitefish and salmon, are good sources of omega-3 fatty acids, and fish is almost a staple of the Mediterranean diet. In moderation, alcohol has been associated with a reduced risk of heart disease in some research studies. The Mediterranean diet typically includes a moderate amount of wine. This means no more than 148ml of wine daily for women (or men over age 65), and no more than 296ml of wine daily for men under age 65.

added Mediterranean Veal Roll in Morocco Sauce, a fully cooked, microwaveable meal of grain-fed veal in tomato sauce. Relatively few new product launches have attempted to capitalize on the increasing consumer awareness of Mediterranean cuisine,

and room remains for manufacturers who can combine the healthy advantages of the diet with convenience and ease of preparation. NS This article first appeared in Prepared Foods’ E-dition newsletter, February 18, 2011.

Capitalizing on Mediterranean Cuisine Awareness While recently introduced products with a Mediterranean description have been primarily in the dips arena or in olive oils, at least in the U.S., some manufacturers have taken the concept into other areas. ConAgra Foods has expanded its Healthy Choice Gourmet Steamers line to include a variety boasting Mediterranean grilled vegetables. In Canada, Montpack International See Food Master-INGREDIENTS, p. 73

www.PreparedFoods.com

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JUNE 2011 NS9

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©2011 Sensient Colors LLC, all rights reserved. The FUSION PRECISE NATURAL COLORS trademark is owned and registered by Sensient Colors LLC. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.

NUTRA NEWS

You can use For daily news updates on nutritional issues, as well as the ability to search archived NutraSolutions issues, see the keyword(s) search field at www.NutraSolutions.com. Sleep Like a Baby Anlit Advanced Nutrition, Israel, in close collaboration with Ingredia Nutritional, France, has developed Sweet Dreams, an advanced supplement format designed for children aged one to 14 to sleep better during the night. Sweet Dreams are sugar-free, vanilla-Áavored bears containing Lactium®. Observing the calm state of a baby after drinking milk, researchers attempted to identify a relationship between milk consumption and calmness. Using a wellknown digestive enzyme, Ingredia Nutritional developed Lactium, a milk casein hydrolysate containing a bioactive decapeptide with relaxing properties. Lactium is a food-

grade, patented product that represents a breakthrough in the Àeld of nutrition. It is a unique, innovative and natural bioactive ingredient with an effectiveness supported by a decade of research and strong clinical studies, according to the company. Anlit Ltd., Israel, www.anlit4kids.com

The Inside Story Inside every cell in the human body is an essential molecule, glutathione, which protects cells from the damaging effects of oxidative stress and toxins. Manufactured through a unique, patented process, Setria® Glutathione, from Kyowa Hakko USA Inc., is a tripeptide that can help replenish the body’s reserves that may be depleted due to poor diet, stress, pollution or the aging process. Ultrapure, all-natural Setria nutritional supplements can help loosen the body’s toxic load and are claimed to “provide the beneÀts of antioxidant protection, detoxiÀcation and immune fortiÀcation.” Kyowa Hakko USA Inc., 212-3195353, www.kyowa-usa.com, www.setriaglutathione.com

Formulating Ease for Sugar-free Tablets Corn Product International’s new Erysta® 3656, co-processed, directly compressible erythritol, can be used for sugar-free sweetening of tablets or confections. Using proprietary integration technology designed to maximize the performance and versatility of polyols in formulation, the product offers all the advantages of erythritol in a directly compressible form. According to the company, “Erythri-

NutraSolutions.com

NutraSolutions.com continues to provide information found only on its website. The following highlights a few recent web-exclusive articles and news items: • Glutathione for Health, by Stephanie Caligiuri. The article discusses the importance of glutathione for health and points out that lifestyle choices may put certain populations at risk for glutathione deficiency. Glutathione is an endogenously produced compound composed of three amino acids: glutamate, cysteine and glycine. It is a strong antioxidant. The Recommended Dietary Allowance for sulphur-containing amino acids (precursors to glutathione) is 1.1g/day for women and 1.4g/day for men, which is equivalent to 2.7 and 3.3g of glutathione/day, respectively. Although an estimated 99% of Americans consume above the recommended level for glutathione precursors, higher values may be needed to compensate for adverse environmental conditions and disease, but the possible amounts can

only be speculated. Additionally, although an optimal diet supplies 150mg of glutathione, some researchers suggest humans may need more than 300mg/day to combat glutathione-reactive substances in the food supply. For the complete article including references, go to http://tinyurl.com/3tzpeev. • The Disconnect: Thoughts vs. Actions, by Kelley C. Fitzpatrick, Content Editor, NutraSolutions.com The infamous statement, “I had good intentions to eat healthy, but that didn’t last long,” begs the question, “Why not?” This article looks at factors involved in the disconnect between the fact that most consumers generally know components of a healthy diet, but choose unhealthy options, instead. For the complete article, including references, go to http://tinyurl.com/3l33yw7. • Importance of Standards in Assuring Good Quality Food Ingredients and Foods, a paper from the USP Convention 2010. This white paper is offered by the Council of the Convention Section on the Quality of Food Ingredients and Dietary Supplements, to stimulate discussion on the role of a volunteer-driven, standardssetting body in generating sound food and food ingredient standards and assessing conformity to these and other standards. For the complete paper, go to http://tinyurl.com/3mnzt52.

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tol can be an attractive sugar-free sweetening alternative to applications where heat stability, ease of Áow and cooling effect are important. Its smooth mouthfeel and texture make it even more appealing.” Erysta 3656’s development can help manufacturers overcome the challenge of formulating erythritol into a pressed tablet formulation. Corn Products International Inc., 877-3797631, www.cornproductsus.com

Probiotic Blends UAS Laboratories Inc. has recently introduced condition-speciÀc, probiotic blends. UAS Labs’ Premium DDS Probiotic Blends, containing the super strain Lactobacillus acidophilus DDS®-1, have demonstrated condition-speciÀc health beneÀts. UAS Labs manufactures six conditionspeciÀc probiotic blends for digestive and immune health; irritable bowel syndrome; atopic dermatitis; and urinary tract health for women. DDS Probiotic Blend No. 5 (CranGyn DDS), for women’s health, has received the Best of Supplements Award in 2010, and DDS Probiotic Blend No. 6 (ProbioGreen™) has received an excellent response from customers and consumers in the U.S., says the company. UAS Laboratories Inc., 800-422-3371, www.uaslabs.com

divided doses. It also has the ability to reduce the post-prandial spike in blood glucose levels.” The study goes on to say experiments incorporating Phase 2 into food and beverages show it can be integrated into various products, without losing activity or altering

the appearance, texture or taste of the food. Pharmachem Laboratories Inc., www.phase2info.com

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Carb Control Published in the March 2011 issue of Nutrition Journal, a review of over a dozen studies has concluded Phase 2 Carb Controller™, a proprietary, highly concentrated extract of the white bean, has the potential to induce weight loss and reduce spikes in blood sugar caused by carbohydrates, according to Pharmachem Laboratories, manufacturer of the ingredient. (See www.nutritionj.com/content/10/1/24/abstract.) The study states, “Phase 2 Carb Controller has demonstrated the ability to cause weight loss with doses of 500-3,000mg per day, in either a single dose or in

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says the company. Its mode of action is well-studied, with a wide range of peer-reviewed, clinical research in scientiÀc publications focusing on insulin management and PCOS. D-ChiroInositol acts as a secondary messenger stimulating the action of insulin—helping to regulate glucose storage or disposal in the cell. It is claimed to reduce serum androgens and can ameliorate conditions, like excessive weight gain and anovulation in women. It can also modulate serotonin activity, improving appetite balance, says Cyvex. Targeted to women, Chirositol is safe, natural and GRAS. Cyvex Nutrition, 949-6229030, www.chirositol.com

power food that becomes an ideal choice for today’s health-conscious consumers. Van Drunen Farms (VDF) Drum-dried Beans are processed to allow the raw ingredient much of its fresh Áavor and nutritional value, all at an economic price.

Nutrients can be added to baked goods, by replacing 10% of the Áour with Drumdried Beans. Plus, they blend easily with other ingredients, blending creativity with functionality. Van Drunen Farms, www.vandrunenfarms.com NS

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When it all Gels Visitors to GELITA booth #6846 at IFT saw how GELITA solutions can contribute to the success of various product ranges. GELITA Collagen Proteins can be smart solutions for the challenges facing today’s food and supplement industries. Keeping in mind the global trends of health, Àtness and fun, along with practicality and convenience, GELITA developed ingredient concepts based on collagen proteins, providing for a unique property proÀle and what the company calls “a considerable edge on the market.” The line includes FORTIGEL®, VITARCAL® and GELITA® RTE Ice, Drink and Jelly. GELITA, Eberbach, Germany, www.GELITA.com

Beans—Functional, Power Food Beans are a long-time food favorite, but they have many more uses than simply a tasty side dish or as a burrito spread. This tiny food offers big health beneÀts—packed with Àber, protein, iron and more, beans are a

Your customers depend on you to provide a safe, high-quality product that tastes great. That’s what you can give them with SPLENDA® Sucralose from Tate & Lyle. We refuse to compromise when it comes to setting the standard for quality, reliability and consistency. Our customers wouldn’t have it any other way. Would yours? To see all our elements in action, visit www.splendasucralose.com

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Singaporean Cuisine

©ISTOCKPHOTO.COM/FARANG65

culinary creations

Singapore, referred to as “Asia light” by some, is a modern city that offers a variety of seafood and street foods. The population is made up of Chinese, Malaysian and Indian majorities, so their mix of customs and traditions makes Singapore culture and food very unique.

Editor’s Note: The following article is provided by The Culinary Institute of America (CIA). For more information on the CIA, please visit www.ciaprochef.com and see the end of this article.

S

ingapore, located 90 miles north of the equator on the southernmost tip of the Malaysian Peninsula, is oftentimes perceived as one of the less exotic places in Asia. Upon arrival, it impresses everybody with its cleanliness, safety and clear organizational structures. A mainly business-oriented metropolis, Singapore is not famous for palm-tree-lined beaches with crystal-clear blue water, buffalos or rice paddies. The general appearance of its people and the clothes they wear resemble the fashions of any modern city. First-time visitors to Asia tend to enjoy Singapore; it provides an easy transition into the Southeast Asian way of life, minus the culture shock. Expatriates living in Singapore or experienced travelers like to call the city “Asia light” or “Asia for beginners.” Communication is no problem; almost all Singaporeans are fluent in English, in addition to their own native language.

Singapore, the Island of Foodies Home to many ethnic groups, Singapore is a multi-cultural country. The ethnic majorities, Chinese, Malaysian and Indian, contribute their different customs and traditions to a unique society found nowhere else. What unifies all residents of Singapore is an unparalleled love for food. Eating is a national pastime and food a countrywide obsession. For Singaporeans, it is common to eat out,

The ethnic majorities in Singapore, Chinese, Malaysian and Indian, contribute their different customs and traditions to a unique society. Sri Mariamman Temple is the city’s oldest Hindu temple.

and their conversation is often about the food they had the night before, and the different places they frequented. Aware of its burgeoning popularity, the Singaporean tourism board is promoting the local cuisines as one of Singapore’s main attractions.

Hawker Centers Eating street food is the best way to discover the local specialties, wherever one goes. Yet, in less developed countries, it may sometimes be a little risky; communication is challenging, and the sanitary practices are often questionable. In Singapore, eating street food is almost risk-free. All small food vendors are located in hawker centers under the supervision of a public health inspector. These hawker centers are found all over Singapore, either in public housing developments; major subway stations as open air pavilions with 30 or more different vendors; or in climate-controlled shopping centers, where they are called food courts. Open and busy sometimes 24 hours a day, these gathering places are a real attraction in Singapore, evidence that eating is one of the most important activities for Singaporeans.

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culinary creations ©ISTOCKPHOTO.COM/KUKY2

Singapore is a mix of cultures, and curry laksa is a noodle soup that is a blend of Chinese and Malaysian elements found mostly in Malaysia and Singapore.

Singaporean Cuisine The food of Singapore is as diverse as its population. There are those who say Singapore does not have its own distinct cuisine; rather, it is just a mix of different Asian dishes and styles. This is a fallacy; there are quite a few dishes unique to Singapore. The Peranakan (also known as Nonya) culture has its roots in early Chinese migrants intermarrying with local Malaysians. Their cuisine combines Chinese cooking techniques with typical Malay spices and ingredients, such as candlenuts, shrimp paste, lemongrass, tamarind and coconut milk, to create distinctive dishes like otak-otak, a fish paste wrapped in a banana leaf and steamed, or laksa lemak, a coconut-based spicy noodle soup. Typical Nonya desserts are often based on either rice, beans or coconut milk, sometimes flavored and colored with pandan leaves.

Distinct Dishes of Singapore Seafood is an integral part of the Singaporean diet. Especially on the east coast, many restaurants specialize in the preparation of fresh fish, crustaceans and other creatures of the ocean. It is not surprising the unofficial national dish of Singapore is chili crab. Mud crabs, a hardshell crab native to Southeast Asia, are stir-fried and then smothered in a spicy tomato chili sauce. They are served with steamed buns or French bread to dip in the sauce. Eating a chili crab is an adventure in itself. The crab is served in the shell in the relatively thick tomato chili gravy; it can be messy to retrieve the flesh from the shells. Yet, the taste is so succulent that washing one’s hands and oftentimes the face is a small price to pay. Visitors to Singapore with an interest in local food should not miss enjoying fish head curry, regarded as one of the most noteworthy dishes in Singapore and Malaysia. Its origins are in India, but as with many other dishes, a significant amount of culinary cross-over results in a

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very interesting and spicy dish. For the fish head curry, the whole head of a red snapper or bream is simmered together with tomatoes and okra in a thick, sour and spicy coconut gravy. The large pieces of flesh within the head are very sweet and flavorful, with the lips, eyes and brain the most desired parts among connoisseurs. Along with seafood, Singaporeans consume meat and poultry. One of the most common dishes is Hainanese chicken rice; the name suggests roots in South Chinese cuisine from the island of Hainan. For this dish, a whole chicken is cooked very slowly in a flavorful liquid. The chicken is served at room temperature on a rice pilaf cooked in the chicken broth, accompanied by one soybased and one chili-based dipping sauce and a bowl of the hot chicken soup with pickled vegetables. Another dish most closely associated with Singaporean cuisine is bak kut the, literally translated “pork bone tea.” For this flavorful soup, meaty spareribs and oftentimes organ meat are simmered in a strong pork broth flavored with cloves, cinnamon, star anise, fennel seeds, coriander

Roti Canai Ingredient All-purpose flour Eggs, beaten Salt Sugar Ghee, melted Water Condensed milk Ghee or oil for frying

Amount 2 lb 2 each 1 tsp 2½ tbsp 3 .5 oz 2 cups 2 tbsp ½ cup

1. Sift flour into a mixing bowl, add eggs, salt, sugar and melted butter. Combine water with the condensed milk and add to the mixture. 2. Mix well to make a soft dough. Roll dough into a ball and cover with plastic wrap. 3. Leave to rest in a warm place for 30 mins. 4. Divide dough into 12 small balls. 5. Coat in ghee or oil, cover and leave to rest for a minimum of 20 mins. 6. Heat an iron griddle or heavy pan and coat with oil. 7. With oiled hands, flatten dough balls and stretch out as far as possible. Fold edges inward; continue until you have a round shape, 6in in diameter. This is required to give the bread a layered texture. 8. Fry the roti individually, until crisp and golden, adding more ghee or oil as necessary. Yield: 12 roti

culinary creations Singaporean East Coast Chili Crab

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Flatbreads and Curries

Many cuisines have contributed to Singaporean Ingredient Amount eating habits. Flatbreads, Dungeness crab 2 each originating in India, are Vegetable oil 2 tbsp very popular and include Ginger, minced 3 tbsp roti paratha, known in Garlic, minced 2 tbsp Malaysia as roti canai. It Red bird’s eye chili, minced 3-4 each is oftentimes referred to Fermented black beans, mashed 1 tbsp as flying bread, describChinese rice wine (shao xin) 1 tbsp ing the technique of Tomato sauce ½ cup tossing and spinning the Chili sauce, mild, Heinz or similar ¼ cup dough to achieve this Sugar 1 tbsp paper-thin flatbread. Roti Kosher salt as needed paratha is often prepared Pepper, ground white ¼ tsp plain and served with Water 1 cup curry gravy or stuffed Cornstarch, mixed with water 1 tbsp with a raw egg and Eggs, beaten 2 each cheese, and then folded Cilantro, coarsely cut 2 tbsp and cooked on a griddle. In Muslim-oriented food 1. Cut the crabs in half lengthwise with a cleaver and remove the back shell and stalls, one can find an the spongy green matter. interesting dish using the 2. From the body section, remove the claws and crack with the back of a cleaver same dough called murin several places. tabak. For this variation, 3. Cut each body section into 2-3 pieces, leaving the legs attached. 4. Rinse all pieces thoroughly and pat completely dry. the dough is filled with 5. Heat the oil in a wok and add garlic, ginger and chilies. Stir-fry over low to ground lamb, onions and medium heat until fragrant. egg, then cooked on a hot 6. Add the fermented black beans, stir-fry for a few seconds, then add the crab iron plate or griddle. and stir for 2 mins over moderate heat. Curries are very pop7. Add the rice wine, cook for a few seconds, then add the tomato and chili sauces, ular among the Indian sugar, salt, ground white pepper and water. and Malaysian popula8. Bring to a boil and simmer over low heat, stirring frequently, until the crab is tion. There are many fully cooked, about 10 mins. ways to prepare these 9. Add the cornstarch and water mixture and continue to cook until the sauce flavorful stews. A spethickens. cial way, found exclu10. Add the eggs and continue to stir until the eggs are fully cooked. sively in Malaysian and 11. Serve with deep-fried Chinese buns or crusty French bread. Singaporean cuisine, is the use of a rempah as Yield: 8 portions the main flavoring ingredient. A rempah is made by puréeing shallots with a variety of seeds and whole cumin. A chili dipping fresh and dry spices, often compared to sauce, dough fritters and steamed rice a Thai curry paste, yet less standardized, accompany the soup. varying from dish to dish. Rempahs for A unique dish, oftentimes served for typical Malaysian or Singaporean curbreakfast, is roti kaya, two slices of ries contain aromatics, such as shallots, toast stuffed with a thick coconut cusgarlic, mild as well as spicy chilies, coritard and butter, which are then grilled ander seeds, turmeric, lemongrass and over charcoal, with a dip made from galangal (a rhizome similar to ginger, but an undercooked egg, dark soy sauce with a sharper and fruitier flavor). The and white pepper. A common beverage curries in Singapore resemble Malaysian to accompany roti kaya is sweet milk tea curries cooked in coconut milk; they are or sweet milk coffee. Despite the oddcommonly served with plain, steamed sounding combination, it has a pleasant rice and a sambal, a spicy condiment. taste and can become highly addictive.

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See Food Master-INGREDIENTS, p. 43-45

Rivland rice flours... None better under the sun! A solid reputation for superior quality, consistent supply, friendly customer service, experienced technical support and a comprehensive product safety program has earned us the first name in rice flour. At Rivland, our neighbors grow the rice and our friends transport it from the fields to our mill. We all take personal pride in ensuring the quality and safety of our rice flour from the field to you. That’s why we know there’s none better under the sun! For information, please call or visit us on the Web.

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culinary creations Beef rendang, often referred to as a dry curry, is one of the most popular Malay curries. For this dish, large dices of beef shoulder are first smothered with a rempah, coconut milk is added, and the beef is cooked very slowly, until it is very tender and all coconut milk has evaporated. Eaten with plain steamed rice and a sambal, it is a culinary delight.

Eating as a Social Event Leading a very busy lifestyle with long work hours and only one day off per week, most Singaporeans have their meals in a hawker center or food court. Most often served familystyle, the food is shared by everyone at the table. The cost is comparable to a home-cooked meal, with the added advantage of the opportunity to meet neighbors, friends and family in a casual setting, thus enhancing the enjoyment of the meal.

Beef Rendang Ingredient Amount Rempah Oil, vegetable ¼ cup Chilies, dried New Mexico or guajillo (break and remove seeds, soak in hot water for 10 mins, drain) 3 each Peppercorns, black, cracked 5 each Galangal, peeled, sliced thin ½ oz Turmeric, fresh or substitute ¼ oz 4 tbsp powder Garlic cloves, sliced 5 each Shallots, sliced 5 each Lemongrass stalks, sliced thinly across the grain 3 each Nuts, macadamia 3 each Beef chuck, cut into 1½ -in cubes 3 lbs Kosher salt 4 tsp Coconut milk, 13.5oz can 1 each Juice of limes 2 each Method 1. In blender, combine all ingredients for rempah. Purée until smooth. Use water to facilitate blending, only if necessary. 2. Heat rondeau or wok over medium heat, add the rempah and fry until aromatic—at least 5 mins. 3. Add beef and salt. Fry another 5 mins. 4. Add the coconut milk and cook until meat is tender* and a “dry” sauce is created. 5. Add the lime juice. Cook for an additional 1-2 mins. Adjust seasoning with salt. *Note: If you have achieved a dry sauce before the meat is fully tender, add small amounts of water and continue to cook until tender. Yield: 10 portions

Singapore, the Culinary and Cultural Crossroad of the World Due to its strategically important location, Singapore has been a desired spot in Asia, long before the city was officially founded by Sir Stamford Raffles. China, India, Malaysia and other nations have left their footprint on the culture and cuisine of Singapore, while maintaining its own unique customs. The government is encouraging the multicultural society by promoting diversity and mutual acceptance. With all these different cultures playing important roles in the makeup of the society, it is not an easy task to categorize Singaporean cuisine. Their food is

different, delicious and cross-cultural. It is not to be missed, if one finds oneself in that part of the world. Founded in 1946, The Culinary Institute of America is an independent, notfor-profit college offering bachelor’s and associate degrees in culinary arts, and baking and pastry arts, as well as certificate programs in culinary arts, and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena) and Texas (San Antonio).

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June 2011

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Street Food of Africa

©ISTOCKPHOTO/JESSE KARJALAINEN

culinary creations

African cuisine is complex, as the area encompasses close to 60 countries, each with its own take on regional foods. Street food is an important part of African culture, with people eating everything from soups, barbecue, kebabs, sandwiches and snacks, while on the go. Wilbert Jones, Contributing Editor

T

here are 57 countries and more than 1,000 languages spoken on the continent of Africa. From a culinary perspective, it can easily be divided into three regions: Northern, Central and Southern. Within these regions, there are thousands of street vendors, selling all types of soups, barbecue, kebabs, snacks, sandwiches and sweets, throughout every big city and small town.

Northern African Flavors North African countries, such as Tunisia, Algeria, Morocco and Egypt, use a lot of the same ingredients. The foods made from the ingredients are described as Mediterranean, Spanish, African and Arab flavors. Popular foods sold by street vendors include shish kebabs (cubes of beef, chicken or lamb, zucchini, eggplant, bell peppers, fennel buds, onions and cauliflower), Tunisian plantain snacks (plantains, deepfried in vegetable oil, sprinkled with red chili powder and coarse salt). There is also kefta (seasoned ground meatballs made with beef or lamb). Other ingredients include onions, parsley, mint, ground cinnamon, cumin, garam masala, salt and pepper. All of the ingredients are mixed together, formed into balls, cooked in oil and served on pita bread with some tzatziki sauce (a yogurt and cucumber sauce). Another North African street food is called bulgur pilaf, made with bulgur (a cereal food made from wheat), olive oil, vegetable broth, onions, garlic, cinnamon, saffron, raisins, pine nuts, parsley, salt, green chili peppers and pine nuts.

Central African Flavors Central Africa covers about two thirds of the continent, from eastern Somalia to western Senegal to northern Mali and the southern Congo. In terms of culinary flavors, it

In Ethiopia, a dish called doro wat is

includes Portuguese, French, Spanish, African a spicy stew sold by many vendors and British influences. in Addis Ababa, Ethiopia’s capital Ground nut soup is one of Central Africa’s city. This stew, known as Ethiopia’s most popular street foods. national dish, can be prepared in There are hundreds of a variety of ways—vegetarian, varieties, and it varies in East and West African chicken or with goat meat. countries. A standard version of ground nut soup is made of peanut butter, vegetable or chicken broth, tomato paste, onions, chili powder, okra, yams (cassava), ginger and garlic. Similar versions contain some type of meat, such as goat or chicken. This dish is often eaten with chapatis, a fried flat bread made from flour, vegetable oil (sometimes palm oil), salt and water. Another Central African street food dish is akkras (aka, pea fritters), a combination of cooked black-eyed peas, red chilies, onions and water—mixed into fine paste, deep fried into fritters. Tanzanian fish curry, an East African dish, is one of the ultimate examples of melting-pot street food. Its flavors reflect Indian, Portuguese and African culinary traditions. The ingredients are red snapper, garlic, onions, lemons, curry powder, tomatoes, peanut butter, green bell peppers, coriander leaves, salt and pepper. A similar version of this dish can be purchased and eaten on the streets of New York City, in the Wall Street financial district. Street vendor, East African Silver Truck, sells its signature fish stew dish, using tilapia fish, instead of red snapper. The ingredients are essen-

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culinary creations tially the same as a Tanzanian fish curry. Served with a side dish of stewed chicken and curry rice, the dish is served over cooked cabbage, carrots, peas and corn, all for $6. The site, www.newyorkstreetfood.com, gave East African Silver Truck one of its highest ratings, naming it a “Wall Street Winner.” In Ethiopia, a dish called doro wat is a spicy stew, sold by many vendors in Addis Ababa, Ethiopia’s capital city. This stew, known as Ethiopia’s national dish, can be prepared in a variety of ways—vegetarian, chicken or with goat meat. The essential ingredients are lemons, garlic, onions, ginger, Berbere paste (mixture of cumin, cardamom seeds, fenugreek seeds, peppercorns, all spice berries, cloves, onions, garlic, turmeric and ginger), hard-boiled eggs, oil and broth (chicken or vegetable). Doro wat is served with injera—a tart, sour-tasting pancake made from teff (a grass grain), water, salt and oil.

South African Flavors South African food is often called “the rainbow cuisine” and “fusion cooking,” because of its heavy influences from India, China, Indonesia and Western Europe. Within the country of South Africa, Malay cuisine is an excellent example of rainbow cuisine. One popular Malay-style street food is sosatie, which means “cubes of meat on a skewer.” The meat used is usually lamb or beef, marinated in a mixture of fried

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onions, curry powder, red and green chilies, garlic, tamarind and water. After marinating, the dish is cooked over an open fire, usually on street corners. In Cape Town, the Gatsby is similar to the American hoagie sandwich—a long roll, cut lengthwise, filled with hot chips (sometimes French fries), masala steak, hot sauce and pickles. The samoosa, a fried or baked triangular pastry stuffed with a mixture of cooked potatoes, onions, peas, coriander and lentils, also can be found on Cape Town streets. Similar variations include chicken, lamb and beef. This article first appeared in Prepared Foods’ E-dition newsletter, February 7, 2011. Wilbert Jones is the president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services. Be sure to check local PBS listings in 2011 for Jones’ A Taste of Africa: Cultural and Cuisine from Casablanca to Cape Town. For more information, call 312-335-0031 or e-mail: [email protected].

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Flavor Secrets

culinary creations Getting closer to garlic’s origins, one finds a “poor man’s caviar” in the Caucasus that depends on this pungent herb. This is a mixture of chopped, cooked eggplant, chopped onions, peppers and tomatoes, moistened with olive oil and generously laced with garlic. Lemon juice, salt, sugar and freshly ground black pepper complete the flavoring. This “caviar” is served on small pieces of pumpernickel or sesame wafers. In Puerto Rico, the people love a pot roast in which the meat is first rubbed heavily with garlic and black pepper and then simmered several hours in a mixture of vinegar, dry sherry and ripe olives. Hui Kuo Jou is a twice-cooked pork dish from China which calls for the equivalent of six cloves of garlic. Sweet red peppers, hot red peppers, bean sauce, sugar, sherry and scallions finish the flavor profile. The pork is first simmered in water until tender, then thinly sliced and, finally, stir-fried in a wok with the vegetables and seasonings. Pilot recipes for these garlic specialties had originally been adapted exclusively for Prepared Foods by the test kitchen of the American Spice Trade Assoc. (FR0692)

More Than a Touch of Garlic

G

arlic is a fascinating spice. It plays a subtle, supporting role in countless dishes around the world—dishes that would not be called “garlicky,” but in which garlic’s presence is certainly essential. This spice dominates other foods, such as garlic bread, garlic butter, garlic sauce, garlic soup and garlic salad. The annual Garlic Festival in Gilroy, Calif., has even showcased more unusual fare, such as garlic ice cream! This year’s 33rd festival will be held July 29-31, 2011. (See www.gilroygarlicfestival.com.) In its journey westward and southward from its native Siberia, garlic became pervasive in Mediterranean, Middle Eastern and Asiatic cooking, and from there it moved throughout the New World. Americans were perhaps slower to embrace it, but the advent of convenient, dehydrated versions helped establish its foothold here. Pictured here is a minestrone soup that illustrates how a classic dish can change with the use of garlic. The Genovese believe garlic should star in minestrone. They add a garlic paste that is not unlike their famous pesto sauce, in that it is made with basil, garlic and Parmesan cheese (lacking only pine nuts). This goes in with the last of the vegetables for the final minutes of simmering.

Minestrone, Genoese-style Garlic paste 2 tsp instant minced garlic 2 tsp water 2 tbsp grated Parmesan cheese 2 tbsp olive oil 1 tbsp basil leaves, crushed 1 tbsp butter or margarine, softened 1 /4-tsp salt Soup 2 qt chicken broth 2 cups shredded cabbage 1 1/2 cups diced potatoes 1 cup sliced celery 1 cup fresh green beans, cut in 1in pieces 2 cans (19oz each) white kidney beans (cannellini), drained and rinsed 2 cups sliced zucchini 1 cup frozen peas To prepare garlic paste: In a cup, combine garlic and water; set aside to soften, about 10 minutes. Stir in cheese, olive oil, basil, butter and salt until combined; set aside. To prepare soup: In a stockpot, bring chicken broth to a boil. Add cabbage, potatoes, celery and green beans; reduce heat and simmer, covered, until vegetables are nearly tender, 10-12 minutes. Add kidney beans, zucchini, peas and reserved garlic paste; simmer until vegetables are tender, about 6 minutes longer. Yield: 6-8 portions, 14 cups

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Flavor Secrets

culinary creations with fresh tomatoes and apples, which are simmered with mouth-tingling ginger, black and red peppers, and allspice. Dried apricots and brown sugar add a sweet note and vinegar a tart balance. This will enhance everything from curries, roasted meats and game to grilled foods, vegetarian dishes and seafood. Fiery green mango chutney starts with unripe or green mangoes, which are used primarily in the Caribbean and Southeast Asia. Cumin, fennel, coriander and mustard seeds are sauteéd in oil, along with dried red chilies, garlic and ginger; the sauteéing really brings out the flavor of spices. Vinegar is used again to provide the tangy balance to the slightly sweet, almost citrusy taste of green mangoes and fiery hot peppers. Another condiment, Southwestern corn relish, goes perfectly with this country’s obsession with Mexican, Tex-Mex and Southwestern cuisine. It is a fresh, colorful, spicy combination of corn and tomatoes, made smoky and earthy with toasted cumin and coriander seeds—pungent with oregano, garlic and onion and zippy with crushed red pepper. Olive oil smooths out the flavors and piquant lime juice and cilantro add just the right balance of acidity and freshness.

Sweet and Spicy Condiments

A

nyone who has dined at a trendy American restaurant or one of the increasingly popular ethnic eateries is no stranger to the dazzling display of spice-laden condiments available these days. Chefs are garnishing plates with tasty little mounds of spicychutneys, bright relishes, fruit catsups and other intriguing accompaniments. It is an easy way of adding pizzazz to the simplest grilled foods or the finishing touch to a more complex dish. Most condiments have their roots in distant lands. Pickles, relishes, catsups, sambals, salsas and chutneys—practically every country has its own versions. For example, all-American tomato catsup evolved quite dramatically from the original Asian, salty fish-based sauce: called ketsiap in China, kechap in Malaysia and ketjap in Indonesia. Even in their home country of India, chutneys are a varied lot, although usually based on chunky combinations of fruits and vegetables, and flavored with warm aromatic spices, such as cinnamon, ginger, cardamom, cloves and allspice. Case in point: peppered tomato chutney. It starts

Pilot recipes for these sweet and spicy, well-traveled condiments had originally been adapted exclusively for Prepared Foods by the test kitchen of the American Spice Trade Assoc. (FR1096)

Peppered Tomato Chutney 4 lbs tomatoes, peeled and chopped (about 10 cups) 2 lbs tart green apples, peeled, cored and chopped (about 6 cups) 1 cup chopped dried apricots 1 cup firmly packed light brown sugar 1/2-cup balsamic vinegar 2 tsp ground ginger 2 tsp salt 1 tsp black pepper 1/2-tsp ground red pepper 1/2-tsp allspice In a Dutch oven or saucepot, combine tomatoes, apples, apricots, brown sugar, vinegar, ginger, salt, allspice, black pepper and red pepper. Bring to a boil; reduce heat to medium; cook uncovered, stirring occasionally, until mixture has thickened, 55-60 minutes. Cool; refrigerate in a covered container up to 2 months, or ladle into canning jars and process according to manufacturer’s directions. Yield: 7 cups * To test for thickness, spoon about 1 tbsp mixture into a cup; place in the freezer for 5 minutes. The mixture should have the consistency of jam. If not, cook longer and retest.

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culinary creations

On the National Menu Darren Tristano, Technomic Inc.

Small Desserts, Big Potential

April was the second-most popular LTO month, with 39 LTOs in 2010 and 36 LTOs in 2009. Examples, such as Carrows Restaurants’ Fresh Strawberry Hot Fudge Sundae, Chick-fil-A’s Peach Milkshake and Friendly’s Raspberry Mango Swirl Sorbet, indicate many restaurants view April as the ideal month for launching frozen treats made with fresh, seasonal fruits. Surprisingly, May is not a popular month for frozen dessert LTOs. In 2010, May tied with September for having In the minds of many the fewest LTOs (21 items). This is interesting, since one consumers, frozen desmight expect chains to heavily promote frozen desserts just serts and warm weather prior to the official start of summer, when warm weather go hand in hand. fuels purchases of cold treats. February also had some of Therefore, it might the fewest LTOs of any month (just 24 in 2010 and a mere be easy to assume that 21 in 2009). restaurants would proOperators should consider this data, when deciding mote frozen treats durwhen to introduce a new ice cream flavor or bring ing the spring or summer months. However, Technomic’s back a favorite sundae. There might be an opportunity menu-tracking database, MenuMonitor, found that is not to promote LTOs during months such as May and the case. Fall was the most popular time for ice cream February, when there have historically been fewer and frozen dessert, limited-time offers (LTOs)—specifinew-item rollouts. cally, November. So what kind of frozen desserts should restaurants LTOs spiked in that month in both 2009 and 2010, with 50 consider rolling out? Technomic’s consumer data sugand 51 offerings, respectively. Chains that promoted LTOs gests mini-desserts are a smart way to go. Technomic’s in November included Baskin-Robbins, which introduced “2010 Dessert Consumer Trend Report” revealed two out a new ice cream Flavor of the Month: Gingerbread Man; of five consumers say they strongly prefer the option of Denny’s, which rolled out three new peppermint-infused ordering mini-desserts at a reduced price (40%) or halfmilkshakes; and Krystal Company, which added the Holiday portion desserts (37%) at a restaurant. From a consumer Egg Nog Milkquake. The examples suggest November LTOs standpoint, minis are attractive for their lower prices often incorporate seasonal flavors typically associated with and smaller portion size, which appeals to health-conwinter (in general) and Christmas (in particular). scious consumers. They are also an easy way to try new or more “out Number of Ice Cream and Frozen Dessert there” flavors they otherwise might not. From an operator standpoint, Limited-time Offers, by Month minis represent a low-cost, low-risk 50 51 way to demonstrate menu innovation, test new items and differentiate 39 37 their concepts. 37 36 32

29 25

24

30

32

21 20

21

29

24

26 22

21

30 23

20

16 Jan.

Feb.

Mar.

Apr.

May June 2009

July

Aug. Sept.

Oct.

Nov. Dec.

2010

Base: Top 500 restaurant chains, 116 emerging chains and 113 independent restaurants Source: Technomic MenuMonitor, Jan. 2009-Dec. 2010

Darren Tristano is executive vice president of Technomic Inc., a Chicagobased 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 “Dessert Consumer Trend Report,” visit www.technomic.com.

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culinary creations

On the National Menu ©ISTOCKPHOTO/LAURI PATTERSON

Ahead of the Health Curve The FDA’s proposed menu labeling law, requiring chain restaurants to disclose calorie counts on menus and provide other nutritional information, goes into effect late next year. And, the National Restaurant Association’s attitude is, essentially, “Bring it on.” An April 2, 2011, Wall Street Journal article cited some of the reasons. The NRA has said chains do not mind revealing this information, as long as there are nationwide, standard regulations and a reasonable implementation period. Many chains have already been providing this information. Others, which have highlighted healthy choices on their menus for years, will finally be recognized as being ahead of the curve.

Barbara T. Nessinger, Associate Editor

“I think the new regulations will be good for us, because we will finally get some credit for all the things we’ve been doing with our healthy menu options,” states DineEquity’s chief executive, Julia Stewart. Another plus, from a restaurateur’s perspective, is continually rising beef prices and a drop in frozen turkey prices. As the Journal reports, “The latest salvo in the move to healthier options comes in the form of turkey burgers from Hardee’s and Carl’s Jr., both owned by CKE Restaurants. The chains are switching from touting 1,000-calorie-plus burgers to just under 500-calorie turkey burgers.” Moves such as this could be considered just in time, as calorie counts become more prominent on menus and in consumers’ minds. There is some doubt, however, about the new regulation’s effect on consumer spending. An NDP study, conducted on the effects of adding calorie counts to menus, said on average, consumers spent 20 cents less on their meals, when ordering off a calories-displayed menu. However, chains can minimize this somewhat negative factor by adding healthier side items, said NPD Group restaurant analyst, Bonnie Riggs.

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ingredient challenges

Multiple Emulsion Schematic

Emulsions for New Functionalities An emerging ingredient technology offers promise for improved texture, tastes and nutritional profiles. Els de Hoog, NIZO food research

E

mulsions are widely present in the daily menu. Examples are dairy products, soups, sauces and even beverages. Multiple emulsions, consisting of small emulsion droplets within emulsion droplets, are promising for new product innovations that will have a positive impact on a product’s texture and on consumer acceptance. Innovations in foods are required to meet changing market needs and range from fat reduction, while maintaining good taste, to fortification and healthy ingredient additions. The main challenge the food industry is facing is finding solutions, while maintaining desirable taste and texture. NIZO food research is developing technologies to optimize a food or beverage’s sensory performance, while improving its nutritional value. The formation of multiple emulsions is a powerful new technology that offers solutions. For example, it enables an increased fortification of protein drinks, while keeping the product stable; it can mask bitter healthy compounds; it can reduce fat without compromising on taste or texture; and it can increase juiciness perception.

Simple Emulsions Emulsion droplet functionality in food varies. The fat these emulsion droplets contain contributes to the nutritional value of the diet. Simultaneously, the fat carries aromas and tastants that affect the perception of foods. Furthermore, emulsion droplets are essential for building specific textures. In cheese, the fat is a structure breaker, resulting in the appreciated softness of the product. In mayonnaise, emulsion droplets are responsible for the high viscosity, which relates to its desired creaminess.

W2

o

W1

W1 = the inner water phase O = the oil phase W2 = the outer water phase = oil-soluble emulsifier = water-soluble emulsifier = inner solute Source: NIZO food research

This illustration represents a

An emulsion consists of at least two immiscible multiple-phase emulsion, where fluids, mostly water and inner water droplets are suroil, with one fluid dispersed as little droplets rounded by an oil phase; this, within the other fluid that in turn, is a droplet within a is the continuous phase. The size of the droplets continuous outer water phase. typically ranges between 0.1-100 micrometers. Emulsions are, in principle, unstable and, therefore, will always destabilize into two separate layers of fluid. Various physical-chemical processes drive the instability. The most common mechanisms are coalescence (merging of the droplets), flocculation, creaming and Ostwald ripening (coarsening of the emulsions, where smaller particles dissolve and are deposited on larger particles). There are several ways to delay or retard the destabilization of emulsions long enough to produce, store and consume the products before apparent separation occurs. One way to stabilize the droplets is the use of emulsifiers that are surface-active agents. Emulsifiers adsorb at the oil-water interface, forming a protecting layer around the droplets. A second way is to retard the mobility of the droplets by using thickening agents in the continuous phase. This simply lowers the chance for the droplets to touch and also lowers the chance that the droplets will merge. And, finally, the structure of the emulsion droplets, such as the droplet size or the ratio between liquid and solid fat, will impact stability.

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ingredient challenges Multiple Emulsions Emulsion design is used to optimize stability of emulsions under various conditions in food production and storage, including heat treatment, cooling and freezing trajectories, mechanical treatment, changes in pH and ionic strength.

Furthermore, emulsion design also is used to optimize the functionality of the emulsions in the food product. Multiple emulsions are one specific group of emulsions with beneficial functionalities. Multiple emulsions, sometimes also called double emul-

sions, are based on simple emulsions with extra small droplets within the emulsion droplets. In food applications, they primarily are water-in-oil-in-water emulsions (WOW emulsion). (See the illustration “Multiple Emulsion Schematic.”) A key element is that the inner water droplets (W1 phase) can contain different solutes than the outer water phase (W2 phase). Simultaneously, the oil phase might contain lipophilic compounds. Herein lies the unique possibilities of these types of emulsions for encapsulation. The emulsion droplets can contain both lipophilic and hydrophilic compounds. The delivery of these compounds can be controlled by design of an appropriate adsorbed layer on the emulsion droplets. There can be various triggers for delivery,

Increased Stability

The photo on the bottom shows calcium and magnesium loaded into the outer water phase, where it can interact with the protein matrix, resulting in flocculation. The top photo shows a multiple emulsion with calcium and magnesium loaded into the inner water droplets, where interaction with the protein matrix is prevented; this results in a stable product. See Food Master-INGREDIENTS, p. 82

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SOURCE: NIZO FOOD RESEARCH

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ingredient challenges Two Steps of Multiple Emulsion Preparation Homogenization

+

Step 1 Water (W1) with solute

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W1/O emulsion

Oil (O) with oil-soluble emulsifier

Homogenization

+

Step 2 W1/O emulsion

Water (W2) with water-soluble emulsifier

W1/O/W2 emulsion

Source: NIZO food research

The preparation of a water-in-oil-in-water emulsion involves two steps. First, a W1/O emulsion is produced by homogenizing water,

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oil and an oil-soluble emulsifier together. The second step produces a W1/O/W2 emulsion by homogenizing W1/O emulsion with water

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containing a water-soluble emulsifier. such as change in pH, dilution, change in temperature or mechanical forces. Multiple emulsions are more complex in structure than simple emulsions. The destabilizing mechanisms described above for simple emulsions affect not only the oil droplets, but also the inner droplets in the multiple emulsions. This means greater instability exists. However, there are also ways to increase the stability of multiple emulsions. By balancing the osmotic pressure between the inner and outer water phase, the driving force for destabilization is reduced. Furthermore, diffusion of water molecules or solutes from the inner droplets (W1 phase) to the outer water phase (W2 phase) can be lowered by gelling the inner water droplets; by increasing the viscosity of the oil phase; and/or by increasing the thickness and permeability of the adsorbed layers on the interfaces. A multiple emulsion is generally prepared in two steps (see the illustration “Two Steps of Multiple Emulsion

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Preparation”). Firstly, a primary emulsion is produced of small water droplets in an oil phase. Secondly, this emulsion is homogenized in the presence of the second water phase. A multiple emulsion can be made in principle with the same equipment as a simple emulsion. The homogenization pressure of the second step needs to be lower than the homogenization pressure in the first step, to diminish the break-up of the primary emulsion droplets. At NIZO food research, four main benefits of WOW multiple emulsions have been identified for food products: 1. Fortification of protein drinks with increased texture stability. 2. Encapsulation of healthy ingredients with increased masking of off-flavors. 3. Fat reduction without compromising on sensory performance. 4. Water encapsulation for increased juiciness perception. For example, fortification of protein drinks with essential minerals is desired in special dietary products for infants and the elderly. A limited amount of minerals can be added, because the minerals induce flocculation of the protein matrix, which is not acceptable. By using multiple emulsions, minerals can be shielded from interaction with the protein matrix by loading the inner water droplets with the minerals; this is done while keeping the protein in the outer water phase. In this way, the products

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ingredient challenges

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Demonstrated Ion Stability Magnesium Ion Percentage Lost to W2 Phase

35 2 days 9 days

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Source: NIZO food research

Encapsulation stability of magnesium ions and calcium ions is demonstrated 2 and 9 days after preparation. remain stable, since interaction of minerals with the protein is no longer possible. Overall concentrations of minerals in the product can be increased, with beneficial nutritional values as a result. (See the images “Increased Stability,” which shows an example of increased stability by using multiple emulsions.) In a demonstration experiment at NIZO food research’s laboratory, it was shown that it is possible to reduce the migration of magnesium and calcium ions from the inner to the outer water phase by adjusting the composition of the inner water phase (see the charts “Demonstrated Ion Stability”). NIZO believes even further optimization of encapsulation stability can be achieved. Taste-masking is another potential benefit. Healthy ingredients, such as protein hydrolysates or peptides needed in products for protein-allergic infants, often have an unavoidable, very bitter or bad taste. Loading the inner water droplets with these ingredients

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ingredient challenges

THE INGENIOUS

PURSUIT OF

significantly reduces the perception of the off-taste. In a test experiment, NIZO found that encapsulation of 70% of the overall concentration of a bitter hydrolysate in a multiple emulsion in a vanilla custard application resulted in a dramatic reduction of the perceived bitterness, when compared to loading the bitter hydrolysates to the outer water phase. Superior fat-reduced products also can be produced. Fat reduction can be achieved by application of multiple emulsions, in which some of the oil droplets are replaced by water. This replacement with water is not noticed in the sensory perception, when the droplets remain stable upon consumption. This in-mouth stability can be achieved by the type and concentrations of the emulsifiers used. The level of fat reduction reached in this way can be substantial—up to 40%. The specific design of a multiple emulsion needs to be customized to each application. Issues to be addressed include the specific interactions with the full complexity of the food product; the processing conditions of the full product; and the requirements for delayed or triggered release of constituents. NIZO food research combines expertise in all the required fields, such as emulsion technology, protein technology, processing expertise, flavor-texture interactions and health expertise, to come to a customized solution for each application.

FLAVOR

Els de Hoog, Ph.D., is a scientist at NIZO food research, a contract research company. Some 200 employees assist food, beverage and ingredient companies to be more profitable by developing and applying competitive technologies to support innovation (such as in flavors, texture and health); cost reduction (process efficiency, ingredient replacement and test productions); and responsible entrepreneurship (food safety and quality, sustainable processing and evidence-based health claims). For more information: [email protected], +31 318 659 511 (The Netherlands), www.nizo.com

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www.sensoryeffects.com Toll Free: 800.422.5444 www.PreparedFoods.com

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See Food Master-INGREDIENTS, p. 133

2011 Call for Entries

Congratulations to the 2010 Award Winners

For the past seven years, Prepared Foods has co-sponsored an award recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small. Now with our new 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 29th Prepared Foods New Products Conference. Kraft Crackerfuls

Contest details can be found at www.ExcellenceInInnovationAwards.com The deadline for submitting new product nominations is Friday, June 24th.

The 2011 Prepared Foods New Products Conference will be September 11-14 at The Ritz - Carlton in Naples, FL. Submit your nomination today!

Tyson Seasoned Pork Spareribs

Flavorings and Flavor Perception

© ISTOCKPHOTO / VIKTORIJA KUPRIJANOVA

ingredient challenges

Flavorings, crucial to many food and beverage formulations, present a challenge. How they are perceived depends on the product matrix. A screening suggestion is provided. Claudia D. O’Donnell, Chief Editor

M

ore than a few perfumes have been sold on the premise they provide a unique aroma on every individual. The explanation often given is “personal chemistry,” where an odor is perceived differently, depending on a person’s own aroma, as well as interactions between the perfume and compounds naturally present on the skin. A somewhat analogous situation and challenge exists, when product developers work with flavoring compounds. Regardless of whether a flavor falls into the artificial, natural or nature-identical category, any individual flavoring compound will be perceived differently, depending on the type of food matrix into which it is formulated.

There is a Smell in the Air Although tastes, such as sourness or sweetness, as well as heat (e.g., capsaicin) and cooling (menthol) can influence what a consumer may call a flavor, it is generally understood that olfaction–the sense of smell—provides the most important sensory information that defines a food’s flavor. Many reasons exist for adding flavoring ingredients. Such compounds can enhance innately present flavoring compounds; replace what has been lost through processing or never developed in the first place, such as grilled aromas; or make products that are healthful or more palatable. However, as anyone who has ever worked to flavor an application knows, the aroma one detects when first opening a flavor sample and the ability to deliver that exact aroma to a product is virtually impossible. This is due to complex inter-

Even if the percent of a

actions between flavor molecules and other ingredients in flavoring is kept constant, the food matrix, as well as the changing the type or level of process of eating itself. In order for an aroma to be fat, protein or carbohydrate in perceived before consumpa formula will change the pertion, it must travel through the air in a high enough concenceived flavor of the product. tration to be detected by the olfactory epithelium within the nose. When a product is being consumed, volatile flavors are released from the food or beverage matrix within the mouth and pass back up through the nasopharynx, before going on to the olfactory epithelium. If an aroma is not released into the air or headspace, then it will not be detected. Adding to the complexity is the fact that most all flavoring compounds consist of numerous volatile compounds with a wide range of chemical structures. For example, one study, Siek, TJ. 1969. J Food Sci. 34 (3): 265, investigated the sensory threshold of 31 volatile compounds found in butter oil. Butyric acid, diacetyl, delta-decalactone, 2-nonanone, gamma-undecalactone and n-hexanal were among them. Each of these compounds has differing physical properties, such as solubility, boiling points and tendency to bind with other

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ingredient challenges to t an aspartamesweetened beverage s may subtly affect m Type of Flavor Tasting Medium How to Make Tasting Medium flavor. Aspartame, a f Sweets 1 (WS) 8% sweet water Dissolve 8g sugar in 92g dipeptide sweetener d distilled water. Stir. made from asparm Sweets 1 (OS) HFCS Mix flavor well in the HFCS. tic t acid and the Sweets 2 (WS) 8% sweet acid water Dissolve 7.9g sugar and 0.1g granulated methyl ester form m citric acid in 92g distilled water. Stir. of o phenylalanine, Sweets 2 (OS) HFCS (acidified) Add 0.1g citric acid to 99.9g HFCS. has h been found to Savory 1 (WS) 0.20% salt water Dissolve 0.20g salt in 99.8g distilled water. Stir. interact with flavori Savory 2 (WS) 100% warm (120°F) distilled water Mix flavor well. ing i aldehydes, such Savory 1 & 2 (OS) Any type of non-flavored oil Mix flavor well. as a those contained in i vanilla, benzalWS = water-soluble; OS = oil-soluble; HFCS = high-fructose corn syrup dehyde, cinnamald Note: Dairy product flavors, such as butter, buttermilk, milk, cheese, sour cream and yogurt, can also be tasted in milk. dehyde and citral. d Source: “Top 10 Challenges of Flavor” class at FONA International The amount and type of fats a and emulsifiers also influence how quickly flavorings are An initial first step in evaluating a flavor is to put it in a tasting released and detected, if at all. For example, research has medium appropriate for the type of flavor. See recommendations shown that in products with a fat phase, whether emulsified in this article. or continuous, the general rule is the more solid the fat is (i.e., the higher the solid fat index of the fat or oil), the more slowly a volatile compound will move from the fat into the molecules, which impact the concentration released to the air. water phase, and, ultimately, to the headspace, before being Thus, when a food formulation is changed, some compounds perceived by a consumer. may be more easily released than others compared to the origiAll this has practical applications in food formulations. nal product, altering the perceived overall flavor. Efforts to decrease traditional levels of fat in a food have resulted in new foods that are often “good,” but not as great as Please Release Me the original formula. One key reason is provided by professor There are a variety of ways in which flavor compounds assoGary Reinnecius, writing in Ingredient Interactions: Effects ciate with other molecules in the food matrix. For example, on Food Quality (ed. AG Gaonkar, CRC Press, 1995, p 443). volatile flavors may react with proteins. Sometimes, the reacReinnecius notes that neither carbohydrates nor proteins are tion is irreversible, such as flavor aldehydes forming covalent lipophilic and, thus, will interact with flavors in a different bonds with a protein’s amino or sulfhydryl group. At other way than fats do. “The effect of fat on the sensory perception times, the reaction may be reversible, such as van der Waals of a flavor is primarily due to its property of affecting the vapor interactions, resulting in hydrophobic bonds between nonpressure (and, therefore, the concentration in the headspace polar volatile compounds and proteins. aroma) of the flavor above the food.” He notes most flavor Flavor binding has been investigated for plant protein—soy compounds are hydrophobic in nature and will partition into being one of the most common—to animal proteins, especially the fat phase of a food. When fat is reduced or eliminated, dairy proteins. The process of flavors binding with plant and ani“there is no place for the fat to go,” and it is released into the mal proteins (particularly soy and dairy, respectively) has been headspace above the food, resulting in “unbalanced” aroma widely investigated. Of the dairy proteins, beta-lactoglobulin is compounds above the headspace of a food. That is, the flavor the most extensively researched. One recent study confirmed of a reduced fat food is not the same as what a consumer would the protein has two different binding sites for flavor compounds associate with a full-fat, traditional product. and, when in the mouth, both free aroma compounds and those reversibly bound by the protein are released, “pointing out the fact that flavor perception is only affected if strong binding Filtering Flavors occurs.” (Guichard E. 2006. Flavour Retention and Release So, what does a formulator do first, when faced with a prodfrom Protein Solutions. Biotechnol Adv. 24(2):226-9.) uct in need of flavor enhancement on one hand and a choice These interactions present challenges when flavoring bevof dozens of flavor samples on the other? This decision is erages, whether they are milk-, soy- or almond-based. For complicated by knowing that none will smell the same in the example, a chia flavoring may work perfectly with milk, but product as they do in the container. less optimally in one of the newer almond-based beverages. It One supplier notes that, although trying a flavor in the end also provides one explanation of why changing from a fructose application is the best way to check for appropriate levels,

Screening Flavors

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From ideation to launch in 200 days. )UHQFKҋVŠZDVWKHUHHYHU\VWHSRIWKHZD\ If you need natural ingredients and flavors that will help clean up a label, reduce sodium or add flavor without adding fat, you need French’s®. Producers in multiple categories turn to French’s® food technologists for support in developing new products and reformulating existing ones. With the top brands of French’s® Mustard, Frank’s® RedHot® Cayenne Pepper Sauce and Cattlemen’s® Master’sTM Reserve Barbecue Sauce, French’s® has been helping food processors and manufacturers create popular products for years. Learn how consistent performance, capacity and quality can make your products more competitive. Call French’s at (417) 521-2065 or visit www.FrenchsFlavorIngredients.com. AMERICA’S FAMOUS FLAVORS. QUALITY IS OUR ONLY INGREDIENT.

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See Food Master-INGREDIENTS, p. 68

ingredient challenges © ISTOCKPHOTO/WILLIE B. THOMAS

Although tastes can influence what a consumer may call a flavor, it is generally understood that olfaction–the sense of smell—provides the most important sensory information that defines a food’s flavor.

overall flavor profile and long-term stability, this often is not practical as a first step. The use of model systems, while not perfect, allows one to narrow the field. For example, if one wanted to evaluate a sweet, watersoluble flavor, such as almond, banana, butterscotch, vanilla, chocolate, cinnamon or coconut, the flavoring should be tried in an 8% water solution. If the sweet flavor is oil-soluble, it should instead be tried in high-fructose corn syrup. If

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the flavor is more commonly associated with tartness, such as fruit and berry flavors (e.g., apple, mango, tropical fruits), the tasting medium should then be sweet water, with a lowered pH through addition of 0.1% granulated citric acid. (See chart “Screening Flavors.”) A 0.20% salt solution is recommended for certain water-soluble and savory flavors, such as beef, butter, garlic, mushroom, poultry or nuts (shown as Savory 1 in the chart). Warm, plain water is recommended for water-soluble savory flavors, such as barbecue, bread dough, clove, wine, carrot and herbal, among others (shown as Savory 2 in the chart). Product formulation is never easy, but understanding why something is “going wrong” is the first step in being able to make corrections.

Suggested Further Reading: Ingredient Interactions: Effects on Food Quality, 2nd Edition. Edited by A. McPherson and A. G . Gaonkar. CRC Press 2006. Flavor Interactions Were More Extensively Covered in Ingredient Interactions: Effects on Food Quality, Edited by A. G. Gaonkar, Marcel Dekker Inc. 1995. ISBN: 0-8247-9347-1.

See Food Master-INGREDIENTS, p. 27

Taming the Sugar Fiend with Phase 3 Sugar Controller™ has been shown to reduce the absorption of sugar by over 25% as evidenced by both the serum glucose and insulin responses to sucrose. A new human study showed that 1.1 grams of the material had a significant effect on improving blood sugar and insulin levels after consumption of a beverage containing 70 grams of sugar.

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Maximizing a Baked Goods Matrix

PHOTO COURTESY OF ADM

ingredient challenges

An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations. Leslie Skarra, Merlin Development

A

s research continues to clarify the nutritional choices most beneficial for good health, food developers are constantly confronted with the need to modify formulation approaches. Marketing often identifies the most compelling nutritional objectives for a product. They also often specify a number of parameters for project success. If marketing and R&D negotiate parameters for success early in the project, it is possible to maintain or enhance quality, while improving contributions to health. A thorough understanding of the physical structures and chemical functions in the food provides the basis for a successful approach. This approach entails one to: 1. Understand sources of structure/texture in the desired product. 2. Understand options to achieve the nutritional parameters. 3. Identify additional benefits that may be imparted to the product via formulation changes. 4. Determine the consequences of each approach. 5. Choose the best approach. 6. Resolve resulting problems, using understanding developed in step one.

Formulating in Fiber While fiber-enhanced product introductions have increased significantly in past years, a recently released study conducted by the National Institutes of Health (NIH) and the American Association for Retired Persons (AARP) may further accelerate that trend. The study identified a link between high-

fiber diets and lower risks of death, not only starch ingredients to a product for from heart disease, but nutritional reasons, fiber or resistant from infectious disease and respiratory illnesses, starch additions of 5-10% of total as well. Participants who formula may be required, in order consumed the highest levels of fiber experito meet marketing objectives for a enced a significant reducnutritional profile. It is often best tion in mortality from all causes compared to to choose a fiber with minimal those who ate the lowfunctionality in the food, in order to est amount. The overall minimize textural changes. benefit is greatest in diets high in fiber from grains. Fiber can be added at 3-10% of total formula in a wide variety of baked products. Depending on sugar, fat content and other considerations, a front panel claim “a good (or excellent) source of fiber” may be made. Even for products where a claim cannot be made on the front panel, the fiber grams per serving listed in the nutritional panel on the package can still communicate a nutritional benefit, as more consumers preferentially select products with higher fiber levels. When adding a fiber or resistant starch ingredient to a product for nutritional reasons, additions of 5-10% of total formula may be required to meet marketing objectives. It is

When adding a fiber or resistant

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ingredient challenges often best to choose a fiber with minimal functionality in the food. This permits a larger amount of fiber to be added, with minimal effect on structure or texture of the product. When insoluble fibers are used, a fiber with low water-holding capacity would

meet these criteria. For soluble fibers, a fiber that contributes low viscosity in solution is beneficial. However, beyond nutrition, fiber can provide many functional benefits. In this case, the specific fibers will be selected for maximum functionality

for the desired benefit. Depending on the specific fiber selected, fiber can serve as an emulsifier, aiding in aeration in the batter stage and the development of a controlled cell structure in the finished baked product. Fiber can provide a volume enhancement in the finished product. This may permit a cost reduction, by providing the same size product at a lower net weight. It may also serve to reduce calories/serving by the same mechanism. Insoluble fibers with long particles can establish fibrous networks in the product, giving it dimensional stability. This can provide structural benefits in “soft” systems, such as bread, by preventing excessive softness. In cookies, fiber can be a tool for spread control. Significant resistance to breakage and cracking can be imparted to fragile baked goods, such as ice cream cones, pretzels, crackers, cookies and bars. Extruded products, such as cereals, pasta and extruded snacks; and crisp fried snacks, such as tortilla chips and structured potato chips, can also benefit from the same mechanism. This functionality can also enhance tortilla and wrap quality, by providing resistance to failure during use; and hot dog buns and flat bread, by increasing hinge strength.

Formulating Nutrientdense Baked Goods 1. Preferentially choose multi-functional sources of macronutrients. 2. Use the minimum amount of highly functional forms of ingredients to obtain desired benefits. 3. Add the remaining required amount of a low-functionality form of macronutrient ingredients to minimize the extraneous functional effects. Source: Leslie Skarra, Merlin Development

A three-step approach can be helpful when increasing the levels of nutrients, such as protein and fiber, into cereals. The formulation challenge becomes the question: If protein and fiber are increased, what can be removed? See Food Master-INGREDIENTS, p. 82

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See Food Master-INGREDIENTS, p. 4-5

© 2011 AarhusKarlshamn USA Inc.

ingredient challenges PHOTO COURTESY OF ELGIN DAIRY

When fat is reduced or eliminated from cakes, it often is replaced by sugars. This can lead to a collapsed structure, since the sugar increases wheat starch gelatinization temperature. Use of pregelatinized or lower gelatinization temperature starches is a solution.

Insoluble and soluble fibers have the potential to increase moisture retention through baking and shelflife. This moisture increase can help increase fresh shelflife for breads, rolls and buns by slowing staling reactions. The water-holding characteristics of fiber can be utilized to provide improved

freeze/thaw properties and ice crystallization control for frozen baked goods. However, care must be exercised, when increasing finished product moisture contents, to assure microbiological stability of the finished product is maintained. Also, when moisture contents are altered, moisture-related reactions, such as Maillard browning, crystallization, etc., may be affected. This may require some other adjustments in formula or process to compensate. Volume increases, improved structural integrity and increased moisture retention are clearly identifiable, quality benefits that result from fiber addition. But, these same quality benefits may also translate into substantial yield improvements in manufacturing or distribution, which ultimately drive lower product costs. Consequently, to optimize a fiber-containing food product for both nutrition and functionality, one would select specific fibers and levels based on functionality first, then add the rest of the fiber required to meet nutritional objectives—via fibers that have minimal functional effect on the texture or structure of the food product.

See Food Master-INGREDIENTS, p. 136

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Tree Top Fruit Ingredients

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From the

Tree

to the

T a b l e.

When you’ve got as many great ideas as we have, sometimes you just need to let them bake – at 375° for 10 minutes. Of course, Raspberry Cookies aren’t our only great idea. We’ve helped develop literally hundreds of great tasting consumer products. Ready for some new product ideas, or a few line extensions? Give Tree Top a call and discover the wide range of natural advantages Tree Top’s experience and ingenuity can bring to your next project.

At TreeTop we’re taking an old tradition and GROWING NEW IDEAS.

For more in forma ti on an d ne w ideas gi ve us a ca ll at 80 0. 367.6571 ex t. 1435 . See Food Master-INGREDIENTS, p. 145-147 Juice Concentrates

Fresh & Frozen Fruits

Dried Fruit

Infused Fruits

Low Moisture Fruit

Specialty Dried Fruit

Visit us at IFT Booths 6839 & 5621 June 11–14 in New Orleans

When you can count on your supplier…

Visit cornproducts.com/trends/bars to download our Cranberry Almond Chewy Bar formulation with Aquamin™ and NutraFlora®. HEALTH & NUTRITION INGREDIENTS | NUTRITIVE SWEETENERS | POLYOLS | LOW CALORIE SWEETENERS | STARCHES | GLUTEN FREE SOLUTIONS

ingredient challenges Fat Reduction and Trans Fat Replacement Reducing the fat content or changing the fat source in baked goods can drive a range of textural issues. Again, fundamental understanding of the food system can provide approaches to resolve these problems. One instructive example comes from fatfree formulations. When fat is reduced or eliminated from a food product, it must be replaced with another ingredient. In cakes, it was replaced by sugars. This led to an issue with collapse after baking, driven by insufficient structure caused by the increase in gelatinization temperature for wheat starch (caused by increased sugar concentration). Understanding the basic sources of structure, as the cake baked, led to the solution. The missing structure was replaced with pregelatinized or lower gelatinization temperature starches. Other approaches focus on changing the composition of fat, rather than reducing the level. Trans fat replacement has been an area where a detailed understanding of baked goods structure, from the beginning to the end of the process, has been a key to success. Shortening suppliers can first be relied upon to provide materials that meet the nutritional challenge. For systems where fat solids are not critical to acceptable texture, oils can replace plastic shortening. In some of these cases, the replacement is direct. For other products, adjustments must be made to replace the structure provided by the fat solids. Some products need to be reformulated to match the dough rheology to the greater fluidity of oil. The solids in trans-containing shortenings may provide structure early in baking, which is lost when oil is used. When this occurs, other ingredients, such as starches, fibers, hydrocolloids or emulsifiers, can be employed to replace the missing structure during that critical part of the process. For other systems, oil cannot replace the functionality of trans-containing plastic shortenings. Oil suppliers offer a wide range of plastic shortening products to solve the problem, and developers need to choose the product that comes closest to matching the original shortening. Options include fully hydrogenated, hard stock blended with traditional oils, trait-enhanced varieties or alternative vegetable oils, which naturally possess higher solids contents. Emulsifiers are also added to some of these blends, providing a

wide range of performance characteristics. Interesterification is also used to tailor specific melting profiles for certain difficult applications that warrant this relatively costly approach. However, the alternatives seldom perform identically, leaving specific

problems to be resolved. Again, most of these are to be structural in nature. Where palm oil or hard stock is incorporated into the fat, there may be mixing problems. These can be resolved by altering order of addition, mix procedures or processing temperatures.

OrganicEssentials®

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ingredient challenges ture during baking, specifically due to differences in the melting curve for the new shortening. In these cases, a detailed understanding of the specific problems during baking will guide the best solutions. The use of nonfat, structure-building ingredients,

Reduce SodiumKeep the Taste™

such as proteins, hydrocolloids, fibers and starches, may be helpful. If the problem is spread in cookies or other baked goods, pH, flour type, sugar level, emulsifiers and fibers can all help provide good solutions. When the traditionally optimum shortening is no longer nutritionally acceptable, there is potentially more than one way to replace the functionality. Pressures continue to optimize the fat contents of food products. The 2010 U.S. Dietary Guidelines encourage the avoidance of trans fats and the reduction of saturated fat to 10% of calories or less. The replacement of saturated fat with poly- or monounsaturated fat is encouraged, and increases of sugar or refined grains are discouraged. With Wal-Mart targeting the elimination of remaining industrial trans fats and reduction of added sugars by 10% from packaged food products that it sells by 2015, there will likely be another round of reformulation for some products. Presumably, trans fats would have been eliminated in the previous reformulation, if this were easily accomplished. The approaches outlined above will need to be extended to eliminate the remaining trans fat in products, while also delivering to other the prescriptions in the Dietary Guidelines. PHOTO COURTESY DANISCO

During dough processing, the new shortening may flow slightly differently from the original, necessitating adjustments in dough rheology to match the new shortening. For some products, the problems can be traced back to differences in struc-

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When solid fat is removed, either to lower saturated or trans fats, other ingredients, such as starches, fibers, hydrocolloids or emulsifiers, can be employed to replace the structure that had been provided by the removed fat.

See Food Master-INGREDIENTS, p. 88-89

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HEARTIER APPEAL

Maintains healthy cholesterol levels

Cholesterol free

High in vitamin E

Low in saturated fat

Filled with “good” monounsaturated fat

© 2011 Almond Board of California. All rights reserved.

13 essential nutrients

AND YOU THOUGHT YOU WERE JUST ADDING ALMONDS. A lot goes in with a little almond and you can take that to heart. That’s why millions of people trying to maintain healthy cholesterol levels have made them their nut of choice. And when they see a helping of almonds in your new products, they’re more likely to choose them as well. It’s the perfect ingredient to create a deeper, more lasting relationship.

Visit Almond Board of California at IFT, booth #5229. Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

ingredient challenges Nutrient-dense Products This is an arbitrary title for product concepts that are increasing in popularity. Nutrient-dense products are loaded with multiple macronutrients to provide certain consumer benefits. One popular area includes “morning products,” which seek to provide satiety and manage blood glucose levels. Examples include cereals, breads and bars with high fiber and high protein, possibly with other fortifying nutrients. The formulation problem with this category of products is the exclusionary principle. If macronutrients, such as protein and fiber, are increased, what can be removed? Here, a three-step method proves useful. The first step is to preferentially choose multi-functional sources of macronutrients, if possible. Here, the ingredient provides two or more very different functionalities required by the product. An excellent example of this is inulin or oligofructose, which can provide fiber, sweetness and humectancy with one ingredient. As described earlier in this article, certain fiber ingredients can serve multiple functions. Proteins can also be selected to provide other specific product requirements, such as film forming, browning, specific flavors, etc. The second step is to use the minimum amount of highly functional forms of ingredients to deliver the desired functional benefits. After these ingredients have been applied to the formula, the third step is used to deliver the remaining quantity of macronutrients. The third step is to add the remaining required amount of a lowfunctionality form of macronutrient ingredients to minimize the extraneous functional effects on the food system. For example, proteins and fibers can be great water-absorbing ingredients. However, if the objective is to load the system with a high level of fiber, protein or both, and they also absorb a high level of water, this can make formulation more difficult. In this case, it might be best to specify proteins and fibers which deliver the lowest water-holding capacity possible. This will minimize the impact high levels of these ingredients have on the system. The same logic applies to other functional aspects for proteins and fibers. In general, if the goal is to maximize the level of these ingredients in a product, in this third step, look for the sources with the least product functionality. Maximizing a baked goods matrix for both great taste and great nutrition is more possible today than ever before. The best tools are a clear understanding of the structures and ingredient functions in the food system; carefully chosen ingredients; and some good problem-solving. Leslie Skarra is president of Merlin Development, which provides high-quality, cost-effective research and development services. Merlin specializes in all technical aspects of food product development, from concept through commercialization, including prototype development, formulation, scale-up, quality system design and production start-up. Skarra can be contacted at 763-475-0224 or [email protected]; www.merlindevelopment.com.

June 2011

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Aztec Super Food I N T R O D U C I N G

CHIA SEED Known as the “running food,” the Chia seed’s use as a high energy, endurance food has been recorded as far back as the ancient Aztecs. The name Chia is derived from the Aztec word, chian, meaning “oily”. The oil from Chia seeds is one of the richest sources of Omega-3 fatty acids. Transform Your Recipes Adding Benexia to your food can give it an excellent nutritional profile — without compromising the taste. Benexia incorporates easily into a variety of foods, including baked goods, snacks, bars and drink mixes. Other features, include: s 4HEONLY'-0 (!##0AND'!0CERTIFIED source for highest purity and quality. s %XCEPTIONALSOURCEOF/MEGA  FIBER PROTEIN calcium, vitamins and other minerals. s (IGHER/2!#VALUETHANFRESHBLUEBERRIES s !VAILABLEINBULKSEED SPROUTEDSEED milled seed, flour and oil. s )NVENTORIESWAREHOUSEDLOCALLY NOW AVAILABLE FROM

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R&D Applications Seminar

Specialty Fibers Function in Formulas Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics. Attendees of Prepared Foods’ R&D Applications Seminars were presented information on their benefits and factors to use in formulations. Nutritional and Functional Benefits of Fibers About 35% of Americans are obese, while 70% are overweight. Of children, 20% are obese and one third overweight. Many Americans consume more calories than they expend, creating an “energy imbalance” or “energy gap.” This energy gap is the principal cause of America’s obesity epidemic. Reduced caloric consumption and increased physical activity are crucial to arrest obesity in the U.S. The goal of the “Let’s Move!” campaign, together with the Healthy Weight Commitment Foundation (HWCF), is to reduce calories by 5.5 trillion per year, or by 100 calories per person, per day. HWCF says, “The way to achieve this is by introducing lower-calorie foods, changing product formulations and reducing portion sizes.” According to Ramakanth Jonnala, project leader, R&D, and Jit Ang, executive vice president, R&D, International Fiber Corporation, the use of non-caloric and low-caloric, fiber-based ingredients in different food systems is a means to accomplishing these goals. This topic, “Development of Reduced-calorie Foods Using Non-caloric Ingredients,” was addressed in a Prepared Foods’ R&D Seminar-Chicago. Dietary fiber includes polysaccharides, oligosaccharides, lignin and associated plant substances. Traditionally, dietary fibers are classified into two major categories, either watersoluble or -insoluble. Most of nature’s fibers are insoluble and cellulosic in nature. Jonnala and Ang explained that insoluble fibers increase the bulk of foods, while slowing discharge of food out of the

stomach. This results in reduced hunger sensation, therefore prolonging the feeling of satiety. Insoluble fiber also provides bulk to the contents of the small intestine and helps remove undesirable byproducts of the metabolism process. Peristaltic movement is improved, as insoluble fiber reduces passage time through the small intestine. Insoluble fibers enter the large intestine undigested, because the human body lacks an enzyme system to hydrolyze them. This increases the volume and softness of the stool, achieving a better bowel movement. Soluble fibers, they go on to say, are, in the traditional sense, gums. Soluble fibers are normally associated with physiological benefits of fiber consumption. High-fiber foods tend to have fewer calories than lowfiber foods. Since insoluble fibers are undigested in the human gut, they contribute zero calories to the diet. In foods, the physical properties that affect the functionality of fibers are color, odor, flavor, particle size or chain length, water or oil retention, and density. Depending on the food product, the list of functions fiber ingredients provide includes anticaking, aeration, syneresis control, thickening, bulking, aiding in extrusion, controlling browning, extending shelflife and stabilizing—as well as adding fiber and relatively few calories to the diet. In bakery applications, fiber improves volume; increases pliability; enhances texture; extends shelflife; and promotes better dough absorption. In white breads, tortillas and pound cakes, cellulose fiber can help achieve a product with 25% fewer calories than a standard product. In whole-grain

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R&D Applications Seminar When 100 adolescents ingested 8g/day of patented oli-

Breakthrough in Bone Health

gofructose-enriched inulin and were checked at 8 weeks’

40.0

absorption, as measured with a dual stable isotope technique over 48 hours of urine collection. The study was done in cooperation with the National Institutes of Health.

True Ca absorption (%)

and 1 year’s time, a change was shown in true calcium

38.0 36.0 34.0

breads, fiber ingredients add volume and enhance 32.0 texture; allow aeration and gas retention; promote 30.0 better dough handling, at certain levels; improve Oligofructose-enriched inulin Control yield; reduce calories; and extend shelflife. In 28.0 case of extruded products, such as pasta, cellulose 0 2 4 6 8 10 12 increases the rate of extrusion; the smaller the parTime (months) ticle size of fiber, the higher the rate of extrusion. Source: BENEO Effects of cellulose on fish or chicken coated with batter were tested for fat absorption, after being Inulin can replace fat in water-based systems and acts as fried in different oils or shortenings; fibers help reduce fat a texturizer in foods. Oligofructose can replace sugar and pickup and, thus, reduce calories. In general, proprietary celadds mild sweetness, with synergistic sweetening effects. lulose in fried foods improves overall appearance; prevents Combining high-intensity sweeteners with oligofructose can separation of the matrix from coating after frying; reduces produce a sweetness profile similar to sugar. Oligofructose also “blow-outs;” imparts more even color; and reduces nonadds body to products, is highly soluble and has a clean taste. enzymatic browning. Other benefits are lighter color and Thus, with no compromise on taste, reduced-sugar claims can improved cling properties of the batter. be made, in addition to a prebiotic effect, said O’Neill. Fiber ingredients are useful, when developing low-calorie Inulin and oligofructose are fibers considered to be prefoods. Different types of vegetable- and grain-based fibers may biotic. Prebiotics are non-digestible food ingredients that function differently in various foods. Fibers help to increase selectively stimulate the growth and/or activity of one or bulk in foods, as well as help reduce serving sizes and calories. a limited number of bacteria in the colon—which improve host health. “There are three criteria for a fiber to fulfill, “Development of Reduced-calorie Foods Using Nonbefore it can be classified as a prebiotic. These include caloric Ingredients,” Ramakanth Jonnala, project leader, non-digestibility, fermentation by intestinal microflora, and R&D, [email protected]; and Jit Ang, executive vice selective stimulation of the growth and/or activity of intestipresident, R&D, [email protected], International Fiber nal bacteria associated with health and well-being,” O’Neill Corporation, www.ifcfiber.com went on to say. Oligofructose and inulin have been shown to —Summary by Elizabeth Mannie, Contributing Editor selectively increase Bifidobacteria, and this has been repeatedly confirmed in human intervention studies, starting at a Studies Support Prebiotic Fiber Benefits dose of 5g/day. Chicory-based, prebiotic fiber ingredients, like inulin For example, in one study where subjects consumed 15g/ and oligofructose, add functional and nutritional value to day of oligofructose, Bifidobacteria increased from 17- 82% food products and supplements. Inulin is manufactured of total intestinal flora in subjects over a period of 14 days. by a hot-water extraction from chicory roots. If inulin is When the same amount of inulin was consumed, it resulted partially hydrolyzed enzymatically, then oligofructose is in an increase of Bifidobacteria of 20-73%. Consumption of produced. “Chain lengths of the fibers play important roles the fibers also resulted in increased stool weight and stool in the fibers’ physical characteristics, such as texturizing frequency, better regularity, constipation relief and improved properties, solubility, sweetness, stability and appearance,” intestinal transit. stated Joseph O’Neill, executive vice president, sales “In addition to the intestinal benefits gained from conand marketing, BENEO Inc., in a Prepared Foods’ R&D sumption of prebiotic fibers, specific short and long chains Seminar-Chicago, “Connecting Nutrition and Health with of oligofructose and inulin fibers from chicory have also Prebiotic Fiber.”

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R&D Applications Seminar shown ability to significantly improve calcium absorption and increase bone mineral density and bone strength,” added O’Neill. These results were shown in a randomized, doubleblind, case-controlled intervention trial of 100 adolescent girls and boys aged 9-12 years, where they had calcium intakes of 900-1,000mg/day and 8g/day of oligofructose-enriched inulin. (See chart “Breakthrough in Bone Health.”) In the U.S., fiber, as a concept, is easily accepted and understood by consumers. Products with fiber and digestive health claims are one of the fastest growing categories in the U.S., according to data from The Nielsen Company and Information Resources Inc. In summary, inulin and oligofructose are great-tasting, natural fibers—and not just ordinary fiber, either. They offer a wide range of technical functionality, including sugar and fat replacement, bulking effects and binding characteristics. In addition, they offer exciting nutritional benefits of fiber enrichment, digestive health and bone health. Addition of these ingredients can help meet the needs of today’s health-conscious consumers. “Connecting Nutrition and Health with Prebiotic Fibers,” Joseph O’Neill, executive vice president, sales and marketing, BENEO Inc., [email protected], www.orafti.com —Summary by Elizabeth Mannie, Contributing Editor

Proposed Interaction Between Calcium and RS4 Wheat Starch

Source: MGP Ingredients Inc.

Fiber can act as a carrier for minerals, such as calcium. In RS4, it is proposed that dispersed mineral ions complex with phosphorylated starch through linking with O-P bonds.

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See Food Master-INGREDIENTS, p. 137

r&d applications PREPARED FOODS com

R&D Applications Seminar Resistant Wheat Starch as Dietary Fiber Resistant starch is typically defined as the sum of starch and products of starch degradation that are not absorbed in the small intestine of

healthy individuals. Resistant starch is recognized as dietary fiber by the American Association of Cereal Chemists, the Institute of Medicine, the European Food Safety Authority

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and the Codex. Four basic types of resistant starch exist. RS1 is physically inaccessible starch that is derived from partially milled seeds and legumes. RS2 is a granular starch that is native, uncooked potato and high-amylose maize starch. RS3 is a non-granular, retrograded amylose that is a cooked and cooled, non-waxy or debranched starch. And, finally, RS4 is a chemically modified starch, cross-linked or hydroxypropylated. “Commercially available RS2 and RS4 resistant starch, mixed in equal parts in water, had a positive effect on blood sugar and glycemic response,” explained Kyungsoo Woo, Ph.D. (formerly principal scientist, MGP Ingredients Inc., now with Nestle R&D), in his presentation, “Increasing Dietary Fiber in Foods Using Resistant Wheat Starch,” at a recent Prepared Foods’ R&D Seminar-East. RS4 has been shown to increase the amount of Bifidobacteria and decrease E.coli in the intestinal tract. Both RS2 and RS4 have potential as prebiotic starches, but RS4 wheat starch has higher bifidogenic effect (>300%) in the increase in bifidobacterial numbers. It also has a more immediate effect (2-4 days) than RS2, which takes more than a week. A diet containing 33g of RS4 wheat starch is well-tolerated by human subjects. A hamster study showed a lower body weight after a diet of RS4 wheat starch. There is also evidence that diets with crosslinked RS4 improved calcium absorption by approximately 40%, in a high-calcium diet. Woo also explained, “The functional properties of fibers include water-holding capac-

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R&D Applications Seminar ity, freeze-thaw stability, increased dough strength and improved shelflife, while also reducing calories and increasing dietary fiber.” Applications for fortifying with RS4 wheat starch include wheat bread, muffins, buns, pasta, noodles, tortillas, pizza dough, breakfast cereal, cookies, waffles, bagels, biscuits, snacks, brownies, pretzels and crackers. Label claims for “good” or “excellent” source of fiber and “reduced-calorie” are easily achieved using resistant starches. When used for flour replacement RS4 wheat starch has lower water-binding capacity (0.7g water/g) than conventional fiber. It is easily incorporated into formulations, with virtually no other changes necessary, and is a natural fit for flour-based products. RS4 wheat starch also enhances sensory properties of foods, with its white color and invisible fiber source. It promotes a smooth, non-gritty texture; improves crispiness and shelflife; and has a neutral taste, Woo added. In addition, dietary fibers replace fat; insoluble fiber is dispersible and stable in cold water. Fiber improves emulsion stability and can act as a carrier for micronutrients, like minerals, nutritional additives and flavors. In puff pastry, dietary fiber reduces fat and calories and increases crispiness and flakiness, while helping to evenly distribute the remaining fat. It also contributes to microwave-induced crispiness, often important for frozen products.

to small components. Nutrients, water and other small molecules are absorbed from the intestine into the bloodstream. But, other components, including bacteria, may affect the

environment and the intestinal microflora negatively or positively. The common Western diet plays a significant role in several intestinal complications, such as consti-

“Increasing Dietary Fiber in Foods Using Resistant Wheat Starch,” Kyungsoo Woo, Ph.D., formerly principal scientist, MGP Ingredients Inc., now with Nestle R&D, www. mgpingredients.com —Summary by Elizabeth Mannie, Contributing Editor

Mechanisms of Probiotics and Prebiotics A good balance of bacteria is essential for optimum digestive health. Connie Sindelar, probiotic format development manager, Danisco, in a Prepared Foods’ R&D Seminar-East presentation titled, “Probiotics and Prebiotics for Digestive Health,” explained the human intestine is the largest immune response organ, responsible for approximately 70% of the system. In the gut, the food is broken down

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R&D Applications Seminar pation, diverticulitis, gastritis and many more conditions. This is due, in part, to elimination of many naturally occurring fibers in foods, to be replaced by components, such as

refined white wheat flour. However, digestive health is one of the top 10 key trends and one of four top health issues affecting consumers personally, noted Sindelar.

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The exact mechanisms of how probiotic bacteria confer health benefits to their host are still to be fully elucidated. One proposal is that these microorganisms survive through the GI tract, adhere to mucosal surfaces and prevent adherence of harmful microbes. When it comes to adding probiotics to food, critical parameters include product pH, water activity, temperature, storage time, oxygen content, metabolic carbohydrates and consumer preparation parameters. Each probiotic strain is unique, with some strains inherently more stable than others. Strains should be selected based on the application, for which suppliers may have suggestions. The primary application for probiotics has traditionally been in dairy foods, and these have been wellresearched. But, probiotic launches in nondairy foods have been steadily increasing. “Prebiotics,” Sindelar adds, “are nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon—thus improving host health.” The definition has been further developed. Now, in order to qualify as a prebiotic, a compound must resist gastric acidity, hydrolysis by mammalian enzymes and gastrointestinal absorption; be fermented by the gastrointestinal microflora; and stimulate selectively the growth and activity of bacteria associated with health and well-being. In one study, cancer risk was reduced in a rat model, possibly by promoting production of certain gut peptides. Additionally, healthy male volunteers showed reduction in triglycerides during consumption of inulin/FOS. Prebiotics have been successfully added to dairy, confections, bakery, beverages, pasta and sauces. Considerations when formulating are solubility; taste and texture; toleration; dose required; stability through processing temperatures and pH; storage conditions; and shelflife. “Probiotics and Prebiotics for Digestive Health,” Connie Sindelar, probiotic format development manager, Danisco, Connie. [email protected], www.danisco.com —Summary by Elizabeth Mannie, Contributing Editor

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r&d applications PREPARED FOODS com

R&D Applications Seminar

Ingredients for Gluten-free Formulations Gluten-free products are a marketplace trend. Two Prepared Foods’ R&D Application Seminars speakers provide information on rice-based and other starch ingredients of potential use with this formulation challenge.

Rice Byproducts Provide Natural Functionality The U.S. produces 1.7% of the world’s rice. An increasingly important and functional ingredient, rice is comprised of 20% hull, 10% bran and 70% starch. There are applications for all of these components. Hulls can be processed into silicon dioxide replacer and flavor carriers. Bran can be used as an emulsifier, lecithin replacer, surfactant and dough conditioner. The broken white is the source of flour, starch, syrup, protein and maltodextrin. The rice hull contains less than 3% protein and less than 1% fat. The carbohydrates it contains are cellulose, crude fiber and hemicellulose. As a silicon dioxide replacer, rice hulls are beneficial in spices, beverages, dry mixes, dried fruit and dried honey. In tea bags, rice hulls carry the flavor and can replace maltodextrin. Steve Peirce, president, RIBUS Inc., explained, the “rice bran requires stabilization, but it is a source of fat, protein, and other nutrients, including antioxidants,” during his presentation titled, “Rice Byproducts Provide Natural Functionality,” given at Prepared Foods’ 2009 R&D Applications Seminar-East. The polar characteristics of the glycolipids are what enhance bakery products, sauces, spreads and extruded products, when they replace lecithin and mono- and diglycerides. “Rice bran can also be utilized as a surfactant or hydration aid in supplements, protein powders, gums and difficult-tohydrate powders,” he added.

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The broken white rice is made into flour, starch, syrup, protein and maltodextrin. Rice flour is often a major component of gluten-free baked goods. For labeling purposes, rice flour is gluten-free and allergen-free. Rice flour, starch and emulsifiers are all important ingredients for gluten-free applications. The emulsifier acts as an oil binder, adds texture, aids in hydration and enhances freeze/thaw stability. In nut butters, rice bran extract is used to emulsify the oil, and the rice hulls absorb oil. It provides for a clean label, creamy texture and no oil separation. When seeking functionality, developers should consider the clean label alternative in rice byproducts. “Rice Byproducts Provide Natural Functionality,” Steve Peirce, president, RIBUS Inc., [email protected], www.ribus.com —Summary by Elizabeth Mannie, Contributing Editor

The Effectiveness of Starches in Gluten-free Applications Gluten intolerance and celiac disease are among the most under-diagnosed chronic health conditions. An autoimmune disorder, the only available treatment is avoidance of gluten in the diet. Gluten is found in wheat, rye, barley and spelt. A growing health concern, the gluten-free market has grown at an average rate of 29% since 2004, with 66% of sales in traditional retail channels. Globally, 15 million consumers are gluten-intolerant. Three million U.S. consumers remain undiagnosed, which is 6-8% of the U.S. population.

r&d applications PREPARED FOODS com

“The real market opportunity is not just celiacs, but their families, as well,” said Bryan Scherer, director, R&D, Penford Food Ingredients Company, during his presentation, “Effectiveness of Starches in Gluten-free Applications.” However, there are development challenges with replacing gluten in baked foods. Gluten is a composite of the proteins gliaden and glutenin. These proteins, along with starch, are found in the endosperm of cereal grains, such as wheat, rye and barley. When dough is kneaded, glutenin cross-links with itself and then associates with gliadin to form gluten strands. This is what provides the viscosity and elasticity to dough. The more kneading, the more gluten development, and the chewier the texture, such as in bagels and pizza crust. With less kneading and less gluten development, more tender breads are formed. In leavened products, the gluten network traps carbon dioxide bubbles and enables the dough to swell or rise. Stabilization happens when baking the dough coagulates the gluten. Along with the starch, this stabilizes the structure and texture of the finished product. Difficult to accomplish without gluten, broad market acceptance means products must have the organoleptic attributes of a full-gluten product. Other concerns are cross-contamination of ingredients, if they are processed in facilities that process gluten-containing ingredients. Opportunities for processing at true glutenfree facilities are limited. Scherer explained, “Starches work synergistically with one another and other protein sources to create the ideal texture and chewiness.” Starches deliver superior bakery products without gluten that provide chewy texture, enhanced volume, open cell structure, tender bite and a moist texture.

Gluten-free Pizza Dough Ingredients Warm water Tapioca starch Rice flour Tapioca flour Rice starch Whole eggs Vegetable oil Sugar Soy flour Salt Active dry yeast Gum Total Source: Penford Food Ingredients Company

% 27.60 23.50 11.28 10.34 9.40 6.58 4.70 2.54 1.88 0.94 0.75 0.47 100.00%

©ISTOCKPHOTO- PENGUENSTOK

R&D Applications Seminar

Consumers are looking for solutions and sources for gluten-free products. Blogs, websites and guides are emerging to help communicate restaurant offerings. Real wheat-free menu solutions help to increase restaurant traffic. The opportunity for foodservice operators is to provide celiac consumers with foods they enjoy, rather than losing all customers in that individual’s dining group by not providing appetizing gluten-free solutions. For example, certain consumers were thrilled when UNO Chicago Grill recently started offering gluten-free pizza at almost all of their locations. In summary, 15-20 million people are affected by gluten intolerance. Symptoms are triggered by the consumption of gluten protein found in wheat, rye, barley and spelt. Living with gluten in the diet is not an option, and gluten-free products must have culinary appeal. Gluten is critical in baked goods, but it can be replaced to achieve the organoleptic properties consumers want. However, solutions must be tailor-made. It is not a one-starch solution. It is important to understand how various starches interact with other ingredients, in order to deliver the desired end product. In addition to the bakery category, starches can also solve gluten-free challenges in coatings and breading systems. “Effectiveness of Starches in Gluten-free Applications,” Bryan Scherer, director, research and development, Penford Food Ingredients Company, [email protected], www. penfordfoods.com —Summary by Elizabeth Mannie, Contributing Editor

Two different types of tapioca starch help attain a desired endproduct, providing a better crust with more height, open structure and desirable golden color.

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©ISTOCKPHOTO/JOSHUA HODGE PHOTOGRAPHY

R&D Applications Seminar

Perfecting the Product Development Process Software can streamline the product development process, especially in the competitive global market. Attendees of Prepared Foods’ R&D Seminars series learned about how innovations in speed and technology have made vast inroads in new product introductions; plus, speakers discussed barriers to effective NPD and how to integrate consumers and private labels into the process.

New Product Development Automation How can software help streamline the new product development (NPD) process, and what tools can help deliver a competitive benefit? This was the topic of a Prepared Foods’ R&D Seminar-Chicago presentation given by Sunil Thomas, vice president of operations, Selerant Corp. USA, in his presentation titled, “New Product Development Automation: Software to Manage Stage-Gate® and Collaboration.” The competitive scenario is complex, with globalization pressure and market segmentation at the forefront. A focus on innovation in speed and technology has made the time for a new product’s introduction more rapid than ever, with a median consumer packaged goods time-to-market (TTM) at just 27.5 months. Food TTM has gone from years to mere months, said Thomas. In addition, there is competition from retailers and private label, plus the requirements of demand-driven supply networks. There is competition on cost, both in R&D and marketing, and in sourcing and production. Population change, also, will play a part in NPD, with 2010 showing the largest group in the U.S. between 45-65 years.

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Some current trends Thomas foresees in the food and beverage markets include the general market drivers of healthy and functional food; global regulatory changes; and safety and ingredients’ traceability. There is also a trend toward consolidation of customers, markets, activities and product lines. Moreover, the concept of product changes, such as services, packages and appliances, has more influence than ever, with Thomas noting, “52% of all new brands fail.” There is heavy competition in many areas, including brand building and new media; innovation and technology management; reduction of time-to-market; speed in knowledge communication and diffusion; a renewed focus on service; E-business integration; diversification; market niches; flexibility and quality. “Product lifecycle management (PLM) software,” explained Thomas, “extends throughout the entire life of products, covering new product development, portfolio management, product and packaging design, quality and regulatory compliance, and sourcing.” Moreover, PLM extends through the design, production/distribution and aftermarket service. Thomas explained the “Stage-Gate Process” as ongoing throughout the workflow, from product request/definition, to development, optimization, scale-up and maintenance. A myriad of benefits can be achieved through PLM initiatives. The top three reasons include a reduction in search time for data (80%), a reduction in the number of product design changes (65%) and a better understanding of requirements (50%). (See chart “Summary of Benefits: PLM Initiatives.”)

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R&D Applications Seminar Internal Barriers to Effective NPD

Summary of Benefits: PLM Initiatives Benefit

% Improvement

Reduction in search time for data

80

Better understanding of requirements Reduction in number of product design changes

50 65

Shortened planning process More optimized material flow

40 35

Reduction in time-to-market

30

Savings due to improved labor utilization More quickly identify areas for improvement Improved validation of processes

30 15 15

Increase in collaboration/communication Increase in production throughput Overall reduction in product cost Decrease in product design time Reduction in inventory

15 15 13 10 10

Chart source: CIM Data

One PLM initiative involves collaboration. In an example of the collaborative process, Thomas gives the example of the development of a new package design. The package design normally requires collaboration with external suppliers that need to have access to package specifications. These specifications should be routed through different groups inside and outside the organization for approval, commenting and distribution. A company’s knowledge base includes structured data, as well as documents, and requires controlled access and robust search tools (a document’s content, where it is found, multiple queries, criteria). Product data management (PDM), says Thomas, is the “foundation of a PLM system and is critical in the design of integration (CRM, ERP, PLM, LIMS, etc.).” PDM effectively defines and manages the transition of data, from conceptual stages onto when a product is commercialized, and requires change management and control of data. Project and process workflow management can include software that manages process routing; the possibility to graphically design processes; and having workflow management built in into the application and directly linked to software objects. Email notification with hyperlink and task/ resource management are also part of the PLM process, as are graphical reporting, flexible reporting and decision support. “New Product Development Automation: Software to Manage Stage-Gate and Collaboration,” Sunil Thomas, vice president of operations, Selerant Corp. USA, sunil.thomas@ selerant.com, www.selerant.com —Summary by Barbara T. Nessinger, Associate Editor

Doing the right things (the right product) and in the right way (the right process) are all essential for effective new product development (NPD). If desired end-results are speed-tomarket, a high success probability and optimal resource utilization, then Allan Samson, Ph.D., president of ESCA Enterprises Inc., has the formula for success. Samson’s presentation, “Barriers to Effective New Product Development,” given at Prepared Foods’ R&D SeminarChicago, outlined his objective: “to identify development tactics that assist or hinder the effective development of new products, successfully.” According to Samson, the best efforts of R&D teams focus on truly novel products; cope with shorter development times; allow partnership with external resources/suppliers; and contribute to the growth and profitability of the organization. Both internal and external factors can affect NPD. Internal barriers include corporate, marketing, operations, R&D and procurement obstacles. Corporate barriers can involve conflicts in organization objectives. Other internal corporate barriers include a lack of clear business goals; priority or internal conflicts; and the lack of a multi-functional approach. Additionally, said Samson, an undefined product development strategy, inconsistent management involvement, or lack of feedback and evaluation can help derail NPD internally. Marketing internal barriers include incomplete product definition, which Samson called the “I’ll know it when I see it” mindset towards development. He also cited non-existent R&D input, too many samples and meaningless time expectancies (target dates vs. timelines) as other internal marketing issues. Internal operations barriers consist of force-fitting the product to the process; additive operations variances; too many tolerances and specifications; non-adherence to process; and what Samson termed the “cost vs. value” conundrum. Factors negative to R&D efforts, said Samson, include showing an “unrealistic” product; accepting an unrealistic request; having someone’s influence based on their position, rather than their knowledge; and activity vs. accomplishment. He also named three areas of “inefficiency”—inefficient application, development strategy and/or allocation. Procurement mistakes consist of the following: contract bidding, bait-and-switch tactics; ingredient substitution; incomplete information; disregard for supplier resources; and cost savings vs. product integrity. Retailer/customer external barriers include, again, what Samson termed, “I’ll know it when I see it;” bait-and-switch; cost and profit parameters; and volume vs. cost concerns. In the same vein, consumer problems occur in the form of complaints, liability, responsibility and what he called “real vs. other.” This refers to the fact that sometimes, retailers play one supplier against another, in order to get a cheaper price for

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R&D Applications Seminar the same (or similar) product. “A good R&D person should be able to identify and eliminate this,” said Samson, “as it would be a waste of resources and ineffective product development.” Why, exactly, do products fail? Samson states there are six main factors that retard effective NPD: being all things to all people; consumer complaints; procurement mandates; contract products; operations mandates; and customer mandates. When everything is “in a panic” or “top priority,” NPD will be ineffective. He also named never-ending projects and duplication of efforts (both internal and external), as well as slow decisions with fast changes, as detrimental to a product’s eventual success. Another issue Samson noted is the “golden palate”—a syndrome that refers to people in positions of power and influence asserting their personal preferences into what a product should be. These opinions may be diametrically opposed to the product attributes desired by consumers. Samson described the “ESCA Model” for effective NPD in a few steps. First, the company must realize R&D/NPD is a “business;” success is equated with sustainable products; adopting a “must win/find a way” attitude; the flexibility to suit a business need; provide a safe culture to foster creativity; and, importantly, product leadership. For a simple R&D “to do” list for winning new products, Samson advised to “define the right market segments and understand unmet needs.” Additionally, it is vital to know the competition, define a value strategy and develop the right product. “Barriers to Effective New Product Development,” Allan Samson, Ph.D., president, ESCA Enterprises Inc., 610-5581902, [email protected], www.escaenterprises.com —Summary by Barbara T. Nessinger, Associate Editor

The Embedded Consumer—Advancing the Process When it comes to product design and formulation, the consumer is key to unlocking success. So claimed Judy Lindsey, general manager, Product Dynamics, a division of RQA Inc., in her R&D Seminar-Chicago titled, “The Embedded Consumer—Advancing the Process.” As an example of the typical product development process, Lindsey outlined the Stage Gate® Process, a Stage Gate International product, which begins with “scoping,” proceeds to “build a business case,” and the all-important “development” stage. Next is “testing/validation,” followed by the actual “launch” of the product. At the center of all is the consumer—whom Lindsey equated with a “partner who shares or is associated with another in some action or endeavor.” There are two types of consumer-driven product development, Lindsey avered. The first is “Consumer Centric,” where a product development team “observes/collects, interprets, adjusts and repeats.” Insight summaries, category/market assessments,

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Tools to Integrate the Consumer Within the Development Process* Define

Design

• Exploratory immersion • Protocept response group • Marketing input • Sensory exploration • Focus group exposure

Formulate/Modify

• Descriptive analysis • Repetitive consumer team

Manufacturing Trade-offs

• Guidance testing • Concept-led, in-home test • Quantitative-qualitative response

*Highlighted areas are consumer integration tools Source: Product Dynamics

guidance feedback and product-concept strategies are standard and “still have their place in the toolbox,” said Lindsey. The second type, or “Consumer Integrated” product development, is a more holistic approach, with the consumer working “side-by-side with developer and is a combination of qualitative and quantitative methods.” The product and concept are together, with unlimited tools and “good timing, hitting the market and cost” among its benefits, said Lindsey. At each stage of development, the effective product developer must ask “why”—“Know what you are trying to gain,” advised Lindsey. This approach mindset is essential in all stages of product development—including definition, design, formulation, modification and manufacturing tradeoffs. (See chart, “Tools to Integrate the Consumer Within the Development Process.”) In the definition stage, Lindsey advised getting the consumer’s perspective on the following: “What do the words in the concept mean?” “How does that concept translate to that product?” and “What is the balance between the wants and the musts?” Tools used may include product ideation sessions, exploratory immersion, protocept response groups and “I wish/I would” sessions. The design stage is where a product developer is “exploring and forming the acceptable ranges within the product space and answering questions on product characteristics.” Asking such questions as, “What is too far out?” or “What is not enough?” are useful endeavors, Lindsey indicated. Tools include reaction panels, sensory telescope and prototyping sessions. Developers should keep each session focused and “always be prepared to respond to a new consumer perspective.” At the formulation/modification stage, Lindsey recommended active involvement and guidance with the consumer,

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R&D Applications Seminar while formulating the product. Using a repetitive consumer team mixing quantitative with qualitative data may “take the developer to a place you may not go alone; it leads to greater

confidence in validation.” She further advised, at this stage, to “go slow; start small; get experience.” Using bench partners (i.e., teaming one or two target consumers with a developer

to participate in formulation sessions) may lead to more critical assessment. When a product developer reaches the manufacturing trade-offs stage, consumer perspectives should be applied, when manufacturing constraints result in product tradeoffs. “This allows focus on the elements with the most impact and focuses options for larger-scale, quantitative testing,” opined Lindsey. The tools used at this stage are similar to the others, including reaction panels and quantitative-qualitative response. The reaction panel, at this point, allows for input from consumers, who may offer alternatives and/or give perspective for permissible areas of modification. The quantitative-qualitative response data can help give support for hard decisions. The focus is on quality attributes and consumer definition/acceptance. Lindsey advises incorporating these methods/strategies in a varied approach that fits a product developer’s unique needs. There is no “only way” to successful product development, and it is important to remember and recognize that “the consumer is king, but doesn’t always know all,” Lindsey said. “One must attempt to balance insight with knowledge, experience and gut.” “The Embedded Consumer—Advancing the Process,” Judy Lindsey, general manager, Product Dynamics, j.lindsey@RQA-INC. com, www.productdynamicsdivision.com —Summary by Barbara T. Nessinger, Associate Editor

Private Label Leadership Private label trends, recent innovation trends, design chain processes, leadership strategies and more were discussed in a recent Prepared Foods’ R&D SeminarsChicago presentation titled, “Private Label Leadership: Foundational Strategies for the Long Haul,” by Greg Nutter, vice president, LASCOM Solutions Inc. Some innovation trends discussed include the trend to reformulate or redesign a product to reduce costs and what Nutter termed “issue-centric” product innovation (i.e., green, ethics, organic, healthy or local sourcing). Co-branded offerings and a wider range of private label products also add to the picture for private label’s future.

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R&D Applications Seminar Trends in private label include accelerated growth; expansion beyond commodities; more sophisticated and higher quality products; increasing involvement by retailers in innovation

and production processes; licensed labeling; and market bifurcation. Nutter explained, “The private label market is splitting into two—one focused on ‘best price,’ while the other is focused

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on quality and uniqueness. Best price products are sold in volume, while the quality/ unique products drive high margins.” Private label penetration has increased in the U.S. in recent years. Drivers in growth of private label include manufacturers, consumers and retailers, each associated with specific benefits. Private label challenges are shared by both retailers and manufacturers. Retailers’ challenges include managing the total process; good information management; oversight and control; liability concerns; having a bandwidth available to launch new products; quality control; and intellectual property management. Manufacturers face different challenges. One is having more unique products, formulations and information to manage. They also must deal with faster cycle times and reporting, as well as being sure innovation is refocused on lower costs. Two themes for success were outlined by Nutter. The first is managing complexity, in order to minimize risks, and the second is increasing efficiencies to minimize costs. He also cites effective information management and effective business process management. Effective information management means information is quickly found and analyzed; it is captured, shared and protected; and information assets should be “leveraged and reused.” Effective business process management requires automated, predefined steps to minimize errors and risks. It also makes use of good tracking and escalation, and management visibility and “audit-ability.” An “Information Management Strategy” was provided, in which Nutter advised creating and managing all product information centrally. The strategy stresses the importance of providing analysis capabilities across all information bases. Information should be accessible to all—manufacturer, retailer, suppliers, labs and package designers. “Private Label Leadership: Foundational Strategies for the Long Haul,” Greg Nutter, vice president,LASCOMSolutions,858-452-1300, ext. 604, Greg.Nutter@LascomSolutions. com, www.LascomSolutions.com —Summary by Barbara T. Nessinger, Associate Editor

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Edible Oils = Cleaner Labels Almonds and Chocolate—A Perfect Combo

I

he results of a recent study show consumers perceive almonds as an essential, value-adding ingredient to chocolate products. The Almond Board of California’s global, quantitative study on chocolate, based on the Mintel Global New Products database, shows the number of annual new chocolate product introductions worldwide has more than doubled in the last decade (from 1,313 in 2001 to 4,810 in 2009). New products with nuts accounted for approximately one quarter of all chocolate product introductions, more than one third of which included almonds, suggesting consumer demand for chocolate products with almonds is also on the rise. To better understand consumers’ attitudes, awareness and chocolate consumption, the Almond Board of California commissioned a study of 4,521 consumers from eight markets (including the U.S., UK, France, Germany, Japan, Russia, India and China), which collectively account for 58% of the world’s chocolate volume and 56% of the value. Almonds are the nut consumers are most likely to associate with chocolate, and roughly 70% of consumers are more likely to buy a chocolate product with almonds over one without—demonstrating tremendous opportunity for manufacturers to meet the demand for chocolate almond products. In fact, when tasked with describing their ideal chocolate bar, participants chose almonds as the number one ingredient for inclusion. Almonds outperformed other nuts on the top four attributes consumers seek in a chocolate bar, including “tastes best,” “high quality,” “satisfying” and “comforting.”

n the growing trend toward simpler, cleaner labels, one of the biggest challenges to food manufacturers is providing a viable, natural alternative to synthetic antioxidants, without compromising flavor and performance. It is now possible for food manufacturers to extend product shelflife with a natural antioxidant—without sacrificing performance, flavor or aroma. Kalsec®, a producer of natural colors, flavor extracts, antioxidants, hop extracts and nutritional ingredients for the food and beverage industries, recently evaluated the stability of a variety of edible oils—comparing its line of natural antioxidants to a commonly used synthetic equivalent. Common synthetic antioxidants include tertiary butyl hydroquinone (TBHQ), butylated hydrooxytoluene (BHT), butylated hydroxyanisole (BHA) as well as ethylene diamine tetra acetic acid (EDTA). While synthetic antioxidants are cost-effective, they have limitations: they may not always be heat-stable; they have regulated usage limits; and they may present undesirable consumer labeling issues. Because of these issues, processors are focusing on natural antioxidants to create more consumer-friendly labels. Kalsec compared Peroxide Values and the Oxidative Stability Instrument (OSI) induction times of tertiary butyl hydroquinone (TBHQ) to Kalsec’s Duralox® Oxidation Management System AN-110, XT. In both comparisons, Duralox met or exceeded the performance of TBHQ. In addition, Kalsec’s XT reduced-flavor technology provides for the use of natural antioxidants, without adding objectionable bitter flavor or aroma to oils or finished foods, claims the company, allowing for increased usage levels of natural antioxidants, for improved product stability.

For more information: Almond Board of California • Modesto, Calif. Harbinder Maan • 209-343-3214 [email protected] • www.AlmondBoard.com

For more information: Kalsec Inc. • Kalamazoo, Mich. Gary Augustine • 800-323-9320 • [email protected] www.kalsec.com • www.cleanerlabels.com

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abstracts Garden Party At 2011’s IFT Expo, Virginia Dare’s booth #6130 featured trendy new flavors, varieties of vanilla, various masking flavors and assorted teas in its Garden of Flavors. Visitors enjoyed a refreshing, fortified smoothie, designed with Virginia Dare masking flavors and natural fruit flavors. They also experienced vanilla’s most delicate aromatics and complex flavor profile in a delicious beverage and quenched their thirst in a parklike setting, with iced tea made from tea leaves sourced from around the world. The company’s tea concentrates are offered in black, green, Assam, oolong and white, as well as Rooibos. Virginia Dare, 410-569-9766, www.virginiadare. com, [email protected]

on top of consumer demands and today’s latest product trends. At 2011’s IFT Annual Meeting & Food Expo in New Orleans, visitors to U.S. Dairy Export Council booth #6139 learned exactly how U.S. dairy ingredients can contribute to improved taste, functionality and nutrition—for a variety of products targeting different consumer groups. Valuable information on innovation resources, including research labs, product and nutrition researchers, and knowledgeable food scientists, were available to share how dairy ingredients are solving today’s formulation challenges. U.S. Dairy Export Council, www.InnovateWithDairy.com

Stable Supply of Xanthan TIC Gums has introduced FASTir® Xanthan Gum EC for food companies in North America. The innovation FASTir Xanthan EC embodies is a stable supply of highly dispersible, fast-drying, consistent-quality xanthan. FASTir Xanthan EC was developed using the company’s latest, patent-pending manufacturing process and enables a secure supply of xanthan—with documented and fixed performance, according to the company. FASTir Xanthan EC is a high-quality alternative, when other sources are priced too high, difficult to come by, or both. Final production and shipment of FASTir Xanthan EC is from the U.S. East Coast, making order fulfillment weeks shorter than with supplies originating outside the U.S. TIC Gums, 410-273-7300, ext. 3425, www.ticgums.com

An Apple (or Two) a Day Eating an apple or two each day may reduce heart disease risk factors, according to a new study—the latest to polish the apple’s heart-healthy reputation. The study’s results, conducted by Florida State University’s Department of Nutrition, Food and Exercise Sciences, were consistent with previous evidence that apples do indeed live up to the famous adage about keeping the doctor away. In addition to their cardiovascular benefits, there is also some evidence that apples help regulate blood sugar and control appetite, protect against cancer and safeguard the lungs. For more information on the heart study, go to http://tinyurl.com/3g2ggy4.

Latest Trends in Dairy The Global Ingredients Program of the U.S. Dairy Export Council® (USDEC) continues to uncover exciting options for food and beverage manufacturers challenged to stay

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Ancient Grains’ Goodness SK Food International has introduced Identity Preserved Certified Organic and Conventional Non-GMO Ancient Grains, Precooked Flakes and Flours to its extensive line of Premium Quality Ingredients. SK Food is pleased to offer ancient grains, which include amaranth, quinoa, millet, sorghum, spelt and teff. Considered also to be heirloom grains, ancient grains have received that name, because they have remained unchanged by modern science and breeding technologies, the supplier says. Ancient grains often also carry another moniker—Supergrains—due to their high level of protein, in addition to many other heath benefits, such as omega-3 fatty acids and antioxidants. Another distinctive health benefit of ancient grains is that amaranth, quinoa, millet, teff and sorghum are all naturally gluten-free. SK Food International Inc., 701356-4106, www.skfood.com

Flavors for the Phone FONA International, creator and manufacturer of flavors and flavoring ingredients for food, beverage and nutraceutical companies, recently introduced FlavorNotes, the industry’s first smartphone app to aid food and beverage professionals in the evaluation of flavors, the company says. Compatible with iPhone, iPad and Android platforms, FlavorNotes is a business tool that allows users to easily select flavors and descriptors, refine levels, type comments, save profiles and email them to others. The app is said to combine the benefits of flavor wheels, notebook notations and email with the convenience and technology of a smartphone. FONA International Inc.; download FlavorNotes at fonaflavornotes.com

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abstracts Create Appealing, Healthy Baked Goods National Starch Food Innovation announces the publication of a new white paper, “Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences,” intended to demonstrate to food scientists and sensory experts that many of the typical textural shortcomings of a range of healthy baked goods can be overcome with novel ingredients and formulation assistance. Alejandro J. Perez-Gonzalez, author of the paper and senior associate, System Design & Measurement, cited the growing movement toward healthy products and bakery items with cleanlabel credentials and the fact that consumers are reading ingredient statements as drivers for the trends in healthier baked goods with lower fat and calories, more whole grains and gluten-free ingredients. The paper shows how National Starch’s systematic approach to texture design can prevent various manufacturing and textural problems that may be associated with such formulations. For a copy of the white paper, contact National Starch Information Center, http:// tinyurl.com/3bqpb86 or visit www.foodinnovation.com.

Making the Grade Gelnex, producer of pork and beef gelatin, has announced that the company’s plants have received an “A” rating, the highest rating, in its recent and first British Retail Consortium (BRC) Audit. Based on a wide range of quality and food-safety factors, such as traceability, quality assurance, manufacturing, packaging and shipping, the Gelnex plants were certified to meet the international auditing body’s highest standards. The rating “...shows that we are adding value and safety in every phase of our supply chain, from raw material sourcing to shipping the finished product,” says Felipe Chaluppe, vice president, sales and marketing, at Gelnex. Gelnex, www.gelnex.com

Safety First Flavorchem Corporation has received the Safe Quality Food (SQF) 2000 Level 2 certification. SQF is a comprehensive, global, food-safety and quality-management certification system, designed for not only food safety, but product quality—a feature unique to this type of certification program. The certification process involves a rigorous, two-part audit conducted by highly trained auditors who evaluate a company’s food-safety program, pest control, operational methods, maintenance, cleaning and personnel practices. “Our SQF certification demonstrates Flavorchem’s commitment to food safety,” said Dave Russo, compliance manager at Flavorchem. “It confirms our dedication to outstanding food quality and safety and further highlights the extensive food-security measures we have implemented.” Flavorchem Corporation, 630-9328100, www.flavorchem.com

Barrel of Monk Fruit BioVittoria’s MonkFruit.org website is going live, as the first step in a multi-faceted, awareness-building campaign to educate consumers, healthcare professionals, and food and beverage companies about the natural, delicious, caloriefree sweetness of monk fruit. Monk fruit gained U.S. FDAnotified GRAS status in 2010 and has been used for its sweet taste and healthy qualities for hundreds of years. The small, vine-grown, subtropical fruit is packed with healthy antioxidants and vitamins; its pure, great-tasting, calorie-free sweetness makes the fruit unique. The calorie-free sweetness of the fruit is derived from mogrosides—unique, natural antioxidants. As an ingredient in packaged foods and beverages, monk fruit allows food and beverage manufacturers to improve the nutritional profile of products and still provide the great taste consumers demand. In related news, Tate & Lyle announced it has entered into a five-year strategic partnership agreement with BioVittoria Ltd. for the exclusive global marketing and distribution rights for BioVittoria’s monk fruit. Tate & Lyle will be marketing the products in the U.S. under the PUREFRUIT™ brand name. For more information, see http://tinyurl.com/3bfjoc6.

A Grande Affair Two new products were unveiled at IFT in New Orleans at Grande® Custom Ingredients’ booth #7247. Grande Yogurt Powder provides a more pronounced yogurt flavor and creamier mouthfeel and texture than current yogurt powders, says the company, and is ideal for use in coatings, dips, candies, smoothies and more. Grande Ultra Whey Protein Isolate is a unique whey protein isolate ideal for sports drinks, fruit drinks, protein drinks and nutritional supplements. Grande WPI is produced using new, patent-pending processes that make it ideal for beverage or food applications that demand these high-quality standards, claims the company. Grande Custom Ingredients, www.grandecig.com

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Fantastic Flatbread Whether it is pita steeped in Mediterranean history, true Persian naan or pizza from Naples, flatbread is ingrained in all cultures. With over 62 varieties in as many countries, no other bakery concept is more embedded in tradition and history. O-tentic Napoletana is an active sourdough that can help create flatbread, including pizza, with the look and taste that is true to its origins. On their search for quality, consumers tend toward great flavor, texture and bite and have a great desire for high-quality, all-natural ingredients. In consumer testing, Napoletana met and exceeded all of these demands, claims the company. O-tentic, www.o-tentic.us

abstracts Soup for Body and Soul L a s s o n d e Specialties recently introduced three new Canton brand soups fortified with the immune health benefits of Wellmune WGP®. The delicious line of ready-to-serve soups include vegetable, chicken noodle and chicken with rice, and all contain Wellmune WGP, “a natural ingredient clinically proven to safely prime the immune system to keep the body healthy,” according to Biothera, manufacturer of Wellmune WGP. It is also GRAS under FDA regulations and has obtained regulatory approval in Canada and other countries. The ingredient is kosher, halal, non-allergenic and GMO-free, as well. The soups are available in convenient, readily-identifiable Tetra Pak packaging or containers. Biothera, the Immune Health Company, 651-256-4606, www.wellmune.com

levels in the final product, says the company, in keeping with the healthy trend toward sodium reduction in foods and beverages. Biotaste Meat, a new, autolyzed yeast that provides a mild, meat taste and toasted notes to a wide variety of applications, was also featured. The line includes other natural ingredients to enhance the flavors of chicken, beef and add toasted notes. All Biorigin products are natural, clean label, GMO- and allergenfree, and are certified kosher and halal. Biorigin US, 502-719-0140, http://tinyurl.com/3dlap3f

Non-dairy Whipped Topping Chantypak, from Puratos, is an all-purpose, non-dairy topping that combines the delightful taste and smooth texture of fresh whipped cream with superior technical performance. In a blind taste test of the leading nondairy toppings, the company claimed consumers said the following about Chantypak: “I think this product is exactly what I look for in a cake;” and “This icing tastes like fresh whipped cream.” This non-dairy topping provides the whole package—superior taste, versatility, convenience and consumer approval. Puratos USA, www.puratos.us

Better Pizza Dough Glanbia Nutritionals is launching its OptiSol™ 5000 functional ingredient system in the pizza sector. OptiSol 5000 improves the texture of pizza doughs by enhancing extensibility and workability, claims the company. This increases surface area by up to 5% and cuts costs for manufacturers. Beyond the ingredient’s yield-optimization capabilities, OptiSol 5000 functions as a moisture-management tool. It improves dough texture through enhanced moisture retention, creating a softer and less chewy texture. This is especially evident in whole-wheat crusts, where the result can be tough and unpleasant for more health-conscious consumers. Moisture retention also maintains product quality over a longer shelflife. Glanbia Nutritionals, 608-329-2800, www.glanbianutritionals.com

A Taste of Creole and Cajun Biorigin’s IFT booth #6921 offered conventioneers a taste of local New Orleans cuisine, with the company’s natural ingredient product lines—yeast extract and taste enhancers—applied in products with local Creole and Cajun flavors. In addition to enhancing the taste of foods, Biorigin ingredients can be used to reduce sodium

C A L L

T O L L

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1-800-826-8302 www.nelsonjameson.com

FAX 1-800-472-0840

See Food Master-INGREDIENTS, p. 113

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PreparedFoods.com WEBINAR

The Essentials of Collaborative Product Development Date: June 23, 2011 at 2pm ET Successful product innovation relies on the ability to collaborate on key business activities, such as product development, change management, RFP or bid response, and issue / crisis management. However, collaboration can be extremely challenging. Effective collaboration between R&D, quality, sales, marketing, procurement, and manufacturing accelerates time to market and increases product success. Poor collaboration means fewer good ideas, less optimal decisions, reduced oversight and greater risk. This educational webinar, delivered by Lascom Solutions, will demonstrate what features you need to: • More easily and securely capture and share product specifications, formulations, documents, and other product development information across a project team; • Enable more effective access and presentation of product development information; • Automatically send alerts on product, project, spec, supplier and other key changes; • Provide increased management visibility into product development status and activities. Whether you’re looking to acquire a solution or just curious on how other companies use collaboration to accelerate innovation, make better decisions, and minimize risks, this webinar is one you won’t want to miss.

SPEAKER: Greg Nutter Vice President Lascom Solutions, Inc.

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Register now at webinars.preparedfoods.com

2011 IFT Ingredient Supplier Profile ADM/Matsutani LLC

Advanced Food Systems, Inc. Don’t Let Rising Dairy Costs Bring You Down!

IFT Booth Number: 6439 If you are going to be in New Orleans for IFT 2011, be sure to visit ADM/Matsutani LLC’s Fibersol-2 booth#6439. You can see the latest fiber-fortified new products that have entered the market as well as sample great tasting prototypes such as salsa flavored snack crackers, an açai blueberry electrolyte beverage mix and a hurricane flavored frozen novelty. All feature Fibersol®-2, the premier slow fermentation soluble dietary fiber, that has been shown in clinical studies to help control satiety and support intestinal health. Fibersol®-2 is highly soluble, has a clear and transparent solution, offers acid stability, very low viscosity, is moisture retaining, has very low hygroscopicity and is very stable at high temperatures. And because Fibersol®-2 is tasteless, improves body/texture and offers masking properties-while it provides the benefits of a good fiber with superior digestive tolerance-it is the fiber you want in your next formulation. Applications for Fibersol®-2 are nearly limitless, but typical applications include baked goods, beverages, dairy products, processed foods, dietetic foods and supplements. Fibersol®-2, a digestion resistant maltodextrin, was invented by Japan’s Matsutani Chemical Industry Co., Ltd., and has been exclusively produced by ADM since 1999. This joint venture combines Matsutani’s strong technical and scientific expertise with ADM’s vast production facilities and transportation network, resulting in a quality food ingredient that is backed by highly consistent service and a readily available supply.

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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AFS’ offers several innovative powder systems designed to reduce or replace costly liquid dairy products without sacrificing flavor or texture. Our specially designed systems limit your exposure to price fluctuations, maximize process efficiencies and create healthier foods. ReadiCream® products easily hydrate in water and can be used as a 1:1 replacement for heavy cream or half & half. Their low usage rate offers significant cost and fat reductions in the final product. Milk Plus®, when hydrated in milk, can be used as a 1:1 replacement for heavy cream in sauces, soups and bakery products. The finished product is similar in mouth-feel and color to heavy cream but has significantly less fat. AFS Cheese Boosters’® high flavor intensity allows significant cost savings and helps to improve cheese impact while reducing fat and sodium content of the finished product. They are available in a multitude of flavor profiles or one can be customized to meet your needs. AFS can partner with you to customize ingredient systems for an array of food products and processing capabilities. To learn more about AFS, visit our website at www.afsnj.com.

For further information, contact: Advanced Food Systems, Inc. 21 Roosevelt Ave Somerset, NJ 08873 (800) 787-3067 (732) 873-4177 Email: [email protected] www.afsnj.com www.PreparedFoods.com

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2011 IFT Ingredient Supplier Profile

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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.

Almond Board of California (ABC)

Visit Almond Board of California (ABC) at booth #5229 for the latest information on nutrition, consumer demand, and food quality and safety practices. ABC is proud to report that for the third year in a row, almonds were the leading nut used in new food products worldwide.1 At IFT, come discover some of the reasons why! To inform and inspire food industry professionals, research chef John Csukor will be hosting live almond recipe and product concept demonstrations at the ABC booth, featuring innovative almond applications in the chocolate, snacking, and cereal product categories. Almonds are the breakfast nut; new research shows that consumers in North America consider almonds to be the nut that best fits with breakfast foods versus other nuts.2 In fact, 58% of North Americans think of almonds first when they think of nuts in cereal.3 Adding almonds to any breakfast product is an easy way to increase consumer appeal while also adding a satisfying crunch. * Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat. 1 2 3

For further information, contact: Ajinomoto Food Ingredients LLC Customer Service: (800)456-4666 Link to www.ajiusafood.com for more information. 152

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Mintel Global New Products Database, 2010 Breakfast Outlook Report, Sterling Rice Group, 2009 North American Consumer Attitudes, Awareness, and Usage Report, Sterling Rice Group, 2010.

For further information, contact: Harbinder Maan Manager, North America Ingredient and Category Marketing 1150 Ninth St., Ste. 1500 Modesto, CA 95354 USA 209.343.3214

2011 IFT Ingredient Supplier Profile

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American Egg Board

American Key Food Products (AKFP)

One of nature’s most perfect foods makes other foods perfect too. Versatile, hardworking 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. At this year’s IFT Annual Conference, AEB will introduce 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.

American Key Food Products (AKFP) has been serving the American food industry as a trusted ingredients distributor for over a decade. It has built a reputation specializing in the supply of native and modified potato and tapioca starches to a broad spectrum of the industry. AKFP is partnered with reputable suppliers from Europe, Asia and South America to bring quality ingredients that conform with strict industry standards.

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

We are committed not only to providing tested and superior products to the industry but also to promote healthy ingredients that will benefit the consumers. The company’s native starch and flour products are all natural, clean-label ingredients, non-allergenic, nonGMO and gluten-free. AKFP accomplished a milestone in 2010 when it launched a new proprietary, patent-pending gluten-free ingredient: King Lion Premium Cassava Flour. The breakthrough flour has proven to be an excellent singleflour replacement for wheat flour in most gluten-free baking applications. When blended with potato starch, it helps create among the best gluten-free breads, tortillas and pizza crusts. The Premium Cassava Flour will be available as a single ingredient or in pre-blended mixes to serve the gluten-free market, which has been growing at an explosive rate.

For further information, log on at our website: www.akfponline.com or contact: AMERICAN KEY FOOD PRODUCTS 1 Reuten Drive Closter NJ 07605 1-877-263-7539 www.PreparedFoods.com

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Archer Daniels Midland

BASF Corp. Nutrition & Health BASF is a leading supplier of nutritional ingredients to the food, beverage and dietary supplements industries. The product portfolio includes vitamins, carotenoids, omega-3s and more. BASF is present in all major markets worldwide and complies with the highest quality and regulatory requirements. Vitamin A Vitamin D Vitamin E Vitamin K Vitamin B Vitamin B Vitamin B Apocarotenal Beta-carotene (Lucarotin®) Lycopene (LycoVit®) Lutein Omega-3s (Dry n-3®) Caffeine Polymers for beverage filtration and stabilization (Divergan®, Crosspure®) 3

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Whether it’s because of food allergies or by choice, many consumers are switching to a gluten-free diet. VegeFull™ makes it possible to produce gluten-free baked goods that have the winning combination of taste and improved nutritional value, without surrendering ease of process, value or yield. VegeFull cooked bean ingredients provide food manufacturers an easy method for incorporating extra protein, fiber and various nutrients into baked goods while also adding texture and bulk to the product. In addition, VegeFull is low in fat, cholesterol-free, glutenfree, non-allergenic and non-GMO. Bakers and snack manufacturers should recognize that gluten-free products often require a slightly different approach to development, formulation and processing. That’s why ADM’s team of food scientists and technicians are available to work with you to develop gluten-free baked goods, such as pasta, flat bread, extruded snacks, crackers and muffins.

For further information, contact: Archer Daniels Midland 800-637-5843 [email protected] www.adm.com/vegefull 154

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BASF’s new innovation laboratory strengthens its commitment to food and beverage companies The recently opened Nutrition Ingredients Innovation Laboratory in Tarrytown, New York, brings together BASF’s comprehensive technical capabilities for the food and beverage industry. It supports fortification and coloration projects on vitamin-enhanced waters, carbonated soft drinks, still beverages, dairy products, instant beverages, nutrition bars, baked goods and more. This investment in North America is part of BASF’s overall strategy to provide customers with a global network of technical support.

For further information, contact: BASF Corporation Nutrition & Health Division 100 Campus Drive Florham Park, NJ 07932 Tel: (800) 527-9881 Fax: (973) 245 6843 E-mail: [email protected] www.nutrition.basf.com BASF Nutrition – the healthy decision. Registered trademarks are owned by BASF Group, Germany.

2011 IFT Ingredient Supplier Profile Bio Springer Bio Springer…your ingredient for success! As the global leader in yeast extracts, we produce functional ingredients and efficient solutions for businesses worldwide. Bio Springer’s objective is to build sustainable relationships with our customers by being involved in and fully supporting new ventures, as well as those that are ongoing. In November 2010, Bio Springer opened a new plant strategically located in Cedar Rapids, Iowa, moving us closer and reinforcing our commitment to the U.S. customer base. The benefits to our customers are evident: • More efficient supply of our product range • Additional capacity and greater accessibility • Clean-label savory ingredients and non-GMO, animal-free nutrients • Solutions for sodium reduction and flavor enhancement • Applications in the food, pet food and biotech industries • Functional ingredients for soups, frozen entrees, sauces, spices and dry blends • Added expertise of our parent company, LESAFFRE

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Bio-Botanica® Bio-Botanica® is a successful leader in the manufacture and supply of 500+ quality botanical extracts servicing the natural products industry for over 30 years. Our professional staff offers expertise in fortifying formulas with the best combinations of natural ingredients and blends. We are known for the development of innovative functional products customized to your specifications. We help enhance the natural value of products in various industries including nutraceutical, food/ beverage, pharmaceutical, cosmetic & personal care. Our 140,000 SF, FDA registered, pharmaceutically licensed, GMP compliant and Kosher inspected/certified facility with state of the art QC/QA lab allow us to offer services including: Blending (wet or dry), Compounding, Extracting, Milling, Spray Drying, Vacuum Distillation & Custom Formulating. Bio-Botanica’s “BioChelated®” cold extraction process enables us to bring custom and unique products to the market; free of harsh chemicals, toxic solvents and excessive heat, yielding a truly bio-available botanical extract ideal for many applications.

In addition to the new U.S. plant, Bio Springer is situated throughout the world, with two plants in France, one in Brazil, and two in China. Our unparalleled dedication to superior quality and consistent purity allows Bio Springer to ensure the excellence of its products. And now that we are here in the USA, our customers can obtain these exceptional ingredients closer than ever before! To find out how, and acquire more information, visit our website at www.biospringer.com.

For further information, contact: Mark C. Sysler, VP Sales 631-231-5522 ext 138 [email protected] For further information, contact: Bio Springer 360 St-Francois-Xavier Suite 301 Montreal QC, Canada H2Y 258 Thierry Jones 845-269-9314

or Ellen Delisle, Technical Sales Manager, Cosmetics and Personal care 631-231-5522 ext 142 [email protected] www.PreparedFoods.com

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Biorigin

Brenntag North America

Biorigin is a Brazilian company present in more than 30 countries. Created in 2003, the company is dedicated to the development of innovative solutions for human food and animal nutrition based on biotechnology. Biorigin has in its human food portfolio natural ingredients which improve the taste and enable sodium reduction. Bionis is Biorigin´s yeast extract line that provides more body, mouth feel and umami, whereas the Bioenhance line of taste enhancers creates and harmonizes taste, increasing the intensity of salt perception with no salt addition. These products are suited for use in savory sodium reduction applications and in fact could perform synergistically allowing for sodium reduction of up to 30 – 40% in average in typical applications. Goldcell line includes inactive dry yeast, autolyzed yeast, mineralized yeast and torula yeast. Biorigin offers to the wine market Mannovin, a mannoprotein licensed by the International Oenological Codex and some products of the Goldcell line. Biorigin has also Biogard line of culture dextrose ingredients for bakery and flavor and Biozalt salt replacer for sodium reduction. Applications include soups, broths, condiments, sauces, salty snacks, meats, seasoning, savory products and others. Some ingredients could be used as nutrient in low salt formulation, industry processed and fermentation process. Biorigin products are natural, clean label, GMO-free and allergen-free and have full traceability.

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 tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution that sharpen your competitive edge.

For further information, contact: Biorigin US Ph. +1 502 719 0140 Fax. +1 502 719 0141 Biorigin Ph. +55 14 3269 9200 Fax. +55 14 3269 9210 [email protected] www.biorigin.net 156

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Pyure Brands has selected Brenntag as their exclusive distribution partner on the most extensive line of Stevia Extracts in the Food, Beverage, and Nutritional marketplace. The product line consists of the following products:

Pyure Elite 98% Pyure Organic 95% Pyure Blends SM Pyure Blends SE

Pyure Premium 60% Pyure Premium 80% Pyure Stevioside 90% Pyure Select 40% Custom Blends

For further information, contact: Brenntag North America 5083 Pottsville Pike Reading, PA 19605 610 926 6100 - 800 814 7626 Ext. 3858 [email protected] www.brenntagnorthamerica.com

2011 IFT Ingredient Supplier Profile

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Bunge North America

Caravan Ingredients

Bunge North America is a leading supplier of edible oils and shortening ingredients ranging from bulk commodity to premium packaged value-added products. Our team of Oil Experts offer innovative ingredient solutions that can help you...

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.

• 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 milk-based 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. Trust the Oil Experts, Trust Bunge.

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, donut frying, microwave popcorn oil and baking applications. • Nutrivan® vitamin and mineral pre-mixes that provide the most sought after health benefits while maintaining strict quality parameters. SERVICE AND TECHNOLOGY WORKING FOR YOU

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

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Century Foods International Century Foods is a single source food and beverage engineering and manufacturing partner for both branded and private label products. Whether you want to manufacture or improve an existing product, or develop a new product—we offer the resources and experience that will facilitate your success. From development, manufacturing and testing to packaging, we have the experience to provide a turnkey solution for your retail product launch. Research and Development—Expert research and development teams with backgrounds in chemistry, microbiology, nutrition, food science and chemical engineering help you develop the best-tasting, most functional products. Agglomeration and Blending—Comprehensive abilities such as large scale blending, particle sizing, instantizing, agglomerating, and fluid bed drying of nearly any type of food ingredient. Quality Assurance—Quality assurance/control lab to ensure all ingredients and the final products are safe and meet all specifications. Continuous quality control processes guarantee your product meets the highest food quality standards. Filling and Packaging—Capacity and flexibility to meet your specifications, accommodating packaging of nearly any size or type and packaging details such as pressuresensitive adhesive, shrink labels, tamper evident seals, neckbands and induction seals.

For further information, contact: Century Foods International 400 Century Court, PO Box 257 Sparta, WI 54656 1-800-269-1901 www.centuryfoods.com [email protected] 158

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Cherry Marketing Institute In March 2010, The Cherry Marketing Institute (CMI), a generic marketing organization funded by tart cherry growers and processors, commissioned a research study designed to help understand the (fruit) ingredient decision process among major food manufacturers and food service operators. Confidential interviews with senior food industry executives revealed that tart cherries – available year round in dried, juice and frozen form – are an emerging, yet under-leveraged “Super Fruit.” Tart cherries can add a powerful boost to new product formulas and menus, adding a unique color and flavorful appeal to products that no blue fruit can, and also providing a rich antioxidant punch. In fact, tart cherries have a unique combination of powerful antioxidants that may help reduce risk factors for heart disease, according to new research presented at the Experimental Biology annual meeting in Washington, DC. Findings from three new studies, out of the University of Michigan, University of Arizona and Brunswick labs, suggest that cherries contain a unique combination of powerful antioxidants that may help reduce risk factors for heart disease. So GO RED INSTEAD and find out how to boost your brand with tart cherries at www.CherryProcessor.com.

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]

2011 IFT Ingredient Supplier Profile Cognis, now part of BASF

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Comax Flavors

Cognis, now part of BASF,…Reliability Plus Marketing Innovation At the upcoming June 2011 IFT Expo in New Orleans, Cognis, now part of the BASF will jointly display our latest in Newtrition™ based concepts. The newly-formed BASF Human Nutrition Group brings together these two complementary nutrition corporations. BASF will be continuing the well-established Cognis business and communications strategy, Newtrition™ “Eat. Feel. Live.” The advantages to our customers are apparent: • Strategic teamwork which supports customers’ success • Newly-expanded portfolio of ingredients • Innovative concepts and formulations • Ensuring the highest safety, regulatory and sustainability standards • Enhanced market strengths and expertise, technical skills and resources • Functional ingredients such as vitamins, carotenoids, plant sterols, conjugated lineolic acid, Omega-3, and high-quality plant extracts • Solutions that improve customers’ products for a healthy consumer experience Cognis, now part of BASF, looks forward to “jazzing it up” in New Orleans! Come visit us at Booth #5829 to taste several delicious samples such as; “Mardi Hearty Cold Pasta Salad”, a “Healthy Hurricane”, and “Big Easy Breakfast Bites”, among others. All of the foods will naturally include our innovative ingredients! Cognis, now part of BASF, maintains an ongoing commitment to our customers, offering high quality ingredients which add health benefits to consumer products. To obtain more information, visit our website, www.BASF.com.

For further information, contact: Cognis® Nutrition & Health 5325 S. Ninth Ave. La Grange, IL 60525 United States Contact: Cognis Nutrition and Health Customer Service Phone: 800 673-3702 Fax: 708 579 6152 Email: [email protected] www.cognis.com www.tonalin.com www.heart-choice.com

Comax Flavors is a world leader in proprietary flavors technology. We offer a full range of traditional flavors, but we are also flavor innovators, specializing in flavor improvements for healthy foods and customized solutions to every food and beverage flavor challenge. Comax has 30 years of experience in creating Natural WONF’s. We work with our customers to find the right flavors that will balance goodness with all the great taste consumers want. We have developed a healthy attitude in making “good for you” products taste great. We offer highly-advanced quality control protocols, exemplary customer service practices, a strong commitment to ongoing research and development and a focus on marketability. This expertise gives us a cost savings advantage when creating our flavors, as well as offering one of the shortest lead times for processing orders in the industry. To keep our flavors in tune with our customers’ application needs, we continuously conduct consumer sensory research studies to stay ahead of flavor trends and consumer flavor preferences and interests. Comax Flavors…always the perfect flavor!

For further information, contact: Comax Flavors 130 Baylis Road Melville, NY 11747 Phone: (800) 992-0629 Email: [email protected] www.comaxflavors.com www.PreparedFoods.com

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Corn Products International, Inc. Corn Products International is a global ingredient provider of sweetener, texture and nutrition solutions. In addition to a broad range of nutritive sweeteners and polyols, we offer unique ingredients including Enliten® Reb A stevia sweetener; a unique naturally-occuring high intensity sweetener made from a patented stevia plant variety. Enliten® allows the development of great tasting naturally sweetened products without adding calories and with excellent stability. In the nutrition area our offering focuses on digestive, immune, bone, cognitive and brain health: • NutraFlora® prebiotic soluble fiber is an easily tolerated prebiotic containing 95% of short chain FOS and is effective at low doses. It enhances digestive health and increases calcium absorption. • Purimune® high purity GOS contains 90% of GOS and is very stable to high heat/low pH system. It supports digestive health and reinforces immune function. • BioAgave™ inulin fiber is a soluble fiber from the Agave plant with improved texture properties. • Aquamin® calcified mineral matrix is a bioavailable calcium and trace minerals source with improved texture properties, also available in soluble form for beverages. • Nu-Mega® Omega-3 DHA is a microencapsulated tuna oil for enhanced stability and flavor with high DHA content. It supports cognitive function, heart health and visual acuity. The recent acquisition of National Starch has further strengthened the company’s portfolio of texture and nutrition solutions, including clean label starches, encapsulation and emulsion solutions, gluten free systems, and resistant starches, among others.

D.D. Williamson and colorMaker Color with Confidence! DDW’s wide array of natural coloring, along with its sought after caramel color, helps sell 1.5 billion servings every day. DDW improves the allure of foods and beverages through visual appeal. A trusted and recognized provider of color solutions, the company operates ten manufacturing sites on five continents. Together we can create alluring products. IFT Booth 4429 will feature: Newest products • Acid-proof, Class One (“Plain” in E.U.) caramel color • Acid-proof, Caramelized Sugar Flavor (natural) • Certified organic annatto extracts Application Demonstrations • “Caramel-berry” juice drink • Red sports drink • Process cheese in red, yellow, orange, and purple varieties • Mini fruit tarts • Taffy and other confections • Flour Tortillas Special Events • Monday at 6:15 AM - IFT Fun Run & Walk, sponsored by DDW • Monday at 1:00 PM at Booth 4429, Award Presentation to Pui Yeu (Rei) Phoon, Purdue University, Winner of Beverage Coloring Competition for Students.

For further information, contact: D.D. Williamson 1901 Payne Street Louisville, KY 40206, USA Tel: 1 502 895 2438 Web: ddwilliamson.com Email: [email protected] For further information, contact: Corn Products International, Inc. Tel: 1-800-443-2746 Internet: www.cornproductsus.com Email: [email protected] 160

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colorMaker, Inc. 3309 E. Miraloma Avenue, Suite 105 Anaheim, CA 92806, USA Tel: 1 714 472 0444 Web: colormaker.com Email: [email protected]

2011 IFT Ingredient Supplier Profile David Michael

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Diana Naturals Inc. Global specialist of solutions from natural ingredients, The Food Division of DIANA GROUP offers organoleptic & nutritional solutions to support the stated benefits of its clients’ product in the food sector. The Food Division of DIANA GROUP holds a unique position in this market thanks to its mastery of sourcing and transformation covering all sources from vegetal to animal, which together reinforce its strong bioscience expertise. The Food Division of DIANA GROUP guarantees sustainable solutions, traceability and food safety.

Be sure to swing on by booth 5127 and sample our delicious Cocoa-Mate® cookies. Baked at the show, these warm and indulgent treats are made with a 30% reduction in cocoa. Depending on the application, Cocoa-Mate is functionally capable of replacing up to 40% percent of the cocoa powder used in a finished product. Wash them down with a fruity flavored coconut water ice. Using coconut water as a frozen treat base offers consumers a refreshing and smooth healthy alternative, without compromising taste. Coconut water ice is hydrating, fat free and cholesterol free, as well as glutenfree, lactose-free and vegan. Using inspiration from existing coconut water lines, tropical flavors were chosen. Visitors to booth 5217 can also register for a chance to win a free trip to the David Michael 2012 Innovation Roadshow® in Philadelphia. Each year, the Innovation Roadshow highlights our best ideas - in technical creativity, new flavor development, and cost-saving technology. We’ll help you to track new and emerging trends from around the world, spark your creativity, and show you how to bring products to market faster and smarter.

For the Food and Beverage Market, Diana Naturals has developed range of solutions for: - Taste - Color - Texture - Nutrition Natural Culinary Solutions for Gourmet Taste Authentic Taste Profile Wide Range of culinary notes Replicate hours of cooking process instantly Natural Solutions for Color Diana Naturals Technical Support can advise on coloring impact and shade description on various application matrix. Innovative Solutions for Texturizing A range of ingredients providing pulp or pieces (powders, flakes and crunchies) ideal for dry applications. Natural Nutritional Solutions for Fruit and Vegetable Equivalences and Superfruits Image.

Need more information? Contact your account manager, or call David Michael’s worldwide headquarters at 1-800-DM-FLAVORS.

For further information, contact: Diana Naturals Inc. 707 Executive Boulevard, Valley Cottage New York 10989 USA Tel: 845-268-5200 Fax: 845-268-4626 Internet: www.diana-naturals.com www.PreparedFoods.com

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Domino Specialty Ingredients

Edlong Dairy Flavors Is working with a trusted partner for your dairy flavor needs important? At Edlong, we understand every project is different and strive to provide timely, relevant solutions for your specific needs. We take pride in finding the right flavor the first time and developing the perfect profile for your application.

Essential Ingredients for Good Food Offering the highest quality food to your customers originates with the highest quality ingredients. Domino Specialty Ingredients provides you with a comprehensive line of technologically perfected sweetener solutions and premium rice products. Contact one of our skilled specialists. Get the technical support and product development you need to bring the right kind of results to your own innovative recipes. Learn more about the full line of quality products that can be customized to suit the most discerning palate.

Domino Specialty Ingredients – The Sweet Standard.

Our exclusively-dairy product line enables us to produce only the finest flavors , so whether you’re working on enhanced beverages, reduced-fat dairy products or betterfor-you sauces and snacks, we have the Cheese, Butter, Milk & Cream, Cultured, Sweet and Functional dairy flavor that’s on-target with your project. We also offer online technical documentation and sample services to help you get the most out of your time. To find out more about our how our products can work for you, stop by IFT Booth #6429. We look forward to seeing you there!

For further information, contact: Domino Specialty Ingredients One North Clematis Street, Suite 200 West Palm Beach, FL 33401 800.446.9763 [email protected] dominospecialtyingredients.com 162

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For further information, contact: Edlong Dairy Flavors 225 Scott Street Elk Grove Village, IL 60007, U.S.A. Direct: +1-847-631-6700 Toll Free: 1-888-MY-TASTE www.edlong.com [email protected]

2011 IFT Ingredient Supplier Profile

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ESHA Research, Inc.

French’s Flavor Ingredients

Food processors face numerous challenges each day – everything from deadlines and laboratory analysis to label creation and regulatory compliance. Let ESHA Research lend a hand with Genesis R&D Product Development and Labeling Software. Genesis R&D, trusted throughout the world, is used by more than 90 percent of the top food manufacturers in the United States. At the core of this nutrient analysis program is an extensive database – more than 37,000 foods and food items – tailored specifically to the needs of the food manufacturing industry. Included are raw foods and processing items such as gums, bases, vitamins, herbs, preps and colors. For each item in the database, information on up to 160 nutrients and nutrient factors is provided. Items you can’t find can easily be added in a few steps. In just a few steps, users can quickly generate an NLEAcompliant Nutrition Facts Panel complete with label, ingredient statement, allergen statement and nutrient content claims. Other label formats include: Aggregate, Dual Declaration, Child Label and more. Creating camera-ready, DSHEA-compliant Supplement facts panels is a snap. Each style – including dual recommendation labels and labels with proprietary blends – conforms to government regulations while allowing you to format the label to your unique specifications.

Consumer interest in healthier food continues to flourish. French’s Director of Culinology, Chef Brian Young, works with manufacturers to develop innovative flavors that that meet this growing demand. “Franks® RedHot® Cayenne Pepper Sauce adds authentic, natural cayenne flavor and heat without adding fat,” explains Chef Young. Made from a proprietary cayenne pepper, Frank’s® RedHot® is an integral part of many bold flavor profiles: wet sauces, sweet-chili dips as well as ethnic meal kits. In addition to healthier and tastier products, consumers also need convenience. Chef Young says, “French’s® all-natural Mustards serve as the foundation for many on-trend heat and eat sauces, healthy marinades, and low fat salad dressings.” Made with No. 1 Grade mustard seeds, French’s® best-selling Salad Style and Dijon Mustards can boost a product’s flavor without increasing fat content. Top-selling Cattlemen’s® helps restaurateurs, upstream processors and manufacturers create popular barbecue entrees, appetizers and snacks like smoky Pulled BBQ Pork Meatballs with Cattlemen’s® Master’s Reserve™ BBQ Sauce. “Because it’s formulated with tomato paste, Cattlemen’s® Barbecue Sauces seal in the flavor without fillers, providing better cling through a variety of processes,” says Chef Young. If you are reformulating or creating new products, contact French’s Flavor Ingredients to deliver the healthy and delicious flavors that consumers demand.

Booth #6632 http://www.esha.com/genesissql

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

For more information or bench samples, contact: French’s Flavor Ingredients Reckitt Benckiser Inc #4 Mill Ridge Lane Chester, NJ 07930 417-521-2065 www.FrenchsFlavorIngredients.com www.PreparedFoods.com

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Ganeden Biotech, Inc.

Gold Coast Ingredients

Ganeden Biotech is a science-driven company dedicated to bringing superior probiotic products to markets that have been otherwise unmet by traditional solutions. Ganeden Labs, the licensing and development division of Ganeden Biotech makes proprietary, patented probiotic technology, marketed and distributed as GanedenBC30®(Bacillus coagulans GBI-30, 6086), available for use in products in the food, beverage and nutraceutical industries. GanedenBC30 is said to be the only probiotic to survive mixing and baking. It survives gastric acidity, has a two year shelf life and does not require refrigeration. Company literature calls GanedenBC30 “The probiotic that can take it” because it has shown to be heartier than other probiotic strains and survives digestive transit better than the probiotic cells used in most yogurts. In addition, GanedenBC30 is self-affirmed GRAS and Kosher. Food and beverage applications include baked goods, hot and cold beverages, dry drink mixes, soups, dairy products and a variety of health bars. GanedenBC30 has already shown impressive survivability rates when added to hot tea, baked muffins, HTST (high temperature short time) dairy processing and hot mixed granola bars. For food and beverage companies wanting to add a powerful probiotic to their products, GanedenBC30 is becoming the preferred probiotic choice. Visit Ganeden Biotech at IFT Annual Meeting and Food Expo at booth number 7846.

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 can help you to stay in front of marketplace trends, assisting with flavor development for your prototype or line extensions. At the 2011 IFT Expo, our creative staff is highlighting fundamental Cajun flavors like Jambalaya and Shrimp Etouffee. We will also show sweet treats that remind you what being in New Orleans is all about. For simple or complex projects, we can help you bring a little of the “Big Easy” back to your lab and customers. Please come by Booth 4629 for samples and a taste of southern hospitality. Gold Coast Ingredients-Where Science, Nature and Knowledge are brought together for your success.

For further information, contact: Ganeden Biotech, Inc. 5915 Landerbrook Dr. Suite 304 Mayfield Hts., OH 44124 Phone: (440) 229-5200 Fax: (440) 229-5240 Website: www.ganedenlabs.com Email: [email protected] 164

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For further information, contact: Corporate Headquarters Gold Coast Ingredients 2429 Yates Ave. Commerce, CA 90040 Toll-Free Number: (800) 352-8673 Tel: (323) 724-8935 Fax: (323) 724-9354 Web Site: www.goldcoastinc.com E-mail: [email protected]

2011 IFT Ingredient Supplier Profile

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Grain Processing Corporation (GPC)

Hormel Specialty Products

Looking for a way to deliver that healthy edge? Current trends such as high-fiber diets, improving children’s nutrition and gluten-free foods are in the minds of consumers. Scientists at Grain Processing Corporation recognize the challenges of formulating for a nutrition-conscious market and will demonstrate how GPC’s functional food ingredients can be used to develop great tasting products that fit into these trends. GPC’s TruBran® corn bran will be featured in a snack cracker as well as in a highfiber tortilla used to make a kid-friendly quesadilla. TruBran® corn bran delivers an exceptionally high level of dietary fiber and is easily incorporated into a variety of applications such as nutritional bars and beverages, snacks, cereals and baked goods. The gluten-free market has continued to gain momentum and has become an increasingly critical consumer choice. The functional characteristics of PUREDENT® corn starch and INSCOSITY® instant starch will be the focus in a gluten-free desert. An effervescent pomegranate beverage tablet will highlight the superior properties of GPC’s maltodextrins. MALTRIN® maltodextrins are popular choices for building body and mouthfeel while adding a clean-tasting, non-sweet energy source into beverages. By coupling exceptional products and unparalleled service, GPC is the preferred source for specialty ingredients worldwide. Visit GPC booth #7239.

Hormel Specialty Products is your one solution for food ingredient needs, including dairy proteins, meat flavors, meat ingredients, specialty stocks, broths and fats, and functional ingredients (including omega-3 EPA/DHA, vitamin D3 and CoQ10 for beverages). We also provide a lot more, including expertise that comes from more than a century of pleasing customers. Want to save on shipping costs by combining multiple orders into a single delivery? Juggling too many sales reps for one project? Looking for recipe-ready ingredients that will enhance your product? Hormel Specialty Products is a one-stop that can save you time and money – and provide quality ingredients that exceed expectations. Visit us at IFT booth # 7729 Ingredients/Additives Bakery Mixes Bases, Mixes, Stocks, Soups Beverage Bases, Mixes Buttermilk Powders Casein Dairy Ingredients, Products Encapsulated Ingredients Fats, Oils Flavor Bases Flavor Enhancers Flavors, Savory Gelatin Meat, Poultry, Fish, Seafood Nonfat Dry Milk Non-GMO Ingredients Nutrients, Supplements Seasonings Soy Sauce Whey Whey Products Contract Services for the Food Industry Contract/Custom Processing, Packaging Contract/Private Label Manufacturing Product Development Transportation Turnkey Operations Warehousing, Storage

For further information, contact: Grain Processing Corporation (GPC) Website: grainprocessing.com Email: [email protected] Phone: 563.264.4265 • Fax: 563.264.4289

For further information, contact: Hormel Specialty Products 1-800-956-0399 [email protected] www.hormelingredients.com www.PreparedFoods.com

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International Dairy Show

THE DAIRY INDUSTRY’S OPPORTUNITY TO INNOVATE, LEARN AND GROW Please join us at IDFA’s International Dairy Show, September 19-21, 2011 in Atlanta, Georgia. From development, procurement, processing, packaging, distribution, sales or marketing the role you play in the food industry is constantly evolving. The International Dairy Show is your resource for innovation, education and networking. The event will feature a Consumer Trends, Nutrition and Product Development educational track to inspire you. Enhance your recipes and product offerings by visiting the suppliers in the Ingredients, Flavorings & Seasonings pavilion. Then evaluate all of the packaging and innovations to bring your products to life. You’ll only find this at the International Dairy Show. This unique event is specially designed to help you reduce your production costs, find solutions to your problems and make your company more competitive all while networking with your peers. You and your staff simply cannot afford to miss the International Dairy Show. Don’t be left out, register today at www.dairyshow.com. See you in Atlanta!

For further information, contact: International Dairy Show Robin E. Cornelison International Dairy Foods Association (IDFA) 1250 H St., NW, Suite 900 Washington, DC 20005 Phone: 202.737.4332 Fax: 202.331.7820 Email: [email protected] Web: www.dairyshow.com 166

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

For further information, contact: 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.

2011 IFT Ingredient Supplier Profile

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International Fiber Corporation

iTi Tropicals, Inc.

IFC is at the forefront of the national initiative to reduce obesity in America through the addition of insoluble fiber. You have always known IFC to provide the functional fiber ingredients you need but you may not be aware that Insoluble Fiber can reduce calories as well. We can help you meet your goal – and the nation’s – of reducing calories in your products. Visit www.reducecalorieswithfiber.com.

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. 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:

Applications include: Breads Rolls Muffins Cookies Pizzas Cakes Crackers Pastas Sauces Dressings Cheeses Meats Dietary Powdered Drinks Nutritional Supplements All of our quality ingredients are FDA approved, and most are both inert and contain 99+% total dietary fiber. They add no calories, no fat and no digestible carbohydrates. Contact us today to see what International Fiber Corporation can do for you!

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. Gert van Manen President

For further information, contact: Colleen Was Sales Coordinator 888-698-1936 [email protected] www.ifcfiber.com

For further information, contact: Eddey Portalatin iTi Tropicals, Inc. 30 Gordon Avenue | Lawrenceville, NJ 08648 | USA Phone: +1 609-987 0550 | Fax: +1 609-987-0252 Direct: +1 609 986 2085 www.ititropicals.com www.PreparedFoods.com

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Jungbunzlauer Empowering Your Products with Nature Jungbunzlauer, one of the world’s leading producers of natural and nature-identical ingredients for food, beverage and supplement applications, will be exhibiting at the upcoming June 2011 IFT Expo in New Orleans. Using the natural process of fermentation, our ingredients are produced from renewable carbohydrates, and include:

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.

sub4salt® • Sodium reduction without compromising taste • Technical performance equivalent to salt ERYLITE® / ERYLITE® Stevia • All natural, zero calorie sugar replacement • Clean, sweet taste for healthy beverages Mineral Salts • Unique range of high purity organic mineral sources • Readily bioavailable and valuable in promoting heart, bone, and muscle health “from nature to ingredients®” …these quality products allow improvement of the nutritional profile for our customers’ applications. In addition, by the use of highly bio-available materials, their food and beverage products can be augmented with positive nutrition. Jungbunzlauer is “jazzed” to be in New Orleans for this exciting event! Stop by to visit us at Booth #7638 to sample some tasty treats that include our natural ingredients. We will feature delicious “Reduced-Sodium Cajun Roasted Corn Bisque” with sub4salt® and zero calorie “Sweet Southern Tea and Lemonade” naturally sweetened with ERYLITE® Stevia. For more information: [email protected] phone: 617.969.0900

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 168

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2011 IFT Ingredient Supplier Profile 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 umami-boosting flavor and aroma. NFE’s light color and low cost make it appropriate for all savory applications. Kikkoman Less Sodium Soy Sauce PTN (Premium Total Nitrogen) is the lowest sodium Kikkoman Soy Sauce available. A tamari-style soy sauce, LS-PTN features highimpact 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 lowsodium formulations. Kikkoman NFE and Kikkoman Less Sodium Soy Sauce PTN 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 [email protected]. Visit us at booth #4728.

For further information, contact: Kikkoman Sales USA, Inc. Joe Leslie National Industrial Sales & Marketing Manager Two Mid America Plaza, Suite 1022 Oakbrook Terrace, IL 60181 (630) 954-1244 (630) 865-4784 [email protected] www.kikkomanusa.com/foodmanufacturers

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MicroThermics, Inc. MicroThermics is the recipient of the 2011 IFT Industrial Achievement Award for our Direct/ Indirect Processor and software. Using True Production Process Technology™, MicroThermics® lab UHT/HTST processors and Miniature Plant Trial Services enable researchers to develop products faster, at lower costs, than traditional methods. With this equipment, researchers evaluate the effects of virtually any production continuous thermal process on their products. By incorporating the process into their product development, companies reduce failed plant trials and R&D costs, and get products to market faster. MicroThermics offers a wide range processing equipment and Miniature Plant Trial Services to create samples of juices, yogurts, soymilks, puddings, sauces, and more. Their 2011 DIPW processor combines indirect & steam injection processing (w/vacuum cooling) into one machine, enabling researchers to evaluate the effects of either style process on product quality and fouling. This processor has multiple heating & cooling styles, a unique central connection panel and a hold tube bank providing unparalleled flexibility. Additionally, it works with any of our options including our Touch-screen PLC Control & Data Logging Package, Plate Heat Exchangers, In-Line Homogenizer, Ultra-Clean Filler, Feed/Mix Tanks & more. Come see us in booth 6313 at the IFT to see what’s coming next!

For further information, contact: David Miles Vice-President MicroThermics, Inc. 3216-B Wellington Ct. Raleigh, NC 27615 Phone +1 919 878 8045 x 11 Fax +1 919 878 8032 [email protected] General email for information: [email protected]. www.PreparedFoods.com

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Multisorb Technologies

Nutraceuticals International® LLC Specializing in Exclusive Nutraceuticals and Specialty Ingredients, NI offers unique High Quality Rare Botanical extracts along with Amino Acids, Ayurvedic Herbs, Enzymes, Flavors, Fruit Powders and Extracts, Spices and Grains, Vegetable Powders and Extracts, and also a variety of Kosher Certified Ingredients. After years of continued growth in its current U.S. facility, Nutraceuticals International® LLC recently opened a new warehouse in Anaheim, California to help us better serve our West Coast customers with local stock, technical data and superior customer service. NI’s Director David Romeo comments,

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: Kay E. Krause Multisorb Technologies Phone : +1.716.362.9562 Fax : +1.716.824.4128 Email: [email protected] www.multisorb.com 170

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“We are committed to better servicing the needs of our customers, and this will allow us to offer a wide range of new exclusive ingredients to US Manufacturers on the West Coast, for same day delivery.” N.I. has partnered with two major GMP certified Manufacturers from India and Peru to introduce new, hard to duplicate ingredients that can be found nowhere else in the world. As well as recently establishing a joint venture with Faerie’s Finest, a Family-owned Flavor company located in Hawaiian Gardens, California. This exclusive joint venture will allow N.I. to offer their customers a wide range of unique, great tasting, and custom flavors for beverages, bakeries, pet products, power bars, proteins, and many more.

For further information, contact: Nutraceuticals International® LLC 11 Wallace Street Elmwood Park, NJ 07407 Phone- 1-201-796-4041 Toll free- 1-888-541-1284 Fax- 1-201-796-4051 [email protected] Nichole De Block www.nutraintl.com

2011 IFT Ingredient Supplier Profile P.L. THOMAS Looking for an innovative source for healthy, natural food and beverage solutions? For the advantages of clean label – food safety – health and wellness, look to PLT naturally! • It’s time to replace synthetic with natural solutions. PLT offers natural colors and flavors, antioxidants, natural shelf life extension, natural antioxidants, stable omegas, calcium optimization, sustained energy. • Self-Affirmed GRAS - BIOSECUR™ – Contributes to a reduction in microbial loads. Replace chemicals with a natural, certified- organic, safe alternative. USDA/NOP. • Natural Vitamin K2 – MK7 - MenaquinGold™ for healthy bones, muscle health, heart health and energy/VO2 Max. Soy Free and Self-Affirmed GRAS • Natural shelf life extension – Vitiva rosemary extracts is – high performance oxidation management systems. Protects color and flavors; customized to fit your needs. Kosher, GRAS, and GMO-free. • Tomat-O-Red® and Lyc-O-Beta - Natural color with lycopene and beta carotene. Clean label. Replaces Carmine. Satiereal® - 100% of women taking Satiereal report decreased hunger. Promotes satiety, reduces cravings between meals, improves mood. Call or email to request samples.

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Pharmachem Pharmachem is a service-oriented organization providing ingredient, product and process solutions. We have specialized expertise in flavor, active and ingredient delivery. Process Services: • Spray Drying • Encapsulation • Agglomeration • Microparticulation • Enzymatic Processing • Extraction & Purification Ingredients: • Vitamins & Minerals • Premix & Fortification • Botanical Extracts • Fruit & Vegetable • Ingredients with health claims Pharmachem makes and sells ingredients and custom ingredient systems. We also offer custom manufacturing and toll processing services. We produce ingredients from scratch and/or modify your already approved ingredients for flavor, texture, solubility, activity, delivery, efficacy and more. We process & sell a variety of generic, standardized and value-added ingredients and are a leading supplier of specialty nutrients, plant extracts, fruit and vegetable ingredients and enzyme-modified ingredients to customers worldwide since 1978. Pharmachem also operates 2 facilities dedicated to manufacturing bulk and turnkey liquid Ready-to-Drink (RTD) beverages and spoon-stirrible instantized powders.

We make ingredients work!

P.L. Thomas - WHERE FOOD, HEALTH AND BEAUTY MEET™

For further information, contact: Paula Nürnberger, Marketing Manager P.L. Thomas 119 Headquarters Plaza Morristown, NJ 07960 973-984-0900 – 214 [email protected] WWW.PLTHOMAS.COM

For further information, contact: Pharmachem Laboratories, Inc. Mitch Skop (800) 526-0609 or (201) 246-1000 [email protected] pharmachemlabs.com www.PreparedFoods.com

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Proprietary Nutritionals, Inc. Proprietary Nutritionals, Inc. Providing Science-based Specialty Ingredients 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 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.

Purac In your search for natural ingredients, turn to Purac a leading food ingredient company that helps develop safe, nutritious and delicious foods and beverages. Purac ingredients are used in the food, meat and beverage industry serving a range of functions: natural preservation, food safety, mineral fortification, flavor enhancement and masking. Come to Purac for a natural way to enhance food shelf life: PuraQ®. PuraQ® is a new special line of US products that utilize the latest (fermentation) technology to produce novel preservation solutions. The product line offers control of spoilage organisms and/or pathogens while staying in tune with current market trends for natural and consumer friendly labels. As an ingredient partner, Purac maintains partnerships with leading processors by providing solutions that reduce the product development cycle which allows for increased speed to market and decreased costs. Playing a supportive role with processors in all steps of a product development project, PURAC provides a highly skilled technical team who understand the difficulty of new idea generation, product development and market introduction. Core Capabilities: 1. Food Safety: Natural preservation systems for a broad range of food products 2. Nutritious: Neutral, highly soluble and very bio-absorbable minerals, supportive systems for sodium reduction, and support for the reduction of accrylamide in heat-treated products 3. Delicious: Natural taste enhancement, acidification, and flavor masking.

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 172

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For further information, contact: Eva Dratwa Marketing Services Manager Purac 111 Barclay Blvd. Lincolnshire, IL 60069 Email: [email protected] www.purac.com

2011 IFT Ingredient Supplier Profile Quantum Foods Ed Bleka began his career in the meat industry as a 12-year old immigrant from Poland. Working before school and on the weekends at a Chicago-area sausage factory, Ed’s introduction to the food business inspired an American success story. His vision for a company that offered customized, highquality cuts of meat is now a thriving business. Ed’s company, Quantum Foods, is today a multi-million dollar enterprise that serves customized, fully cooked, pre-portioned meats to some of America’s top food processors, restaurant chains, supermarkets and noncommercial customers.

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Riviana Foods Riviana Foods offers a wide variety of rice products including 3, 5, 7, and 10 minutes instant rice, instant brown rice, quick cooking wild rice, parboiled rice, and an extensive line of rice flour.

Quantum Foods can provide culinary support, research and development as well as 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 two state-of-the-art processing facilities with the capacity to process more than five million pounds of product each week. The company maintains the highest standards of food safety. From ingredients that can be shipped to your manufacturing facility for processing, to co-packing meat products for your own brand, Quantum Foods’ has the expertise, commitment and leadership to become your best choice in meat suppliers. For more information, call Quantum Foods at (630) 679-7179.

For further information, contact: Riviana Foods Inc. Houston, Texas (713) 529-3251 www.RivianaIndustrial.com Booth Number: 6821 www.PreparedFoods.com

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2011 IFT Ingredient Supplier Profile

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ROQUETTE America, Inc. VISIT ROQUETTE AT IFT BOOTH # 5329 ROQUETTE, Offering the Best of Nature, is a leading global manufacturer of healthy ingredients and solutions for markets, our solutions provide our customers with nutritionally balanced, great tasting choices for consumers featuring NUTRALYS® pea protein, NUTRIOSE® soluble fiber, and SweetPearl™ crystalline maltitol. NUTRALYS® pea proteins are functional vegetable proteins with an outstanding nutritional value. A nonallergen protein, NUTRALYS® is highly digestible and low in saturated fat. NUTRALYS® has an excellent water/ fat binding capacity, good dispersibility and low viscosity. www.pea-protein.com NUTRIOSE® soluble fiber aids in sugar and fat reduction, provides extended energy release, fiber enrichment, has a high digestive tolerance and an ease of use for innovation or reformulation. NUTRIOSE® soluble fiber is a range of food dextrin with a high fiber content of up to 85% (dry substance) derived from either corn or wheat. www.nutriose.com SweetPearl™ maltitol is a sugar-free bulk sweetener. In food applications, SweetPearl™ maltitol is virtually as sweet as sucrose and offers the same useful functionalities – bulk, texture, mouth feel and shelf-stability. SweetPearl™ has a low caloric value, and is safe for teeth. www.sweetpearl.com The Roquette group has production sites in Europe, Asia and North America. Let us share our expertise in the creation of new and existing formulations.

Sargento Food Ingredients Sargento Food Ingredients, division of Sargento Foods Inc., is known for innovation and leadership in culinary applications that include cheese, sauces and frozen products, delivering value-added products, with formulation and packaging solutions. Whether you’re developing a new product, matching an existing one or creating a line extension, we’re ready to support you with our talented technical services experts in consumer insights, culinology, food science, sensory, food safety, process engineering and cheese making. Portionables® frozen pellets One of our latest innovations, Portionables® gives product developers a new level of quality and convenience in frozen culinary applications. Portionables® are Individually Quick Frozen pellets made using minimally processed ingredients—like cream, butter, cheese and herbs. Particulates can be incorporated within the size and shape of individual pellets, adding visual appeal. Applications range from sauces and soups to beverages and cereals. Our proprietary Portionables® manufacturing process preserves each product’s fresh flavors and allows for a clean ingredient statement—two concerns that are top of mind for consumers. With our culinary development specialists, you can choose the ideal Portionables® format for your application needs, and we’ll help you refine its performance characteristics. Create your own Sargento ingredient at www.SargentoFoodIngredients.com or call us at 800-893-7411.

For further information, contact: ROQUETTE America, Inc. 1417 Exchange Street Box 6647 Keokuk, IA 52632 (800) 553-7035 toll free 319-524-5757 main phone 319-526-2345 fax www.roquette.com website [email protected] email 174

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For further information, contact: Sargento One Persnickety Place Plymouth, WI 53073

2011 IFT Ingredient Supplier Profile Savoury Systems International, Inc. For over ten years, Savoury Systems International, Inc. has provided the food industry with quality flavor enhancers. To keep pace with changing consumer demands, Savoury Systems developed new products such as organic yeast extract and yeast extract-based salt replacers. These products are widely sought-after in the healthy foods market. This year, the salt replacer line has been expanded with a new item specifically for use in poultry applications.

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Sensient Colors LLC Sensientfoodcolors.com Booth # 4217

Additional products from Savoury Systems include conventional yeast extracts, which can be used as flavor enhancers, salt replacers, or MSG replacers. HVPs and seafood powders are also available. These products are typically used in soups, sauces, marinades, snack foods, and other prepared foods that can benefit from flavor enhancement. Savoury Systems also provides development work and is happy to partner with you to customize products for specific uses and flavor profiles.

For further information, contact: Mailing Address: PO Box 5487 Branchburg, NJ 08876

Inspired by a limitless palette, unmatched technology and the emotional connection between people and color, Sensient® Colors has successfully defined memorable sensory experiences for the food and beverage industries for over a century. Characterized by vibrant color solutions, Sensient defines and protects brands. By uniting advanced science and creativity with global capabilities, Sensient produces products with clean labels, safe and secure ingredients, and consistently stable color. Sensient Colors LLC is a unit of Sensient Technologies Corporation, a leading global manufacturer and marketer of colors, flavors and fragrances. Our customers include major international manufacturers representing most of the world’s best-known brands.

Web: www.savourysystems.com General Email: [email protected] For Technical Info & Samples, Contact: Kevin McDermott, [email protected] Phone: (888) 534-6621 Fax: (908) 526-2632

For further information, contact: Tom Tsimboukis Marketing Director, US Food Sensient Color Group Office: (314) 658-7337 E-Mail: [email protected] www.PreparedFoods.com

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2011 IFT Ingredient Supplier Profile

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Sethness Products Company Sethness Products Company is the world’s leading manufacturer of liquid and powdered caramel color for the food industry. Used in all types of foods and beverages, Sethness Caramel Color is available in a wide range of strengths and hues to achieve food colors from light yellows to deep browns. Sethness offers flexible, stable, economical coloring solutions to food processors around the globe. Sethness now offers OC234, the world's first Certified Organic Powdered Caramel Color. This labelfriendly, non-GMO, dry organic color can improve the visual appeal of organic baked goods, cereals, dry blends, meat rubs, and seasonings. Developed from organic, food-grade carbohydrates, Sethness Certified Organic Caramel Color complies with Title 21 CFR 73.85. Sethness remains proud of our 130 year old tradition of family ownership and operation. Caramel color is Sethness' single focus, and passion. When color counts, count on Sethness.

For further information, contact: Sethness Products Company 3422 W. Touhy Avenue Lincolnwood, Illinois 60712 Toll Free: 888.772.1880 Phone: 847-329-2080 [email protected] www.sethness.com 176

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Solbar USA, Inc. Solbar is a global leader in Soy Protein ingredients for the food industry with plants in Nebraska, Israel, and China. Since 1962 Solbar has been supplying new technology to the specialty soy protein market with attentiveness to customers’ needs and a commitment to providing all of the treasures of soy. Solbar is focused on cultivating the ancient soybean to improve functional properties, emphasize health benefits and bring economic value. Solbar’s sales organization serves more than 50 countries, via an extensive network of exclusive distributors and by direct sales to multi-national customers. Our logistics departments in Israel, China and the United States bring prompt, personalized warehousing and shipping. Key Markets and Application • Functional foods and Meal Supplements • Health foods, extruded snacks and bakery • Ready to drink & dry blend beverages • Dietary supplements • Meat and non-meat (vegetarian) • Confectionery

For further information, contact: Solbar USA, Inc. 680 Hale Ave N. Suite 110, Oakdale, MN 55128 T: 651-493-0250 F: 651-528-6728 [email protected] www.solbar.com

2011 IFT Ingredient Supplier Profile

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Stratas Foods

Stratum Nutrition

Current studies of diet and cardiovascular disease have shown that monounsaturated fatty acids lower LDL (“bad”) cholesterol while leaving HDL (“good”) cholesterol unaffected. High Oleic Sunflower Oil contains 80-85% monounsaturated fatty acids, the highest percentage of monounsaturated fatty acids of any foodgrade oil. Stratas Foods’ TRISUN® series of identitypreserved high oleic sunflower oils offer excellent stability, maximum shelf life and a clean flavor profile without hydrogenation. TRISUN® is completely traceable from crop to finished product due to Stratas Foods’ strict program of identity preservation. This ensures the high quality and integrity of these specialty oils. The result of advances in patented crop breeding technology, TRISUN® lets you meet your customer demand for non-genetically engineered products. TRISUN® offers the ability to remove “partially hydrogenated” from the ingredient line and eliminate trans fatty acids too, making the nutritional panel and label more appealing by allowing it to read simply “sunflower oil”. TRISUN® high oleic sunflower oils are excellent as a spray coating for products like cereals due to its nice appearance, and is an outstanding spray coating for dried fruit, aiding in moisture retention and flowability while delivering maximum stability.

Stratum Nutrition is empowering product innovation through specialty and functional ingredients for use in foods, beverages, and dietary supplements. Stratum offers a portfolio of branded, value-added ingredients that are progressive, safe and reliable. These ingredients are based on consumer need, supported by science and the backing of a trusted multi-national company. Our product portfolio supports health categories including: digestive and cardiovascular health, structural and cognitive health, and healthy-aging. ARTINIA™ is an innovative fiber ingredient that supports healthy arteries for an overall healthy heart*. ARTINIA™ benefits for food use: • Low viscosity and low flavor impact • Wide pH range • Low clumping and caking • GRAS designation • EU approved novel food ingredient • Comprehensive applications testing and knowledge • Multiple completed studies ARTINIA™ specialty fiber is great for use in: • Cereal, cereal bars, and baking goods • Juice and shake beverages • Dairy and yogurt products • Fiber-enriched foods • Health-conscious applications ARTINIA™ has multiple functional and physical characteristic benefits compared to other common plant based fibers such as psyllium and oat beta-glucans. Call on us today for more information on how to implement ARTINIA™ in your product development.

For further information, contact: STRATAS FOODS 7130 Goodlett Farms Parkway #200 Memphis, TN 38016 Phone - 1-888-404-1004 Ext. 2223 www.stratasfoods.com

For further information, contact: Stratum Nutrition, a Novus International Business 20 Research Park Drive St. Charles, MO 63304 U.S.A. US Toll-free: 888.403.5039 Direct: 636.726.7461 [email protected] Online: www.StratumNutrition.com ™ ARTINIA is a trademark of Novus Nutrition Brands, LLC.

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2011 IFT Ingredient Supplier Profile

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Symrise Inc. SYMRISE BOOTH # 5016 AT IFT: NEVER A DULL MOMENT

On Sunday and Monday, from 2 to 4 PM, a Symrise Happy Hour will feature Mixologist Junior Merino, “the liquid chef ”. Chef Adolfo Garcia, trend setter and owner of several New Orleans restaurants, will demonstrate novel culinary creations from 12:30 to 2 PM on Sunday and from 11:30 AM to 1:00 PM on Monday. Symrise will be showcasing several products this year: go tropicals! Mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate and coconut water represent some of the new tropical tastes now found in Symrise’s tropical fruit flavor varieties. SymLife® Mask effectively overcomes bitter, burning, astringent, chalky, salty, metallic tastes and a host of other off-flavors and off-notes.

TABASCO® Brand Ingredients Booth 8239 Flavorful food will be abundant at the TABASCO® brand Ingredients booth #8239 during IFT in New Orleans. Since this is the state of our origin, naturally we’ve tailored our menu to the foods we know best: Creole and Cajun! This year we’ll be serving Tchoupitoulas Mac & Cheese with crawfish and Cajun sausage. You can cool your throat and spice up your taste buds at the same time with Fire & Iced TABASCO® Community Coffee. And it wouldn’t be New Orleans without “TABASCO® is King” Cake, the traditional Mardi Gras favorite spiked with TABASCO®! Other foods to be served are co-branded products such as Hormel Hot & Spicy Chili, Vlasic Kosher Dill Spears, Slim Jim®, Cheez-It® Crackers, and Heinz® Ketchup Kick’rs. Chef Jud McLester, McIlhenny Company Corporate Chef and manager of ingredients sales, will be available to answer any questions. There are nine varieties of TABASCO® Brand Ingredients to help food processors put the unique flavor of TABASCO® Brand Pepper Sauce in their products. For details and more information, visit IFT Booth 8239 or our website at www.TABASCOingredients.com

SymLife® Salt natural and salt enhancers offer up to a 50% sodium reduction while maintaining salty perceptions. SymLife® Sweet provides up to 35% reduction in sugar in beverages, confectioneries and bakery products. And SymLife® Umami, a cost effective, great tasting alternative to MSG and HVP. Symrise marketing and technical pros will be ready to answer questions and offer important information about flavors that are part of Symrise’s taste for life®[REG] platform. Symrise is “making the tastes people love.” Taste is the heart of our business.

For further information, contact: Symrise Inc. 300 North Street Teterboro, NJ 07608 Tel: 201-288-3200 Web: www.symrise.com Contact: Emmanuel Laroche Email: [email protected] 178

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For further information, contact: Judson McLester Executive Chef / Ingredient Sales Manager McIlhenny Company / TABASCO Brand Products www.TABASCOingredients.com Office: 904-620-9934 Fax: 904-620-9935 © 2011 The TABASCO® marks, bottle and label designs are registered trademarks and servicemarks exclusively of McIlhenny Company, Avery Island, Louisiana 70513.

2011 IFT Ingredient Supplier Profile Tate & Lyle

Tate & Lyle is a global provider of innovative food ingredients and solutions. Through our large-scale, efficient manufacturing plants, we turn raw materials into high quality ingredients that add sweetness, texture and fiber to foods and beverages. We are renowned for our technical expertise, marketing insights and ability to craft creative application solutions. More important is our passion for food that shines through in everything we do. Our ingredient portfolio includes PROMITOR™ Dietary Fiber, starches, and sweeteners that include SPLENDA® Sucralose, KRYSTAR® Crystalline Fructose and our newest, great tasting alternative to sugar, PUREFRUIT™ Monk Fruit Extract! PUREFRUIT™ Monk Fruit Extract Delivering all-natural, zero-calorie great tasting sweetness, PUREFRUIT™ is derived from fruit and can make a realfruit label claim that is highly appealing to consumers, “Naturally sweetened with Monk Fruit Extract.”

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TIC Gums Welcome to the Texture Revolution — and learn everything you need to know about texture. Texture has long been an afterthought, an under-leveraged, overlooked aspect of food product design. Other than formulating to a target viscosity, the deliberate design of texture is nearly always absent. Product developers too often are handicapped by the lack of an agreedupon language to describe texture, and developers are challenged by the fact that texture cannot be “added” at the end of the design process. Enter the Gum Gurus® at TIC Gums, who understand that texture must be integrated into the development of a new product from the start. TIC Gums has developed a texture lexicon that offers definitions and has made texture a quantifiable part of the food design process. TIC Gums is a global leader of advanced texture and stabilization solutions. Food and beverage companies rely on us to improve the texture, stability, consistency, nutritional profile and shelf appeal of their products. Our legendary customer service, high quality standards and the unrivaled knowledge of our Gum Gurus® have made TIC Gums the industry leader for more than 100 years. Stop by Booth #7029 to learn more about TIC Gums’ Texture Revolution.

With new PUREFRUIT™ your consumers can enjoy their favorite foods and beverages with all the sweetness they crave, but with less sugar! To learn more about how PUREFRUIT™ can sweeten your products, your customer relationships and your sales, visit Tate & Lyle at IFT Booth 6229.

For further information, contact: Tate & Lyle 1-800-526-5728 www.tateandlyle.com SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

For further information, contact: TIC Gums 10552 Philadelphia Road White Marsh MD 21162 (800) 899-3953 [email protected] www.ticgums.com www.PreparedFoods.com

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2011 IFT Ingredient Supplier Profile

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U. S. Highbush Blueberry Council Mini-Bars with Maxi Flavor? Blueberries! Bars are big, and they’re smaller than ever. Streamlined bars—call them thins, squares or mini-bars—chock full of real blueberries satisfy demands for health, taste, portion control. Blueberries keep bars moist, add mouth-watering flavor and make it real. Blueberries brighten gluten-free, harmonize with ancient grains, work well in savory to sweet. Be inspired by new blueberry bar concepts: blueberry boomer bars, blueberry beauty bars, blueberry mini-bars and jelly roll blues blueberry bars. Blueberries have the natural pizzazz and formats to fit them all. They’re available year round: whole, fresh or dried; as puree, concentrate, and juice; freeze-dried and osmotically preserved. With their fruity burst-inthe- mouth flavor and healthy profile, blueberries give products lush taste, broad appeal and a clean label. For ease of formulation, blueberries are the perfect real fruit ingredient. Laissez les blueberries rouler! In the Big Easy, big, easy blueberries also star on restaurant menus all over town. Stop by the U.S. Highbush Blueberry Council Booth #7850, sample a blueberry mini-bar (or two), and pick up a free Blueberry Restaurant Guide.

UAS LABORATORIES, INC The Probiotic Company UAS Laboratories, Inc. is a leading probiotic company founded by Dr. S.K. Dash in 1979. The company manufactures and markets probiotics with the super strain, Lactobacillus acidophilus DDS®-1 and other select probiotic strains in the US, Canada and over 37 other countries. All probiotic formulations are manufactured under good manufacturing practices (GMPs) in Wausau, Wisconsin. UAS Labs uses probiotic strains having Kosher and Halal certifications and are non-dairy, lactose-free, gluten-free, wheat-free, soy-free, corn-free, sugar-free, preservatives-free and are non-GMO. Probiotic Raw Material • Lactobacillus acidophilus • Lactobacillus plantarum • Lactobacillus casei • Lactobacillus rhamnosus • Bifidobacterium longum • Bifidobacterium lactis • Bifidobacterium bifidum • Streptoccus thermophilus • And others Condition-Specific Probiotic Blends UAS offers six condition-specific probiotic blends for immune health, gut health, urinary tract health, IBS, atopic dermatitis and children’s formula. In addition, UAS Labs formulates custom probiotic blends containing L. acidophilus DDS®-1 and other specialty probiotic strains per customer specification in a form suitable to make ready-to-fill capsules and powder. Other Probiotic Products Branded and private label products, bulk capsules, tablets, powder and sachet.

For further information, contact: U. S. Highbush Blueberry Council 865 Woodside Way San Mateo, CA 94401 800-824-6395 650-340-8311 650-340-8568 FAX [email protected]. www.blueberry.org 180

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For further information, contact: UAS LABORATORIES, INC. 9953 Valley View Road Eden Prairie, MN 55344 Phone: 952-935-1707 Fax: 952-935-1650 www.uaslabs.com [email protected]

2011 IFT Ingredient Supplier Profile United Soybean Board The United Soybean Board Brings Soybean Oil Innovations to IFT 2011! Soy Connection Exhibit Booth #6221 Taste the future of soybean oil at the United Soybean Board’s (USB) Soy Connection booth #6221… • Learn about new soybean oils with improved functionality and health benefits, with zero grams trans fat, reduced saturated fat and increased omega-3s • Talk with an expert and find the right oil solution for your products • Enter for a chance to win an Apple iPad Sample snacks prepared with high-oleic/reduced saturate soybean oil and grab a beer at Happy Hour (sponsored by QUALISOY)! IFT Spotlight Session Attend the USB-sponsored Spotlight Session “Delicious Snack Food Opportunities: Leveraging the Dietary Guidelines.” The new 2010 Dietary Guidelines for Americans challenge consumers to eat nutrient-dense foods lower in solid fats, added sugar and sodium. This session discusses ways companies can help customers meet this call for a balanced diet by improving the healthfulness of food products. See a live cooking demo with edible oils expert Robert Reeves, sample better-for-you snacks prepared in enhanced soybean oil and hear from food company consultant and dietitian Marilyn Schorin.

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UNITED SUGARS CORPORATION If you need high-quality, reliable sugar supply, contact United Sugars. We make certain that if you purchase from us, you won’t need to pull a rabbit out of your hat! 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 also 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.

Sunday, June 12, at 2:00-3:00PM Location: Special Events Pavilion, Booth 8153

For further information, contact: United Soybean Board St. Louis, MO SoyConnection.com

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

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2011 IFT Ingredient Supplier Profile

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Univar Food Ingredients 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. 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 (NEW!). In 2011, 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. Stop by Booth 4135 to talk to us about this unique tool.

Viterra Leading food manufacturers trust Viterra™ to provide quality ingredients, strategic partnerships and technical expertise. Viterra is the ingredient partner for whole grains, pasta, canola oil and custom whole grain clusters designed to meet the innovative needs of tomorrow’s food products. We bring a business partnering approach to every relationship by collaborating and consulting with customers to drive continuous improvement. A leader in oats, barley, malt and canola oil, Viterra now offers custom grain applications from 21st Century Grain Processing® and healthy pasta from Dakota Growers Pasta Co.® With our custom design coated grains and cereal clusters with enhanced texture, flavor bursts and mineral fortification we can build a targeted nutritional profile just the way you like it. Enhance your product line with better-for-you pastas available in retail, foodservice and ingredient applications. At Viterra our best ideas go into every product we provide. Our research and development specialist work closely with our customers to ensure the exact formula and profile to meet their food ingredient needs. We’ve got the people, the expertise, and the technology to ensure the highest standard of nutrition, texture and flavor – essential ingredients for our customers’ success. Essential ingredients from Viterra.

For further information, contact: Viterra - Canola Processing Phone: 1.877.882.2565 Viterra - Oats & Specialty Grain Milling Phone: 1.800.663.6287 21st Century Grain Processing Phone: 1.877.984.7246 Dakota Growers Pasta Company Phone: 1.701.652.2855 For further information, contact: Univar USA Inc. 17425 NE Union Hill Road Redmond, WA 98052 www.univar.com [email protected] 182

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Email: [email protected] Internet: www.viterra.com/foodingredients 21st Century Grain Processing is a registered trademark of 21C Oats, Inc., a subsidiary of Viterra Inc. Dakota Growers Pasta Co. is a registered trademark of Dakota Growers Pasta Company, Inc., a subsidiary of Viterra Inc.

2011 IFT Ingredient Supplier Profile Wild Blueberry Association of North America

The #1 Superfruit Ingredient! The Wild Blueberry Association of North America (WBANA) is a trade association of Wild Blueberry growers and processors, dedicated to bringing the Wild Blueberry health story and unique Wild Advantages to consumers and the trade worldwide. For food product designers, Wild Blueberries are a winning choice for new product development because of their premium advantages including antioxidant power, extraordinary taste, superior performance, unique small size, and outstanding marketing appeal. Wild Blueberries are a powerful anti-aging superfruit with more antioxidant capacity per serving than most other fruit ingredients. Linked to a wide range of potential health benefits—from promoting brain and heart health to combating cancer and Alzheimer’s disease—Wild Blueberries add health functionality and a distinctive appeal to new products. Wild Blueberries are available year-round in a variety of forms including frozen, dried, powder, extract or concentrate. Learn more about how Wild Blueberries can give your products an advantage in today’s marketplace by visiting wildblueberries.com.

For further information, contact: Wild Blueberry Association of North America Post Office Box 100 Old Town, ME 04468 207/570-3535 [email protected] www.wildblueberries.com

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WILD Flavors, Inc. WILD Flavors, Inc. is one of the world’s leading privately owned manufacturers of natural ingredients for the food and beverage industry. WILD Flavors provides specific flavors, colors, and ingredients as well as innovative and great tasting concepts through application expertise and technological advancements. WILD’s expertise on which tastes, aromas, and textures are going to be the next big thing is well documented. Creating flavors and turning trends into successful products is at the very foundation of WILD – it’s the essence of “We Create Great Taste”. WILD has created a series of proprietary Taste Modification Technologies to deliver outstanding taste and suppress many disagreeable off-notes. Not only are WILD’s taste capabilities advanced, but so are our natural color and health ingredient expertise and wide-ranging emulsion innovations. WILD is your one-stop shop for a winning product. WILD’s product development teams are seasoned veterans in blending creativity and technology to bring unique foods and beverages to life. WILD offers a variety of unique ingredients and technologies, including: Flavors Flavor Systems Healthy Ingredients Juice Concentrates & Blends Colors Cheese Powders Sweetening Solutions Specialty Ingredients Savory Flavors & Seasonings Taste Modification Technologies

For further information, contact: WILD Flavors, Inc. 1261 Pacific Ave. Erlanger, KY 41018 Phone: 888 WILD Flavors Fax: 859 342 3610 www.wildflavors.com www.PreparedFoods.com

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Supplier Literature How do you generate interest in your company? Food Ingredient Solutions, LLC. introduces Turmeric 8219, a heat and light stable yellow color similar in hue to FD&C Yellow No. 5 (tartrazine). Turmeric 8219 is stable enough for most beverage applications. Moreover, Turmeric 8219 contains no emulsifiers, which eliminates ringing and emulsion stability problems often found with carotenes. This also permits use in alcohol-containing beverages and flavors.

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

For further information please contact: Jeff Greaves 201-440-4377 [email protected]

[email protected] for more information.

Sterling Choice® Premium Flaxseed from GPC Sterling Choice ® premium flaxseed products are now available from GPC. Adding even low amounts of flaxseed to bakery, snack, entrée and other food items are a great way to significantly improve product nutritional profiles and ingredient label appeal. Grain Processing Corporation (GPC) Phone: 563-264-4265 E-mail: [email protected] www.grainprocessing.com

How do you drive traffic to your web site? Let Ingredients Solutions show you how to improve the texture and stability of your food products with our line of Carrageenans, Alginates and Xanthans. Sodium reduction is also possible using our specialty hydrocolloids.

Ready-to-Use Fresh Flavor. SupHerb Farms’ all natural fresh frozen culinary herbs, specialty vegetables, pastes, purees & blends. Convenient, cost effective, safety tested. Request samples at 800-SUPHERB or [email protected].

Ingredients Solutions, Inc. 631 Moosehead Trail Waldo, ME 04915 800-628-3166 [email protected] www.IngredientsSolutions.com

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

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advertiser index Member of

NutraSolutions

September 2005

STAFF

www.PreparedFoods.com

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

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

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 180, Issue 6 (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 2011, 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!

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June 2011

191

advertiser index COMPANY

URL

21st Century Grain/Viterra AarhusKarlshamn USA Inc. *ADM ADM/Matsutani LLC Advanced Food Systems Ajinomoto Food Ingredients LLC Almond Board of California American Egg Board American Key Food Products Arizona Instrument LLC BASF Corp. Bay State Milling Company Bio Springer Bio-Botanica Biorigin Blue Diamond Growers Brenntag North America, Inc. Briess Malt & Ingredients Co. Brunswick Labs, Inc. Bunge Oils Butter Buds California Figs Caravan Ingredients Carmi Flavors Century Foods Cherry Marketing Institute Clabber Girl Cognis Colloides Naturels/CNI Comax Flavors Corn Products International D.D. Williamson Danisco USA Inc. David Michael & Co. Diana Naturals Domino Specialty Ingredients Edlong Dairy Flavors ESHA Research Flavor Dynamics, Inc. Food Ingredient Solutions, LLC. FoodMaster.com French’s Flavor Ingredients Ganeden Garlic Company, The GELITA USA Glycemic Index Laboratories GNT USA, Inc. Gold Coast Ingredients Grain Millers, Inc. Grain Processing Corp. Grande Custom Ingredients Gum Technology Corporation Herbstreith & Fox Inc. Hilmar Ingredients Hormel Foods IDF Ingredients Solutions, Inc. Innophos, Inc. Integrative Flavors

viterra.com 62, 182 aak.com 115 adm.com/vegefull insert betw. pp. 16-17, 154 fibersol2.com 42-43, 151 afsnj.com 151 ajiusafood.com NS2, 152 AlmondBoard.com 121, 152 aeb.org 37, 55, 153 akfponline.com 153 azic.com 18 nutrition.basf.com 31, 154 baystatemilling.com 119 biospringer.com 101, 155 bio-botanica.com 155 biorigin.net 56, 156 bluediamond.com NS5 brenntagnorthamerica.com 3, 156 Briess.com/food 57 brunswicklabs.com/ORAC5.0 26 BungeOils.com 157, IBC butterbuds.com 46 californiafigs.com 134 caravaningredients.com NS6, 157 carmiflavors.com 122 centuryfoods.com 111, 158 cherryprocessor.com 92, 158 clabbergirlingredients.com 142 cognis.com 135, 159 cniworld.com 47 comaxflavors.com 89, 159 cornproducts.com/trends/bars 118, 160 ddwilliamson.com 32, 160 1-800-255-6837 ext. 3514 83 dmflavors.com 50, 161 1 866 479 2555 82, 102, 161 dominospecialtyingredients.com NS12, 162 edlong.com 16, 162 esha.com 141, 163 flavordynamics.com 38 foodcolor.com 28 FoodMaster.com 191 FrenchsFlavorIngredients.com 109, 163 GanedenLabs.com NS8, 164 thegarliccompany.com NS9 gelita.com 96 gilabs.com 2 gnt-group.com 33 goldcoastinc.com 78, 164 grainmillers.com 49 grainprocessing.com/fiber 27, 165 grandecig.com/ift 105 gumtech.com 100, 114 herbafood.com 85 hilmaringredients.com 30 hormelingredients.com 34, 165 idf.com 29, 166 IngredientsSolutions.com 88 Innophos.com 120 cooksdelight.com 2

PAGE

COMPANY

URL

International Dairy Show International Fiber Corporation iTi tropicals Jungbunzlauer Kalsec, Inc. Kikkoman Sales USA, Inc. Lascom Solutions Free Webinar MicroThermics, Inc. Mizkan Multisorb Technologies, Inc. National Starch Food Innovation Nelson-Jameson Nutraceuticals International LLC NutraSolutions.com Olam OmegaPure Owens-Illinois, Inc./O-I P.L. Thomas & Co., Inc. Pharmachem Laboratories PFs’ Excellence in Innovation Awards PFs’ New Products Conference PFs’ R&D Applications Seminar Chicago Proprietary Nutritionals, Inc. Purac America, Inc Quantum Foods Riviana Foods, Inc. Rivland Roquette America, Inc. Roxlor International, LLC RQA, Inc. Sargento Foods, Inc. Savoury Systems International, Inc. Sensient Colors LLC SensoryEffects Sethness Caramel Color Sethness Greenleaf Shanghai Freemen Siemer Specialty Ingredients Solbar Stratas Foods Stratum Nutrition SunOpta Ingredients Symrise TABASCO Brand Ingredients Tate & Lyle Tate & Lyle TIC Gums Tree Top, Inc. UAS Laboratories, Inc. United Soybean Board United Sugars Corporation Univar Food Ingredients US Highbush Blueberry Council Van Drunen Farms Wacker Chemical Corporation Wild Blueberry Association of North America WILD Flavors

DAIRYSHOW.COM 90, 166 reducecalorieswithfiber.com 124, 167 ititropicals.com 48, 110, 167 jungbunzlauer.com 168 kalsec.com 19, 21, 168 kikkomanusa.com/foodmanufacturers 81, 169 http://webinars.preparedfoods.com 150 microthermics.com 44, 169 mizkan.com 45 multisorb.com 170 foodinnovation.com 52-53 nelsonjameson.com 149 nutraintl.com 128, 170 NutraSolutions.com 147 olamonline.com belly band, OBC OmegaPure.com 144 GlassIsLife.com cover flap, IFC, 1 plthomas.com NS14, 171 phase2info.com/3-phases.html 112, 171 ExcellenceInInnovationAwards.com 106 PreparedFoods.com/npc 60-61 PreparedFoods.com/rd 14-15 pnibrands.com 123, 172 purac.com/preservation 59, 172 QUANTUMFOODS.COM 127, 173 RivianaIndustrial.com 173 rivland.com 84 nutriose.com 86, 174 roxlor.com 5 productdynamicsdivision.com 130 SargentoFoodIngredients.com 7, 174 savourysystems.com 175 sensientfoodcolors.com NS10, 175 sensoryeffects.com 105 sethness.com 24, 176 sethnessgreenleaf.com 54 sflifescience.com 40 siemerspecialtyingredients.com 116 solbar.com 22, 176 STRATASFOODS.COM 8, 177 stratumnutrition.com 131, 177 sunopta.com/ingredients 129 symrise.com 103, 178 TABASCOingredients.com 94, 178 splendasucralose.com NS15, 179 tateandlyle.com NS13, 179 ticgums.com 98, 179 treetop.com 117 uaslabs.com 39, 180 SoyConnection.com/QUALISOY 41, 181 unitedsugars.com 97, 181 univar.com 132, 182 www.blueberry.org 104, 180 vandrunenfarms.com 133 wacker.com/food 58 WILDBLUEBERRIES.COM 10-11, 183 wildflavors.com 183

PAGE

*Appears in certain editions ©

Boldfaced companies offer detailed product specification data in the 2011 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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