NutraSolutions
Plant Extracts— Original Food Additives page NS3
October 2011
www.PreparedFoods.com
PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
2011 Excellence in Innovation Awards page 31
Natural, Sweet Attractions page 57
Researching Dairybased Drinks and Desserts page 67
R&D Seminar— Formulating Beverages page 75
NEW and IMPROVED! www.PreparedFoods.com pages 6, 9
page 21
Please visit us at SupplySide West October 12 & 13, Booth #26101 Las Vegas, Nevada
S H A R E D VA LU E S – S H A R E D S U CC E S S Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailormade service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpens your competitive edge. These partnerships continue to expand with the addition of PromOat™ beta glucan from Biovelop AB, a Swedish company specializing in the fractionation of grains and production of oat ingredients. This exclusive distribution partnership enables both companies to offer our customer base additional products to promote health and wellness with cutting edge technology.
Offering the Best in Products We are committed to building bridges between food producers and ingredient manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right ingredients and the ability to anticipate trends. PromOat™ is a naturally-separated, oat beta glucan-rich soluble fiber which, thanks to Biovelop’s patented, chemicalfree technology, can be added to a wide range of foods & beverages, thereby bestowing the health benefits of oats on those products but crucially without the oat taste, color or graininess. PromOat™ combines the substantiated and well-recognized health benefits of oats with exceptional functionality in an all-natural, clean-label ingredient.
Collaborating with customers Some things are simply irreplaceable – an experienced partner, for example. At Brenntag Food & Nutrition North America, bringing our customers specialty ingredients like PromOat™ from the industry’s most proven food-dedicated sales team, ensures timely, innovative and cost-effective growth to our customers. Brenntag North America & Biovelop – Your Right Choice for Oat Beta Glucan!
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See Food Master-INGREDIENTS, p. 20
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October 2011 A BNP Media Publication Vol. 180, Issue 10
table of contents new product trends 12
Hitting the Shelves Mountain Dew partners with video game for limited-time offering; new double-serving soup product; Oreo goes global; a novel flavored rum; and more.
15
MarketWatch Junk food habits explored; ice cream preferences and politics; study on the dietary concerns of household shoppers; and the latest industry news from “The In Box.”
21
Sweet Treats Key components to creative, new handheld snack foods include sweet and savory flavoring systems, sweeteners and stabilizers.
31
Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards recognized a range of products—from entrees to desserts.
Cover photo by T. J. Hine
Sweet Treats 21
Sweet and savory flavoring systems,
2011 Excellence in Innovation Awards
culinary creations
sweeteners and stabilizers are key components to creative and new handheld snack foods.
4
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57
Natural, Sweet Attractions Natural sweetener ingredients, beyond high-intensity stevia or lo han guo, provide ways to add sweetness to products ranging from menu items to packaged foods and drinks.
63
On the National Menu A consumer trend report explores consumers’ lunch and snacking habits; and new research reveals portion control may be as simple as fork size.
ingredient challenges 67
Researching Dairy-based Drinks and Desserts Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and emerging knowledge that lessens saturated fat’s role in heart disease.
r&d applications 75
R&D Applications Seminar—Formulating Beverages Consumer information to hands-on technical advice for formulating beverages and foods with nutritional components, flavorings and sweeteners is provided.
85
R&D Applications—Smoothie Operators
87
R&D Applications— FAQs on HFCS
89
R&D Applications—New Ideas, More than Flavor
91
Abstracts Natural fruit colors; under the BFY umbrella; expanding grain options; and more.
nutrasolutions A Section on Solutions for the Development and Marketing of Nutritional Products. Please see www.NutraSolutions.com for more information.
NS3 Plant Extracts—Original Food Additives Plant and herb extracts have long been used to enhance the healthfulness, color, and even taste and flavor of foods, beverages and supplements. With an often “natural” positioning, their popularity is assured.
Fhej[YjiWdZh[fW_hi ZWcW][Z>W_h"DW_bi WdZIa_d 8ncVi^cZ=CH^hVgZkdaji^dcVgn XdhbZXZji^XVa^c\gZY^Zci Xdbeg^hZYd[HdajW^a^oZY@ZgVi^c! VegdiZ^c[djcYcVijgVaan^ci]Z WdYn#8ncVi^cZ=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^cZ=CH^h Xa^c^XVaanegdkZcidWZZ[[ZXi^kZVi *%%b\eZgYVn >W_h09b_d_YWbbofhel[dje h[ZkY[^W_hbeiiWdZ_cfhel[ ^W_hijh[d]j^"i^_d[WdZbkij[h DW_bi0Fhel_Z[i_cfhel[Z ijh[d]j^ Ia_d0H[ZkY[iÓd[b_d[i WdZmh_dab[i HdaYjcYZga^XZchZ[gdb@ZgViZXAiY#
NS13 R&D Applications—Omega-9 Sunflower Oil NS15 NutraNews Invisible fiber; potato protein for weight control; being fit in mind and body; and an update from NutraSolutions.com, including a clinical study on muscle inflammation; increasing insulin sensitivity; and more.
Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805
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See Food Master-INGREDIENTS, p. 43-45
editorial views
Picky Eater? Don’t Give Up! Parents worry about what their kids eat. They worry if they eat too little or too much, or if it’s the right kind of food. In modern times in the U.S., parents and experts traditionally would shrug off a lot of parents’ concerns about their picky chilJulia M. Gallo-Torres Managing Editor dren, saying it was healthy
[email protected] to respect a child’s wishes. Many parents figured the child’s palate would eventually mature, and then he or she would one day welcome a world of foods with different tastes, smells, textures and appearances. According to one study being conducted in the U.K., perhaps parents need to reconsider their approach to food. Loughborough University researcher Faye Powell observed 75 families during their mealtimes to see if she could find out what makes some children picky eaters. She doesn’t yet have all the answers, as this study is the first part of a longer study to isolate factors that contribute to fussy eaters. However, Powell noted picky eaters put stress on parents and their families. Furthermore, these kids are at higher risk for “feeding
problems.” So far, she has noted that a “friendly interaction between mother and child, instead of coercive strategies…may encourage young children to try different foods.” (See this magazine’s Daily News at http:// bit.ly/n8bilA.) Trying to feed children a well-balanced diet is important, because a child who eats well becomes an adult who eats well. The focus on the battle of obesity and overweight has centered on teens and adults. But, if we can’t teach small children to eat a wide variety of foods, when they are younger and their parents have the most influence, how can we expect them to suddenly change when they get older? How are they to learn what a healthy diet is? Powell’s study may help shed light on some feeding techniques that work. Additionally, eating a well-balanced diet isn’t just important for weight management, but also, for good general health and longevity. In the meantime, parents shouldn’t give up. As the parent of a formerly picky eater, I spent many meals being frustrated by my son’s lack of culinary curiosity. But, my husband and I never stopped offering different foods, and we employed creative methods of enticement. Today, that son is willing to try just about any food. Plus, he loves to cook. Now, it’s my turn to make faces, when dinner seems a bit unusual.
Our Revamped Website! PreparedFoods.com Have you visited the redesigned PreparedFoods.com? With quicker navigation and intuitive organization, you’ll easily find more information and resources than ever before. Some of the highlights of the redesign are: • Product Categories offer a turn-key approach for finding articles, recent news, videos and more. • Supplier Profiles will give you a unique look into a company’s product line, research capabilities, formulation expertise and many other topics they want to share. • Ingredients articles and news will help you build your new
products with the most recent information in the industry. • Formulation challenges can be worked out by starting with our collection of articles and recent news, grouped by specific categories, to make your search even faster and easier than before. • Market Insight Videos and Technical Solutions Presentations bring the best insight from the New Products Conferences and R&D Applications Seminars to your computer with a simple click. And, don’t forget to register to ensure continued access to all of PreparedFoods.com premium content! www.PreparedFoods.com
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October 2011
9
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new product trends
Hitting the Shelves More than a Game Mountain Dew has become a regular at limited-edition offerings, and this fall is nno exception. However, setting this launch aapart is a particular promotional effort, which involves a special relationship with a video game. “Rank Up Your Game with Double XP” sseeks to benefit Dew fans and gamers playing C Call of Duty: Modern Warfare 3 by offering ddouble experience time for every purchase oof select Mountain Dew products. It coinccides with the limited-time re-release of M Mountain Dew Game Fuel, in its original ccitrus cherry variety, as well as a new tropical flavor which, according to Mountain Dew, was “created in collaboration with tthe Call of Duty team specifically for M Modern Warfare 3.”
By William A. Roberts, Jr., Business/New Media Editor
Triple Play For its latest take on the iconic Oreo, developers at Kraft Foods in the U.S. had only to look south, way south, for inspiration. In Argentina, Oreo x3 (pronounced “por tres”) was introduced in 2010 and featured three layers of cookie and two layers of creme. Rumors of the product’s U.S. iteration hit the Internet in early May, but only now is the new take on the classic cookie hitting store shelves. The Triple Double Oreo Cookie combines two layers of Oreo creme, one chocolate and one original, with three layers of chocolate Oreo cookies. erica, but it’s it s one “The birthplace of Oreo is America, ngo, senior direcglobal cookie,” explains John Ghingo, We’re excited, tor of global marketing, Oreo. “We’re when we can take a popular idea inn one country and nd the world.” share it with other Oreo fans around
Hearty Adventure
Seeing Double More and more products are appearing tailored for single or two servings, whether the results of efforts at portion control or simply targeting consumers with smaller households. The latest promises two servings of “meal soups” bearing flavors reminiscent of Italian cuisine. Bertolli Premium Meal Soups for Two are available in four varieties (chicken minestrone; roasted chicken & rotini pasta; tomato Florentine & tortellini with chicken; and Tuscan-style beef with vegetables), featuring such vegetables as zucchini, yellow squash and tomatoes flash-frozen “at the peak of freshness.” They are available in 24oz packages and, with the addition of a cup of water, yield 32oz of soup. 12
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Bacardi first ventured into the flavored rum segment more than a decade mon, ago, with the launch of Bacardi Limon, flawhich joined a multitude of lemon-flaarket. vored alcoholic beverages on the market. um This, however, was the first in the rum earcategory, and now, the nearly 150-yearold company is introducing another version of flavored rum. omBacardi Blackheart, per the comnpany, is “a tribute to the modernold day adventurer.” It promises a bold th flavor: a smooth, spiced rum with ta hint of smokiness and a velvetlike smoothness. Aged in charredd American white oak barrels, the dark rum promises natural flavors and spices, including maple, cinnamon, nutmeg, honey and vanilla.
new product trends
Global Trends
Getting Fresh A South African study finds young people may opt for fast-food meals not solely because of their convenience. In fact, according to the survey of more than 300 working adults, aged 18-30 in the South African province of Gauteng, the majority said if fast-food outlets offered healthier options, such as vegetables, salads and grilled meat, they would choose these. Some 81% of women said they would opt for a healthier meal option, while 73% of men shared that opinion. These preferences are not altogether surprising, considering only 12% noted they were unconcerned about their health. The survey was part of a study on nutrition by researcher Maryke van Zyl, of South Africa’s Stellenbosch University. Van Zyl was attempting to understand the factors influencing the choices young adults make when purchasing food. Favorites included hamburgers, pizzas, fried chicken and potato chips, while grilled chicken was last on the list. Among beverages, soft drinks proved most popular; in fact, more than half said they regularly consumed those, with 13.8% opting for pure fruit juice and 7.6% favoring unflavored water. Women were three times as likely to purchase diet beverages. What influenced the group’s purchasing decisions? Roughly 80% said television, well ahead of the less than 2% influenced by flyers and handouts.
An April 2011 USDA GAIN report entitled “Japan Food Trends-March 2011” notes that vending machines are important in Japan. Such machines garnished 34% of soft drink sales in 2009. Vending machines also allow companies to sell their beverages “at full price.” For example, a carbonated drink sold in a supermarket for less than 80 yen (under a dollar) can be sold for 120 yen from a vending machine. The machines take on certain functions of a supermarket—but at a lower cost. Grocery stores, especially smaller ones, have a potential advantage over machines, in that employees can make recommendations to customers. However, vending machines may be taking on that task, as well. In 2010, the JR East Water Business Company installed Japan’s first face-recognition beverage vending machines. Equipped with 47-inch, touch-panel screens and embedded sensors to help determine characteristics of approaching customers (e.g., age, sex), the machines recommend drinks to the customers based on time of day, temperature and the demographic group into which the customer falls. According to a Reuters report (http://tinyurl. com/3lr65qr), a company spokesperson said, “If the customer is a man, the machine is likely to recommend a canned coffee drink, since men tend to prefer these. If the customer is in their 50s, though, that recommendation is likely to be green tea.” A woman in her 20s will be recommended a tea drink or slightly sweeter product. The GAIN report also noted Japan has always been a health-conscious consumer market. Will there be a day when such machines also scan for obesity and recommend low-calorie offerings? —Claudia D. O’Donnell, Chief Editor
Daily Double Young Adults Eating Fast Food (%) Every day Two to three times per week Once a week
11 27.6 21
Source: Stellenbosch University survey of 300 young adults aged 18-30
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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October 2011
13
It’s a Store Brands World
Special PLMA Pavilion This Year
Products, ideas and contacts for the fast-growing Hispanic-Latino market
PLMA’S 2011
TE LABEL PRIVA PRIVATE TRADE SHOW
From the cities to the suburbs, it’s a store brands world. You can see it in today’s specialty stores, supermarkets and supercenters. And there is only one show that helps retailers and wholesalers find the products they need. PLMA’s 2011 Private Label Trade Show. To exhibit or attend, contact PLMA today. Telephone (212) 972-3131. Email
[email protected].
NoV. 13-15 • Chicago Presented by the Private Label Manufacturers Association
new product trends market watch
Habit Trails
However, favorites would appear to break down along political lines. Nearly a third Researchers have found there is more to the habit of eating so-called junk food than of Republicans (32%) say chocolate is taste. A University of Southern California study finds people develop certain their favorite flavor, with only 28% citing eating habits which associate a place with a certain type of food, such as vanilla, and 24% opting for cookie dough/ cookies and cream. Among Democrats, popcorn at movie theaters. the race is a bit closer, with vanilla barely People entering a movie theater were given a bucket of freshly popped popahead of chocolate (26% to 23%) and corn or stale, week-old popcorn. The findings, published in the journal Personality butter pecan/Swiss almond close behind and Social Psychology Bulletin, showed moviegoers who did not usually eat popcorn with 22%. Independents’ top choices are at the movies ate much less of the stale popcorn than the fresh, simply because it did chocolate (30%), cookie dough/cookies not taste as good. However, of most interest, those who typically ate popcorn at the movies and cream (24%) and vanilla (22%). consumed roughly the same amount of popcorn—whether it was fresh or stale. The races are even closer when evaluating regions of the country. In the “When we’ve repeatedly eaten a particular food in a particular environment, our brain comes to associEast, 31% prefer chocolate, as do 32% ate the food with that environment and makes us keep eating, as long as those environmental cues of Midwesterners; however, three in 10 are present,” concludes David Neal, who led the study. Southerners would rather enjoy vanilla. In the West, the race is almost too close to call: a Pick ‘Em 22% favor vanilla, 21% 2 vie v for chocolate, and 19% Favorite Ice Cream Flavors Among American Adults (%) would rather have cookie w dough/cookies and cream d Chocolate 28 or o rocky road. Vanilla 26 Some 44% of all Cookie dough/Cookies and cream 22 Americans like their ice A Butter pecan/Swiss almond 19 cream in a cup or bowl, c Mint chocolate chip 15 well ahead of the 30% w Strawberry 12 who want it in a cone, 16% w Rocky Road 11 favoring a sundae and 2% f Coffee 9 looking for an ice cream l Peanut butter 8 sandwich. Here, the differs Cherry vanilla 7 ences break down by sex: e Pistachio 7 men m prefer cups (46% to Black raspberry 6 42%) and sundaes (17% olitics, sports teams and religious 4 Peach 5 to preferences are all topics ripe for t 15%), while women are Seasonal flavor (eggnog or pumpkin) 4 more heated conversation among Americans, m apt to opt for a cone Other flavor 13 (34% to 26%). but another debate can also divide fami( Do not eat ice cream 3 Who eats ice cream all lies and friends—which ice cream flavor by is the best. Granted, for most consumers, b itself? According to Source: Harris Interactive Poll conducted online within the U.S. the the choice is not cut-and-dried; in fact, t Harris Poll, only about between July 11-18, 2011, among 2,183 adults (aged 18 and over) 19% of Americans do so, it often is a matter of choosing from a as host of favorites. Harris Interactive has a 52% top their frozen Conducted 11-18, surveyed 2,183 American adults to disC d d July l 11 18 2011, 2011 the h sur- treat with i h hot h ffudge, d 38% add nuts, and 38% vey found nearly one in five Americans include caramel. Close behind is whipped cover America’s favorite ice cream flavor (19%, to be precise) favor butter pecan/ cream, a favorite of 36% of respondents, and found chocolate barely edged out Swiss almond, with mint choco- with 31% adding fruit, 19% sprinkles, 15% vanilla (28% to 26%), with 22% preferlate chip garnering 15% of the vote. candy bits and 11% marshmallow. ring cookie dough/cookies and cream.
Ice Cream of the Crop
P
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October 2011
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new product trends market watch
Shopping Concerns
Placing Limitations
D
Calories Fats and oils Sugar/Added sugars High-fructose corn syrup
espite the continuing controversy surrounding highfructose corn syrup (HFCS), consumers appear less concerned about the ingredient than other elements of a food and beverage. According to a Mintel Research Consultancy survey of 2,000 American consumers, primary household shoppers are more concerned with fat and calorie intake than sugar or HFCS content. “When reading ingredient labels, shoppers are more focused on fat content and calories than the amount or type of added sugar,” says Erin Murray, senior analyst, Mintel Research Consultancy. “We found that nearly four in 10 label readers seek information on fat or calories, compared to just 3% who look specifically for HFCS and 25% who seek information on sugar content.” Furthermore, per Mintel Research Consultancy, shoppers are more likely to be limiting fat and calories than
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% of American Consumers Limiting or Cutting Certain Dietary Elements 37 20 17 4
Source: Mintel Research Consultancy; n=2,000 American consumers
sugar and sweeteners. More than a third indicated they were limiting or avoiding calories over the past six months; one in five were limiting or avoiding fats and oils, and 17% were cutting back on products with sugar or added sugar. A grand total of 4% were actively limiting or avoiding HFCS, specifically. “We sought to find out how cognizant consumers are of HFCS, what they’ve heard about HFCS, and what efforts they’re making to reduce or limit their intake of HFCS and other sweeteners,” added Murray. “Sugar and sweeteners, in general, seem to be a bigger concern than HFCS.”
Nature’s best solution for food preservation
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
new product trends market watch
THE IN BOX: For daily industry news updates, see the homepages of www.PreparedFoods.com and www.NutraSolutions.com.
Butter Buds Food Ingredients has just completed the purchase of a 76,000 sq. ft. facility adjacent to its current facility in Racine, Wisc. The
See what’s t:
company will hire 22 more employees over the next three years. Abbott will invest $230 million to build a nutrition manufacturing facility in Jiaxing, China, to support its rapidly growing pediatric nutrition business in one of the world’s fastestgrowing formula markets. Bay State Milling Co. expanded its facility to include a test and demonstration kitchen, an extra 24,000 sq. ft. of manufacturing and warehouse space and 4,800 sq. ft. of office space. The DSM Innovation Center and NutraCea entered into a joint research and development agreement. Kraft announced that by the end of 2012, it will cleave itself into a global snack foods business focusing on such brands as Oreos, Trident and Tang, and a North American grocery business revolving around such products as Kraft Macaroni & Cheese and Jell-O.
evolutionary change for the food and nutraceutical market!
American Frozen Food Institute added Dr. Donna M. Garren as AFFI’s new vice president of regulatory and technical affairs. ROHA Food Colors is investing $5 million in an expansion of its St. Louis facility. The probiotic ingredient GanedenBC30® will now be available in the UK, India, Poland and France. Leprino Foods Company is expanding its presence in the Asia-Pacific market with a new business center in Singapore. The National Confectioners Association, sponsor of the Sweets & Snacks Expo®, announced the dates of the 2012 Expo have changed to May 8-10. Sunsweet formed a wholly owned subsidiary named Disruptive Beverages Inc.
Visit us to learn more at FIE • Booth 3D33
See Food Master-INGREDIENTS, p. 30-31
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cniworld.com bioserae.com
Smart Balance Inc. acquired 100% of the equity interest of Importations DE-RO-MA, which owns Glutino Food Group, for $66.3 million.
© 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.
grainprocessing.com/fiber E-mail:
[email protected] Phone: 563.264.4265 Fax: 563.264.4289 See Food Master-INGREDIENTS, p. 79
U.S. GROWN For Over 90 Years... U.S. PROCESSED U.S. PROUD
Riviana Foods
Riviana… proud to be the trusted name in rice products.
Whether for a side dish, dinner kit, or an innovative formulation for vegan burgers, Riviana has the rice for you. We offer a wide range of instant rices in white, brown, and wild or blends… all designed to shorten prep time and reduce utility and labor costs. Riviana’s line of brown and white IQF rices offers the ultimate in convenience… simply add the rice to a frozen entrée or blend with other frozen ingredients. Our Crisp Rice products are uniquely processed to hold up under hot syrups or chocolates. We can meet your confectionary or snack needs from our complete line, from tiny pieces to whole grain Crisp Rice.
See Food Master-INGREDIENTS, p. 124
For information on any of our U.S. Grown rice products, please call or visit us on the Web. RIVIANA FOODS INC. P. O. Box 2636 • Houston, Texas 77252 (713) 529-3251 • Fax (713) 529-1661 www.RivianaIndustrial.com
Riviana serves over 40 countries worldwide with the most extensive line of instant and regular rice products available – all American grown.
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Industrial Sales ©2003 Riviana Foods Inc.
cover story
Sweet Treats
©ISTOCKPHOTO-FILONMAR
Sweet and savory flavoring systems, sweeteners and stabilizers are key components to creative new handheld snack foods. William A. Roberts, Jr., Business/New Media Editor
T
he Snacks and Sweets Expo allowed a look at some of the latest confections and snacks hitting the marketplace, as well as new creativity in those segments. Some of those innovations, however, seemed to look back to the past. New England Confectionery Co., for instance, has opted to embrace the history of its Necco Wafers by moving away from the all-natural trend. The company is returning the confections to their original, artificially colored roots, after a couple of years of an all-natural range of hues. A Necco spokesperson likened it to the New Coke/ Coke Classic event of decades ago but, more importantly, was quick to note the move was the result of consumer demand. Whether it is the first salvo in a pushback against natural as a trend remains to be seen. For that matter, it also may be the first indication of consumer dissatisfaction with the somewhat unregulated “natural” claim. Regardless, the packaging did not boldly proclaim anything artificial, so it
may be something of a soft relaunch. Instead of vegetablederived colorings, the manufacturer opted for yellows 5 and 6, reds 3 and 40, and blue 1. As one established brand eschews natural, however, another is set to embrace it. The Topps Co.’s Bazooka Candy Brands, fresh off its acquisition of Sharkies Inc. (makers of organic and natural fruit chews), is now ensconced in the natural confections segment, with Sharkies Organic Fruit Chews. The fruit chews are geared toward young people, and there is a range of Adult Organic Energy Sport Chews, as well. While Hershey may be a long-standing company, it continues to strive to push the envelope of innovation; one of its bigger launches of the year saw the company take its namesake brand into stratospheric new territory. Hershey’s Air Delight is one of the company’s first aerated chocolates and, according to spokespeople, offers a light and airy texture. Not only is it available in a 1.44oz bar form, it also joins the Kisses range.
The Dark (and Milk) Side of Chocolate Considering it was the Snacks and Sweets Expo, chocolate’s presence should be little surprise, though it was found in new options. Jelly Belly Candy Co. introduced Jelly Belly Dips, jelly beans dipped in chocolate in six flavors—Very Cherry, Coconut, Strawberry, Raspberry, Orange and Mint. A similar concept from SweetWorks Inc. covered cappuc-
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cover story Could there be a backlash brewing against the “natural” trend? New England Confectionery Co. is abandoning the natural colors it has used for the past few years, in favor of a return to artificial hues; however, the front of the package does not exactly highlight that fact.
cino truffle sticks in dark chocolate; Cappuccino Ovation sticks are made with real coffee beans, claims the company, and promised to be 100% natural. Several allergen-free introductions featured chocolate. Seth Ellis Chocolatier added Nut Free Sun Cups, featuring organic, gluten-free sunflower butter and chocolate. Varieties include Sunflower Butter and Chocolate, Sunflower Butter Dark Chocolate, Milk Chocolate Caramel Cups and Dark Chocolate Mint Cups. A number of gluten-free options were on-hand at the Sweets and Snacks Expo. Well known for its gluten-free gums, Glee Gum from Verve Inc. expanded its range this year with a sugar-free variety, sweetening two flavors (LemonLime and Refresh-Mint) with 100% xylitol, which company representatives were quick to note is a sugar alcohol made from American birch bark, found naturally in the fibers of
fruits and vegetables. Hummus Chips from Simply 7 Snacks LLC feature chickpeas and are seasoned with authentic flavors, for options such as Sea Salt, Tomato Basil and Spicy Chili Pepper, but are free of gluten and genetically modified organisms (and, one presumes, ingredients from such organisms, as well). The company’s Lentil Chips were on display, showcasing their Mediterranean roots with flavors such as Sea Salt, Creamy Dill and Bruschetta. A similar concept came courtesy of Flamous Brands, whose Falafel chips are natural and free of MSG, nuts, trans fat and gluten. Free of wheat, gluten, dairy, soy and refined sugars, Clove Simple Squares from Simple Squares are all-natural, savorysweet, nut and honey confections infused with vanilla and herbs. The kosher products are raw and made with organic ingredients, so the squares’ nutrients were not compromised, according to the company. Live Smart Manufacturing’s Original Flax Bar and Chocolate Original Flax Bar both promised to be free of several allergens (namely soy, lactose and wheat), but it is the products’ functional benefits that may prove most appealing to health-conscious consumers. Each bar contains antioxidants and 100% of the recommended omega-3 fatty acids..
Stabilizers Add Splashy Textures Wrigley’s Life Savers Gummies Collisions brand provides dual flavor in a chewing texture through use of gelatin, modified potato starch and corn starch. A trend seen with many other confectionery items is to provide not only two flavors in one product, but also two textures. A quick search on Mintel’s GNPD brings up the August 2011 introduction of Farley’s & Sanders Candy Company’s Hawaiian Punch Splashers Fruit Snack Sweets that come in “awesome fun shapes and [are] filled with a splash of real Hawaiian punch.” Besides fruit juices and purees, sweeteners and coloring, the product’s double-textured composition is provided by stabilizers and structuring agents, including gelatin, modified starch (from corn and potato), pectin, and Arabic, ghatti and xanthan gums. Similarly, a complex duet of textures (and flavors) is provided by Starbust GummiBursts, a liquid-filled gummy candy. Gelatin, modified potato starch, corn starch and pectin are the ingredients of choice to produce the complex, dual-texture system.
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Xanthan gum’s thickkening ability also plays y ys a key role in the sweet, e et, “juicy” filling of the h he recently repackaged e ed Trident Splash Vanilla-Mint Sugar-Free Gum.. Providing a little less splash, but also a little more chew, Jolly Rancher’s recently launched Awesome Twosome Bold & Tangy Chewy Candy consists of watermelon green apple and cherry orange flavors, notes Mintel. Its firmer texture is due in great part to ingredients such as enriched wheat flour, modified potato starch and cornstarch. In all cases, the ingredient system must not only deliver a desirable “bite,” but also not interfere with the product’s desired flavor and color. — Claudia D. O’Donnell, Chief Editor
Brighten up with natural colors What invites people to buy a food or beverage they have never tried before – more often than not it’s the way it looks. Colors play a vital role in shaping our assumptions of how something will taste. Chr. Hansen is the world’s leading supplier of natural colors to the food and beverage industries. With over a century’s experience behind us, we have built up a peerless knowledge base. You will experience this when you meet with our experts to develop a solution to match your needs. So if you are looking to give your products an edge over the competition, contact us and see why leading food and beverage manufacturers rely on Chr. Hansen for their natural color needs. Colors that make sense™ Chr. Hansen, Inc. - US headquarters - 9015 West Maple Street - Milwaukee, WI 53214 - USA Tel: +1 (414) 607 5700 - www.chr-hansen.com
cover story
Everything old is new again, and in some cases, it is even newer. A spirit of nostalgia can be found in Praim LLC’s Bosco Chocolates, though the treat, in fact, has no Bosco in it. Attempting to capitalize on the relaxation trend notably seen in the beverage category, Slumberland Snacks’ Sleep Squares are positioned as a sleep aid, promising to help the consumer fall asleep fast; maintain sleep throughout the night; and wake up without side effects. Its Supplement Facts information notes a “proprietary blend of blue vervain, passionflower extract, choline L-bitartrate, L-theanine and hops extract,” plus 300mcg of melatonin. Mars Chocolate North America introduced Marathon Smart Stuff Bars in four varieties. Made with such ingredients as peanuts, blueberries and cranberries, these are fortified with a blend of eight essential vitamins and minerals and target consumers seeking healthier alternatives. The bars meet the Alliance for a Healthier Generation Competitive Food Guidelines for Snacks. Mars likewise introduced Kudos Granola Bars in three new flavors, featuring Snickers Peanuts, M&M’S Brand Milk Chocolate Candies and Dove Chocolate. Made with whole grains, each 100-calorie bar promises to be an excellent source of calcium. Nestlé Confections expanded its frozen dairy Skinny Cow franchise into the confectionery arena. The 110-120 calorie Skinny Cow Dreamy Clusters are bite-sized treats with crunchy crisps, drenched in creamy caramel and covered in milk chocolate or dark chocolate. The Heavenly Crisp variety feature wafers layered with either chocolate or peanut butter filling and are covered in a chocolaty coating. Offerings from Mars Chocolate North America also provided a mix of sweet and savory flavors. Snickers Brand Peanut Butter Squared added peanut butter to the classic Snickers recipe featuring peanuts, caramel, nougat and milk chocolate. This was far from the company’s only fusion effort: Mars also added Dove Brand White & Milk Chocolate Swirl and Dove C Brand Raspberry & Dark B Not So Sweet Chocolate Swirl (also C Sales* Growth in Select Confectionery Segments for the 52 available as bite-sized Weeks Ending June 12, 2011 (%) Promises). P In another launch born Chocolate candy 6.1 of nostalgia, Bosco would o Non-chocolate 2.4 seem to be back—sort of. Sugar-free chocolate -3.3 Praim LLC, the owner P Non-chocolate, sugar-free candy 1.3 of o the Bosco brand, has Sugar-free gum 2.1 included the brand name i Source: SymphonyIRI; * Sales in food, drug and mass outlets on o a bar of milk choco(excluding Wal-Mart) late. This is in spite of the l fact that the candy bar f
See Food Master-INGREDIENTS, p. 109-112
October 2011
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See Food Master-INGREDIENTS, p. 109-112
cover story contains neither the malt extract nor cocoa powder said to define Bosco’s identifying taste, nor other key ingredients of traditional Bosco syrup, including high-fructose corn syrup, “natural cocoa,” cultured sugar, xanthan gum or three B vitamins. For those old enough to remember that brand—anyone over 21, in fact—2 Chicks with Chocolate added the Wine Collection of confections. Spicy Merlot is a bonbon with a 38% milk chocolate shell, filled with milk chocolate ganache and infused with Merlot, cinnamon, orange and a touch of black peppercorn. Cabernet Caramel has a 64% dark chocolate shell, wrapped around a touch of wine, caramel and a hint of salt. Tempranillo Ganache features a Spanish grape flavor in a smooth ganache with an undernote of raspberry, while Meritage Caramel blended Syrah, Merlot and Zinfandel. As Larry Graham, president of the National Confectioners Association (NCA), noted in his opening remarks, “Trends in confectionery and snacks for 2011 reflect the larger patterns seen across the food industry—Americans are more interested in what they are eating and are looking for new flavors to satisfy increasingly complex palates. Consumers look for value, exciting flavors and nutrition, when seeking new sweets and snacks.” As the Candy Expo has evolved to become the Sweets and Snacks Expo, a number of its exhibitors have also merged the notion of confections with options more traditionally regarded as snacks. Snyder’s-Lance Inc. introduced York Peppermint Pretzel Sandwich Dips, featuring peppermint cream sandwiched between two bite-sized pretzels and dipped into dark chocolate.
Tic Tac Strawberry Fields, a blend of sweet-and-tart, strawberry-flavored Tic Tac mints, and Necco introduced Sweethearts Dazzled Tarts, colored sour candies in Pink Lemonade, Watermelon, Blue Raspberry, Sour Apple, Extreme Tangerine and Wild Berry varieties.
Starburst Crazy Beans are essentially jelly beans and are found in six dual-flavor combinations, including Grape-Ade, Razzin Watermelon, Tropical Cherry Splash, Peach-APalooza, Banana Berry Blast and Strappleberry. Wrigley’s Life Savers
Picking Fruit Flavors Mars’ Wm. Wrigley Jr. Co. also took the flavor fusion route for the latest additions to its 5 line of chewing gum: Swerve goes from tangy to sweet tropical, and Vortex provides a green apple option, while the company’s React 2 could be found in Fruit and Mint varieties. Wrigley also unveiled Extra Dessert Delights Orange Crème Pop, combining orange flavor and a creamy taste to create a dessert flavor; Apple Pie was expected to join the line in September. Fruit flavors were not exclusively Wrigley’s domain. Ferrero USA Inc. added
See Food Master-INGREDIENTS, p. 64
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cover story Gummies brand added Collisions, the first Life Savers Gummies variety to also bring two flavors together in one bite. Each dual-flavor piece contains a new flavor and color combination fused together in three varieties— Cherry-Watermelon, Raspberry-
Lemonade and Pineapple-Fruit Punch. The experience is enhanced, as the product relies on gelatin, modified potato starch and corn starch ingredients for a gummy-like texture. Meanwhile, for its Stride Spark launches, Kraft Foods sought to merge
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bold flavors with a somewhat healthful angle. Stride Spark added what the company described as electrifying gum flavors— Kinetic Mint and Kinetic Fruit. Each contains 25% of the recommended daily allowance of vitamins B6 and B12. Indeed, several launches have attempted to add a healthy benefit to treats. Promotion in Motion’s Welch’s Fruit Snacks are made with real fruit and fruit juice, per the company, and contain 100% of the daily needs of vitamin C, 25% of vitamins A and D, and 10% of calcium. The tangerine, lemon pink, grapefruit, cran-grape, cherry and green apple flavors were also free of gluten and artificial preservatives, notes the company. Vitamin C is also a hallmark of Chiquita Juice and Fruit Duos (in such flavors as pineapple banana, pineapple guava, peach mango and pear blueberry pomegranate), from Chiquita Brands LLC, and in Farley’s and Sathers’ extension of its Motts for Tots fruit shapes. Despite a lagging economy, snacks enjoyed significant gains in 2010. According to the NCA, the confectionery industry posted a 3.6% gain in 2010, ahead of overall growth of food sales in leading channels. Salty snacks experienced steady growth, with a 2% gain over previous-year sales. Editor’s Note: The dates for the 2012 Sweets and Snacks Expo have changed from those initially given at the 2011 show. The 2012 Sweets and Snacks Expo will be held at Chicago’s McCormick Place, May 8-10, 2012.
Average consumers have thousands of taste buds on their tongues. This powerful army of judges makes the final decision as to whether your lower-sodium, reduced-fat, or reduced-sugar products are purchased and consumed again and again. At IFF, our expert creative team uses proprietary materials and technologies to develop authentic flavor profiles for delicious, healthier products people love. Put IFF’s global leadership in flavor creation to work for your brand’s healthy product. Visit iff.com today.
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It’s the shape that makes it great. Alberger® brand salt, exclusively from Cargill, is created from a process that starts with a hollow pyramid shape to form multi-faceted crystals. These unique crystals with a large surface area and low bulk density provide superior adherence, blendability and solubility compared to regular cube-shaped granulated salt. The rapid solubility also gives Alberger® salt its flavor burst when used in topical applications. To find out what else we can bring to the table, call 1-888-385-SALT or visit cargillsalt.com. collaborate
www.cargillsalt.com See Food Master-INGREDIENTS, p. 23
>
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Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products—from entrees to desserts. William A. Roberts, Jr., Business/New Media Editor
JUST TICKLED
First Place—Retail: Ticklebelly Desserts for Brownie Pops and Blondie Pops “Innovation is an everyday occurrence at Ticklebelly Desserts, and we pride ourselves on taking a leadership role in offering the most original desserts in the retail dessert industry,” explains Brian McGuire, president of Ticklebelly Desserts. Indeed, for its development of Brownie Pops and Blondie Pops, the company sought to innovate around the brownie, already a borderline-perfect product in the eyes of many consumers. For the Pops, however, the challenge would be delivering the satisfaction of a full-sized brownie in a two-bite delight on a stick. A new take on an existing product is a frequent route to innovation, and for its launch of Brownie Pops and Blondie Pops, Ticklebelly Desserts’ developers realized that while the
recipe for brownies has changed from time to time throughout the years, the standard shape remained the same: a “simple square of deliciousness,” as Ticklebelly describes it. Cooking pans have been altered to provide all-edges brownies, but the actual shape never changed. Ticklebelly’s round-ball Brownie Pops and Blondie Pops are a concept of a different mold. As such, the company’s two-bite Pops hope to lead the trend beyond individual desserts and into petite bites, while retaining the taste and satisfaction of traditionally sized brownies. Add to that the convenience of being on a stick and no refrigeration needed—as they have a five-day shelflife and can be frozen for up to six months. “Ticklebelly Desserts always puts innovation before production,” notes McGuire. “When our initial prototype didn’t stay on the stick as well as we would have liked, we approached the problem from a manufacturing standpoint, rather than a reformulation standpoint. We figured out how to manufacture differently to ensure our customers tasted the highest quality product possible. We added extra, laborintensive processes to the production line, to allow us to maintain the original integrity of our Brownie Pop idea. Our vice president of operations, Cole Lewis, and our Longmont plant manager, Alfredo Ferradas, were integral in executing the pilot production runs and determining the correct way to manufacture the product, so the Brownie Pops retained the Innovation and Development Team’s intended high quality and envisioned appearance. We not only created Brownie Pops, but also created jobs to produce the Brownie Pops.” He notes the company tends to develop an idea and then develop a manufacturing process around that notion. “The
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new product trends idea always takes precedence over utilizing existing production methods. Ticklebelly Desserts focuses on innovation, and we don’t compromise the product to make production easier. With Brownie Pops, we actually created additional jobs and added additional labor to the production, to ensure our Brownie Pops meet our quality standards and have a hand-crafted feel.” The company prides itself on quick turnaround from concept to product, and the Brownie Pops were no exception: they went from idea to viable products in about six months, McGuire recalls, which is a typical amount of time for product development at Ticklebelly. The Brownie Pops launched June 6, 2011, at the IDDBA trade show in Anaheim. At this point, four varieties are available: Chocolate, Chocolate Peanut Butter, Chocolate Walnut and Sea Salt Caramel Blondie, though plans are to add new and seasonal flavors in the future, possibly as early as spring of 2012.
INDULGENT AND SENSIBLE Third Place—Retail: CSM Bakery Products for Sensibly Indulgent Cupcakes
For consumers looking to cut calories, yet still enjoy a sweet treat, the options can be somewhat limited. CSM Bakery
Among This Year’s Judges This year’s judging panel for the Excellence in Innovation Awards featured a trio of guest judges, each well-known for food industry expertise and for being on the cutting edge of food innovation. 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 312335-0031 or email:
[email protected].
SIMPLE INSPIRATION
Second Place—Retail: Schwan Food Company for Freschetta Simply Inspired Pizza Schwan Food Company’s Mike Gerber notes the aim of developers in creating this line was to be the first brand to “offer permissible indulgence in the frozen pizza category by developing an innovative, new thin crust pizza targeting sophisticated transitional and health-conscious Boomers—a new consumer target for Freschetta.” The goal, simply, was guilt-free indulgence, an ultra-premium, thin-crust pizza that delivered on the Freschetta brand promise of fresh. Developers accomplished this through the use of highly flavored sauces, large chunks of vegetables and toppings rarely seen in the frozen pizza aisle. Even the packaging required a rethink: to help the product stand out, Schwan opted for a thermoformed tray without an outer carton, providing easy recognition and conveying the freshness of the product.
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John J. Smith, formerly technical manager with Quaker, Tropicana, Gatorade—A Division of PepsiCo, holds M.S. and Ph.D. degrees in food science from Purdue University and was responsible for developing new technology in U.S. Foods, a group encompassing Quaker hit and ready-to-eat cereals. For more information, email:
[email protected]. Rich Mitchell is editor-in-chief of Refrigerated & Frozen Foods Retailer, a sibling publication of Prepared Foods that covers products and trends in the consumer packaged foods sector; he may be reached at
[email protected] or 847-405-4089.
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Products sought to expand the available options with Sensibly Indulgent Cupcakes. Developing the line required input from numerous CSM departments, explains CSM’s Juan Menjivar, with R&D, innovation, packaging, manufacturing and marketing all involved in the creation of the line. Of particular focus was achieving the sensory qualities of buttercreme, without the use of hydrogenated shortenings or tropical oils. In addition, Menjivar explains, “Cutting-edge technology was used to create a frosting with the mouthfeel and flavor of typical (25-30%) fat frosting with only 3% fat.” In the end, the full-sized, indulgent cupcakes boast only 120 calories each (half the calories of a typical cupcake). In addition, they limit “unhealthy fats,” such as trans and saturated fats.
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HEALTHY TREAT
First Place—Foodservice: Mrs. Fields Famous Brands TCBY for Super Fro Yo Developing a true treat with a healthy benefit seems like the Holy Grail for food developers and, for that matter, marketers. TCBY did just that with the introduction of its Super Fro Yo category of frozen yogurt. Each flavor bearing the Super Fro Yo banner must have a minimum of 3g of prebiotic fiber, 4g of protein, 20% of the daily value of calcium, 20% of the daily value of vitamin D, 10% of a day’s vitamin A, seven strains of probiotic bacteria, 20 billion cultures at the time of manufacture and less than 120 calories per serving, explains Craig Bennett, director of R&D for Mrs. Fields Famous Brands TCBY. Of course, all those healthy benefits would be for naught, if the product failed in the taste department. Bennett recalls, “While meeting these requirements, the body, texture and freeze-thaw characteristics were improved, and outstanding flavor was obtained.” He regards the new line as almost a necessity for the company. “We were faced with a quickly expanding competitive marketplace, with consumers demanding healthier products. Even though TCBY products at that time met or exceeded these expectations, the consumer perception was that our brand was outdated and that our frozen yogurt was less healthy than competitive products.” “During this time, our R&D team was working with several suppliers and exploring ingredients and processes that could be used to increase healthy aspects of TCBY products. This work led to the development of several proprietary technologies that
See Food Master-INGREDIENTS, p. 127
October 2011
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new product trends could dramatically elevate the nutritional benefits of our products. Armed with this information, we came up with an idea to link the technologies and to create what our R&D team called ‘The TCBY Health Enhancement System.’ This idea was based on ‘bundling’ several components, namely milk proteins, probiotic cultures, calcium, prebiotic fiber, and vitamins A and D to provide synergistic health benefits. For instance, fiber and cultures work better together than apart to improve digestive health, and bioavailable calcium plus vitamin D are needed together to promote bone health. We chose to formulate our products to address digestive health, weight management, bone health and longevity.” Bennett and Dr. Wayne Geilman, the company’s manager of product development, led the development program and were supported by three other members of the TCBY team in developing the new products, which spanned almost two years. In addition, Bennett avers, “Our suppliers played a big role in developing the proprietary technologies. They allowed us to use their labs and pilot plants to produce test products and provided excellent technical support.” Unlike several past Innovation Award winners, the concept was virtually set in stone early in the development. Bennett recounts, “Before it was ever presented, the concept included all the current benefits plus several other innovations. To improve our odds at getting approval for
this idea, we decided to focus on those components that would also improve the richness, texture, flavor and overall acceptability of our products, such as milk proteins, prebiotic fiber, probiotic cultures and a special source of calcium that together increased the creaminess and mouthfeel. Vitamins A&D remained, because they played a role in supporting the bundling concept.”
FLAVOR FACTOR
Second Place—Foodservice: King & Prince Seafood for Market Fresh Flavor Infused Fish Fillets In developing Market Fresh Flavor Infused Fish Fillets, King & Prince capitalized on the flavor infusion trend,
See Food Master-INGREDIENTS, p. 86
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FULLY-COOKED PULLED PORK BBQ
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0 54 0" 5 t # "3 "3-&:: t8) 8)&" ) "5 5t$ $ 0 "5 5 &% (3" 3"*/ / 4"/ "/% % $-- 64 6 5&& 34 4 t 1"4 " 5" "t$"/ "/0 / 0 -" - 0*--
new product trends but coupled it with the need for back-of-kitchen convenience. A proprietary process ensures the flavor (be it Sweet Hawaiian Teriyaki Steelhead Trout, Fiery French Quarter Tilapia or any of the other four options) is consistent throughout the entire piece of fish, not only in the top coating or glaze, notes Scott Sullins of King & Prince. As Sullins explains, “[The target segment] is primarily colleges and universities, catering and healthcare (non-patient feeding), where the key drivers are less food waste and ultimately lower food-cost products that save labor and are consistent every time. These operators have limited preparation methods, having either removed their fryers or never having had them.” King & Prince’s culinary staff and R&D tested numerous flavor combinations for these settings, all with a goal of flavors that were on-trend and that would drive repeat business.
SMALL SUCCESS
Third Place—Foodservice: Awrey Bakeries LLC for Mini Desserts Small portions have emerged as a significant trend in recent years, as consumers seem to be realizing large portions could be partly to blame for the nation’s obe-
sity crisis. Shrinking a dessert into a smaller, yet still tempting option yielded a number of benefits, explains Awrey Bakeries LLC’s Leslye Davison. The varieties (including Caramel Toffee Brownie, New York Cheese Cake, Red Velvet, S’More, Strawberries & Crème and Carrot Cake) come in a three-bite portion and in a small case, for ease of storage. Davison continues, “The mini desserts were created by a cross-functional team of culinary, R&D, marketing, operations, purchasing and finance. It was entirely a collaborative effort utilizing each department’s skills, as we looked for a missing spot between the cupcake and full-sized dessert and found a sweet spot (no pun intended) that could be served in multiple foodservice operations.”
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Special Section of Prepared Foods
October 2011
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SOLUTIONS FOR THE DEVELOPMENT AND MARKETING OF NUTRITIONAL PRODUCTS
PLANT EXTRACTS—
Original Food Additives ■ R&D Applications—Omega-9 Sunflower Oil ■ NUTRANEWS You Can Use
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PLANT EXTRACTS: The Original Food Additives Plant and herb extracts have long been used to enhance the healthfulness, color, and even taste and flavor of foods, beverages and supplements. With an often “natural” positioning, their popularity is assured.
Ginny Bank, Contributing Editor
n 399 BC, the Greek philosopher Socrates was executed by drinking an infusion of the poisonous hemlock plant. In ancient Egypt, Cleopatra used henbane extract to dilate her eyes and make her appear more alluring. Also in Egypt, red fabric found in the tomb of King Tut contained alizarin, a pigment extracted from the roots of the madder plant. While such historical accounts documenting human use of plant-based extracts can be traced back over 3,000 years, their use is possibly as old as civilization itself. From the very first Chinese dynasties, Mesopotamia and ancient Greece, and westward to the empires of Mesoamerica, early civilizations had a surprisingly sophisticated understanding of botanicals and their extracts, especially for use as medicine. Flowers, fruits, roots, bark and leaves of plant material were extracted by various techniques to concentrate not only their therapeutic properties, but also their pigments, aromas and flavors. The simplest method of extraction, used for plants that have high oil content, was the expression of the essential oils. Other techniques included steeping the plant part in water to make an infusion (also known as a tisane) or mashing them and boiling in water to make a decoction. This method was also used to make natural dyes, sometimes boiling the decoction for days to concentrate the pigments further. Elixirs were produced by extracting the plant parts in alcoholic beverages to dissolve the active components. Today, the use of plant extracts to flavor, color and improve health are not that different from ancient times. Even the extraction methods are fundamentally the same.
I
Most all of the plant extracts that have recently obtained GRAS status may offer health benefits to functional food applications. And, with hundreds, if not thousands, of years of traditional use behind many plant extracts, their safety (and often their efficacy) has been well-documented. Even so, when one takes into account the massive number of plantbased extracts used in traditional medicinal systems, such as Ayurveda and traditional Chinese medicine, very few are approved for use in foods or have Generally Recognized as Safe (GRAS) status. This may be changing, as self-affirmation of GRAS status for such ingredients is steadily increasing. Within the last 18 months alone, a number of extracts received GRAS status through self-affirmation, with or without FDA notification. (See sidebar “How Do Ingredients Get GRAS Status?”)
GRAS Plant Extracts for Health Most all of the plant extracts that recently obtained GRAS status may offer health benefits to functional food applications. For example, an extract of unroasted green coffee beans standardized to highly available antioxidant compounds, such as chlorogenic acid, has supporting clinical science for applications in weight management1 and blood pressure maintenance2,3. Animal studies with green coffee bean extract have also shown a blood glucose-lowering effect.4 A black pepper extract containing piperine has been shown to have natural thermogenic activity5 and enhance nutrient absorption of phytochemicals, vitamins, amino acids and minerals.6 An extract of Panax ginseng also www.PreparedFoods.com
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How Do Ingredients Get GRAS Status? In 1997, in order to eliminate the “resource-intensive rulemaking procedures,” the FDA replaced the GRAS affirmation petition process with a new procedure that allowed companies to use an expert panel to evaluate safety and “self-affirm” an ingredient as GRAS. This new system has some important distinctions from the original petition system. First, a company is not required to publish its data supporting the ingredient’s safety or even submit it to the FDA. In fact, submitting the safety dossier to the FDA is strictly voluntary and is
acquired self-affirmed GRAS status in 2010. Clinical studies using Panax ginseng extracts, which have been used in traditional Chinese medicine as far back as 200 AD, support their use for enhancing immune health, helping to maintain healthy blood sugar levels and counteracting fatigue. 7 Also in 2010, the FDA issued a letter of no objection to the GRAS notification of a wheat bran extract rich in cell wall-derived arabinoxylan oligosaccharides (AXOS), natural soluble fibers with potent prebiotic benefits and strong antioxidant activity. 8 Other plant extracts with new GRAS status include a purified marigold extract for lutein fortification and
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now called “GRAS notification.” Following GRAS notification, the FDA responds to the manufacturer with one of two final answers: “FDA has no questions” or “Notice does not provide a basis for a GRAS determination.” Most importantly, the turnaround time has improved significantly. Most GRAS affirmation petitions took over 50 months to complete. Today, if a company chooses to notify the FDA under the new system, it can expect to have a response from the FDA within 180 days.
a certified organic citrus extract, for use as an antioxidant supplement. One of the largest lists of GRAS botanical extracts is called the “prior sanctioned” list and can be found in 21CFR182.20. This list includes over 150 plants, mainly culinary herbs and their extracts used mostly as flavors, such as vanilla, lavender and mint (see sidebar “Plant Extracts for Flavor”). Since this list was compiled, many of these extracts have since been shown to also have health benefits and could possibly be used in foods for that second purpose. For instance, tea (black, green and white tea) and pomegranate extracts are well-known antioxidants.
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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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rigid. It may be specified from which plants or plant parts they can be made; how they can be made; and, in some cases, where they can be used. The FDA recognizes only a few specific plant extracts as “colors exempt
from certification.” Found in Part 73 of the Code of Federal Regulations, these include grape skin and grape color extract; the difference between the two being that grape skin is only extracted from the skin of grapes left over after
We offer more ways to achieve success. To us, it’s elementary.
One of the largest lists of GRAS botanical extracts is called the “prior sanctioned” list and can be found in 21CFR182.20. This list includes over 150 plants, mainly culinary herbs and their extracts. Cinnamon extracts may help support healthy glucose levels, and ginger extracts can provide digestion support. Plant extracts not found in 21CFR182.20, but that have had GRAS status for a number of years, include tomato extract (for lycopene fortification), grape seed extract (as an antioxidant), arabinogalactans extracted from larch tree (for immune and digestive health) and extracts of the Indian edible plant Caralluma fimbriata (for weight management). In addition, extracts derived from common fruits, such as apple, blueberry and cranberry, are considered safe for use in food products and are often seen in functional beverages.
A Garden of Color The use of plant extracts for coloring purposes also must comply with certain regulations. Food colors made from natural sources are exempt from “certification,” which simply means they do not need to meet the strict specifications for purity required for man-made certified colors. However, the regulations for naturally derived colors are still fairly
Use the sweet taste of SPLENDA® Sucralose and open the door to a vast array of ingredients and formulation expertise that provides more ways to create nutritious, delicious and profitable products. Our own independent research also helps you gain a better understanding of what consumers truly want so you are better able to develop products that are perfect for their preferences. To see all our elements in action, visit www.splendasucralose.com
See Food Master-INGREDIENTS, p. 140 © Tate & Lyle 2011
SPLENDA® and the SPLENDA® logo are trademarks of McNeil Nutritionals, LLC.
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pressing, and grape color extract is an aqueous extract derived from the precipitated lees (the insoluble material that separates during the storage) from Concord grape juice. The majority of other specified plantbased colors are produced by extracting the red, orange or yellow carotenoid pigments from plants. These include carrot oil, tomato lycopene extract or concentrate, and turmeric and paprika oleoresin. Technically speaking, all of these are oleoresins – naturally-occurring mixtures (oils and resins) produced by extracting with an organic solvent, such as hexane, acetone or ethyl acetate. There are no restrictions for using any of these specified plant extracts. There are two additional carotenoid-based plant extracts manufactured by extraction with organic solvent. Tagetes (Aztec marigold) and corn endosperm oil are both manufactured by extracting with organic solvents, but are only allowed to be used to color chicken feed (and, indirectly, the chicken and its eggs). The FDA also allows “fruit and vegetable juices” to be used to color foods. It may be argued these also can be considered “extracts,” because they may be prepared by infusing dried fruits or vegetables with water (but only with water). This is the category of plant-based colors that is experiencing explosive growth, probably for two reasons. First, there are so many colorful fruits and vegetables, and the beautiful assortment of colors made from their juices has significantly expanded the palette beyond the few extracts listed in 21CFR Part 73. Second, with the FDA recommending further studies on the effect of certain artificial colors on behavior problems, like hyperactivity in children, food manufacturers are seeking natural, label-friendly alternatives. For parents, spinach, purple carrot, red radish, blue corn and purple potato juices have much greater appeal on food labels.
[Editor’s note: For more information on the regulatory aspects of food coloring, see “Coloring Options” by contributors from the Burdock Group in the July 2010 issue of Prepared Foods or at http://tinyurl. com/3wfa86j.]
How Sweet They Are Lastly, two plant extracts have made it through the FDA GRAS notification system, causing the biggest shake-up in the sweetener market since FDA’s approval of sucralose in 1998. At this
Good for
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Our ingredients in your foods and beverages Add the taste, texture, nutrition and functionality that consumers demand in your foods and beverages with highquality ingredients from Tate & Lyle. We work side-by-side with you to create valuable, innovative solutions driven by our passion for food. Everyday, millions of consumers around the world enjoy products made with our ingredients. It’s the Tate & Lyle difference. Experience it today.
MIRA-CLEER® – Cook-up Starches Range SPLENDA® Sucralose KRYSTAR® Crystalline Fructose PROMITOR™ Soluble Corn Fiber STA-LITE® Polydextrose Fiber STAR-DRI® Maltodextrines INSTANT TENDER-JEL® X-PAND’R SC® Natural Starches MIRA-THIK® Cold Water Swelling Starch MIRA-SPERSE® Agglomerated Instant Starch STA-CAP® Lipophillic Starch TATE & LYLE Stabilizer Systems
our ingredients – your success See Food Master-INGREDIENTS, p. 140 © 2011 Tate & Lyle • www.tateandlyle.com •
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Plant Extracts for Flavor
CREATING TOMORROW’S SOLUTIONS
The most common use of plant extracts in foods is for flavor. Another large list of plants that can be extracted for flavor is found in 21CFR172.510. This list specifies natural flavoring substances (including extracts) that are allowed to be used “in conjunction with flavors.” While some plants on this list may sound familiar, like hibiscus, aloe and guarana, the majority are not well-known, such as cubeb (Java pepper) and Canadian snakeroot (wild ginger). Many of the plants listed in this CFR are limited in use to alcoholic beverages. The Flavor and Extract Manufacturing Association (FEMA) also uses an independent expert panel to evaluate the safety of flavor ingredients, including many plant extracts. In addition to the plant extracts found in the CFR, FEMA has also affirmed as GRAS some additional plant extracts for use as flavoring substances. FEMA GRAS flavoring substances are accepted as safe food ingredients in many countries around the world.
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writing, seven extracts of stevia have received an “FDA has no questions” response to their GRAS notification, and five notifications are still pending. These numbers also do not reflect the numerous brands of stevia extracts that have gone the GRAS self-affirmation route, without notifying the FDA. The FDA has also responded favorably to two GRAS notifications for extracts of the Asian fruit luo han guo (Siraitia grosvenorii), the Asian fruit whose extract is 300 times sweeter than sugar. The official intended use is as a sweetener and flavor enhancer of foods, excluding meat and poultry. Of course, there are also hundreds of plant extracts with established therapeutic effects for the dietary supplement market, some with potential to become GRAS, as their safety is established. However, many of these herbal remedies are inherently bad-tasting, and, even if they obtained GRAS status, it would be unlikely to find them in foods at efficacious levels. In the meantime, if one wants to benefit from many other popular plant-based extracts, like milk thistle, ginkgo biloba and goldenseal (bitter as they may be), swallowing a pill is a good alternative. NS
References: 1.
Oguri K, et al. 2004. 8-week clinical study on green coffee bean extract on women with mild obesity. Unpublished manuscript. Oryza Oil and Fat Chemical Co. 2. Kozuma K, et al. 2005. Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertens Res. 28(9):711-718. 3. Ochiai R, et al. 2004. Green coffee bean extract improved human vasoreactivity. Hypertens Res. 27(10):731-737. 4. Henry-Vitrac C, et al. 2010. Contribution of chlorogenic acids to the inhibition of human hepatic glucose-6-phosphatase activity in vitro by Svetol, a standardized decaffeinated green coffee extract. J Agric Food Chem. 58:4141-4144. 5. Okumura Y, et al. 2010. Adiposity suppression effect in mice due to black pepper and its main pungent component, piperine. Biosci Biotechnol Biochem. 74(8):1545-9. 6. U.S. Patent 5,536,506. Use of piperine to increase bioavailability of nutritional compounds. July 16, 1996. 7. Thorne Research. 2009. Panax ginseng monograph. Alternative Medicine Review. 14(2):172-176. 8. Broekaert WF. 2011. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides and xylo-oligosaccharides. Crit Rev Food Sci Nutr. 51(2):178-94.
Lactobacillus acidophilus Lactobacillus casei Lactobacillus bulgaricus Lactobacillus rhamnosus Lactobacillus paracasei Lactobacillus brevis Lactobacillus plantarum Lactococcus lactis Bifidobacterium bifidum Bifidobacterium longum Bifidobacterium breve Bifidobacterium lactis Streptococcus thermophilus Saccharomyces boulardii And Others The Above Strains Are: • Acid and Bile Resistant • Human Isolates • Implant in the Intestine • Produce Enzymes, Vitamins and Natural • Non-Dairy and Gluten Free • Soy and Corn Free • Non-GMO • Shelf Stable for 2 Years
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OMEGA-9 Sunflower Oil lthough close to two decades of clinical ranked at parity to canola and soybean oil on overall studies have identified negative impacts liking, taste and aroma, when these oils were used to of saturated (SFA) and trans fats on carstir-fry green beans4. diovascular disease (CVD), no single oil In addition to reducing or eliminating SFA from new frontfree of these “bad” fats has been available of-pack labels now appearing on retail shelves, Omega-9 to food manufacturers. Sunflower Oil can support an all-natural package claim. This Now, Dow AgroSciences has unveiled an “industryis because the oil comes from NEXERA™ non-genetically first,” trans- and SFA- (<3.5%) free Omega-9 Sunflower modified seeds, developed by Dow AgroSciences through Oil. Omega-9 Sunflower Oil is also uniquely high in hearttraditional plant breeding. Because the oil is naturally stahealthy monounsaturated fat (MUFA, >90%), which, in ble, many formulations will not require antioxidants, TBHQ combination with its trans- and SFA-free profile, provides or partial hydrogenation to achieve the desired shelflife— an exceptionally healthy product. allowing for a cleaner ingredient label. NS Significant evidence exists supporting the efficacy of References: MUFA for reduction of risk factors underlying metabolic 1 syndrome and cardiovascular disease1. Consumption of Gillingham LG, et al. 2011. Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids. dietary MUFA promotes healthy blood lipid profiles, 46(3):209-28. mediates blood pressure, improves insulin sensitivity and 2 Hunter JE, et al. 2010. Cardiovascular disease risk of dietary stearic acid compared regulates glucose levels. The health benefits of low-SFA with trans, other saturated, and unsaturated fatty acids: a systematic review. Am J 2 and -trans diets have also been widely documented . Clin Nutr. 91(1):46-63. 3 Trans and SFA levels in foods are primary consumer Fleishman-Hillard Research. 2010. Sunflower oil consumer survey. Unpublished raw data. concerns, with 58% seeking ways to include healthy fats 4 Lee, S-Y. 2011. Evaluating differences in consumer acceptance of cooking oils in a and oils in their diet, according to the “2010 Gallup Study stir-fried green bean application. Unpublished raw data. of Healthy Fats and Oils.” When reading the nutrition facts label, the Food Marketing Institute’s (FMI) “U.S. For more information: Grocery Shopper Trends 2011” survey found close to 60% Dow AgroSciences • Indianapolis, Ind. of consumers said trans and SFA were very important David Dzisiak • 403-735-8826 considerations—an increase of 3% from 2010. And, recent
[email protected] • www.Omega-9Oils.com concept research found consumers preferred an SFA-free label claim on a retail bottle of sunflower oil 5 to 1 over the —Kelley Fitzpatrick, Content Editor, NutraSolutions.com same product labeled without the claim3. “Omega-9 Sunflower Oil provides a very powerful ingredient advantage for food manufacturers, potenSuperior Fatty Acid Profile tially allowing them to eliminate SFA from food products,” states David Dzisiak, commercial leader, Grains and Oils, for Dow AgroSciences. The trend Omega-9 canola oil for omega-9 oils is expected to get stronger, based on Omega-9 sunflower oil* the 2010 U.S. Dietary Guidelines recommendations Palm to replace SFA with MUFA and polyunsaturated fats. Cotton Using liquid vs. solid forms of fat is also called for in Soybean the Dietary Guidelines which, according to the FMI Low linolenic soybean survey, resonates with consumers who frequently Corn avoid partially hydrogenated oils that appear on Canola food labels. “This new oil can truly impact purchasLow linolenic canola ing behavior at the grocery store, when one considOlive oil ers that it is virtually all ‘good’ fat,” Dzisiak explains. Not only do consumers and food manufacturers value healthy nutrition in an oil; taste and other Source: DowAgroSciences sensory properties are important. In consumer sensory testing, Omega-9 Sunflower Oil was
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NUTRA NEWS
You can use ©ISTOCKPHOTO/VLADIMIR HROCH
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.
dietary Àber of 85% calculated on a dry basis, vs. other resistant starches, per the company. It possesses clean Áavor, smooth texture and white appearance. MGP Ingredients Inc., www.mgpingredients.com
Be Fit in Mind and Body A new product concept from the Martin Bauer Group, through its Plantextrakt business unit, promises new formulations and ingredients based on the performanceenhancing properties of natural tea and herbal extracts to boost both mental and physical performance. Now, this all-natural concept is being introduced in the U.S. by Martin Bauer Inc. Natural tea and herbal extracts are ideal providers of energy, vitality and strength, both mental and physical. Using these extracts, Martin Bauer has created invigorating and stimulating foods within the Be Fit concept that are claimed to contain only natural ingredients. The Be Fit concept is structured to focus the most appropriate natural ingredients on one of three health categories: Energy, Body Vitality and Brain. Martin Bauer Inc., www.martin-bauer-group.us
Potato Protein for Weight Control “Invisible” Fiber MGP Ingredients Inc. has published a new, comprehensive booklet detailing recent clinical studies on the physiological beneÀts, as well as functional qualities, of Fibersym® RW, the company’s unique, resistant wheat starch, in bakery and other Áour-based food formulations. Fibersym RW, a RS4 resistant wheat starch, is a convenient and rich source of invisible dietary Àber that can be formulated with minimal processing adjustments in a wide array of Ànished products, including white and whole-grain bread products; high-protein, high-Àber bread products; pasta and noodles; and extruded cereals. Fibersym RW delivers the highest level of total dietary Àber, at a minimum total
Cyvex Nutrition and Holland-based Solanic recently announced a global distribution alliance for the dietary and weight management supplement, SolaThin™. SolaThin is a pure potato protein extract consisting of several low-molecular weight proteins, including protease inhibitor PI-2. PI-2 enables the release of cholecystokinin (CKK), a naturally occurring peptide clinically shown to produce a feeling of gastric fullness, thereby helping reduce food consumption. SolaThin contains no added compounds and features more than 90% protein, PI-2 included, to promote optimized satiety and healthful, effective weight control, says the company. Cyvex Nutrition, www.cyvex.com; Solanic, www.solanic.eu NS
NutraSolutions.com
Now available on NutraSolutions.com: ■ Stephanie Caligiuri provides an informative overview of “The Safety of Stevia.” There are many benefits to consuming stevia as an alternative sweetener, although controversy surrounds steviol glycosides and their safety for consumption. Learn more about this topical ingredient. ■ In a must-read article, “Weight Management: Hot Claims to Cool Substantiation,” Justin Prochnow, of the law firm of Green-
berg Traurig LLP, notes the failure to adhere to advertising laws and regulations enforced by the FTC and other agencies could result in costly forays into the world of weight-loss products. ■ “Mastering Mediterranean,” by William A. Roberts Jr., business/new media editor, describes how relatively few new product launches have attempted to capitalize on the increasing consumer awareness of Mediterranean cuisine, leaving room for manufacturers to address the gap. ■ A white paper on Palatinose, a low-glycemic carbohydrate providing longer-lasting energy in the form of glucose, by Antje Jungclaus, Ph.D. —Kelley Fitzpatrick, Content Editor, NutraSolutions.com
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The Oil Experts have gone mobile www.BungeMOE.com g
Process improvement efforts at Bunge Oils’ newest manufacturing location in Kearny, New Jersey ensure Clint and his team work efficiently and safely, delivering the highest quality products to you on time and on budget.
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Trust the Oil Experts, Trust Bunge. See Food Master-INGREDIENTS, p. 21
Sweet Attractions
PHOTO COURTESY OF THE NATIONAL HONEY BOARD
culinary creations
Natural sweetener ingredients, beyond high-intensity stevia or lo han guo, provide ways to add sweetness to products ranging from menu items to packaged foods and drinks.
Michael Formichella and Tom Rowan, Contributing Editors
E
cstasy is a glassful of tea and a piece of sugar in the mouth.” — Alexander Pushkin Of the 2,600-plus food additives developers have to choose from on the market today, salt is the number one added ingredient, and sugar is listed as second. But, with changing lifestyles and tastes—not to mention the economy—alternates to sugar and its relative, highfructose corn syrup, are emerging as viable choices in today’s marketplace. Sugar has a long and colorful history. Its introduction into Western Europe is traced back to the early growth of sugarcane prior to the sixth century B.C. in Polynesia. It is thought to have then been grown in India in the beginning of the fifth century B.C., where Emperor Darius of Persia noted its existence and gave it great popularity in the Arabic world. The Crusades brought Europeans into contact with Arabic culture. The Arabic people introduced “sugar” (at that point a sticky paste, semi-crystallized and believed to have medicinal value) to the Western world. They brought both the reed and knowledge for its cultivation to Sicily and then Spain in the eighth and ninth centuries. Later, Venice began importing finished sugar from Alexandria and succeeded in establishing a monopoly over this new ingredient by the 15th century. Sugar can be made from two main sources, either sugarcane or sugar beets. Early sugar from the cane went through a refining process in Italy; when Columbus left on his travels, he reportedly took the plants with him, which then were established in the Caribbean. The climate of Caribbean islands lent itself perfectly to sugarcane growth, since it is best grown in tropic or near-tropic temperatures. This expansion of ability to grow lots of sugarcane gradually led to the establishment of plantations throughout the Caribbean. By the 1800s, sugar (though still expensive) was widely available to both upper and middle classes.
“
Honey has been used
What is “Sugar?”
Today, sugar is a broad term applied to a large number of carbohydrates sweeten foods. present in many plants and characterized by a more or less sweet taste. A primary sugar, glucose, is a product of photosynthesis and occurs in most all green plants. [Editor’s note: Other common ones include fructose, sucrose (a molecule that is 50/50 glucose and fructose) and lactose (a molecule that is 50/50 galactose and glucose).] In most plants, sugars occur in mixtures not readily separated into individual sugar components. One major exception is sucrose, which is commercially obtained and purified from sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris). Sugarcane is a thick, tall, perennial grass that flourishes in tropical or subtropical regions. Sugar synthesized in the leaves is used as a source of energy for growth or is sent to the stalks for storage. Sugarcane yields about 2,600,000 tons of sugar per year. The sugar beet is a beetroot variety with the highest sugar content, for which it is specifically cultivated. About 3,700,000 tons of sugar is manufactured from sugar beets. The types of sugar used today are white sugar (fully refined sugar), composed of clear, colorless or crystal fragments; or brown sugar, which is either less fully refined or which is commercially produced by the addition of molasses to white sugar. By the end of the 19th century, the average American was consuming roughly 5lbs of sugar a year. Today, that
since ancient times to
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culinary creations PHOTO COURTESY OF THE WASHINGTON STATE FRUIT COMMISSION
Fruit-based ingredients add significant sweetness, which can be enhanced by a range of other natural sweeteners.
has grown to several pounds of sugar a week. What does that really equate to? Well, in the last 20 years or so, yearly consumption in the U.S. has increased from about 25lbs to about 135lbs per person. While that may be hard to imagine, there are many hidden sources in the diet: breads, peanut butter, condiments, sauces, fruit drinks and carbonated beverages. Much of the sugar is present in the form of high-fructose corn syrup (HFCS). According to several sources, cane sugar costs roughly $0.33/lb, as of spring 2010, while HFCS costs around $0.20/lb. The low cost of corn syrup makes it a popular choice for food and beverage manufacturers. Sugar prices also tend to fluctuate wildly, making corn syrup prices more predictable. Food and beverage companies are facing adverse media campaigns citing new studies on the ills of sugar in people’s diets. Having sugary foods and drinks can cause a spike in blood glucose levels. In response, the body secretes insulin and insulin-like growth factor (IGF). These two substances promote cell growth and inflammation, and can increase the risk of certain health conditions. It is not the intent of this article to posture for or against the use of HFCS vs. sugar or the use of sweeteners, but to merely identify and highlight some facts about the use of these products in today’s manufacturing process. However, with health and wellness being more of a focal point for many manufacturers, there has been a shift away from HFCS back to brown sugar or processed table sugar. There are other sweeteners that can be used, instead of either HFCS or refined sugar. [Editor’s note: Many to all of these are consumer-friendly options for packaging labels or can add interest to menu items. In regards to composition, however, certain ones are very similar to refined sugar, and a few have fructose contents high as or higher than commercially used HFCS.]
Natural Alternatives Some of these alternative sweeteners can be healthier than refined sugar, in that they contain additional levels of fiber
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and nutrients, and they taste great, also. On the natural side, there is: date sugar, molasses, sorghum, birch sugar, agave nectar, maple and palm syrups, barley malt, brown rice syrup, carob, coconut palm sugar, watermelon, dates, milkweed, honey, stevia and lo han guo, to name a few. With that in mind, the natural question is how to incorporate these natural alternatives into applications? Each has its own unique sweetness profile, but all are easily adapted to any task at hand. [Editor’s note: Some are readily available commercially, while others, such as milkweed, are more in the realm of “natural cooks.”] Here is a list of some natural sweeteners. They are characterized by a range of glycemic indexes, depending on the sweetener. ■ Date sugar consists of ground dehydrated dates. It contains the same nutrient value as dried dates. The taste and appearance is similar to sugar, but it is less sweet. Date sugar works especially well in baked goods. ■ Dried cane juice is juice that has been extracted from the sugarcane and dehydrated. This product is much less refined than white sugar, plus some of the minerals in the cane juice are still present. It resembles brown sugar in appearance and taste, though it is less sweet. Sucanat and Rapadura are consumer trade names for organically grown, dehydrated cane juice. Substitute dried cane juice in equal proportions for white or brown sugar. [Editor’s note: The FDA defines “evaporated cane juice” as any sweetener derived from sugarcane syrup, which could include pure sucrose.] ■ Agave nectar has been growing in popularity the past few years and is available as a fluid in light, medium and amber. Extracted from the agave plant, this nectar is low on the glycemic index and sweeter than refined sugar (due to its high fructose content). Moving to thick liquid or syrup-like natural sweeteners, one can discover the following ingredients: ■ Barley malt is a complex carbohydrate sweetener made from barley that has been soaked, sprouted and cooked, until the starches in the grain are broken down and converted into maltose. Barley malt is dark and thick, like molasses, and has a malt-like aftertaste. ■ Brown rice syrup is made from rice that has been soaked, sprouted and cooked with a cereal enzyme that breaks the starches into maltose. Rice syrup has a light, delicate flavor and looks similar to honey, but is less sweet. ■ Honey has been used as a sweetener for thousands of years. One can also use raw, unpasteurized honey in all baked goods. Honey has a very distinctive taste that takes getting used to for some people, but once people start cooking with it, it grows on them. ■ Maple syrup is made from the boiled sap of sugar maple trees. Forty gallons of sap makes one gallon of syrup. Maple syrup is available in three grades: A, B or C.
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[email protected]. See Food Master-INGREDIENTS, p. 43-45
culinary creations The temperature used and length of time cooked determine the grade. Grade A is best for pancakes and waffles; grade B has better flavor for baking, is less expensive and has a higher mineral content. ■ Frozen pureed bananas can be used as a substitute, also, depending on the application and method of preparation. ■ Sorghum syrup is the concentrated juice of crushed and boiled sorghum stems. The sorghum plant is a relative of grain millet. Sorghum syrup is a thick, light brown syrup with a slight molasses taste. ■ Coconut palm sugar is made from the sweet flower blossom nectar of the green coconut tree, Cocos nucifera. The nectar is collected, boiled and granulated. ■ Xylitol is a natural sweetener that occurs in fruits, berries and some vegetables, but is made primarily from birch bark. Xylitol is safe for use by diabetics and is thought to help prevent tooth decay. With a little imagination and experimentation, any or all of these natural alternatives can make an interesting and sometimes evocative way to sweeten formulations or recipes. Exactly how these specific ratios work as replacements to sweeten products will vary in amount, depending on taste. However, knowing all the options might help formulators develop something unique, as well as healthier. Just some food for thought.
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Chef Michael Formichella, CMC, is president and co-owner of Chella Foods. A graduate of the Culinary Institute of America, he previously was senior vice president and COO of Smithfield Innovation Group, a subsidiary of Smithfield Foods. Chef Formichella is a principal affiliate of Culinary Alchemy Group (CAG). Tom Rowan is an affiliate member of CAG. He has more than 30 years of experience in the food and consumer products arenas. Through his work with U.S. advertising agencies, he has developed successful communications programs in consumer media advertising, web content, business-to-business campaigns, promotional campaigns, public relations and consumer point-of-sale. The CAG is a team of food marketing, communications and product development professionals assisting foodservice companies from conception and ideation, to kitchen execution or R&D and plant production and new product launches. For more information, see www.culinaryalchemygroup.com; for Tom Rowan, visit www.tomrowaninc.com; for chef Formichella see www. chellafoods.com.
See Food Master-INGREDIENTS, p. 27
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culinary creations
On the National Menu Darren Tristano, Technomic Inc.
Snacks Replace Lunch
are not hungry. About a quarter (26%) says that there is no particular reason why they skip lunch, and 23% cite a lack of appealing options. These findings suggest that, while consumers undoubtedly would rather eat lunch than skip it, their leading reasons for skipping lunch center on not being hungry or simply not wanting to eat lunch. However, many consumers indicate health considerations can lead them to skip lunch. Three in 10 (30%) cite a desire to eat less or lose weight as a reason for skipping lunch. Another 7% indicate they skip lunch because they do not think there are enough healthy options available. Positioning items as better-for-you, through callouts to fresh or local ingredients, may help to persuade some of these health-conscious consumers to skip lunch less often. Consumers indicate health also plays a strong role in the decision to replace lunch with snacks. About a third (34%) of those who sometimes eat snacks instead of lunch indicate they are trying to eat less or lose weight. This is considerably higher than the 29% of consumers who skip lunch that say they are trying to eat less or lose weight as their reason for skipping. The findings suggest a possible opportunity for healthbased lunch marketing initiatives. Consumers’ idea of health is increasingly based on balance, moderation and the addition About one third of consumers who sometimes eat snacks instead of nutritious foods, instead of limiting unhealthy food and of lunch indicate they are trying to eat less or lose weight. skipping meals altogether. Operators and manufacturers alike may want to consider a marketing message that emphasizes a light, They’d Rather Be Snacking healthy, balanced lunch through Q: Why do you sometimes eat snacks instead of a full meal? (By gender) small portions of better-for-you items. For instance, Au Bon % Overall 38 Pain’s Portions menu offers cus42 Not hungry 45 tomers their pick of an assortment of low-calorie, smaller-por31 34 Trying to eat less or lose weight tioned items, such as Apple, Bleu 37 Cheese and Cranberries; Brie, 31 Fruit and Crackers; and Hummus 34 Eat a late breakfast instead 36 and Cucumber.
Most consumers forego eating lunch as a full meal at least once a week, and many of them do so for health reasons, often seeking healthy snacks to fill the void. According to Technomic’s “Lunch Consumer Trend Report,” just 48% of those polled say they never skip lunch. Overall, the typical consumer will miss lunch by either replacing it with snacks or skipping it altogether once or twice in a given week. Roughly two in five consumers polled say they replace lunch with snacks one or two days a week, compared to just 34% of consumers who skip lunch this frequently. At the high end of the spectrum, 8% of consumers say they eat snacks instead of lunch on a daily basis. Beyond this, nearly a quarter of consumers (23%) replace lunch with snacks between three and six times each week, and two in five (40%) do it just one or two days a week. Although primarily driven by time and convenience factors, many of these consumers also adhere to this behavior as a way to eat healthy. Consumers who sometimes skip lunch were further asked about their reasons for this behavior. Roughly half of these consumers (52%) say they skip lunch simply because they
31
Saves money
29
27 20
Food options not appealing
32 17
Nothing in the house
26 34
Male
Female
Base: 664 consumers aged 18+ who sometimes eat snacks instead of lunch. Source: “2011 Lunch Consumer Trend Report,” Technomic
27
Darren Tristano is executive vice president of Technomic Inc., a Chicago-based foodservice consultancy and research firm. Since 1993, he has led the development of Technomic’s Information Services division and directed multiple aspects of the firm’s operations. For more information/to order the “2011 Burger Consumer Trend Report,” visit www.technomic.com.
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culinary creations
On the National Menu Barbara T. Nessinger, Associate Editor
Fork It Over It seems controlling the amount one eats at a restaurant has an extremely
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researchers Arul and Himanshu Mishra and Tamara Masters, who conducted field research into how bite sizes affect quantities ingested. As first reported in the June 19, 2011, Daily Star (Lebanon), the research team focused on a popular Italian restaurant in the Southwestern U.S. Two sets of forks were set to work—one, the larger, held 20% more food than the fork usually used in the restaurant, and the smaller held 20% less. It was found that diners who used the bigger fork ate less of their food than those who used the smaller one. Interestingly, the results were the exact opposite, when the same test was conducted in a lab setting. It seems the researchers, whose results were published in the Journal of Consumer Research, concluded there are different motivations when people eat in a restaurant or a lab. In a restaurant, diners want to “satiate their hunger…because of this well-defined goal, they are willing to invest effort and resources to satiate their hunger.” In a lab, however, participants who were told they were taking part in a study did not have that same motivation. Restaurant diners seemed to feel the small fork gave them a “feeling that they were not making much progress,” meaning they ate more of the food on their plate than the large-fork group, the researchers reasoned. What does this mean to R&D labs and consumer research teams? If restaurant patrons’ motivation is different from the motivations of diners in a lab tasting session, possibly more research on this topic is needed to achieve accurate insights into the consumer mindset.
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ingredient challenges
Researching Dairy-based Drinks and Desserts Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease. Elizabeth Mannie, Contributing Editor
D
airy beverages and desserts not only help beat summer heat, they also afford new taste experiences and may provide a background for a variety of nutrients, through fortification. Dairy products also carry widely known health benefits of their own, such as proteins and calcium. Additionally, recent studies widely covered in the press have reported that saturated fat is not necessarily the health worry it was once thought. (See the sidebar “Questioning Saturated Fat’s Role.”) As concerns over saturated fats from dairy products become tempered, consumer attitudes may well warm towards both low- and high-fat dairy products—including indulgent cream pies, ice creams, malts, mousses and beverages. This offers opportunities for food manufactures marketing dairy products to all food distribution channels, including retail, foodservice and even schools. In order to create unique dairy beverages and desserts that maintain flavor and product stability over time, wide arrays of ingredients are available to help with any issue.
Stabilization “Stabilizers are added to dairy-based beverages and desserts in order to influence both texture and stability,” states Donna Klockeman, Ph.D., dairy food scientist, at a well-known gum supplier. Consumers experience tex-
ture while interacting with the food. Hydrocolloids are dairy proteins and acidic added to dairy beverages fruit ingredients generally and desserts to change or enhance this interaction. require stabilizers to Creamy and smooth textures maintain a desired texture. are strongly associated with dairy beverages and desPectins are often used for serts, and many ingredients these products. are available to promote and maintain this mouthfeel. The stability of dairy products is also influenced by ingredients, such as hydrocolloids. “Thickened systems, like puddings, yogurts, mousse or cheesecake, for example, naturally release water over time (i.e., syneresis), which can be managed by the water-loving nature of hydrocolloids. This interaction is also used to increase freezethaw stability in frozen ice cream and desserts,” adds Klockeman. Because of the nature of milk and dairy ingredients, stabilization is often necessary to protect the delicate proteins and other components from negative ingredient reactions. For example, food components, like proteins, can have both positive and negative interactions with hydrocolloids, such as carrageenan and xanthan gum.
Lower pH drinks with
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ingredient challenges Old-fashioned dairy desserts are given a new twist, when incorporating Superfruit flavors, such as pomegranate, blueberry or goji.
Many synergies are known between hydrocolloids, and also between proteins and/or minerals and hydrocolloids, some of which are affected by processing and other ingredients. Suppliers help product developers select ingredients and stabilizer systems to match the desired texture, processing and storage conditions of the finished product. Stabilizers chosen are usually blends of ingredients, which might include hydrocolloids, emulsifiers, salts, starches and dietary fibers.
Proteins, pH and Stabilizers Nutritional evidence is mounting that suggests milk proteins have a positive effect on weight management and building lean muscle. Interest in dairy protein fortification of dairy beverages is strong; thus, stabilization of these ingredients is an important consideration in the formulation of dairy-based beverages and certain desserts. For example, whey protein, a naturally occurring milk protein, has become a popular protein source for healthy beverages and other foods because of its nutritional benefits and its clean, natural flavor. Casein, the other high-quality milk protein (which may also contain the mineral calcium, depending on its form), is increasingly being used as a protein supplement, as well. Some experts are even suggesting the recommended daily allowance for protein should be re-evaluated for certain
Gelatin prevents syneresis and whey expulsion, and contributes to creamy mouthfeel, especially in low-fat yogurts—due to its “melt-in-your-mouth” feel.
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groups of people, such as children, athletes and seniors. It is also theorized that spacing protein in optimized amounts throughout the day can maximize its benefits, providing more opportunity for dairy protein beverages and other dairy snack-like products. A food’s pH is a factor in stabilizer selection. Acidic fruit ingredients and dairy proteins generally do not do well together, without the benefit of stabilization. “Pectins are often used in lower-pH products, including smoothies and drinkable yogurts. Agar is a traditional hydrocolloid added to manage syneresis and is now available in 100% certifiedorganic form. Locust bean gum and guar gum are also commonly added to aid in freeze-thaw stability of desserts and are also available in 100% certified organic,” Klockeman offers. Labeling restrictions, formulations and product processing are determining factors in choosing stabilizer systems. Examples of these restrictions include organic and “allnatural” claims on products. For another example, chocolate milk made using traditional processing generally contains only carrageenan. However, when shelf-stability is required or UHT processing is used, chocolate milk includes a blended stabilizer system, including cellulose gel, monoand diglycerides, sodium tripolyphosphate, cellulose gum and carrageenan, says Klockeman. This same spectrum exists for frozen desserts. All-natural ice cream may utilize tara gum, locust bean gum and guar gum as stabilizers. In contrast, reduced-fat ice cream with a higher level of overrun may use a blended stabilizer system (for example, with propylene glycol esters, calcium sulfate, cellulose gum, guar gum, maltodextrin, modified food starch and carrageenan) to enhance texture and control ice crystal growth. “Ice creams and frozen products also benefit from addition of gelatin, a collagen protein. Its benefits include crystallization control, heat-shock resistance and texture maintenance. In low-calorie or -fat desserts, it improves texture by water-binding and improving adhesiveness,” states Mindi McKibbin, technical services specialist at a supplier of collagen proteins.
Uses and Use Levels of Gelatin Product Mousses Puddings Dairy products/Yogurt Ice cream Drinkable yogurt Smoothies
Use level (%) 0.5-2.0 0.5-2.0 0.2-1.0 0.1-1.0 0.2-2.0 1.0-10
Source: GELITA, www.gelita.com
Gelatin bloom 150 – 250 150 – 250 150 – 275 100 – 200 150 – 200 100 – 150
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See Food Master-INGREDIENTS, p. 43-45
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“Gelatin is often used in dairy products to contribute to creamy mouthfeel, especially in low-fat yogurts, due to its ‘meltin-your-mouth’ feel. Gelatin’s melting point is near body temperature, thus contributing to the feeling of a full-fat version,” McKibbin adds. Preventing syneresis in many dairybased applications, gelatin can also prevent whey from being expelled in yogurts, curds and cream cheeses—where it binds and stabilizes the whey. The gelatin molecules form a lattice in the casein gel during the gelling process, which is stabilized by hydrogen bonding, preventing the protein from clumping and liquid whey being expelled. Sucrose esters are another ingredient that can help with aeration, emulsification and protein stabilization of dairy products, according to a supplier website. Aerated products, such as mousse, ice cream or toppings, benefit from strong surfactants, like sucrose esters, which help ease the whipping process and create small, stable oil droplets that enhance the creamy mouthfeel. Another advantage of sucrose esters is their strong surfactant activity, without the soapy taste. The chemical structure of sucrose esters allows them to interact with dairy proteins by means of hydrophilic and/or hydrophobic bonding. Dairy proteins are
less sensitive to high temperature or low pH. Feathering and flocculation in beverages and creamers can also be prevented.
Flavoring “In order to impart the characterizing flavor profile, adding flavoring ingredients is often needed in dairy beverages and desserts. For example, it can be challenging to achieve a desired caramel- or mochatype product without added flavor ingredients,” says Jeff Foss, principal scientist at a major flavor house. Additionally, as fresh ingredients are often used in desserts, there can be variability in the crops from year to year, and flavor helps to maintain product consistency. Flavors act as extenders for fruits and other non-flavor characterizing ingredients, and they can influence mouthfeel perception in products like flavored creams. Flavors can also be useful to mask offnotes and modify taste, due to addition of high-intensity sweeteners, added vitamins or other functional ingredients. A product’s flavor profile can help to define the time of day and occasion it is consumed, which is a great way to expand user base and use frequency. For dairy beverages, this fits well with the trend of beverages increasingly being used for snacking. Dairy is also showing up as the base for various functional drinks, such as nutritional,
Questioning Saturated Fat’s Role
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In May 2011, the American Dietetic Association published a series of articles on fat and heart disease. One article focused on the role of saturated fat1. As part of the review, the statement was made that “modern nutritional evidence simply does not support a major effect of saturated fat on CHD [coronary heart disease] risk.” It was suggested that saturated fat may even pose a protective effect against stroke, under certain conditions. One other comment made clear that polyunsaturated and monounsaturated fats (PUFAs and MUFAs) are healthy fats. The researchers pointed out: “dietary patterns are more important than single dietary components” and recommended dietitians “to talk food, not chemicals.” Another recent paper published in the American Journal of Clinical Nutrition2 delved into some of the complexities of the issue, when it concluded CHD risk is reduced, when saturated fatty acids are replaced with polyunsaturated fatty acids. But, no obvious benefits were found, when saturated fats were replaced in the diet by monounsaturated fats or carbohydrates (although, they theorized it could be helpful if they were unrefined, low-glycemic index carbohydrates). 1
Mozaffarian D. 2011. The great fat debate: taking the focus off of saturated fat. JADA. 111 (5): 655–677. See http://tinyurl. com/3lncsrh.
2
Astrup A, et al. 2011. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? Am J Clin Nutr. 93(4):684-8. See http://tinyurl.com/3gv4v77 .
Toll Free: 800.422.5444 See Food Master-INGREDIENTS, p. 133
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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.”
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See Food Master-INGREDIENTS, p. 55
ingredient challenges meal replacement and sports recovery products, so choosing the right flavor that resonates with the demographic and lifestyle/activity is important. When it comes to flavoring dairybased beverages and desserts, standard fruit flavors are still quite popular, but
the fruit types are changing. This also holds true for “dairy-like” categories, such as soy milk. “Fruit flavors drive sales of yogurts and yogurt-based beverages, and we are seeing a move towards more tropical and blended flavor profiles, such as mango, passion
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fruit and dessert-type flavors, as yogurts are marketed as a healthier alternative to highercalorie desserts,” adds Foss. “Indulgent flavors, such as cookies and cream and red velvet cake, are tracking well, especially in reduced-fat or -sugar products, where they can give the perception of indulgence—despite the reduction,” adds Trina Murray, beverage scientist at another leading flavor company. And, Superfruits, like pomegranate, blueberry and goji, which have transitioned from ingredients into flavors, have gained traction in both beverages and desserts. In the U.S., flavored milks are still driven by standard classic chocolate, vanilla and strawberry; whereas, globally, flavors for milks are much more diverse and include many fruit offerings. “We are starting to see more milkbased beverages with fruit flavors and flavor blends, such as blueberry vanilla, chocolate raspberry and orange cream,” says Foss. The preference for either natural or artificial flavor is highly dependent upon the brand and product positioning, but the trend continues toward natural. There are still a significant number of products with natural and artificial flavors (N&A), or just artificial, particularly in foodservice products—because the labels are not seen by the end consumers. “In retail, there is a continued push toward simple ingredient statements, but, depending on the market, both natural and artificial flavors can work
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air e of d ro m i s
SM
y.
Chocolate milk made using traditional processing generally contains only carrageenan. However, when shelf-stability is required or
©2011 HILMAR INGREDIENTS
UHT processing is used, chocolate milk includes a blended stabilizer system.
ingredient challenges in dairy beverages and desserts, and deliver great-tasting products,” states Murray.
Factors Impacting Flavors The frequent use of dairy proteins and calcium in nutritional and workout recovery drinks reinforces the need for flavoring ingredients and stabilizers. Protein and mineral interactions may not only need stabilization, but can also affect flavor needs. “Ingredient interactions to watch out for,” advises Foss, “include dairy-based proteins, which are impacted by heat processing, pH and certain added minerals; therefore, the product must be properly stabilized.” Alcohol (ethanol) -based flavors can shock dairy proteins, if added incorrectly, and certain flavor components interact with dairy proteins and “fade,” or are absorbed more quickly over time. The application or protein level and type must be taken into account when constructing the flavor. Keep in mind the increasing use of dairy proteins at higher levels for a variety of healthy beverages and reduced-fat, indulgent desserts. Flavor choice also depends on product type and pH. For example, chocolate does not work well with acidic products, and some sharp fruit flavors, like pineapple, do not work well in neutral-pH products. In addition to frozen and refrigerated products, shelf-stable dairy beverages are also becoming more common. Processing temperatures and methods vary, depending on the product’s ultimate distribution and storage conditions; the proper flavor carrier and profile must be chosen to meet these needs. In addition, different storage conditions require the product to have different stabilizers, which may also influence flavor choice. Dairy is a unique category with amazing opportunities and complex challenges. Dairy beverages have a wide array of types, uses and applications, including everyday use, sports recovery, muscle building and meal replacement, as well as nutritional supplementation of the young and old. Dairy beverages, ranging from milks, flavored milks and yogurt drinks, to name a few, benefit from added stabilizers of various kinds and flavors for every occasion. Dairy desserts and higher-fat dairy products may soon increase in demand and variety, with modern nutritional informa-
tion showing saturated fat does not cause health problems once thought to be true. In addition, research shows numerous other health benefits of dairy components, such as proteins, peptides and minerals, and these properties only add to the explosion of
dairy desserts and beverages which may require stabilizers and flavors to achieve desired taste, texture and stability. Suppliers are always the go-to source for help with issues in formulating stabilizer and flavor systems for dairy beverages and desserts.
See Food Master-INGREDIENTS, p. 82
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Consumer information to hands-on technical advice for formulating beverages and foods with nutritional components, flavorings and sweeteners is provided.
Answering Challenges: Flavorings to Nutritional Profiles There are a number of product development challenges today, and most of them can be applied to beverage formulations. In his Prepared Foods’ 2010 R&D Applications Seminar-East presentation, “Overcome These 7 Product Development Challenges…Naturally,” Barry Horne, Vegetable Juices Inc., discussed obstacles to overcome and gave simple, natural solutions. The challenges Horne discussed are: lowering sodium levels; adding more fruit and vegetable servings; having clean ingredient decks; replacing HFCS; adding natural, authentic flavor; reducing R&D budgets; and keeping up with evolving consumer demands. With regard to sodium, Horne noted, “52% of consumers are monitoring their sodium intake on a regular basis;” this includes reading labels and the belief that “food and beverages low in sodium are one of the three most important components of a healthy diet.” Moreover, Horne says, food and beverage product introductions featuring reduced-sodium claims rose 115% from 2005-2008. The result is more and more companies pledging to reduce sodium and/or successfully reducing sodium in their products. Some, such as Unilever’s 2009 initiative, set benchmarks toward achieving specific sodium-reductions—i.e., 6g by end of 2010 and 5g by end of 2015. Spinach, parsnip and butternut squash juices can be used to reduce sodium in food, as these juices are naturally high in potassium, while naturally low in sodium; plus, they have the added advantage of adding vegetables (and vegetable servings) to a formulation. Since more than 50% of consumers reportedly know they need five or more servings of fruits and vegetables per day, yet most consumers do not eat this amount, formulations that include “a full serving of vegetables
and/or fruits” claims can be winners for both consumers and companies. In the beverage arena, Campbell’s V-Fusion is said to contain a full serving of fruits and vegetables per 8oz, and Ocean Spray’s Vegetable/Fruit Juice blend has been aggressively marketed. “Juice helps deliver great natural flavor, while at the same time delivering fruit and vegetable products per product serving, and Vegetable Juices’ cold-concentration process retains more nutrients and flavor,” Horne explained. He is referring to Vegetable Juices’ new line of juice concentrates, which are produced using a proprietary process that concentrates the products at 40°F, thus maximizing nutrient content, and eliminating undesirable color and flavor changes typically caused by thermal concentration processes. Moreover, says Horne, vegetable juices and purees increase servings, while keeping carbs down, and micro-cut purees add texture and cloudiness to beverages, if desired. The trend toward clean ingredient decks is another one to watch, according to Horne, and one where juice blends and purees can be of assistance. “There is a growing consumer preference for food products that are more ‘natural;’ feature ingredients that are easily understood and pronounced; are less processed; and contain fewer ‘mystery’ components— including additives, like artificial flavors and colors.” Juices replace water and dehydrated powders, add micronutrients, and they can help lower salt and provide alternatives to MSG and disodium inosinate and guanylate. Because “the process starts with fresh produce and includes HTST
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R&D Applications Seminar [high-temperature short-time pasteurization process] in a closed system, our products deliver natural goodness of flavor and functionality,” says Horne. Another “hot topic” has been replacing high-fructose corn syrup (HFCS). Whether or not the negative press is true, the effects have been felt in the food business. For example, Starbucks reformulated its entire line of baked goods to remove HFCS; Pepsi introduced three new soft drinks—Pepsi Natural, Pepsi Throwback and Mountain Dew Throwback—with no HFCS; and countless others. Juice concentrates offer natural sweetening properties with limited visual and organoleptic impact. Sweet potato, carrot and cantaloupe juice concentrates are just three mentioned by Horne. “Overcome These 7 Product Development Challenges…Naturally,” Barry Horne, Vegetable Juices Inc., BHorne@vegetable juices.com, www.vjiculinary.com —Summary by Barbara T. Nessinger, Associate Editor
Stevia and Formulation Tactics Stevia, or Stevia rebaudiana (Bertoni), is a product that has been grown and used in Asia and South America for many years. In 2009, some 80% of the stevia leaves were grown in China, and stevia represented 40% of the sweetener market in Japan. The ingredient is between 150-400 times sweeter than sugar (sucrose). Stevia leaves contain 11 steviol glycosides, which are sugar molecules that are bonded to a non-sugar group, noted Greg Horn, senior director, sweetener technology, Wild Flavors, in his presentation, “Stevia Sweetening Technology: The Art and Science of Stevia Sweetening,” at Prepared Foods’ 2009 R&D Applications Seminar-Chicago. The primary steviol glycosides are stevioside and rebaudioside-A. These two molecules are 100-300 and 250-450 times sweeter than sucrose, respectively. The primary stevia extract is produced from dried leaves through a process that includes a water ethanol extraction; flocculation and filtration; absorption
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onto a resin; desorption from the resin using ethanol or methanol; decolorization; an ion exchange process; and concentration. The specific extracts are further purified into steviol glycosides. Since stevia can be effectively used in a variety of applications without contributing calories, it is an attractive option in a world where obesity is an increasingly important issue. The World Health Organization (WHO) has estimated by 2015, there will be 2.3 billion overweight adults—out of which 700 million will be considered obese. Natural sweeteners are especially appealing to many users of low-calorie sweeteners, such as aspartame, saccharin and sucralose. Almost half of those using these products would prefer a “natural” alternative, said Horn. WHO also estimates diabetes will continue to increase worldwide; stevia can potentially help diabetics, by reducing sugar intake and assisting in glucose metabolism. There are regulatory issues and potential pitfalls in formulating with stevia. For example, users must pay careful attention to the terms used for the product, advised Horn. Stevia must contain 95% of the seven predominant stevia glycosides in any ratio to meet the established food-grade standards for the product. A product that meets this standard will meet the WHO’s Joint Expert Committee on Food Additives (JECFA) established standards. This also meets the FDA’s Generally Recognized as Safe (GRAS) guidelines. In addition, the 95% standard has already been accepted by Australia, New Zealand and Switzerland. [Editor’s note: As of April, 2011, the European Commission and EU countries began discussions on whether to authorize stevia after a European Food Safety Authority (EFSA) opinion said it was safe for human consumption. Approval is expected by year’s end; France has already authorized stevia for use in foods.] Stevia has intense sweetness; adds no calories to the product; and it is stable in many food processes, including baking and pH-dependent applications, added Horn. As an example, stevia was found to retain
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See Food Master-INGREDIENTS, p. 145-147
r&d applications
FULL potential PREPARED FOODS com
R&D Applications Seminar
Are your baking and snack products reaching their FULL potential? activity and staTwo recent studies demonstrate that foods formulated with bility, when stored at room Fibersol®-2, a soluble corn fiber, can provide an increased temperature over feeling of satiety so consumers felt fuller for a longer a two-year period. In addition, beverages period of time. Fibersol®-2 can also be used to replace with both low and “high” pH (i.e., 3.2 and 6.5) suffered calories from sugar and fat while increasing the less than 1% loss of rebaudioside-A upon pasteurization. fiber content to create many baking and snack In low-pH beverage applications, products. Fibersol®-2 is the fiber you want so rebaudioside-A has been shown to be more stable than stevioside. your consumers and your baking and snack The bottom line, however, is taste. Several sweetener characteristics should be products can reach their FULL potential! considered. There tends to be a slower onset of sweetness, and some people may detect a slight bitterness. And, like all low-calories sweeteners, mouthfeel is different than what one would expect for sucrose-sweetened product. Product formulators can overcome these issues by utilizing different stevia products and modifying the product to incorporate different acids, bulking agents or sugars. The formula employed is, of course, product- and process-dependent, said Horn.
Only 1.6 Calories per gram!
“Stevia Sweetening Technology: The Art and Science of Stevia Sweetening,” Greg Horn, senior director, sweetener technology, Wild Flavors, www.wildflavors.com — Summary by Richard Stier, Contributing Editor
Drinking Omegas Omega-3 fatty acids are important for proper growth and development; metabolic processes; structure in cell membranes; and for inflammation reduction. Omega-6s, on the other hand, come from sunflower oil, corn oil, sesame oil, soybean oil, wheat germ oil, evening primrose oil and walnuts. Omega-6 fatty acids are important for metabolic processes and structure in membranes. However, more important in a healthy diet is the balance between omega-3 and omega-6 fatty acids. Optimally, someone should consume a ratio of approximately 4-to-1 omega-6 to omega-3. Currently, the average diet is about 10-to-1 omega-6. Omega-3 and omega-6 compete for the same enzymes; when out of balance, the shift might be toward pathogenesis of many diseases. As explained by Linda de Jong, food technologist at Omega Pure Inc., in an R&D Seminar presentation, “Drink
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To Your Health: Omega-3 in B e v e r a g e s ,” There are several main types of omega-3 fatty acids. Alphalinolenic acid (ALA) is a short-chain fatty acid derived from rapeseed (canola), soybeans and walnuts, among other plant sources. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long-chain omega-3s derived from oily fish, microalgae and found in breast milk. Omega-3 fatty acids are of most importance to the young, old, pregnant and immunocompromised. Jong states, “ALA has been related to a lower rate of cardiovascular disease, and the human body can convert ALA to DHA and EPA, however, [generally] at a rate of less than 5%.”
r&d applications PREPARED FOODS com
R&D Applications Seminar EPA reduces inflammation; reduces triglycerides; is beneficial in mental function; improves response to chemotherapy; is necessary for normal metabolic processes; and prevents blood platelet aggregation. The mechanism of EPA is through eicosanoids, which are signaling molecules, derived from an enzymatic oxidation of C:20 essential fatty acids, Jong said. They control many metabolic systems, including inflammation and immunity. They also serve as a messenger in the central nervous
satiety
lower calorie
sugar-free digestive health
Nutritional Drink Facts Nutrient
Amount per 8oz serving
Protein
8g
Carbohydrates
24g
Fat
4g
Fiber
5g
Vitamins
13
Minerals
13, including 7 trace
EPA / DHA
160mg
Source: Omega Pure Inc.
A potential nutritional profile for a beverage fortified with omega-3 from Menhaden oil.
system and counteract the pro-inflammatory effects of some omega-6 fatty acids. A low intake of omega-3 often results in more inflammatory-type diseases. DHA is the most abundant omega-3 fatty acid in the brain and has been reported in preventing cognitive decline, inhibiting human carcinoma cells in the colon, increasing efficacy of chemotherapy in prostate cancer cells and supporting healthy development of blood cells—very important in pregnancy. Algae contains mainly DHA, not EPA. Fish oil contains both EPA and DHA. ALA, as mentioned above, converts to EPA and DHA at less than 5%. Jong stated menhaden fish oil is refined, bleached, deodorized and molecularly distilled to remove contaminants and concentrate EPA and DHA. Market trends in beverages with which omega-3 has applications are aimed to the health-conscious; they include nutritional beverages, meal replacers, protein shakes, weightloss beverages and dairy beverages. Go to www.fibersol2.com for details on our baking and snack prototypes and more information on all the benefits of formulating with Fibersol®-2!
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See Food Master-INGREDIENTS, p. 6
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R&D Applications Seminar Beverages are an effective delivery system for omega-3s and can also be for prebiotics, probiotics, proteins, vitamins and minerals. (See chart “Nutritional Drink Facts.”) Menhaden oil in orange juice was added directly before homogenizing and provided 32mg EPA/DHA per 237ml (1 cup). The oil was also incorporated into protein-fortified milk before homogenization, resulting in 32mg EPA/DHA per 237ml. Menhaden oil also works well in yogurt drinks, by adding to the yogurt base before pasteurization (100mg EPA/DHA per 240g), and to smoothies (50mg per 240g). Omega-3s in beverages offer a big opportunity for convenient, nutritional products targeted to Baby Boomers and the health-conscious.
bolic demand of the competitor, the greater the emphasis on proper nutrition. Consumers that fall into the body builder and elite athlete segment typi-
cally spend $80 or more per month on sports foods and beverages. There are several driving factors in the sports nutrition market, and protein
“Drink To Your Health: Omega-3 in Beverages,” Linda de Jong, Omega Pure Inc.; for more information, contact Ernesto Hernandez, ehernandez@omega proteininc.com, www.omegapure.com —Summary by Elizabeth Mannie, Contributing Editor
Protein Hydrolysates in Sports Products The sports nutrition market is a multibillion dollar market in the U.S. and around the world, with significant continued growth expected. Various target groups exist within the sports nutrition market, such as body builders and elite athletes; people that are sports-active, but not world-class; people that regularly participate in triathlons; or simply those who occasionally purchase sports products. The trendsetters are elite athletes, who are most often males between the ages of 16-39, said the marketing manager-Americas, for FrieslandCampina, during the presentation, “The Changing Sports Nutrition Market: A Role for Protein Hydrolysates,” at Prepared Foods’ 2010 R&D Applications Seminar-East. As one moves from the elite athletes to the occasional user, the types of products and the reasons for purchasing them change. The elite want to build muscle mass and increase endurance, whereas the users at the low end of the scale look for products that can enhance protein intake or be used as meal replacements. The higher the meta-
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See Food Master-INGREDIENTS, p. 78
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R&D Applications Seminar is integral to each. Athletes look for products that will improve endurance (aerobic capacity); improve resistance (anaerobic capacity); and speed up
recovery from heavy exertion, which would include replacing the glycogen pool, rehydrating and replenishing electrolytes, and repairing muscle.
Phosphates for Fitness ™
People are thirsty for enriched sport, fruit and dairy drinks. Innophos quenches the demand with a healthy range of nutritional and functional phosphates that provide a dual nutrient source and optimize your formulation. ◆ VersaCAL® Clear Calcium fortification for acidic clear beverages ◆ VersaCAL® MP Calcium fortification for milk and soy based beverages ◆ VersaCAL® DA Calcium fortification for fruit based beverages and fillings ◆ Vitrafos® Anti-microbial adjunct and calcium sequestrant ◆ Phosphoric Acid, FG Acidulant for soft drinks, colas ◆ Mono & Di-Potassium Phosphate Electrolyte in isotonic, enhanced water and sports beverages We are dedicated to finding new ways to maximize the potential of your beverages. Call Technical Assistance at (866) 631-7394. Call Innophos Customer Service today at (800) 243-5052 to place your order.
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See Food Master-INGREDIENTS, p. 88-89
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Other desired outcomes include building muscle and/or reshaping one’s body, as well as ensuring the athlete is protected from infections (physical stress may make one more prone to some infections). Protein hydrolysates are one class of ingredients available to formulators of sports products. These are produced by fragmenting proteins into its component amino acids, peptides and/or short protein chains. Protein hydrolysates are more easily digested, with users showing a faster increase in plasma amino acids, as compared to when intact proteins are consumed. Hydrolysates can be used in any of the major categories of sports nutrition products. These include, but are not limited to, sports and energy drinks; nutrition or energy bars; and supplements and pills. Drinks are used as a means to rapidly replenish nutrients and provide energy. Nutrition or energy bars can be formulated in many ways. Some provide a quick energy boost, and others contain concentrated nutrients to help build and/or maintain muscle mass. Some 24% of consumers report they use a sports nutrition product, and some 10% of consumers indicate they use products containing protein, according to the NMI Health & Wellness Trends Database, 2009. There are many different protein hydrolysates that can be used in sports nutrition products. These include hydrolyzed whey protein, calcium caseinate, glutamine peptide, instant whey protein, hydrolyzed soy protein, casein hydrolysate and lactoferrin. Common and beneficial characteristics of these products include high protein content and availability, and easy digestibility. The range of protein hydrolysate products available to the product development scientists allows potential users to select the products that best meet their needs. Formulators must take care to not only meet nutritional needs of the target audience; the product must also taste good. “The Changing Sports Nutrition Market: A Role for Protein Hydrolysates,” FrieslandCampina, www.friesland campina.com —Summary by Richard Stier, Contributing Editor
The Sweet Standard Essential ingredients for good food are at the heart of our product innovation. Whether you are developing new formulas or striving to improve existing recipes, look to Domino Specialty Ingredients for the right product applications for your supplements, food, or beverage needs.
Our customized sweeteners include high intensity, zero-calorie stevia extracts and stevia blends, organic blue agave nectar – light and amber, organic and natural molasses, malt, evaporated cane juice, co-crystallized sweeteners, fondants, pharmaceutical sugars, organic and natural rice, rice syrup, rice bran and rice flour products – and the list goes on. Domino Specialty Ingredients – continually setting the Sweet Standard.
Visi Visit siit us online onliline or call cal allll our experts p today to ensure the very best essential ingredients for your recipes.
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See Food Master-INGREDIENTS, p. 48
r&d applications
©ISTOCKPHOTO/LIV FRIIS-LARSEN
Smoothie Operators
T
consumers were able to identify flavors they have not tried, he term “smoothie” has but would be most interested in trying in the future. These many definitions in the included: apple caramel, blueberry cobbler, almond, nectarU.S. marketplace. The most ine green tea, maple, oatmeal raisin, horchata and blackcurcommon definition of the term is a rant, among others. “thick, creamy beverage composed As a result of the surveys, Virginia Dare’s R&D team came of both fruit and dairy ingredients.” up with prototype flavors that include “under-the-radar, upIn the broadest sense of the term, a and-coming flavors; healthy perception flavors; and flavors smoothie can refer to a thick, nonthat have been pre-tested with consumers and have passed dairy, chilled beverage. hedonic acceptance screening, and have refreshing/good Although often dairy and fruit taste qualities,” according to Angelich. in composition, smoothies’ perThose flavors are presented with accompanying reasoning/ ception is not limited to the above rationale for their selection. (See chart “Selected Consumercombinations. Smoothies are also tested Smoothie Prototypes.”) often defined by thickness of texture and, sometimes, even by consumer involvement in their preparation. Recent research into everything smoothie was conducted —Barbara T. Nessinger, Associate Editor by the marketing team at Virginia Dare. In an online survey, the team hoped to better understand what defines a smoothie For more information: to consumers. Consumers were pre-screened to determine if Virginia Dare • Brooklyn, N.Y. they had consumed at least one smoothie within the last year; Anton Angelich •
[email protected] they were then asked a series of questions, including what 718-788-1776 • www.virginiadare.com comprises a smoothie, who consumes smoothies in their household, when consumed, etc. Selected Consumer-tested Smoothie Prototypes One of the goals of Virginia Dare’s research was Flavor Selection Reasons for Selection to establish a “flavor baseline” in the marketplace. To Nectarine green tea Healthy perception; juiciness and refreshment from this end, they have reviewed and identified hundreds nectarine. of smoothie flavor product offerings and have comWild blueberry Wild blueberry has more natural perception than piled a list of “well-established smoothie flavor choices,” blueberry. based on widespread exposure to the consumer. It can be said, according to Anton Angelich, group Blackberry Up-and-coming flavor; positive natural perception. vice president–marketing, at Virginia Dare’s IFT event, Berry pomegranate Highly recognized consumer health perception. “Smoothies 101,” that the in-franchise smoothie conPlum rooibos Asian connotations; high refreshment value; rooibos sumer “is well aware of strawberry-banana, mixed perceived as healthy herbal tea. berry, mango and tropical blend smoothies.” Some of the flavor trends perceived to be “healthy” by these conCaramel apple Popular youth confectionery flavor; caramel popular via dulce de leche, Hispanic flan, etc. sumers include a variety of non-traditional ingredients, including yerba mate, guava, kiwi and mangosteen, Harvest cider Connotes natural, upcoming flavor. while other “healthy” ingredients are more commonly Cactus pear berry Hispanic connection; berry increases taste acceptance found in the beverages (i.e., blueberry, cranberry, pomein mainstream crossover. granate, apple, banana). Banana orange carrot Orange universally accepted; carrot appearing in Some potential perceived flavor product trends were start-up health beverages. also tracked, with their potential as smoothie applications in mind. These include: Greek yogurt, drinkBlack currant Up-and-coming flavor; positive natural perception. able yogurts, Hispanic-inspired flavors (pina colada, Green peach African and European trendy flavor. guanábana, passionfruit), nectars, and flavors such as Green tea melon Green tea healthy perception; juiciness and refreshment limeade and red ginger lemonade. from melon; appealing aroma. Another flavor guidance survey was conducted Berry horchata Connects with Hispanic consumers; berry increases by Virginia Dare’s team with in-franchise smoothie taste acceptance with mainstream crossover. customers. Given an extensive list of potential flavor choices for smoothies, derived from Virginia Dare’s Source: Virginia Dare Marketing Information Bank Brainstorming System,
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TECHNICAL EXPERTISE = VALUE HEALTHY INDULGENCE
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r&d applications
FAQs on HFCS
H
igh-fructose corn syrup (HFCS) has been a hot topic in the last few years. In the following Q&A, the Corn Refiners Association answers questions on HFCS, in regards to weight management, consumer perception and the fructose in HFCS. 1. What are the misunderstandings associated with HFCS that you would like to clarify? High-fructose corn syrup (HFCS) has been used for decades as a safe, economical sweetener with many superior functional benefits in a wide range of food and beverage products. In 1983, the U.S. Food and Drug Administration (FDA) formally listed HFCS as safe for use in food and reaffirmed that decision in 1996. Additionally, the FDA staff has stated HFCS meets its requirements for use of the term “natural.” In a 2004 commentary, Barry M. Popkin, Ph.D., and George Bray, M.D., suggested HFCS could be uniquely responsible for obesity. However, Popkin has twice retracted the hypothesis, and the vast weight of credible scientific authority shows HFCS is nutritionally and metabolically the same as sucrose. For example, the American Dietetic Association has stated HFCS “is nutritionally equivalent to sucrose. Both sweeteners contain the same number of calories (4Kcal/g) and consist of about equal parts of fructose and glucose. Once absorbed into the bloodstream, the two sweeteners are indistinguishable.” (Hot Topics, “High Fructose Corn Syrup,” December 2008. See http://tinyurl.com/3zjqbl3) 2. What are food and beverage marketers and consumers’ perceptions about HFCS? Many marketers are overestimating consumer opposition to HFCS. A new market research study conducted in April 2011 by Mintel, with over 2,000 primary grocery shoppers, indicates HFCS is not a “top of mind” consumer issue. When consumers were asked (unaided) what ingredients they were looking to avoid, Mintel found only 4% of respondents indicated they were looking to avoid HFCS. In the same question, 17% of consumers said they were trying to avoid “sugar or added sugar;” 37% indicated they were avoiding calories; while 20% were avoiding fats and oils. Among label-reading consumers, only 3% indicated they were looking for HFCS. By contrast, 25% were reading labels for “sugar or added sugar,” 38% for fats and oils, and 37% looked for calories. 3. Is HFCS high in fructose compared to other sweeteners? No. Despite its name, HFCS is not higher in fructose than table sugar (sucrose) or other caloric sweeteners. Both HFCS and sucrose are composed of approximately half
Despite its name, high-fructose corn syrup contains virtually the same amount of fructose as sugar. fructose and half glucose. The name HFCS was intended to distinguish it from corn syrup, an ingredient composed primarily of glucose and used as a non-sweet thickener to soften texture, add volume, prohibit crystallization and enhance flavor in some products. Many food and beverage products contain a type of HFCS that is 42% fructose—the lowest fructose-containing caloric sweetener on the market. 4. What are the most recent scientific findings regarding HFCS vs. table sugar? One of the most interesting recent study abstracts was presented by James M. Rippe, M.D., at the 2011 meeting of the Federation of American Societies of Experimental Biology (The FASEB Journal. 2011. 25:1062.6). The study compared subjects who consumed low-fat milk sweetened with either HFCS or sucrose (table sugar), at either 10 or 20% of allocated calories (the 25th and 50th percentile population fructose consumption levels), as part of a reduced-calorie diet. Researchers observed equivalent weight loss among the four groups. This research is one of the most recent to confirm that it is the calories that count in our diets, not the type of caloric sweeteners. HFCS and table sugar are nutritionally and metabolically equivalent. A sugar is a sugar. For more information: Corn Refiners Association • Washington, D.C. 202-331-1634 • www.corn.org
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Purchasing… it requires certain skills.
Predicting, planning, coordinating, reacting – your job isn’t easy. At United Sugars, we understand the challenges you face and the information you need. So we’re focused on being reliable. Which makes the future a little more predictable. Call 1-800-984-3585 or visit www.unitedsugars.com.
© 2009 United Sugars Corporation
See Food Master-INGREDIENTS, p. 149
r&d applications
New Ideas for More than Just Flavors
W
ouldn’t it be exciting to find a place where the food and beverage products presented are creative, satisfy a market demand and also feature fun? And, wouldn’t it also be interesting to talk to experts who are creating these types of foods? David Michael & Co.’s annual Innovation Roadshow is an event where F&B professionals in the R&D, product development, marketing and other departments gather to see new prototypes the company’s global R&D team has worked on all year. “All ideas originate from our worldwide R&D team. Formulators who attend the show get the opportunity to see new product concepts that they may be able to take back and use in their companies,” states Steve Wilbur, vice-president—marketing, David Michael & Co. “The products we show provide an opportunity for attendees to let their creative imaginations soar and think out of the box.” There were more than 25 new product ideas showcased at this year’s Roadshow. Below are a few highlights. ■ Even children who are picky eaters will embrace Fortified Fruity Chicken Nuggets, nutritionally enhanced nuggets that feature apple and cherry flavors. The Apple Pie a la Mode version is made with real apple juice concentrate and dried apples, delivering one fruit per 4oz serving. The nugget is coated with real pie crust and iced with vanilla ice cream-flavored coating. The Cherry Lime version fulfills the RDA for both vitamin C and calcium for kids 14 and younger, per 4oz serving. The wild cherry flavor is in the chicken, complemented by lime flavor and vitamins in the icing. ■ There is a trend featuring savory-inspired cocktails, with accents such as bacon, anchovies and foie gras. Bartenders are adding bacon fat to whiskey, freezing it and then scraping the solidified fat from the top, for a bacon flavor-infused whiskey, without the fat. Inspired by these new creations, DM’s innovators presented a Fajita ‘Rita (margarita-type drink) beverage featuring fajita, chargrilled chicken and lime flavors. The Steakhouse Mary Beverage featured filet mignon and green onion flavors. ■ Turkish-style ice cream, dondurma, has elastic properties; the more the consumer plays with it, the “stretchier” it gets. The DM team presented its version: varietal mint ice creams with sophisticated flavors, such as blackberry spearmint stretchy ice cream and vanilla wintergreen stretchy ice cream. ■ Macarons de Paris offered a colorful display of the company’s wide range of natural colors. The French sandwich cookies are made with almond powder, confectioner’s sugar and egg whites and filled with fruit, buttercream or ganache; David Michael’s versions featured lovely hues of yellow, pink, red, orange, violet and white.
David Michael’s macarons de Paris featured lovely hues of yellow, pink, red, orange, violet and white. ■ Kao niow dahm (sticky black rice dessert) is a popular Thai dessert made from black sticky rice and coconut milk, commonly served as a snack or breakfast. The innovators also presented an Americanized version with vanilla raspberry flavor. The company prides itself on being more than just a flavor supplier; it also functions as a full partner in product development. The company’s R&D team is available to help manufacturers who would like to explore these ideas, as well as put a spin on their own versions. The next Roadshow will take place April 25, 2012. Visit www. dmflavors.com for more information.
—Julia M. Gallo-Torres, Managing Editor For more information: David Michael & Co. • Philadelphia 800-DMFLAVORS •
[email protected] www.dmflavors.com
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abstracts Natural Fruit Colors Chr. Hansen has introduced a new range of all-natural colors for fruit preparations, dairy, and food a n d b eve r a g e applications for the U.S. market. After a successful roll-out in Europe of the FruitMax® range of coloring foodstuffs, Chr. Hansen now offers a series of FruitMax solutions developed specifically for applications in the American food and beverage industries. The FruitMax range, which includes seven shades from red to violet, are all processed from edible, natural sources—such as fruits, vegetables, herbs and spices. This source allows food manufacturers to label the ingredients as “color: fruit and/or vegetable concentrates.” Using FruitMax colors, manufacturers have the opportunity to “color food with food,” without making compromises in the appearance of the product. Chr. Hansen, www.chr-hansen.com
Expanded Grain Options Bay State Milling Company has expanded its capabilities and capacity in Winona, Minn., commissioning a new mill that is processing an assortment of cereal grains into unique flour and whole-grain solutions focused on delivering flavor and natural health and wellness benefits, through vitamins, minerals and fiber. The expansion is integral to the company’s mission of delivering value-added, grainbased ingredients for its customers, allowing it to serve existing customers with “a broader variety of offerings, including grain types, granulations and identity preservation, as well as attract new customers seeking flours and grain blends with superior flavor, texture, functionality and health benefits,” says Doug DeWitt, vice president, Customer and Business Development. Bay State Milling Company, www.baystatemilling.com
Lactic Acid for Surface Decontamination The European Food Safety Authority (EFSA) panel on Biological Hazards recently published its scientific opinion on the evaluation of the safety and efficacy of lactic acid for surface decontamination of beef carcasses, cuts and trimmings. The panel concluded treatments for decontamination of beef surfaces consisting of using 2-5% lactic acid, applied either by spraying or misting, are safe. Several studies were evaluated that reported significant reductions in microbial loads (e.g., E. coli) compared to water-treated or untreated carcasses. “Our PURAC® portfolio is effective against
E. coli, when decontaminating surfaces of fresh meat. These natural antimicrobials have proven themselves in the beef industry by having been successfully used for decades as part of multiple hurdle systems,” said Lonneke van Dijk, category manager, meat, at Purac. Purac, www.purac.com/food
Under the BFY Umbrella To m e e t t h e growing demand for healthy foods, Sargento Food Ingredients Division recently announced the launch of its b e t t e r- f o r- y o u (BFY) platform. Healthy foods address varied consumer concerns, from nutritional claims to “free from” or reduced levels of ingredients, like sodium or fat. The Sargento BFY platform offers a range of flavorful solutions to address the many different products that fall under the BFY umbrella. From reduced-fat and -sodium natural cheeses to customized culinary ingredients, processes and portion-control packaging options, the ingredients work well in a number of formulations, including reduced-sodium and -fat; all-natural; trans fat-free; kosher/halal; portion control; clean label; organic; gluten-free; weight management; rBST-free; and more. Sargento Food Ingredients, www. SargentoFoodIngredients.com
Organic Certification for Seasonings Fuchs North America is expanding its product offerings by obtaining organic certification for its processing facility in Baltimore, Md. With this certification, the company can now offer organic-certified seasonings to its food processing clients. The National Organic Program provides guidelines for producers in the supply chain. All certified-organic operations must have an organic system plan, as well as records that verify compliance with that plan. Organic certification means Fuchs North America can easily expand its seasoning and flavor solution offerings to those that are up to and including 100% organic ingredients. Fuchs North America, www.fuchsnorthamerica.com
Sustainability and Stewardship American peanut farmers take seriously their role and responsibility of providing an ample, high-quality and safe supply of very nutritious nuts to food manufacturers and consumers. U.S. peanut farmers have dramatically improved their environmentally favorable crop production practices over the years, according to a report by the inde-
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abstracts pendent research firm of IHS Global Insight. The Three Pillars of Sustainability, according to Sustainable Agriculture Research and Education, are: stewardship of the nation’s land, air and water; quality of life for farmers, ranchers and their communities; and profit over the long-term, which helps provide jobs, sustains rural communities and provides the potential for future generations to continue family farming operations. National Peanut Board, www.nationalpeanutboard.org
Preserve and Protect Organic Products
Oink.
Our Natural Ham Enhancer #0865 is having an identity crisis. Perfectly understandable. After all, #0865 evokes the delicious pork flavor of sugar-cured bacon yet it contains absolutely no pork. And to confuse #0865 even more it’s certified for Kosher, Halal, and vegetarian dishes. For a sample of this or one of our other yeast based flavor enhancers, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you.
Frutarom Inc. USA received an organic certification from The Inspection & Certification Body Secal Israel for its Origanox™ solution to combat lipid oxidation in food applications and increase shelflife. Origanox is produced and handled in compliance with all regulations for organic certification on a global level. Origanox is a natural, cold water-soluble plant extract derived from edible herb species belonging to the Labiatae family. A patented, multifunctional agent, it provides proven, superior efficacy in two key areas for the food industry: protection against lipid oxidation in a wide range of food products, and it also offers additional health benefits as a nutraceutical component, says the company. Frutarom USA, www.frutarom.com
Flavor 101 Bell Flavors & Fragrances served up its fourth annual Flavorology event in May at the Chopping Block in Chicago. Flavorology is a gathering of Bell’s R&D, application specialists, industry chefs and key customers, where new flavor concepts and technologies are unveiled. Bell’s savory flavorists showcased reaction-based flavor systems that deliver premium profiles to improve beef flavors with newer flavor notes in the natural category. They also showcased a “chef’s choice collection” of allergen-free sauces, such as fish, soy and oyster sauces, as well as a line of masking flavors for commodity ingredients, like vanilla, honey and cocoa. Bell Flavors & Fragrances, www.bellff.com
Order a sample at savourysystems.com
Red Grape Goodness
or call 888.534.6621
San Joaquin Valley Concentrates (SJVC) supplies liquid red grape colors to the food industry. The company’s Red Grape Colors are made from Rubired grape varieties, which contain predominantly diglucoside anthocyanins, and are claimed to be more red-color-stable than European grape skin extracts, with less browning. Moreover, sulfur dioxide is not used as an extractant to produce its colors. The company claims use of sulfur dioxide results in residual retention in the extract, also causing the extracted pigments to become more polymerized—resulting
See Food Master-INGREDIENTS, p. 130
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Your source for texture and flavor Batters & Breadings • Seasonings • Food Bases • Broth Concentrates
Call us today for your product development solutions!
P.O. Box 908 |Rome, GA 30162 |706-291-6528 |www.semills.com 2355 E. Francis Street | Ontario, CA 91761 | 909-923-4733 | www.superiortouch.com Copyright © 2011 Southeastern Mills, Inc.
abstracts in red color loss, browning and some insolubility in the liquid extracts. All of the Rubired grapes used for SJVC’s colors are produced by local farmers with long-term supply contracts. San Joaquin Valley Concentrates (SJVC), www.sjvconc.com
Replace Dairy Fat with Palm Oil IOI-Loders Croklaan recently introduced Freedome® IC500, an innovative dairy fat replacer that is a drop-in solution claimed to provide frozen dessert manufacturers with the ability to reduce and control costs, while main-
Increase Fiber and Functionality FEATURES: À Friability Index Improvers À High Fiber Binders/ Hydrocolloids À Texturizers À Source of Soluble & Insoluble Fibers À Conventional & Organic
Sunflower Seed Butter Award
APPLICATIONS: À À À À À À À
Baked & Fried Goods RTE Cereals & Snack Foods Meats Beverages Pastas Tortillas Low Carb/High Fiber Products
Available in either conventional or organic form, Grain Millers provides you with your lowest cost fiber solution. Improve your yields, extend your products shelf life and/or enjoy a myriad of functional benefits when using Grain Millers’ Oat Fiber. Grain Millers’ Oat Fiber is the first natural (non chemically treated or refined) oat fiber designed to provide food processors with a labelfriendly ingredient. For information, technical support or to learn more about Grain Millers’ family of products, please call (800) 443-8972.
®
315 Madison Street • Eugene, OR 97402 • 1-800-443-8972 • 541-687-2155 Fax Or visit us at www.grainmillers.com
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taining desired end-product quality. Based on palm oil, Freedom IC500 is a product that offers manufacturers a solution relative to dairy fat, but has a less volatile raw material base in regards to price. Plus, it provides the unique functionality and eating qualities needed in the frozen dessert segment. According to Tim Surin, director of sales and marketing at IOI-Loders Croklaan, the product “significantly reduces formulation cost by replacing higher cost commodities, such as dairy fat or coconut oil. Further, manufacturers will see [that] a reduction in saturated fat content per serving will be lower in most applications.” IOI-Loders Croklaan, www.ioigroup.com
See Food Master-INGREDIENTS, p. 80
A new, innovative and flavorful ingredient option for peanut-free products was recently given a 3rd-place award in Mintel’s IFT 2011 taste test, under the “flavor and ingredient predictions for 2011” category. SunButter ® sunflower seed spread, from Red River Commodities, received ample attention from companies interested in developing products using the spread. While other peanut butter replacements, such as almond or walnut, can be costly and often lack appeal for children, SunButter offers an innovative alternative to these more expensive options, while appealing to children’s tastes, the company says. Red River Commodities, www.SunButter.com
Channeling Energy for Empowerment Women in Flavor & Fragrance Commerce (WFFC) recently held its third educational miniseries—“The Values-based Career Path,” with Claire Steichen of Clear Strategy Coaching. This event was sponsored by Symrise Inc. Steichen used targeted coaching exercises to demonstrate
YO UR E MOT I O N IS OUR FRONTIER
w w w. m a n e .c o m See Food Master-INGREDIENTS, p. 105
abstracts how energy can empower communication skills, bosses’ support, work with colleagues, that next promotion and long-term career advancement. Steichen, president of Clear Strategy Coaching, had a successful 18-year corporate career in cosmetics
sales and marketing, prior to creating her own company three years ago. The WFFC Inc., based in N.J., was founded in 1982 by women employed in various capacities in the U.S. flavor and fragrance industry. WFFC Inc., www.wffc.org
Friend of the Environment Briess Industries Inc. was recently presented the Wisconsin Business Friend of the Environment Award-Medium Size for leadership in environmental stewardship. The award was presented by the Wisconsin Environmental Working Group, an affiliate of Wisconsin Manufacturers and Commerce. Accomplishments of the company’s “Green With Briess” program were cited in the nomination. The companywide, all-encompassing sustainability program was initiated in 2005. The majority of emissions reductions occurred in manufacturing plants, through capital improvements and innovative redesigns of systems and processes. In addition, 99% of all waste streams at Briess are now recycled. Briess Industries Inc., www.briess.com
To the Tropics
THAT ALL YOU GOT As the premier probiotic ingredient, GanedenBC30® can not only defend against flying side kicks, it can also survive the harshest manufacturing processes including high heat, pressure and freezing conditions. Plus, GanedenBC30 is simple to add to your formulation, is self-affirmed GRAS and has been shown to be safe and effective through numerous clinical studies.
Supply Side West Booth
12063
While your competition is still sparring with a lesser probiotic, you’ve already won by choosing the Grand Master of probiotic ingredients. Manufacturing challenges are conquered and your customers prevail with a probiotic-fortified functional product that can support their digestive and immune health*. HIYA!
HFCS Cost Calculator
GanedenBC30. Say “sayonara” to manufacturing challenges. 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.
BAKE IT. BOIL IT. FREEZE IT. SQUEEZE IT. See Food Master-INGREDIENTS, p. 72
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Symrise’s new line of tropical fruit flavors—go tropicals!—now features on-trend mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate, coconut water and prickly pear. These tropical fruit flavors have been used by Symrise applications specialists in a wide range of formulations, from confectioneries to bakery products to savory toppings and desserts, as well as still drinks, teas and carbonated beverages. Symrise’s R&D department also found fortified formulations featuring tropical fruit flavors showed “substantial evidence that some of these flavors effectively mask the off-tastes of some vitamins and minerals.” Symrise, www.symrise.com
The Probiotic That Can Take It
A new, interactive tool from the Corn Refiners Association makes it easy for food and beverage marketers to compare highfructose corn syrup (HFCS) and beet sugar prices. The “cost calculator,” now available on CornNaturally.com, highlights the
abstracts financial benefits of using HFCS vs. beet sugar, says the association. The calculator works by allowing users to select either HFCS 42 or HFCS 55, then enter the dry weight volume in pounds. They can view USDA price data; the cost savings from using HFCS; and 10 years of historical price trends. The sweetener cost comparison calculator is available online at http:// cornnaturally.com/tool-kit/cost-calculator.
Kiwi-based Tenderizer Australian ingredient supplier, Ingredient Resources, forecasts continued high demand for its unique 100% natural, meat tenderizer, Kiwi Fruit Powder Extract (KFPE) OT1005X. The tenderizer is used in various cuts of meat, poultry and seafood products and was developed to overcome the problems meat processors face; namely, the “unreliable quality of many cuts and the long times needed to achieve satisfactory levels of tenderness,” per the company. Derived from fresh green kiwi fruit, the extract’s active component is the natural protease enzyme actinidin, which is mainly found in this fruit species. The extract is manufactured using a proprietary process without chemicals or solvents and is standardized for consistency. Ingredient Resources Pty Ltd, Australia, www.ingred-res.com.au
Body Be Nimble A new nutrition/energy bar, nimble™, is said to “conveniently combine beauty and nutrition in a delicious, indulgent bar” targeted to women. The product, made by Kemin Industries (the makers of Balance Bar®), is fortified with seven ingredients for women’s bodies—protein (10g) fiber (5g) calcium, iron, folate, and vitamins D and B6—
and contains beta-carotene and rich antioxidants. Chief among them is 10mg of FloraGLO ® Lutein for healthy skin. FloraGLO is a plantderived antioxidant that clinical research has shown helps support healthy skin, including significantly
increasing skin hydration and elasticity, according to DSM—manufacturers of the ingredient. Kemin Industries, www.kemin.com or www.floraglolutein.com; DSM Nutritional Products LLC, www. unlimitednutrition-na.dsm.com
Consumer Insights Development Expertise Product Success Product Design & Formulation Consumer & Product Research
Qualitative Consumer Insight Analytical Sensory Testing
Experience the Dynamic Difference!
Phone: 708.364.7060
[email protected] www.productdynamicsdivision.com
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2011 SSW Supplier Profile
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ADM Specialty ProductsOilseeds ADM’S NEW TRANSPARENT ISOLATED SOY PROTEIN SHOWCASED AT 2011 SUPPLYSIDE WEST Archer Daniels Midland Company has recently unveiled CLARISOY™, the world’s first vegetable-based protein that offers clarity and complete protein nutrition. CLARISOY™ is a naturally sourced isolated soy protein capable of 100% solubility in low pH applications and is unlike anything currently available on the market today. SuppySide West attendees will have the opportunity to taste a great-tasting fruit punch flavored beverage that features CLARISOY™ 100. The beverage contains 7 grams of protein, 0 grams of fat, 5% real juice and could be labeled a ‘good’ source of protein. CLARISOY™ 100 offers a neutral flavor profile that is perfect for use in sport nutrition beverages, citrus-based drinks, fruit-flavored beverages, fruit-juice blends, lemonades, powdered beverage mixes and fortified waters. ADM has been a global leader in the soy protein business for over 20 years and is constantly pursuing new ways to deliver solutions in response to customer needs. Operating with strict adherence to food quality and safety standards, ADM is the premier self-contained, full line manufacturer of soy proteins. ADM originates soybeans directly from US farmers to be refined in its own facilities into CLARISOY™. This closed system helps ensure a reliable and secure supply directly from the American heartland. ADM signed an agreement with Burcon NutraScience to manufacture, market and sell CLARISOY™ isolated soy protein in 2011.
For further information, contact: ADM Specialty Products-Oilseeds 4666 Faries Parkway Decatur, IL 62526 Phone: 217-451-8105 Fax: 217-451-8067 E-mail:
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ADM/Matsutani LLC The ADM/Matsutani LLC team will feature several great tasting prototypes during this year’s SupplySide West. These include an açai blueberry-flavored electrolyte beverage stick packet that features Fibersol®-2 AG with 5 grams of dietary fiber, salsa flavored snack crackers that feature Fibersol®-2 with 3 grams of dietary fiber, and a baked chocolate raspberry bar that also contains 3 grams of dietary fiber. These prototypes help highlight a few of the ways that Fibersol-2, the premier slow fermentation soluble dietary fiber, is helping manufacturers increase the fiber content to improve the nutritional value of virtually any food or beverage product without affecting the taste or adding unwanted texture. Fibersol®-2 is GRAS as a maltodextrin and can be labeled “Resistant Maltodextrin”*, “Digestion Resistant Maltodextrin*, or “Soluble Corn Fiber”. Fibersol®-2 has been shown in clinical studies to help control satiety and support intestinal health. It contains fewer calories than maltodextrin, with the fiber portion (90% of Fibersol-2) providing only 1.4 kcal/gram. Fibersol®-2 is tasteless, improves body/texture and offers masking properties. It offers high solubility, rapid dispersion, provides a clear and transparent solution, no inherent or added flavors, improves flavor/performance of high intensity sweeteners, low sweetness, acid and heat/ retort stability, superior freeze/thaw stability, very low viscosity, promotes moisture retention and has very low hygroscopicity.
For further information, contact: ADM/Matsutani LLC 500 Park Blvd., Suite 1240 Itasca, IL 60143 Phone: 217.451.4377 Fax: 630.250.8725 E-mail:
[email protected] Web: www.fibersol2.com
2011 SSW Supplier Profile Advanced Food Systems®, Inc. Hand-Held Foods – Good Food on the Go! Consumers love the convenience of handheld foods because they offer quick preparation, portability and easy cleanup. Easy to eat on the run! AFS offers several innovative powder systems designed to improve the texture, filling stability and flavor impact of hand-held foods. Sealtite® products offer several edible adhesive systems designed to prevent skins from unwrapping during frying or baking, helping to keep the filling inside. When hydrated in water they can be easily applied onto various skins using brush-on, extrusion, and/or spray application. Actobind® systems improve texture, freeze/thaw stability and bake/fry stability of fillings. Their excellent waterbinding property helps prevent blow-outs and runniness of cheese, meat and vegetable-based fillings. They are easily incorporated into fillings and can be added dry without lumping. 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.
advertorial
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.
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
For further information, contact: Ajinomoto Food Ingredients LLC Customer Service: (800)456-4666 Link to www.ajiusafood.com for more information. www.PreparedFoods.com
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American Egg Board
Bay State Milling Company
One of nature’s most perfect foods makes other foods perfect too. Versatile, hard-working real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. To assist food formulators, AEB develops resource materials such as newsletters, a Resource CD and nutrition and functionality supplements. Additionally, AEB makes available egg product experts to answer technical questions. AEB recently introduced FunctionalEgg.org. This online educational resource contains six 10-minute videos that focus on the multi-functional benefits of egg products. Viewers can simply watch the videos or sign up to test your Egg-Q through a series of quizzes and receive a certificate for continuing education credit. FunctionalEgg. org also contains a FAQ section and a personal account to track your progress. For more information about American Egg Board promotional efforts and facts on egg products, nutrition, technical specifications and formulas, visit us at: www.aeb.org.
Although Bay State Milling Company has its roots in refined and enriched flour, we had the vision to foresee the rise of nutrition and flavor requirements that can only be met with whole grains. To this end, we have made significant investments in our milling capabilities, increasing flexibility and capacity, and allowing us to expand our product portfolio beyond wheat and rye flour to include specialty grain flours and pieces such as triticale, spelt and barley. We have also commissioned a Nutrition Science Advisory Committee to guide us and our customers in the development of healthful products. A comfortable environment for our customers to work side-by-side with food scientists and culinologists crafting new products using our flours and grains was created with the recently opened Rothwell GrainEssentials Center. Bay State Milling Company is family owned and extends family values in all interactions with suppliers and customers alike. Our core purpose is “to provide food ingredients that promote the growth of healthful and affordable food choices for consumers.” We invite you to learn more about our products and capabilities.
For further information, contact: Elisa Maloberti Director of Egg Product Marketing 1460 Renaissance Drive Park Ridge, IL 60068-1340 847.296.7043 Email:
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For further information, contact: Ms. Colleen Zammer, Director of Marketing Bay State Milling Company 617-328-4400 X 5073
[email protected] www.baystatemilling.com
2011 SSW Supplier Profile Bio Springer North America 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 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!
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Bio-Botanica® Inc. Bio-Botanica® is a family-owned and operated company, specializing in botanicals for over 38 years. It is a leading manufacturer of 500+ quality botanical extracts for the cosmetic, pharmaceutical and nutraceutical industries. A well-recognized industry innovator known for pioneering numerous advancements in the botanical field, Bio-Botanica® prides itself on long-term customer relationships developed since 1972 based upon both flexibility and versatility in manufacturing products tailored to a broad-range of applications. Bio-Botanica’s® 140,000-square-foot botanical extraction facility houses its own state of the art R&D and QC Laboratories. This represents a tremendous resource when looking for solutions for botanical applications. Customers benefit from our state-of-the-art facility and highly specialized staff of Ph.D. natural product chemists, who together work in collaboration on every project, ensuring that Bio-Botanica® successfully meets customer goals and objectives. Key Personnel Frank D’Amelio Sr., CEO, Founder Frank D’Amelio Jr., Executive Vice President Mark Gaeta, COO and CQO Mark Sysler, Vice President Sales Ellen Delisle, Technical Sales Mgr. - Cosmetics • Albacan™ (skin lightening agent) • BioPein®/NeoPein®/Suprapein® (natural preservatives); U.S. Patent #7,214,392; 5/07 • Fruitanical™ (fruit/vegetable extracts) • Floraceutical® (standardized botanical extracts) • Phytoplenolin® (Centipeda Cunninghamii) – (anti-inflammatory, cell-renewing); U.S. Patent # 5,804,206; 9/98 • Puresterol® (Pueraria Mirifica) Patent #7,658,955 Menopause and perimenopausal symptoms
To find out how, and acquire more information, visit our website at www.biospringer.com.
For further information, contact: Bio Springer North America 321 de la Commune Street Suite 300 Montreal, QC, Canada H2Y 2E1 Thierry Jones 845-269-9314
For further information, contact: Bio-Botanica® Inc. 75 Commerce Drive Hauppauge, NY 11788-3943 Tel: 800-645-5720/ 631-231-5522 Fax: 631-231-7332 www.bio-botanica.com www.PreparedFoods.com
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Brenntag North America Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Promoting Health and Wellness These partnerships continue to expand with the addition of PromOat™ oat beta glucan from Biovelop AB, a Swedish company specializing in the fractionation of grains and production of oat ingredients. PromOat™ is a naturally-separated, oat beta glucanrich, soluble fiber which, thanks to Biovelop’s patented, chemical-free technology, can be added to a wide range of foods & beverages, thereby bestowing the health benefits of oats on those products but crucially without the oat taste, color or graininess. PromOat™ combines the substantiated and well-recognized health benefits of oats with exceptional functionality in an all-natural, clean-label ingredient. Some things are simply irreplaceable – an experienced partner, for example. At Brenntag Food & Nutrition North America, bringing our customers specialty ingredients like PromOat™ from the industry’s most proven food-dedicated sales team, ensures timely, innovative and cost-effective growth to our customers. Brenntag North America & Biovelop – Your Right Choice for Oat Beta Glucan!
Bunge North America Booth # 23057 Description: Bunge North America is a leading supplier of edible oils and shortening ingredients ranging from bulk commodity to premium packaged value-added products. Bunge’s Oil Experts will be previewing our next generation of oil and shortening product solutions as well as sampling various products that deliver a healthier fat profile. Our team of Oil Experts offer innovative ingredient solutions that can help you... • Eliminate trans fat and optimize saturated fats while increasing stability via our No Trans (NT) or Reduced Trans (RT) technologies • Remove hydrogenation from your label with our Non Hydrogenated (NH) technology • Our NEW UltraBlend enzymatic interesterfied line of all-purpose shortenings utilizes domestically sourced soybean oil via a sustainable process to remove trans fats while optimizing saturated fats for cookies, crackers, cakes, tortillas, pies and more! • UltraBlends Designer Solutions allow you to formulate food products with specific functionality and nutrition in mind. Phytobake shortening allows for the replacement of traditional shortening saturates with phytosterols. Delta Dry powdered vegetable-based oils and milkbased protein help maintain a healthy lipid profile as well as enhance the level of protein intake. And Delta Oil is a structured lipid which delivers unique nutritional and functional attributes to food and sports nutrition products. Trust the Oil Experts, Trust Bunge.
For further information, contact: Brenntag North America 5083 Pottsville Pike Reading, PA 19605 Phone 610 926 6100 x 3858
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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
2011 SSW Supplier Profile Caravan Ingredients 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. 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: Caravan Ingredients 7905 Quivira Rd Lenexa, KS 66215 phone: 800-669-4092 fax: 913-888-4970 email:
[email protected] web: www.caravaningredients.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] www.PreparedFoods.com
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Cherry Marketing Institute
Chr. Hansen, Inc. Colors that make sense™
The U.S. Department of Agriculture (USDA) recently announced the new food icon, MyPlate, encouraging consumers to make healthier food choices. The icon demonstrates how to build a healthy plate at meal times, filling half of it with fruits and vegetables. This is why there’s no better time to be a fruit – and tart cherries at that. Tart cherries are a naturally functional powerhouse, rich in antioxidants and anthocyanins (which give cherries their bright red color). Tart cherries have been linked to many potential health benefits – including helping to ease the pain of arthritis and gout, reducing risk factors associated with heart disease, and maximizing relief from muscle pain and soreness post-workout.
Chr. Hansen has been working to improve the quality of food and health throughout the world for more than 130 years. As the world’s leading supplier of natural colors, Chr. Hansen offers a complete palette of premium quality natural colors and provides you the best customer-driven solutions to meet the unique needs of your products and brands. Our Global Expertise Centers are highly specialized teams that consist of members from our Application, Research & Development, Marketing, and Sourcing groups that work to provide our customers with the very best technical solutions for such applications as beverages, confectionery, ice cream, fruit preparations, and dietary supplements. Working together, Chr. Hansen can give your products the natural edge that will appeal to consumers by: • Reviewing your products and developing customized solutions to convert your products to natural colors. • Providing quick access to cutting edge knowledge and state of the art technology. • Conducting customer seminars combining technical information and marketing trends to keep you ahead of consumer and producer trends. Chr. Hansen is your natural choice.
Due to their year-round availability, in dried, frozen and juice forms, tart cherries complement virtually any product or dish, including hot and cold cereals, pastry items, smoothies and yogurt parfaits. With so much potential for growth in the marketplace, soon we will be saying that tart is the new sweet. For more information visit www.CherryProcessor.com for access to this report and for ways to boost your brand with tart cherries.
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:
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For further information, contact: Chr. Hansen, Inc. 9015 West Maple Street Milwaukee, WI 53214 414-607-5700 800-558-0802
[email protected] www.chr-hansen.com
2011 SSW Supplier Profile CNI (Colloides Naturels International) Colloides Naturels International (CNI) is a world leading manufacturer of Acacia gum. Acacia gum is used in many food applications for its technical functionalities (emulsifier, mouth-feel enhancer, film-former…). CNI contributes to the development of new technologies, improving the functional performance of Acacia gum. CNI also focuses its research works on the health benefits of Acacia gum and developed an innovative product line for nutritional applications such as fiber enrichment, fat replacement & health benefits. Acacia gum from CNI is FDA GRAS, GMO-free and available with Organic certification. One of the major products developed by CNI is: • FIBREGUM™ a natural dietary fiber with documented health benefits, such as a prebiotic effect. Fibregum™ is very well tolerated. Easy to use, Fibregum™ has a low viscosity and is temperature & pH stable. • FIBREGUM™ Clear, a highly purified and clarified version of Fibregum™ obtained through a very specific purification process especially developed for the fiber enrichment of beverages. Fibregum™ Clear’s low viscosity and excellent stability in acidic medium make it the #1 fiber choice to improve the nutritional profile of functional beverages and juices with no impact on their clarity, brightness and flavor.
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Corn Products International and National Starch Food Innovation National Starch Food Innovation and Corn Products International have a broad offering of nutritional ingredients and natural sweeteners to assist the functional and natural foods and supplements industries in creating products that consumers value. Nutritional benefits are differentiators in selling to healthconscious consumers. A comprehensive line of nutritional ingredients makes Nutrition Worth Eating™ for consumers and easier for product developers. This portfolio delivers proven health benefits, along with highly functional specialty starches and sweeteners that ensure a positive experience. Benefits backed by science The portfolio includes prebiotic and soluble fibers, resistant starch, omega-3 DHA, whole grain corn flour and a unique mineral source that provide these important health benefits: • Digestive, bone, joint health • Glycemic management • Weight management • Immune support High intensity sweeteners Corn Products high intensity sweeteners provide formulators with natural sugar/calorie reduction options. Enliten® RebA stevia is highly soluble and stable, even under extreme processing conditions. Enliten has a clean taste with a balanced sweetness and is about 300 times sweeter than sugar. Erysta® 3656 co-processed, directly compressible erythritol maximizes the performance and versatility of polyols in formulation. The product offers all the advantages of erythritol in a directly compressible form for sugar-free tablets and confections.
For further information, contact:
For further information, contact: HEAD OFFICE & RESEARCH (France) 129 Chemin de Croiset BP4151 – 76723 Rouen Cedex 3 www.cniworld.com Colloides Naturels Inc. (U.S.A.) 15 Somerset St., Somerville, NJ 08876 Tel : +1 908.707.9400 Fax : +1 908.707.9405
[email protected]
Corn Products International, Inc. 5 Westbrook Corporate Center Westchester, IL 60154 708.551.2600
National Starch Food Innovation United States Bridgewater Office 10 Finderne Ave. Bridgewater, NJ 08807 Phone: 1-800-743-6343 Fax: 1-908-685-5355 Contact: Marc Green (
[email protected])
http://www.foodinnovation.com/foodinnovation/en-us/ SSW/Pages/default.aspx Booth #22091 www.PreparedFoods.com
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Danisco USA
Domino Specialty Ingredients
As a global leader in food ingredient solutions, Danisco applies its food science expertise to help manufacturers develop healthier, more nutritious food products that please consumers’ palates. Health & Nutrition By pairing Danisco’s healthpromoting ingredients (www.danisco.com/health) with our functional ingredients—stabilizers, emulsifiers, enzymes and cultures—you can achieve the optimum combination of sensory attributes and nutritional benefits. Our ingredients can provide physiological benefits in addition to improving the nutritional profile of your product – reducing sugar, fat and calories – without compromising taste or texture. Danisco’s portfolio supports: • Digestive health • Immune health • Bone health • Weight management • Cardiovascular health • Oral health • Sports performance Solutions on Parade Supply Side West attendees (Las Vegas, Oct. 10-14) can experience a broad sampling of Danisco Nutrition & Health solutions in action, including a strawberry flavored digestive health dairy shot, a cinnamon-vanilla fiber far for digestive health, and an energizing coconut water for sports performance. Other health-promoting ingredients featured at Supply Side West include: • Litesse® polydextrose • HOWARU® premium probiotics • PinVita™ phytosterols • ActivK™ vitamin K2 MK-7 • BetaPower™ natural betaine
For further information, contact: Kelly Czerwonka Market Specialist, Danisco USA 608-395-2662
[email protected] or visit our Booth at SSW #17049 106
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Essential Ingredients for Good Food Offering the highest quality food to your customers originates with the best quality ingredients. Domino Specialty Ingredients provides you with a comprehensive line of technologically perfected sweetener solutions and premium rice products. Our customized sweeteners include high intensity zerocalorie stevia extracts and stevia blends, organic blue agave nectar–light and amber, organic and natural molasses, malt, evaporated cane juice, co-crystallized sweeteners, fondants, pharmaceutical sugars, organic and natural rice, rice syrup, rice bran and rice flour products – and the list goes on. Learn more about our full line of quality products and how they can be customized to suit the most discerning palate. Please 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. Domino Specialty Ingredients – The Sweet Standard.
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
2011 SSW Supplier Profile Edlong Dairy Flavors Seeking a tasteful topnote, reducing reliance on dairy commodities, or looking for a way to mask off-notes in better-for-you foods? Edlong specializes in six main flavor categories in a variety of forms and solubilities and offers a complete line of no-added diacetyl products available in Cheese, Butter, Milk & Cream, Cultured, Sweet Dairy and Functional Dairy flavors. Edlong also delivers an impressive line of flavors for natural and clean label products, including non-GM and Kosher Pareve flavors and ingredients. Edlong’s Technical Solutions has the experience and dedication to make your dips, sauces, biscuits, crackers and side dishes stand apart from the competition. Its reputation for outstanding service and award-winning dairy flavors makes Edlong the perfect partner for your project development needs. Contact Edlong for more information and discover how its Dynamic Dairy Solutions™ can work for you.
For further information, contact: Edlong Dairy Flavors 225 Scott Street Elk Grove Village, IL 60007 Toll Free: 1-888-MY-TASTE (1-888-698-2783) Direct: 1-847-631-6700
[email protected] www.edlong.com
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Glanbia Nutritionals, Inc. At Glanbia Nutritionals, we’re passionate about delivering advanced nutritional and functional solutions that produce results. We’re proud to offer our customers a full range of highquality solutions and support—and can work with you every step of the way to find a solution that meets your needs. We care about your timeline. We understand your goals. We’re constantly finding better, smarter solutions that will help propel your business forward. We specialize in providing micronutrient premix, whey protein, whey peptide and flax-based omega-3 solutions for the food & beverage, sports nutrition, animal nutrition and health & wellness industries. We also offer a full line of high-quality vitamins, amino acids, colors and other specialty ingredients. Whatever your needs, our teams are equipped with the know-how and resources to help you get an edge. See how we can help you solve at: GlanbiaNutritionals.com
For further information, contact: Premixes, Amino Acids, Vitamins, Colors & Specialty Ingredients: Glanbia Nutritionals (NA), Inc. 5927 Geiger Court Carlsbad, CA 92008 USA 1 800 735 8137 Milk & Whey Proteins, Whey Peptides & Flaxseed: Glanbia Nutritionals, Inc. 5951 McKee Rd, Suite 201 Fitchburg, WI 53719 1 800 336 2183 www.PreparedFoods.com
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Gold Coast Ingredients Gold Coast Ingredients (GCI) is committed to bringing you the finest flavors at a fair value, delivered with service that is unsurpassed in promptness, courtesy, and consistency. 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. As the innovator of “Flavor Fusion,” an infinite variety of flavor combinations are available. 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 Supply Side West Expo, we will showcase flavors and masking agents used to make your product memorable for its functionality and not by an off-flavor or harsh note. Improve your hydration beverage, chewable tablet, functional bar, or supplement mix by adding our components specifically designed for your product. Gold Coast Ingredients- Where Science, Nature and Knowledge are brought together for your success. Please visit us at Booth 12037
Gum Technology Visit Gum Technology at Supply Side West booth # 23054. Learn how gums can naturally improve the mouthfeel and texture of your functional and healthy food products. Gums help solve many of the problems that are often encountered when adding a novel ingredient or when replacing an ingredient with a healthier or more cost effective alternative. Gums control water movement and prevent syneresis, preventing water migration. They prevent separation and stabilize emulsions. They improve poor texture and mouthfeel. Gums also create a specific desired thickness and solve elasticity issues. They also provide suspension, add cling, replace solids and create body. In functional beverages, gums add texture and suspension, along with a great mouthfeel. In low fat baked goods, gums help add texture, cell structure and improve moisture retention. In gluten free products, gums improve cell structure, add pliability to dough and increase moisture retention. Think of our hydrocolloid lab as your hydrocolloid lab. Using our gum technology, we create synergistic systems allowing for more highly functional and cost effective stabilizers.
For further information, contact: Corporate Headquarters Gold Coast Ingredients 2429 Yates Ave. Commerce, CA 90040 P- 800 352-8673 F- 323-724-9354 W- www.goldcoastinc.com 108
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For further information, contact: Gum Technology Corporation Tucson, Arizona 1-877-GUM-TECH
[email protected] www.gumtech.com
2011 SSW Supplier Profile iTi Tropicals, Inc.
advertorial
J.R. Short
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: Banana Coconut Cream Coconut Water Passion Fruit Guava Mango Mangosteen
Acai Papaya Pineapple Acerola Camu Camu Tamarind Soursop
iTi Tropicals is eager to be your supplier of choice for tropical fruit juices, concentrates, and purees and welcomes inquiries regarding the benefits customers can realize through its products and services.
For further information, contact: iTi tropicals, Inc. 609-987-0550 609-987-0252
[email protected] Eddey Portalatin 30 Gordon Ave., Lawrenceville, NJ. 08648 www.ititropicals.com
J.R. Short is the largest domestic manufacturer of micropellets and a leading global supplier of both micro-pellets and extruded shape pellets. Pellets are an intermediate ingredient that must be expanded by frying or popping to become a snack. J.R. Short’s pellets can be made with a wide range of traditional grains and potatoes, whole and multi-grains, proteins and fibers. Specific delivery of grams of whole grain, and low/no levels of sugar, sodium chloride, and fat to meet nutrition label targets are all achievable. When our pellets are air popped or compression popped, they deliver a great tasting low fat, low calorie snack option. Compression popped products are based on micro-pellets and become a ‘crisp’, generally in a round, triangular or square shape. Use of this micro-pellet technology for snacks is becoming so popular with consumers, and developing at such a rapid pace it may become a new snack category. A wide range of shapes that can be air popped or fried are also available. Please call us about the specific characteristics you want to achieve in great tasting, highly munchable, and better-foryou snacks.
For further information, contact: Terry Gieseke J.R. Short Cell: 815-263-5344 Email:
[email protected] www.shortmill.com www.PreparedFoods.com
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Jost Chemical Co.
Jungbunzlauer Empowering Your Products with Nature Jungbunzlauer is one of the world’s leading producers of natural and nature-identical ingredients for food, beverage and supplement applications. Using the natural process of fermentation, our ingredients are produced from renewable carbohydrates, and include:
For 25 years, Jost Chemical Co. has manufactured high purity specialty chemicals for the nutritional, food, pharmaceutical and reagent markets. Jost’s FDA registered site in St. Louis totals 190,000 square feet and operates under bulk pharmaceutical cGMPs. Jost is a global supplier of high purity mineral salts that meet USP/ EP/BP/FCC and multi-compendial requirements. Our wide selection of 250 + products includes ascorbates, carbonates, citrates, fumarates, gluconates, lactates, nitrates, phosphates, and sulfates. Please contact us at
[email protected] Products and Services • Products are consistent lot-to-lot. • Products have extremely low levels of Pb, Hg, Cd, As, Al, Mg, Cl, and other heavy metals. • Products are manufactured in BSE/TSE free and allergen-free facilities. • In-house testing for microbiological contaminants • Instrument and wet chemistry capabilities • Custom product development • Routinely ship orders from one drum to a truckload. • Flexible packaging options including fiber drums, plastic pails, cartons and P/E bags. Mineral Salts for the Food/Beverage Markets Calcium Citrate Tetrahydrate USP/FCC Calcium Malate Calcium Fumarate Copper Citrate Hemitrihydrate Copper Gluconate USP Ferric Pyrophosphate FCC Ferrous Gluconate USP/FCC Ferrous Lactate Dihydrate FCC Magnesium Citrate Tribasic USP/EP Magnesium Gluconate USP Magnesium Lactate Dihydrate EP Magnesium Phosphate Dibasic FCC Magnesium Phosphate Tribasic USP/FCC Manganese Gluconate Dihydrate USP/FCC Manganese Sulfate Monohydrate USP/EP/FCC Sodium Nitrate FCC Zinc Citrate Dihydrate USP Zinc Gluconate USP www.jostchemical.com 110
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• Mineral Fortification – A unique range of high-purity quality mineral sources • Tricalcium Citrate • Calcium Lactate Gluconate • Trimagnesium Citrate • Tripotassium Citrate • Potassium Gluconate • Zinc Citrate • Citric Acid and Sodium Citrates – Exceptional buffering agents • Xanthan Gum – Premium quality thickener for excellent texture • CITRATE MA – Acrylamide reduction up to 80% • Glucono-delta-Lactone – Sodium-free and gluten-free leavening agent • sub4salt® • Sodium reduction with no concession on taste • Technical performance equivalent to salt • ERYLITE® • Natural, zero calorie and zero GI sugar replacement • Clean sweet taste for healthy beverages “From nature to ingredients” …these quality products allow improvement of the nutritional profile for our Customer’s applications. In addition, by the use of highly bio-available materials, their food and beverage products can be augmented with positive nutrition. The unsurpassed commitment to consistent purity and high quality allows Jungbunzlauer to ensure the excellence and sustainability of its products. For more information: www.jungbunzlauer.com phone: 617.969.0900
2011 SSW Supplier Profile
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Kalsec
Kikkoman Sales USA, Inc.
Kalsec® provides a full line of natural flavors, colors, and antioxidants ideal for your food or beverage application. Kalsec®’s natural flavors include a full line of spice and herb extracts, heat management pungency tools and regional flavor blends, including our Culinary Collection line. Kalsec® blends science and culinary expertise to create this Culinary Collection Line that includes authentic cooked and fresh herb and vegetable profiles.
Kikkoman Sales USA, Inc., 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.
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
Kikkoman Less Sodium PTN (Premium Total Nitrogen) Soy Sauce is the lowest sodium Kikkoman Soy Sauce available. A tamari-style soy sauce, LS-PTN features 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 PTN Soy Sauce are kosher-certified and manufactured in HACCP-approved 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].
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 (415) 229-3605 (office) (415) 956-7760 (fax)
[email protected] Web Address: www.kikkomanusa.com/foodmanufacturers www.PreparedFoods.com
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Nutraceuticals International Group® Nutraceuticals International Group® LLC is a global ingredient supplier with over 35 years knowledge and experience in the natural products industry. We have developed an extensive network of partners located all across the globe, including such diverse areas as India, Peru, and France. Our exclusive manufacturers allow us to provide our customers with unique and rare herbs and ingredients that are at the cutting edge of the nutritional market. We specialize in bringing traditional and ancient ways of healing to the forefront. Nutraceuticals International Group® LLC offers a wide-ranging array of the highest quality ingredients including Botanicals, Herbal Extracts, Nutraceuticals, Cosmeceuticals, Amino Acids, Fruit & Vegetable extracts and Flavors. Industries we serve: Nutraceutical, Pharmaceutical, Cosmeceutical, Functional Food & Beverage, Pet food, and Sports Nutrition Industries.
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 ishigh 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. P.L. Thomas - WHERE FOOD, HEALTH AND BEAUTY MEET™
For further information, contact: Paula Nürnberger, Marketing Manager For further information, contact: Nutraceuticals International Group® 348 Evelyn Street Paramus, NJ 07652 1-888-651-2587 www.nutraintlgroup.com
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P.L. Thomas 119 Headquarters Plaza Morristown, NJ 07960 973-984-0900 – 214
[email protected] WWW.PLTHOMAS.COM
2011 SSW Supplier Profile Pharmachem Laboratories, Inc.
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Private Label Manufacturers Association (PLMA) With over $88 billion in sales annually, store brands now account for virtually one in four items sold in U.S. supermarkets, drug chains and mass merchandisers. Representing this diverse industry is PLMA – The only trade association devoted exclusively to the store brand business.
Pharmachem Laboratories, Inc., Kearny, NJ, is a family of companies specializing in the manufacture and supply of custom and branded nutritional ingredients, as well as process services. The Company, founded in 1978, is a NOP-Certified organic handler and processor providing its customers with a variety of ingredients—vitamins, minerals, herbs and botanicals—to produce the purest, most wholesome dietary supplements and food products. White Bean Extract Reduces the Starch in Comfort Foods Pharmachem is the developer of the Three Phases of Weight Control™: Phase 1 Hunger Controller™, Phase 2 Carb Controller™, and Phase 3 Sugar Controller™. Numerous studies on Phase 2 Carb Controller, an allnatural white bean extract, show that it reduces the digestion and absorption of starches to aid in weight and blood sugar control. Sensory evaluations showed that consumers observed no differences in the taste or texture of a variety of baked goods containing Phase 2. In essence, Phase 2 changes dietary starches into “resistant starches,” without requiring drastic changes to recipes.
For information on how we can help add value to your food product, please contact: Mitch Skop 800-526-0609 or 201-246-1000
[email protected] www.pharmachemlabs.com
Founded in 1979, PLMA has more than 3,300 members worldwide − manufacturers, suppliers, and brokers who are involved in the production and distribution of store brands offered by major retail chains and wholesalers in the U.S. and internationally. The products supplied by PLMA members include virtually every food and non-food category from packaged prepared food and beverages, refrigerated and frozen foods to health and beauty care, household, cleaning, paper products and general merchandise.
It’s a Store Brands World
PLMA’s annual Private Label Trade Show features more than 2,000 exhibit booths from the leading private label manufacturers and suppliers of raw materials, packaging and ingredients that make up today’s store brands, plus providers of services and expertise for product development and research, product testing, design, technology, logistics and more. In addition, PLMA’s Idea Supermarket™ turns a spotlight on the latest private label product and marketing trends packaging from retailers around the world, while speakers and seminars offer the latest market data, consumer research, industry intelligence, insight and analysis.
For further information, contact: Private Label Manufacturers Association 630 Third Avenue New York, NY 10017 PHONE (212) 972-3131 FAX (212) 983-1382 EMAIL
[email protected] or visit www.plma.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:
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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 SSW 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. 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.
advertorial
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 valueadded items, 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 packaging. Healthy Portionables® frozen beverage pellets Portionables® individually quick frozen (IQF) beverage pellets are an ideal solution for today’s beverage market, and a perfect vehicle for delivering healthy ingredients through fortification with vitamins, minerals, probiotics and protein. The preservative-free Portionables® pellets are minimally processed, meaning ingredients—like fruit, yogurt and milk—remain nutrient-rich and retain optimal flavor, texture and color—characteristics that often get lost in conventional kettle-cooking and delivery. With customizable flavor profiles, variable texture and premeasured portions, there’s virtually no waste. The IQF technology also eliminates the opportunity for bacterial growth, keeping products safe and wholesome. Create your own Portionables® beverage ingredient at www.SargentoFoodIngredients.com or call us at 800-8937411, and we’ll help you formulate your next successful beverage application. Sargento Foods is GFSI certified
For further information, contact: Sargento Food Ingredients One Persnickety Place Plymouth, WI 53073 www.PreparedFoods.com
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advertorial
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 specialty soy protein market with attentiveness to customers’ needs and a commitment to providing all of the treasures of Soy. The company manufactures a wide range of soy protein concentrates and soy protein isolates for meat, vegetarian, health food, nutritional bar, snacks and beverage applications. Solbar is a research-dedicated company focused on processing the soybean to produce products with improved functional properties that emphasize health benefits and bring economic value. To learn more about soy protein products visit Solbar at SSW booth 27102.
Southeastern Mills Southeastern Mills, Inc. is a fourth generation, professionally managed food business headquartered in Rome, GA. The company’s core strength is the development and manufacture of ingredient systems used to deliver Texture and Flavor. Key customers include global and regional food manufacturers, restaurants and foodservice distributors. The company also markets five nationallydistributed retail brands including Better Than Bouillon®, the #1 food base in the U.S. Corporately, Southeastern Mills and its autonomous sister company, Milner Milling, operate nine manufacturing facilities and flour mills from Georgia to Hawaii. Whether your focus is customized development, cost reduction or product duplication, we are here to help. Culinary Expertise: 15,000 ft² Center of Innovation—20+ Food Scientists, Culinary Professionals and Regulatory Experts—3 Chefs on Staff. New product ideation is an area of strength; for both new-to-the-market ideas and extensions to existing processed food products or menu items. Southeastern Mills offers a diverse range of texture and flavor solutions. Texture Solutions: Baking Mixes—Batters—Breadings— Breadcrumbs. Flavor Solutions: Gravy, Soup & Sauce Mixes— Seasonings—Marinades—Broth Concentrates— Food Bases.
For further information, contact: Solbar USA, Inc. 680 Hale Ave N. Suite 110, Oakdale, MN 55128 T: 651-493-0250 F: 651-528-6728
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For further information, contact: P.O. Box 908 • Rome, GA 30162 706-291-6528 • www.semills.com 2355 E. Francis Street • Ontario, CA 91761 • 909-923-4733 • www.superiortouch.com
2011 SSW Supplier Profile Tate & Lyle Tate & Lyle is a global provider of innovative food ingredients and solutions. Through our largescale, 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!
advertorial
TIC Gums Food formulators continue to find reasons to rely on TIC Gums to help enhance the sensory properties and consumer appeal of their products. A recent, exciting example is TIC Gums’ Texture Revolution. It’s a new tool that allows formulators to better plan and manipulate textures in food products to improve consumer acceptance. It includes a far more powerful vocabulary for describing desired textural attributes for new or reformulated food products. The Texture Revolution uses a six-step evaluation process that emphasizes texture early in product development. It can help reduce development time, reveal the true benefits of texture, reduce guesswork, enhance flavor perception, and provide greater product differentiation. A primary tool in the process is the texture attribute map, a tool designed by TIC Gums to accurately document key sensory experiences as foods are visually evaluated and consumed. TIC Gums is available to provide assistance in setting up and working with the Texture Revolution process to help formulators quickly identify solutions to formulating challenges.
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.” 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 SSW Booth 19051.
For further information, contact: Tate & Lyle 1-800-526-5728 www.tateandlyle.com Booth #19051 SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.
For further information, contact: Harold Nicoll TIC Gums 10552 Philadelphia Road | White Marsh, MD 21162 USA (800) 899-3953 | (410) 273-7300 | (410) 335-4935 Fax www.ticgums.com www.PreparedFoods.com
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advertorial
UAS LABORATORIES, INC The Probiotic Company
Other Probiotic Products Branded and private label products, bulk capsules, tablets, powder and sachet.
If you purchase sugar from United Sugars, you won’t need to pull a rabbit out of your hat! We provide you with high-quality, reliable sugar supply you need— on-time and in-spec. As the leading supplier of sugar to food processors, we offer sugar for almost any use. United Sugars supplies more than one-fourth of all U.S. sugar needs including leading candy, baking, cereal, dairy and beverage brands. We have the capabilities to meet (and surpass) your sugar needs. You can count on us for a wide range of granulated, specialty granulated, powdered, brown and liquid sugar. We understand that you need your sugar to arrive on-time and in-spec. As a result, we are continuously striving and investing to assure problemfree sugar supply and a hassle-free experience for you and your company. And all this is complemented by the best customer service in the industry. Our focus on reliable supply adds real value and peace of mind for you and your company. You’ll also get: unparalleled market data, expert consultation, customerspecific recommendations, eCommerce-enabled services, forecasting support and our commitment to proactive communication throughout every step of the business relationship – reliably.
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]
For further information, contact: United Sugars Corporation 7803 Glenroy Road, Suite 300 Bloomington, MN 55439 Toll free: 1-800-984-3585 www.unitedsugars.com
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 44 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 Premium Probiotic Blends UAS offers six propritary probiotic blends containing L. acidophilus DDS®-1 and select strains of Bifidobacterium. Cran-Gyn DDS® blend contains DDS® Probiotics plus cranberry fruit extract and natural D-mannose. ProbioGreen™ blend contains DDS® Probiotics plus Parry organic spirulina. Custom blends are formulated using L. acidophilus DDS®-1 and other specialty probiotic strains per customer specification in a form suitable to make ready-to-fill capsules and powder.
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2011 SSW Supplier Profile 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 (UPDATED!). 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.
For further information, contact: Univar USA Inc. 17425 NE Union Hill Road Redmond, WA 98052 www.univar.com
[email protected]
advertorial
Viterra Leading food manufacturers trust Viterra™ to provide quality ingredients, strategic partnerships and technical expertise. Viterra is the ingredient partner for whole grains solutions 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. Already a leader in oats, and barley, Viterra now offers whole grain coated and cluster applications from 21st Century Grain Processing®. With our custom design coated whole grains or cereal clusters with enhanced texture, flavor bursts and mineral fortification, we can build a targeted nutritional profile just the way you like it. Viterra is also introducing a High Fiber Oat Bran—an extremely healthy ingredient, rich in vitamins, minerals, soluble and insoluble fibers. This High Beta Glucan Oat Bran provides enhanced nutritional qualities to assist food producers in creating more healthful products. The healthy food market continues to grow and Viterra High Fiber Oat Bran is there to fill the need. Choose Organic or Non-Organic from our ingredient selection of Whole Grain Oats, Barley, Clusters and Coated Grains. Let us design your next application solution and exceed your market expectations with our ingredient solutions. Essential ingredients. Global success.
For further information, contact: Viterra - Oats & Specialty Grain Milling Phone: 1.800.663.6287 21st Century Grain Processing Phone: 1.877.984.7246 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.
www.PreparedFoods.com
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advertorial
Wild Blueberry Association of North America
Prepared Foods E-dition Unique information product developers
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
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need, delivered straight to your in box!
If you’re not already one of the thousands of product development professionals receiving the Prepared Foods E-dition, Sign up at PreparedFoods.com/enews
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]
Results formulated daily. Glanbia Nutritionals specializes in micronutrient premix, whey protein, whey peptide and flaxbased omega-3 solutions for the food & beverage, sports nutrition, animal nutrition and health & wellness industries. We also offer a full line of highquality vitamins, amino acids, colors and specialty ingredients. Whatever your needs, we can help propel your business forward.
[email protected] for more information.
Visit us at GlanbiaNutritionals.com
GPC MALTRIN® Carbohydrates
Complete Gum and Starch Systems
With an unmatched product line, GPC MALTRIN® maltodextrins and corn syrup solids are the gold standard for the industry. Discover the advantages of using these products to improve functionality, process efficiency and end product quality in a wide variety of applications. Quick-dispersing and organic versions are also available.
Utilize the best attributes of both gums and starches. Gum Technology’s GumPlete ™ stabilizing systems reduce overall hydrocolloid usage levels, help maintain system integrity, and create a cleaner flavor release with great mouthfeel.
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.
Grain Processing Corporation (GPC) Phone: 563-264-4265 E-mail:
[email protected] www.grainprocessing.com
Gum Technology Corporation 10860 N Mavinee Dr Tucson, AZ 85737 1-877-GUM-TECH www.gumtech.com
[email protected]
Debbie Young Ingredients Solutions, Inc. 631 Moosehead Trail Waldo, ME 04915 207-722-4172 Email:
[email protected] Web: www.IngredientsSolutions.com
www.PreparedFoods.com
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classified
INGREDIENTS
COST EFFECTIVE
A Farmer Owned Company Delivering Certified Organic Flour and Grain Products
150 YEARS EXPERIENCE
We offer a wide array of certified Organic and Kosher products for all of your industrial baking needs. Heartland Mill, Inc. 124 N. Highway 167 Marienthal, Kansas 67863
tf: 800.232.8533 p: 620.379.4472 e:
[email protected]
www.heartlandmill.com
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631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE
PHONE s FAX
[email protected] -email
Ingredients Solutions has provided Carrageenan and other specialty hydrocolloids to the North American food industry for 18 years. Our team of technical specialists has over 150 years of combined experience to provide our customers with top-notch applications support though our R&D center in mid-coast Maine. ISI is your one source for the most cost-effective Carrageenans, Alginates and Xanthans along with the technical support you need for successful product development.
INGREDIENTS
EMPLOYMENT
~
OSI
~
Optimum Search, Inc. Excellence in Food Industry Executive Recruitment Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site. Tim Oliver 770-760-7661
[email protected]
WWW.OSIJOBS.COM
Dave Buergler 919-557-5773
[email protected]
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INGREDIENTS
PA C K A G I N G
FLOORING
CALL US WHEN YOU WANT THE JOB DONE RIGHT! IF YOU CAN’T HANDLE A MAJOR RESTORATION PROBLEM, WE ARE HERE TO HELP YOU We also offer do-it-yourself POLY-CHEM kits that allow you to make in-house repairs on spalled concrete, rough expansion joints and areas left around machinery for anchoring. POLY-CHEM is an odorless, one hour cure thus making floor repairs possible without interrupting production.
Ph: 800.669.0438 | Fx: 630.916.0473 www.fortifiedsystems.com
AUCTION
WA N T E D T O B U Y
Refurbished Weiler Mdl. 1167 Grinder, 50 H.P. motor, 1780-6 gear box, 230/460 volt.
#ALL OR %MAIL FOR -ORE )NFORMATION s WWWBARLIANTCOM s BARLIANT
AOLCOM
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JANITORIAL SUPPLIES
Hi There!! I am Rolmar and I suggest you go to
EQUIPMENT FOR SALE
USED WALK-IN-COOLER-FREEZERS REFRIGERATION SYSTEMS – EQUIPMENT HUGE INVENTORY, ALL SIZES Buy Sell - Nationwide - Wholesale Prices
www.supplycorp.com
Tel. 216-426-8882 www.awrco.com
[email protected]
Your Source For Quality Sanitation, Janitorial, Maintenance, Safety, and Material Handling Products
EMPLOYMENT
Order From:
the S upply C orporation "quality suppiers to industry"
P.O. Box 100 Lake Geneva, WI 53147-0100 Toll Free: 800-558-2455 Toll Free Fax: 800-325-9404 Web Site: supplycorp.com
subscribeforfree.com S O F T WA R E
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C O - PA C K M A N U FA C T U R I N G S E RV I C E S
Contact Us for Fast Flexible Production & Culinary Solutions. Large company process. Small company flexibility. We combine the capabilities and capacity of a large company – rigid food safety standards, culinary ideation, trend identification and stringent quality assurance – with the personal responsive and flexible approach of a small company. Manufacturing Capabilities
• • • • •
Kettle Production Tray Lines Rheon® Technology (up to 4 oz. shapes) Hand Rolled Line Breading Line
• • • • • •
Enrobing (Bake/Par-Fry) Proofing/Baking Multi-Component Fill Drop-In Pouch Enclosure In-House Pasta Blanching Fully Integrated In-House Component Processing
Packaging Capabilities
• • • • • •
Vegetable Blending RTE USDA/FDA Certified HCCAP Program X-Ray Scanning Metal Detection
• • • •
Aluminum Tray (3 to 10 lbs.) Dual Ovenable/Microwavable Tray (10 to 44 oz.) Boil-In-Bag Gusseted Multi-Component Bag/Film
• Steamable Bag/Film • Tray In Carton • Eat Out Of The Box • Bulk Pack
Please visit us at www.bellisiofoods.com or www.ardenculinary.com or call 800-368-7337 for more information on production capabilities and culinary services.
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advertiser index Member of
STAFF NutraSolutions
September 2005
Michael Leonard Publisher Tel: 847-405-4024 Fax: 248-283-6574
[email protected]
www.PreparedFoods.com
Mood Food page NS3
Health Ingredients page NS11
Trans Fat and Allergen Labeling page 27
New Takes on Italian
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]
page 67
Foodservice Insights page 70
DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
Oils & Fats page 73
Starches in Use page 81
Frozen Desserts page 95
Trends in Lab Testing page 105
Measuring Color page 115
NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert
Almost Sold Out! Prepared Foods’ R&D Conference page 90
Time Running Out! New Products Conference 2005 page 164
page 13
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]
Editorial & Sales Offices: BNP Media 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100 www.PreparedFoods.com
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 10 (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].
Wednesday, November 9, 2011 8:30 AM—noon: Innovation NOW! Forum 12:00-5:30 PM: Exhibit Hall Open 5:30-6:30 PM Social Hour
Chicago Section IFT’s Suppliers’ Night 2011 America’s Premier Food Industry Exposition Donald E. Stephens Convention Center—Rosemont, IL (Chicago) Attendance is FREE!—go to www.chicagoift.org Join 3000 food technology professionals at the largest regional food technology expo. Looking to Exhibit? Booths are still available! Go to www.chicagoift.org, choose your booth from the Online Exhibitor’s Guide, and register using our easy online payment system. For more information go to our website or call 630-916-4960.
Thanks to our 2011 Sponsors!
Chicago Section IFT
PO Box 926,
Lombard, IL 60148
630-916-4960
www.chicagoift.org
www.PreparedFoods.com
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advertiser index COMPANY
URL
A. Holliday & Company Inc.
teacoff.com
ADM
www.adm.com
ADM/Matsutani LLC
fibersol2.com
Advanced Food Systems
afsnj.com
Ajinomoto Food Ingredients LLC
ajiusafood.com
American Egg Board
aeb.org
Arizona Instrument LLC
azic.com
BASF Corp.
newtrition.basf.com
Bay State Milling Company
baystatemilling.com
Bio Springer
biospringer.com
80, 101 MANE
Bio-Botanica
bio-botanica.com
101, IBC National Starch Food Innovation
Blue California
bluecal-ingredients.com
Blue Diamond Growers
bluediamond.com
Brenntag North America, Inc.
brenntagnorthamerica.com
Bunge Oils
BungeOils.com
56, 102 Private Label Manufacturers Association/PLMA (212) 972-3131
Caravan Ingredients
caravaningredients.com
40, 103 Proprietary Nutritionals, Inc.
Cargill Salt Division
cargillsalt.com
Century Foods
centuryfoods.com
61, 103 Quantum Foods
Cherry Marketing Institute
cherryprocessor.com
NS12, 104 Riviana Foods, Inc.
Chicago Section IFT’s Suppliers’ Night 2011 chicagoift.org
PAGE
COMPANY
60 Ingredients Solutions, Inc. NS5, 98 Innophos, Inc. 78-79, 98 International Flavors & Fragrances Inc. 99 iTi tropicals NS14, 99 J.R. Short Milling Company 33, 100 Jost Chemical Co. 2 Jungbunzlauer 62 Kalsec, Inc. 100 Kikkoman Sales USA, Inc.
NS8 Nutraceuticals International Group 65 P.L. Thomas & Co., Inc. IFC, 102 Pharmachem Laboratories
30 Purac America, Inc
127 Roha USA LLC. 23, 104 Roxlor International, LLC
URL
PAGE
IngredientsSolutions.com
36
Innophos.com
82
iff.com
29
ititropicals.com
16, NS4, 109
shortmill.com
28, 109
jostchemical.com
NS2, 110
jungbunzlauer.com kalsec.com
110 26, 111
415-229-3605
111, OBC
mane.com
95
valuematters2national.com
24-25, 105
nutraintlgroup.com
83, 112
plthomas.com
35, 112
phase2info.com/3-phases.html pnibrands.com
NS6, 113 14, 113 114
purac.com/preservation
17, 114
QUANTUMFOODS.COM
37, 115
RivianaIndustrial.com
20
ROHAGroup.com
34
Chr. Hansen, Inc.
chr-hansen.com
Cognis, now part of BASF
newtrition.basf.com
Colloides Naturels/CNI
cniworld.com
Corn Products International
708.551.2600
Danisco
danisco.com
Danisco
daniscoCARE4U.com
Danisco
1-800-255-6837 ext. 3514
59, 106 Shanghai Freemen
sflifescience.com
Domino Specialty Ingredients
dominospecialtyingredients.com
84, 106 Solbar
solbar.com
74, 116
Edlong Dairy Flavors
edlong.com
71, 107 Southeastern Mills
semills.com
93, 116
Food Ingredient Solutions, LLC.
foodcolor.com
Ganeden
GanedenLabs.com
Glanbia Nutritionals
GlanbiaNutritionals.com
GNT USA, Inc.
gnt-group.com
Gold Coast Ingredients
goldcoastinc.com
Grain Millers, Inc.
grainmillers.com
94 United Sugars Corporation
unitedsugars.com
88, 118
Grain Processing Corp.
grainprocessing.com/fiber
19 Univar Food Ingredients/CP Kelco
univar.com
86, 119
Gum Technology Corporation
gumtech.com
viterra.com
38, 119
Herbstreith & Fox Inc.
herbafood.com
76 Wacker Chemical Corp.
Hilmar Ingredients
hilmaringredients.com
72 Wild Blueberry Association of North America WILDBLUEBERRIES.COM
IDF
idf.com
62 RQA, Inc. 18, 105 Sargento Foods, Inc. 105 Savoury Systems International, Inc. 69, 106 SensoryEffects 8, 106 Sethness Greenleaf
27 Tate & Lyle 96 Tate & Lyle 3, 107 TIC Gums 81 Tree Top, Inc. 90, 108 UAS Laboratories, Inc.
73, 108 Viterra
roxlor.com
5
productdynamicsdivision.com
97
SargentoFoodIngredients.com
7, 115
savourysystems.com
92
sensoryeffects.com
70
sethnessgreenleaf.com
39 64
splendasucralose.com
NS7, 117
tateandlyle.com
NS9, 117
ticgums.com
66, 117
nwnaturals.com
77
uaslabs.com
NS11, 118
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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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