Prepared Foods September 2011

NutraSolutions

September 2011

www.PreparedFoods.com

Heart Health— Not for Seniors Only page NS3

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Focus on Functional Foods and Beverages page 21

Prepared Cakes and Pies Resist Recession page 31

Ethnic Street Food Goes Mainstream page 61

Plant and Whey Proteins pages 81, 87

R&D Seminar—Oils page 91

Topic: Weight Management Visit PF’s Virtual Expo! pages 9, 78

Better Search Results! www.PreparedFoods.com page 105

page 71

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!

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

See Food Master-INGREDIENTS, p. 20

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staff

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PreparedFoods.com NutraSolutions.com FoodMaster.com A Publication of Business News Publishing Co. II, LLC Editorial and Sales Offices 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100

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See archived articles on www.PreparedFoods.com

September 2011 A BNP Media Publication Vol. 180, Issue 9

table of contents new product trends 12

Hitting the Shelves Natural Superfruits; chocolate milk with less sugar; easy lunches for adults; and more.

15

MarketWatch Real top chef masters; the effect of food prices on consumers; and the latest industry news from “The In Box.”

21

Focus on Functional Foods and Beverages An update on one of the most successful, nutritional ingredientenhanced product categories of the last decade is provided.

31

Prepared Cakes and Pies Resist Recession Despite economic woes, Americans continue to crave indulgent foods, including prepared cakes and pies. Changing demographics, continued innovation, in-store bakeries, specialty retail and private

Cover photo by T. J. Hine

label items, and the growth in refrigerated, packaged baked goods are all part of the sector’s future.

Formulating in Sweetness 41

71

Sweetener systems often include both bulking

The USDA Food Safety and Inspection Service (FSIS) has released

ingredients and high-intensity sweeteners.

an advance copy of a proposed rule: “Common or Usual Name for Raw Meat and Poultry Products.”

Advice is offered on ingredient tactics and formulation tips to replace traditional sweeteners in foods and beverages, using a cake mix as a “case study.” 4

Regulations—Proposed Rule on Meat and Poultry

September 2011

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culinary creations 61

Ethnic Street Food in the Mainstream From street food vendors to market cooks, foods are inspired by Latin America, Asia and a multitude of other cuisines and influences.

69

On the National Menu How Americans like their burgers often comes down to the simple matter of their sex.

ingredient challenges 71

Formulating in Sweetness Advice is offered on ingredient tactics and formulation tips to replace traditional sweeteners in foods and beverages. Sweetener systems used often include both bulking ingredients and high-intensity sweeteners.

81

New Applications for Plant Proteins Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.

87

Wheys and Means—A New Model for Health Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and specialized, dairy-derived ingredients with specific health benefits.

r&d applications 91

R&D Applications Seminar—Omegas and Opportunities Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at PF’s R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.

101 R&D Applications—Safe RTE and IQF Vegetables 102 Abstracts

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

NS3 Heart Health—Not for Seniors Only

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Cardiovascular health is not just a senior concern. With children as young as age 10 showing signs of arterial plaque, effective heart health begins early.

NS13 R&D Applications—Natural Vitamin K2 NS15 NutraNews Clinical study on muscle inflammation; increase insulin sensitivity; and more.

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Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805

p. 302-778-4166 f. 302-999-8155 e. [email protected] www.roxlor.com

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SUPPLIER PROFILES

HEALTH CONDITIONS

PreparedFoods.com SOCIAL SHARING TOOLS Use social sharing tools to retweet or like any article. As a registered user, you can even comment on articles.

SUPPLIER PROFILES Prepared Foods’ Supplier Profiles are now online! This collection of 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. It’s a simple way for you to learn about a company in a comprehensive search. Plus, all of the company’s contact information is provided if you’d like to continue learning more.

HEALTH CONDITIONS Learn how to formulate products to aid in the following conditions: • • • • • •

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• • • • • • •

Digestive Sports & Energy Eye Immunity Weight Management Women, Men, Kids General/Other

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editorial views

Firestorm Little black or white exists, in regards to much nutritional information (to the frustration of consumers). Instead, there is a continuum of plausibility on nutritional information, ranging from “very unlikely to be true” to “pretty Claudia Dziuk O’Donnell darn sure this is the way it Chief Editor is.” I rely on a steady stream [email protected] of newsletters and websites to keep abreast of emerging nutrition, with the Tufts University Health & Nutrition Letter and Environmental Nutrition being two of my favorites. I have used the Cochrane Reviews on occasion (searchable database at www2.cochrane.org/reviews). The reviews are highly respected and somewhat conservative. Two Cochrane Reviews have been released on the effectiveness of reducing sodium consumption in improving health. The recent July 2011 review (see http://tinyurl. com/3tst9kn), which was also published in the August 2011 issue of the American Journal of Hypertension, raised a firestorm of comments. Put in simple language, the researchers, headed by Dr. Rod Taylor at the University of Exeter, found insufficient evidence for the long-term health benefits of reducing salt consumption and called for more studies. The review was countered (blasted may be the better word) by many to most in the healthcare community. Examples include an article in the July 2011 Lancet medi-

Virtual EXPO SAVE THE DATE! On October 5, 2011, the Prepared Foods’ Weight Management Virtual Expo is coming to a computer near you! This FREE virtual expo will bring together trends, technologies, ingredients and suppliers to help develop products for weight management. This entire expo will take place virtually and can be considered the online equivalent of a traditional trade show—minus the travel and expenses! This premier virtual event will place weight management solutions front and center, as attendees interact with others focused on weight management product development. Discussions will include the latest consumer trends and behaviors, ingredient usage and much more! Attendees will be able to “search” and view exhibits, product literature and presentations about weight management-based solutions. Just log onto your computer on October 5—from the comfort of your office or home—and join this FREE expo with all of these great benefits:

cal journal (http://tinyurl.com/3fj687j) and a press release by the Center for Disease Control and Prevention (CDC) (http://tinyurl.com/6hbcmw5). One can (and many do) argue that the best advice is for the general population to reduce sodium consumption. It is a simple message for consumers to grasp; indeed, segments of our society need serious dietary sodium reductions. However, that does not mean more research is not needed. Not all people benefit from sodium reductions, and studies exist that even indicate sodium reduction, in some select populations, may be harmful. The Salt Institute lists a number of them (http://tinyurl.com/3row7a6). One International Food Information Council (IFIC) webpage (http://tinyurl.com/3r2rzr5), under a section titled “Research Gaps on Sodium and Health,” suggests despite the abundance of sodium research, welldesigned studies are still needed to address questions such as: How do sodium requirements and their health effects differ between individuals? What are the mechanisms involved in the dietary sodium/blood pressure relationship? What are the practical methods for determining salt sensitivity in humans? Do individuals become salt-sensitive, if exposed to changes in sodium intake for a sufficient period of time? Are there significant effects of dietary sodium, unrelated to blood pressure, on cardiovascular disease (CVD) morbidity and mortality? Little black and white exists in nutrition, and sodium reduction is making that point one more time.

• Three keynote educational presentations. • Locate new ingredient suppliers and download their collateral. • No travel time, no costs and no time out of the office. • All members of your product development team can attend together from the same or multiple locations. iPad Giveaway! Make sure you register for this virtual expo before August 31st for your chance to win an iPad! Join in the “Virtual” Experience! “I enjoyed the entire day of the Prepared Foods’ Heart Health Virtual Expo. The format of this experience was very inviting, well organized and extremely useful for my role within R&D and my company” – Karen W., Director Register NOW! Prepared Foods’ Weight Management Virtual Expo is free and available at your desk with the click of a mouse! To register for the October 5th expo, visit www.preparedfoodsvirtualexpo.com. www.PreparedFoods.com

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September 2011

9

WILD BLUEBERRIES

MORE

BANG FOR YOUR

BERRY

NATURE’S PREMIUM SUPERFRUIT INGREDIENT

MORE REASONS TO GO WILD MORE BERRIES Naturally smaller Wild Blueberries deliver more than twice the number of berries per pound than cultivated blueberries.

MORE PERFORMANCE Wild Blueberries add flavor while

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better maintaining their A variety of sweet and

shape, texture, color and

tangy flavors combine

outstanding nutritional value.

to create a more intense Wild Blueberry taste that cultivated blueberries simply can’t match.

MORE ANTIOXIDANT POWER Wild Blueberries have more total antioxidant capacity as measured by ORAC (Oxygen Radical Absorbance Capacity) than most other fruits— including

MORE NATURAL GOODNESS From the fields and barrens of Downeast Maine and Canada comes a blueberry with more of Nature’s wild advantages.

cultivated blueberries!* LEARN MORE ABOUT THE WILD ADVANTAGES OF WILD BLUEBERRIES AT WILDBLUEBERRIES.COM

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*Journal of Agricultural and Food Chemistry, 2004, 52:4026-4037

© 2011 Wild Blueberry Association of North America

new product trends

Hitting the Shelves Back to School With summer coming to a close, children across t country are gearing up for the s school, and while some districts h have banned certain milk products ( (notably Los Angeles’ decision to b the sale of all flavored milks), bar th the dairy drink remains on school m menus all over. However, as Los Ang Angeles’ declaration indicates, there is concer concern about the amount of sugar and calories in milk children are consuming. Dean Foods has introduced what it believes is a solution. Available to schools across the nation, TruMoo is a chocolate milk promising 10-15% fewer calories, 15-20% less sugar and no high-fructose corn syrup. Over half the sugar in TruMoo is lactose, and Dean reduced up to 6g of sugar per serving compared to its previous varieties. It contains 10g of added sugar.

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

Hitting a Stride Consumer interest in intense flavors continues to grow, and Stride is answering that trend with an extension of its ch line, an extension which capitalizes on the brand’s convention-defying trademark. Stride Whitemint features the line’s first custom-designed, custom-created pack, one inspired by snowboarding/skateboarding icon Shaun White. In each pack is one of five unique comedic scenarios of the sports icon. As for the gum itself, it is described as an intense mint, but the company is quick to note the launch is all about the partnership with White. “The name Shaun White is synonymous with excellence and defying convention,” a press release noted. White himself added, “Choosing the Whitemint flavor and working with Stride on the creative process has been fun. When Stride approached me about partnering with the brand, I knew it would be a great fit, and I’m looking forward to working with them on more exciting things.”

Prepped for Lunch

Natural Superfruits An Eco Pulse survey asked 1,013 U.S. consumers, “Which is the best description to read on a food label?” In an indication the natural trend is persevering, some 25% of those surveyed said “100% natural” or “all natural.” For its latest launch, Rainforest Beverages is augmenting interest in natural with the Superfruit trend. Like the original Rainforest Natural Cola, Rainforest Citrus and Tropifruit combine ingredients and Superfruits from the world’s rainforests, including acai, ginseng, passionfruit, guava and mango. The beverages promise to be low in calories and sugar, with the sweetness coming courtesy of stevia. 12

September 2011

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The notion of an easily prepared lunch option has flourished again, as cash- and time-strapped consumers have cut back on their dining out during the mid-day meal. As such, options that have long been applied to young people’s lunches are being tried for more mature palates. Oscar Mayer, the -oriented company behind the child-oriented Lunchables concepts, is trying a similar concept for adults: Oscar Mayer Sandwich Combinations, boasting a deli sandwich, crackers or a snack mix, and a dessert. Varieties include Oven-roasted Turkey & Sharp Cheddar, Southwestern-style Chicken & Sharp Cheddar and Honey Ham & Swiss Cheese. The desserts are Jell-O Sugar-free Mousse Temptation or Strawberry Gelatin.

new product trends

Global Trends

A Caffeine Hit Recently announced research indicates the addition of caffeine to sugar-sweetened, carbonated beverages likely teaches young people to prefer those drinks. The researchers, with State University of New York in Buffalo, noted they suspect caffeine is added to beverages for other reasons than boosting flavor. “Soda manufacturers claim that caffeine is added to their products to enhance flavor. However, the majority of people cannot taste the difference between caffeinated and non-caffeinated soda,” senior author Jennifer Temple said in a statement released during a meeting of the Society for the Study of Ingestive Behavior. Their hypothesis was that adolescents who repeatedly drank a new and unfamiliar beverage containing caffeine would like that drink more over time. However, they further suspected those who enjoyed a similar beverage without caffeine would probably not experience a change in preference. The researchers tested young people between 12-17 who visited the laboratory multiple times. During each visit, they sampled an unfamiliar soda drink and rated their preference for it. According to the study’s results, participants increased their liking for the sodas with the highest levels of caffeine, but there was no change in the preferences for non-caffeinated or low-caffeinated sodas.

After water, tea is the most popular beverage in the entire world. Several countries have especially strong relationships with tea, resulting in a “tea culture.” In Argentina, yerba mate tea is very much a group social drink. Tea leaves are sold in large pouches, ready to be placed into containers Argentinians often carry for this purpose. Hot water and/or sweetener are added, and the tea is then drunk through a bombilla (filtered metal straw), with additional hot water added a few times, before eventually replacing the leaves. Mate containers are almost always wooden, in order to add to the flavor. Mate provides vitamin B, potassium, magnesium and antioxidants, and it is also considered an energizer. While its benefits of thirst-quenching and weight-loss control are widely recognized, the cultural benefits are, symbolically, intimacy and friendship. Florencia Bonetti, a 25-year-old native Argentinian, fondly reflects, “Drinking mate makes people gather together, it gives the gathering warmth, it makes a home cozy.” It is customary to pass the cup and drink from the same cup/straw. In fact, the brewer is NOT supposed to pass the mate, until he himself has drunk at least two sips; this is the polite thing to do, since those first two are the strongest ones in flavor. If one is invited to drink a mate, it is polite to accept two or three sips before turning it down. —Anju Garg Holay, NSM Research Inc., 847-912-6398, [email protected], www.nsmresearch.com

Iced as Nice Most popular flavors in frozen beverages (%) Coffee Vanilla Strawberry Orange Blue raspberry Source: Dunkin’ Donuts survey of 500 Americans

37 29 16 10 8

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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DESIGNERS KNOW GLASS IS MAGIC. Francesco Lucchese designs all kinds of things, but he has a particular soft spot for the fiery, glowing quality of glass. “It’s beautiful,” he says. “The way it catches light, the forms you can make, the way it feels in your hand…there’s something eternal about glass.” GlassIsLife.com

makers of beautiful, versatile, charismatic glass packaging

© Owens-Illinois, Inc.

new product trends market watch

Weight and Price A recent USDA study found food prices have small, but statistically significant, effects on children’s body mass index (BMI). Lower prices for some healthier foods, such as low-fat milk and dark green vegetables, are associated with decreases in children’s BMI. In contrast, lower prices for soda, 100% juices, starchy vegetables and sweet snacks are associated with increases in children’s BMI. Specifically, results show a 10% price decrease for low-fat milk in the previous quarter is associated with a decrease in BMI of approximately 0.35%, or about 0.07 BMI unit for an 8- to 9-year-old. In addition, a 10% drop in the price of dark green vegetables (e.g., spinach and broccoli) in the previous quarter is associated with a reduction in BMI of 0.28%, while a decrease in the price of sweet snacks during the previous quarter is associated with an increase in BMI of 0.27%. Soda prices were shown to have a greater effect on children in households with income below 200% of the federal poverty line. Prices for healthy foods, such as low-fat milk and green vegetables, have greater effects on higher BMI children than on those of average weight. Prices for less-healthy food groups, such as carbonated beverages, fruit drinks and starchy vegetables, have greater effects on BMI for children of average weight. Weight management will be the focus of the next Prepared Foods’ Virtual Expo, to be held October 5, 2011. For more information, visit www.preparedfoodsvirtualexpo.com.

The Real Top Chef Masters Wilbert Jones, Contributing Editor

O

nce a year, the British publication Restaurant Magazine publishes a list of the premier restaurants, called The World’s 50 Best Restaurants. It is gathered by obtaining feedback from over 800 international restaurant industry experts, from food critics to restaurant chefs,

each selected for their expert opinion regarding the international restaurant scene. This year, two Americanbased restaurants made the top 10: Chicago-based Alinea at #6 and New York City’s Per Se at #10. Alinea owner/chef Grant Achatz’s cuisine has been described as deconstructed food, unfamiliar flavor combinations and theatre to tableware, with dishes served in test tubes, cylinders and even multi-layered bowls that come apart. Recently, Alinea was awarded three Michelin stars, Michelin’s highest ranking, bestowed to only 97 restaurants this year, worldwide. Per Se owner chef Thomas Keller notes his goal is to pique the sensations of his customers’ palates. Each day, two unique nine-course menus are created. Food critics describe Per Se as an urban interpretation of Keller’s highly acclaimed other restaurant, The French Laundry, located in Napa Valley, Calif. Per Se’s menu includes such options as compressed strawberries and Persian cucumbers with Greek yogurt; and Applewood-smoked lib-

erty farm Peking duck (served with summer pole beans, pickled watermelon rind and Burgundy mustard). So, the question is: Can the same philosophy and culinary know-how of many top chefs be used in the manufacturing industry, to create outstanding retail food and beverage products? Chicago-based chef Charlie Trotter, whose restaurant has been awarded the prestigious AAA Five diamond Award for 16 straight years, produces a line of retail, gourmet, smoked salmon products, each with a quality good enough to be placed on any highend restaurant’s menu. There are two flavors; one is citrus-cured smoked salmon (made of salmon, kosher salt, natural cane juice, orange peel, lemon peel, vodka, assorted herbs, spices and hardwood smoke). The other flavor is Darjeeling tea and ginger salmon (made of salmon, kosher salt, brown sugar and five toasted spices). A fusion of Darjeeling tea and ginger is steeped with some fresh citrus zest and added to the cure. The salmon is then smoked, using a unique blend of fruit wood and Darjeeling tea leaf. Both salmon flavors are packaged and sold in 4oz, 1lb and 2.5oz sizes. They are sold in the refrigerated section of retail gourmet specialty stores, as well as Chicago-based Trotter’s To Go. [This is an abbreviated version of an article first appearing in the July 25, 2011, issue of Prepared Foods’ E-dition. For the full article and information about subscribing to E-dition, visit www. PreparedFoods.com.] Wilbert Jones is the president of The Wilbert Jones Company, a food and beverage company that provides menu, recipe, product development, and marketing/sales services. For more information, go to www.thewilbertjonescompany.com, or call 312-335-0031.

www.PreparedFoods.com

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new product trends market watch

Food Prices on Consumers

A

ccording to Deloitte’s new “2011 Consumer Food and Product Insight Survey,” nearly nine in 10 respondents (87.7%) believe prices in food stores are escalating, and almost three quarters (74%) say the size of some packaged goods is smaller. Consequently, savvy consumers are purchasing more private label and store brand products. More than three quarters of respondents (75.3%) purchased lower priced products, and nearly two in five respondents (39.6%) added more private label products to their grocery bags. High gas prices are also having an impact on shopping behaviors. Some 73% are making fewer trips to the grocery store to save money, and more than two fifths (40.8%) are purchasing fewer items overall. “Higher prices, smaller package sizes and pain at the pump are driving consumers to buy lower priced grocery items,” said Pat Conroy, vice chairman, Deloitte LLP and the U.S. consumer products practice leader. “That’s why now, more than ever, it is important for consumer products companies to strengthen their customer relationships and distinguish value ahead of the competition.” Consumers are paying more attention to “front-of-package” nutrition information to assist them in making healthier decisions, according to the survey. More than three in four respondents (76.2%) say they more often want healthier food options

when they shop, and nearly two thirds (64.8%) agree or somewhat agree that food retailers are starting to sell more locally produced fruits and vegetables. Additionally, nearly half of respondents (49.3%) agree that packaging displaying a row of standardized icons called “Nutrition Keys” on the front of the package, with standard ingredients listed on the back, would be very helpful for purchasing decisions. The survey also found more than half (51.1%) of food shoppers read the ingredients on unfamiliar food items. “The front-of-package findings, coupled with survey results showing that consumers are trending toward healthier food purchases, present a tremendous opportunity for consumer products companies that are willing to enhance their nutritional transparency,” said Conroy. The proliferation of smartphones and savvier shoppers have spurred consumers to use mobile devices to assist with several aspects of their shopping routines, based on the survey. More than one third (34%) of smartphone users research food prices or product information while in a store. Overall, more than one half (53%) of shoppers surveyed are increasingly using technology to obtain information about food products, and more than one quarter (28%) of respondents interacted with a food retailer via their mobile application or website. Furthermore, more than one fifth (23.5%) of survey respondents expect their smartphone-related grocery shopping activity to increase next year.

See Food Master-INGREDIENTS, p. 7

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new product trends market watch

THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.  The Food Institute will partner with the Consumer Federation of America for the 34th Annual National Food Policy Conference, scheduled for October 3-4, in Washington, D.C. For additional information, contact Doreen Pfeiffer; 201-791-5570, ext. 218; doreen.pfeiffer@ foodinstitute.com.  Ocean Spray has the results of its cranberry concentrate trading event: Ocean Spray reported the sale of a total 148,750 gallons of cranberry concentrate.  David Michael & Co.’s ninth annual Innovation Roadshow® will be held Wednesday, April 25, 2012, at the Hyatt Regency Philadelphia at Penn’s Landing. More information may be found at www.dmflavors.com. The company also added Mary Gromlowicz in Processed Flavors, Amanda Prudente as flavor technician for Creative Flavors, Victoria Vaynberger as marketing and consumer insights manager, and Xiaofan (Isabella) Gao’s addition to David Michael Beijing as a food technologist.

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 Mike Kramer has been promoted to senior applications scientist for the Food, Pharmaceutical and Personal Care Technical Services group at Grain Processing Corporation, and Rob Bohannon has joined the company as a technical sales representative in the Food, Pharmaceutical and Personal Care group.  Sensient Flavors & Fragrances Group has expanded its extraction capabilities with a new, state-of-the-art CO2 extraction plant based in Indianapolis, Ind.  Technology Crops International announced the opening of its state-of-the-art oilseed processing facility at the company’s location in Prince Edward Island, Canada.  Kendall College in Chicago is thrilled to announce one of its chef instructors, Dina Altieri of Mt. Prospect, Ill., won the American Culinary Federation’s Chef Educator of the Year Award for 2011 at the ACF’s National Convention in Dallas.  WILD Flavors GmbH has relocated its East China Sales and Shanghai Flavor Creations Teams to the Shanghai Juke Biotech Park, utilizing over 870 square meters of new office and lab space.

© Grain Processing Corporation

GPC is committed to finding the right solution for any problem. So when a frozen cake manufacturer had trouble with cracking and shrinking, we did extensive research and found a starch-based solution that prevents shrinkage, reduces moisture loss and helps cakes retain softness during freezer storage better than their previous formulation. The result? Their frozen cakes stay moist and delicious longer. We think that’s an improvement worth celebrating. Tired of the standard answers? Let GPC provide effective solutions tailored to your specific needs. See Food Master-INGREDIENTS, p. 79

grainprocessing.com/starch E-mail: [email protected] Phone: 563.264.4265 Fax: 563.264.4289

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See Food Master-INGREDIENTS, p. 149

new product trends

Focus on Functional Food and Beverages An update on one of the most successful, nutritional ingredient-enhanced product categories of the last decade is provided.

David Browne, Mintel International Group

A

s the recession took hold in 2008-2010, the retail food and drink industry’s growth trajectory slowed down considerably, with few exceptions. Remarkably, this was true even in sectors that once seemed impenetrable. As a result, industry observers have grown accustomed to viewing graphs with the now-familiar dip in growth rates during this time period. Meanwhile, sales forecasts—in terms of where markets will go in the next five years—are all over the map. Simply put, it is very hard to know how categories will come out of the recession, or if they will ever reach pre-recession benchmarks. The ultimate cause for this uncertainty centers on overall market factors. Thanks to temporary and longer-term shifts in consumer behavior due to the recession, as well as rising food and fuel costs, an aging population and other factors, markets may perform very differently in the coming years. They may, in fact, be undergoing pivotal changes right now. The broad-reaching and increasingly hard-to-define sector of functional food and beverages has had its share of bumps recently, as well. In fact, in some ways, the bumps are even more pronounced—since some functional products are seen as discretionary by consumers. However, there are bright spots.

Functional Foods and Beverages Overview For one, the functional food and beverages sector has made gains, in terms of overall usage. Some 56% of adults in a 2010 Mintel custom-conducted survey indicate they have purchased any functional food or beverage in the last three months—up from 48% in May 2008, which represents a substantial increase.

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The 2010 survey is insightful, especially Orange Vitamin C + Calcium Enhanced considering it was carvitaminwater from Glacéau, have ried out at a time when most Americans were boosted the functional food and still reeling greatly from beverages sector by implying they are the recession’s impact, nutritionally comparable to dietary and consumer confidence was very low. As supplements. This product is enriched the recession wanes in with vitamins A, E, C, B3, B5, B6, B9, 2011-2012, it is likely consumers will cerB12 and calcium. tainly gain confidence, PHOTO COURTESY OF MINTEL GNPD and the percentage of functional food and beverage users will rise. Secondly, since 2004, sales in the overall market are up considerably. According to Mintel estimates, sales of functional food and beverages in food, drug and mass merchandisers (FDMx, excluding Walmart) reached nearly $16 billion in 2010, with solid growth of 36% from 2004-2010. Mintel expects that, by the end of 2011, the market will reach $16.5 billion. With the above said, there is also some cause for concern. The market is leveling off, particularly with regard to functional beverages. While a general trend in the last few years shows more consumers are using functional food and beverages, sales trends definitely are leaning toward smaller annual growth rates. Mintel expects that, by the end of 2014, sales for functional food and beverages will exceed $18 billion in

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new product trends While historically, the functional beverage segment has performed relatively well (growing an Category Total Number (2006-11*) Share % (2006-11*) impressive 25% during 2004Non-alcoholic beverages 2,013 38.2 2008), like many other food and Snacks 710 13.5 drink segments, functional beverDairy 528 10 age sales actually declined in 2009 Breakfast cereals 318 6 (-2%). By the end of 2011, Mintel Meals and meal centers 248 4.7 estimates this segment will reach Bakery 246 4.7 $9.3 billion. Indeed, the growth Chocolate confectionery 189 3.6 outlook for functional beverages Desserts and ice cream 184 3.5 is not very optimistic, as Mintel Sugar & gum confectionery 176 3.3 projects sales to increase a mere Fruit and vegetables 159 3 4% during 2011-2014, reaching Baby food 124 2.4 $9.7 billion in current prices, but Other 376 7.1 reflecting a decline of 2% in inflaTotal** 5,274 100 tion-adjusted terms in FDMx. * Jan. 1 – June 24, 2011 Notably, by comparison, func** Includes three additional alcoholic beverages tional food has enjoyed solid Source: Mintel’s GNPD growth performance over the past six years, increasing 55% during 2004-2010 to nearly $6.8 billion at FDMx in 2010. On FDMx alone. However, this represents growth of just 10% an inflation-adjusted basis, sales have grown 33% in the same during 2011-2014, which is far slower than in preceding years. period. With 2011 calendar year sales estimated at $7.2 billion, Upon closer inspection, functional beverages, rather than Mintel expects by 2014, the segment will reach nearly $8.5 functional food, have contributed most to flattening performance.

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See Food Master-INGREDIENTS, p. 116

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new product trends billion in current prices, reflecting a 10% increase in inflation-adjusted terms in FDMx.

Functional Market Comes a Long Way The evolution of the functional food and beverage market in the U.S. follows a trajectory that began decades ago, with the rise in popularity of dietary supplements. These days, the U.S. consumer is well-versed with these products; according to a March 2011 Mintel custom consumer survey, two thirds of adults (66%) say they personally use vitamin/mineral supplements. These consumers likely view dietary supplements, such as “multivitamins,” as good preventative measures, helping with everything from stress to energy depletion to bone and heart health. Some, if not many, consumers use these types of products as something of an “insurance policy,” in order to balance out less-than-stellar eating habits. It is not a stretch, then, to consider how welcoming functional food and beverages must have been to “supplement-initiated” consumers, when these products originally appeared on the U.S. market. Simply put, consumer belief in the health benefits associated with using dietary supplements made it much easier for food and beverage marketers to capitalize with functional food and beverages. Brands, including the now well-known vitaminwater, have further boosted the functional food and beverages sector by implying their products are nutritionally comparable to dietary supplements. Additionally, lines have blurred further with food forms of dietary supplements— thanks to innovations such as VIACTIV, which successfully markets calcium chews enrobed in chocolate. Of course, other earlier examples exist as well, including chewable vitamin C or children’s multivitamins housed in candy shells. One could even argue that cough drops also fall into this realm. Collectively, there is no doubt all of these products have affected consumer attitudes, specifically in terms of how people accept and understand the concept of functional food and beverages. That is not to say consumers are buying these items; but, at least they “get” them—a key point that signifies just how far the market has come.

have been launched, as monitored by Mintel’s Global New Products Database (GNPD). Considering the sheer number of functional beverages once dwarfed functional food, it is noteworthy that new launches of functional food have far surpassed beverages in

recent years. Food comprised 62% of all new functional innovations from 2006-2011. Leading the way, snacks and dairy products combined to account for nearly 25% of functional food launches. (See chart “New Functional Food and Beverage Launches.”)

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new product trends It is telling that functional food products now dominate as they do, showing how the overall sector is maturing. Whereas “functional” used to predominantly refer to a specially fortified beverage that may have even imparted an unpleasant “vitamin-like” aftertaste,

many of today’s functional products are foods that have evolved paradoxically in the opposite direction. Rather than adding specific functional ingredients with supporting claims, many of manufacturers’ latest offerings are just like everyday products in a given category,

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with one notable exception: they have prominently marketed health claims. Just two examples are RyKrisp Seasoned Crackers, which feature front-of-package (FOP) claims for 12g of whole grains and an American Heart Association logo, claim and website address. And, secondly, Bouncing Berry Farms Cranberry and Apple Fruit Delight fruit compote markets the claim “The Everyday Antioxidant Superstar!” on the FOP, thanks simply to the presence of cranberries. In both cases, consumers are prompted by claims to associate a health benefit with consumption—the primary selling point of functional food and beverages—and yet, in terms of taste and texture, for example, the products are not all that different from others with which they compete. The claims are what make them stand out and ultimately drive their sales. Overall, antioxidant claims top all other functional claims, across all functional food

Defining Functional Products for Sales Data Mintel uses the following definitions in reporting on category sales: ■ Functional beverages: Includes juices/juice drinks; smoothies/yogurt drinks; teas (non-RTD and RTD); soy-based drinks; energy drinks; and enhanced water. Excludes sports drinks (rehydrating); isotonic drink mixes/powders; meal replacement drinks; and milk. Includes beverages that are enhanced with added ingredients and beverages that are modified/enhanced through the act of processing (e.g., fermentation/probiotic). These drinks provide specific health/disease benefits beyond general nutrition and often have an associated FDAapproved claim (e.g., “heart healthy”).

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Functional foods: Products cross many categories, including dairy and margarine, cereal, bars and snacks (sweet and savory), and bakery. Similar to functional beverages, these products are formulated to go beyond basic nutrition and provide specific health/disease benefits—while often having an associated FDA-approved claim (e.g., “immune supportive”).

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See Food Master-INGREDIENTS, p. 123

new product trends and beverages in Mintel’s GNPD. Fully 45% of all functional products launched since 2006 make this claim. Like the examples above, many of these products with the antioxidant claim are food or beverages that consumers may not have traditionally

thought of as functional, because they have been using them for years. This, however, is likely changing. Two products have taken this tactic, including Bromley Products Green Tea, which features claims on the side panel of the box touting green tea’s

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ability to potentially protect against heart disease, cancer and Alzheimer’s disease—while also boosting immunity and mental acuity, plus lowering stress. Also noteworthy is V8 Original Vegetable Juice, which features side panel claims, such as “heart healthy,” and a color-coded breakdown, by vegetable juice groups (red, orange, green), and the corresponding presence of active ingredients (e.g., lycopene) and their functional benefits (such as cell protection). It is this trend away from creating “Frankenfoods” and toward marketing everyday products with any and all permissible health claims that will have the most lasting effect on the functional food and beverage sector. Furthermore, this shift has resulted in a nearly complete change in the way companies create functional products. No longer hampered by the costly and time-consuming task of seeking out the next hot ingredient to patent exclusively or license, they are free to formulate with whole grains; antioxidant-rich fruits and vegetables; dark chocolate; soy; or red wine extract (hopefully, not all in one product). One primary factor may contribute most to the future success or failure of the functional market: Companies and consumers are not on the same page, with regard to government regulations and functional food and beverages. Companies may frown, when it comes to adhering to regulatory guidelines or to running the risk of unapproved health claims and resulting warnings from the FDA. In contrast, Mintel’s survey data show the majority of consumers (68%) agree that functional beverages, for example, should be tested by the FDA or other government agencies for efficacy. This same audience is more likely to trust a functional beverage that follows FDA guidelines or carries an FDA seal of approval. Consumer distrust of overzealous claims likely has led many to feel this way. Unless companies get serious, their target audiences may finally just tune out. David Browne is a senior analyst at Mintel International Group. Mintel International publishes reports in a broad range of industries, including food and foodservice, health and well-being, life stages, retail and many others. For more information, see http:// store.mintel.com.

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See Food Master-INGREDIENTS, p. 145-147

new product trends

Prepared Cakes and Pies: Resisting the Recession Despite economic woes, Americans continue to crave indulgent foods, including prepared cakes and pies. Changing demographics, continued innovation, in-store bakeries, specialty retail and private label items, and the growth in refrigerated, packaged baked goods are all part of the emerging future of this sector. Bill Patterson, Senior Market Analyst, Mintel International

W

hether it is a continued love of comfort foods, finding comfort in indulgence or rooted in a renewed focus on eating at home, Americans continue to buy prepared cakes and pies through FDMx (food, drug and mass marketing) channels. While the market did experience a slowdown in 2007 and 2008, overall, there was an increase of 19% from 2005-2010, and sales reached $2.4 billion last year. Furthermore, Mintel’s projections suggest the market will continue to grow through 2015, by more than 5% annually— driven in part by renewed consumer confidence, as the economy improves, and as consumers begin to worry a little less about every cent. Consumer trends driving the market are a continued need for convenience and, to some degree, less focus on fad eating, such as the low-carb diet. There are, however, clouds on the horizon. Continued innovation from in-store bakeries will impact packaged sales, as the perimeter of the store grapples for attention with added freshness and mid- to premium-range products that appeal to a “treat mentality” for the shopper looking to take home something special. While Mintel has seen sales through in-store bakeries fall from 2008-2010, their ability to develop new products quickly, lower cost of innovation and easy ability to see what works in their locale certainly

Introduced January 2011 in Sam’s Club, Maplehurst Bakeries (under the Stone Creek Bakers brand) presents the image of a healthful and upscale fruit cake, due in great part to its high content (65%) of fruit and nuts. PHOTO COURTESY OF MINTEL GNPD

gives them a potential edge. In addition, while Mintel does not expect the cupcake trend to provide significant competition, the explosion of cupcake stores is symptomatic of the potential for new competition to quickly appear.

In-store Bakery Woes

In-store bakeries (ISBs) in both mass merchandisers and supermarkets have been the focus of significant investment, and many have made the effort to make them more upscale. In addition, ISBs often sell packaged products—stacked or shelved in the front of the bakery itself—which tends to blur the line as to what is ISB-produced (in-store) and what is pre-packaged. And, if it is pre-packaged at the ISB, what is the difference between this and the packaged bakery produce on the shelves? ISB sales between 2008-2010 fell 1.9%, despite the fact that some ISB segments grew (notably upscale dessert cakes). This decrease is largely the result of higher prices that might be all right for certain consumers looking for a treat, but did not gel with the overall needs of most in a recession mindset. The increased demand for upscale dessert cakes dovetails with the growth of the cupcake market, as consumers look for everyday indulgences, as opposed to cakes for birthdays or other special occasions. The fall in sales of custom-decorated cakes is also consistent with this theme, and ISBs will have to revisit how these products and services are offered, if they want to

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new product trends

Kim & Scott’s Gourmet Pretzels’ GlutenFree Bavarian Classic Soft Pretzels contain sorghum, millet, quinoa, amaranth flour and teff. These ancient grains have helped drive the popularity of many baked goods, but they have yet to become common in indulgent, gluten-free baked foods. PHOTO COURTESY OF MINTEL GNPD

revitalize sales. If the renewed interest in red velvet cake is any indication, perhaps a focus on heritage-type cakes would be a good idea. An alternative approach may be actively promoting locally produced goods, as the locavore movement exemplifies. Interestingly, burger chain 5 Guys has actively used this approach in its French fries offerings, promoting the grower and type of potato used to generate a more local feel.

Specialty Retail to Private Label The growth of specialty retailers, such as specialist bakeries and cupcake stores, has without doubt placed pressure on both in-store bakeries and prepared baked goods at FDMx. While Mintel does not expect the cupcake store to be a significant player in this market, their growth has nonetheless been dramatic, despite the fact that prices seem to be in direct contradiction to what might be expected in this sluggish economy. However, it is clear that stopping for coffee and a cupcake is seen more as a convenient break or a treat, rather than buying them at retail.

See Food Master-INGREDIENTS, p. 109-112

September 2011

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www.PreparedFoods.com

While the pace of growth in standalone cupcake stores is slowing, they remain a source of competition within the prepared cakes and pies marketplace. Reality television shows, such as Ace of Cakes and Cake Boss, are having a similar effect on specialty cake stores that cater to those looking for personal, unique creations. Even Au Bon Pain and Starbucks added cupcakes to their menus in late 2010, reflecting the popularity of the single-serve treats. Store brand is the largest brand in many of the prepared cakes and pies segments. As discussed further below, store brands have driven growth of refrigerated and account for almost 80% of FDMx sales. While not quite so strong, private label is also the strongest brand in both shelfstable cakes (64% of FDMx last year) and pies (56%). With the exception of shelf-stable pies, private label has continued to take share from the brands, when comparing 2008-2010. However, in pies, more recent data shows private label share increasing. The private label effect has had a two-fold impact on the market—it has both driven down prices for products (thus, overall dollar sales), and it has kept consumers in the market, by offering economically priced sweets, even as household budgets have shrunk. So, while many consumers continued to indulge in more specialty products from independent bakeries, others have found the quality of private label good enough to satisfy their taste buds. As consumers redefine value, private label products have improved their taste, packaging and image to better meet consumer needs.

See Food Master-INGREDIENTS, p. 109-112

new product trends Differentiating with Fruit, Nuts and Grains Ingredients such as ancient grains, seeds, fruits and nuts are one way to differentiate products. Often, such ingredients are found in specific categories. For example, using Mintel’s GNPD and searching for new products in the “Cakes, Pastries & Sweet Goods” category in the North American marketplace in 2010 that contain at least one of these ancient grains (sorghum, millet, quinoa, amaranth flour or teff), only three products are found. The same search in the “Bread and Bread Products” category brings up 39 new products. The reverse trend is seen with nuts. That is, when looking for new bread products in 2010 that have at least one of these components—walnuts, pecans, almonds or cashews—only six products appear. In contrast, some 98 new products appear in the “Cakes, Pastries & Sweet Goods” category. Fruit use is similar to nuts, in that some 279 new 2010 items in the sweet goods category contain at least one of these: blueberries, apples, cherries, raisins or figs. Conversely, only 91 new bread products contain those ingredients. Perhaps one “easy” form of innovation is to use an inclusion in a product category where it is not normally found. Cherries or figs in bread? Only one new bread product turned up in 2010 in North America, a fig-containing Date & 9 Cereals Berber Bread from Les Aliments Magrébia in Canada. —Claudia D. O’Donnell, Chief Editor

Even convenience stores have added private label baked goods lines. In late 2009, convenience store chain 7-Eleven announced it was adding a 15-item line of private label mini-doughnuts, chocolate cupcakes, Danishes, snack pies, honey buns and gold crème cakes at its stores with a 99-cent price tag until the end of 2009, after which the price rose to $1.19 per item.

Growth in Packaged Refrigerated Refrigerated prepared foods are more popular in the U.S. than Europe. While supply chain issues are a factor, higher costs have often been cited as reasons for lower sales. However, packaged refrigerated cakes and pies is one area in which strong growth has been seen, and sales grew by $31.7 million (+31%) from 2008-2010 through FDMx. This is a period when the combined effects of the recession and strong focus on store brands by many major retailers led to the growth of private label, and it is the private label refrigerated cakes and pies that accounted for much of the segment and its growth. Private label refrigerated cakes and pies accounted for 78% of segment sales in 2010, up from 69% in 2005.

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new product trends Additionally, greater perceived freshness of refrigerated products relative to shelfstable products, as well as growth in indulgent single-serve desserts in refrigerated sections, has helped to grow the segment— as consumers look for affordable indulgences. Also, during the recession, while ISB sales of custom cakes were down, consumers did spend on occasion cakes and treats for children’s and family parties—in order to maintain a sense of normalcy and to indulge in affordable treats. Although not expected to maintain the 23% growth in 2010, sales of FDMx refrigerated cakes and pies are forecast to remain strong through 2015. While both cheesecakes and refrigerated cakes and pies require refrigeration, the high dairy content of cheesecakes may make consumers more wary of transport than other refrigerated cakes and pies, which have a lower dairy content that can potentially survive without refrigeration for a longer period of time. Refrigerated cakes and pies also have been faster to innovate and are not limited by a stricter definition, as cheesecakes may be.

respondents aged 44+. This is most likely related to the wider variety and amount of baked goods eaten by younger adults, as respondents aged 25-34 reflect a slightly higher share that shop at all retail channels, compared to the other age groups.

Significantly more black respondents eat any type of RTE baked goods compared to the total sample, while Hispanics are more likely than the total sample to eat cakes or brownies. Asian respondents are also more likely to eat brownies, but incidence of consump-

Consumer Trends: Age, Income and Ethnicity Mintel-commissioned consumer research shows more than two thirds of all respondents purchase RTE baked goods from the packaged foods section of a grocery store or from an in-store bakery. It is quite clear that neither the bakery aisle nor the ISB monopolizes purchases, and baked goods are purchased from both locations, for different needs and occasions. Respondents who are 35 or younger are slightly more likely than their older peers to purchase RTE baked goods from the packaged foods section of grocery stores, while those aged 65+ are much less likely to purchase from the packaged foods section. The higher-than-average share of respondents aged 35 and younger who shop in the packaged foods aisle could be a reflection of their high consumption of snack cakes, which are mostly found in this aisle. Snack cakes could also be a reason why purchases in the packaged foods aisle decline for consumers aged 65+, as older adults are less likely to eat snack cakes. The likelihood of purchasing RTE cakes and pies in a gourmet food shop peaks for consumers aged 25-34 and declines for

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September 2011

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tion of other baked goods is not significantly higher than the total sample. These results indicate blacks are an important part of the market for RTE baked goods, due to their above-average consumption of prepared sweets. The U.S. black population increased by 5.5% from 2006-2011 and is expected to grow by 5.6% from 2011-2016, but the growth in actual number of people is dwarfed by the growth in the number of whites or Hispanics. Blacks also have a higher incidence and risk for diabetes in the U.S. According to “National Diabetes Statistics 2011” (Centers for Disease Control and Prevention National Diabetes Fact Sheet: national estimates and general information on diabetes and pre-diabetes in the U.S., 2011), the risk of diagnosed diabetes among non-Hispanic blacks was 77% higher, as compared to nonHispanic white adults. Hispanics/Latinos also have a higher risk for diabetes, with a 66% higher risk than for non-Hispanic white adults—the risk for Mexican-Americans and Puerto Ricans is much higher than for those of Central or South American heritage or Cuban-Americans. The higher risk for diabetes among blacks and Hispanics means these growing demographics are increasingly important target markets, based on their preferences for prepared baked goods. However, many among these growing populations may also increasingly be unable to eat such foods. The share of black respondents actively looking for low-sugar or sugar-free options in prepared baked goods is not significantly different than that of whites—even though whites have a much lower incidence of diabetes, indicating that, while blacks may need sugar-free options, they are not actively seeking them. This means although blacks and Hispanics are at higher risk for diabetes— and, therefore, good candidates for sugarfree offerings—thus far, they have not been attracted to sugar-free products. Manufacturers may find it difficult to convince this group of the tastiness of such options, despite their healthfulness. Bill Patterson is a senior market analyst with Mintel International. This article draws from Mintel’s report, “Cakes and Pies—U.S., June 2011.” Visit http://reports.mintel.com for more information or call Mintel at 312-932-0400.

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FSIS Proposed Rule on Raw Meat/Poultry Steven Steinborn, Hogan & Hartson LLP

T

he USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule titled “Common or Usual Name for Raw Meat and Poultry Products.” Under the proposed rule, raw meat and poultry products with added solution that do not otherwise fall under an established standard of identity would have a common or usual name, consisting of a description of the product; the percentage of solution added; and a list of ingredients contained in the solution. According to FSIS, added solutions change the nutrient composition of raw meat and products and have been shown by consumer studies to influence purchasing decisions. FSIS indicates it is concerned consumers may be unaware of the presence of added solution in some products. Under the proposed rule, the common or usual name for raw meat or poultry products with added solutions that do not otherwise have an established standard of identity must contain: 1. An accurate description of the raw meat or poultry product, or in the case of a raw poultry product with a standard cut, the name of the standard cut; 2. The percentage of added solution; and 3. The common or usual name of all individual ingredients or multi-ingredient components in the solution. The percentage of solution would be calculated by dividing the weight of the added solution by the weight of the raw product without solution and would be displayed using numerals and the percent symbol. The individual ingredients would be listed in the name in descending order of weight. Multi-ingredient components, such as teriyaki sauce, would not need to list their sub-ingredients. All letters in the common or usual name would have to appear in the same color, font size and font style against a single-color contrasting background. If all the ingredients in the solution are listed in the common or usual name, no ingredient list would be required; but, if the common or usual name contains a multi-ingredient component, a full ingredient list would be required on the label. The proposed rule would apply to all products, regardless of whether they are subject to inspection. The proposed rule would not change the way products complying with a standard of identity are named, even if the standard of identity includes added solution. As an example, FSIS explains the proposed rule would not apply to “corned beef,” which may include up to 10% by fresh weight of curing solution, so long as the product contains an allowed amount of solution. If the product contains more solution than permitted by the standard of identity, it would be subject to the proposed rule, and its common or usual name would have to include the solution ingredients.

The proposed rule also would not apply to fully cooked or partially heat-treated products (e.g., a raw chicken strip with added solution that is breaded and submerged in hot oil to set the breading). Nor would it apply to products that retain water as part of post-evisceration processing, unless those products subsequently have solutions added. The proposed rule would remove 9 C.F.R. § 381.169, which contains the standard for “ready-to-cook poultry products to which solutions are added.” FSIS indicates it intends to rescind Policy Memos 042, 044A and 066C, if a final rule is published. Steven Steinborn, Hogan & Hartson LLP, represents food and dietary supplement companies on a range of product development, marketing, and regulatory compliance and enforcement issues involving the FDA, the USDA, the FTC and the Consumer Product Safety Commission; [email protected].

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Power Your Brand with Tart Cherries – America’s Newest Super Fruit! Ameriicans are going for the higgh-antiooxidant boostt of tart cherriies – devouring huundreds of million ns of pounds a yeear in everything from cereals an nd baakedd produucts to juice blends an nd confections. Adding a uniique flavor andd colorful apppeal to products no blue fruit can, tarrt cherries are popping up in grocery aisles andd meenus across the nation. And theyy’rre available – in dried, juice, and frozen form– evvery day of the year.

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SOLUTIONS FOR THE DEVELOPMENT AND MARKETING OF NUTRITIONAL PRODUCTS

HEART HEALTH—Not

for Seniors Only ■ CLA: Yay or Nay? ■ R&D Applications—Natural Vitamin K2 ■ NUTRANEWS You Can Use

See Food Master-INGREDIENTS, p. 85

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HEART HEALTH: Not for Seniors Only Cardiovascular health is not just a senior concern. With children as young as age 10 showing signs of arterial plaque, effective heart health begins early.

S/F/B Communications Group

ardiovascular disease (CVD) risk is rising in ever younger demographics. According to the comparative study, “Health Across the Life Span in the United States and England” (Melissa Martinson, Ph.D., et al.; Princeton University, Princeton, N.J., 2010), by the age of 19, nearly 5% of female children and nearly 10% of males have high cholesterol, long considered one of the most significant markers of cardiovascular disease risk. For women, those rates double by age 34; for men, they nearly triple in the same time span. Also by age 34, the percentage of Americans with high C-reactive protein levels, a second important indicator of CVD risk, reaches nearly one in five for men and four in 10 for women. Clearly, establishing heart-friendly habits early on is critical to avoiding the number one killer of Americans later. It is not news that nutrition consistently emerges as a key component of just such a goal. What is news, however, is the growing list of nutrients that can help Americans reach these goals and their availability to be formulated into heart-healthy foods and beverages that consumers will like. Specifically, the role of micro-ingredients, such as phytosterols, vitamin D, calcium, omega 3-oils and coenzyme Q-10, as well as macroingredients, such as fruits, nuts and fiber, are being looked at strongly as early interveners for cardiovascular health.

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Phytosterols for Lower Cholesterol Phytosterols show great promise for helping to lower serum cholesterol. By chemically resembling cholesterol enough to bind to cholesterol receptors, they block the body’s ability to take up dietary cholesterol. Although the ability for dietary cholesterol to induce a clinically significant impact on serum (blood) cholesterol displays wide variation between individuals, for those at high risk for CVD, lowering choles-

Cardiovascular disease (CVD) risk is rising in ever younger demographics. One study avers that by the age of 19, nearly 5% of female children and nearly 10% of males have high cholesterol, long considered one of the most significant markers of cardiovascular disease risk. terol has proven to be an important part of the strategic arsenal. Just 1-2g of plant sterols daily have been shown to drop serum cholesterol by as much as 15%—making them nearly as powerful as pharmaceutical preparations. Food and beverage makers began to recognize this a little more than 10 years ago. This resulted in producers, such as Unilever and Lakewood Organic Premium Juices, introducing margarine, yogurts and juice beverages boasting phytosterols for heart health; this contributed to the half-billion dollar (plus) worldwide phytosterols market. Soy products, such as Silk brand soymilk, are especially rich in phytosterols. Many soy-based products include their benefits, such as cholesterol reduction and lowered CVD risk, in their labeling and marketing. In their natural, extracted form, phytosterols are a colorless, odorless, fat-soluble and firm vegetable oil product with properties similar to shortening. However, phytosterols also have been available in a water-soluble format for more than five years (as a microencapsulated beadlet), ideally suited to beverage formulations. www.PreparedFoods.com

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What Not to Worry About, When Focusing on Heart Health The aggressive international push to reduce sodium in foods as a path to reduce vascular disease risk secondary to hypertension is not only, due to the surprising dearth of science-based evidence, merely misguided; it turns out it could actually cause harm. “Salt reduction, as the primary strategy to lower blood pressure, is a very poor and possibly dangerous choice,” notes Morton Satin, M.Sc., vice president of Science and Research for the Alexandria, Va.-based Salt Institute. The reason has to do with the Renin-Angiotensin System (RAS), the body’s blood-pressure regulator. Within the RAS, natural sensory mechanisms detect when humans are not eating enough salt, kicking in to make the kidney reabsorb sodium and water back into the blood. “This complex hormonal chain reaction, perfected through millions of years of biological evolution, is critical for maintaining balance in our

Omegas, from Alpha to Omega In a field crowded with claims of miracle health ingredients, only one type has weathered the litmus test of science, to prove its value as exceeding expectations: omega-3 fatty acids. Literally thousands of research studies going back several decades have shown omega-3s can protect against cancer and also promote growth and development

circulatory system,” explains Satin. “Unfortunately, although the RAS helps us make up for too little salt consumption, it does so at a heavy cost to our health. Elevated RAS levels cause metabolic syndrome, insulin resistance, cardiovascular disease and a host of other serious conditions. There no longer is any doubt that an elevated RAS is a very serious risk factor for overall health.” Satin further notes that adherence to previous USDA Dietary Guidelines of 2,300mg/sodium daily would put the body into a chronically elevated RAS state, and the more stringent 2010 Guideline levels of 1,500 mg/day for approximately half the population could be downright dangerous. With that in mind, all the hype to the contrary, the actual research has yet to back the reduction of sodium in the diets of healthy people.

of neural tissues in the brain and body—from gestation through senescence. Omegas also show strong evidence for relieving symptoms of joint diseases, diabetes, asthma, depression and cognitive decline. When it comes to cardiovascular health, omegas are known to help keep arteries free of plaque and regulate blood pressure, making for healthy hearts throughout the lifespan.

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While the value of these compounds has been known for quite some time, one recently published study is among several core studies that add confirmation to the value of omegas. Abeywardena and Patten, in a report by the Australian food and nutrition science research group CSIRO (Commonwealth Scientific and Industrial Research Organisation), conclude definitively that dietary supplementation with long-chain polyunsaturated omega-3 fatty acids “will lead to improvements in cardio-metabolic health parameters.” As an oil-based ingredient derived predominantly from fish and krill, it was difficult for manufacturers to include omegas in foods and beverages. Two paradigm shifts in the past few years have changed that. The first was microencapsulation technology, allowing for fine beadlets that delivered DHA and EPA from fish oil, with little negative impact on taste and aroma. Omegas from plant sources, such as flax and walnuts, benefited from technology as well, becoming strong players in the marketplace. However, those omegas are in the alpha-linolenic acid (ALA) form, which the body converts to DHA and EPA; this occurs at a loss of between 50-90% of the fatty acid’s capacity. But, ALA has the advantage of no fishy organoleptic qualities. The second breakthrough was deriving DHA and EPA from algae, which is where the fish get it, anyway. This had the secondary benefit of being ecologically better, because algae can be farmed, whereas fish and krill populations suffered from the high demand. Currently, there are only a couple of providers of algaederived omegas for food and beverage applications, but India has seen a new venture positioned to take up the slack. Moreover, unlike some nutraceutical ingredients that lose efficacy once converted to pills and tablets, omegas translate very well to supplement form as gelcaps or chews.

Vitamin D: a New Silver Bullet Recently, vitamin D has seen a huge wave of interest for mitigating a host of diseases and dysfunctions, such as weight management, diabetes and depression. Similar to omega oils, the trend corresponds with a sudden flood

of studies bearing out its benefits. And, heart health is also included. As a hormone critical to kidney function, vitamin D plays its role in regulating blood pressure which, in turn, is part of the overall cardiovascular health picture. But, the fat-soluble vitamin also has a

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

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

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direct role. Calcium, too, plays a role in heart health via regulation of blood pressure and endothelial and heart muscle impulses. Calcium is often paired with vitamin D in both supplements and food and beverage items. Among a number of recent studies connecting vitamin D to heart health, one published this summer in the journal Clinical Endocrinology1 points to the existence of vitamin D receptors and the presence of vitamin D-metabolizing enzymes in the heart and blood vessels as proof of the need for the vitamin to help prevent CVD throughout the lifespan. With so much interest in vitamin D, the nutrient is poised to break out of its long-standing position as a dairy denizen and a supplement. Already included in milk analogs (such as Pacific soymilk and So-Delicious Coconut milk) and juice beverages (especially orange juice), D fortification has increased dramatically in the past few years and now sees regular application in smoothie beverages (e.g., select Bolthouse Brands products), ice cream novelties (So-Delicious again, this time in its ice cream bars), and breakfast cereals, bars and baked goods (e.g., Vitalicious VitaBrownies and FiberOne bars).

Coming Up CoQ “One ingredient that plays a huge role in heart health, yet is too often overlooked, is coenzyme Q10,” according to Mark Anthony, Ph.D., and adjunct professor of health science at St. Edwards University, Austin, Texas. Coenzyme Q10 is a vitamin-like molecule that plays a fundamental role both as an antioxidant and in energy metabolism within the mitochondria of the cells, especially regarding energy output of cardiac muscle. CoQ10 also is involved in protecting against the oxidation of cholesterol carried in the low-density lipoproteins (LDLs), which increases the risk factor for cardiovascular

disease via the accumulation of atherosclerotic plaque. “There are, in fact, many ongoing lines of research into additional beneficial effects of CoQ10 on cardiovascular disease in relation to its ability to stabilize membranes and

reduce inflammation,” adds Anthony. He is also a former nutrition science researcher at the University of Texas, where he managed the research lab of Karl Folkers, Ph.D., who discovered CoQ10’s chemistry. “The drain on CoQ10

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SEPTEMBER 2011 NS9

increases as we age, beginning as early as around age 30, making it a serious candidate for supplementation in the diet.” Coenzyme Q10 was historically provided as crystals suspended in oil; thus, it was fat-soluble and difficult to use in food and beverage products. However, several nutraceutical manufacturers have created water-soluble forms, such as powders and microencapsulates, to be used in many consumer snacks or drink products.

Going Macro On the macroingredient side, fruits, nuts and seeds have been big players in the cardio-health arena. The red and purple fruits and vegetables, such as blueberries, blackberries, cherries and other antioxidant powerhouses like them, including the now-ubiquitous açai and goji, keep arteries running clean via an anti-inflammatory action that prevents plaque build-up. Nuts and seeds, such as walnuts, salba and flax, are high in ALA, and overall, tree nuts and peanuts are loaded with ALA and other polyunsaturated and monounsaturated fatty acids noted as necessary to keep heart trouble at bay, from cradle to grave. The best aspect of fruits and nuts is their ease of incorporation into formulations across the spectrum of food processing. Fiber is also easy to incorporate into products, and it helps lower cholesterol by binding to it and carrying it from the digestive system. But, one fiber ingredient recently recognized as a heart-health helper is worth noting—and it is not even a fiber. Resistant starch (RS) is a recently discovered form of starch that, when ingested, acts as a fiber by increasing satiety and resisting digestion (yielding a bit more than half the caloric value of other starch forms). Furthermore, it ferments in the lower digestive tract, as it feeds probiotic microorganisms. And, importantly to cardiovascular health, RS helps to clear cholesterol from the gut by increasing bulk and transit time of food during digestion, while also boosting lipid oxidation. However, in applications such as baked goods, RS behaves as a starch (in some formulations, it even increases fluffiness by a small percentage). From omega fatty acids to phytosterols, fruit and nuts to fiber, it is easier for healthy food and beverage manufacturers to take a proactively beneficial role in providing heartfriendly products. The list of ingredients for heart health is ample; best of all, it is readily available for food and beverage manufacturers looking beyond Baby Boomers’ needs for heart-friendly products and hoping to target Generation X, Y and younger. NS

References: 1.

See Food Master-INGREDIENTS, p. 137

Pilz S, et al. 2011. Vitamin D, cardiovascular disease and mortality. Clin Endocrinol (Oxf). Jun 17. doi: 10.1111/j.1365-2265.2011.04147.x. [Epub ahead of print].

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New Clinical Applications for NATURAL VITAMIN K2 itamin K was discovered in 1929, and it was determine changes in VO2 max, 600μg daily of MK7 was deemed essential, due to its ability to prevent administered to 4 trained athletes for 21 days. Results a decrease in prothrombin, a coagulation facshowed heart rates at aerobic base (AB) and anaerobic tor necessary for normal clotting of blood. threshold (AT) increased significantly, which—in combiOver the past decade, vitamin K has also nation with noted increases in VO2 max at AB—points been linked to bone health and cardiovascular health. to improvement in cardiovascular fitness. The more VO2 Natural vitamin K2, as menaquinone-7 (MK-7), is the at AB, the more watts of work one can perform at those most bioavailable, longest-lasting and most bioactive points, while the higher the VO2 at AT, the longer one can form of vitamin K. Research by P.L. Thomas & Co. on its sustain this work load. MenaquinGold is produced under pharmaceutical grade proprietary MK-7 MenaquinGold™ is extending the scientific base for vitamin K, through assessments of alleviating and cGMP using a soy-free process; is water-dispersible and muscle cramping and improving aerobic capacity. oil-soluble; and is the subject of extensive IP and benefits from Cramping involves a painful contraction of a muscle a range of safety and toxicity studies. The ingredient is also selfgroup, most commonly in the legs (referred to as sysaffirmed GRAS, making it suitable for food applications. NS tremma). Generally associated with sports injury, muscle References: cramping also affects 30% and 50% of people over the ages 1. of 60 and 80, respectively. In a clinical trial, MenaquinGold Therapeutic activity and safety of vitamin K 2-7 in muscle cramps. The Indian Practitioner. (2010) 63(5):287-291. (100μg /day for 3 months) was assessed for its effectiveness in patients with idiopathic muscle cramps1. For more information: In the clinical trial, Group A included 9 patients suffering 1-5 PL Thomas • Morristown, N.J. cramps per week, with a severity rating of “2” to “9” for 1-10 Paula Nurnberger • [email protected] minutes. Group B included 10 patients who suffered cramps at http://tinyurl.com/3dlyde4 least once per week with a severity of “2” to “8” for less than 1-10 minutes. A self-assessment before and 3 months after daily —Kelley Fitzpatrick, Content Editor, NutraSolutions.com intake of MK7 found mean reductions in VAS (visual analogue scale) severity scores, a measure of pain, in Groups A (from 5.83 to Vitamin K2 and Decreased Leg Cramps 1.5) and in Group B (from 4.9 to 1.3). (See chart “Vitamin K2 and (Pharmacokinetic assessment of the relationship between MK7 and decline in systremma) Decreased Leg Cramps.”) Also apparent is the gradual Steady state return to baseline of cramping, K 2-7ng/ml once MK7 therapy was discontinued (after 90 days on therapy). The dosage of MK7 of 100μg /day for 3 months was found to be well0 3 7 14 21 28 tolerated and safe. Days 120 New research by PL Thomas 100 100 is exploring the effects of MK7 Cramps 80 on VO2 max, a measurement (%) 60 of maximal aerobic power. To 40

V

As vitamin K2 is supplied to patients with systremma, the frequency and severity of leg cramps decrease. At day 90, when K2 supplementation is discontinued, the incidence and severity of systremma returns.

20 0

0

30 Severity Gr A Severity Gr B

60 Days

90

120 Frequency Gr A Frequency Gr B

Source: P.L. Thomas

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SEPTEMBER 2011 NS13

W he n y o u r labe l s ay s “0 g t r an s -f a t” w o u l d n’t you l i k e t o rea l ly me a n i t ?

See Food Master-INGREDIENTS, p. 101

NUTRA NEWS

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Polish National Rowing Team who were participating in a training camp. Francois Vix, president of Isocell, noted: “The present trial confirms the findings of previous studies demonstrating the benefits of GliSODin for lessening inflammation resulting from strenuous exercise. The C-reactive protein level differences between GliSODinprotected subjects and the placebo group were quite remarkable, with CRP being an important measure of muscle inflammation.” Isocell, Paris, France, www. glisodin.org, PL Thomas, www.plthomas.com

Boost Immunity with Great Taste

Row, Row, Row the Boat PL Thomas, in association with Isocell S.A., Paris, recently announced the publication of the results of a new human clinical study using its exclusive dietary supplement ingredient, GliSODin®, in The International Journal of Sports Nutrition and Exercise Metabolism. GliSODin supplementation demonstrated positive effects on selected inflammatory markers in a 2,000 meter rowing ergometer test. The double-blinded study included 19 members of the

For companies searching for a way to meet the surging consumer demand for healthier foods and beverages that still taste great, WILD has an exciting answer. The company has gained select distribution rights and added an exciting new ingredient to its H.I.T.S.® line of healthy ingredients. Immunel™ is a milk peptide that is a clinically tested, cost-competitive, GRAS ingredient to support immune health and is easily incorporated into various food and beverage products. Studies show Immunel provides a quick and more targeted immune response and increases the number and vigor of immune cells in the body, according to WILD. It is also claimed to have no impact on taste, color or texture. WILD Flavors, www.wildflavors.com

Increase Insulin Sensitivity Chromax®, from Ingredia Nutritional, is said to be the first and only chromium picolinate approved for the high-quality standards required in Europe. While consumers are becoming more concerned about the safety of drug-based treatments for weight management, Chromax provides

See Food Master-INGREDIENTS, p. 10-11

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both strongly documented safety and clinically proven efficacy. Chromax is a patented salt of trivalent chromium (Cr3+) and tri-picolinic acid, also known as chromium picolinate. Chromium increases the sensitivity to insulin, thus regulating blood sugar

levels and limiting sugar storage in the body. The picolinate form of chromium provides the highest chromium bioavailability. Chromax’s purity is assessed by quality-control procedures, says the company. The European Food Safety Authority (EFSA)

actually worked with Ingredia Nutritional to establish higher standards for the approval of chromium compounds. Ingredia Nutritional, www. ingredia-nutritional.com

No Borders A recent BENEO research study about functional beverages shows that consumers, no matter their nationality, expect prolonged and balanced energy, as well as mental performance enhancement from their functional beverages. The quantitative research, carried out across the U.S., UK and Germany, focused on the benefits consumers expect from their energy, sports and functional water drinks. Results show that “prolonged energy,” “balanced energy” and “mental performance” are ranked highest, as the benefits respondents expect from their sports, energy and functional water drinks. BENEO, www.beneo.com

Immunity Ingredient

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Lonza announced today that its International Patent Application was published by the World Intellectual Property Organization (WIPO) for Larch Arabinogalactan (LAG), the key component in the immune ingredient, ResistAid™. The application contains patent claims relating to LAG’s positive effect on the adaptive arm of the immune system prior to, during and after exposure to foreign antigens. Furthermore, the application claims potential use in a vaccination kit comprising of a composition with

Arabinogalactan and a vaccine. While previous research demonstrated the ability of ResistAid to strengthen and support the innate arm of the immune system, the newest research results broaden the understanding of ResistAid and its ability to enhance the adaptive arm of the immune system. Lonza, www.lonza.com

per 12 fl oz serving—three times more protein than yogurt, the company claims. Consumer benefits would include managing hunger and reducing snacking; and it is a convenient way to increase daily protein intake, while managing weight. The key

ingredient, ElevateProtein 515, can be used at high levels of protein without grittiness or gelling, and it is claimed to double or triple the protein content of yogurt without compromising sensory appeal. Fonterra Ingredients, www.fonterra.com NS

Dairy and Metabolic Syndrome The results of two new studies contribute to the growing body of research demonstrating adequate dairy consumption, as part of a nutrient-rich, balanced diet, may help maintain metabolic health and reduce the risk of type 2 diabetes. In one online study, published ahead of print in the American Journal of Clinical Nutrition and administered by Dairy Research Institute™, researchers conducted a clinical trial in which 40 overweight and obese adults with metabolic syndrome were randomly assigned to consume either a low-dairy or adequate-dairy (at least 3 servings/day) weight-maintenance diet for 12 weeks. The study results show that, compared with low intake, adequate dairy intake significantly improved multiple health indicators. In another study published in the European Journal of Clinical Nutrition, a systematic and meta-analysis of seven prospective studies was conducted; researchers examined the association between dairy product consumption and type 2 diabetes. The results showed higher dairy intake was associated with lower risk of type 2 diabetes. The Dairy Research Institute, USDairy. com/dairyresearchinstitute

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Elevate Yogurt’s Protein Fonterra Ingredients, at this summer ’s IFT, featured a high-protein smoothie fortified with ElevateProtein™ 515 Whey Protein Concentrate. This delicious, silky-textured peach yogurt smoothie contained 26g of high-quality dairy protein

See Food Master-INGREDIENTS, p. 16

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[email protected] See Food Master-INGREDIENTS, p. 3

Street Food: Bringing Ethnic to the Mainstream

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culinary creations

From street food vendors to market cooks, foods are inspired by Latin America, Asia and a multitude of other cuisines and influences. Allison Rittman and Tony Finnestad, Contributing Editors

F

rom banh mi sandwiches to gourmet grilled cheese, and from sushi to Korean barbecue, one can find nearly every type of ethnic cuisine on the streets of a local city. Street food is nothing new to most of the world, but to most Americans still struggling to let go of flavorless foam and stripmall sushi, street food is the hottest new trend in town. Many early food trucks came about for economic reasons—it was less expensive and easier to start with a mobile venue to showcase innovative cuisine than to finance a permanent, brickand-mortar restaurant. All that was needed was a trailer or even a pushcart—a way to hold and serve food and a way to collect the money. These factors, plus the fact that word spreads quickly on the street (and via social media) meant street food was a convenient way for chefs to get their food to customers quickly. Word of mouth has long since been surpassed as the best way to spread the food word. Social media is king, period. Trucks and mobile vendors are being followed by the masses on many different social networking sites. There are websites in many cities dedicated to helping diners find the street food they are craving—filling them in on the menu, the where and when, and providing mobile food vendors with a forum to find help and to exchange ideas.

Keep on Truckin’ The craze is at an all-time high and has spawned a cult-like following and unprecedented competition among trucks and even

restaurants. Food trucks are not just a vehicle for and approachability about street chefs strapped for cash to vendors—even when eating an get their food out to consumers anymore; now, unknown dish, people tend to feel well-established chefs are at ease with a group of people using food trucks to try new ideas and bring food gathering to eat street food. to people in a new way. Competition is fierce among street vendors in America’s most progressive cities, and food truck concepts are popping up all over. Cities like Portland and Austin have led the way in developing street food communities, and the popularity of their offerings is quickly generating more competitors every year. New York and L.A. are expected to be on the cutting edge of food trends, but smaller cities, like Minneapolis, Denver and Seattle, are now becoming part of the conversation. Chef Shack in downtown Minneapolis serves up Midwest delicacies, such as bacon beer brats and hot, sugared mini-donuts. Out in the Northwest, El Asadero taco truck in Seattle serves up everything from beef tongue and carnitas tacos to mulitas (crispy tortilla sandwiches).

There is a measure of comfort

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culinary creations ©ISTOCKPHOTO/JAAP2

Street food makes great food more accessible and affordable; it has been popular in other countries for years. A low-risk dining option that allows diners to try new ingredients or dishes, the delivery method is fast, easy and convenient.

Denver is no slouch either, where at Joe’s Sloppy J’s, they serve up none other than old-school sloppy Joe’s on hoagie buns and also sling Frito pies and Frito-topped sloppy Joe’s. Competition also drives new innovation in the dishes and ingredient combinations offered at these mobile vendors. Piping-hot doughnuts are always a winner, but the nextgeneration, freshly fried doughnut topped with cream cheese, grilled Canadian bacon and a fiery jalapeno glaze offers something new and interesting for the doughnut-adventurous.

Street Inspiration Several famous chefs have used global street food as inspiration for their restaurants, such as Susan Feniger, half of

the famed duo from Border Grill and Too Hot Tamales. Feniger opened her first solo project, Street, in 2009. Her inspirational food is some of the best of her career, which encompassed sampling street food from vendors all over the world. Feniger and her partner, Mary Sue Milliken, operate the Border Grill Truck, a scaled-down version of their larger restaurant. The truck operates all over the L.A. area and can be booked for private parties and events. The celebrity-chef-turned-street-food-vendor continued in the winter of 2010, when some of the best chefs in the world provided their culinary talents to street foods in New York City. Chefs Alain Ducasse, Michael White, Paul Liebrandt and Daniel Boulud, who between them hold 26 Michelin stars, teamed up to operate a food cart for a day. Five hundred lucky winners of a drawing were awarded the details of the secret locations of the truck; best of all, a free lunch was cooked by some of the best chefs on the planet. This goes to show that a wide variety of chefs are thinking about street food as a new way to feed the public.

Savory Heat Culinary Farms helps you heat up your food products with a new line of Authentic Mexican Chile Seasonings – made with one of our distinctive chiles blended to perfection with onion, garlic, cumin and other flavorful ingredients. All our chiles are sourced for optimum quality, consistency and cleanliness. To sample our new seasonings, please call 916.375.3000.

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Chiles Pastes

culinary creations Along with less exciting fare, many diners are all too familiar with $40 entrees and overpriced wine lists. Enter street food eateries. With the downturn in the economy, value has helped make this new style of eating a major trend. Chefs of these mobile hot spots are pumping

out quality dishes at affordable prices. And, food is often made with locally sourced ingredients, which helps attract local customers and raise awareness for local purveyors and producers. Street food is popular for many reasons, and it appeals to a broad spec-

trum of patrons. Gourmet grilled cheese, fancy hot dogs, self-indulgent glazed doughnuts, steak frites, foie gras sliders, grilled Romaine salads and fantastic barbecue are just a few of the wide array of offerings found in street trucks across the U.S. Aside from the desire to eat delicious food, much of the appeal of street food and mobile food trucks originates from the simplicity of the concept.

Accessible Haute Cuisine

©ISTOCKPHOTO/FOTOTRAV

In Thailand, street food is largely considered take-out food, and people will often create a meal by gathering several dishes from multiple locations. In Japan, sushi became popular and accessible to the masses hundreds of years ago, when street vendors began serving sushi in lieu of hot food. Vendors were banned from cooking with fire, after a large fire from a food cart burned down huge portions of the city of Edo. What street food in America has accomplished is similar, making great food more accessible. It is a low-risk dining option, allowing diners to try new ingredients and dishes, with low cash and risk investment— thereby serving the dual purpose of assisting chefs in educating diners about new foods and ethnic cuisine using a simple, fast delivery method. Most street food is also portable and fast, making it very convenient for consumers. With less time spent preparing meals, mobile street food is one way for consumers to get great food relatively quickly.

Global cuisine is often an inspiration for street food vendors, such as this kabob offering. See Food Master-INGREDIENTS, p. 54

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See Food Master-INGREDIENTS, p. 43-45

culinary creations Uneasy diners also do not have to worry about stuffy settings and unaffordable menu items. This food is approachable and understandable, even if it is a dish one has never heard of. There is something intrinsically comforting about groups of people gathering to try street food; it makes people feel at ease. Gone are the days of perusing overpriced wine lists the size of Encyclopedia Britannica. It is no longer necessary to wait weeks to get a reservation to the city’s hottest restaurant. Still, drawbacks do exist in the street food movement. Lines can be long; seating can be unpredictable; and hours can be odd and vary according to the whim of the chef or owner. Cities where the weather is mild and tolerable year-round have a better chance of accessibility and service that is not limited by the unpredictable weather. These limitations aside, mobile street food will continue to evolve and change. Next up? Mobile food bicycles that can deliver where trucks cannot, new cooking methods, new ideas for portability—the sky is truly the limit for innovation. It is logical to assume this large street food movement will have implications that span past the diners who visit mobile carts. The trends that develop on the streets will certainly bounce back to trends in fine dining, and to retail versions of the favorite dishes that consumers will

demand to have at their fingertips whenever they desire a favorite street food meal or snack in their own kitchen. Amidst the uncertainty, two things are very apparent—this is an exciting cultural street food revolution, and eating with one’s hands at a picnic table, devouring a fresh cob of Mexican-style corn washed down with ice-cold beer never felt so good. Tony Finnestad is a research chef for Culinary Culture, a chef consulting firm based in Austin, Texas, specializing in product development. Chef Allison Rittman, CRC, has over 17 years of experience in the food industry, specializing in product development, national account presentations and culinary trends. She has a degree in culinary arts from The Culinary Institute of America and a B.S. degree in biological sciences from the University of Iowa. Chef Rittman works as the corporate research chef for Paradise Tomato Kitchens, a premier sauce manufacturer. She can be reached at 512-992-4501, [email protected].

See Food Master-INGREDIENTS, p. 108

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On the National Menu Darren Tristano, Technomic Inc.

Burger Preferences Often Tied to Gender

Meanwhile, women express a clear preference for cooking methods that impart more mild flavors, such as grilling, broiling or frying. They especially prefer grilled burgers (39%, compared to 32% of men), likely because grilling is strongly tied to health. Technomic has consistently found that women Bold and spicy? Mild and healthy? How Americans like their are—generally speaking—healthier eaters than men, and burgers often comes down to the simple matter of whether their dining-out purchases reflect that. Nonetheless, men and they are male or female. women do agree on one thing; the majority like their burgTechnomic asked consumers about their attitudes ers grilled. More than a third of respondents (36% overall) toward and consumption of burgers for the “2011 Burger prefer their burgers to be grilled, making it the most popular Consumer Trend Report.” The survey found that men and preparation method with both sexes. women think very differently about burgers, revealing two The other major gender difference has to do with condiments major ways in which consumers’ burger preferences vary and toppings. The accompanying chart, “Topping It Off (by between the sexes. Gender),” shows the majority of consumers prefer traditional First, there is a clear gender divide between how consumburger toppings, such as lettuce, onions and pickles. However, ers like their burgers cooked. A higher percentage of men beyond these standards, men and women vary in their preferthan women favor cooking techniques that impart smoky ence for less conventional toppings. More men than women flavors. Preferred methods include flame-broiling (30 vs. like bold condiments, such as barbecue sauce and steak sauce, 24% of women) and charbroiling (22 vs. 16% of women). as well as strong and spicy ingredients, such as jalapeños and Leading burger chains can attest to that. From the beginning, chili. More women prefer milder sauces, such as mayonnaise Burger King’s claim to fame has been its signature Whopper and ketchup, and toppings like avocado and bell peppers, both of prepared with flame-broiled beef. And, sister chains Hardee’s which are seen as lighter, better-for-you burger toppings. and Carl’s Jr. have long specialized in hearty charbroiled The data has implications for any brand or business with burgers. All three of these chains count young adult men ties to the burger category: to satisfy as many customers as among their core customer base. possible, burger options need to include the traditional as Topping It Off (by Gender) well as the unconventional. Q: Which of the following toppings would you consider ordering Condiments should range from for a burger at a restaurant? Select all that apply. mild to bold. But, savvy devel% Overall opers will also take these les78 80 Lettuce 82 sons beyond burgers, to test 73 preparation methods, flavor Bacon 72 71 profiles and heat levels on their 70 Tomatoes 69 own product lines to appeal to 74 71 their target audience. Onions 68 65 67

Pickle 52 49

Mushrooms

Bell pepper Jalapeño peppers Olives

50 33

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26 24 27 30 20 21 19

Base: 1,500 consumers aged 18+. Source: “2011 Burger Consumer Trend Report,” Technomic

26 25 20 Male

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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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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.

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See Food Master-INGREDIENTS, p. 48

cover story

Formulating in Sweetness ©ISTOCKPHOTO/JACKJELLY

Advice is offered on ingredient tactics and formulation tips to replace traditional sweeteners in foods and beverages. Sweetener systems used often include both bulking ingredients and high-intensity sweeteners. Catalin Moraru, International Food Network

S

weet taste has always been enjoyable to the human palate, and sugar is the most popular sweetener, because it provides a good level of sweetness per unit weight at a relatively low cost. Most consumers like its clean sweetness profile, which is free of off-notes or lingering sensations. It also is a good source of energy. Other “traditional” sweeteners, such as fructose, high-fructose corn syrup (HFCS) and various sugar syrups, have similar benefits and calorie content. Historically, the calorie content of sugar was advantageous; gradually, however, as energyrich diets have emerged, these extra calories have turned into unwanted pounds around one’s waist.

Sugar is Great, but What Else is There? According to Mintel, 45% of consumers acknowledge interest in low-sugar diets, in order to control calorie intake and to prevent diabetes and other health issues related to it. Recognizing this trend is here to stay, the food industry started looking for and/or developing a range of alternative sweeteners that provide more or less similar functionality, while cutting down on calories. These sweeteners are now found both on the list of ingredients of an ever-increasing number of food products and as stand-alone, tabletop sweeteners. Consumer interest for “natural” ingredients has modulated this trend, driving demand towards natural, low-calorie sweeteners, according to the report, “Rebaudioside-A Market Analysis,” FACT research, April 2011. While sugar and traditional sweeteners still dominate the market with a global sales volume of about 72 million metric tons in 2009, as opposed to about 0.9 million tons for other bulk and highintensity sweeteners, this latter group has enjoyed more than double growth over the last four years. Industry and consumers now can choose from a fairly wide range of sweeteners. Bulk sweeteners are typically used in relatively large quantities (hence the name), as they have sweetness intensity comparable to or lower than sugar.

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cover story a HIS did not maintain products’ original quality.

Common High-intensity Sweeteners Type

Class

Sweetener

Sweetness equivalence Solubility (sugar = 1)* (g/100mL water)

Artificial

N-Sulfonyl amide derivatives

Saccharin (Na)

300

100 (Na form)

Cyclamate (Na)

30

20 (Na form)

Caveats When Replacing Sugar

Sweetness typically drives the choice and Acesulfame (K) 200 27 usage level of the sugar replacement system, Dipeptide derivatives Aspartame 180 1 bbut, depending on the Neotame 8,000 1.3 nature of the product and Halogenated sucrose derivatives Sucralose 600 28 sugar’s functionality, Natural Glycosides Stevioside 300 1 other factors may need Rebaudioside A 250-450 10-15 to be addressed. Some Mogroside V/ aspects to be considered Lo han guo extract 250 n/a when substituting sugar in food applications are *Actual sweetness varies depending on application and the sugar concentration used as reference. discussed as follows. Sweetness. The ingredient(s) replacing sugar in food applications need to (See chart “Selected Popular Bulk Sweeteners.”) Some of provide a similar sweetness level as in the original formula. these also provide additional functionality in food products, The “Selected Popular Bulk Sweeteners” chart in this article depending on the nature of the sweetener and the food applishows that, if replacing sugar with any bulk sweetener other cation considered. Most bulk sweeteners are saccharides than fructose, the quantity required to reach the same sweetor polyols; given their high usage level, they sometimes ness will increase, as most bulk sweeteners are less sweet than significantly contribute to the calorie content of food applisugar. This approach might be costly, and the additional bulk cations in which they are used. In contrast, high-intensity sweeteners (HIS) are at least 50 times Selected Popular Bulk Sweeteners sweeter than sugar, so they are used in Class Sweetener Sweetness Calories Solubility Glycemic small quantities. (See Equivalence (Kcal/g) (g/100mL water) Index chart “Common High(sugar = 1) intensity Sweeteners.”) Monosaccharides Glucose (dextrose) 0.7 4 47 100 Therefore, they do not Fructose 1.3 4 80 19 significantly contribute calories or provide Tagatose 0.9 1.5 55 3 any functionality— Disaccharides Sucrose 1.0 4 67 68 other than sweetness. Maltose 0.3 4 42 105 These alternatives Trehalose 0.45 4 69 72 fueled the launch of Oligosaccharides Maltodextrins 0.05 - 0.2 1.6*-4 15-70 10*-91 low-sugar and sugarShort-chain FOS 0.3 - 0.65 1.5-2 free foods, which curInulin/fructans 0 0.15 1.5 10 – 75 4 rently account for a Polydextrose 0* 1 80 6 sizable portion of the market. These products Polyols Erythritol 0.6 0.2 37 0 were typically developed Isomalt 0.5 2 26 9 starting from existing Xylitol 0.95 2.4 63 8 sugar- or HFCS-based Sorbitol 0.6 2.6 70 5 products, in which the Maltitol 0.9 2.1 62 34 formulator aimed to parMannitol 0.5 1.6 22 5 tially or totally replace sugar or HFCS. In most * Resistant maltodextrins cases, however, simply Source: Mitchell, H. (ed.) Sweeteners and Sugar Alternatives in Food Technology. Blackwell Publishing, 2006 and suppliers’ data replacing sugar with

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Natural Vitamin K2 (MK-7)

Accepted science from the past meets exciting new science of today. For many years, Vitamin K’s function was restricted to blood homeostasis regulation. Then, research linked Vitamin K2 to two crucial health benefits: bone health and cardiovascular health. Now there is even more science-supported research which shows that Vitamin K2 can ease muscle cramping and increase the body’s utilization of oxygen. There’s only one form of Vitamin K that delivers all these benefits at their best. Vitamin K2 – or, to be specific, menaquinone-7 (MK-7) – which remains the most bioavailable, bioactive, and longest-lasting form of Vitamin K. MenaquinGold is the Gold Standard for menaquinone-7. ®

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cover story

CREATING TOMORROW’S SOLUTIONS

WHAT DO YOU WANT TO STABILIZE?

Pillsbury Sugar Free Classic Yellow Cake takes advantage of maltitol, acesulfame potassium and sucralose to provide a sweet experience. The frosting relies on similar sweeteners, while using maltitol syrup, isomalt, sorbitol and polydextrose as bulking agents.

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might impact other attributes of the end-product, such as viscosity and water activity. Conversely, the quantity of sweetener will be much lower, if replacing sugar with a high-intensity sweetener, due to their significantly higher sweetness. The lower quantity may not have a large impact in something like yogurt, but it would definitely impact the quality of a cookie. Replacing sugar with a blend of sweeteners is not unusual, especially if the components are synergistic in terms of sweetness, or if they complement in terms of temporal profile. Synergism is beneficial, as the same sweetness would be reached with fewer ingredients, which cuts down costs and may minimize off-notes. The temporal sweetness profile is of interest, as some sweeteners have a very fast onset (e.g., fructose), while others have a slow onset or a long linger (e.g., aspartame). (See the figure “Temporal Sweetness Profiles of Selected Bulk and High-intensity Sweeteners.”) If the sweetener used to replace sugar has a significantly different temporal profile than sugar, and the application is conducive to consumers noticing the difference, then often another sweetener is added to the blend to address the difference. This explains the popularity of using acesulfame K plus another high-intensity sweetener; acesulfame K has a fast onset, while the sweetness of the other HIS (frequently aspartame or sucralose) builds up later. Furthermore, aspartame and acesulfame K have a fairly strong synergy. Off-notes. Sometimes, consumers are able to identify the sweetener used in a given application based on taste, as various sweeteners have specific off-notes: slight metallic note for some artificial HIS; bitter/licorice note for steviol glycosides; and a cer-

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cover story tain level of coolness for polyols. Choosing sweeteners with compatible off-notes to the product being developed is probably the simplest and best approach (for example, polyols are a logical choice for chewing gums, where the coolness imparted is beneficial to the end-product). A more recent approach to formulating with HIS is using masking systems, which are able to “cover up” the undesirable off-note. For example, many flavor houses now provide masking solutions designed specifically for steviabased sweetener systems. Other functionality. Besides providing sweetness, sugar and HFCS have additional functionality in some applications. They may contribute to color, texture, moisture retention, shelflife, etc. Ideally, sugar replacement systems would make up for the lost functionality. If restoring bulk is important for the application, the replacement system will include bulk sweetener(s) and/or bulking agents. In applications where sugar contributes to color, sweeteners that participate in color reactions (such as dextrose in the Maillard reaction) might be of interest. Since the effects of sugar and/or HFCS on texture and/or viscosity are system-dependent, the replacement solutions will be system-dependent as well; various texturizers, thickeners or hydrocolloids might prove useful, when trying to mimic “full sugar” products. However, these ingredients may differ from sugar in other properties, which may be relevant or not for the product developed. For example, particle size may impact significantly the uniformity in dry blends; solubility may influence the temporal sweetness profile; and hygroscopicity might modify moisture retention compared to sugar-based formulas.

and calculation rounding, the nutritional label of the final product may not change. If considering polyols or fibers, one needs to consider the laxation threshold. Most polyols have a daily limit of 50-100g, which is hard to reach even

via repeated consumption, but some fructo-oligosaccharides have a threshold of only 15-25g per day. The glycemic index (GI), which reflects the rate of glucose release in the blood after the ingestion of a food,

Health and Cost Considerations Sugar replacement systems need to be safe and innocuous and provide fewer calories. Most bulk sweeteners provide 2-4Kcal/g, so replacing sugar in applications with low levels of sugar probably will not lead to significant calorie savings. Notable exceptions are erythritol (0.2Kcal/g), some resistant maltodextrins and fibers (1-1.5 Kcal/g), HIS (negligible calories due to low usage) or mixtures thereof. However, even when using these ingredients to replace sugar, depending on serving size

See Food Master-INGREDIENTS, p. 73

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cover story Time/Intensity Profile of Selected Bulk and High-intensity Sweeteners Technical data: Time/intensity profile Sucralose Aspartame

Stevia

Neotame

Intensity

Acesulfame K Sugar

Equivalent to 3% sugar

2

Time (seconds)

Note: Sugar (sucrose) at a 3% solution, others equivalent sweetness to 3% sucrose solution. Source: Morita Kagaku Kogyo, adapted

is another aspect to be considered, especially for diabeticfriendly foods. Most alternate sweeteners are more costly than sugar on a weight basis, but cost analysis must consider equivalent sweetness levels. For example, while sucralose costs about 150 times more than sugar, it provides around 600 times more sweetness; so, on an “equisweet” usage basis, it is

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around four times less costly than sugar. Of course, bulking agents (if required) and additional processing, such as blending to achieve homogeneous distribution, add to the sugar replacement cost. As functional ingredients are relatively costly, corresponding sugar replacement systems may end up being more costly than sugar. In such cases, market/consumer studies are often employed to understand

cover story whether the consumer is willing to pay the difference for the additional benefits.

OK, So How to Do It? The replacement of sugar in a yellow cake mix has been used as a case study that illustrates some key aspects to be considered in such an exercise. The objective was to develop a low-sugar product as good as sugar, while replacing as much sugar as possible. All the sugar in the mix was replaced with sucralose. Compared to the control cake made with sugar, the resulting cake exhibited significant non-desirable changes, including loss of color, volume, porosity and bulk, and excessive dryness. This experiment indicated the sugar replacement had to be a blend of HIS and bulking agents to restore the desirable attributes that were lost when replacing sugar. The components of the mix were decided upon as follows: ■ To address the loss of bulk, it was decided to replace sugar at a ratio of approximately 50% (1g replacement blend to replace 2g sugar), so the blend had to include HIS and bulk sweetener(s). ■ The HIS of choice was sucralose, because of its good stability during baking. ■ The bulk sweeteners included dextrose and maltitol, due to their good humectant properties, which would mitigate the cake dryness. DATEM, a dough tenderizer, was also considered in this particular case. ■ Since dextrose is a reducing sugar, a small amount of glycine was added to provide substrate for the Maillard reaction, bringing back some color to the finished baked product. ■ Isomaltulose and inulin were added as low-GI components, to partially compensate for using dextrose. ■ Maltodextrin and polydextrose were considered as relatively inexpensive bulking agents to compensate for the use of the costly ingredients mentioned above. The levels of some of these components were determined based on practical considerations (cost, calories, sweetness, etc.) and confirmed via preliminary tests. An experimental design mixture was then used to identify the optimal levels of other ingredients, and follow-up experiments confirmed that the resulting mix produced a cake much closer to the traditional, sugar-based, control formula. The search for the perfect sweetener will surely continue, with natural options gaining more traction. Stevia-based products are already well-represented, and lo han extracts might follow a similar path. But, these will require bulking agents, so natural and healthy bulk sweeteners will also be investigated. One thing is for sure: consumers’ sweet tooth will still be there. Catalin Moraru, Ph.D., is a project leader at International Food Network (IFN). Since 1987, International Food Network Inc. has provided a full range of research and development services to leading food, beverage, supplement and ingredient manufacturers. IFN’s service-oriented approach provides innovative solutions and valueadded expertise at every step of the product life cycle, from concept to commercialization. For more information on IFN’s services, call 866-778-5129 or go to www.intlfoodnetwork.com.

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Laurie Klein Vice President, The Family Room Busting the Myths About Kids and Healthier Foods Food companies have been diligently working to create a range of healthier foods for kids but how important is nutrition to kids? What strategies are and aren’t working in the marketplace to get kids to adopt healthier foods.

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New Applications for Plant Proteins

© ISTOCKPHOTO/LILYANA VYNOGRADOVA

ingredient challenges

Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.

Emma Teuling, Stacy Pyett and Laurice Pouvreau, NIZO food research

A

nimal proteins are commonly used ingredients in prepared foods, due to their desirable functional characteristics. However, proteins from animal sources are considered a relatively expensive raw material, so the possibility of replacing them with less expensive plant proteins presents an opportunity for cost savings in the production of protein-containing foods. Yet currently, there are few food products on the market in which animal proteins have been replaced by plant proteins. NIZO food research has investigated the possibilities for use of plant proteins and, as an example, has developed a plant-based mayonnaise with good sensory characteristics.

Plant Proteins and Mayonnaise as a Model Texture and stability of emulsions are product characteristics in which proteins play an important role. Therefore, mayonnaise was chosen as a test product for the application of commercial plant proteins, as this product depends on both protein functions. Mayonnaise is an oil-in-water emulsion, with a fat content of approximately 75% (whole-fat mayonnaise). The structure consists of fat globules pressed closely together in a water suspension. The proteins and phospholipids from the egg normally stabilize the fat globules and keep the emulsion intact. The proteins form a layer around the fat globules and also form bridges to multiple fat globules, reinforcing the structure. This is sometimes called “bridging.” The phospholipids, such as lecithin, stabilize the emulsion through

“Pickering” stabilization (particle stabilization), provide emulsification needed in in which small particles applications like mayonnaise, but (such as lecithin) adhere to the fat globules, formadjustments must be made. ing a barrier that prevents them from combining or coalescing. [Editor’s note: A Pickering emulsion is one in which a solid particle, such as lecithin, colloidal silica and so on, adsorbs onto the interface between two phases.] Commercially available plant proteins are obtained from various sources. Examples include soya beans, lupine, potato, peas and wheat. The proteins are sold in forms such as isolates (90% or more protein) and concentrates (generally 50-70% protein). The source of the protein has an effect on the functionalities and sensory characteristics of the protein preparations, as well as on the manner in which the protein is handled and extracted. Extensive research has already been conducted into the functionalities of native plant proteins, but, as yet, little is known about commercially available preparations and their possible applications. Plant proteins are not yet commonly used, in part due to limitations in solubility and other functionalities, the presence of an additional plant-like flavor and their coarse texture. Despite the challenges and limitations posed by plant proteins, there is an enormous potential for creating high-quality products based on plant proteins. As an optimal starting point for this study, experiments were performed to determine the

New plant proteins may possibly

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ingredient challenges obtained from the same source, which demonstrates the impact of the production process on the functionality of the protein. The solubility of the proteins was also highly dependent on the pH of the solvent. For proteins that were to some degree soluble in low-pH solutions and in water, the emulsion functionality was tested. These proteins originated from potato, soya beans, lupine and wheat. None of the proteins had an emulsifying effect in low-pH solutions, which means there are no emulsion application possibilities for these proteins in emulsions with a low pH. When the proteins were dissolved in water, however, it was possible to form stable emulsions with a number of proteins derived from soya beans, lupine and potato. The globule size of the plant-based emulsions (an important indicator for emulsion stability) was greater than that of emulsions made with whey proteins. Among the plant-based emulsions, the smallest globule size was found in emulsions made with potato protein, which indicates a more stable emulsion. The other soya bean proteins, lupine proteins and the proteins obtained from wheat did not demonstrate any emulsifying effect.

Less Viscosity with Insoluble Protein Removal

A difference between the undissolved particles in the reference mayonnaise (left) and the improved mayonnaise (right) can be seen in CLSM images. The light-green particles are insoluble protein particles, indicated with white circles; the fat is in red. Eliminating the insoluble portion of the protein preparation before making the mayonnaise resulted in a much less viscous mayonnaise. solubility and emulsion functionality of commercial plant proteins, in order to select the proteins that may have the most potential for emulsification in selected applications. The solubility of a protein is an important property, because it has an impact on the other functionalities. Research has shown the proteins extracted from lupine, potato and soya beans are more soluble than those from peas and wheat. However, large differences were found in the solubility profiles of protein preparations

Sensory Solutions and Possibilities As a test, NIZO used the proteins from lupine, soya beans and potato that did demonstrate good emulsion stability to develop

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ingredient challenges ences between the plant-based and egg yolk mayonnaises, a sensory investigation was conducted. In this investigation (n=12), various attributes in the areas of appearance, taste and texture of the plant-based mayonnaises were compared to those of mayonnaises made

plant-based mayonnaises. A clear difference in the viscosity was found between the plant-based and egg-based mayonnaises: the plant-based mayonnaises were much more viscous than the egg version. To correct this, the fat content was reduced. To investigate other differ-

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See Food Master-INGREDIENTS, p. 80

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with egg. Areas in which the plant-based mayonnaises differed from the egg-based ones included an additional plant-like flavor, a greyer tint, the presence of an astringent mouthfeel, a coarse or granular structure and the presence of residue after swallowing the mayonnaise. (See chart “Mayo Texture: Plant- vs. Egg-based.”) One of the plant-based mayonnaises developed by NIZO, made with lupine protein, demonstrated few significant differences compared to egg mayonnaise. Accordingly, the assessment of this mayonnaise for general mayonnaise character did not differ significantly from a commercial egg-based version. The lupine mayonnaise was also found to be yellower, glossier, less astringent and less coarse than the other plant-based mayonnaises. When consuming the lupine mayonnaise, residue remained in the mouth after swallowing. To improve the mayonnaise, the source of this residue was investigated. There are various reasons that emulsions form a residue in the mouth. The investigation showed, for instance, that flocculation of emulsions can be caused by an interaction with saliva in the mouth. This can lead to a dry, coarse or astringent mouth feeling (again, see the chart “Mayo Texture: Plantvs. Egg-based”). Another possibility that can lead to particle formation is the acidification of the mayonnaise emulsion during preparation through the addition of vinegar. The pH reduction can cause aggregation of the proteins, leading to particle formation that can be detected on the tongue. NIZO found, however, the residue was not attributable to either of these causes, but rather to insoluble particles in the protein preparation. This was proven by separating the insoluble particles from the protein solution and using only the soluble portion for preparation of the mayonnaise. By using only the soluble portion, much smoother products could be made, with less residue and astringency. Images were made of the original and improved mayonnaises, using a confocal laser scanning microscopy—CLSM (see chart “Less Viscosity with Insoluble Protein Removal”). These show great differences in the quantity of undissolved particles in the mayonnaises. In these figures, the protein is shown in green and the fat in red. The large light-green particles are undissolved particles that are large enough to detect in the mouth.

Avg. Score Texture (roughness)

ingredient challenges Many plant-based mayonnaises have a coarser

Mayo Texture: Plant- vs. Egg-based

structure than egg-based mayonnaise.

ren efe

ce

g

Eg

pin

Lu

y-1

So

y-2 So

R

to

ta Po

Source: NIZO food research

By eliminating the insoluble portion of the protein preparation before making the mayonnaise, the resulting mayonnaise was much less viscous. This can be corrected by restoring the fat content to the original level used in whole-fat egg mayonnaises. This new plant-based mayonnaise was found to be creamier and less astringent than the original lupine mayonnaise, and it had more “body” (n=4). As a result, the improved lupine mayonnaise was more similar to a whole-fat egg mayonnaise in terms of sensory characteristics.

Plant proteins can also be employed as replacements in a wide range of other products where dairy or animal proteins are used. Many plant proteins still require improvement, before they can serve as a suitable replacement for animal proteins. With knowledge of protein behavior in food applications and proper treatment of proteins, issues—such as limited solubility, plant-like flavor, an astringent mouthfeel and undesirable colors—can be resolved.

Emma Teuling, Stacy Pyett and Laurice Pouvreau are researchers at NIZO food research. Emma Teuling has held the position of intern; Stacy Pyett is a colloid chemist; and Laurice Pouvreau has a background in protein chemistry and enzymology. NIZO food research is based in the Netherlands. Some 200 employees assist food, beverage and ingredient companies to be more profitable by developing and applying competitive technologies to support innovation; cost reduction; and responsible entrepreneurship. For more information: [email protected], +31 318 659 511, www.nizo.com.

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There’s something special about our sea salt. For one thing, it comes from a sea.

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Cargill is the leading national supplier of domestic sea salt that comes from a living sea. We always give you the most consistent taste and texture. No wonder the food tastes so good. See what else we bring to the table.

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Wheys and Means: The New Model for Human Diet and Health

ISTOCKPHOTO-RUDYANTO WIJAYA

ingredient challenges

Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and even more specialized, dairy-derived ingredients with specific health benefits. Daniela Barile and J. Bruce German, Contributing Editors

Editors’ note: This article was first published in the May 2, 2011, issue of E-dition, Prepared Foods’ electronic newsletter.

T

he goal of life sciences is to build an integrative view of diet and health and to apply this knowledge to improving health and preventing disease. To this end, it will be necessary to understand the targets in individual humans on which diet acts to actually improve their health and lower their risk of future disease. How could such targets be found? Milk and lactation evolved under the constant Darwinian selective pressure to be nourishing, protective and supportive of the health of mammalian infants. The molecules, structures and mechanisms by which milk achieves its benefits to infants are now guiding scientists in the search for the targets of health for everyone. Whey is a unique product stream that can provide, in turn, the means to deliver targeted health benefits to the marketplace. The emergence of indigestible oligosaccharides as a component in milk that selects and nourishes a protective microbiota is a vivid example of the insights into diet and health that milk and whey provide. This research is changing the way scientists and technologists are viewing human health.

Whey: From Waste to Gold Whey has been viewed as a secondary product from cheese production for centuries, yet little of its health value has been captured for humans—until recently. In the past century, the biological value has been under-appreciated; it was actually viewed as industrial waste. Ironically, the ability of whey to support microbial growth in waste streams was viewed as part of its problem. Curds and whey are not the inventions of technologists, but of biology itself. The enzyme cheese-makers use to clot milk in order to obtain cheese is also present in the human infant’s stomach, where it induces the self-assembly of casein aggregates and the release of soluble components, through whey into the intestine. This ingenious strategy of separating milk within the infant is clearly part of the structural dynamics of milk’s nourishing properties. Whey is thus the means that provide bioactives in soluble form. As scientists and technologists work to understand the targets of milk’s actions and deliver components to individuals other than infants, separating milk into components is a valuable strategy. Processing whey into concentrated components extends this logic into increasingly valuable products. The newly recognized value of whey proteins in the ingredient marketplace attests to the success of this approach. As

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ingredient challenges

FULL potential Are your functional beverages reaching their FULL potential? Recent yet, a profitable process for utilizing the residue from whey protein concentration, also known as whey permeate, has not yet been identified. Can anything be learned from whey’s prior success?

studies demonstrate that beverages formulated with Fibersol®-2, a soluble corn fiber, can provide an increased feeling of satiety so consumers felt fuller for longer periods of time. Fibersol®-2 is also completely soluble and transparent in solution so beverages will have a great taste with no added flavor,

Beyond Essential Nutrients

©ISTOCKPHOTO/ ALICAT

The non-essential components of milk and their roles are being pursued1. Essential nutrients can be studied with relative ease, because their elimination from the diet of animals leads to overt deficiency in every individual. Non-essential nutrients and their functions, however, are valuable only in context, and research has not been as successful in defining the contexts in which non-essential nutrients are valuable. One such example is the free oligosaccharides in milk. In fact, one of the most remarkable properties of lactation is the elaboration of complex oligosaccharides that are free (i.e., not attached to other molecules and are not digestible by the infant). Why does milk contain indigestible components? Milk is the output of a dynamic interplay between the resources of the mother and the needs of the infant. Everything in milk costs the mother. Given this mater-

Milk and lactation evolved under the constant Darwinian selective pressure to be nourishing, protective and supportive of the health of mammalian infants.

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odor or unwanted texture. And with the other functional benefits of increasing fiber, reducing calories and improving digestive health, Fibersol®-2 is the fiber you want to be sure your consumers and your products reach their FULL potential!

Only 1.6 Calories per gram!

nal-infant conflict, it is astonishing that human milk contains oligosaccharides that are not digestible by the infant or the mother. The lack of detailed methodologies to measure their structures and abundance led to the initial conclusion that oligosaccharides were functionless. Now, milk oligosaccharides clearly play an important role in orchestrating the intestinal ecosystem (microbiota), both supporting the growth of protective bacteria2, 3 and displacing pathogenic bacteria 4, 5. The importance of the microbiota extends beyond protection from pathogens to various functions, including “education” of the immune system, guiding metab-

ingredient challenges

olism, even perhaps mood. Indeed, failure to acquire an appropriate beneficial microflora has been linked with allergies and chronic inflammatory diseases, such as irritable bowel diseases, as well as obesity and diabetes. At present, the only source of truly complex selective oligosaccharides is human milk—a fact strongly limiting the applicability of these bioactive compounds as ingredients. Where would these be obtained?

Alternative Sources of Milk Oligosaccharides

satiety lower calorie

In the search for alternative mol-

ecules that would mimic as closely as possible the structural and functional characteristics of human milk oligosaccharides, the authors recently discovered bovine milk and whey permeate contain oligosaccharides structurally far more similar to human milk oligosaccharides than currently available prebiotics6-9. This discovery has lead to the research and development of these specific oligosaccharides as ingredients. Research results suggest concentrating oligosaccharides from whey permeate can be a cost-effective process for the valorization of whey permeate into high-quality, profitable, novel dairy ingredients. Implementing a systematic recovery of milk oligosaccharides from whey permeate would enable cheese makers to capture the value from this by-product, generating high-value ingredients and significant, direct economical revenue. There is a pressing need for scientific research in the 21st century to build the detailed molecular, mechanistic and systemic knowledge of human health and disease. At present, there is a lack of understanding of what molecules, biomaterial components, structures and diets could do to prevent diseases, rather than cure them. Without a model for how to proceed, it is difficult to imagine a path forward. Fortunately, milk and lactation provide a myriad of examples to guide research into understanding diets for lifelong health, and whey is emerging as an industrial means to bring many of these innovations rapidly to market.

sugar-free

Daniela Barile and J. Bruce German are with the Foods for Health Institute, University of California, Davis; Davis, Calif.; dbarile@ucdavis. edu; jbgerman@ucdavis. edu; phone: 530-7521486.

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ingredient challenges National Institute on Environmental Health Sciences Superfund P42 ES02710, the Childhood Autism Risks from Genetics and the Environment Study Grant P01 ES11269, and National Institutes of Health–National Institute of Child

Health and Human Development Awards 5R01HD059127 and 1R01HD061923. ©ISTOCKPHOTO/MATS PERSSON

Acknowledgements. Support of the California Dairy Research Foundation, U.S. Department of Agriculture National Research I n i t i a t i v e C o o p e ra t i v e S t a t e Research Education and Extension Service Award 2008-35200-18776,

Consumer Insights Development Expertise Product Success

One of the most remarkable properties of lactation is the elaboration of complex oligosaccharides that are free (i.e., not attached to other molecules and are not digestible by the infant).

Product Design & Formulation Consumer & Product Research

References:

Qualitative Consumer Insight Analytical Sensory Testing

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Phone: 708.364.7060 [email protected] www.productdynamicsdivision.com

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1.

German JB, et al. Bioactive components in milk. Current Opinion in Clinical Nutrition & Metabolic Care, 2002. 5(6): p. 653.

2.

Ward RE, et al. In vitro fermentation of breast milk oligosaccharides by Bifidobacterium infantis and Lactobacillus gasseri. Appl Environ Microbiol, 2006. 72(6): p. 4497-9.

3.

Locascio RG, et al. Comparative genomic hybridization of Bifidobacterium longum strains reveals broad conservation of milk utilization genes in subsp. infantis. Appl Environ Microbiol, 2010.

4.

Newburg DS. Neonatal protection by an innate immune system of human milk consisting of oligosaccharides and glycans. J Anim Sci, 2009. 87(13 Suppl): p. 26-34.

5.

Morrow AL, et al. Oligosaccharide compositions and use therof in the treatment of infection. United States Patent US 2007/0275881, date filed 6 December 2004, and date published 29 November, 2007. 2007.

6.

Barile D, et al. Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides. Int Dairy J, 2009. 19(9): p. 524-530.

7.

Barile D, et al. Neutral and acidic oligosaccharides in Holstein-Friesian colostrum during the first 3 days of lactation measured by high performance liquid chromatography on a microfluidic chip and time-of-flight mass spectrometry. Journal of Dairy Science, 2010. 93(9): p. 3940-3949.

8.

Tao N, et al. Variations in bovine milk oligosaccharides during early and middle lactation stages analyzed by highperformance liquid chromatography-chip/mass spectrometry. Journal of Dairy Science, 2009. 92: p. 2991-3001.

9.

Zivcovic A. and Barile D. Bovine milk as a source of functional oligosaccharides for improving human health. Advances in Nutrition, 2011,2:1-6.

r&d applications PREPARED FOODS com

© ISTOCKPHOTO/AMANDA ROHDE

R&D Applications Seminar

Oils (and Fats): Omegas and Opportunities Lipid-based ingredients, including omegas, impact product texture and healthfulness. Presentations at Prepared Foods’ R&D Applications Seminars provide reviews and updates on technical aspects of fats and oils.

Making Foods Better with Less Saturate and Trans Fats The “great fat debate” has lasted for decades. Which fats should be consumed more often? Which fats should be consumed less frequently? Prior to World War II, concentrated sources of saturated fat, such as butter, eggs, bacon and home fries, were often found in the home. During the war, butter rationing caused the first major increase in hydrogenated oil consumption, and this forced more margarine into America’s homes. And, as saturated fat was increasingly linked to heart disease risk, health professionals and consumer advocacy groups campaigned for the reduction of saturated fats throughout the food industry over the next few decades. Polyunsaturated vegetable fat was seen as an acceptable, even “better-for-you” substitute, leading to an influx of partially hydrogenated oils in the marketplace throughout the 1990s, explained John D. Keller, food applications leader for Dow AgroSciences, during his presentation, “Beyond Trans Fat: Reducing Saturated Fat in Commercial Foods,” at the 2009 Prepared Foods’ R&D Applications Seminar-Chicago. Public and industry perception soon shifted. Concern over saturated fat in the diet continued, but the removal of trans fats from hydrogenated oils became the number one priority. Most naturally occurring triglycerides are mixtures of various fatty acids distributed among the three positions of glycerol. The most common fatty acids are stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). Fatty acids are hydrogenated to improve functional properties and oxidative stability, but this leads

to formation of unhealthy trans fat, little of which occurs naturally. Without hydrogenation, stability and functionality are issues. “An answer to this dilemma is a fat with naturally occurring stability, functionality and health attributes. This can be achieved through ingredient innovation,” said Keller. Omega-9 canola oil is a result of this innovation. Omega-9 oils are uniquely high in monounsaturated fatty acids (>70% oleic) and low in polyunsaturated fatty acids (≤3% linolenic). In addition to the “good fats” found in omega-9 oils, these oils are a zero trans fat solution with the lowest saturated fat among cooking oils—an important differentiating factor, now that trans fat-free oils have become the industry standard. (See chart “Comparative Fatty Acid Profiles of Various Oils.”) The neutral flavor and superior stability of omega-9 oils allow them to perform well in a variety of foodservice (frying, sautéing, salad dressing) and food manufacturing (shortening) applications, Keller pointed out. Because omega-9 oils and shortening are naturally stable, many formulations have no need for antioxidants, TBHQ or partial hydrogenation to achieve appropriate shelflife. This stability allows for a simpler ingredient list that food manufacturers and consumers alike can feel good about. As “bad fat” priorities have switched from saturated fat to trans fat and back, interest also has risen in incorporating “good fats,” namely the omega fatty acids. Omega-9 oils are the ideal solution for foodservice operators and food manufacturers looking to improve the health profile of their product offerings, while maintaining functionality

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R&D Applications Seminar nation. However, this process also creates trans fatty OSI (110C) Oleic Linoleic Linolenic Total Total Total Trans acids, which have Stability Index C18:1 C18:2 C18:3 Saturates Trans & Saturates bbeen implicated (hours) (%) (%) (%) (%) (%) (%) in increasing the risk of cardiovascular disease. High oleic sunflower 18.5 86.5 5.1 0.2 7.6 1.0 8.6 The end-result is Omega-9 canola 16.8 73.0 17.2 2.1 7.1 1.0 8.1 that processors Low linolenic canola 8.3 62.1 25.3 3.2 7.4 1.0 8.4 are searching for Low linolenic soy 8.1 17.4 53.6 2.7 15.6 1.0 16.6 other fats and oils Partially hydrogenated soy 11.6 41.4 23.6 2.1 15.6 16.3 31.9 that have the same Soybean 7.1 21.5 54.2 8.6 15.5 2.1 17.6 functionality as Palm olein 17.1 47.0 13.0 1.5 36.0 1.0 37.0 those manufactured using hydroSource: Dow AgroSciences genation, but that subsequently have trans fats in their composition. Among the options to replace Omega-9 oils are a natural, non-hydrogenated and unsaturated these products are: 1) those manufactured using modificaingredient with stability, functionality and health attributes. tions of the traditional hydrogenation process; 2) products produced using a process called interesterification; 3) oils from crops that have been produced to yield specific traits; characteristics and the taste consumers have grown to love, and 4) the adoption of fats naturally high in harder fats, such concluded Keller. as palm oil, palm kernel oil and their fractions. Palm oil and its fractions are highly versatile oils produced “Beyond Trans Fat: Reducing Saturated Fat in Commercial in the tropics. In fact, it is not only the world’s top-selling Foods,” John D. Keller, food applications leader, Dow vegetable oil, but its production has been increasing steadily AgroSciences LLC, [email protected], www.dowagro.com over the past 40 years, said Tagarelli. Among the beneficial —Summary by Elizabeth Mannie, Contributing Editor attributes of palm oils are that they are non-GMO; high in mono-unsaturates; contain essential fatty acids; are naturally Going Green with Palm Oil without trans fatty acids; are an excellent source of vitamin E Consumers tend to believe oils derived from vegetable and a good source of carotenoids; and are a good source of sources are the healthiest. The type of vegetable oil traditionsolid fats so necessary for functionality in many foods. Palm ally used by people once depended upon where they lived. oil is, therefore, a logical and excellent alternative to hydroFor example, people in the Mediterranean basin used olive genated fats containing trans fatty acids, Tagarelli concluded. oil, whereas persons in the tropics used palm derivatives. In (See chart “Solid Fat Content Profiles.”) today’s global economy, food processors and foodservice The two primary producers of palm oil and palm oil prodoperators can choose oils from distant sources. When lookucts are Indonesia and Malaysia. Asia is the primary user ing at oils for a particular application, however, there are a of these products, with the European Union being second. number of factors that must be considered, noted Dennis One of palm oil’s attractive features is that it is a sustainable Tagarelli, now vice president of sales, Aarhus Karlshamn product. In a world in which “going green” is becoming a USA (AAK), in his presentation, “Sustainability and Palm,” mantra, palm is a highly sustainable product that provides a given at the 2009 Prepared Foods’ R&D Applications livelihood for millions of people the world over. Seminars-Chicago. These include cost, availability, stability, Aarhus Karlshamn and others are actively promoting the shelflife and functionality. The latter point includes issues growth and use of sustainable palm oil through an organizasuch as a melting point, melting characteristics and crystaltion called “The Roundtable on Sustainable Palm Oil,” or lization. In addition, potential users need to examine how RSPO. The organization was started in 2003 with seven any oil performs in their products. members and has grown (to over 600 in 2011). Members Another point affecting the selection of oils is the presence include oil palm growers, processors, traders, environmental of trans fatty acids. Functional fats of different charactergroups, investors, banks and retailers, Tagarelli explained. istics may be created using a process known as hydroge-

Comparative Fatty Acid Profiles of Various Oils

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R&D Applications Seminar The organization has established codes of conduct and a certification program whereby growers, processors and ingredient manufacturers are certified by recognized certifi-

cation bodies. Among the elements in the program are identity preservation, segregation, mass balance, and book and claim. Operations that have achieved certification may

make claims in two areas: “contains only RSPO-certified sustainable palm oil” and “supports the production of RSPO-certified sustainable palm oil.” This is done through an organization called Green Palm, which may be accessed at www.greenpalm.org. The amount of land certified by RSPO has been increasing yearly, as has the volume of sustainable palm oil that is produced. The ultimate goal of the program is to see that all of the world’s palm oil production is grown and produced in a sustainable fashion, Tagarelli said. “Sustainability and Palm,” Dennis Tagarelli, Aarhus Karlshamn USA, www. aak-uk.com, www.rspo.org —Summary by Richard Stier, Contributing Editor

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It is well-established that incorporation of omega-3 fatty acids into the diet can be beneficial towards health and well-being. There are literally thousands of studies supporting the benefits of long-chain omega-3 fatty acids in human nutrition. Omega-3s improve cardiovascular health by lowering serum triglycerides and reducing arrhythmias and inflammation. DHA is a major component in the brain and eye and is an important factor in infant nutrition. Many studies have demonstrated a positive effect on visual acuity and intelligence in infants whose mothers’ diets were supplemented with DHA during pregnancy and lactation, said Brian Connolly, technical applications manager, Denomega Nutritional Oils, in his presentation, “Fortifying Foods with Omega-3 Oils,” given at the 2009 R&D Applications Seminars-East and 2010 R&D Applications Seminars-Chicago. The key is incorporating omega-3 fatty acids into the diet. One of the primary challenges to this is the compounds themselves. Omega-3 fatty acids are highly unsaturated. DHA and EPA (docosahexaenoic acid and eicosapentaenoic acid) are the two primary long-chain omega-3 fatty acids and have six and five unsaturated sites, respectively. This high degree of unsaturation makes them prone to oxidation, which can yield pronounced off-

A NUTRITIOUS ENERGY BAR... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. It may be nutritious, but your snacks won’t sell if their texture is rock hard and crumbly or mushy and mealy. Create a food that’s chewy, crunchy, soft or moist and watch it fly off store shelves. Texture can enhance the perception of flavor and likeability in functional foods, organic foods, and everyday snacks. Texture is a functional attribute that demands attention at the first stage of product development. The Gum Gurus® at TIC Gums are world-class food scientists in the development of textures that can increase likeability and add heft to your sales.

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R&D Applications Seminar Processors are searching for fats and oils that

Solid Fat Content (SFC) Profiles

have the same functionality as those manufactured using hydrogenation. One option is fats

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Palm oil

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20

30

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flavors and odors—making the products into which they have been incorporated unpalatable. When developing a product that incorporates omega-3 fatty acids, it is helpful for developers to understand the factors contributing to the development of rancidity. Among these factors are temperature, packaging, ingre-

dient interactions and “relative oxidizability,” said Connolly. When looking at the effects of temperature, one must look at both processing and storage temperatures. For example, a 10°C (18°F) increase in storage temperature can increase reaction rates by 2-3 times, with a roughly equivalent decrease in shelflife. Developers must conduct storage studies to determine how the product will perform. Omega-3 fatty acids can withstand a variety of processing temperatures. However, the longer the exposure to high temperatures, the more oxidative stress is applied.

See Food Master-INGREDIENTS, p. 136

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R&D Applications Seminar The type of packaging can help protect the omega-3s and maintain product quality. Packages that are a barrier to oxygen and light are effective tools for protecting the product. In addition,

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in foods, such as iron and copper, act as pro-oxidants and increase oxidation rates. Developers may also formulate using antioxidants, such as tocopherols. Antioxidants act by scavenging oxygen radicals; this prevents them from attacking the unsaturated areas of the fatty acids. Combining omega-3 oils with less-unsaturated oils will lower their relative oxidizability and improve their stability. This is an easy way to incorporate omega-3s into many foods. Omega-3 fatty acids have been successfully incorporated into many different products, including juices, dairy products, beverages, milk and baked goods, such as muffins, breads and pastries, spreads, meats and breakfast bars. How the omega3s are added to these items depends upon the product and processing system. For example, when formulating beverages, the omega-3s may be homogenized into a juice using emulsifiers, whereas in baked goods, the omega-3s may be added to oils. There are basic guidelines for processors who have elected to fortify their products with omega-3s. They must store oils in the freezer; thaw the omega-3s under refrigeration; add the oils in a slow and controlled fashion; minimize exposure to heat, light and oxygen; and flush the opened containers with nitrogen after use. Failure to follow these basic guidelines will damage the oil and waste money, Connolly advised. Omega-3 fatty acids have been shown to enhance heart health. Incorporating these fatty acids into the diet is a challenge, since both docosahexaenoic acid and eicosapentaenoic acid are highly unsaturated and prone to oxidation. When developing products that utilize omega-3s, food processors must understand how these ingredients should be handled and stored, and how the products must be processed and packaged to protect the omega-3s and the sensory properties of the food.

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Safe, Controlled RTE and IQF Vegetables state-of-the-art process yields harvest-fresh color and flavor, and year-round availability.

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veryone nowadays seems to be interested in food safety—in fact, the Produce Manufacturing Association ranks food safety as the number one issue now facing the industry. In this heightened environment, it is not just good sense to mitigate threats to food safety—it becomes essential. One company that has tackled the issue head-on is Olam Spices & Vegetable Ingredients—with two unique, highperformance vegetable products claimed to reduce risk and guarantee a year-round supply of high-quality product that is safe and ready-to-eat. Both products make use of Olam’s RTE 3-Step Process (see chart “Smart Steps to Food Safety”). “Our proprietary safety process replaces blanching typical of traditional IQF processing with pasteurization, which is a validated kill step that doesn’t compromise finishedproduct quality,” said Cathy Katavich, product line directorspecialty vegetables, Olam Spices & Vegetable Ingredients. “Whether it’s our specialty vegetables, spices or tomato products, safety is our number one priority.” Olam’s Ready-to-Eat IQF Vegetables represent a gamechanging innovation that takes food safety to a new level. They meet the RTE standards required of a USDA, RTE meat-processing facility and can be used in meat and poultry products where vegetables are added post-lethality, even if the products undergo further cooking. They can be used in prepared foods, such as frozen pizzas and microwaveable meals, which contain vegetables and require further cooking from the consumer, and are also ideal in foods where vegetables are used “fresh,” without further cooking. Due to a unique safety process that yields RTE vegetables with all the convenience and ease-in-use of traditional IQF, Olam’s Ready-to-Eat IQF Vegetables are a 1:1 dropin replacement for the IQF vegetables currently on the market—the company says there is no difference in solids content and no need to reformulate, and they are a 1:1 serving-size equivalent to fresh vegetables, as well. Olam’s

Olam’s Controlled Moisture™ (CM) Vegetables contain everything food formulators could want in a functional vegetable ingredient, including proven product performance; concentrated nutrition; and the vivid color, texture and flavor of just-picked produce. Olam’s proprietary, all-natural CM technology eliminates extra water, yielding a frozen vegetable with higher solids content and the true-to-nature appearance that signifies wholesomeness to today’s consumers. The company’s broad selection of CM Vegetables is consistent, qualitycontrolled and available year-round, providing control and labor-saving efficiency. Advantages include products holding up better, due to less water in application, such as frozen pizzas or microwave entrees; crisper crusts, breads and doughs; and sauces and eggs with the right amount of moisture. Moreover, CM Vegetables go straight from the freezer to the application—no further cooking is required. The RTE status includes a pasteurization process in a BRC-certified plant that ensures a high-quality, safe product. And, lower moisture and higher solids mean concentrated vegetable flavor and nutrition, helping applications to deliver a full vegetable serving with 33% fewer CM Vegetables than fresh. —Barbara T. Nessinger, Associate Editor For more information: Olam Spices & Vegetable Ingredients • Fresno, Calif. 877-492-4420 • www.olamonline.com

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abstracts Sweet Spot: Blueberries Convenient blueberry formats provide sweetness and enrich products, naturally. The inclusion of natural blueberries means clean labels and the ability to tout the product’s nutritional benefits. They add real flavor bursts to baked goods and snacks. Blueberries in the ingredient statement imply “wholesome” and “natural,” and consumers view blueberries as a value-added,

healthy ingredient. Blueberries and blueberry formats can mean reductions in sugar, high-fructose corn syrup or other sweeteners. U. S. Highbush Blueberry Council, www.blueberry.org

Say Tomato for Flavor LycoRed, Israel, introduces LycoRed SANTE, a patented, natural tomato concentrate designed to successfully enhance taste and flavor, in place of artificial flavor components or flavor enhancers. SANTE can be used for salt taste enhancement and reduction of expensive flavor components in food products, says the company. LycoRed’s food scientists suc-

Great Glazes IQF products, such as shrimp, chicken, vegetables, etc., can benefit from the addition of a glaze or coating. Such glazes can add flavor, extend shelflife, add visual appeal, and be cost-efficient and convenient, in the bargain. Advanced Food Systems’ (AFS) easy-to-use Saucy Glaze product line provides all of the above and more. Use of the glaze on IQF products can help protect them from freezer burn and flavor degradation, says the company. The glazes are sold in dry form and are completely ready to have water added or a combination of water and oil, to form a complete glaze. The liquid

glaze is then applied to IQF products with either a dip or waterfalltype application. AFS provides a variety of flavors, such as honey mustard, lemon butter, dill barbecue and teriyaki. Exotic, ethnic versions, such as various curries and Southwestern flavor, are also available. Low-calorie/–fat glazes and reduced-sodium glazes can be custom-developed according to customers’ needs. The Saucy Glazes are designed specifically to fit into clients’ manufacturing processes and equipment. Advanced Food Systems, [email protected], www.afsnj.com

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abstracts ceeded in separating out and concentrating all the taste-enhancing components which exist naturally in the tomato, liberating a natural flavor-enhancer suitable for a wide range of applications. In many cases, LycoRed SANTE can be used to enhance flavor— thereby reducing the amount of salt added to a product. LycoRed, Israel, www.lycored.com

IFT in New Orleans. Salt replacer #0085 joins an already robust product line that includes a variety of yeast extracts and organic-compliant products and is said to be best suited for poultry applications. SSI’s #0085 is based on a yeast extract; according

to the company, the amino acids in the yeast extract help increase savory notes, which, in turn, round out flavors—so the sodium is not missed in the final application. Savoury Systems International, www. savourysystems.com

Savory with Less Sodium Savoury Systems International (SSI) released a new salt replacer at this year’s

©ISTOCKPHOTO/PAUL JOHNSON

Reducing Sodium Fact Sheet The National Salt Reduction Initiative (NSRI) has become a national issue fueling significant media attention. Sodium plays an important and multi-functional role in many food systems; reducing it can be a complex and challenging initiative. Successful industry response will require a multi-disciplinary effort from manufacturers to meet the challenge, while maintaining product quality. Merlin Development has created “The Sodium Reduction Challenge,” a comprehensive fact sheet to help food industry professionals understand the NSRI and its relevance to manufacturers of processed foods. The fact sheet answers questions, such as: “Which food categories are being targeted for sodium reduction and why?”; “What is the National Salt Reduction Initiative?”; and “What is the role of sodium in processed foods?” In addition, the overall marketing and development strategies currently being used or developed by food manufacturers is examined. The fact sheet can help manufacturers find the best approach to the Initiative by identifying the specific formulation approaches to meet the guidelines, as well as resolve processing and shelflife issues. Learn more about this important initiative at http://merlindevelopment.com/ sodiumreduction.html.

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2011 September Post-IFT Supplier Profile

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AAK USA Inc.

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AarhusKarlshamn (AAK) is the world’s leading producer of valueadded, specialty vegetable oils and fats with special focus on the Food Ingredient and Confectionery industries. AAK is a powerful company that continues to develop new products based on its extensive knowledge of vegetable oils. Having a strong global presence, AAK is well established in the U.S. as a premier supplier of specialty fats with emphasis on Low Saturated, Zero Trans and Non-Hydrogenated fat solutions. AAK Brands and Product Lines: EsSence™ shortening blends not only eliminates trans, they are nonhydrogenated and are lower in saturates. This line consists of all-purpose bakery shortenings, Puff Pastry shortenings and frying fats. Cisao comprises a line of all-purpose, trans free shortenings and hardstocks for the bakery and margarine industry’s. Cebes is our brand of highly functional coating fats with superior eating qualities and melting properties. The perfect partner to our Cebes coating fats, Confao is a non-temper, non-lauric filling fat that produces a uniform and highly stable crystal form, eliminating the need for tempering.

ILLEXAO ™ represents AAK’s Cocoa Butter Equivalents (CBE), giving chocolate manufacturers supreme versatility, and can provide the same sensory properties as cocoa butter.

VegeFull™ Cooked Ground Beans Traditionally, snack foods are not known for having much nutritional value. But now, by adding ADM’s line of VegeFull cooked ground beans to your applications, you have the opportunity to boost the nutritional value of almost any snack item—from cookies and breads to chips and dips. Known as a super food because of their outstanding nutritional profile, beans are full of protein, fiber and polyphenols, but are low in fat and sodium. They’re cholesterol-free, a good source of vitamins and minerals and have a low glycemic index. VegeFull cooked ground beans are pre-washed, pre-cooked and are reconstituted in minutes, offering a quick and easy way to add the nutritional benefits of beans to your next application. VegeFull’s wide selection of cooked ground beans includes pinto, black, small red, navy beans and chickpeas. Each selection is available in quick-prep whole, ground pieces, grits, noodles and powders. This variety gives you a convenient and cost-competitive solution to boost the nutritional value of products that are already familiar and appealing to consumers. To learn more about how VegeFull can make your products even better, visit www.adm.com/vegefull or call 800-637-5843.

For further information, contact: AAK USA Inc. Dennis Tagarelli VP Sales & Marketing US and Canada 499 Thornall Street Edison, New Jersey 08837 Telephone (973) 344-1300 Web Site www.aak.com/us 106

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2011 September Post-IFT Supplier Profile ADM/Matsutani LLC Fibersol-2, the premier slow fermentation soluble dietary fiber, allows manufacturers to 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 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. Fibersol-2 has been shown in clinical studies to help support intestinal health. And it contains fewer calories than maltodextrin. The fiber portion (90% of Fibersol-2) provides only 1.4 kcal/gram. Fibersol®-2, a digestion resistant maltodextrin, was invented by Japan’s Matsutani Chemical Industry Co., Ltd., and has been exclusively produced by ADM since 1999. This joint venture combines Matsutani’s strong technical and scientific expertise with ADM’s vast production facilities and transportation network, resulting in a quality food ingredient that is backed by highly consistent service and a readily available supply.

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

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Ajinomoto Food Ingredients LLC

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

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

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Almond Board of California (ABC) California Almonds: The Breakfast Nut Almonds are the breakfast nut; new research shows that consumers in North America consider almonds to be the nut that best fits with breakfast foods versus other nuts.1 In fact, 58% of North Americans think of almonds first when they think of nuts in cereal.2 Adding almonds to any breakfast product is an easy way to increase consumer appeal while also adding a satisfying crunch. Visit AlmondBoard.com/ FoodProfessionals to learn more. * Good news about good fat: U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat. 1 2

Breakfast Outlook Report, Sterling Rice Group, 2009 North American Consumer Attitudes, Awareness, and Usage Report, Sterling Rice Group, 2010.

For further information, contact: Harbinder Maan Manager, North America Ingredient and Category Marketing 1150 Ninth St., Ste. 1500 Modesto, CA 95354 USA 209.343.3214 108

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American Egg Board One of nature’s most perfect foods makes other foods perfect too. Versatile, hardworking real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. To assist food formulators, AEB develops resource materials such as newsletters, a Resource CD and nutrition and functionality supplements. Additionally, AEB makes available egg product experts to answer technical questions. At this year’s IFT Annual Conference, AEB 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.

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

2011 September Post-IFT Supplier Profile American Key Food Products Premium Cassava Flour: A Gluten-free Baking Gamechanger American Key Food Products (AKFP) announced that its patent-pending Premium Cassava Flour is now available to the gluten-free (GF) market. The flour promises to be a game-changer for bakers who are looking for a robust, natural ingredient that can enhance the quality of baked products while keeping recipes as simple as possible. Premium cassava flour is derived from the same cassava roots that yield tapioca starches and other derivatives. However, it is different from tapioca flour which most GF companies incorporate in their recipes. What is known as tapioca flour is actually native tapioca starch. The cassava flour is produced using a specially-developed process that differs from the starch manufacturing process. The special process gives the flour unique physical characteristics that make it bettersuited for baking applications. In addition, it has over 6% fiber content which provides nutritional value while enhancing the baking functionality of the flour. Premium cassava flour has proven to be an excellent single-flour substitute for wheat flour in cookies, cakes and other dessert-type baked goods. Blended with up to only two other flour/starch ingredients, it can create superior breads and pizza crusts. Gluten-free foods made with the Premium Cassava Flour were showcased at the 2011 Ottawa and Charlotte glutenfree vendor fairs and the 2010 IBIE show in Las Vegas. The flour will be available nationwide and can be purchased directly from AKFP or its authorized resellers in 55-lb, 5-lb and 2-lb bags. AKFP has been serving the food industry with worldclass ingredients for over a decade. With the premium cassava flour and its portfolio of other GMO-free, all-natural gluten-free starches, AKFP aims to equip gluten-free businesses with an innovative flour for a new generation of products.

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American Palm Oil Council

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

For further information, contact: American Key Food Products 1 Reuten Drive Closter NJ 07624 Tel: 201 767 8022 Fax: 201 767 9120 www.akfponline.com

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

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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!

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 110

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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

2011 September Post-IFT Supplier Profile

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Brenntag North America

Bunge 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.

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

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!

• Eliminate trans fat and optimize saturated fats while increasing stability via our No Trans (NT) or Reduced Trans (RT) technologies • Remove hydrogenation from your label with our Non Hydrogenated (NH) technology • Our NEW UltraBlend enzymatic interesterfied line of all-purpose shortenings utilizes domestically sourced soybean oil via a sustainable process to remove trans fats while optimizing saturated fats for cookies, crackers, cakes, tortillas, pies and more! • UltraBlends Designer Solutions allow you to formulate food products with specific functionality and nutrition in mind. Phytobake shortening allows for the replacement of traditional shortening saturates with phytosterols. Delta Dry powdered vegetable-based oils and milk-based protein help maintain a healthy lipid profile as well as enhance the level of protein intake. And Delta Oil is a structured lipid which delivers unique nutritional and functional attributes to food and sports nutrition products. Trust the Oil Experts, Trust Bunge.

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

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 www.PreparedFoods.com

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

For further information, contact: Century Foods International 400 Century Court, PO Box 257 Sparta, WI 54656 1-800-269-1901 www.centuryfoods.com [email protected] 112

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Cherry Marketing Institute Tart cherries’ unique flavor, nutrition and naturally functional properties are right on target with consumers’ new food and beverage demands. Recently, the Cherry Marketing Institute (CMI), a generic marketing organization funded by tart cherry growers and processors, teamed up with food industry trends expert, Dr. A. Elizabeth Sloan, to develop the “Red Hot Report,” a compilation of food, flavor and wellness trends, underscoring the ways that tart cherries have a unique advantage when it comes to new product and menu development. As consumers continue to look to their diet as a means of health, Super Fruits, which deliver nutrients and health benefits naturally, are key to maintaining good health. Tart cherries are on the map as a naturally functional powerhouse, rich in antioxidants and anthocyanins (which give cherries their bright red color).They have the capacity to deliver potassium, magnesium and beta carotene naturally, hot “new nutrients” that consumers crave, increasing their in-demand status. Cherries go beyond just health benefits – they taste great too. Preference of sweet foods is souring, and with their unique sweet-sour profile, tart cherries compliment virtually any dish. What’s more – they’re an American Super Fruit, bringing a local edge to nearly any food or drink. For more information on these trends and more, 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: [email protected]

2011 September Post-IFT Supplier Profile CULINARY FARMS

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Danisco USA 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.

Since 1995, Culinary Farms’ mission has been to sell premier quality, distinctively flavorful natural ingredients. Based in agriculture-rich northern California, our distinctive ingredients include the intense unmistakable flavor of sun dried, fresh dried and USDA organic dried tomatoes; the natural smoky notes of roasted dried tomatoes and bell peppers; the savory richness of roasted sun dried tomato paste; the warmth of authentic Mexican chiles and our new line of tantalizing Mexican seasonings. It is our attention to sourcing and supplying the best quality products that creates the critical difference in our line of Mexican dried chiles. Through a consistently monitored relationship with our supplier in Mexico, the chiles we provide are clean, unadulterated and give reliable pungency, particle size and optimum quality. With dehydrating and sun drying facilities in the heart of the world’s premier tomato growing region, our tomatoes are picked at their peak of culinary quality, processed and cold stored.

For further information, contact: Customer Service: 888-383-2767, ext 710 or [email protected] Website: www.culinaryfarms.com

Health & Nutrition By pairing Danisco’s health-promoting 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 and/or help to improve 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 Heart health

Cost Reduction We also offer solutions designed to help you reduce costs. Our newest stabilizer for cottage cheese, for example, lets you reverse the standard curd-to-dressing ratio, retain your product’s clean, refreshing mouthfeel, lower processing viscosity and your costs at the same time. Food Protection Through our Care4U™ line (www.daniscocare4u.com), we also offer the most comprehensive range of natural protection solutions on the market to help you extend your products’ shelf life … and meet important consumer demands for natural foods that are superior in quality, taste, safety, convenience and affordability.

For further information, contact: Janelle Crawford Manager-Industry Marketing, Danisco USA 1-800-255-6837 ext. 3421 [email protected] www.PreparedFoods.com

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

Domino Specialty Ingredients – The Sweet Standard.

Fortitech, Inc. Fortitech, Inc., essentially the founder and pioneer of the nutrient premix industry, consistently leads the way in the field of fortification, and has helped manufacturers introduce or improve over 30,000 products offering health and wellness benefits to consumers worldwide. Solely dedicated to the development and manufacturing of custom nutrient premixes, Fortitech has the expertise to fortify virtually any product and can source over 1,400 ingredients from a comprehensive selection of vitamins, minerals, amino acids, nucleotides and nutraceuticals which can be used in numerous applications. Fortitech is ISO 9001:2008 certified and meets Kosher and Halal standards. Headquartered in Schenectady, NY, the company has a global network of manufacturing and distribution facilities throughout Europe, Asia, South America, Mexico and the USA (NY & CA). The manufacturing process for all Fortitech premixes meets, or in many cases, exceeds industry standards for safety, traceability and more. The Fortitech Quality Standard Seal (www.fortitech.com/quality) underscores our commitment to quality and safety throughout every aspect of our business. This includes utilizing innovative technology, equipment and processes in all of our state-ofthe-art laboratory and manufacturing facilities. We also ensure that all Fortitech premixes do not affect the taste, stability or texture of the end product application.

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 114

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For further information, contact: Fortitech, Inc. 2105 Technology Drive Schenectady, NY 12308 tel: 800.950.5156 (US & Canada) tel: +1.518.372.5155 fax: +1.518.372.5599 email: [email protected] web: www.fortitech.com

2011 September Post-IFT Supplier Profile 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.

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GPI USA GPI USA is a supplier of all natural, clean label, multi-functional ingredient technologies. We specialize in helping food manufacturers improve their products, processes and profitability. Ultimately, our goal is to help our customers increase their business by providing the tools to optimize the quality, consistency, safety and consumer acceptability of their products. In association with global partners in Canada, India and the UK our technical team has the skills and resources required to ensure our customers’ success. Our motto is Creativity, Synergy, Success. We invite you to work with us to demonstrate how through creative technology we will work in synergy with your company to ensure our mutual success!!! Contact our Customer Service at 1-888-GPI-USA9 (1-888-474-8729) or email us at [email protected] or visit our website: www.GPIglobal.com.

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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Grain Processing Corporation (GPC) Looking for a way to deliver that healthy edge? Current trends such as high-fiber diets, improving children’s nutrition and gluten-free foods are on the minds of consumers. Scientists at Grain Processing Corporation recognize the challenges of formulating for a nutrition-conscious market and demonstrated at IFT Food Expo 2011 how GPC’s functional food ingredients can be used to develop greattasting products that fit into these trends. GPC’s TruBran® corn bran was featured in a snack cracker, as well as in a high-fiber tortilla used to make a kid-friendly quesadilla. TruBran® corn bran delivers an exceptionally high level of dietary fiber and is easily incorporated into a variety of applications such as nutritional bars and beverages, snacks, cereals and baked goods. The gluten-free market continues to gain momentum and has become an increasingly critical consumer choice. The functional characteristics of PURE-DENT® corn starch and INSCOSITY® instant starch were the focus in a gluten-free dessert. An effervescent pomegranate beverage tablet demonstrated the superior properties of GPC’s maltodextrins. MALTRIN® maltodextrins are popular choices for building body and mouthfeel while adding a clean-tasting, non-sweet energy source into beverages.

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Innophos, Inc. Innophos Serves Up More Innovations at the 2011 IFT in New Orleans IFT attendees who visited the Innophos booth were treated to demonstrations of VersaCAL® Clear and CAL-RISE® – two delicious examples of cutting edge food technology. VersaCAL® Clear – A Clear Winner Show attendees enthusiastically tasted samples of cool, refreshing raspberry lemon enhanced water with VersaCAL® Clear. As the HIE 2010 Excellence Award Winner for the Young and Old Category, VersaCAL® Clear delivers an excellent source of calcium and phosphorus with a clean after taste. Additional benefits include superior clarity and solubility, with no effect on color of finished product. CAL-RISE® - Reduce Sodium - Keep the Taste™ Innophos representatives also served up reduced sodium blueberry muffins made with CAL-RISE®, a no-sodium leavening for healthy baking. Many attendees who sampled these low sodium treats couldn’t believe how delicious they were and asked for more. Innophos also launched two NEW low sodium products SuperBind™ HB-CT is a new concept phosphate blend designed to achieve superior binding in lower sodium meat and poultry products.

By coupling exceptional products and unparalleled service, GPC is the preferred source for specialty ingredients worldwide.

TEXTUR-MELT™ LS-50, is a specialty phosphate blend that contains a balanced mixture of potassium and sodium phosphates with 50% less sodium than standard phosphates in diary products.

For further information, contact: Grain Processing Corporation (GPC) Website: grainprocessing.com Email: food.sales@ grainprocessing.com Phone: 563.264.4265 • Fax: 563.264.4289

For further information, contact: Innophos, Inc. 259 Prospect Plains Road – Building A Cranbury, NJ 08512 Technical Service: 866-631-7394 Customer Service: 800- 243-5052 Email: [email protected] www.innophos.com

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2011 September Post-IFT Supplier Profile International Dehydrated Foods, Inc. International Dehydrated Foods, Inc. (IDF™) offers all natural ingredients with no added flavors, salt or chemicals, rich in both naturally occurring flavor enhancers and nutritional compounds. We selectively process all natural materials to enhance flavor and health benefits to fit your formulation needs. IDF™ ingredients help deliver high flavor impact with a clean label, which can also potentially support healthy benefits on your label. Did you know that chicken broth is naturally rich in collagen and joint health compounds? Here is some other healthy news from IDF Ingredients: IDF® Chicken Broths are high in protein, containing essential amino acids and minerals, while contributing minimal levels of sodium and virtually no fat to finished products. IDF® Powdered Chicken, Beef, and Turkey products contain highly nutritious meat protein and essential minerals like iron, zinc, potassium and selenium. International Dehydrated Foods, Inc. is an industry leader in the development and innovation of natural poultry-based food ingredients. If you are looking for a flavorful, natural and “clean label” solution, call IDF.

For further information, contact: Customer Service International Dehydrated Foods, Inc. P.O. Box 10347 Springfield, MO 65808 Phone: 417-881-7820 Fax: 417-881-7274 E-mail: [email protected] Web Site: www.idf.com

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International Fiber Corporation IFC is at the forefront of the national initiative to reduce obesity in America through the addition of insoluble fiber. You have always known IFC to provide the functional fiber ingredients you need but you may not be aware that Insoluble Fiber can reduce calories as well. We can help you meet your goal – and the nation’s – of reducing calories in your products. Visit www.reducecalorieswithfiber.com. Applications include: Breads Rolls Muffins Cookies Pizzas Cakes Crackers Pastas Sauces Dressings Cheeses Meats Dietary Powdered Drinks Nutritional Supplements All of our quality ingredients are FDA approved, and most are both inert and contain 99+% total dietary fiber. They add no calories, no fat and no digestible carbohydrates. Contact us today to see what International Fiber Corporation can do for you!

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

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iTi Tropicals, Inc.

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: Acai Papaya Pineapple Acerola Camu Camu Tamarind Soursop

Banana Coconut Cream Coconut Water Passion Fruit Guava Mango Mangosteen

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: Eddey Portalatin iTi Tropicals, Inc. 30 Gordon Avenue | Lawrenceville, NJ 08648 | USA Phone: +1 609-987 0550 | Fax: +1 609-987-0252 Direct: +1 609 986 2085 www.ititropicals.com 118

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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

2011 September Post-IFT Supplier Profile

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Jungbunzlauer

Loders Croklaan

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:

SansTrans RS-39 zerotrans shortening is a non-hydrogenated all purpose shortening that offers reduced saturates while providing superior functionality relative to other no-trans shortenings. Based on its superior functionality, SansTrans RS-39 avoids the problems, such as oiling out, which is commonly associated with other low-saturate, trans-free shortenings Roll-Rite P is a zero-trans, pie crust shortening with a profile ideally suited for use in high speed manufacturing lines. The product characteristics allow for minimal stiffening of the dough during retardation and provide a smooth, pliable, and consistent dough during sheeting. Other product benefits include: Easy oil transfer using a pump, resists work softening to give greater performance when compared with more expensive options such as butter.

• 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

For further information, contact: Loders Croklaan 24708 West Durkee Road Channahon, IL 60410-5249 (800)-621-4710 www.PreparedFoods.com

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National Starch Food Innovation

Nutraceuticals International® LLC

Helping food processors win through textural innovation At National Starch Food Innovation, we think texture is fundamental to consumer-winning food product development. That’s why we’re at the forefront of textural innovation. We can help manufacturers unlock the full potential of texture to ensure product success, because we understand texture…and we know how to make it work.

Specializing in Exclusive Nutraceuticals and Specialty Ingredients, NI offers unique High Quality Rare, • Botanical extracts • Amino Acids • Ayurvedic Herbs • Enzymes • Flavors • Fruit Powders and Extracts • Spices and Grains • Vegetable Powders and Extracts • Kosher Certified Ingredients

Consumer insight is our driving force. We examine the impact of texture on consumer emotions. Then we apply our deep sensory expertise, Culinology skills, material science and ingredient interaction knowledge, plus our portfolio of high-performance texturizers, to create the textural characteristics that consumers find appealing It’s this winning formula that makes National Starch Food Innovation the partner of choice for textural innovation. Working together, with our marketing, sensory and formulation experts, we can help you translate consumers’ texture needs into successful product formulations. We identify the technical criteria needed for your ideal textural attributes. Then, we help you achieve them. State-of-the-art culinary facilities enable our formulation experts to accurately design each parameter of your product, for an inspirational eating experience. And we know the difficulties you face: • Manufacturing constraints • Formulation issues • Ingredient handling conditions • Shelf-life limitations Your challenges become our challenges, and we’ll guide you through to textural success.

For further information, contact: National Starch Food Innovation 10 Finderne Avenue Bridgewater, NJ 08807 1-866-961-NATL (6285) foodinnovation.com 120

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After years of continued growth in its current U.S. facility, Nutraceuticals International® LLC recently opened a new warehouse in Anaheim, California to help us better serve our West Coast customers with local stock, technical data and superior customer service. NI’s Director David Romeo comments, “We are committed to better servicing the needs of our customers, and this will allow us to offer a wide range of new exclusive ingredients to US Manufacturers on the West Coast, for same day delivery.” N.I. has partnered with two major GMP certified Manufacturers from India and Peru to introduce new, hard to duplicate ingredients that can be found nowhere else in the world. As well as recently establishing a joint venture with Faerie’s Finest, a Family-owned Flavor company located in Hawaiian Gardens, California. This exclusive joint venture will allow N.I. to offer their customers a wide range of unique, great tasting, and custom flavors for beverages, bakeries, pet products, power bars, proteins, and many more.

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

2011 September Post-IFT Supplier Profile Owens-Illinois Owens-Illinois, Inc. (O-I) is the world’s largest glass container manufacturer and preferred partner for many of the world’s leading food and beverage brands. The company is headquartered in Perrysburg, Ohio, USA, and employs more than 24,000 people at 81 plants in 21 countries. O-I delivers safe, effective and sustainable glass packaging solutions to a growing global marketplace. O-I has been manufacturing iconic glass containers for leading consumer brands like Coca-Cola, PepsiCo, Heinz, Anheuser-Busch InBev, Nestlé, Pernod Ricard and SABMiller since 1903. Today, O-I provides the highest quality glass packaging materials to companies in more than 80 countries. The company’s glass container lines span a range of shapes and sizes for food, beer, wine, spirits and other non-alcoholic beverages. O-I is focused on leveraging capabilities to bring innovative package solutions to current and potential customers. O-I is committed to being a performance-driven, customer and consumer-focused organization, providing the best packaging solutions to enhance brand recognition. O-I is dedicated to providing sustainable, value-added packaging solutions to our customers.

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

For further information, contact: Owens-Illinois One Michael Owens Way Perrysburg, OH 43551-2999 U.S.A Telephone: 567-336-5000 Email: [email protected] www.o-i.com www.glassislife.com

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

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Pharmachem Laboratories, Inc.

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 122

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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. 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. 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

2011 September Post-IFT Supplier Profile 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.

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

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

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

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ROQUETTE America, Inc.

Sargento Food Ingredients

ROQUETTE, Offering the Best of Nature, is a leading global manufacturer of healthy ingredients and solutions for markets, our solutions provide our customers with nutritionally balanced, great tasting choices for consumers featuring NUTRALYS® pea protein, NUTRIOSE® soluble fiber, and SweetPearl™ crystalline maltitol.

Sargento Food Ingredients, a division of Sargento Foods Inc., is known for innovation and leadership in culinary applications that include cheese, sauces and frozen products, delivering value-added 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.

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

Fresh-tasting, preservative-free soups Soups are the latest addition to our Portionables® line of individually quick frozen (IQF) pellets, which also includes sauces, beverages, cereals and more. Portionables® soup pellets are an innovative way to deliver minimally processed, fresh-tasting soups without preservatives. Our proprietary technology retains the natural flavor, texture, nutrients and color of ingredients. More Portionables® IQF soup pellet advantages: • Variable viscosity—thin broths to thicker purees • Particulate identity in pellets • No overcooked, soft textured vegetables pasta or grains • Formulation versatility You can formulate Portionables® soups to your specifications. Match them to the latest flavor trends— chicken tortilla, Vietnamese-inspired lemongrass scented pho—or traditional consumer favorites like chicken noodle or cream of tomato. Create your own Portionables® soup pellet ingredient at www.SargentoFoodIngredients.com or call us at 800-893-7411. Sargento Foods is GFSI certified.

For further information, contact: ROQUETTE America, Inc. 1417 Exchange Street Box 6647 Keokuk, IA 52632 (800) 553-7035 toll free 319-524-5757 main phone 319-526-2345 fax www.roquette.com website [email protected] email 124

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

2011 September Post-IFT Supplier Profile 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.

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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 [email protected] www.solbar.com

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 www.PreparedFoods.com

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Tate & Lyle

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.

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

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!

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

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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

2011 September Post-IFT Supplier Profile United Soybean Board Seeking performance and nutrition solutions? The soybean industry has developed enhanced soybean varieties with increased functionality for manufacturers and improved health benefits for consumers.

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UNITED SUGARS CORPORATION

The United Soybean Board is comprised of 69 farmerdirectors, who oversee the soybean checkoff on behalf of all US soybean farmers. Checkoff funds are invested in the areas of animal utilization, human utilization, industrial utilization, industry relations, market access and supply.

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: United Soybean Board Address: St. Louis, MO Website: SoyConnection.com Email: [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

High-Oleic/Reduced Saturate Soybean Oil is the latest innovation available, soon to be followed by High-Oleic/ Low Saturate Soybean Oil. These better-for-you oils meet commercial demand for healthier and better performing oils while responding to consumer demand for good tasting food. The oils have zero grams trans fat and reduced saturated fat, are high-heat stable, neutral in taste, and feature an extended shelf and fry life. Looking ahead, more better-for-you oils are in the pipeline. Next up is an increased omega-3 oil. Soybean oil is one of the few non-fish sources of omega-3 polyunsaturated fatty acids. The enhanced variety provides a sustainable solution with greater conversion to DHA. To sample High-Oleic/Reduced Saturate Soybean Oil, or learn more about enhanced oils, visit SoyConnection. com/QUALISOY.

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US Soy At US Soy, we offer complete traceability for our organic and non-GM soy ingredients. It’s simple for us, because we supply the proprietary seeds, monitor the growing, collect the harvest, store the beans and process the soy ingredients…all right here in Illinois. US Soy’s proprietary genetics also provide unique functionality in our soy ingredients. Whether Certified Organic or Non-GM, our unique genetics yield ingredients with very low flavor, excellent color, great nutritional profiles and high processability. From soy flours to roasted and seasoned soy nuts…and every grind permutation in between…US Soy ingredients provide exceptional formulation flexibility. And our new Egg Replacer and Nut Replacer products deliver real economies combined with superb sensory appeal. Trust US Soy for…TOTAL CONTROL, FROM ROOTS TO RECIPE® Products: Organic and Non-GM Soy Ingredients • Soy flours…full fat, low fat, roasted, soy fiber flour • Roasted soy bits and pieces • Roasted and seasoned soy nuts • Soy milk base • Egg Replacers Product line features: • Certified Organic and Non-GM specifications • Proprietary soy genetics for superior functionality • 100% vertically integrated for total traceability • Milling flexibility for special requirements • Complete certifications, including Kosher, Halal and Organic

For further information, contact: US Soy 2808 Thomason Drive Mattoon, IL 61938 USA Phone: 217-235-1020 Fax: 217- 235-1006 e-mail: [email protected] www.ussoy.com 128

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Virginia Dare Virginia Dare is a New York based flavor and extract company that was originally founded in 1835. The company evolved into the Virginia Dare company in 1923 with a focus on creating and supplying flavors for the food, beverage, nutritional products, dairy, bakery, sweet goods, pharmaceutical and oral care industries. Well known for our vanilla extracts and tea concentrates, Virginia Dare has an extensive line of much sought after, great tasting, high impact, cost effective flavors. At this year’s IFT these flavors were showcased with ready-to-drink teas featuring Virginia Dare’s tea concentrates, smoothies featuring bold refreshing floral flavor combinations like Mango Apricot Elderflower, vegetable enhanced ice pops made with exotic fruit flavors, and trendy beverages with our award winning vanilla such as Pear Honey Vanilla. Our sales, business development, and marketing teams understand the importance of speed-to-market product development and offer guidance in trend tracking, consumer insights, and most notably an understanding of the Hispanic consumer. Our customer service department is staffed by people that truly care about our customers’ needs. Virginia Dare is proud of our long heritage, respectful of the social and natural environment in which we operate, supportive of our employees and customers and passionate about success.

For further information, contact: Virginia Dare 882 Third Ave. Brooklyn, NY 11232 (718) 788-1776 (718) 768-3978 fax [email protected] www.VirginiaDare.com

2011 September Post-IFT Supplier Profile Viterra Leading food manufacturers trust Viterra™ to provide quality ingredients, strategic partnerships and technical expertise. Viterra is the ingredient partner for whole grains, pasta, canola oil and custom whole grain clusters designed to meet the innovative needs of tomorrow’s food products. We bring a business partnering approach to every relationship by collaborating and consulting with customers to drive continuous improvement. A leader in oats, barley, malt and canola oil, Viterra now offers custom grain applications from 21st Century Grain Processing® and healthy pasta from Dakota Growers Pasta Co.® With our custom design coated grains and cereal clusters with enhanced texture, flavor bursts and mineral fortification we can build a targeted nutritional profile just the way you like it. Enhance your product line with better-for-you pastas available in retail, foodservice and ingredient applications. At Viterra our best ideas go into every product we provide. Our research and development specialist work closely with our customers to ensure the exact formula and profile to meet their food ingredient needs. We’ve got the people, the expertise, and the technology to ensure the highest standard of nutrition, texture and flavor – essential ingredients for our customers’ success. Essential ingredients from Viterra.

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Wild Blueberry Association of North America

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

For further information, contact: Viterra - Canola Processing Phone: 1.877.882.2565 Viterra - Oats & Specialty Grain Milling Phone: 1.800.663.6287 21st Century Grain Processing Phone: 1.877.984.7246 Dakota Growers Pasta Company Phone: 1.701.652.2855 Email: [email protected] Internet: www.viterra.com/foodingredients 21st Century Grain Processing is a registered trademark of 21C Oats, Inc., a subsidiary of Viterra Inc. Dakota Growers Pasta Co. is a registered trademark of Dakota Growers Pasta Company, Inc., a subsidiary of Viterra Inc.

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

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Web Locator Arizona Instrument LLC

Denomega Nutritional Oils

How do you generate interest in your company? In the Prepared Foods Literature Review section! http://www.azic.com

www.omega-360.com/www.denomega.com/

Computrac® moisture determination provides a method of moisture analysis by utilizing rapid Loss on Drying (LOD). Our instrumentation is designed for lab precision and production durability. The four-place balance, nickel chromium heating element and built-in cool down fan make our newest LOD instrument, the MAX® 4000XL fast, accurate and repeatable. Try one for free by contacting our sales department at 800.528.7411 or [email protected].

Denomega Nutritional Oils is the pioneer behind the premium taste and odor free Omega-360™ ingredients for use in Functional Foods and Dietary Supplements. Denomega’s range also includes Omega-3s for Clinical Nutrition and Pet Food. Contact us at Denomega, P.O Box 162, NO-1701 Sarpsborg, NORWAY, Tel: +47 69 11 81 11

Arizona Instrument LLC | 3375 N. Delaware St. | Chandler, AZ 85225 | 800.528.7411 | www.azic.com | Made in the USA

The Fibred Group

NIMS®

FI-1 Soy Fibre is a purified insoluable dietary fiber food ingredient. A free-flowing, pure white powder, absent of any off-flavors or odors when added to food products. FI-1 Soy Fibre® effectively reduces caloric density of foods and helps retain and control moisture as well as provide texture and mouth-feel. Contact us at (800) 598-8894, by fax(301) 722-7131 or visit our Web Site at www.fibred.com.

at (248) 786-1692, [email protected] for more information. Kerry Ingredients & Flavours

www.nimsgroup.com

www.kerry.com/citrus

NIMS ...The Total Ingredient Source. Through the Network of Ingredient Marketing Specialists, Inc. (NIMS), ingredient manufacturers can economically reach important markets. NIMS members are independently owned ingredient Brokers, successfully selling and maintaining sales volume for the Principals they represent. 770-971-8116

Kerry’s team of citrus experts can help you succeed in any of your citrus development projects. Located in the heart of citrus processing in Lakeland, Florida, Kerry is your complete citrus solutions provider. From natural citrus flavors to extracts, Kerry can help you squeeze more from citrus. www.kerry.com/citrus. Kerry Ingredients & Flavours. 546 US Route 46, Teterboro, NJ 07608. 888-547-8844

Virginia Dare

The Wright Group

www.fibred.com ®

Contact Suzanne Sarkesian

®

How do you drive traffic to your web site? In the Prepared Foods Web Locator section! Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information. 130

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www.virginiadare.com

www.thewrightgroup.net

Virginia Dare’s new website provides the latest in product information, flavor trends, market insights and masking solutions as well as consumer research opportunities. Virginia Dare, [email protected], www.virginiadare.com, 718/788-1776.

The Wright Group SuperCoat® microencapsulated nutrients, SuperBlend® custom premixes and O3 Complete omega-3 ingredient products deliver superior performance, application flexibility and stability in a variety of functional food and beverage products. SuperCoat®, SuperBlend®, SuperTab®, Wrightmade®, Wrightsoft®, Wrightdough®, Wrise®, nutrarice®, ironrice®, vitarice®.

classified INGREDIENTS

A Farmer Owned Company Delivering Certified Organic Flour and Grain Products We offer a wide array of certified Organic and Kosher products for all of your industrial baking needs. Heartland Mill, Inc. tf: 800.232.8533 124 N. Highway 167 p: 620.379.4472 Marienthal, Kansas 67863 e: [email protected]

www.heartlandmill.com

W W W. P R E PA R E D F O O D S .C O M September 2011

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INGREDIENTS

COST EFFECTIVE

150 YEARS EXPERIENCE

631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE

 PHONEs FAX [email protected] -email

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

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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

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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.

WA N T E D T O B U Y

S O F T WA R E

September 2011

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EQUIPMENT FOR SALE

S L L A C E R T C U D O R P T N E V E R P 3P PRODUCTS, R O D U CTS, 1 SOLUTION Switching to Plastic Pallets ·

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Exchange finished product from in-house pallets to rental pallets or slip sheets.

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Pallet Washing System

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EMPLOYMENT

HENSON PARTNERS, INC. SPECIALIZED EXECUTIVE SEARCH

EXCEEDING EXPECTATIONS AS YOUR SEARCH PARTNER Our mission is to earn the privilege of becoming our client’s exclusive recruitment resource for key search activity. We do this by LISTENING to our clients needs to develop an understanding of the ideal candidate. We FOLLOW-UP throughout the entire recruitment process with conscientiousness and a respectful sense of urgency. We reliably DELIVER freshly recruited, qualified and interested candidates to fill our client’s positions. Our pursuit of excellence and our dedication to the Food Processing Industry, has earned our firm a reputation we are proud to have, and one that you can trust. To learn how your business can benefit from our extensive industry knowledge and experience, contact us today. JEFF HENSON, PRESIDENT CALVIN DEVOLL, DIRECTOR Phone / Fax: 866-898-9911 Web: http://www.hensonpartners.com

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~

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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.

WWW.OSIJOBS.COM Tim Oliver 770-760-7661 [email protected]

USED WALK-IN-COOLER-FREEZERS REFRIGERATION SYSTEMS – EQUIPMENT HUGE INVENTORY, ALL SIZES

Dave Buergler 919-557-5773 [email protected]

Buy Sell - Nationwide - Wholesale Prices

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

AUCTION

AUCTION ALERT DBC FOODS St. Cloud, Minnesota October 5th, 2011 10:00 a.m. CST Onsite & Online This is a Complete Sausage, Smoked Meats, Ham, Soup, Salads and Further Processing Plant. Including All Plant Refrigeration & Support Equipment. All Late Model Equipment. Sale conducted in conjunction with Go Industry-Dove Bid. To Bid Online Register At www.Bidspotter.com, For Complete Information Go To www.Barliantauctions.com, Email [email protected] or Call (630)553-6992. Scott Swanson, MN License # 16 16-10-018 10 018

Knowicki/Typhoon Mdl. KN200 Bowl Chopper, 200 liter

advertiser index October 5, 2011 | 10 AM – 4PM EDT

Member of

http://www.preparedfoodsvirtualexpo.com/

Virtual EXPO NutraSolutions

September 2005

STAFF

www.PreparedFoods.com

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

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

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

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

Time Running Out! New Products Conference 2005 page 164

page 13

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

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

Event Sponsor:

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 9 (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].

HEALTH CONDITIONS

DISCOVER THE LATEST INFORMATION IN THE COMPELLING AND DYNAMIC HEALTH AND WELLNESS MOVEMENT AT HEALTH CONDITIONS Learn how to formulate products to aid in the following conditions: s"ONE*OINT s#ANCER2ISK2EDUCTION s#ARDIOVASCULAR s#OGNITIVE-ENTAL s#OSMETIC"ENEFITS s$IABETES"LOOD 'LUCOSE#ONTROL

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Event Sponsor:

October 5, 2011 | 10 AM – 4PM EDT | http://www.preparedfoodsvirtualexpo.com/ COMPANY

URL

PAGE

COMPANY

URL

AarhusKarlshamn USA Inc.

aak.com

34, 106

International Fiber Corporation

reducecalorieswithfiber.com

ADM

adm.com/vegefull

35, 106

iTi tropicals

ititropicals.com

ADM/Matsutani LLC

fibersol2.com

J.R. Short Milling Company

shortmill.com

Advanced Food Systems

afsnj.com

Jungbunzlauer

jungbunzlauer.com

Ajinomoto Food Ingredients LLC

ajiusafood.com

68, 107

Loders Croklaan

croklaan.com

Almond Board of California

AlmondBoard.com

30, 108

Merlin Development

MerlinDevelopment.com

American Egg Board

aeb.org

23, 108

MicroThermics, Inc.

microthermics.com

American Key Food Products

akfponline.com

National Starch Food Innovation

foodinnovation.com

American Palm Oil Council

AmericanPalmOil.com

95, 109

Arista Industries, Inc.

aristaindustries.com

98

Arizona Instrument LLC

azic.com

Bay State Milling Company

baystatemilling.com

Bio Springer

biospringer.com

Bio-Botanica

bio-botanica.com

Biothera

wellmune.com

Brenntag North America, Inc.

brenntagnorthamerica.com

88-89, 107 16

NS15, 109

2 NS17 110 NS6, 110 NS16 IFC, 111

PAGE NS2, 117 18, 76, 118 28, 118 93, 119 NS14, 119 41 66 32-33, 120

Nutraceuticals International LLC

nutraintl.com

120

NutraSolutions.com

NutraSolutions.com

135

Olam

olamonline.com

63

OmegaPure

OmegaPure.com

94

Owens-Illinois, Inc./O-I

GlassIsLife.com

14, 121

P.L. Thomas & Co., Inc.

plthomas.com

73, 121

PAT Vitamins, Inc.

patvitamins.com

Pharmachem Laboratories

phase2info.com/3-phases.html

22

PFs’ Weight Management Virtual Expo

preparedfoodsvirtualexpo.com

PreparedFoods.com

PreparedFoods.com

40, 122 78-79

Briess Malt & Ingredients Co.

Briess.com/food

37

Bunge Oils

BungeOils.com

NS12, 111

Cargill Salt Division

cargillsalt.com

86

Century Foods

centuryfoods.com

67, 112

Proprietary Nutritionals, Inc.

pnibrands.com

Cherry Marketing Institute

cherryprocessor.com

42, 112

Purac America, Inc

purac.com/preservation

Cognis, now part of BASF

nutrition.basf.com

NS11

Roquette America, Inc.

nutriose.com

ConAgra Mills

jmswank.com

83

Roxlor International, LLC

roxlor.com

Culinary Farms

culinaryfarms.com

RQA, Inc.

productdynamicsdivision.com

90

Danisco USA Inc.

danisco.com

Sargento Foods, Inc.

SargentoFoodIngredients.com

7, 124

Domino Specialty Ingredients

dominospecialtyingredients.com

SensoryEffects

sensoryeffects.com

Eatem Foods

eatemfoods.com

Fortitech, Inc.

fortitech.com/restore

Ganeden

GanedenLabs.com

Garlic Company, The

thegarliccompany.com

75

GELITA USA

gelita.com

Glanbia Nutritionals

GlanbiaNutritionals.com

GNT USA, Inc.

gnt-group.com

Golden Peanut Company

goldenpeanut.com

GPI USA

GPIglobal.com

Grain Millers, Inc.

grainmillers.com

Grain Processing Corp.

grainprocessing.com/starch

Grande Custom Ingredients

grandecig.com

2

Herbstreith & Fox Inc.

herbafood.com

Hilmar Ingredients ICL Performance Products LP IDF

idf.com

17,117

Innophos, Inc.

Innophos.com

36, 116

NS4, 62, 113 1, 65, 113 70, 114 64

Private Label Manufacturers Association/PLMA (212) 972-3131

NS8, 123

5

●

38

Siemer Specialty Ingredients

siemersi.com

Solbar

solbar.com

80, 125

Southeastern Mills

semills.com

39, 125

SunOpta Ingredients

sunopta.com/ingredients

85

Tate & Lyle

splendasucralose.com

3, 115

Tate & Lyle

tateandlyle.com

25

TIC Gums

ticgums.com

82

Tree Top, Inc.

nwnaturals.com

United Soybean Board

SoyConnection.com/QUALISOY

99, 127

United Sugars Corporation

unitedsugars.com

20, 127

Univar USA Inc.

univar.com

US Soy

ussoy.com

38

Virginia Dare

virginiadare.com

hilmaringredients.com

26

Viterra

viterra.com/foodingredients

icl-perfproductslp.com

77

Wacker Chemical Corporation

wacker.com/food

Wild Blueberry Association of North America

WILDBLUEBERRIES.COM

NS5, 114 103

115, IBC 84 19, 116

97

www.PreparedFoods.com

NS10 NS7 NS9, 126 96, 126 29

102 8, 128 128, OBC 60, 129 74

©

September 2011

27, 123 100, 124

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.

136

105 24, 122

10-11, 129

GPI USA. More than you expected.

ANTIMICROBIALS All-natural, clean-label systems to improve food safety and extend shelf life.

FOOD GUMS Improve marinade retention, increase yields, reduce purge, add texture, replace fat, lower sodium.

SEASONINGS Flavorings, seasonings, and spice extractives to add flavor and taste.

ANTIOXIDANTS All-natural, clean-label fruit and green tea extracts add “healthier” ingredients.

At GPI USA, we’re surprising a lot of people in the industry. Most processors know us for our outstanding line of hydrocolloids. But, did you know we also supply a wide range of all-natural, clean-label, multi-functional flavoring ingredients, antimicrobials, antioxidants, and contract services? Let GPI USA help improve your product. Contact us today! Use your Smart Phone and

GPI USA

Toll Free 888-GPI-USA9

a QR Code Reader app to

P.O. Box 1988

[email protected]

learn more about GPI now.

Athens, GA 30603

www.GPIglobal.com

Creativity, Synergy, Success!

Think of us as

Tea

Vanilla

Flavors

Masking

Green Tea Black Tea Oolong Tea Rooibos Organic Fair Trade

Virginia Dare provides a full range of the highest quality and best tasting tea concentrates, flavors and powders.

Tea Flavors

Tel: 718-788-1776

•

[email protected]

•

www.virginiadare.com