Prepared Foods April 2011

NutraSolutions

April 2011

www.PreparedFoods.com

Considering Nutritional Lipids page NS3

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Regulations: Analyzing Guidelines page 19

Japanese Food Favorites page 43

Trends and Technology of Taste Masking page 51

R&D Seminar: Texturizing Ingredients page 59

Excellence in Innovation NEW Awards for NEW Products page 11

R&D SeminarsChicago Technical How-tos page 79

page 21

S H A R E D VA LU E S – S H A R E D S U CC E S S 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.

America ensures that all documentation and safety requirements are met throughout the entire value chain. We constantly monitor product availability and manufacturing capabilities so that you can be assured of receiving consistent, high-quality ingredients.

These partnerships continue to expand with the addition of a full line of Stevia Extracts from Pyure Brands LLC. This exclusive North American distribution partnership enables both companies to offer our customer base additional products to promote health and wellness with cutting edge technology.

Pyure Brands is a market leader in the production and blending of Stevia Extracts to the Food, Beverage, and Nutritional industries. Brenntag North America and Pyure Brands market a product portfolio that includes Pyure Elite (Reb A 98%), Pyure Organic (Reb A 95%+), Pyure Premium (Reb A 60% 80%), Pyure Select (Reb A 40% - 60%), Pyure Stevioside 90%, and Pyure Blends (Maltodextrin and Erythritol blends).

Pyure Brands shares our commitment to food safety & quality, taking the additional step of employing Eurofins laboratories to retest all production lots before shipment to Brenntag for distribution.

Offering the Best in Products We are committed to building bridges between food producers and ingredient

By carefully selecting ingredients from manufacturers that meet our demanding quality standards, Brenntag North

Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpen your competitive edge.

See Food Master-INGREDIENTS, p. 20

Brenntag North America & Pyure Brands – Your Right Choice for Stevia! Brenntag North America 5083 Pottsville Pike, Reading, PA 19605 Phone 610 926 6100 x 3858 [email protected] www.brenntagnorthamerica.com

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

grainprocessing.com/fiber E-mail: [email protected] Phone: 563.264.4265 Fax: 563.264.4289 See Food Master-INGREDIENTS, p. 79

See archived articles on www.PreparedFoods.com

April 2011 A BNP Media Publication Vol. 180, Issue 4

table of contents new product trends 12

Hitting the Shelves A “lite” dressing with a functional twist; limited editions expand; jelly bean fusions; cutting the salt; and more.

14

MarketWatch Healthier, spicier chips and dips; ice cream innovations; Diet Pepsi goes skinny; the latest business news from “The In Box;” and more.

19

Regulations: Analyzing Guidelines The overarching theme of the 2010 Dietary Guidelines is the need to reduce the risk of chronic diseases and the prevalence of overweight and obesity—through improved nutrition and physical activity.

21 Cover photo by T. J. Hine

An IFIC consumer survey revealed many Americans struggle

Weight Management: A Many-pronged Approach 21

Many Americans struggle with understanding facts about nutrition to maintain or lose weight, according to a new survey. Attitudes and understandings are reviewed in regards to calorie intake, fiber, proteins, satiety and more.

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Weight Management: A Many-pronged Approach with understanding facts about nutrition to maintain or lose weight. Education is needed regarding calorie intake, fiber, proteins, satiety and more.

culinary creations 43

Japanese Food Favorites No longer considered exotic or even foreign by most Americans, Japanese cuisine can now be found everywhere in the U.S.—from supermarkets and convenience chains to high-end retailers and fine-dining restaurants.

49

On the National Menu Consumers’ strong association with beef as a comfort food has prompted many chefs to revamp traditional beef recipes—with such things as unusual ingredients, new sauces, preparation techniques or ethnic twists.

ingredient challenges 51

Taste Masking: Trends and Technologies Successful food and beverage products must taste good. This article explores three approaches that target masking undesirable tastes in foods and drinks.

r&d applications 59

R&D Applications Seminar: Texturing Ingredients Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture.

73

R&D Applications: Clear to See Vitamin D

73

R&D Applications: Fat Alternative for Baked Goods

74

Abstracts Expanding organics with agave syrup; wise sodium reduction; new culinary trends identified; blueberry additions for desirable treats; the latest from Prepared Foods’ E-dition newsletter; and more.

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

NS3 New Reasons to Consider Nutritional Lipids

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

From CLA to phytosterols, research and regulations review their benefits and guide their

šIa_d0H[ZkY[iÓd[b_d[i WdZmh_dab[i

uses in foods and supplements. Interest in the Omega-3 Index grows.

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NS9 NutraNews Chia seed flour for wellness foods; new nutraceuticals website; a TV documentary on probiotics; whey powder replacement; and more.

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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Points North

Formulating for Health Make plans to join us at Prepared Foods’ R&D Applications Seminar-Chicago, on August 2-3, 2011, at the Hyatt Regency O’Hare in Rosemont, Ill. Discover solutions to your application challenges. The Healthful Formulations track is just one of the many technical sessions offered over two days. Don’t miss this year’s keynote address: The Making of Soaring Successes and Cheerless Failures in Products for Health Speaker: Bob Jones, principal, Scientia Advisors LLC Arguably the biggest single trend today in the food industry is products positioned for health. However, foods and beverages with nutritional benefits have had mixed results when it comes to enticing consumers. There are no silver bullets; strategies that have worked spectacularly well for one product line or company often flounder with others. From years of experience within the food industry, Bob Jones will explore factors that have helped new products soar in the marketplace and offer insights into how to use these understandings in the development of wellness products that will succeed. Learn about an ingredient’s functionality or its application in a finished consumer product or model system at the various Application Labs. We invite you to build your own educational schedule, network with other attendees and enhance your career at Prepared Foods’ R&D Applications Seminar-Chicago. For complete information, please visit www. PreparedFoods.com/rd or contact Marge Whalen at 847-405-4071.

Thomas Paine famously said, “Lead, follow or get out of the way.” Sadly, American regulators appear to have opted for the third, when it comes to labeling for certain allergens. Take gluten. While the U.S. has reportedly been working to create a gluten-free standard, with various deadlines dating as far back as summer of 2008 and further, the country has no standard for gluten-free as of yet. Meanwhile, the Codex Alimentarius, run by the World Health Organization and the Food and Agriculture Organization of the U.N., essentially limits the amount of gluten in products labeled as “glutenfree” to 200ppm. (It is 20ppm for products containing intrinsically gluten-free components, but 200ppm for products rendered free of gluten, i.e., certain wheat starches.) However, the major support groups in the U.S., Canada and Europe have no consensus as to the definition of gluten-free. North of the border, for instance, the test presently used by the Canadian Food Inspection Agency (CFIA) to determine the gluten content of foods has a sensitivity to a minimum of 20ppm, the current allowable tolerance for Canadian products. Now, Canadian regulators plan to expand the country’s allergen-labeling efforts. Health Canada has established a new labeling rule for Canadian foods and beverages to “give consumers more detailed information about the presence of allergens, gluten and sulphites in food and drink.” As such, in requirements to be phased in over the next 18 months, the department will require manufacturers to list clearly the presence of such substances and, further, to list the allergens in smaller components of the product, as well. In other words, if a product includes spices, its label must declare if those spices contain allergens or gluten. Furthermore, CFIA will begin issuing e-mail notifications for all classes of allergy recalls, with anyone interested needing only to register on the CFIA website. So, north of the border will have stronger allergen sensitivity testing and a recall system, where the health agency will e-mail anyone the details of any food or beverage recalled due to allergen concerns? Do not be surprised to see gluten- and allergen-free consumers— even those in the U.S.—turn to this simple, user-friendly and essentially effortless system to learn of recall information. When they do, it would not be shocking to see them, in turn, eliminate those company’s products from their shopping lists in America and elsewhere. As the South Park movie eloquently put it, “Blame Canada.”

William A. Roberts, Jr. Business Editor [email protected]

www.PreparedFoods.com

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Ignite Your Product Development Process! Prepared Foods’ 29th annual New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into exciting global new products, culinary advances and emerging consumer trends. The New Products Conference provides R&D, Marketing, Product Developers, and Corporate Management executives like you, a dynamic forum to learn from world-class speakers, capture valuable new product & trend data, participate in an interactive culinary session, taste new products from around the globe, capitalize on incredible networking and ignite your creativity.

Featured Speakers Include: > Family Brand Dynamics: Decoding The Drivers of Family Brand Success Speaker: Laurie Klein, Vice President, The Family Room What’s behind the success of the country’s most iconic family brands? How does your brand measure up? > Truly Global Strategies? Speaker: J. André de Barros Teixeira, Recent Vice President, International R&D, Campbell Soup Company, Belgium, Formerly, President and General Manager, Coca-Cola, Russia Discover the changes affecting consumers and companies, new ways to look at demographics and how to avoid commonplace behavior in market research.

discover new products

> A Call to Innovation and Action: A Professional Call to Arms Speaker: Christopher W. Miller, PhD, NPDP, Founder and CEO, Innovation Focus The companies represented at the conference have substantial influence over the diet of the American population. Through our creativity we can create a healthier more vibrant society. > On the Foodservice Horizon: Expanding Boundaries and Opportunities into Retail Speaker: Kevin Higar, Director of Operator Product Development, Technomic Kevin will explore the food, beverage, and overall menu strategies of tomorrow's successful restaurants. Not surprisingly, these more successful trends will morph into the retail marketplace as well. > Innovation That Could Change the (CPG) World Speakers: Lynn Dornblaser and David Jago, Directors, Custom Solutions Group, Mintel International We'll take a brief look backward at a few proven examples of innovation that changed everything, and offer our own picks of innovative thinking that may change things in the future. > Mintel New Product Showcase and Tasting Session After you've heard about some of the most innovative recent product introductions, you'll have the chance to see and taste them as well. > Product Development Innovation Workshop Upgraded Speaker: Ron DeSantis, Director, Continuing Education’s Industry Solutions Group, The Culinary Institute of America CIA Master Chef DeSantis will guide teams through the innovation process — from ideation through development — and explain the concept of structured culinary innovation.

network

Save the Date – September 11-14, 2011 Make a commitment today to invest in your career, revitalize your creativity, and network with the industry’s top new product development leaders, while enjoying the warm weather at The Ritz-Carlton in Naples, Florida

For more information, contact Marge Whalen, Senior Event Manager at 847-405-4071 or [email protected].

www.PreparedFoods.com/npc

new product trends

2011 Call for Entries

Congratulations to the 2010 Award Winners

For the past seven years, Prepared Foods has co-sponsored an award recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small. Now with our new partner, the American Egg Board, Prepared Foods will continue to recognize innovation and creativity with the Excellence in Innovation Awards. Excellence in Innovation Awards will be presented in two categories: Retail and Foodservice, the winners will receive their awards during the Excellence in Innovation Awards Ceremony at the 29th Prepared Foods New Products Conference. Kraft Crackerfuls

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

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

Tyson Seasoned Pork Spareribs

new product trends

Hitting the Shelves Go Toward the Lite The flavor for Litehouse’s recent launch of Yogurt Kefir Cultures Caesar Dressing has proven popular (indeed, according to last month’s New Products Annual, Caesar was in the third-most introductions between 2007-2009). However, setting the Litehouse launch apart is its functional element. The dressing boasts eight live and active probiotic cultures, including S. thermophilus, L. lactis, L. acidophilus and L. rhamnosus, as well as a note that kefir probiotics reportedly clean the digestive tract, improve immunity, regulate cholesterol and blood sugar, and improve liver and gallbladder functions. One of the product’s probiotics is a patented strain of Bacillus coagulans, an organism different from the other more traditional probiotics, in that its ability to form spores protects it from the low pH found in salad dressings.

Everything Old... Jelly Belly is no stranger to fusing flavors. The confectionery giant has jelly beans in the flavors of popular alcoholic beverages (its Cocktail Classics line includes Mojito and Pomegranate Cosmo), jelly beans with sour fruits and Bertie Bott’s Every Flavor Beans, centered around the sweet treats (and sometimes tricks) from the Harry Potter universe. Now, it appears the company is drawing inspiration from itself. In 2003, the company launched JBz: chocolate candies covered with Jelly Belly-flavored shells. Fast forward eight years, and the company is now launching Chocolate Dips: jelly beans (Very Cherry, Raspberry, Strawberry, Coconut and Orange flavors) drenched in dark chocolate.

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

Lean Fusion Cuisine The 100-calorie trend appears to have tapered off somewhat, but efforts continue in portion control. Lean Cuisine’s launch of spring rolls intended for snacking echoes that notion, with each portioned at 200 calories per serving. For the line, Nestle USA drew inspiration from several ethnic cuisines and the fusion trend seen in foodservice. Options include Garlic Chicken Spring Rolls (boasting chicken, garlic, onions and Parmesan cheese), Thai-style Chicken Spring Rolls and Fajita-style Chicken Spring Rolls.

Unlimited Limited Editions Seasonal offerings are nothing new in the confectionery aisles, with virtually every holiday having a corresponding packaging from candy manufacturers around the country. Until recently, this had been confined to confections; of late, however, the trend has expanded into other categories. The latest is from Mars North America, whose Combos Buffalo Blue Cheese Pretzel Baked Snacks will be on store shelves for considerably longer than one season. The snacks will join the seven permanent Combo options for a full six months.

new product trends Cut the Salt Sodium remains firmly on the radar of health advocates. In January, the American Heart Association (AHA) issued what it termed a “call to action for the public, health professionals, the food industry and the government to intensify efforts to reduce the amount of sodium (salt) Americans consume daily.” The advisory, published in Circulation: Journal of the American Heart Association, reiterated the recommendations for the general population: 1,500mg of sodium per day. This level, the notice added, is because “of the harmful effects of sodium—elevated blood pressure and increased risk of stroke, heart attacks and kidney disease.” Currently, Americans consume more than twice the recommended upper limit (1,500mg) daily, “with 77% of that consumption coming from packaged, processed and restaurant foods,” the advisory continued. “Even a modest decline in intake—say 400mg per day—would produce benefits that are substantial and warrant implementation,” opined the advisory authors. Issued shortly after this advisory, the 2010 Dietary Guidelines for Americans were a bit less restrictive than the AHA recommendations. As Steven Steinborn, legal counsel for a number of food and dietary supplement companies, noted in the February 7, 2011, issue of E-dition, the Guidelines advise, “Daily sodium intake should be reduced to less than 2,300mg, which is a 100mg per day reduction from the current daily value of 2,400mg.” Notably, this recommendation is more flexible than the 1,500mg daily limit for all Americans recommended by the Advisory Committee. The Guidelines advise that sodium intake should be reduced to 1,500mg among persons who are 51 and older, AfricanAmerican, or have hypertension, diabetes or chronic kidney disease. The 1,500mg recommendation applies to about half of the U.S. population, including children and the majority of adults.

So-so-sodium One-day Sodium Intake from All Dietary Sources in mg/day* Food

Table Salt Tap Water Supplements Total

All Sources

2-5 year olds 6-18 Men, 19 and over Women, 19 and over Total, adults 19 and over All ages

2,388 (26.4) 3,371 (23.5) 4,122 (29.8) 2,874 (21.0) 3,491 (19.4) 3,407 (13.8)

2,432 (26.6) 3,481 (23.7) 4,380 (30.2) 3,103 (21.5) 3,734 (19.8) 3,614 (14.1)

33 (1.5) 89 (1.1) 226 (3.0) 197 (2.9) 211 (2.1) 178 (1.4)

9 (0.3) 19 (0.4) 30 (0.6) 30 (0.6) 30 (0.4) 27 (0.3)

1 (0.1) 1 (0.2) 2 (0.6) 2 (0.2) 2 (0.3) 2 (0.2)

* Standard of error in parentheses Source: NHANES 2003-2006; reprinted from the “Food and Nutrition Board’s Strategies to Reduce Sodium Intake in the United States” (2010).

Global Trends The USDA’s 2010 Dietary Guidelines for Americans urges the U.S. population to reduce sodium consumption. However, concerns over sodium and its relation to hypertension can be found in Latin America, as well. For example, Mexico’s “2000 National Health Survey” found 30.7% of adults aged 20-69 years had hypertension. More recently, one paper, “Hypertension in Mexican Adults: Results from the National Health and Nutrition Survey 2006” (Salud Pública Méx vol.52 supl.1 Cuernavaca 2010), examined the prevalence of hypertension among Mexican adults and compared rates to those of Mexican-Americans living in the U.S. In all, 43.2% of those over age 20 had hypertension, but the prevalence was higher in Mexico than Mexican-Americans living in the U.S. The paper also noted in the previous six years in Mexico, an increase of 25% had been observed in the prevalence of Mexican adults with hypertension, in contrast to a 15% reduction that had occurred among Mexican-Americans. Chile’s “National Health Survey 2009-2010,” published by the Ministerio de Salud, reported that nationally, 26.9% of those 15 years and older (28.7% of males and 25.3% of females) had hypertension. Processors are gradually responding. Goya Foods recently launched a low-sodium variety of Sazón Goya seasoning for its Latino customers, with optional distribution into Dominican Republic, Mexico and certain other Latin American countries. At the Food Technology & Expo México 2010, Mexico City, Eduardo Galindo, director of R&D of Campbell’s de Mexico, noted many Campbell products sold in Central and South America that are supplied from the U. S. are low in sodium. For new products under development in Mexico, the company is committed to achieving 480mg of sodium per serving. —Claudia D. O’Donnell, Chief Editor Launching a New Product? If so, please send information to Claudia O’Donnell at Prepared Foods 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4057 or e-mail [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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new product trends market watch

Dipping In Di The U.S. Food Channel has identified chips and dips am among the nation’s 10 most popular snack trends to wat watch in 2011. However, these may not be the chips an and dips that first spring to mind; in fact, healthier, sp spicier dips are predicted to surge beyond the ttraditional chip-and-dip varieties. Tyson Foods Inc. is among the companies looking to capitalize upon the expanded notions of dipping. Its Any’tizers QuesaDippers aare “protein-packed snacks” featuring two salsa dipping sauces. The Tyson snacks combine flour tortillas, white-meat chicken with taco or fajita seasoning and Monterey Jack cheese, packaged with Zesty Garden or Cilantro Lime salsa packets.

lar product is described as “the first line of low-fat, naturally sweetened ice creams,” derived from a boutique creamery in Connecticut. Sweetened with rebiana, Iskream’s ingredient list includes Madagascar vanilla, Dutch cocoa and whole berries among its three flavors: Berry Good, Chocolate Brownie and Vanilla.

18% jump from the food crafter’s last survey in 2008. Cookies remain the most popular baked-at-home treat, a favorite of 82% of respondents, but showing distinct gains were cakes (rising 17%), brown-

ies (up 18%) and cupcakes (jumping 15%). While “holidays” are the most popular reason for baking (per 78% of the respondents), some 49% note their first choice for a party dessert is a decorated cake.

I

Crafty Cookies

A

n online survey by Wilton Enterprises has found nearly half of respondents (46%) believe cost savings is a plus when it comes to baking at home vs. purchasing baked goods, an

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epsi has introduced a new, slimmer version of Diet Pepsi. The “taller, sassier n ew S k i n n y can,” as the company describes it, is just over six inches tall and had its debut at New York’s Fall 2011 Fashion Week i n F e b r u a r y. A company spokesperson commented, “Our slim, attractive can is the perfect complement to today’s most stylish looks. We’re excited to throw its coming-out party during the biggest celebration of innovative design in the world.” The concept met with mixed reaction during its Fashion Week test. While some brand experts praised the new design, there is concern the company might want to avoid the sales pitch of skinny being better. In fact, the National Eating Disorders Association noted it has taken offense at the can. Pepsi, in an e-mail retort, noted, “We are sensitive to this interpretation, and that is definitely not our intent.”

...For Ice Cream ce cream remains popular among consumers looking for a treat, and, per the USDA, premium and superpremium quality ice creams comprise 41.4% of the category’s total dollar sales, far surpassing light (7%), reduced fat (0.7%), low-fat (3%) and non-fat (2%) varieties. While sales of ice cream continue to grow, consumers are increasingly concerned about the impact the treat is having on waistlines. In response, manufacturers are introducing ice creams which perhaps may not be healthy, but are at least less nutritionally hazardous. One such launch has come from Iskream Inc. Its titu-

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See Food Master-INGREDIENTS, p. 123

new product trends market watch CREATING TOMORROW’S SOLUTIONS

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

WHAT DO YOU WANT TO MASK?

 The World Tea Expo will take place at the Las Vegas Convention Center, June 24-26; conference registration and details are available at www.WorldTeaExpo.com.  MGP Ingredients Inc. launched a newly designed website (www.mgpingredients.com) to “strengthen online communications capabilities as an essential part of the company’s digital and overall business model strategy.”  Sensient Food Colors made a capital investment to add aseptic packaging capabilities.  Avesthagen Limited announced completion of a landmark project for the development of AvestaDHA, a vegetarian source of DHA (docohexanoic acid) omega-3 essential fatty acid.  Saputo Inc. signed an agreement to acquire Fairmount Cheese Holdings Inc., the parent company of DCI Cheese Company Inc.  Nutraceuticals International LLC has officially launched its newly designed website, www.nutraintl.com.  Algatechnologies announced its AstaPure® brand has obtained generally recognized as safe (GRAS) status from the FDA for use in food and beverages applications.  Corazonas Foods announced a new partnership with CoroWise.  The Food Source Intl. Inc. hired Denise Serafim as new head of R&D and chief flavor chemist.  Stratum Nutrition’s chitin-glucan fiber ingredient, Artinia, has received self-affirmed GRAS status.

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 Autocrat LLC entered into a partnership with an investment group led by Trent Capital Partners and Argosy Private Equity.  Mitch Finn joined SK Food International in its business development department.  Frutarom Industries Ltd. agreed to acquire East Anglian Food Ingredients Ltd. (EAFI) for approximately $4.8 million.  DuPont Teijin Films announced a strategic relationship with Olek Group, a food innovation and marketing agency.  David Jukes is now president of Univar Europe.  Premier Foods has sold its Quorn operation to Exponent Private Equity and Intermediate Capital Group.

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Analyzing the Guidelines Steven Steinborn, Hogan Lovells LLP

T

he Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) released the 2010 Dietary Guidelines for Americans. The overarching theme of the 2010 Guidelines is the need to reduce the risk of chronic diseases and the prevalence of overweight and obesity through improved nutrition and physical activity. In coming months, USDA and HHS will revise their nutrition policies and recommendations, such as the Food Pyramid, based on the Guidelines. Additionally, the report states, “the Dietary Guidelines for Americans has the potential to offer authoritative statements as provided for in the Food and Drug Administration Modernization Act (FDAMA).” Food and beverage companies should review the report carefully for potential FDAMA claims. This summary identifies certain statements in the report that characterize the relationship between certain foods and substances in foods and a reduced risk of chronic disease. (For the full text of this article, visit the February 7, 2011, issue of E-dition in the E-dition Archives at www.PreparedFoods.com.)

Key Recommendations and Themes Traditionally, the Dietary Guidelines are intended for healthy Americans, 2 years and older. However, in light of the issues presented by obesity, the 2010 edition is intended for all Americans, 2 years and older, including those at increased risk of chronic disease. Among the recommendations to combat obesity are: ■ Balance Calories to Manage Weight. Suggestions to manage weight include: increasing intake of whole grains, vegetables and fruit; reducing intake of sugar-sweetened beverages; monitoring intake of 100% fruit juice for children and adolescents, especially those who are overweight; and monitoring calorie intake from alcoholic beverages. ■ Foods and Food Components to Reduce. The Guidelines advise reduced consumption of several nutrients and foods because of their potential to increase the risk of certain chronic diseases. This includes sodium (daily sodium intake should be reduced to less than 2,300mg, a 100mg per day reduction from current recommendations). The Guidelines advise sodium intake should be reduced to 1,500mg among persons who are 51 and older, AfricanAmerican, or who have hypertension, diabetes or chronic kidney disease. Less than 10% of calories should be consumed from saturated fatty acids. Saturated fats should be replaced with monounsaturated and polyunsaturated fatty acids.

Daily intake of dietary cholesterol should be limited to 300mg or less, and the consumption of trans fats should be kept as low as possible, by limiting foods that contain synthetic sources of trans fats and by limiting other solid fats. The Guidelines recommend reducing the intake of calories from solid fats and from added sugars. Furthermore, the Guidelines suggest limiting the consumption of foods that contain refined grains, especially grain foods that contain solid fats, added sugars and sodium. ■ Foods and Food Components to Increase. The Guidelines also recommend an increase in certain areas, particularly fruit and vegetable consumption, noting the majority of fruit should come from whole fruits, including fresh, canned, frozen or dried forms. As for vegetables, variety is key, with consumers advised to consume darkgreen, red and orange vegetables, beans and peas. At least half of all grains should be whole grains, and individuals that consume all of their grains as whole grains are encouraged to include whole grains fortified with folic acid. Fat-free and low-fat milk and milk product consumption should increase. With regard to the health benefits of consuming milk and milk products, the Guidelines characterize the evidence as “moderate” regarding (1) the link to improved bone health, especially in children and adolescents; and (2) the association with a reduced risk of cardiovascular disease and type 2 diabetes. Choose a variety of protein foods, such as seafood, lean meat and poultry, eggs, beans and peas, soy products, unsalted nuts and seeds. Furthermore, consumers should increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry. According to the Guidelines, “Moderate evidence shows that consumption of 8 ounces per week of a variety of seafood, which provides an average consumption of 250mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with and without pre-existing cardiovascular disease.” Steven Steinborn, Hogan Lovells 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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cover story

Weight Management: A Many-pronged Approach An IFIC consumer survey revealed that many Americans struggle with understanding facts about nutrition to maintain or lose weight. For example, many do not know what nutrient-rich foods are, what their total daily calorie intake should be and how to use fiber and proteins to help with satiety.

Elizabeth Rahavi, International Food Information Council Foundation (IFIC)

T

he release of the 2010 Dietary Guidelines for Americans has planted consumers firmly in the midst of a hot year for product innovations and nutrition education; and, with more than 6 out of 10 Americans categorized as either overweight or obese, helping consumers manage their weight has become a priority for industry and health professionals alike. Findings from the “2010 International Food Information Council

(IFIC) Foundation Food & Health Survey” demonstrate the majority of Americans are concerned about their weight, and 67% of Americans are making changes to improve the healthfulness of their diet, largely in an effort to lose weight. Researchers agree the American waistline is expanding, primarily because more calories are consumed than are burned, year after year. In addition to reducing calories, nutrient-rich food sources, including foods and beverages with added fiber and protein, offer multiple avenues for health professionals, industry and consumers to explore.

The Calorie Conundrum While calories are paramount to weight management, findings from consumer research conducted by the Dietary Guidelines Alliance, a public-private partnership in liaison with the U.S. Departments of Agriculture and Health and Human Services, found that parents struggle with the concept of calories and look to nutrient-rich foods as most important to the healthfulness of their family’s diet. It is not just parents who struggle with calories; the “2010 IFIC Foundation Food & Health Survey” found that only 12%

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April 2011

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cover story of Americans could correctly estimate the number of calories they need in a day. In fact, the number of Americans who can correctly estimate daily calorie needs has remained stable and relatively low since 2006. Qualitative research conducted by the Alliance provides insights into this calorie conundrum. Many parents expressed frustration with having to count calories, saying that it is too time-consuming, while others stated that counting calories is too complicated, especially when cooking from scratch. There was also a belief among many parents that what one eats is more important than the amount of calories consumed. Most surprisingly, many consumers were skeptical that calories are just the latest in a long series of diet fads and were wary about jumping on board. Despite consumer reluctance, during the May 2010 meeting of the Dietary Guidelines Advisory Committee deliberations, Linda Van Horn, Ph.D., chair of the committee, stated, “it is important for everyone to know their calorie needs.” A key recommendation from the 2010 Dietary Guidelines

Advisory Committee Report, as well as the newly-released 2010 Dietary Guidelines for Americans, reinforces the importance of balancing calories in the diet with physical activity, so it will be essential to help Americans take the right steps

to at least understand the role calories play in weight management.

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See Food Master-INGREDIENTS, p. 140

www.PreparedFoods.com

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April 2011

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See Food Master-INGREDIENTS, p. 85

cover story

Some 88% of consumers

a calories and age iimprove health, additional efforts to educate Americans on the various sources of nutrient-rich actionable guidance foods (as well as acti

on how to serve them inexpensively) are needed.

Weight Management: A Role for Protein and Fiber Protein and fiber are both needed for good health and are part of a bal-

saidd they h were aware ffiber b andd protein can aid in weight management and satiety, when asked the question as part of the “2009 IFIC Functional Foods/foods for Health Survey.” About 80% said they were aware of this benefit related to protein. Editors of this magazine point to this Think Thin bar, with 10g protein and 16% of the daily value of fiber, which can benefit from that awareness. amount and variety of nutrients, without exceeding the caloric needs required for age, gender, body size and activity level. The 2010 Dietary Guidelines for Americans include a key recommendation that Americans should shift their dietary patterns to include more nutrientdense foods, especially those foods that contain nutrients that many Americans do not get enough of, such as calcium, vitamin D, fiber and potassium. Foods packed with nutrients are often referred to as nutrient-rich or nutrient-dense, meaning they have a lot of nutrients for the number of calories they contain. The Alliance research found many parents believe that serving nutrient-rich foods is very important, when it comes to the healthfulness of their families’ overall diet, and that this could be an easy addition to family meals. However, when asked to name examples of nutrient-rich foods, fruits and vegetables were readily suggested by many parents; at the same time, many struggled to name more than one or two of these foods. Although examples of nutrientrich foods are emphasized in MyPyramid, including whole grains and calcium-rich foods, like low-fat dairy products and protein sources (such as lean meats and fish, eggs, beans and nuts), it is clear that the term “nutrient-rich” is not commonly associated with a wide variety of foods by consumers. While highly nutritious foods may provide another avenue for helping Americans man-

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See Food Master-INGREDIENTS, p. 140

www.PreparedFoods.com

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April 2011

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cover story Consumers were asked the question: (If

Changes Made to Lose/Maintain Weight 69%

Changing the amount of food I eat Changing the types of foods and/or food components I eat

63%

Engaging in physical activity

60%

Changing how often I eat Consuming diet foods and beverages that contain low-calorie/artificial sweeteners Counting calories

41% 22% 19%

Seeing a health professional

8%

Following a specific weight loss/diet program

8%

Seeing a dietitian

3%

26

April 2011

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of the following things are you doing in an effort lose or maintain your weight?” and were instructed to select all that apply.* Some 58% of consumers say they are making three or more changes in an effort to lose or maintain weight.

According to the “Functional Foods/ Foods for Health Survey,” the majority of consumers believe foods can provide benefits beyond basic nutrition. When asked specifically about foods and beverages related to weight management, 81% of adults believe foods and beverages can help contribute to a healthy body weight, and 73% of adults believe certain foods can provide a feeling of fullness for a longer period of time. Consumers were then asked about specific diet and health relationships, where a functional component was paired with a food source and a health outcome. When asked if they are aware that fiber and protein can aid in weight management and satiety, 88% of consumers said they were aware of

n=788; * Question asked since 2009. Source: “2010 International Food Information Council (IFIC) Foundation Food & Health Survey”

anced diet. Research has suggested an expanding role for protein and fiber, when it comes to weight management. Studies have shown that both of these nutrients can help increase feelings of fullness, which may help with weight, by reducing overall calorie intake. Consumer research findings from the “2009 IFIC Functional Foods/Foods for Health Survey,” which looks specifically at consumer attitudes toward foods and beverages that can promote health, presents some intriguing findings related to protein, fiber and weight management.

trying to lose/maintain weight) “Which

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cover story this relationship to fiber, and 80% said they were aware of this benefit related to protein. Of those who said they were aware of these diet and health relationships, half of consumers said they were already consuming foods and beverages containing protein and fiber for these

benefits, but still 42% of consumers say they would be interested in consuming foods and beverages for these benefits. Generally, Americans who are more likely to consume foods and beverages for a specific benefit are those who believe they have a “great amount”

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Weight Management Options Abound There is no single solution for weight management that will work for all Americans. Just as the problem is multi-faceted, the solutions will be, too. These consumer insights related to calories, nutrient-rich foods, as well as fiber and protein, demonstrate that education remains integral to helping Americans manage their weight. Food technology also can be used in food production to improve Americans’ health, by reducing calories, sugar, saturated and trans fats, or changing the packaging of food to help manage portions. Without a magic bullet to help Americans lose weight, outreach related to weight management should be coupled with communications that take calories and energy balance into consideration, as well as other strategies that consumers can use to manage weight. Such strategies include managing portion size, increasing physical activity, including more nutrient-rich foods in the diet and reducing consumption of solid fats and added sugars. A focus on one approach to weight management may not give consumers enough options. By working together to create a stronger knowledge base around weight management and providing a wealth of options that can aid in weight loss, the needle may begin to move toward helping Americans in their efforts to achieve a healthy weight. * Note: Food photos chosen and provided by the editorial staff of Prepared Foods magazine.

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of control over their health; report being in “excellent” health; are dietary supplement users; are single; and are 55 years and older compared to those 54 years and younger. Similar to calories and nutrient-rich foods, more education needs to be provided to help consumers take action to include more foods and beverages that contain protein and fiber in their diet, especially as an avenue for managing weight.

ir y. of da

©2011 HILMAR INGREDIENTS

The International Food Information Council Foundation (IFIC) is a non-profit association located in Washington D.C.; its mission is to effectively communicate science-based information on health, food safety and nutrition for the public good. Visit www.foodinsight.org for more information about weight management and more insights from IFIC Foundation research.

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April 2011

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SOLUTIONS FOR THE DEVELOPMENT AND MARKETING OF NUTRITIONAL PRODUCTS

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New Reasons to Consider NUTRITIONAL LIPIDS From CLA to phytosterols, research and regulations review their benefits and guide their uses. Interest in an Omega-3 Index grows. Kelley Fitzpatrick, Content Manager, NutraSolutions.com

ears ago, when the “reduced fat” trend was in its prime, some in the food industry were suspicious of all fats and oils. As the industry became more sophisticated, interest and use in healthful fats, oils and specialty lipidbased ingredients grew. For example, overweight and obesity are growing worldwide problems, and more products are being developed to address weight loss. According to Global Industry Analysts Inc.1, the global weight-control products market may be $46.9 billion by 2015. Conjugated linoleic acid (CLA), a naturally occurring fatty acid found in beef and dairy products, is increasingly being used as a weight-reduction supplement. The CLA isomers c9, t11 and t10, c12 have been demonstrated in animal studies to reduce body fat mass, increase insulin sensitivity, decrease plasma glucose levels and have anti-carcinogenic effects2. As a result of these findings, CLA has been indicated for the use in cancer, diabetes, hypertension, hypercholesterolemia and fat loss. The assessment of the findings of five human studies included in a recent meta-analysis3 concluded that CLA assists in reducing body fat mass (BFM) and sagittal abdominal diameter (SAD), an abdominal obesity linked with metabolic syndrome. CLA may be beneficial in maintaining changes in BFM. However, minimal effects were noted on BMI, lean body mass (LBM) or body weight. The range of intakes studied were 3.5-4.5g/day for durations of 4 weeks-12 months. In 28 overweight children, 3g daily of CLA for 6 months significantly decreased BFM and increased LBM compared to placebo. Following 7 months, CLA reduced BFM by 0.5% and total body weight by 0.1%4. In comparison, increases of 1.3 and 0.4%, respectively, were noted in a placebo group. Abdominal body fat was also less in the CLA group. Health Canada’s Natural Health Product Directorate released a CLA monograph in early 2010 in which the

Y

Phytosterols and omega-3s have been shown to support cardiovascular health, among other benefits. agency allows the following claims on supplements: “May help to support a modest reduction in fat mass” or “May help to support a modest improvement to body composition, when used with a program of reduced intake of dietary calories and increased physical activity.” Required dosages are 3-5g/day5. However, in response to requests for Article 13 health claims on CLA, the European Food Safety Authority (EFSA) concluded that 14 out of 16 intervention studies in humans did not report a significant effect of CLA on body weight; most of the studies considered were short-term (12 weeks or less); and none of the 3 studies on body weight maintenance after weight loss showed a significant effect of CLA compared to placebo6. On the basis of the data presented, the panel concluded that a cause-and-effect relationship has not been established between CLA intake and maintenance or achievement of a normal body weight. In spite of mixed reviews from regulatory bodies and the scientific community, research is revealing innovative effects www.PreparedFoods.com

•

APRIL 2011 NS3

© ISTOCKPHOTO/MARTIN MCCARTHY

Researchers are looking at the percent of the omega-3 fatty acids EPA (shown here) plus DHA of red blood cells’ fatty acids, as a simple indicator of CHD risk and, also, as a factor in cardiac deaths. More omega-3s lower the risk.

of CLA in asthma and on bone metabolism. A daily dose of 4.5g/day of CLA significantly improved airway hyperresponsiveness and adipokine levels (cytokines produced in fat tissue subjects) in asthmatics7. In mice, CLA showed protective effects on age-associated bone loss, by modulating inflammatory markers and osteoclastogenesis (bone resorption)8. Mice fed a t10c12-CLA diet maintained a significantly higher bone mineral density, accompanied by a decreased production of osteoclastogenic factors in serum.

Competitive Plant Sterols Another class of novel lipids which has garnered attention over the past two decades is phytosterols (plant sterols). These compounds are chemically similar to cholesterol (which occurs only in animals) and are found widely throughout the plant kingdom. They cannot be synthesized by humans and must be provided in the diet. Their cholesterol-lowering action has been demonstrated for more than 60 years. Plant sterols reduce cholesterol absorp-

tion, by competing with cholesterol for absorption into mixed micelles. This action results in less cholesterol returning to the liver and more being excreted9. Numerous clinical trials in controlled settings have reported daily consumption of 1.5-3g of phytosterols/-stanols from foods can reduce total cholesterol levels by 8-17%. Current recommendations of plant stanols are for 2g/day. Intakes of plant stanols up to 9g/day produced reductions in LDL cholesterol of 17.4% in a dose-dependent fashion, without affecting antioxidant defenses, in 93 health subjects with slightly raised cholesterol levels10. Subjects were randomly assigned products containing 3, 6 or 9g of plant stanols for 4 weeks. People in the 3g/day group experienced LDL reductions of 7.4%, compared with 11.9 and 17.4% in the 6g and 9g/day groups. Dairy products represented the initial line of functional foods marketed with phytosterols. More bakery and cereal products, snack foods, prepared foods and beverages are being enriched with phytosterols, and efficacy of effect is being studied. The consumption of a rye bread (9.3g/day fiber), with added plant sterols (2g/day) (active group) or without added plant sterols (control group), was assessed in 68 participants11. In the second phase of the study, the amount of rye bread was doubled, providing 18.6g/day fiber and 4g/day plant sterols. After 2 weeks in the first phase, serum levels of LDL and total cholesterol were decreased by 8.1 and 5.1%, respectively. After the second phase, further reductions of LDL by 10.4% and total cholesterol by 6.5% were noted. Rye bread alone did not decrease cholesterol in the control group. The U.S. Food and Drug Administration was the first to approve a health claim on the relationship between plant

The Omega-3 Index Cholesterol (total, HDL and LDL) levels in blood serum have been used as indicators of and risk factors for cardiovascular disease risk. Interest is growing in what is called the Omega-3 Index, since a paper was first published on the subject Harris WS and Von Schacky C. 2004. The Omega-3 Index: a new risk factor for death from coronary heart disease?” Prev Med. 39(1):212-20). PubMed now lists some 45 papers on the Omega-3 Index. The hypothesis is that low intakes, resulting in low blood levels of the omega-3 fatty acids EPA and DHA, are associated with increased risk of death from coronary heart disease. Since the percent of EPA plus DHA of red blood cells’ (RBC) total identified fatty acids reflects long-term intake of these two omega-3s, Harris and Von Schacky proposed that RBC EPA + DHA, now

NS4 APRIL 2011

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named the Omega-3 Index, be considered an actual risk factor for cardiac death. The 2004 paper suggested 8% was the optimal target level of the Omega-3 Index, and an undesirable level was proposed as less than 4%, with 4-8% being an intermediate-risk zone. A recent paper (Harris WS. 2010. Curr Cardiol Rep. 12:503–508) notes that a variety of studies since then have provided confirmation of these original target values. It concludes that, one day, Omega-3 Index (like cholesterol levels) may be included in standard risk assessment profiles and that simple, inexpensive steps can be taken to correct omega-3 deficits and reduce cardiovascular disease risk. To see Von Schacky speaking on the Omega-3 Index, go to http:// tinyurl.com/697sacs. — Claudia D. O’Donnell, Chief Editor

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sterol esters and reduced risk of coronary heart disease in 2000. In May 2010, Health Canada approved a similar claim. In the EU, regulations continue to evolve. In July 2009, regulations related to the cholesterol-lowering benefits of phytosterols were extended to 1.5-2.4g from at least 2g. The ruling stated that LDL cholesterollowering benefits of between 7-10% can be attained “in 2-3 weeks,” if consumed daily in the form of yellow fat spreads, dairy products, mayonnaise and salad dressings12. Phytosterol claims are not without controversy. The FDA was accepting comments until February 22, 2011, on proposals that would expand the current claim to allow free esters to be used in bread and cereal, orange juice and low-fat dairy foods and also would require that foods must bear 500mg of phytosterols to be eligible for the claim13. The existing level is 400mg, which has prompted several sterol and stanol suppliers to suggest that under the proposed rule, many products would be forced off the market. The proposed rule change suggests 2g of phytosterols must be consumed per day, which the FDA indicates represented a median between the 1-3g levels found in most intervention studies. NS

References: 1.

Global Industry Analysts Inc. February 2011. “Weight Control Products: A Global Strategic Business Report.” 2. Gaullier JM, et al. 2004. Conjugated linoleic acid supplementation for 1 year reduces body fat mass in healthy overweight humans. Amer J Clin Nutr. 79(6):1118–25. 3. Egras AM, et al. 2011. An evidence-based review of fat modifying supplemental weight loss products. J Obesity. DOI: 10.1155/2011/297315. 4. Racine NM, et al. 2010. Effect of conjugated linoleic acid on body fat accretion in overweight or obese children. Amer J Clin Nutr. 91(5):1157-64. 5. Health Canada. Conjugated linoleic acid (CLA) monograph. January 27, 2010. http://tinyurl.com/48chzgd. 6. EFSA panel on dietetic products, nutrition and allergies. 2010. EFSA J. 8(10):1794. www.efsa.europa.eu/efsajournal.htm. 7. MacRedmond R, et al. 2010. Conjugated linoleic acid improves airway hyper-reactivity in overweight mild asthmatics. Clin Exp Allergy. 40:1071-78. 8. Rahman M, et al. 2010. t10c12-CLA maintains higher bone mineral density during aging by modulating osteoclastogenesis and bone marrow adiposity. J Cell Physiol. 2010 Dec 9. DOI: 10.1002/jcp.22578.

9.

Plant sterols (phytosterols) in foods. May 2010. Food Directorate. Health Canada. http://tinyurl.com/4j9xa95. 10. Mensink R, et al. 2010. Plant stanols dose-dependently decrease LDL-cholesterol concentrations, but not cholesterol-standardized fat-soluble antioxidant concentrations at intakes up to 9g/d. Amer J Clin. Nutr. 92:24-33. 11. Soderholm PP, et al. 2011. The effect of high-fiber rye bread enriched with nonesterified plant sterols on major serum lipids and apolipoproteins in normocho-

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lesterolemic individuals. Nutr. Metab. Cardiovasc. Dis. DOI:10.1016/j.numecd. 2010.09.011. 12. Plant stanols and plant sterols and blood LDLcholesterol—scientific opinion of the panel on dietetic products, nutrition and allergies. 2009. DOI:10.2903/j. efsa.2009.1175. 13. Food and Drug Administration. 21 CFR Part 101: Food labeling; health claim; phytosterols and risk of coronary heart disease; proposed rule. December 8, 2010. http:// edocket.access.gpo.gov/2010/pdf/2010-30386.pdf.

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For daily news updates on nutritional issues, as well as the ability to search archived NutraSolutions issues, see the keyword(s) search field at www.NutraSolutions.com. Chia Seed Flour Delivers Nuchia Foods Corp. has launched Nuchia Chia Seed Flour to manufacturers of baked wellness foods, to provide a superior product with numerous health-promoting attributes, says the company. The shelfstable Nuchia Chia Seed Flour is claimed to be a low-fat, gluten-free, nutritionally dense Áour providing signiÀcant levels of omega-3 ALA and essential minerals to the daily diet. In baked foods applications, it tastes and functions similarly to whole wheat; it can replace wheat, cup for cup, in recipes; or it can be used as an ingredient to create a variety of enriched foods. Nuchia Foods Corp., 407-8572320, ext.101, www.nuchiafoodscorporation.com

New Nutraceuticals Website Nutraceuticals International® LLC (NI), known for exclusive nutraceuticals and specialty ingredients, has now officially launched a newly designed website, www. nutraintl.com. With the start of a new year, NI has decided to take on a new look. The website, created with customers in mind, is well-organized and easy to navigate. Visitors will be provided with comprehensive information on the company, products and services. Hot out of the gates in 2011, NI is proud to announce, along with the launch of the website, four exclusive joint ventures and new trademarked ingredients. NI offers over 400 ingredients, to meet a multitude of needs. Nutraceuticals International, 888-541-1284, www.nutraceuticalsintl.com

Micro and Mighty The most comprehensive TV documentary dedicated to probiotics includes Chr. Hansen facilities and expert quotes. While probiotics are becoming increasingly popular worldwide, few people are properly educated, and many misconceptions still exist surrounding these beneÀcial bacteria. A new TV documentary, Microwarriors: The

See Food Master-INGREDIENTS, p. 137

biotic expert, Brian Peeters. Microwarriors: The Power of Probiotics is now available on DVD, and several broadcasters are considering airing it on TV. Please visit www. microwarriorsmovie.com for more information. Chr. Hansen, Denmark, +45 45 74 74 74, www.chr-hansen.com

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Power of Probiotics, takes its viewers inside the world of probiotics. Besides being a key sponsor of the documentary, Chr. Hansen opened its doors for the production team to facilitate footage from its sophisticated probiotic production facilities and features a long-time Chr. Hansen pro-

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Marks & Spencer has launched a new Super Juice drink which helps healthconscious consumers lower their cholesterol, says the company. The Red Grape, Blueberry and Blackcurrant Super Juice, which hit shelves in the UK this week, is boosted by the addition of PromOat™, the oat beta glucan soluble Àber ingredient from Swedish company Biovelop AB. PromOat is a versatile, functional ingredient that enables the well-recognized health beneÀts of oats to be incorporated into a broad spectrum of foods and drinks, thereby opening up many exciting opportunities for manufacturers and retailers to help tackle these health issues in a natural way—and it does not require consumers to alter their eating habits. Biovelop AB, www.promoat.com NS

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No longer considered exotic or even foreign by most Americans, Japanese cuisine can now be found everywhere in the U.S.—from supermarkets and convenience chains to high-end retailers and finedining restaurants. Tony Finnestad and Allison Rittman, Contributing Editors

J

apanese cuisine is slowly building a permanent bridge to American cuisine. Some 30 years ago, sushi was exotic; today, it can be found at supermarket chains and convenience stores across the nation. Ramen noodles, tempura and teppanyaki are also well known. What is the next evolution of the U.S.’s love affair with Japanese cuisine, and where will it lead? American chefs are reaching deep into the toolbox of Japanese cuisine, sifting through its culture, style, appreciation of nature, seasonality and uniqueness. They pull out interesting pieces and then meld them with their own culinary vision—to offer the American palate something new. How does this relate to prepared foods? The chef creations in fine dining trickle downward, until the flavors are widely found across supermarkets and fast food chains all over the country.

Styles and Types of Japanese Cuisine Americans have yet to embrace all Japanese cuisine has to offer. Bring on the kaiseki, soba noodles, izakaya and, most importantly, the fresh, seasonal ingredients that are revered and prepared with care, in accordance with the utmost respect for tradition. To say American palates are ready for Japanese cuisine is a big step, considering the fact that the traditions of Japanese cuisine date back to a time before America, as a country, even existed. The first Japanese restaurant opened in the U. S. in Los Angeles in 1855, in the neighborhood

that would eventually become Little Tokyo. It was not until Japanese dish that has over 100 years later that the first sushi restaurant would been compared to pizza by open in America; in 1966, a Japanese chefs—if only to little sushi bar popped up at give Americans a way to wrap a Japanese restaurant in Los Angeles. Similar restaurants their heads around the idea. soon followed in Chicago and New York. That may seem like a long time ago, but considering the fact that in 718 AD, the Japanese government allowed its citizens to pay their taxes with sushi, it seems to have taken a very long time for Japanese cuisine to get its foot in the door in the U.S. Most American chefs of the last few decades have been using French techniques, but France is no longer the culinary power it once claimed to be, at least according to the Michelin guide and its revered stars. Japan leads the world in number of Michelin stars, and many are bestowed upon kaiseki-style restaurants, which serve traditional, Japanese multi-course dinners. These restaurants were much of the inspiration for American chefs serving prix fixe and multicourse dinners. As evidence of Japanese cuisine’s popularity stateside, the number of Japanese restaurants in the country doubled to nearly 10,000 in the 10-year period between 1996-2006. Also in that same time period, gastro pub-style establishments began popping up. These resemble a very

Okonomiyaki is a simple

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culinary creations ©ISTOCKPHOTO/ OLGA KORONEVSKA

Some 30 years ago, sushi was considered exotic; today, it can be found at supermarket chains and convenience stores across the nation, in addition to the fine-dining establishments that made it famous.

popular concept in Japan called izakaya. From humble beginnings as simple watering holes, izakaya-style restaurants have turned into popular places to grab small bites and tasty beverages; they have exploded all over Japan and now spread their wings as far as U.S. shores. American dive bars, bowling alleys, diners and the like are turning out mouthwatering small plates and menu items from coast to coast. Okonomiyaki, as hard as it may be to say, is something with which people may want to become familiar. It is a simple Japanese dish that has been compared to pizza by Japanese chefs—if only to give Americans a way to wrap their heads around the idea. Essentially, okonomiyaki is a pancake, roughly the size of an individual pizza, and the word translates to “what you like;” there are many different versions of the dish. Most okonomiyaki restaurants in Japan allow diners to grill the pancake themselves, and the dish becomes an amalgamation of any assortment of fresh or pickled vegetables, meats and Japanese noodles. Certainly, this is a dish and an interactive cooking style that will soon become popular in the States.

Chefs’ Interpretations and Inspirations How do American chefs interpret the elements of Japanese cuisine to create something that American consumers are excited about? American chefs have done this successfully by pulling certain relevant elements from Japanese cuisine and incorporating these into their own style and vision—not by replicating traditional Japanese cuisine in a new land, but by reinterpreting it into something recognizable and approachable to U.S. palates. There seem to be a few chefs that have stood out in this field. Chef Masaharu Morimoto, of the Food Network’s famed Iron Chef, is one. Chef Morimoto has fused non-traditional ingredients, techniques and presentations with classic Japanese style. One dish that exemplifies this is “tunasciutto,” housecured tuna, shaved thinly, topped with shavings of salted

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and dried tuna heart, chopped chives and white truffle—a new interpretation of the classic Italian beef carpaccio, but inspired by Japan. Chef Tim Cushman, of O Ya restaurant in Boston, is another shining example. He preaches respect for flavors, while pushing the limits of unique combinations. O Ya is a Japanese expression of curiosity, and chef Cushman certainly puts together some curious concoctions that wow diners. At the Worlds of Flavor conference, held in November 2010, at the Culinary Institute of America, chef Cushman prepared a dish that represented his unique style. The dish utilized sushi rice in a non-traditional shape, topped with seared foie gras, served with balsamic chocolate kabayaki sauce, raisin-cocoa pulp and a sip of aged sake. On a menu, it may seem way “out there,” but the delicious aromas that wafted into the audience during the demonstration made audiences crave a chance to try it. Chef Cushman also offers up such eclectic dishes as shrimp tempura with bacon truffle emulsion and scallion ginger oil, or toro tataki with aji panca sauce and cilantro pesto.

New Takes on Traditions Chef David Chang, of Momofuku Noodle Bar in New York City, takes a “no apologies” approach to his cooking. He creates dishes he feels inspired by—dishes that tend to be non-traditional and delicious. When chef Chang had difficulty sourcing high-quality katsuobushi (cured tuna), he created his own housemade version, using locally available ingredients—namely, pork. The process and technique is steeped in Japanese tradition—the pork is steamed, smoked, then dehydrated and buried in rice. The rice provides the bacteria used to create the unique flavor, a similar process found in making sake. This is yet another combination that marries Japanese techniques with American ingredients in an ingenious way. Chef Tyson Cole is another star of this movement. His restaurants, Uchi and Uchiko in Austin, Texas, continue to win awards and woo customers with the innovative menu concepts. Uchiko has an eclectic menu with a fusion twist. King prawns served with basil seeds, smoked butter and a shrimp cracker are one example, and there is a Norwegian mackerel dish served with bluefoot mushrooms, onion, juniper and huckleberries that creates an amazing flavor combination. The sushi rolls also offer up some unique combinations; a Spanish twist is evident in the Toledo makimono roll built with big eye tuna, Spanish chorizo, fried almonds and grilled garlic. The key to the success of these unique combinations influenced by Japan does not lie in how bizarre or strange

culinary creations they appear, but in the balance of culinary principles and flavors, borrowed from each individual cuisine, to create a harmonious and tasty dish that can surprise and enlighten the taste buds. This phenomenon is not only found in fine dining, but in smaller local joints all across the nation—certain evidence of the trickle-down effect from fine dining. Lomo Arigato is a food truck, based in Los Angeles, which brings together Japanese and Peruvian flavors, much to the delight of its loyal followers. Lomo saltado, its signature dish, is a unique item that combines one’s choice of protein, sautéed with onions, tomatoes, cilantro, soy sauce, red wine and, of course, French fries. All of this is served atop a bed of Peruvian rice. Dishes like this go to show that Americans are not only ready, but are already embracing change in the form of their favorite foods. From izakaya to kaiseki, from Los Angeles to Boston, and from sushi to okonomiyaki, Japanese cuisine is certainly a vast empire that is quickly catching hold with American diners. One sees sushi in gas stations and on conveyor belts slithering through restaurants. Japanese eateries are appearing in Des Moines, Iowa, and Charleston, W. Va.—places one would not normally expect to find such cuisine. American palates are yearning for what is next; something new to catch their eye and

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 512-9924501, [email protected]. keep the taste buds guessing. Bring on the noodle bars and Japanese food trucks. For more information about Japanese and Asian cuisines, type “Soy Sauce: Traditional and On-trend,” “Japanese cuisine” or “Asian cuisine” into the search field at www.PreparedFoods.com.

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culinary creations

On the National Menu Darren Tristano, Technomic Inc.

Consumers’ strong association with beef as a comfort food has prompted many chefs to revamp traditional beef recipes by incorporating unusual ingredients, using new sauces, updating preparation techniques or adding ethnic twists. For example, Wolfgang Puck Bistro recently added a BaconWrapped Meatloaf drizzled with port wine sauce, and Rí Rá Irish Pub & Restaurant introduced Beef & Guinness Stew. Comfort foods are popping up on an increasing number of restaurant menus, and they are being well-received by consumers young and old, making it an on-trend category across the foodservice industry. Opportunities abound for menu innovation and development in this area.

Beef is a Popular Feature of Comfort Foods

Darren Tristano is executive vice president of Technomic Inc., a Chicago-based foodservice consultancy and research firm. Since 1993, he has led the development of Technomic’s Information Services division and directed multiple aspects of the firm’s operations. For more information or to order the “Center of the Plate: Beef & Pork Consumer Trend Report,” visit www.technomic.com.

For more information about comfort foods and beef, type Technomic research has consistently shown that comfort “comfort foods,” “stew,” “soup” or “potatoes” into the foods, with their nostalgic qualities and positive associasearch field at www.PreparedFoods.com. tions, are popular with consumers and resonate particularly strongly these days, as the economic outlook remains uncertain. And, a familiar Men, Women and Beef food with a twist is a safe way for guests to try something new. Q: Percentage of consumers agreeing with the statement, “beef dishes Recent Technomic consumer research are comfort foods.”* has shown consumers have strong opinions 56% % Overall = 43% about what constitutes a comfort food. A high percentage consider beef dishes to be 49% 47% comfort foods. When thinking about beef as 43% 43% 42% a comfort food, consumers are likely think38% 37% 36% ing of hearty, homestyle offerings, such as stews and roasts. Interestingly, a consider28% ably higher percentage of females (47%, vs. 38% of males) consider beef to be a comfort food. This is likely because men eat beef more often than women, making them more likely to consider beef an everyday dish.

Age breakdowns reveal the gender discrepancy to be largest among consumers aged 55 and older. A majority of women in that age group (56%) view beef dishes as comfort foods, compared to just 37% of men.

18-24

25-34

35-44 Female

45-54

55+

Male

* by age and gender, top two box = 5 & 6; consumers indicated their opinion on a scale of 1-6, where 6=agree completely and 1=disagree completely. Base: 755 consumers aged 18+ who eat beef at least once every 2-3 weeks. Source: “2011 Center of Plate: Beef & Pork consumer Trend Report,” Technomic

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See Food Master-INGREDIENTS, p. 48

Taste Masking: Trends and Technologies

© ISTOCKPHOTO /SLOBODAN VASIC

ingredient challenges

Successful food and beverage products must taste good. This article explores three approaches that target the masking of undesirable tastes in foods and drinks. Veronica Galindo-Cuspinera, NIZO food research

J

“

ust a spoonful of sugar helps the medicine go down; in a most delightful way…” You might recognize these lines from childhood. This quote, taken from the lyrics of the famous musical Mary Poppins, is the simplest way to explain the phenomenon of taste-masking. In this example, the sugar is used to mask the bitter off-taste of a medicine, making it easier for the children to drink it. Off-taste is a common and costly problem for the food industry. For many years, the use of salt, sugar or spices helped mask off-tastes, such as bitter or sour. The tendency to replace basic ingredients like salt or sugar, as well as the increased use of functional ingredients and nutraceuticals, has increased the need for new taste-masking strategies. Undesired tastes can be intrinsically present in foods. The most common examples are bitter tastes from vegetables, such as brussel sprouts or broccoli, or strong sourness in certain foods, such as orange juice or yogurt. Other sources of off-tastes can be related to microbial metabolites, enzymatic degradation, heat treatment, oxidation of lipids or by the addition of ingredients such as vitamins, minerals or antioxidants, which can be associated with lingering off-notes. As some of the off-tastes are difficult, if not impossible, to control, the off-taste is many times “tolerated” within the product. Strategies to reduce off-tastes in food are either to eliminate the source of off-taste (e.g., through fermentation or hydrolysis), or to mask the off-taste (e.g., by adding more of one ingredient, such as sugar or salt). In foods, there are many naturally occurring bioactive compounds that elicit bitterness, yet have positive health effects (e.g., flavonoids, polyphenols, pep-

tides, minerals or terpenes). Improving the taste profile of formulated to be more nutritional, the food by removing these the need for new taste-masking compounds eliminates their potential health benefit for strategies has increased. the product. Therefore, in these cases, effectively masking off-taste notes, along with flavor profile enhancement, is key to the consumer acceptance of new products. In order to effectively mask a taste, developers first need to understand the type of interactions that can occur in a food matrix, as well as interactions occurring in the mouth. From a perceptual point of view, taste-masking can occur at two different levels: they can occur in-mouth (peripheral interactions; e.g., taste inhibition) or at the brain level (central cognitive interactions; e.g., mixture suppression). Techniques used for taste-masking are based on these two phenomena, but can also include other technologies for eliminating the source of the undesired taste, such as encapsulation or target elimination of the bitter compound. Here are described three approaches that can be used for targeted masking.

As foods and beverages are

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ingredient challenges Lactisole is shown to greatly suppress sweet (sucrose) and, to some

Blocking Taste Perception

extent, umami (MSG) tastes. Bitter (QHCl), sour (CA) and salty (NA)

12 Sweet

Bitter

Sour

Salty

are not suppressed.

Umami

10 8 6 W

*

4 2

*

BD

0 Sucrose

QHCI

CA

NaCI

MSG

W=Weak intensity BD=Barely detectable intensity Note: Effect of 16 mM lactisole (clear bars) on standard quality solutions (orange bars); 200mM sucrose, 2.5e-2mM quinine-HCl, 2mM citric acid, 100mM NaCl and 100mM monosodium glutamate. Data analysis: Repeated Measures ANOVA and Tukey pairwise post-hoc comparisons (n=12). * Significant at α=0.05. Source: Reprinted by permission from Oxford University Press: Chemical Senses [2] copyright 2006.

Taste Inhibition (Peripheral Interactions) The human gustatory system is capable of identifying five major taste qualities: sweet, sour, salty, bitter and umami (savory). Different receptors and transduction mechanisms are involved in the detection of each taste quality; when two compounds are placed in the mouth, a number of possible interactions can happen. There is potential of one compound to interfere with taste receptor cells or taste transduction mechanisms associated with another compound, which could lead to enhancing or suppressing the taste. Many efforts have been focused on finding blockers for specific tastes, such as bitter, as it would provide a means for reducing off-taste. However, the fact there are around 25 putative bitter receptors makes it complicated to find a single, universal, bitter blocker. Nevertheless, there are several compounds that are capable of efficiently blocking specific taste qualities. Examples are extracts of Gymnema sylvestre or ziziphins for sweet taste blocking and lactisole (Na-2,4-methoxyphenoxy-propanoate), a compound that not only blocks sweet taste but has also been shown to reduce umami perception (see chart “Blocking Taste Perception”)1,2. Other

taste inhibitors include sodium and zinc salts which, at certain concentrations, have been shown to suppress bitter taste3-5. Research in this area has recently focused on receptor-based assays, where different compounds are tested directly on the target receptor and are screened for either activation or suppression of the taste signal. The downfall of this technology is that sometimes the compounds found to have activity cannot be used for human consumption, due to safety concerns. NIZO food research takes a different approach to overcome this problem, which consists of using food-grade fractionation techniques to screen for naturally occurring taste blockers with a trained sensory panel. (See illustration “Evaluating Taste-taste Interactions.”) Natural sources can consist of any fruit, vegetable, spice or fermentation product. This holistic approach, when combined with historical knowledge of natural resources, promises the delivery of natural solutions for taste-making.

Mixture Suppression (Central Cognitive Interactions) Tastants contained in a mixture often evoke responses different from those elicited when the tastants are presented alone. When one taste (masker) is strong enough, it can completely mask another taste (target) of different quality. This principle is exemplified in the Mary Poppins play, where sugar is used to mask the bitter taste of a medicine. In this particular case, the sugar is not necessarily interacting with bitter receptors in the mouth; the suppression is happening at a higher level, where taste and smells are normally integrated to deliver what is known as flavor. Mixture suppression is taking place in the brain. But suppression is not restricted to only taste-taste interactions. One could think that if aromas are capable of enhancing certain tastes (e.g., furaneol has been shown to enhance sweet taste), then it could also be expected that certain aromas can suppress taste perception. Such are the cases of angelica oil aroma or damascene, which have been shown to suppress sweet taste6.

Bitterness Microencapsulated

Microencapsulation of naringin (a bitter compound found in grapefruit) by complex coacervation can reduce or eliminate its bitter taste.

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Capsules: 1-10 μm Electron micrograph courtesy of NIZO food research.

We look at things a little differently. Because we’re not just a flavor company, we’re your product development partner. And when that happens, anything is possible.

ingredient challenges Evaluating Taste-taste Interactions

AKTA Taste Fractionation • isolation • enrichment • identification

Sensory Evaluation Taste-taste interactions

Source: NIZO food research

This diagram illustrates NIZO’s food-grade fractionation technology used for evaluation of taste-taste interactions (enhancement and suppression). Mixture suppression as a technology has only recently taken importance. Masking off-tastes through mixture suppression has historically been achieved by trial and error. At NIZO, the company has developed a new screening tool that allows a systematic screening of aroma/aroma and aroma/taste interactions. This technology, named Olfactoscan® (see illustration “Aroma Interactions”), allows continuous delivery of an aroma or taste

pulse that is coupled with a stream of different aroma compounds and delivered at controlled times to a panelist for evaluation. Using this tool, NIZO has been able to screen for compounds to mask a typical potato off-flavor sometimes present in orange juice and milk products7. The masking compound octanal already exists in most natural products or ingredients. This example demonstrates that the olfactoscan can systematically and efficiently screen for masking agents contained in food-derived aromas.

Masking by Encapsulation When taste inhibition or mixture suppression fail to render the optimal taste profile and removing the bitter component

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ingredient challenges is still not an option, there are other strategies that can be applied. Masking bitter taste through encapsulation can be an important solution for fortified foods. The two main technologies available for micro-encapsulation are spray-drying of emulsions and coacervation. Microencapsulation by complex coacervation results from the ability of a biopolymer complex to form a layer around the core material (in this case the bitter compound), which prevents it from being tasted in the food. R&D programs at NIZO have shown that microencapsulation by complex coacervation results in efficient masking of the bitter taste. An example of this application was done for naringin, a bitter compound present in oranges. After microencapsulating naringin through complex coacervation, the bitter taste was barely detectable. (See graphic “Bitterness Microencapsulated.”) Advancement in the field of flavor perception has allowed understanding of the different interactions that can occur when food is consumed. The more sophisticated eating behaviors become, the more technologies are needed to deliver good-tasting foods. The strategies, developed at NIZO food research, make cost effective screening for new masking agents a reality. Masking off-tastes is one aspect for gaining satisfied and loyal customers, as first impressions are always key for consumer acceptance.

References:

When taste matters, look to the experts. Proudly innovating dynamic dairy solutions to the food industry for over 95 years. Contact 1-888-698-2783 or visit www.edlong.com for more information.

See Food Master-INGREDIENTS, p. 55

1.

Schiffman SS, et al. 1999. Selective inhibition of sweetness by the sodium salt of +/- 2-(4-Methoxyphenoxy) propanoic acid. Chem Senses. 24:439-447.

2.

Galindo Cuspinera V and Breslin PA. 2006. The liaison of sweet and savory. Chem Senses. 31(3):221-225.

3.

Breslin PA and Beauchamp GK. 1997. Salt enhances flavour by suppressing bitterness. Nature. 387(6633):563.

4.

Keast RS and Breslin PA. 2002. Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts. Pharm Res. 19(7):1019-1026.

5.

Keast RS and Breslin PS. 2005. Bitterness suppression with zinc sulfate and nacyclamate: a model of combined peripheral and central neural approaches to flavor modification. Pharm Res. 22(11):1970-7.

6.

Stevenson RJ, et al. 1999. Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. Chem Senses. 24(6):627-635.

7.

Burseg K and de Jong C. 2009. Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. J Agric Food Chem. 57(19):9086-9090.

Veronica Galindo-Cuspinera is a flavor and perception scientist/project manager at NIZO food research. NIZO is one of the most advanced, independent contract research companies in the world. Some 200 employees assist food, beverage and ingredient companies to be more profitable by developing and applying competitive technologies to support innovation (such as in flavors, texture and health); cost reduction (process efficiency, ingredient replacement and test productions); and responsible entrepreneurship (food safety and quality, sustainable processing and evidence-based health claims). For more information: [email protected], +31 318 659 511, www.nizo.com

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Contact the Gum Gurus at (800) 899-3953 or ticgums.com/chat See Food Master-INGREDIENTS, p. 144

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Texturing Ingredients

© ISTOCKPHOTO/LAURI PATTERSON

R&D Applications Seminar

Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.

Use of Enzymes in Marinades Currently, five basic types of enzymes are used in marinades: papain, bromelain, ficin, Aspergillus oryzae protease and Bacillus subtilis protease. The first three are plant-derived, sulphydryl proteases. Aspergillus oryzae protease is fungally sourced, and the most recently approved proteases are from Bacillus subtilis. Peter Moodie, director of sales and marketing, Enzyme Development Corporation, explained that “papain has the longest history of use as a non-animal-based commercial protease. As a ‘sprinkle on’ tenderizer having been around for decades, papain also formed the basis for the original retail marinades.” This was part of a speech titled, “Use of Enzymes in Marinades,” given at Prepared Foods’ 2009 R&D Seminars-Chicago. Papain has a high inactivation temperature that is not an issue, if meat is treated, cooked and then consumed. It becomes problematic for marinades used in foodservice operations, where meat may be treated and then cooked to medium (160-165˚F). There will still be some residual enzyme activity, and, if the meat is held for an extended period of time, the protease may continue to work. It is important to note all enzymes work at any temperature between freezing and inactivation; for example, they may be slower at 2˚C, but they are still active. Derived from pineapple, commercial production of bromelain began in the late 1960s to early 1970s. Bromelain offered a lower inactivation temperature compared with

papain and also a better odor. In addition, it appeared that bromelain was more effective on connective tissue than papain. For a time, bromelain had the advantage of not containing sulfites. But, both the sulfite and odor issues have recently been resolved for papain; so, it is now just a case of which performs better in the meat application. Ficin is derived from the latex of the fig tree, Ficus carica, almost all from Peru. Ficin is an extremely effective tenderizer on muscle and connective tissue and has a lower inactivation temperature, when compared to bromelain and papain. “One of its biggest drawbacks, however, is its limited production and higher cost compared with papain or bromelain,” stated Moodie. Aspergillus oryzae protease is a fungal-derived enzyme. It was developed partially in an effort to evaluate enzymes that may have milder reactions with meat and have significantly lower inactivation temperatures. Surprisingly, the market for this enzyme is small. Moodie stated, “This may be related to a reluctance for label changes to include A. oryzae tenderizer. The other factor may be the large variety of proteases from A. oryzae giving inconsistent results. One protease from A. oryzae is not necessarily a substitute for another. For instance, they may not behave the same, having different pH optimums and reactions on various proteins.” A purchasing agent may be tempted to buy a higher enzyme activity at a lower price. But, a common scenario when switching to a different Aspergillus oryzae protease is where the customer slowly sees a difference, as the product

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R&D Applications Seminar changes over time, and they stop using it. The original R&D person may no longer be there, so the reason for the change may not be understood; the only certain thing will be that the product with fungal protease tenderizing does not sell as well anymore or have the original consumer acceptance. Bacillus subtilis proteases were only recently approved for use. These proteases offer a low temperature alternative and mild- to-aggressive action on meats similar to ficin. They opened up a whole new category of enzymes for evaluation. In summary, suppliers can help determine the correct enzyme and calculate the amount needed for each specific marinade application. The amount of marinade uptake per pound of meat needs to be calculated first. Other factors influencing enzyme effectiveness include hold time and temperature before cooking, maximum cook temperature and storage conditions after cooking.

can match crystallization and cracking where necessary, and another replacer has bigger flakes, which results in a bigger crunch where ben-

eficial.” She and Dan Grazaitis, food scientist, jointly presented a speech titled, “Novel Replacement for Gum Arabic in Coatings,” at Prepared

“Use of Enzymes in Marinades,” Peter Moodie, director of sales and marketing, Enzyme Development Corporation, cpm@ enzymedevelopment.com, www.enzyme development.com —Summary by Elizabeth Mannie, Contributing Editor

Novel Replacement for Gum Arabic in Coatings A need for gum Arabic replacement exists in order to ensure a secure, plentiful raw material stream and to end a major reliance on Africa for gum Arabic. Gum Arabic replacement would provide a cost-in-use savings and could improve products, by providing a whiter color and crunchier shell, and more strength in coatings. A family of non-gum-Arabic-based replacement systems is available and suitable for many confection applications. It is possible to maintain sugar-free and non-cariogenic labeling. These products also offer processing advantages of easy incorporation and faster drying times. Having locally available materials adds another benefit. As explained by Maureen Akins, applications manager, TIC Gums, “One of our proprietary replacement systems

See Food Master-INGREDIENTS, p. 73

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R&D Applications Seminar Panning Process Time Savings Total Time (Minutes)

40 30

Gum Arabic Replacer #1 Replacer #2

20 10 0

1

2

3

4

Source: TIC Gums

Using a proprietary gum Arabic replacer for charging of gum allows for a 20% process time savings. Foods’ 2009 R&D Seminars-Chicago. Viscosity in solution is similar for both systems compared with gum Arabic. Applications for the first replacer include confection coatings, through strengthening sugar and sugar-free shells, sealing and polishing. Engrossing is the process of building a shell coating on a candy surface. Engrossing syrups are the vehicle for achieving this layering, and typical components include granular sugar or sugar alcohol, water, gums, starches and dextrins. Dusting powder can be used in conjunction with the syrup to aid in drying of the layers. For example, an engrossing syrup made with maltitol or other sugar alcohol at 64.5-70%, with water at 27-32%, can incorporate gum Arabic or its replacer at 3-3.5%. The quick crunch system provides ease of processing, uniform dusting and coating. Sugar shells also can be strengthened, especially when larger pans and delicately shaped centers are used. The use level is approximately 3% in syrup solution. Sealing syrups reduce the exposure of sensitive components to oxygen and humidity in nut centers and chocolatecoated centers. They protect against oil

See Food Master-INGREDIENTS, p. 109-112

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5

6

7

8

9

10

# of Charges

and moisture migration; and qualitative data supports that gum Arabic replacers provide superior oxidative stability at very similar viscosities. Nuts, malt balls, chocolate and other oil-containing centers can be sealed. Another good application is in polishing chocolate panned confections. The finishing polish seals and protects. “This is done,” added Akins, “by applying a 20% syrup in one charge and following up with confectioner’s glaze for added shine.” Also, these replacers can bind and strengthen the sugar alcohol shell in hard panning of sugar-free chewing gums, when used at 3% in the syrup. It is flexible for all procedures; can be used in the first five charges with dusting powder; or can be used in all charges of syrup. “Novel Replacement for Gum Arabic in Coatings,” Dan Grazaitis, food scientist, and Maureen Akins, applications manager, TIC Gums Inc., makins@ticgums. com, www.ticgums.com —Summary by Elizabeth Mannie, Contributing Editor

Modified Starch 101 The source of starch, whether from wheat, corn, potato or tapioca, has a big effect on its functionality. Starch is composed of two types of glucose polymers: amylose, a linear polymer; and amylopectin, a branched polymer. When comparing starches, a common corn starch, for

See Food Master-INGREDIENTS, p. 109-112

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r&d applications PREPARED FOODS com

R&D Applications Seminar This is an overview of the basic methods of chemical and physical modification of starch.

Starch Modification: Overview Food Starch Modification

example, contains approxiA. Chemical B. Physical mately 27% amylose, while an amioca (called waxy corn) Pregelatinization 1. Degradation 2. Substitution 3. Cross-linking starch contains 100% amylopectin. Tapioca starch contains a. Acid a. Esterification a. Esterification a. Roll-drying approximately 17% amylose. “Instability is one of the b. Oxidation b. Etherification b. Spray limitations of native starches,” c. Dextrin explained Eric Shinsato, techc. Thermal nical sales support manager, Source: Corn Products U.S. Corn Products U.S., in his presentation titled, “Starch in cold, aqueous liquids. “This,” explained Shinsato, “is why Modification: Overview,” starch is modified.” Starches are modified to impart stability given at Prepared Foods’ 2009 R&D Seminars-East in low pH, extreme process temperatures, times and shear. Native starches have a cohesive structure and break down Starch modification can also impart selected functional chardue to high temperature, acid and shear. Their viscosity can acteristics, to alter viscosity or the development of viscosity be too high at high concentrations. And, they are insoluble

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R&D Applications Seminar

Are your dairy products reaching their FULL potential? Recent studies demonstrate that foods formulated with Fibersol®-2, a soluble corn during processing. fiber, can provide an increased feeling of satiety so consumers felt Improved texture and clarity fuller for a longer period of time. Fibersol®-2 can also be used to are aesthetic properties that can be gained. replace calories from sugar and fat while increasing the fiber Specific attributes, like content to create ice cream and sorbet type products emulsification, encapsulation, or a clean label, are also under the appropriate labeling standard without obtainable through modification. Modified starches are products adding any taste, aroma or unwanted viscosity of whose properties have been altered it’s own. Fibersol®-2 is the fiber you want so your by physical, chemical means or by the introduction of substituents, and whose consumers and your dairy products can reach granular and molecular structure, respectively, are more or less retained (Tegge, 1979). their FULL potential! FDA regulations for modified starches can be found in 21 CFR 172.892. Starch that has been modified by acid thinning has reduced viscosity due to weakened granule structure. It can now be used at higher concentration because of its reduced viscosity. Dextrinization occurs by hydrolysis of starch into fragments and, then, by re-polymerization into dextrins. Acid-thinned starches, oxidized starches and dextrins have specific applications in coatings and glazes, gum and flaconfectionery, paper and corrugating. They function to vor emulimpart low hot viscosity at high concentrations, crispsions or ness and adhesive properties. encapsulation. Cross-linking is a method of starch modification, “Pregelatinized where the starch granule has increased stability after starches,” Shinsato gelatinization. Cross-linking stabilizes starch granule continued, “are cold integrity in the presence of acid, heat or shear. It alters water-hydrating, lowpaste rheology from cohesive to short. Viscosity develmoisture, powdered prodopment is also altered with decreased initial viscosity ucts produced by roll-drying and more stable final viscosity. Cross-linked starch or spray-drying.” Their characapplications include emulsified products, such as salad teristics include an opaque to clear dressings; aseptic or pasteurized dairy products like appearance; gelled, fluid or short texyogurt, cheese sauce or pudding; retorted products like ture; smooth to slightly pulpy texture; and canned sauces, gravies and soups; and low-pH products they have increased acid, shear and freeze/ like pie fillings and barbecue sauce. thaw stability, when chemically modified. Starch is modified by substitution to improve water-holding Cold water-swelling (CWS) starches are ability, freeze/thaw and cold storage stability. Retrogradation granular, instant starches that swell in cold is decreased, and paste clarity is increased. Starch gelatinizasystems to develop viscosity. They may be tion temperature is also lowered, improving ease of cooking. produced by cooking, then spray-drying, or when Applications in this area include frozen prepared meals, a slurry of starch in alcohol is subjected to high sauces and gravies; refrigerated meats, sauces and puddings;

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R&D Applications Seminar temperature and pressure. The ultimate goal is to obtain intact swollen granules. The benefit is a smoothly textured product similar to that made with a cook-up starch. To determine proper starch selection, the desired function needs to be known. Finished product attributes like texture, mouthfeel and flavor need consideration. Other considerations include ingredients, processing, packaging and storage, and reconstitution by the end-user.

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“Modified Starch 1 0 1 ,” E r i c Shinsato, technical

sales support manager, Corn Products U.S., eric.shinsato @cornproducts.com, www.cornproducts.com —Summary by Elizabeth Mannie, Contributing Editor

Enzyme Modified Egg Yolk in Dressings and Sauces Enzymes are critical functional ingredients in food, involved in deterioration, flavor development, texture, yield improvement, safety, processing and improved functionality, such as in the enzyme-modified egg yolk (EMEY). EMEY show improved functionality through greater emulsion strength, increased viscosity, less oil, thermal shock stability and consumer abuse tolerance. Otis Curtis, business development manager, DSM Food Specialties, explained that a whole egg consists of 33% yolk, and the egg is 33% lipids, of which 28% is phospholipids. Eggs provide emulsifying properties with their phospholipids and lipoproteins, by dispersing oil and maintaining stability. Eggs also contribute flavor, nutrients and color to a food, he imparted, during his speech titled, “Unique and Innovative Opportunities for Dressings and Sauces: Enzyme Modified Egg Yolk,” given at Prepared Foods’ 2009 R&D Seminars-Chicago. Curtis explained that “phospholipase (PL) hydrolyzes egg yolk phospholipids, cleaving the fatty acid from the second position, resulting in a lyso-phospholipid plus a fatty acid. Lysophospholipids show improved emulsifying properties, and the egg yolk protein is more heat-resistant.” Traditionally, phospholipase is derived from porcine,IFT butBooth there can be potential #2737 health risks with animal-origin products. Market demand exists for a non-animal, kosher and halal version. There is a need for phospholipase enzymes with

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R&D Applications Seminar specific activity and no side activities. The phospholipase from Ingredients % Aspergillus niger, for Water 63.33 example, can shift the Modified starch 3 phospholipid composiXanthan gum 0.3 tion in eggs from 3% Butter 9.2 lysolecithin and 70% Vegetable oil (100%) 4.6 lecithin to 63% lysoleciCheese (28%) 9.2 thin and 10% lecithin. Egg yolk (native/modified) 3.2 Opportunities abound Sugar 1.8 for EMEY in dressings Salt 0.37 and sauces, such as maySkim milk powder 4.6 onnaises with improved Potassium sorbate 0.1 mouthfeel, cold emulsiTotal 100.00 fied sauces and dressings with lower oil content, Source: DSM Food Specialties where structure also depends on hydrocolloid systems. EMEY adds Comparing the thermal treatment (195˚F for 90mins) of Alfredo improved mouthfeel and options to reduce other sauce with EMEY vs. traditional yolk, the EMEY resulted in signifiingredients. In warm cantly less oil droplet coalescence (average 5-7microm vs. >50 sauces, EMEY increases microm droplets, respectively) and no oil separation. Additionally, resistance to temperature abuse by consumers and the EMEY sample produced much less burning or browning, when in foodservice warming heated in the microwave. trays. Storage and distribution channels can benefit from the improved heating and freezing stability, when using EMEY in products. Dressing and sauces show improved sensorial attributes, when incorporating EMEY. As per Leatherhead, a sensory panel showed both regular and reduced-fat mayonnaise to be creamier, firmer and thicker; have more body; slower break down rates; creamier color; less off-flavor; and parity on many other attributes, including flavor. Alfredo sauce made with EMEY showed greater heat- and freeze/thaw-stability than its regular egg-containing counterpart. In the U.S., EMEY is approved for use per GRAS Notice letter 00183 and labeled as “enzyme modified egg yolk,” if purchased from an external supplier. However, the argument can be made that when internally modifying the egg yolk, the enzyme process could be considered a processing aid, not requiring additional labeling other than “egg yolk.” This discussion is ongoing. In standardized foods, such as egg products listed in 21CFR 160.100-190, the standards provide for use of specific enzymes to function in glucose reduction and as a pasteurization aid. However, there is no provision for phospholipid modification. The standard for mayonnaise, 21CFR 169.140, specifies standardized egg yolk-containing ingredients, as do the standards for salad dressing and French dressing. Some regulatory exceptions and considerations include Temporary Marketing Authorization 130.17, permitting interstate shipment of food varying from standards, and requiring label declaration and indication of variation from standard. Also, processing aids are exempt from labeling, if they have no technical or functional effect in the final product or are at insignificant levels in the finished food. Foods with nutrient content claims are also allowed to deviate from the standard, if necessary to achieve similar performance characteristics to the regular version of the food. In summary, benefits of products using EMEY include stability,

Alfredo Sauce, with EMEY

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R&D Applications Seminar processing flexibility, improved texture and sensory attributes, oil and other ingredient reductions. “Unique and Innovative Opportunities for Dressings and Sauces: Enzyme Modified Egg Yolk,” Otis Curtis, business development manager, DSM Food Specialties, otis.curtis@ dsm.com, www.dsm.com —Summary by Elizabeth Mannie, Contributing Editor

Food Texture Design and Optimization Food texture is a central part of the eating experience, impacting all senses. The right texture can even improve a product’s flavor. Texture drives consumer interest and preference. New products with texture claims, such as “whipped,” “thick,” “chunky,” “creamy” or “crispy,” are increasing. Discussed here is a unique integration of core capabilities for a methodical, data-driven approach to texture. Solutions focusing on a preferred eating experience and customer value include formulation expertise, sensory analysis, materials science and measurement science. Using precise optimization of textural or sensory attributes reduces time and risk which, in turn, reduces R&D costs and time to market. Challenges may be encoun-

tered identifying consumer-preferred texture attributes and translating consumer preference into meaningful product development action. Therefore, texture measurement and understanding are important for identification of key texture attributes. Using both sensory and instrumental measurement helps relate measurement to understanding. Targeting and modifying individual texture attributes, without impacting other properties, is the best way to optimize texture and achieve the desired eating experience. Yadunandan L. Dar, senior manager, applications, National Starch Food Innovation, explained, “texture in current products can be transformed for greater consumer preference, moving toward the texture of a desired benchmark, and gaining market share.” The presentation, “Food Texture Design and Optimization,” was given at Prepared Foods’ 2009 R&D Seminars-Chicago. By increasing the positive textural attributes and decreasing negative ones, products are improved and new products achieved with consumer-preferred texture. This approach can also be used for cost optimization by replacing costly ingredients, enhancing nutritional properties and label simplification, while maintaining a benchmark texture where value matters.

See Food Master-INGREDIENTS, p. 136

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R&D Applications Seminar According to Dar, the advisable approach is to take these steps: define business and project goals; identify texture benchmark; measure texture; analyze gaps between benchmark and current candidate texture; design and optimize using formulation and processing approaches; confirm results through texture measurement; and, finally, realize goals. Goals are defined through consumer insight and understanding of key textural descriptors. A trained sensory panel, along with instrumental tools, can be used to measure texture, including visual, auditory, oral, rheological and mechanical properties. The following examples describe how this approach can be used to solve problems and optimize texture and value. In the first instance, the fluctuation in tomato solids pricing forces the need to reformulate tomato-based sauces to maintain margins and profitability. A texturizing solution used to replace a desired amount of tomato solids achieved parity to the original product and optimized the eating experience and manufacturer value. In another example, reducing the fat in creamy salad dressings was deemed necessary because of a fluctuation in soybean oil prices. Using a texturizing solution to replace a desired amount of soybean oil helps ensure a ranch dressing texture with consumer preference, along with an improved nutritional

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profile. For indulgent baked goods, brownies and cakes, fat reduction is accomplished, while maintaining indulgent texture and margins in a cost-competitive environment. In gluten-free baked goods, the challenge is to enable commercial production of high-quality products that mimic gluten-containing products with similar nutritional and textural characteristics, with the ability to be produced using traditional processes. Consumer-preferred yogurt textures must have the right amount of “creamy,” “luscious,” “silky” and “indulgent.” Measurements used to determine the preferred attributes include firmness, or the amount of force required to deform the sample; mouth-coating, or the degree to which the product coats the mouth; and meltaway, which is the rate the product dissolves or melts. In summary, texture is a central part of the eating experience. Texture expertise is a critical part of food product development and optimization. And, texture expertise can be used to address critical challenges for food manufacturers. “Food Texture Design and Optimization,” Yadunandan L. Dar, senior manager, applications, National Starch Food Innovation, [email protected], www.foodinnovation.com —Summary by Elizabeth Mannie, Contributing Editor

1-800-628-3166 THE WORLD’S LARGEST Independent Supplier of Carrageenan has supplied a full line of cost-effective Carrageenans, Alginates, Xanthan Gums and TextuRite® systems to North America since 1992. With over 150 years of combined technical experience you can count on ISI to provide expert advice on hydrocolloid selection and applications support. Whatever your applicationMeat and Poultry, Dairy, Snacks or Bakery, ISI will supply the right hydrocolloid at the right price.

631 Moosehead Trail, Waldo, ME 04915 Tel: 207-722-4172 | Fax: 207-722-4271| Email: [email protected]

www.IngredientsSolutions.com See Food Master-INGREDIENTS, p. 86

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making the tastes people love

SYMLIFE MASK MASKING FLAVORS & TECHNOLOGY EORFNLQJFRYHULQJRɆQRWHVDVWULQJHQF\ELWWHUQHVVHQKDQFLQJWDVWH www.symrise.com For more information on Symrise’s Masking capabilities, please contact SYMRISE Flavor & Nutrition North America at (973) 774.6111.

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

When you can count on your supplier…

Visit cornproducts.com/trends/yogurt to download our prebiotic fiber yogurt formulation. HEALTH & NUTRITION INGREDIENTS | NUTRITIVE SWEETENERS | POLYOLS | LOW CALORIE SWEETENERS | STARCHES | GLUTEN FREE SOLUTIONS

r&d applications

It’s Clear to See the Vitamin D

V

itamin D is an important vitamin that is hard for humans to absorb; it is primarily made in the skin, when it is exposed to sunlight. As people have migrated towards more indoor activities, vitamin D must be obtained mainly from nutritional or supplemental sources.

Indulgent Baked Goods with Less Fat

B

akery goods are indulgent, yet they can be formulated to have less fat and calories to appeal to today’s more health-conscious consumers. Puratos has developed Puraslim, a fat alternative that improves the nutritional values of breads and cakes by lowering calories and fat, while keeping the taste. A consumer survey conducted by Insites*, on behalf of Puratos, showed about 50% of U.S. consumers frequently check nutritional and ingredient information on packaged foods. The survey also indicated that when respondents read nutritional information, they mainly check the fat (60%) and calorie levels (52%). The participants also said they would eat more baked goods, if they were reduced in fat and/or calories, and expressed they would like to see more of these kinds of baked goods. Puraslim is a functional paste that reduces the level of saturated and total fat in baked goods and mimics all the functionalities of traditional fats, such as softness, texture and shelflife. For breads, the total fat reduction can amount to 70%, allowing nutritional claims such as “low in fat,” “0g trans fat per serving” and “reduced fat” in rolls, pan bread, tortillas and buns. The ingredient can reduce total fat up to 50% in cakes and muffins, allowing claims like “reduced fat” in sweet goods, such as loaf cakes, ring cakes, muffins and brownies. * Survey was conducted in five countries (Spain, Italy, the UK, U.S. and Japan), among 2,000 consumers (500 respondents per country) in January 2010.

Vitamin D supports calcium metabolism, and both of these nutrients are critical for bone health throughout life. Additionally, vitamin D has recently been shown to support heart and skin health; weight management; cell differentiation and wound healing/immunity; provide protection for a number of cancers; regulate insulin secretion; plus protect against arthritis symptoms, flu, cognitive decline, depression and menopause symptoms. In children, a severe vitamin D deficiency results in bone deformities known as rickets. Fortunately, vitamins and minerals can be obtained through beverages and certain foods. A new product line, CapsuDar® D3 CWD, a clear, soluble vitamin D3 by LycoRed, dissolves in beverages instantly and stays stable across a wide range of pH levels. It is a microencapsulated, water-dispersible preparation that protects the normally fat-soluble vitamin against light, oxidation and acids. The CapsuDar line of products targets a wide variety of applications, such as dairy, juices, functional waters, baked goods and dietary supplements. It is stable in multiple nutrient blends, as well as at high temperatures and through extreme manufacturing processes, which can otherwise affect active ingredients. LycoRed offers a wide range of vitamin D formulations, from powder (tablet grade) to cold-water dispersible applications to suspensions for food and beverages.

For more information: Puratos • Liesbet Vandepoel • [email protected] 856-428-4300 • www.puratos.us • www.puraslim.us

For more information: LycoRed• Israel • Roee Nir • 973-882-0322 (in the U.S.) [email protected] • www.lycored.com

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©ISTOCKPHOTO/LEON RAFAEL

abstracts Expanding Organics Garuda International Inc. has continued to expand its organic line and now offers Organic Agave Syrup that is both NOP USA- and EC European-certified. A short list of the company’s organic ingredients includes: Agave Syrup (lowglycemic index); B-CAN™ 70% Oat Beta Glucan; 85-95% Agave Inulin Fiber; Jerusalem Artichoke Flour (FOS); Quinoa & Amaranth Flour; Citrus Peel Fibers; and Nopal Fiber/Flour. Garuda also produces other conventional ingredients for the health-nutraceutical, beverage and food industries. Garuda International Inc., 559-594-4380, www.garudaint.com

Wise Sodium Reduction The U.S.’s 2010 Dietary Guidelines for Americans includes, among other recommendations, a reduction in sodium intake. Cargill has a range of solutions that can be used to reduce sodium content in foods and beverages. They include the SaltWise® sodium-reduction system, which the company claims maintains salty flavor in foods and beverages, while reducing sodium 25-50%; Premier™ potassium chloride and Premier™ light salt, which are effective in reducing sodium in food and beverages; and Alberger® brand flake salt, which provides increased surface area and low-bulk density (with 33% less sodium per volume vs. granulated salt). Cargill, www.cargill.com

Cooking up Adventure Burrowing out of the recession, consumers will be exploring more exotic territory in the quest for unique flavors and nourishing foods in 2011. The Center for Culinary Development (CCD) and Packaged Facts have identified eight culinary trends that will be attracting adventurous diners and influencing product development this year. These trends will be profiled in 2011 issues of the bi-monthly Culinary Trend Mapping Report. The trends are identified in stages, from Stage 1—emerging from independent restaurants —to Stage 5—those that have landed in the mainstream. The Culinary Trend Mapping Report is co-published by the Center for Culinary Development and Packaged Facts. For more on this report and subscription information, go to PackagedFacts.com/landing/culinarytrends.asp. Packaged Facts, 800-298-5294, www.PackagedFacts.com; Center for Culinary Development, www.ccdsf.com

Mighty Blueberries Adding Van Drunen Farms’ (VDF) Freeze-dried Blueberry ingredients to food products can turn ordinary foods into desirable treats. VDF’s Freeze-dried Blueberry ingredients are grown in North America with a growing season from April-September, but the freeze-dried feature makes them able to be enjoyed any time of the year. VDF’s Freeze-dried Blueberries are 100% natural; during freeze-drying, the cell structure of the berries remains intact—preserving the nutritional value, color, flavor and piece identity of the product better than other drying methods, says the company. They are available in whole, sliced, diced and powder form; wild and cultivated varieties; and certified-organic and kosher. Van Drunen Farms, 815-472-3100, www.vandrunenfarms.com

Palm Oil’s Ship Comes In Tradition Meets Modern Fusion Italian confectionery brand Falcone Dolciaria has extended its cantuccini range with a new cranberry variety of the well-known Italian biscuit. The family-owned brand has developed the Cantuccini d’Abruzzo product with Ocean Spray Ingredient Technology Group’s (ITG) raspberry flavor BerryFusions® Fruits, to create a modern fusion of classic biscuit with high-quality dried fruit. Cantuccini, made originally with almond, form a large part of Italian culture and are enjoyed with coffee both in Italy and abroad. Raspberry flavor BerryFusions Fruits provide color and texture; the innovative new product encapsulates tradition—while drawing on modern influences. Ocean Spray ITG, 508-946-7570, www.oceansprayitg.com or www.oceanspray.com

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R e c e n t l y, I O I - L o d e r s Croklaan, a fully integrated palm oil producer, welcomed its first bulk vessel shipment of Roundtable on Sustainable Palm Oil (RSPO)-certified sustainable palm oil to North America. This shipment demonstrates the commitment of Loders Croklaan in supporting the production and supply of RSPOcertified sustainable palm oil to the global market. The oil will be offered to the market as certified, mass balance oil with first deliveries of certified oil to customers beginning April. In April, 2010, IOI-Loders Croklaan became the first to offer RSPO-certified segregated palm oil in continental Europe on a large scale. IOI-Loders Croklaan, 815-7305393, www.croklaan.com

A Grand Yogurt Grande Custom Ingredients Group has introduced Grande® Yogurt Powder, a new addition to its line of functional dairy ingredients. Grande Yogurt Powder provides a more pro-

abstracts

Response to Caramel Color Safety As first reported in the February 21, 2011, Prepared Foods’ E-dition, D.D. Williamson has issued the following response to the news of CSPI’s effort: “Caramel color has undergone complete food safety testing more than 20 times in the past 35 years and meets rigorous food safety standards around the world. There has never been a study that showed any health risk from caramel color.” The state of California has decided to include 4-MeI—formed naturally in most cooking, broiling, roasting and grilling—on its Proposition 65 list of possible carcinogens. As a result of this regulatory action, many soft drinks, soups, gravies, sauces and baked goods— foods produced using caramel color, a common ingredient produced by cooking sugar or corn syrup—would need to carry a warning label claiming that it is a possible carcinogen. “The decision defies common sense and good science,” says the company. 4-MEI is formed naturally in the process of cooking, roasting, broiling or grilling food of every sort: chicken, beef, vegetables, other meats—and even coffee. It is found in hundreds of home-cooked or store-bought foods people have been consuming for generations, and it is not an additive, says the company. For the complete version of this news item, visit Prepared Foods’ E-dition and type the words “D.D. Williamson Response” in the search field.

Sodium Concepts DairiConcepts’ Ascentra ™ was developed to meet the increasing need of food manufacturers to reduce the sodium content in foods, yet offer flavors at full potential. Ascentra is a powdered ingredient that can lower sodium content by 25-50% in a broad range of food systems, as it boosts salt perception, savory nuances and umami effects, claims the company. Made from a proprietary, milk-based fermentation process, Ascentra has been developed to include kosher- and EU-certified versions of the base products, available on maltodextrin or non-fat dry milk carriers. Ascentra does not

contain MSG, hydrolyzed vegetable protein (HVP) or yeast extract, so consumer foods can be produced with a clean label and “reduced-sodium” and/or “gluten-free” declarations. DairiConcepts, www.dairiconcepts.com ©ISTOCKPHOTO/TODD TAULMAN

nounced yogurt flavor and creamier mouthfeel and texture than current yogurt powders on the market today, claims the company. It is ideal for use in coatings, dips, candies, snacks, smoothies, nutrition bars and cereal inclusions—and provides a rich, full yogurt flavor profile. The upgraded product also has high viscosity and water-binding properties, and the ability to reduce starches and gums. Grande Custom Ingredients Group, 920-269-7200, www.grandecig.com

King of Crab Flavor King & Prince Seafood now offers a versatile collection of thermal-stable, surimi seafood ingredients that mimic the taste, texture and appearance of real crab. Using its patented “NSP” process, the company is able to help customers deliver an affordable seafood experience in soups, chowders, pasta dishes, dips, prepared entrees and more. Made from high-quality Alaskan Pollock, low in fat, high in protein and rich in omega-3s, this heat-stable surimi is available in numerous styles to fit any application–shreds, chunks and combinations. King & Price Seafood, 800-841-0205, ext. 7015, www.kpseafood.com

Special Effects Chocolate SensoryEffects® Flavor Systems has introduced a new line of inclusions for frozen dessert applications. Marketed under the brand name Choco-Flakes™, these compoundcoating products were designed to have a melt point of around 80°F, which makes them ideal ingredients for use in ice creams or other frozen dessert systems. These products are available in three stock flavors: dark chocolate, milk chocolate and white chocolate, and they also can be made into other customized, chocolate-based flavors—like chocolate cherry or raspberry white chocolate, to name a few. Choco-Flakes have many advantages vs. standard chocolate flakes or chips, including superior mouthfeel, flavor delivery and improved tolerance in application, says the company. SensoryEffects Flavor Systems, 800-4225444, www.sensoryeffects.com

Gluten-free and Functional Danisco has taken natural food protection one step further, by converting its entire MicroGARD® and NovaGARD® ingredient lines to “gluten-free,” in response to growing consumer demand. This change follows the company’s earlier pledge to use only rBST-free, non-fat dry milk in all its milk-based formulations. With this latest move, the company’s MicroGARD natural fermentates– and its NovaGARD antimicrobial blends—provide the same functionality, while allowing them to conform to “gluten-free” regulations. MicroGARD and NovaGARD are part of Danisco’s Care4U™ range of natural food protection solutions, which also includes Nisaplin ® and Natamax ® purified antimicrobials, HOLDBAC ™ protective cultures and GUARDIAN ™ natural extracts. Danisco, www.daniscocare4u.com

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abstracts One company has responded to rising garlic prices with a money-saving alternative: Kalsec® garlic extracts. The garlic extracts can replace dehydrated garlic powders and granules in many food systems and offer a sub-

stantial cost-savings opportunity, says the company. While switching from a dehydrated garlic powder to a liquid garlic extract may seem daunting, Kalsec’s state-of-the-art laboratory, application center and sensory testing facility house experts are ready to

work with a company’s team to develop, test and analyze formulations—ranging from full replacement to partial replacement. Processes that can be duplicated range from soups, sauces and dressings to meats and prepared meal applications. Kalsec, 800323-9320, www.kalsec.com ©ISTOCKPHOTO/SALLY SHINTAFFER

Garlic Extracts Excite

C a lifornia Figs – Si mply B e autifu l The Ingredient for Product Development Success!

Fragrances, Flavors and Beyond

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Bell Flavors & Fragrances has compiled two different flavor and fragrance lists that will help developers understand consumer demands in 2011—and in years to come. Emerging fragrance notes include: jasmine sambac; white patchouli; rich balsamic; English toffee; caviar luxe; lime cilantro spice; fir needles; Brazilian nut; guaiacwood; and brisk blue algae. Flavors to watch include three categories of flavor: sweet (with flavors such as chocolate soufflé, red velvet and caramel macchiato); beverage flavors (blood orange, coconut water and rambutan); and savory flavors (black garlic, aged cayenne pepper, truffle oil). Bell Flavors & Fragrances, www. bellff.com

Unique Gelling Performance CP Kelco’s KELCOGEL® Gellan Gum has been listed as an allowable ingredient for use in organic foods and beverages by the USDA National Organic Program, under the guidelines established by the National Organic Standards Board (NOSB). The CP Kelco regulatory and technical groups worked closely with the committee members of the NOSB to make sure they had the proper information to make this ruling. KELCOGEL Gellan Gum has unique suspension and versatile gelling performance, allowing food and beverage manufacturers to develop products with attributes demanded by today’s consumers. Approved products are non-GMO,

abstracts kosher- and halal-certified and can be used in vegetarian applications. CP Kelco, 630355-2874, www.cpkelco.com

Matched Sets Now, organic yogurt lovers can enjoy 100% certified-organic, full-bodied yogurts that measure up to organic-compliant brands, thanks to TIC Gums. TICorganic YG Cup Set is a 100% organic stabilizer for cup set organic yogurt products. TICorganic YG Vat Set is a specialized blend of 100% certified-organic ingredients ideal for stirred yogurts. A high-gel strength, fine mesh extract from red seaweed, TICorganic YG Cup Set improves gel structure of yogurt with increased control of syneresis—for improved product quality throughout the shelflife. TICorganic YG Vat Set offers the same benefits of YG Cup Set, but was specially developed to stabilize stirred-style yogurts. TIC Gums, www.ticgums.com

PTN’s combination of strong, balanced flavor and low salt provides umami and depth for low-sodium formulations. This new soy sauce creates and maintains great flavor balance, even in formulations with severe sodium reduction, Kikkoman

says. Kikkoman Less Sodium PTN is fermented naturally from North American-grown soybeans and wheat. It is made in the U.S. and is kosher-certified. Kikkoman Sales USA, Inc., 415-956-7750, http://kikkomanusa.com

Do you face these challenges? Will my “functional food” taste great? We need to develop an offering that is different and easy to prepare! Do we have the right consumer guiding this product's development?

Oils for Better Health The health profiles of Omega-9 Canola Oil and Omega-9 Sunflower Oil, developed by Dow AgroSciences, allow foodservice operators and food manufacturers to help consumers meet the new “good fats” recommendation of the newly released 2010 Dietary Guidelines for Americans. Omega-9 Oils have the lowest saturated fat among zero trans fat oils, claims the company, and are uniquely high (>70%) in monounsaturated (omega-9) fat. According to the guidelines, even a 5% decrease in saturated fat, replaced by monounsaturated or polyunsaturated fats, results in meaningful reduction in associated cardiovascular risks. Using Omega-9 Oils also will help reduce solid fat intake, which is another recommendation in the Guidelines. Dow AgroSciences LLC, www.dowagro.com, www.Omega9Oils.com

Same Taste, Less Sodium Kikkoman Less Sodium Soy Sauce PTN (Premium Total Nitrogen) is the lowest sodium Kikkoman Soy Sauce and is preservative-free, according to the company. A tamari-style soy sauce, Kikkoman Less Sodium PTN features high-impact flavor, which comes from elevated amino acids levels, released naturally through gentle fermentation. Kikkoman Less Sodium

Product Dynamics has the answers! Inspiring Methodologies Complete Persona Qualification™ Quant-Quali Optimization™ Red-Eye Protocepting™

Core Capabilities Product Design & Formulation Custom Quantitative Testing Qualitative Consumer Insight Sensory Research & Training

Experience the Dynamic Difference Phone (708) 364-7060 [email protected] www.productdynamicsdivision.com

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June 11-14, 2011 | New Orleans, LA

®

IFT Is “Jazzing” It Up In New Orleans! Join us for hot solutions and cool products Are you serious about the science, and the business, of food? Then join your food science and technology colleagues (and competitors) as they travel from around the world to attend the IFT Annual Meeting & Food Expo. You’ll see the newest products, including ingredients, equipment, and processing/packaging; discover the hottest trends and how to turn them into a competitve advantage for your organization; and learn about the latest advances in food science. Plus, you’ll make important connections with other food professionals. Learn more about this year’s event and the Short Courses below, at ift.org/IFT11. Registration opens March 1.

93%

The percentage of attendees who found the 2010 Annual Meeting & Food Expo of value

Have a Deeper Taste for Knowledge? Maximize your education value when you register for a Pre-Annual Meeting Short Course. Short Courses offer focused professional development and the ability to earn continuing education credits. Courses offered this year include: • Food Science for the Non-Food Scientist • Ingredient Applications for Product Innovation and Consumer Health • Labeling Requirements and Implications for Foods Marketed in the U.S. • Microencapsulation in Food Applications • Developing Effective Influencing Skills • Sensory Testing for Product Development and Claims Support • Managing Risks Associated with Food Ingredient Safety • New Oils, New Labels, New Opportunities • Evaluating the Safety of Gulf Seafood: Programs and Analytical Techniques in the Aftermath of the Deepwater Horizon Spill

Network

PREPARED FOODS

SAVE THE DATE! August 2-3, 2011, Hyatt Regency O'Hare

"Great range of topics available"

"Hands-on experience, ability to evaluate products"

DON’T MISS THE KEYNOTE ADDRESS! The Making of Soaring Successes and Cheerless Failures in Products for Health Speaker: Bob Jones, Principal, Scientia Advisors LLC Arguably the biggest single trend in the food industry today is products positioned for health. However, foods and beverages with nutritional benefits have had mixed results in the marketplace. There are no silver bullets; strategies that have worked spectacularly well for one product line or company often flounder with others. From years of experience within the food industry, Bob Jones will explore factors that have made the difference between products that soared and those that became cheerless failures. He will explore ways to use these insights in the development of wellness products that will succeed in the marketplace.

Non Commercial Technical Sessions Featuring: • Healthful Formulations

• Product Development Advances

• Flavors & Colors

• Prepared Foods

• New Emerging Ingredients

• Meats & Marinades

• Starches, Gums, & Fiber

• Dairy Foods

• Ingredient Systems for Weight Management

• Nutritional Beverages & Foods

• Baked Goods

• Breakfast Cereals, Snacks & Bars

• Confectionary & Desserts

• Proteins

2011 SPONSORS

"New ideas for future applications and projects"

The 2011 R&D Applications Seminar Chicago is a technical, “how to” event designed to help further educate bench-level R&D on practical solutions to specific application challenges. Join hundreds of your fellow formulators for 2 days and over 40 technical sessions to choose from.

NETWORK, LEARN, AND ENHANCE YOUR CAREER.

PreparedFoods.com/RD

Visit PreparedFoods.com/rd for more information.

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

PreparedFoods.com WEBINAR

Worried about HFCS? The problems are more bark than bite. WHEN:

E Tuesday, April 26, 2011 | 2:00 p.m. ET E FR inar! WHERE: Web webinars.preparedfoods.com

SPEAKERS: David Rosenthal Senior Vice President Corn Refiners Association Sara Martens Vice President The MSR Group Partner

Did you know that more than 60% of brand managers would switch formulations from HFCS to sugar if they thought 21% to 40% of consumers made purchase decisions based on sweeteners? Many marketers believe the number of concerned consumers is closer to twenty percent; however, research shows it is approximately six percent. David Rosenthal of the Corn Refiners Association and Sara Martens of The MSR Group will discuss this gap between perception and reality and set the record straight on consumer purchase behavior.

Register now at webinars.preparedfoods.com Sponsored by:

Learn more at www.cornnaturally.com

2011 Healthy Ingredient Supplier Profile ADM/Matsutani LLC

advertorial

Advanced Food Systems, Inc.

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.

Improve Texture, Enhance Flavor and Increase Yield with Actobind®!

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

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

Managing freeze-thaw damage is the key to maintaining the desired texture of food products. It is also the key to minimizing the reduction of flavor and shrinkage which can also result from freeze-thaw damage. AFS Actobind® systems are functional binding and texture systems that stabilize internal moisture in high-water content products, therefore controlling damage caused by ice crystal formation. Actobind® systems are neutral flavored marinade systems that can be used alone or combined with seasonings and are available for a wide variety of products, processing methods and finished product types. All Actobind® systems are dry bases that are easy to store and use. Clean-label or allergen-free versions are available, or one can be customized to meet your needs. Whether your needs are for product or cost improvements, new product development, or value-added functional ingredient systems, we are ready to turn your project into a success. To learn more about the Actobind® product line and Advanced Food Systems, visit our website at www.afsnj.com. Advanced Food Systems, Inc.: We Create and Manufacture Innovative Ingredient Systems to Achieve a Perfect Balance of Flavor and Texture.

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2011 Healthy Ingredient Supplier Profile

advertorial

Ajinomoto Food Ingredients LLC

In the food business for over a century, Ajinomoto has provided both tasty and healthful products to Consumers. Literally translated, Ajinomoto means “the essence of taste.” Ajinomoto established its name with monosodium glutamate. Product offerings have expanded to include amino acids, artificial sweeteners, savory ingredients and specialty ingredients. Ajinomoto’s management philosophy is focused on making significant advances in food and health on a global basis. Ajinomoto provides the “essence of taste,” and it has done so without compromise for nearly 100 years.

American Egg Board One of nature’s most perfect foods makes other foods perfect too. Versatile, hard-working real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. AEB develops and distributes resource materials to assist product developers, shares timely tips and trend information through a quarterly newsletter and a monthly e-newsletter, and also makes available egg product experts to answer technical questions. Throughout the year, AEB develops science-based White Papers discussing pertinent nutritional topics such as Protein, Satiety, Functionality and the GlutenFree aspects of using egg products. These White Papers can be found at www.aeb.org/EggProducts/nutritiontrends/index.htm . It is our belief that in helping food formulators become more aware of the benefits of egg products, they can create more healthful and appealing products for consumers. For more information about American Egg Board promotional efforts and activities, or facts on egg products, nutrition, technical specifications and formulas, visit us at: www.aeb.org.

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. 82

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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 Healthy Ingredient Supplier Profile Bay State Milling Company

Whole grains are here to stay! Packed with plenty of fiber, vitamins, nutrients and antioxidants, they provide the natural nutritional power that today’s consumers seek. At Bay State Milling, we not only recognize this trend, we embrace it with whole grain solutions that provide all the health benefits today’s consumers want without sacrificing the taste, texture and consistency they’ve become accustomed to. Our GrainEssentials® White Whole Wheat Extra Fine is milled from carefully selected hard white wheat and soft white wheat using advanced technologies to capture the natural goodness of whole grains.

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Brenntag North America Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution that sharpen your competitive edge. Pyure Brands has selected Brenntag as their exclusive distribution partner on the most extensive line of Stevia Extracts in the Food, Beverage, and Nutritional marketplace. The product line consists of the following products:

Thanks to its reduced particle size, lighter color and ability to replace refined flours, GrainEssentials® White Whole Wheat Extra Fine Hard and Extra Fine Soft are cost-effective solutions that can be used in most standard applications. It’s delicious in everything from breads and pizza, to pastries and cakes. Pyure Elite 98% Pyure Organic 95% Pyure Blends SM Pyure Blends SE

For further information, contact: Bay State Milling Company 100 Congress Street Quincy, Massachusetts 02169 1-800-55-FLOUR [email protected] www.baystatemilling.com

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

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

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Bunge North America

Cherry Marketing Institute

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... • 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: 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 84

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The Cherry Marketing Institute (CMI) is an organization funded by North American tart cherry growers and processors. CMI’s mission is to increase the demand for tart cherries through promotion, market expansion, product development and research The Cherry Marketing Institute (CMI) will launch its first trade advertising campaign beginning in April. The campaign, which will encourage ingredient decision makers to “Go Red Instead,” will highlight the flavor, color appeal and health benefits of tart cherries, as well as the fruit’s versatility in product usage – from bakery to cereal to beverage. This is the first ad campaign commissioned by CMI since repositioning tart cherries as a Super Fruit in 2006. Tart cherries have among the highest levels of antioxidants compared to other fruits. And recent research links cherries to potential health benefits including reduced inflammation associated with heart disease, arthritis and muscle recovery post-exercise. Cherries are available year-round in dried, juice and frozen form. For more information, or to source cherry products, visit www.CherryProcessor.com.

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

2011 Healthy Ingredient Supplier Profile

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Cognis Nutrition & Health

Danisco USA

Newtrition® - Eat. Feel. Live. Cognis® Nutrition & Health provides complete solutions and marketing-oriented concepts to help customers lead their markets by meeting consumer demands for dietary supplements and innovative functional foods. Cognis’ customer-focused teams are experts in technical service, science, sales support, and marketing to ensure the success of your products

As a global leader in food ingredient solutions, Danisco applies its extensive knowledge of food science to help manufacturers develop healthier, more nutritious food products that are pleasing to consumers. While more and more consumers are eager to reduce the sodium in their diet, they don’t want to compromise on product quality and flavor. This presents food companies with the challenge of cutting back on sodium content without sacrificing product quality and sensory attributes. GRINDSTED® SaltPro™ from Danisco delivers the functional characteristics of salt, including texture, firmness and flavor, as well as the ability to reduce the sodium content of your product by up to 50 percent. It can be used as a one-to-one substitution for salt and is easy to incorporate, offering a range of options that gives customers flexibility in a wide variety of applications. Use SaltPro™ in:

®

Heart Choice® plant sterols. Add the cholesterol reducing protection of Heart Choice® and your new product will become the pulse of the marketplace. • Clinically proven to lower cholesterol up to 15% with FDA approved health claim • Used in 10 major published clinical studies • #1 global supplier of natural plant sterols and sterol esters Tonalin® CLA’s fat- fighting and body shaping benefits can bring body composition and well-being into perfect balance. • Reduces up to 10% of body fat and prevents fat regain • Effectiveness and safety proven by 18 clinical studies • Easy to use, powder or oil grades available Omevital™ Omega-3 will take your product to new heights in the marketplace. • High purity biomarine DHA & EPA with superior sensory profile • Sourced from sustainable biomarine species • Available in oil and encapsulated powder for formulation ease

• Fresh & Processed Meat • Soups • Sauces • Marinades • Dressings • Bakery Products

Cognis® has the natural NEWtritional solution for your new product development.

When you choose Danisco’s SaltPro™ you get more than an excellent sodium reduction system – you also get the foremost technical, market and regulatory expertise in the business. Let Danisco help you create the reduced-sodium offerings your customers demand.

For further information, contact: Phone: 1.888.866.2546 Websites: www.cognis.com www.tonalin.com E-mail: [email protected]

For further information, contact: David Horowitz Director of Culinary Sales 1-800-255-6837 ext. 1434 [email protected] www.PreparedFoods.com

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DM Flavor Sensations™ David Michael & Co. offers a number of flavor modifiers that can assist manufacturers in achieving a more flavorful and oftentimes healthier product. Responding to rising concerns and consumer requests, some food manufacturers have already begun reformulating existing lines with less salt. But, because salt adds to and enhances the flavor of food, products with reduced salt can also lack a signature flavor. To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice® Natural Flavor Salt Type allows up to a 30% reduction of sodium, but delivers the same amount of flavor impact. They are also free of HVP and added MSG. David Michael’s salt replacers are available in powder form, and can be used in any product that is formulated with salt. In addition, David Michael also offers a line of DM Choice® natural potassium blockers type that can be used to decrease the bitterness and metallic off-notes often associated with potassium salts. All of DM Flavor Sensations™ can be customized to provide maximum performance for each client’s particular application. For more information on DM Flavor Sensations, including Salt Replacers, contact your Account Manager or call 1.800.DM.FLAVORS today! www.dmflavors.com

Diana Naturals Inc. DIANA NATURALS MISSION Diana Naturals contributes to consumer wellness by developing natural and healthy ingredients with full traceability and safety records. DIANA NATURALS VISION Diana Naturals is the global supplier providing its customers with functional solutions from selected natural ingredients. APPLICATION Because application is the first stage of Diana Naturals New Product Development process, two R&D Application Managers based at Valley Cottage NY are fully dedicated to your needs. For the Savoury Market, Diana Naturals has developed range of solutions for: • Taste • Color • Texture • Nutrition • Food Preservation Culinary Solutions for Gourmet Taste Authentic Taste Profile Wide Range of culinary notes Replicate hours of cooking process instantly Clean label ingredients that you would find in your kitchen cupboard Natural Solutions for Color Diana Naturals Technical Support can advise on coloring impact and shade description on various application matrix. Diana Naturals also provide you dedicated technical data sheets with color units Innovative Solutions for Texturizing A range of ingredients providing pulp or pieces (powders, flakes and crunchies) ideal for dry applications Nutritional Solutions for Fruit and Vegetable Equivalences and Serving Diana Naturals Solution for Natural Meat Curing Diana Naturals has developed several natural vegetable and fruit products. These products contain naturally occurring actives, which allow meat curing without addition of synthetic actives For further information, contact: NAME: Diana Naturals Inc. ADDRESS: 707 Executive Boulevard Suite E Valley Cottage, Ny 10989 PHONE NUMBER: 845 268 5200 FAX NUMBER: 845 268 4626 E-MAIL ADDRESS: [email protected] WEB ADDRESS: www.diana-naturals.com

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2011 Healthy Ingredient Supplier Profile 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.

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GNT USA, Inc. Company Description: GNT USA, Inc. is the US subsidiary of the GNT Group, a privately held European-based ISO 9001 certified ingredient company, that manufactures EXBERRY® natural food colors. GNT is the world’s largest base producer of natural colors made from fruits and vegetables and has been serving the natural coloring needs of the global food industry for over 30 years. Brand: EXBERRY® EXBERRY® natural food colors are made exclusively from fruits and vegetables grown by GNT and offer today’s food industry a truly natural source of food coloring that is manufactured using a unique physical process that employs only water without the use of synthetic chemical solvents, additives, or preservatives. EXBERRY® products are organic compliant, GMO-free, Allergen-free, kosher and available in either liquid or powder form with a variety of color hues to choose from. Services: A highly trained technical team is available to assist you with your application needs and customer service requests with the following services free of charge: • Samples and Specifications • Color Matching • Accelerated Stability Testing • Color Application Work

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

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

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Gold Coast Ingredients Gold Coast Ingredients (GCI) is committed to bringing you the finest flavors at a fair value, delivered with service unsurpassed in promptness, courtesy, and consistency. Gold Coast Ingredients is a flavor and color manufacturer specializing in custom formulations including full lines of Organic, Halal, and Kosher flavors. As the innovator of “Flavor Fusion,” an infinite variety of flavor combinations are available. Our extensive Research and Development laboratory can help you to stay in front of marketplace trends, assisting with flavor development for your prototype or line extensions. Flavor modification, enhancing, and masking can be of utmost importance when developing a new product. Let us work with your base to enhance your target flavor profile, while hiding the bitter or objectionable components, making your product more palatable and consumer-friendly. Reducing certain nutritional aspects such as sodium or fat content can be assisted with our specialized flavors. If you experience ingredient price increases, try using our flavors to reduce cost. For example, our chemists developed a flavor to replace cocoa powder in your formula while maintaining the sweet, earthy flavor and aroma of cocoa powder in your finished product. Gold Coast Ingredients- Where Science, Nature and Knowledge are brought together for your success.

Grain Processing Corporation Looking for a way to deliver that healthy edge? Scientists at Grain Processing Corporation (GPC) recognize the challenges of formulating for a nutritionconscious market and are proud to provide practical solutions to help meet your product development needs. Want to add a healthy label claim without sacrificing flavor? GPC’s TruBran® corn bran and TruBran® oat fiber deliver exceptionally high levels of dietary fiber and are easily incorporated into a variety of applications such as nutritional bars, nutritional beverages, snacks, cereals, baked goods and other fiber-fortified foods. Need to improve texture or reduce calories from fats and oils? With an unmatched product line, GPC MALTRIN® maltodextrins and corn syrup solids are the gold standard for the industry. They are easily digestible carbohydrates for use in various applications including nutritional and sports beverages, infant formulas, nutrition bars, frozen desserts and healthy snacks. Quick-dispersing versions are also available. Want more solutions for more applications? GPC food starches range from basic unmodified starches to very specialized starches with enhanced functionality. For use in a myriad of applications, we can offer the correct starch solution for the specific function desired. By coupling exceptional products and unparalleled service, GPC is the preferred source for specialty ingredients worldwide.

For further information, contact: Corporate Headquarters Gold Coast Ingredients 2429 Yates Ave. Commerce, CA 90040 Toll-Free Number: (800) 352-8673 Tel: (323) 724-8935 Fax: (323) 724-9354 Web Site: www.goldcoastinc.com E-mail: [email protected] 88

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

2011 Healthy Ingredient Supplier Profile Innophos, Inc. Reduce Sodium - Keep the Taste™ Today’s challenge is to reduce sodium content without changing product characteristics such as flavor, texture and appearance. Innophos has a broad range of phosphates for reduced sodium applications in food products. CAL-RISE® is a no-sodium leavening agent for healthy baking. CURAVIS® So-Lo 93 is specially formulated for meats. Innophos offers specialty potassium and sodium blends for dairy applications. Phosphates for Fitness™ Innophos’ ingredients add essential minerals to a diverse range of food products including dairy, baked goods, desserts, coffee whiteners and creamers, batters and breadings and dietary supplements. Our products fortify the full spectrum of beverage applications from enhanced water to soy milk. Innophos’ portfolio of phosphates for beverages includes the patented VersaCal® Clear for calcium fortification of clear beverages, VersaCal® MP for calcium fortification of milk and soy-based beverages, and VersaCal® DA for juice-based products. In addition, several potassium phosphates are available for essential electrolytes in sports or isotonic drinks for hydration and mineral replacement.

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INTERNATIONAL DEHYDRATED FOODS, INC. We’re here…….with the flavorful, healthy alternatives you have been looking for. IDF™ is where you will find the irresistible taste and functionality of natural meat and poultry ingredients. We have the building blocks and flavor profiles to ensure consistency, delectability, and universal praise when it comes to healthy ingredients. For soup, bouillon, and marinade applications, IDF® Frozen Chicken Broth (32% Brix) and IDF® Powdered Chicken Broth is low in sodium and fat, high in protein, with essential amino acids and minerals. For sauces, gravies, and seasoning blends, IDF® Powdered Chicken, Beef, and Turkey products have highly nutritious meat protein and minerals like iron, zinc, and selenium. Our meat and poultry products have been the preferred choice of food companies focused on providing the consumer with food that truly tastes good. International Dehydrated Foods, Inc. (IDF) is a world leader in the development, processing, and distribution of natural meat and poultry-based food ingredients that include spray-dried meat and poultry powders, chicken fat powders, broth powders, powdered combinations of chicken broth and fat, 32% (37 Brix) frozen chicken broth, and shelf-stable liquid chicken fat.

Innophos is headquartered in Cranbury, New Jersey, USA with seven plants in the US, Canada, and Mexico.

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

For further information, contact: Customer Service International Dehydrated Foods, Inc. P.O. Box 10347 Springfield, MO 65808 Phone: 417-881-7820 Fax: 417-881-7274 E-mail: [email protected] Web Site: www.idf.com IDF®is a registered trademark of International Dehydrated Foods, Inc. in the United States and/or other countries.

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International Fiber Corporation

Jungbunzlauer

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.

Empowering Your Products with Nature

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!

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: • 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: Colleen Was Sales Coordinator 888-698-1936 [email protected] www.ifcfiber.com 90

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2011 Healthy Ingredient Supplier Profile Kikkoman Sales USA, Inc.

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National Starch Food Innovation 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.

Kikkoman Less Sodium Soy Sauce PTN (Premium Total Nitrogen) is the lowest sodium Kikkoman Soy Sauce and is preservative free. A tamari style soy sauce, Kikkoman Less Sodium PTN features high impact flavor. This stronger flavor comes from elevated amino acids levels, released naturally through gentle fermentation. Kikkoman Less Sodium PTN’s combination of strong, balanced flavor and low salt provides umami and depth for low sodium formulations. This new soy sauce creates and maintains great flavor balance, even in formulations with severe sodium reduction. Kikkoman Less Sodium PTN is fermented naturally from North American grown soybeans and wheat. It is made in the USA and is Kosher certified.

For further information, contact: Joe Leslie National Industrial Sales & Marketing Manager, Midwest Sales Manager Kikkoman Sales USA, Inc. Two Mid America Plaza, Suite 1022 Oakbrook Terrace, IL 60181 630-954-1244 [email protected]

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 www.PreparedFoods.com

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Nutraceuticals International® LLC

Pharmachem

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

Pharmachem is a service-oriented organization providing ingredient, product and process solutions. We have specialized expertise in flavor, active and ingredient delivery. Process Services: • Spray Drying • Encapsulation • Agglomeration • Microparticulation • Enzymatic Processing • Extraction & Purification Ingredients: • Vitamins & Minerals • Premix & Fortification • Botanical Extracts • Fruit & Vegetable • Ingredients with health claims

“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 92

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Pharmachem makes and sells ingredients and custom ingredient systems. We also offer custom manufacturing and toll processing services. We produce ingredients from scratch and/or modify your already approved ingredients for flavor, texture, solubility, activity, delivery, efficacy and more. We process & sell a variety of generic, standardized and value-added ingredients and are a leading supplier of specialty nutrients, plant extracts, fruit and vegetable ingredients and enzyme-modified ingredients to customers worldwide since 1978. Pharmachem also operates 2 facilities dedicated to manufacturing bulk and turnkey liquid Ready-to-Drink (RTD) beverages and spoon-stirrible instantized powders.

We make ingredients work!

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

2011 Healthy Ingredient Supplier Profile Proprietary Nutritionals, Inc. Providing Science-based Specialty Ingredients About Us: Founded in 2000, Proprietary Nutritionals, Inc. (PNI), a subsidiary of Pharmachem Laboratories, Inc., markets patented, scientifically proven, specialty ingredients to the nutrition industry. Industries Served: Proprietary Nutritionals Inc. provides ingredients to the nutrition industry for use in a variety of dietary supplements, beverages and functional foods. Products: We specialize in the development of a variety of proven specialty ingredients including: Benexia® Omega-3 Chia, Phase 2 Carb Controller™ The Three Phases of Weight Control™ Lactium® stress management through nutrition, and 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 baked goods, drink mixes, bars and a variety of other foods.

For further information, contact: 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

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Purac In your search for natural ingredients, turn to Purac a leading food ingredient company that helps develop safe, healthy 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, shelf life extension, mineral fortification, acidification, taste enhancement, acrylamide reduction, sodium reduction and flavor masking. New this year is a natural way to enhance food shelf life: PuraQ® PuraQ is a new special line of 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 and Shelf Life: Natural preservation systems for a broad range of food products 2. Health and Wellness: 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: 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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Quantum Foods Ed Bleka began his career in the meat industry as a 12-year old immigrant from Poland. Working before school and on the weekends at a Chicago-area sausage factory, Ed’s introduction to the food business inspired an American success story. His vision for a company that offered customized, highquality cuts of meat is now a thriving business. Ed’s company, Quantum Foods, is today a multi-million dollar enterprise that serves customized, fully cooked, pre-portioned meats to some of America’s top food processors, restaurant chains, supermarkets and noncommercial customers. Quantum Foods can provide culinary support, research and development as well as marketing insights to food processors. The company can meet the exacting specifications of its customers involving beef, pork and poultry in any cut, style and quantity. Quantum Foods operates two state-of-the-art processing facilities with the capacity to process more than five million pounds of product each week. The company maintains the highest standards of food safety. From ingredients that can be shipped to your manufacturing facility for processing, to co-packing meat products for your own brand, Quantum Foods’ has the expertise, commitment and leadership to become your best choice in meat suppliers. For more information, call Quantum Foods at (630) 679-7179.

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

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 94

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2011 Healthy Ingredient Supplier Profile Sargento Reduced Sodium Cheeses Sargento Reduced Sodium Cheese is the latest addition to the company’s Better-for-You line. It comes in everyone’s favorite cheese varieties, making the perfect addition to salads, sandwiches, pizzas, entrees, soups or meal kits. Sargento Reduced Sodium Cheeses have all the great taste and melting characteristics of their regular counterparts with 25 percent less sodium. Add them to your better-foryou products and delight your consumers. Features • Great taste and melt characteristics • Multiple varieties and forms • Multiple applications • Custom capability • 25 percent less sodium • Packaging versatility • Meets market demand for reduced sodium items Varieties/Forms available Mild Cheddar Shredded Colby Jack Sliced Sticks Cubed Whole Milk Mozzarella Shredded String Cubed Provolone Sliced More Better-for-You products The Sargento Better-for-You line also includes reduced fat and natural cheeses. Our reduced fat cheeses are made with 2% milk and have a 33% fat reduction. You never have to compromise taste or texture with our Better-for-You items, and you can get them in the format and packaging you want. Create your own better-for-you product in the Sargento Idea Center at www.sargentofoodingredients.com

For further information, contact: Sargento One Persnickety Place Plymouth, WI 53073 800-795-7090 www.sargentofoodingredients.com

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Symrise Inc. GO TROPICALS! FROM SYMRISE Symrise Flavors combine consumer’s high interest in new tropical tastes with the company’s leading edge technology in the development of a new line of tropical fruit flavors. Mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate and coconut water comprise the line that was inspired by consumers across the country who participated in an online study. These participants represented key life stages. While they reported a preference for more familiar tropical tastes, they indicated enthusiasm, interest and a willingness to try new tropical varieties. Many consumers said that they first experienced tropical flavors in their travels to Caribbean, Central American and South American locations. They also confirmed that they are increasingly experiencing tropical flavors in products found in Latin American communities, particularly in local restaurants and grocery stores, as well as in products sold in upscale markets. Symrise beverage applications specialists have created a wide range of prototypes designed to highlight the tropical flavors portfolio. Symrise has tested the new tropical flavors in ready to drink teas, confectionery and bakery products as well as in savory toppings and sauces. Beyond their exceptional taste appeal, some tropical flavors are effective masking agents in products that contain vitamins and minerals.

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

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2011 Healthy Ingredient Supplier Profile

advertorial

Tate & Lyle

TIC Gums Got fiber? You’re probably getting it from a surprising source. Gums can provide more dietary fiber than oat or wheat bran, while also improving the texture, look, and ‘feel’ of our favorite foods.

World-leading food ingredients supplier, Tate & Lyle, offers innovative fiber-enriched solutions for beverages, cereals, soups and baked goods. Tate & Lyle’s range of Dietary Fibers includes PROMITOR™ Soluble Corn Fiber and PROMITOR™ Resistant Starch. In contrast with some other fibers on the market, PROMITOR™ Dietary Fibers have no effect on taste or texture, making them easy to integrate into existing formulations. Tate & Lyle’s newest fiber, PROMITOR™ Soluble Corn Fiber 85, is 85% fiber and less than 5% sugar, which makes it an excellent source of fiber for sugar-free food systems. Just like Tate & Lyle’s PROMITOR™ Soluble Corn Fiber 70, PROMITOR™ Soluble Corn Fiber 85 is well-tolerated by consumers and will not cause gastrointestinal discomfort. PROMITOR™ Soluble Corn Fiber 85 also helps consumers maintain good digestive health – a benefit 52% of Americans believe is part of consuming fiber. It is available in both liquid and dry forms, providing manufacturers with a range of technical benefits. PROMITOR™ Soluble Corn Fiber provides an end product that is well-tolerated and label friendly. To learn more about Tate & Lyle’s fiber-rich solutions or to request an ingredient sample visit www.promitorfiber.com.

For further information, contact: TATE & LYLE 2200 East Eldorado Street Decatur, IL 62525 USA Tel +1 217 423 4411 www.tateandlyle.com 96

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Fiber is the hidden health benefit of gums. The products offered by TIC Gums, the industry leader in advanced hydrocolloids and gum systems, add soluble dietary fiber. In fact, most gums are 80% soluble dietary fiber, more than other better-known fiber sources. Dietary fiber, particularly soluble fiber, has been shown to promote a healthy cardiovascular system, help maintain blood sugar and cholesterol levels within normal limits, and maintain a healthy intestinal tract. Today’s consumers expect healthful paybacks from their favorite foods, but they’re not likely to take supplements or willing to sacrifice taste for perceived health benefits. This means each ingredient should be multifunctional. When it comes to gums, that functionality is built in. And since gums are in a wide range of prepared foods – from barbecue sauce to ice cream, from salad dressing to cheese – chances are consumers are getting some of the fiber they need, largely without even knowing it. For more information on gums and fiber, visit www.ticgums.com/fiber.

For further information, contact: Technical Service TIC Gums (800) 899-3953 (410) 273-7300 ext 3898 [email protected] www.facebook.com/ticgums www.twitter.com/gumguru www.ticgums.com/blog

2011 Healthy Ingredient Supplier Profile Virginia Dare Masking flavors from Virginia Dare are designed to reduce or eliminate the aftertaste of whey and soy proteins, vitamins and minerals, amino acids, caffeine, herbal extracts, non-nutritive sweeteners, omega-3s, and pharmaceutical ingredients. Virginia Dare has also developed a range of masking flavors to optimize the taste profile of foods and beverages sweetened with stevia. Custom formulated for applications such as beverages and dairy-based foods, these ingredients effectively mask the bitter, licorice-like and astringent notes often associated with the sweetener. “As products sweetened with stevia began to be developed, we focused our expertise in masking technology on these new applications,” says Paulette Kerner Haber, Director of Marketing Communications and Research at Virginia Dare. “Stevia exhibits a range of off-notes that we have found can be effectively masked through skillful selection of combinations of flavor ingredients. The end results are very pleasing flavor profiles in a wide array of food and beverage products.” These multi-functional blends are available in a variety of forms including liquid, dry, natural, natural and artificial, and organic compliant.

For further information, contact: Virginia Dare 718/788-1776 718/768-3976 [email protected] www.virginiadare.com

advertorial

WACKER WACKER is one of the world’s leading and most researchintensive chemical companies. Operating via five business divisions, our team of experts and local specialists focus on market needs and support our customers worldwide in developing new products. With a 15,900-strong workforce, 26 production sites in Europe, Americas and Asia, and over 100 subsidiaries and sales offices worldwide, we have established a strong presence in all key economic regions and growth markets. Decades of experience, a global service network and an above-average R&D investment ratio make us a strong partner in many fields. The division WACKER BIOSOLUTIONS offers tailored and innovative solutions and products for the lifescience sector. In particular for the functional food and nutraceutical industry, WACKER BIOSOLUTIONS provides an inventive range of materials for improving products and processes. These include molecular encapsulation solutions for odor or taste masking, to stabilize sensitive ingredients or to increase the bioavailability of certain ingredients. Fermentation-grade cysteine and polyvinyl acetate solid resins for gumbase complete the portfolio. Thereby, highest quality and strict adherence to all applicable international standards takes top priority.

For further information, contact: Head of Technology & Sales Dr. Helmut Reuscher Tel: +1 517 264 8794 E-mail: [email protected] Internet: www.wacker.com/food www.PreparedFoods.com

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advertorial

WILD Flavors H.I.T.S.® - Health Ingredient Technology & Solutions® WILD’s H.I.T.S. — Health Ingredient Technology & Solutions® products encompass a wide variety of functional ingredients that address the latest health concerns of consumers without compromising great taste. WILD’s H.I.T.S.® Team is comprised of chemists and food scientists who have in-depth understanding of functional ingredients and applications. WILD provides efficacious ingredients for our customers with focused technical research and application development on healthy ingredients and systems. Many of WILD’s H.I.T.S.® ingredients have been clinically tested. Utilizing innovative technology, WILD has created water-soluble versions of health ingredients that may have previously been limited in food and beverage use due to solubility restrictions. H.I.T.S® ingredients are also optimized for taste through the use of specialized extraction and taste modification technologies – allowing them to be used at more efficacious levels.

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

H.I.T.S.® platforms: Weight Management Digestive Health Immunity Heart Health Eye Health Inside Beauty Brain Health Antioxidant These include specific ingredients such as: Immunel™ - Immune Support Tegricel™ - Digestive Support Antiox Blend Green Coffee Extract Citrus Bioflavonoids De-Flavored Green Tea Catechins Lutein Ester Emulsions Phosphtidylserine Emulsion

For further information, contact: WILD Flavors 1261 Pacific Avenue Erlanger, KY 41018 Phone: 888 WILD Flavors Fax: 859 342 3610 www.wildflavors.com 98

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

classified EMPLOYMENT

Sales Representative for the Midwest Territory Enzyme Development Corporation is seeking a person with a minimum 5 years sales experience to the food processing industry. The preferred candidate will also have some experience with hands on technical service. Experience should include selling functional chemicals/compounds to the food processing industry. A B.S. is required and an advanced degree is preferred. Dairy industry experience would be considered a plus. The position will be based in the Chicago area and working out of a home office. EDC will consider other Midwest locations but the Chicago area is preferred. The preferred candidate will have already had experience with working out of the home and reporting to an office in another state. Approximately 50% travel including some weekend travel for conventions (IFT, AACC).Travel may be higher during the first year.

EMPLOYMENT

~

~

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]

Dave Buergler 919-557-5773 [email protected]

Please send a copy of your resume to the attention of L. Clark at [email protected]

F L E X I B L E PA C K A G I N G

EQUIPMENT FOR SALE

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-"45
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Treif Mdl. Divider 800 Slicer w/sorting conveyors to feed rollstock packager, mfg. 2007, very little use

(6"3"/5&&% $"--
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In Excellent Condition Call or Email for More Information:   [email protected] www.barliant.com

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

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

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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 ·

Improved hygiene, cleaning and sanitizing for WIP areas

·

Chemical & blood resistant

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Non-porous

·

Substantially longer life compared to wood pallets

·

Improves efficiency in handling

·

Transfer raw ingredients and packaging materials to a hygienic pallet for in house use.

PlasticPallet.com

Pallet Inverter ·

Simple 180 degree inversion to recover damaged bags for Good Housekeeping and GNP.

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Straighten poorly stacked or tilted loads which can become a safety hazard.

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

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Cleans wood, plastic & aluminum pallets, totes, containers and freezer spacers

·

Minimizes the risk of introducing Salmonella, E-coli, Listeria, Allergens, dust, dirt and other contaminants

PalletInverter.com

Pallet Washing System

#HERRYgS)NDUSTRIAL%QUIPMENT#ORPs600 Morse Ave., Elk Grove Village, IL 60007

800.350.0011 s www.Material-Handling.com

PalletWasher.com

FOOD PRODUCT DEVELOPMENT

ESCA Enterprises, Inc. Enhancing Food Industry Products and Profitability

Providing Customized Services to the Food Industry Through:

-PRODUCT DEVELOPMENT -PRODUCTION & QA SUPPORT -MARKETING SERVICES Contact Allan Samson, Ph.D. Phone: 610-558-1902 Fax: 610-558-3306 E-mail: [email protected] www.escaenterprises.com

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INGREDIENTS 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.

COST EFFECTIVE

150 YEARS EXPERIENCE

631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE

 PHONEs FAX [email protected] -email

JANITORIAL SUPPLIES

Hi There!! I am Rolmar and I suggest you go to

www.supplycorp.com Your Source For Quality Sanitation, Janitorial, Maintenance, Safety, and Material Handling Products Order From:

the S upply C orporation "quality suppiers to industry"

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

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INGREDIENTS

We Buy Food By-Products!

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.

INTERNATIONAL INGREDIENT CORPORATION

Large company process. Small company flexibility.

We turn your by-products into high quality animal feed. We purchase: Out of Spec. & Out of Date Inventories Beginning & End Runs Mislabeled & Mispackaged Product Over & Under Weight Items Bulk or Packaged Finished Goods Dust Collections & More Call: Chris Calmes 1-800-227-8427 E-mail: [email protected] Fax: 636-349-4845

Jedwards International, Inc. Supplier of Bulk Oils. Omega-3 Oils and Organic Oils. www.bulknaturaloils.com 617-472-9300

We combine the capabilities and capacity of a large company – rigid food safety standards, culinary ideation, trend identification and stringent quality assurance – with the personal responsive and flexible approach of a small company. Manufacturing Capabilities

• Kettle Production Sauces and Soups • Tray Lines • Rheon® Technology (up to 4 oz. shapes) • Hand Rolled Line • Breading Line • Enrobing (Bake/Par-Fry) • Proofing/Baking • Multi-Component Fill

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

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

Packaging Capabilities

• Aluminum Tray (3 to 10lbs.) • Dual Ovenable/Microwavable Tray (10 to 44 oz.)

• Boil-In-Bag • Gusseted Multi-Component Bag/Film • Steamable Bag/Film • Tray In Carton • Eat Out Of The Box • Bulk Pack

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

S O F T WA R E

WA N T E D T O B U Y

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advertiser index Member of

NutraSolutions

September 2005

STAFF

www.PreparedFoods.com

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

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

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

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

Time Running Out! New Products Conference 2005 page 164

page 13

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

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

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

PREPARED FOODS Volume 180, Issue 4 (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].

Supplier Literature

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

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

GPC MALTRIN® Carbohydrates With an unmatched product line, GPC MALTRIN® maltodextrins and corn syrup solids are the gold standard for the industry. Discover the advantages of using these products to improve functionality, process efficiency and end product quality in a wide variety of applications. Quick-dispersing and organic versions are also available.

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

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advertiser index An applications-oriented educational A event for product developers August 2-3, 2011. Registration or sponsorship info available Aug at www.PreparedFoods.com/rd, or contact Marge Whalen • [email protected]

COMPANY RDC11 IndexBanAd_1210.indd

1

URL

PAGE 2

COMPANY

URL

PAGE

Innophos, Inc.

innophos.com

International Fiber Corporation

reducecalorieswithfiber.com

iTi tropicals

ititropicals.com

Jungbunzlauer

jungbunzlauer.com

Kalsec, Inc.

kalsec.com

Kikkoman Sales USA, Inc.

kikkomanusa.com

12/15/10 10:29 AM

21st Century Grain Processing

21stcenturygrain.com

ADM/Matsutani LLC

fibersol2.com

Advanced Food Systems

afsnj.com

Ajinomoto Food Ingredients LLC

ajiusa.com

American Egg Board

aeb.org

American Palm Oil Council

AmericanPalmOil.com

Arista Industries, Inc.

aristaindustries.com

NS7

National Starch Food Innovation

foodinnovation.com

BASF Corp.

nutrition.basf.com

OBC

Nutraceuticals International LLC

nutraintl.com

Bay State Milling Company

baystatemilling.com

OmegaPure

OmegaPure.com

NS10

Brenntag North America, Inc.

brenntagnorthamerica.com

Pharmachem Laboratories

Phase2Info.com

48, 92

Bunge Oils

BungeOils.com

PFs’ Excellence in Innovation Awards

ExcellenceInInnovationAwards.com

11

Butter Buds

butterbuds.com

PFs’ New Products Conference

PreparedFoods.com/npc

10

California Figs

californiafigs.com

PFs’ R&D Applications Seminar Chicago

PreparedFoods.com/rd

79

Cherry Marketing Institute

cherryprocessor.com

Proprietary Nutritionals, Inc.

pnibrands.com

Cognis

cognis.com

Purac America, Inc

purac.com/preservation

Corn Products International

cornproducts.com/trends/yogurt

72

Quantum Foods

QUANTUMFOODS.COM

NS11, 94

Corn Refiners Association Webinar

http://webinars.preparedfoods.com

80

Roquette America, Inc.

pea-protein.com

94, IBC

Danisco USA Inc.

1-800-255-6837 ext. 3514

Roxlor International, LLC

roxlor.com

David Michael & Co.

dmflavors.com

54, 86

RQA, Inc.

productdynamicsdivision.com

77

Diana Naturals

diana-naturals.com

68, 86

Sargento Foods, Inc.

SargentoFoodIngredients.com

7, 95

Domino Specialty Ingredients

dominospecialtyingredients.com

50, 87

Sethness Greenleaf

sethnessgreenleaf.com

55

Dow AgroSciences/Omega-9 Oils

Omega-9Oils.com

30

Siemer Specialty Ingredients

siemerspecialtyingredients.com

69

Edlong Dairy Flavors

edlong.com

56

Stratas Foods

STRATASFOODS.COM

Garlic Company, The

thegarliccompany.com

61

SunOpta Ingredients

sunopta.com/ingredients

GELITA USA

gelita.com

46

Symrise

symrise.com

GNT USA, Inc.

gntusa.com

87

Tate & Lyle

splendasucralose.com

23, 96

Gold Coast Ingredients

goldcoastinc.com

60, 88

Tate & Lyle

tateandlyle.com.com

25, 96

Grain Processing Corp.

grainprocessing.com/fiber

3, 88

TIC Gums

ticgums.com

58, 96

Hilmar Ingredients

hilmaringredients.com

Tree Top, Inc.

treetop.com

17

IDF

idf.com

Virginia Dare

virginiadare.com

IFT 11 Annual Meeting + Food Expo

ift.org/IFT11

78

Wacker Chemical Corporation

wacker.com/food

Ingredients Solutions, Inc.

IngredientsSolutions.com

70

WILD Flavors

wildflavors.com

66-67, 81 81 NS12, 82 IFC, 82 64

83 1, 83 NS6, 84 NS8 76 22, 84 NS5, 85

47, 85

28 53, 89

89 24, 90 26, 65 18, 90 27, 29 45, 91 62-63, 91 20, 92

NS2, 93 15, 93

5

8 NS9 71, 95

57, 97 16, 97 98 ©

Boldfaced companies offer detailed product specification data in the 2011 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions.

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Looking for vegetable proteins? Advantage NUTRALYS ® : a new generation of pea protein, for food innovation www.pea-protein.com See Food Master-INGREDIENTS, p. 128

Offering the best from nature

See Food Master-INGREDIENTS, p. 14-15