Prepared Foods August 2011

August 2011

www.PreparedFoods.com

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Trends in Breakfast Cereals page 19

Global Functional Foods page 27

Researching Pre- and Probiotics page 45

R&D Seminar— Sweetener Ingredient Systems page 51

Visit our NEWLY DESIGNED website: www.PreparedFoods.com page 9

29 Years of New Products! page 60

page 33

S H A R E D VA LU E S – S H A R E D S U CC E S S Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpen your competitive edge. Offering the Best in Products We are committed to building bridges between food producers and ingredient manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right

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See Food Master-INGREDIENTS, p. 20

See Food Master-INGREDIENTS, p. 14-15

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August 2011 A BNP Media Publication Vol. 180, Issue 8

table of contents new product trends 10

Hitting the Shelves New, appealing Greek yogurt flavors; the art of artisan butter; a passion for smoothies; and more.

13

MarketWatch Ice cream and frozen desserts are hot; calcium may help prevent melanoma; snacking officially a fourth meal; and news from The In Box.

19

Trends in Breakfast Cereals As consumers see breakfast options diversify, cereal manufacturers are finding an increasingly competitive marketplace, where the competition is likely not

Cover photo by T. J. Hine

remotely similar to their offerings. Cereal makers focus on key demographics and trends to make sure their

What Makes it Barbecue? 33

newest launches are noticed.

Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.

27

The Future of Physiologically Beneficial Foods Growth has slowed in certain segments of the global functional foods market, but opportunities remain. Globally, the largest sectors include dairy, baked, and cereal and beverages market segments.

4

August 2011

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culinary creations 33

What Makes it Barbecue? This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue. America’s favorite flavoring system is examined—from smoke flavors, sweeteners and regional seasonings, to cooking methods of the various areas that have made it famous.

41

On the National Menu Name brands on college campuses; and eggs still excite American palates.

ingredient challenges 45

Researching Pre- and Probiotics The market for prebiotics and probiotics is booming. Here is a look at recent research supporting the benefits of these ingredients—benefits that range from mineral absorption to weight management.

r&d applications 51

R&D Applications Seminar—Sweetener Ingredient Systems Technical presentations at Prepared Foods’ R&D Applications Seminars presented information on sugar alcohols, natural sweetening ingredients and beneficial flavorings for enhanced sweetness perception.

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63

R&D Application—Pleasing the Vegetarian

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Abstracts/Post-IFT Report

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editorial views

Where There’s a Will... Green Lantern is in theaters, and while it may not be among the summer’s critical successes, its hero’s superpower was well-explained. Green Lantern’s superpower derives from his incredible willpower and ability to William A. Roberts, Jr. overcome fear. Business Editor What on Earth could GL’s [email protected] super willpower have to do with Prepared Foods? Well, PF has introduced its completely revamped website, and anyone involved with that endeavor can relate to the importance of overcoming fear. The new PreparedFoods. com is a completely new entity; the site is no mere cosmetic change. Everything on the site, from the home page to its furthest link, was evaluated, amended as needed and tested repeatedly. Visitors to PreparedFoods.com now see an easily navigable drop-down menu atop the home page. All of the magazine’s editorial content is arranged by “Product” category (Bakery, Dairy, etc.), “Ingredients” (Colorings, Sweeteners, etc.) and “Formulation” challenge (Ethnic, Weight Management, etc.). For those seeking supplier details, the “Suppliers” tab links to the Food Master directory, as well as to “Supplier Profiles.” One section bringing the most excitement and (to bring this back to GL) requiring the most willpower, the

“Multimedia” tab links to “Market Insight Videos,” and a completely overhauled video player. PF’s web team and editorial staff focused a great deal on this section, in particular on the “Technical/Solutions Presentations” from past R&D Seminars and New Products Conferences, and visitors can now search by product category, formulation issue, ingredient or keyword. Speaking of R&D Seminars and New Product Conferences, all the information for those events remains available on PreparedFoods.com, under the “Events” tab, where each sports a redesigned site, as well. Frequent visitors will note the home page is more dynamic, with content that changes much more often, but all of the favorites remain: “Daily News” is under “Latest Headlines” and the “News” option under “Market Insights,” and the site now features “Web Exclusives,” where visitors can find content exclusive to PreparedFoods.com. One of the most exciting aspects of the new site involves the opportunity for our readers to add their opinions. A click on “Most Popular” will list the site’s most viewed and emailed articles, but of much interest may be “Recent Discussion,” where registered readers can offer their take on any articles or on the site itself. These exciting changes at PreparedFoods.com may have seemed to require superhuman effort, but it will ultimately be up to you, the reader, to let us know how we’ve done.

attendees to experience the natural, topical application and the unjustified addition of salt in food. The side-by-side comparisons will provide an ideal sensory metric for evaluating proper salt levels in foods. Seating in this Workshop is limited; register today!

You Talking to Me? Regulators are Talking, and It Pays to Listen Steven Steinborn, partner, Hogan Lovell LLC, unveils critical regulatory developments in Washington (and at the state level) that are having a direct impact on manufacturers’ directions and ability to innovate. Steinborn will offer real-world examples of the opportunities and challenges facing the food industry. The Case for Salt Ron DeSantis, director, Continuing Education’s Industry Solutions Group, and David Kamen, project manager, The Culinary Institute of America, will share their tales of success in dealing with salt reduction, including methods of gaining “flavor before salt.” A break-out session will allow

Genuine Growth Greg Klein, EVP Marketing and R&D, Sadler’s Smokehouse, will share key strategic decisions regarding new products, packaging and manufacturing processes that have allowed Sadler’s to grow during the worst economic downturn in 30 years. Hear how Sadler’s going-to-market strategies successfully land their products in Costco, Walmart and Sam’s Club. Join us! Invest in your career, listen to world-class speakers and gain ideas to revitalize your new product development process. We invite you to network with industry leaders, while enjoying fabulous food and the warm weather at The Ritz-Carlton in Naples, Florida. For more information, visit www.newproductsconference.com or contact Marge Whalen, senior event manager, at 847-405-4071. www.PreparedFoods.com

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new product trends

Hitting the Shelves

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

©ISTOCK-MALYUGIN

It’s All Greek A Yoplait Greek survey has found that nearly all female participants in the survey admit to needing a snack to get through the day. Despite this, more than half noted their typical snack foods lack flavor, and almost 70% noted their “snacks leave them feeling unfulfilled.” With this research in mind, Yoplait has added Yoplait Greek, promising twice the protein (at least 9g protein in each cup) of regular yogurt and a thick, creamy texture, which the company notes will “help satisfy hunger.” The line’s six flavors include Honey Vanilla, plain, Key Lime and three fruit-onthe-bottom varieties: strawberry, blueberry and peach.

©ISTOCK-LOOOBY

Smoothie Passion

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A the recent IFT At S Show in New O Orleans, one suppplier introduced rresearch which ffound a significant pportion of conssumers regularly eenjoy smoothies; pper the company’s ssurvey, nearly 80% oof adult women aand more than 550% of adult men iinvolved in the ssurvey sometimes cconsume the frozzen treats with a hhealthy halo. The trend may have begun in foodservice, but it is firmly moving into grocery aisles, as Inventure Foods is adding to its licensed line of Jamba All Natural Smoothie Kits. Caribbean Passion blends mango, strawberry and peach, non-fat yogurt and Jamba’s antioxidant Vitamin C boost. August 2011

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The Art of Artisann Remember a couple of years ago, an” and “artisanal” could be when “artisan” ozens of new products every month? found on dozens The trend primarily surfaced in bakery products, with artisanal breads a particular target, and the “artisan” label adding a degree of gourmet appeal, with something of an added price. Fast forward to today—the recession continues to take its toll on consumer spending, and products identified as “artisan” are significantly less common. Now, however, comes an “artisan butter.” The Sea Salt Crystal butter from Vermont Butter & Cheese Creamery is made in small batches with local rBST-free cream.

Gelato or Ice Cream? July is National Ice Cream Month in the U.S., but some of the biggest moves in the segment have not come from ice cream at all. Gelato has emerged on American menus and even in American homes. t, Sorano Gelato, for its part, is adding to its line of gelatos available in Wholee Foods Markets in select any’s regions. Joining the company’s Limone, Toasted Almond, DiCrema and Coconut flavors will be Pistachio, Chocolate Peanut Butter and Double Dutch Chocolate varieties, all promising just 6% butterfat (which the company notes is half the fat of most ice cream). All of the varieties are made with 95% USDA-organic ingredients and with milk and cream from cows not treated with genetically modified bovine growth hormone; plus, they promise the products are free of corn syrup, artificial colors or flavors, gluten and eggs.

new product trends

Global Trends

Milk Among Beverages Per research from Beverage Marketing Corporation, soda remains the most-consumed beverage in the U.S., with the average consumer enjoying nearly 45 gallons of the fizzy drinks. Among alcoholic beverages, beer continues to lead the way, despite the surge in popularity of spirits and wine—the latter no doubt helped by its healthier perception. The average American downed nearly 21 gallons of beer in 2010. Bottled water consumption increased significantly from its 2005 numbers, an indication that the environmental concerns consumers might have surrounding single-serve plastic bottles may have been unfounded, or at the least, premature. One of the fastest-growing segments has been energy drinks, which has more than doubled over the period under review, as a number of new entrants have made their mark, and the energy shot has made headway. “Two overriding trends that we’ve seen in recent years are consumer demand for variety and consumer demand for healthier refreshment,” said Gary Hemphill, managing director-chief operating officer at Beverage Marketing Corp. As such, milk could attempt to capitalize on both of those demands. The dairy drink has a number of established health benefits (bone health, energy and immunity among them), plus chocolate milk has recently been noted as providing a benefit to athletes after a workout. While chocolate may be all the flavor many consumers need from their milk, there have been some recent innovations in milk flavors, one being Kemps’ test launch of Root Beer Milk in the Minneapolis/St. Paul region.

Drinking Up 2010 Per Capita Beverage Consumption (in Gallons) Beverage Carbonated soft drinks Bottled water Beer Milk Coffee Fruit beverages Tea Sports beverages Wine Value-added water Distilled spirits Energy drinks Source: Beverage Marketing Corporation

2010

2005

44.7 28.3 20.8 20.4 18.5 11.5 10.3 4 2.3 1.5 1.5 1.2

51.5 25.4 21.4 21.2 18.8 13.9 9.9 4.1 2.2 1.1 1.4 0.5

”The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” —Thomas Edison Yogurt has “something for everyone”—it can be a quick meal for a busy mother, a sweet treat for a child, a diet aid for those trying to lose weight, and a daily digestive, an immunity booster and a source of probiotics. It has been called “the most versatile of all commodities.” This is quite a statement for an industry that did not exist 60 years ago. Across the globe, as consumers link food, nutrition and health, they are increasingly deciding yogurt can assist their efforts. In Japan, Yakult’s “daily dose” concept has successfully encouraged one to two daily shots of yogurt with “friendly bacteria.” In France, Nestlé’s LC1 yogurt contains La1 probiotics; Nestlé’s scientists have sequenced the La1 genome and can document health-promoting results. Danone has marketed a patented bacterial culture, “L. casei Danone” in its Actimel product (known as DanActive in the U.S. and Canada). The main claimed benefit is the strengthening of the body’s natural defenses, with each bottle containing 10 billion of these bacteria. Other products tout the well-known benefits of yogurt and offer palatability and variety. In the UK, Müller is the leading yogurt brand, responsible for introducing the “twin pot” (jam and yogurt). Turkey’s ayran yogurt drink, a cold beverage of yogurt mixed with cold water (and sometimes salt), is commonly served to household guests. It has now become popular throughout the world in a carton or plastic cup format. Ayran can be compared to other global yogurt drinks, such as Indian lassi and Iranian dû (which is sometimes carbonated). Yogurt and yogurt drinks retail at roughly four times the price of milk, a truly “value-added” product category. —Anju Garg Holay, NSM Research Inc., specializing in consumer research, new product insight and global brand growth; 847-912-6398, [email protected], www.nsmresearch.com Launching a New Product? If so, please send information: Claudia O’Donnell Prepared Foods 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4057 Email: [email protected] Note: We are also interested in new food and beverage introductions outside the U.S. and Canada.

www.PreparedFoods.com

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See Food Master-INGREDIENTS, p. 149

new product trends market watch

Vit Vitamin D and Calcium Benefit Cancer Be

the nation’s dairy industry. Schack went on to explain that each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commerA new study from Stanford University School of Medicine finds cially produced, frozen dairy products, vi vitamin D and calcium may significantly reduce the risk of certain with the northern central states setting the wwomen developing melanoma. In fact, vitamin D and calcium bar in terms of per capita consumption of m may cut the likelihood in half. ice cream (some 41.7 quarts). Mintel has “It looks like there is some promising evidence for vitamin D found ice cream and related frozen desserts are consumed by more than 90% of houseand ca calcium for prevention of melanoma in a high-risk group,” said holds in the U.S., with more ice cream lead resea researcher Dr. Jean Tang, an assistant professor of dermatology at sold on Sunday than on any other day of Stanford Un University School of Medicine. This high-risk group for melanoma the week. Consumption is highest during includes those wwho have had a previous non-melanoma form of skin cancer, July and August and, apparently, unlike the such as basal cell or squamous cell cancer. number of licks it takes to get to the Tootsie The researchers further noted other studies finding vitamin D and cancer are associated with Roll center of a Tootsie Roll Tootsie Pop, it takes approximately 50 licks to polish off a reduced risk of colon, breast, prostate and other cancers. Tang noted as little as 400 international units single-scoop ice cream cone. of vitamin D per day may be protective. The report was published in the June 27 online edition of the In 2009, manufacturers produced Journal of Clinical Oncology. roughly 1.52 billion gallons of ice cream—hard and soft-serve, though this was w a 1.2% decline from 2008. Not only are fro2 Get the Flavor zen z desserts hot in the Most Popular Flavors of Ice Cream in the U.S. (%) home, it is also a major h foodservice trend. As f Vanilla 27.8 Technomic’s “Market T Chocolate 14.3 Intelligence Report: Ice I Strawberry 3.3 Cream” indicates, all but C Chocolate chip 3.3 one o of the country’s 10 Butter pecan 2.8 fastest-growing chains f were frozen yogurt w Source: The NPD Group’s National Eating Trends In-Home Database concepts, with notable c growth from TCBY, g during typically one of the warmest Yogurtini, Pinkberry, Red Mango and Yogurt Mountain. Jamba Juice expanded months of the year. ince 1984, July has been desigIce cream has a fairly sizable from its smoothie focus to add frozen nated in the U.S. as National Ice impact on the nation’s economy, notes yogurt, and Cold Stone Creamery introCream Month, with the third Sunday Ellen Schack, founder and CEO of duced yogurt bars earlier this year. The of the month serving as National Ice Cowabunga Ice Cream. “According to ice cream and frozen dessert market is Cream Day. When President Ronald Reagan signed the designation, he The International Ice Cream Association, expected to grow by more than $4 billion called on Americans to observe these the U.S. ice cream industry generates (to reach $27.6 billion) by 2012. For its part, Cowabunga Ice Cream has events with “appropriate ceremonies billions in annual sales and provides and activities.” He was a bit silent on jobs for thousands of citizens.” The asso- announced its super-premium “designer” what celebrations the lactose-intolciation reports about 9% of all milk ice cream has gone national, with its ice erant should deem “appropriate,” but produced by U.S. dairy farmers is used cream and probiotic yogurts now availnevertheless, each year sees much to produce ice cream, contributing sig- able for order and delivery throughout of the U.S. embrace the frozen treat nificantly to the economic well-being of the country.

Ice Cream Month

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new product trends market watch

Defining the Snack

S

nacking, especially beverage consumption outside of a regular meal, continues to increase among Americans, accounting for more than 25% of calorie intake each day, according to research presented at the 2011 Institute of Food Technologists (IFT) Annual Meeting & Food Expo. Between 1977-2006, snacking in the American diet has grown to constitute “a full eating event,” or a fourth meal, averaging about 580 calories each day, said Richard D. Mattes, Ph.D., professor of foods and nutrition at Purdue University. While snacking has increased in general, “there has been a significant increase in the amount of calories consumed through beverages,” said Mattes. Beverages now account for 50% of the calories consumed through snacking. As many Americans do not equate beverages as readily with calorie intake, they are less likely to offset or take into account these calories, said Mattes. In general, however, snacking is not linked with weight gain, according to G. Harvey Anderson, Ph.D., Department of Nutritional Sciences at the University of Toronto. “The literature does not support the intuitive notion that increased consumption of snack foods is an independent cause of obesity,” said Anderson. In fact, for some age groups—young children

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Time to Snack Amount of Time Spent Consuming Food and/or Beverages (in Minutes) Primary meals (breakfast, lunch, dinner) Secondary eating Secondary drinking

2008 70 30 85

2006 70 15 45

Source: Purdue University

and older adults, for example, “foods consumed outside a meal are important sources of nutrients, as well as energy.” To further assess the impact of snacking on Americans’ diet and health, a definitive definition of what constitutes a snack, as well as more information on what motivates individuals to snack, is desperately needed, said Nancy Auestad, Ph.D., of the Dairy Research Institute. Nearly 100% of Americans in all age groups eat a snack each day, yet no standard definition exists on what constitutes a snack or what motivates individuals to snack, said Auestad. Without a clear definition, consumers are “selfdefining” snacks and snacking, “and the lines between snacks and meals are blurred.”

TM T M

MOMS KNOW GLASS CAN BE TRUSTED. Linus knows what tastes good. For his mom, Susanna Ko, foods packaged in glass are her first choice. “I’m very careful about what I feed my family,” she says. “When you’re eating food right out of the container, you want to know it’s safe. With glass, there’s just no question.” GlassIsLife.com makers of pure, healthy, trustworthy glass packaging

© Owens-Illinois, Inc.

new product trends market watch

THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.  Cott Beverages Inc. and ChromaDex Inc. entered into a licensing and supply agreement for the joint development of a clinically backed, proprietary ingredient blend to serve the food and beverage, nutraceutical and cosmetic markets.  Sara Lee Corp. company executives told an investors’ conference it plans to spin off only its international beverage business, when it separates into two independent companies later this year or early next year.  Camille Lougheed joined SK Food International in its logistics department, responsible for providing transportation support in all areas relating to shipments of Identity Preserved ingredients, including certified organic and conventional non-GMO agricultural products.  Six new videos appear on FunctionalEgg.org, a new website created by the American Egg Board. The site was designed to answer questions and provide free educational information for viewers about the unique and multiple functional properties of egg products.

 A wholly owned subsidiary of Viterra has acquired substantially all the assets of and inventory of Premier Pulses International Inc.  Bay State Milling Company broke ground on a 4,000-sqft innovation center at its corporate headquarters in Quincy, Mass., and anticipates a grand opening in September 2011.  Michael Holleman, director of culinary development for Indian Harvest, will chair the advisory board of The Whole Grains Council for a two-year term.  Commercial Creamery announced the passing of Earl John “Bud” Gilmartin Jr. In lieu of flowers, memorial contributions may be made to the Bud Gilmartin Fund at Gonzaga University, Attn: University Relations, 502 E. Boone Ave., Spokane, Wash., 99258.  PureCircle announced the re-launch of its corporate website, www.purecircle.com.  Bell Flavors & Fragrances announced the acquisition of an 85,000-sq-ft warehouse building that is contiguous to the existing corporate headquarters.

See Food Master-INGREDIENTS, p. 86

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© Grain Processing Corporation

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

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

new product trends

Slipping Cereals As consumers see breakfast options diversify, cereal manufacturers are finding an increasingly competitive marketplace, where the competition is likely not remotely similar to their offerings. As such, cereal makers are focusing on key demographics and trends to make sure their newest launches are noticed.

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

D

atamonitor, in its “Bakery and Cereals in the U.S. to 2014” report, found the market for bakery and cereals in the U.S. increased at a compound annual growth rate of 2.2% between 2004-2009, and the firm’s Product Launch Analytics noted nearly a 33% surge in new cereals released over the course of 2010, compared with 2009. The 377 total launches were the largest number of introductions in over five years. Cereal bars had similar results: the 550 releases in 2010 were 37% ahead of 2009’s pace. According to NPD Group, the average consumer takes roughly 13 minutes per day to prepare and eat breakfast. In fact, per a Kellogg’s survey of 14,000 Americans of “varying ethnicities, income levels, geographic regions and ages,” more than half (54%) of all adults would like to eat breakfast every day. Somewhat surprisingly, considering that limited amount of time devoted to the morning meal, sales of ready-to-eat cereals are slipping. Per Symphony/ IRI data, these cereals garnered $6.41 billion in sales over the 52 weeks ending mid-April 2011, a 2.6% drop from the prior year. Furthermore, the drop cannot be blamed on growth of private label options: their $637.5 million in sales was a 7.3% decline. Cereals face competition from new quarters, including microwaveable breakfast options; renewed focus on breakfast at the foodservice level; and even a governmental focus on the use of animated characters in marketing efforts.

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Among the most active trends in recent years have been allergenadded whole grains and the taste friendly products, and the of caramel apple, to deliver a cereal aisles have been no cereal with 100 calories, 8g of stranger to these innovations. Appearing on store sugar and 10 essential vitamins shelves in late spring 2011, and minerals per serving. Kellogg’s Rice Krispies Gluten Free, the company’s first-ever, gluten-free cereal, resulted from simple consumer demand, notes Doug VanDeVelde, senior vice president of marketing and innovation at Kellogg’s. “We heard the strong desire from people within the gluten-free community, especially parents, for more affordable foods that they can serve their families, and we are helping to fill that need.” Indeed, in terms of affordability, Kellogg’s notes the suggested retail price for Rice Krispies Gluten Free is the same as the original cereal, not exactly common among gluten-free options. To remove gluten from Rice Krispies, Kellogg’s developers have eliminated barley malt (the source of gluten in the original variety) and turned to whole-grain brown rice, both to differentiate it from the original and for flavor. To eliminate the risk of cross-contamination, Rice Krispies

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new product trends with several vitamins and minerals, contains 120 calories, less than 1g of sugar, 1g of fat and fiber, 3g of protein and 190mg of sodium per serving. Kellogg’s may be one of the latest and largest entrants into gluten-free cereals, but it is far from alone in the

Gluten Free is produced in a separate facility, which the company notes has been making gluten-free products for nearly a decade. Each batch of cereal also is tested to ensure it is free of gluten, as is the entire production line, the company notes. The cereal is fortified

segment. In fact, it follows the lead of a series of gluten-free cereals General Mills released in 2009. Gluten-free Chex was available in rice, corn, honey nut, cinnamon and chocolate varieties, and, during the launch, General Mills noted only 41% of gluten-free dieters consumed ready-to-eat cereal, compared with 93% of the general population. General Mills’ website also features another interesting piece of research: it claims 20% of the U.S. population is “trying to reduce gluten consumption,” with 7% “avoiding gluten completely.” (Visit: http://bit.ly/ql9joD) Barbara’s has added a multigrain option to its line of all-natural, gluten-free cereals; every batch is tested to ensure the allergen is not present, per Kent Spalding, Barbara’s vice president of marketing. Puffins Multigrain cereal is made with whole-grain pure oats, brown rice and corn pillows, and it also features a natural prebiotic fiber. In every serving is 8g of whole grains (16% of the daily recommended allotment), and

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The gluten-free trend, while not having quite the same impact in cereals as in other categories, has made some advances into cereals, with a pair of major introductions of late, including

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new product trends each promises to be high in calcium, a good source of fiber, and an excellent source of vitamins C and D and iron, while also free of artificial flavors, additives and preservatives. Multigrains were likewise found in Post Foods LLC’s latest launch, under its Honey Bunches of Oats brand. Raisin Medley featured three different kinds of sun-ripened raisins (natural seedless, jumbo seedless and flame-red grapes), crispy multigrain flakes and oat clusters, with each serving promising 12g of whole grains, nine essential vitamins and minerals, and 0g of trans fat, saturated fat or cholesterol. Perhaps most notable about this launch was the marketing campaign behind it: Raisin Medley was featured on “Honey & Joy,” the first mobile content series available on Bitbop, a commercial-free, on-demand mobile TV service. The eight-episode comedy series was set in a Honey Bunches of Oats factory, and more than 12 million boxes of the cereal featured a QR code offering free trials of the Bitbop service.

grains and promises the taste of peanuts with dark chocolate, to deliver what Kashi calls “a sweet and savory flavor combination the whole family can enjoy.” The TLC Peanutty Dark Chocolate Layered Granola Bar begins with a granola base made with

peanut butter and peanut chunks. Atop that is a thick layer of real, soft fruit mixed with dark chocolate and roasted Runner peanuts. Free of high-fructose corn syrup (HFCS), artificial flavors and preservatives, each bar purportedly contains 7g of whole grains, 4g of

Bar Exam Of course, cereals are not confined merely to the breakfast aisles, and with whole grains a feature of cereals, it should be no surprise to see them in cereal bars. Clif Kid’s Zbar Crispy is an organic rice crispy snack extension of the original baked Organic Zbar line. Available in child-friendly flavors, such as chocolate, chocolate chip and peanut butter, the Clif Kid version is made with 8g of whole grains, as well as toasted oats, for what the company describes as a “lightly textured crunch.” Like its original namesake, Zbar Crispy promises a balanced blend of carbohydrates, protein, fiber and healthy fat, all with the goal of curbing hunger and stabilizing energy levels. As Tara DelloIacono-Thies, R.D. for Clif Bar & Company, notes, “Kids’ growing bodies have unique nutritional needs that differ from adults. Zbar Crispy offers calcium, iron, zinc and vitamin D...nutrients essential for kids’ growing bodies, but often lacking in their meals and snacks.” Also new on the bar scene is Kashi Company’s TLC Peanutty Dark Chocolate Layered Granola Bars, joining the brands’ other TLC bar flavors of Dark Chocolate Coconut and Pumpkin Pecan. Each bar is made with Kashi’s blend of seven whole

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new product trends Special K cereal bar portfolio was almost reinvented with the addition of 3g of fiber and two new, dessert-inspired flavors: Chocolatey Chip Cookie and Raspberry Cheesecake. However, the fiber addition was made to a number of the pre-existing Special K bars,

fiber and 4g of protein (from peanuts and soy crisps), as well as 4.5g of fat, per one-bar serving. With the increasing focus on weight management, cereal bars likewise have turned to new options to meet this particular consumer demand. Kellogg’s

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including blueberry, Chocolatey Drizzle, Chocolatey Pretzel, honey nut, peaches and berries, strawberry and vanilla crisp. According to Kellogg’s, fewer than one in 10 Americans get enough fiber on a daily basis. The whole-grain movement has been especially strong in cereals over the past several years, spurred at least in part by studies into the health benefits of wholegrain cereals. One, in fact, found eating breakfast cereal, particularly whole-grain cereal, may reduce the risk of developing high blood pressure. “We found about a 20% decreased risk of developing hypertension in those who consumed whole-grain breakfast cereals at least 7 times/week,” commented lead researcher Dr. Jinesh Kochar, of Beth Israel Deaconess Medical Center in Boston and the VA Boston Healthcare System. “Along with other healthy lifestyles, such as low sodium intake and physical activity, getting whole grains from this readily available source can cut down the risk of developing chronic hypertension.” He presented findings from the study, which received no private industry funding, at the March 2011 American Heart Association conference in Atlanta. For the study, Kochar’s team collected data on 13,368 male doctors who took part in the Physicians Health Study I, a trial begun in 1982. None of the men had high blood pressure at the onset of the study, but during more than 16 years of follow-up, 7,267 men developed hypertension. The men were separated into four groups based on their cereal consumption. When researchers adjusted only for age, they found the men who ate cereal at least once a week reduced their risk of high blood pressure 8% compared with men who ate no cereal. Consuming cereal 2-6 times/week lowered the risk 16%, and eating it 7+ times/ week dropped the risk 25%. When Kochar’s group adjusted their findings for smoking history, weight, alcohol intake, fruit and vegetable consumption, physical activity and history of diabetes, in addition to age, the difference was still significant, but smaller: 12% for those eating 2-6 servings/week and 19% for men eating 7+ bowls. The association with lower blood pressure was stronger for whole-grain cereals, possibly because of whole-grain cereal’s high fiber content.

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new product trends

The Future of Physiologically Beneficial Foods Growth has slowed in certain segments of the global functional foods market, but opportunities remain.

W

hat do the dairy, bakery and cereal, and beverage ge market segments have in common? They are the he top three global product categories for functional al foods, based on the definition of functional foods as products ts making health claims, according to a June 2011 report from Leatherhead Food Research titled, “Future Directions of Global Functional Foods.” The report adds, however, that if a broader definition is used, and energy- and mood-enhancing products are included, then the beverage category dominates. (See the chart “Global Functional Foods Market.”) Although the functional product sales have and will continue to rise at a faster rate than the global food and drinks industry as a whole, growth in parts of the global functional foods market appears to be slowing, due mainly to economic reasons. Many functional foods are priced at the upper end of the market. Other factors include a slight maturing of certain sectors, consumer fatigue and the fact that various authorities have started to impose limits upon the health claims made by such food and drinks, Leatherhead notes. “Nevertheless, levels of new product activity remain reasonably high, and health trends observed throughout the developed world (such as rising obesity rates) suggest that the market potential for many types of functional foods remains positive.” The report uses the strict market definition of functional foods as “everyday” food and drink products (not pills, supplements or portions) that bear a specific health or physiological claim implying the product has an effect over and above that of just nutrition (e.g., helps lower cholesterol as part of a low-fat diet, helps maintain a healthy heart,

improves the body’s natural defenses, enhances persector has been one of the best formance or boosts energy level, etc.). The report also functional food performers since considers products with 2006, having expanded in value healthy or functional posiby more than 54%. tionings, such as products fortified with calcium, minerals and antioxidants, whose content/use is highlighted but may not feature health claims.

The bakery and cereal product

Where the Value Is The Leatherhead Food Research report says the international functional food and drink market (defined as products making a specific health claim and not including energy and moodenhancing foods and beverages) was worth some $24.22 billion in 2010, with an expected growth of 4-5% in the next few years. By 2014, the international functional foods market is forecast to have a value of some $29.75 billion. With a value share over 38%, Japan is currently the largest market for functional foods. However, Japan’s FOSHU (Foods for Specific Health Use) includes not only foods with health claims but, also, those with purported medicinal benefits, such as herbal remedies; because of this, a direct comparison is difficult. The U.S. follows Japan with 31.1% of the global market (up some 31% compared to 2006), and

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new product trends Europe comes in third place with 28.9% of the market. It has been noted estimates for the size of the U.S. functional foods market vary according to the definitions used. Although all regions should have significant gains, the report sees the U.S. and European markets as driving growth, since there are still some relatively undeveloped sectors compared to the more mature Japanese market. Also, it notes some of the recent global growth in functional foods is appearing in less developed markets, such as China, India, Latin America and Southeast Asia. If the strict definition of functional foods is used, the global functional foods market is dominated by dairy products, with sales valued at $9.23 billion in 2010, equivalent to more than 38% of the overall industry. Although it continues to hold a strong position in Europe, functional dairy products are also making much headway in the U.S., owing to the success of probiotic yogurt drinks. Given the fact that the Actimel and Activia brands now account for about a quarter of market leader Danone’s annual revenue, the dairy sector is expected to retain its dominant position for some years to come. The bakery and cereal product sector accounts for almost 23% of the world’s functional foods market and has been one of the best performers since 2006, having expanded in value by more than 54%. The Leatherhead Food Research report notes much of the growth has been due to the increasing number of cereal-based products being marketed on a heart-health platform, particularly in the U.S. A large number of products are being marketed on a specific health platform, such as whole grains or oat content, allowing them to use FDA-approved health claims. The report notes energy/mood enhancement, gut health and heart health are the dominant sectors for claims being made, although there has been fairly strong growth in weight control and immunity. Bone health and anti-aging claims have been relatively rare in foods, but far more popular in dietary supplements. It is estimated product failure rate within the global functional foods market may be as high as 80%. Besides consumer skepticism over the efficacy of functional health claims, such foods are less likely to succeed, if they are perceived to lack taste and flavor. There are several factors important to future growth. For one, “health claim regulations in Europe are currently under scrutiny, and the future of other global regulations will shape the health

Facts and Figures ■

In the U.S., coronary heart disease is currently responsible for 97.6 deaths per 100,000 people. This compares with 90.1 for the UK, 89.7 for Germany and 72.8 in Australia. ■ All regions saw significant growth in demand for functional foods between 2006-2010, with Japan’s FOSHU market having risen by 46.6% during this time. At more than 39%, growth within the Australian market has also been on the high side. ■ Some 26% of UK people claim to consume functional food and drinks on a daily basis, a figure which decreases to 20% for those claiming to consume them on a weekly basis. However, 30% claim never to buy into the category at all.

See Food Master-INGREDIENTS, p. 137

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new product trends Global Functional Foods Market (2010, % Value) Bakery & Cereal 22.7%

backing will be permitted for use or would be endorsed. The communication of the science underpinning functional foods is important. Consumers are also becoming savvier to the concept of “scientifically proven” and what it means. They are also skeptical. Clarity of the products’ positioning and communicating product benefits to consumers will be crucial.

Dairy 38.1%

This article was drawn from “Future Directions for the Global Functional Foods Market,” June 2011, by Leatherhead Food Research. The report reviews sales of functional foods in the Other 5.7% world’s key markets, in areas such as antiaging and heart, gut and bone health. It also explores consumer attitudes, recent regulatory Fats & Oils 8.1% developments, industry structure and trends in new product activity. An analysis of consumer Soya Products 5.8% Meat, Fish attitudes towards functional foods and bever& Eggs 7.4% age; the industry’s major players and their brands; a review of recent new product activSource: “Future of Global Functional Foods Market, June 2011,” Leatherhead Foods Research ity; and a discussion of future strategic directions are also featured. For more information: [email protected], www.leatherheadfood. claims permitted on packaging.” As regulations are likely com/functional-foods, +44 (0)1372 822376. to become stricter, only health claims with strong scientific

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cover story

What Makes it Barbecue?

Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.

B

arbecuing has a strong tradition in many regions of both North and South America. It reflects the meats and cooking fuels that are widely available in a given area. To this day, controversy surrounds the traditions and the “mystery” of barbecue. While traditionalists from every barbecue style have their own criteria and standards for what constitutes “true” barbecue, most would agree barbecuing is the long, slow, gentle cooking of meat, at low temperature, with smoke, in order to produce tender and extremely flavorful meats.

What is a Barbecue? You need only mention the word barbecue or search for specific information on the Internet to discover that there

are intense debates about what barbecue truly is. And, while there may be very little about barbecue that is commonly agreed upon by all its many practitioners and fans, there are some basic facts to which most would agree: Q Barbecue is not the same as grilling, even if one grills foods with a barbecue sauce. Q Barbecuing requires smoke to properly flavor and color the food. Q Barbecued foods are cooked at low temperatures for long periods, in order to develop the best flavor and an extremely tender texture, often referred to as “slow-and-low cooking.” Beyond that, controversy reigns. Some believe pork is the only real barbecue, but beef, mutton and even goat (kid) are traditional choices for others. Some argue in favor of a thick, tomato-based sauce, others for a thin, vinegar-based sauce with no tomatoes at all. Some prefer hickory for fuel, while others tend toward pecan, maple or oak. In addition to being a style of cooking, barbecue is also widely understood to be a social gathering, especially in the open air at which barbecued foods are eaten. Throughout the country, barbecues are the foundations of church suppers, political fundraisers, and community or neighborhood

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cover story

Oink.

Retail store shelves abound with distinctive barbecue sauces that represent various regions of the U.S. Kraft Foods Global’s Bull’s-Eye Kansas City Style notes its “hickory and spices with a lick of sticky molasses.” Pit Crew Barbeque’s Tennessee Smoke claims a “smoky

Our Natural Ham Enhancer #0865 is having an identity crisis. Perfectly understandable. After all, #0865 evokes the delicious pork flavor of sugar-cured bacon

sweetness Southern Style” barbecue sauce. gatherings. These gatherings have given rise to the repertoire of side dishes served along with the meat, including such classics as coleslaw, corn bread, boiled potatoes and beans.

yet it contains absolutely no pork. And to confuse

The Basic Elements of Barbecue

#0865 even more it’s certified for Kosher, Halal,

There are some fundamental elements to barbecued food that involve both ingredients and cooking. The first element involves meat, fish, poultry or vegetables. The tradition and history of barbecue show this technique evolved as a way to make tough, well-exercised meats very tender. But, the exact type of meat that is associated with an area has a great deal to do with local availability. Seafood and fish do not need long, slow cooking to become tender, but in areas where seafood is widely available, it becomes “meat” for the barbecue, as well. Throughout the South, with the exception of Texas, one is more likely to find pork than beef. In some areas, mutton is barbecued. Wood or charcoal for smoke is also basic. Hardwoods, including oak, hickory, pecan, maple, beech, butternut and ash are among the common choices for barbecue. Other options include mesquite, grapevine, citrus wood, and apple or pear. Each wood has a specific flavor. Some barbecue cooks blend the woods, especially when they use very strongly flavored woods and

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cover story © ISTOCKPHOTO/ SEBASTIEN BERGERON

Wood or charcoal for smoke is a basic element of barbecues. Hardwoods, including oak, hickory, pecan, maple, beech, butternut and ash are among the common choices for barbecue. Others include mesquite, grapevine, citrus wood, and apple or pear.

vines, such as mesquite. Softwoods (pine, spruce and other evergreens) should never be used; they produce a resinous and bitter flavor. The presence of a smoke ring is a sign that foods have been smoked, rather than merely grilled or roasted, and brushed with a sauce. The smoke ring is reddish in color and may be about ¼- to ½-inch (8-12mm) deep, extending from the exterior toward the center.

Barbecue equipment is a hugely influential element. Barbecues are sometimes referred to as “pits,” a reminder of an earlier time, when a pit dug in the ground was common. A barbecue, regardless of its size, has a place to hold hot coals, racks to hold meats and a tight cover to capture the smoke. Some barbecues have a separate chamber for building and maintaining the fire. Barbecuing temperatures are intentionally kept low, in order to give the meat plenty of time to cook, become tender and develop a rich color and aroma. There are two common ways to apply the heat and smoke: • Indirect heat (where the fire is maintained in a separate chamber, and the heat and smoke are vented into a closed portion of the barbecue). The fire is maintained between 225-250°F (107-121°C), a temperature that is hot enough to generate smoke and that cooks meat slowly.

See Food Master-INGREDIENTS, p. 7

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cover story • Direct heat (the food cooks directly over the coals in a closed barbecue). This style of barbecue cooks meat at 300-350°F (149176°C) and is often used for smaller and more tender cuts that cook more quickly (seafood or poultry, for instance). In addition to a barbecue (not, of course, to be confused with a regular grill), barbecuing requires additional tools, including containers to hold meats as they brine or marinade; brushes or mops to apply basting and finishing sauces; cutting boards; pots to keep basting and barbecue sauces at a simmer; and knives to slice or chop meats (or gloved hands to pull meats apart into strips).

Seasonings Methods for seasoning barbecue vary from region to region, as well as from chef to chef. Each of the following techniques can be used, either singly or in combination. The exact ingredients in a specific rub, sop, mop or sauce are highly individualized mixtures—kept as closely guarded secrets. Rubs are a mixture of spices, salt and sugar. Dry rubs contain no moisture and are applied in a layer and left on the meat for several hours (or even days), before the meat is cooked. Wet rubs contain enough moisture to hold the ingredients together as a paste; jerk seasoning is an example of a wet rub. Marinades and brines are liquid mixtures used to season meats, before they are cooked. Marinades typically contain an oil, an acid (such as vinegar), and various spices and seasonings. A brine, at its simplest, is a mixture of salt and water, though it may also contain acids and spices. Brines may be used to submerge foods, or they may be injected directly into the meat. The primary purpose of both marinades and brines is to add flavor to the meat. Contrary to what some have claimed, they do not actually add moisture to the meat. Basting sauces (also known as mops or sops) are applied to barbecued foods as they cook. The basting sauce may be the same marinade or brine used to season the meat or a separate preparation. These sauces do not contain sugar, since sugar tends to brown and burn too soon. Barbecue sauces are used in some regions as a finishing sauce or glaze. Some

barbecue styles call for the sauce to be served as a condiment, if it is served at all. The ingredients in a barbecue sauce range from the vinegar-andseasoning mixtures favored in the Carolinas to the tomato-based sauces of Kansas and Texas. Mustard– and

mayonnaise-based sauces (known as white barbecue sauce) are also found.

Barbecue Styles The U.S., while not the only part of the world to barbecue foods, has four distinct styles of barbecue, augmented by

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See Food Master-INGREDIENTS, p. 140

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cover story dominates, there are always numerous options, including variety meats, sausages, and game or poultry. In the Carolina-style, pork is typically the meat, including the whole hog and pork shoulder. The meat is often cooked until tender enough to

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shred, then chopped or sliced and served as a sandwich. The sauce varies, depending upon the part of the Carolinas. For example, in the eastern part of the Carolinas, the sauce is traditionally based upon vinegar and seasoned with salt, black pepper, crushed or ground cayenne, and other spices—and nothing else. This is a very thin, acidic sauce that penetrates deeply into the meat. In the western part of the Carolinas, small amounts of ketchup, molasses or Worcestershire sauce and, perhaps, some spices are added to the same basic vinegar sauce. However, the area around Columbia, S. C., favors a mustard-based sauce. In the Memphis-style, pork is also popular. Pulled pork is a common presentation. Ribs, however, remain the most popular meat in Memphis barbecue. Sauces are typically tomato-based and sweet, often from the addition of molasses. They may also include mustard, making this barbecue sauce a mixture of all the major components of barbecue sauce. In Texas-style barbecue, beef is featured. Beef brisket is considered the most traditional. It is often served as chopped beef sandwiches. Ribs, sausage and, especially in south Texas, cabrito (barbecued kid) are also popular. Long, slow cooking gives the meat a smoke ring, a naturally occurring band of color in the meat (as previously discussed). Sauces in Texas are generally not as sweet as Kansas City-style barbecue sauces. Some sauces are thin and made primarily from vinegar and spices, especially chiles

©ISTOCKPHOTO/BRUCE MCINTOSH

several specialty or regionally popular types of barbecue. The following descriptions of barbecue styles in the U.S. are generally accepted, but, as with any traditional food, there are plenty of variations. Even in areas where a particular type of meat pre-

The presence of a smoke ring is a sign that foods have been smoked, rather than merely grilled or roasted, and brushed with a sauce. The smoke ring is reddish in color and may be ¼- to ½-inch deep, extending from the exterior toward the center.

See Food Master-INGREDIENTS, p. 88-89

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cover story and pepper, while others are somewhat thicker (though also not as thick as Kansas City-style sauces). Barbecue sauce may be optional; some consider it appropriate to serve the sauce as a condiment, rather than brushing it on the meat, as it cooks. In Kansas City-style barbecue, although pork is commonly associated with this region, there is also a strong tradition of barbecuing other meats, including beef— no doubt, the result of Kansas City’s important role as a meat-packing center. The thick, “tomatoey” style of Kansas City barbecue sauce has become the prototype for commercial sauces sold nationwide. There are many other barbecue traditions. As one might suspect, because barbecuing is such a good way to handle tougher cuts of meat, it has been practiced under different names throughout the world, as well as in parts of the country outside of Texas, the Carolinas, Memphis and Kansas City. For example, luaus, common in Hawaii, are also a form of long, slow roasting that can resemble other types of barbecue. In South America, especially Argentina and Peru, meats prepared by gauchos (cowboys) are a type of barbecue known as asada, cooked over a grill known as a parilla. Large cuts of beef are cooked very slowly, while more tender cuts, as well as sweetbreads, kidneys and other organ meats, are cooked very quickly. In the Caribbean, jerk is common, especially Jamaica. A variety of approaches can be taken. A wet or dry rub that contains scallions, chiles, allspice and a number of other seasonings is applied to the meat, before it is cooked in a drum or pit cooker. It is likely discussion will continue over what constitutes authentic barbecue and what are the optional ingredients and procedures. What is more certain is that it will continue to be one of America’s favorite food styles.

Website Resources: For more information on barbecued food/Southern-style cooking, type “Classic Southern Cuisine,” “Banking on Barbecue,” “Barbecue’s Regional Roots” or the word “barbecue” into the search field at PreparedFoods.com. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate

degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The

CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.

We offer more ways to achieve success. To us, it’s elementary.

Use the sweet taste of SPLENDA® Sucralose and open the door to a vast array of ingredients and formulation expertise that provides more ways to create nutritious, delicious and profitable products. Our own independent research also helps you gain a better understanding of what consumers truly want so you are better able to develop products that are perfect for their preferences. To see all our elements in action, visit www.splendasucralose.com

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SPLENDA® and the SPLENDA® logo are trademarks of McNeil Nutritionals, LLC.

See Food Master-INGREDIENTS, p. 140

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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.

culinary creations

On the National Menu Darren Tristano, Technomic Inc.

Brand Name or Bust

one in three students polled selected a top two box response for each of these items (38% for cereal, 37% for chips or pretzels, and 37% for desserts), meaning they deem it There are more than 18 million college students in the U.S., important or extremely important that well-known brands are according to the National Center for Education Statistics, offered. Cereal had the highest percentage of all, with surveyand they are increasingly selective about where and how they takers reporting a clear preference for established brands, spend their foodservice dollars. At colleges and universities such as Quaker and Kellogg’s. On the flip-side, students are across the country, students are speaking up and telling their not as concerned with brand name meats, cheeses, yogurts schools’ dining-hall operators they expect the very best. and soups. Well-recognized soup brands, such as Campbell’s To many students, the very best is synonymous with brand and Progresso, for example, are very important to less than name, packaged foods. one third (27%) of students. Technomic’s 2011 “College & University Consumer Trend Dining-hall and restaurant operators (chain and indepenReport” asked college students to think about certain types of dent alike), as well as foodservice suppliers, can take this food, then rate how important it is to them that their school information and use it to their advantage. If they are not offers well-known brands of each. The findings are compelalready doing so, they should consider offering a selection ling and reveal clear differences between college students of well-known brands in the food categories that matter today and college students just two years ago, when the surmost to students (cereals, chips, pretzels and desserts) vey was last conducted. This year’s report found students are and advertising them as such. A restaurant operating on not only aware of the presence of national food brands when or nearby a college campus that serves Häagen-Dazs ice purchasing food from an on-campus dining location, they cream, for instance, could emphasize this on the menu. Or, also believe it is important such brands be offered. Perhaps a campus convenience store could join forces with General even more interesting, the report clearly shows students feel Mills for a marketing campaign that promotes its selling of more strongly about some food items than others. Cinnamon Toast Crunch. They place the most importance on the availability of With vast purchasing power, college students represent a name brand cereals, chips, pretzels and desserts. More than major customer base. Anyone aligned with the foodservice The Name Game industry should recognize college students today are very Q: “How important is it to you that your school offers well-known brands of…?” brand-conscious, and they (by year, top two box = important and extremely important) will likely notice—and care— whether that bag of chips on 33% Cereals (Quaker, Kellog’s) 38% the store shelf is Frito-Lay or generic. In some cases, it can 34% Chips, pretzels (Frito-Lay, SunChips) 37% mean the difference between 31% making and losing a sale. Desserts (Chips Ahoy, Ben & Jerry’s) 37%

Cheese (Kraft, Sargento)

28% 32%

Meat (Tyson, Butterball)

28% 30%

Yogurt (Dannon, Yoplait)

30% 30% 26% 27%

Soups (Campbell’s, Progresso) 2009

2011

Base: 1,500 (2009 and 2011) full-time students aged 18+ Students indicated their opinion on a scale of 1–6, where 1 = not important at all and 6 = extremely important. Source: “College and University Consumer Trend Report 2011,” Technomic

Darren Tristano is executive vice president of Technomic Inc., a Chicago-based foodservice consultancy and research firm. Since 1993, he has led the development of Technomic’s Information Services division and directed multiple aspects of the firm’s operations. For more information or to order the 2011 “College & University Consumer Trend Report,” visit www.technomic.com.

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culinary creations

On the National Menu American kitchens have not turned their backs on the egg. Hardboiled, scrambled, fried, poached—

Barbara T. Nessinger, Associate Editor ©ISTOCKPHOTO/FLOORTJE

Egging it On

breakfast, lunch or dinner—the egg is still number one, according to a recent report from Mintel. As reported in the July 6, 2011,

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See Food Master-INGREDIENTS, p. 30-31

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QSR®, penetration is extremely high, and egg use remains steady, at 94% of all U.S. households. In fact, 92% of the respondents say eggs are an important part of a healthy diet. Organic producers might have a struggle, however, as more than half (57%) of respondents apparently do not think organic eggs are any healthier than regular. In fact, eggs seem to be here to stay, regardless of price, as half of those households that purchase eggs would not change their habits, even given price increases. White eggs are purchased by a large majority (88%), followed by brown eggs (27%). Organic and free-range eggs, with 17 and 14%, respectively, are most widely used by those aged 25-34. Cholesterol is a concern of 30% of those polled, meaning they eat fewer eggs than they would like. According to Bill Patterson, senior analyst at Mintel, “The over-55 egg buyer is a prime target for low-cholesterol eggs and egg substitutes and could be reminded that cholesterol levels in eggs have fallen.” Patterson also sees eggs as an “economic source of protein” in people’s diets, citing that since the recession began, many consumers use eggs as a substitute for more expensive proteins, such as meat. From April 2009-June 2010, in fact, the 30-day average of eggs used increased to 33 eggs per household, its highest level in seven years, according to Mintel.

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Researching Prebiotics and Probiotics

©ISTOCKPHOTO / CAGRI ÖZGÜR

ingredient challenges

The market for prebiotics and probiotics is said to be booming. Here is a look at recent research supporting the benefits of these ingredients—benefits that range from mineral absorption to weight management.

Marie Spano, Contributing Editor

C

onsumers interested in improving their body’s absorption of specific minerals, improving immune health, alleviating the symptoms associated with irritable bowel syndrome and supporting general wellness are turning to prebiotics and probiotics. And, growing interest combined with emerging research means this area of functional food products is poised for continued growth.

Prebiotics Overview Prebiotics are non-digestible food ingredients that benefit the host by selectively stimulating the growth and/or activity of one or more bacteria in the colon1. Galacto-oligosaccharides (GOS), inulin and “inulin-type” probiotics, including fructooligosaccharides (FOS) and oligofructose, are the most common prebiotics in functional food products. Inulin and the inulin-type prebiotics are soluble fibers that are naturally found in Jerusalem artichokes, burdock, chicory, leeks and onions. Commercially available inulin-type prebiotics are typically extracted from chicory root or synthesized from sucrose. They are sometimes used as fat and sugar replacers and resist digestion in the upper gastrointestinal tract and undergo bacterial fermentation in the colon, where they stimulate the growth of Bifidobacteria species2. Additionally, inulin and inulin-type fructans have the potential to enhance mineral absorption and decrease serum triacylglycerols3.

A selection of studies show calcium

Some studies indicate inulin and inulin-type absorption improvements with 5g fructans improve calcium and 10g/day lactulose, 20g/day absorption, especially in post-menopausal women, trans-galacto-oligosaccharides and where 5g and 10g of lactu10g/day of a long-chain inulin and lose per day, 20g of transgalacto-oligosaccharides oligofructose mixture. per day, 4g of chicory fructan fiber given twice per day, and a 10g/day mixture of long-chain inulin and oligofructose have all been shown to significantly increase calcium absorption in studies in post-menopausal women4,5,6,7. In addition to enhancing calcium, some prebiotics, notably FOS, may enhance the absorption of magnesium and copper8,9. In addition to their potential to enhance calcium absorption, prebiotics may play a role in reducing serum triacylglycerols and improving some measures of blood glucose. A metaanalysis of 15 randomized, controlled trials examining the effect of inulin and oligofructose on serum triacylglycerols found consumption of these prebiotics was associated with a significant decrease in serum triacylglycerols of 0.17mmol/L10. FOS, the short-chain, inulin-type fructan mixes synthesized from sucrose, may help with some measures of blood glucose

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ingredient challenges

The Commercial Prebiotic Market Global Industry Analysts Inc. forecasts the U.S. market for prebiotics will reach $225.1 million by 2015, with European sales predicted to reach $1.17 billion by that time. Similar predictions are obtained from Frost & Sullivan, which reports the market for prebiotics will double in next five years, to exceed $220 million. The June 1, 2011, lead feature of this magazine’s E-dition, titled “Preparing for Prebiotics,” reviews global trends and statistics for these specialized dietary fibers. See http://tinyurl.com/3n6owz4.

control—though not all trials show a consistent benefit. In a randomized, controlled trial, 10.6g of FOS helped decrease the postprandial insulin response in adults with mild hyperlipidemia11. And, 8g of FOS daily for 14 days resulted in an 8% reduction in fasting blood glucose in poorly controlled type 2 diabetes12. The most common side effects associated with inulin-type prebiotics include gas, cramping and bloating. Bloating may occur in some individuals with even small doses (2.5-5g/day), whereas bloating and cramping typically only occur with doses over 40g/day13.

Probiotics: Multifunctional Health Providers Probiotics are “live microorganisms, which, when administered in adequate amounts, confer a benefit to the host”14. They can provide numerous health benefits, if the right strain is incorporated into a viable food or beverage product, and the consumer follows proper dosing guidelines (which can vary widely). However, each strain of probiotics has a different effect, and no two probiotics are alike15. Therefore, the research-backed benefits of one probiotic strain cannot be applied to other strains or even different preparations of the same species or strain16. The majority of probiotics are similar to bacterium that is naturally found in the human gut. The bacteria typically come from Lactobacillus or Bifidobacterium and, within these groups, there are different species and strains. In addition to bacteria, some yeast are probiotics, such as Saccharomyces boulardii. Though there is already good bacteria present in the human gut, the balance of microorganisms can be thrown off by antibiotic use and invasion by harmful bacteria, yeasts, fungi and parasites, making probiotics a viable option for enhancing healthy gut bacteria. The top areas with supporting research for probiotic use include decreasing the duration of diarrhea, improving immune system functioning, helping alleviate some of the

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symptoms associated with irritable bowel syndrome and impacting weight management. • Diarrhea. A meta-analysis of 63 studies with a total of 8,014 participants found that a variety of probiotic strains reduced the duration of diarrhea with no significant side effects noted17. Saccharomyces boulardii and Lactobacilli are two probiotics that have been used to prevent antibiotic-associated diarrhea18. A meta-analysis also found that Saccharomyces boulardii is efficacious for antibiotic-associated diarrhea and traveler’s diarrhea, as well as reducing Helicobacter pylori treatment-related symptoms19. In infants and young children, probiotics have a moderate effect in reducing incidence of diarrhea (by about 1 day) and appear to be strain-dependent, dose-dependent (greater for doses >1010–1011 colony-forming units (CFU/day) and best when treatment is initiated early, during the course of diarrhea. The European Society for Paediatric Gastroenterology, Hepatology and Nutrition and European Society of Paediatric Infectious Diseases Expert Working Group have stated that probiotics with proven efficacy, including Lactobacillus rhamnosus GG and Saccharomyces boulardii, may be used as an adjunct therapy for kids with acute gastroenteritis being given rehydration therapy20. • Immune functioning. The majority of the immune system is located within the gut. Therefore, the mix of bacteria may affect immune functioning. And, some studies indicate probiotic supplementation positively alters various aspects of immune functioning, though additional in vivo research is necessary to determine the clinical significance of probioticinduced immune system modulation21. • Irritable Bowel Syndrome (IBS). IBS is a gastrointestinal disorder characterized by abdominal pain and altered bowel habits. An estimated 10-20% of the population has IBS and, in most parts of the world, women are affected more than men. Approximately 10-30% of those with IBS seek medical care22. Changes in gastrointestinal microbiota have been noted in those with IBS, suggesting that probiotics may be beneficial23. A multispecies probiotic supplement composed of 1×107 CFU/ml each of Lactobacillus rhamnosus GG, L. rhamnosus Lc705, Propionibacterium freudenreichii ssp. shermanii JS and Bifidobacterium animalis ssp. lactis Bb12 had a beneficial effect on the severity of IBS symptoms, notably distension, abdominal pain and bowel symptoms, quality-of-life and stability of intestinal microbiota in the probiotic vs. placebo group in a randomized, placebo-controlled 5-month intervention in 86 patients. Another randomized, double-blind, placebo-controlled study in 141 children with IBS found that Lactobacillus rhamnosus, given for a period of 8 weeks, significantly reduced the frequency and severity of abdominal pain. Finally, Saccharomyces boulardii helped reduce the daily number of stools in IBS patients and improved symptoms to a greater extent than placebo in a randomized trial with 34 patients24.

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ingredient challenges • Obesity. Animal studies indicate that alterations in gut microflora may contribute to obesity,25 and, therefore, specific prebiotics and probiotics may be beneficial for weight management in humans, although more research is needed in this area. A recently published study of rats found supplementation with either Lactobacillus plantarum or Escherichia coli helped prevent obesity and reduce low-level inflammation in rats fed a high-calorie diet, although Lactobacillus plantarum had a greater impact on preventing weight gain26. Though there are many probiotics that can be incorporated into foods and beverages, a few stand out with good safety records. These include Lactobacillus, Bifidobacterium, Streptococcus thermophilus and Saccharomyces. Many other probiotics may be safe, though more research is needed to determine their safety. Also, immunocompromised patients or those with compromised gut integrity, young children and the elderly should use caution when consuming probiotics, especially those without a wellestablished safety record. When selecting prebiotics and probiotics for formulation into food and beverage products, it is best to choose strains that have undergone the rigors of in vivo human trials for safety and efficacy. And, verify that the specific probiotic remains live and active in the desired food application through the end of shelflife. In addition to formulating with the right prebiotic or probiotic strain for the intended function, it is vital that food manufacturers outline proper use and convey the benefits of their product to their target consumer in easy to understand terms. One major benefit of formulating with prebiotics and probiotics is that many individuals notice an almost immediate difference after consuming them.

acids and reduces free-fatty acids and ghrelin in healthy subjects. Appl Physiol Nutr Metab. 3(1):9-16. 4

Van der Heuvel EG, et al. 1999. Lactulose stimulates calcium absorption in postmenopausal women. J Bone Miner Res. 14:1211-6.

5

Van der Heuvel EG, et al. 2000. Transgalactooligosaccharides stimulate calcium absorption in postmenopausal women. J Nutr. 130:2983-42.

6

Kim YY, et al. 2004. The effect of chicory fructan fiber on calcium absorption and bone metabolism in Korean postmenopausal women. Nutr Sci. 7:151-7.

7

Holloway L, et al. 2007. Effects of oligofructose enriched inulin on mineral absorption and markers of bone turnover in postmenopausal women. Br J Nutr. 97:365-72.

8

Tahiri M, et al. 2001. Arnaud J, et al. Five-week intake of short-chain fructo-oligosaccharides increases intestinal absorption and status of magnesium in postmenopausal women. J Bone Minder Res. 16:2152-2160.

9

Ducros V, et al. 2005. Influence of short-chain fructo-oligosaccharides (sc-FOS) on absorption of Cu, Zn, and Se in healthy post-menopausal women. J Am Coll Nutr. 24:30-37.

10

Brighenti F. 2007. Dietary fructans and serum triacylglycerols: a meta-analysis of randomized controlled trials. 2007. J Nutr.137:2552S–2556S.

11

Giacco R, et al. 2004. Effects of short-chain fructooligosaccharides on glucose and lipid metabolism in mild hypercholesterolaemic individuals. Clin Nutr. 23: 331-40.

12

Yamashita K, et al. 1984. Effects of fructo-oligosaccharides on blood glucose and serum lipids in diabetic subjects. Nutr Res. 4:961-66.

13

Kelly G. 2009. Inulin-type prebiotics: a review (part 2). Altern Med Rev. 14(1):36-55.

14

FAO/WHO. 2002. Guidelines for the Evaluation of Probiotics in Food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. London Ontario, Canada. April 30 and May 1, 2002.

15

Minocha A. 2009. Probiotics for preventive health. Nutr Clin Pract. 24(2): 227-241.

16

Bezkorovainy A. 2001. Supplement probiotics: determinants of survival and growth in the gut. Am J Clin Nutr. 73:399S-405S.

17

Allen SJ, et al. 2010. Probiotics for treating acute infectious diarrhea. Cochrane Database Syst Rev. 11:CD003048.

18

Narayan S, et al. 2010. Probiotics: current trends in the treatment of diarrhoea. Hong Kong Med J. 16:213-218.

19

McFarland LV. 2010. Systematic review and meta-analysis of Saccharomyces boulardii in adult patients. World J Gastroenterol. 16(18):2202-22.

20

Guarino A, et al. 2008. H. European Society for Paediatric Gastroenterology, Hepatology, and Nutrition/European Society for Paediatric Infectious Diseases evidence-based guidelines for the management of acute gastroenteritis in children in Europe: executive summary. J Pediatr Gastroenterol Nutr. 46:619–21.

21

Lomax AR and Calder PC. 2009. Probiotics, immune function, infection and inflammation: a review of the evidence from studies conducted in humans. Curr Pharm Des. 15(13):1428-518.

22

Jones R and Lydeard S. 1992. Irritable bowel syndrome in the general population. BMJ. 304:87–90.

23

Parkes GC, et al. 2010. Treating irritable bowel syndrome with probiotics: the evidence. Proc Nutr Soc. 69(2):187-94.

24

McFarland LV and Dublin S. 2008. Meta-analysis of probiotics for the treatment of irritable bowel syndrome. World J Gastroenterol. 14(17):2650-61.

References:

See Food Master-INGREDIENTS, p. 109-112

1

Gibson GR and Roberfroid MB. 2005. Dietary modification of the human colonic microflora: introducing the concept of prebiotics. J Nutr. 125:1401-12.

25

Musso G, et al. 2010. Obesity, diabetes, and gut microbiota: the hygiene hypothesis expanded? Diabetes Care. 33(10):2277-84.

2

Kelly G. 2008. Inulin-type prebiotics–a review: part 1. Altern Med Rev. 13(4):315-29.

26

3

Tarini J and Wolever TM. 2010. The fermentable fibre inulin increases postprandial serum short-chain fatty

Karlsson CL, et al. 2011. Effects on weight gain and gut microbiota in rats given bacterial supplements and a highenergy-dense-diet from fetal life through 6 months of age. Br J Nutr. Mar 30:1-9.

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See Food Master-INGREDIENTS, p. 109-112

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R&D Applications Seminar

Sweetener Ingredient Systems Technical presentations at Prepared Foods’ R&D Applications Seminars showcased information on sugar alcohols, natural sweetening ingredients and beneficial flavorings for enhanced sweetness perception. Sweetness Enhancing and Flavoring Benefits Sugar is the basis to which all other sweeteners are compared. The general population can detect sweetness in solutions of about 0.5% sugar, said Jack Fastag, flavor chemist, David Michael & Co., in his presentation, “Sweetness Enhancers: Sensing the Sweet Taste of Sugar,” at the 2010 R&D Applications Seminars-East. In 2003, researchers in the Human Genome project advanced understanding on how sweetness is detected at the molecular level. The mechanics involve gustducin, a “G-protein signaling molecule,” which was identified as being bound to “sweet” genes called Tas1R2 and Tas1R3. When certain compounds bind with T1R2 and T1R3, gustducin is activated, and sweetness is perceived. T1R2 and T1R3 will bind with a large range of substances that then trigger a sweet taste, including sucrose, synthetic sweeteners and certain amino acids, proteins, aldehydes and ketones. Sucrose contains calories, but no nutritional value (other than energy). It promotes tooth decay, increases blood sugar levels linked to diabetes and elevated triglyceride levels, and contributes to overweight and obesity, said Fastag. Additionally, the desire for sweet taste increases with age. This has driven the demand for sucrose alternatives and, increasingly, natural sucrose replacements. Options today include dried fruit puree, fruit juice, rapadura, maple syrup, maple sugar, honey, stevia, molasses, barley malt extract, wheat syrup, rice syrup, corn syrup, brown sugar and agave nectar.

Natural sweeteners, such as maple syrup, may have flavors associated with them. For example, Grade A Light Amber maple syrup is very light and has a mild, more delicate maple flavor. Grade A Medium Amber is a bit darker and has slightly more maple flavor. Grade A Dark Amber is darker yet, with an even stronger maple flavor. Grade B, sometimes called cooking syrup, is very dark, with a very strong maple flavor, as well as some caramel flavor. High-intensity sweeteners are many times sweeter than sugar; for example, stevia is approximately 300 times sweeter and aspartame 200 times sweeter. Lugduname is one of the most potent sweetening agents known and is estimated to be between 200,000-300,000 times as sweet as sucrose. Flavorings (aromatic compounds) can also play a role in sucrose replacement. Some sweeteners have flavor issues, and natural flavors can be used to bring out the best in a sweetener. Sweetness can be enhanced by the presence of a flavoring; for example, a sweet solution tastes sweeter in the presence of vanilla aroma, noted Fastag. “Sweetness enhancers are designed to intensify the perception and potency of traditional sweeteners, such as sugar, fructose and honey. They can complement characterizing flavor notes, increase flavor impact and minimize unwanted aftertaste,” he said. Experimental design has helped determine that when the perception of sweetness is enhanced, even as sucrose has been reduced or substituted with other compounds, a finished product can be developed that provides sensory acceptance. Additionally, by reducing sugar and using sweetness

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R&D Applications Seminar enhancers, costs can be lowered by 10%. This helps lead to a product’s sustained marketability. During the 2010 presentation, Fastag warned a sugar shortage may be coming, in that sugar prices were hitting 28-year highs. “With the average American consuming 150lbs of sugar per year, the sugar outlook is not so sweet,” he said. The supply of sugar is tight, due to too little rain in India and too much in Brazil. And, with the proposed soda tax and increased pricing, the solution is sweetness enhancers.

Isomaltulose Blood Glucose Response Curve Difference in blood glucose (mmol/L)

Sucrose

3

With isomaltulose: little increase in blood glucose level.

2.5 With isomaltulose: no substantial drop of blood glucose level below the base line.

2 1.5 1 0.5

With isomaltulose: prolonged energy release in the form of glucose.

0 0

30

-0.5

“Sweetness Enhancers: Sensing the Sweet Taste of Sugar,” Jack Fastag, David Michael & Co., 215-632-3100, [email protected], www. dmflavors.com —Summary by Elizabeth Mannie, Contributing Editor

Isomaltulose

60

90

120

Time (min.)

Note: Blood glucose response to isomaltulose in comparison to other carbohydrates in healthy adults. The curves are generated from different studies and represent the response to 50g oral carbohydrate in drinks solution (Livesey). Source: BENEO

With isomaltulose, there is little increase in blood glucose level. Also,

Isomaltulose, the Next Generation Sugar

there is no substantial drop of blood glucose level below the base

Diet-related diseases are on the rise, such as obesity, diabetes, coronary heart disease, cancer, osteoporosis and dental caries. “But we still have to eat,” says Tonja Lipp, area sales manager at BENEO. In his presentation, “Physiological Benefits of Balanced and Sustained Carbohydrate Energy— Isomaltulose, the Next Generation Sugar,” given during R&D Applications Seminars-Chicago, Lipp noted that calories are needed for the constant supply of energy required to maintain all basic life processes, such as breathing, blood circulation, body temperature maintenance and brain activity. The amount of energy needed depends on how vigorous the activity is; how long it is performed; age, gender, build; and other physiological factors. The human body uses three sources of energy: carbohydrates, fat and protein. Carbohydrates are the most important ones, because they provide a direct, fast energy supply to the body. Fat is stored as triglycerides in the adipose tissue and muscle, and protein functions mainly in other ways than an energy supply, but is used by the body, if it is short on other energy sources. “The concept of the glycemic index is that the slower the rate of carbohydrate absorption, the lower the rise of blood glucose,” Lipp explained. Health benefits are associated with reduced glycemic response, including reduced insulin demand, improved blood glucose control and reduced blood lipid levels. These are factors in prevention and management of diseases, like overweight and obesity, diabetes and coronary heart disease.

line, as with sucrose. And, there is prolonged energy release in the form of glucose. To achieve a low-glycemic, carbohydrate-based diet, either the quantity or the quality of the carbohydrates need to be altered. Researchers have found that, among healthy adults, the lowest risk of becoming overweight or obese may be obtained by a carbohydrate-based diet (as opposed to a diet with low carbohydrate content). According to one study (Merchant AT, et al. 2009. J Am Diet Assoc. 109(7):116572), 47-64% of energy should derive from carbohydrates. Furthermore, low-carbohydrate diets are likely to correspond with increased fat intake and, thus, are not recommended. “But, it is possible to achieve a carbohydrate-based, low-glycemic diet; what is important, in this respect, is carbohydrate quality,” Lipp stated. High-glycemic carbohydrates can either be replaced by low-glycemic carbohydrates (such as isomaltulose), or available carbohydrates can be replaced with low- or nonavailable carbohydrates (like polyols, isomalt, fibers). Isomaltulose, a natural constituent of honey, is a slowrelease, low-glycemic, fully available, non-cariogenic disaccharide. (See chart “Isomaltulose Blood Glucose Response Curve.”) Sugar and isomaltulose have very similar molecular structures (glucose and fructose), but in isomaltulose, the 1,6 linkage between fructose and glucose is much stronger than

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r&d applications

FULL potential PREPARED FOODS com

R&D Applications Seminar

Are your dairy products reaching their FULL potential? Recent studies the 1,2 demonstrate that foods formulated with Fibersol®-2 digestion linkage in sucrose and resistant maltodextrin can provide an increased feeling of satiety is key to isomaltulose’s much so consumers felt fuller for a longer period of time. Fibersol®-2 higher stability. It is slowly (about 4-5 times can also be used to replace calories from sugar and fat while slower than sucrose) but increasing the fiber content to create ice cream and sorbet completely absorbed in the small intestine and is very type products under the appropriate labeling standard well-tolerated. With a mild sweetness, isowithout adding any taste, aroma or unwanted maltulose is highly stable under viscosity of it’s own. Fibersol®-2 digestion resistant acidic conditions and exhibits low hygroscopicity. Suitable for a wide range maltodextrin is the fiber you want so your of foods and beverages, its applications thus far include functional beverages, sports nutriconsumers and your dairy products can tion, dairy, meal replacement, special nutrition, confectionery and baked goods. reach their FULL potential! Lipp also explained isomaltulose promotes an improved fat oxidation under physical activity, supporting prolonged energy supply. This is due to the balanced energy release resulting in a low-glycemic and insulinemic response. A study showed that, with isomaltulose, fat oxidation is increased by 25% compared with maltodextrin. Isomaltulose is a versatile tool for use in energy balance, weight management and lifestyle improvement. Very low “Physiological Benefits of Balanced and Sustained in calories, Carbohydrate Energy—Isomaltulose, the Next at 0.2Kcal/g, Generation Sugar,” Tonja Lipp, area sales manager, erythritol is BENEO, [email protected], www.beneo.com 60-70% as sweet —Summary by Elizabeth Mannie, as sugar with a Contributing Editor similar bulk density. Erythritol is non-cariogenic, has low hydroscopFormulating with Erythritol, Naturally icity and a zero glycemic The reasons for reducing sugar in foods and in the diet index, as well as a high digesare numerous, including obesity, diabetes, dental caries tive tolerance. Upon dissolution, and overall health. Sugary beverages are often seen as a it imparts a cooling sensation. A contributing factor in these widespread health problems. prime benefit of erythritol is that lowThe current average daily intake from added sugar is calorie and/or low-sugar foods can be 355 calories, noted one speaker from Jungbunzlauer formulated to have similar properties as AG, in his presentation, “Natural Calorie and Sugar their sugar-containing counterparts, accordReduction, Formulating with Erythritol in Food and ing to Jungbunzlauer. Beverage Systems,” at Prepared Foods’ 2010 R&D Erythritol naturally exists in foods like honey, Applications Seminars-East. soy sauce, grapes and melons. It is made from Erythritol is an innovative, natural and low-calorie carbohydrates, such as corn, and is produced through bulk sweetener with unique properties and benefits.

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R&D Applications Seminar the natural process of fermentation, using nonGMO yeast. Erythritol has one of the highest laxation thresholds of any polyol and, consequently, the highest digestive tolerance. “With no impact on blood sugar levels, erythritol is ideal for diabetic foods and low-glycemic index (GI) weight management plans,” according to the company. A low-GI diet helps to manage blood glucose levels, reduce risk of diabetes and heart disease, and maintain healthy weight. Erythritol works well in satiety zero- or low-

lower calorie

calorie beverages, providing natural sweetness and bulking. Its cooling effect is beneficial in chewing gum, along with its lower laxative effect. Erythritol is also synergistic with high-intensity sweeteners, such as stevia. The combination is effective in bakery products and ice cream, with the ability to improve existing products or develop new, innovative items. By replacing other polyols, taste can be improved, laxative effect reduced and, often, a greater calorie reduction can be achieved, according to Jungbunzlauer. When replacing high-intensity sweeteners, erythritol adds mouthfeel and texture, and reduces off-notes and aftertaste, while adding natural character. When creating a product equal in sweetness to sugar, considerations are that the flavor profile is not exactly the same as sugar or HFCS; therefore, formula modifications may be necessary to offset minor flavor changes. However, a product may not need to be duplicated, as a completely different product sometimes better serves the market. Keeping in mind the finished product must meet levels in GRAS listings, erythritol is GRAS in a number of foods. (See the chart “Regulatory Aspects of Erythritol.”) One consideration is the cost may be slightly higher. However, the added health benefits and ability to make claims, such as “all-natural” and/or “low- or no-calorie,” may offset any additional costs and attract new consumers to the brand, concluded the company.

sugar-free “Natural Calorie and Sugar Reduction: Formulating with Erythritol in Food and Beverage Systems,” Jungbunzlauer 800-828IFT Booth AG, #2737 0 0 6 2 , h e a l t h y ch o i c e s @ jungbunzlauer.com, www. jungbunzlauer.com —Summary by Elizabeth Mannie, Contributing Editor

digestive health

it’s the fiber you want soluble low glycemic response clean taste

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R&D Applications Seminar Applications for Stevia-derived Reb A Expand Native to Paraguay, the stevia plant, rebaudiana bertoni, grows naturally

between 20-25° latitude, in slightly acidic, well-drained soil, in temperatures of 15-30°C. In 2009, 90% of commercial stevia production occurred in

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China, but production is expanding widely from equatorial to tropical and temperate climates, said Sidd Purkayastha, Ph.D., vice president, global technical development and support, PureCircle Limited. During his presentation, “Stevia-derived Reb A—Natural for Food Applications,” at Prepared Foods’ 2009 R&D Applications Seminars-Chicago, Purkayastha went on to say that once picked, the stevia leaves are steeped in water, much like tea, and the stevia glycosides are removed from the leaf biomass. The stevia extract is then dissolved in solution, where the Reb A is crystallized and separated from the other steviol glycosides. The production of highly purified Reb A is a multi-stage process with very strict control. The result is a product that is some 300 times as sweet as sugar. The quality of Reb A is about more than just purity; the other glycosides and impurities are key. Manufacturers need consistent ingredients for consistent applications, and quality starts with the leaf. The better the leaf, the better the end product, Purkayastha said. Purity has an effect on sensory perception. Reb A is Generally Recognized as Safe (GRAS), with a purity of *95% or up to 97% with some suppliers. Reb A, on an ingredient statement, can be listed as “Reb A (natural stevia leaf sweetener).” In dry form, Reb A is highly stable, with no degradation observed over the first two years of a five-year storage study. It is noteworthy that the hydrolytic breakdown products of Reb A are steviol glycosides, which are sweet and, thus, the loss of sweetness, even in cola beverages, is negligible over the normal shelflife period, Purkayastha added. In solution, it is hydrolytically labile at low pH; most noticeably less stable at pH below 2; and most stable between pH 4-8. Stability decreases as temperature increases, especially when the pH is below 3. There is no degradation with light exposure. Applications thus far include its use as a table-top sweetener for coffee and tea; and in beverages, carbonated soft drinks, still beverages and powder drink mixes. Other uses include dairy, ice cream, yogurts, sherbets, baked goods, cakes and biscuits, cereals, bars, jams, sauces, pickles, puddings, desserts, chewing gum, confections, seafood and vegetables. It is used in foods for weight management and in diabetic diets.

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R&D Applications Seminar Erythritol is Generally Recognized as Safe in the following categories, at the following levels.

Regulatory Aspects of Erythritol Product Category

Suggested use levels are between 0.06-0.22%, depending on the application, Purkayastha advised. Application challenges include low maximal response, bitterness at high concentration, lingering sweetness, desensitization and loss in bulk. The solutions to these issues include using masking agents, sweetness boosters, bulking agents and working with flavor suppliers to achieve the flavor profile desired. Sweetness enhancement is used to enhance the upfront sweetness of reduced-sugar products. Masking successfully covers off-notes. A bulking agent can add body and mouthfeel to low-sugar products, which may be needed, due to the loss of sugar functions in the formula. Blending small amounts of caloric or non-caloric sweeteners provides better sweetness profiles. Reb A shows excellent synergy with sugar and several polyols. Acid blends, like citric and malic acids, can contribute to better sweetness and flavor profiles in beverages, dairy and baked goods, as well.

Erythritol Maximum Use Level (%)

Carbonated, non-carbonated and dairy beverages Frozen dairy desserts, puddings and yogurt Bakery fillings, cakes and cookies Fat-based cream used in cookies, cakes and pastries Chewing gum, soft candy and chocolate Hard candy, mints and cough drops Tabletop sugar substitutes

3.5 10 15 60 60 99 100

Source: Jungbunzlauer AG

“Stevia-derived Reb A—Natural Food Applications,” Sidd Purkayastha, Ph.D., vice president, global technical development and support, PureCircle Limited, 630-361-0374, [email protected], www.purecircle.com —Summary by Elizabeth Mannie, Contributing Editor

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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.

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

Fishing Tournament Sponsored by Innophos

10:15 – 10:45 am

3:00 – 3:30 pm

Refreshment Break

Refreshment Break

Sponsored by Almond Board 3:30 – 4:00 pm 10:45 – 12:00 Noon

Truly Global Strategies?

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

Opening Remarks

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

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

12:00 – 1:30 pm

8:45 – 9:30 am

Sponsored by Sargento Food Ingredients

Tuesday, September 13, 2011

1:30 – 2:15 pm

7:30 – 8:30 am

The Weigh It is: Consumer Trends and the Future of Weight Management

Sponsored by Bay State Milling

7:00 – 9:00 pm

Welcome Reception Sponsored by Tabasco

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

Breakfast Buffet Sponsored by Tree Top 8:30 – 8:45 am

Luncheon

Keynote Address: Inform, Educate, Inspire Speaker: Dennis (Denny) J. Belcastro, Executive Vice President, Industry Affairs and Membership Services, Grocery Manufacturers Association Sponsored by Comax Flavors The Grocery Manufacturers Association guides, mobilizes and inspires the consumer packaged goods industry in the United States, throughout its 100-plus year history serving to assist in various times of need, advancing the causes of sustainability and nutrition and, most recently, working with Michelle Obama’s campaign to combat childhood obesity. GMA’s Denny Belcastro will explore the industry’s new opportunities, challenges and potential, while also delving into how the industry can work together to overcome the hurdles it and consumers are facing.

Speaker: Andrew Dun, Vice President Business Development, Insight Beverages, Inc. We are all aware of the obesity issue, both in the United States and globally. As an industry, we have seen this problem literally “growing” in front of our eyes for several years! Given this significant trend, one could argue that the food industry has yet to fully capture the potential of weight management products. Why has the food industry not fully realized this significant opportunity? What are the barriers to success? Our presentation will explore what consumers have to say through an online discussion group, and the resulting implications for food manufacturers and suppliers.”

9:30 – 10:15 am

Family Brand Dynamics: Decoding The Drivers of Family Brand Success

2:15 – 3:00 pm

Speaker: Laurie Klein, Vice President, The Family Room What’s behind the success of the country’s most iconic family brands? How does your brand measure up? In this new research study from The Family Room, we’ll dissect the main factors leading to family brand affinity such as overall appeal, brand trust, brand momentum, purchase decision dynamics and 20 other attributes associated with high affinity family brands. Learn how to build family affinity for your new brands to strengthen your overall sales.

Speaker: Greg Klein, EVP Marketing and R&D, Sadler’s Smokehouse How does a regional producer of premium pit-smoked BBQ products go national during the worst economic downturn in 30 years? Greg Klein, EVP Marketing and R&D, will share key strategic decisions regarding new products, packaging and manufacturing processes that have led Sadler’s Smokehouse to new heights in the fully cooked meat/HMR category. Learn about Sadler’s going to market strategies that successfully landed their products in Costco, Walmart, and Sam’s Club.

Genuine Growth

5:00 – 6:30 pm

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

Dinner on your own.

Breakfast Buffet

8:30 – 9:15 am

A Call to Innovation and Action: A Professional Call to Arms Speaker: Christopher W. Miller, PhD, NPDP, Founder and CEO, Innovation Focus The companies represented at the New Products Conference have substantial influence over the diet of the American population. Through creativity, we can create a healthier more vibrant society. This session is a call to action for our profession to do more than our job and to take on a leadership role in our companies and in our categories; to excite our stockholders and our customers with the possibilities of what food technology can offer in the coming decades. 9:15 – 10:00 am

Free for All: Allergen-Friendly Innovation Speaker: Dr. Lucy Gibney, M.D., President/CEO, Lucy’s Despite being among the industry’s fastest growing trends for years, gluten-free and allergen-friendly foods remain a work in progress and still face issues regarding taste, texture, quality and safety. The challenges are many, but the opportunities are even greater. Dr. Lucy Gibney, Founder and CEO of

For the complete program please visit www.PreparedFoods.com /npc

discover new products Lucy’s, discusses the medical facts surrounding this important topic, as well as her experience in product development and food manufacturing, all from the perspective of a physician and entrepreneur.

10:00 – 10:30 am

Refreshment Break Sponsored by Almond Board

network 12:15 – 1:30 pm

Luncheon Sponsored by TIC Gums 1:30 – 2:15 pm

From Bench Top to Production: The Art of The Process, Protecting Product Integrity

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

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

Speaker: Eric Sparks, Corporate Director R&D, Park 100 Foods Creating and innovating new foods and beverages is not a haphazard process, and Sparks will explore the notions and questions to be considered up-front, prior to creation, and then delve into the development, scale-up and final evaluation elements of the new product development process. In the process, he will touch on the culinary discipline and will focus primarily on the methods and style of the process from start to finished product.

11:15 – 12:00 noon

2:15 – 3:00 pm

Sponsored by Mane, Inc.

You Talking to Me? Regulators are Talking and It Pays to Listen

Developments That Could Change the (CPG) World

8:30 – 11:45 am

Speaker: Steven Steinborn, Partner, Hogan Lovells US LLP Critical regulatory developments in Washington (and at the state level) are having a direct impact on manufacturers’ directions and ability to innovate. Successful investment and realizing gains from innovation require you to accurately identify, understand and harness these forces. Being one-step ahead, or finishing last, requires a keen appreciation for the regulatory world you must operate within. Designed for any food marketer attempting to bring new ideas and concepts to consumers, Steinborn will focus on better-for-you choices, functional foods and key foodrelated innovation, all in an effort to help attendees anticipate and understand how these fast-paced regulatory changes can impact a business plan and innovation strategy.

Speakers: Lynn Dornblaser and David Jago, Directors, Custom Solutions Group, Mintel International Sometimes, game-changing innovation is that revolutionary concept never seen before. More often, it is a clever tweaking of something that already exists in the market. Dornblaser and Jago will take a brief look backward at a few proven examples that changed everything, and offer some innovative thinking that may change things in the future. At the same time, they will tell you — and show you — what everyday consumers think about those ideas.

10:30 – 11:15 am

On the Foodservice Horizon: Expanding Boundaries and Opportunities into Retail

3:00 – 3:15 pm

SPONSORS

Collegiate Education Awards

Networking Reception Sponsored by David Michael & Co.

Dinner on your own.

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

Breakfast Buffet

The Case for Salt Speaker: Ron DeSantis, Director, Continuing Education’s Industry Solutions Group, David Kamen, Project Manager, The Culinary Institute of America Salt’s role as a flavor enhancer and preservative is long established, but its overuse has led manufacturers to a crossroads: how best to help consumers moderate their salt consumption while also maintaining the flavor those consumers enjoy? A break-out session will allow attendees to experience the natural, topical application and the unjustified addition of salt in food. The side-by-side comparisons will provide an ideal sensory metric for evaluating proper salt levels in foods. Registration for this Workshop is limited, register today!

Refreshment Break 11:45 – 12:00 noon 3:15 – 4:30 pm

12:00 – 12:15 pm

5:30 – 6:30 pm

Mintel New Product Showcase and Tasting Session

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

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r&d applications

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Pleasing the Vegetarian

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nly some 3% of the U.S. population describes itself as vegetarian, according to a 2009 Vegetarian Resource Group (VRG) survey conducted with the polling firm Harris Interactive. However, when considering the emerging community of semi-vegetarians—also called “flexitarians”—who eat meat only occasionally, the numbers are greater. A 2008 Cultivate Research study found that some 13% of Americans qualify as semi-vegetarian, eating meat at fewer than half their daily meals, while 26% of the public had actively reduced meat consumption over the previous year. Fortunately for consumers of all types, today’s vegetarian proteins can hold their own at the center of the plate. Improved processing technologies have yielded a bumper crop of meat ingredient-like, textured vegetable proteins that make meeting meat-reduction needs both more practical and more palatable. For centuries, cooks in Asia manipulated vegetable proteins to create foods like tempeh, seitan and tofu. While not approximating the taste or appearance of meat, these products approached meat’s chewing quality and provided a source of high-quality protein. Recently, ingredient technologists have made considerable improvements to the sensory quality and practical functionality of vegetarian, meat-free foods—as they have more closely reproduced meat’s appetizing texture, structure, taste or appearance. Take the latest evolution in texturized vegetable protein products. Solbar makes Supertex specially extruded blend suitable for use in center-of-the-plate vegetarian applications. Touting the protein as a genuine advance over what came before, David Kraus, global applications manager, Solbar, says, “We’ve finetuned the whole process, from the ingredient formulation and extruder screw configuration to the mixing time, temperature and cooling protocol. This lets us produce a texturized blend that takes meat-free meals to a whole new level.” The product starts with a blend of high-quality ingredients. Fed into a twin-screw extruder, the blend’s proteins denature and reform in a configuration that, upon exit from

the extruder, expands into a fibrous structure with a texture characteristic of meat. The upshot is a juicy, meat-like vegetarian option with improved textural and chewing qualities, superior water-holding capacity and a bland taste and pale color that manufacturers can customize to fit any number of flavor profiles and identities. And, adds Kraus, it is easier to work with. “Instead of blending the functional soy proteins, textured soy particulates, stabilizers and texturizing agents in-house, food technologists and new product development managers can use Supertex as an all-in-one solution for vegetarian applications,” he says. Kraus suggests pre-hydrating Supertex in an excess of hot water and shredding for a fibrous, muscle-like texture, or chopping in a bowl chopper “for a more uniform texture similar to that of frankfurters.” Either way, the product is amenable to a variety of end-forms, from burger-style items and deli slices to meatless sausages and even restructured hams. “Once hydrated,” he says, “it’s as chewy as meat, with a clean taste that can serve as a vehicle for any type of flavor or seasoning.” “And, of importance to vegetarians, the Protein Digestibility Corrected Amino Acid Score (PDCAAS), which measures protein quality based on human amino acid needs, finds isolated soy protein scores a ‘perfect,’” says Kraus. “Vegetarian food producers have used unique blends of vegetable proteins for years as a very nutritious, cholesterol-free textural solution,” he adds. “It’s a powerful tool for pleasing consumers, and now more than ever, it’ll have them coming back for more.” For more information: Solbar • Israel • David J. Kraus • +97 288 632 111 [email protected] • www.solbar.com

Why Reduced Meat Consumption According to Datamonitor, the European meat substitute market hit $2 billion in 2009 and is projected to reach $2.4 billion by 2014, while the market value in the U.S. is expected to climb from $326 million in 2009 to $368 million in 2014. Why the interest? Research shows populations deriving most of their calories from plants suffer less obesity, heart disease and other chronic illnesses; live longer; and are largely healthier than those dining higher up the food chain. Additionally, food safety outbreaks linked to meat, in addition to a generalized fear of swine flu and bovine spongiform encephalopathy (BSE), have given some pause, when considering where to get their protein. Increasing meat prices and ethical qualms over the treatment of animals and/or concerns over environmental sustainability of meat have also created interest in plant proteins. A 2006 report of the UN’s Food and Agriculture Organization (FAO), notes meat production contributes between 14-22% of the world’s 36 billion tons of annual greenhouse gas emissions.

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Thought for food. At Viterra our best ideas go into every product we provide. Our research and development specialists work closely with our customers to ensure that we deliver the exact formula and profile to meet their food ingredient needs. We’ve got the people, the expertise and the technology to create the highest standard of nutrition, texture and flavor in a wide range of products. We deliver innovative essential ingredients and we are dedicated to our customers’ success. Visit us at viterra.com/foodingredients or reach us at [email protected]

See Food Master-INGREDIENTS, p. 3

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abstracts Teaming Up for Functionality Whether suspending botanicals in the latest new-age energy drink; stabilizing protein in fruit smoothies; creating an indulgent, creamy liqueur; or recovering body in a reduced-calorie beverage, CP Kelco offers a portfolio of stabilizers and texturizers to suit the needs of beverage manufacturers. Its goal is to provide products and solutions through the use of nature-based chemistry. KELCOGEL® Gellan Gum has the ability to suspend particles while contributing minimal mouthfeel, via the formation of a uniquely functioning fluid gel network. The company’s GENU® Pectin is claimed to reduce sugar and recover mouthfeel, as well as stabilize protein-containing drinks at pH ~4.0, such as smoothies and other milk-juice blends. At IFT, CP Kelco and Univar Food Ingredients treated guests to a breakfast highlighting both companies’ healthy reduction technologies with surprising ingredients, such as low-fat sour cream and guilt-free chocolate mousse, as well as a peach-melba smoothie. Univar’s “Healthy Reduction” ideas are claimed to meet “every ingredient function”—including a portfolio of fat-, sugarand salt-reduction solutions. CP Kelco, www.cpkelco.com, Univar USA Inc., www.univar.com

Words Can Describe TIC Gums introduced an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid and semisolid foods at this year’s IFT in New Orleans. Considered a tool for developers and claimed to be an industry first, this lexicon of well-defined terms will aid food scientists and developers with a better way to express the textural qualities desired in food products early in the development process. Included in the lexicon are a texture-mapping process and over 30 already complete texture attribute maps. This “texture revolution” is a powerful way to plan the characteristics that will give food products improved consumer acceptance. Based on food sensory evaluations, the terms allow for greater precision for describing the “right” textural attribute of food, according to TIC. TIC Gums, www.ticgums.com

Powerful Powder Grande Custom Ingredients Group’s Yogurt Powder is claimed to support clean, natural labeling. The company begins with Grade A dairy and uses a proprietary process to create a natural yogurt powder with an authentic yogurt flavor and the added functionality of water binding and high viscosity in cold systems. No heat is required; it is an instant mix; is 100% natural dairy, certified USPH Grade A and kosher; and is USDA compliant. It can be labeled as “whey protein concentrate,” “nonfat dry milk,” “yogurt culture” or “contains milk,” all with an excellent protein profile and creamy, smooth texture. The powder can be used in traditional compound coatings and supports the creation of products not possible in the past, such as instant yogurt dips and dressings; yogurt smoothie mixes; and more—without the use of starches and expensive gums, the company says. Grande Custom Ingredients Group, www.GRANDECIG.com

Technology, Risk and Communications “As a scientist, if you can’t explain what you are doing [to nonscientists], you won’t be doing it very long,” said Michael Specter, author of the book, Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives, and keynote speaker at IFT’s 2011 Expo and Convention. Specter’s presentations reiterated a lot of what many food scientists already feel—that U.S. consumers increasingly mistrust science, and anti-science attitudes are both illogical and dangerous. He provided examples of where this is harming society—for example, with the trend toward parents not wanting to vaccinate their children, some are now dying of diseases that many have never heard of. In another example, raw milk is increasingly perceived as naturally healthy, when, in fact, before pasteurization in 1938, milk caused about 25% of foodborne illness outbreaks. Specter agreed that it is okay to be doubtful of big business and

to believe technical advances can be risky. However, he advised the audience also to teach people about the risk of not doing something. For example, “If we don’t pasteurize milk, there is a risk that 23,000 kids will die.” He said, “People want things to be simple, but it’s [science and the balance of risks] not simple.” He urged the audience to go and educate kids, to fight on the Internet. Media tends to follow the exciting news, even if it is incorrect. They cannot follow silence. If those in the industry do not speak up, the assumption is that something is being hidden. Further advice was offered by one panelist following Specter’s presentation, who said, “We need to tell a story; we need to make it personal. We need to communicate...we have the same access to the Internet that the idiots do.” —Claudia O’Donnell, Chief Editor

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abstracts omega-9 sunflower oil is one of the healthiest oils available. The oil also has zero trans fats and is uniquely high in hearthealthy monounsaturated fats. With omega-9 sunflower oil, says Dow, food companies may significantly reduce or eliminate saturated fat from new front-of-pack labels, which will begin to appear on retail shelves within the next two years. “Omega-9 sunflower oil provides a very powerful ingredient advantage for food manufacturers, potentially allowing them to eliminate saturated fat from food products by making the switch,” said David Dzisiak, commercial leader, grains & oils, for Dow. Dow AgroSciences, www.Omega-9Oils.com, www.dowagro.com

Color it Natural Have a Crisp J.R. Short has developed the foundation for a new category of snacks based on its proprietary micro pellet extrusion technology. After pressure popping, the result is a crisp, rather than a chip or rice cake. Best known for its applications to potatoes, this unique micro pellet technique brings the advantages of advanced texture and low fat content to grain-based products, such as corn and rice. The “crisp” category can now include whole grains and whole multi-grain combinations. The company introduced two legume-based crisps—chickpea and black bean—both delightfully tasty ways to deliver the high fiber and protein content of beans. The black bean crisp delivers 3g of fiber and 3g of protein, the company says. J.R. Short Milling Co., www.shortmill.com

Roha, manufacturer of food colors for food and beverages, has a comprehensive portfolio of synthetic and natural colors, including FDA-certified colors and those that meet EFSA, EEC and other global regulations. Roha’s Natracol™ Colors are obtained from a variety of herbs, spices, fruits, vegetables and minerals. The natural color pigments extracted from their raw material origin transfer the natural goodness of their inherent qualities into the products they color. Roha offers an extensive range of color extracts and ingredients derived from natural sources, in both liquid and powder form and as water- or oil-soluble. All Natracol Colors are GRAS and FDA-approved and listed in FDA 21 CFR 73 regulations for food color additives. Roha USA, LLC, www.rohagroup.com

Oil Emergence

Why Soybean Oil?

Dow AgroSciences unveiled what they claimed is an “industry first”—saturated fat-free omega-9 sunflower oil—at IFT in New Orleans. For food manufacturers seeking solutions to meet increasing customer demand for healthier products,

Soybean oil has been a popular fat source in the U.S., due to a variety of attributes. It is widely available, ensuring dependable supply for commercial needs. In fact, soy oil represents more than 70% of total fats and oils used in the

Social Media for Product Development Social media is not a fad...it is fundamentally changing the way the world communicates. Karen Robinson Graves, senior scientist, Kraft Foods, gave a presentation titled, “Using Social Media to Enhance the Product Development Process,” in which she shared socialnomics.com statistics that indicate: “If Facebook were a country, it would be the 3rd largest (behind China and India, but ahead of the U.S. in size).” Companies are now able to engage consumers in two-way conversations, which can yield great benefits in developing product concepts that will eventually pass consumer acceptance hurdles. Pepsi’s Mountain Dew “DEWmocracy” promotion is an excellent example of utilizing social media to come up with ideas and make decisions that are traditionally made internally by employees. Fans of the brand provided input to new flavors, colors, names, packaging graphics and advertisements. Consumer

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engagement included Facebook, YouTube and Twitter, as well as a private online forum. Graves emphasized it is important to know what bloggers are saying about a brand–and also to consider “home-use blogs” (think In Home Use Tests [IHUTs]) as a consumer interaction methodology. Consumers may think of ideas that have never even occurred to the R&D/brand teams. Creating a custom social network, as Kraft Foods has done with Cultivar, allows confidential exchange with select consumers/ experts. Cultivar asks chefs about Kraft’s products in development—including flavor, texture and even recipe development. Embracing social media now is important, emphasized Graves, because in the future, she sees a “move to a virtual product development process” and “virtual consumer and sensory testing.” — Anju Garg Holay, NSM Research Inc., www.nsmresearch.com

U.S., according to Qualisoy. It can be successfully used in a variety of applications; has competitive pricing; has favorable omega-6 to omega-3 fatty acid ratio of approximately 7.5; and has a neutral flavor that does not mask or compromise food flavor.

Moreover, the company says, it is recognized by health professionals as a healthful oil, as it contains essential fatty acids; is low in saturated fat; is a good source of vitamin E; and is high in poly- and mono-unsaturated fats. Qualisoy, www.qualisoy.com

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©ISTOCKPHOTO/ROBERT LINTON

abstracts

Reduction as Art Mizkan has perfected the art of wine reduction on an industrial scale—delivering consistency which is claimed to be all-natural, salt- and alcohol-free, and economically smart. Flavorful wine reductions or denatured spirits from Mizkan are perfect in sauces, entrees, dressings, marinades, condiments, bases, desserts or dairy. Further, Mizkan’s research into salt reduction shows levels of salt can be reduced, when specific amounts of vinegar are added to the formula. Test results by the company show the addition of vinegar to recipes works to enhance the taste of saltiness, therefore working to reduce the use of salt. Mizkan, www. mizkan.com

Dairy’s Role in Hottest Food Trends At this year’s IFT, The Global Ingredients Program of the U.S. Dairy Export Council® (USDEC) shared exciting options for food and beverage manufacturers challenged to stay on top of consumer demands and today’s latest product trends. Visitors discovered the many ways U.S. dairy ingredients can contribute to improved taste, functionality and nutrition—for a variety of products targeting different consumer groups. R&D teams showcased various prototypes, such as a strawberry sunrise waffle—nutritious, protein- and calciumpacked, and yogurt-infused; sweet and savory butternut squash soup—used with

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As the premier probiotic ingredient, GanedenBC30 can not only defend against flying side kicks, it can also survive the harshest manufacturing processes including high heat, pressure and freezing conditions. Plus, GanedenBC30 is simple to add to your formulation, is self-affirmed GRAS and has been shown to be safe and effective through numerous clinical studies. While your competition is still sparring with a lesser probiotic, you’ve already won by choosing the Grand Master of probiotic ingredients. Manufacturing challenges are conquered and your customers prevail with a probiotic-fortified functional product that can support their digestive and immune health*. HIYA!

GanedenBC30. Say “sayonara” to manufacturing challenges. For more information, visit GanedenLabs.com or call 440-229-5200. *GandenBC30 (Bacillus coagulans GBI-30, 6086) can help improve digestive and immune health as a part of a balanced diet and healthy lifestyle.

See Food Master-INGREDIENTS, p. 72

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dairy solids to reduce sodium while still tasting great with a simple label; cheese crunchers—reduced-sodium Cheddar mixed with high-quality dairy protein; bread pudding for the ages—a nutritious sweet potato bread pudding that put a new twist on an old favorite; and more. Presentations focused on new ways to use valuable dairy ingredients. U.S. Dairy Export Council, www.InnovateWithDairy.com

systems for ingredients, such as omega-3s, fiber, fruitbased ingredients, nutraceuticals and proteins. They mask or minimize inherent issues that some ingredients have in the finished application. QualiTech provides innovative research, timely development and cost-efficient manufacturing of its products to clients worldwide. QualiTech Food Ingredients, www.qualitechco.com

Focus on Functionality

Flavorful and Free

Hormel’s FUXIONS™ line of ingredients provides formulators with a one-stop solution for their value-added functional ingredient needs. Proprietary processes improve delivery systems and make lipid-soluble ingredients easier to incorporate, according to the company. Overall product taste and functionality are improved, and all ingredients are allergen- and GMO-free, GRAS and kosher. Encapsulated emulsions and dry powders are cold-water soluble and do not require additional thickening agents. The FUXIONS FFI series includes a clear, water-soluble omega-3, EPA & DHA plus vitamin D3, for shelf-stable, refrigerated and frozen applications. Potential claims include “heart health,” “sports performance” and “joint health.” The FUXIONS FFI series focuses on water-soluble lipids in clear beverages for omega3, DHA/EPA, CoQ10 and vitamin D3 fortification. Custom formulations are available on request. Hormel Specialty Products, www.hormelingredients.com

Grain Processing Corporation (GPC) knows the target for gluten-free bakery items is evolving. The original goal was to deliver products that were edible for those with gluten intolerance or celiac disease, but the new objective is to appeal to the average consumer, as well. This takes an assortment of functional ingredients working together to match the textural characteristics of wheat-based bakery products. The combinations must provide appropriate structure and textural properties, without leaving the finished product dry, crumbly, gritty or with off-flavors. GPC’s corn-based ingredients are appropriate for gluten-free formulations, and its specialty starches are key functional ingredients for bakery applications. GPC’s scientists continually work on gluten-free applications, including those for cookies, cakes, quick breads and more. GPC, www. grainprocessing.com

Bits with Big Appeal QualiTech Food Ingredients offers standard or customized particulate inclusions, or “bits,” to add flavor, function, texture, mouthfeel and visual appeal in everything from bakery to beverages. They also serve as unique delivery

And the Winners are… This year, IFT bestowed four companies with its annual Food Expo Innovation Award. They included a DuPont Teijin Films’s Mylar® Cook Ovenable Pouch that can be used in conventional, convection or microwave ovens at temperatures up to 425° F; Ecolab’s Zero Trans Fat Oil Cleaning Program that removes polymers associated with difficult-to-remove, zero-trans-fat oil residues; and Loders Croklaan North America’s SansTrans VLS30 and VLS40 shortenings with an emulsifier system that can reduce up to 30% saturated fat content and up to 15% calories from fat in bakery and snack foods. Lastly, a small company, SunBio Corporation (through its distributor, Summit Resource Group) won for its NC-518 Calcium that uses a patented manufacturing technology to pulverize calcium into 0.03-30μm-sized particles. The process enhances the availability of naturally present zinc and calcium. One published animal study (http://tinyurl.com/3bfyjzu) and a human study indicate it may increase bone mass density.

©ISTOCKPHOTO/JACOB VANHOUTEN

abstracts

Pure Technology PureCircle, producer and marketer of high-purity stevia products, recently announced the launch of a new, natural flavor modifier under the trade name NSF-02. This patented, proprietary product is designed specifically to work well in combination with PureCircle’s high-purity stevia sweeteners, Reb A and SG-95, and sugar or high-fructose corn syrup—for enhancing flavor, sweetness and taste in food and beverages, the company claims. The combination of sugar or HFCS with NSF-02 and the company’s high-purity stevia sweeteners delivers a range of better-tasting, low-cost, natural product formulations, all with reduced calories, says PureCircle. PureCircle Ltd., www.purecircle.com

Spicing it Up Spicetec Flavors & Seasonings, a brand of ConAgra Foods Inc., can help food formulators trim the sodium, without cutting back on consumer appeal. At IFT, Spicetec proved it understands and

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abstracts is up to the challenges inherent in sodium-reduced products. The company’s focus on five areas—taste and flavor balance; functional requirements; safety and shelflife; cost concerns; and achieving reduction targets—are all aimed at bringing healthful, great-tasting and successful results. IFT attendees were treated to delicious menu items from the Spicetec kitchens, including Savory Creole Crab Cupcakes, Bayou BBQ with Seasoned Baked Beans; and many more. Spicetec Flavors & Seasonings, www.spicetec.com

Delivering Safety The new SafeGuard Treatment & Delivery System, from ConAgra Mills, is the state-of-the-art, integrated production and distribution process for SafeGuard Ready-To-Eat Flour. SafeGuard preserves gluten functionality and taste, while mitigating microbiological risk associated with raw flour, says the company. Flourcontaining foods, such as cookie dough and frozen pizza, are often consumed raw or undercooked, which can be unsafe. The new delivery system is a patent-pending, comprehensive, integrated solution that extends RTE flour safety assurance from point-to-point. ConAgra says its system provides the only safe-to-consume, functional flour on the market; a one-of-a-kind, allnatural pathogen treatment; and a full line of RTE flours that reduce food safety risk, while maintaining flavor, texture, appearance and performance. ConAgra Mills, www.conagramills.com

Blending for Maximum Performance Using a unique enzymatic process, Bunge Oils brings a new line of shortening and oils that are claimed to eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and quality. Enzymatic interesterification is the process by which Bunge produces UltraBlends Enzymatic Solutions—a proprietary process of rearranging the fatty acids to provide structure and functionality at room temperature. In Bunge’s process, the oil blend flows through a fixed bed system, to achieve optimal interesterification. The product exiting the system has achieved the optimal interesterification, specified by the Bunge product designer. By utilizing the fixed bed, or “cartridge” systems, Bunge is able to maximize enzyme performance and product consistency. Bunge Oils, www.bungeoils.com

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Proof in the Eating Corn Products International and National Starch Food Innovation offered an extensive menu of prototype dishes in New Orleans. IFT attendees looking for new ideas for appealing options in the categories of dairy, confectionery, beverages, baked goods, and sweet or savory dishes were not disappointed. The dairy category offerings included Greek-style, thick-textured yogurt needing no costly straining and still earning clean-label status with Novation ® Indulge texturizer. A confectionery highlight was a lemon-lime chew that adds support for cognitive functions, heart health and visual acuity with Nu-Mega ® omega-3 DHA. A Vitality Shot beverage with Aquamin ® calcified mineral source for bone health and Nutriose® soluble fiber showed up in the beverage offerings, and bakery delights included reduced-fat brownies and gluten-free muffins and cookies—all with extra fiber and made with Homecraft ® Create 765 specialty flour. Corn Products International, www. cornproducts.com, National Starch Food Innovation, www.foodinnovation.com

Packaging Perks Multisorb Technologies highlighted active packaging technologies and solutions at this year’s IFT, including recent improvements in the MAPLOX ™ FreshPax CR oxygen scavenger for ground beef. Multisorb’s innovative solutions also include ground beef packaged with or without use of the tri-gas blend; MAPLOX for value-added fresh meats products, such as kabobs and fajitas; PolyFresh ™ active film for a built-in solution; and FreshCard ™ for baked goods, processed meats and a wide variety of other food and nutritional products. Multisorb also showcased its systems approach to sorbent dispensing. Pairing Multisorb’s proprietary sorbent solutions with its APA dispenser creates an unparalleled system for reliability and ease, they claim. The company’s sorbent systems easily integrate into existing packaging lines and offer a variety of options. Multisorb Technologies, www.multisorb.com

IFT, by Numbers The Institute of Food Technologists reports there were 15,156 attendees and 1,901 booths for its 2011 Annual IFT Meeting & Food Expo. On the educational side, there were 123 sessions that were comprised of some 400 presentations. Additionally, 1,193 poster presentations were exhibited. Booths did generally well, with enough happy exhibitors that by the end of June 2011, some 1,700 booths (90%), have been sold for the 2012 IFT Expo, an IFT spokesperson reports.

Empowering Your Product with

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Jungbunzlauer provides genuine ingredients for baking & snacks…naturally! sub4salt® s Sodium reduction with no concession on taste s Technical performance equivalent to salt

ERYLITE® s Unique, natural bulk sweetener for sugar replacement s Zero calories, great taste enhancement, high digestive tolerance

Xanthan Gum s Improved moisture retention for excellent mouthfeel s Easier processing due to pseudoplastic flow behavior

GdL s Sodium-free and gluten-free leavening agent fermented from glucose s Gentle acidifier prolonging shelf-life naturally

CITRATE MA s Acrylamide reduction up to 80% s Easy to handle and process

See Food Master-INGREDIENTS, p. 91

Jungbunzlauer is committed to quality and sustainability.

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abstracts Smoothies with Class Virginia Dare treated guests at IFT to a “Smoothie 101” event in New Orleans. The company’s marketing department’s online survey helped convey consumers’ perceptions on what defines a smoothie, who consumes them, what ingredients are used and more. Plus, a flavor guidance survey revealed consumers would be most interested in trying the following smoothie flavors: apple caramel; blueberry cobbler; pomegranate; cran-raspberry; guava; almond; horchata; maple; cantaloupe green tea; and others. Virginia Dare, www.virginiadare.com

Creamier, Fresher Frozen Yogurt Glanbia Nutritionals has expanded its proven OptiSol™ range with the launch of OptiSol 1030, a high dairy protein concentrate designed for frozen yogurt systems. OptiSol 1030, an innovative, new dairybased ingredient, harnesses the high nutritional value of protein for consumers who want to manage their weight and improve satiety levels, according to the company. OptiSol 1030 combines the functionality of high dairy protein with improved flavor and a smoother texture, creating a fresh-tasting experience for consumers. Designed to be highly soluble, the new ingredient can be easily incorporated into frozen yogurts and is particularly suitable for incorporation into Greekstyle, high-protein frozen yogurt. Glanbia Nutritionals, www.glanbianutritionals.com

Commitment to Quality Nutrition

Clear Benefits VersaCAL® Clear, from Innophos, is a highly soluble, new calcium phosphate that can be used in all acidic beverage applications, but has been specially formulated for clear beverages. As a calcium phosphate, VersaCAL Clear is a dual nutrient source (calcium and phosphorus). The company says it has no effect on color of finished product; is a bland, odorless powder; leaves no gritty or chalky mouthfeel; and has a clean aftertaste. It is perfect for kids’ drinks, as products can be dosed to deliver 20% of the RDA of calcium in an 8oz serving, along with phosphates. Innophos Inc., www.Innophos.com

BI Nutraceuticals showcased nutrition bars made from the company’s most popular ingredient offerings at IFT. Samples available included chocolate/quinoa, blueberry/ chia or baobab/yogurt nutrition bars. Attendees were also invited to learn about the company’s more than 200 GRAS ingredients that can be used in a variety of functional food and beverage applications. The company highlighted its achievement of a SQF 2000 (Safe Quality Food) certificate from NSF. Receiving this certification provides an additional level of assurance and commitment to BI’s customers that the company’s ingredients have been produced, processed, prepared and handled according to the highest possible quality standards across all levels of the supply chain. BI Nutraceuticals, www. binutraceuticals.com

Back to Nature At the Core of Health Science New science and innovative food applications supported Embria Health Sciences’ branded ingredient EpiCor ®. IFT attendees explored the latest research behind EpiCor by visiting the technical poster display area. The poster’s presented abstract was selected by the IFT Scientific Program and illustrates EpiCor’s researched ability to establish prebiotic properties in the gut and protect against inflammation in vitro. Attendees wishing to follow the self-guided, IFT-selected Trend & Solution Tour learned more about EpiCor’s key function in ProActive Health Products’ Prebiotic Soft Chews, a recently introduced berry-flavored product that promotes immune health through a strong digestive system. Embria Health Sciences, www.embriahealth.com

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CJ NaturePep is a new, natural flavoring created through CJ CheilJedang’s innovative fermentation technology. NaturePep gives the maximum savory flavor to applied products, claims the company, by delivering optimal levels of naturally occurring rich peptides and glutamic acid from vegetable protein. It can be claimed as a “natural flavoring;” has strong impact as a flavor enhancer; and is high in umami flavor, with increasing mouthfeel and body. Moreover, it has no chemical additives; is free from MCPD, DCP and biogenic amine; is non-GMO; and contains a sodium level below 2%. NaturePep is useful in a broad range of processed foods, such as meat products, snacks, soups, sauces, seasonings and marinades. CJ CheilJedang, South Korea, www.cheiljedang.co.kr

Jost Chemical Co. is now manufacturing Ultra Pure mineral salts with exceptionally low levels of heavy metals. This supports our customers in meeting the new EC regulations for heavy metal content in finished products.

Jost’s Ultra Pure products have the following typical heavy metal specifications: s,EAD ........................................1 ppm max. s!RSENIC...................................1 ppm max. s#ADMIUm ................................1 ppm max. s-ERCURY ..............................0.1 ppm max.

JOST CHEMICAL CO. t St. Louis, MO t www.jostchemical.com

abstracts Improved Cottage Cheese MicroGARD® 430, a natural antimicrobial from Danisco, can be used in the processing of cottage cheese filled above 45° F and up to 55° F. The higher filling temperatures improve the texture and mouthfeel of traditional cottage cheese and saves cottage cheese manufacturers both time and energy, says Danisco. FDA’s Center for Food Safety and Applied Nutrition reviewed scientific evidence on the efficacy of MicroGARD 430 and has accepted it for use as a microbial inhibitor for use in cottage cheese filled at temperatures up to 55° F. Until now, manufacturers could only use potassium sorbate, a chemical preservative, in cottage cheese operations at these temperatures. MicroGARD 430 is a natural alternative; it addresses both consumers’ and dairy processors’ demands for improved cottage cheese flavor and processing flexibility. Danisco, www.danisco.com

Eat and Live Well For more than 100 years, Ajinomoto has been providing food ingredients to customers who want to build strong brands through great-tasting food products. Two products are designed for sodium reduction, without compromising taste. They include Ajimate, to enhance both umami and kokum tastes for a wide variety of savory products; and SaltAnswer, which provides the characteristics of sodium for both dry and liquid applications. The sweet/sour/umami components enhance sodium perception, but the key is flavor. There are no mineral salts. Research conducted by Ajinomoto determined the ratio of ingredients in SaltAnswer can result in great-tasting lunch meats that keep costs down, without sacrificing flavor. The company has the capability to manufacture customized seasoning systems to achieve a client’s flavor-enhancement goals. Ajinomoto USA, www.ajinomotofoods.com

Protecting Shelflife Kemin Food Technologies is now offering SHIELD® for use in preserving the quality of deli salads in the U.S. A liquid antimicrobial, SHIELD FL is a synergistic blend of active ingredients that control microbes to prevent spoilage and mold growth, according to the company. The SHIELD product line is a recognized brand used widely to maintain shelflife in bakery and tortilla products, as well as dressings

and sauces. SHIELD FL is a highly concentrated, liquid combination of sodium propionate and sorbic acid. This combination creates a synergy that provides a broad spectrum of antimicrobial properties–balancing both spoilage and pathogenic organisms. Kemin’s new research shows SHIELD FL works to extend the shelflife of deli salads by reducing yeast, mold and aerobic bacteria counts. Kemin Industries, www.kemin.com

Small Size Matters Fiberstar has expanded its Citri-Fi line to include a new product, Citri-Fi 100M20. Citri-Fi 100M20 is pure citrus fiber and has the smallest particle size of all Citri-Fi products. (Citri-Fi 200 and 300 will not be offered at this particle size.) The smaller size provides some advantages, when compared to other grinds of Citri-Fi. As the particle size of the pure orange pulp becomes smaller, the color of Citri-Fi becomes lighter and more uniform in appearance. This makes Citri-Fi 100M20 ideal for products where a brilliant white color is necessary. It is also excellent for use in applications where extremely delicate texture and mouthfeel are needed. The smaller particle size does not affect the water- and oil-holding functionality of Citri-Fi, but will not provide as much viscosity as larger particle sizes. Fiberstar, www.citri-fi.com

Hummus for Health Ganeden Biotech and Cedar’s Mediterranean Foods recently announced the debut of a probiotic-fortified wrap, plus a new line of award-winning, all-natural hummus with probiotics. Enhanced with the probiotic, Ganeden BC30®, the all-natural hummus and wraps offer consumers great taste, plus immune and digestive health benefits. Ganeden Biotech, maker of the probiotic ingredient, GanedenBC30 (Bacillus coagulans GBI-30, 6086), claims it has been clinically shown to support immune function and help promote digestive health. The all-natural, preservative-free probiotic hummus from Cedar’s will initially be introduced in four flavors: Original Tahini, Roasted Red Pepper, Roasted Garlic and Artichoke/ Spinach. Ganeden Biotech, www.ganedenlabs.com

Good News for Pre-diabetics Low doses of natural Hi-maize resistant starch could improve insulin sensitivity in men at risk for pre-diabetes, according to a study underwritten by National Starch LLC, a business unit of Corn Products International. The American Diabetes Association defines pre-diabetes as a non-disease state where blood sugar (glucose) levels are higher than normal, but not yet high enough to be diagnosed as diabetes. The study reported that overweight or obese, but non-diabetic, male participants taking part in a clinical study showed a 72.7% improvement in insulin sensitivity after receiving a 30g/day dose of resistant starch from Hi-maize 260, and a

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abstracts 56.5% improvement in insulin sensitivity from a 15g/day dose. While a positive insulin sensitivity effect has been reported in previous trials with Hi-maize, this was the first study to examine the lower dose of 15g/day. National Starch LLC, www.hi-maize.com or www.resistantstarch.com

Say Specialty Cheese, Please Land O’Lakes formulates superior process cheeses in each of the four FDA-defined product specifications. T h e c o m p a ny ’s advanced cheese processing technology can create quality products for a broad range of flavor, performance and cost goals. Its High-Performance Process Cheeses are known for consistent performance in a wide range of applications and contain premium, rich flavor; are made from natural cheese; and are available in 45lb bulk and custom sizes. Land O’Lakes’ Natural Cheeses have a uniform texture and appearance; no artificial flavoring; are offered in a variety of blends; and are available in 40lb blocks, loaves, slices and shred forms. And, the company has the technology to develop flavorful, reduced-fat and –sodium cheeses that allow specific nutrition or labeling profiles. Land O’Lakes Inc., www.landolakes.com

Friend of the Environment Briess Industries Inc. was recently presented the Wisconsin Business Friend of the Environment AwardMedium Size for leadership in environmental stewardship. The award was presented by the Wisconsin Environmental Working Group, an affiliate of Wisconsin Manufacturers and Commerce. Accomplishments of the company’s “Green With Briess” program were cited in the nomination. The companywide, all-encompassing sustainability program was initiated in 2005. The major-

ity of emissions reductions occurred in manufacturing plants, through capital improvements and innovative redesigns of systems and processes. In addition, 99% of all waste streams at Briess are now recycled. Briess was one of nine small, medium and large companies to receive BFOE awards in the areas of environmental stewardship, environmental innovation and pollution prevention. Briess Industries Inc., www.briess.com

Control Hunger, Carbs and Sugar Pharmachem Laboratories highlighted a number of exciting products at this year’s IFT, including Phase 1 ™ Hunger Controller, Phase 2 ™ Carb Controller and Phase 3 ™ Sugar Controller. The first, Phase 1 Hunger Controller, is a convenient, flavored beverage powder that contains Olibra, a clinically studied ingredient for appetite control and satiety. Phase 2 Carb Controller in a non-stimulant, all-natural starch neutralizer derived from the white kidney bean; and Phase 3 Sugar Controller is a combination of L-Arabinose and patented chromium + GPM that may reduce the digestion of sugar for weightand blood sugar-control, based on recent studies, the company claims. Pharmachem Laboratories Inc., www. pharmachemlabs.com

Easy Formulation and Nutrition Nutralys ® meat analogs, from Roquette America, are made from yellow pea protein, extracted and concentrated through Roquette’s all-natural, clean-water process. The result is a very clean-flavored and highly functional, textured protein available as large nuggets or small morsels. Beneficial properties include no allergen labeling required, plus they are claimed to be ecofriendly and sustainable; process- and storage-stable; and have a neutral flavor and are low in calories. Product applications are numerous, including meatless chilis; soups, rice and noodle dishes; pot pies and casseroles; pizza toppings; and much more. Roquette America Inc., www.roquette.com

Savory Flavor Trends Presenters at the symposium titled “Savory Flavors–Global Trends, Innovations and Applications,” at this year’s IFT in New Orleans, addressed the stated topic in diverse ways. Jessica Jones-Dille, senior manager, industry trends and market research, with WILD Flavors Inc., noted one key flavor trend has been to add sweetness to savory profiles. She also noted there is a difference between men and women, in that women tend to like fruit, herbal and sweet notes more often, while men tend to prefer smoky and spicy flavors. Other trends include citrus flavors, including more exotic types being used with savory flavors, and “celebra-

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tion” or “spirits” foods, such as whipped cream, cakes and milk for adults using flavors associated with alcoholic drinks. Sun Baoguo, professor of food science and chemical engineering at the Beijing Technology and Business University, spoke on “The Third-generation Process Technology of Meat Flavorings in China,” where advances were being made in the use of a variety of raw materials, such as the fat, meat and bones from animals, for substrates upon which a sequential series of specialized enzymes were used to develop flavors. — Claudia D. O’Donnell, Chief Editor

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

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

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

[email protected] for more information.

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

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

How do you drive traffic to your web site? S T E PA N C O M PA N Y ’ S N E O B E E ® MEDIUM CHAIN TRIGLYCERIDES (MCTs) FUNCTION AS HEALTHY RAPIDLY DIGESTED FATS, FLAVOR CARRIERS, EMULSIFIERS, SOLUBILIZERS, RELEASE AGENTS, ANTI-STICK AGENTS, SHELFLIFE ENHANCERS, AND TRANS-FATTY ACID FREE PHVO ALTERNATIVES. STEPAN’S EXPERTISE LIES IN ITS SOPHISTICATED ESTER TECHNOLOGY, CUSTOM PRODUCT DEVELOPMENT AND ADVANCED MANUFACTURING AND OIL DEODORIZATION CAPABILITIES. WWW.STEPAN.COM OR CALL 800-745-7837.

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

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

classified INGREDIENTS

A Farmer Owned Company Delivering Certified Organic Flour and Grain Products We offer a wide array of certified Organic and Kosher products for all of your industrial baking needs. Heartland Mill, Inc. 124 N. Highway 167 Marienthal, Kansas 67863

tf: 800.232.8533 p: 620.379.4472 e: [email protected]

www.heartlandmill.com

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INGREDIENTS

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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.

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

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INGREDIENTS

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

EMPLOYMENT

Contact Us for Fast Flexible Production & Culinary Solutions.

Optimum Search, Inc. Excellence in Food Industry Executive Recruitment

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

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WA N T E D T O B U Y

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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

EQUIPMENT FOR SALE 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.

AUCTION

Treif Mdl. Divider 800 Slicer w/sorting conveyors to feed rollstock packager, mfg. 2007, very little use In Excellent Condition Call or Email for More Information:   [email protected] www.barliant.com

EQUIPMENT FOR SALE

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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 8 (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].

EQUIPMENT FOR SALE

S PREVENT PRODUCT RECALL 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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Substantially longer life compared to wood pallets

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

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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

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

PalletInverter.com

Pallet Washing System

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800.350.0011 s www.Material-Handling.com

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advertiser index Valuable Insights into NEW PRODUCTS and CONSUMER TRENDS The Ritz-Carlton, Naples, Florida w w w.P r e p a r e dFo o d s.c o m / n pc

COMPANY

URL

PAGE

ADM/Matsutani LLC

fibersol2.com

54-55 Jost Chemical Co.

Advanced Food Systems

afsnj.com

Ajinomoto Food Ingredients LLC aji-aspartame.com

COMPANY

URL

PAGE

jostchemical.com

75

36 Jungbunzlauer

jungbunzlauer.com

73

52 Kikkoman Sales USA, Inc.

kikkomanusa.com/lesssodium-ptn OBC

3 Loders Croklaan

croklaan.com

IBC

American Egg Board

aeb.org

American Palm Oil Council

AmericanPalmOil.com

BASF Corp.

nutrition.basf.com

Bay State Milling Company

baystatemilling.com

24 Olam

olamonline.com

67

BENEO

beneo.com

44 OmegaPure

OmegaPure.com

56

Bio Springer

biospringer.com

57 Owens-Illinois, Inc./O-I

GlassIsLife.com

15

Brenntag North America, Inc.

brenntagnorthamerica.com

IFC Pharmachem Laboratories

phase2info.com/3-phases.html

50

Briess Malt & Ingredients Co.

Briess.com/food

23 PFs’ New Products Conference

PreparedFoods.com/npc

Butter Buds

butterbuds.com

62 PFs’ Weight Mgmt. Virtual Expo preparedfoodsvirtualexpo.com

81

Church & Dwight Co., Inc.

ahperformance.com

32 PreparedFoods.com

PreparedFoods.com

79

Cognis, now part of BASF

nutrition.basf.com

43 Quantum Foods

QUANTUMFOODS.COM

29

Colloides Naturels/CNI

cniworld.com

42 Riviana Foods, Inc.

RivianaIndustrial.com

26

ConAgra Mills

conagramills.com

21 Roxlor International, LLC

roxlor.com

Danisco USA Inc.

danisco.com

47 RQA, Inc.

productdynamicsdivision.com

68

David Michael & Co.

dmflavors.com

40 Sargento Foods, Inc.

SargentoFoodIngredients.com

7

Domino Specialty Ingredients

dominospecialtyingredients.com

58 Savoury Systems International, Inc.

76 National Starch Food Innovation foodinnovation.com 1 NutraSolutions.com

48-49

NutraSolutions.com

2

60-61

5

savourysystems.com

34

Edlong Dairy Flavors Free Webinar http://webinars.preparedfoods.com

80 Sethness Caramel Color

sethness.com

30

ESHA Research

esha.com

69 Southeastern Mills

semills.com

25

FoodMaster.com

FoodMaster.com

59 Stratas Foods

STRATASFOODS.COM

French’s Flavor Ingredients

FrenchsFlavorIngredients.com

35 SunOpta Ingredients

sunopta.com/ingredients

28

Ganeden

GanedenLabs.com

70 Tate & Lyle

tateandlyle.com

37

Grain Millers, Inc.

grainmillers.com

20 Tate & Lyle

splendasucralose.com

39

Grain Processing Corp.

grainprocessing.com/fiber

17 Tree Top, Inc.

treetop.com

22

Ingredients Solutions, Inc.

IngredientsSolutions.com

16 United Sugars Corporation

unitedsugars.com

12

Innophos, Inc.

Innophos.com

38 Viterra

viterra.com/foodingredients

64

iTi tropicals

ititropicals.com

14, 31 Watson Inc.

watson-inc.com

8

18 ©

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

See Food Master-INGREDIENTS, p. 101

SOY SAUCE , LE SS SOD I U M S OY S AU C E, TA MA R I , T ER I YA K I , S R I R AC H A , H O I S I N, T H A I C H I L I , M I R I N, P L U M , P O N Z U, OYS T E R , GLUTE N-FRE E S OY S AU C E, N FE N AT U R A L FL AVO R E N H A N C E R , L E S S S O D I U M PT N S OY S AU C E A N D M O R E

LESS IS MORE Less sodium. More soy sauce flavor. I n t r o d u c i n g K i k k o m a n L e s s S o d i u m P T N ( P r e m i u m To t a l N i t r o g e n ) S o y S a u c e . With 45% less sodium than our regular soy sauce, it’s the lowest-sodium soy sauce we make. We brew it for elevated amino acids and higher total nitrogen, then reduce the sodium after brewing with a proprietary process. The result: a rich, robust, tamari-style sauce that actually has more soy sauce flavor and umami depth than regular soy sauce. Want to add great soy sauce taste and cut sodium by up to half? Call for a sample today.

Less Sodium PTN (Premium Total Nitrogen) Soy Sauce

Samples at 415-229-3605 or [email protected] www.kikkomanusa.com/lesssodium-ptn © 2011 Kikkoman Sales USA, Inc.