Prepared Foods February 2011

February 2011 www.PreparedFoods.com Directions in Sauces and Marinades page 13 Regulations: Front-of-pack Nutrition R...

Author: Claudia Dziuk O’Donnell | Julia M. Gallo-Torres

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February 2011

www.PreparedFoods.com

Directions in Sauces and Marinades page 13

Regulations: Front-of-pack Nutrition Rating

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

page 23

Food Tax and Obesity page 25

Beverage Trends and Consumers page 49

Trends in Global Colorings page 57

R&D Seminar: Formulating with Natural Colors page 65

NEW! Our Excellence in Innovation Awards page 82

Registration Open! R&D Seminars-Chicago page 104

page 39

S H A R E D VA LU E S – S H A R E D S U CC E S S manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right ingredients and the ability to anticipate trends.

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

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

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

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

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

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

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

See Food Master-INGREDIENTS, p. 20

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

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See Food Master-INGREDIENTS, p. 43-45

staff

®

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

Senior Group Publisher Peter Havens [email protected]

Publisher Michael Leonard 847-405-4024 [email protected] Editorial [email protected] Chief Editor Claudia Dziuk O'Donnell 847-405-4057 Managing Editor Julia M. Gallo-Torres 630-962-0093 Business/New Media Editor William A. Roberts, Jr. 630-962-0089 Associate Editor Barbara T. Nessinger [email protected] NutraSolutions.com Kelley Fitzpatrick Content Editor, [email protected]

Contributing Editors Charlotte Dieroff • Kazia Jankowski • Wilbert Jones • Biing-Hwan Lin Elizabeth Mannie • Rosanna Mentzer Morrison • Travis A. Smith Steven Steinborn • Ashley Tillman

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Marketing Corporate Reprint Manager Jill L. DeVries 248-244-1726 [email protected]

New Products Conference R&D Applications Seminar-CHICAGO R&D Applications Seminar-EAST Margaret Whalen 847-405-4071 [email protected]

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Clusters | Custom Coated Grains | Wheat | Corn | Oats

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Subscription Information: Tel. (847) 763-9534, Fax (847) 763-9538, [email protected]

BNP Media See Food Master-INGREDIENTS, p. 3

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See archived articles on www.PreparedFoods.com

February 2011 A BNP Media Publication Vol. 180, Issue 2

table of contents new product trends 10

Hitting the Shelves A dairy-based, mango-flavored protein shake; coconut water for kids; olive oil formulated for babies; tea in the food category; and more.

13

Directions in Sauces and Marinades Consumers, chefs and food manufacturing professionals offer insights into current and future trends in sauces and marinades.

23

Regulations: Front-of-package Nutrition Rating Systems In October 2010, the Institute of Medicine’s Committee on Front-of-Package (FOP) Nutrition Rating Systems and Symbols issued a report examining the advantages and disadvantages of current FOP labeling.

Cover photo by T. J. Hine

Food Tax Impact on Obesity

A Taste of Spain

Weight management is a crucial health issue impacting

39

development strategies.

food policy, consumer food trends and food product

As the basis for much of the world’s culinary fare, Spanish cuisine has numerous geographic influences—from signature seafood stews to traditional rice dishes.

4

25

February 2011

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35

MarketWatch A popular chicken chain spices things up; two giant brands team up for baby food; a toddler line featuring Winnie the Pooh characters; and more.

culinary creations 39

A Taste of Spain From marmitako stew to the more familiar tapas and paella, traditional dishes from Spain have influenced cuisines the world over.

45

Flavor Secrets: Olive and Spice Secrets

47

On the National Menu The churro is re-invented; and a successful food entrepreneur takes on tofu.

ingredient challenges 49

Beverage Trends: Consumers Want it All Consumers are more demanding than ever, wanting beverages that not only taste great, but also deliver real benefits, despite ever-changing trends. Beverage formulators must keep up with the hot topics of the day and be aware of the latest technological advances in the beverage world. A focus on ongoing research in hydrolyzed proteins is also included.

57

Trends in Global Colorings An overview of the coloring market, definitions of coloring substances and technical considerations in their use are provided.

r&d applications 65

R&D Applications Seminar: Formulating with Natural Colorings Provides Consumer Clues Coloring provides important clues to consumers as to a food or beverage’s quality—from freshness to nutritional benefits—as well as its flavoring. It may be the first product characteristic that consumers use in deciding to purchase.

79

R&D Applications: Figs—New Twist on Old World Fruit

81

Abstracts

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Consistent calcium fortification; caramel color’s versatility; three companies’ flavor trend predictions; and more.

Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805

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

Visit PreparedFoods.com for editorial archives, educational webinars, video presentations, and more.

new product trends Idea mash-up: Adapting existing ideas into winning new products New product development is not always about creating a winning concept from “thin air.” Rather, ideas come from everywhere—from competitors, from other categories, from other companies, and sometimes from outside food and beverage entirely. Mintel’s trend experts discussed some of the most important trends affecting consumers and new products, and scour the world to show you some of the products and ideas that fit those trends. Click on

Find the video under the Trends & Innovation section @

New Product Trends Videos

r&d applications E-dition Exclusive: Trends in Global Colorings Click on

sE-dition Exclusives

Here's an exclusive from our E-dition in October: Colorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects.

Colors and Perception In this video, you'll learn about: s#LASSIFYINGANDUNDERSTANDINGCOLORANTS s(OWTOACHIEVEYOURGOALSWITHFRUITVEGETABLECOLORANTS s)NTERNALANDEXTERNALCONSIDERATIONSFORPRODUCTOPTIMIZATION

PreparedFoods.com

Find the video @ Click on

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A Tax for Health

Looking for Healthy Formulations? Join us at Prepared Foods’ R&D Applications Seminar— Chicago, August 2-3, 2011, at the Hyatt O’Hare in Chicago. This 7th annual event provides food and beverage formulators with practical and non-commercial “how-to” solutions to specific formulation challenges, and a better understanding of the functionality of a wide range of ingredients. The Seminar’s extensive educational program features over 40 individual technical sessions and six, 75-minute Application Labs. Application Labs The Application Labs feature the use of product samples to more effectively demonstrate an ingredient’s functionality or its use in a finished consumer product or model system. All sessions are non-commercial and provide technical solutions to current ingredient applications and formulation challenges. Submit Your Presentation at www.PreparedFoods.com/rd. For more information, visit www.PreparedFoods.com/rd or contact Marge Whalen at 847-405-4071 or [email protected].

Poor soda. It has gone from being a refreshing drink, associated with images of people empowered to enjoy life, to something we no longer should serve our children. Last year, a study by the Yale School of Public Health found that trying to address childhood obesity by eliminating sodas from vending machines was not effective. I was amused, when I read the kids who did not have access to vending machines in schools had no trouble getting their hands on sugary drinks. “In schools that allow access to soft drinks, 86% of the students reported consumption within the past week,” stated the article, which ran in Prepared Foods’ E-dition e-newsletter last year. However, in schools without access, a hefty 84% of the students still drank the beverages. Kids can be very resourceful, when it comes to things they want. In my mind, this behavior parallels smoking and smokers. Smoking was banned in school, but the smokers could always be found sneaking their habit somewhere on school grounds. Furthermore, all the taxes smokers have endured still do not make it any easier for them to quit. So, to me, it seems a soda tax would not work. However, it turns out I’m wrong. An article in this month’s issue (page 25), by the USDA’s Economic Research Service (ERS), reports that a tax of at least 20% on sugary beverages, an increase that directly hits consumers, is needed to result in change. Taking various factors into account, the report states consumers would then choose bottled water first, followed by other beverages, such as juice and diet drinks. Based on this ERS study, the changes would “translate into an average loss per year of 3.8lbs for adults and 4.5lbs for children.” Perhaps these figures do not seem like much, but Americans between the ages of 25-55 gain about 1.5lbs per year. Ditching sugary drinks or foods seems like a straightforward, easy way to cut many extra calories, slowing the path to obesity. (Logically, this will only work, if people do not eat extra foods or beverages that will “make up” for the saved calories.) Making sugary drinks harder for children to obtain is just a beginning; apparently, adults need deterrents, also. I was very glad to hear the collected taxes would be used to fund education programs promoting weight management strategies. A more focused health education can help both children and adults learn how to best take care of their bodies.

Julia M. Gallo-Torres Managing Editor [email protected]


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February 2011

9

new product trends

Hitting the Shelves Shake it Up with Mango Dairy-based protein shakes have been the predominant format in the protein shake segment. However, there has been recent innovation in fruit- and nectar-based beverages touting high protein levels. One such launch is Bolthouse Farm’s Protein Plus All Natural Mango Flavored Protein Shake. Each bottle of nectar claims to provide 30g of protein and three servings of fruit. This is achieved through a formulation containing one mango, 1.5 carrots, 2.5 apples, one orange and a slice of banana. Furthermore, the beverage contains both soy and whey protein, through a proprietary blend for improved performance. The product contains vitamins C, B and A.

B.R.A.T. Diet Drink The B.R.A.T. Diet (bananas, rice, apples and toast) has long been associated as a remedy for consumers suffering from stomach woes. The recent launch of B.R.A.T. Diet’s Organic Chocolate Honey Flavored Non-Dairy Drink creates a product which combines these ingredients in a flavorful drink targeted at children. The product is a blend of brown rice, banana puree, apple puree and electrolytes and is fortified with vitamins and calcium. With no sugar, casein, corn, gluten or dairy, the product is primarily positioned for kids—but certainly can be consumed by adults, as well. Furthermore, the convenience of the formulation is sure to strike a chord with busy parents.

10

February 2011

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Ashley Tillman, Mintel Global New Products Database (GNPD)

Coconut Water for Kids Coconut water has emerged in the U.S., and with a 925% increase in coconut water beverage launches from 2005-2010, this activity is likely to continue, as consumers become increasingly familiar with its benefits and flavor. Evidence of this movement into the mainstream is the recent launch of O.N.E. Kids Coconut Water. A coconut water positioned for children, the drink is formulated with no added sugar and claims to be hydrating. The product is packaged in a kid-friendly, juice box format. O.N.E. Kids Coconut Water is available in four flavors: Fruit Punch, Apple, Raspberry and Orange.

Artisan Tortilla Chips Tostitos has moved beyond whole grains, with the launch of Tostitos Artisan Recipes Flavored Tortilla Chips, in Roasted Garlic & Black Bean flavor. Although black beans have been seen in niche health-focused products, this is a notable launch from a large manufacturer. The product is formulated with a blend of nine grains, 100% natural ingredients, is trans-fat free and offers 8g of whole grains per serving.

new product trends Tea in the Food Category Although tea ingredients in food category product launches have traditionally had provenance in Asia, there has been a recent stir of activity from other regions. Specifically, food product launches containing tea have increased in both Europe and North America from 2005-2010, at 17 and 42%, respectively. This has been driven by upticks in the bakery and chocolate confectionery category, where manufacturers have offered refreshing formulations that highlight tea flavors. The baby food category is certainly an unlikely area to see tea ingredients emerging; however, several manufacturers have launched products featuring tea flavors. In South Africa, Woolies Babes Fresh Apple Pear Rooibos for babies aged 6 months and over highlights a rooibos tea flavor. Meanwhile, in Spain, Nestle Papillas Bienestar offers Baby Food with Cereals & Blossom Tea. The easyto-digest cereal is formulated for babies aged 6 months and over and is enriched with Bifidus BL and prebiotics. Looking at activity in other categories, in the U.S., GoodBelly BigShot 50 has launched a Vanilla Chamomile flavor Probiotic Drink. Green tea is a tea flavor which has gained popularity in foods. In Brazil, Bretzke Zero Pro has launched Green Tea Flavored Jelly Powder, which makes a sugarfree, green tea-flavored gelatin dessert. In Russia, Poglotitel’ Zhira Green Tea and Pineapple Syrup is a low-sugar syrup that can be used in desserts, beverages and baking.

Time for Tea Global incidence of tea ingredients in food, by category: 2007-2010 Category Baby food Bakery Breakfast cereals Chocolate confectionery Dairy Desserts & ice cream Fruit & vegetables Meals & meal centers Processed fish, meat & egg products Sauces & seasonings

2010

2009

2008

2007

% Change (2009 vs 2010)

4 77 9 45 33 27 2 7 10 11

3 63 5 38 34 33 0 6 7 17

1 58 4 34 41 23 1 8 7 11

2 69 8 38 23 24 0 3 9 6

33 22 80 18 -3 -18 N/A 17 43 -35

Source: Mintel GNPD

Need in-depth food & beverage industry research...

Global Trends In Spain, Monva has launched Oliver Petite Gourmet Extra Virgin Olive Oil for Babies. For babies aged 6 months and up, the olive oil is specially formulated to provide optimal health benefits. The manufacturer claims the vitamin E in olive oil is essential to babies’ growing bones, correct brain development and the formation of the nervous system. On the product website, the manufacturer claims the Spanish Association of Pediatrics prescribes olive oil in preference to any other fats, according to its “Hyper Cholesterol in Children” report. Even the packaging is kid-friendly, packaged with a plastic dispenser that has a safety clamp to hinder spillage. In France, Sushi Ran BV has launched Ricewich, which is a rice sandwich with sauce. The sandwich consists of two lightly grilled, triangular rice slices filled with one of four flavor varieties: Tempura Fried Shrimp, Tatsuta Fried Chicken or Kakiage Fried Vegetable. The rice slices are a combination of sticky rice, brown rice and sushi rice. This product is certainly innovative and is likely to appeal to busy consumers looking for a fresh take on the sandwich. Launching a New Product? If so, contact Ashley Tillman at 351 W. Hubbard, 8th Floor Chicago, IL 60654 Call: 312-932-0600, Fax: 312-932-0474 or e-mail [email protected]. Information in this column is from the Global New Products Database, the premier source of global product intelligence, published by Mintel International Group.

More than 90 Mintel Reports available at www.PreparedFoods.com www.PreparedFoods.com

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February 2011

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A CREAMY SALAD DRESSING... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. Texture can make or break your brand. If your dressing is thin and watery, it can alter the perception of flavor. If your sauce is thick and congealed, it can ruin the product’s appeal. Texture is a functional attribute that demands attention at the first stage of product development. The Gum Gurus® at TIC Gums are world-class food scientists in the development of textures that can increase likeability and make a splash with consumers.

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

Directions in Sauces and Marinades

©ISTOCKPHOTO/KNAPE

new product trends

Consumers, chefs and food manufacturing professionals offer insights into current and future trends in sauces and marinades.

Kazia Jankowski, Contributing Editor

D

oug Muir is married to a professionally trained chef—a woman who can make truffles as deftly as she can roast a pork tenderloin. And yet, in his family, Muir, the 41-year-old, Denver-based hospital administrator, is the one who mans the grill. After a long phone conversation with Muir, it quickly became apparent that he embodies the modern sauce and marinade consumer. Regardless of the weather, Muir stands over his gas grill, searing steaks, chicken breasts and more. “I’m not an expert,” he says, “I don’t make my own sauces, but I watch Bobby Flay, and I have my tried-and-true sauces that I go to.” Another avid user of sauces is Liz Seelye, a 30-year-old consultant. Seelye and her husband are well-traveled, young professionals—and, they seem to use a different breed of sauces than those of Muir and his culinary-savvy wife. Indeed, Seelye makes much use of ethnic sauces from India and Thailand. “I’ll make my own sauces from the countries where we’ve traveled, like chimichurri from Argentina,” says Seelye. But, she admits she does not know how to make sauces from Asia, which she has rarely visited; when she wants Asian sauces, she turns to packaged ones. For a marinade user’s perspective, Cody Cooper, a 32-year-old account manager for the Sterling-Rice Group, a Colorado-based strategy firm, provided some insight. In the last year, Cooper and her husband have been using bottled marinades, and it has changed the way she eats. Each night,

Many consumers crave

she pulls a different marinade off the shelf to season her marinades and sauces that chicken. “We used to eat the work with fish as well as they same stuff every day,” she remembers. “Now, we do do for chicken or beef. so much more exploring.” Cooper is yet another kind of sauce and marinade user. So, within minutes, one can find several types of marinade and sauce users, all with very different kitchen agendas. There are consumers concerned with culinary flavors, others focused on health and still others on variety and discovery. Are marinade and sauce producers aware of how diverse their consumers really are?

From the Producers Rick Gray, senior brand manager of Heinz 57 Sauce and Lea & Perrins, is aware of this diversity. Today, sauce users are more open to bold flavors than they have ever been. More of them, with an eye toward well-being, are paying attention to sauce and marinade ingredients. Gray believes food revolution gurus, like Michael Pollan and Jamie Oliver, have influenced this new attention toward health. And, he has noticed some of his consumers have begun to limit their consumption of high-fructose corn syrup. Similarly, Gray has observed that television programs, like those played on the Food Network and Travel Channel, have opened his customers to more flavors. No longer are his


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February 2011

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©ISTOCKPHOTO/BARBRO BERGFELDT

new product trends

From backyard chefs to those in the culinary or food manufacturing fields, marinades and sauces have changed the way people prepare meat. sauce and marinade users simply meat-and-potato diners. In some cases, his consumers have even started to make restaurant-style meals and ethnic foods in their homes. This is a tendency U.S. culinary ambassador and master chef Victor Matthews has also seen. Chef Matthews acknowledges home cooks are increasingly looking for ways to bring the restaurant experience to their own cooking. Today’s diners, he explains, have been out to eat a lot. They have experienced chefs pushing the boundaries on flavors and technique, and, in turn, they want to expand the foods and flavors they eat at home. Luckily, there are more sauce and marinade options than ever before to help them do that. In 2010 alone, 1,778 new sauces and seasonings made their way to store shelves, and the market continues to grow. Sauces and marinade sales are expected to reach $4.3 billion in 2012, up from $3.3 billion in 2007. These choices, Gray surmises, can be overwhelming for consumers, however. Do they pick the sauce or marinade bottle on the top shelf, on the bottom shelf or somewhere in between?

Today’s Market Usually, consumers like Muir, Seelye and Cooper stick to the sauces and marinades they know. Muir turns to award-winning sauces, like Sweet Baby Ray’s. Seelye usually uses Patak’s Indian sauces or Religious Experience’s Mexican one. And, Cooper uses Lawry’s, a highly popular marinade. But, that does not mean these or other consumers are completely satisfied with the options currently on the market. As a matter of fact, each of these consumers wishes there were more flavorful sauces and marinades out there. Plus, they want more diversity of flavor in the whole category. Muir, specifically, wishes today’s sauces were not so “tame or sweet.” Some brands, he claims, lack flavor. Cooper tends to agree and would like to see more vivid flavors, or flavors that are easier to use within a range of products. “They’ve made it so easy,” she says, “to season chicken out of a bottle. I just wish it were as simple to marinade steak or salmon.” The market has begun to respond to this kind of consumer grumbling. Gray, for example, who is well aware of these consumer concerns, has led a couple of new product projects for Lea & Perrins. In January, he launched a version of Lea & Perrins that harkens back to the original recipe and uses sugar as its primary sweetener. Similarly, he has helped create the brand’s Thick Classic sauce, a version of Worcestershire sauce that is dense enough to use as a dipping or topping sauce.


February 2011

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©ISTOCKPHOTO/CHRISTIAN MARTINEZ KEMPIN

new product trends

Oink.

Today’s diners eat out frequently; they have experienced chefs pushing the boundaries on flavors and techniques, and, in turn, they want to expand the foods and flavors they eat at home.

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

While Gray has been adapting his core product, other food companies have invented new products altogether. Kraft, for example, launched its Bull’s-Eye regional barbecue flavors—and in doing so, expanded the flavor profiles of available barbecue sauces. This line brings to life the tastes of Texas, Kansas City, Carolina and Memphis barbecue. Other, smaller brands have been more focused on putting Asian and Mexican flavors on store shelves. Patak’s, Thai Taste and Religious Experience have made richly flavorful Indian, Thai and Mexican sauces and marinades more available.

yet it contains absolutely no pork. And to confuse #0865 even more it’s certified for Kosher, Halal,

Tomorrow’s Market

and vegetarian dishes. For a sample of this or one

But, there is plenty of room for the market to keep developing. For example, Seelye certainly does not have access to all the international sauces she wants. And, Muir would most likely be open to trying more than one kind of regional barbecue sauce— probably a celebrity chef’s version. Even food professionals see much opportunity within the sauce and marinade category. Al Banisch, who formerly worked in marketing for Heinz condiments and is now partner at Sterling-Rice Group, acknowledges that, for most consumers, sauces and marinades are a low-cost, low-risk investment. So, they are willing to purchase them, even with recessionconscious budgets. Within sauces and marinades, Banisch sees two areas that are ripe for development—and both build off consumers’ desire to explore. “You see a lot more people using sauces like sriracha and eating dishes like Indian curry,” he says, “And, you see more familiar flavors and sauces expanding their usage. You can find

of our other yeast based flavor enhancers, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you. Order a sample at savourysystems.com or call 888.534.6621


February 2011

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new product trends For most consumers, sauces and marinades are a low-cost, low-risk investment. As a result, they are willing to purchase them, despite being more cautious about overall spending. Buffalo wing sauce in so many different foods now. It used to be for wings only. Now, it’s even used for pizza.” A sauce and marinade brand, big or small, Banisch says, would find an eager consumer, if it were to bring more of these flavors and expanded usages to the market. Chef Matthews agrees; he especially encourages sauce and marinade producers to think about form. Like Banisch, Matthews sees more consumers exploring how they are adding flavor to their dishes. In parts of a meal where sauces and marinades used to be the only way chefs or home cooks considered imparting flavor on a dish, they are now thinking about wet rubs, dry rubs and more. And, given how chefs and home cooks are more conscious of layering flavor in their cooking, Matthews thinks there is great opportunity for sauce and marinade companies to create pairings products. “Why couldn’t you have, say, a red wine marinade,” he asked, “and sell that with a cracked black pepper rub?” From a technical standpoint, there is no reason sauce and marinade producers cannot, assures Nick Spinelli, Kraft Foods executive chef. Today, culinary experts, like Spinelli

and the ones behind Kraft’s new Bull’s-Eye barbecue sauces, have a great ability to break down the culinary processes and flavors. Spinelli acknowledges this makes it easy to consistently mass-produce the kinds of flavors that Banisch and Matthews are talking about. As a matter of fact, in its study of world cuisine, the Kraft culinary team has

Our flavors make the world smile HVSHFLDOO\RXUFXVWRPHUV :HKHOSWKHPSURGXFHWKHEHVWWDVWLQJ SURGXFWVWKHZRUOGRYHUZLWKWKH QHFHVVDU\5 'WKHSHUIHFWEOHQGRI LQJUHGLHQWVDQGRXWVWDQGLQJFXVWRPHU VHUYLFH:HFDQSURYLGHDZLQQLQJIRUPXOD IRUDQHZSURGXFWODXQFKDQGKHOS\RXDFKLHYH \RXUFRVWUHGXFWLRQJRDOV 6HWKQHVV*UHHQOHDI 5HPHPEHUWKHQDPH$QGVPLOH

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new product trends even pushed itself to break down the tastes of authentic and unfamiliar Eastern Indian and Mexican dishes, like Raj Mah and habichuelas. Although these flavors may never make it to product form, deconstructing them helps the Kraft team understand the nuances of the kidney bean-based meals and their warm spices, like cloves and coriander. That news should let consumers who use marinades breathe easily. The flavors they love are possible—and sauce and marinade companies are already considering how to provide them. In the next few years, avid sauce and marinade users should be walking out of the supermarket with just the products of which they have always dreamt.

Kazia Jankowski is associate culinary director, SterlingRice Group (SRG)—a Boulder, Colorado-based integrated brand strategy, innovation and communications firm, specializing in food. Over the years, SRG has helped Taco Bell create the gordita; NatureSweet position and promote its tomatoes; Kashi launch into frozen food; and much more. Jankowski works with the SRG’s culinary team to inform each of the company’s projects with a great level of cuttingedge, culinary know-how. For more information on sauces and marinades, type “sauces,” “marinades” or “rubs” into the search field at www.PreparedFoods.com.


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E-dition

new product trends

Nutritional Packaging Ratings and Goals Editor’s note: Expanded versions of the following articles appeared in E-dition, Prepared Foods’ electronic newsletter. For more information on subscribing, visit www.PreparedFoods.com. Steven Steinborn, Hogan & Hartson LLP

F

ront-of-package Nutrition Rating Systems In October 2010, the Institute of Medicine (IOM) Committee on Front-of-Package Nutrition Rating Systems and Symbols (front-of-package, or “FOP” labeling) issued a report examining the advantages and disadvantages of current FOP labeling. The committee found that FOP labeling would be most useful to consumers, if it highlighted the amounts of nutrients of greatest health concern—calories, saturated fat, trans fat and sodium. The report does not include recommendations for a specific FOP system, but it reaches six conclusions, as follows. 1. FOP labeling is best geared toward the general population. However, the committee recognized that an appropriately designed system may be useful for determining products that may be marketed to children and may revisit this issue during Phase II of the study. 2. The most useful primary purpose of FOP labeling would be to help consumers identify and select foods based on the nutrients most strongly linked to public health concerns for Americans. 3. Regardless of the type of FOP system, it would be useful to declare calorie and serving size information prominently in FOP labeling. 4. The most critical nutritional components to include in FOP labeling are calories, saturated fat, trans fat and sodium. 5. There is insufficient evidence at this time to suggest that including the following nutrients would be useful in all types of FOP labeling: total fat, cholesterol, total carbohydrate, total or added sugars, protein, fiber, vitamins and minerals (other than sodium). 6. Several options exist for setting criteria for two types of rating systems, nutrient-specific information (i.e., systems displaying guideline daily amounts) and summary indicators based on nutrient thresholds (i.e., systems with a single icon), but further testing of consumer use and understanding is required to assess their overall viability. Phase II of the study will focus on issues related to consumer understanding and use of FOP systems.

Healthy Vision for 2020 The Department of Health and Human Services (HHS) recently announced its Healthy People 2020 objectives, which set a number of 10-year goals designed to improve America’s public health. The goals encompass a wide range of topics and come in the form of specific numerical targets:

• School Nutrition Programs. The Healthy People 2020 goals call for increasing access to healthy foods at the school level: Q Increase by 10 the number of states with nutrition standards for foods and beverages given to children in child care (from 24 to 34 states). Q A 12 percentage point increase in the percentage of schools that offer nutritious foods and beverages outside of school meals (increase from 9.3 to 21.3%). Q A 12 percentage point increase in the percentage of school districts that require schools to make fruits and vegetables available whenever food is offered or sold (increase from 6.6 to 18.6%). • Diet Composition. The goals call for changing the composition of Americans’ diets by increasing or decreasing the amounts of various foods and nutrients consumed: Q Fruits: Increase from 0.5 to 0.9 cup equivalents per 1,000 calories. Q All vegetables: Increase from 0.8 to 1.1 cup equivalents per 1,000 calories. Q Dark green vegetables, orange vegetables and legumes, specifically: Increase from 0.1 to 0.3 cup equivalents per 1,000 calories. Q Whole grains: Increase from 0.3 to 0.6oz equivalents per 1,000 calories. Q Solid fats: Reduce from 18.9 to 16.7% of daily calories. Q Added sugars: Reduce from 15.7 to 10.8% of daily calorie intake. Q Solid fats and added sugars, combined: Reduce from 34.6 to 29.8% of daily calorie intake. Q Saturated fat: Reduce from 11.3 to 9.5% of daily calories. Q Sodium: Reduce from 3,641mg to 2,300mg per day. Q Calcium: Increase from 1,118mg to 1,300mg per day. • Iron Deficiency. HHS aims to reduce instances of iron deficiency for several groups: Q Children 1-2 years old: Reduce from 15.9 to 14.3%. Q Children 3-4 years old: Reduce from 5.3 to 4.3%. Q Females 12-49 years old: Reduce from 10.4 to 9.4%. Q Pregnant females: Reduce from 16.1 to 14.5%. Steven Steinborn, Hogan & Hartson LLP, represents food and dietary supplement companies on a range of product development, marketing and regulatory compliance and enforcement issues involving the FDA, the USDA, the FTC and the Consumer Product Safety Commission; [email protected].


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Food Tax Impact on Obesity

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new product trends

Researchers from the USDA’s Economic Research Service found a 20% tax on caloric sweetened beverages could reduce consumption, calorie intake and body weight, even after accounting for increased consumption of alternative beverages. Travis A. Smith, Biing-Hwan Lin and Rosanna Mentzer Morrison, USDA Economic Research Service, USDA

Editor’s Note: Weight management is a crucial health issue impacting food policy, consumer food trends and food product development strategies. The issue has many controversial aspects. The following is an Internet version of an article titled, “Taxing Caloric Sweetened Beverages to Curb Obesity,” first appearing in the September 2010 issue of Amber Waves, published by the U.S. Department of Agriculture, Economic Research Service (ERS). See more information at the end of this article.

O

besity among the U.S. population has increased markedly over the past three decades. Two thirds of U.S. adults are now either overweight or obese, and growing numbers of children are overweight, as well. Studies by nutritionists and epidemiologists suggest consuming beverages sweetened with sucrose (sugar) and/ or high-fructose and other corn syrups is linked to risks for obesity and diabetes. Many public health advocates are calling for taxes on these caloric sweetened beverages as a way to reduce consumption and raise revenue for obesityprevention programs. ERS researchers analyzed the effects of a hypothetical tax on caloric sweetened soft drinks, fruit drinks, powdered mixes, and energy and sports drinks. The researchers found a 20% tax on these beverages purchased at grocery stores and restaurants could trigger changes in consumption that would result in an average reduction of 37 calories a day for adults, which translates into a loss of 3.8lbs of body weight over a year. The estimated decreases for children averaged 43 calories a day, or 4.5lbs over a year.

Faced with a tax on caloric sweetened beverages, con-

Beverages Are a Major Source of Added Sugars

Americans, especially children, eat too much added sugar. Added sugars include cane and non-taxed beverages, such as beet sugars, honey, molasses, bottled water, juice and milk. and corn and other syrups used for home baking and sweetening, as well as sugars commonly added to processed foods and beverages, but not the naturally occurring sugars in fruit or milk. The 2005 Dietary Guidelines for Americans specify a “discretionary calorie allowance” for diets that include and do not exceed the recommended amounts of each food group. This [daily] allowance can be consumed via any food or beverage, including those with added sugars. The allowance is based on an individual’s energy (calorie) requirement, which, in turn, is determined by age, gender, body weight and height, physical activity level and pregnancy/lactation status. For example, a man with a 2,400-calorie requirement and with a diet conforming to the Guidelines would have 362 discretionary calories, equivalent to roughly 23 teaspoons of added sugars. Likewise, a 4- to 8-year-old child on a 1,400-calorie diet conforming to the Guidelines would have 171 discretionary calories, equal to about 11 teaspoons of added sugars. According to ERS calculations using the “National Health and Nutrition Examination Survey” (NHANES), during 1999-2004, American adults consumed an average of 21.6

sumers are likely to substitute


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@ISTOCKPHOTO.COM/CARLOS ALVAREZ

new product trends A tax that increases the price of caloric sweetened beverages by 20% could cause an average reduction of 3.8lbs of body weight over a year for adults and 4.5lbs for children.

teaspoons of added sugars a day and children (ages 2-19), 24.9 teaspoons a day. These amounts essentially exhaust the discretionary calorie allowance for a 2,400-calorie diet following the Guidelines, leaving no allowance for other foods. During the period, soft drinks and fruit drinks contributed 48% of added sugars to an average American child’s diet and 47% of added sugars for adults. Sugar, jams, candies and other sweets accounted for 15 and 16% of added sugars in the diets of adults and children, respectively, and desserts accounted for 17 and 14%. (See chart “Sweetened Beverages.”) With a goal of reducing the role of calorie-dense, nutrientpoor foods in American children’s diets, the National Academy of Science’s Institute of Medicine recommended that local governments implement strategies to tax these foods and beverages to discourage consumption. The Institute of Medicine and other beverage tax advocates argue the tax revenues generated could be used for campaigns to promote more healthful eating and to reduce or prevent obesity.

purchased in grocery stores and other retailers in 2009, ranging from 1.2 to 7%, averaging 5.2%. Many states also implemented similar taxes on vending machine sales or levied excise taxes on manufacturers, distributors or wholesalers, based on the volume of drinks manufactured or sold. Research indicates current levels of taxation on soft drinks have had a relatively small impact on people’s weight and, in turn, their Body Mass Index (BMI). BMI is a measure of a person’s weight adjusted for height and is used to distinguish weight status as healthy or unhealthy. A University of Illinois at Chicago study concluded that state-level tax rates on soda purchases of up to 7% over 10 years had no significant association with changes in adolescents’ BMI. Proponents of a tax on caloric sweetened beverages suggest relatively larger tax rates are necessary to substantially affect consumption. A 2009 article published in The New England Journal of Medicine proposes a 1cent/1oz tax, which represents upward of a 50%-or-more increase in price, depending on brand, container size and on-sale occasions. For example, taxes for a 12-pack of 12oz cans of branded soda priced at $6 would total $1.44, or 24%, while taxes on a discounted 2-liter container of soda priced at $1 would be $0.68, or 68%.

Price Increase Would Lower Consumption

Taxing a product to reduce consumption hinges on the fundamental economic principle that people purchase less of a product when the price increases. The impact of a beverage tax Soda Taxes Have Had Limited Impact on Consumption depends, in part, on how much consumers curtail consumption According to the not-for-profit group Bridging the Gap, in response to the higher beverage prices, a measure referred to 33 states levied sales taxes on regular and diet soft drinks as “own-price elasticity.” Using grocery purchase data reported Counting Calories in Popular Beverages by a national household panel during 1998-2007, ERS estimated a demand Whole milk 149 system that generated an own-price 2% milk 122 elasticity of -1.26 for caloric sweetened Apple juice 114 soft drinks, fruit drinks, powdered mixes, Orange juice 112 and energy and sports drinks. The ERS Cola 91 elasticity is similar to those reported in Skim milk 83 a 2009 review of food demand studies Ginger ale 83 by researchers at Yale University’s Rudd Sports drink (Gatorade) 63 Center for Food Policy and Obesity. Diet cola w/aspartame 5 Given an own-price elasticity of -1.26, Unsweetened, brewed coffee/tea 2 a 10% increase in price is predicted to Bottled water 0 reduce grocery store purchases of these 0 50 100 150 caloric sweetened beverages by 12.6%. Calories per 8oz (See sidebar “Elasticity Estimates Based Source: USDA, Agricultural Research Service’s Nutrient Data Laboratory

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Calorie content varies widely across beverages.

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new product trends Sweetened Beverages Population

All Children Adults

Soft drinks

8.2 8.4 8.1

Average Consumption of Added Sugars From: Fruit drinks Other drinks Desserts Ready-to-eat cereals Teaspoons per day 2.4 0.8 3.7 0.8 3.6 0.6 3.6 1.5 2.0 0.9 3.7 0.6

Sweets

Other foods

Total added sugars

3.3 3.9 3.1

3.2 3.4 3.1

22.5 24.9 21.6

Notes: Desserts include ice cream, custards, cakes, cookies and other sweetened dairy foods and baked goods. Sweets include candies, jams, jellies, syrups, sugar, honey and other sweeteners. Source: USDA, Economic Research Service using the “National Health and Nutrition Examination Survey,” 1999-2004, and USDA, Agricultural Research Service’s Nutrient Data Laboratory

Caloric sweetened soft drinks and fruit drinks account for almost half

Alternative Beverages Need To Be Considered, Too

of added sugars in the American diet.

Facing a higher tax-induced price, consumers would adjust their choices among alternative beverages, such as diet drinks, bottled water, juice or milk—an adjustment referred to as “cross-price elasticity” by economists. Because juices and milk also provide calories, the failure to incorporate substitution of alternative beverages could bias assessments of the calorie-reduction effect of a beverage tax. Past studies examining the reduction in beverage consumption resulting from a soft drink tax have used the

on Grocery Store Purchases,” available in the online version of this article.) If a tax raises caloric sweetened beverage prices at stores and restaurants by 20% for consumers, then the average daily calorie intake from these beverages would fall by an estimated 38.8 calories for adults and 48.8 calories for children. However, this is not the end of the story.

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new product trends

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own-price elasticity of digestion resistant maltodextrin can provide an increased feeling soft drinks— of satiety so consumers felt fuller for longer periods of time. typically both regular and diet— Fibersol®-2 is also completely souble and transparent in and largely ignored the cross-price effects. solution so beverages will have a great taste with no ERS researchers addressed this limitation by estimating added flavor, odor or unwanted texture. And with a beverage demand system the other functional benefits of increasing fiber, using eight beverage categories (caloric sweetened beverages, reducing calories and improving digestive health, diet drinks, skim milk, low-fat milk, whole milk, 100% fruit/vegetable juices, Fibersol®-2 digestion resistant maltodextrin coffee/tea and bottled water) to determine is the fiber you want to be sure your the responsiveness of each category to the 20% tax on caloric sweetened beverages. Faced consumers and your products reach with a higher price for caloric sweetened drinks, consumers would purchase more bottled water, their FULL potential! juice and milk. Bottled water was found to have the strongest responsiveness to changes in the price of caloric sweetened beverages, while all three milk categories had the weakest. Diet drinks, juices and coffee/tea had similar responsiveness, falling in between that of water and milk. (See chart “Counting Calories in Popular Beverages.”) To calculate the net change in calorie consumption calorie from shifting beverage choices, ERS researchers applied reductions the estimated demand responses to beverage intake data calculated in from NHANES and used USDA’s nutrient database the ERS study to calculate the change in calorie consumption from translate into an alternative beverages. Led by increased consumption average loss of 3.8lbs of calorie-containing juices and milk after the tax is over a year for adults imposed, average daily calorie intake from non-caloric, and 4.5lbs over a year for sweetened beverages increased an estimated 1.9 calories children. for adults and 6.1 calories for children. Subtracting Based on calculations these calorie increases from the calorie savings from using NHANES data on inlower consumption of the taxed beverages results in a dividuals’ beverage intake, body net decline of 36.9 calories per day for adults and 42.7 weight and height, ERS predicts that, calories per day for children. But how does a decline in in response to a tax that raises prices of daily calorie intake translate into weight loss? caloric sweetened beverages by 20%, the The relationship between calorie intake and bodyprevalence of overweight adults (BMI *25) weight change is complex, and a range of estimates has could decline from 66.9 to 62.4%; similarly, been reported in recent research. The commonly used the prevalence of adult obesity (BMI *30) could relationship is that a reduction of 3,500 calories leads to fall from 33.4 to 30.4%. Under the same scenario, a 1lb loss in body weight. Using this relationship, and the prevalence of children who are at risk of being assuming all else is equal, such as constant physical activity overweight (at or above the 85th percentile of and no shift to other calorie-containing foods, the daily

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new product trends BMI-for-age) could decline from 32.3 to 27%, and the prevalence of children who are overweight (at or above the 95th percentile of BMI-for-age) could decline from 16.6 to 13.7%. Two factors are responsible for the sizable estimated reductions in overweight and obesity. First, NHANES shows a large group of adults and children are overweight and obese by only a few pounds, so small reductions in caloric intake would improve their weight status. Second, many overweight adults and children consume large quantities of calories from sweetened beverages. For example, according to NHANES, satiety

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10.6% of overweight adults consumed more than 450 calories a day from caloric sweetened beverages in 2003-2006, and 10.7% of obese adults consumed more than 450 calories a day from these beverages. (The average U.S. adult consumed 152 calories per day from caloric sweetened beverages in 2003-2006.) Some heavy drinkers of caloric sweetened beverages who curtail consumption could lose enough weight to shift to a healthier weight status. The tax would affect all those who consume caloric sweetened beverages—overweight, obese and healthy weight individuals. ERS estimates of changes in overweight and obesity rates do not capture potential improvements in weight status among those with healthier weights. However, there are many individuals a few pounds shy of the BMI cutoffs for overweight and obese. Reduced consumption of caloric sweetened beverages triggered by the tax could prevent them from joining the ranks of the obese or overweight in the future.

Consumers Must Be Aware of the Tax Economists are often tasked with calculating consumers’ responsiveness to price signals. But, for a consumer to respond to a higher or lower price, he or she must be aware of the price change. The ERS analysis assumed consumers were aware of the 20% tax on caloric sweetened beverages when buying them. But would this be true in the marketplace? A sales tax is applied as items are rung up at checkout, not displayed on the grocery store shelf. Consumers are often not aware of the tax burden or may not consider a sales tax when making food choices at grocery stores or restaurants, perhaps explaining, in part, past findings that BMI had no associations with state-level taxes. In addition, grocery purchases of beverages and other eligible foods using benefits from USDA’s Supplemental Nutrition Assistance Program (SNAP, formerly known

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31

new product trends as the Food Stamp Program) are exempt from a sales tax. Thus, SNAP recipients would not be subject to the tax and the higher price. Another way to tax caloric sweetened beverages is through an excise tax on drink manufacturers,

based on the quantity of sugar and syrups used in their products. If the tax is passed on to the retailers, who, in turn, incorporate it into a higher retail price, the increase in price would be displayed on the supermarket shelf or restaurant menu. Such a tax would

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more likely affect food choices than a sales tax, including the grocery purchases of those who receive SNAP benefits.

Beverage Companies and Retailers Manufacturers’ and retailers’ responses to taxes—both sales and excise taxes— affect the size of the tax paid by consumers. If the higher cost from an excise tax is not passed through to the consumer or partially absorbed by the manufacturer or retailer, the effect of the tax on beverage choices would be dampened. For example, manufacturers could decide to fully absorb an excise tax and not raise prices of the taxed beverages, or raise prices by less than the full tax rate. Similarly, retailers have the freedom to set shelf prices; they could lower prices to compensate for the sales tax. If only a portion of a tax is passed through to the consumer, a tax larger than 20% would be required to cause a 20% increase. Beverage manufacturers could also spread the cost of the excise tax across their products by raising prices of both taxed and non-taxed beverages, creating a situation where the relative price of caloric sweetened beverages vs. alternative beverages would essentially remain unchanged. Under this scenario, consumers would be less likely to switch among beverages, again dampening the effect of the tax. Using taxes or other disincentives to influence consumption is a complicated undertaking with many unknowns. Modeling consumers’ responsiveness to higher prices resulting from a tax on caloric sweetened beverages is just one step in predicting the impact of the tax. Responsiveness at the individual or household level could vary across other elements, such as personal preference and income level. The ultimate outcome would depend on many factors, including the size of the tax, the type of tax and the competitive strategies of beverage manufacturers and food retailers. Amber Waves is published by the U.S. Department of Agriculture, Economic Research Service. For more about Amber Waves, including subscription information, go to www.ers.usda.gov/ AmberWaves/About. The original article, with three charts, can be seen at http:// tinyurl.com/24jnd8l.

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new product trends market watch

Spicing It Up Spi As Chick-fil-A continues to expand its number of restaurant locations, the company likewise continues to develop and expand its menu offerings. For its latest innovation, hhowever, the development may be somewhat familiar to com competitors’—and even its own—offerings, but its implementat mentation is somewhat unique. The new Spicy Chicken Biscuit joins the chain’s Spicy Chicken Sandwich, added to the menu in June of last year. It features the company’s signature, hand-breaded, boneless breast of chicken seasoned with a blend of peppers and spices, pressure-cooked in 100% refined peanut oil and served on a “made-from-scratch” buttermilk biscuit. In launching the new breakfast offering, Chick-fil-A allowed its fans to take to the Internet to get a free sample. For a week, visitors to the Chick-fil-A website could download a coupon to “reserve” a free Spicy Chicken Biscuit.

Oh, Bother

B

eech-Nut has been rather busy in the co-branding arena of late. In addition to incorporating the Jolly Green Giant into a new line of baby food, the company is adding a bear with a rumbly tummy to a new line of toddler food. Disney’s Winnie the Pooh characters will grace the Beech-Nut toddler line for children age 12 months and older. The products promise no artificial colors, flavors or preservatives and,

Drinking Up

P

epsiCo is introducing its first “drinkable” snack. Tropolis is a new, pureed fruit product with 80 calories and “considered thick enough to be a snack, rather than a beverage, and will be marketed to mothers and children,” reports the December 30, 2010, Daily Mail.

per Beech-Nut, “adhere to BeechNut’s strict ingredient standards, in order to maintain an authentic taste and provide nutritious and delicious food for this active age group.” Disney’s versions of A.A. Milne’s classic characters, Winnie the Pooh, Tigger and Piglet, will adorn the new product line.

The London paper notes the company’s Tropicana unit is introducing apple, cherry and grape flavors of the new product in the U.S. Midwest this month (February 2011). PepsiCo’s goal seems to be to expand its product line into nutritious convenience foods, as chair Indra Nooyi aims to triple the nutrition arm of PepsiCo

Giant of a Brand

G

reen Giant has long been a popular brand for its parent General Mills. The brand dates from the mid1920s, and the Jolly Green Giant was a key component of its owner’s marketing efforts on television and in radio for decades. Now, the company is adding the brand to a line of baby foods featuring Beech-Nut purees. The co-branding effort supports a line of baby food made with natural ingredients. As Evan Eckman, chief marketing officer for Hero North America, parent company of Beech-Nut, notes, “BeechNut and Green Giant share a centurylong history of American food tradition. Most babies are ready to start solid foods at about four months, and studies show healthy eating habits start in early childhood. We’re proud to have selected varieties of Beech-Nut purees to feature the Green Giant brand.”

(from $10 billion to $30 billion) by 2020. The new product mixes puree and juice, in a formulation developers had to adjust to achieve the desired thickness, “without adding gums or starches, and ingredients include apple puree, filtered water, banana puree concentrate and three other kinds of fruit concentrate.”


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new product trends market watch

Prebiotics and Probiotics: Why All the Fuss?

I

n the December 6, 2010, issue of Prepared Foods’ E-dition electronic newsletter, John Michaelides with Guelph Food Technology Centre explored prebiotics and probiotics. As he explained, although some basic understanding of these terms in the food industry exists, their function, health benefits, mode of application in food systems and regulatory issues are very complex. The better they are understood, the more effectively they can be incorporated into food products. For instance, while prebiotics are mainly known to have an effect on colon microbes, some scientists think they may interact with other systems, such the oral cavity and the uro-genital tract. There is potentially a great number of substances that fulfill this role. Some examples

are inulin from chicory and Jerusalem artichoke, short chain fructo-oligosaccharides (short-chain FOS) and trans galactooligosaccharides (T-GOS). It is very important that the effect of prebiotics is scientifically proven, prior to making any claims. “Incorporating prebiotics into food products is a natural way to deliver these healthy ingredients to consumers,” Michaelides noted. “Most prebiotics are easy to incorporate and, as an added bonus, are instrumental in providing functionality to the food product. For example, short-chain units of prebiotics will behave like sugar and contribute to the browning effect and crispiness of the finished product. On the other hand, longerchain unit prebiotics will act like a fat replacer, contributing to texture and mouthfeel. Most prebiotics are not normally damaged or substantially altered by food processing conditions, and, therefore, their gut functionality is retained. On the other hand, harsh processing conditions will kill the majority of probiotics in prepared foods, since food processing parameters are often designed to eliminate microorganisms for food safety reasons.” Both prebiotic and probiotic applications to processed foods need to be approached with caution. Food industry innovators need to make sure the products developed are truly delivering the beneficial effects to the consumer. Prebiotics and probiotics are incorporated into food products to provide health benefits. It is important these benefits are maintained through the manufacture and storage of the product, until they are consumed. Dr. John Michaelides is the director of research and technology at the Guelph Food Technology Centre (www.gftc.ca). Contact him at [email protected] or 519-821-1246. GFTC provides services to the food and beverage processing industry in process and product development, labeling, packaging, food safety consulting, food safety auditing, sustainability and training. For the full E-dition article, visit www.PreparedFoods.com and enter “Michaelides fuss” into the search field.

THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com. Univar completed the acquisition of the Quaron business in Belgium and the Netherlands and also completed the acquisition of Basic Chemical Solutions LLC. Concurrent with the close of the acquisition, Mark Byrne, president and chief executive officer of BCS, was appointed as executive vice president and chief operating officer of Univar. Omega Protein Corporation acquired Cyvex Nutrition, which will retain Matthew Phillips as Cyvex’s president and chief executive officer.

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Centre Partners Management LLC completed the acquisition of all assets and operations of Bumble Bee Foods, in a transaction valued at $980 million. The Stratas Foods LLC management committee appointed Tedd Kruse to the position of chief executive officer effective January 3, 2011. Ocean Nutrition Canada Limited entered into an exclusive, long-term strategic agreement with Wilmar International Limited, based in Singapore. MGP Ingredients Inc. appointed Cheryl Harrity as corporate director of supply chain, effective immediately.

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cover story

From signature seafood stews to traditional rice dishes, Spanish cuisine has numerous geographic influences. It is also the basis for much of the world’s culinary fare. Wilbert Jones, Contributing Editor

S

pain is located on the Iberian Peninsula, in the southwestern part of Europe. The population is about 45 million. Over the centuries, its cuisine has traveled to almost every part of the world, creating a culinary influence, especially in South American countries, Mexico and the U. S.

Geographic Influences Spain is bordered by three regional sides of water: the Atlantic Ocean, Mediterranean Sea and Bay of Biscay. This means fish and seafood have prominence in Spanish cooking. Although many of the fish and seafood found in these bodies of water are the same, the cooking techniques are different, yielding a variety of flavors. An example is Spain’s popular marmitako stew. This dish is cooked in each of the costal regions, but with different ingredients.

© ISTOCK/FLOORTJE

A Taste of Spain Near the Atlantic Ocean, it is prepared with tuna fish, shrimp, mussels, clams, garlic, dry white wine and ground almonds, which are used as a thickener for the liquid, yielded from the cooking process. Near the Mediterranean Sea, marmitako stew is made with all the ingredients used in the regional Atlantic area, plus squid, onions, herbs and olive oil. And, along the region of the Bay of Biscay, all of the ingredients mentioned in both versions are present, with the addition of a green sauce made from squid’s ink, plus herbs. Another example of a geographically different dish is zarzuela, which uses Spain’s well-liked anglerfish (white fish) as the main ingredient, followed by other regional ingredients. Canned fish and seafood products are a huge industry in Spain. Per capita, the Spanish consumer eats about 13lbs per year. Most of these canned products are packed in olive oil, which brings out the taste and makes the flesh juicier.

Olives Dominate Spain is the world’s largest producer of olive oil, which is about 32%. Some of the best is produced in the Catalonia region. The tasting notes are described as smoother, with a refined, nutty taste, compared to other olive oils grown in Spain. Gourmet chefs throughout Spain use olive oil


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©ISTOCKPHOTO/ANDDRAW

cover story In inland Spain, paella is made with any or a combination of duck, rabbit, chicken and snails. Along the coastal waters, it consists of shrimp, crab, fish and saffron. is curing, which could take 1-3 years. The longer the curing, the more expensive the ham; prices could be as much as $100/lb in gourmet and specialty stores, worldwide. Jamón Iberio is much marbled, with an infused flavor of the pigs’ diet–acorns. It is usually served sliced paper-thin, with cheese and olives as tapas. There is also a variety of expensive sausages made from the Iberian pig, which are always in high demand. Chorizo is one of the well-liked sausages; it is made with chopped Iberian pork, garlic, paprika, a mixture of herbs and salt.

Rice is Nice

from Catalonia. It makes great-tasting salad dressings and mayonnaises, such as alioli (aka garlic and olive oil paste), which is made with olive oil, fresh garlic, salt and lemon juice. Spain is also the world’s largest producer of olives, about 36%, followed by Italy (25%) and Greece (18%). One of the most popular olives is the Manzanilla, which is usually packaged pimiento-stuffed. Pork is more popular than beef in Spain. There are thousands of traditional Spanish dishes that use pork as the main ingredient. Spain produces some of the world’s most sought-after ham, which is called jamón Iberio. Like Kobe beef, Kopi Luwak coffee and Beluga caviar, jamón Iberio is known as the world’s most expensive ham; it comes from the black Iberian pig, found in the south and southwestern parts of Spain. Their diets consist of acorns. After slaughtering, the hams are salted for two weeks, then rinsed and left to dry 4-6 weeks, depending on their size. The last stage

Rice is used to make some of Spain’s most popular dishes, with paella being the most recognized. This dish comes from the Albúfera region, where rice has always been cultivated and eaten. Paella was made, and continues to be made, with whatever is available in a typical Spanish household. Of course, rice is a main ingredient. In inland Spain, paella is made with any or a combination of duck, rabbit, chicken and snails. Along the coastal waters, it consists of shrimp, crab, fish and saffron. Paella is the backbone of several foods created around the world, including jambalaya and Mexican rice.

Herbs and Spices Used in Spanish Cuisine Parsley Pepper Rosemary Saffron Sage Salt Tarragon Thyme Vanilla

Basil Bay leaf Cayenne Cinnamon Cloves Garlic Mint Nutmeg Oregano Paprika

are usually served on small plates–everything from marinated olives,

Source: Orce Serrano Hams, www.orceserranohams.com

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Tapas are a popular way to eat throughout Spain. A variety of dishes


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cover story Spain’s Bounty The Spanish are known for their delicious cuisine, including tapas, potato omelettes, Serrano ham, yellow (saffron) rice, paella, gazpacho, myriad seafood dishes, sangria and delicious desserts, such as almond candies, churros and flan. Typical Spanish cuisine is not spicy, but very flavorful. The wide variety of spices used in traditional dishes (see chart “Herbs and Spices Used in Spanish Cuisine”) allows flavors to layer and combine in such a way as to complement each other, adding a richness and depth that has made Spanish cuisine world-famous. Spanish cuisine varies according to region. For example, a paella may feature seafood, meat or chicken, or a combination; vegetables or beans; and rice. A Spanish tortilla (an omelette) may feature potatoes, onions and eggs; some add mushrooms and peppers, for a colorful alternative. Whatever the recipe, Spanish food hardly disappoints! —Julia M. Gallo-Torres, Managing Editor

Like France and Italy, Spain has hundreds of varieties of cheeses that have been linked with its cuisine for many centuries. Some of the popular types include manchego (best known of all Spanish goat cheeses), serena (a handmade cheese made

from the Merino sheep) and Cantabria (a semi-firm, mild cheese from cows of the Cantabria area, which is between the Atlantic Ocean and mountains). Many of Spain’s cheeses are eaten as tapas, during dinner, which is served late in the evening. Tapas are a popular way to eat throughout Spain. A variety of dishes are usually served on small plates – everything from marinated olives, cheeses and seafood, to simple rice and meat dishes. For more information on the foods of Spain, world cuisine or other articles by Wilbert Jones, type “Spanish cuisine” or “Wilbert Jones” into the search field at www.PreparedFoods.com.

Wilbert Jones is the president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services. He has authored four cookbooks, most recently Smothered Southern Foods. He attended Paris’ Ecole de Gastronomique Francaise Ritz-Escoffier and was a food scientist for Kraft General Foods. For more information, call 312-335-0031 or e-mail: [email protected].


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Flavor Secrets

Olive and Spice Secrets

I

t is often said that Mediterranean flavor is based on three ingredients—tomatoes, olive oil and garlic. That, of course, is over simplifying it. The subtleties which set the area apart and then distinguish each nation’s cookery within it, come in the use of many other ingredients, from seasonings to such flavorsome ingredients as whole olives. Whether they be green or black, marinated or cured in brine, olives are a common feature in the cuisines of Greece, Italy and sunny Provence. Moreover, the use of olives in recipes has followed the spread of Latin cultures to many other countries of the world. One of Mexico’s popular enchiladas—the chicken picadillo version—is filled with a combination of chopped, pitted green olives, sweet peppers, tomatoes, raisins, almonds, capers and shredded, cooked chicken. This mixture is spiced with garlic, thyme, cinnamon and ginger. Olives have the function of providing both flavor and textural distinctions. (See ingredients for recipe in sidebar.) In Greece, the olive factor is apt to be the type this country has made famous—the Calamatas. This meaty, pointed variety, found in the Calamata area, is marinated in olive oil, vinegar and oregano, until it develops a characteristically savory flavor. This becomes an essential of such Greek specialties as roasted eggplant salad (melitzanosalata). In this, eggplants are first roasted until evenly charred, then baked until the meat is cooked, and then peeled. In a food processor, the meat is blended until smooth, with pitted Calamata olives, onions, lemon juice, black pepper, garlic, parsley, oregano, mint, dill weed and yogurt. Some recipes also call for cinnamon and allspice. The smooth mix is served as a salad dip with pita bread.

culinary creations Italian cooks like to use both black and green olives in a dish like cacciatore, giving it a pleasing combination of flavors, colors and textures. The olives are supported by garlic, onions and sweet peppers in a tomato-rich sauce, seasoned with the spices that are essential to Italians—oregano, basil, parsley, marjoram, rosemary and sage. Cacciatores, of course, can be of chicken, veal or seafood. In tapanade—a spread used variously as an appetizer, a garnish for soups or a flavorful addition to pastas— Provence puts the focus on black olives. Joining them are capers, anchovies, garlic and the herbs this region grows and loves (typical ones are tarragon, thyme, basil, parsley, savory and marjoram). All of these ingredients are blended with olive oil and lemon juice (both added slowly, while blending), until the mixture is paste-like. Nothing is cooked; the tapanade is served at room temperature. Flavor Secrets pilot recipes have originally been adapted exclusively for Prepared Foods by the test kitchen of the American Spice Trade Assoc. Visit www.PreparedFoods.com and type “Flavor Secrets” into the keyword search field for more recipes. (FR0995)

Chicken Picadillo Enchiladas 1 tbsp vegetable oil 1/4 cup diced sweet red bell pepper 1 1/2 cups chopped plum tomatoes 1/3 cup sliced pitted green olives 1/4 cup golden raisins 2 tbsp instant minced onion 2 tbsp sliced natural almonds 1 tbsp drained capers 1 1/2 tsp thyme leaves, crushed 1/2 tsp garlic powder 1/2 tsp ground ginger 1/2 tsp salt 2 cups marinara sauce, divided 1 cup shredded Monterey Jack cheese 8 large flour tortillas (about 8in in diameter) Preheat oven to 350˚F. In a large non-stick skillet, heat oil until hot. Add red bell pepper; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in tomatoes, olives, raisins, onion, almonds, capers, cinnamon, thyme, garlic powder, ginger and salt. Cook, stirring constantly, until a sauce forms, about 5 minutes. Remove from heat; stir in chicken*, set aside. Spread 1 cup marinara sauce in a 13 x 9 x 2-inch baking pan. On each flour tortilla, spread a heaping 1/4 cup chicken filling down center and 1/4 of the cheese. Roll up; place seam-side down over marinara sauce. Pour remaining 1 1/2 cups sauce over enchiladas. Bake until heated through, about 20 minutes. Garnish with lime slices and sliced green olives, if desired. Yield: 4 portions; *roughly 3-4 cups shredded chicken


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culinary creations

On the National Menu ©ISTOCKPHOTO/LAURI PATTERSON

©ISTOCKPHOTO/CARMEN MARTÍNEZ BANÚS

Barbara T. Nessinger, Associate Editor

Churros 2.0 The churro has been made new again. As reported in The Arizona Republic (December 21, 2010), the Phoenix area has seen an increase in churro-related menu items and even a churro-only chain (Xooro) open north of the city. Usually a staple at amusement parks, ballparks and movie theaters, churros have also been seen increasingly in the frozen-food sections at supermarkets. At Xooro, the California-based company offers churros with many and varied fillings, including peanut butter, Nutella and white chocolate. Coatings are also reinvented, with such offerings as coconut, rainbow sprinkles and maple-bacon. According to Xooro owner-partner Moises Martinez, “It’s a matter of sophisticating the product, taking a traditional snack and making it appeal to a wider variety of people by offering different flavors and variety.” Hispanic-focused grocery chain Pro’s Ranch Markets has seven Arizona stores and serves traditional churros. “Churros are more of an appetizer here,” said Jose Loera, Phoenix Pro’s Ranch Market food service director. “You’ll see customers grab one and walk around eating it.” It is one of the top three sellers at the in-store bakery, according to Leora. Barrio Café’s James Beard-nominated chef Silvana Salcido Esparza remembers eating freshly fried churros from vendors on the beach in Mexico as a child. She currently serves churros rellenos with vanilla bean ice cream. “The way the sugar and cinnamon coat the outside, eating them is almost like biting into air, but they’re full of flavor. There’s nothing better in the world,” says Esparza.

Taking on Tofu John Scharffenberger is no stranger to making a success of uphill battles. In the 1980s, he made American-produced sparkling wines popular, under the Scharffenberger Cellars name. In the 90s, he jumped early on the gourmet chocolate bandwagon with Scharffen Berger chocolate rectangles. Now, he is tackling tofu. According to USA Today (December 29, 2010), Schaffenberger is making tofu a luxury item. He is CEO of Hodo Soy Beanery, a company that turns dried soybeans into that exquisite custard so beloved by the Japanese, but not yet fully embraced by U.S. diners. In many ways, tofu has the same problems as yogurt, from a formulation perspective. Yogurt did not find its place in the American diet, until it went from an unfamiliar, somewhat “gloppy” health food to an easy-to-eat, smooth snack. So, while tofu may be healthy and eaten in many other parts of the world, people in America do not readily reach for it. But, once tofu undergoes the transformation and comes in an easy-to-use, prepared food format, it may have a huge audience. This is exactly what Hodo Beanery is tackling. Forget the white blocks of tofu from yesteryear and imagine, instead, a braised puff, marinated in a tangy five-spice sauce. It is “chewy on the outside and creamy in the middle,” and can be popped into a salad or casserole, says Sharffenberger. The company currently ships products only in Northern California, with plans for Portland, Seattle and Vancouver this winter and L.A. in the spring. However, if Sharffenberger’s past successes are any indication, this is definitely one product to watch.


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ingredient challenges

Beverage Trends: Consumers Want it All Consumers are more demanding than ever, wanting beverages that not only taste great, but also deliver real benefits, despite ever-changing trends. Beverage formulators must keep up with the hot topics of the day and be aware of the latest technological advances in the beverage world. Charlotte Dieroff, International Food Network

W

ith the emergence of new technologies, consumers are becoming very demanding—especially in the world of beverages. They want it all. Trend after trend, compiled one upon another, show consumers want beverages that deliver real benefits. Good-tasting or thirst-quenching beverages are no longer enough. The beverages must do more and incorporate the hot topics of the day. Beverage formulators must continually change course to keep up with constantly changing consumer and technology trends. When is a trend really a trend? Is it merely just a fad? Suzy Badaracco, president of Culinary Tides, is a trends forecaster. She says, “It’s a trend, when it has a name and when you can Google it, because it has a name.” She also adds that true trends can be tracked with statistics, such as sales figures, foot traffic and usage rates. Many brands and beverages are associated with particular trends. This progression of compiling trends can readily be seen in the non-alcoholic, carbonated segment.

“Natural” Trend Soda has been publicly available since the late 1800s. However, in the past few decades, it has contained what consumers consider to be unnatural components. With the rising trend in healthy eating, consumers can find ingredients such as caffeine, artificial sweeteners, flavors and colors unappealing. Natural is a trend that was given a second chance after

the devastating events of September 11, 2001. omega-3 fortification, Farmland Badaracco explained this was a time when consumers Dairies developed Skim Plus™ were frightened and took Omega 3 plus CoQ-10 fortified comfort in simple, trusted and non-artificial products. milk. The formulation challenge Organic products were an is to incorporate the fish oil at a option; however, consumlevel that will deliver significant ers lacked trust in them at that time, due to minimal quantities of EPA and DPA, regulations. Additionally, without creating fishy off-notes. they were costly. When combined with consumers’ strong desire to be healthier, the natural trend gained ground in this emotionally charged atmosphere. One product developed in response to this trend is Pepsi Natural. Although not launched until 2009, Pepsi requested the trademark for the name Pepsi Natural back in December 2006. Pepsi Natural was launched in limited markets (Chicago, Cleveland, Pittsburgh, Los Angeles, San Diego, San Francisco, Seattle, Portland, Las Vegas and New York) as a healthier, all-natural alternative to the company’s iconic mainstay. A similar product, Pepsi Raw, was launched in the UK in 2008. The two colas are extremely similar, differing primarily in their sugar source. Pepsi Natural replaces highfructose corn syrup (HFCS) with a combination of beet and cane sugar, while Pepsi Raw uses only cane sugar. Both drinks utilize natural apple extract and caramel as a natural colorant

With the growing trend of


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ingredient challenges system and boast kola nut extract as part of their label-friendly flavor system. Delivered in a sleek and sophisticated clear glass bottle, Pepsi Natural has the same amount of caffeine and calories (38mg caffeine and 150 calories per 12fl oz) as regular Pepsi, with a more earth-friendly image.

“Sweetened with Juice” Trend For the past several years, consumers have become increasingly leery of HCFS and its negative image. This topic is an ongoing, multi-faceted debate. Opponents say HCFS cannot be considered natural, since it is an enzymatic by-product of corn that undergoes cleavage of chemical bonds, producing smaller molecules that are also chemically rearranged in the manufacturing process. Others worry about health risks (possible ties to diabetes, hyperactivity and obesity), as well as negative environmental impacts. The debate is heightened by the fact that the term “natural” is not defined or regulated by the Food and Drug Administration (FDA). An outcome of this conflict is that many beverage manufacturers are now sweetening their products with juice to convey a more wholesome image.

In 2002, two friends, Todd Woloson and Greg Stroh, were impressed with sophisticated European sodas and wanted to create an all-natural version for the American market. Thus, the IZZE concept was born. However, these entrepreneurs took the beverage world a step farther than just offering an all-natural, great-tasting carbonated beverage; they ensured the product’s sweetness came entirely from real juice. IZZE products contain 70% juice and are marketed as “sparkling juice.” IZZE had such promise and appeal that Pepsi bought it in 2002. Line extensions, such as IZZE esque (a low-calorie version containing only 25% fruit juice) and IZZE Fortified (with 30% USRDA vitamin C, 10% vitamin B6 and 10% niacin), were created. IZZE esque Sparkling Mandarin was the winner of “Enlightened Beverages” for Vegetarian Times’ 2010 Foodie Awards.

“Organic” Trend In the last two years, organic products have made a big comeback. The original shortcomings of organic have been somewhat resolved over recent years, setting the stage for resurgence. Several issues, such as trust, cost, sustainability and availabil-

Peptide Improvements A search of Mintel’s GNPD shows hydrolyzed whey protein appearing in beverages around the world. In Gatorade’s G Series 03 Recover Protein beverage, it is the second ingredient listed, following water. The drink is described as “a post-game protein energy beverage, with electrolytes and carbohydrates for athletes and for performance.” Whey protein hydrolysates (WPH) have many formulation advantages. They are antioxidants, help prevent gelation of proteins and have enhanced heat stability compared to some other proteins, says MaryAnne Drake, Ph.D., Department of Food, Bioprocessing & Nutrition Sciences at North Carolina State University and director of Dairy Management Inc.’s sensory applications lab, administered by the Dairy Research Institute. Additionally, they can be very rich in bioactive peptides, such as those that may benefit hypertension. Research also points to benefits for enhancing athletic performance and in meal replacements. Like many other protein sources used in food and beverage formulations, WPH can sometimes create a bitter taste and “off-aromas,” two sensory aspects that are independent of each other. A study (Leksrisompong, et al. 2010. J. Agric. Food Chem. 58 (10):6318–6327), in which Drake was the principal investigator, evaluated 22 WPHs from eight global suppliers. Samples were extensively characterized by both instrumental and descriptive sensory analysis. GC-MS was used to quantify 15 aroma-active compounds. Results include that “potato/brothy, malty, and meaty flavors and bitter taste were key distinguishing sensory attributes of WPH.” However, although a greater degree of hydrolysis (DH) was correlated with a higher concentration of low molecular weight

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peptides and higher bitter taste intensity, these characteristics were not necessarily associated with intense flavors, says Drake. Off-aroma thresholds are significantly lower than thresholds for bitter taste and should be considered separately, when formulating. However, some bitterness may be acceptable in certain applications, such as coffee, chocolate and even strong mangoflavored beverages, says Drake. The manufacturing process for WPH is generally to create a slurry with the unhydrolyzed protein; add hydrolyzing enzyme(s); monitor the process until the desired degree of hydrolysis occurs; inactivate the enzyme with heat; and then spray-dry. “Process optimization will help minimize undesirable flavors,” says Drake. The Southeast Dairy Research Institute is looking at ways to resolve these issues, including length of time for enzyme hydrolysis, time/temperature profiles in the enzyme deactivation, and cool-down and spray-drying. Other considerations involve the enzyme cocktail itself, which suppliers consider very proprietary. Research is also underway to evaluate masking taste and aroma. “Some suppliers sell masking components with WPH, but they work best with specific applications,” she offers. One should also look at the masking ability of other components in a food/ beverage matrix. Formulators should shop around for WPHs, suggests Drake. Great variability in aromatic flavors occurred among the samples studied. Two WPH ingredients with the same degree of hydrolysis and from the same supplier can even have different aromas. For more information, see www.ncsu.edu/sensory. —Claudia D. O’Donnell, Chief Editor

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much easier to find in the retail marketplace. According to Badaracco, the barrier to access was lowered by retailers like Trader Joe’s, Wild Oats and Whole Foods, which provided organic products in mainstream outlets. With respect to organic beverages, the Saranac Sparkling Organics line is a great example of a carbonated beverage that has compiled several trends over the years. These lightly carbonated sodas are made with all-natural ingredients and sweetened with real juice. Like other food products, when soda is certified organic, its ingredients must meet criteria set forth by the U.S. Department of Agriculture (USDA). Among many other restrictions, organic ingredients must be grown in soil free of pesticides and fertilizers and cannot be genetically modified or irradiated. Often, ingredients matching these requirements are difficult to find or are cost-prohibitive. Some items are not yet offered in organic forms, due to low volumes and low demand. Development of certified organic ingredients can take years. Thus, The National List was created by the USDA to categorize some ingredients as exempt from the normal organic rulings and allow their presence in finished organic products. One of the most difficult challenges manufacturers face when formulating organic products is doing the calculations. First, the calculations do not include salt and water (juice is calculated on a single-strength basis), which can confuse novice formulators. Secondly, although an ingredient is certified organic, it may not be 100% organic. Formulators must take into account fluctuating organic content levels to ensure the finished end-product is at least 95% organic, which the National Organic Program mandates for a product to be considered USDAcertified. This 5% range leaves very little “wiggle room” and can easily be consumed by organic options that are difficult to source.

Benefits in Other Beverage Segments

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Of course, consumers are not limiting their expected health benefits to just carbonated beverages. Dairy is a category that has experienced much innovation, as well. With the growing trend of omega-3 fortification, Farmland Dairies developed Skim Plus™ Omega 3 plus CoQ-10 fortified milk. Omega-3s support cardiovascular health, and the company’s studies

Mangosteen Tropical Chiller Get the recipe @ nwnaturals.com

with a twist of creativity.

Northwest Naturals is your fruit-to-juice connection for custom juice blend concentrates. As juice experts, we can help you incorporate the goodness of natural juice into beverage, dairy and bakery applications with your own special twist. Whether you’re looking for flavor uniformity or fruit/vegetable serving equivalencies, Northwest Naturals has the solution. No smoke. No mirrors. Just juice.

We know juice.

nwnaturals.com Phone: 425-285-2628

© Tree Top, Inc., 2009. All rights reserved. Northwest Naturals is a wholly-owned subsidiary of Tree Top, Inc.


Master the science of citrus From natural flavors and ingredients to extracts and emulsions, the flavor chemists and food technologists at Kerry can help you squeeze more from citrus. Looking for the highest-quality flavors at a competitive price? You’ll find it at Kerry. Scratching your head for a custom formula that will give you a competitive edge? Our team of experts at the Kerry Citrus Center — located in the heart of citrus processing in Lakeland, Florida — can help you with that, too. No matter what you need, no matter what your challenge, Kerry is ready to partner with you to create products that keep your customers coming back for more.

For samples and a technical consultation, call 888-547-8844.

Kerry Ingredients & Flavours I 546 US Route 46, Teterboro, NJ 07608 I phone: 201-708-9222 fax: 201-641-2689

Where it all comes together

ingredient challenges indicate this product enhances brain development and function. The formulation challenge is to incorporate the fish oil at a level that will deliver significant quantities of EPA and DPA (eicosapentaenoic acid and docosahexaenoic acid), without creating a fishy off-note. Marine oil suppliers have developed a state-of-the-art, oil-in-water emulsion that provides cleantasting actives in a convenient, pre-made form for beverage plants. Nothing is sacred in the modern world; even water is subject to increasing modification. With the up-and-coming focus on satiety, Fonterra’s WH2OLE protein-/fiberfortified water and Kellogg’s Special K20 protein water mix turn water into a weight management tool.

What is Next Some trends will stay, some will go away, and new ones will always follow. What will be next? Consumers will provide the answer; a formulator’s job is to ask them and find out. For more information on beverage formulation trends and challenges, type “beverage formulations” or “formulating for beverages” into the search field at www.PreparedFoods.com. Charlotte Dieroff works at the International Food Network (IFN) and holds a B.S. in food science from Cornell University and an MBA from Xavier University. Her background includes developing frozen desserts, weight-loss and dry-mix beverages. Since 1987, IFN has provided complete new product development services to the supplement, nutritional products, and food and beverage industries. Based in Ithaca, N.Y., with additional technical centers in Naples, Fla., and Reading (UK), the firm employs over 50 degreed scientists, technologists and culinologists. For more information regarding IFN, please call 866-778-5129 or learn more at www.intlfoodnetwork.com.


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ingredient challenges

Trends in Global Colorings An overview of the coloring market, definitions of coloring substances and technical considerations in their use are provided.

Claudia D. O’Donnell, Chief Editor

Editior’s Note: This article was first published in the October 4, 2010, issue of E-dition, Prepared Foods’ e-newsletter, sans the chart, “Stability of Natural Colors,” added here.

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olorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects. Carmine, for example, is generally not able to qualify as kosher but is still experiencing great demand and increased costs. Coloring materials can enhance a product’s natural color, replace what was lost during processing, or add a novel sensory aspect that attracts customers. The coloring category of ingredients also is undergoing great change around the world. The global food colors market was worth an estimated $1.45 billion in 2009, relays an August 2010 market report, “The Global Market for Good Colours,” by Leatherhead Food Research. World usage of food colors is currently about 40,000-50,000 tons. Although current economic conditions mean “annual growth levels have started to fall off sharply,” says the report, by the middle of the next decade, the global market value is expected to reach $1.6 billion, up 10% from its present levels. From 2005-2009, the global market for natural colors increased almost 35% in value, with much future growth expected to come from natural colors and coloring foodstuffs. Foods account for some 67% of the food coloring global market, followed by soft drinks (28%) and alcoholic beverages (5%).

Colors will impact how people

Europe accounts for 36% of the global colorperceive the flavor and sweeting market, followed by the ness of a food or beverage. U.S. (28%), Japan (10%) and China (8%), with the remaining 18% from developed economies, such as Canada and Australia, and emerging food markets, such as India and Brazil. Leatherhead Food Research’s report segments the global color market into synthetic, natural and nature-identical colors. “Synthetic colors” tend to be pure chemicals of standardized strengths. They usually are of lower cost and more stable across a range of conditions compared to natural colorings. Examples include Sunset Yellow FCF, iron oxides/hydroxides and brilliant Blue FCF. “Natural colors” are generally extracted from agricultural, biological or mineral sources. Examples include anthocyanins (e.g., from red, blue and purple fruits), betalains (mainly from beet root), caramel (sourced from sugar), carotenoids, chlorophylls and riboflavin. “Natural-identical” colors are identical to pigments found in nature, but are produced by chemical synthesis. Lastly, and of increasing interest, are ingredients that fall under the term “coloring foodstuffs.” The Leatherhead report contrasts them from natural colorings, in that they are processed from foods such that the food’s essential charac-


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ingredient challenges @ISTOCK.COM/KATIV

Coloring materials can enhance a product’s natural color, replace what was lost during processing or add a novel sensory aspect that attracts customers. fer. Allura Red AC (16035) is widely used in the U.S, but is banned in many European countries. The U.S. has a partial ban on erythosine (45430), but this coloring is widely used in the rest of the world. Beyond governmental regulations, individual companies also may have policies. The retailers Tesco and Asda removed all artificial colors from their own private label products in 2008.

Color Functional Properties

teristics have been maintained, whereas natural colorings have been selectively extracted and concentrated. Coloring foodstuffs are standardized for color and maintain the initial balance of sensory and coloring properties. “All typical components, such as flavonoids, carotenoids, carbohydrates, vitamins, minerals, amino acids and trace elements are maintained in representative amounts,” states the report. Such ingredients are not assigned E numbers. The “Global Market for Food Colours” report notes that colorings are highly important to certain categories, notably confectionery, desserts and beverages. Colorings are also important to savory snacks, breakfast cereals and sweet spreads, such as jam. “Tartrazine, for example, is used to provide the distinctive yellow color of the Inca Kola brand in Latin America,” it states. The vast majority of colors are widely used across the globe, but the report provides examples of how regions dif-

The “Global Market for Food Colours” offers an overview on technical aspects of colorings. It notes that colors may have additional functions. For example, the caramel color in cola may add a slight viscosity, an aspect that was missed when clear colas were launched years ago. Caramel colors may also help emulsify oil-based flavorings. Additionally, studies show the colors predetermine flavor expectations and also the apparent level of sweetness. A strongly colored, red strawberry drink is usually perceived to be sweeter than a less strongly colored drink, even though sweetener levels are identical. Stability of natural colorings is generally less than synthetic colors. Color degradation is impacted by pH, light, temperature and oxidation reactions with other ingredients. Anthocyanins, for example, fade rapidly at a neutral pH and also appear increasingly red, rather than blue or purple at lower pHs. Annatto precipitates at pHs under 4, and a modified form of annatto may be required. Heat processing may lead to browning of anthocyanins and other coloring degradations. Charged ions also create issues. Free calcium cations can interact with annatto, changing it from orange to pink. Iron and magnesium reduce the color of carotenoids.

Stability of Natural Colors* Color Anthocyanin Annatto Beta-carotene Caramel Cochineal Chlorophyll Lutein Lycopene Paprika

Color Shade Red to blue (depends on pH) Yellow to orange Yellow-orange to orange-red Brown Orange to red Olive green Yellow Yellow to red Orange-red

pH Stability Heat Stability > pH 3.8 color changes Good Precipitates at < pH4; degrades in acids Fair Good at pH 2-8 Good Good (stable at pH 3-10) Good Good (stable at pH

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