Prepared Foods - 08 Aug 2009

August 2009

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Category Analysis: Benefiting Beverages page 13

Regulations: A Reportable Food Registry

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

page 30

Regional American Sauces page 33

R&D Seminar: Ingredients for Baked Goods page 51

Post-IFT Report page 73

New Products Conference: New Speaker Added! www.PreparedFoods. com/npc page 82

R&D SeminarsChicago: Time is Running Out! www.PreparedFoods. com/rd page 86

page 42

All your food doesn’t come from the same source, but your food ingredients can! See Food Master-INGREDIENTS, p. 24

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See archived articles on www.PreparedFoods.com

August 2009 A BNP Media Publication Vol. 178, Issue 8

table of contents new product trends 10

Hitting the Shelves Drinking and giving; smoothie shake-up; gelatin grows up; natural ice cream; and more.

13

Category Analysis: Benefiting Beverages Brain function and mood drinks, gut health and cardiovascular benefits are just a sampling of the functional aspects of certain beverages on the market. Some have a wide range of research to substantiate their ingredient claims, while others include ingredients with less solid health claims.

27

MarketWatch Yogurt reduces calories and adds fiber; an all-natural spreadable cheese; Dove adds peanut butter to its chocolate; and energy drinks take on relaxation.

Cover photo by T. J. Hine

Sweetener Options: Sweet Cravings 42

Regulations: The Reportable Food Registry

Whether accurate or not, robust sales of sugary-

On September 8, 2009, the reporting requirements of the

tasting foods and beverages are being linked by many

Reportable Food Registry will become effective. Companies

health professionals to a robust increase in waistlines.

registered with the FDA should make themselves current on

Suppliers are stepping in to provide ample choices

their reporting obligations.

to satisfy Americans’ sweet tooth.

4

30

August 2009

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culinary creations 33

Cynatine FLX

™

Regional American Sauces Traditional American foods, featuring sauces, regional and ethnic flavorings, and fruits, result in distinctive regional cuisines.

41

On the National Menu Americans may only eat healthy when at home; and favorite restaurant snacks make it into the mainstream.

ingredient challenges 42

Sweetener Options: Sweet Cravings Whether accurate or not, robust sales of sugary-tasting foods and beverages are being linked by many health professionals to a robust increase in waistlines. Options to satisfy Americans’ sweet tooth, without adding calories, are evolving by the bowlful.

51

R&D Seminar: Ingredients for Baked Goods Formulation tactics for healthier baked goods—from fiber addition to reduced sodium content—were provided by speakers at Prepared Foods’ R&D Application Seminars.

r&d applications

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67

R&D Applications: Performing Rice Protein

68

R&D Applications: Pulses: Innovative Coatings

70

R&D Applications: Cookies Around the World

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73

Abstracts/Post-IFT Report

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PreparedFoods.com Table of Contents Get ready for the PALM BEACH, FL | SEPTEMBER 9-12, 2009

by reviewing some trends of the past with Prepared Foods New Product Trends Videos. Click on

New Product Trends Videos

new product trends From Flavors to Food Solutions: The Impact of Millennials

Research shows that the eating habits of Millennials (those born between 1982 and 2000) will have a tremendous impact on how food products and menus are designed. Their attitudes and actions require a new and different approach to the development and marketing of foods in both the retail and foodservice sector.

Product Development Changes in a Changing Wellness Landscape

Wellness, a global mega-trend, is increasingly complex. Scientific advances, global travel, aging populations, obesity and instantaneous communications have shifted consumers’ definition of wellness from reducing disease risks to living longer with an improved quality of life. These changes mean the food industry must change how products are developed, marketed, sold, and regulated. Case examples, including Campbell’s recent efforts to lead in the health and nutrition markets, are presented.

Emerging Foodservice Trends, Operator Differentiation, and the Impact on Food Manufacturers

Few foodservice operators can remember a business environment this challenging. The ability to offer menu items that meet a variety of consumer needstates will be critical for operator success in 2008 and beyond. Discover which emerging foodservice trends can establish Resonating Points of Differentiation for restaurant concepts, and how food manufacturers can position themselves as partners in the operators’ quest to separate from the competitive clutter.

Lessons Learned from the Natural Products and Dietary Supplement Industries In the development of truly innovative products for health, a company must have the pulse of consumers, the regulatory environment and emerging science. Learn how a related industry has excelled in quickly adapting to changes in the market as it fast-tracked new products for the U.S. while working in Washington on initiatives to provide affordable, science-based products improving consumer health and on efforts for self-regulation to improve consumer confidence in product claims.

Visit PreparedFoods.com

for editorial archives, educational webinars, video presentations, and more.

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editorial views

More Than Words Smart Choices: Unveiling a Uniform, Front-of-Pack Nutrition Labeling Initiative The Smart Choices Program was developed based on the need for a single, trusted and reliable front-of-pack nutrition labeling program that could help guide consumers’ food and beverage choices. The program’s nutrition criteria was collaboratively developed by scientists and multi-sector food industry leaders and are based on the current Dietary Guidelines for Americans. Learn how this unique program offers a transparent, science-based solution to the food industry, consumers and health experts alike. They are united in their efforts to improve consumers’ dietary habits, while driving food and beverage product innovation. Speaker: Sarah Krol, General Manager, NSF International—Smart Choices Program Join us for an afternoon of golf at Polo Trace Golf Course, which Golf Digest rated “10 out of 10.” Relax and enjoy an afternoon of drift fishing and catch up with industry peers. See the compelling list of New Products Conference speakers and topics in this issue. For more information or to register, please visit PreparedFoods.com/npc. Register today and SAVE $300! The Seeds You Need to Grow New Ideas!

Manufacturers and suppliers alike are realizing the importance of sustainability to their consumers and are implementing “green” measures to quell as many concerns as they can. However, the question at hand is whether these efforts will have any real added value. The Shelton Group, in fact, has found that most Americans are trying to purchase more green products but are doing so without enough knowledge to make informed and meaningful purchasing decisions. Take the “natural” vs. “organic” debate. Organic may well have the most regulatory definition, but natural may have the most weight to consumers. In a national survey of 1,006 respondents, the Shelton Group asked American consumers to identify the best product description to read on the label. Some 31% chose “100% natural,” with 25% preferring “all-natural ingredients.” The best organic could muster was 14% for “100% organic.” “Certified organic ingredients” was the choice for only 12% of respondents. Further confusion rests in the notion of “green.” Some 60% of Americans claim to be looking for greener products; however, judging by their responses to Shelton questions, they seem quite confused in this area. Shelton asked, “How do you know a product is green?” Some 22% said they did not know or were not sure, while 20% trust the package label. Only 15% read the label or ingredients. For that matter, consumers seem suspicious of manufacturers’ motives for going green. Nearly a quarter of respondents have the rather cynical notion that manufacturers are embracing sustainability to “make their company look better to the public,” while only 7% believe it is because the company actually cares about the environment. However, this is not to say consumers expect less of manufacturers that claim to have gone green. Shelton asked respondents what their reaction would be, if a company that makes their favorite products and had advertised itself as green were to receive a government fine for failing emissions standards or for polluting. Some 40% said they would cease purchasing the product. In fact, 36% said they would not only stop buying the product, but they would also encourage their friends and family not to purchase the product. The simple truth is that consumers may be largely in the dark about what constitutes green or organic or sustainable, but they know when manufacturers have tried to take advantage of their trust. Any manufacturer attempting to make such a claim had better be absolutely sure it can validate and support any such notion. In this economy, it could make all the difference.

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

www.PreparedFoods.com

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new product trends

Hitting the Shelves Drinking and Giving Cause-related marketing marks one driving force behind a rising number of consumer packaged good items. An item that supports a charitable cause is certainly one means to promote the feeling of doing something right. In the U.S., beverage company PurBlu Beverages introduced its Give Natural Spring Water, a line of four drink varietals that each benefits a separate cause. As stated on its company website, Give is “a movement designed to bridge the for-profit and non-profit worlds, sustainably and transparently.” This range houses the following varieties: Give Hope to support women with breast cancer, Give Strength to fight muscular disorders, Give Love to support environmental causes and Give Life to donate to children in need. By drinking Give, consumers are in control, because they can purchase water that promotes the cause of their choice. For every purchased bottle of Give Natural Spring Water, 10 cents is donated to a local charity specific to the water varietal’s overlying cause.

Gelatin Grows Up Kraft Foods extended its Jell-O brand’s sugar-free range with three new antioxidant-rich flavorings: Açaí, Raspberry Goji and Wolfberry. Kraft capitalizes on the thriving Superfruit trend in a very clear attempt to market these Jell-O variants as a permissible treat for health-conscious women. Gelatin is mostly viewed as a snack for children, and Jell-O is one brand in particular that has long marketed its products as a healthy snack for mothers to give to their children. More recently, the brand has broadened its consumer base, with the low-carb trend in the early part of this decade and its sponsorship of NBC’s The Biggest Loser for purposes of targeting more adults. With low-carb diets no longer in vogue, pursuing the Superfruit stance was a logical next step for Jell-O. Though Superfruits are emerging in nearly every product group—from toothpaste to jelly beans—this is one of the first instances where Superfruits have appeared in the gelatin market, placing the Jell-O ahead of its competitors in terms of innovative formulations. 10

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Meredith Hollihan, Mintel Global New Products Database (GNPD)

Smoothie Shake-up The concept of blending dry mixes to create frozen cocktails has unexpectedly moved into the frozen yogurt smoothies area. In the U.S., Yogurt Technologies launched its Shake it Alive! frozen yogurt smoothie mix. The dry mix powder is made with organic and all-natural ingredients, real fruit extracts and live yogurt cultures, and is free from additives and preservatives to support its “made-from-scratch” positioning tied to taste. Each carton of Shake it Alive! contains four 3oz pouches of the product. Consumers are instructed to add water to the pouch, shake the pack, place it in the freezer for 3-4 hours, and then the frozen yogurt smoothie is ready to drink. Yogurt Technologies’ frozen yogurt smoothie mix is available in four flavors of Strawberry-Banana, Piña Colada, Very Berry and Orange-Mango.

A Natural List Manufacturers are simplifying their formulations to satisfy the labelreading consumer. A method that companies use to reframe their brands’ ingredient lists is describing the components in a most basic and naturalistic form. Häagen-Dazs is one manufacturer who has adopted the concept, with its launch of Häagen-Dazs Five ice cream. HäagenDazs Five is a new, premium range of all-natural ice creams, which are crafted with only five ingredients for incredibly pure, balanced flavor and less fat—a perk for those watching their waistline. This ice cream’s base ingredients found within the range include skimmed milk, cream, sugar and egg yolks. Its fifth ingredient links to the specified flavor (such as mint extract for the Mint varietal and passion fruit juice for the Passion Fruit varietal). The ice cream brand’s flavor names are Vanilla Bean, Mint, Ginger, Coffee, Passion Fruit, Brown Sugar and Milk Chocolate.

new product trends Think of the Children Children were one of the first consumer groups that firms pursued in their marketing efforts. Though more manufacturers of healthier foods and drinks have repositioned their brands to attract children, the majority of such kid-specific products continue to stem from their traditional, sugary origins of confectionerybased cookie and cold cereal segments. Among food and beverage items intended for kids, products fortified with vitamins and minerals are prevalent, with the purpose of supporting children’s growth and development. Firms regularly manufacture kid-based product ingredient lists with low-/no-/reduced-fat formulations to help parents more easily track their child’s nutrient intake. Ingredients that were “low-in” or “free from” sugar also were prominent within children’s food and beverage products. ConAgra Foods’ Chef Boyardee brand expanded its product line-up with new, hearty fork-sized pasta called Sealife Forkables. Targeted to children (as observed with all Chef Boyardee dishes), the pasta pieces are specifically designed to conveniently fit on the fork, making eating easier for kids aged 5-12 years old. The altering of products to improve ease-of-use for consumers is one practice that more food and beverage companies are incorporating in their manufacturing. Each Sealife noodle contains multiple tiny holes for children to easily slide their fork through. In addition to its fun sea creature pasta shapes, Sealife Forkables also contains meatballs.

Candy for Kids Global Incidence of Food and Beverage Products Targeted to Kids Top 10 Sub-categories

2009

Pastilles, Gums, Jellies & Chews Sweet biscuits/Cookies Cold cereals Lollipops Seasonal chocolate Boiled sweets Gum Cakes, Pastries & Sweet goods Flavored milk Fruit/Flavored still drinks

143 167 138 64 122 43 25 55 41 49

2008

2007

441 425 275 193 267 110 134 158 103 126

522 362 388 228 185 248 164 94 116 129

2006 % Change (2008 vs. 2006) 526 317 400 242 113 225 163 108 105 57

-16.2 34.1 -31.3 -20.2 136.3 -51.1 -17.8 46.3 -1.9 121.1

*Note: 2009 covers through May 21, 2009 Source: Mintel GNPD

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

GlobalTrends From its support of strong bones to the prevention of cavities, milk’s consumption is known to promote the body’s general well-being. Muscle rebuilding is one common motive for some to consume the drink. Suntory, a Japanese manufacturer known for its unconventional line of beverages, introduced a Protein Water from the Dakara brand. Suntory’s Dakara Protein Water is low in calories, contains milk-derived protein and boasts a refreshing aftertaste. Most interesting about the drink is its milky white color, which serves to stress Dakara Protein Water’s whey protein ingredient content—a naturally occurring substance found in milk. The water is appropriately packaged in a plastic, dumbbell-shaped bottle—keeping with the drink’s target group of individuals who exercise. Omega-3 has a recognized role in preventing cardiovascular disease. This spring, the Irish manufacturer Batchelors launched Heartwise Baked Beans, a variety formulated with omega-3 and vitamins A and E, which contains lower salt and sugar levels to fulfill its mission to maintain a healthy heart. The beans contain 20% less salt and 20% less sugar than Batchelors’ standard baked beans, as well as 20% more omega-3 and 20% more vitamins. Batchelors Heartwise’s on-pack labeling serves to educate consumers about the benefits of its ingredients, such as omega-3 can promote a healthy heart, antioxidant vitamins may lower the risk of heart disease, and a low-salt diet is essential for regulating blood pressure and cardiovascular well-being. There are few dairy products marketed to men. However, one product in Mexico that launched under the brand Lala Vital Hombre (Vital Men) is a lactose-free, vitaminenriched milk. This milk contains multivitamins for vitality, DHA and magnesium to strengthen the memory (with this being the main product stance also highlighted on the front of the pack), added omega-3 and no cholesterol to reduce the risk of cardiovascular problems, and B-vitamins for increased energy. Consumers are informed the product’s calcium and vitamin D help strengthen bones and increase bone density. All of these functionalities are usually found in offerings that target to women, not men. Launching a New Product? If so, contact Meredith Hollihan at 351 W. Hubbard, 8th Floor Chicago, IL 60610 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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new product trends

Benefiting Beverages Brain function and mood drinks, gut health and cardiovascular benefits are just a sampling of the functional aspects of certain beverages on the market now. Some have a wide range of research to substantiate their ingredient claims, while others include ingredients with unproven or contested health claims.

William A. Roberts, Jr., Business Editor

M

arket analysts have long foretold of how consumers would move away from “low-in” foods toward items with a positive health focus, with added nutrients and functional elements. In spite of a troubled economy, the market for functional beverages continues to grow. While energy beverages rife with caffeine, taurine and other energy-boosting benefits target young consumers, the functional beverage market as a whole is much more diverse, with antioxidants, vitamins and minerals powering just a portion of the category. For example, heart health was the impetus behind Tupperware’s Simple Indulgence Madagascar Spice Green Tea. It incorporates flavonoids claimed to help support a healthy cardiovascular system. While similar functional drinks are emerging onto the market, sports drinks and smoothies continue to lead the crowded market. In fact, BCC Research forecasts the global market for nutraceuticals (foods, beverages and supplements) will reach $176.7 billion in 2013, for a compound annual growth rate (CAGR) of 7.4%. While foods will enjoy a CAGR of 6.9% (to reach $56.7 billion), and supplements will grow 3.8% (to nearly $48.8 billion), BCC Research predicts nutraceutical beverages will be the fastest-growing segment by far. The segment will have the largest share of the functional market by 2013: $71.3 billion, a 10.8% CAGR over its roughly $42.8 billion in sales registered in 2008. BCC Research

defines nutraceuticals as those items fortified refuels muscles, reduces muscle “with bioactive ingredbreakdown and rehydrates the body, ients including fiber, probiotics, protein it was only a matter of time before and peptides, omega, functional chocolate milk formulated phytochemicals, and vitamins and minerals.” toward sports recovery came to In the increasingly market. Rockin’ Refuel, for instance, competitive world of boasts 20g of proteins and an functional beverages, the mainstay remains excellent source of calcium. sports drinks, long the darlings of this segment and proven to be one of the bright spots in the beverage category as a whole. For that matter, with the decline in popularity of carbonated soft drinks, manufacturers of those products have turned to functional beverages. Coca-Cola, PepsiCo and Dr Pepper 7Up have developed or acquired leading functional beverage brands to diversify their portfolios, with probably the most notable being PepsiCo’s acquisition of the sports drink Gatorade some years ago. In fact, sports drinks command a sizable market share within the category, and the segment is almost completely dominated by the Gatorade brand. However, while sports drinks have long been the best-selling functional

With research showing chocolate milk

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new product trends Function Beverages include such varieties as Urban Detox, a caffeine-free drink to “help fight hangovers and rid the lungs and sinuses of airborne pollutants using the smog-scrubbing antioxidant N-acetyl cysteine.” more popular in many markets, with consumers looking to regulate or select their own functional drink size from large cartons or bottles,” Mintel has found. Consumers likely would react favorably to the improved price-per-quantity found in the larger containers. Functional beverages also may continue emerging in the foodservice arena. Jamba Juice may not be the rising star it once was, but with an improved economy, it could well see renewed interest, particularly if new efforts into probioticenhanced yogurts prove successful. After all, digestive health claims are well-established in consumers’ minds and have clinical research support. Gut health and probiotic drinks continue to be a focal point for manufacturers of functional beverages, and the digestive health trend is moving beyond its initial dairy drink focus and into soy drinks, smoothies, fruit juices and energy drinks. Interestingly, these tend to have benefits beyond merely gut health and often claim to boost natural defenses or immunity.

Lighter Mood

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% Growth

$ Billion

While functional beverages with gut health claims do have research to support them, a number of nutraceutical beverages on the market, energy beverages have emerged as drinks on the market have been formulated with a strong competitor. For that matter, even the somewhat vilified ingredients with less substantiated research in support of carbonated soft drink has seen some functional innovation, as their health claims, ranging from mood-altering natural in the recent launch of Cherry 7Up with Antioxidants, with and herbal extracts to free radical-fighting possibilities added vitamin E. from antioxidants. Such a hybrid drink is one of the areas to watch in this category. According to New Nutrition Business, hybrid beverages represent a significant trend, blurring the boundaries of the segment to offer more than one Functioning Well benefit, such as merging the benefits Global Functional Drinks Market (in Billions) of green tea with fruit flavors or the $ Billion % Growth hydrating qualities of soft drinks with 12.0 30 functional or sensory benefits. Another 10.0 25 such trend the research group has seen is 8.0 20 the encouragement of “daily dosing.” Mintel Group, however, finds the 6.0 15 market for daily-dosage functional 4.0 10 drinks has neared maturity, but believes 2.0 5 opportunity may exist in larger formats. 0.0 0 “Consumers may well look more toward 2004 2005 2006 2007 2008 longer, larger drinks that have thirstSource: Datamonitor, http://tiny.cc/rsT9f, accessed 7/7/2009 quenching properties, in conjunction with health benefits. Likewise, multipleserve formats are expected to become

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new product trends A Matter of Function Best-selling Sports Drink Brands, 2008 Sales (Millions of U.S. Dollars*) 1. Gatorade 586.9 2. Powerade 246.7 3. Gatorade G2 165.6 4. Gatorade All Stars 128.7 5. Gatorade Frost 124.7 6. Gatorade Rain 102.1 7. Gatorade Fierce 64.2 8. Gatorade Tiger 61.9 9. Gatorade X Factor 49.5 10. Gatorade AM 47.7 11. Powerade Zero 275 12. Private label 8.2 13. Gatorade Xtremo 7.3 14. Powerade Option 3.1 15. Fuze Vitalize 1.5 16. Accelerade 0.8 17. Xzude 0.8 18. R.W. Knudsen Family Recharge 0.8 19. Honest Ade 0.7 20. Grace 0.6

% Growth 2007-2008 -8.8 -1.8 9,041 -3 -12.2 -35.9 -30 n/a -39.9 -31.7 n/a -11.7 -39.8 -84.4 21.1 -69.8 3.8 5.3 65.9 -32.7

* U.S. food, drug and mass merchandise stores, excluding Wal-Mart Source: Information Resources Inc. (IRI) Infoscan Reviews

The latter, in fact, are particularly popular among manufacturers, though the claimed benefits are almost as diverse as the products themselves. MD Drinks of Canada claims its Function Carambola Punch Brainiac Beverage will boost memory and mental sharpness, thanks to “an antioxidant combo delivered directly to the brain.” Brainiac joins Urban Detox (for hangover relief) and House Call (a cold remedy, thanks to vitamins A, B-complex, C and E, and such antioxidants as N-acetyl-cysteine) in the MD Drinks of Canada line. Similar to Brainiac, Jones GABA Flavored Tea & Juice Drinks from Jones Soda likewise aimed at mental acuity, though this fourSKU range also attempted stress reduction. The product’s name stemmed from the active ingredient in the line: PharmaGABA, a natural gamma aminobutyric acid (GABA), which is widely available in functional beverages in Japan. The Jones range featured four varieties, grapefruit, lemon honey, nectarine and Fuji apple, with the grapefruit variant claimed to be a calm- and focus-inducing nutraceutical beverage. Granted, many parents would simply prefer the calm that comes from knowing their children are healthy, and several functional beverages have sought to assuage any fears of that variety. Mintel finds the number of children’s functional drinks and dairy products has more than doubled over the last three years and is poised for another increase in 2009. Latin America

August 2009

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www.PreparedFoods.com

YEA 100 YEAR

LEGAC Y OF INNOVATION

In the By Jeanne Turner

Although only recently accepted into the international food lexicon, umami, the fi ft h taste stretches back into the annals of food history. Many popular foods and seasonings evoke the umami taste, although it remained unidentified in a scientific sense.

A fermented or pickled fish sauce called garum, rich in umami taste and characteristics, is one of the earliest recorded flavoring agents used in ancient Greece and Rome when Aristotle identified seven basic tastes: sweet, salty, sour, bitter, spicy, astringent and sandy. Chinese records from as early as 1,000 B.C. documented five tastes. Other ancient cultures also record more than four basic tastes.

Dashi ingredients from left to right: Kombu (kelp); Katsuobushi (Dried bonito); Niboshi (Small dried fish); Dried Shiitake mushroom; Water

the H I S T O R Y

2

Apparently the ideas of a different Greek philosopher, Democritus, held greater power than Aristotle’s, as his identification of four basic tastes—sweet, salty, sour and bitter— became the world’s standard for almost 2,500 years. As modern science progressed in the early nineteenth century, giving us a better understanding of the human body with microscopic views of the tongue and taste buds, all evidence appeared to confi rm the existence of just four different taste receptors. In 1903 the renowned French chef, Auguste Escoffier, published a cookbook including his original creation, veal stock, suggesting a fi ft h taste was responsible for the delicious flavor of this culinary masterpiece. But his assertions went no further at that time. In fact, among culinary treasures to emerge in the last century, perhaps none has had a greater impact on the global community than umami—so complex it almost defies description, yet so universal it is a wonder its secrets remained hidden for so long. Throughout the world, every culture can identify indigenous sources of umami. Nordic lands have anchovies, cod roe paste and dried fish. In South America and the Caribbean, dried shrimp improve the taste of soups, stews and rice dishes. Tomatoes, another source of umami, are native to Peru and Ecuador. What was the key that unlocked umami’s secret once and for all? It came in 1908 from yet another culture familiar with savory sensations that formed the backdrop to traditional dishes, as a Tokyo University professor decided to investigate the scientific explanation for the intriguing taste of dashi.

The Root of Umami Discovery RESIDENTS OF AN ISLAND

nation, the Japanese people resourcefully use the bounty the sea provides to enhance and enrich their cuisine. Not only do certain foods and ingredients play a role in the daily diet, they also have such an ancient heritage that they are interwoven into the history of Japanese culture. The best example of this is dashi, a carefully prepared stock that forms the basis for multiple

distinctive that a good dashi helps reduce the need for salt and oil and helps create healthier nutritional profi les. Seasonality also plays an important role in Japanese culture and cuisine. The garnishes selected, the food presentation, even the dishes chosen to serve the food are selected for their seasonal suitability, and food or ingredients used in their proper season are said to be in “shun.” Th is focus

dishes within Japanese cuisine. Dashi is a deceptively simple stock created using carefully dried and prepared ingredients. Dashi relies upon the combination of kombu, or dried kelp seaweed, and katsuobushi, or dried bonito flakes, mixed with other ingredients as distinctive as the chef who prepares his or her own unique variety. The kombu and katsuobushi are carefully selected, aged and dried. Whereas a Western bouillon might simmer any number of fresh ingredients for hours in a reduction, the dried dashi ingredients are soaked in water or heated only briefly to extract the bare essence of flavor. Steeping the ingredients in hot water allows the amino acids to infuse the broth, as amino acids are the basis of the stock’s unique taste. Th is taste is so rich and

on seasonality portrays the link between nature and food that is deeply ingrained within Japanese cooking. Dashi might serve as the basis for various popular dishes eaten in season, with winter dishes such as Pork and Miso Soup (Tonjiru) or Simmered Daikon Radish; or summer dishes such as Grilled eggplant in dashi, or Somen, a wheat noodle served with dipping sauce. In 1908, Professor Kikunae Ikeda of Tokyo Imperial University drilled down to the bare essence of dashi’s ingredients and identified a taste that could not be explained by any of the four traditional tastes—sweet, salty, sour, bitter—or any combination of the four. Dr. Ikeda’s investigations led him to L-glutamate, the source of this taste, and he named the taste itself “umami.” In fact, kombu, the dried kelp

seaweed that helps lend dashi its distinctive umami profi le, has the highest natural levels of glutamate in the world. Umami can be described as the savory taste imparted by glutamate and five ribonucleotides, including inosinate and guanylate, identified in 1913 and 1957 respectively, which occur naturally in many foods, including meat, fish, certain vegetables and dairy products. Another nucleotide, adenylate, identified in the 1960s, is abundant in fish and shellfish. While the Japanese have enjoyed the benefits of umami in their cuisine for centuries, the Western world only recently embraced the concept of umami. Professional chefs in the West now experiment with the types of ingredients that give the distinctive umami signature to a prepared meal. Further research in the 1980s solidified umami’s acceptance as the fi ft h taste in the international lexicon. Umami acts synergistically with other flavors to enhance and amplify their effect, to bring out the full boldness and richness of the entire formulation for a heightened gastronomic experience. In addition to its role as a palate pleaser, umami is beneficial for human survival in the most primal sense. Each of the five tastes recognized by the human body has a special role to play. Historically, the tastes either encourage us to pursue the proper nourishment for survival or warn us away from harmful foods. For example, we desire sweet foods to help maintain enough calories in our body and salty foods to help us maintain a proper mineral 왘

3

Thai Salad

4

balance. Many sour or bitter foods were poisonous or dangerous to humans, ssoo those two tastes acted as a warning. Our preference for and delight in foods with umami taste helps us ensure we consume the proper amount of amino acids for our bodily needs, which include, among many other functions, the right amount and type of proteins to help rebuild muscle tissue after exertion or exercise. But if you talk to chefs or other experts, they say a key characteristic of umami is to make your mouth water. Closely associated with foods in in season that are ripened or matured, umami mami is a taste that reaches its best potential al through foods served at the peak of maturity to help promote good health. As foods ripen or mature, the amino acid content increases, enhancing the umami effect.

Atsukezuri, Katsuobushi shavings

Miso Miso

Dashi

When Science Meets Culinary Arts

the S C I E N C E

G

lutamate, otherwise known as L-glutamate or monosodium glutamate (MSG), identified as the key amino acid responsible for umami flavor, is not exclusive to kombu. It is also common in Western ingredients with savory flavor, such as Parmesan cheese, asparagus, tomatoes, meat and anchovies (which NPR science writer Jonah Lehrer termed “glutamate speedballs”). Upon further investigation, research confi rmed that these foods could also be included under the description of umami with respect to their amino acid profi le. Th is could be one reason why, once Western chefs grasped the implications of umami, it took the culinary world by storm—it was always present yet unidentified; once acknowledged, it allowed for discovery of savory food categories containing the essence of umami that could enhance fi ne cuisine. Just as with the other four basic tastes, the tongue has taste receptors that are tuned into umami. Scientific studies in recent years have also shown that the stomach contains glutamate receptors, and that the amino acid glutamate plays an important role in food digestion. Molecular gastronomy examines the link between the physical and chemical processes that occur during cooking and is becoming a focus of attention among chefs, researchers and food writers worldwide. It connects the scientific explanation for food or ingredient behavior with the social, artistic and technical components of culinary processes. Some examples of the types of issues examined via molecular gastronomy might include the study of how various ingredients change dependent upon different cooking methods, and investigation into the question: Can we devise new cooking methods that produce unusual and improved results of texture and flavor? As science continues to join forces with the culinary arts, Ajinomoto Company Inc. is committed to assisting with the development of healthier foods enhanced with umami-based ingredients, to not only help create better tasting food but to help develop a healthier population as well.

5

The 21st Century –

“The Century of Amino Acids” AMINO ACIDS, WHICH MOST

scientists acknowledge as the building blocks of life, are critical to life and function in a wide variety of ways in multiple industries and within the human body, including activity related to flavoring, nutritional function, physiological well being, and reactivity. Amino acid-based ingredients provide a wide range of tastes or benefits to foods, such as umami or sweet taste sensations supplied by monosodium glutamate and aspartame

6

respectively. In this capacity, amino acid-based ingredients help enhance or highlight the natural flavors of other ingredients, foods and seasonings while remaining in the background. Far from being obscure synthetic substances, amino acids are naturally present

1908 Dr. Kikunae Ikeda te entt obtains patent e to produce te L-glutamate as the source of ‘umami.’

in and essential to the human body. Water accounts for approximately 60% of our body weight, followed by amino acids (proteins), constituting 20%. Amino acids perform various important functions and make up vital body tissues such as muscles, the gastrointestinal tract, internal organs, hemoglobin contained in red blood cells, and collagen, the main component of our hair and skin. Athletes were among the first to discover and use amino acid-based foods and ingredients to help rebuild muscle during or after a workout. Science confirmed that the human body during exercise and recovery utilizes most rapidly proteins that have a certain amino acid composition, specifically branchedchain amino acids (BCAAs such as valine, leucine, and isoleucine), which promote the protein synthesis of skeletal muscles. Despite scientific advances, lately the research community has discovered it has barely scratched the surface of the vast universe of amino acids and proteins that exist within the human body, or their functions. “We have between 100,000 or more different proteins that make our bodies function properly,” said Jack Heaton, president of Ajinomoto Scientific Group, LLC, Raleigh, N.C. “The genome project

mapped out our DNA genetic make up while the next project is determining the proteome, or the make up of all the proteins that exist in the human body. Scientists suspected there were between 10,000 or 20,000 proteins; now they admit they don’t even know the fi nal number.” Amino acids play a role in areas as diverse as seasonings, pharmaceuticals, nutritional supplements, cosmetics, fertilizers and livestock feed. Some scientists and humanitarians believe amino acids hold the key to helping solve the global issue of malnutrition due to inadequate protein intake. Amino acid fortification is a cost-effective, highly bioavailable method of maximizing limited food supplies. Ajinomoto Group also utilizes the nutrient-rich byproduct generated during amino acid production to convert food supplies into valuable coproducts such as fertilizer or feed, which reduces the waste stream and helps preserve our ecosystem. Overall, research proves that essential amino acids are necessary for proper bodily function and nutritional balance. The Ajinomoto Group believes that amino acids hold the key to future development of food, nutritional products and pharmaceuticals. Ajinomoto will continue to be the world’s premier company committed to providing better health, nutrition and quality of life through amino acid creation and utilization.

1956

1963

Ajinomoto U.S.A., Inc., forma a established formally

Ajinomoto concludes tie-up with CPC International Inc. (presently Unilever Bestfoods)

1 19 1956 Aj Aj Ajinomoto do Brazil Industria e Comercio, S.A established

1968 Ajinomoto del Peru S.A. established

1909 t, Aji-no-moto, the product, is launched as umami seasoning based on glutamate.

1 1962

1973

A Ajinomoto concludes tie-up w Kellogg Company with

Ajinomoto concludes tie-up with General Foods Corporation; reincorporated in Japan as Ajinomoto General Foods, Inc.

Sweeeeettttt!!!! SIMILAR TO BUILDING BLOCKS,

which in multiple permutations can create myriad structures, amino acids in various molecular combinations can create an astonishing variety of food ingredients. The same substance that creates the unique savory taste of umami is also responsible, in a different form, for mimicking the unique taste of sugar. Aspartame is approximately 200 times sweeter than sugar, which means that 200 kg of sugar can be replaced with 1 kg of aspartame. Aspartame has an energy value of 4 calories per gram but, because only minute amounts of aspartame are required to provide the equivalent sweetness of sugar, it can reduce a product’s calorie content by up to 99%. It offers excellent solubility and is suitable for most product applications within a certain pH and temperature range. Aspartame is utilized as a stable sweetener in products ranging from homogenized dairy foods to beverages, frozen desserts, confections, baked goods, cereals and fruit preserves. In addition, aspartame can intensify and extend fruit flavors in foods and beverages. For example, aspartame makes chewing gum taste sweet up to four times longer than gum sweetened with sugar. Aspartame does not promote tooth decay and is an FDA-approved, safe sweetening agent, and thus offers special

populations such as diabetics a great deal of variety and flexibility in budgeting total carbohydrate intake without affecting blood sugar. And with an increased focus on obesity within the general population, aspartame can help tame me weight management issues by enabling product developers to create foods with a sweet profi le yet reduced calorie count nt compared to a sugar-sweetened counterpart. rpart. From frozen novelties es to hard candies to iced tea, cocoa mixes and carbonated soft drinks, aspartame enhances nhances the eating experience of consumers umers worldwide without adding to the waistline.

human body metabolizes all essential amino acids in the same way. When a person consumes aspartame, the body breaks it down into aspartic acid, phenylalanine and a small amount of meth methanol, identical o , id ol iden enti tica call to that found naturally in pectin-containing peect c in in-c - on -c o taa in inin ingg in food products. The restt off tthe h diet he ddie iett provides ie p ovv id pr ides ess much greater quantitiess off these components than does aspartame.

Aspartame is a dipeptide de composed of two amino acids: cids: L-aspartic acid and L-phenylalanine. ylalanine. Phenylanine is an essential amino acid, considered essential for or proper bodily function and good health. Many common foods, such as meat, cheese, fish, vegetables or fruit, also contain these constituents, and the

7

1974

1980

19 1982

EUROLYSINE S.A. established in France

d. Ajinomoto Danone Co., Ltd. i Established (presently Calpis Ajinomoto Danone Co., Ltd.)

Ajinomoto opens pharmaceuticalgrade L-amino acid manufacturing plant in Raleigh, N.C.

1974 Ajinomoto Interamericana Industria e Comercio Ltda. Established in Brazil

1975 Nissin-Ajinomoto Alimentos Ltda. established

1981

1983

Aspartame available for tabletop use

NutraSweet AG established in Switzerland (presently Ajinomoto Sweeteners Eur Europe)

A Look Ahead THE SCIENTIFIC DISCOVERY

of glutamate as the basis for umami taste and the foundation of Ajinomoto occurred within a year of each other. The fi rst ingredient the company manufactured, Aji-no-moto, umami seasoning based on glutamate, reflects its contribution to the food ingredient marketplace. “Aji-no-moto” is written in three characters in Japanese that literally mean the “essence of taste.” The Ajinomoto Group not only has helped bring heightened flavor to the world, but so much more through its efforts in various industries, based on the amazing properties derived from amino acids.

Just as amino acids are the building blocks for so many unique and diverse products, they also form the platform for Ajinomoto’s future plans. While in the last century dietitians emphasized vitamins and minerals, the next century will be the century of amino acids, according to Norio Yamaguchi, Chairman of the Board for the Ajinomoto Group. The company has a new slogan to help carry it and its customers forward into its next century of business: ‘Eat Well—Live Well,’ which expresses the link between our eating habits and their related effects

ment, they also will live well, or live better, and it is our goal to help them achieve this better balance,” says Yamaguchi. As part of its corporate mission, Ajinomoto Group is working to help solve some of the enormous challenges facing our planet—adequate food resources, sustainability, proper food and nutrition education, environmental pollution protection and the fight against global warming. While no effort is less important than another, the focus on food ingredients includes a company growth strategy that is in accordance with ecological principles.

Eat Well—Live Well on health. “Instead of having to visit the doctor for a cure, amino acids can help bring us to the place where the entire focus of medicine shifts from cure to prevention, a true focus on wellness through foods,” says Jack Heaton, President, Ajinomoto Aminoscience. “When consumers eat well, or eat the right combination of foods for nourish-

8

1983 Amino-acid based sweetener aspartame introduced to revolutionize carbonated soft drinks, other beverages and sugar-free foods.

1984 Heartland Lysine, Inc. established in the United States (presently Ajinomoto Heartland LLC)

As the global leader in amino acid production and supply to the food chain, the Ajinomoto Group offers irreplaceable value, especially in a world facing huge issues of whether adequate food resources can be secured for all humanity. Ajinomoto works globally but thinks locally, bringing out the best in regional cuisines and helping food industry professionals create products that reach their fullest potential.

1986 Heartland Lysine Inc., Eddyville plant commences operations

1993 Ajinomoto U.S.A., Inc. Iowa MSG plant commences operations

1997 Ajinomoto Biolatina opens Valparaiso plant Home-use product line-up (ca. 1990)

GRA S Plus

MSG - the natural flavor enhancer HOW CAN A FOOD INGREDIENT HAVE

MYTH BUSTING

a safety factor greater than GRA S, the “generally recognized as safe” designation from the Food and Drug Administration? When that agency reviews the ingredient’s designation and calls for additional testing by authorized, respected, scientifically sound principles and discovers it is indeed a benign ingredient. In 1992, the FDA contracted with the Federation of American Societies for Experimental Biology (FASEB), an independent group of scientists, to complete the most comprehensive review of available scientific data on glutamate safety to date. The 1995 FASEB report reaffi rmed the safety of MSG when it is consumed at usual levels by the general population and found no evidence of any connection between MSG and any serious, long-term reactions. In 1991 the European Community’s Scientific Committee for Food confi rmed MSG safety. Food Standards Australia conducted a review even more recently in 2002 and concluded that MSG is indeed a safe ingredient. The Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and World Health Organization consider MSG one of the safest food additives. And the European Journal of Clinical Nutrition reiterated recently that MSG can be ”regarded as harmless for the whole population.” If Chinese restaurant syndrome were real, we would hear comments about “steakhouse syndrome” or “Italian seafood restaurant syndrome” as glutamate is a natural part of these delicious dishes. MSG is made up by the natural fermentation of glucose.

Sound scientific evidence refutes the idea that monosodium glutamate (MSG) can cause adverse physical reactions in people who eat it. From a letter in the New England Journal of Medicine containing one person’s musings about his experience in a Chinese restaurant, society threw science out the window and and culturally fueled suspicion grew, with no basis in fact. The myth was thoroughly debunked in a 1999 Vogue article by Jeffrey Steingarten entitled, “Why Doesn’t Everybody in China Have a Headache?” Glutamate, a naturally occurring amino acid in our bodies, is present in the first food we consume as babies. Human breast milk contains large amounts of glutamate at a level ten times higher than glutamate present in cow’s milk. Scientists believe the glutamate acts as a taste enhancer to encourage babies to drink the milk so they can grow. A sprinkle of Parmesan cheese on top of a favorite Italian dish contains 1200 mg of glutamate per 100g serving, giving the food a rich taste experience common to other foods high in natural glutamate levels. The chart below displays common foods naturally rich in glutamate: Food Glutamate (mg/100g) Parmesan Cheese 8,210 Cheddar Cheese 6,090 Walnuts 658 Fresh Tomato 310 Beans 880 Steak > 2,000 White Mushrooms 400 Salmon 3,840 Broccoli 950

2000

2005

TECUS (Technology & Engineering Center) established

Ajinomoto Interamericana Limeira plant starts production of amino acids for foods and pharmaceuticals

2006 Ajinomoto Biolatina opens Pederneiras plant (production of feed-use amino acids)

2000 Ajinomoto Frozen Foods U.S.A., Inc., established

2009 Ajinomoto Company Inc. celebrates 100 years of leadership decoding and using amino acids in food ingredients, pharmaceuticals and other key industries.

Tokyo Based, Global Focus

A

jinomoto Food Ingredients, LLC

Ajinomoto works continually to make it easier for its North American clients to incorporate amino acid power into food and beverage formulations. Ajinomoto Food Ingredients, LLC, recently opened its new application center in Chicago, Illinois, dedicated to supporting formulation development for dry or liquid beverage applications, seasoning blends and protein modification applications. Ajinomoto also operates a facility in Ames, Iowa dedicated to meat applications and designed to help support the Activa® transglutamanase business. Ajinomoto’s enzyme capabilities help meat processors make a better profit with beef tenderloin. Typically the tails or narrow ends of the tenderloins are too small to cut fi lets. By binding two tenderloins, head or thick end to tail or the narrow end, processors will obtain full size fi let cuts. “Consumers cannot tell the difference between the fi let using Activa and the ones that don’t use the enzyme,” says Brendan Naulty, president of Ajinomoto Food Ingredients, LLC. “The enzyme binds the meat together seamlessly and has no effect on flavor.” Formerly, due to quick enzyme reaction, that technology was only available for small batch operations. However, by creating a system that has a buffered pH, the enzyme activity is slowed down, enabling its use in large-scale operations. Enzyme technology is not exclusive to proteins. In a foodservice or deli application, for example, when pasta is kept in a warming tray, Activa can help the pasta maintain its al dente texture for hours. In the dairy industry, Activa enzyme technology can trim costs while improving quality in cheese, cream cheese and yogurt products. The enzyme addition allows for greater water-binding by cross-linking amino acids within the dairy protein. Th is helps maintain texture in string cheese or lends a clean ‘bite’ to pizza cheese. “Our team members and facilities in the U.S. stand ready to help food manufacturers operate with the utmost efficiency while improving product quality and presentation,” said Naulty. “We’re here to serve our customers in North America by applying a combination of a century’s worth of tradition, reputation for quality, and exciting new developments in amino acid technology to applications for today’s marketplace.”

10

the B U S I N E S S

Ajinomoto AminoScience, LLC Ajinomoto AminoScience, LLC, in Raleigh, N.C., operates within four major market segments. Overall, its purified amino acids help improve life, with a business model that focuses on purity, consistency and quality. Out of the twenty amino acids the company manufactures, nine are produced in the Raleigh facility. It is the only U.S.-based manufacturer of pharmaceutical grade amino acids (cGMP), supplying much of the world’s supply of amino acids for pharmaceutical purposes. Primarily used for nutritional therapy, they supply nourishment that goes directly into the bloodstream or serve as raw materials for producing therapeutic proteins, antibodies or vaccines via cell culture. Fift y years ago Ajinomoto was a pioneer in supplying pharmaceutical grade amino acids to these key markets. Other important markets include the nutritional industry, or amino acids for improving wellness, and the food industry, for infant formula, functional foods or functional food additives. A recent company focus is the beverage segment, according to Jack Heaton, company president. Ajinomoto AminoScience has petitioned for GRA S (generally recognized as safe) certification for five of its amino acids. This will allow for broader use of its amino acids for food

FRIED NOODLES THAI STYLE

categories promoting their functional benefits. The beverage industry particularly is in constant competition to introduce enticing new flavors and certain amino acids have a basis of flavor either alone or in combination. Amino acids stimulate certain taste receptors, sparking interest in their utilization for flavoring. To accommodate this growing interest in use as flavors the company has updated its FEMA GRA S status. The real excitement lies in the future of amino acids for better health. A variety of studies are underway on the benefits of various amino acids for an expanding range of health benefits. Many scientists believe amino acids are the key to revolutionizing our health care system, shift ing the focus from curing illness to preventative care with a dedicated emphasis on wellness. “Most people today think of vitamins as a staple item that helps replenish the body’s supply of deficient elements in nutrition,” says Heaton. “Amino acids are more basic yet than vitamins. Our DNA tells the body which proteins to synthesize to perform necessary bodily functions. Now we’re studying the metabolome, the metabolism and the proteins that defi ne the way our metabolism works, since everyone’s body functions in a different way. The addition of amino acids into the body has a very real purpose. It can, in fact, aid in wellness— in the same way that people take vitamin C to prevent colds, for example, arginine helps keep blood vessels more flexible and branched-chain amino acids help build skeletal muscle proteins.” Ajinomoto AminoScience LLC can meet any amino acid need, from initial research to manufacturing, blending and pulverization through storage, labeling and packaging to analytical and technical support.

Ajinomoto Heartland Lysine, LLC Ajinomoto Heartland Lysine, Chicago, IL, supplies amino acids for animal nutrition.

Amino acids can replace soybean meal in swine and poultry diets to provide the animals with a more economical and better balanced diet. Produced in the form of a dry powder, three pounds of lysine added to 97 pounds of corn equals 100 pounds of soybean meal, supplying the vital amino acids the livestock requires in its diet, yet at a cost savings to the producer. Additional soybean meal can be replaced by supplementing more (> 3 lbs) lysine with the second limiting amino acid (threonine). As an additional benefit, the addition of the amino acid lysine to the animal diet helps lower nitrogen excretion, of concern to both agriculturalists and environmentalists. For every 1% drop in crude protein (lowering soybean meal), nitrogen excretion is reduced by approximately 10%. By utilizing lysine and threonine in animal diets, nitrogen excretion can be lowered by 20-30%. Amino acids increase the utilization efficiency of the nitrogen in feeds (same animal performance with less consumed nitrogen). Adding amino acids to the animal diet is highly beneficial for the animal, the farmer and the environment. The animal feed grade lysine or amino acid is produced in a U.S. based plant in Eddyville, Iowa. Another amino acid produced there includes threonine. Tryptophan and valine are marketed to the animal industry by Ajinomoto Heartland but produced in France. Feed-use amino acids also help reduce the amount of land needed for grain production, achieving the most economical and efficient use of limited arable land. For animal feed processors, the lysine and threonine substitution is an easy formulation adjustment to ensure the animal receives an amino acid balanced diet. Primary markets include the U.S., Canada, Mexico and the Caribbean. Another plant in Brazil supplies amino acids to the animal nutrition markets in South America.

Serves 2 2 cups narrow rice noodles 3 cups water 1 cup diced firm tofu 1 cup prawns, shelled and deveined 2 tbsp chopped shallot 2 tbsp chopped garlic 1 cup bean sprouts 2 eggs 2 seeded chilies, soaked and squeezed dry 2 tbsp dried shrimp 2 tbsp chopped pickled white radish 3 tbsp tamarind juice 1 tbsp sugar or palm sugar 1 tsp soy sauce ½ tsp Aji-no-moto (Monosodium Glutamate) 3 tbsp chopped roasted peanuts ¼ cup vegetable oil 1/3 cup Chinese leek, cut into one-inch lengths 1 lime, cut into 4 pieces Boil the water, pour it over the rice noodles and leave until the noodles soak up the water. Pound the chilies, garlic and shallot until thoroughly ground. Heat the oil in the wok. Fry the chilies, garlic, pickled white radish and shallot until fragrant, then the tofu, dried shrimp and prawn. Season with the tamarind juice, sugar, soy sauce and umami seasoning. Add the noodles to the wok and stir fry well. To finish, add the bean sprouts, Chinese leek and egg. Serve with the peanuts and lime.

Ajinomoto Group Philosophy:

Our philosophy is to contribute significant advances in Food and Health on a global basis and ultimately to create a better life for all.

Ajinomoto Food Ingredients LLC 8430 West Bryn Mawr Ave. Suite 635 Chicago, IL 60631, USA Tel: 773-714-1436 Fax: 773-714-1431

Ajinomoto AminoScience LLC

Ajinomoto Heartland LLC

Ajinomoto Co. Inc.

4020 Ajinomoto Drive Raleigh, NC 27610, USA Tel: 919-325-1400 Fax: 919-325-1420

8430 W. Bryn Mawr Ave. Suite 650 Chicago, IL 60631, USA Tel: + 1 773 380 7000 Fax: + 1 773 380 7006

European Headquarters 153 rue de Courcelles 75817 Paris Cedex 17 France Tel: 33-(1) 47-66-98-63 Fax: 33-(1) 47-66-98-56 Tokyo Headquarters Tel: +81-3-5250-8111

Ajinomoto Interamericana Indústria e Comércio Ltda. Rue Joaquim Tavora 541 Villa Mariana Sao Paulo, SP – 04015-901 Brazil Tel: 55-(11) 5080 6742 Fax: 55-(11) 5080 6739

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

new product trends and Asia Pacific have seen robust activity in this area, with Nestle introducing Chamyto Light probiotic drinks in Chile to improve the immune system and promote digestion. The same company also introduced Milo Smart Plus + in India. While these beverages must be mixed with milk or water, they have been specially formulated for school children, with a formulation boasting iron and iodine, which claims to help brain development and concentration. Nestle has made similar efforts in the U.S., with Boost Kid Essentials debuting late last year. It includes 25 essential vitamins and minerals, 7g of protein and antioxidants from vitamins C and E. Most unique about the product is its delivery method for probiotics, which the child consumes via a patented straw. Mayfield Dairy Farms, meanwhile, had children’s mental acuity in mind when launching Right Start Low Fat Milk earlier this year. The pasteurized chocolate milk features DHA omega-3 to support a healthy brain.

Weighty Concerns With increased worries about obesity and the impact of its related health problems, consumers naturally are looking for weight-loss measures that can be incorporated easily into their lifestyles. Functional beverages are striving to incorporate ingredients that will accelerate that goal.

In the Drink Global Nutraceutical Market for Foods and Beverages (in Billions) Foods 56.7 40.6 39.9

2013 2008 2007

Beverages 71.3 42.8 38.4

Source: BCC Research, October 2008

Thalgo Roquebrune sur Agens has released an infusion tea with green tea, orthosiphon and brown algae focus, said to “encourage elimination and weight loss,” while General Nutrition Corporation (GNC) has introduced Wellbeing™ be-Fulfilled™ Weight Management Shake for Women. This meal-replacement shake, the company claims, has been clinically proven to enhance weight loss and support a healthy metabolism and lean muscle. The “balanced ratios” of high-quality protein, vitamins, minerals and healthy fats also supposedly help the consumer feel fuller for longer. Antioxidants are well-established in the functional beverage segment. For its Vitamin Enriched Water brand, Live Young Forever (LYF) blended vitamins and the

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new product trends EGCG antioxidant, said to stimulate thermogenesis, a process critical to weight loss and fat burning. At the same time, LYF claimed another trend: the beverage is all-natural, using fruits and vegetable juice for color.

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Eye of the Beholder Functional beverages have relatively recently begun claiming beauty benefits in the U.S., though it is a trend well-established elsewhere. Mintel found the number of new

soft drinks and dairy products with such cosmeceutical goals more than doubled in 2008 around the world, with a strong base developing outside of the pioneering markets of Japan and other Asia Pacific areas. Danone and Nestle have made significant strides in cosmeceutical beverages, with the latter initiating a highprofile launch just last year. Late 2008 saw Nestle unveil Glowelle in the U.S., exclusively in Neiman Marcus retail and online stores. Incorporating a proprietary blend of antioxidant vitamins (A, C and E), with real tea, phytonutrients, and botanical and fruit extracts, the product purportedly hydrates the inner and outer layers of the skin and, it is claimed, protects the skin from damage caused by free radicals and nourishes the skin from within. Unlike similar antiaging products on the market, Glowelle was introduced with a fairly high price point: $7.00 per bottle or $5.70 per powder stick. In contrast, Danone’s Essensis beauty yogurt drinks and yogurts are priced comparably to the company’s other functional brands. Unlike those other Danone entities, Essensis claims to nourish skin from the inside, courtesy of borage oil, green tea antioxidant, vitamin E and proprietary probiotic strains. Essensis is not yet available in the U.S., however, and, in fact, was pulled from France due to lean sales in 2008. Another manufacturer working to develop a mainstream cosmeceutical beverage, however, is Coca-Cola. Its Fuze Beverage division developed a line to provide healthy skin and other benefits and launched Fuze Slenderize Empower Pomegranate Acai Berry last year, with 138mg of vitamin C for healthy skin and vision, polyphenols, antioxidants for heart health, chromium for “obtaining energy from food,” super citrimax for metabolism and L-carnitine amino acid for an energy boost. Most innovation in this area, not surprisingly, remains concentrated in the Asia Pacific region, with noteworthy launches incorporating such ingredients as collagen, hyaluronic acid, co-enzyme Q10 and amino acids.

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new product trends Shot in the Dark While the U.S. may lag somewhat in that segment of functional beverages, the country is a leader in energy shots. In something of a smaller-is-better phenomenon, which until recently seemed relegated to electronics and other segments outside of food and beverages, smaller sized energy beverages known as energy shots have seen tremendous growth over the past two years, to reach $350 million in retail sales in the U.S. alone, according to New Nutrition Business. This sales growth comes despite the fact that these quick, convenient bursts of energy sell at a 400% premium over their bigger sized mainstream counterparts, such as Red Bull and Monster. While the latter pair and their ilk have targeted 14-25-yearold males almost exclusively, “this new category in energy drinks...has been developed to meet the needs of all those people who are not served by the current market,” notes Research and Markets. Leading the U.S. energy shot market, for example, is 5-Hour Energy, which aims to reach mothers, office workers and “any mature consumer struggling with a demanding day” seeking a sugar-free pick-me-up. While 5-Hour Energy holds a commanding 70% share of the U.S. market, Research and Markets believes there are still opportunities, if not in the U.S., then certainly in other countries, such as Australia, parts of South America and the Middle East.

ingredients, new opportunities are bound to emerge. In its report, “Functional Drinks: Global Industry Guide,” Datamonitor described the growth of functional beverages in recent

years. “Market consumption volumes increased with a CAGR of 6.9% between 2004-2008, to reach a total of 9.9 billion liters in 2008.” What area was responsible for much of that growth? Datamonitor

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Functional Future Considering the persevering growth of the market despite the worldwide economic slowdown, functional beverages should continue to see fortunes improve as economies do. That said, functional dairy drinks, particularly dosage drinks, have neared maturity in a number of markets, but Mintel’s “Yogurt and Yogurt Drinks—U.S.” report finds consumers are still looking for beverages (and foods, for that matter) with some degree of health benefit. According to the November 2008 report, 44% of all yogurt users are looking for “active yogurt cultures.” With increased awareness of other healthy

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finds, “Energy drink sales proved the most lucrative for the global functional drinks market in 2008, generating total revenues of $12.7 billion, equivalent to 47.3% of the market’s overall value.” Datamonitor likewise predicts a bright future for functional beverages. “The performance of the market is forecast to accelerate, with an anticipated CAGR of 10.4% for the five-year period 2008-2013, which is expected to drive the market to a value of $44.3 billion by the end of 2013.”

www.cbsnews.com/stories/2002/07/29/earlyshow/health/health_news/ main516698.shtml — CBS News report “Functional Beverages: Are They Worth Your Money?”

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www.beverageinstitute.org/nutrition/functional_ingredients.shtml — Functional ingredients for beverages from The Beverage Institute for Health and Wellness www.Datamonitor.com — Datamonitor www.Mintel.com — Mintel International

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See Food Master-INGREDIENTS, p. 5

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new product trends market watch

See Food Master-INGREDIENTS, p. 68 PFX03094FLDY.indd 1

Reduced-calorie Reduction

The 100-calorie package has become something of a mainstay on store shelves, as consumers embrace the ease of portion control. However, as with many trends, there is always the desire to improve on the notion. As a result, Yoplait has launched a line of 50-calorie yogurts. The four flavors—strawberry, vanilla, peach and Key lime pie—also boast no fat and 5g of fiber. While the 50-calorie serving may be one trend, the product does target another: fiber requirements. The Institute of Medicine advises 25g of fiber a day, but most Americans fall far short of that goal. The new Yoplait product provides 20% of that recommendation and also promises to be a good source of calcium and vitamins A and D. The product also features a “Hungry Girl Seal of Approval.” “Hungry Girl” has a website and daily newsletter that promotes and recommends low-calorie snack options.

Dove Right In

P

remium confections have increasingly turned to augmented flavors in recent years, as upscale chocolate lines, particularly, have added flavors to their offerings. Ghirardelli added an entire range of flavors to dark chocolate a couple of years ago and has now introduced Luxe Milk Chocolate to its line, in such

De-energize

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nergy drinks have emerged as a standout in the beverage category. In fact, Datamonitor finds the trend is global, with total revenues of $12.7 billion around the world in 2008. In this crowded segment, manufacturers are turning to an increasing diversity of energy-boosting ingredients. One com-

2/10/09 9:26:13 AM

Less is More

T

flavors as Luxe Milk Almond, Luxe Milk Hazelnut, Luxe Milk, Luxe Milk Crisp (with crisped rice) and Luxe Milk Duet (a blend of milk and dark chocolate). Mars Snackfood U.S. has also expanded its range of premium chocolate. As Thomas Pinnau, vice president of Indulgence, Mars Snackfood U.S., explains, “Our customers are passionate about real, authentic silky smooth chocolate but also want to explore new flavor combinations, in addition to the solid milk chocolate that they know and love.” Mars’ Dove line has been expanded to include Dove Silky Smooth Milk Chocolate with Peanut Butter, the brand’s first such offering.

he NPD Group finds organic is the top food trend expected to grow over the next decade, outpacing restaurant meals eaten at home and light offerings. The debate about “natural” as compared with “organic,” however, may well be confusing consumers. Nevertheless, as consumers attempt to grasp the nutritional benefits of “natural” vs. “organic”—if, in fact, there are any—manufacturers continue to launch products geared to that natural consumer. Alouette, for example, is well-known for its distinctive line of cheeses and specialty cheese products. Now, the company has eliminated all artificial flavors, colors and preservatives from its line of soft, spreadable cheeses and claims it is the only brand to offer 100% all-natural spreadable cheese flavors, including Garlic & Herbs, Spinach Artichoke, Sundried Tomato & Basil, Peppercorn Parmesan and Light Cucumber Dill, to name a few.

pany is attempting what could be considered the antithesis of energy drinks. Innovative Beverage Group is targeting consumers looking to relax in a hurry with Drank, a beverage promising relaxation benefits. Drank has what is termed an “extreme relaxation formula,” combining melatonin, valerian root and rose hips. Now, the brand is joining the energy shot segment with Drank Deuce, a 2oz version of its namesake, promising relaxation with

16K/cal, 4g of carbohydrates and 4g of sugar per serving. Peter Bianchi, chief executive officer, explains, “Drank Deuce was a natural evolution and a direct answer to customer demand for something smaller, with fewer calories. Plus, the product is highly portable, and under the specified liquid limit for airport security, which makes it the perfect travel companion, when crossing multiple time zones.”

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new product trends market watch

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THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods. com and www.NutraSolutions.com.  MGP Ingredients Inc.’s manufacturing site in Atchison, Kan., received International Organization for Standardization (ISO) 14001 and Occupational Health and Safety Assessment Series (OHSAS) 18001 certifications. The company also announced that Kyungsoo Woo had been selected as winner of the 2009 Industrial Scientist Award from IFT.  PureCircle added five key personnel to its U.S. operations: Dr. Sidd Purkayastha, technical director; Jason Hecker, director of marketing; Mike Wolff, sales director; Jacqueline Armstrong, sales director East Coast; and Mauricio Bacigaluppo, sales director Latin America. The company also announced it expects a surge in full-year profits, helped mainly by higher sales of its reb-A products and strong demand from consumers.  Cargill launched a new oils and shortening knowledge center, www.cargill. com/food/oilsforhealthysolutions, to provide information to food manufacturers seeking to formulate healthier products. The company is also expanding its capabilities in canola, with the opening of a new specialty canola research and production centre in Aberdeen, Saskatchewan.  Innophos Inc. is expanding its Coatzacoalcos, Mexico, facilities to increase the site’s food grade phosphate salts and food grade phosphoric acid capacities.  David Michael & Co. promoted Olivia Klose and Matt Gieseke to account manager roles.  P.L. Thomas has introduced its new website: www.plthomas.com.  Ganeden Biotech launched its newest website: www.ganedenbc30.com, a resource on the probiotic bacteria GanedenBC30.  WellGen Inc. appointed Dr. Roderick (Roddy) Carter president and chief executive officer.  Joy Gaze, deputy head of microbiology at Campden BRI, will receive the IAFP 2009 GMA (U.S. Grocery Manufacturers Federation) Food Safety Award, in recognition of her pre-eminence in and contribution to the field of microbiological food safety.  Sweet Green Fields opened a 160,000sq ft extraction facility in China.  Johnsonville Sausage LLC added James T. Murray as corporate chef.  Biothera received the 2009 Frost & Sullivan Excellence in Research Award for the development of Wellmune WGP, a natural food, beverage and supplement ingredient.  Thomas Rabe was named a new member of the supervisory board of Symrise.

August 2009

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‹$PHULFDQ(JJ%RDUG

new product trends

The Reportable Food Registry Mark Hostetler, Husch Blackwell Sanders LLP

O

n September 8, 2009, the reporting requirements of the Reportable Food Registry (section 417 of the Food Drug and Cosmetic Act) will become effective. Companies registered with the FDA should make themselves current on their reporting obligations. Those companies required to report are called “responsible parties” and are those facilities which previously registered under the Act (i.e., facilities engaged in the manufacturing, processing and holding of food for consumption in the U.S.). A “reportable food” is an article of food “for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death of humans or animals.” The criteria for reporting to the Registry is approximate to that level of concern comparable to classification of a Class 1 recall. Otherwise, “food” includes the standard definition of “(1) articles used for food or drink for man or other animals (other than infant formula), (2) chewing gum and (3) articles used for components of any such article.” The FDA has issued the draft guidance, “Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as Established by the Food and Drug Administration Amendments Act of 2007.” This article highlights sections of the Guidance and, although the Guidance represents FDA’s “current thinking,” it does not “create or confer any rights” and “does not operate to bind FDA.” It should be reviewed by all companies who are registered with FDA (see: 74 Federal Register 27804, 06/11/2009). The emphasis of the notification process is on identification and investigation of potential for more serious health consequences, as a report to the Registry is not/shall not be considered an admission that the reported food or incident constitutes adulteration, or in any way contributed to any adverse health consequences, illness or death. The report “may be accompanied by a statement, which shall be part of any report that is released for public disclosure that denies that the report or notification constitutes an admission that the product involved caused or contributed to a death, serious injury or serious illness.”

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When a responsible party becomes aware of a reportable food, it is to contact FDA within 24 hours. A report to the Registry need not be made, if the concern or adulteration originates with the responsible party and the potential adulteration was detected prior to distribution and the responsible party has corrected the concern. The FDA will then assign a number to the report and will follow up with the responsible party for additional and background information. Reports are to be filed electronically through the “Reportable Food electronic portal.” The initial report should include (1) the registration number of the responsible party; (2) the date the food was determined to be a “reportable food;” (3) quantity of food; (4) extent and nature of adulteration; (5) the results of any investigation undertaken by the responsible party to date; (6) the disposition of the food; and (7) the information typically found on the food’s packaging (i.e., product codes, use-by date, manufacturer/distributor). FDA may follow-up the initial report with additional questions or requests for more data and information concerning the product or the incident. Reports to the Registry must be maintained by the responsible party for a minimum of two years. Calling the FDA District Office or local health official does not relieve a responsible party from its obligation to report to the Registry. Companies registered with the Food and Drug Administration are encouraged to review the Draft Guidance and to be prepared to comply by the September 8, 2009, deadline. Mark Hostetler is an attorney at Husch Blackwell Sanders LLP. Experienced in advising consumer product companies and focusing primarily in the food industry, he has guided producers, advertisers and marketers through regulatory proceedings, product recalls, new product introductions, and new advertising and promotional campaigns. He can be reached at [email protected].

REDUCE YOUR CHEESE COST Reducing costs is a business imperative in today’s economic climate. Kraft Food Ingredients offers cost-optimized cheese products that can help lower your finished product cost by as much as 10%–15% — without compromising your application’s flavor, texture and performance. KFIC’s proprietary technology in process cheese, cheese powders and flavors offers maximum product development options to help you reduce cost without sacrificing quality. If your product applications include cheese, let Kraft Food Ingredients recommend a cost-optimized, insightful solution for your next development challenge. Visit kraftfoodingredients.com or call 1-800-458-TECH (8324) to find out more. See Food Master-INGREDIENTS, p. 116-117

©ISTOCKPHOTO

culinary creations

Regional American Sauces and Gourmetflavored Foods Traditional American foods, featuring sauces, regional and ethnic flavorings, and fruits, result in distinctive regional cuisines. Not long ago, Asian foods in America Wilbert Jones, Contributing Editor

consisted mostly of Chinese-style foods. Today, Thai, Japanese and Korean

T

here are farmer’s markets located all across America that feature vendors selling some type of fruit preserve, jelly or pickled product. For years, sweet fruit sauces have been paired with savory entrées and side dishes. Some classic examples are cranberry sauce with roast turkey and stuffing/dressing, mint jelly with roasted lamb, sweet cherry sauce with roast pork tenderloin and peach chutney with baked ham. The upscale Chicago-based caterer, Jewell Events Catering (with annual sales of $20M), has been constantly re-inventing itself by exploring more exotic flavors of the Middle East, India and Southeast Asia. According to vice president Grey Jenkins and senior catering and event consultant Tamara Goldstein, many signature foods that reflect these regions of the world have a combination of sweet flavors, paired with savory dishes. Shining Ocean Inc. produces a line of restaurant-quality, frozen, flavored wild Alaskan sockeye salmon, coated in gourmet, sweet-tasting sauces. The product line is called Wild Smart Salmon, which promotes the fish’s high omega-3 fatty acid and vitamin D levels. The salmon is sold in 6oz portions and packaged in a new microwave steaming bag, which cooks in

foods have joined the mainstream, and stir-fried dishes containing different types of protein, vegetables

under three minutes. The presentations include Hawaiian huli-huli, Kenyan coffee barbecue sauce and an Asianinspired ginger flavor.

Sweet with Savory

For years, Americans have been enjoying savory salads with sweet dressings. At the popular Chicago-based Trotters to Go gourmet store (owned and operated by celebrity chef Charlie Trotter), there are some carry-out prepared foods that reflect this trend even further, by adding heat to the sweet and savory flavors. For example, a salad-style entrée consists of spicy chicken salad on romaine lettuce, with a black bean relish and Black Diamond white Cheddar, served with chef Trotter’s organic-chipotle vinaigrette. Another dish is the Thai barbecue beef short ribs. For a meal without the heat, there is a honey and lavender-glazed, split-roasted Amish chicken, one of the restaurant’s most popular items. Not long ago, the Asian foods eaten in America consisted of mostly Chinese-style dishes, such as sweet and sour chicken, fried rice with a sweet and sour sauce or soy sauce, and egg rolls with a plum sauce or a duck sauce (a thick, sweet and pungent, orange-flavored Chinese condiment).

and noodles are quite popular.

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culinary creations to the company’s marketing manager, Michael Morse, “These stirfry sauces appeal to individuals and families wanting well-balanced, flavorful options that are quick and easy to prepare and that deliver a more cost effective and nutritious

option than traditional takeout.” One popular flavor is the Mandarin Orange stir-fry sauce (made with sugar, water, soy sauce, plum sauce, rice vinegar, pineapple juice concentrate, salt, modified corn starch, hydrolyzed soy protein, tomato

PHOTO COURTESY OF KETTLE CUISINE

Today, Thai, Japanese and Korean foods have penetrated the palates of Americans. Thai foods are by far the most popular of these newcomers. Dishes such as Pad Thai noodles are not only served in restaurants, but are being manufactured by many mainstream companies, both under national brands and private labels. Following this trend, grocery retailer Trader Joe’s sells its brand of frozen entrée Pad Thai noodles in all of its stores, nationwide. There is another Asian-inspired frozen main dish called Trader Joe’s Mandarin Orange Chicken. This kit consists of precooked, breaded chicken pieces ready to be heated in the oven, with orange sauce packets included. It is easy to cook, ready in close to 20 minutes; as a result, for several years, this product has been the company’s number one selling product, even topping the iconic “Two-buck Chuck” (a line of wines, labeled Charles Shaw, priced at $2.00). Simply Asia foods introduced a line of packaged stir-fry sauces, under its Thai Kitchen brand, at the National Restaurant Show held in Chicago in May. According

There are pronounced regional differences in American barbecued foods. The type of meat or protein, the use of wood or charcoal, as well as the seasonings and barbecue sauces, result in a myriad of barbecue styles and presentations.

See Food Master-INGREDIENTS, p. 82 PFX05084Garl.indd 1

3/28/08 1:40:01 PM

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Southern cooks are known, rightly, for mouth-watering, traditional foods. “Smothering” is simply covering one food with another food or sauce and then cooking them by a variety of methods to produce rich, flavorful dishes. (See “Website References and Other Resources” at this article’s end for more information.) paste, orange juice concentrate, onion, yeast extract and xanthan gum). The other flavors are ginger teriyaki, spicy Kung Pao and General Tsao (a combination of sweet and spicy flavors with a hint of garlic). The sauces are packaged in 4oz aseptic pouches. Recently, Pace Foods launched a line of upscale Southwesterninspired, flavored salsa products, which can easily be used for sauces, topped on entrées, side dishes or salads. The flavors include pineapple mango chipotle, tequila lime, triple pepper and verde.

The Heat is On

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There is still a trend for spicy flavors in America and also a demand for gourmet-inspired, tasty products. La Panzanella introduced a line of upscale, spicy crackers under its Fieri brand. Flavors include Red Chili Basil (enriched flour, canola and extra virgin olive oil, sea salt, crushed red chili pepper, dried basil, dried garlic, cayenne pepper); Serrano Lime (enriched flour, canola oil and extra virgin olive oil, sea salt, Serrano pepper pow-

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See Food Master-INGREDIENTS, p. 160

This h bbusiness is so ddifferent ff now, the h change h is staggering. g.. I think of Darwin writing about countless incremental changes h hanges taking place in the evolution of species. The same can be said aid of the evolution of our company. - Michael Gilmartin, President

Talk to us if you need a sample of wholesome, customized goodness. Whether you want a cheese powder, snack seasoning or sauce mix...you name it. If you need a special dairy ingredient, we can help. Call us at 800-541-0850 ext. 130.

See Food Master-INGREDIENTS, p. 43

Custom dairy/cheese powders

seasonings

sauce mixes

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culinary creations der, dried parsley, lime oil); and Chipotle (enriched flour, canola and extra virgin olive oil, sea salt, dried chipotle peppers, dried garlic, dried onion). Some of the other signature flavors include tomato oregano, rosemary, fennel, onion and garlic. The company 479 Fahrenheit has a line of gourmet-flavored popcorn that stretches beyond the traditional butter, caramel and Cheddar cheese flavors found on grocery store shelves or in food court malls. The company was named by its founder, Jean Arnold, who explained, “I discovered that 479 Fahrenheit is the optimal temperature for popping corn.” Some of the popular flavors are ginger sesame caramel, madras coconut curry and cashews, black truffle and white Cheddar, and chipotle caramel and almonds. All of the company’s ingredients are USDA organic-certified.

PRODUCT SUCCESS BEGINS WITH FRENCH’S FLAVORS. ®

Further Reading: Nothing More American…or Regional Grilling foods with barbecue sauces may stand alone as representative of American cooking. Yet, each region of the U.S. has tended to have traditional approaches to both. (See the “Website References” at the article’s end for more details.) Additionally, such sauces can be creatively customized through the addition of other food components. For example, the cookbook, Smothered Southern Foods, by the author of this article, provides a basic, consumer-friendly BBQ recipe consisting of 2 cups ketchup, 1/2 cup sugar, 1/3 cup balsamic vinegar, 1 tablespoon each of chopped fresh oregano, rosemary and sage, and 1/2 teaspoon each of mustard powder and black pepper. The herbs add earthy background notes. However, it is also suggested that a variety of flavored sauces can be created through the addition of fresh fruit (such as citrus-flavored) or roasted garlic (with the addition of roasted garlic cloves). As many consumers, restaurants and food processors alike have discovered, the creation of unique and enticing sauces can be crucial to many a dish.

Website References and Other Resources:

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www.kensingtonbooks.com — In the upper right hand side of the page, change the drop down menu to “author” and type in Wilbert Jones in the search field below it to see cookbooks authored by Jones, including Smothered Southern Foods

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www.PreparedFoods.com — Type (with quotation marks) “Barbecue’s Regional Roots” into the search field, for a discussion of barbecuing and regional American cuisines

s French’s® Mustard—America’s favorite line of

www.PreparedFoods.com — On the left hand side of the home page, click on > R&D Application Videos to access a webpage with a secondary link for videos on “Sauces, Marinades, Dressings, & Spreads” application information 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 more information, call 312335-0031 or e-mail: [email protected].

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Healthy Only at Home? When asked directly, many American diners profess the desire to eat a healthier diet, but they find it hard to follow through with actions. In a recent survey, Mintel Menu Insights found that only one in five (20%) diners ranked the healthiness of the foods they ordered an important factor when they ordered dinner. When describing what they look for on a dinner menu, most important to consumers was taste (77%) and hunger satisfaction (44%). While many restaurants have made a conscious effort to roll out and then highlight what are perceived to be healthy menu items, only slightly more than half (51%) of the adults interviewed actually said they order them, although some 75% said they would like to see more healthy items on the menu. However, the blame may not lie just in the items presented. Especially in a depressed economy, price matters. Over half (54%) of the Mintel respondents said it cost more to eat healthy in a restaurant. Maria Caranfa, a registered dietitian with Mintel Menu Insights, said, “When it comes to healthy menu items, the prices are often higher and less promoted.” Another contributing factor is that the sheer number of “regular” restaurant items eclipses the limited “healthy” menu items offered. Mintel Menu Insights discovered that, during Q1 2009, only 5% of new items carried a nutritional claim, while one in five food items was fried. While people do say they want to eat healthier, their actions continue to say otherwise. “Over eight in 10 adults told us it is very or somewhat important to them to eat healthy, but when it comes to dining out, most people are really looking for taste, texture and experience,” stated Caranfa. It is a challenge for foodservice operators to present menu items that satisfy consumer’s expectations for indulgence, as well as their desire for a healthful meal.

Restaurant Snacks at Home Americans are eating on the move, and snacking has increased along with this trend. In many instances, snacks replace meals and now account for 21% of all meals consumed, according to a report titled, “Snack Foods Culinary Trend Mapping Report,” from Packaged Facts and the Center for Culinary Development. As snacking has increased, so has the expectation of quality. Some higher end restaurant trends have contributed to this phenomenon, such as “gastropubs,” pubs that sell upscale snacks and small plates; cicchetti, small snacks inspired by Venetian versions of foods, such as mini-sandwiches and olives; and izakaya food, the Japanese versions of bar food, such as chicken wings and grilled short ribs. A surprising addition to the upscale lineup was artisanal pork rinds, presented in bags and oftentimes made from locally sourced natural or heritage-bred pork. Other snacks were included in the report: high-end popcorn for adults, in flavors such as curry, black truffles and sharp Parmesan cheese; and seaweed snacks, in the form of chips and crackers, inspired by Korean and Japanese versions. Other snacks slowly making their way into the mainstream include chips from different types of potatoes, such as Yukon Gold and sweet potatoes, and crispy vegetable and legume snacks that are baked or fried; ingredients range from soybeans to chickpeas to tomatoes. Also making headway are snacks with higher protein and fiber profiles that have been sweetened, such as brown rice, soybeans and lentils. A perennial favorite, nuts are enjoying a revival with bold flavors that include wasabi, soy, lime, chiles and herbs.

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cover story

Sweet Cravings Options to satisfy Americans’ sweet tooth are evolving by the bowlful. Lauren Swann, Contributing Editor

S

ugary-tasting sweets commanded $9.7 billion in 2007 sales from all U.S. retail, foodservice and industrial natural, refined or artificial sweeteners, including manufactured and finished products (such as beverages, confections, baked goods and snacks). Robust sales, however, are being linked by many health professionals to a robust increase in waistlines. The USDA reports that available calories from all forms of added sugars increased 17% from 1970-2006, and the country’s sweet tooth has become a prime suspect in factors contributing to two of today’s top health concerns—overweight and diabetes. A 12oz can of soda or juice typically has 10-12tsps of sugar and 150 or more calories; the popular 20oz bottle size now prevalent on store shelves and in vending machines carries nearly 17tsps of sugar and 250 calories. However, these concentrated packages of calories—especially when habitually swilled in beverages—can easily add up over time and, depending on whether they are drunk with or in between meals and how much is consumed, can cause blood sugar spikes and swings.

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Experts from the Harvard School of Public Health Department of Nutrition believe so strongly in evidence that sugary drinks are an important contributor to the epidemic rise of obesity and diabetes, they have encouraged manufacturers, government, schools, worksites and homes to help Americans choose healthier drinks by proposing a new class of reduced-calorie beverages that have no more than 1g of sugar per ounce—about 3tsps per 12oz, 50 calories, or 70% less sugar than a typical soft drink—and free of non-caloric sweeteners. They also want the FDA to require calorie information for the entire bottle—not just for a single serving—on the front of drink labels, aiming to “re-educate the American palate to a lower expectation of sweetness, as well as to give consumers clear information to help them make healthier choices.” The various forms of sucrose and/or fructose sweeteners generally have 4Kcal/g, tend to digest easily and are quickly absorbed into the bloodstream after eating, though their relative effect on blood sugar depends on their simple 6-carbon sugars make-up. Fructose tends to cause less of an immediate and sharp rise in blood sugar, as compared to glucose. Yet, research from the University of California at Davis revealed evidence that human consumption of fructose-sweetened, but not glucose-sweetened, beverages can adversely affect how the body reacts to sugar, handles fats and controls sugar once in the bloodstream, potentially leading to heart-health risks. (Kimber, L., et al. 2009. J Clin Invest. 119:1322-34.) “Fructose is much more readily metabolized to fat in the liver

cover story than glucose is and, in the process, can lead to non-alcoholic fatty liver disease, which in turn leads to hepatic insulin resistance and type II diabetes,” said Gerald Shulman of Yale University School of Medicine.

C Common Di Dietary SSugar SSources of Glucose and Fructose Both glucose and fructose are constituents of common sweeteners. For example, table sugar, baking sugar or cane juice are all sucrose, which is a disaccharide of glucose and fructose units. Corn syrup is primarily made of glucose, while high-fructose corn syrup (HFCS), in which enzymes convert some of the glucose into fructose, is composed

How Sweet?

of both glucose and fructose. The National Honey Board’s website websi te (www.honey.com/downloads/carb.pdf) reports that honeyy averages 38.38% fructose, 30.31% glucose and minor amounts amoun n of other sweeteners. Thee most common forms of high-fructose corn syrup are HFCS-42, which is 42% fructose and 58% glucose, and HFC C HFCS-55, which is 55% fructose and 45% glucose; the HF H latter is generally used in most soft drinks and other la sweetened beverages in the U.S. and is comparable s to the 50/50 fructose-glucose ratio found in common table sugar. Current public health advocacy, tta pparticularly in the media, tends to correlate the rise in HFCS consumption with the increase in diabetes and HF H obesity (though research in this area continues). In the ob b article, “Dietary Fructose and Glucose Differentially ar rt Affect Lipid and Glucose Homeostasis,” published in Af ff thee June 2009 Journal of Nutrition, E.J. Schaefer and colleagues from the Tufts University Department of co ll Agriculture stated, “Sucrose and high-fructose corn syrup Ag gr (HFCS) contain approximately equal amounts of fructose (HF F andd glucose, and no metabolic differences between them havee been noted. Controlled feeding studies at more physiologic dietary intakes of fructose and glucose need physi

Sweet Taste Profile: Maximal Response 2.5%

Sucrose Concentration 5.00% 7.5%

Thaumatin

21,111

14,167

7,222

278

Neotame

13,736

11,013

8,278

5,556

1,377

906

434

—

Neohesperidin dihydrochalcone

10.0%

Sucralose

633

636

546

385

Sodium saccharin

515

444

247

180

Sodium cyclamate Rebaudioside-A (Reb-A)

28

32

29

28

385

290

250

208

The need for information to be limited to Stevioside 267 150 120 110 small “sound bites” (or “space bites” in the Monoammonium glycyrrhizinate 229 110 — — case of print media) leads media to say a Fructose 1.3 1.3 1.3 1.3 specific sweetener compound is “X-times sweeter than sugar.” However, the perceived Glucose 0.6 0.6 0.6 0.6 sweetness of a sweetening compound is Source: “Stevia” presentation, V.H.Abelyan, PureCircle impacted by extrinsic factors beyond how much of the ingredient is put into a food or beverage. Just a few such circumstances When comparing the sweetness of a compound to sucrose, the concentrainclude a product’s pH, flavoring system, other sweeteners, viscosity tion in simple water must be considered. The chart shows that stevia steviol and other textural attributes. One study found that even the choice glycoside compound reb-A was found to be some 208 times as sweet as of hydrocolloid gums used to produce gels with the same hardness sucrose, when compared at 10% concentrations, increasing to 385 times, greatly influenced sweetness perception of sodium sucaryl. (Marshall, when compared in 2.5% solutions. SG and Vaisey, M. 1972. J Texture Stud. 3:173-185. Pub online: 30 —Claudia Dziuk O’Donnell, Chief Editor Jan 2007.)

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cover story

Marchand

d’Raisin Sauce

INGREDIENTS 1 bottle (750 ml) dry red wine, reduced to 2 cups 1 cup veal demi-glaze* 1 cup molasses 2 tablespoons clarified butter 1 tablespoon minced shallot 1/4 cup mushrooms, minced 1/4 cup California raisin paste* 1/4 cup minced dry-cure ham Fresh lemon juice, to taste Cayenne pepper, to taste 1 tablespoon butter, softened PROCEDURE Combine wine reduction, veal demi-glaze, and molasses in 3-quart saucepan; simmer over medium heat until reduced by 1/3. Heat clarified butter in 12-inch nonstick sautépan over medium-high heat; add shallot and mushrooms. Sauté over low heat, stirring constantly, until mushrooms are tender. Stir in raisin paste and add minced ham; heat through. Remove from heat and add to wine sauce. Finish sauce with lemon juice, cayenne pepper and softened butter. Keep warm until ready to serve. Drizzle over grilled steaks.

Yields: 3 1/2 cups Notes: * Dem-glaze is available at gourmet specialty shops or substitute well seasoned brown gravy. * To make raisin paste, grind or process in food processor whole California natural raisins (1/2 cup) equal to twice the amount of raisin paste required (1/4 cup) until very finely chopped and smooth.

LoveYourRaisins.com

to be conducted.” The American Dietetic Association, American Medical Association and Center for Science in Public Interest (CSPI) have all also stated that HFCS dietary contributions are no different than other caloric sweeteners. FDA also settled a labeling controversy last year: as long as HFCS has no contact with synthetic fixing agents during the enzymatic process, the agency does not object to a “natural” claim. However, it is consumer perception that drives demand, and all the fuss over HFCS has ultimately moved some companies and restaurants to return to sugar. PepsiCola, Mountain Dew and Dr Pepper have “no HFCS,” sugar-sweetened-only alternative products, and Snapple is permanently replacing HFCS with sugar in its entire premium line. Starbucks has announced it is removing HFCS from its baked goods, and Jamba Juice is taking it out of their drinks. Concurrently, several regional food co-ops, grocery store chains and restaurants—such as PCC, Cabo Bob’s, New Orleans Pizza, Jason’s Deli and Which Wich—have declared their products and menus HFCS-free. Americans consumed 44lbs of refined cane and beet sugar per capita last year, and the health concerns over excess consumption continue to create a thriving and significant demand for low- or no-calorie sweeteners. Projected by Packaged Facts to grow to a $3.2 billion market by 2012, alternative sweeteners have proven most profitable in diet soft drinks, tabletop sweeteners, sugarless gum and confectionary retail products.

Naturally Sweet Timing Findings from The Hartman Group capture the essence of the most recent preferential tendency: “Moving beyond a singular focus on sugar, consumers also express concern that the combination of sugar and/or diet sweeteners, carbonated soda water, artificial colors and flavors, and other artificial ingredients simply cannot prove beneficial to one’s longterm health prospects.” Some notable sweeteners have arrived on the scene with significant presence to meet this contemporary and growing demand. Stevia, derived from a South American plant, is some 300 times sweeter than sugar (see sidebar “Sweet Taste Profile: Maximal Response”). Formerly limited to dietary supplement products, stevia debuted as a major player in the sweeteners category after FDA did not question manufacturers’ GRAS status conclusions for rebaudioside-A (reb-A) in December 2008. Reb-A, a highly purified form of S. rebaudiana, received no objection to being used as a tabletop and general-purpose sweetener in foods formulated to provide 30mg of reb-A per gram of finished product. To strengthen the quality and purity of stevia-based sweeteners, the U.S. Pharmacopeia (USP) has made available new reference standards for rebaudioside-A and stevioside that complement the written testing standard for high-purity reb-A; the updated guidelines are set to be released in the August 31, 2009 edition of the Food Chemicals Codex (FCC). This will help ensure and substantiate the ingredients’ identities, quality, purity, strength and consistency, protecting their products and brands from low-quality, potentially adulterated ingredients. Erythritol, found naturally in pears, melons, grapes, mushrooms and some fermented foods, is a sugar alcohol with about 70% of the sweetness of table sugar and “net zero” calories. Although it is a carbohydrate, FDA labeling is approved for 0.2K/cal per gram, due to its uniquely rapid absorption and excretion process. This characteristic makes it more compatible with normal healthy digestion, when compared to more commonly used sugar alcohols. Combining it with other low-calorie sweeteners, such as aspartame and acesulfame-K, results in improved finished product flavor profiles. Agave, another choice gaining momentum, is the syrup or nectar from the Mexican plant with the same name. Although there is no reduction in calories (agave contains the same 16 calories per teaspoon as sugar), it is more intense, so a lower amount can be used to achieve the same sweetness without the disruptive effect on blood sugar. Because it is composed primarily of fructose, however, issues in regards to health benefits are growing along with its popularity. Brazzein, a small, intensely sweet protein from the African Pentadiplandra brazzeana plant, is highly potent. It is reported to be some 500 times sweeter than a 10% sugar solution and is heat-stable, water-soluble and reportedly reduces aftertaste from other sweeteners, such as aspartame and stevia. It also features a complementary flavor profile closer to sucrose.

August 2009

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cover story Going Online: Genetics and Sweetness Perception The ability to perceive certain bitter components varies among individuals, due to genetic differences, and this also may result in a greater preference for sucrose (Mennella JA, et al. 2005. Pediatrics. 115:e216-2221). It is also known that the ability to experience a sweet taste differs greatly among mammals. For example, it is non-existent in the household cat2. A recent study indicates that genetics also impacts the ability of humans to perceive sweetness (Fushan, AA, et al. Curr Biol. 19:1–6). The researchers report that European populations had the lowest occurrence of a certain gene, which meant they had an Thaumatin is a sweet-flavored protein from a West African fruit that is many times more potent than sugar, but builds slowly and lasts longer. It is also noted to result in a taste more like sugar, when used with sugar alcohols and intense sweeteners; this makes it a good choice for masking bitterness and overcoming off-flavors, and it is water-soluble and heatstable. [Editor’s note: In the U.S., thaumatin is currently approved only as a flavor enhancer in a range of applications. Similarly, glycyrrhizin and dihydrochalcones, which impart sweetness many times that of sucrose, are also approved in the U.S. only as flavors and/or flavor enhancers.]

increased ability to taste sucrose, when compared to populations in other regions studied. They concluded, “We propose that inherited differences in [a gene variation] account for a substantial fraction of worldwide differences in human sweet taste perception3.” www.ncbi.nlm.nih.gov/pubmed/15687429. Type, with quotation marks, “Cats and Sweetness Perception” in the search field at www.PreparedFoods.com. See bottom of article page. 3 www.cell.com/current-biology/abstract/S0960-9822(09)01254-8. 1 2

—Claudia Dziuk O’Donnell, Chief Editor

A Tax on Taste A U.S. Senate committee is currently considering new federal taxes on sugary drinks, with intent to channel that revenue into national health care, something already under consideration in some states. The actual tax amount under consideration has not yet been disclosed. More than a dozen states already have taxes on soda and other snack foods. CSPI believes, “Federal and state governments should levy excise taxes on soda and other sugary drinks both to raise revenues to pay for health coverage and prevention programs, and also to decrease consumption of products that

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cover story promote obesity,” calculating that, “a new federal excise tax of one penny per 12oz soda could generate more than $1.5 billion dollars per year,” and “a steeper tax of one penny per ounce could raise roughly $16 billion a year, also reducing consumption by 13% overall and perhaps more among children.” The American Public Health Association, the California Center for Public Health Advocacy, Consumers Union, Partnership for Prevention, Shape Up America! and Trust for America’s Health are major organizations among the supporters of CSPI efforts. With such potential initiatives looming, the pursuit of more naturally derived sweetening options in the competitively thriving sugar-alternatives arena will likely continue, particularly because traditional table sugar also provides more than just sweet taste. Beyond just sprinkling it in beverages or on cereal, sugar imparts volumetric and browning qualities to baked goods, for example, and structural characteristics to candies and confections. Market opportunities for high-intensity blends with bulking properties are ripe for exploring, and all these considerations will undoubtedly result in more product and ingredient introductions to a category currently led by a few major players. These include sucralose, which is produced by chlorinating sugar and is calorie-free; aspartame, which is made from an amino acid peptide and has negligible calories from amounts typically used; saccharin, which is a chemical compound originally made from toluene and is calorie-free; and acesulfame-K, which is a calorie-free potassium salt. [Editor’s note: Others in use in the U.S. include neotame, as well as reduced-calorie sweeteners and bulking agents that add “volume” when sucrose is removed. Polyols, tagatose, trehalose and non-sweet polydextrose are part of this group.]

Website Resources: www.FoodMaster.com — Provides a list of suppliers of various types of sweeteners and bulking agents; scroll to “Browse by product” and click on “ingredient product” then find the “Sweeteners” main category under “S” http://online.wsj.com/article/SB123440831429176023.html — A short article on new sweeteners for consumers looking for zero-calorie alternatives www.usp.org/products/referenceStandards — To obtain information on the stevia reference standards www.caloriecontrol.org/lowcal.html — Information on low-calorie sweeteners www.ncbi.nlm.nih.gov/pubmed/19381015 — Abstract of University of California Davis research on fructose and glucose metabolism

See Food Master-INGREDIENTS, p. 64

Lauren Swann, MS, RD, LDN, is a freelance writer and president of Concept Nutrition Inc. (Bensalem, Pa.), which offers consulting services specializing in food labeling, nutrient analyses, marketing communications and cultural dietary practices. She can be reached at 215-639-1203, [email protected] or www.FoodFactsWork.com.

August 2009

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Banking on Ingredients for Baked Goods Formulation tactics for healthier baked goods—from fiber addition to reduced sodium contents—were provided by speakers at Prepared Foods’ R&D Application Seminars.

Acacia Gum to Co-processed Fibers Americans are interested in consuming foods with health benefits. One of the most popular food components likely consumed for a specified health condition is fiber, which supports a healthy digestive system. One commercially available acacia gum with a 90% soluble dietary fiber content is useful for baked goods formulations. Its nutritional properties have been supported by more than 80 in vitro and in vivo studies. At 6, 10 and 15g per day, research supports its ability as a prebiotic fiber. It is all-natural, GMO-free, and has no chemical or enzymatic modification. Sebastien Baray, technical manager for Colloides Naturels Inc., explained, “Acacia fiber has a high degree of gastrointestinal tolerance in humans, promoting gut comfort and well-being.” This is a gentle dietary fiber with no side effects below 50g per day, he added, during a presentation titled, “Exploring Natural Ways to Make Your Baked Products Tastier and Healthier.” Acacia is easy to use and does not require heat to activate its functionality. It is highly compatible with other ingredients and many processing conditions and has a very low viscosity. For example, at 1% concentrations at room temperatures, the viscosities (cP) of various gums are as follows: guar (3,500), locust bean (3,000), tragacanth (700), carrageenan-lambda (500) and acacia (5). (See chart “Hydrocolloid Viscosities.”) It disperses easily and without taste or odor. Baray went on to say a human clinical study confirmed that acacia gum significantly enhanced growth of Bifidobacteria and Lactobacilli. “At 10 and 15g per day, a

four-fold increase in ‘friendly bacteria’ occurred,” he said. Another study showed a prebiotic effect at 6g per day. Other studies show adding acacia gum to bakery products can convert high-glycemic index foods to ones with a medium-glycemic index. Adding up to 10.5% acacia gum to crispbreads resulted in a product with 11.3% dietary fiber (AOAC 985.29), while at the same time adding crispiness, crumb homogeneity and dough elasticity. Acacia gum at 3% in chocolate chip cookies made them chewier and less crumbly and were judged to have superior eating qualities over the standard product during the duration of shelflife. Muffins with 1% acacia gum have a slightly more peaked top and softer chew. Overall functionality of acacia gum in bakery products includes adding soluble dietary fiber, improving texture and stabilizing moisture. Acacia gum enhances gluing properties as a binder in cereal bars, improves film formation as an egg wash replacer at 25-30% in water, and also improves “toastability,” with faster surface browning. Additionally, it promotes energy reduction during extrusion. Baray also discussed another innovative stabilizer that is a combination of two co-processed, all-natural dietary fibers. The insoluble fiber particles are uniformly encapsulated and

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R&D Applications Seminar Acacia has a very low viscosity, when compared with

Hydrocolloid Viscosities

most other hydrocolloids. The chart shows the viscosity of various gums at 1% concentrations in water at room

Viscosity (cp)

6,000 Guar gum Locust bean gum Tragacanth Carrageenan (lambda) Acacia gum

3,000

0 1

2

3

4

Concentration (% Gum) Source: Colloides Naturels Inc.

integrated into the soluble fiber matrix. The innovation is manufactured using proprietary co-drying technology that uses only water and energy. Baray stated that this instantized, dust-free and innovative fiber combination dissolves easily in cold water, and develops its viscosity immediately after dissolution. It requires no heat or shear for activation. The synergy between the two co-processed fibers results in a higher viscosity than with the two fibers added separately. Nutritionally, this innovation combines the prebiotic and GI-lowering benefits of acacia gum with the known positive effects of insoluble wheat fibers on transit regulation. This ingredient also has a guaranteed level of 90% dietary fiber on a dry-weight basis, with a caloric value lower than 2Kcal/g, and is non-cariogenic. Acacia gum can be used as a fat replacer in baked products, in addition to acting as a water binder, enhancer of freeze/ thaw stability, texture improver or egg replacer. Products enhanced by the ingredient include bread, pizza dough, pie

temperature, using a Brookfield RVT at 20rpm. There was no significant increase in viscosity with acacia gum, until its concentration exceeded 20%. crust and muffins. These products enjoyed fiber enhancement, caloric reduction and consumerfriendly labeling. “Exploring Natural Ways to Make Your Baked Products Tastier and Healthier,” Sebastien Baray, technical manager, Colloides Naturels Inc., [email protected] —Summary by Elizabeth Mannie, Contributing Editor

The Benefits of Calcium-based Leavenings The bakery industry is decreasing sodium and increasing calcium in baked products. “Consumers care, and they are reading labels,” said John Brodie, technical service manager— bakery, Innophos Inc. Using calcium-based leavening agents allows new, healthier muffins, pancakes and biscuits product introductions. (See chart “Sodium and Calcium Claims.”) Dietary guidelines for Americans in 2005 recommended choosing and preparing foods with little salt. The recommendation is less than 2,300mg per day of sodium con-

FDA is asking for public comments on labeling of sodium. Current claims are listed here. Changes are expected in terminology and amounts of sodium. The recommendations for calcium for ages 19-50 is 1,000mg daily.

Sodium and Calcium Claims Nutrient Content Claim

Criteria for Claim

Sodium-free Very low sodium Low-sodium Reduced-sodium Unsalted, No salt added, Without added salt Good source calcium Excellent source calcium

Less than 5mg sodium per serving 35mg or less per serving 140mg or less per serving Sodium reduced by 25%, when compared with typical product Made without the salt that is normally used, but still contains the naturally occurring sodium 10-19% DV 20% DV or greater

Source: Innophos Inc.

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R&D Applications Seminar sumption, which is approximately 1tsp of salt. Individuals with hypertension, African-Americans, and middle-aged and older adults should consume no more than 1,500mg sodium per day. The American Medical Association has recommended revoking the GRAS status of salt and targeting a 50% cut in salt intake by 2016. AMA wants FDA to improve labeling, so consumers better understand the amount of salt in food, as well as to educate consumers about the benefits of long-term, moderate reductions of sodium. Sodium reductions are happening globally, also. In the U.K., the Food Standards Agency recommends less than 2,300mg per day. Canada and the European Commission are reviewing regulations. The challenge to industry is to reduce sodium, while keeping the product flavor and texture characteristics. Minimizing or maintaining cost is also an issue. “Salt as an ingredient enhances flavors, balances sweetness and is inexpensive,” stated Brodie, during his presentation, “The Benefits of Calcium-based Leavening Agents to Reduce Sodium Levels in Baked Goods.” Salt replacement can involve flavor systems, but may create artificial notes and increase ingredient costs. Other options to reduce sodium include using other bicarbonates and various leavening acids or combinations of acids and bicarbonates. Potassium-based bicarbonate replaces sodium bicarbonate and is a good option for low-sodium applications. It is also a source of potassium, but it is not a direct replacement. Potassium bicarbonate contains 44% carbon dioxide, when compared with 52% in sodium bicarbonate. Therefore, 19% more potassium bicarbonate is required, and it is more expensive than sodium bicarbonate. Ammonium bicarbonate generates carbon dioxide by heat decomposition. No leavening acid is required. It is typically used in low-moisture products like cookies and crackers. The moisture level should be less than 5%, so the ammonia gas can bake out. Common leavening acids include the calcium phosphates, sodium acid pyrophos-

phates, sodium aluminum phosphate and blends, and other acids (like glucono delta lactone and sodium aluminum sulfate). Brodie mentioned

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R&D Applications Seminar ing agents. It is a combination of calcium acid pyrophosphate and monocalcium phosphate anhydrous. It not only reduces sodium, but increases calcium at the same time. In addition to providing a neutral flavor, fine cell structure, improved texture, moist soft finished product and a dough conditioning effect, the ingredient is economical and can be used alone or with other leavening acids. Brodie noted that applications include layer cakes, pound cakes, snack cakes, biscuits, scones, muffins, pancakes, frozen biscuits, frozen yeast bread products, batters and breadings, dry mixes, self-rising flour and baking powders. A specialty blend of calcium acid pyrophosphate, monocalcium phosphate anhydrous and sodium aluminum phosphate is used in freezer-to-oven products like frozen pizza, pockets and Stromboli-type products, as well as frozen biscuits and sweet rolls. It allows for reduced proofing time. This blend can partially replace yeast, increases tolerance to abuse and allows for development of new product types. “The Benefits of Calcium-based Leavening Agents to Reduce Sodium Levels in Baked Goods,” John Brodie, technical service manager—Bakery, Innophos Inc., john. [email protected] —Summary by Elizabeth Mannie, Contributing Editor

Fruitful Antioxidant Enrichment An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions, by removing free radical intermediates, and inhibit other oxidation reactions, by being oxidized themselves. As a result, antioxidants are often reducing agents, such as thiols or polyphenols. Information on antioxidants in food formulations, specifically raisin products, was the topic of the seminar titled, “Antioxidant Enrichment of Foods,” presented by Thomas J. Payne, food

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industry consultant for the California Raisin Marketing Board. Payne went on to explain, “As oxidative stress might be an important part of many human diseases, the use of antioxidants in pharmacology is intensively studied, particularly in treating stroke and neurodegenerative disorders. However, it is not known if oxidative stress is the cause or consequence of disease.” Antioxidants are widely used as ingredients in dietary supplements, with the hope of maintaining health and preventing diseases, such as cancer and coronary heart disease. Some foods that contain large amounts of antioxidants come under the “antioxidant halo,” and include raisins, pomegranates, berries, prunes and flax. The phenols found in fruit have repeatedly been shown to have antioxidant activity, and they help prevent oxygen-based damage to cells in the body, Payne offered. The total antioxidant activity of many fruits and vegetables has been found to be exactly parallel to their total phenol content. Raisins take their place in this list, alongside prunes and apricots, as an antioxidant-rich fruit. The flavonols (a type of phenol belonging to the flavonoid family) in raisins appear to be least affected by the grape-drying process, but raisins do contain fewer phenols than grapes. Many of the phenols found in grapes are largely lost in the conversion of grapes to raisins. These phenols include the hydroxycinnamics (caftaric and coutaric acids), procyanidins and flavan-3-ols. However, according to Oxygen Radical Absorbance Capacity (ORAC) ratings, raisins are an excellent source of antioxidants and a good way to add antioxidant value to foods. Product enhancements can include breakfast, confectionery, cereals and snacks. According to Payne, antioxidant-labeled products have grown considerably since 2001, and, in 2007, the largest segment of products with antioxidant labeling was beverages. Examination of worldwide antioxidant-containing products shows drinks in first place, with processed meat,

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R&D Applications Seminar dietary guidelines and the Canadian Health Ministries are encouraging reduction of salt and sodium, along with Leavening Acid Neutralizing Value increases in potassium. Processed food MCP 80 is the source of 77% of AMCP 80 dietary sodium. SAPP 72 According to the CAPP 55 National Academy of SAIP 100 Sciences’ “2004 Dietary DMP 40 Reference Intake for DCPD 33 Electrolytes and Water” Source: ICL Performance Products LP report, recommendations for healthy 19-50-yearolds are 1.5g sodium Neutralizing Value is equivalent to the number of parts of soda and 2.3g of chloride neutralized by 100 parts of leavening acid. daily. This is equivalent to 3.89g of salt, which is needed for replacing sodium lost in sweat fish and egg products, and meals and meal and to achieve a diet that provides sufficenters next in line, respectively. Snacks, cient amounts of other essential nutrients. bakery, sauces and seasonings, and conThe tolerable upper limit for salt was set at fectionery are also in the mix. 5.8g per day. “More than 95% of American New products containing raisins have men and 75% of women consume salt in also continued to grow, opined Payne, excess of the upper limit,” noted Myers. with cereals and cereal bars, bakery prodIn baking, sodium is often a part of the ucts and snacks continuing to prove that leavening system that functions to form antioxidant enrichment sells. A ½-cup of gas bubbles, creating a porous texture, raisins has an ORAC score of 2,490. This increased volume and typical cell structures, score can grow by adding pecans (6,340 as well as modifying crumb color and/or total ORAC score), cinnamon (5,968), cofimproving eating quality. Leavening forms fee (2,843) or chocolate (4,376). Clearly, include physical, biological or chemical. An raisins are a great way to integrate antioxiexample of a chemical leavening reaction dants into new products. involves the neutralization of an acid salt with sodium bicarbonate, in the presence “Antioxidant Enrichment of Foods,” of heat and water, to form a neutral salt. Thomas J. Payne, food industry consulLeavening acid choice is primarily based tant, California Raisin Marketing Board, on the timing of when the carbon dioxide 650-340-8563, [email protected] is desired to be released, which in turn —Summary by Barbara T. Nessinger, depends on the product type, the process Associate Editor and potentials for abuse. Nutritional, legal, cost, flavor and texture considerations are Leavening with Less Sodium additional factors impacting leavening acid With 41% of the population stating they choice, said Myers. check for sodium on nutrition labels, Myers explained there are many types sodium reduction is one of the top food of chemical leavening acids. They include manufacturer initiatives, said Nadeen B. phosphates, such as monocalcium phosMyers, MTS—food phosphates specialist, phate (MCP), anhydrous monocalcium ICL Performance Products LP, in a prephosphate (AMCP), sodium aluminum sentation titled, “Low-sodium Leavening phosphate (SAIP), dimagnesium phosphate Alternatives.” Additionally, new USDA

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(DMP), sodium acid pyrophosphate (SAPP), calcium acid pyrophosphate (CAPP) and dicalcium phosphate (DCPD). MCP and anhydrous MCP are hydration-activated. SAPP and CAPP are timeactivated, and SAIP, DMP and DCPD are heat-activated at approximately 38˚, 55˚ and 65˚C, respectively. The timing of the leavening reaction is critical, with solubility being an important factor. Solubility is impacted by leavening type, particle size and dough temperature. With the goal of producing certain desired amounts of carbon dioxide gas, leavening use level is dependent on factors such as product type, mixing and handling, altitude, as well as the character and amount of various ingredients. For example, the pH of other food ingredients must be considered in balancing the leavening in a formula. The goal is usually to have the pH of the finished baked product near neutral (pH 7), but there are exceptions, explained Myers. Leavening calculations are a starting point, where the percent of leavening acid is calculated by dividing the percent of soda by the neutralizing value (NV). The NV equals the parts of soda neutralized by 100 parts of leavening acid. (See chart “Neutralizing Values for Leavening Acids.”) Calcium acid pyrophosphate (CAPP) provides controlled release in baking. It is also a good source of calcium and does not contribute sodium. It provides consistent leavening rates and delivers finished products that are tender and have uniform cell structure. CAPP can be used in refrigerated and frozen applications where SAIP and SAPP are currently used. CAPP is allowed for use in applications in Europe, where SAIP is currently not allowed, and it provides a neutral flavor profile. A muffin formula substituting CAPP for SAIP goes from 15mg calcium and 230mg sodium to 143mg calcium and 139mg sodium. CAPP is a useful leavening agent that can be incorporated into healthful, convenient products that must follow sodium guidelines dictated by specialty food retailers. “Low-sodium Leavening Alternatives,” Nadeen B. Myers, MTS, food phosphates

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Tell consumers when you add PROMITOR™ Dietary Fiber. Otherwise, they’ll never know. Give your consumers the fiber-enriched products they need, and the great taste they want with PROMITOR™ Resistant Starch. It’s a dietary fiber with prebiotic properties that’s technically superior and allows for fiber content claims. But most importantly, PROMITOR™ Resistant Starch leaves flavor and texture exactly as you intended. So how will consumers know they’re getting health benefits of fiber when they choose your products? You’ll just have to tell them. To learn more, visit promitorfiber.com or call 1-800-526-5728

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R&D Applications Seminar specialist, ICL Performance Products LP, [email protected] —Summary by Elizabeth Mannie, Contributing Editor

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flife decisions, said Julie Boutaghou, sensory manager, rtech Laboratories, at Prepared Foods’ R&D Applications Seminar-Chicago, in a presentation titled, “Sensory Shelflife Studies: What, Why, When and How?” The “what” component asks, “What is the acceptable shelflife of a product?” The “why” asks, “Why look at shelflife?” and the “when” asks, “When should shelflife testing be done?” Lastly, the “how” relates to how a company goes about answering shelflife questions. When looking at shelflife, one might compare the printed code/expiration

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Food developers must spend time with their peers to gain more specialized knowledge, inspiration and to stay in touch with market trends. These opportunities are available at Prepared Foods’ annual R&D Applications Seminar-Chicago, which will take place at the Westin Chicago Northwest in Itasca, Ill., from October 19-21, 2009. A bakery-themed group of seminars will focus on fortifying foods with omega-3s to using stabilizers to cut costs to using low-linolenic specialty soy oils; other areas that will be covered include elevating fiber and nutrition functionalities in foods and beverages, using inclusions and current market information. There are specialty “hands-on” lab sessions, where participants can interact with prototypes and products that exemplify ingredient functionality. To learn more about the conference, in terms of attending the meeting or presenting your company’s ingredient materials, contact Marge Whalen at 630-694-4347, or visit www. PreparedFoods.com/rd.

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R&D Applications Seminar date to whether or not the item is still suitable for consumption. “Defining ‘suitable for consumption’ becomes your decision crite-

ria,” said Boutaghou. “The decision (department) working with R&D for a criteria are often business decisions, recommendation.” Two common questions are: “Are we but for the ‘how,’ business units will usually rely on (the) sensory determining the end of shelflife?” and “Are we trying to confirm shelflife?” The following two case studies offer varied approaches for these different questions. Boutaghou suggests starting with what is known about the product to estimate how long to monitor its sensory properties and/or acceptability over the item’s shelflife. In one case study, a new product, a sauce in a pouch, was presented. The company did not have much information about how long it would last (“what”) and needed to know how many months to use for code dating (“why”). For this product, the technical recommendation was to hold evaluations every other week (“when”). The “how” aspect resulted in using a small panel of R&D scientists and technologists to rate the product acceptable or unacceptable, relative to a blind control. Another case study involved a snack seasoning with a current shelflife standard of six months, at ambient warehouse conditions. The company wanted to confirm if this was appropriate and see if the shelflife could be extended to nine months (“why”). The “when” factor involved monthly evaluations, comparing the product to a frozen control. Acceptance testing (“how”) was done using 60 employees as a low-cost standin for consumers. Boutaghou recommends, “Gather what you know about the product. Clearly state why you want to do a study, decide how long you want to evaluate the product, and how often. Finally, make sure the methodology meets the objective.” “Sensory Shelflife Studies: What, Why, When and How,” Julie Boutaghou, sensory manager, rtech Laboratories, 651-4812869, [email protected], www.landolakes.com —Summary by: Barbara T. Nessinger, Associate Editor

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r&d applications

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Performing Rice Protein

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reducing high blood pressure, as it has already been found to reduce cholesterol levels, says the company. Due to its demonstrated ease in digestibility by infants and elderly adults, it may also have a future role in feeding the malnourished and increasing vitamin absorption, especially in the nutritionally sensitive AIDS patient population. The company notes it is the largest producer of wholegrain brown rice protein concentrates in the world, with strong R&D capabilities. As such, Premium Ingredients seeks to provide a stable and quality supply of novel rice products to the food ingredient industry. — Kerry Hughes, Technical Field Editor

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Protein Absorption Rates Whey protein isolate Soy protein isolate Rice protein isolate

Absorption Rate

tudents of nutrition are taught that, in order to get a complete protein from vegetable sources, it is important to combine groups of vegetable foods to obtain a “complete” amino acid profile. However, it has never been common knowledge that brown rice alone is a complete protein source. Premium Ingredients International is trying to change that perception, with its new whole-grain brown rice protein concentrate called Oryzatein™, which the company claims is the first hypoallergenic, complete protein source from whole-grain rice. It is produced through an all-natural, patent-pending process that results in a coarse grade, beige (light to medium), bland-to-sweet taste, suspendable powder. Oryzatein is also available in 70, 80 and 90% protein levels that are rich in essential vitamins and minerals, such as thiamin, riboflavin, niacin, phosphorus, iron and potassium. One of the benefits Premium Ingredients sees in the use of this product is its hypoallergenicity and safe profile over certain other types of protein. According to David Jay Janow, president of Axiom Foods, the exclusive partner with Premium Ingredients, rice protein provides a superior taste, has little to no allergenic issues and has not been involved in recent controversies—compared to certain other proteins experiencing increased use in the U.S. and Europe. Wheat, pea and potato proteins have complete amino acid profiles, as well. Although corn also is a good source of protein, it is currently processed using sulfides and sulfites, which present potential GMO issues, says Janow. Oryzatein is made from sprouted whole-grain rice and includes the bran layer, as well as the endosperm layer of rice. It is the first rice protein that combines both bran and endosperm, thereby resulting in a complete protein. It is suitable for applications such as beverages, baked goods, confectionery, dietetic, infant/toddler foods, sports products, nutraceuticals and ingredient substitutions (e.g., proteins such as soy, whey, wheat, pea, hemp, casein and animal proteins). 120 Research on Oryzatein shows promise, 100 highlighting a number of other possible benefits, and is positioned to help change 80 the way rice is perceived. For example, clinical studies have found it beneficial 60 in the diet for weight management, and it may prove useful in diabetic products to 40 maintain and control insulin levels. It is also being researched for its potential in 20

A study has shown that, when comparing protein isolates of rice, soy and whey, the body’s absorption of rice protein isolate

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Time in Minutes Source: Proprietary Herbal Life Study, 2006

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Innovative Coatings In-house research (with chicken nuggets) showed that a tempura coating made with pea fiber, flour and starch had increased total dietary fiber and crispiness and exhibited a more golden color, when compared to a control with wheat and corn ingredients.

P

ulses (dry peas, chick peas, lentils and beans) are gaining ground as a valuable source of nutrients in the diet, due to their high protein, starch, fiber, vitamin and mineral content, as well as their low-fat content, low-glycemic index and gluten-free status. Recent clinical studies have demonstrated that pulses contribute positively to the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. They also have been shown to assist with weight management and serve as prebiotic material for gut bacteria, says Laura Sawyer, senior scientist, Food Development Centre at Pulse Canada. These nutritional and health attributes have positioned pulses for use in the rapidly growing markets of nutritionally enhanced and gluten-free foods. According to a recent report from Packaged Facts, the gluten-free market has grown at an average annual rate of 28% since 2004, when it was valued at $580 million, to $1.56 billion in 2008. It is estimated it will be worth $2.6 billion by 2012. Pulses have traditionally found their home in the soup and chili category. However, they are rapidly expanding into the bakery, pasta and cereal food categories. A current research project conducted by the Food Development Centre (FDC)

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in Portage la Prairie, Manitoba, sponsored by the Alberta Agriculture and Food Council, Newlyweds Foods and pulse processors in Manitoba and Saskatchewan, is helping pulses enter these non-traditional markets, notes Sawyer. Besides Sawyer, others on the FDC research team include Alphonsus Utioh, Janice Meseyton and Lisa Humiski. The team is exploring the use of pea fractions (flour, fiber and native starch) in pre-dusts and batters for meats. Phase 1 of the research examined tempura-battered chicken nuggets. Pea flour and pea starch replaced 100% of traditional wheat flour and corn starch in the pre-dust and tempura batter, explains Sawyer. Pea fiber was also added to the coatings to raise the total dietary fiber content of the nuggets and transform them into better-for-you prepared foods. To date, the research team has established—through bench and pilot trials—that pea starch, flour and fiber can be utilized in tempura batter coating systems to replace traditional ingredients and to produce products that can attain a fiber nutrient content claim. Sawyer says the main research findings showed: ■ Chicken nuggets with native pea starch in the coating showed no significant differences in overall quality and sensory attributes after the chicken nuggets were held for 60 minutes in a food warmer. ■ Chicken nuggets with pea flour and starch in the coating were significantly crispier and more golden in color. This suggests that pea flour can be used as a substitute for corn flour to increase color development in wheat flour coatings. ■ Chicken nuggets with pea fiber, flour and starch in the coating showed great potential, due to increased total dietary fiber, increased crispiness, a more golden color and equivalent product sensory attributes, when compared to control nuggets containing wheat and corn ingredients. Some of the pea flours and fibers tested increased batter viscosity and have the potential to replace gums used as thickening agents in the batter. Phases 2 and 3 of FDC’s research with pea fractions in coatings is continuing, with breaded fish and glazed chicken breasts. For more information: Pulse Canada • Portage la Prairie, MB, Canada Laura Sawyer • [email protected] www.manitoba.ca/fdc

where quality ingredients come naturally.

Vegetable Juices, Inc. offers a wide range of forms and flavors to help you add the fresh taste and health benefits of vegetables to your products – from juices and purees to dices and concentrates. In addition, our world-class Innovation Center is committed to creating customized ingredients and new product ideas to meet your specific needs. To find out what we can do for your business, call 888-776-9752 or visit us online at www.vegetablejuices.com © 2009 Vegetable Juices, Inc.

See Food Master-INGREDIENTS, p. 179

r&d applications

Cookies Around the World

E

veryone seems to love cookies—they are fun to eat and make; enjoyed by all ages; can be eaten at any time of day; are globally consumed; and are considered by many to be the ultimate comfort food. A cookie can be defined as a small, sweet, typically thin cake of differing shapes and sizes. They are handheld, usually flour-based, and the ingredients can differ, depending on region of origin. Cookie types include, but are not restricted to, bars, drop, pressed, refrigerator/icebox, rolled, molded, sandwich, fried and decorated. All things related to cookies were discussed by Kelly A. DeFusco, senior food technologist, bakery & cereal project leader, for David Michael & Co. Inc., in a presentation titled, “Cookies Around the World,” at Prepared Foods’ R&D Applications Seminar-Chicago. According to DeFusco, the key ingredients in cookies are flour, fat and sugar (or a sweetener alternative). Minor ingredients can include flavors (vanilla, almond, etc.), inclusions (nuts, chips, etc.), leavening agents, salt, spices, eggs and cocoa. Sweeteners used can run the gamut, from high fructose corn syrup or sucrose, to rice syrup or molasses. A brief history of cookies was also presented by DeFusco, who said they actually date back to the 7th century A.D., in Persia (now Iran), where the Persians were some of the first to cultivate sugar cane. By the end of the 14th century, little filled wafers could be found on

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the streets of Paris. In the 1590s, cookies were even included in one of Elizabethan England’s first recipe books. The inevitable progress of the cookie was traced all the way to 1952 and the invention of the modern-day Oreo. International terms for cookies include the English and Australian “biscuits;” Spanish galletas; German kleingebäck or plätzchen; Italian amaretti or biscotti; and Belgium/Netherland’s koekje. In Asia, cookies are typically not baked, but are usually deep fried or cooked in heavy cast-iron molds. There are many flavoring opportunities in cookie formulations, according to DeFusco. “Consumers want fresher, bolder flavors,” she opines, and it is important to have consistency in flavor, even if the ingredients can sometimes be inconsistent. Fat replacement flavors (mimetics); sweet flavors for indulgencetype-reduced-sugar cookies; and masker flavors to overcome some harsh, bitter grain and fortification notes were mentioned. Past trends in cookie formulations include reduced- or sugar-free; reduced- or fat-free; reduced-carbohydrates; indulgence and moderation; and whole-grain/oats/goodfor-you types. As far as the future of cookies, DeFusco named the following trends: fortified and “free” products; nutritional wellness (immunity, digestion, defense, heart health, meal replacement); tropical and Superfruit flavors; decadent flavors with complex tastes; organic; on-the-go packaging; and inventive flavors. — Barbara T. Nessinger, Associate Editor

For more information: David Michael & Co. • Philadelphia, Penn. Kelly A. DeFusco • 215-632-3100, ext. 1547 [email protected] • www.dmflavors.com

References: The King Arthur Flour Company, Inc. The King Arthur Flour Cookie Companion. Vermont: The Countryman Press, 2004. Readers Digest. Cookies: 1,001 Mouthwatering Recipes from Around the World. New York: Readers Digest Association, 2004. Stradley, Linda. “History of Cookies,” www.whatscookingamerica.net Wakefield, Ruth Graves. Toll House Tried and True Recipes. New York: Dover Publications, 1977.

Searching for ways to increase the health benefits of your product? Look to PLT for Innovative Solutions. GanedenBC30™ Probiotic, highly viable cells that survive food processing and gastric acidity. Self-affirmed GRAS and Kosher. Can be baked, boiled, frozen and squeezed into virtually any food and beverage application.

Kaneka Q10™ self-affirmed GRAS Coenzyme Q10, from natural yeast fermentation process. Made in the USA.

Tomat-O-Red® natural red color made with lycopene.

Pomegranate P40p™, rich with 40% punicosides and Kosher certified.

Phosphatidylserine (PS) self-affirmed GRAS (FDA no questions). PS is recognized by the FDA for improved cognitive health. Vivox®, Aquarox®, Synerox and Inolens® Rosemary Extracts from Vitiva S.A. Innovative and applicationspecific natural and kosher ingredients with documented anti-oxidant anti-rancidity benefits. Inolens® provides full functional benefits but with maximum deodorization.

or Call fple. m a sa 900 x214

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Where Food and He See Food Master-INGREDIENTS, p. 145

t... e e M alth

973-984-0900 [email protected] www.plthomas.com

Immune Enhancement • Cognitive Health Anti-Stress • Digestive Health • Bone Health Anti-Aging • Heart Health • Energy

See Food Master-INGREDIENTS, p. 146-147

abstracts/IFT Post-show Issue Lower-cost Option A sweetened, dried cranberry (SDC) has been added to a portfolio of dried fruit ingredients. Ocean Spray’s Ingredient Technology Group has introduced new Choice SDC, a low-cost option that delivers the same high quality as the Classic Soft & Moist SDC. Appealing to food manufacturers wanting to improve the taste, appearance and nutritional profile of their products, the Choice SDC also meets demand for consistent, cost-effective, value-added ingredients, says the company. Choice SDCs add distinctive flavor, attractive points of color and real fruit texture to baked goods, cereals, bars and trail mixes—without impacting processing. Ocean Spray’s Ingredient Technology Group, 508-946-7606, www.oceansprayitg.com

Taking your flavor concept to a higher level…

Sweet Chocolate Solutions Interest in chocolate as a “healthy indulgence” snack has been partly driven by consumers’ increased awareness of dark chocolate’s healthy phytochemicals. To capitalize on this interest, food manufacturers can create healthier products with BENEO-Palatinit’s next-generation sugar, Palatinose ™ (isomaltulose). Sugarbased snacks result in decreased pH values in the mouth, which damages tooth enamel. Palatinose, a disaccharide derived from beet sugar, is a teeth-friendly sugar suitable for confectionery, snacks, cereal bars, dairy products and beverages. Its protective benefits for teeth have been supported by use of interdental plaquepH telemetry showing the pH value in the mouth remains at least 5.7 for 30 minutes after consumption of Palatinose products. Chocolates successfully tested for teeth-friendliness can be labeled with the “Happy Tooth” signet of Toothfriendly International. BENEO-Palatinit, 973-539-6644, [email protected], www.beneo-palatinit.com

To achieve that flavor profile your imagination desires…

Reliable Enzymes For more than 50 years, one company has been helping its clients by supplying high-quality products for applications in baking, dairy, brewing, nutraceutical, flavor, tenderizers and more. Enzyme Development Corporation’s classes of enzymes include: carbohydrases—non-starch hydrolyzing and starch hydrolyzing; proteases— animal origin, botanical origin, bacterial and fungal; lipases—esterases (microbial); cellulases; hemicellulases; pecitnases; and specialties. Enzymes for meat tenderizing include Pano® 300, papain, Enzeco ® Bromelain 240, Enzeco

The Food-mood Enigma

The July 6, 2009 issue of E-dition, Prepared Foods’ electronic newsletter, carried an exclusive piece on foods and ingredients purported to affect mood. In particular, the impact of caffeine on mental alertness; chocolate and theanine on calmness; and simple sugars on energy and mood was briefly discussed, including some dosage information and theorized mechanisms. For example, chocolate’s tryptophan plays a role in the production of serotonin, as perhaps do complex carbohydrates. Chocolate also triggers release of endorphins, natural opiates. The item was submitted by John J. Smith, Ph.D., Cantaleir International Inc., a company specializing in technology, product and business development in the food and beverage industry. Smith can be reached at [email protected] or 847-651-1474. To see the complete version of the E-dition article, type in “Mood Enigma” in the search field at www.PreparedFoods.com.

www.PreparedFoods.com

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The very best nutritional, food & beverage flavors at a reasonable cost, with service and consistent quality. Contact: Merzi or Karen 951-683-6245 Fax: 951-683-3412 1762 Production Circle Riverside, CA 92509 e-mail: Merzi@mackflavor.com website: MackFlavor.com

Mack-FPDffa07-3V4C.indd 1

8/1/07 1:01:53 PM

abstracts/IFT Post-show Issue now self-affirmed GRAS for food and beverage applications. A natural colorant composed of high-concentration, algaebased natural carotenoids in water-dispersible powders and oils, Betatene is safe for use in baked, egg and dairy products; cereals; gelatins and puddings; processed fruits and juices; meal replacements; medical foods; and much more, says the

Ficin 260 and more. Enzyme Development Corporation, 212736-1580, www.EnzymeDevelopment.com

New GRAS Status The spotlight was on one company’s natural, mixed carotenoids at this year’s IFT Food Expo. Cognis’ Betatene® is

Pectin is everywhere ... ... and wherever pectin is added, the quality of food is significantly enhanced. For decades, Herbstreith & Fox has been a leader in the development, manufacturing and application of pectin. We help you to make your products even better. For more information please contact the pectin specialists at: www.herbstreith-fox.com • [email protected]

Herbstreith & Fox Inc. 570 Taxter Road Elmsford, NY 10523 USA

Corporate Group

Phone: +1 914 345 9501 Fax: +1 914 345 0919

Savory Sunshine California sunshine makes tomatoes taste so delicious! Culinary Farms’ tomatoes are picked ripe at the peak of flavor and dried in the sun. Packed with vitamin C and the powerful anti-oxidant Lycopene, our Sun

Dried Tomatoes are a bounty of goodness. And the

reliable domestic source ensures consistent high quality. To request samples or explore Culinary Farms’ entire product range, including our authentic Dried Mexican Chiles, call 916-375-3000.

See Food Master-INGREDIENTS, p. 48

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1244 E. Beamer Street, Woodland, CA 95776

www.culinaryfarms.com

7/14/09 8:20:52 AM

abstracts/IFT Post-show Issue company. Products with Betatene can say “natural beta-carotene” on the ingredient list and have other labeling advantages, such as natural and safe source of vitamin A or the potential use of claims such as “helps maintain a healthy immune system” or “helps

maintain healthy skin.” Cognis, 800673-3702, www.cognis.com

Cool Flavors and Concepts Attendees of IFT sampled savory side bars and experienced what is new in the world of flavor trends at

Do you face these challenges? We need a menu that delivers on the 'all natural' trend! Develop an offering that is new, different and easy to prepare!

one company’s booth. David Michael & Co.’s Soup & Salad Savory Side Bars featured Caramelized Onion, Garlic Butter Herb or Black Pepper Parmesan flavors. While the baking process of side bars is similar to biscotti, they are designed to crumble with only a slight amount of effort and remain dry and crisp in texture. Also available to sample was Sweet Onion Vanilla Dip—a creamy, sweet and savory vanilla dressing that is great with vegetables, grilled seafood or salad, says the company. Visitors were said to leave feeling recharged after washing it all down with a Yumberry-flavored Red Tea slush, which contained high levels of antioxidants, had a smooth, sweet taste and was caffeine-free. David Michael & Co., 215632-3100, www.dmflavors.com

Do you have the right consumer guiding this product's development?

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

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

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Overcoming Flavoring Challenges In response to the changing needs of food and beverage manufacturers and consumers, one company showcased an array of new product development and ingredient capabilities centered on health, energy and sweetness at this year’s IFT Food Expo. Visitors to Cargill’s booth learned about and sampled eight food and beverage prototypes (focused on the three areas mentioned above), as well as learning strategies for overcoming technical and flavoring challenges associated with formulating products that deliver distinct consumer benefits. Cargill also showcased its capabilities of rebianacompatible flavor solutions, based on recently patented technology. The new flavor solutions are ideally suited for cereal, yogurt, ice cream and more. Cargill, www.cargill.com

9/11/08 4:03:37 PM

abstracts/IFT Easy Riders Drivers can improve their ability to reduce glare and recover from it more quickly, without the use of sunglasses. Recent scientific research has revealed that FloraGLO® Lutein and OPTISHARP ® Zeaxanthin go beyond their widely known eye protection benefits for mature adults to provide the enhanced eye health advantages. In-depth studies show that FloraGLO Lutein and OPTISHARP Zeaxanthin help to reduce the blinding effects of glare and improve recovery, according to DSM Nutritional Products. Rigorous clinical trials also indicate they help to improve contrast acuity, allowing individuals to see images more clearly—even under low light conditions. Furthermore, the company states, FloraGLO Lutein and OPTISHARP Zeaxanthin have been shown to improve the eye’s ability to filter blue light, the most damaging part of light, which is abundant under a blue sky, reflecting off water surfaces or in front of a computer screen. DSM Nutritional Products Inc., 800-526-0189, www.unlimitednutrition-na.dsm.com

Add Culinary Quality, Not Costs, To Your Formulation

Specialty Vinegars and Cooking Wines for

Soups · Sauces · Entrées

Wine Vinegar

New Texture Systems Debut A new family of texture systems debuted at IFT Food Expo. National Starch Food Innovation’s wide range of new, optimized texture systems has been developed for the North American market and will enable manufacturers of soups, sauces, dressings and dairy products to transform the texture profiles of many foods or build back texture,

reductions spirits

Making Blue Whoopie The new/old tradition of whoopie pie was a treat for the senses at IFT. The U.S. Highbush Blueberry Council provided tasty samples of the following big bakery trend. The pies are small, portable, personal-sized and whimsical. Making one with blueberries is sure to make people smile. U.S. Highbush Blueberry Council, www. blueberrycouncil.org Easy Blueberry Filling Add a little blueberry happiness to any whoopie. This easy blueberry filling adds beautiful color and luscious, deep-scintillating flavor. Ingredients: 60lb blueberries, frozen 25lb sugar (mix sugar with stabilizer) 1lb stabilizer–agar 16lb water 1lb 8oz lemon juice 6lb cornstarch 6lb water Procedure: Combine blueberries, sugar-stabilizer mix, water and lemon juice in a steam kettle. Bring to a boil. Dissolve cornstarch in water and add to boiling blueberry mix. Cool.

CORPORATE OFFICE: 1661 Feehanville Drive, Suite 300· Mt. Prospect, IL 60056

www.mizkan.com ph 1.847.590.0059 | fax 1.847.590.0405

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See Food Master-INGREDIENTS, p. 134

abstracts/IFT Post-show Issue

®

Start using Fibersol -2 digestion resistant maltodextrin to add fiber when reformulation is to your beverages and consumers will start looking at fiber in a needed, says the company. The new whole new way. Fibersol®-2 is completely soluble, as well as PRECISA™ Cling and PRECISA Cream texclear and transparent in solution so beverages will have a ture systems, the first outputs of the company’s unique clean taste with no added flavor, odor or unwanted DIAL-IN™ Texture Technology, can assist processed food productexture. And with the other positive functional ers in creating consumer-appealing textures and also in reducing the use and physiological properties of Fibersol®-2, of costly ingredients, while maintaining excellent eating qualities. National Starch consumers won’t just want your products Food Innovation, 866-961-NATL (6285), because they’re good for them… www.foodinnovation.com Sodium-free Baking Powder One of America’s leading producers of chemical leavening systems for the home, foodservice and commercial bakeries is offering a competitive advantage with its sodium- and aluminum-free baking powder. Clabber Girl’s InnovaFree™ Baking Powder, developed in conjunction with Innophos Inc., incorporates CAL-RISE® sodium-free leavening agent. The new powder was introduced at IFT in June. InnovaFree Baking Powder with CAL-RISE allows bakers to reduce sodium levels in finished goods by as much as 50%, says the company. Clabber Girl, 812-232-9446, www.clabbergirl.com

Fresh and Healthy Drink Technology Makers of a patented probiotic strain announced a new probiotic-enhanced beverage with an innovative bottle cap dispensing system. Ganeden Biotech Inc., along with Liquid Health Labs, has developed PowerCap® technology, which stores probiotics in the bottle’s cap and dispenses them into water with the press of a button. This creates a new category of ready-to-go, healthy drinks. The drink, called FHS, or Fresh Healthy Stuff, includes 12oz of ultra-purified water in the bottle, and a powdered formulation loaded with GanedenBC30® probiotics, antioxidants from fruit concentrates, vitamins and prebiotic fiber stored in the bottle cap. To learn more about these beverages, visit www.freshhealthystuff.com. Ganeden Biotech Inc., www.ganedenlabs.com, Liquid Health Labs, www.liquidhealthlabs.com

From Soup to Nuts A variety of tasty soups highlighting the thickening and stabilizing properties of one company’s stabilized 78

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they’ll want them because they’re just, well, good!

it’s the fiber you want

starches was on hand at IFT. PUREGEL® stabilized starches, INSCOSITY® cold water-swelling starches, PURE-COTE® film-forming starches and PURE-DENT ® absorbent starches, all from Grain Processing Corporation (GPC), were available in a myriad of products for IFT attendees. Delicious, organic lemonade made with MALTRIN OR™ organic rice maltodextrin and highfiber bars made with TruBran® oat fiber are just two of the offerings available. PURE-COTE and MALTRIN maltodextrin were also the featured ingredients in a sampling of seasoned California almond snacks. Grain Processing Corporation, 563-264-4265, www.grainprocessing.com

Only 1.6 Calories per gram!

abstracts/IFT Post-show Issue Value-added Ingredients Two new value-added ingredient solutions were showcased at IFT. GTC Nutrition featured Purimune™ high-purity GOS, a prebiotic that supports immune health by promoting the growth of beneficial bacteria, and is available in powder form. Also featured was Nu-Mega® omega-3 DHA microencapsulated ingredients—this includes ThermoMAX®, formulated to tolerate baking temperatures— and Driphorm®, suitable for a wide variety of applications. Fortification with Nu-Mega allows food processors to enrich everyday foods with omega-3 DHA to support cognitive function, heart health

and visual acuity, and they are available in both oil and powder forms. GTC Nutrition, a business unit of Corn Products International Inc., 303-468-5077, www.gtcnutritionsolutions.com

Yeast Launches At IFT, one company presented new solutions with natural ingredients for salt reduction, flavor enhancement and preservation of food products. Biorigin’s new ingredients were divided into three new brands: Biozalt, Bioenhance and Biogard. The company also launched the inactive torula (Candida utilis) yeast in the product line Goldcell, which also includes inactive and autolyzed Saccharomyces cereviciae yeast. The company presented yeast extraction solutions featuring their brands, and offered visitors a chance to taste the final products. Biorigin, Brazil, +55(14)3269 9200, www.biorigin.com

New Reference Standards As the number of food and beverage products sweetened with stevia-based ingredients continues to grow in the U.S. and worldwide, the U.S. Pharmacopeia (USP) announced that new reference standards for rebaudioside-A and stevioside are now available. The reference standards for these two ingredients complement the soon-to-be-released written testing standard for highpurity rebaudioside-A in the Food Chemicals Codex (FCC), a collection of documentary standards for food ingredients that allow manufacturers to demonstrate the quality, and thus related aspects of safety, of the products they provide to consumers. The written FCC testing standard for high-purity rebaudioside-A is expected to be released August 31, 2009. For more information and to purchase the reference standards, v i s i t w w w. u s p . o r g / products/reference Standards/.

P: 217.451.4377 www.fibersol2.com

ADM / Matsutani LLC

www.PreparedFoods.com

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N<¿I<ÛF==ÛJG<:@8C@Q<;Û:FEK<EKÛ for Corporate Chefs, R&D Specialists and Food Technologists Worldwide Food Expo will expand your understanding of food technology, manufacturing, packaging, safety and consumer trends. Attend workshops on the manufacturing process, machinery and handling for food and drink products. And don’t miss the innovative products, recipes, and LIVE cooking demonstrations in the NEW Seasonings, Flavorings and Ingredients Pavilion inside the exhibit hall.

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Web Locator American Egg Board

Bay State Milling Company

Denomega Nutritional Oils

http://www.aeb.org/food_manufacturers/overview.html

www.baystatemilling.com

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

Eggs can perform more than 20 distinct functions in the making and processing of food? Polyfunctional eggs can leaven, bind, thicken, moisturize, dry, flavor, glaze, clarify, emulsify, retard crystallization, color and add nutrients to your formulations. In fact, eggs can replace many additives on the food label, naturally. Visit http:// www.aeb.org/food_manufacturers/overview.html

Bay State Milling proudly provides exceptional quality flour and grain-based food products. It is a commitment that extends beyond our deep understanding of advanced milling processes and technologies, and draws upon our unique ability to understand and embrace the changes our customers face. Contact us at 1-800-55FLOUR or [email protected].

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

The Food Source Intl. Inc.

Ingredients Solutions, Inc.

Kerry Ingredients & Flavours

www.foodsourceinc.com

www.IngredientsSolutions.com

www.kerry.com/citrus

SampleExpress is here… put foodsourceinc.com in your favorites now and become a SampleExpress member. Get hooked on fast samples, great service, GRADE 1 quality and the most competitive prices. And, you’ll love our new and improved site, with new lines, new products, and news you can use with updates on crops, markets, and price/supply trends. Go to www.foodsourceinc.com and SampleExpress.

“The World’s Largest Independent Supplier of Carrageenan” ISI Offers a full range of cost-effective Natural and Organic-Allowed Carrageenans as well as Alginates, Xanthan Gums, and TextuRite Texture Systems. Full tech support available. 800-628-3166 or [email protected].

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

Martek Biosciences Corporation

SunOpta Ingredients Group

Tree Top, Inc.

http://www.martek.com

http://www.sunopta.com/ingredients/

www.treetopingredients.com

Martek is the manufacturer of life’sDHA™ omega-3, a vegetarian and sustainable source of DHA (from algae). life’sDHA™ will enhance the nutritional value of your product without impacting its taste or smell. life’sDHA™ is available as either a highly purified oil or microencapsulated powder and has been successfully added to foods, beverages, dietary supplements and infant formulas. Martek Biosciences Corporation - 1-800-662-6339 http://www.martek.com

SunOpta Ingredients Group is the world’s largest producer of oat fiber for the food industry. Canadian Harvest® Oat Fibers are used to increase the fiber content of foods and enhance texture. We also offer soy fiber, stabilized brans, beta-glucan soluble fiber, and fiber blends. SunOpta Ingredients Group, 100 Apollo Drive, Chelmsford, MA 01824, 1-800353-6782

Tree Top’s R&D team helps companies take a fresh look at how fruit and fruit blends can be used to achieve flavor, piece identity, functionality and value in products. With innovative technology and pursuit of customer satisfaction, Tree Top supplies virtually every available fruit form including frozen, dried, pureed and concentrated fruits. Tree Top, Inc. P.O. Box 248, 220 E. Second Ave. Selah, WA 98942-0248. Phone: 800-367-6571, Ext. 1435; Fax: 509-698-1409

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Prepared Foods’ 27th annual New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into exciting global new products, culinary advances and emerging consumer trends.

REGISTER TODAY & SAVE $300

Wednesday, September 9, 2009 1:00 – 5:00 pm

Drift Fishing Sponsored by Innophos Relax and enjoy an afternoon of drift fishing as you get caught up with industry peers. 1:00 – 5:00 pm

Golf Tournament Sponsored by Chr. Hansen Join us for an afternoon at Polo Trace Golf Club. 7:00 – 9:00 pm

Welcome Reception Sponsored by Kikkoman Connect with attendees at this casual reception and enhance your conference experience.

discover new products

Thursday, September 10, 2009

10:15 – 10:45 am

Refreshment Break Sponsored by Butterball Farms 10:45 – 12:00 Noon

Seeking Excellence Through Understanding Flavor Exploration Speakers: Victor Gielisse, Ph.D., CMC, DBA, and Ron DeSantis, CMC, MBA, The Culinary Institute of America This interactive tasting session will expand your flavor IQ and stimulate your senses. 12:00 – 1:30 pm

Luncheon Sponsored by California Raisin Marketing Board 1:30 – 2:15 pm

TBA 2:15 – 2:45 pm

Refreshment Break

7:30 – 8:30 am

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

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

2:45 – 3:30 pm

MOMologue: Let’s Hear It From Moms! Facilitators: Laurie Klein, Vice President and Amy Henry, Managing Director, Research & Strategy, Just Kid Inc. From organic to omega-3, explore moms’ attitudes towards ingredients, benefits, and the latest innovations. 3:30 – 4:00 pm

Creating New Products in a New Economy Keynote Speaker: David Houser, Managing Director, Lincoln International Gain insights on industry deals from the past quarter including their significance and what new product developers can learn from them.

Spirit of Innovation Awards Ceremony Moderator: William Roberts, Business Editor, Prepared Foods Sponsored by Ventura Foods Join us in celebrating the industry-nominated, innovative product development teams that recently introduced a new product in foodservice and retail markets.

9:30 – 10:15 am

5:00 – 6:30 pm

Creating Kid Food Products in a MomDriven World Speaker: Laurie Klein, Vice President, Just Kid Inc. What are some of the principles for creating successful better-for-you products in the marketplace?

Spirit of Innovation Celebration Reception Sponsored by Ventura Foods Network and toast the 2009 Spirit of Innovation Award winners. Enjoy drinks, hors d’oeuvres, and good conversation. Dinner on your own.

8:45 – 9:30 am

network

www.PreparedFoods.com/npc new product ideas

2009 Sponsors

The Seeds You Need to Grow New Ideas

Friday, September 11, 2009 7:30 – 8:30 am

Breakfast Buffet Sponsored by ConAgra Mills 8:30 – 9:15 am

Structural Changes in How Americans Eat & Drink Speaker: Joe Derochowski, Executive Director, The NPD Group Inc. Identify new opportunities based on current trends as well as think about how consumers behave which will help interpret other research you may have. 9:15 – 10:00 am

Successful Product Strategies for Launching Functional Foods Speaker: Bob Jones, Principal, Scientia Advisors LLC Learn common factors experienced by both successful and unsuccessful entries into this marketplace.

1:30 – 2:15 pm

Driving Authenticity Through Ideation, Process, and the Consumer Speaker: Mario Valdovinos, CEC, Director of Culinary Services, Research & Development, Tyson Foods, Inc. See how you can leverage the consumers desire for “real” food and beverage products by learning about the multitude of mechanisms and executions that trigger authenticity. 2:15 – 3:00 pm

Idea mash-up: Adapting existing ideas into winning new products Speakers: Lynn Dornblaser and David Jago, Directors, Custom Solutions Group, Mintel International Mintel’s trend experts will discuss some of the most important trends affecting consumers and new products, and they have scoured the world to show attendees some of the products and ideas that fit those trends. 3:00 – 3:30 pm

Refreshment Break 10:00 – 10:30 am

Refreshment Break

3:30 – 4:45 pm

10:30 – 11:15 am JUST ANNOUNCED

Mintel Tasting Session See and taste dozens of products that may spur your new product development.

Transforming the Relevant Restaurant Trends of Today into the Retail Products of Tomorrow Speaker: Kevin Higar, Director Operator Product Development, Technomic Gain numerous “insight nuggets” ripe for future retail product transformation. 11:15 – 12:00 noon

Smart Choices: Unveiling a Uniform, Frontof-Pack Nutrition Labeling Initiative Speaker: Sarah Krol, General Manager, NSF International – Smart Choices Program Learn how the Smart Choices Program offers a transparent, science-based solution to the food industry, consumers, and health experts alike, in their united efforts to improve consumers’ dietary habits, while driving food and beverage product innovation.

5:30 – 6:30 pm

Networking Reception Dinner on your own. 8:00 – 9:00 am

Saturday, September 12, 2009 Breakfast Buffet Sponsored by Mane, Inc. 9:00 – 11:30 am

Collegiate Education Awards

When Failure is not an Option-Improvise: Applying the Lessons of Structured Creativity to Everyday Business Challenges Facilitators: Christopher W. Miller, Founder, Innovation Focus; Sarah Finch, Director of Learning, The Second City Communications Learn how to combine a rigorous innovation process with the art of improvisation to produce new products and concepts.

12:15 – 1:30 pm

11:30 – 11:45 am

Luncheon Sponsored by TIC Gums

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

12:00 – 12:15 pm

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Network, Share Ideas, Meet New People and Ignite Your Creativity! STR

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Classified For Classified Information, call Sharon Ward at (847) 405-4078 or fax (847) 405-4100

AUCTION

E D U C AT I O N

September 15, 2009 The Former BEST KOSHER AUCTION ALERT ss 10 AM CST

1000 West Pershing Road, Chicago, IL Blending, Grinding & Hot Dog Production with Packaging Equipment-For Complete Information Including the Inventory with Digital Photos, Go To www.barliantauctions.com or call (630)553-6992. Online Bidding Through www.BidSpotter.com Scott Swanson’s IL Auctioneer’s License #440.000558

EMPLOYMENT Need Help Selling Products But Can’t Afford a Direct Sales Force? t
We are your “outsourced sales professionals” providing cost effective sales coverage t
Experienced in strategic selling, large and small account management, global customers, supplier agreements and more t
Specializing in bakery, beverage, sweet goods, dairy, savory and foodservice customers Contact Tim Ewen at Ewen Industrial Ingredients 513-404-7322 s [email protected]

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EQUIPMENT FOR SALE

Optimum Search, Inc. Excellence in Food Industry Executive Recruitment Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site.

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

Dave Buergler 919-557-5773 [email protected]

www.preparedfoods.com

EQUIPMENT FOR SALE

C O N S U LT I N G

Get the most out of your KOSHER certification! Call us to upgrade and refine your program

PS Kosher Food Works Inc. Tel: 310-717-2102 • Fax: 310-553-8989 • Email: [email protected]

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FOOD PRODUCT DEVELOPMENT

S E RV I C E S

ESCA Enterprises, Inc. Enhancing Food Industry Products and Profitability

Providing Customized Services to the Food Industry Through:

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

INGREDIENTS

THE MOST COST EFFECTIVE WAY TO GO TO MARKET!

INGREDIENTS

NIMS a Network of Professional Ingredient Brokers Providing National Sales Representation

SUMMERFIELD CULINARY SPICES NO MGS * SALT-FREE * ALL NATURAL!

For Information Please Contact: Ken Reynolds, Executive Director 770-971-8116 [email protected]

www.nimsgroup.com FREE CATALOG! SAN FRANCISCO HERB & NATURAL NATURAL FOOD CO ® 47444 Kato Road, Fremont, CA 94538

800-227-2830

Website: www.herbspicetea.com

• Dairy Products • Non-Dairy Products • Fruit Powders • Cheese Powders • Cream Powders • Butter Powders • Custom Spray Drying

Contact: Ned or Jennifer Phone: 800.443.3445 Fax: 847.918.9189

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

Product of USA

DEHYDRATED INGREDIENTS

Premium Quality Ingredients Identity Preserved Certified Organic & Conventional Non-GMO • Soybeans • Grains • Seeds • Dry Edible Beans • Flours/Meals • Rice Products

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Let us be your Best Value Quality, Service, Price ingredient supplier! 4666 Amber Valley Parkway • Fargo, ND 58104 USA [email protected] • 701.356.4106 TEL • 701.356.4102 FAX

Visit www.skfood.com for our complete product listing!

www.preparedfoods.com

WA N T E D T O B U Y

WE BUY FOOD & BEVERAGE CLOSE-OUTS Out of code s Discontinued O Off Grade s Over Productions Retail s Food Service Call Jon at WHAM FOODS 954-649-7857 [email protected] www.whamfoods.com

August 2009

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The 2009 R&D Applications Seminar Chicago is a technical, “how to” event designed to help further educate bench-level R&D on practical solutions to specific application challenges. Join hundreds of your fellow formulators for 2½ days and over 50 technical sessions to choose from. Don’t miss the Applications Lab Track, which will feature the use of product samples to more effectively demonstrate an ingredient’s functionality or its application in a finished consumer product or model system. Registration for 2009 is limited to 250 attendees to ensure an optimum learning environment, so register today. Bring the whole team and save with our Team Discount.

2009 SPONSORS

Application Labs (advance registration required) • Use of Carotenoid Colors in Foods & Beverages DSM Nutritional Products • Novel Replacement for Gum Arabic in Coatings Speaker: Maureen L. Akins, Lead Food Scientist, TIC Gums • Reb A Sweetener Applications: Opportunities and Challenges to Product Formulation Speaker: Sidd Purkayastha, Ph.D., Technical Director, Pure Circle USA Inc. • Use of Dairy Proteins in Nutritional Functional Foods Fonterra USA, Inc.

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• Versatility From The Vine Speaker: Carol Borba, Innovation Manager, Mattson, California Raisin Marketing Board STR

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Prepared Foods • Using the Latest Consumer Trends for New Product Development Success Speaker: Greg Stephens, RD, Vice President of Strategic Consulting, National Marketing Institute • Fortifying Foods with Omega-3 Oils Speaker: Brian Connolly, Technical Applications Manager, Denomega Nutritional Oils • Pectin 101 Speaker: Bruce R. Gubser, Technical Sales Manager, Herbstreith & Fox • Sustainability of Ingredients; Fact or Fiction Speaker: Marjorie Gilbert, Director of Food Ingredients, AarhusKarlshamn USA

Nutritional Beverages & Foods • Fortifying Proteins in Beverages From pH 7 to 3 Speaker: Max Maxwell, Business Development Manager, Glanbia Nutritionals • Beyond Trans Fat: Reducing Saturated Fat in Commercial Foods Speaker: John Keller, Food Applications Leader, Dow AgroSciences • Consumer Trends and Application Challenges in Developing Beverages for Baby Boomers Speaker: Kimberly Carson, Director, Beverage Solutions, Sensient Flavors LLC • Physiological Benefits of Balanced and Sustained Carbohydrate Energy - Isomaltulose, the Next Generation Sugar Speaker: Tonja Lipp, Business Unit Manager, BENEO-Palatinit Inc. • Formulating Beverages, Bakery Products and Snacks with Omega-3 DHA Microencapsulated Tuna Oil Speaker: Cristina Munteanu, Senior Food Applications Specialist, GTC Nutrition • Connecting Nutrition and Health: Developing formulations for today’s health conscious consumer Speaker: Joseph O’Neill, Executive Vice President Sales & Marketing, BENEO-Orafti Inc.

Product Development Advances • Winning the Innovation Race: 3 Key Ingredients for Out-Innovating the Competition Speaker: Greg Nutter, Vice President, LASCOM Solutions

• Protecting your Products against Oxidative Rancidity Using Mixed Tocopherols Speaker: Jessica Zielinski, Applications Scientist, Cognis Nutrition & Health • Private Label Leadership Speaker: Greg Nutter, Vice President, LASCOM Solutions

Flavors, Flavor Enhancement & Colors • Research on Heat and Light Stability of Naturally Derived Red Colorings for Beverages Speaker: Jody Renner-Nantz, Food Science Chemist, D.D. Williamson

• The Embedded Consumer: Why the Inclusion of Consumer Opinions Advanced the Stage Gate Process in Product Development Speaker: Judy Lindsey, Vice President and General Manager, Product Dynamics, Div. of RQA Inc.

• Flavor Fusion (Culinary cultural trends through the use of creative flavors and flavor sensations) Speaker: Cindy Cosmos, Senior Flavor Chemist, Bell Flavors & Fragrances

• New Product Development Automation – Software to Manage Stage-Gate and Collaboration Speaker: Sunil Thomas, VP, US Operations, Selerant Corp.

Meats & Marinades

• Automating the Nutritional Claims Validation across the NPDI Process Speaker: Carlo Colombo, CEO, Selerant Corp. • Barriers to Effective New Product Development Speaker: Allan Samson, President, ESCA Enterprises • The Lowest Linolenic Specialty Soy Oil! How Specialty Trait Soybean Oils Add More Value to Your Product Quality Speaker: Terri Volpe, Vice President Oil Business, ASOYIA Inc.

Starches, Gums & Fiber • Fruit Fibers: Nutrition and Functionality Speaker: Bruce R. Gubser, Technical Sales Manager, Herbstreith & Fox • Hydrocolloid Synergies: Their Applications in Foods Speaker: Kevin Johndro, Laboratory Manager, Ingredient Solutions Inc. • Gelatine & Collagen Peptides: Opportunities in Functional Foods Speaker: Mindi McKibbin, Associate Chemist - Food Applications, GELITA • Food Texture Design and Optimization Speaker: Yadunandan Lal Dar, Applications Technology Manager, National Starch Food Innovation

Healthful Formulations • Rice By-Product Ingredients Provide Natural Functionality Speaker: Steve Peirce, President, RIBUS Inc. • How Taste Modifiers can Address the Top Issues in the Food & Beverage Industry: Cost Savings, Heart Health & Weight Control Speaker: Mariano Gascon, VP of Research & Development, Wixon • Solutions for Improved Digestive Health: Probiotics, Prebiotics & Fiber Speaker: Connie W. Sindelar, Probiotic Format Development Manager, Danisco USA Inc. • Galactooligosaccharides, Novel Oligosaccharides for Immune Heath Support Speaker: Cristina Munteanu, Senior Food Applications Specialist, GTC Nutrition • Overcome These 7 Product Development Challenges…Naturally Speaker: Steve Hvizdos, VP Strategic Accounts, Vegetable Juices Inc. • New Products to Meet Healthful Trends Speaker: Allan Samson, President, ESCA Enterprises Inc.

• Meats & Marinades: Flavor From the Inside Out Speaker: Eric Rubendall, Technical Sales Manager, Gilroy Foods & Flavors

Baked Goods • Low Linolenic Specialty Trait Soy Oil for Bakery Applications Speaker: Terri Volpe, Technical Advisor, ASOYIA Inc. • Advances in Nutritional Ingredients for Shelflife, Nutritional Category Focus and Process Application Speaker: Rodger Jonas, Director National Sales, PL Thomas • High Fiber, Reduced Fat, Reduced Calorie Brownies with Natural Resistant Starch and Soluble Fiber Speaker: Lorraine Niba, Ph.D., Business Development Manager, National Starch Food Innovation

New Emerging Ingredients • Beauty From Within - Food & Beverage Innovation Trend Speaker: Sharrann Simmons, Senior Marketing Manager, Cognis Nutrition & Health • The Stevia Trend: Formulating with this Unique Sweetener Speaker: Greg Horn, Sr. Director, Sweetener Technology, WILD Flavors • Liquid Nitrogen - A Beneficial Ingredient in the Food Industry Speaker: Chris Johnson, Food Industry Specialist, Air Products and Chemicals Inc. • Unique and Innovative Opportunities for Dressings and Sauces: Enzyme Modified Egg Yolk Speaker: Otis Curtis, Business Development Manager, DSM Food Specialties USA Inc.

Breakfast Cereals, Snacks & Bars • Cranberries- Your Fruit Solution! Speaker: Kristen Girard, Principal Food Scientist, Ocean Spray Cranberries • Nutritional and Technical Benefi ts of Inulin and Oligofructose in Functional Confections, Snacks and Bars Speaker: Joseph O’Neill, Executive Vice President Sales & Marketing, BENEO-Orafti Inc.

Closing Speech • Emerging Trends in Challenging Times Speakers: Claudia O’Donnell, Chief Editor, and William Roberts, Business Editor, Prepared Foods Magazine

REGISTER TODAY AT PREPAREDFOODS.COM/RD Only $550 and $500 with 2 or more from the same company!

advertiser index

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STAFF

www.PreparedFoods.com

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

Michael Leonard Publisher Tel: 630-694-4024 Fax: 248-283-6574 [email protected]

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

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

Time Running Out! New Products Conference 2005 page 164

page 13

Editorial & Sales Offices: BNP Media 1050 Illinois Route 83, Suite 200 Bensenville, IL 60106 Telephone: 630-694-4345 www.PreparedFoods.com

EAST COAST & EUROPE Ray Ginsberg Senior Account Manager PO Box 878, Mt. Laurel, NJ 08054 Tel: 856-802-1343 Fax: 248-502-1043 [email protected] MIDWEST, SOUTHEAST & CANADA Greg Szatko Senior Account Manager 1050 Illinois Route 83, Suite 200 Bensenville, IL 60106 Tel: 630-694-4337 Fax: 248-502-1032 [email protected]

WEST COAST & SOUTHWEST Wayne Wiggins Senior Account Manager 454 Funston Avenue, San Francisco, CA 94118 Tel: 415-387-7784 • Fax: 415-387-7855 [email protected] NEW PRODUCTS CONFERENCE/R&D APPLICATIONS SEMINAR Marge Whalen CMP • 1050 Illinois Route 83, Suite 200 Bensenville, IL 60106 • Tel: 630-694-4347 Fax: 248-786-1440 • [email protected] PRODUCTION MANAGER Nann Barkiewicz 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-244-6431 • Fax: 248-244-2081 [email protected] CLASSIFIED SALES MANAGER Sharon Ward • 155 Pfingsten Road, Suite 205 Deerfield, IL 60015 Tel: 847-405-4078 • Fax: 847-405-4100 • [email protected]

PREPARED FOODS Volume 178, Issue 8 (ISSN 0747-2536) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $161.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $198.00 USD (includes GST & postage); all other countries: $211.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2009, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Bleuchip International, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected].

www.PreparedFoods.com

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advertiser index Valuable Insights into NEW PRODUCTS and CONSUMER TRENDS The Ritz-Carlton, Palm Beach, FL PreparedFoods.com /npc 21stNPC09_IndexBanAd.indd Century Grain Processing....................................................................................2,60 1

Kalsec, Inc. ...................................................................................................................31 6/1/09 11:14:02 AM

A. Holliday & Company Inc. ..........................................................................................23

Kerry Ingredients & Flavours ........................................................................................18

ADM ...........................................................................................................................46

Kikkoman International, Inc. ..................................................................... 3

ADM/Matsutani LLC ................................................................................................ 78-79

Kraft Food Ingredients ........................................................................... 32

Advanced Food Systems ......................................................................... 24

Land O’Lakes ...............................................................................................................40

Ajinomoto Food Ingredients LLC .......................... INSERT between pp. 16-17

Lonza, Inc. ............................................................................................. 26

American Egg Board ............................................................................................... 28-29

Mack Flavor Ingredients ...............................................................................................73

BASF Corp. ............................................................................................IFC

MAFCO Worldwide Corp. ...............................................................................................64

Bay State Milling ................................................................................... 58

Martek .........................................................................................................................25

BENEO-Palatinit, Inc......................................................................................................63

Mizkan .................................................................................................. 77

Blue California .............................................................................................................75

Morinaga Nutritional Foods, Inc. ...................................................................................17

Blue Diamond Growers ................................................................................................65

Mt. Capra .....................................................................................................................56

Brenntag North America, Inc. .................................................................... 1

Multisorb Technologies, Inc............................................................................................20

Briess Malt & Ingredients Co. ........................................................................................55

P.L. Thomas & Co., Inc. .......................................................................... 71

California Raisin Marketing Board ........................................................................... 44-45

Polar Foods ........................................................................................... 72

Cargill ..................................................................................................... 8

Prepared Foods’ New Products Conference ........................................ 82-83

Clabber Girl ..................................................................................................................62

Prepared Foods’ R&D Applications Seminar Chicago ................................. 86

Cognis ................................................................................................... 12

Purac America, Inc .......................................................................................................21

Commercial Creamery ............................................................................ 38

Roquette America, Inc. ...........................................................................IBC

Corn Products Specialty Ingredients ..............................................................................49

Roxlor International, LLC ...............................................................................................5

Culinary Farms....................................................................................... 74

RQA, Inc. ......................................................................................................................76

Domino Specialty Ingredients .................................................................. 66

Sargento Foods, Inc. .............................................................................. 37

Edlong Dairy Flavors .............................................................................. 48

Savoury Systems International, Inc. ........................................................ 16

Encore Fruit Marketing .................................................................................................24

SunOpta Ingredients............................................................................... 52

Enreco ................................................................................................... 59

TABASCO Brand Ingredients ..........................................................................................34

Flavor Dynamics, Inc. ............................................................................. 27

TandemRain Innovations ...............................................................................................22

French’s Flavor Ingredients ..................................................................... 39

Tate & Lyle ........................................................................................... 61

Ganeden ................................................................................................ 50

Tree Top, Inc. ........................................................................................ 15

Garlic Company, The ............................................................................... 35

U. S. Highbush Blueberry Council ..................................................................................36

Grain Processing Corp. ............................................................................. 7

Univar USA Inc. ..................................................................................... 87

Herbstreith & Fox Inc....................................................................................................74

Vegetable Juices, Inc. ............................................................................. 69

Innophos, Inc. (formerly Rhodia Inc.) ....................................................... 54

Ventura Foods, LLC .......................................................................................................57

International Dairy Foods Association/Worldwide Food Expo..........................................80

Watson Inc. ..................................................................................... OBC

Jungbunzlauer .................................................................................. 19, 47 ©

Boldfaced companies offer detailed product specification data in the 2009 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions.

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Don’t choose any more between taste and health!

t Sugars reduction and calorie management t High level enrichment t Extended energy release

Telephone: 800-553-7035 E-mail : [email protected]

See Food Master-INGREDIENTS, p. 157