February 2011
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Directions in Sauces and Marinades page 13
Regulations: Front-of-pack Nutrition Rating
PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
page 23
Food Tax and Obesity page 25
Beverage Trends and Consumers page 49
Trends in Global Colorings page 57
R&D Seminar: Formulating with Natural Colors page 65
NEW! Our Excellence in Innovation Awards page 82
Registration Open! R&D Seminars-Chicago page 104
page 39
S H A R E D VA LU E S – S H A R E D S U CC E S S manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right ingredients and the ability to anticipate trends.
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Pyure Brands shares our commitment to food safety & quality, taking the additional step of employing Eurofins laboratories to retest all production lots before shipment to Brenntag for distribution.
Offering the Best in Products We are committed to building bridges between food producers and ingredient
By carefully selecting ingredients from manufacturers that meet our demanding quality standards, Brenntag North
Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpen your competitive edge.
See Food Master-INGREDIENTS, p. 20
Brenntag North America & Pyure Brands – Your Right Choice for Stevia! Brenntag North America 5083 Pottsville Pike, Reading, PA 19605 Phone 610 926 6100 x 3858
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February 2011 A BNP Media Publication Vol. 180, Issue 2
table of contents new product trends 10
Hitting the Shelves A dairy-based, mango-flavored protein shake; coconut water for kids; olive oil formulated for babies; tea in the food category; and more.
13
Directions in Sauces and Marinades Consumers, chefs and food manufacturing professionals offer insights into current and future trends in sauces and marinades.
23
Regulations: Front-of-package Nutrition Rating Systems In October 2010, the Institute of Medicine’s Committee on Front-of-Package (FOP) Nutrition Rating Systems and Symbols issued a report examining the advantages and disadvantages of current FOP labeling.
Cover photo by T. J. Hine
Food Tax Impact on Obesity
A Taste of Spain
Weight management is a crucial health issue impacting
39
development strategies.
food policy, consumer food trends and food product
As the basis for much of the world’s culinary fare, Spanish cuisine has numerous geographic influences—from signature seafood stews to traditional rice dishes.
4
25
February 2011
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35
MarketWatch A popular chicken chain spices things up; two giant brands team up for baby food; a toddler line featuring Winnie the Pooh characters; and more.
culinary creations 39
A Taste of Spain From marmitako stew to the more familiar tapas and paella, traditional dishes from Spain have influenced cuisines the world over.
45
Flavor Secrets: Olive and Spice Secrets
47
On the National Menu The churro is re-invented; and a successful food entrepreneur takes on tofu.
ingredient challenges 49
Beverage Trends: Consumers Want it All Consumers are more demanding than ever, wanting beverages that not only taste great, but also deliver real benefits, despite ever-changing trends. Beverage formulators must keep up with the hot topics of the day and be aware of the latest technological advances in the beverage world. A focus on ongoing research in hydrolyzed proteins is also included.
57
Trends in Global Colorings An overview of the coloring market, definitions of coloring substances and technical considerations in their use are provided.
r&d applications 65
R&D Applications Seminar: Formulating with Natural Colorings Provides Consumer Clues Coloring provides important clues to consumers as to a food or beverage’s quality—from freshness to nutritional benefits—as well as its flavoring. It may be the first product characteristic that consumers use in deciding to purchase.
79
R&D Applications: Figs—New Twist on Old World Fruit
81
Abstracts
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Consistent calcium fortification; caramel color’s versatility; three companies’ flavor trend predictions; and more.
Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805
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new product trends Idea mash-up: Adapting existing ideas into winning new products New product development is not always about creating a winning concept from “thin air.” Rather, ideas come from everywhere—from competitors, from other categories, from other companies, and sometimes from outside food and beverage entirely. Mintel’s trend experts discussed some of the most important trends affecting consumers and new products, and scour the world to show you some of the products and ideas that fit those trends. Click on
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r&d applications E-dition Exclusive: Trends in Global Colorings Click on
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Here's an exclusive from our E-dition in October: Colorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects.
Colors and Perception In this video, you'll learn about: s #LASSIFYING AND UNDERSTANDING COLORANTS s (OW TO ACHIEVE YOUR GOALS WITH FRUIT VEGETABLE COLORANTS s )NTERNAL AND EXTERNAL CONSIDERATIONS FOR PRODUCT OPTIMIZATION
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A Tax for Health
Looking for Healthy Formulations? Join us at Prepared Foods’ R&D Applications Seminar— Chicago, August 2-3, 2011, at the Hyatt O’Hare in Chicago. This 7th annual event provides food and beverage formulators with practical and non-commercial “how-to” solutions to specific formulation challenges, and a better understanding of the functionality of a wide range of ingredients. The Seminar’s extensive educational program features over 40 individual technical sessions and six, 75-minute Application Labs. Application Labs The Application Labs feature the use of product samples to more effectively demonstrate an ingredient’s functionality or its use in a finished consumer product or model system. All sessions are non-commercial and provide technical solutions to current ingredient applications and formulation challenges. Submit Your Presentation at www.PreparedFoods.com/rd. For more information, visit www.PreparedFoods.com/rd or contact Marge Whalen at 847-405-4071 or
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Poor soda. It has gone from being a refreshing drink, associated with images of people empowered to enjoy life, to something we no longer should serve our children. Last year, a study by the Yale School of Public Health found that trying to address childhood obesity by eliminating sodas from vending machines was not effective. I was amused, when I read the kids who did not have access to vending machines in schools had no trouble getting their hands on sugary drinks. “In schools that allow access to soft drinks, 86% of the students reported consumption within the past week,” stated the article, which ran in Prepared Foods’ E-dition e-newsletter last year. However, in schools without access, a hefty 84% of the students still drank the beverages. Kids can be very resourceful, when it comes to things they want. In my mind, this behavior parallels smoking and smokers. Smoking was banned in school, but the smokers could always be found sneaking their habit somewhere on school grounds. Furthermore, all the taxes smokers have endured still do not make it any easier for them to quit. So, to me, it seems a soda tax would not work. However, it turns out I’m wrong. An article in this month’s issue (page 25), by the USDA’s Economic Research Service (ERS), reports that a tax of at least 20% on sugary beverages, an increase that directly hits consumers, is needed to result in change. Taking various factors into account, the report states consumers would then choose bottled water first, followed by other beverages, such as juice and diet drinks. Based on this ERS study, the changes would “translate into an average loss per year of 3.8lbs for adults and 4.5lbs for children.” Perhaps these figures do not seem like much, but Americans between the ages of 25-55 gain about 1.5lbs per year. Ditching sugary drinks or foods seems like a straightforward, easy way to cut many extra calories, slowing the path to obesity. (Logically, this will only work, if people do not eat extra foods or beverages that will “make up” for the saved calories.) Making sugary drinks harder for children to obtain is just a beginning; apparently, adults need deterrents, also. I was very glad to hear the collected taxes would be used to fund education programs promoting weight management strategies. A more focused health education can help both children and adults learn how to best take care of their bodies.
Julia M. Gallo-Torres Managing Editor
[email protected]
www.PreparedFoods.com
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February 2011
9
new product trends
Hitting the Shelves Shake it Up with Mango Dairy-based protein shakes have been the predominant format in the protein shake segment. However, there has been recent innovation in fruit- and nectar-based beverages touting high protein levels. One such launch is Bolthouse Farm’s Protein Plus All Natural Mango Flavored Protein Shake. Each bottle of nectar claims to provide 30g of protein and three servings of fruit. This is achieved through a formulation containing one mango, 1.5 carrots, 2.5 apples, one orange and a slice of banana. Furthermore, the beverage contains both soy and whey protein, through a proprietary blend for improved performance. The product contains vitamins C, B and A.
B.R.A.T. Diet Drink The B.R.A.T. Diet (bananas, rice, apples and toast) has long been associated as a remedy for consumers suffering from stomach woes. The recent launch of B.R.A.T. Diet’s Organic Chocolate Honey Flavored Non-Dairy Drink creates a product which combines these ingredients in a flavorful drink targeted at children. The product is a blend of brown rice, banana puree, apple puree and electrolytes and is fortified with vitamins and calcium. With no sugar, casein, corn, gluten or dairy, the product is primarily positioned for kids—but certainly can be consumed by adults, as well. Furthermore, the convenience of the formulation is sure to strike a chord with busy parents.
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February 2011
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Ashley Tillman, Mintel Global New Products Database (GNPD)
Coconut Water for Kids Coconut water has emerged in the U.S., and with a 925% increase in coconut water beverage launches from 2005-2010, this activity is likely to continue, as consumers become increasingly familiar with its benefits and flavor. Evidence of this movement into the mainstream is the recent launch of O.N.E. Kids Coconut Water. A coconut water positioned for children, the drink is formulated with no added sugar and claims to be hydrating. The product is packaged in a kid-friendly, juice box format. O.N.E. Kids Coconut Water is available in four flavors: Fruit Punch, Apple, Raspberry and Orange.
Artisan Tortilla Chips Tostitos has moved beyond whole grains, with the launch of Tostitos Artisan Recipes Flavored Tortilla Chips, in Roasted Garlic & Black Bean flavor. Although black beans have been seen in niche health-focused products, this is a notable launch from a large manufacturer. The product is formulated with a blend of nine grains, 100% natural ingredients, is trans-fat free and offers 8g of whole grains per serving.
new product trends Tea in the Food Category Although tea ingredients in food category product launches have traditionally had provenance in Asia, there has been a recent stir of activity from other regions. Specifically, food product launches containing tea have increased in both Europe and North America from 2005-2010, at 17 and 42%, respectively. This has been driven by upticks in the bakery and chocolate confectionery category, where manufacturers have offered refreshing formulations that highlight tea flavors. The baby food category is certainly an unlikely area to see tea ingredients emerging; however, several manufacturers have launched products featuring tea flavors. In South Africa, Woolies Babes Fresh Apple Pear Rooibos for babies aged 6 months and over highlights a rooibos tea flavor. Meanwhile, in Spain, Nestle Papillas Bienestar offers Baby Food with Cereals & Blossom Tea. The easyto-digest cereal is formulated for babies aged 6 months and over and is enriched with Bifidus BL and prebiotics. Looking at activity in other categories, in the U.S., GoodBelly BigShot 50 has launched a Vanilla Chamomile flavor Probiotic Drink. Green tea is a tea flavor which has gained popularity in foods. In Brazil, Bretzke Zero Pro has launched Green Tea Flavored Jelly Powder, which makes a sugarfree, green tea-flavored gelatin dessert. In Russia, Poglotitel’ Zhira Green Tea and Pineapple Syrup is a low-sugar syrup that can be used in desserts, beverages and baking.
Time for Tea Global incidence of tea ingredients in food, by category: 2007-2010 Category Baby food Bakery Breakfast cereals Chocolate confectionery Dairy Desserts & ice cream Fruit & vegetables Meals & meal centers Processed fish, meat & egg products Sauces & seasonings
2010
2009
2008
2007
% Change (2009 vs 2010)
4 77 9 45 33 27 2 7 10 11
3 63 5 38 34 33 0 6 7 17
1 58 4 34 41 23 1 8 7 11
2 69 8 38 23 24 0 3 9 6
33 22 80 18 -3 -18 N/A 17 43 -35
Source: Mintel GNPD
Need in-depth food & beverage industry research...
Global Trends In Spain, Monva has launched Oliver Petite Gourmet Extra Virgin Olive Oil for Babies. For babies aged 6 months and up, the olive oil is specially formulated to provide optimal health benefits. The manufacturer claims the vitamin E in olive oil is essential to babies’ growing bones, correct brain development and the formation of the nervous system. On the product website, the manufacturer claims the Spanish Association of Pediatrics prescribes olive oil in preference to any other fats, according to its “Hyper Cholesterol in Children” report. Even the packaging is kid-friendly, packaged with a plastic dispenser that has a safety clamp to hinder spillage. In France, Sushi Ran BV has launched Ricewich, which is a rice sandwich with sauce. The sandwich consists of two lightly grilled, triangular rice slices filled with one of four flavor varieties: Tempura Fried Shrimp, Tatsuta Fried Chicken or Kakiage Fried Vegetable. The rice slices are a combination of sticky rice, brown rice and sushi rice. This product is certainly innovative and is likely to appeal to busy consumers looking for a fresh take on the sandwich. Launching a New Product? If so, contact Ashley Tillman at 351 W. Hubbard, 8th Floor Chicago, IL 60654 Call: 312-932-0600, Fax: 312-932-0474 or e-mail
[email protected]. Information in this column is from the Global New Products Database, the premier source of global product intelligence, published by Mintel International Group.
More than 90 Mintel Reports available at www.PreparedFoods.com www.PreparedFoods.com
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February 2011
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A CREAMY SALAD DRESSING... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. Texture can make or break your brand. If your dressing is thin and watery, it can alter the perception of flavor. If your sauce is thick and congealed, it can ruin the product’s appeal. Texture is a functional attribute that demands attention at the first stage of product development. The Gum Gurus® at TIC Gums are world-class food scientists in the development of textures that can increase likeability and make a splash with consumers.
Contact the Gum Gurus at (800) 899-3953 or ticgums.com/chat See Food Master-INGREDIENTS, p. 144
Directions in Sauces and Marinades
©ISTOCKPHOTO/KNAPE
new product trends
Consumers, chefs and food manufacturing professionals offer insights into current and future trends in sauces and marinades.
Kazia Jankowski, Contributing Editor
D
oug Muir is married to a professionally trained chef—a woman who can make truffles as deftly as she can roast a pork tenderloin. And yet, in his family, Muir, the 41-year-old, Denver-based hospital administrator, is the one who mans the grill. After a long phone conversation with Muir, it quickly became apparent that he embodies the modern sauce and marinade consumer. Regardless of the weather, Muir stands over his gas grill, searing steaks, chicken breasts and more. “I’m not an expert,” he says, “I don’t make my own sauces, but I watch Bobby Flay, and I have my tried-and-true sauces that I go to.” Another avid user of sauces is Liz Seelye, a 30-year-old consultant. Seelye and her husband are well-traveled, young professionals—and, they seem to use a different breed of sauces than those of Muir and his culinary-savvy wife. Indeed, Seelye makes much use of ethnic sauces from India and Thailand. “I’ll make my own sauces from the countries where we’ve traveled, like chimichurri from Argentina,” says Seelye. But, she admits she does not know how to make sauces from Asia, which she has rarely visited; when she wants Asian sauces, she turns to packaged ones. For a marinade user’s perspective, Cody Cooper, a 32-year-old account manager for the Sterling-Rice Group, a Colorado-based strategy firm, provided some insight. In the last year, Cooper and her husband have been using bottled marinades, and it has changed the way she eats. Each night,
Many consumers crave
she pulls a different marinade off the shelf to season her marinades and sauces that chicken. “We used to eat the work with fish as well as they same stuff every day,” she remembers. “Now, we do do for chicken or beef. so much more exploring.” Cooper is yet another kind of sauce and marinade user. So, within minutes, one can find several types of marinade and sauce users, all with very different kitchen agendas. There are consumers concerned with culinary flavors, others focused on health and still others on variety and discovery. Are marinade and sauce producers aware of how diverse their consumers really are?
From the Producers Rick Gray, senior brand manager of Heinz 57 Sauce and Lea & Perrins, is aware of this diversity. Today, sauce users are more open to bold flavors than they have ever been. More of them, with an eye toward well-being, are paying attention to sauce and marinade ingredients. Gray believes food revolution gurus, like Michael Pollan and Jamie Oliver, have influenced this new attention toward health. And, he has noticed some of his consumers have begun to limit their consumption of high-fructose corn syrup. Similarly, Gray has observed that television programs, like those played on the Food Network and Travel Channel, have opened his customers to more flavors. No longer are his
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©ISTOCKPHOTO/BARBRO BERGFELDT
new product trends
From backyard chefs to those in the culinary or food manufacturing fields, marinades and sauces have changed the way people prepare meat. sauce and marinade users simply meat-and-potato diners. In some cases, his consumers have even started to make restaurant-style meals and ethnic foods in their homes. This is a tendency U.S. culinary ambassador and master chef Victor Matthews has also seen. Chef Matthews acknowledges home cooks are increasingly looking for ways to bring the restaurant experience to their own cooking. Today’s diners, he explains, have been out to eat a lot. They have experienced chefs pushing the boundaries on flavors and technique, and, in turn, they want to expand the foods and flavors they eat at home. Luckily, there are more sauce and marinade options than ever before to help them do that. In 2010 alone, 1,778 new sauces and seasonings made their way to store shelves, and the market continues to grow. Sauces and marinade sales are expected to reach $4.3 billion in 2012, up from $3.3 billion in 2007. These choices, Gray surmises, can be overwhelming for consumers, however. Do they pick the sauce or marinade bottle on the top shelf, on the bottom shelf or somewhere in between?
Today’s Market Usually, consumers like Muir, Seelye and Cooper stick to the sauces and marinades they know. Muir turns to award-winning sauces, like Sweet Baby Ray’s. Seelye usually uses Patak’s Indian sauces or Religious Experience’s Mexican one. And, Cooper uses Lawry’s, a highly popular marinade. But, that does not mean these or other consumers are completely satisfied with the options currently on the market. As a matter of fact, each of these consumers wishes there were more flavorful sauces and marinades out there. Plus, they want more diversity of flavor in the whole category. Muir, specifically, wishes today’s sauces were not so “tame or sweet.” Some brands, he claims, lack flavor. Cooper tends to agree and would like to see more vivid flavors, or flavors that are easier to use within a range of products. “They’ve made it so easy,” she says, “to season chicken out of a bottle. I just wish it were as simple to marinade steak or salmon.” The market has begun to respond to this kind of consumer grumbling. Gray, for example, who is well aware of these consumer concerns, has led a couple of new product projects for Lea & Perrins. In January, he launched a version of Lea & Perrins that harkens back to the original recipe and uses sugar as its primary sweetener. Similarly, he has helped create the brand’s Thick Classic sauce, a version of Worcestershire sauce that is dense enough to use as a dipping or topping sauce.
See Food Master-INGREDIENTS, p. 109-112
February 2011
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See Food Master-INGREDIENTS, p. 109-112
©ISTOCKPHOTO/CHRISTIAN MARTINEZ KEMPIN
new product trends
Oink.
Today’s diners eat out frequently; they have experienced chefs pushing the boundaries on flavors and techniques, and, in turn, they want to expand the foods and flavors they eat at home.
Our Natural Ham Enhancer #0865 is having an identity crisis. Perfectly understandable. After all, #0865 evokes the delicious pork flavor of sugar-cured bacon
While Gray has been adapting his core product, other food companies have invented new products altogether. Kraft, for example, launched its Bull’s-Eye regional barbecue flavors—and in doing so, expanded the flavor profiles of available barbecue sauces. This line brings to life the tastes of Texas, Kansas City, Carolina and Memphis barbecue. Other, smaller brands have been more focused on putting Asian and Mexican flavors on store shelves. Patak’s, Thai Taste and Religious Experience have made richly flavorful Indian, Thai and Mexican sauces and marinades more available.
yet it contains absolutely no pork. And to confuse #0865 even more it’s certified for Kosher, Halal,
Tomorrow’s Market
and vegetarian dishes. For a sample of this or one
But, there is plenty of room for the market to keep developing. For example, Seelye certainly does not have access to all the international sauces she wants. And, Muir would most likely be open to trying more than one kind of regional barbecue sauce— probably a celebrity chef’s version. Even food professionals see much opportunity within the sauce and marinade category. Al Banisch, who formerly worked in marketing for Heinz condiments and is now partner at Sterling-Rice Group, acknowledges that, for most consumers, sauces and marinades are a low-cost, low-risk investment. So, they are willing to purchase them, even with recessionconscious budgets. Within sauces and marinades, Banisch sees two areas that are ripe for development—and both build off consumers’ desire to explore. “You see a lot more people using sauces like sriracha and eating dishes like Indian curry,” he says, “And, you see more familiar flavors and sauces expanding their usage. You can find
of our other yeast based flavor enhancers, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you. Order a sample at savourysystems.com or call 888.534.6621
See Food Master-INGREDIENTS, p. 130
February 2011
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See Food Master-INGREDIENTS, p. 123
@ISTOCKPHOTO.COM/WOLDEE
new product trends For most consumers, sauces and marinades are a low-cost, low-risk investment. As a result, they are willing to purchase them, despite being more cautious about overall spending. Buffalo wing sauce in so many different foods now. It used to be for wings only. Now, it’s even used for pizza.” A sauce and marinade brand, big or small, Banisch says, would find an eager consumer, if it were to bring more of these flavors and expanded usages to the market. Chef Matthews agrees; he especially encourages sauce and marinade producers to think about form. Like Banisch, Matthews sees more consumers exploring how they are adding flavor to their dishes. In parts of a meal where sauces and marinades used to be the only way chefs or home cooks considered imparting flavor on a dish, they are now thinking about wet rubs, dry rubs and more. And, given how chefs and home cooks are more conscious of layering flavor in their cooking, Matthews thinks there is great opportunity for sauce and marinade companies to create pairings products. “Why couldn’t you have, say, a red wine marinade,” he asked, “and sell that with a cracked black pepper rub?” From a technical standpoint, there is no reason sauce and marinade producers cannot, assures Nick Spinelli, Kraft Foods executive chef. Today, culinary experts, like Spinelli
and the ones behind Kraft’s new Bull’s-Eye barbecue sauces, have a great ability to break down the culinary processes and flavors. Spinelli acknowledges this makes it easy to consistently mass-produce the kinds of flavors that Banisch and Matthews are talking about. As a matter of fact, in its study of world cuisine, the Kraft culinary team has
Our flavors make the world smile HVSHFLDOO\RXUFXVWRPHUV :HKHOSWKHPSURGXFHWKHEHVWWDVWLQJ SURGXFWVWKHZRUOGRYHUZLWKWKH QHFHVVDU\5 'WKHSHUIHFWEOHQGRI LQJUHGLHQWVDQGRXWVWDQGLQJFXVWRPHU VHUYLFH:HFDQSURYLGHDZLQQLQJIRUPXOD IRUDQHZSURGXFWODXQFKDQGKHOS\RXDFKLHYH \RXUFRVWUHGXFWLRQJRDOV 6HWKQHVV*UHHQOHDI 5HPHPEHUWKHQDPH$QGVPLOH
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new product trends even pushed itself to break down the tastes of authentic and unfamiliar Eastern Indian and Mexican dishes, like Raj Mah and habichuelas. Although these flavors may never make it to product form, deconstructing them helps the Kraft team understand the nuances of the kidney bean-based meals and their warm spices, like cloves and coriander. That news should let consumers who use marinades breathe easily. The flavors they love are possible—and sauce and marinade companies are already considering how to provide them. In the next few years, avid sauce and marinade users should be walking out of the supermarket with just the products of which they have always dreamt.
Kazia Jankowski is associate culinary director, SterlingRice Group (SRG)—a Boulder, Colorado-based integrated brand strategy, innovation and communications firm, specializing in food. Over the years, SRG has helped Taco Bell create the gordita; NatureSweet position and promote its tomatoes; Kashi launch into frozen food; and much more. Jankowski works with the SRG’s culinary team to inform each of the company’s projects with a great level of cuttingedge, culinary know-how. For more information on sauces and marinades, type “sauces,” “marinades” or “rubs” into the search field at www.PreparedFoods.com.
See Food Master-INGREDIENTS, p. 60
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E-dition
new product trends
Nutritional Packaging Ratings and Goals Editor’s note: Expanded versions of the following articles appeared in E-dition, Prepared Foods’ electronic newsletter. For more information on subscribing, visit www.PreparedFoods.com. Steven Steinborn, Hogan & Hartson LLP
F
ront-of-package Nutrition Rating Systems In October 2010, the Institute of Medicine (IOM) Committee on Front-of-Package Nutrition Rating Systems and Symbols (front-of-package, or “FOP” labeling) issued a report examining the advantages and disadvantages of current FOP labeling. The committee found that FOP labeling would be most useful to consumers, if it highlighted the amounts of nutrients of greatest health concern—calories, saturated fat, trans fat and sodium. The report does not include recommendations for a specific FOP system, but it reaches six conclusions, as follows. 1. FOP labeling is best geared toward the general population. However, the committee recognized that an appropriately designed system may be useful for determining products that may be marketed to children and may revisit this issue during Phase II of the study. 2. The most useful primary purpose of FOP labeling would be to help consumers identify and select foods based on the nutrients most strongly linked to public health concerns for Americans. 3. Regardless of the type of FOP system, it would be useful to declare calorie and serving size information prominently in FOP labeling. 4. The most critical nutritional components to include in FOP labeling are calories, saturated fat, trans fat and sodium. 5. There is insufficient evidence at this time to suggest that including the following nutrients would be useful in all types of FOP labeling: total fat, cholesterol, total carbohydrate, total or added sugars, protein, fiber, vitamins and minerals (other than sodium). 6. Several options exist for setting criteria for two types of rating systems, nutrient-specific information (i.e., systems displaying guideline daily amounts) and summary indicators based on nutrient thresholds (i.e., systems with a single icon), but further testing of consumer use and understanding is required to assess their overall viability. Phase II of the study will focus on issues related to consumer understanding and use of FOP systems.
Healthy Vision for 2020 The Department of Health and Human Services (HHS) recently announced its Healthy People 2020 objectives, which set a number of 10-year goals designed to improve America’s public health. The goals encompass a wide range of topics and come in the form of specific numerical targets:
• School Nutrition Programs. The Healthy People 2020 goals call for increasing access to healthy foods at the school level: Q Increase by 10 the number of states with nutrition standards for foods and beverages given to children in child care (from 24 to 34 states). Q A 12 percentage point increase in the percentage of schools that offer nutritious foods and beverages outside of school meals (increase from 9.3 to 21.3%). Q A 12 percentage point increase in the percentage of school districts that require schools to make fruits and vegetables available whenever food is offered or sold (increase from 6.6 to 18.6%). • Diet Composition. The goals call for changing the composition of Americans’ diets by increasing or decreasing the amounts of various foods and nutrients consumed: Q Fruits: Increase from 0.5 to 0.9 cup equivalents per 1,000 calories. Q All vegetables: Increase from 0.8 to 1.1 cup equivalents per 1,000 calories. Q Dark green vegetables, orange vegetables and legumes, specifically: Increase from 0.1 to 0.3 cup equivalents per 1,000 calories. Q Whole grains: Increase from 0.3 to 0.6oz equivalents per 1,000 calories. Q Solid fats: Reduce from 18.9 to 16.7% of daily calories. Q Added sugars: Reduce from 15.7 to 10.8% of daily calorie intake. Q Solid fats and added sugars, combined: Reduce from 34.6 to 29.8% of daily calorie intake. Q Saturated fat: Reduce from 11.3 to 9.5% of daily calories. Q Sodium: Reduce from 3,641mg to 2,300mg per day. Q Calcium: Increase from 1,118mg to 1,300mg per day. • Iron Deficiency. HHS aims to reduce instances of iron deficiency for several groups: Q Children 1-2 years old: Reduce from 15.9 to 14.3%. Q Children 3-4 years old: Reduce from 5.3 to 4.3%. Q Females 12-49 years old: Reduce from 10.4 to 9.4%. Q Pregnant females: Reduce from 16.1 to 14.5%. Steven Steinborn, Hogan & Hartson LLP, represents food and dietary supplement companies on a range of product development, marketing and regulatory compliance and enforcement issues involving the FDA, the USDA, the FTC and the Consumer Product Safety Commission;
[email protected].
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Food Tax Impact on Obesity
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new product trends
Researchers from the USDA’s Economic Research Service found a 20% tax on caloric sweetened beverages could reduce consumption, calorie intake and body weight, even after accounting for increased consumption of alternative beverages. Travis A. Smith, Biing-Hwan Lin and Rosanna Mentzer Morrison, USDA Economic Research Service, USDA
Editor’s Note: Weight management is a crucial health issue impacting food policy, consumer food trends and food product development strategies. The issue has many controversial aspects. The following is an Internet version of an article titled, “Taxing Caloric Sweetened Beverages to Curb Obesity,” first appearing in the September 2010 issue of Amber Waves, published by the U.S. Department of Agriculture, Economic Research Service (ERS). See more information at the end of this article.
O
besity among the U.S. population has increased markedly over the past three decades. Two thirds of U.S. adults are now either overweight or obese, and growing numbers of children are overweight, as well. Studies by nutritionists and epidemiologists suggest consuming beverages sweetened with sucrose (sugar) and/ or high-fructose and other corn syrups is linked to risks for obesity and diabetes. Many public health advocates are calling for taxes on these caloric sweetened beverages as a way to reduce consumption and raise revenue for obesityprevention programs. ERS researchers analyzed the effects of a hypothetical tax on caloric sweetened soft drinks, fruit drinks, powdered mixes, and energy and sports drinks. The researchers found a 20% tax on these beverages purchased at grocery stores and restaurants could trigger changes in consumption that would result in an average reduction of 37 calories a day for adults, which translates into a loss of 3.8lbs of body weight over a year. The estimated decreases for children averaged 43 calories a day, or 4.5lbs over a year.
Faced with a tax on caloric sweetened beverages, con-
Beverages Are a Major Source of Added Sugars
Americans, especially children, eat too much added sugar. Added sugars include cane and non-taxed beverages, such as beet sugars, honey, molasses, bottled water, juice and milk. and corn and other syrups used for home baking and sweetening, as well as sugars commonly added to processed foods and beverages, but not the naturally occurring sugars in fruit or milk. The 2005 Dietary Guidelines for Americans specify a “discretionary calorie allowance” for diets that include and do not exceed the recommended amounts of each food group. This [daily] allowance can be consumed via any food or beverage, including those with added sugars. The allowance is based on an individual’s energy (calorie) requirement, which, in turn, is determined by age, gender, body weight and height, physical activity level and pregnancy/lactation status. For example, a man with a 2,400-calorie requirement and with a diet conforming to the Guidelines would have 362 discretionary calories, equivalent to roughly 23 teaspoons of added sugars. Likewise, a 4- to 8-year-old child on a 1,400-calorie diet conforming to the Guidelines would have 171 discretionary calories, equal to about 11 teaspoons of added sugars. According to ERS calculations using the “National Health and Nutrition Examination Survey” (NHANES), during 1999-2004, American adults consumed an average of 21.6
sumers are likely to substitute
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@ISTOCKPHOTO.COM/CARLOS ALVAREZ
new product trends A tax that increases the price of caloric sweetened beverages by 20% could cause an average reduction of 3.8lbs of body weight over a year for adults and 4.5lbs for children.
teaspoons of added sugars a day and children (ages 2-19), 24.9 teaspoons a day. These amounts essentially exhaust the discretionary calorie allowance for a 2,400-calorie diet following the Guidelines, leaving no allowance for other foods. During the period, soft drinks and fruit drinks contributed 48% of added sugars to an average American child’s diet and 47% of added sugars for adults. Sugar, jams, candies and other sweets accounted for 15 and 16% of added sugars in the diets of adults and children, respectively, and desserts accounted for 17 and 14%. (See chart “Sweetened Beverages.”) With a goal of reducing the role of calorie-dense, nutrientpoor foods in American children’s diets, the National Academy of Science’s Institute of Medicine recommended that local governments implement strategies to tax these foods and beverages to discourage consumption. The Institute of Medicine and other beverage tax advocates argue the tax revenues generated could be used for campaigns to promote more healthful eating and to reduce or prevent obesity.
purchased in grocery stores and other retailers in 2009, ranging from 1.2 to 7%, averaging 5.2%. Many states also implemented similar taxes on vending machine sales or levied excise taxes on manufacturers, distributors or wholesalers, based on the volume of drinks manufactured or sold. Research indicates current levels of taxation on soft drinks have had a relatively small impact on people’s weight and, in turn, their Body Mass Index (BMI). BMI is a measure of a person’s weight adjusted for height and is used to distinguish weight status as healthy or unhealthy. A University of Illinois at Chicago study concluded that state-level tax rates on soda purchases of up to 7% over 10 years had no significant association with changes in adolescents’ BMI. Proponents of a tax on caloric sweetened beverages suggest relatively larger tax rates are necessary to substantially affect consumption. A 2009 article published in The New England Journal of Medicine proposes a 1cent/1oz tax, which represents upward of a 50%-or-more increase in price, depending on brand, container size and on-sale occasions. For example, taxes for a 12-pack of 12oz cans of branded soda priced at $6 would total $1.44, or 24%, while taxes on a discounted 2-liter container of soda priced at $1 would be $0.68, or 68%.
Price Increase Would Lower Consumption
Taxing a product to reduce consumption hinges on the fundamental economic principle that people purchase less of a product when the price increases. The impact of a beverage tax Soda Taxes Have Had Limited Impact on Consumption depends, in part, on how much consumers curtail consumption According to the not-for-profit group Bridging the Gap, in response to the higher beverage prices, a measure referred to 33 states levied sales taxes on regular and diet soft drinks as “own-price elasticity.” Using grocery purchase data reported Counting Calories in Popular Beverages by a national household panel during 1998-2007, ERS estimated a demand Whole milk 149 system that generated an own-price 2% milk 122 elasticity of -1.26 for caloric sweetened Apple juice 114 soft drinks, fruit drinks, powdered mixes, Orange juice 112 and energy and sports drinks. The ERS Cola 91 elasticity is similar to those reported in Skim milk 83 a 2009 review of food demand studies Ginger ale 83 by researchers at Yale University’s Rudd Sports drink (Gatorade) 63 Center for Food Policy and Obesity. Diet cola w/aspartame 5 Given an own-price elasticity of -1.26, Unsweetened, brewed coffee/tea 2 a 10% increase in price is predicted to Bottled water 0 reduce grocery store purchases of these 0 50 100 150 caloric sweetened beverages by 12.6%. Calories per 8oz (See sidebar “Elasticity Estimates Based Source: USDA, Agricultural Research Service’s Nutrient Data Laboratory
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Calorie content varies widely across beverages.
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new product trends Sweetened Beverages Population
All Children Adults
Soft drinks
8.2 8.4 8.1
Average Consumption of Added Sugars From: Fruit drinks Other drinks Desserts Ready-to-eat cereals Teaspoons per day 2.4 0.8 3.7 0.8 3.6 0.6 3.6 1.5 2.0 0.9 3.7 0.6
Sweets
Other foods
Total added sugars
3.3 3.9 3.1
3.2 3.4 3.1
22.5 24.9 21.6
Notes: Desserts include ice cream, custards, cakes, cookies and other sweetened dairy foods and baked goods. Sweets include candies, jams, jellies, syrups, sugar, honey and other sweeteners. Source: USDA, Economic Research Service using the “National Health and Nutrition Examination Survey,” 1999-2004, and USDA, Agricultural Research Service’s Nutrient Data Laboratory
Caloric sweetened soft drinks and fruit drinks account for almost half
Alternative Beverages Need To Be Considered, Too
of added sugars in the American diet.
Facing a higher tax-induced price, consumers would adjust their choices among alternative beverages, such as diet drinks, bottled water, juice or milk—an adjustment referred to as “cross-price elasticity” by economists. Because juices and milk also provide calories, the failure to incorporate substitution of alternative beverages could bias assessments of the calorie-reduction effect of a beverage tax. Past studies examining the reduction in beverage consumption resulting from a soft drink tax have used the
on Grocery Store Purchases,” available in the online version of this article.) If a tax raises caloric sweetened beverage prices at stores and restaurants by 20% for consumers, then the average daily calorie intake from these beverages would fall by an estimated 38.8 calories for adults and 48.8 calories for children. However, this is not the end of the story.
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new product trends
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own-price elasticity of digestion resistant maltodextrin can provide an increased feeling soft drinks— of satiety so consumers felt fuller for longer periods of time. typically both regular and diet— Fibersol®-2 is also completely souble and transparent in and largely ignored the cross-price effects. solution so beverages will have a great taste with no ERS researchers addressed this limitation by estimating added flavor, odor or unwanted texture. And with a beverage demand system the other functional benefits of increasing fiber, using eight beverage categories (caloric sweetened beverages, reducing calories and improving digestive health, diet drinks, skim milk, low-fat milk, whole milk, 100% fruit/vegetable juices, Fibersol®-2 digestion resistant maltodextrin coffee/tea and bottled water) to determine is the fiber you want to be sure your the responsiveness of each category to the 20% tax on caloric sweetened beverages. Faced consumers and your products reach with a higher price for caloric sweetened drinks, consumers would purchase more bottled water, their FULL potential! juice and milk. Bottled water was found to have the strongest responsiveness to changes in the price of caloric sweetened beverages, while all three milk categories had the weakest. Diet drinks, juices and coffee/tea had similar responsiveness, falling in between that of water and milk. (See chart “Counting Calories in Popular Beverages.”) To calculate the net change in calorie consumption calorie from shifting beverage choices, ERS researchers applied reductions the estimated demand responses to beverage intake data calculated in from NHANES and used USDA’s nutrient database the ERS study to calculate the change in calorie consumption from translate into an alternative beverages. Led by increased consumption average loss of 3.8lbs of calorie-containing juices and milk after the tax is over a year for adults imposed, average daily calorie intake from non-caloric, and 4.5lbs over a year for sweetened beverages increased an estimated 1.9 calories children. for adults and 6.1 calories for children. Subtracting Based on calculations these calorie increases from the calorie savings from using NHANES data on inlower consumption of the taxed beverages results in a dividuals’ beverage intake, body net decline of 36.9 calories per day for adults and 42.7 weight and height, ERS predicts that, calories per day for children. But how does a decline in in response to a tax that raises prices of daily calorie intake translate into weight loss? caloric sweetened beverages by 20%, the The relationship between calorie intake and bodyprevalence of overweight adults (BMI *25) weight change is complex, and a range of estimates has could decline from 66.9 to 62.4%; similarly, been reported in recent research. The commonly used the prevalence of adult obesity (BMI *30) could relationship is that a reduction of 3,500 calories leads to fall from 33.4 to 30.4%. Under the same scenario, a 1lb loss in body weight. Using this relationship, and the prevalence of children who are at risk of being assuming all else is equal, such as constant physical activity overweight (at or above the 85th percentile of and no shift to other calorie-containing foods, the daily
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new product trends BMI-for-age) could decline from 32.3 to 27%, and the prevalence of children who are overweight (at or above the 95th percentile of BMI-for-age) could decline from 16.6 to 13.7%. Two factors are responsible for the sizable estimated reductions in overweight and obesity. First, NHANES shows a large group of adults and children are overweight and obese by only a few pounds, so small reductions in caloric intake would improve their weight status. Second, many overweight adults and children consume large quantities of calories from sweetened beverages. For example, according to NHANES, satiety
lower calorie
sugar-free digestive health
10.6% of overweight adults consumed more than 450 calories a day from caloric sweetened beverages in 2003-2006, and 10.7% of obese adults consumed more than 450 calories a day from these beverages. (The average U.S. adult consumed 152 calories per day from caloric sweetened beverages in 2003-2006.) Some heavy drinkers of caloric sweetened beverages who curtail consumption could lose enough weight to shift to a healthier weight status. The tax would affect all those who consume caloric sweetened beverages—overweight, obese and healthy weight individuals. ERS estimates of changes in overweight and obesity rates do not capture potential improvements in weight status among those with healthier weights. However, there are many individuals a few pounds shy of the BMI cutoffs for overweight and obese. Reduced consumption of caloric sweetened beverages triggered by the tax could prevent them from joining the ranks of the obese or overweight in the future.
Consumers Must Be Aware of the Tax Economists are often tasked with calculating consumers’ responsiveness to price signals. But, for a consumer to respond to a higher or lower price, he or she must be aware of the price change. The ERS analysis assumed consumers were aware of the 20% tax on caloric sweetened beverages when buying them. But would this be true in the marketplace? A sales tax is applied as items are rung up at checkout, not displayed on the grocery store shelf. Consumers are often not aware of the tax burden or may not consider a sales tax when making food choices at grocery stores or restaurants, perhaps explaining, in part, past findings that BMI had no associations with state-level taxes. In addition, grocery purchases of beverages and other eligible foods using benefits from USDA’s Supplemental Nutrition Assistance Program (SNAP, formerly known
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new product trends as the Food Stamp Program) are exempt from a sales tax. Thus, SNAP recipients would not be subject to the tax and the higher price. Another way to tax caloric sweetened beverages is through an excise tax on drink manufacturers,
based on the quantity of sugar and syrups used in their products. If the tax is passed on to the retailers, who, in turn, incorporate it into a higher retail price, the increase in price would be displayed on the supermarket shelf or restaurant menu. Such a tax would
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more likely affect food choices than a sales tax, including the grocery purchases of those who receive SNAP benefits.
Beverage Companies and Retailers Manufacturers’ and retailers’ responses to taxes—both sales and excise taxes— affect the size of the tax paid by consumers. If the higher cost from an excise tax is not passed through to the consumer or partially absorbed by the manufacturer or retailer, the effect of the tax on beverage choices would be dampened. For example, manufacturers could decide to fully absorb an excise tax and not raise prices of the taxed beverages, or raise prices by less than the full tax rate. Similarly, retailers have the freedom to set shelf prices; they could lower prices to compensate for the sales tax. If only a portion of a tax is passed through to the consumer, a tax larger than 20% would be required to cause a 20% increase. Beverage manufacturers could also spread the cost of the excise tax across their products by raising prices of both taxed and non-taxed beverages, creating a situation where the relative price of caloric sweetened beverages vs. alternative beverages would essentially remain unchanged. Under this scenario, consumers would be less likely to switch among beverages, again dampening the effect of the tax. Using taxes or other disincentives to influence consumption is a complicated undertaking with many unknowns. Modeling consumers’ responsiveness to higher prices resulting from a tax on caloric sweetened beverages is just one step in predicting the impact of the tax. Responsiveness at the individual or household level could vary across other elements, such as personal preference and income level. The ultimate outcome would depend on many factors, including the size of the tax, the type of tax and the competitive strategies of beverage manufacturers and food retailers. Amber Waves is published by the U.S. Department of Agriculture, Economic Research Service. For more about Amber Waves, including subscription information, go to www.ers.usda.gov/ AmberWaves/About. The original article, with three charts, can be seen at http:// tinyurl.com/24jnd8l.
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See Food Master-INGREDIENTS, p. 149
new product trends market watch
Spicing It Up Spi As Chick-fil-A continues to expand its number of restaurant locations, the company likewise continues to develop and expand its menu offerings. For its latest innovation, hhowever, the development may be somewhat familiar to com competitors’—and even its own—offerings, but its implementat mentation is somewhat unique. The new Spicy Chicken Biscuit joins the chain’s Spicy Chicken Sandwich, added to the menu in June of last year. It features the company’s signature, hand-breaded, boneless breast of chicken seasoned with a blend of peppers and spices, pressure-cooked in 100% refined peanut oil and served on a “made-from-scratch” buttermilk biscuit. In launching the new breakfast offering, Chick-fil-A allowed its fans to take to the Internet to get a free sample. For a week, visitors to the Chick-fil-A website could download a coupon to “reserve” a free Spicy Chicken Biscuit.
Oh, Bother
B
eech-Nut has been rather busy in the co-branding arena of late. In addition to incorporating the Jolly Green Giant into a new line of baby food, the company is adding a bear with a rumbly tummy to a new line of toddler food. Disney’s Winnie the Pooh characters will grace the Beech-Nut toddler line for children age 12 months and older. The products promise no artificial colors, flavors or preservatives and,
Drinking Up
P
epsiCo is introducing its first “drinkable” snack. Tropolis is a new, pureed fruit product with 80 calories and “considered thick enough to be a snack, rather than a beverage, and will be marketed to mothers and children,” reports the December 30, 2010, Daily Mail.
per Beech-Nut, “adhere to BeechNut’s strict ingredient standards, in order to maintain an authentic taste and provide nutritious and delicious food for this active age group.” Disney’s versions of A.A. Milne’s classic characters, Winnie the Pooh, Tigger and Piglet, will adorn the new product line.
The London paper notes the company’s Tropicana unit is introducing apple, cherry and grape flavors of the new product in the U.S. Midwest this month (February 2011). PepsiCo’s goal seems to be to expand its product line into nutritious convenience foods, as chair Indra Nooyi aims to triple the nutrition arm of PepsiCo
Giant of a Brand
G
reen Giant has long been a popular brand for its parent General Mills. The brand dates from the mid1920s, and the Jolly Green Giant was a key component of its owner’s marketing efforts on television and in radio for decades. Now, the company is adding the brand to a line of baby foods featuring Beech-Nut purees. The co-branding effort supports a line of baby food made with natural ingredients. As Evan Eckman, chief marketing officer for Hero North America, parent company of Beech-Nut, notes, “BeechNut and Green Giant share a centurylong history of American food tradition. Most babies are ready to start solid foods at about four months, and studies show healthy eating habits start in early childhood. We’re proud to have selected varieties of Beech-Nut purees to feature the Green Giant brand.”
(from $10 billion to $30 billion) by 2020. The new product mixes puree and juice, in a formulation developers had to adjust to achieve the desired thickness, “without adding gums or starches, and ingredients include apple puree, filtered water, banana puree concentrate and three other kinds of fruit concentrate.”
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new product trends market watch
Prebiotics and Probiotics: Why All the Fuss?
I
n the December 6, 2010, issue of Prepared Foods’ E-dition electronic newsletter, John Michaelides with Guelph Food Technology Centre explored prebiotics and probiotics. As he explained, although some basic understanding of these terms in the food industry exists, their function, health benefits, mode of application in food systems and regulatory issues are very complex. The better they are understood, the more effectively they can be incorporated into food products. For instance, while prebiotics are mainly known to have an effect on colon microbes, some scientists think they may interact with other systems, such the oral cavity and the uro-genital tract. There is potentially a great number of substances that fulfill this role. Some examples
are inulin from chicory and Jerusalem artichoke, short chain fructo-oligosaccharides (short-chain FOS) and trans galactooligosaccharides (T-GOS). It is very important that the effect of prebiotics is scientifically proven, prior to making any claims. “Incorporating prebiotics into food products is a natural way to deliver these healthy ingredients to consumers,” Michaelides noted. “Most prebiotics are easy to incorporate and, as an added bonus, are instrumental in providing functionality to the food product. For example, short-chain units of prebiotics will behave like sugar and contribute to the browning effect and crispiness of the finished product. On the other hand, longerchain unit prebiotics will act like a fat replacer, contributing to texture and mouthfeel. Most prebiotics are not normally damaged or substantially altered by food processing conditions, and, therefore, their gut functionality is retained. On the other hand, harsh processing conditions will kill the majority of probiotics in prepared foods, since food processing parameters are often designed to eliminate microorganisms for food safety reasons.” Both prebiotic and probiotic applications to processed foods need to be approached with caution. Food industry innovators need to make sure the products developed are truly delivering the beneficial effects to the consumer. Prebiotics and probiotics are incorporated into food products to provide health benefits. It is important these benefits are maintained through the manufacture and storage of the product, until they are consumed. Dr. John Michaelides is the director of research and technology at the Guelph Food Technology Centre (www.gftc.ca). Contact him at
[email protected] or 519-821-1246. GFTC provides services to the food and beverage processing industry in process and product development, labeling, packaging, food safety consulting, food safety auditing, sustainability and training. For the full E-dition article, visit www.PreparedFoods.com and enter “Michaelides fuss” into the search field.
THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com. Univar completed the acquisition of the Quaron business in Belgium and the Netherlands and also completed the acquisition of Basic Chemical Solutions LLC. Concurrent with the close of the acquisition, Mark Byrne, president and chief executive officer of BCS, was appointed as executive vice president and chief operating officer of Univar. Omega Protein Corporation acquired Cyvex Nutrition, which will retain Matthew Phillips as Cyvex’s president and chief executive officer.
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Centre Partners Management LLC completed the acquisition of all assets and operations of Bumble Bee Foods, in a transaction valued at $980 million. The Stratas Foods LLC management committee appointed Tedd Kruse to the position of chief executive officer effective January 3, 2011. Ocean Nutrition Canada Limited entered into an exclusive, long-term strategic agreement with Wilmar International Limited, based in Singapore. MGP Ingredients Inc. appointed Cheryl Harrity as corporate director of supply chain, effective immediately.
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cover story
From signature seafood stews to traditional rice dishes, Spanish cuisine has numerous geographic influences. It is also the basis for much of the world’s culinary fare. Wilbert Jones, Contributing Editor
S
pain is located on the Iberian Peninsula, in the southwestern part of Europe. The population is about 45 million. Over the centuries, its cuisine has traveled to almost every part of the world, creating a culinary influence, especially in South American countries, Mexico and the U. S.
Geographic Influences Spain is bordered by three regional sides of water: the Atlantic Ocean, Mediterranean Sea and Bay of Biscay. This means fish and seafood have prominence in Spanish cooking. Although many of the fish and seafood found in these bodies of water are the same, the cooking techniques are different, yielding a variety of flavors. An example is Spain’s popular marmitako stew. This dish is cooked in each of the costal regions, but with different ingredients.
© ISTOCK/FLOORTJE
A Taste of Spain Near the Atlantic Ocean, it is prepared with tuna fish, shrimp, mussels, clams, garlic, dry white wine and ground almonds, which are used as a thickener for the liquid, yielded from the cooking process. Near the Mediterranean Sea, marmitako stew is made with all the ingredients used in the regional Atlantic area, plus squid, onions, herbs and olive oil. And, along the region of the Bay of Biscay, all of the ingredients mentioned in both versions are present, with the addition of a green sauce made from squid’s ink, plus herbs. Another example of a geographically different dish is zarzuela, which uses Spain’s well-liked anglerfish (white fish) as the main ingredient, followed by other regional ingredients. Canned fish and seafood products are a huge industry in Spain. Per capita, the Spanish consumer eats about 13lbs per year. Most of these canned products are packed in olive oil, which brings out the taste and makes the flesh juicier.
Olives Dominate Spain is the world’s largest producer of olive oil, which is about 32%. Some of the best is produced in the Catalonia region. The tasting notes are described as smoother, with a refined, nutty taste, compared to other olive oils grown in Spain. Gourmet chefs throughout Spain use olive oil
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©ISTOCKPHOTO/ANDDRAW
cover story In inland Spain, paella is made with any or a combination of duck, rabbit, chicken and snails. Along the coastal waters, it consists of shrimp, crab, fish and saffron. is curing, which could take 1-3 years. The longer the curing, the more expensive the ham; prices could be as much as $100/lb in gourmet and specialty stores, worldwide. Jamón Iberio is much marbled, with an infused flavor of the pigs’ diet–acorns. It is usually served sliced paper-thin, with cheese and olives as tapas. There is also a variety of expensive sausages made from the Iberian pig, which are always in high demand. Chorizo is one of the well-liked sausages; it is made with chopped Iberian pork, garlic, paprika, a mixture of herbs and salt.
Rice is Nice
from Catalonia. It makes great-tasting salad dressings and mayonnaises, such as alioli (aka garlic and olive oil paste), which is made with olive oil, fresh garlic, salt and lemon juice. Spain is also the world’s largest producer of olives, about 36%, followed by Italy (25%) and Greece (18%). One of the most popular olives is the Manzanilla, which is usually packaged pimiento-stuffed. Pork is more popular than beef in Spain. There are thousands of traditional Spanish dishes that use pork as the main ingredient. Spain produces some of the world’s most sought-after ham, which is called jamón Iberio. Like Kobe beef, Kopi Luwak coffee and Beluga caviar, jamón Iberio is known as the world’s most expensive ham; it comes from the black Iberian pig, found in the south and southwestern parts of Spain. Their diets consist of acorns. After slaughtering, the hams are salted for two weeks, then rinsed and left to dry 4-6 weeks, depending on their size. The last stage
Rice is used to make some of Spain’s most popular dishes, with paella being the most recognized. This dish comes from the Albúfera region, where rice has always been cultivated and eaten. Paella was made, and continues to be made, with whatever is available in a typical Spanish household. Of course, rice is a main ingredient. In inland Spain, paella is made with any or a combination of duck, rabbit, chicken and snails. Along the coastal waters, it consists of shrimp, crab, fish and saffron. Paella is the backbone of several foods created around the world, including jambalaya and Mexican rice.
Herbs and Spices Used in Spanish Cuisine Parsley Pepper Rosemary Saffron Sage Salt Tarragon Thyme Vanilla
Basil Bay leaf Cayenne Cinnamon Cloves Garlic Mint Nutmeg Oregano Paprika
are usually served on small plates–everything from marinated olives,
Source: Orce Serrano Hams, www.orceserranohams.com
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Tapas are a popular way to eat throughout Spain. A variety of dishes
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cheeses and seafood, to simple rice and meat dishes.
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cover story Spain’s Bounty The Spanish are known for their delicious cuisine, including tapas, potato omelettes, Serrano ham, yellow (saffron) rice, paella, gazpacho, myriad seafood dishes, sangria and delicious desserts, such as almond candies, churros and flan. Typical Spanish cuisine is not spicy, but very flavorful. The wide variety of spices used in traditional dishes (see chart “Herbs and Spices Used in Spanish Cuisine”) allows flavors to layer and combine in such a way as to complement each other, adding a richness and depth that has made Spanish cuisine world-famous. Spanish cuisine varies according to region. For example, a paella may feature seafood, meat or chicken, or a combination; vegetables or beans; and rice. A Spanish tortilla (an omelette) may feature potatoes, onions and eggs; some add mushrooms and peppers, for a colorful alternative. Whatever the recipe, Spanish food hardly disappoints! —Julia M. Gallo-Torres, Managing Editor
Like France and Italy, Spain has hundreds of varieties of cheeses that have been linked with its cuisine for many centuries. Some of the popular types include manchego (best known of all Spanish goat cheeses), serena (a handmade cheese made
from the Merino sheep) and Cantabria (a semi-firm, mild cheese from cows of the Cantabria area, which is between the Atlantic Ocean and mountains). Many of Spain’s cheeses are eaten as tapas, during dinner, which is served late in the evening. Tapas are a popular way to eat throughout Spain. A variety of dishes are usually served on small plates – everything from marinated olives, cheeses and seafood, to simple rice and meat dishes. For more information on the foods of Spain, world cuisine or other articles by Wilbert Jones, type “Spanish cuisine” or “Wilbert Jones” into the search field at www.PreparedFoods.com.
Wilbert Jones is the president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services. He has authored four cookbooks, most recently Smothered Southern Foods. He attended Paris’ Ecole de Gastronomique Francaise Ritz-Escoffier and was a food scientist for Kraft General Foods. For more information, call 312-335-0031 or e-mail:
[email protected].
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Flavor Secrets
Olive and Spice Secrets
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t is often said that Mediterranean flavor is based on three ingredients—tomatoes, olive oil and garlic. That, of course, is over simplifying it. The subtleties which set the area apart and then distinguish each nation’s cookery within it, come in the use of many other ingredients, from seasonings to such flavorsome ingredients as whole olives. Whether they be green or black, marinated or cured in brine, olives are a common feature in the cuisines of Greece, Italy and sunny Provence. Moreover, the use of olives in recipes has followed the spread of Latin cultures to many other countries of the world. One of Mexico’s popular enchiladas—the chicken picadillo version—is filled with a combination of chopped, pitted green olives, sweet peppers, tomatoes, raisins, almonds, capers and shredded, cooked chicken. This mixture is spiced with garlic, thyme, cinnamon and ginger. Olives have the function of providing both flavor and textural distinctions. (See ingredients for recipe in sidebar.) In Greece, the olive factor is apt to be the type this country has made famous—the Calamatas. This meaty, pointed variety, found in the Calamata area, is marinated in olive oil, vinegar and oregano, until it develops a characteristically savory flavor. This becomes an essential of such Greek specialties as roasted eggplant salad (melitzanosalata). In this, eggplants are first roasted until evenly charred, then baked until the meat is cooked, and then peeled. In a food processor, the meat is blended until smooth, with pitted Calamata olives, onions, lemon juice, black pepper, garlic, parsley, oregano, mint, dill weed and yogurt. Some recipes also call for cinnamon and allspice. The smooth mix is served as a salad dip with pita bread.
culinary creations Italian cooks like to use both black and green olives in a dish like cacciatore, giving it a pleasing combination of flavors, colors and textures. The olives are supported by garlic, onions and sweet peppers in a tomato-rich sauce, seasoned with the spices that are essential to Italians—oregano, basil, parsley, marjoram, rosemary and sage. Cacciatores, of course, can be of chicken, veal or seafood. In tapanade—a spread used variously as an appetizer, a garnish for soups or a flavorful addition to pastas— Provence puts the focus on black olives. Joining them are capers, anchovies, garlic and the herbs this region grows and loves (typical ones are tarragon, thyme, basil, parsley, savory and marjoram). All of these ingredients are blended with olive oil and lemon juice (both added slowly, while blending), until the mixture is paste-like. Nothing is cooked; the tapanade is served at room temperature. Flavor Secrets pilot recipes have originally been adapted exclusively for Prepared Foods by the test kitchen of the American Spice Trade Assoc. Visit www.PreparedFoods.com and type “Flavor Secrets” into the keyword search field for more recipes. (FR0995)
Chicken Picadillo Enchiladas 1 tbsp vegetable oil 1/4 cup diced sweet red bell pepper 1 1/2 cups chopped plum tomatoes 1/3 cup sliced pitted green olives 1/4 cup golden raisins 2 tbsp instant minced onion 2 tbsp sliced natural almonds 1 tbsp drained capers 1 1/2 tsp thyme leaves, crushed 1/2 tsp garlic powder 1/2 tsp ground ginger 1/2 tsp salt 2 cups marinara sauce, divided 1 cup shredded Monterey Jack cheese 8 large flour tortillas (about 8in in diameter) Preheat oven to 350˚F. In a large non-stick skillet, heat oil until hot. Add red bell pepper; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in tomatoes, olives, raisins, onion, almonds, capers, cinnamon, thyme, garlic powder, ginger and salt. Cook, stirring constantly, until a sauce forms, about 5 minutes. Remove from heat; stir in chicken*, set aside. Spread 1 cup marinara sauce in a 13 x 9 x 2-inch baking pan. On each flour tortilla, spread a heaping 1/4 cup chicken filling down center and 1/4 of the cheese. Roll up; place seam-side down over marinara sauce. Pour remaining 1 1/2 cups sauce over enchiladas. Bake until heated through, about 20 minutes. Garnish with lime slices and sliced green olives, if desired. Yield: 4 portions; *roughly 3-4 cups shredded chicken
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culinary creations
On the National Menu ©ISTOCKPHOTO/LAURI PATTERSON
©ISTOCKPHOTO/CARMEN MARTÍNEZ BANÚS
Barbara T. Nessinger, Associate Editor
Churros 2.0 The churro has been made new again. As reported in The Arizona Republic (December 21, 2010), the Phoenix area has seen an increase in churro-related menu items and even a churro-only chain (Xooro) open north of the city. Usually a staple at amusement parks, ballparks and movie theaters, churros have also been seen increasingly in the frozen-food sections at supermarkets. At Xooro, the California-based company offers churros with many and varied fillings, including peanut butter, Nutella and white chocolate. Coatings are also reinvented, with such offerings as coconut, rainbow sprinkles and maple-bacon. According to Xooro owner-partner Moises Martinez, “It’s a matter of sophisticating the product, taking a traditional snack and making it appeal to a wider variety of people by offering different flavors and variety.” Hispanic-focused grocery chain Pro’s Ranch Markets has seven Arizona stores and serves traditional churros. “Churros are more of an appetizer here,” said Jose Loera, Phoenix Pro’s Ranch Market food service director. “You’ll see customers grab one and walk around eating it.” It is one of the top three sellers at the in-store bakery, according to Leora. Barrio Café’s James Beard-nominated chef Silvana Salcido Esparza remembers eating freshly fried churros from vendors on the beach in Mexico as a child. She currently serves churros rellenos with vanilla bean ice cream. “The way the sugar and cinnamon coat the outside, eating them is almost like biting into air, but they’re full of flavor. There’s nothing better in the world,” says Esparza.
Taking on Tofu John Scharffenberger is no stranger to making a success of uphill battles. In the 1980s, he made American-produced sparkling wines popular, under the Scharffenberger Cellars name. In the 90s, he jumped early on the gourmet chocolate bandwagon with Scharffen Berger chocolate rectangles. Now, he is tackling tofu. According to USA Today (December 29, 2010), Schaffenberger is making tofu a luxury item. He is CEO of Hodo Soy Beanery, a company that turns dried soybeans into that exquisite custard so beloved by the Japanese, but not yet fully embraced by U.S. diners. In many ways, tofu has the same problems as yogurt, from a formulation perspective. Yogurt did not find its place in the American diet, until it went from an unfamiliar, somewhat “gloppy” health food to an easy-to-eat, smooth snack. So, while tofu may be healthy and eaten in many other parts of the world, people in America do not readily reach for it. But, once tofu undergoes the transformation and comes in an easy-to-use, prepared food format, it may have a huge audience. This is exactly what Hodo Beanery is tackling. Forget the white blocks of tofu from yesteryear and imagine, instead, a braised puff, marinated in a tangy five-spice sauce. It is “chewy on the outside and creamy in the middle,” and can be popped into a salad or casserole, says Sharffenberger. The company currently ships products only in Northern California, with plans for Portland, Seattle and Vancouver this winter and L.A. in the spring. However, if Sharffenberger’s past successes are any indication, this is definitely one product to watch.
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ingredient challenges
Beverage Trends: Consumers Want it All Consumers are more demanding than ever, wanting beverages that not only taste great, but also deliver real benefits, despite ever-changing trends. Beverage formulators must keep up with the hot topics of the day and be aware of the latest technological advances in the beverage world. Charlotte Dieroff, International Food Network
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ith the emergence of new technologies, consumers are becoming very demanding—especially in the world of beverages. They want it all. Trend after trend, compiled one upon another, show consumers want beverages that deliver real benefits. Good-tasting or thirst-quenching beverages are no longer enough. The beverages must do more and incorporate the hot topics of the day. Beverage formulators must continually change course to keep up with constantly changing consumer and technology trends. When is a trend really a trend? Is it merely just a fad? Suzy Badaracco, president of Culinary Tides, is a trends forecaster. She says, “It’s a trend, when it has a name and when you can Google it, because it has a name.” She also adds that true trends can be tracked with statistics, such as sales figures, foot traffic and usage rates. Many brands and beverages are associated with particular trends. This progression of compiling trends can readily be seen in the non-alcoholic, carbonated segment.
“Natural” Trend Soda has been publicly available since the late 1800s. However, in the past few decades, it has contained what consumers consider to be unnatural components. With the rising trend in healthy eating, consumers can find ingredients such as caffeine, artificial sweeteners, flavors and colors unappealing. Natural is a trend that was given a second chance after
the devastating events of September 11, 2001. omega-3 fortification, Farmland Badaracco explained this was a time when consumers Dairies developed Skim Plus™ were frightened and took Omega 3 plus CoQ-10 fortified comfort in simple, trusted and non-artificial products. milk. The formulation challenge Organic products were an is to incorporate the fish oil at a option; however, consumlevel that will deliver significant ers lacked trust in them at that time, due to minimal quantities of EPA and DPA, regulations. Additionally, without creating fishy off-notes. they were costly. When combined with consumers’ strong desire to be healthier, the natural trend gained ground in this emotionally charged atmosphere. One product developed in response to this trend is Pepsi Natural. Although not launched until 2009, Pepsi requested the trademark for the name Pepsi Natural back in December 2006. Pepsi Natural was launched in limited markets (Chicago, Cleveland, Pittsburgh, Los Angeles, San Diego, San Francisco, Seattle, Portland, Las Vegas and New York) as a healthier, all-natural alternative to the company’s iconic mainstay. A similar product, Pepsi Raw, was launched in the UK in 2008. The two colas are extremely similar, differing primarily in their sugar source. Pepsi Natural replaces highfructose corn syrup (HFCS) with a combination of beet and cane sugar, while Pepsi Raw uses only cane sugar. Both drinks utilize natural apple extract and caramel as a natural colorant
With the growing trend of
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ingredient challenges system and boast kola nut extract as part of their label-friendly flavor system. Delivered in a sleek and sophisticated clear glass bottle, Pepsi Natural has the same amount of caffeine and calories (38mg caffeine and 150 calories per 12fl oz) as regular Pepsi, with a more earth-friendly image.
“Sweetened with Juice” Trend For the past several years, consumers have become increasingly leery of HCFS and its negative image. This topic is an ongoing, multi-faceted debate. Opponents say HCFS cannot be considered natural, since it is an enzymatic by-product of corn that undergoes cleavage of chemical bonds, producing smaller molecules that are also chemically rearranged in the manufacturing process. Others worry about health risks (possible ties to diabetes, hyperactivity and obesity), as well as negative environmental impacts. The debate is heightened by the fact that the term “natural” is not defined or regulated by the Food and Drug Administration (FDA). An outcome of this conflict is that many beverage manufacturers are now sweetening their products with juice to convey a more wholesome image.
In 2002, two friends, Todd Woloson and Greg Stroh, were impressed with sophisticated European sodas and wanted to create an all-natural version for the American market. Thus, the IZZE concept was born. However, these entrepreneurs took the beverage world a step farther than just offering an all-natural, great-tasting carbonated beverage; they ensured the product’s sweetness came entirely from real juice. IZZE products contain 70% juice and are marketed as “sparkling juice.” IZZE had such promise and appeal that Pepsi bought it in 2002. Line extensions, such as IZZE esque (a low-calorie version containing only 25% fruit juice) and IZZE Fortified (with 30% USRDA vitamin C, 10% vitamin B6 and 10% niacin), were created. IZZE esque Sparkling Mandarin was the winner of “Enlightened Beverages” for Vegetarian Times’ 2010 Foodie Awards.
“Organic” Trend In the last two years, organic products have made a big comeback. The original shortcomings of organic have been somewhat resolved over recent years, setting the stage for resurgence. Several issues, such as trust, cost, sustainability and availabil-
Peptide Improvements A search of Mintel’s GNPD shows hydrolyzed whey protein appearing in beverages around the world. In Gatorade’s G Series 03 Recover Protein beverage, it is the second ingredient listed, following water. The drink is described as “a post-game protein energy beverage, with electrolytes and carbohydrates for athletes and for performance.” Whey protein hydrolysates (WPH) have many formulation advantages. They are antioxidants, help prevent gelation of proteins and have enhanced heat stability compared to some other proteins, says MaryAnne Drake, Ph.D., Department of Food, Bioprocessing & Nutrition Sciences at North Carolina State University and director of Dairy Management Inc.’s sensory applications lab, administered by the Dairy Research Institute. Additionally, they can be very rich in bioactive peptides, such as those that may benefit hypertension. Research also points to benefits for enhancing athletic performance and in meal replacements. Like many other protein sources used in food and beverage formulations, WPH can sometimes create a bitter taste and “off-aromas,” two sensory aspects that are independent of each other. A study (Leksrisompong, et al. 2010. J. Agric. Food Chem. 58 (10):6318–6327), in which Drake was the principal investigator, evaluated 22 WPHs from eight global suppliers. Samples were extensively characterized by both instrumental and descriptive sensory analysis. GC-MS was used to quantify 15 aroma-active compounds. Results include that “potato/brothy, malty, and meaty flavors and bitter taste were key distinguishing sensory attributes of WPH.” However, although a greater degree of hydrolysis (DH) was correlated with a higher concentration of low molecular weight
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peptides and higher bitter taste intensity, these characteristics were not necessarily associated with intense flavors, says Drake. Off-aroma thresholds are significantly lower than thresholds for bitter taste and should be considered separately, when formulating. However, some bitterness may be acceptable in certain applications, such as coffee, chocolate and even strong mangoflavored beverages, says Drake. The manufacturing process for WPH is generally to create a slurry with the unhydrolyzed protein; add hydrolyzing enzyme(s); monitor the process until the desired degree of hydrolysis occurs; inactivate the enzyme with heat; and then spray-dry. “Process optimization will help minimize undesirable flavors,” says Drake. The Southeast Dairy Research Institute is looking at ways to resolve these issues, including length of time for enzyme hydrolysis, time/temperature profiles in the enzyme deactivation, and cool-down and spray-drying. Other considerations involve the enzyme cocktail itself, which suppliers consider very proprietary. Research is also underway to evaluate masking taste and aroma. “Some suppliers sell masking components with WPH, but they work best with specific applications,” she offers. One should also look at the masking ability of other components in a food/ beverage matrix. Formulators should shop around for WPHs, suggests Drake. Great variability in aromatic flavors occurred among the samples studied. Two WPH ingredients with the same degree of hydrolysis and from the same supplier can even have different aromas. For more information, see www.ncsu.edu/sensory. —Claudia D. O’Donnell, Chief Editor
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certifying agencies, such as Oregon Tilth, compile stringent paperwork and testing to ensure product candidates meet up to the myriad of constraints that deem them organic. Although still more expensive than the conventional counterparts, organic products are
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much easier to find in the retail marketplace. According to Badaracco, the barrier to access was lowered by retailers like Trader Joe’s, Wild Oats and Whole Foods, which provided organic products in mainstream outlets. With respect to organic beverages, the Saranac Sparkling Organics line is a great example of a carbonated beverage that has compiled several trends over the years. These lightly carbonated sodas are made with all-natural ingredients and sweetened with real juice. Like other food products, when soda is certified organic, its ingredients must meet criteria set forth by the U.S. Department of Agriculture (USDA). Among many other restrictions, organic ingredients must be grown in soil free of pesticides and fertilizers and cannot be genetically modified or irradiated. Often, ingredients matching these requirements are difficult to find or are cost-prohibitive. Some items are not yet offered in organic forms, due to low volumes and low demand. Development of certified organic ingredients can take years. Thus, The National List was created by the USDA to categorize some ingredients as exempt from the normal organic rulings and allow their presence in finished organic products. One of the most difficult challenges manufacturers face when formulating organic products is doing the calculations. First, the calculations do not include salt and water (juice is calculated on a single-strength basis), which can confuse novice formulators. Secondly, although an ingredient is certified organic, it may not be 100% organic. Formulators must take into account fluctuating organic content levels to ensure the finished end-product is at least 95% organic, which the National Organic Program mandates for a product to be considered USDAcertified. This 5% range leaves very little “wiggle room” and can easily be consumed by organic options that are difficult to source.
Benefits in Other Beverage Segments
SM
ver We deli
Toll free: 888.300.4465 or 209.667.6076
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the
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©2011 HILMAR INGREDIENTS
Of course, consumers are not limiting their expected health benefits to just carbonated beverages. Dairy is a category that has experienced much innovation, as well. With the growing trend of omega-3 fortification, Farmland Dairies developed Skim Plus™ Omega 3 plus CoQ-10 fortified milk. Omega-3s support cardiovascular health, and the company’s studies
Mangosteen Tropical Chiller Get the recipe @ nwnaturals.com
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Northwest Naturals is your fruit-to-juice connection for custom juice blend concentrates. As juice experts, we can help you incorporate the goodness of natural juice into beverage, dairy and bakery applications with your own special twist. Whether you’re looking for flavor uniformity or fruit/vegetable serving equivalencies, Northwest Naturals has the solution. No smoke. No mirrors. Just juice.
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nwnaturals.com Phone: 425-285-2628
© Tree Top, Inc., 2009. All rights reserved. Northwest Naturals is a wholly-owned subsidiary of Tree Top, Inc.
See Food Master-INGREDIENTS, p. 145-147
Master the science of citrus From natural flavors and ingredients to extracts and emulsions, the flavor chemists and food technologists at Kerry can help you squeeze more from citrus. Looking for the highest-quality flavors at a competitive price? You’ll find it at Kerry. Scratching your head for a custom formula that will give you a competitive edge? Our team of experts at the Kerry Citrus Center — located in the heart of citrus processing in Lakeland, Florida — can help you with that, too. No matter what you need, no matter what your challenge, Kerry is ready to partner with you to create products that keep your customers coming back for more.
For samples and a technical consultation, call 888-547-8844.
Kerry Ingredients & Flavours I 546 US Route 46, Teterboro, NJ 07608 I phone: 201-708-9222 fax: 201-641-2689
Where it all comes together
ingredient challenges indicate this product enhances brain development and function. The formulation challenge is to incorporate the fish oil at a level that will deliver significant quantities of EPA and DPA (eicosapentaenoic acid and docosahexaenoic acid), without creating a fishy off-note. Marine oil suppliers have developed a state-of-the-art, oil-in-water emulsion that provides cleantasting actives in a convenient, pre-made form for beverage plants. Nothing is sacred in the modern world; even water is subject to increasing modification. With the up-and-coming focus on satiety, Fonterra’s WH2OLE protein-/fiberfortified water and Kellogg’s Special K20 protein water mix turn water into a weight management tool.
What is Next Some trends will stay, some will go away, and new ones will always follow. What will be next? Consumers will provide the answer; a formulator’s job is to ask them and find out. For more information on beverage formulation trends and challenges, type “beverage formulations” or “formulating for beverages” into the search field at www.PreparedFoods.com. Charlotte Dieroff works at the International Food Network (IFN) and holds a B.S. in food science from Cornell University and an MBA from Xavier University. Her background includes developing frozen desserts, weight-loss and dry-mix beverages. Since 1987, IFN has provided complete new product development services to the supplement, nutritional products, and food and beverage industries. Based in Ithaca, N.Y., with additional technical centers in Naples, Fla., and Reading (UK), the firm employs over 50 degreed scientists, technologists and culinologists. For more information regarding IFN, please call 866-778-5129 or learn more at www.intlfoodnetwork.com.
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ingredient challenges
Trends in Global Colorings An overview of the coloring market, definitions of coloring substances and technical considerations in their use are provided.
Claudia D. O’Donnell, Chief Editor
Editior’s Note: This article was first published in the October 4, 2010, issue of E-dition, Prepared Foods’ e-newsletter, sans the chart, “Stability of Natural Colors,” added here.
C
olorings have been much in the news of late. Topics range from child hyperactivity studies to interest in carmine, a natural red coloring derived from cochineal insects. Carmine, for example, is generally not able to qualify as kosher but is still experiencing great demand and increased costs. Coloring materials can enhance a product’s natural color, replace what was lost during processing, or add a novel sensory aspect that attracts customers. The coloring category of ingredients also is undergoing great change around the world. The global food colors market was worth an estimated $1.45 billion in 2009, relays an August 2010 market report, “The Global Market for Good Colours,” by Leatherhead Food Research. World usage of food colors is currently about 40,000-50,000 tons. Although current economic conditions mean “annual growth levels have started to fall off sharply,” says the report, by the middle of the next decade, the global market value is expected to reach $1.6 billion, up 10% from its present levels. From 2005-2009, the global market for natural colors increased almost 35% in value, with much future growth expected to come from natural colors and coloring foodstuffs. Foods account for some 67% of the food coloring global market, followed by soft drinks (28%) and alcoholic beverages (5%).
Colors will impact how people
Europe accounts for 36% of the global colorperceive the flavor and sweeting market, followed by the ness of a food or beverage. U.S. (28%), Japan (10%) and China (8%), with the remaining 18% from developed economies, such as Canada and Australia, and emerging food markets, such as India and Brazil. Leatherhead Food Research’s report segments the global color market into synthetic, natural and nature-identical colors. “Synthetic colors” tend to be pure chemicals of standardized strengths. They usually are of lower cost and more stable across a range of conditions compared to natural colorings. Examples include Sunset Yellow FCF, iron oxides/hydroxides and brilliant Blue FCF. “Natural colors” are generally extracted from agricultural, biological or mineral sources. Examples include anthocyanins (e.g., from red, blue and purple fruits), betalains (mainly from beet root), caramel (sourced from sugar), carotenoids, chlorophylls and riboflavin. “Natural-identical” colors are identical to pigments found in nature, but are produced by chemical synthesis. Lastly, and of increasing interest, are ingredients that fall under the term “coloring foodstuffs.” The Leatherhead report contrasts them from natural colorings, in that they are processed from foods such that the food’s essential charac-
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ingredient challenges @ISTOCK.COM/KATIV
Coloring materials can enhance a product’s natural color, replace what was lost during processing or add a novel sensory aspect that attracts customers. fer. Allura Red AC (16035) is widely used in the U.S, but is banned in many European countries. The U.S. has a partial ban on erythosine (45430), but this coloring is widely used in the rest of the world. Beyond governmental regulations, individual companies also may have policies. The retailers Tesco and Asda removed all artificial colors from their own private label products in 2008.
Color Functional Properties
teristics have been maintained, whereas natural colorings have been selectively extracted and concentrated. Coloring foodstuffs are standardized for color and maintain the initial balance of sensory and coloring properties. “All typical components, such as flavonoids, carotenoids, carbohydrates, vitamins, minerals, amino acids and trace elements are maintained in representative amounts,” states the report. Such ingredients are not assigned E numbers. The “Global Market for Food Colours” report notes that colorings are highly important to certain categories, notably confectionery, desserts and beverages. Colorings are also important to savory snacks, breakfast cereals and sweet spreads, such as jam. “Tartrazine, for example, is used to provide the distinctive yellow color of the Inca Kola brand in Latin America,” it states. The vast majority of colors are widely used across the globe, but the report provides examples of how regions dif-
The “Global Market for Food Colours” offers an overview on technical aspects of colorings. It notes that colors may have additional functions. For example, the caramel color in cola may add a slight viscosity, an aspect that was missed when clear colas were launched years ago. Caramel colors may also help emulsify oil-based flavorings. Additionally, studies show the colors predetermine flavor expectations and also the apparent level of sweetness. A strongly colored, red strawberry drink is usually perceived to be sweeter than a less strongly colored drink, even though sweetener levels are identical. Stability of natural colorings is generally less than synthetic colors. Color degradation is impacted by pH, light, temperature and oxidation reactions with other ingredients. Anthocyanins, for example, fade rapidly at a neutral pH and also appear increasingly red, rather than blue or purple at lower pHs. Annatto precipitates at pHs under 4, and a modified form of annatto may be required. Heat processing may lead to browning of anthocyanins and other coloring degradations. Charged ions also create issues. Free calcium cations can interact with annatto, changing it from orange to pink. Iron and magnesium reduce the color of carotenoids.
Stability of Natural Colors* Color Anthocyanin Annatto Beta-carotene Caramel Cochineal Chlorophyll Lutein Lycopene Paprika
Color Shade Red to blue (depends on pH) Yellow to orange Yellow-orange to orange-red Brown Orange to red Olive green Yellow Yellow to red Orange-red
pH Stability Heat Stability > pH 3.8 color changes Good Precipitates at < pH4; degrades in acids Fair Good at pH 2-8 Good Good (stable at pH 3-10) Good Good (stable at pH<5) Good Loses color in diluted acid Poor to fair Excellent Good Good Good Fair Fair to good
Light Stability Fair to good Fair to good Fair to good Good Good Poor to fair Good Fair Poor to fair
Oxygen Stability Sensitive Sensitive Sensitive Good Good Sensitive Fair Fair Sensitive
* Note: American spelling used. Source: Leatherhead Food Research Regulatory and Technical Consultancy Services (2008). Legislation in Ingredients Handbook: Food Colours. Ed. Emerton V. Blackwell Publishing Ltd, 161-74.
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ingredient challenges The report also touches on new product innovations used to overcome some of the technical challenges posed by natural colors. They include antioxidant use; blending (for example, one supplier found it could offer an orange hue by combin-
ing purple sweet potato and natural beta carotene); emulsion technologies; microencapsulation; nanoentrapment; and, finally, co-pigmentation, in which colorless organic compounds or metallic ions form molecular or complex associations
Phosphates for Fitness
with pigments that generate a change in color intensity. Research also continues on new sources of natural coloring from fruit, vegetables, edible plants and marine life. For example, cactus pear and purple pitaya juice are rich sources of betalains, and the microalgae Haslea ostrearia, responsible for the greening of oyster gills, may offer a new source of blue pigments. As long as the color of foods and beverages remains important to consumers, efforts by the industry to provide safe, suitable, stable and economical colorings will continue. This article is based on Leatherhead Food Research’s August 2010, “The Global Market for Food Colours,” market report. The 54-page report provides greater depth of the topics discussed here and also covers markets by world region, regulatory developments, a review of patents and profiles of the major global suppliers, including brand information. For more information, contact Leatherhead Food Research’s Publications Department at +44 (0)1372 822241 or
[email protected]. See also www.leatherheadfood.com/food-colours.
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See Food Master-INGREDIENTS, p. 88-89
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www.PreparedFoods.com — Use the search term “Coloring Options” to find a July 2010 article by the Burdock Groups’ Laurie C. Dolan and Ray A. Matulka. This cover story discusses in-depth current and upcoming
E-dition
E-dition E-dition is published on a bi-weekly basis and covers the latest news useful for R&D and others on the product development team. Consumer trends, nutritional research and formulation strategies are just part of the information covered. Additionally, each issue carries an original article on these topics. To subscribe, go to www.PreparedFoods. com/enews.
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ingredient challenges ■
Incorporating Colorful Fruits and Vegetables in Your Product (2008)
■
Natural Colors in Beverages and Confections (2007)
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Innovative Food and Beverage Fortification with Natural Tomato Lycopene (2007)
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Natural Solution to Coloring Foods (2007)
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Caramel Color 101 (2005)
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Designing Color Systems For Application (2005)
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Natural Red as a Mainstream Color Solution (2005)
regulations covering the use of colorants and functional ingredients that may color food as a secondary property. Food developers are faced with a complex body of regulations in the U.S. and Europe regarding the usage of natural coloring agents. www.PreparedFoods.com — Use the search term “How Long Will I Be Blue?” for an October 2008 article by Claudia D. O’Donnell that reviews consumers’ changing attitudes in regards to what various colors mean to them, and the benefits and challenges to using synthetic and natural colorings in formulated products. www.PreparedFoods.com — Use the term “Keeping Up Appearances” for an October 2007 article by Steven Young, Ph.D., that provides an overview of some technical considerations in the use of colorings and inclusions in frozen desserts. www.PreparedFoods.com — Use the search term “Looking at Sensory Coloring” for an October 2006 article that discusses how consumer panels, trained sensory panels and instrumental analysis can be used to help guarantee a product’s color is consistent from batch to batch, comparable to gold standard colors and acceptable to consumers. Prepared Foods’ website also carries a broad selection of presentations on the use of colorings in foods and beverages, offered in a Powerpoint format and accompanied by audio narratives. Presentation names and years are as follows. To locate, search for the presentation’s name: ■
Research on Heat and Light Stability of Naturally Derived Coloring for Beverages (2009)
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Use of Carotenoid Colors in Foods and Beverages (2009)
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Natural and Nature Identical Colors (2009)
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Colors and Perception (2009)
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Coloring Foods with Beta-carotene and Using Vitamin A to Make Products Healthier (2008)
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Natural Colors: Health Benefits and Application Guidelines (2008)
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Color and Applications in Confectionery Technology (2008)
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Coloring Food with Food (2008) See Food Master-INGREDIENTS, p. 64 PFX06094fding.indd 1
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With consumer demand for clean labels on the rise, the last thing you need is a label that shouts “chemical”. With Sethness Caramel Colors, the choice for label-friendly colors is simple. Since Caramel Color is a single additive, its compositional elements need not be listed. Therefore, Sethness Caramel Colors can be labeled simply as “Caramel Color” – a much more acceptable declaration than most other coloring systems. It’s a simple fact…we offer the most extensive line of Caramel Colors for optimal clean label opportunities because Sethness is Caramel Color.
^^^ZL[OULZZJVT See Food Master-INGREDIENTS, p. 135
r&d applications PREPARED FOODS com
©ISTOCKPHOTO/FOTOGRAFIABASICA
R&D Applications Seminar
Formulating with Natural Colorings Coloring provides important clues to consumers as to a food or beverage’s quality—from freshness to nutritional benefits—as well as its flavoring. It may be the first product characteristic that consumers use in deciding to purchase. A wide array of coloring ingredients is available to formulators. Many of their properties and hands-on formulation considerations were explained during Prepared Foods’ R&D Applications Seminars. Copying Nature Exempt natural and nature-identical colors can be found listed in 21 CFR 73, as approved for food, drugs, cosmetics and medical devices. Natural color sources are also used as natural flavors, juice concentrates, antioxidants, dietary supplements, spices and extracts. In a presentation titled, “Natural and Nature Identical Colors,” given at Prepared Foods’ R&D Applications Seminars-Chicago, Leslie Lynch, sales manager, Food Ingredient Solutions LLC, discussed a number of options available to formulators of foods, including beverages, as follows. Anthocyanins are derived from red cabbage, purple sweet potato, black carrots, red radishes, elderberry, grape juice and grape skin extract, and purple corn. Noted properties of anthocyanins include their color change with pH change. They are more reddish at low pH values and more bluish at neutral pH. As pH increases, they are less stable, which is especially evident in high water activity systems. In the presence of positive metal ions, like calcium, iron and zinc, their color also fades. Anthocyanins are also sensitive to ascorbic acid, especially above 100ppm. However, levels of 50-70ppm ascorbic acid appear to stabilize anthocyanin-based colors. These colored compounds offer a range of shades and stabilities. “Anthocyanins
are generally used in acidic products, like beverages, fruit preparations, frozen desserts and candies, as a primary color or a secondary color for shade adjustment or masking,” states Lynch. Carotenoids are sourced from algae, annatto, carrots, gardenia, marigold, palm, oleoresin paprika, saffron and tomatoes, and through synthetic production of apo-carotenal beta-carotene, canthanxanthin and lycopene. Carotenoids typically exhibit good heat stability and fair light stability. Stability to light and heat can be improved with the addition of 200-500ppm ascorbic acid. Also, some carotenoids bind with protein for better stability. On the other hand, it is best to avoid use of the emulsifier polysorbate 80. Applications for carotenoids include oil-based products, like icings, popcorn oils, margarine, dressings and sauces, and water-based products, such as ice cream, cheese, beverages, puddings, yogurts, ice cream cones, seasonings, snack foods, baked goods, tomato-based products, surimi and confections. Betalains from red beets provide a pink to fuchsia color, but exhibit poor heat and light stability. They are relatively inexpensive for use in ice cream, frozen desserts, yogurt, cold extruded meal bars, tablets, powdered beverages and meat analogs. Novel applications are for panned confections and cocoa or tomato sauce, where browning is desirable.
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R&D Applications Seminar Properties of Carotenoids Carotenoid `-carotene Apo-carotenal Canthanxanthin
Appearance Crystalline Crystalline (needle) Crystalline Solubility in Water
Crystal Color Violet-red Purplish-black Brown-violet Solubility in Fat/Oil (g/100ml 20C)
`-carotene Apo-carotenal Canthanxanthin
Insoluble Insoluble Insoluble Color in Oil Light yellow to orange Light orange to orange-red
0.05–0.08 0.07–1.5 0.005 Color of Water Dispersion Yellow-orange to orange Orange-red to tomato red
Red-orange to deep red U.S. 21CFR Section 73.95 73.90 73.75
Red shades FDA Maximum Level GMP 15mg per lb solid food or pint liquid 30mg per lb solid food or pint liquid
`-carotene Apo-carotenal Canthanxanthin `-carotene Apo-carotenal Canthanxanthin
Molecular Weight 536.9 416.7 564.9 Solubility in Orange/Lemon Oil (g/100ml 20C) 0.2–1.0 3–4 0.04–0.08 Vitamin A Activity 1,667IU/mg 1,200IU/mg Not recognized by FDA for labeling None
Source: DSM Nutritional Products
Carotenoids provide a range of yellow to orange to red colors for many applications. They are available in a variety of forms, with different solubility, colors and allowable use levels. Anthraquinones are available through cochineal, kermes and lac insects. Carmine (the calcium aluminum lake of cochineal) and cochineal extract are approved for use in food and are widely used in fruit preparations, confections, beverages, cherries, meal replacement bars, meats, sausage casings, pastas and surimi. Anthraquinones are available in orange to red to purple shades. They can be combined with pearl luster pigments; protein-free versions (i.e., less than 0.5% protein) and micronized versions are commercially available. Curcumin and turmeric come from the root of the Curcuma longa plant. Pale to bright yellow, with excellent heat stability but poor light stability, applications include pickles, spices and seasoning blends, ice cream, yogurts, dietary supplements, vegetable relishes and mustard. Copper chlorophyllin from alfalfa is approved for use as a color in dentrifices and powdered citrus beverages. Lynch notes that Food Ingredient Solutions petitioned FDA for all food uses, which has been pending since October 2006. They expect approval in 2011. Alfalfa extract is only permitted as a natural flavor and cannot be used as a color. An olive to yellow-green shade, it is not affected by pH, is fairly heat- and light-stable, but is not acid-stable.
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“Natural and Nature Identical Colors,” Leslie Lynch, sales manager, Food Ingredient Solutions LLC, llynch@foodcolor. com, www.foodcolor.com —Summary by Elizabeth Mannie, Contributing Editor
Carotenoid Coloration Workshop Another presentation given at the 2009 Prepared Foods’ R&D Application Seminars-Chicago went into greater detail on the uses and benefits of carotenoid colorings. Over 600 carotenoids have been identified in nature. They are the pigments that give autumn tree leaves, tomatoes, peppers, corn, oranges and lobsters their distinctive color. They all have coloring effects, but not all carotenoids have pro-vitamin A activity, noted Gus Castro, senior technical marketing manager, DSM. For example, `-carotene has dual regulatory status as a color or a vitamin A source. It is commercially available in both natural and synthetic product forms; when highly purified, its crystalline forms are functionally and chemically alike. However, `-apo-8’-carotenal (Apo) and its ester form, as well as canthaxanthin, are allowed within the regulations for color only. Lycopene, lutein and zeaxanthin are allowed in foods for nutrient fortification only; astaxanthin is only allowed in animal feed. The three main carotenoids for discussion here are `-carotene, `-apo-8’-carotenal and canthaxanthin, noted Castro. Carotenoids are highly unsaturated (they have many double bonds), and their molecular structures have relatively
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R&D Applications Seminar long chains. These characteristics are important, because they influence the color, chemical stability and solubility of the carotenoids. Carotenoid crystals are very unstable and prone to oxidation, and they are water-insoluble and very slightly soluble in oil. Due to their inherent instability, market forms of the ingredients have been formulated to broaden their applications, remaining more stable to oxygen, heat and light, and metals, like iron and copper. The three basic commercial forms are water-dispersible powders, oil blends and emulsions. Water-dispersible market forms are used in foods with water as the major component, such as ready-to-drink beverages, juices and ice pops. They also work well in powdered foods that are typically reconstituted in water, like instant beverages and cake mixes, where carotenoids are dryblended with other ingredients, said Castro. Oil-based market forms are suspensions of crystals and solutions with fully dissolved crystals and used in foods where fat or oil is the major component. For margarines, salad dressings, frostings or baking fats, `-carotene in suspension is a good choice. Salad dressings and cheese can also benefit from a suspension of `-apo-8’-carotenal. Solutions
PAT Vitamins, Inc.
of `-apo-8’-carotenal alone or with `-carotene can also be of benefit in process cheese and salad dressings. The preparation and use of a carotenoid stock solution can be convenient for an R&D lab or in a production environment, when small levels of coloring are needed. Stock solution usage allows the precise volumetric addition of color and simplifies plant scale-up. Stock solutions can be made to almost any concentration. However, the most convenient is at 1mg total carotenoid per ml. According to Castro, “Carotenoid suspensions must be well-mixed before using, as the carotenoid crystals, which are denser than oil, will settle.” Good-quality oil should always be used when making an oily stock solution, in order to minimize oxidation of the carotenoid. They are heated and vigorously mixed at 60-65°C to dissolve the crystals, while minimizing air incorporation. Powders in stock solutions ideally use demineralized water at 45-50°C, where powders are slowly added to the water with constant mixing, avoiding foaming. Stock solutions may prudently be stored under refrigeration for 24 hours. Typical use rates for `-carotene in beverages depend on desired color, usually between 1-15mg per quart.
190 East Arrow Highway, Unit F, San Dimas, CA 91773 USA T: 1 626 810-8886 F: 1 626 810-6601 www.patvitamins.com
[email protected]
Beta Carotene
Produced via Natural Fermentation
• Beta Carotene 10 % Beadlet (Tablet Grade & CWD)
A
• Beta Carotene 20 % Beadlet (Tablet Grade)
s a precursor to Vitamin A, Beta Carotene is vital to human health. As a member of carotenoids, Beta Carotene is also used in food products as a colorant. The key factors for formulators to consider are the stability and the consistency. We use both spray drying and microencapsulation process to offer superior quality of Beta Carotene ingredients:
• Beta Carotene 20 % Beadlet (Tablet Grade & CWD) • Beta Carotene 1 % SD Powder CWD (Natural Fermentation) • Beta Carotene 10 % SD Powder CWD (Natural Fermentation) • Beta Carotene 20 % SD Powder CWD (Natural Fermentation) • Beta Carotene 30 % Oil Suspension
You require it, we make it.
See Food Master-INGREDIENTS, p. 116
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QUALITY SEAL SINCE 1995
See Food Master-INGREDIENTS, p. 105
See Food Master-INGREDIENTS, p. 54
r&d applications PREPARED FOODS com
R&D Applications Seminar
Canthaxanthin would be used at 3-15mg per quart. For example, a typical fruit punch would use 8mg pure canthaxanthin per quart. Castro adds that other applications include baked goods, non-dairy creamers, whipped toppings, ice cream, soups and sauces, egg products and frozen meals. Carotenoids provide clean and beneficial labeling with some nutritional advantages. “Carotenoid Coloration Workshop,” Gus Castro, senior technical marketing manager, DSM Nutritional Products Inc., www.dsm.com/en —Summary by Elizabeth Mannie, Contributing Editor
Coloring Perception and Choice In today’s market, consumers are increasingly looking for products that contain natural, easily recognized ingredients, said Stefan Hake, CEO of GNT USA, during a presentation titled, “Colors and Perception.” The 2007 publication of the “Southampton Study,” a UK study that provided evidence of a potential link between common synthetic food dyes, the preservative sodium benzoate and hyperactivity in children, added fuel to the already heated debate over the human health impacts of consuming artificial food dyes and other artificial additives. As a result, the European Commission ordered all food and beverages containing any of the synthetic dyes in the study must carry warning labels, as of July 2010. U.S. consumers are also demanding healthier foods and beverages with fewer ingredients and artificial additives. Also important, natural colors are required, in order to be accepted by retailers, such as Trader Joe’s and Whole Foods. Using the right natural colorant can make a huge difference in label appeal, performance and consumer perception. According to Hake, “Fruit and vegetable juices used for color can provide a spectrum of shades as diverse as FD&C colors.”
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R&D Applications Seminar In order to determine the right natural color ingredient, several considerations must be addressed. In addition to the flavor of the prod-
uct, an understanding of the marketing strategy is extremely important. Other important considerations include physical form, packaging,
Colour as natural as you can get! To create EXBERRY® concentrates we went back to nature, using the pure and natural colours that only fruits and vegetables provide. Supplied in a wide range of vibrant shades and with excellent stability, EXBERRY® colouring foodstuffs offer the quality and clean label declaration demanded by your customers.
True Natural Colour – as nature intended
www.gnt-group.com
GNT_A4_DII_cherry_4c_eng.indd 1
27.01.09 09:31
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shelflife and regulatory restrictions where the product is being sold. Acids should be added first, when working with anthocyanin colors, which are pHdependent. A pH of 4.0 or less yields red color shades, while a pH of 4.0 or higher will result in more blue-indigo shades. Carotenoid products are pH-independent. When working with carotenoids, use a deionized water and buffer to the pH of the application. Stability of natural colors ranges from 3-12 months, depending on packaging, processing, application, heat or light exposure. Accelerated shelflife studies and colorstability analyses help achieve optimum color performance. Processing considerations include pasteurization, HTST, UHT or hot fill. Color dosage may be increased by 10-20%, if required after processing. Working closely with the supplier can be instrumental to understanding special processing considerations. Beverage stability can be impacted by the base of the beverage application, pH and fruit content. The base color is key to understanding the color dosage required. It is also important to consider potential ingredient interactions that could impact color, such as vitamin C. Other factors that could impact beverage stability include whether it is refrigerated or shelf-stable, and type of packaging. In dairy applications (such as yogurt), fat, pH and style should all be considered, when choosing the appropriate natural color. In fruit preparations for yogurt, color can be impacted by cook time, order of ingredient addition and timing of color addition. Possible ingredient interactions include anthocyanins with vitamin C. For hard or gummy candies, the type of sugar being used, processing method and temperature at which the color is added can all impact the final color in the application. Fat content can also interact with color, changing orange to yellow. Temperature, beating or pulling time can all impact final color. Most importantly, in order to achieve optimal color results, it is important to work closely with the supplier. Understanding supplier capabilities and resources at early stages and implementing the appropriate
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Brighten up with natural colors What invites people to buy a food or beverage they have never tried before – more often than not it’s the way it looks. Colors play a vital role in shaping our assumptions of how something will taste. Chr. Hansen is the world’s leading supplier of natural colors to the food and beverage industries. With over a century’s experience behind us, we have built up a peerless knowledge base. You will experience this when you meet with our experts to develop a solution to match your needs. So if you are looking to give your products an edge over the competition, contact us and see why leading food and beverage manufacturers rely on Chr. Hansen for their natural color needs. Colors that make sense™ Chr. Hansen, Inc. - US headquarters - 9015 West Maple Street - Milwaukee, WI 53214 - USA Tel: +1 (414) 607 5700 - www.chr-hansen.com
r&d applications PREPARED FOODS com
R&D Applications Seminar color strategy will ensure the development of a high-quality and colorful product. “Colors and Perception,” Stefan Hake, CEO, GNT Colors,
[email protected], www.gntusa.com —Summary by Elizabeth Mannie, Contributing Editor
Stability of Natural Colors for Beverages A growing trend toward use of naturally derived colors in foods and beverages is in part due to a study commissioned in the UK by the Food Standards Agency (FSA) in 2007 that assessed the effects of consumption of synthetic dyes on children’s behavior. In the “Southampton University Study,” children were given a mixture of synthetic dyes with the addition of sodium benzoate. Researchers observed increases in children’s hyperactivity levels, after they consumed the beverages. The methodology and conclusions of the study were questioned; however, the results had worldwide repercussions, raising awareness of the safety and possible effects of these dyes, said Jody Renner-Nantz, food science chemist, D.D. Williamson, during her presentation, “Research on Heat and Light Stability of
Naturally Derived Coloring for Beverages,” at the 2009 Prepared Foods’ R&D Applications Seminars-Chicago. Because of this study, the European Parliament voted to label foods containing these colors with: “may have an adverse effect on activity and attention in children.” This created, in effect, a ban on the European equivalent of red 40 and yellow 5 and 6 in the EU. Food scientists, feeling the pressure of that study, as well as the trend toward healthier eating, rushed to reformulate by substituting naturally derived colors for synthetic dyes. Beverages are one large sector using naturally derived colors. Teas are very popular, partly due to their naturally high antioxidant content. “Now, teas are seen with added naturally derived color, such as elderberry or hibiscus extracts, adding appeal to the products,” stated Renner-Nantz. “Teas and other ready-to-drink beverages usually command a prime spot in the grocery store, making them more susceptible to color degradation by light,” she added. Fruit smoothies and other refrigerated beverages often contain betalains—a group of pigments derived from beets, with magenta red hues. In contrast with anthocyanins, betalains have poor heat and light stability, which is why they are typically used
Color Makes Life Magical Great colors make everything more enchanting. Trust your coloring needs to the proven experts at D.D. Williamson. Our wide array of natural colorings – along with our sought after caramel color – helps sell 1.5 billion servings of foods and beverages every day. Together we can create alluring products.
1- 800 -227-263 5
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R&D Applications Seminar only in refrigerated, dairy-type beverages, where they are protected from light. Anthocyanins have improved heat and light stability over betalains.
Ubiquitous in nature, anthocyanins are derived from fruits, vegetables, starchy legumes, grasses and flowers. Over 600 different anthocyanins
We offer customized solutions for all applications.
SYNTHETIC FOOD COLORS
NATURAL FOOD COLORS
5015 Manchester Avenue St. Louis, MO 63110, USA Telephone (888) 533-7642 Fax: (888) 531-0461 e-mail:
[email protected] See Food Master-INGREDIENTS, p. 127
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www.rohagroup.com
have been isolated from plants. Most plants contain not just one anthocyanin, but many. Anthocyanins have the highest stability at pH 3.0. At pH 4.5, the resonance structure of the molecule breaks, causing a dramatic decrease in color intensity, where the hue begins to change toward purple. As pH increases, the hue gets bluer. This change is reversible, however. If kept at higher pH, anthocyanins begin to degrade and turn gray, such as in milk-type beverages, Renner-Nantz said. Anthocyanins can be subdivided into two groups: acylated or non-acylated pigments. Acyl groups (phenolic or aliphatic groups) are thought to protect the flavylium cation center core of the anthocyanin molecule, by forming a sandwich structure around it through intramolecular bonding. Typical sources of acylated anthocyanins are purple carrot, purple sweet potato and red cabbage. Non-acylated anthocyanins are often derived from fruits. The degree of acylation determines stability. For example, red cabbage and purple sweet potato anthocyanins are highly acylated and, therefore, more heat- and lightstable, while anthocyanins from fruits like elderberry are non-acylated and less stable. Interestingly, grape skin extract has both types; however, many times, grape skin anthocyanins are associated with tannins that can cause browning and precipitation during storage, especially evident at pH 3.5. Other factors affecting anthocyanin stability include vitamin C, trace metals and minerals. Anthocyanins are recommended for use between pH 2.5-3.5. D.D. Williamson’s research shows purple carrot maintains a reddish hue over a wider pH range than other anthocyanins, making it a great choice for yogurts. To optimize color, formulators often need to blend both fruit and vegetable anthocyanins. This is where a coloring supplier should be able to help optimize naturally derived color performance. “Research on Heat and Light Stability of Naturally Derived Coloring for Beverages,” Jody Renner-Nantz, food science chemist, D.D. Williamson, jody.rennernantz@ ddwmson, www.ddwilliamson.com —Summary by Elizabeth Mannie, Cont. Ed.
Natural Colors
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The Bold Difference in Your Brand Characterized by vibrant custom color solutions, Sensient® natural colors define and protect beverage brands. By uniting advanced science and creativity with global capabilities, Sensient helps customers produce reliable, preservative-free products with clean labels, safe and secure ingredients, and consistently stable color.
Define your brand with superior natural color. Visit sensientfoodcolors.com.
S a f e a n d S e c u re I ngre di e nts
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Sensient Colors LLC 2515 N. Jefferson St. Louis, Missouri 63106 800-325-8110
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[email protected]
Sensient Colors S.A. de C.V. Rodolfo Patron Num 12 Parque Industrial Lerma Lerma, Edo. De Mexico, C.P. 52000, Apartado Postal 17, Mexico 52-728-285-0569
©2011 Sensient Colors LLC, all rights reserved. The FUSION PRECISE NATURAL COLORS trademark is owned and registered by Sensient Colors LLC. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.
r&d applications
Figs: A New Twist on an Old World Fruit Figs have become more visible in mainstream food and
Fig Applications Grow
drink items. This illustration shows a number of items
New products, by category, featuring figs
featuring figs, by category. The fruit contributes
Savory spreads - 3 Processed fish, meat & egg products - 4
moisture, texture and color.
Alcoholic beverages - 5 Sweet spreads - 23 Soup - 7
Dairy - 8
Bakery - 8 Snacks -14
Chocolate - 10 Sauces & seasonings - 14
Source: Mintel, 2010
F
igs have a long tradition of being a health food. The early Olympians incorporated figs into their diets, and they were presented as laurels to the winners. In the Middle Ages, figs were given to soldiers to aid their strength and power in battle. In some Mediterranean and Middle Eastern cultures, figs are a symbol of abundance, fertility and sweetness. Today, figs are found worldwide and have seeped into mainstream American culture. While figs often have been relegated to bakery products, the highly versatile fruit can be found in savory applications, such as sauces and condiments, stated Tom Payne, food technologist, California Fig Advisory Board, during his speech titled, “ California Figs: Ancient Fruit, Contemporary Ingredient,” given at Prepared Foods’ 2010 R&D Applications Seminar-East. In the U.S., they recently have been spotted in newer applications, such as cheese, ice cream, truffles and chocolate bars. Depending on their format, figs contribute different properties to prepared foods applications. Whole dried figs hold up well in long shelflife formulas; they have low water activity, so their moisture will not leach into the products. They help to add a chewy, consistent texture to products, as well as a desirable mouthfeel. They hold up well in mixing, showing fruit pieces, and easily accept coatings, such as chocolate and spices. Diced and pieced figs are available in custom sizes, and they are normally coated to keep the fruit flowing freely for easy integration; they can be used in bakery products, sauces, salsas, salads and oatmeal, and incorporated into cakes, cookies, breads and muffins. Fig paste is extrudable and spreadable, and it is avail-
able in custom consistencies for easy spreading and integration. This form easily picks up added flavors and spices, creating lasting fruit flavor. “In 2010, we saw an increase of new savory fig products introduced worldwide,” stated Payne. “In Europe, Plus Supermarket chain launched a line of innovative fig mustards, and Lidi products launched a savory port fig chutney.” In the U.S., Williams Sonoma introduced a full-on-flavor fig and red wine confit as a sandwich spread. More than 100 spicy and savory fig-containing new products were launched worldwide in 2010—around 12% of all new products monitored. “Although savory new products are about half as many as new sweet fig introductions, savory is on-trend, and the number is climbing,” Payne said. Ranked third in the world in fig production, California produces 100% of the U.S.’s dried figs. There are four varieties: Adriatic, Black Mission, Calimyrna and Kadota. California also produces about 98% of the country’s fresh figs. The five fresh varieties are: Black Mission, Brown Turkey, Calimyrna, Kadota and Sierra. In addition to whole, diced and pieces, figs also come in paste, concentrate, freeze-dried, microwave-puffed, spray-dried juice concentrate, in syrup, stewed, pureed, frozen, seedless, powder and fresh forms. The powder form is especially useful in applications to increase fiber. The tan-colored, flavorful powder has a 2% moisture content and is easily incorporated into bakery mixes, instant beverages and pet foods. California figs add value to the foods and beverages in which they are featured. Their production leaves a small carbon footprint, and they can be traced from orchard to production facilities. The country of origin, the U.S., is known for quality, food safety and a consistent supply. “California fig farmers value the sustainability of the soil, through improved cultural practices,” said Karla Stockli, chief executive officer for the California Fig Advisory Board. “They also rely on nature’s own food processor—the sun.” —Julia M. Gallo-Torres, Managing Editor For more information: California Fig Advisory Board • Fresno, Calif. 559-243-86oo • Tom Payne or Karla Stockli •
[email protected],
[email protected] • www.californiafigs.com
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abstracts of 38%, Cal-Sistent delivers calcium-to-phosphorus ratios equivalent to those found in human bones. The calcium and phosphorus work synergistically to help prevent osteoporosis, a key health concern for many Americans, especially women. ICL Performance Products LP, 800-244-6169, www.icl-perfproductslp.com
O m n i A c t ive H e a l t h Technologies’ Lutemax® 2020 ingredient has successfully achieved self-affirmed GRAS status and is safe for use in a range of food and beverage applications. Lutemax 2020 delivers the only complete source of both lutein and zeaxanthin isomers, in significantly higher concentrations, for convenient and more beneficial nutrient availability, according to the company. While lutein is a potent antioxidant that provides a significant amount of the total carotenoid content of the eye, healthy eyes require more than just lutein alone. Two other necessary carotenoids are zeaxanthin isomers, 3R, 3’R zeaxanthin and meso-zeaxanthin, critical players in fighting the natural effects of aging and in supplying the macula with vital, protective nutrients. Together, lutein, 3R, 3’R zeaxanthin and meso-zeaxanthin protect and support the macula of the eye for overall eye health. OmniActive Health Technologies Ltd., www.omniactives.com, www.lutemax2020.com
Color it Caramel Sethness Products Company has introduced its newest Class 1 Powdered Caramel Color. The commercially available SB116 is a label-friendly powder that can improve the visual appeal of baked goods, cereals, dry blends, meat rubs and seasonings, says the company. SB116 is produced from non-genetically modified sucrose, making it ideal for products sold in Europe. SB116 is the 11th Class I Caramel Color in the Sethness portfolio. Class I, or Plain Caramel Colors, have become the fastest-growing segment in the caramel color industry, as they meet consumer demand for cleaner labels. Sethness Products Company, 847-3292080, www.sethness.com
Versatile Rice Bran CJ CheilJedang Corp. (CJ), South Korea, in conjunction with Beidahuang, have announced the availability of RiPro®80 rice bran protein and Riber®50 rice bran fiber. RiPro80 is a versatile, naturally vegan protein in powder form that can be used for a variety of food and beverage applications; it is not only hypoallergenic and gluten-free, but also contains no cholesterol or GMOs. A well-balanced and complete protein, RiPro80 features all nine essential amino acids and is highly digestible, making it an ideal ingredient for natural and health foods. Riber50 is a natural dietary fiber extracted from rice bran that is both non-GMO and hypo-allergenic. Composed of mostly insoluble fibers, it is rich in minerals, including magnesium and phosphorus, giving it multifunctionality. CJ CheilJedang Corp., http://english.cj.net
Cal-Sistent™, from ICL Performance Products LP, helps formulators to fortify beverages, dairy and confectionery foods with calcium—without altering the key characteristics of consumers’ favorite foods and beverages. “CalSistent’s small particle size is ideal for products with a wellestablished taste or mouthfeel. We’ve developed a unique manufacturing process that ensures a consistent, small particle size that isn’t easily detectable and does not affect the flavor,” says Nadeen Myers, ICL Performance Products’ MTS rep-food phosphate specialist. With a calcium content
Grilling with Style and Flavor
©ISTOCKPHOTO/JOE BIAFORE
Consistent Calcium Fortification
©ISTOCKPHOTO/ ERIC HOOD
Eyes Here
Symrise North America now offers sophisticated versions of exotic, ethnic and regional American themes. The new grilling sauces have yearround appeal for consumers looking for enticing and novel tastes in meat, seafood and vegetables, according to the company. The new product development concepts are claimed to address consumer interests in tastes that go far beyond traditional grilling flavors. The Savory Business Unit has focused on three types of popular grilling products—marinades and table sauces, mop sauces and premium finishing oils. Symrise, 201-462-2389, www.symrise.com
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2011 Call for Entries
Congratulations to the 2010 Award Winners
For the past seven years, Prepared Foods has co-sponsored an award recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small. Now with our new partner, the American Egg Board, Prepared Foods will continue to recognize innovation and creativity with the Excellence in Innovation Awards. Excellence in Innovation Awards will be presented in two categories: Retail and Foodservice, the winners will receive their awards during the Excellence in Innovation Awards Ceremony at the 29th Prepared Foods New Products Conference. Kraft Crackerfuls
Contest details can be found at www.ExcellenceInInnovationAwards.com The deadline for submitting new product nominations is Friday, June 24th.
The 2011 Prepared Foods New Products Conference will be September 11-14 at The Ritz - Carlton in Naples, FL. Submit your nomination today!
Tyson Seasoned Pork Spareribs
abstracts Flavor Trends in 2011 Editors’ Note: The following flavor trend predictions for 2011 offer three unique looks at key trends, tastes and flavor inspirations, as compiled by three different companies.
McCormick® Flavor Forecast® 2011 identifies leading culinary trends that will shape the way consumers eat in the year ahead and beyond. One of the leading trends in this year’s report is craveable contrasts, which comes to life in 10 flavor pairings.
These include: fennel and peri-peri sauce; pickling spice and rice vinegar; roasted curry powder and wild mushroom; caramelized honey and adzuki red beans; ancho chile pepper and hibiscus; thyme and stone fruits; mustard seed and vermouth; cilantro
ALL-NATURAL SOLUBLE FIBER FOR HEALTHY APPLICATIONS • Healthy and Exotic Flavors. Sensient Flavors has announced its flavor trend predictions for 2011. The list was developed using Sensient’s proprietary trend framework, which filters trends from the broad, macro level down to the flavors themselves and encompasses flavors inspired from multiple macro trends, including health and wellness, sensory and personalization. The trend predictions include aguaji, berbere, borojo, Ceylon cinnamon, cherimoya, grains of paradise, hibiscus, pandan, yacon and yumberry. Sensient Flavors LLC, 800445-0073,
[email protected] • Vision of Flavors. Comax Flavors’ “FlavorVision” for 2011 is a culmination of FlavorLab predictions and culinary trendexchange data gathered all year long. This year, the focus is on three distinct, innovative flavor groups: those that give consumers irresistible motivation to try something different; those that offer an invitation to explore new cuisines with provocative flavor combinations; and those that spark pleasant, comforting memories. The latter includes such flavors as pumpkin pie and gingerbread, and is termed “Homespun” by the FlavorLab. “Soft Exotics” represent familiar flavors, but those that are presented with a unique twist, such as young coconut or orange caramel. The “Take-me-away” flavors give the consumer permission to explore new territories with flavors such as Manila mango, Seville orange or Chinese five-spice. Comax Flavors, www.comaxflavors.com • Forecast for Favorable Pairings. America’s preference for more complex and intense taste experiences is a dynamic reflection of a new flavor confidence, says McCormick & Company Inc. The
ACACIA GUM
FIBERS
• Natural dietary fiber with documented health benefits • Proven and recognized prebiotic effect • High digestive tolerance • Easy to use in any application • Low caloric value, safe for teeth
US Office : Colloïdes Naturels, Inc 15 Somerset Street, Somerville, NJ 08876
Tel : +1 908.707.9400 www.cniworld.com
We add nothing to nature but innovation™
See Food Master-INGREDIENTS, p. 30-31
www.PreparedFoods.com
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abstracts and nut butters; herbes de Provence and popcorn; and green peppercorn and goat’s milk. McCormick & Company Inc., www.FlavorForecast.com
Promising Study Massachusetts General Hospital is conducting a new study to evaluate the effects of GanedenBC30® on individuals with Irritable Bowel Syndrome (IBS) and Major Depressive Disorder (MDD). Two previous trials demonstrated that GanedenBC30 was safe and effective in IBS, and preliminary data also show that GanedenBC30® modulates certain neurotransmitters. Ganeden Biotech, www.digestiveadvantage.com
Whey Protein Clarity Grande Custom Ingredients Group® has introduced Grande Ultra® Whey Protein Isolate (WPI), a unique whey protein isolate designed for beverage applications requiring complete product clarity and a clean flavor. Grande Ultra WPI is produced using new, patentpending processes that create a product with lower astringency, neutral flavor and clarity, says the company. The new product is a whey protein source with essential amino acids and is a fat-free and lactose-free ingredient for beverage manufacturers. The Grande system includes a strict chain of custody that extends from the Grade A dairy farm through the production of natural white Italian cheese and Grade A whey proteins. Grande Custom Ingredients Group, 920-2697200, www.grandecig.com
Help for the Immune System Biothera’s Wellmune WGP®, a natural food and supplement ingredient that activates the body’s immune
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defenses, significantly reduced the duration of upper respiratory tract infection (URTI) symptoms in a healthy population of medical students during the peak of the cold-flu season, claims the company. During a 90-day study involving 100 fourth-year medical students of the Southampton University Medical School, there were 24 medically confirmed URTI cases equally divided between the study groups. Participants taking Wellmune WGP daily reported 43 fewer days of symptoms than their classmates who received a placebo. Biothera, the Immune Health Company, 651-675-0300, www.biothera.com
Latin American Spices Serve up Flavor Saffron Saffron-type flavor, natural & artificial Cumin Cumin flavor, Nat./with other nat. flavors (WONF) Cilantro Cilantro flavor, nat./ WONF Corn masa N-C Corn masa flavor, nat. & art. Garlic Roasted garlic flavor, nat./WONF
953.0541U – Sweet, floral, hay-like Water-soluble liquid 953.0570U – Oil-soluble liquid
Cumin, spicy, floral
953.0571U – Water-soluble dry
Fresh, green, slightly soapy, impactful
953.0569U – Water-soluble dry
Creamy, cooked, corn masa
953.0572U – Oil-soluble liquid
Roasted, brown, garlic
For help with ingredients used in typical Latin American dishes, formulators may benefit from this chart, which highlights a few key items and their unique flavor profiles. FONA International, www.fona.com Source: FONA International, www.fona.com
E E R F r! Webina
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The Essentials of Product Information Management On-Demand Until: January 27, 2012 Many food processors lack an effective information management system that provides a complete view of all product development information. Existing tools, which may include paper, MS Office, homegrown or transaction oriented systems, such as corporate accounting or manufacturing applications, are rarely adequate for supporting today’s product development requirements. However, even though companies understand how poor product information management slows time-to-market and introduces costly risks, most aren’t sure what functionality they should be looking for. Here’s your chance to find out! This educational webinar, delivered by Lascom Solutions, will demonstrate what features you need to: • Effectively manage raw material and product specifications, formulations, manufacturing processes, quality parameters, labeling information, graphics, and other related documents; • Easily search, find, and securely share all current and historical product information; • Take advantage of powerful decision support tools, such as “where used” and “comparisons” across all kinds of different information; • Automatically generate product specifications and other key documents. Whether you’re looking to acquire a solution or just curious on how other companies save time, make better decisions, and minimize risks, this webinar is one you won’t want to miss.
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2011 RCA/Culinary Supplier Profile
advertorial
ADM/Matsutani LLC Fibersol-2, the premier slow fermentation soluble dietary fiber, allows manufacturers to increase the fiber content to improve the nutritional value of virtually any food or beverage product without affecting the taste or adding unwanted texture. Fibersol®-2 is GRAS as a maltodextrin and can be labeled “Resistant Maltodextrin”*, “Digestion Resistant Maltodextrin”, or “Soluble Corn Fiber”. Fibersol®-2 is tasteless, improves body/texture and offers masking properties. It offers high solubility, rapid dispersion, provides a clear and transparent solution, no inherent or added flavors, improves flavor/performance of high intensity sweeteners, low sweetness, acid and heat/ retort stability, superior freeze/thaw stability, very low viscosity, promotes moisture retention and has very low hygroscopicity. Fibersol-2 has been shown in clinical studies to help support intestinal health. And it contains fewer calories than maltodextrin. The fiber portion (90% of Fibersol-2) provides only 1.4 kcal/gram. Fibersol®-2, a digestion resistant maltodextrin, was invented by Japan’s Matsutani Chemical Industry Co., Ltd., and has been exclusively produced by ADM since 1999. This joint venture combines Matsutani’s strong technical and scientific expertise with ADM’s vast production facilities and transportation network, resulting in a quality food ingredient that is backed by highly consistent service and a readily available supply.
For further information, contact: ADM/Matsutani LLC 500 Park Blvd., Suite 1240 Itasca, IL 60143 Phone: 217.451.4377 Fax: 630.250.8725 E-mail:
[email protected] Web: www.fibersol2.com 86
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Advanced Food Systems, Inc. Enhance Flavor Impact and Improve Texture and Appearance with SeasonRite™ Marinades! Advanced Food Systems’ SeasonRite™ Marinades are functional binding systems that improve both the visual and palatable appeal of beef, chicken, fish, shellfish and pork. Several innovative flavor profiles available this year include Chili Lime Garlic, Caribbean, Kim Chi, Memphis BBQ, Wine Herb and Santa Fe, or one can be customized for you. Low sodium, clean label and phosphate free versions are available for tumbling, injection or static soaking. All SeasonRite™ Marinades are dry bases that are easy to store and use. They are bold enough to be used alone or for complementing a sauce or glaze. They are an excellent choice to add value or a new creative item to an existing product line. Whether your needs are for product or cost improvements, new product development, or value-added functional ingredient systems, we are ready to turn your project into a success. To learn more about SeasonRite™ Marinades and Advanced Food Systems, visit our website at www.afsnj.com, or visit us during the RCA Show. You can find us at Booth 415. Advanced Food Systems, Inc.: We Create and Manufacture Innovative Ingredient Systems to Achieve a Perfect Balance of Flavor and Texture.
For further information, contact: Advanced Food Systems, Inc. 21 Roosevelt Ave. Somerset, NJ 08873 (800) 787-3067 Fax: (732) 873-4177 Email:
[email protected] www.afsnj.com SEE OUR NEW WEBSITE!
2011 RCA/Culinary Supplier Profile
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American Egg Board
Autocrat Coffee & Extracts
One of nature’s most perfect foods makes other foods perfect too. Versatile, hard-working real egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control. Egg products are a valuable tool in meeting diverse formulation requirements while providing clean labels that consumers crave. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. AEB develops and distributes resource materials to assist product developers, shares timely tips and trend information through a quarterly newsletter and a monthly e-newsletter, and also makes available egg product experts to answer technical questions. Throughout the year, AEB develops science-based White Papers discussing pertinent nutritional topics such as Protein, Satiety, Functionality and the GlutenFree aspects of using egg products. These White Papers can be found at www.aeb.org/EggProducts/nutritiontrends/index.htm . It is our belief that in helping food formulators become more aware of the benefits of egg products, they can create more healthful and appealing products for consumers. For more information about American Egg Board promotional efforts and activities, or facts on egg products, nutrition, technical specifications and formulas, visit us at: www.aeb.org.
As a leading producer of coffee ingredients, Autocrat is uniquely positioned to help you capture your share of the $59 Billion coffee market. Coffee and coffee products are all that we do. We are coffee specialists, not flavor generalists, and pride ourselves on knowing coffee and coffee extracts better than anyone else. Autocrat uses only an all natural extraction method of obtaining coffee extract from roasted coffee beans. Our method is unique and patently superior allowing our shelf-stable coffee extract to maintain flavor and vital essences. We are an approved FDA low-acid food plant with capabilities and experience providing regular and organic coffee extracts, iced cappuccino bases, coffee syrups, espresso pieces, and instant and freeze-dried coffee. Our full staff of research and development experts has created custom coffee extract formulations for many food and beverage applications. Autocrat began in 1895 in Rhode Island where it remains a fourth-generation family-operated business today. Our aspiration is being perceived as “a pleasure to do business with” and assisting you in making the most of the recent “Coffee Craze.”
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For further information, contact: Elisa Maloberti Director of Egg Product Marketing 1460 Renaissance Drive Park Ridge, IL 60068-1340 847.296.7043 Email:
[email protected] www.aeb.org
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For further information, contact: Autocrat Coffee & Extracts 10 Blackstone Valley Place Lincoln, RI 02865 1-800-288-6272
[email protected] www.autocrat.com www.PreparedFoods.com
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Bay State Milling Company
Brenntag North America
Whether you’re looking for a standard mix or a custom formula, Bay State Milling will work seamlessly with you to meticulously select quality ingredients and formulate a blend that meets all your criteria. A full-integrated miller with over 112 years of grain-based food experience, we pride ourselves on our unique ability to understand and embrace the changes our customers face, like today’s expanding trend toward health and wellness.
Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailor-made service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution that sharpen your competitive edge.
Our blending capabilities include:
Pyure Brands has selected Brenntag as their exclusive distribution partner on the most extensive line of Stevia Extracts in the Food, Beverage, and Nutritional marketplace. The product line consists of the following products:
• Custom Blends • Complete Mixes • Whole Grain Blends • Organic • Gluten-Free Not only will our talented team of culinary and R&D professionals create the consistency, taste and performance you crave, we’ll make the whole process convenient and efficient, eliminating extra steps, storage and costs along the way. If you’re seeking new methods for incorporating whole grains, ways to lead the push toward health and wellness, or help in creating the grain-based foods of the future, we have the expertise and the affinity for change to ensure your success.
For further information, contact: Bay State Milling Company 100 Congress Street Quincy, Massachusetts 02169 1-800-55-FLOUR
[email protected] www.baystatemilling.com 88
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Pyure Elite 98% Pyure Organic 95% Pyure Blends SM Pyure Blends SE
Pyure Premium 60% Pyure Premium 80% Pyure Stevioside 90% Pyure Select 40% Custom Blends
For further information, contact: Brenntag North America 5083 Pottsville Pike Reading, PA 19605 610 926 6100 - 800 814 7626 Ext. 3858
[email protected] www.brenntagnorthamerica.com
2011 RCA/Culinary Supplier Profile
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Butter Buds Food Ingredients
California Fig Advisory Board
Butter Buds Food Ingredients features a line of natural dairy concentrates: Butter Buds®, Cheese Buds®, Cream Buds™, and Buttermilk Buds®. These ingredients deliver up to 400 times the flavor strength of standard dairy ingredients and, at typical application levels, contribute less than 0.1% fat and no trans fat. NEW Butter Buds – Bacon™ provides authentic, concentrated bacon flavor without the use of meat. This natural alternative to real bacon is ideal for any application that can be enhanced by the addition of real bacon flavor – seasonings, snacks, cheese, salad dressings and prepared foods. Butter Buds – Bacon is perfect for use in vegetarian formulations, and is certified Kosher Parve.
When you think figs, think California! California produces 100% of the nation’s dried figs and 98% of the fresh figs under the best growing conditions and highest quality standards in the world. California Figs offer unmatched nutrition and unmatched flavor. They are the only fruit that can claim to be an excellent source of dietary fiber. Just 3 to 5 dried or fresh figs provide 5 grams of dietary fiber, and they are rich in antioxidants. From a great state, comes great fruit! There are five major varieties of figs grown in California and each variety has its own, one-of-a-kind flavor – from a deep earthy note reminiscent of a Cabernet to the buttery and nuttiness of a Chardonnay. An excellent choice for baked goods – nutrient-dense figs are available whole, diced, as paste, powder or juice concentrate. California Figs have also earned their place in savory chutneys, sauces, dressings, desserts, dairy and confections. Visit California Figs at the RCA, booth #233, to learn all about new applications for this fascinating fruit. Education doesn’t get any tastier!
Butter Buds also offers a family of other natural concentrated flavors: • CocoaButter Buds™, a natural solution for enriching chocolate flavor without adding additional fat • Dried Beer Extract™, a non-alcoholic, natural beer concentrate in powdered form, perfect for imparting beer flavor to a variety of applications • Olive Oil Buds™ delivers the flavor richness and nuance of natural extra-virgin olive oil in a convenient concentrated powered form.
For further information, contact: Butter Buds Food Ingredients 2330 Chicory Road Racine, Wisconsin 53403 262.598.9900
[email protected] www.butterbuds.com
For further information, contact: California Fig Advisory Board 600 West Shaw, Suite 300 Fresno, CA 93704 P: 559-243-8600
[email protected] www.californiafigs.com www.PreparedFoods.com
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Caravan Ingredients Caravan Ingredients is a leading producer of the finest quality food ingredients worldwide. We aspire to be the first choice solution provider to our partners in the food industry. For more than a century we have consistently offered the food ingredient industry fresh thinking, quality and innovative products in combination with an unparalleled level of technical support. We offer an extensive product portfolio including food ingredients, vitamin and mineral premixes, emulsifiers, polymer additives, and specialty blending equipment. At Caravan Ingredients, we strive to provide our customers with new ideas, breakthrough products, and an unprecedented level of service. Health and Wellness product solutions include: • TrancendimTM a fat structuring agent that maintains zero grams trans fat while significantly reducing saturated fat. Applications include par frying, donuts, Danish, puff pastries and laminated products.
Chr. Hansen, Inc. Colors that make sense™ Chr. Hansen has been working to improve the quality of food and health throughout the world for more than 130 years. As the world’s leading supplier of natural colors, Chr. Hansen offers a complete palette of premium quality natural colors and provides you the best customer-driven solutions to meet the unique needs of your products and brands. Our Global Expertise Centers are highly specialized teams that consist of members from our Application, Research & Development, Marketing, and Sourcing groups that work to provide our customers with the very best technical solutions for such applications as beverages, confectionery, ice cream, fruit preparations, and dietary supplements. Working together, Chr. Hansen can give your products the natural edge that will appeal to consumers by: • Reviewing your products and developing customized solutions to convert your products to natural colors. • Providing quick access to cutting edge knowledge and state of the art technology. • Conducting customer seminars combining technical information and marketing trends to keep you ahead of consumer and producer trends. Chr. Hansen is your natural choice.
• NutrivanTM vitamin and mineral pre-mixes that provide the most sought after health benefits while maintaining strict quality parameters. SERVICE AND TECHNOLOGY WORKING FOR YOU
For further information, contact: Caravan Ingredients 7905 Quivira Rd Lenexa, KS 66215 phone: 800-669-4092 fax: 913-888-4970 email:
[email protected] web: www.caravaningredients.com 90
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For further information, contact: Chr. Hansen, Inc. 9015 West Maple Street Milwaukee, WI 53214 414-607-5700 800-558-0802
[email protected] www.chr-hansen.com
2011 RCA/Culinary Supplier Profile Cognis Nutrition & Health ®
Newtrition® - Eat. Feel. Live. Cognis® Nutrition & Health provides complete solutions and marketing-oriented concepts to help customers lead their markets by meeting consumer demands for dietary supplements and innovative functional foods. Cognis’ customer-focused teams are experts in technical service, science, sales support, and marketing to ensure the success of your products Heart Choice® plant sterols. Add the cholesterol reducing protection of Heart Choice® and your new product will become the pulse of the marketplace. • Clinically proven to lower cholesterol up to 15% with FDA approved health claim • Used in 10 major published clinical studies • #1 global supplier of natural plant sterols and sterol esters Tonalin® CLA’s fat- fighting and body shaping benefits can bring body composition and well-being into perfect balance. • Reduces up to 10% of body fat and prevents fat regain • Effectiveness and safety proven by 18 clinical studies • Easy to use, powder or oil grades available Omevital™ Omega-3 will take your product to new heights in the marketplace. • High purity biomarine DHA & EPA with superior sensory profile • Sourced from sustainable biomarine species • Available in oil and encapsulated powder for formulation ease
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Danisco USA As a global leader in food ingredient solutions, Danisco understands the challenges facing the makers of culinary food products. Combining our technical, market and regulatory expertise, our innovative solutions can help you respond to consumer demands in ways that help you deliver consistent quality and add value across your entire product line. Whether you’re up against obstacles such as sodium reduction, food safety, texture enhancement, shelf life extension or making a “natural” claim, we can help. We manufacture and provide a broad portfolio of ingredients that include: • Antimicrobials • Antioxidants • Cultures • Emulsifiers • Enzymes • Hydrocolloids • Specialty Sweeteners • Tailored Blends And when it comes to sustainability, we not only have the kind of credentials that resonate with your retailers – we offer ingredient solutions that help you achieve greater cost efficiency while increasing the sustainability of your business. Danisco’s North American headquarters outside Kansas City features a state-of-the-art innovation center built to enable our scientists and technologists to effectively collaborate with customers in the development, piloting and testing of new products and food applications.
Cognis® has the natural NEWtritional solution for your new product development.
For further information, contact: Phone: 1.888.866.2546 Websites: www.cognis.com www.tonalin.com E-mail:
[email protected]
For further information, contact: David Horowitz Director of Culinary Sales 1-800-255-6837 ext. 1434
[email protected] Danisco USA Inc. Four New Century Parkway New Century KS 66031 www.danisco.com www.PreparedFoods.com
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EATEM FOODS COMPANY
ESHA Research, Inc.
EATEM AT WORK . . . Exploring inventive technologies, envisioning novel ways to differentiate your products, working smarter and keeping a watchful eye on cost, maximizing resources and tight schedules. Meeting customer demands for all natural tasting products with short, clean labels, and high quality standards which are safe and transparent. Offering that specialized extra value – either full flavored, reduced sodium building blocks, or all natural flavor systems for comfort food or a blend of exotic flavors in the form of trendy, ethnic bases . . .
Complying with regulations for your nutrition facts and supplement facts labels, ingredient statements, allergens and nutrient content claims can be a daunting task. Couple this with the expense and time cost of using an outside laboratory for nutrient analysis or labeling, and it's no wonder food processors regularly seek other options. ESHA Research offers Genesis R&D Product Development and Labeling software as a solution. Genesis R&D provides a reliable alternative to costly lab analysis and outsourcing of label creation, including tools to help with regulatory compliance. Genesis, trusted throughout the world, is used by 90 percent of the top food manufacturers in the U.S. At the core of this nutrient analysis program is an extensive database – more than 37,000 foods and food items – tailored specifically to the needs of the food manufacturing industry. Included in the database are raw foods and processing items such as gums, bases, preps and colors. For each item in the database, information on up to 160 nutrients and nutrient factors is provided. In a few steps, users can quickly generate a Label complete with an ingredient statement, allergen statement and nutrient content claims. Other Label formats include: Aggregate, Dual Declaration, Child Label, Bilingual and more.
We are here for you! Stop and visit Booth No. 318 for an update on the extensive portfolio of Eatem Food Bases, Flavor and Seasoning Concentrates. Meet our research chefs – Bill Cawley, mgr. culinary development, Gerrie Bouchard CRC, Philip Stepler and other creative team players from technical support ready to create, to innovate, to generate custom solutions that are both appetizing and functional. Eatem Foods is busy making results-oriented products that appeal to you and your customer’s customer.
For further information, contact: Eatem Foods Company Vineland Industrial Park 1829 Gallagher Drive, Vineland, NJ 08360 Phone: 800-683-2836 Email:
[email protected] www.eatemfoods.com 92
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For further information, contact: Scott Hadsall, Sales Manager ESHA Research, Inc. Phone: 503-585-6242 Fax: 503-585-5543 E-mail:
[email protected] Website: www.esha.com
2011 RCA/Culinary Supplier Profile Grain Processing Corporation (GPC) As product lines from Grain Processing Corporation (GPC) continually expand to meet changing industry trends and customer requirements, GPC’s Technical Sales and Services Teams are ready to address your product development challenges. By coupling exceptional products and unparalleled service, GPC is the preferred source for specialty ingredients worldwide. GPC’s TruBran® corn bran and TruBran® oat fiber deliver exceptionally high levels of dietary fiber and are easily incorporated into a variety of applications such as snacks, cereals, baked goods, nutritional bars, nutritional beverages and other fiber-fortified foods. Sterling Choice® premium flaxseed products are also available from GPC. Adding even low amounts of flaxseed to bakery, snack, entrée and other food items are a great way to significantly improve product nutritional profiles and ingredient label appeal. With an unmatched product line, GPC MALTRIN® maltodextrins and corn syrup solids are the gold standard for the industry. Quickdispersing and organic versions are also available. GPC food starches range from basic unmodified starches to very specialized starches with enhanced functionality. For use in a myriad of applications, we can offer the correct starch solution for the specific function desired.
For further information, contact: Grain Processing Corporation (GPC) E-mail: food.sales@ grainprocessing.com Phone: 563.264.4265 • Fax: 563.264.4289 Website: www.grainprocessing.com
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INTERNATIONAL DEHYDRATED FOODS, INC. We’re here…….with the flavorful, healthy alternatives you have been looking for. IDF™ is where you will find the irresistible taste and functionality of natural meat and poultry ingredients. We have the building blocks and flavor profiles to ensure consistency, delectability, and universal praise when it comes to healthy ingredients. For soup, bouillon, and marinade applications, IDF® Frozen Chicken Broth (32% Brix) and IDF® Powdered Chicken Broth is low in sodium and fat, high in protein, with essential amino acids and minerals. For sauces, gravies, and seasoning blends, IDF® Powdered Chicken, Beef, and Turkey products have highly nutritious meat protein and minerals like iron, zinc, and selenium. Our meat and poultry products have been the preferred choice of food companies focused on providing the consumer with food that truly tastes good. International Dehydrated Foods, Inc. (IDF) is a world leader in the development, processing, and distribution of natural meat and poultry-based food ingredients that include spray-dried meat and poultry powders, chicken fat powders, broth powders, powdered combinations of chicken broth and fat, 32% (37 Brix) frozen chicken broth, and shelf-stable liquid chicken fat.
For further information, contact: Customer Service International Dehydrated Foods, Inc. P.O. Box 10347 Springfield, MO 65808 Phone: 417-881-7820 Fax: 417-881-7274 E-mail:
[email protected] Web Site: www.idf.com IDF®is a registered trademark of International Dehydrated Foods, Inc. in the United States and/or other countries.
www.PreparedFoods.com
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Jost Chemical Co.
Kerry Ingredients & Flavours
For 25 years, Jost Chemical Co. has manufactured high purity specialty chemicals for the nutritional, food, pharmaceutical and reagent markets. Jost’s FDA registered site in St. Louis totals 190,000 square feet and operates under bulk pharmaceutical cGMPs. Jost is a global supplier of high purity mineral salts that meet USP/ EP/BP/ACS and multi-compendial requirements. Our wide selection of 250 + products includes ascorbates, carbonates, citrates, fumarates, gluconates, lactates, nitrates, phosphates, and sulfates. Please contact us at customer.service@ jostchemical.com
A sweet new way to incorporate Stevia into your beverage line. The recent FDA approval of Reb-A Stevia for use in beverages has manufacturers in high-gear as they look for ways to incorporate the all-natural, low-calorie sugar substitute in their products. While Reb-A Stevia provides consumers with an alternative that is perceived as healthier than synthetic low-calorie sweeteners (such as aspartame and saccharine), using it is not as simple as swapping out the old with the new. Kerry has been developing Flavor Modulation Technology (fmt™) in anticipation of Reb-A Stevia approval. Understanding human flavor receptor pathways, Kerry researchers have discovered how to mask and enhance specific receptors to give Stevia a flavor profile that mimics sugar. This technology—as well as others—is part of an on-going program at Kerry to research taste modulation. A team of researchers is continually analyzing trends, anticipating challenges and developing solutions to stay ahead of the product development curve. By doing so, Kerry customers have a competitive edge in bringing consumer-preferred products to market faster.
Products and Services • Products are consistent lot-to-lot. • Products have extremely low levels of Pb, Hg, Cd, As, Al, Mg, Cl, and other heavy metals. • Products are manufactured in BSE/TSE free and allergen-free facilities. • In-house testing for microbiological contaminants • Instrument and wet chemistry capabilities • Custom product development • Routinely ship orders from one drum to a truckload. • Flexible packaging options including fiber drums, plastic pails, cartons and P/E bags. Mineral Salts for the Food/Beverage Markets Calcium Citrate Tetrahydrate Calcium Malate Calcium Fumarate Copper Citrate Hemitrihydrate Copper Gluconate Ferric Pyrophosphate Ferrous Gluconate Ferrous Lactate Dihydrate Magnesium Citrate Tribasic Magnesium Gluconate Magnesium Lactate Dihydrate Magnesium Phosphate Dibasic Magnesium Phosphate Tribasic Manganese Gluconate Dihydrate Manganese Sulfate Monohydrate Sodium Nitrate Zinc Gluconate
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For further information, contact: Kerry Ingredients & Flavours X-Café Division P.O. Box 1100 Princeton, MA 01541 Phone: (978) 464-8010 Fax: (978) 464-8033
2011 RCA/Culinary Supplier Profile
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Kikkoman Sales USA, Inc.
Mane Inc.
Kikkoman Sales USA, the world’s leading soy sauce manufacturer, offers a full line of authentic Asian sauces and ingredients, including sodium-reduction and flavorenhancement solutions like these: Kikkoman NFE (Natural Flavor Enhancer) powders and liquid allow cleanlabel sodium reduction of 30-50%. An ideal alternative to chemical ingredients like MSG, HVPs or yeast extracts, low-cost Kikkoman NFE brings out the inherent deliciousness of products of any cuisine or product category. Formulated to have umami-boosting flavor and aroma, NFE’s low-color makes it appropriate for all savory applications. Kikkoman Less Sodium Soy Sauce PTN (Premium Total Nitrogen) is the lowest-sodium Kikkoman Soy Sauce. Tamari-style Kikkoman PTN features high-impact flavor, made possible by elevated amino acids levels, released naturally through gentle fermentation. Less Sodium PTN’s combination of balanced flavor and low salt provides umami and depth for lower-sodium formulations. Both products are made using the same all-natural ingredients as legendary Kikkoman Soy Sauce: water, wheat, soybeans and salt. And, like all Kikkoman products, Kikkoman NFE and Kikkoman Less Sodium PTN are kosher-certified and manufactured in HACCP-approved U.S. plants, ensuring consistently superior flavor, quality, supply and safety in every shipment. Also try new Kikkoman Sriracha, Hoisin, Oyster, Ponzu, Curry Sauces and Gluten-Free Soy Sauce.
At Mane we are firm believers that with great progress comes great rewards. It is this belief in action that has transformed us into a top ten flavor and fragrance manufacturer. Our flavor expertise, proprietary technology, and a client focused approach, enables us to custom design fresh and innovative flavors at cost effective prices. From seasonings to sensates, we have the knowledge, experience, and technology to turn your creative concepts into true market winners. The Mane Savory team is comprised of experts that focus on protein flavor systems and seasoning development. This expertise lends itself to creating flavors that perform through value, shelf life, sustainability and taste. We pride ourselves on our consistent ability to provide innovative flavor solutions that exceed consumer expectations. Mane is a fourth generation privately held company headquartered out of Le Bar Sur Loup, France, with operations spanning over 19 manufacturing sites globally. Mane’s U.S. Flavor Division is headquartered in Cincinnati, Ohio.
For further information, contact: Kikkoman Sales USA, Inc. Joe Leslie Two Mid America Plaza, Suite 1022 Oakbrook Terrace, IL 60181 (630) 954-1244 (630) 954-1309 (FAX)
[email protected]
For further information, contact: Mane, Inc. 999 Tech Drive Cincinnati OH 45150 513.248.9876 513.248.8808 www.mane.com
[email protected]
To learn more about Mane’s abilities, visit our RCA booth # 506 Attend our RCA breakout session “Understanding the Effects of Cooking Cues and Their Influences on Consumer Acceptance of Flavors” Thursday, March 3rd 12:30pm Session B4
www.PreparedFoods.com
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National Starch Food Innovation
Nutraceuticals International® LLC
Building winning sauces and dressings formulations In today’s competitive environment food processors need to differentiate their products to win over consumers and also control their costs to ensure profitability. With the help of National Starch Food Innovation’s texture team – Culinologists, sensory experts and applications professionals – processors can achieve both these targets.
Specializing in Exclusive Nutraceuticals and Specialty Ingredients, NI offers unique High Quality Rare Botanical extracts along with Amino Acids, Ayurvedic Herbs, Enzymes, Flavors, Fruit Powders and Extracts, Spices and Grains, Vegetable Powders and Extracts, and also a variety of Kosher Certified Ingredients. After years of continued growth in its current U.S. facility, Nutraceuticals International® LLC recently opened a new warehouse in Anaheim, California to help us better serve our West Coast customers with local stock, technical data and superior customer service. NI’s Director David Romeo comments,
Among the tools they deploy are the PRECISA™ Cling and PRECISA Cream texture systems that allow formulators to quickly change the texture of new or current products or build back texture and the eating experience when reformulation for cost considerations is required. PRECISA™ Cling systems deliver the viscosity, cling and suspension you need to achieve your target in soups, sauces and dressings. PRECISA™ Cream systems can deliver mouthcoating, creaminess, viscosity and opacity in your products, and act as a fat mimetic in reduced-fat applications for dairy-based soups and sauces and dairy products. When you need to replace ingredients for cost optimization, nutritional improvement or labeling requirements, PRECISA™ texture systems can build back texture and the eating experience to ensure your brands continue to satisfy your current and new consumers.
“We are committed to better servicing the needs of our customers, and this will allow us to offer a wide range of new exclusive ingredients to US Manufacturers on the West Coast, for same day delivery.” N.I. has partnered with two major GMP certified Manufacturers from India and Peru to introduce new, hard to duplicate ingredients that can be found nowhere else in the world. As well as recently establishing a joint venture with Faerie’s Finest, a Family-owned Flavor company located in Hawaiian Gardens, California. This exclusive joint venture will allow N.I. to offer their customers a wide range of unique, great tasting, and custom flavors for beverages, bakeries, pet products, power bars, proteins, and many more.
For further information, contact: National Starch Food Innovation 10 Finderne Avenue Bridgewater, NJ 08807 1-866-961-NATL (6285) foodinnovation.com 96
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For further information, contact: Nutraceuticals International® LLC 11 Wallace Street Elmwood Park, NJ 07407 Phone- 1-201-796-4041 Toll free- 1-888-541-1284 Fax- 1-201-796-4051
[email protected] Nichole De Block www.nutraintl.com
2011 RCA/Culinary Supplier Profile O-I North America O-I Glass Packaging O-I, the world’s largest glass packaging manufacturer, is committed to working with its customers to develop innovative packaging solutions. Providing top quality glass packaging that helps protect the purity and flavor of food products, O-I is proud of its strong partnerships with customers like Bookbinder Specialties, who recently introduced a line of allnatural, gourmet vegetable soups in glass. “We want to provide the ultimate in quality and convenience for consumers,” said Sean O’Neil, president of Bookbinder Specialties. “Glass offers superior protection for the delicate flavors of our soups and is 100 percent resealable, locking in the quality and taste customers expect. Glass really stands out on the shelves, as it is clearly differentiated from everything else in the soup aisle. It allows consumers to actually see the product they are purchasing, so it is an excellent packaging choice for our products.” Made from all-natural materials, glass is virtually impermeable, non-porous and odorless, which allows it to best protect the taste of foods. Glass also helps provide an extended shelf life and can be recycled again and again.
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P. L. THOMAS Looking for an innovative source for healthy, natural food and beverage solutions? For the advantages of clean label – food safety – health and wellness, look to PLT naturally! • It’s time to replace synthetic with natural solutions. PLT offers natural colors and flavors, antioxidants, natural shelf life extension, natural antioxidants, stable omegas, calcium optimization, sustained energy. • BIOSECUR™ – Natural microbial benefits - Reduce microbial load with a natural, certified-organic, safe alternative. 100% water soluble and easy to formulate. Low use level for fungi, bacteria and yeast. Certified Organic by USDA NOP, EEC and Ecocert. • Beauty from Within – Lipowheat natural ceramides for skin hydration. Three clinical studies, NDI, Patented. • Calcium Utilization – Healthy heart, healthy bones – Put calcium in its place with Natural Vitamin K2 – MK7 - from PLT. • Rainbow of antioxidants – with multifunctional benefits, high ORAC value, polyphenol content while also providing natural colors. • Natural shelf life extension – Rosemary extract is a natural antioxidant which slows down oxidation, slows microbial growth and is certified Kosher, GRAS and GMO-free. Call or email to request samples. WHERE FOOD, HEALTH AND BEAUTY MEET™
For further information, contact: Paula Nürnberger, Marketing Manager For further information, contact: O-I North America Perrysburg, Ohio 43551 Phone: (567) 336-8532 Fax: (567) 336-1003 E-mail:
[email protected] www.o-i.com
P.L. Thomas 119 Headquarters Plaza Morristown, NJ 07960 973-984-0900 – 214
[email protected] WWW.PLTHOMAS.COM www.PreparedFoods.com
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Pharmachem Pharmachem is a service-oriented organization providing ingredient, product and process solutions. We have specialized expertise in flavor, active and ingredient delivery. Process Services: • Spray Drying • Encapsulation • Agglomeration • Microparticulation • Enzymatic Processing • Extraction & Purification Ingredients: • Vitamins & Minerals • Premix & Fortification • Botanical Extracts • Fruit & Vegetable • Ingredients with health claims Pharmachem makes and sells ingredients and custom ingredient systems. We also offer custom manufacturing and toll processing services. We produce ingredients from scratch and/or modify your already approved ingredients for flavor, texture, solubility, activity, delivery, efficacy and more. We process & sell a variety of generic, standardized and value-added ingredients and are a leading supplier of specialty nutrients, plant extracts, fruit and vegetable ingredients and enzyme-modified ingredients to customers worldwide since 1978. Pharmachem also operates 2 facilities dedicated to manufacturing bulk and turnkey liquid Ready-to-Drink (RTD) beverages and spoon-stirrible instantized powders.
We make ingredients work!
For further information, contact: Pharmachem Laboratories, Inc. Gregory Drew Director, Food & Beverage Group 201-719-7405
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Proprietary Nutritionals, Inc. Providing Science-based Specialty Ingredients About Us: Founded in 2000, Proprietary Nutritionals, Inc. (PNI), a subsidiary of Pharmachem Laboratories, Inc., markets patented, scientifically proven, specialty ingredients to the nutrition industry. Industries Served: Proprietary Nutritionals Inc. provides ingredients to the nutrition industry for use in a variety of dietary supplements, beverages and functional foods. The company only markets proprietary, natural ingredients that are backed by solid scientific studies. Products: We specialize in the development of a variety of proven specialty ingredients including: Benexia® Omega-3 Chia, Phase 2 Carb Controller™ The Three Phases of Weight Control™ and Lactium® for stress management through nutrition. Delivering Omega-3’s Tastefully with Benexia Chia Benexia™ Omega-3 Chia Seed Benexia™ is the only organic, GMP and HACCP certified chia, one of the richest plant sources of Omega 3 fatty acids. It is also rich in antioxidants with a higher ORAC than fresh blueberries. The ancient, gluten-free, whole grain is available in bulk seed, sprouted seed, milled seed, flour and oil. It is ideal for drink mixes, bars and incorporates easily into other foods.
For further information, contact: Proprietary Nutritionals Inc. Dean Mosca 265 Harrison Ave. Kearny, NJ 07032 Phone: 800-526-0609 Email:
[email protected] Website: www.pnibrands.com
2011 RCA/Culinary Supplier Profile
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Purac
Sargento
In your search for natural ingredients, turn to Purac a leading food ingredient company that helps develop safe, healthy and delicious foods and beverages. Purac ingredients are used in the food, meat and beverage industry serving a range of functions: natural preservation, food safety, shelf life extension, mineral fortification, acidification, taste enhancement, acrylamide reduction, sodium reduction and flavor masking.
Sargento…beyond cheese Sargento Food Ingredients is known for innovation and leadership in culinary solutions that include cheese, sauces and frozen products, delivering value-added products, formulation and packaging solutions. Our plants have the capability to produce kosher, organic and USDA-approved meat items, enabling us to offer many customized products.
New this year is a natural way to enhance food shelf life: PuraQ® PuraQ is a new special line of products that utilize the latest (fermentation) technology to produce novel preservation solutions. The product line offers control of spoilage organisms and/or pathogens while staying in tune with current market trends for natural and consumer friendly labels. As an ingredient partner, Purac maintains partnerships with leading processors by providing solutions that reduce the product development cycle which allows for increased speed to market and decreased costs. Playing a supportive role with processors in all steps of a product development project, PURAC provides a highly skilled technical team who understand the difficulty of new idea generation, product development and market introduction. Core Capabilities: 1. Food Safety and Shelf Life: Natural preservation systems for a broad range of food products 2. Health and Wellness: Neutral, highly soluble and very bio-absorbable minerals, supportive systems for sodium reduction, and support for the reduction of accrylamide in heat-treated products 3. Delicious: Natural taste enhancement, acidification, and flavor masking.
For further information, contact: Eva Dratwa Marketing Services Manager Purac 111 Barclay Blvd. Lincolnshire, IL 60069 Email:
[email protected] www.purac.com
Our latest culinary development is Portionables® — individually quick frozen and portion-controlled ingredients. With Portionables®, we can formulate sauces, soups, side dishes, purees, beverages or desserts. The Portionables® technology allows us to use the freshest ingredients and most flavorful seasonings, and lets you easily upgrade the taste and visual appeal of your meal and beverage offerings. A history of innovation Sargento Food Ingredients is a division of familyowned Sargento Foods Inc. At Sargento we have demonstrated a passion for cheese throughout our history. Founded in 1953 in Plymouth, Wis., Sargento is a leading manufacturer, packager and marketer of natural shredded, sliced and snack cheeses, cheese appetizers, ingredients, sauces and other culinary solutions. Sargento is owned and operated by the Gentine family. To create your own Sargento ingredient or for info about any Sargento products, go to www.sargentofoodingredients.com or call us at 800-795-7090.
For further information, contact: Sargento One Persnickety Place Plymouth, WI 53073 www.PreparedFoods.com
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2011 RCA/Culinary Supplier Profile
advertorial
Sensient Food Colors As the leading worldwide color supplier, Sensient® Food Colors continues to define the future of the food and beverage industry through superior capabilities, creative formulations, and extraordinary insight into what strengthens and protects brands. Merging the art and science of culinary creation, Sensient is a valuable partner dedicated to enhancing food product innovation for key segments, including beverage, dairy, bakery, confection, pet food, and processed food. One of our goals is to free food scientists, product developers, and culinary professionals of technical and creative restraints by delivering vibrant colors that create a lasting impact and natural ingredients that drive consumer appeal. The authority in natural color, Sensient helps customers exceed consumer expectations for safe, preservative-free products with clean labels, consistently stable color and safe and secure ingredients. Our natural color solution, Fusion Precise Natural Colors®, is at the forefront of the natural, label friendly ingredient trend. With preservative-free and GMOfree options available, this unique natural color line is characterized by proven consistency and stability while delivering an extensive color spectrum. Customized to customers’ specific shade and attribute requirements, Sensient’s Fusion Precise Natural Colors brand delivers ultimate flexibility. Sensient Food Colors – The bold difference in your brand.
For further information, contact: Sensient Colors Inc. 2515 N. Jefferson St. Louis, Missouri 63106 800-325-8110
[email protected] www.sensientfoodcolors.com 100
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Sethness Products Company Sethness Products Company is the world’s leading manufacturer of liquid and powdered caramel color for the food industry. Used in all types of foods and beverages, Sethness Caramel Color is available in a wide range of strengths and hues to achieve food colors from light yellows to deep browns. Sethness offers flexible, stable, economical coloring solutions to food processors around the globe. Sethness now offers OC234, the world's first Certified Organic Powdered Caramel Color. This labelfriendly, non-GMO, dry organic color can improve the visual appeal of organic baked goods, cereals, dry blends, meat rubs, and seasonings. Developed from organic, food-grade carbohydrates, Sethness Certified Organic Caramel Color complies with Title 21 CFR 73.85. Sethness remains proud of our 130 year old tradition of family ownership and operation. Caramel color is Sethness' single focus, and passion. When color counts, count on Sethness.
For further information, contact: Sethness Products Company 3422 W. Touhy Avenue Lincolnwood, Illinois 60712 Toll Free: 888.772.1880 Phone: 847-329-2080
[email protected] www.sethness.com
2011 RCA/Culinary Supplier Profile
advertorial
Stratas Foods
Symrise Inc.
Current studies of diet and cardiovascular disease have shown that monounsaturated fatty acids lower LDL (“bad”) cholesterol while leaving HDL (“good”) cholesterol unaffected. High Oleic Sunflower Oil contains 80-85% monounsaturated fatty acids, the highest percentage of monounsaturated fatty acids of any foodgrade oil. Stratas Foods’ TRISUN® series of identitypreserved high oleic sunflower oils offer excellent stability, maximum shelf life and a clean flavor profile without hydrogenation. TRISUN® is completely traceable from crop to finished product due to Stratas Foods’ strict program of identity preservation. This ensures the high quality and integrity of these specialty oils. The result of advances in patented crop breeding technology, TRISUN® lets you meet your customer demand for non-genetically engineered products. TRISUN® offers the ability to remove “partially hydrogenated” from the ingredient line and eliminate trans fatty acids too, making the nutritional panel and label more appealing by allowing it to read simply “sunflower oil”. TRISUN® high oleic sunflower oils are excellent as a spray coating for products like cereals due to its nice appearance, and is an outstanding spray coating for dried fruit, aiding in moisture retention and flowability while delivering maximum stability.
Taste Success with Symrise TASTE FOR LIFE® Solutions Turn to Symrise’s TASTE FOR LIFE® platform to achieve the tastes people love. TASTE FOR LIFE® taste solutions impart the flavor and functionality you desire, from Holistic Health to Pure Pleasure. For products with functional value that deliver active benefits for a healthy lifestyle, Symrise offers “Stay Vital” flavor solutions with a great taste profile. For products with nutritional balance – less salt, fat, sugar and enhancers – Symrise provides “Lighten Up” solutions that maintain a great taste impression. If you’re developing natural quality products, Symrise can support you with “Be Natural” tastes made of ingredients only nature itself can deliver. For foods that give consumers an authentic experience, “Just Enjoy” offers full-bodied flavors and indulgent taste traditions. And if you’re looking to impart sensations to your products, “Get Excited” creative taste solutions will awaken consumers’ senses.
For further information, contact: STRATAS FOODS 7130 Goodlett Farms Parkway #200 Memphis, TN 38016 Phone - 1-888-404-1004 Ext. 2223 www.stratasfoods.com
For further information, contact: Symrise Inc. 300 North Street Teterboro, NJ 07608 Tel: 201-288-3200 Web: www.symrise.com Contact: Emmanuel Laroche Email:
[email protected] www.PreparedFoods.com
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TIC Gums
TW Garner Food Company, Inc.
Texture Thicker, smoother, creamier, crunchier – texture is the future of food, and TIC Gums continues to pioneer breakthrough technology in texture and stabilization. Working closely with clients to create success stories no matter the product or industry, TIC Gums understands that texture is more than manipulating viscosity – it is a key product differentiator. Many products rely on improved texture. Tortillas, for instance, must be soft and flexible, yet strong enough to contain juicy meats, tangy sauces, eggs, stir-fry veggies and more. Creating a sturdy wrap that stays moist is possible, thanks to Ticaloid® Tortilla, which gives tortillas strength and flexibility with the desired texture. Creams and sauces, especially those subjected to the rigors of baking, freezing and reheating, also rely on a smooth texture, and Ticaloid Saucier works better than starches to help the most delicate of sauces stand up to extreme temperatures and remain creamy and appealing. TIC Gums systems create textures that not only improve today’s products, but that will give birth to new products and change the lexicon of food science. It’s no wonder that TIC Gums remains the global leader in advanced texture and stabilization solutions for the food industry.
®
For further information, contact: Stacy K VanDenHeuvel Marketing Specialist TIC Gums 10552 Philadelphia Rd White Marsh, MD 21162 Tel (410) 273-7300 ext. 3319 Fax (410) 335-4935 102
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BIG BRAND POWER is what you get with TW Garner Food Company’s Texas Pete® Hot Sauce or Green Mountain Gringo® Salsa. Today, as more consumers look for recognizable and trusted brands on store shelves, no other brand can power up sales more than Texas Pete®. A trusted condiment brand for more than a half century, Texas Pete® enjoys powerful brand loyalty among consumers of hot sauce and chicken wing sauce. New flavors of Garlic Hot Sauce, Hotter Hot Sauce and Chipotle Hot Sauce expand the flavor options. An ideal branded ingredient for frozen or fresh fried chicken, pizza, wings, barbecue, burgers, snacks or spicy vegetables, Texas Pete® is also a great choice for spicing up prepared salads or side dishes. Recognized as a category leader, TW Garner can support your Texas Pete® marketing and sales needs and carries a total portfolio of branded solutions. Green Mountain Gringo® Salsa is recognized as America’s best all-natural salsa with unique fresh ingredients that makes it a favorite among upscale and gourmet customers. For more information on Texas Pete or Green Mountain Gringo Salsa, contact Steve DeCorte at T.W. Garner Food Company at (336) 661-1550. Learn more at www.texaspetefoodservice.com and www.gmgfoodservice.com
2011 RCA/Culinary Supplier Profile
advertorial
UNITED SUGARS CORPORATION
Ventura Foods, LLC
If you need a high quality, reliable sugar supply — and the resources to help you pull a rabbit out of your hat when emergencies arise — United Sugars has the capabilities to meet (and surpass) your sugar needs. As the leading marketer of industrial sugar, we offer sugar for almost any use…and currently supply approximately one-fourth of the total U.S. demand, including the world’s leading candy, baking, cereal, dairy and beverage brands. Likewise, you can count on us for multiple varieties of granulated, specialty granulated, powdered, brown and liquid sugar for countless applications. Equally important, we understand what you want. To meet your needs, we continuously invest in our people, processes and supply chain to ensure your sugar arrives exactly the way you desire: on-time, in-spec and hassle-free. Complemented by the industry’s best customer service. Our focus on reliable supply adds real value and peace of mind to your purchasing experience. You’ll also get: unparalleled market data, expert consultation, customer-specific recommendations, eCommerce-enabled services, forecasting support and our commitment to proactive communication throughout every step of the business relationship. Reliably.
Ventura Foods, LLC has evolved from a butter and egg distribution business that started in 1919 to become a successful food processing company. Ventura Foods produces shortenings, oils, butter blends, margarines and spray releases. Our range of products include: flavored oils, liquid and solid fats, special functional needs products, No Trans and low saturated fat products, along with many customized formulations. We also offer a full line of dressings, sauces, and mayonnaises. All of our products can be custom developed and designed to meet a wide array of functional needs. Products can be developed for shelf stable, frozen, or refrigerated applications. We offer a diverse selection of packing options from: various portion cup sizes (round and rectangular), pouch packs in various sizes, 50 lb cubes to 2200 lb bulk totes, and some bulk tank trucks. We can also customize these packaging options for your specific needs. Along with our customized development, we can also offer logistical flexibility with our 11 manufacturing facilities in key geographical locations around the United States. Customizing products for your specific needs is what we do best. Our current focus is reviewing our best options for No Trans and low saturated fat products such as the unique source oils, types of fats and processes, solutions by applications, specialized processing to meet functional requirements, and creating a wide variety of liquid, pumpable (semi-fluid), and solid products for shortenings, oils, butter blends, and margarines to meet customer needs and requirements. All Ventura Foods, LLC plants are OU Kosher, follow GMP guidelines, and our products are produced under strict good manufacturing practices. We also rely on independent outside firms such as Cook & Thurber, Silliker Labs, AIB, and NFPA to audit our facilities. For more information please contact us at 800-3262253 or you can look at our website at www.venturafoods. com. We’ve got you covered from…Coast to Coast.
For further information, contact: United Sugars Corporation 7803 Glenroy Road, Suite 300 Bloomington, MN 55439 Toll free: 1-800-984-3585 www.unitedsugars.com www.PreparedFoods.com
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Network
PREPARED FOODS
SAVE THE DATE! August 2-3, 2011, Hyatt Regency O'Hare
"New ideas for future applications and projects"
The 2011 R&D Applications Seminar Chicago is a technical, “how to” event designed to help further educate bench-level R&D on practical solutions to specific application challenges. Join hundreds of your fellow formulators for 2 days and over 40 technical sessions to choose from. 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.
Non Commercial Technical Sessions Featuring:
"Hands-on experience, ability to evaluate products"
• Healthful Formulations
• Product Development Advances
• Flavors & Colors
• Prepared Foods
• New Emerging Ingredients
• Meats & Marinades
• Starches, Gums, & Fiber
• Dairy Foods
• Ingredient Systems for Weight Management
• Nutritional Beverages & Foods • Confectionary & Desserts
• Baked Goods • Breakfast Cereals, Snacks & Bars • Proteins
2011 SPONSORS
"Great range of topics available"
Now Accepting Presentation Outline @
NETWORK, LEARN, AND ENHANCE YOUR CAREER.
PreparedFoods.com/RD
QUESTIONS? Please contact Marge Whalen at 630-694-4347
Visit PreparedFoods.com/rd for more information.
Prepared Foods’ 29th annual New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into exciting global new products, culinary advances and emerging consumer trends. The New Products Conference provides R&D, Marketing, Product Developers, and Corporate Management executives like you, a dynamic forum to learn from world-class speakers, capture valuable new product & trend data, participate in an interactive culinary session, taste new products from around the globe, capitalize on incredible networking and ignite your creativity.
Top Reasons To Attend • International New Product Trends
• Successful and Unsuccessful New Product Launches
• Case Studies • Regulatory Update
• Taste 60 New Products From Around the Globe
• Interactive Focus Group
• Brand Management in Challenging Times
• Emerging Consumer Trends
• Interactive Culinary Session
• Excellence In Innovation Awards
• Health and Wellness Trends
“
“One of the best conferences I have ever attended, excellent speakers”
”
discover new products
network
Save the Date – September 11-14, 2011
Make a commitment today to invest in your career, revitalize your creativity, and network with the industry’s top new product development leaders, while enjoying the warm weather at The Ritz-Carlton in Naples, Florida
For more information, contact Marge Whalen, Senior Event Manager at 847-405-4071 or
[email protected].
www.PreparedFoods.com/npc
new product trends
at y a od rg! t ne gy.o i l on olo r te ulin s i c g Re ww. w
Fresh Ideas at the Research Chefs Association’s 2011 Annual Conference & Culinology® Expo! Join over 1,200 of the most innovative food product development professionals for the only R&D conference focused on the fast growing discipline of Culinology® – the blending of culinary arts and food science. Don’t miss your chance to: • Connect with leading Culinology professionals
0DUFK$WODQWD*$
• Learn the latest research and trends from leading industry presenters • See cutting edge R&D technologies first-hand • Gain exposure to innovative R&D best practices
Register online today at www.culinology.org/annualconference Please contact RCA Associate Director Michele Prang for sponsorship opportunities, (404) 252-3663.
Discover the latest information in the compelling and dynamic health and wellness movement @ NutraSolutions.com
NutraSolutions.com features NEW unique site sections: ❱ NutraNews
– bringing the latest news in health and wellness
❱ NutraFeatures – nutritional articles featured in Prepared Foods, as well as original content written specifically for NutraSolutions.com
❱ Health Conditions Library – learn how to formulate products to aid in the following conditions:
❱ Health Ingredients Library –
learn how these ingredients can help fulfill your nutritional product development needs:
s s s s s s
Antioxidants Bioactives and Others Botanicals Dietary Fiber and Prebiotics Fruit, Nuts, Vegetables Grains and Seeds
s Minerals s Nutritional Lipids, Oils s Probiotics s Proteins, Collagen, Amino Acids and Peptides s Vitamins and Vitamin-like
s Bone and Joint Health s Cancer Risk Reduction s Cardiovascular Health s Cognitive and Mental Health s Cosmetic Benefits s Diabetes and Blood Glucose Control s Digestive Health s Energy and Endurance s Eye Health s Immunity s Maternal and Infant Health s Weight Management s Women’s Health s General Health or Other Conditions
NutraSolutions.com
classified EMPLOYMENT
~
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Optimum Search, Inc. Excellence in Food Industry Executive Recruitment
C O - PA C K M A N U FA C T U R I N G S E RV I C E S
Contact Us for Fast Flexible Production & Culinary Solutions.
Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site.
Large company process. Small company flexibility.
WWW.OSIJOBS.COM Tim Oliver 770-760-7661
[email protected]
Dave Buergler 919-557-5773
[email protected]
We combine the capabilities and capacity of a large company – rigid food safety standards, culinary ideation, trend identification and stringent quality assurance – with the personal responsive and flexible approach of a small company.
INGREDIENTS Manufacturing Capabilities
• Kettle Production -
Sauces and Soups
• Tray Lines • Rheon® Technology (up to 4 oz. shapes) • Hand Rolled Line • Breading Line • Enrobing (Bake/Par-Fry) • Proofing/Baking • Multi-Component Fill
• Drop-In Pouch Enclosure • In-House Pasta Blanching • Fully Integrated In-House Component Processing • Vegetable Blending • RTE • USDA/FDA Certified • HCCAP Program • X-Ray Scanning • Metal Detection
Packaging Capabilities
• Aluminum Tray (3 to 10lbs.) • Dual Ovenable/Microwavable Tray (10 to 44 oz.) • Boil-In-Bag • Gusseted Multi-Component Bag/Film • Steamable Bag/Film • Tray In Carton • Eat Out Of The Box • Bulk Pack
Please visit us at www.ardenculinary.com or www.bellisiofoods.com or call 800-368-7337 for more information on production capabilities and culinary services.
INGREDIENTS COST EFFECTIVE
150 YEARS EXPERIENCE
631 Moosehead Trail, Waldo, Maine 04915 QUALITY ASSURANCE
PHONE s FAX
[email protected] -email
Ingredients Solutions has provided Carrageenan and other specialty hydrocolloids to the North American food industry for 18 years. Our team of technical specialists has over 150 years of combined experience to provide our customers with top-notch applications support though our R&D center in mid-coast Maine. ISI is your one source for the most cost-effective Carrageenans, Alginates and Xanthans along with the technical support you need for successful product development.
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EQUIPMENT FOR SALE
S L L A C E R T C U D O R P T N E V E R P 3P PRODUCTS, R O D U CTS, 1 SOLUTION Switching to Plastic Pallets ·
Improved hygiene, cleaning and sanitizing for WIP areas
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Transfer raw ingredients and packaging materials to a hygienic pallet for in house use.
PlasticPallet.com
Pallet Inverter ·
Simple 180 degree inversion to recover damaged bags for Good Housekeeping and GNP.
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Straighten poorly stacked or tilted loads which can become a safety hazard.
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Exchange finished product from in-house pallets to rental pallets or slip sheets.
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Cleans wood, plastic & aluminum pallets, totes, containers and freezer spacers
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PalletInverter.com
Pallet Washing System
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Ross Mdl. S90X M.A.P Tray Sealer, 3 lane, 8”x 10” tray size, complete w/tray elevator, support conveyors, color touch screen controls/ monitor, spare sealing dies and more, mfg. 12/2005, in excellent condition, $65,000.00
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Call or Email for More Information: s
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USED WALK-IN-COOLER-FREEZERS REFRIGERATION SYSTEMS – EQUIPMENT HUGE INVENTORY, ALL SIZES Buy Sell - Nationwide - Wholesale Prices
Tel. 216-426-8882 www.awrco.com
[email protected]
February 2011
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OVEN RACKS
ANNOUNCING
s Oven Racks NEW WEBSITE WWW.SHOPCRAFTRACKS.COM s Pan Racks s Nesting Racks s s Wire Shelving s Casters and Wheels s Rack Covers s %ASY /N LINE 1UOTE 2EQUEST s )NFORMATIVE /RDERING 'UIDES #HESTNUT !VE s &RANKLIN 0ARK ),
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INGREDIENTS
We Buy Food By-Products! INTERNATIONAL INGREDIENT CORPORATION We turn your by-products into high quality animal feed. We purchase: Out of Spec. & Out of Date Inventories Beginning & End Runs Mislabeled & Mispackaged Product Over & Under Weight Items Bulk or Packaged Finished Goods Dust Collections & More Call: Chris Calmes 1-800-227-8427 E-mail:
[email protected] Fax: 636-349-4845
Jedwards International, Inc. Supplier of Bulk Oils. Omega-3 Oils and Organic Oils. www.bulknaturaloils.com 617-472-9300 110
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631 Moosehead Trail, Waldo, Maine 04915 USA 800-628-3166 / Tel: 207-722-4172 / Fax: 207-722-4271 Email:
[email protected] / Web: www.IngredientsSolutions.com
Ingredients Solutions offers several special Carrageenan systems to improve yield and reduce cook loss in case-ready, rotisserie and other injected and/or tumbled marinated meat and poultry products. ISI's Natural and Organic-Allowed carrageenans can replace phosphates and allow for reduced salt levels. Call for samples and technical support.
Exhibiting at the 2011 AMI – April 13 – 16 Booth# 2173
advertiser index Member of
NutraSolutions
September 2005
STAFF
www.PreparedFoods.com
Mood Food page NS3
Health Ingredients page NS11
Trans Fat and Allergen Labeling page 27
New Takes on Italian page 67
Foodservice Insights page 70
Michael Leonard Publisher Tel: 847-405-4024 Fax: 248-283-6574
[email protected]
DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
Oils & Fats page 73
Starches in Use page 81
Frozen Desserts page 95
Trends in Lab Testing page 105
Measuring Color page 115
NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert
Almost Sold Out! Prepared Foods’ R&D Conference page 90
Time Running Out! New Products Conference 2005 page 164
page 13
Editorial & Sales Offices: BNP Media 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100 www.PreparedFoods.com
EAST COAST & EUROPE Ray Ginsberg Senior Account Manager PO Box 878, Mt. Laurel, NJ 08054 Tel: 856-802-1343 Fax: 248-502-1043
[email protected] MIDWEST, SOUTHEAST & CANADA Greg Szatko Senior Account Manager 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 Tel: 630-699-3638 Fax: 248-502-1032
[email protected]
WEST COAST & SOUTHWEST Wayne Wiggins Senior Account Manager 454 Funston Avenue, San Francisco, CA 94118 Tel: 415-387-7784 • Fax: 415-387-7855
[email protected] NEW PRODUCTS CONFERENCE/R&D APPLICATIONS SEMINAR Marge Whalen, CMP • Senior Event Manager 155 N. Pfingsten Road, Suite 205, Deerfield, IL 60106 Tel: 847-405-4071 • Fax: 248-786-1440
[email protected] PRODUCTION MANAGER Nann Barkiewicz 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-244-6431 • Fax: 248-244-2081
[email protected] CLASSIFIED SALES MANAGER Suzanne Sarkesian • 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-786-1692 • Fax: 248-283-6596 •
[email protected]
PREPARED FOODS Volume 180, Issue 2 (ISSN 0747-2536) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to PREPARED FOODS, P.O. Box 2147, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or
[email protected].
Supplier Literature How do you generate interest in your company? Food Ingredient Solutions, LLC. introduces Turmeric 8219, a heat and light stable yellow color similar in hue to FD&C Yellow No. 5 (tartrazine). Turmeric 8219 is stable enough for most beverage applications. Moreover, Turmeric 8219 contains no emulsifiers, which eliminates ringing and emulsion stability problems often found with carotenes. This also permits use in alcohol-containing beverages and flavors.
In the Prepared Foods Literature Review section! Contact Suzanne Sarkesian at (248) 786-1692,
For further information please contact: Jeff Greaves 201-440-4377
[email protected]
[email protected] for more information.
GPC Food Ingredients The Ingredients for the Food Industry Brochure from Grain Processing Corporation (GPC) presents the attributes and benefits of GPC’s multiple lines of ingredients offering a wide range of selective functionality. Quality products include specialty food starches, maltodextrins and corn syrup solids, corn bran and oat fiber.
Grain Processing Corporation (GPC) Phone: 563-264-4265 E-mail:
[email protected] www.grainprocessing.com www.PreparedFoods.com
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advertiser index An applications-oriented educational A event for product developers August 2-3, 2011. Registration or sponsorship info available Aug at www.PreparedFoods.com/rd, or contact Marge Whalen •
[email protected]
COMPANY RDC11 IndexBanAd_1210.indd
1
URL
21st Century Grain Processing
21stcenturygrain.com
ADM/Matsutani LLC
fibersol2.com
Advanced Food Systems
afsnj.com
American Egg Board
aeb.org
Autocrat, Inc.
autocrat.com
BASF Corp.
nutrition.basf.com
Bay State Milling
baystatemilling.com
Blue Diamond Growers
bluediamond.com
PAGE 2
COMPANY
URL
PAGE
12/15/10 10:29 AM
MANE
[email protected]
National Starch Food Innovation
foodinnovation.com
Nigay S.A.
nigay.com
17, 87
Nutraceuticals International LLC
nutraintl.com
41, 87
NutraSolutions.com
NutraSolutions.com
OmegaPure
OmegaPure.com
88
Owens-Illinois, Inc./O-I
o-i.com
59
P.L. Thomas & Co., Inc.
plthomas.com
30-31, 86 86
OBC
IFC, 88
69, 95 14-15, 96 71 48, 96 107 32 3, 97 61, 97
Brenntag North America, Inc.
brenntagnorthamerica.com
PAT Vitamins, Inc.
patvitamins.com
Butter Buds
butterbuds.com
44, 89
Pharmachem Laboratories
Phase2Info.com
California Figs
californiafigs.com
38, 89
PFs’ Excellence in Innovation Awards
ExcellenceInInnovationAwards.com
Caravan Ingredients
caravaningredients.com
29, 90
PFs’ New Products Conference
PreparedFoods.com/npc
105
Chr. Hansen, Inc.
chr-hansen.com
74, 90
PFs’ R&D Applications Seminar Chicago
PreparedFoods.com/rd
104
Cognis
cognis.com
67, 91
Proprietary Nutritionals, Inc.
pnibrands.com
Colloides Naturels/CNI
cniworld.com
83
Purac America, Inc
purac.com/preservation
D.D. Williamson
ddwilliamson.com
75
Request Foods
requestfoods.com
Danisco USA Inc.
1-800-255-6837 ext. 3514
Research Chefs Association
culinology.org/annualconference
106
Eatem Foods
eatemfoods.com
70, 92
Riviana Foods, Inc.
RivianaIndustrial.com
42
ESHA Research
esha.com
56, 92
Roha USA LLC.
rohagroup.com
76
Flavor Dynamics, Inc.
flavordynamics.com
20
Roxlor International, LLC
roxlor.com
FoodMaster.com
FoodMaster.com
73
Sargento Foods, Inc.
SargentoFoodIngredients.com
Food Ingredient Solutions, LLC.
foodcolor.com
63
Savoury Systems International, Inc.
savourysystems.com
GNT USA, Inc.
gnt-group.com
72
Sensient Colors LLC
sensientfoodcolors.com
Gold Coast Ingredients
goldcoastinc.com
62
Sethness Caramel Color
sethness.com
Grain Processing Corp.
grainprocessing.com/MALTRIN
Sethness Greenleaf
sethnessgreenleaf.com
Grande Custom Ingredients
grandecig.com
55
Stratas Foods
STRATASFOODS.COM
Herbstreith & Fox Inc.
herbafood.com
55
Symrise
symrise.com
Hilmar Ingredients
hilmaringredients.com
52
T.W. Garner Food Company
texaspetefoodservice.com
TAITRA/Food Taipei
foodtaipei.com.tw
Texas Pete
texaspetefoodservice.com
1, 91
27, 93
24, 93
68 46, 98
98
5 7, 51, 99 16 77, 100 64, 100 19 8, 101 22, 101
IDF
idf.com Innophos.com
60
iTi tropicals
iTitropicals.com
20, 84
Thai Trade Center/Thaifex World of food ASIA 2011 thaitradefair.com
Jost Chemical Co.
jostchemical.com
94, IBC
TIC Gums
Kerry Ingredients & Flavours
888-547-8844
54, 94
Tree Top, Inc.
nwnaturals.com
Kikkoman Sales USA, Inc.
415-229-3605
United Sugars Corporation
unitedsugars.com
Lascom Solutions Free Webinar
http://webinars.preparedfoods.com
Ventura Foods, LLC
venturafoods.com
85
18, 99 28
Innophos, Inc.
21, 95
102 43 33, 102 78
ticgums.com/chat
12, 102 53 34, 103 37, 103
©
Boldfaced companies offer detailed product specification data in the 2011 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions.
112
February 2011
●
www.PreparedFoods.com
82
Jost Chemical Co. is now manufacturing Ultra Pure mineral salts with exceptionally low levels of heavy metals. This supports our customers in meeting the new EC regulations for heavy metal content in finished products.
Jost’s Ultra Pure products have the following typical heavy metal specifications: s ,EAD ........................................1 ppm max. s !RSENIC...................................1 ppm max. s #ADMIUm ................................1 ppm max. s -ERCURY ..............................0.1 ppm max.
JOST CHEMICAL CO. t St. Louis, MO t www.jostchemical.com
See Food Master-INGREDIENTS, p. 14-15
