Prepared Foods January 2011

NutraSolutions

January 2011

www.PreparedFoods.com

Emerging Nutrient Benefits page NS3

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Focus on Cereals page 13

Sweeteners and Weight Management page 25

Reduced Salt Market page 31

Flavors of Mexico page 59

Fat and Oil Functionality page 81

R&D Applications Seminar: Fruitful Health page 87

R&D SeminarsChicago Call for Presentations! page 104

page 67

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manufacturers in a way that achieves market breakthroughs and generates sustainable, profitable growth. It is a task that requires extensive industry contacts, shared experience, a commitment to finding the right ingredients and the ability to anticipate trends.

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

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

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

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

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

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See archived articles on www.PreparedFoods.com

January 2011 A BNP Media Publication Vol. 180, Issue 1

table of contents new product trends 10

Hitting the Shelves Cereals are the focus of this month’s column. Cereals heat up with chili spices and new oatmeal launches; product positioning takes aim at Boomers; and more.

13

Focus on Cereals New cereals in North America are centering on health and wellness claims, as well as focusing on natural positioning.

17

MarketWatch A new study confirms men prefer beer; sustainable juice packaging; presorted pomegranate arils; and more.

25

Sweeteners and Weight Management Artificial sweeteners could be a significant force in the battle against overweight and obesity, if consumer uncertainties can be overcome.

Cover photo by T. J. Hine

Gelatin and its Hydrocolloid Alternatives Researched 67

Gelatin from mammals possesses unique properties. Alternatives, such as fish gelatin, thermoreversible gels from polysaccharides

31

Reduced Salt Market Food manufacturers continue to reduce sodium content with tactics ranging from stepwise reduction to salt replacers. Consumers’ perception of salt plays a crucial role.

culinary creations 37

Consumer Research—Jolting Coffee

59

Flavors of Mexico Culinary professionals should possess a basic understanding of chile varieties, preparation techniques and understand how to apply these techniques in ethnic and regional U.S. cuisines.

and mixed polysaccharide-based systems, are being researched.

65 4

January 2011

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On the National Menu

ingredient challenges 67

Gelatin and its Hydrocolloid Alternatives Traditional gelatin derived from mammals provides a set of properties that cannot be duplicated. However, in order to offer consumer products positioned for markets such as halal or vegetarian, researchers are working with alternatives, such as fish gelatin, thermoreversible gels from polysaccharides and mixed polysaccharide-based systems.

81

Fat and Oil Functionality: A Little WOW Goes a Long Way Research scientists have been utilizing a new type of double emulsion, known as a water-in-oil-inwater, or WOW, to make foods that are reduced in fat have a remarkably comparable texture and mouthfeel to full-fat foods.

r&d applications 87

R&D Applications Seminar: Fruitful Health Benefits Fruit launches have grown at a fast pace in recent years. From Superfruits, like açai, mangosteen and gooseberry, to the tried-and-true raisin and always reliable blueberry, uses and applications for fruits in health and wellness foods and beverages are endless.

95

R&D Application: Nutrition with Market-ready Ingredients

97

R&D Application: Magnesium—More Needed

99

Abstracts One ingredient supplier makes use of a new texture analyzer; a vegetarian omega-3 ingredient; specialty rice bran; optimal formulation performance; the latest from PreparedFoods.com; and more.

nutrasolutions

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

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NS3 Emerging Nutrients

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Research supports new health advantages for well-established vitamins and minerals, as well as pre- and probiotics and omega fatty acids. Such health conditions range from weight management and eye health to cognition and cancer risk reduction.

NS15 R&D Application: A Novel Breakthrough for Women’s Health NS17 NutraNews Expert bone and joint ingredients; refuel and repair with new protein range; grape seed extracts as antioxidants; baobab for dietary fiber; and more.

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Roxlor International 1013 Centre Road Suite 106 Wilmington, DE 19805

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

new product trends Structural Changes in How Americans Eat & Drink The NPD Group has been tracking how Americans Eat and Drink for over 30 years. Understand the structural changes that occur today and in the future. Identify new opportunities based on current trends as well as think about how consumers behave which will help interpret other research you may have. Find the video under the Trends & New Products section @

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VISIT THE RESEARCH CENTER ON PREPAREDFOODS.COM Each month, articles, news items and other material relevant to a specific topic and chosen by the editors of Prepared Foods will appear here. We’ll provide customized, beneficial information pertinent to the challenges of product developers. The information will be updated in a timely fashion and will be a valuable, focused resource for your product development challenges.

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Enterprise-wide Innovation “If I asked my customers what they wanted, they would have said ‘faster horses.’”—Henry Ford

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

Perhaps the most enjoyable part of my job is when I’m offered a new perspective distinctly different from my own, or when someone helps clarify vague, underdeveloped concepts “knocking about” in my head. Such was the case with a presentation given by J. Andre Teixeira, principal with the consulting firm eemPOK, Experiential Innovation. Teixeira repeated Henry Ford’s famous quote to exemplify the point that, while consumers are at the center of almost everything, consumer-driven product development is often a failure. “Consumers know what they want, but have no idea what they will want,” Teixeira points out. His speech covered concepts relevant to the changing world of product development, particularly with ingredients and consumer products positioned for health. He noted a number of differences between B2C (businessto-consumer) marketing vs. B2B (business-to-business). For example, B2C marketing requires products to be aligned with a brand, in that solutions are sold through the promise of a brand. Such brands must be relevant to consumers, as they establish an emotional identity and credibility. In contrast, B2B communications focus on an ingredient’s benefits, and marketing is fact-based. Research is used as a selling point, and technology generally drives market research. Teixeira, who has held positions such as vice-president of International R&D at Campbell Soup Company and president of Coca-Cola Russia, listed a number of R&D trends. For example, companies are moving from internal R&D to networked innovation (“open innovation” is a misnomer, he says); from teams of specialists to transdisciplinary individuals; and from lifelong employment to serial careers. He also suggested departments are moving from lab science to embedded innovation, where business-savvy technologists and scientists enable a culture of innovation to become pervasive throughout the company. What of Henry Ford’s comment? Teixeira believes technology can, or maybe even should, drive new business. This caught my attention, in that it is commonly said that product development should be driven by consumer needs, not science. But, my food science side was hoping technology has a greater role. “Technology drives new consumer products, when it offers a solution,” clarified Teixeira. “However, the challenge becomes how to sell those solutions.” Perhaps this is where science—or rather businesssavvy food technologists—do play a greater role, as contributors in companies where innovation is an enterprise-wide endeavor.

Claudia Dziuk O’Donnell Chief Editor [email protected]

www.PreparedFoods.com

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January 2011

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new product trends

Hitting the Shelves

Ashley Tillman, Mintel Global New Products Database (GNPD)

Mixing It Up Make It Hot Customization in consumer food products is seen through product launches that allow consumers to take ownership and essentially tweak a product to make it “theirs.” In hot cereal, a recent launch from category leader Quaker does just this. Each box of Quaker Mix-Up Creations Instant Oatmeal offers three flavors, which the consumer can mix and match to create a variety of flavor combinations. The microwaveable, whole-grain oatmeal is offered in the following flavors: Blueberry Blast, Banana Slamma and Apple-tastic. The product is also available in a variety containing Cinn-o-Man, Appletastic and Mapl-icious flavors.

Feeling Lucky Mintel’s Inspire reports the return of retro, perhaps propelled by the Boomer generation getting nostalgic during a time of heightened uncertainty. In the media, Unilever recently partnered with the AMC television series Mad Men to promote six of its brands (all of which were actually around in the 1960s) by featuring the products the way they looked and were described “back in the day.” Meanwhile, on store shelves, cereal giant General Mills offered limited-edition, retro packaging of its iconic Lucky Charms, Honey Nut Cheerios and Cinnamon Toast brands. Lucky Charms Frosted Toasted Oat Cereal with Marshmallows was packaged in a 16oz retro box. The formulation of the whole-grain product remained current, and the package was made from 100% paperboard. 10

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According to Mintel’s GNPD, hot cereal launches in the U.S. increased 84% from 2009-2010. Golden Grain’s Aunt Jemima brand has had previous forays into breakfast foods, such as waffles, pancake mix and breakfast scrambles; however, the recent launch of Aunt Jemima Maple Syrup Instant Oatmeal marks the brand’s first offering in the cereal category. The instant oatmeal is offered in maple syrup and cinnamon stick varieties. Overall, Aunt Jemima Maple Syrup Instant Oatmeal takes a traditional approach, with the front of package focusing on the maple syrup flavor and the Aunt Jemima brand.

Spicing Up Cereals Recently, in the U.S., chili spice-flavored chocolate confectionary saw a spike in activity, increasing 35% from 2008-2009. Upscale confectioner Vosges launched a Red Fire Exotic Candy Bar made with ancho and chipotle chili peppers, Ceylon cinnamon and dark chocolate. Although this activity in U.S. chocolate confectionary leveled off in 2010, the flavor profile has now emerged in the cereal category. Anderson Trail, a manufacturer of natural soft granola, has launched Hatch Chile Chocolate granola. The product claims to have the taste of a homemade brownie, with the added warmth of New Mexico Hatch green chiles. The premium granola is packaged in a resealable standup pouch and marks the first cereal product launch tracked in Mintel’s GNPD featuring the chili spice-flavored chocolate flavor profile.

new product trends From the Ancients Following the wave of wholegrain claims in breakfast cereals, ancient grains have increasingly been incorporated into breakfast cereal formulations. Millet, amaranth, quinoa, chia and spelt comprise a sampling of these grains, which have strong health positioning and are rich in vitamins and protein. Europe and North America have accounted for the bulk of this activity, and breakfast cereals incorporating ancient grains had more than doubled in North America from 2009 to late-November 2010. However, this product development is certainly global in scale. In Australia, Olive Green Organics has launched Royal Quinoa Rolled, an organic, protein-rich porridge. The gluten- and cholesterol-free product can be prepared in three minutes, if consumed as a quick porridge, but can also be used as a topping on yogurts or dairy drinks. In Singapore, Food for Health has launched The Fruit Free Clusters with Chia. Chia seeds contain omega-3, protein and dietary fiber, and the breakfast cereal is free from gluten, fruit, peanuts and dairy. In Finland, Rude Health’s The Granola is an organic multigrain cereal with oats, spelt, barley, toasted nuts and amaranth. Free from added salt and refined sugar, the cereal is high in fiber. In Indonesia, Orgran Super Grains Multigrain O’s with Quinoa Breakfast Cereal is a natural quinoa with 15% protein rich legume for sustained fullness. The product is naturally gluten-free, high in protein and complemented with psyllium to boost essential dietary fiber and calcium carbonate as a non-dairy source of calcium.

With the Grain Global Incidence of Ancient Grains in Breakfast Cereal Segment

2010*

2009

2008

% Change 2007 2006 (2009 vs. 2010*)

Cold cereals Hot cereals Total

151 37 188

218 20 238

141 26 167

146 15 161

104 8 112

-31% 85% -21%

* Year-to-date (November 2010) Source: Mintel GNPD

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

Global Trends In Germany, Zwicky has launched Zwicky Swiss Morning 7:15 Day Starter Crunchy Choco-Berry Muesli. The chocolate flavor profile is not particularly innovative in the market, but notable about this product is its branding, using a particular time in the morning and the term “day starter.” This straightforward, simple messaging communicates directly to consumers that the product is to be consumed first thing in the morning (7:15am, to be exact); the front-of-pack verbiage “good day” and “day starter” tells the consumer that eating the product is a beneficial way to start the day. This product’s innovative positioning is sure to stand out amidst the clutter of the cereal aisle. Mintel’s report, “Breakfast Cereals, U.K., February 2010,” notes over a quarter of U.K. consumers like to try out new cereals, and over a third (37%) get bored eating the same cereal every day. In light of this, manufacturers are tasked with offering new innovative flavors and formulations. Dorset Cereals recently added a notable variety to its range of cereals, which taps into another common breakfast element, marmalade. Dorset Cereals Marmalade Granola comprises crunchy oats, sunflower seeds, rye flakes and roasted hazelnuts baked with marmalade. The inclusion of marmalade is truly innovative; no other cold cereals are tracked in GNPD incorporating the ingredient.

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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January 2011

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new product trends

Cereals Target Health and Natural New cereals in North America are centering on health and wellness claims, as well as focusing on natural positioning.

William A. Roberts, Jr., Business Editor

L

egislation and heightened consumer awareness are leading to something of a revolution in the cereal aisles, as particular focus has been directed at the sugar and salt levels of certain breakfast staples. In response, manufacturers have reformulated their lines to keep up with demands, and many have expanded their cereal offerings to focus on new demographics, including a range from Kellogg marketed to women looking for a weight-loss aid. Special K is by no means a new brand, but the manufacturer has further focused its marketing on the product’s healthy benefits, noting it is a source of fiber and 10 essential nutrients, a good source of protein…and noting it “may help consumers achieve and maintain a healthy body weight, because it is low in fat.” Kellogg also expanded Special K, adding the brand to a line of savory herb crackers, while still retaining the health positioning: promising 90 calories per 17 crackers. In Europe, manufacturers are facing more restrictive legislation on health claims. Beginning this past summer, all new foods making a health claim must be checked for accuracy, before they may go on sale, and new, legally binding definitions for “high fiber,” “low fat” and “reduces cholesterol” are now in place. As of yet, the U.S. is free of these increased restrictions, but legislators are undoubtedly gauging the effectiveness of these strengthened rules. While hot cereals are not the largest segment of the cereal category, one interesting introduction has managed to address several of the biggest trends facing the food industry.

Newman’s Own added

Three Sisters Cereal’s Brown Sugar & Maple Multigrain Cinnamon Fiber Flakes to its Hot Cereal is all-natural and Sweet Enough line. This blend contains six whole grains, flax seed and real fruit, of wheat bran cereal with according to the company. cinnamon and brown sugar Furthermore, it promises to was fortified with vitamins be a good source of ALA omega-3, to be naturally free and promised to be an from trans fat and cholesterol, all-natural cereal. and to be quickly prepared in the microwave. Furthermore, the product’s package promises to contain less packaging than other cereal brands, and the company notes it uses electricity credits from Windsource and strives to reduce its waste and water usage. ALA omega-3 was also found in Pomegranate Raspberry Clusters, under the Cascadian Farm Organic Flax Right brand; certified organic and kosher, the manufacturer promises it is grown “without the use of synthetic pesticides, chemical fertilizers or genetically engineered ingredients.” Meanwhile, Weetabix introduced its own take on hot cereal, though one that proved versatile, as the company boasted Oatibix could be served with cold or warm milk. General Mills has devoted particular attention to its cereal line, expanding a pair of its stalwart brands with strong launches, boosting the company’s 3Q profits by 15%, as

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new product trends

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According to General Mills, Chocolate Cheerios has been the company’s biggest cereal launch in over a decade.

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revenue from its Big G cereals jumped 6%. Wheaties Fuel promised to be an excellent source of fiber and 100% of the daily value of B vitamins. The whole wheat flakes and crisp rice cereal promises a honey and cinnamon flavor, with a packaging that features extremely close-up headshots of famous athletes. Furthermore, General Mills notes its Chocolate Cheerios has been a particular success. According to the company, the Chocolate Cheerios whole-grain and -oat cereals are “made with real cocoa and may reduce the risk of heart disease, as it is low in saturated fat and cholesterol.” The product, which carries a heart proclaiming its health benefits on the front of the package, has reportedly “taken off faster than any new General Mills cereal in 10 years,” the company claimed in an Associated Press release.

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North America saw a number of high-profile cereal products catering to the natural consumer, including some of those with an interest in sustainability. Quaker Foods and Beverages introduced Shredded Wheat Cereal under its Quaker Muffets brand in Canada. The all-natural cereal boasted 100% whole grains and to be a high source of fiber, in addition to being low in fat and free of trans fat and cholesterol. In the U.S., Isabel’s Way launched Honey Graham Crisp Cereals, an all-natural, honey-sweetened, whole-grain wheat and corn cereal certified as kosher and free of artificial colors, flavors and preservatives. Most notable about the product was its packaging: the 12oz bag used 75% less packaging than boxed cereal, claimed the company, which also touted its support of the use of renewable wind energy. Under its Sweet Enough brand, Newman’s Own added Cinnamon Fiber Flakes, a blend of wheat bran cereal with cinnamon and brown sugar. Fortified with vitamins, the all-natural cereal promises to be low in sugar, high in fiber and without highfructose corn syrup (HFCS), trans fat, preservatives, or artificial colors and flavors. Health trends are likely to be the driving influence for breakfast cereals, as legislative efforts are putting pressure on manufacturers to reduce salt and sugar content and to improve the overall healthy positioning of many of their cereal products, particularly those aimed at children. That said, manufacturers may well want to expand their focus beyond that demographic and target young adults, for instance, as Kellogg has done with its Krave in the U.K., focusing on people aged 16-25.

See Food Master-INGREDIENTS, p. 137

January 2011

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new product trends market watch Arils Power Aril Bott pomegranate juice has emerged in Bottled ppopularity in recent years, but many consumers are unsure or unwilling to utilize the fresh pomegranate. To negate the consumer need to extract the edible arils from a pomegranate (an inconve inconvenient and often time-consuming process), one on of the fruit’s biggest proponents is introducing the t arils presorted. The Fresh Pom Pomegranate Arils from POM Wonderful tart flavor f promise a sweet sweet-tart and can add a sweet overtone to a savory entrée or zest to a dessert, the company notes. Furthermore, the company explains, the arils are “an excellent source of vitamin C and fiber and a good source of potassium and polyphenol antioxidants.”

smoothies. The new bottle is made from 100% post-consumer recycled plastic, and the company notes it will reduce virgin plastic consumption by 7.4 million pounds per year. Furthermore, Naked Juice claims the reNEWabottle will reduce its overall carbon footprint and save more than 12,000 cubic meters of space in landfills.

According to the court, if a product is made from 100% cocoa butter, it must be listed only as such on the ingredients label. Furthermore, per the EU’s 1999 chocolate labeling regulations, there is no allowance for a “pure

chocolate” reference, such as the Italian law enacted in 2003. As some EU nations include vegetable fats in the production of chocolate, the label for these must also indicate “contains vegetable fats in addition to cocoa butter,” the court determined.

I

“Pure” Delusion

T

he court of justice of the European Union has determined there is no such thing as “pure chocolate,” thereby voiding an Italian law recognizing some delicacies as “pure chocolate.”

A

ccording to a survey from Boston Beer Company, more than 60% of men would prefer to toast celebratory occasions with beer rather than champagne, if given the choice. As luck would have it, the company has introduced a new beverage that it believes will cater to both demands. Infinium is described as a champagne-like beer, a sparkling brew that is the culmination of a two-year collaboration between Jim Koch, brewer and founder of Samuel Adams beers, and Dr. Josef Schradler, managing director of Germany’s Weihenstephan Brewery. The new beverage adheres to the standards of the Reinheitsgebot, the German beer-purity law which demands all beer be brewed with only four ingredients: hops, malt, water and yeast. According to the companies, Infinium is the first new beer style created under the Reinheitsgebot in over 100 years, and it also contains 10.3% alcohol by volume, more than twice the amount of an average beer.

Out of Many, One ncreasingly, consumers are concerned about the sustainability efforts in the products they purchase; as such, manufacturers are altering their approach to “green” issues. In fact, an exclusive feature on sustainability in the food industry will appear in the January 24, 2011, issue of E-dition, Prepared Foods’ electronic newsletter. Naked Juice is making its own efforts in sustainability, most recently with a switch in its packaging. The company has introduced the reNEWabottle for its 10, 15.2 and 64oz juices and juice

Beer is Good

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new product trends market watch

Rubbing It In

T

he Culinary Institute of America (CIA) examined the latest trends and aspects of utilizing rubs and marinades in a feature article in the

November 1, 2010, issue of E-dition, Prepared Foods’ electronic newsletter. The CIA explained the use of a spice blend as a dry rub (also known as a dry marinade) to coat food, where the food is left to stand after the application, to absorb the flavors. In addition, spice

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See Food Master-INGREDIENTS, p. 88-89

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blends may be added to aromatic vegetables, as they cook, during the initial stages of preparing a braise or stew. Marinades generally contain one or more of the following: oil, acid and aromatics (spices, herbs and vegetables). The CIA went on to examine marinating times and their usage as a dipping sauce. For the full article, visit http:// bit.ly/f5Cnrw. The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. For more details, see www.ciachef.edu.

he Caribbean is home to literally dozens of island countries, each with a unique style of cooking techniques and using many of the same ingredients found throughout the region. Wilbert Jones, in an exclusive E-dition article appearing in the November 29, 2010, issue of E-dition, Prepared Foods’ electronic newsletter, explored these various cuisines and the flavors behind them. As Jones explained, ingredients found throughout the Caribbean include chili peppers (Scotch Bonnet being one of the most popular), bread fruit, conch (a large sea snail), corn, grouper, red snapper, guava, mango, coconuts, rum, passion fruit, pigeon peas, peanuts, plantains, rice and yams. Many of the signature dishes—such as red snapper stew, goat curry, peanut chicken stew, peas and rice, Caribbean potato salad, fried okra and rice, and rum cake—are also called Creole cuisine. For the full article, visit http://bit.ly/g7Aw0J. Wilbert Jones is president of Healthy Concepts, a food and beverage company that provides menu, recipe and product development consulting services. He will appear on PBS, in 2011, in A Taste of Africa: Cultural and Cuisine from Casablanca to Cape Town. For more information, call 312-335-0031 or e-mail: [email protected].

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Ultragrain Pasta . Whole grain nutrition. Mainstream appeal. You’ve heard of Ultragrain ®, the patented whole wheat flour that was instrumental in making whole grain white bread mainstream. Now, we’re bringing that same great thinking to pasta. Introducing Ultragrain Pasta™—the pasta that combines whole grain nutrition with the taste, texture and appearance of the traditional pasta your consumers know and love. Made from a blend of Ultragrain and traditional semolina, Ultragrain Pasta offers a mild flavor, light color, speck-free appearance, al dente bite and outstanding performance, even in freeze-thaw and retort applications. Choose from Ultragrain Penne, Spaghetti, Macaroni, Rotini, Lasagna and 9-Grain Orzo. Ultragrain Pasta. Whole grain nutrition with a whole new level of mainstream appeal. To order: Contact J.M. Swank at (866) 717-9265 or email [email protected], or contact your current distributor. Pasta producers interested in reformulating with Ultragrain, contact ConAgra Mills ® at (800) 851-9618 or email [email protected].

PENNE

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See Food Master-INGREDIENTS, p. 37-39 ©ConAgra Foods, Inc. All rights reserved. Ultragrain ® flour is protected by U.S. Patent Nos. 7,419,694; 7,425,344.

jmswank.com

new product trends market watch

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

 Sargento Foods Inc. announced the promotion of Mike McEvoy to president and the retirement of Mike Gordy in its Food Ingredients Division.

C a l i fornia Fi g s – Si mpl y B e au t i fu l The Ingredient for Product Development Success!

 Comax Flavors added Jake Cohen to the company, responsible for new business development, market research, account management and account service.  Ottens Flavors signed an agreement with World Energy, an energy management services firm, to purchase “green power” that will enable the company to avoid an estimated 2,500 metric tons of carbon dioxide emissions over the next two years.  Innophos’ VersaCAL Clear claimed first prize in the nutrition for the young and old category at Health Ingredients Europe.

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 ConAgra Mills has announced its entry into the milling of premiumquality rice for the Puerto Rican market, through its Molinos de Puerto Rico business unit.  Naturex announced its Talin received the Best Innovative Stevia Product 2010 award during the Malta Stevia 2010.  Kevin Lester was promoted to director of technical service for the Food, Pharmaceutical and Personal Care group at Grain Processing Corporation.  Bunge North America opened the Bunge Ingredient Innovation Center (BIIC) for Edible Oils & Carbohydrates in Bradley, Ill.  SunOpta Inc. signed definitive agreements to acquire 100% of the outstanding shares of Dahlgren & Company Inc. for cash consideration of $44 million.  Mike Lasater has been appointed national sales director for the ingredient solutions segment at MGP Ingredients Inc. MGP also named Lori Norlen to the position of assistant controller and added Scott Girdley as director of supply chain finance.  BENEO has further expanded its product development capabilities in the chewing gum sector by installing

How to turn a comfort food into a superfood. The question: How can you add the better-for-you appeal of whole grains to the foods consumers love? The answer: ConAgra Mills. As the go-to source for innovative whole grain solutions, we can help you transform favorite foods into superfoods with the nutritional benefits of whole grains. Want to give refined flour products a healthy makeover? We’ve got Ultragrain ®, the whole wheat flour with the taste, texture and appeal of white flour. Need a natural, balanced, great-tasting way to boost fiber? Check out Sustagrain ®, the highest-fiber whole grain. Looking to add whole grains and culinary adventure? Try our flavorful, culturally authentic line of Ancient Grains, including amaranth, millet, quinoa, sorghum and teff. And that’s just the beginning. We offer a full line of traditional whole grain flours and customized multigrain blends, and we’ve got the consumer insights, technical know-how, culinary expertise and operational resources to help you reformulate and innovate to win. To get started, call ( 8 0 0 ) 8 5 1- 9 6 1 8 or visit c o n a g r a m i l l s . c o m .

9-Grain Macaroni made with Ultragrain, Sustagrain & Ancient Grains.

See Food Master-INGREDIENTS, p. 37-39 © ConAgra Foods, Inc. All rights reserved.

Answers for a Whole Grain World

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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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See Food Master-INGREDIENTS, p. 145-147

new product trends market watch

THE IN BOX: (cont.) a key piece of specialized confectionery equipment, a kneading, extruding, rolling and scoring machine, at its laboratory in Offstein, Germany.

sible for product development and sensory analysis.  Cyvex Nutrition appointed Katherine Bond as its director of business devel-

opment. She will help oversee all of Cyvex’s sales and marketing channels, determine growth opportunities and implement appropriate strategies.

 Vitiva announced that its rosemary extracts are in compliance with the new legislation under EU directives 2010/ 67/ EU and 2010/ 69/ EU, which define purity criteria and application range for rosemary extracts as antioxidants.  PepsiCo named Jamie Caulfield senior vice president, investor relations.  Aker BioMarine AS announced its membership in the leading omega-3 education initiative GOED (www. goedomega3.com).  Archer Daniels Midland Company celebrated its fifth year of working with West African farmers to produce higherquality cocoa crops through the company’s Socially and Environmentally Responsible Agricultural Practices (SERAP) program.  ENRECO Inc. appointed John Roszak to be director of operations of its Newton, Wis., flax seed manufacturing operation.  Burcon NutraScience Corporation signed a letter of intent with Archer Daniels Midland Company, which details the intention of the parties to enter into a license agreement pursuant to which Burcon will license its CLARISOY technology to ADM on an exclusive basis to produce, market and sell CLARISOY soy protein isolates worldwide.  Ocean Spray Ingredient Technology Group (ITG) has appointed Anthony Garreffi as business development manager for Asia.  Solazyme Inc. and Roquette Frères signed a joint venture agreement for the production, commercialization and market development of microalgaederived food ingredients, subject to regulatory approvals and notifications.  Commercial Creamery Co. added Allison Beal to its R&D group, respon-

See Food Master-INGREDIENTS, p. 73

www.PreparedFoods.com

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Sweeteners and Weight Management Opportunities

@ISTOCK_NEUSTOCKIMAGES

new product trends

A series of artificial sweeteners could be a significant force in the battle against overweight and obesity. However, many consumers do not fully grasp the role food, calories and exercise play in a long-term, successful weight management plan. Lindsey Loving, International Food Information Council Foundation (IFIC)

W

hen it comes to low-calorie sweeteners (also sometimes referred to as “artificial” sweeteners, sugar substitutes or non-nutritive sweeteners), there is a strange dichotomy taking place in the U.S. Many consumers want to lose weight and report making changes to their diets, in an effort to achieve this goal. Yet, nearly half of consumers report not consuming low-calorie sweeteners, according to the IFIC Foundation’s “2010 Food & Health Survey.” The “2010 Food & Health Survey” finds nearly six in 10 consumers (57%) view themselves as overweight. Likewise, more than half (54%) of Americans are trying to lose weight. Of those trying to lose weight, they report changing the amount of food they consume (76%); changing the type of food consumed (68%); exercising (60%); changing meal frequency (44%); consuming diet foods and beverages containing lowcalorie sweeteners (24%); and counting calories (22%). Only about four in 10 consumers (38%) agree low-calorie sweeteners can play a role in weight management, and about one third (34%) agree low-calorie sweeteners can reduce the calorie content of foods. Four in 10 consumers (40%) report not consuming low-calorie sweeteners at all.

Where to Find Trusted Information So, what is stopping them? Old myths about safety and new rumors about weight gain have caused confusion and concern

Most experts, scientific and

about low-calorie sweeteners and, likely, are responsible for regulatory authorities, and some not trying them. But, is credible health and profesthere any scientific basis for these concerns? sional organizations agree Despite numerous safety low-calorie sweeteners are reviews to confirm their safety, low-calorie sweeteners safe for human consumption. continue to be the subject of concern in the media and online. While online sources are among the most popular sources of food safety information (32%), according to the “Food & Health Survey,” the most trusted source is government agencies/officials (39%). Interestingly, only 24% of Americans believe low-calorie sweeteners are reviewed by the federal government, before being approved for use in foods and beverages. If most consumers are not aware the government approves low-calorie sweeteners for use in foods and beverages in the U.S., this could explain their concerns about low-calorie sweeteners’ safety. In fact, low-calorie sweeteners have been around for decades, and they are some of the most extensively studied ingredients in the food supply. There are six low-calorie sweeteners currently approved by FDA or Generally Recognized as Safe (GRAS) for use in foods and beverages in the U.S.: aspartame, acesulfame-potassium (Ace-K),

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@ISTOCK_NTSTUDIO

new product trends

Low-calorie sweeteners are very low in carbohydrates and do not contain sugar, both of which affect insulin levels. neotame, saccharin, high-purity stevia sweeteners and sucralose. These sweeteners have been through the wringer, in terms of safety evaluations by researchers, food and beverage manufacturers, and the FDA. Most experts, scientific and regulatory authorities, and credible health and professional organizations agree low-calorie sweeteners are safe for human consumption and do not cause adverse health effects. Some studies conducted several decades ago on certain low-calorie sweeteners suggested a link to certain types of cancer; however, they have long been dismissed through further research that confirmed their safety. Yet, some still believe the urban myths being perpetuated about low-calorie sweeteners on the Internet and in the media. Recent research attempting to raise safety concerns about aspartame and cancer was dismissed by both the European Food Safety Authority (EFSA) and FDA, which stated the findings do not present significant evidence to justify any changes to current Acceptable Daily Intake (ADI) levels of aspartame. If they are safe, then why are consumers hesitant about jumping on the low-calorie bandwagon? While a few recent studies have suggested a link between low-calorie sweeteners and increased appetite and weight gain, a substantial base of research has shown low-calorie sweeteners’ efficacy for weight and Body Mass Index (BMI) reduction, both key factors in reducing obesity and related health problems. A 2006 review of aspartame’s role in weight management, for example, demonstrated a weight loss of 0.2kg/week (or 0.4 lb/week), when aspartame-sweetened products were substituted for those sweetened with sugar (de la Hunty et al., 2006). Similar findings were seen in a 1997 study published in the American Journal of Clinical Nutrition (Blackburn et al., 1997). A recent study of overweight children, by America on the Move, found a greater proportion of children reduced their BMIs and body weights, when they substituted sugar with sucralose and added 3,000 steps per day, compared to those who did not (Rodearmel et al., 2007). Logically, this makes sense. Low-calorie sweeteners are used in place of other caloric sweeteners to sweeten foods and

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beverages. All other things being equal, replacing regularlysweetened foods with those sweetened with low-calorie sweeteners will result in fewer calories consumed. Also, consuming fewer calories leads to weight loss. The trick is to replace full-calorie foods and beverages with low- or nocalorie foods and beverages, not add them to existing diets. Depending on their consumption of regularly-sweetened products at the time they switch to low-calorie sweeteners, some consumers could save hundreds of calories per day. Examples of foods available in low-calorie versions, usually indicated by the word “diet” or “light” on the package, include teas, sodas and other flavored beverages, as well as low-fat yogurt, ice cream, jams and jellies, syrups, condiments and more. These calorie savings add up over the days, weeks, months and years. Most low-calorie sweeteners can be used as table-top sweeteners, as well as in reduced-calorie baking blends available in the grocery store. Experts agree successful weight management requires more than just calorie reduction—moderation, along with eating a balanced diet and regular exercise, is key to reaching an optimal weight. The American Dietetic Association’s position on the use of nutritive and non-nutritive sweeteners states, “Non-nutritive sweeteners added to the diet have been shown to promote modest loss of weight and, within a multidisciplinary weight control program, may facilitate long-term maintenance of reduction in body weight (ADA, 2004).”

Some Old Myths and Misinformation Recent studies questioning the efficacy of low-calorie sweeteners and suggesting they cause cravings, overeating and weight gain have not been substantiated by the body of science and require further study. One clear problem with these studies is the model of giving saccharin to rats, since rats are exceedingly drawn to saccharin. In addition, while rats may not know to stop eating or drinking, humans know better. People have the ability to count calories and limit portions, so they take home the leftovers for another time. They know they can burn calories by exercising, and how many calories are needed to burn, if they have treated themselves to dessert and do not want the extra pounds going to their hips. Or do they? Unfortunately, when it comes to calories consumed and calories burned, most Americans (58%) do not make an effort to balance the two, and only 28% increase their physical activity on days they consume more. In fact, only 12% of Americans know how many calories they should consume per day for their age, height, weight and physical activity level. Additionally, nearly half of Americans do not know how many calories they burn in a day (43%), and other consumers inaccurately estimate this figure (35% of consumers say they burn 1,000Kcal or less a day). Interestingly, among the 68% of consumers who use the Nutrition Facts Panel, 74% rank calories as the top piece of information they use. It is not clear if consumers truly

new product trends understand how to use that information, but this is a subject the “Food & Health Survey” does not cover. What is continued to be observed, from years of consumer insights, is that knowledge, or lack thereof, affects perceptions, and there are many things about food and nutrition consumers do not grasp. For example, when consumers were asked to state their agreement with six true statements about low-calorie sweeteners, more than one quarter (27%) said they did not know enough about low-calorie sweeteners to provide an answer. There are many possible reasons for this, but it reveals consumers are confused about the role of low-calorie sweeteners in the diet. Indeed, 46% of consumers agree food and health information is confusing and conflicting. In the end, despite a desire to eat healthfully, if foods and beverages do not taste good, consumers will not buy them. Nearly nine in 10 Americans (86%) say taste impacts their food and beverage purchase decisions. Low-calorie sweeteners offer a win-win solution for consumers—they add desirable, sweet taste without adding calories, allowing consumers to enjoy food without overloading. Those trying to lose weight do not have to eliminate sweets. The same goes for children, who can be picky eaters. Low-calorie, sweetened foods and beverages can be included as part of a healthful diet and exercise plan that helps keep kids’ calories in check, curbing weight gain. Similarly, low-calorie sweeteners offer an option for people with diabetes who must monitor their carbohydrate intake. Low-calorie sweeteners are very low in carbohydrates and do not contain sugar, both of which affect insulin levels. The old rule that diabetics have to stay away from sweets no longer applies. They can have their cake and eat it, too.

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Food Education is Key It is clear low-calorie sweeteners have many positive roles to play in consumers’ diets: 1) They offer an easy way to reduce calories consumed in the diet, which has been demonstrated to lead to weight loss; 2) They offer an appealing taste, so consumers do not have to give up their favorite foods to lose weight; and 3) Their safety has been confirmed, time after time, in the scientific literature. What can be done to improve utilization of this effective ingredient that has so much potential? Food industry professionals should do a better job of educating consumers about the science on low-calorie sweetener safety; what calories are and how to count them; and how calories and weight are related. Government officials, health professionals, academia, opinion leaders and journalists need to communicate clear and consistent messages about the safety and efficacy of low-calorie sweeteners as part of a healthful diet and exercise program. While that may be easier said than done, it is critical to use all the tools available to achieve weight management goals and help reduce obesity levels in the U.S. The International Food Information Council Foundation (IFIC) is a non-profi t association located in Washington D.C.; its mission is to effectively communicate sciencebased information on health, food safety and nutrition for the public good. Visit www.foodinsight.org for more information about low-calorie sweeteners and health (LowCalorie Sweeteners Hot Topics page) and more insights from the “2010 Food & Health Survey.” For more information, type “artifi ial c sweeteners,” “obesity,” “aspartame,” “stevia,” “saccharin” or “weight” into the search engine at www.PreparedFoods.com.

© ISTOCKPHOTO / ERIC DELMAR

new product trends

Salt Reduction Food manufacturers continue to reduce sodium content by tactics ranging from stepwise reduction to salt replacers. Consumers’ perception of salt plays a crucial role.

Cindy Beeren, Leatherhead Foods Research

I

t is well documented that people consume too much salt in their diet. Processed foods are responsible for at least 75% of daily salt intake among the populations of most countries. In addition, cross-epidemiological studies have shown populations with higher salt intakes have higher levels of blood pressure. As a response to this, the industry has been working hard to reduce the levels of salt in processed food products. To replace the sodium chloride in foods, salt replacers, such as potassium chloride, potassium lactate and magnesium sulphate, are applied—with potassium chloride still being the most widely and commonly used. The global market for low-salt foods is worth an estimated $50 billion, of which the U.S. accounts for 40%. Foods claiming no salt, where salt replacers or alternative seasonings are used, are worth approximately $16 billion, according to the 2010 market report, “Salt Reduction—A market and technical review of global initiatives, actions and challenges for the food industry,” by Leatherhead Food Research. Another widely used option to reduce levels of salt, but one which is generally not advertised to consumers, is the use of a gradual reduction of salt (stealth). This approach is being applauded by organizations, such as the UK Food Standards Agency and World Action on Salt and Health (WASH). Using this approach, consumers’ palates will adapt to the lower level of salt, as the salt is very gradually reduced. This approach will depend on brand loyalty, ensuring that consumers do not switch to brands containing higher levels; thus, an industrywide approach would be required for some products. The rate by which to reduce salt is uncertain. Many companies have successfully used a stepwise reduction rate of 5%, but

Salt tastes sweet at low

the specific approach will be dependent on food type and concentrations, suppresses initial salt level (products bitterness and gives fullness/ with higher initial salt content are likely to achieve higher thickness in foods. reduction levels). Some examples of brands reducing salt content include: ■ Heinz Baked Beans and Heinz canned pasta, claimed to reduce salt by around one third and children’s pasta ranges by 59%. ■ Unilever has removed 3,640 tons of sodium from their portfolio with, for example, 10-15% reduction in powdered soups in Europe & South America since 2005, and 25% across Knorr recipe kits in South Africa. ■ Campbell Soup Company has quadrupled the number of its lower-sodium products in the past five years. Campbell claims it is dedicated to seeking new solutions to reduce sodium, without compromising on taste. ■ Arla Foods has committed up to a 50% salt reduction in its soft cheese range and has already achieved a reduction of 15% in butter. ■ Kellogg has committed to the salt-reduction campaign and has vowed to reduce the amount of salt in Kellogg’s Rice Krispies and Kellogg’s Corn Flakes by 30%.

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new product trends Although there are many examples of salt-reduced products, the level of salt reduction by brands may vary extensively, according to the country where it is sold. Consumer preference for salty taste depends on the individual’s habitual

salt intake and can change across the consumer age span. Preference for salt is not hereditary, and the environment has a strong influence on the preference, which is influenced by the salt concentration in the foods people consume. This also shows the

How Do You Convert NaCl into C8H10N4O2? Take the Nu-Tek Reduced Salt Challenge We challenge that Nu-Tek Potassium Chloride is the best tasting salt substitute in the market and we’ll give you a mug full of –ƒ”„—…•…‘ơ‡‡–‘’”‘˜‡‹–Ǥ

difficulty in reducing salt of products in different countries; consumer liking towards salt is dependent on the levels present in products within the specific countries. In addition, it may also be dependent on their liking towards salt replacers, which could also be influenced by their level of exposure to these materials. A current trend in salt replacement is pointing towards the use of sea salt, which benefits from its perception of being a “natural” product and associations with the “clean label” and “provenance” trends. To highlight this, several product launches with sea salt as an ingredient have been seen recently on the market, particularly in some premium brands, as well as an expected continuation of sales increases of sea salt itself at retailers.

Salt Perception

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Nu-Tek Potassium Chloride functions and taste like salt, can be used at a 1-to-1 replacement for salt and achieves 33 to 100% sodium reduction. presenting new technologies to bring your reduced sodium food to life

See Food Master-INGREDIENTS, p. 114

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952-936-3600 www.nu-teksalt.com 5400 Opportunity Court, Suite 120 Minnetonka, MN 55343

Salt (sodium chloride) has its own familiar taste and is classified as one of the five basic tastes (sweet, salt, sour, bitter and umami). Although other chemicals can also give a salty taste, sodium chloride is generally recognized as a pure salty taste. Salt enhances flavors, particularly in savory foods, but also in sweet foods, such as chocolate. Removal of salt may make foods bland and unappetizing. Monosodium glutamate (MSG), which gives an umami taste, can be used to enhance flavor. Salt also tastes sweet at low concentrations, suppresses bitterness, gives fullness/ thickness in foods and, in some products, is used for its visual, crystal-like appearance. Salt requires dissolution, before it can be perceived. Salt in liquid products is thus more readily perceived than salt in solid products. Solid foods need to be properly chewed and mixed with saliva, in order for the salt to reach the taste buds and to prevent the salt from being swallowed without being tasted. Masticatory behavior is important for the level of salt released and, thus, perceived in solid foods, with variability in people, due to physiological and chewing behavior. The quantity of salt released varies significantly between products, and large proportions of salt can be swallowed, without consumers even perceiving it. The rate at which salt dilutes also alters salt perception. The dissolution rate can be amended by changing the

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new product trends

Uh-oh. Preference for salt is not hereditary, and the environment has a strong influence on the preference, which is determined by the salt concentration in the foods people consume.

Bad news for salt. Our Salt Replacer #0863 can reduce salt content by up to 40%. Good news if you want to give your low-sodium

sodium availability, which includes the particle size or type of sodium and the positioning of the sodium chloride in the product. Quicker salt perceptions are generally perceived as saltier, while a combination of quick and slower release of sodium chloride seems to be preferred for some products by consumers. Although great achievements have been made by the industry, further reductions are still required to meet the targets of healthy salt consumption levels, and manufacturers are investigating the possibilities to reduce levels further, without compromising food safety, consumer perception and processing.

References: • Angus F, et al. 2005. Salt in processed foods collaborative research group, Leatherhead Food International. • AWASH, 2009 survey.

dishes that savory flavor. Not-so-good news if

• Cobcroft, et al. 2009. Salt reduction—a technical overview, Food New Zealand. 9: (6), 29-31.

you’re salt. For a sample of this or one of our other flavor enhancers created to satisfy special

• Leatherhead Food Research, 2010, “Salt reduction, a market and technical review of global initiatives, actions and challenges for the food industry,” collaborative report, Leatherhead Food Research.

dietary needs, visit savourysystems.com. And

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conscious was executed as JavaFruit, with the following offee is the most popular hot beverage in the U.S. desired attributes: good-for-you, natural, lower in calories, and the second-most popular hot drink in the juice goodness and fruit fusion. world. Translating this success into ready-to-drink Concept boards, complete with visuals and creative concept (RTD) cold coffee drinks has had checkered success in the execution, were produced to get reactions from consumers. marketplace. The RTD category peaked at $515 million in Presentation of the concepts to the Flavor Designers Club 2007, but has since been declining. Can new, innovative resulted in desirable hedonics: 76% of Foodies rated the coffee drinks turn this trend around? Premium Concept in the Top 2 Box, while 59% rated the To answer this question, many marketers and manufacturers Fruit Concept in the Top 2 Box. tend to conduct their own market research, hold brainstorming The reality of mass production requires products be formulated sessions and follow a fairly traditional new product that can be consistently and cost-effectively produced, with good development process. Perhaps there is another option. Flavor quality, safety and consumer appeal. Product developers and suppliers, like Symrise, have developed internal capabilities flavor chemists can work jointly to address these challenges, that complement CPG marketers’ capabilities to identify, without compromising on concept appeal. quantify and validate new flavor concepts. Innovation processes, such as that offered by Symrise, As illustrated in this case study, the process of developing can be mutually beneficial to both manufacturers and flavor tomorrow’s tastes can be started by surveying current suppliers. Rather than approaching a formulation challenge marketplace trends. Secondary data sources show several alone, utilizing a flavor supplier partner may provide a costRTD coffee product development platforms from both a effective method to help a company strategically get that global and North American perspective. Interestingly, most next novel product into market more quickly. of these beverages are not presented in a “coffee forward” fashion, but rather, heavily marketed towards the added ingredients—most commonly, milk. —Anju Holay, Contributing Editor The beginnings of a “white opportunity space” began to emerge for Symrise—authentic, American black coffee— For more information: and how best to incorporate it into innovative products, to Symrise • Teterboro, N.J. breathe new life into the RTD coffee category. Angelica Sensini • 973-774-6111 Frank Rapacki, director, Consumer Insights, explains testing [email protected] • www.symrise.com new concepts was the next logical step. Oftentimes, this testing is done with either consumers or with in-house Coffee Drinkers’ Rationale product developers, resulting in approval for concepts very close in or very far out. In order to test concepts at a level that presents neither of these extremes (and which may have a better ability to mimic marketplace success), Sustainable Energy Energy Boost Social Symrise has created a proprietary online panel of some 800 “Foodies;” it is called the Flavor Designers Club. Spanning both genders, a range of ages and ethnicities, these consumers are screened for media consumption habits, creativity, articulation and, most importantly, a Energy Boost Sustainable Energy Social passion for food, flavors and beverages. Using the qualitative consumer insights that were obtained (see chart “Coffee Drinkers’ Rationale”), Symrise developed two platforms to address coffee Authenticity Authenticity Authenticity lovers’ need for authenticity (the “American style” of Coffee Ritual Coffee Ritual Coffee Ritual Energy Boost Sustainable Energy black coffee—not necessarily the creamy, milk-based drinks often offered in the RTD category): premium/ authentic and health-conscious. Premium/authentic MORNING MID-DAY EVENING was executed as Barista Premium Coffee Coolers: coffee house-inspired flavors and blends, true coffee Source: Symrise flavor, satisfying and never watered down. Health-

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Emerging Health Benefits for TRADITIONAL NUTRIENTS Research supports new health advantages for well-established vitamins, minerals, pre- and probiotics, and omega fatty acids. Such health conditions range from weight management and eye health to cognition and cancer risk reduction. Kelley Fitzpatrick, Content Editor, NutraSolutions.com

ietary vitamins and minerals have been studied for decades, initially for the treatment of deficiency diseases related to their essentiality, but later, for their impact on chronic conditions. They have been most recently recognized for their beneficial roles in such areas as weight loss, age-related macular degeneration and even fertility. Here, the focus is on new findings for vitamins A, C, D and E, and minerals, including calcium, selenium and zinc, as well as more recent entries into the field of nutritional sciences— pre- and probiotics, and omega fatty acids.

D

Oxidative Stress Antioxidants protect cells from the damaging effects of free radicals, which are molecules that contain an unshared electron and react rapidly with oxygen to form reactive oxygen species (ROS)1. Many of the protective effects of certain vitamins, as well as minerals, such as zinc and selenium, can be attributed to their ability to act as antioxidants, or in conjunction with antioxidants, and protect cells from the damaging effects of ROS. Of interest, omega-3 fatty acids have recently been reported to reduce oxidative stress in 59 overweight men with high cholesterol levels who received daily either 4g of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) or olive oil (placebo) for six weeks. EPA and DHA both reduced urine levels of F2-isoprostanes (a marker of oxidative stress) by 24 and 14%, respectively2.

Cancer Although the role of vitamins and minerals in cancer prevention has long been debated, new research suggests pro-

One clinical trial with 1,179 postmenopausal women found those who took daily supplements of calcium and vitamin D3 had a significantly lower incidence of cancer. tective effects against cancer formation, through reducing the damaging effects of free radicals. For example, casecontrolled studies have found an inverse association between dietary vitamin C intake and cancers of the lung, breast, colon or rectum, stomach, oral cavity, larynx or pharynx, and esophagus. Plasma concentrations of the vitamin are generally lower in people with cancer than controls3. In a subset of 82,234 women aged 33–60 years, from the “Nurses’ Health Study,” consumption of an average of 205mg/day of vitamin C from food (highest quintile) compared with an average of 70mg/day (lowest quintile) was associated with a 63% lower risk of breast cancer4. Supplementation with vitamins C, as well as A, E and folate, has been linked to a 24-30% lower colon cancer risk, as determined from an analysis of primary data from 13 cohort studies with over 650,000 participants5. Vitamin D plays a role in the prevention of colon, prostate and breast cancers. In a prospective, cross-sectional study of 3,121 adults, aged •50 years, who underwent a colonoscopy, those with the highest vitamin D intakes (>645IU/day) had a significantly lower risk of cancerous lesions6. A clinical trial focused on bone health in 1,179 postmenopausal women found subjects who supplemented daily with calcium (1,400-1,500mg) and vitamin D3 (1,100IU) had a significantly lower incidence of cancer, over four years, compared to women taking a placebo7. New research also includes positive effects of vitamin D on obesityinduced endometrial lesions in mice, prompting the www.PreparedFoods.com

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Various studies have shown cognitive health benefits in association with vitamins E, D and C.

investigators to note that women concerned about their risk should consume vitamin D supplements or spend a few more minutes each week in the sun8. Observational studies indicate death from lung, colorectal and prostate can-

cers is lower among people with higher blood levels or intake of selenium9. In a multi-center study focusing on skin cancer, 200—g of selenium did not affect recurrence of skin lesions, but significantly reduced the occurrence and death from total cancers10. As an antioxidant, selenium can help protect the body from damaging effects of free radicals and may also prevent or slow tumor growth, by enhancing immune cell activity and suppressing development of blood vessels to the tumor. A scientific investigation focused on EPA and DHA from fish oil supplements revealed regular consumption for at least 10 years reduced the risk of breast cancer by 32%. The extensive trial involved 35,016 postmenopausal women, between the ages of 50-76, who completed a questionnaire about their use of supplements11.

Age-related Macular Degeneration (AMD) The cumulative effects of oxidative stress in retinal damage have been postulated to play a role in the development of AMD. Prospective cohort studies have shown people with relatively high dietary intakes of vitamin E (about 30IU/day) have approximately 20% lower risk of developing AMD than people with low intakes (<15IU/day)12. Participants with early-stage AMD reduced the progression of their disease by taking a daily supplement of vitamin E (400IU dl-alpha-tocopheryl acetate), vitamin C (500mg), beta-carotene (15mg), zinc (80mg) and copper (2mg) for an average of 6.3 years compared to a placebo13. A population-based cohort study demonstrated adults aged 55 years or older who had high dietary intakes of vitamin C, as well as beta-carotene, zinc and vitamin E, also showed a reduced risk of AMD14. Omega-3 fatty acids appear to protect against AMD. In a study of 2,520 adults aged 65-84 who completed a food-frequency questionnaire, those with advanced AMD were found to consume significantly less fish or shellfish than age-matched cohorts15.

Cognitive Function Plaque build-up associated with oxidative stress can increase brain cell damage and death, as people age. Individuals consuming the highest levels of vitamin E showed a 25% less likelihood of developing dementia than when intakes were lower; benefits were attributed to its antioxidant activity16. These observations were noted in a 10-year follow-up study of 5,395 people aged 55 and older with an average intake of 18.5mg of vitamin E per day vs. those with an average intake of 9mg per day. Similar associations have been reported for vitamin D, in that insufficient intakes may accelerate agerelated declines in cognitive performance. In new research, severe vitamin D deficiency, defined as blood levels of

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FULL potential Are your dairy products reaching their FULL potential? Recent studies demonstrate that foods formulated with Fibersol®-2 digestion resistant maltodextrin can provide an increased feeling of satiety

25-hydroxyvitaso consumers felt fuller for a longer period of time. Fibersol®-2 min D (25(OH)D) of less than 25 nanocan also be used to replace calories from sugar and fat while moles per liter, was associated with a 60% increasing the fiber content to create ice cream and sorbet increase in the risk of subtype products under the appropriate labeling standard stantial cognitive decline17. Also linked to cognitive funcwithout adding any taste, aroma or unwanted tion is the finding that deficiencies in antioxidant vitamin intake may viscosity of it’s own. Fibersol®-2 digestion resistant be related to psychological abnormalimaltodextrin is the fiber you want so your ties. Hospitalized patients receiving either vitamin C (500mg twice daily) consumers and your dairy products can showed a 34% reduction in mood swings18. Sub-normal vitamin C concentrations in the reach their FULL potential! cerebrospinal fluid may adversely affect brain function and mood, according to the researchers.

Weight Reduction Vitamin D and calcium intakes are associated with weight maintenance and, in some cases, weight loss. Data from NHANES (2001-2004), which included 9,757 children and adolescents ages 1-21 years, found serum vitamin D deficiency (<37.5nmol/L) in obese children compared to non-obese children19. Similar observations have been noted in adults. In men of 50 years or less, those with a body mass index (BMI) of 20-24 had a mean serum 25(OH) D level of 85nmol/L compared to 59nmol/L for men with a BMI of 40+20. Similar inverse relationships between serum 25 (OH) D and BMI were reported in a cross-sectional evaluation of 1,606 elderly men21. The association between higher dairy calcium intake and weight loss was first identified over a decade ago, and new research is confirming these observations. Using data from 322 subjects with a mean BMI of 31 and a mean age of 52 years, it was reported baseline serum 25(OH) D concentrations were significantly lower among those who had higher BMIs22. Further, higher 6-month levels of dairy calcium intake and serum 25(OH)D were correlated with increased weight loss across a 2-year intervention period. Individuals who averaged about 580mg per day of calcium lost NS6 JANUARY 2011

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Only 1.6 Calories per gram! about 12lbs, compared to about 7lbs for those with the lowest dairy calcium intake (about 150mg per day). A similar relationship was noted with serum vitamin D levels, the higher of which were associated with greater weight reduction. While much of pre- and probiotic research is still focused on digestive and immune health, new research is exploring their effects on weight. In a placebo-controlled trial, 87 subjects with BMIs ranging from 24.2-30.7 and with high abdominal visceral fat area were randomly assigned to receive either fermented milk (FM)

containing the probiotic Lactobacillus gasseri SBT2055 (LG2055) or FM without LG2055 for 12 weeks23. In those consuming the FM with LG2055, abdominal visceral and subcutaneous fat areas significantly decreased by an average of 4.6 and 3.3%, respectively. Significant decreases were also reported in the following parameters: body weight, 1.4%; BMI, 1.5%; waist, 1.8%; and hip, 1.5%. Regarding omega-3 fatty acids, a diet with a high omega-6 to omega-3 ratio can lead to weight gain, which could be passed along to subsequent gene r a t i o n s 24. satiety Male and

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Emerging Research on Non-traditional Benefits of Supplementation Increasingly, vitamin and mineral intakes are being assessed in relationship to conditions not usually associated with a nutrient deficiency. For example, novel research has reported that, in 247 adults with advanced fatty liver disease, high dose vitamin E (800IU) improved liver function by 43% compared with 19% in a placebo group25. A review of randomized, controlled trials reported vitamins C and E and selenium may improve sperm quality and pregnancy rates, related again to oxidative stress, which can reduce the quality of sperm26. Some 75% of 17 trials, which included 1,665 men, showed antioxidant supplementation was associated with an improvement in at least one sperm parameter compared with placebo or no treatment. Significant improvements in sperm motility and enhanced sperm concentrations were noted in 60 and 30% of the studies, respectively. Further, antioxidant supplementation was associated with a 19% higher pregnancy rate in comparison to 3% in placebo or control groups. Emerging research has identified that probiotics and prebiotics may reduce the incidence of a number of infant and childhood illnesses. In one clinical trial, 624 children aged IFT Booth #2737 between 1-3 years received either a control milk or the same milk fortified with B. lactis HN019 and prebiotic oligosaccharides (2.4g/ day)27. Following

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1 year, there were significant reductions in the incidence of dysentery (21%), pneumonia (24%) and severe acute lower respiratory infection (35%), in the children receiving the synbiotic milk compared with the control group. The probiotic Lactobacillus reuteri 17938 led to higher frequency of bowel movements at weeks 2, 4 and 8 of supplementation in infants28. The randomized study included 44 infants, 6 months old, who were diagnosed with functional chronic constipation. Because of a favorable safety profile, probiotics may be an option in the treatment of constipation and for children and adolescents with IBS. Probiotics may also be beneficial in the management of inflammatory bowel disease (IBS) in children and teens, as determined by a clinical study with 59 children between the ages of 4-18 years, who had been diagnosed with IBS29. The participants were randomly assigned to receive either placebo or the probiotic supplement containing a combination of B. breve, B. longum, B. infantis, L. acidophilus, L. plantarum, L. paracasei, L. bulgaricus and Streptococcus thermophilus for 6 weeks. The supplement provided significant improvement in subjective assessment of relief of symptoms. Probiotics were also more effective than placebo in decreasing abdominal pain/discomfort, abdominal bloating/gassiness and family assessment of life disruption.

In other research, 65% of infants who received daily doses of B animalis subsp. lactis BB-12 experienced respiratory illnesses, compared with 94% of infants in a control group30. The 109, 1-month-old infants were randomly assigned to the probiotic or placebo, up until the age of 8 months. The combination of prebiotic fibers fructo-oligosaccharides (FOS) and resistant starch appear to favorably alter immune response31. Animals consumed the same diet, with one group receiving only drinking water; the other 3 groups were supplemented with either FOS (2g per rat per day), resistant starch (2g per rat per day) or a combination of both (2g per rat per day, 62.5% resistant starch, 37.5% FOS). This combination produced an up-regulation of genes linked to improved intestinal barrier function and provided intestinal anti-inflammatory effects associated with an increase of protective bacteria. In another area of emerging research, fish oil omega-3s benefit type 2 diabetics by reducing triacylglycerol (TAG), a fatty substance linked to heart disease32. A supplement of 4g of fish oil for 8 weeks lowered TAG and also increased levels of “good” cholesterol HDL. The ratio of “bad” cholesterol LDL to HDL was also favorably decreased. Researchers have long known certain compounds are critical to prevent simple nutritional deficiencies. As

See Food Master-INGREDIENTS, p. 7

www.PreparedFoods.com

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In research with infants, only 65% of those who received daily doses of the probiotic B animalis subsp. lactis BB-12 experienced respiratory illnesses within a certain time period, compared with 94% of infants in a control group.

science evolves, knowledge of the importance of these nutrients for far-ranging and seemingly unrelated health conditions will grow. NS

References: 1

Verhagen HB, et al. 2006. The state of antioxidant affairs. Nutr Today. 41:244-50. Mas E, et al. 2010. The omega-3 fatty acids EPA and DHA decrease plasma F(2)isoprostanes: Results from two placebo-controlled interventions. Free Radic Res. 44(9): 983–990. 3 Carr AC and B Frei. 1999. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. Amer J Clin Nutr. 69:1086-107. 4 Zhang S, et al. 1999. Dietary carotenoids and vitamins A, C, and E and risk of breast cancer. J Natl Cancer Inst. 91:547-56. 5 Park Y, et al. 2010. Intakes of vitamins A, C, and E and use of multiple vitamin 2

PAT Vitamins, Inc.

supplements and risk of colon cancer: a pooled analysis of prospective cohort studies. 2010. Cancer Causes Control. [Epub ahead of print] doi: 10.1007/s10552010-9549). 6 Lieberman DA, et al. 2003. Risk factors for advanced colonic neoplasia and hyperplastic polyps in asymptomatic individuals. JAMA 290:2959-67. 7 Lappe JM, et al. 2007. Vitamin D and calcium supplementation reduces cancer risk: results of a randomized trial. Amer J Clin Nutr.85:1586-91. 8 Yu W, et al. 2010. Dietary vitamin D exposure prevents obesity-induced increase in endometrial cancer in pten+/− mice. Cancer Prev Research. 3:1246-1258. 9 Patterson BH and OA Levander. 1997. Naturally occurring selenium compounds in cancer chemoprevention trials: A workshop summary. Cancer Epidemiol. Biomarkers Prev. 6:63-9. 10 Combs GF, Jr, et al. 1997. Reduction of cancer risk with an oral supplement of selenium. Biomed Environ Sci. 10:227-34. 11 White E, et al. 2010. Specialty supplements and breast cancer risk in the vitamins and lifestyle (VITAL) cohort. Cancer Epidemiol Biomarkers Prev. 19(7):1696-708. 12 Evans, JR. 2006. Antioxidant vitamin and mineral supplements for slowing the progression of age-related macular degeneration. Cochrane Database Syst Rev. [Epub ahead of print] (2):CD000254). 13 Age-Related Eye Disease Study Research Group. A randomized, placebo-controlled, clinical trial of high-dose supplementation with vitamins C and E, beta carotene and zinc for age-related macular degeneration and vision loss: AREDS report no. 8. 2001. Arch Ophthalmol. 119:1417-36. 14 van Leeuwen R, et al. 2005. Dietary intake of antioxidants and risk of age-related macular degeneration. JAMA. 294:3101-7. 15 Swenor BK, et al. 2010. The impact of fish and shellfish consumption on agerelated macular degeneration. Ophthalmology. [Epub ahead of print.] doi:10.1016/j. ophtha.2010.03.058.

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16

Devore EE, et al. 2010. Dietary antioxidants and long-term risk of dementia. Arch Neurology. 67(7): 819-825. 17 Llewellyn DJ, et al. 2010. Vitamin D and risk of cognitive decline in elderly persons. Archives of Intern Medicine. 170(13):1135-1141. 18 Zhang M, et al. 2010. Vitamin C provision improves mood in acutely hospitalized patients. Nutrition. Aug 4. [Epub ahead of print].

19

Reis JP, et al. 2009. Vitamin D status and cardiometabolic risk factors in the U.S. adolescent population. Pediatrics. 124(3):e371-9. 20 Brock K, et al. 2010. Low vitamin D status is associated with physical inactivity, obesity and low vitamin D intake in a large U.S. sample of healthy middleaged men and women. J Steroid Biochem Mol Biol. 121(1-2):462-6). 21 Young KA, et al. 2009. Association of plasma vitamin D levels with adiposity in Hispanic and

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African-Americans. J Clin Endocrinol Metab. 94(9):3306-13. 22 Shahar DR, et al. 2010. Dairy calcium intake, serum vitamin D and successful weight loss. Amer J Clin Nutr. 2010 Sep 1. PMID: 2081097. 23 Kadooka Y, et al. 2010. Lactobacillus gasseri SBT2055 in adults with obese tendencies in a randomized controlled trial. Eur J Clin. Nutr 64(6):636-43). 24 Massiera, F, et al. 2010. A Western-like fat diet is sufficient to induce a gradual enhancement in fat mass over generations. J Lipid Res. 51:2352-2361. 25 Sanyal AJ, et al. 2010. Pioglitazone, vitamin E or placebo for nonalcoholic steatohepatitis. N Engl J Med. 6;362(18):1675-85. 26 Ross C, et al. 2010. A systematic review of the effect of oral antioxidants on male infertility. Reprod BioMedicine 20:711-723. 27 Sazawal S, et al. 2010. Prebiotic and probiotic fortified milk in prevention of morbidities among children: community-based, randomized, double-blind, controlled trial. PLoS ONE. 5(8):e12164. 28 Coccorullo P, et al. 2010. Lactobacillus reuteri (DSM 17938) in infants with functional chronic constipation: a double-blind, randomized, placebocontrolled study. J Pediatrics. 157(4):598-602). 29 Guandalini S, et al. 2010. VSL#3 improves symptoms in children with irritable bowel syndrome: a multicenter, randomized, placebo-controlled, double-blind, crossover study. J Pediatr Gastroenterol Nutr. 51(1):24-30. 30 Taipale T, et al. 2010 Bifidobacterium animalis subsp. lactis BB-12 in reducing the risk of infections in infancy. Br J Nutr. [Epub ahead of print] doi: 0.1017/S0007114510003685). 31 Rodríguez-Cabezas ME, et al. 2010. The combination of fructo-oligosaccharides and resistant starch shows prebiotic additive effects in rats. Clin Nutr [Epub ahead of print] doi: 10.1016/j. clnu.2010.05.005). 32 Petersen M, et al. 2002. Effect of fish oil versus corn oil supplementation on LDL and HDL subclasses in type 2 diabetic patients. Diabetes Care. 25(10):1704-1708.

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References: 1

CDC, U.S. Census Bureau.

2

2004 Surgeon General Report.

3

Elliott J, et al. 2010. The effect of genistein on menopause symptom management in healthy postmenopausal women: a multi-center, randomized, placebo-controlled study. Presented at the 9th Soy Symposium. October 16-19. Washington, DC.

4

Kunz I, et al. 2010. Effect of combination of genistein, polyunsaturated fatty acids (n-3 PUFAs) and vitamins K1 and D3 on bone mineral density (BMD) in postmenopausal women. Osteoporosis Int. 21:[Suppl1]S25–S388. P494.

For more information: DSM Nutritional Products • Parsippany, N.J. Aparna Parikh • 973-257-8657 [email protected] www.dsmnutritionalproducts.com —Kelley Fitzpatrick, Content Editor, NutraSolutions.com

Reduced Hot Flashes Percent change from baseline (%)

ife expectancies are increasing around the world, resulting in a higher number of women reaching menopause. As they age and estrogen declines, women experience climacteric complaints and hot flashes, which may be accompanied by weight gain and skin wrinkling and, in later years, osteoporosis and atherosclerosis. It has been estimated, between the ages of 40-59 years, 37.5 million women are entering or are in menopause1; by 2020, half of all Americans over 50 will already have or will develop osteoporosis2. Genistein is an isoflavone found in soy that acts as a phytoestrogen (plant estrogen) and has a chemical structure that is similar to estrogen. DSM Nutritional Products has utilized a patented process to create allergen- and hormone-free geniVida®, a proprietary, pure, non-soy genistein that benefits from self-affirmed GRAS. geniVida is a tasteless, odorless and colorless powder and is pesticide-/herbicide- and GMO-free. Studies indicate that geniVida can effectively relieve menopausal symptoms, while helping to improve bone mineral composition. In a randomized, placebo-controlled, double-blind clinical study, this proprietary supplement resulted in a 51% reduction in hot flashes and night sweats compared to only 27% for women in a placebo group3. (See chart “Reduced Hot Flashes.”) The clinical study involved 84 healthy, postmenopausal women who consumed either 30mg of the supplement or a placebo for 12 weeks. Women on geniVida experienced hot flash reductions of 28% after only 4 weeks; 45% reduction in 8 weeks; and 51% reduction following 12 weeks. “This study offers new hope for women who suffer from common menopausal conditions and are seeking a non-hormonal solution,” states Aparna Parikh, marketing manager, Human Nutrition and Health. “geniVida improves the quality of life for menopausal women.” This new evidence complements research showing that a geniVida ® Bone Blend™ significantly increased bone mineral composition by up to 3.4% in postmenopausal women in comparison with women taking a calcium placebo, who actually experienced bone loss. The 6-month supplementation study was randomized, placebo-controlled and double-blind and included 58

0 -10 -20 -30 -40 -50 -60

Proprietary non-soy genistein Placebo

-70 Baseline

Week 4

Week 8

Week 12

Source: Elliott J, et al. 2010. The effect of genistein on menopause symptom management in healthy postmenopausal women: a multi-center, randomized, placebo-controlled study. Presented at the 9th Soy Symposium. October 16-19. Washington, D.C.

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JANUARY 2011 NS15

NUTRA NEWS

You can use For daily news updates on nutritional issues, as well as the ability to search archived NutraSolutions issues, see the keyword(s) search field at www.NutraSolutions.com. Refuel and Repair Ingredia Nutritional, experts in developing milk protein products, has just launched its innovative proteins and hydrolysates range: Nutritional Solutions. This range of proteins offers additional and improved ways of incorporating protein within products for end-market consumption. Exclusively for Hi Europe, Ingredia Nutritional had developed an end-product concept to illustrate just one of Nutritional Solutions’ possible applications—the Refuel&Repair sports nutrition drink. Aiding recovery, rehydration and muscle synthesis, this drink tastes great and provides a combined high level of Áuidity and low bitterness levels, with a high protein content. Ingredia Nutritional, www.ingredia-nutritional.com/uk

Probiotics Award Frost & Sullivan has recognized UAS Laboratories Inc. with the 2010 Frost & Sullivan Award for Customer Value Enhancement of the Year in the North American probiotics market. Based on research of the probiotic market, Frost & Sullivan concluded that intense focus on R&D, innovations in quality control of probiotic products and a broad line of condition-speciÀc products stands UAS Labs apart from its competitors. The company manufactures Àve conditionspeciÀc probiotic formulations for irritable bowel syndrome, atopic dermatitis, digestive and immune health, and urinary tract health for women. The latest product, the Cran-Gyn DDS ® women’s health formulation, has received an excellent response from customers and consumers. UAS Labs Inc., 952-935-1707, www.uaslabs.com

Grape Seed Extracts as Antioxidants Naturally occurring, antioxidant-containing proanthocyanidins extracted from grape seed, Kikkoman’s Gravinol ® is self-affirmed GRAS and can be used for the formulation of functional bars, cereals, beverages and pasta products. It is the only grape seed extract patented for use in proteinbased food products. Three distinct levels of antioxidants are offered: Gravinol-N, Regular Grade (40% purity); Gravinol-T, Beverage Grade (28% purity); and Gravinol-S, Premium Grade (95% purity). Kikkoman Sales USA, www.kikkomanusa.com

Expert Bone and Joint Ingredients AIDP’s expert advisors and quality ingredients make it easy to Ànd exactly the right ingredient to formulate superior bone and joint health products. Its patwww.PreparedFoods.com

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ented KoAct® Calcium Collagen Chelate, Kolia 2® Collagen II and innovative ingredients, like beverage-grade chondroitin sulfate and calcium chondroitin, stand apart from other bone/joint health raw materials on the market today. AIDP also focuses on core bone/joint health ingredients, like calcium citrate, curcumin extract, lowlead glucosamine, MSM, vitamin K2 and over 10 additional grades of chondroitin sulfate. AIDP, 866-262-6699, www.aidp.com

Nutraceuticals International LLC, 888-541-1284 (toll-free, U.S.), 201-796-4041 (intn’l and local), www.baozene.com

Premium Omega-3 After the Harvard School of Public Health published a study in April 2009, indicating omega-3 fatty acid deÀciency is ranked as the sixth-highest killer among Americans, the worldwide market jumped to over $13 billion on omega-3 products (NBJ). Premium Ingredients offers omega-3 fatty acids in ethyl ester and triglyceride natural Àsh oils. Omega-3 fatty acids are linked to other functional beneÀts, such as cardiovascular health, and cognitive and eye health. Premium Ingredients International, www.premiumingredients.com

New Approach to Cardiovascular Health ARTINIA™ is an innovative vegetarian ingredient that combines the beneÀts of both soluble and insoluble Àbers. This patent-pending, new offering from Stratum Nutrition takes a natural approach to cardiovascular health. Designed to support clean, healthy arteries, ARTINIA supports the body’s defense systems against the damaging effects of free radicals and oxidized LDL cholesterol. Stratum Nutrition, www.StratumNutrition.com

Sweet Prebiotic Baobab for Dietary Fiber Nutraceuticals International® LLC, with partners Amruta Herbals Pvt. Ltd., now offers Baozene™, a puriÀed baobab fruit powder. Baozene is a great source of dietary Àber, with an excessive ORAC value of 650Xşmol Te/g, as well as contains high levels of potassium, vitamin C, calcium and iron. Amruta has standardized the Baozene to a 70% Àber content, which contains low pectin content, as well as water-soluble polysaccharides, which have excellent binding properties.

NS18 JANUARY 2011

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BeFlora Plus is a unique blend of oligofructose, fructose and Roxlor’s proprietary sweetening system. There are currently two formulations in the BeFlora Plus line: BeFlora Plus F and BeFlora Plus 20x. BeFlora Plus F is 10 times as sweet as sugar, while BeFlora Plus 20x is 20 times sweeter than sugar. They are highly soluble, with excellent organoleptic properties. Besides being a sweetening system, they also provide health beneÀts from the prebiotic Àber and are low-glycemic. Roxlor LLC, www.roxlor.com NS

See Food Master-INGREDIENTS, p. 10-11

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Chiles: The World’s Most Versatile Fruit

©ISTOCKPHOTO/ROBERTO A. SANCHEZ

culinary creations

In addition to savory and traditional applications, chiles have recently made their way onto the pastry scene. Culinary professionals should possess a basic understanding of chile varieties, preparation techniques and understand how to apply these techniques in ethnic and regional U.S. cuisines.

C

hiles are actually a fruit that belong to the genus Capsicum. Most of the chiles found in Mexico are of the Capsicum annuum species, save for the chile manzano (C. pubescens), and the chile habanero (C. chinense). Based on archeological remains, it is known chiles were being consumed over 7,000 years ago in Oaxaca’s Guila Naquitz cave. For millennia, chiles have provided a valuable source of vitamin A and C in the daily Mexican diet. Upon arriving in the New World, the Spanish conquerors and priests observed the important role chiles played in preColombian society—as a tribute, medicinal remedy, weapon and versatile condiment. Early explorers and ethnographers, like Alexander von Humbolt and Fray Bartolome de las Casas, noted and compared the use of chiles in Mexico to the use of salt in Europe (i.e., used to season everything). When discussing chiles in Mexico, it is important to talk about terroir. Chiles are as much a part of their environment as they are of the cuisine. Whether dealing with a dry and arid climate or one that is hot and humid, all of these factors have an impact on the particular flavor profile of a chile. There are many microclimates throughout Mexico that produce unique and rare chiles. Oaxaca serves as an example, as it is home to more chile microclimates than anywhere else in the world. The chile chilhuacle, chile chilcostle and the chile pasilla Oaxaqueño, for example, are not grown outside their native Oaxaca and are essential ingredients for some of the state’s well-known moles. Other chiles, like the

chile manzano, can be grown only at higher elevations—at least 5,500 different than their feet above sea level. Chiles play an essential role in almost Spanish counterparts, every ethnic cuisine on the planet, not in that they are raw, just Mexico’s. In addition to savory not cured and dried, as and traditional applications, chiles have prominently made their way onto the are the Spanish ones. pastry scene in recent years, with great popularity and success. Culinary professionals should possess a basic understanding of chile varieties, preparation techniques and understand how to apply these techniques in both ethnic and regional U.S. cuisines.

Mexican chorizos are

Cooking with Chiles Most cooks working with large batches of chiles should wear impermeable gloves, to prevent the sting of capsaicin, an oil from the chile that produces a stinging sensation in the mouth, eyes, skin or affected area. Press a sliced tomato firmly to the affected area, until the stinging subsides. Miraculously, the acidity of the tomato seems to combat the stinging qualities of the capsaicin oil. Some people also recommend washing hands in a solution of bleach and water to remove the oil from the hands. The oils produced by capsicum fruits facilitate the production of saliva in the mouth and make a person thirsty, when eating hot or spicy foods. However, when eyes and nose

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culinary creations ©ISTOCKPHOTO

A traditional mole should be paired with simple, complementary foods, not ones that compete. It is not advisable to place several moles on the plate at once, as this can overload the palate.

begin to water incessantly from eating too much chile, a person is said to have become enchilado. Most Mexicans use salt to combat a good chile heat. Contrary to U.S. practices, Mexicans do not use dairy-based foods for this purpose.

Mexican Chorizo Although chorizo was brought to Mexico by the Spanish, the chorizo that arrived at the time of the conquest was a different specimen, as the Spanish did not have access to paprika or chiles, prior to that time. Mexican chorizos are different than their Spanish counterparts, in that they are raw, not cured and dried, as are the Spanish ones. Depending on the region, different chiles, spices and meats are used for the adobos that are added to chorizos. In central Mexico, both red chorizo and green chorizo are found. The red chorizo is most often made with an adobo of dried ancho and guajillo chiles and taken out of its casing, when cooked or fried. It is usually high in fat and must be rendered. Chorizo is served on everything, from tacos, queso fundido, soup and guisos, to an endless variety of antojitos. One regionally significant variety is the green chorizo from Toluca, which is made with leafy greens, green chiles and, sometimes, peanuts or pecans. The chorizo from Oaxaca traditionally was made with the spicy, native chile chilcostle, but it is now commonly made with the milder, inexpensive chile guajillo. Oaxacan chorizo is made from pork butt and is very lean, in comparison to the chorizos commonly found throughout Mexico. For that reason, Oaxacan chorizo is commonly fried. The states of Tabasco and Chiapas also have distinctive chorizos.

Salsas Salsas can be served on the side, as a garnish or used as a sauce. Typically, salsas are a combination of a fruit or vege-

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table; they almost always contain a variety of chile. All types of chiles are used in salsas, from fresh to dry-smoked. Tomatoes and tomatillos are the most common bases for salsas and can be used raw, cooked, charred and dry-roasted, or fried. There are also salsas made exclusively with chiles and can be seasoned with scant amounts of onion or garlic. Other ingredients, such as fresh and dried herbs, spices, nuts, vinegars, pulque, beer, lime juice and oils, can also be added to salsas. In some regions of Mexico, edible insects are popular additions. For example, the salsa de gusanito in Oaxaca is made with the prized gusano rojo, a red worm harvested from the maguey plant. Escamoles, ant eggs, are popular in the Valley of Mexico. There are also dish-specific salsas, like the salsa borracha, made with pulque or beer and served with barbacoa in central Mexico.

Shades of Red and Green Salsas generally fall under the categories of green and red and varying shades thereof. Green salsas should have a pleasant acidity from the tartness of the tomatillo and are made with fresh green chiles. Some green salsas incorporate avocado for a more creamy consistency. Red salsas can be made with tomatillos and dried red chiles or with tomatoes. Darker salsas are usually made with smoked chiles, like the chipotle meco or the chile pasilla oaxaqueno, or other dark dried chiles, like the ancho, pasilla mexicana or mulato varieties.

Blending vs. Stone-grinding Salsas can be pureed in a blender or ground in a molcajete—a pre-Colombian, volcanic stone mortar and pestle. It should also be noted that a blender and a molcajete produce different flavored salsas, due to the way a metal blade processes food and the earthiness that is produced by stone-grinding ingredients in a molcajete. Once a salsa is ground, it can be served immediately or fried in oil and then served. Salsas that are ground in a molcajete are usually served immediately and do not undergo further cooking. Reasons to use a stone molcajete include: to produce a salsa with complex flavors and textures; to create a salsa which brings out the earthy flavors of stone-ground garlic, as opposed to the biting flavor of raw garlic pureed in a blender; and to achieve a chunkier, more textured salsa.

Regional Moles of Oaxaca and Puebla In contemporary Mexico, the word mole refers to a thick sauce seasoned with an elaborate list of chiles, spices, herbs, nuts, seeds, dried fruit and other ingredients. Everything is painstakingly toasted, dry-roasted, ground and then fried—a process that brings out the individual flavors, while creat-

culinary creations ing a harmonious orchestra of complementary ingredients. When making a mole, let the mole stand on its own—free of competing flavors. For this reason, proteins are usually poached, not seared or grilled, to accompany moles. While Oaxaca is home to more unique chile-growing microclimates than anywhere else in Mexico or the world, Puebla also produces a wide variety of chiles, including the rare Miahuateco chile. At the time of the conquest, Fray Bernardino Sahagun, one of Mexico’s most important ethnographers, described the preparation of a mole in the Florentine Codex, coming from the Nahuatl word molli, or mulli, meaning a mixture or mixed sauce made with chiles. Looking at the cornucopia of pre-Colombian ingredients being consumed at the time of the Spanish conquest, indispensable ingredients, like the maize, tomato, tomatillos, dozens of varieties of chiles, peanuts, pepitas (squash seeds) and, of course, chocolate (albeit in a different form) were an integral part of the pre-Hispanic diet. However, after 500 years of mestizaje, Mexican cuisine has prospered through its marriage of indigenous ingredients with those of Europe, the Middle East and Asia. In this regard, it is important to mention the Manila Galleons that crossed the Pacific, linking the spice trade routes of the Philippines with those of the Americas, landed and sailed from Acapulco in the state of Guerrero. Perhaps Oaxaca’s proximity to Guerrero, and the

numerous convents linking Puebla and Oaxaca, played an important part in the region’s culinary evolution.

Moles: Common Misconceptions and Errors Mole is not a chocolate sauce, as many people mistakenly think. True, some moles do include small amounts of Mexican chocolate, added in conservative doses at the end of the cooking process, but this is a far cry from a “chocolate sauce.” Not all moles are supposed to be sweet. A traditional mole should be paired with simple, complementary foods, not ones that compete. For instance, white rice and freshly made corn tortillas will go a lot further than grilled vegetables or sautéed spinach. It is not advisable to place several moles on the plate at once, as this can overload the palate. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena) and Texas (San Antonio).

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Dried Roasted Products Pastes Product Data and Health Facts available on our website.

There’s only one Alberger brand salt. ®

© 2009 Cargill, Incorporated

It’s the shape that makes it great. Alberger® brand salt, exclusively from Cargill, is created from a process that starts with a hollow pyramid shape to form multi-faceted crystals. These unique crystals with a large surface area and low bulk density provide superior adherence, blendability and solubility compared to regular cube-shaped granulated salt. The rapid solubility also gives Alberger® salt its flavor burst when used in topical applications. To find out what else we can bring to the table, call 1-888-385-SALT or visit cargillsalt.com. collaborate

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>

create

>

succeed™

culinary creations

On the National Menu ©ISTOCKPHOTO/LORRAINE KOURAFAS

©ISTOCKPHOTO/SNAPRENDER

Barbara T. Nessinger, Associate Editor

No Longer on the Sidelines The Food Channel® (foodchannel.com) recently released its top 10 side dish trends, the latest in its regular trend reports prepared in conjunction with CultureWaves, Mintel International and the International Food Futurists. The side dish trends, sponsored by McCain® Harvest Splendor® Sweet Potato Selections, include: “Intentionally Seasonal,” which indicates fresh-picked fruits and vegetables, in season, are all the rage; “Grow Your Own,” referring to everything from backyard to community gardens; “A Toast to Roasted”—as the name implies, roasted is the new grilled and the new fried; and “You Say Potato,” healthier and more interesting than traditional French fries, the new potato side dishes are most likely to mean sweet potatoes. Also on the top 10 list is “Rice is Nice,” including wholegrain blends that include fancy risottos and many new rice varieties. “The New American Regional” refers to the fact that knowing foods’ history and/or regional influences adds a bit of nostalgia and knowledge. Known for their availability, hearty flavor and attractive price, root vegetables are “Taking Root” with customers in a big way. Ethnic side dishes are being embraced, much as ethnic main dishes have been, with “Ethnic Side Lines;” and “The Incredible Shrinking Protein” reflects the trend toward pushing proteins out of the main dish limelight and onto the sidelines. Lastly, “Color is Hot,” meaning everything purple, from cauliflower to potatoes and corn, is suddenly “in” and perceived as healthy. Since brightly colored foods are often loaded with antioxidants and phytonutrients, this makes the menu trends’ outlook rosier than ever.

Track and Field Spurred as much by recent recalls as by menu trends toward regional, sustainable fare, more and more companies have adopted digital tools to help prevent or contain harm caused by contaminated food. As reported in the October 3, 2010, Los Angeles Times, a head of lettuce can be monitored silently, from the time it is plucked to the moment a bagged salad is scanned at the checkout counter—all to make it easier for farmers to locate possible problems as soon as they occur. Thanks to tiny, high-tech labels, software programs and hand-held hardware, it is now possible for farmers to locate a leaky fertilizer bin, an unexpected pathogen in the water or unwashed hands on a factory floor—and to more quickly deal with the spread of possibly contaminated food. This is good news for food formulators, as well as restaurateurs; such efforts represent a shift in the way food is tracked from field to table. The change is not quick, but it is growing, as a steady number of industry leaders, such as Dole Food Co. and smaller players, learn to use these tools. Proponents of the transformation said it was inevitable, given the public outrage over the recent contaminated eggs scandal. Technology could simplify America’s highly complicated food safety system, helping prevent or contain the harm caused by recalled food.

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A DELICIOUS MILKSHAKE... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. Dairy products are at the mercy of texture, a food property that can even alter the perception of flavor—for better or worse. 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 shake up your competitors.

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cover story

Gelatin and its Hydrocolloid Alternatives Gelatin from mammals possesses unique properties. Alternatives, such as fish gelatin, thermoreversible gels from polysaccharides and mixed polysaccharide-based systems with hydrocolloids, such as pectins, starches and carrageenans, are being researched. A.A. Karim and Rajeev Bhat, Contributing Editors

Editor’s note: This article has been extensively condensed and adapted from “Gelatin Alternatives for the Food Industry: Recent Developments, Challenges and Prospects,” first published in Elsevier Ltd.’s Trends in Food Science & Technology. For more information on the authors and the publication, see this article’s end.

G

elatin, a unique hydrocolloid, serves multiple functions in a wide range of applications. The main sources of gelatin include pigskin, cattle bones and cattle hide. Gelatin replacement is a major interest, due to emerging and lucrative halal, kosher and vegetarian (including Hindu) markets. In the 1980s, gelatin replacement gained increased attention, especially

in Europe, with the emergence of bovine spongiform encephalopathy (BSE). It has been less of a concern to consumers in the U.S., and, in 2003, the FDA stated that [in gelatin processing] “the reduction in BSE infectivity is sufficient to protect human health.” This article discusses gelatin’s unique properties, the rationale for developing gelatin alternatives, the various studies and approaches that have been undertaken to develop gelatin alternatives, as well as challenges and prospects. Finally, directions for future studies are suggested.

Rationale for Developing Gelatin Alternatives Gelatin is used as a beverage clarifier, including for beer, fruit and vegetable juices. It is used in desserts at 8-10% of dry weight, in yogurt at 0.3-0.5% as a thickener, in ham coatings at 2-3%, and in confectionery and dietary supplement capsules at 1.5-2.5%. Other uses include pastry fruit toppings; instant gravies, sauces and soups; edible films for confectionery products; as a stabilizer in ice cream, cream cheese and cottage cheese; and, also, in food foams and fruit salads. Religious and vegetarian lifestyle choices may prohibit certain consumer groups from eating foods like yogurt, whipped desserts, low-fat margarine spreads, marshmallows, ice cream and other products containing gelatin, an animal-based ingredient.

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cover story

Comparison of Frequently Used Hydrocolloids—Rheological Properties* Hydrocolloids

Gel Formation

Thickening Effect

Gel

Cold-water Solubility Transparency

pH-stability

Gelatin

+++ Thermoreversible, difference in melting/gelling temperature low

+++

+++

0 With the exception of cold water-soluble instant gelatins and gelatin hydrolysates

++

Agar-agar

+++ Thermoreversible, difference in melting/gelling temperature high

+++

+

0

++

Alginates

+++ (with calcium)

+++

+++

+++

+

Carrageenan

Kappa/iota: +++ (with cations) Lambda: 0

++

++

++

++

+++

-

+++

++ (pH 3-11)

+

-

+++

++ (pH 4-9)

+++

+

+++

+++ (pH 1-10)

++

-

+

++ (pH 3-11)

Carboxymethyl cellulose (CMC) 0 Gum Arabic

0

Hydroxypropylmethyl cellulose (HPMC)

+++ (Gel formation on heating)

Locust bean gum

0

Modified starches

+++

+++

+

0 With the exception of physically modified starches

++

Native starches

+++

+++

+

0

+

Pectin

+++ - Low methoxy plus Ca 2++ thermally irreversible - High methoxy plus sugar + H+ thermoreversible

++

+++

++

+ - High methoxy: pH 2.5-4.5 - Low methoxy: pH 2.5-5.5

Reproduced with permission from Schrieber, R., and Gareis, H. (2007). Gelatine Handbook. Copyright Wiley-VCH Verlag GmbH & Co. KGaA. * Qualitative assessment: 0 = none; +++ = high.

The development of gelatin alternatives provides market opportunities for food processors. For example, one estimate places halal food products at some 12% of total global trade in agri-food products, and the market is growing. Muslims are projected to account for 30% of the world’s population by 2025.

Unique Properties and Uses of Gelatin The functional properties of gelatin can be divided into two groups. The first group is associated with gelling and includes gel strength, gelling time, setting and melting temperatures, viscosity, thickening, texturizing and water binding. The second group of properties relates to gelatin’s surface behavior—for example, emulsion formation and stabilization, protective colloid function, foam formation and stabilization (such as in marshmallow), film formation and adhesion/cohesion. Comparison of gelatin’s rheological functions with

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other common food hydrocolloids can be seen in the chart “Comparison of Frequently Used Hydrocolloids —Rheological Properties.” The most commonly used gelatin property is its ability to form thermoreversible gels. At a few percent in water, gelatin’s gel-melting temperature (<35°C) is below body temperature, which can provide gelatin products with a unique ‘‘melt-in-mouth’’ quality. Gelatin’s most important attribute is its gel strength and, when determined by the standard method, is called the ‘‘Bloom strength’’ or ‘‘Bloom value.’’ Commercial products normally have Bloom values that fall between 50-280. Gelatin offers special properties not easily imitated by other hydrocolloids. They include the following. ■ “Melt-in-mouth” perception that leads to intensive flavor and aroma release. Scientists have not yet been able to find a gelling protein or polysaccharide that universally replicates this property.

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cover story Gelatin, with its unique properties, provides formulation solutions in a broad range of applications, including the filling of General Mills’ new Fiber One Strawberry Flavored Toaster Pastry. ■ Thermally reversible gel. Some plant hydrocolloids, such as carrageenan and agar, form thermally reversible gels, but melting points are significantly higher. ■ Surface activity. Although gelatin does not perform as well as gum Arabic, in regards to emulsifying/stabilizing properties, it still is an important characteristic. ■ Customization ability. Gelatin is available in different gel strengths and particle sizes. ■ Easy to use. Gelatin gels within the pH range typical of foods and does not require salts, sugars or food acid additions to set. The best approach to developing gelatin alternatives is application-/process-specific. Approaches to mammalian gelatin replacement include fish gelatin, thermoreversible gels from polysaccharides and mixed polysaccharide-based systems.

Gelatin from Fish Researchers have studied obtaining gelatin from warm- and cold-water fish skins, bones and fins. Fish gelatin is acceptable for Islam and, with minimum restriction, for Judaism. Fish skin is a major by-product of the fish processing industry. The main difference between fish and mammalian gelatin is the content of the amino acids proline and hydroxyproline. The lower content of proline and hydroxyproline probably gives fish gelatin its low gel modulus, gelling and melting temperature. Gelatin extracted from coldwater fish, such as pollock, cod and salmon, has very low gelling (typically below 8°C) and melting temperatures. Factors impacting gelling temperature include gelatin concentration, average molecular weight, ionic strength, pH, cooling rate and method of determination. For example, 10% mammalian gelatin forms a gel at about room temperature, whereas 10% cod gelatin will gel at ~2°C. Some researchers have rated fish gelatin superior in a © 2010 National Starch LLC

See Food Master-INGREDIENTS, p. 109-112

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blind sensory test. The lower melting point of coldwater fish gelatin enhanced flavor release, fruit aroma and melt rate in water gel desserts. However, challenges exist beyond low gelling temperatures. The amino acid compositions of mammalian gelatins are remarkably constant, when compared to those from different species of fish, resulting in large quality variations. Also, collagenous material (the protein source for gelatin) from fish skin is more susceptible to degradation during chemical treatment (acid or alkali), in contrast to the more stable mammalian collagen. Thus, in addition to the source or species, gelatin properties also greatly depend on raw material preservation. To overcome or minimize problems associated with the low gelling and melting point properties of fish gelatin, three approaches have been tried: enzymatic cross-linking of gelatin; mixed gelling systems of fish gelatin and suitable plant hydrocolloids; and manipulating gelatin characteristics by the addition of solutes, such as salts. Certain enzymes, such as transglutaminase (TGase) and tyrosinase, have been shown to cross-link gelatin. The covalent cross-linking action of TGase modifies gelatin’s rheological properties, but also alters its thermoreversibility. The challenge is to maintain the physical character of the gelatin, even after substantial cova-

See Food Master-INGREDIENTS, p. 109-112

cover story Gelatin possesses physical properties that cannot be replaced by any one ingredient across all applications. Alternatives are on a case-bycase basis. lent cross-linking. Future studies could involve cross-linking gelatin with another protein. Work already has been done with casein. Use of mixed gelling systems is another approach. With mixed gelling systems, gelation could be inhibited or enhanced, and gel textures could be very different from that formed by individual components. Patents have described improved gelatin gel strength using modified starch with gelatin. Researchers also report that a gelatin-k-carrageenan gel system might produce systems with improved gel strength, gelling and melting temperature. Blending gelatin with other hydrocolloids can have both positive and negative results. Gellan gum, for example, accelerates the gelling speed of gelatin and substantially increases gel firmness, but reduces color and clarity. On the other hand, blending gelatin with citrus pectin reduces the firmness of the gelatin gel. Other researchers have reported carrageenan has a negative effect on the firmness, color and clarity of gelatin gels. Still others report combining gelatin and agar-agar considerably increases the degree of gel

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FULL potential Are your functional beverages reaching their FULL potential? Recent firmness studies demonstrate that beverages formulated with Fibersol®-2 compared with gelatin digestion resistant maltodextrin can provide an increased feeling alone, with the of satiety so consumers felt fuller for longer periods of time. gel melting point increased up to 80°C. Fibersol®-2 is also completely souble and transparent in In the case of fruit gummies, the melting temsolution so beverages will have a great taste with no perature can be increased to about 50°C, hence making added flavor, odor or unwanted texture. And with the product suitable for marketthe other functional benefits of increasing fiber, ing in tropical climates. Another way to manipulate a reducing calories and improving digestive health, given gelatin’s properties is by triggering interactions through the addition Fibersol®-2 digestion resistant maltodextrin of solutes, such as salts. In one study, the is the fiber you want to be sure your functional properties of fish gelatins, such as megrim skin gelatin, were made more similar to consumers and your products reach those of mammalian gelatins, chiefly with regard to melting point, by the addition of neutral salts in their FULL potential! appropriate conditions of pH and ionic strength.

Interesting Developments in the Search for Gelatin Alternatives Interesting and significant developments in the search for gelatin alternatives are based on the application of carbohydrate-active enzymes. For example, researchers report thermostable amylomaltase modifies potato starch to form a thermoreversible gel with gelatin-like properties. The enzyme produces a starch product that forms a strong, white gel with a thermoreversible character, when incubated at 4°C. The amylomaltase-modified gels retrograded reversibly, comparable to gelatin gels. Both amylomaltase-modified starch and gelatin form firm gels, but the gelatin Bloom 250 gel is stronger and sets faster. The two gels also differ in mouthfeel, and the gelatin Bloom 250 gels melt completely at 37°C, while the amylomaltase-modified starch gels are only 50% melted at 37°C and 100% melted at 60°C. Many proposed gelatin alternatives are polysaccharides, which form gels, but which do not have the defined melt set characteristics of gelatin, such as gellan-, alginate- or carrageenan-based gels. For example, pectin, carrageenan or combinations of pectin/carrageenan give similar textures as gelatin, but not quite the exact melt-inmouth temperature profiles. These polysaccharide-based gelatin alternatives also generally have higher viscosities than gelatin.

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Exploiting synergistic relationships between certain hydrocolloids has shown promise. Xanthan gum cannot form a gel on its own, but forms strong, cohesive gels with certain plant polysaccharides, notably locust bean gum and konjac glucomannan (KGM). It has been suggested that mixtures of pyruvate-free xanthan and KGM could provide gelatin replacement, where ‘‘melt-in-mouth’’ characteristics are important, and where moderate acidity is acceptable or necessary (e.g., fruit jellies). Other hydrocolloids considered for gelatin replacement include the following:

cover story

■ Mixed high-methoxyl/low-methoxyl pectin gels. High-methoxyl (HM) pectin is not considered a good candidate as a gelatin alternative, since it forms thermally irreversible gel and requires a low pH and high-soluble solids. However, low-methoxyl (LM) pectin appears to be more flexible in terms of manipulation of gelling conditions, although at high sucrose concentrations, LM pectin also tends to pregel. Research has found gel properties can be controlled using HM and LM pectin mixtures, along with judicious satiety

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control of Ca2++, sugar, pH and types (degree of esterification) of HM pectin. ■ Modified starch/wheat fiber gel. Another study used a combination of a dual modified starch and wheat fiber gel to replace gelatin in yogurt. The starch-to-wheat-fiber-gel ratio was critical, with the optimum ratio at 60% starch to 40% wheat fiber gel. Yogurts with gelatin replacer showed higher stability against storage temperatures over 20°C. No significant sensorial differences between the yogurts made with gelatin and gelatin replacer appeared. ■ High acyl gellan gum. Gellan gum provides a range of textures, from soft, elastic gels to firm, brittle gels with one label declaration. Recent studies show levels of glycerate and acetate substituents in gellan gum can be controlled independently. Blends of high (HA) and low (LA) acyl gellan gum can produce intermediate gel textures. High acyl gellan produces soft, elastic, thermoreversible gels for applications such as cultured dairy, dressings, jams and jellies, dessert gels, dairy and fruit beverages, milk puddings and confectionery. One study showed that in the waterbased dessert gel formation (15% solids), a partially deacylated form of HA gellan closely matched the gelatin texture, but had a higher melt-set temperature, which is advantageous for rapid-set formulations and for stability in hot climates. ■ Carrageenan. One paper described the development of new iota carrageenan extract by using a new, proprietary extraction process. A line of ingredients has been developed for use in confectioneries, particularly for gummitype, or molded candies. The new iota carrageenan-based products allow for shorter conditioning times, easier demolding and alternate molding processes. The paper’s author also claimed the use of carrageenan instead of gelatin produced finished products that are

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cover story potential harm; their limitation is that obtaining the desired amount of crosslinking is difficult. Although fish gelatin does not form strong gels, it is well-suited for applications such as micro-encapsulations, lightsensitive coatings and low-set time glues.

Unmodified coldwater fish gelatins also could possibly be used in refrigerated products and in situations where low gelling temperature is needed. Extraction of gelatin from non-fish marine sources, such as sponges, tunicates and mollusks, has not yet been reported.

Gelatin is used across a broad range of applications; for example, at about 0.3-0.5% in yogurts to approximately 2-3% in ham coatings. more tolerant of excessively high temperatures in shipping or storage.

Direction for Future Studies Currently, fish gelatin is used mainly in niche markets. Efforts to improve its quality for broader use have involved modification via cross-linking of the protein molecules. The ability of other enzymes, beyond the extensively-studied TGase, to modify fish gelatin’s functional properties could be further explored, as well as the role of chemical cross-linking. A search for new food-applicable, chemical cross-linking agents has led to polyphenols. Researchers have found that gelatin gels cross-linked with plant-derived phenolic acids (caffeic, chlorogenic, ferulic) and flavonoids had greater mechanical strength, reduced swelling and fewer free amino groups. The role of ferulic acid and tannin warrant further investigation, particularly for their ability to improve gelatin film-making properties. Genipin is another food-compatible, chemical cross-linking agent that has recently received attention. Protein cross-linking via Maillard reaction (so-called “Maillard cross-link”) could be exploited to enhance the strength of fish gelatin gel. It is known the incubation of proteins with sugars often results in a loss of solubility. It has been suggested this is due to the polymerization of protein molecules by covalent cross-links formed as a result of the Maillard reaction. Depending on the degree of modification required, different cross-linking treatments can be used, including enzymatic, chemical and physical methods. The primary advantage of physical methods is they do not cause See Food Master-INGREDIENTS, p. 82

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cover story Collagen from fish has been identified as a potential allergen. More research is required to elucidate the nature of the allergenic reactions and possible ways to circumvent the problem. In the area of thermally reversible gels, altering starch molecular

properties by microbial amylomaltase enzymes appears promising. The molecular weight of starch chains could be reduced to decrease paste viscosity, yet remain great enough to form rigid (but thermally reversible) gel through re-association. Textural

Consumers look at ingredients and expect to find something more. More benefits. More ingenuity. More results. That’s why food manufacturers rely on OmegaPure fish oil to help them take advantage of the proven benefits of omega-3 fatty acids. These days you have to offer more. With our products, resources and expertise, we can help you do just that.

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profiles of starch gels are very different from gelatin; gelatin gel elasticity is much higher, making it firmer than starch gels. In addition, amylomaltase-modified starches formed opaque gels, meaning they are appropriate for only some applications. Future research can be directed towards use of combinations of enzymatic and/ or chemical modifications; elucidation of the mechanism of the enzyme action; and identification of reaction condition factors to enable proper control of the process. Genetic engineering has made great progress in the areas of recombinant collagen and gelatin expression; this approach could be extended to produce bovine collagen/gelatin. Recombinant gelatin has been expressed in the yeasts, Pichia pastoris and Hansenula polymorpha. Pichia was highly productive for gelatin production, but the functional, rheological and sensory properties of the recombinant gelatin have not been reported. The prospect of producing microbial gelatin through genetic engineering akin to microbial polysaccharide via fermentation systems (e.g., xanthan, gellan) is very exciting. Scientists at Iowa State University have established transgenic corn as a viable way to produce gelatin. Someday, this technique may produce high-grade designer gelatin in a safe and inexpensive manner. The development of effective, inexpensive alternatives for mammalian-based gelatin will definitely be a boon not only for consumers, but also for the food industry. This article has been extensively condensed and adapted by Claudia D. O’Donnell, chief editor, Prepared Foods, with permission from Elsevier Ltd. The original article, by A.A. Karim and Rajeev Bhat, Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, first appeared in Trends in Food Science & Technology, Vol. 19: 644656, under the title, “Gelatin alternatives for the food industry: Recent developments, challenges and prospects.” ©Elsevier Ltd. 2008. A.A. Karim, the corresponding author, can be reached at [email protected]. The original article, which includes additional sections on gelatin and collagen chemistry and nearly 90 references, can be obtained from Elsevier by visiting http://tinyurl.com/26vnjtj.

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Fat and Oil Functionality: A Little WOW Goes a Long Way Research scientists have been utilizing a new type of double emulsion, known as a water-in-oil-in-water, or WOW, to make foods that are reduced in fat have a remarkably comparable texture and mouthfeel to full-fat foods. Charlotte Dieroff, Contributing Editor

I

n moderation, fats and oils are a necessary part of the diet. It has been found these materials can deliver fat-soluble vitamins, unsaturated fatty acids, like omega-3 and omega-6, and a host of other beneficial nutrients. Of course, nutrition is not their only role; fats and oils also provide functional roles in food, such as lubricity, structure, flavor, mouthfeel and much more. Fats and oils are often delivered in the form of emulsions that make up many traditional foodstuffs. Mayonnaise, milk and cream represent conventional oil-in-water emulsions, while butter and margarine represent the opposing water-in-oil type. More recently, there is another category of emulsions called double phase or multiple emulsions, which are somewhat of a combination of those mentioned above. Water-in-oil-in-water (WOW) emulsions are a specific type of multiple emulsion.

What is a WOW Emulsion? WOW emulsions have received a notable share of press in the past few years, touting their potential opportunities for the food and beverage industry, especially in the area of fat reduction, but the potential extends far beyond fat reduction. WOW emulsions are a kind of double or multiple emulsion, with three distinct phases. There are two types of

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double emulsions; water-in-oil-in-water (WOW) and its opposite, oil-in-water-in-oil (OWO). Of the two, WOW emulsions are more relevant to the food and supplement industry, since most food systems are composed of a continuous aqueous phase (as opposed to a continuous oil phase). With respect to the WOW type, the three distinct phases consist of (1) internal water droplets that are dispersed in (2) an oil phase, which is then enclosed in a (3) continuous water phase. Confocal images that accompany this article (see page 83) show the structure of these novel emulsions. The first photo shows a standard emulsion, while the second photo is a double phase WOW emulsion. In the images, fat appears white and water appears black. The black internal water droplets of the WOW emulsion dot the larger oil droplets, creating a speckled appearance. Often, literature refers to WOW emulsions as microemulsions. Although some components of WOW emulsions may be in the micro and nano range, they do not meet the definition for microemulsions. WOW emulsions do not spontaneously form and, in fact, are difficult to make. Most WOW emulsions are processed through a high-pressure homogenizer, to create a stable emulsion. The internal water droplets are often in the nano range.

Making WOW Emulsions Forming WOW emulsions is a tricky task. Typical methods involve two steps: first, making a traditional water-in-oil emulsion and then dispersing and emulsifying this entire

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A view of a standard emulsion by confocal scanning laser microscopy.

A photograph of WOW emulsion by confocal scanning laser microscopy.

mixture in water, using a combination of surfactants and shear to create a stable, aqueous emulsion. Two types of surfactants are needed: 1) a low hydrophiliclipophilic balance (HLB) for the interface between the interior water droplet and the encompassing oil droplet; and 2) a high HLB for the interface between the oil droplet and continuous water phase. Recent research has resulted in new and improved methods for creating these emulsions. One example is using single-component, synthetic amphiphilic diblock copolypeptide surfactants. According to Nature’s September 4, 2008, issue, Hanson et al. reported: “These surfactants even stabilize droplets subjected to extreme flow, leading to direct, mass production of robust double nanoemulsions that are amenable to nanostructured encapsulation applications in foods, cosmetics and drug delivery.” The resulting emulsions were stable for nine months, which also addresses the inherent stability issue of WOW emulsions.

perceive a creamy, full-fat mouthfeel, without the full-fat content. The hidden inner water droplets allow for higher water content, thus reducing the total fat content. LFI worked with mayonnaise as a model to demonstrate WOW’s fat-reduction principles. They were able to achieve a 40% reduction in fat from that of the standard product, using this unique emulsion technology. Trained panelists were not able to detect a difference between reduced-fat and the fullfat control. Dr. Stuart Clegg, a project manager in LFI’s Food Innovation Group, further explains that, in principle, WOW will work in any food application which is an oil-in-water emulsion, such as creams, salad dressings, sauces and dips. Other institutions, including Wageningen University and Research Center (Netherlands) and the UK Institute of Food Research (Norwich), are also researching WOW emulsion applications in foods. Wageningen University was involved with the launch of a commercial reduced-fat mayonnaise marketed as Nanonaise, which utilized WOW technology.

WOW’s Role in Fat Reduction The somber news that obesity is on the rise and is often out of control has been very noticeable recently. Statistics abound that inform people the population is not merely overweight, but actually obese. Figures from the National Center for Health Statistics showed 34% of Americans age 20 and older were classified as obese (body mass index of 30 or higher) in 2007-2008. Thus, food formulators are constantly searching for ways to create great-tasting foods, without all the fat. Leatherhead Food International (LFI), based near London, is looking at the ability of WOW emulsions to create fat-reduced products that look and taste like their conventional counterparts. LFI has been one of the forerunners in WOW applications research, working with the technique for almost four years. Kathy Groves, project leader for LFI, explains that WOW is where formulators make the water-in-oil emulsion first and then place that into a water phase. This end-product contains nano-sized internal water droplets, surrounded by an oil layer, which is then surrounded by a continuous water phase. This structural arrangement allows consumers to still

See Food Master-INGREDIENTS, p. 143

Technical Hurdles One of WOW’s drawbacks is often instability. These emulsions can be difficult to prepare and tend to be thermodynamically unstable, requiring complex processing techniques and/or surfactant mixtures. The mixtures tend to collapse under osmotic pressure, since there is a tendency for the internal water droplet to migrate to the continuous aqueous phase. Some of these issues are being addressed by protein hydrocolloid research to form strong adsorbent layers at the interface that prevents droplet coalescence and improves emulsion stability. For example, some researchers have been experimenting with sodium caseinate/maltodextrin and whey protein isolate/ pectin combinations, to combat unwanted creaming and water transport between the emulsion’s “compartments.” Another challenge associated with WOW emulsions is scale-up. WOW emulsions can be sensitive to shear stress commonly encountered in commercial large-scale food processing. Although these double phase emulsions have extraordinary performance in the lab, the trick is to create the

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ingredient challenges same creamy texture in a full-scale food plant. Commercial food processing, with unit operations, such as homogenization and inline mixing, can take a toll on these emulsions. Creaming of the oil globules (separation of the oil-and-water phase) is often the result of such stress.

Other Potential WOW Applications WOW emulsions have been identified to provide other exciting functions, such as delivery vehicles for flavors and active ingredients. As the demand for functional foods and beverages rises, formulators are hard at work to include promising, health-promoting ingredients in mainstream foods. These functional foods offer specific health benefits beyond the realm of normal foodstuffs. Due to their compartmentalized structure, WOW emulsions have the ability to carry both polar and non-polar bioactives. This translates into an innovative delivery vehicle for both water- and fat-based ingredients. Several studies have looked at delivering water-soluble vitamins, botanicals, polyunsaturated fatty acids and other fashionable active ingredients through WOW technology. Salt reduction is another application where WOW double emulsions may have potential. By having two water phases in an emulsion, it is possible to preferentially add salt to either phase, thereby creating the possibility for modifying the distribution of salt within the emulsion. For example, if some of

the water content is trapped in the internal water droplet, and all of the salt is concentrated in the continuous water phase, then consumers will experience more saltiness—though the total salt content has been reduced. Other interesting applications exist in the natural color industry. Blueberry anthocyanins are blue, until the pH of the product is dropped, and then they turn red. If blueberry pigments are incorporated into neutral-pH internal water droplets that are protected within a WOW emulsion, then it may remain blue, even if incorporated into a low-pH beverage. Outside the food industry, extensive research has enabled the incorporation of WOW technology into pharmaceutical, medical, cosmetic and ink products, to name just a few. 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. For more info regarding IFN, please call 866-778-5129 or learn more at www.intlfoodnetwork.com. For more information, type “emulsion,” “water-in-oil” or “dressing” into the search engine at www.PreparedFoods.com.

See Food Master-INGREDIENTS, p. 4-5

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© Grain Processing Corporation

To expand our product line, GPC has formed an alliance with ENRECO, Inc. to offer Sterling Choice® flaxseed. With ENRECO’s expertise in raw materials sourcing and processing, combined with GPC’s expertise in research and development, sales, distribution and customer service, we have even more ingredient solutions to offer. Like our high-quality, whole and ground flaxseed products for your snack, cereal, baked goods, pasta, tortilla, nutritional, beverage, batter and breading applications. To learn which of our flax products will best suit your application needs, visit our site or call today, because GPC is committed to finding the solution that works for you. See Food Master-INGREDIENTS, p. 79

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Fruitful Health Benefits Fruit launches have grown at a fast pace in recent years. From Superfruits, like açai, mangosteen and gooseberry, to the tried-and-true raisin and always reliable blueberry, uses and applications for fruits in health and wellness foods and beverages are endless, and health benefits continue to be documented.

Superfruits–Antioxidant Fruits and Their Applications According to DataMonitor, Superfruit product launches over 2007-2008 grew at a rate of 67%. Examples are açai, blueberry, cranberry, goji, grape, mangosteen, noni, pomegranate and sea-buckthorn. The list has also grown to include acerola, bayberry, bilberry, blackcurrant, camu camu, cupuacu, elderberry, guava, gooseberry, lingonberry, lychee and papaya. The following is some information on a few key Superfruits. Açai is an antioxidant-rich berry that grows wild in the Brazilian Amazon. The size of a small grape with a large seed, açai is considered to be one of the top Superfoods in the world. Açai’s Oxygen Radical Absorption Capacity (ORAC) values are very high, and the fruit contains amino acids and essential fatty acids. Camu camu is a low-growing shrub found throughout the Amazon rainforest. It produces round, light orange-colored fruits about the size of lemons, which contain significant amounts of vitamin C (80-100 times more than an orange). Its uses are in strengthening the immune system; prevention and treatment of flu and cold; and skin care and anti-aging. Camu camu is used in functional beverages, juices, yogurts, desserts and cereal bars. Goji berry tastes like something between a cherry and a cranberry. The true goji is an 8-10ft tall Himalayan shrub with small, purple-blue flowers and red fruit. Growing wild in central Mongolia and the Himalayan highlands, similar varieties are also cultivated in China. Goji berries have

very high ORAC values, when compared with other fruits. “Containing vitamins, minerals, antioxidants and amino acids, the goji fruit is nicknamed ‘happy berry,’ because it is said to induce the sense of well-being,” added Tony Cantu, senior R&D technologist, iTi Tropicals Inc., during his speech titled, “Superfruits—Antioxidant Fruits and Their Applications,” given at Prepared Foods’ 2009 R&D Applications Seminar-East. It is a great addition to trail mixes and in cookies. Other applications are juices, sauces, marinades and smoothies. Mangosteen fruit has a thick, reddish-purple rind when ripe, enclosing five to seven fleshy segments. The flesh has a sweet, creamy, tropical flavor profile, with a touch of peach flavor. Primarily grown in Southeast Asia, it can be cultivated in any tropical climate. Mangosteen does not start producing fruit, until the tree is about 15 years old—an impediment to mass cultivation. The fruit has a high ORAC value, 40 known xanthones, polyphenols, potassium, calcium and B-complex vitamins. The outer shell is hard and contains insect-repelling substances. In Asia, mangosteen is known as the “Queen of Fruits.” Applications include beverages, desserts, marinades, salad dressings, sauces, ice creams, yogurts, pie fillings and baked goods. Pomegranates are grown in Iran (Persia), India, China, Turkey and California. One of the earliest found fruits dating back to 4,000 B.C., the tree was introduced in California in 1769. It grows in semi-arid mild temperature climates. Major nutrients found are polyphenols, tannins

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R&D Applications Seminar Goji berry has ORAC values higher than many other fruits,

ORAC Capacity of Various Foods

berries and vegetables and is sometimes called the “happy

25,300

Goji

berry,” as it is said to induce a sense of well-being.

5,770

Prunes 2,400

Blueberries Kale

1,770

Strawberries

1,540

Spinach

1,260

Raspberries

1,220

Beets

840

Oranges

750 0

5,000

10,000

15,000 20,000

25,000

Source: iTi Tropicals Inc.

and anthocyanins. Pomegranate is easily incorporated into juices, smoothies, sports beverages, syrups, jams, jellies and nutritional supplements. For all of these fruits, the application possibilities are endless. “Superfruits—Antioxidant Fruits and Their Applications,” Tony Cantu, senior R&D technologist, iTi Tropicals Inc., [email protected], www.ititropicals.com —Summary by Elizabeth Mannie, Contributing Editor

Juice Concentrates Help Daily Fruit and Veggie Intake

in 2008; the data was compared to similar studies conducted in 2006 and 2007. Some 67% of respondents said they were making an effort to improve the healthfulness of their diet, which was not that different from 2007, but up 25% from 2006. The study also revealed those more apt to have made a change to their diet included women; those who consider themselves to have a healthful diet; those whose BMI is in the obese range or who per30,000 ceive themselves to be overweight or obese; those concerned about their weight; those trying to lose or maintain their weight; and those who are physically active four or more days a week. In the survey, respondents were asked about the changes they made to improve their health. “Consuming less of a specific food or beverage” was still the most reported action (71% in 2008 vs. 65% in 2007). As a result, omission continues to be the more common way to improve the diet; this is projected to change as the concept of functional foods and Superfoods catches on, stated Hvizdos. In 2007, participants averaged 2.52 servings of fruits and vegetables; this rose slightly to 2.55 servings in 2008. “The fact that only 13% of Americans met their five-a-day fruit and vegetable requirement in 2008 is a formulating opportunity.” Of the benefits mentioned in the survey, more than three fourths of respondents either somewhat or strongly believe

Health and wellness continue to be strong drivers in the food and beverage segment. In survey after survey, Americans say they want to eat better, a goal synonymous with eating more fruits and vegetables. Citing statistics from an annual Web-based survey conducted for the International Food Information Health and Wellness Consumer Council (IFIC), Steve Hvizdos, vice Consumption of and Interest in Foods and Beverages for Benefits president of sales, Vegetable Juices Inc., said it was “revealed that not Maintain overall Do not currently consume 42% 50% health and wellness 8% and not interested only are Americans more in tune with their health than ever before, Improve physical Do not currently consume, 9% 53% 38% energy or stamina but interested they are making dietary changes to positively impact wellness and Improve heart Currently consume 10% 50% 40% health future health.” His comments were part of his presentation titled, “New Improve immune 57% 31% system function 12% Concentrates from Vegetable Juices Inc.: Formulating for Health and Improve mental 13% 58% 29% performance Wellness,” given at Prepared Foods’ 2009 R&D Applications Seminar0% 20% 40% 60% 80% 100% East. The survey had 1,000 adult Source: “IFIC Foundation Food & Health Survey, 2008” respondents aged 18 and over and was conducted by Cogent Research

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www.aji-aspartame.com

Ace Your Competition with Superior Taste Hit it right, and the effect is amazing. Combine HFCS and Ajinomoto Aspartame in regular foods and drinks and you’ll be serving market-winning taste. With rising commodity prices meaning that 100% calories are slicing into your profits, Ajinomoto Aspartame will improve your returns too. Our global experience in formulating products sweetened with caloric sweeteners and Ajinomoto Aspartame will ensure that you win game, set and match.

Improve Your Net Game Ajinomoto Food Ingredients LLC, 8430 West Bryn Mawr Avenue, Suite 635, Chicago, Il 60631 Tel: 800-456-4666 Email: [email protected]

r&d applications PREPARED FOODS com

R&D Applications Seminar specific foods and beverages can improve heart health, improve physical energy or stamina, maintain overall health and wellness, and improve digestive health. Improving mental performance and improving immune system functions also scored very well, with 71% of respondents either somewhat or strongly agreeing that certain foods or beverages can provide these benefits. To help Americans reach their goals of increasing fruits and vegetables in the diet, formulators can easily incorporate liquid versions into beverages; soups and sauces; dressings, dairy and meat products; and many other prepared foods. However, there is a difference in the quality of concentrate used. Many market offerings use thin-film evaporation, which undergoes high temperatures during processing. This can degrade the juice product’s characteristics, said Hvizdos. In contrast, a new industrial line of standard juice concentrates, manufactured by Vegetable Juices Inc. (VJI), obtains its fresh flavor and aromas through a new proprietary processing method; this provides superior sensory and nutritional characteristics, allowing a price premium for the products, which mostly come in a frozen state. “To give you an idea of how they differ in concentration, VJI’s new concentrates vary from 12-30°Brix, depending on the fruit or vegetable. Common, thermally concentrated fruits and vegetables are typically in the range of 40-70° Brix,” he explained. Formulators using single-strength juices may find savings using VJI’s new concentrates, because they have less

Rather be Blue For a small, bite-sized treat that is easy to store and carry; simple to make in quantity; and ready to eat and serve, try this Blueberry Biscuit Sticks recipe, courtesy of the U.S. Highbush Blueberry Council. The biscuits’ appeal is more than just the homey familiarity of a comfort food; it also satisfies the current need for portable, satisfying foods that can be eaten on-the-go. The user-friendly shape makes them easy to handle and incorporate in a quick breakfast, desk lunch or busy-schedule snack. And, of course, they have the universal appeal of lusciously delicious blueberries, which, according to a recent “Gallup Study of Fruit,” are one of the top 10 fruits consumers perceive as most nutritious. Also, according to the U.S. Highbush Blueberry Council, blueberries are low in calories and a rich source of vitamin C, potassium and fiber. They also contain plant chemicals that may help prevent some forms of cancer, heart disease, urinary tract infections and improve vision.

water; there is less to ship, lowering costs. But, perhaps their biggest advantage is the ability to be creative and innovate. The concentrates can be reconstituted to single-strength or used in a variety of color-, flavor- and power-packed reductions. “Our standard juice concentrates are optimal for many applications, as they provide superior flavor, luminous color, nutrient retention, clean top-notes and rich bottom-notes,” continued Hvizdos. The concentrates are available in a variety of flavors, such as beet, butternut squash and sweet potato; other custom concentrates include pumpkin, seven-vegetable and mirepoix. For a complete list of concentrates, go to www.essentiaflavors.com for more information. “New Concentrates from Vegetable Juices Inc.: Formulating for Health and Wellness,” Steve Hvizdos, vice president of sales, Vegetable Juices Inc., 708-924-9500, Hvizdos@ vegetablejuices.com, www.vegetablejuices.com —Summary by Julia M. Gallo-Torres, Managing Editor

Formula for Blueberry Biscuit Sticks Ingredient Sugar Eggs, whole Flour, all-purpose Salt Baking powder Blueberries, dried Walnuts, chopped

% Flour Basis 147.37 105.26 100 1.75 3.51 105.26 78.95 --

True % Flour 27.18 19.42 18.45 0.32 0.65 19.42 14.56 100

Procedure: Combine ingredients; place on shortening-greased parchment or waxed paper on 11 x 13in pan with lip. Bake at 300º, approximately 40mins. Cut into strips while warm (cookie hardens as it cools; and, when cold, will break when sliced). Source: U.S. Highbush Blueberry Council/Thomas J. Payne Market Development, [email protected], www.blueberry.org

With just a few simple ingredients, this chewy snack treat offers a mouthful of blueberry flavor. Cut biscuits into long and slender rectangles or square tiles, for blueberry fingers and knobby toes. Their only disadvantage is their rapid disappearance from the cookie jar. U.S. Highbush Blueberry Council, Thomas J. Payne Market Development, www.blueberry.org

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R&D Applications Seminar

Versatility from the Vine From savory applications to sweet, raisins have it all. In a 2009 R&D Applications Seminar-Chicago titled, “Versatility from the Vine,” Carol Borba, innovation manager at Mattson, California Raisin Marketing Board, described the various uses and applications for this most adaptable fruit. From food product design to a raisin flavor palette to R&D points of interest, Borba explored the wonderful world of formulating with raisins. The five basic tastes—sweet, sour, salty, bitter and umami (savory)—were discussed, and Borba pointed out how combinations of these basics provide balance in both foods and beverages. Raisins’ versatility makes it a natural ingredient for all five taste categories. For savory applications, a snack mix was highlighted which contained 23% smoked raisins. This was “to keep costs down in the mix; bring savory flavor without added seasoning costs; and make use of the water activity of raisins,” added Borba. At the same moisture content, she stated, “raisins generally have a lower water activity than other dried fruits, because of their intact skin and fructose-glucose content.” This also prevents migration of moisture to or from ingredients in preparations and allows them to be added to recipes, without concern for adding unneeded moisture. In sweet applications, raisins can be coated with many “contemporary”-flavored coatings, says Borba, who highlighted a “PB&J”-coated raisin product. As a point of interest, she noted raisins’ nutrition information, per 100g, as

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follows: 3.3mg ascorbic acid/vitamin C; 8.0 IU vitamin A; 29mg calcium; 751mg potassium; and 2mg iron. Sour applications for raisins include gummies, which use 20% raisin paste for visual addition of fruit pulp; a natural fiber addition; and for the marketing claim, “made from real fruit,” rather than simply fruit juice. Raisin juice can be used in a sugar-added version of the gummies, as well. Parmesan Herb Crisps were a product that showcased raisins’ salty side. A cross between a sweet and savory snack, they used 8.5% Zante currants, which were useful for piece size and as a texture variation. Raisin paste makes an excellent addition for steak sauce, claimed Borba, with a 4% usage level. It is used for sauce body and cling, with no added starch or gum for thickening needed. It also adds a sweet/sour flavor with natural color addition. “Raisins have a great emulsifying quality in vinaigrettes and other preparations,” said Borba, and they can also create a firm texture. Other applications featured included peanut butter and “jelly” cookies, which actually used grape-flavored raisin paste filling (90.5% raisin paste, 9% raisin juice concentrate and 0.5% grape flavor). Raisins also act as a fat replacer in baked goods, without the addition of significant amounts of water, and they offer pleasant chewiness in a wide range of products, Borba opined. They function well in fat-free baked goods, cookies and cakes. Because they are typically free from large sugar crystals, they are also not gritty. Raisins also have the ability for “serving of fruit” claims, as ¼-cup of raisins equals one serving of fruit, making school lunch programs and snacks natural places to serve raisins. In fact, said Borba, in an 18-week study, “one serving a day of raisins helped lower LDL cholesterol and its oxidation in people with high LDL levels.” The fruit is also a top source of antioxidants, with 3,037 ORAC units in 3.5oz. It delivers potassium and dietary fiber, including inulin, to promote digestive health. California Raisins make up almost 50% of the world’s raisins, with about 340,000 tons of average production per year. They are solar-processed; no chemical sprays are used; they have a small carbon footprint; and most growers consist of small family farms that have been in business for generations. Raisins are also low in sodium and naturally fat- and cholesterol-free. They make excellent additions to the growing ethnic foods market, as well. “Versatility from the Vine,” Carol Borba, innovation manager at Mattson, California Raisins Marketing Board, 650574-8824, [email protected]; Rick O’Fallon, director of marketing, 559-248-0287, [email protected] —Summary by Barbara T. Nessinger, Associate Editor

NOW AVA I L A B L E I N E CONOM Y S I Z E . Shipping in sizes all the way up to tanker trucks, it’s never been easier to bring the big brand consumer appeal and bold, spicy flavor of Texas Pete® to your products. Available in both liquid and dry mix, Texas Pete delivers in a big way. Call Vice-President of Sales Frank Sherrill at 336-661-1550 or visit www.texaspetefoodservice.com today.

We offer sodium reduction solutions to satisfy any taste.

© 2010 Cargill, Incorporated

When you choose Cargill Salt to help you in sodium reduction, you get more than just quality ingredients. Not only do we offer products like Alberger® brand salt, Premier™ potassium chloride and SaltWise® sodium reduction system, we also have the food application expertise to help develop the right options for your food and beverage products. To learn more about how Cargill can help you reduce sodium without compromising taste, call 1-888-385-SALT or visit www.cargillsalt.com. collaborate

>

create

>

succeed™

www.cargillsalt.com See Food Master-INGREDIENTS, p. 23

r&d applications

Nutrition with Market-ready Ingredients

T

he development of products takes an integrated approach. For example, information on formulation, nutrition and regulatory issues is often crucial for successful development of new foods and beverages. This last year, new products, a new institute and a new amalgamation were announced by BENEO Inc. All are designed to proactively and effectively deliver the company’s “Solutions Platforms,” a complete program moving beyond simply selling ingredients to address the food industry’s need for tailored information and support. BENEO offers naturally-derived, functional food ingredients which uniquely enable its clientele of food and beverage manufacturers to create consumer products that are tooth-friendly, gluten-free, fiber-enriched, fat- and sugar- reduced, easily digestible, energy-sustaining and calorie-smart. The product line is also supportive of fat oxidation to assist in weight management and weight loss—all without compromising taste, texture or mouthfeel, reports the company. The active prebiotic fibers, Orafti® inulin and oligofructose, from chicory root, promote the balance of the intestinal flora by selectively stimulating beneficial bacteria. They enhance the absorption of calcium and contribute to the body’s natural defenses and general well-being, also replacing fat and/or sugar toward reducing caloric value, without adverse effects on taste or texture. The next-generation sweeteners Palatinose™ (i.e., the disaccharide isomaltulose, composed of one unit of fructose

and one of glucose) and isomalt (a disaccharide composed of glucose and mannitol) are derived from sugar beets. They feature a taste very similar to sucrose, but without promoting tooth decay. Palatinose is the only fully-digestible, low-glycemic carbohydrate that provides prolonged energy in the form of glucose, notes the supplier. It is ideal for applications such as instant and RTD beverages (sports, energy, wellness and even beer), as well as baby food, soft sugar confectionery and snack bars. Isomalt is the top sugar replacer, worldwide, in sugar-free hard candy and is also great for sugar-free products, such as gum, chocolate, baked goods and fruit spreads. BENEO’s rice ingredients are a great solution for the rising demand for products that are “clean label,” organic, gluten-free and hypoallergenic. BENEO offers an extended range of organic and non-organic, whole-grain rice flour that can improve the cooking behavior of pasta, enhance crispiness and prolong bowl life in breakfast cereals, and suit a wide range of applications in cakes, cookies and gluten-free bread. Nutriz is a rice concentrate with applications in non-dairy drinks and desserts. BENEO also offers a wide range of native starches that can create delicate textures that are not only attractive to consumers, but also very stable. They are ideally suited to mimic a full-bodied, fatty mouthfeel to improve creaminess of a variety of foods, beverages or filmy textures (such as confectionery coatings, like candy-coated chocolates); a brittle, foam-like mouthfeel for cakes; or a crispy/crumbly texture for cookies or crackers. Additionally, BENEO has announced the creation of the BENEO-Institute, which brings together the company’s knowledge and capabilities from within its nutrition science, regulatory affairs and nutrition communication departments, extending across the full array of BENEO ingredients. “BENEO continues to lead the industries it serves, in terms of supporting customers throughout the entire product development process,” states Joe O’Neill, executive vice president of sales and marketing for BENEO Inc. “From new product ideas using up-to-the-minute consumer insights and focused market research, to specific advice on government legislation and regulation, our Solution Platforms see product concepts through to final formulation and marketing the world over.” —Kelley Fitzpatrick, Content Editor, NutraSolutions.com For more information: BENEO Inc. • West Morris Plains, N.J. Joseph O’Neill • 973-867-2140 [email protected] www.BENEO.com

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A NUTRITIOUS ENERGY BAR... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. It may be nutritious, but your snacks won’t sell if their texture is rock hard and crumbly or mushy and mealy. Create a food that’s chewy, crunchy, soft or moist and watch it fly off store shelves. Texture can enhance the perception of flavor and likeability in functional foods, organic foods, and everyday snacks. 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 add heft to your sales.

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

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

Magnesium: More Needed

A

ccording to the “Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010,” magnesium is an essential mineral for the body, and many Americans may not be getting enough. In fact, according to the National Institutes of Health’s Dietary Supplement Fact Sheet—Magnesium, up to three fourths of the U.S. population consumes less magnesium than is recommended. This shortfall could drive consumers to look for magnesium fortification in a variety of foods. To help get ahead of this next potential trend, food manufacturers can try Magnificent®, a product from ICL Performance Products LP. Mag-nificent supplies the essential minerals magnesium and phosphorus in one ingredient to support the recommended dietary guidelines. It contains two of the three minerals specified for the Recommended Dietary Allowance (RDA) and can be used in infant formulas, geriatric beverages, nutritional supplements, vitamins and ready-to-eat cereals, according to ICL. A “Supplier Solutions” item in the November 15, 2010, issue of Prepared Foods’ E-dition (posted online 10/26/2010) discusses the nutritional benefits of magnesium and the recommended daily allowances for men, women and children. For the original, complete article, go to http://bit.ly/hRe9k8. For more information: ICL Performance Products LP • St. Louis Nadeen Myers • [email protected] 314-918-4914 • www.icl-perfproductslp.com

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

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Malaysian Palm Oil

ExtraOrdinarily Nutritional

SUSTAINABLE

SOLUTIONS

“Lose the trans-fat, not the taste” EXCELLENT CHOICE FOR BLENDING FORMULATIONS Palm Oil is all natural and extracted from the Áesh of the palm fruit. It is rich in antioxidants and nutrients, such as tocotrienols (part of the vitamin E family). Palm Oil’s shelf stability and functionality make it a viable solution for the elimination of trans-fat in foods. It is semisold at room temperature, making it ideal for baking, frying and cooking. Malaysian Palm Oil has been environmentally conscious and eco-friendly since its very beginning.

American Palm Oil Council www.AmericanPalmOil.com

Malaysian Palm Oil Council

www.mpoc.org.my • www.MalaysiaPalmOil.org

abstracts The TA.XTPlus provides sophisticated texture analysis on hydrocolloid gels, plus a wide range of finished food products, including processed meats, dairy products and snack foods. The Texture Analyzer will be made available to ISI customers to aid in selecting the best hydrocolloid system for their applications. Ingredients Solutions specializes in carrageenans, alginates, xanthan and TextuRite™ Texture Systems. Ingredients Solutions Inc., 651-762-1712, www. IngredientsSolutions.com

Emerging Nutrition Gaps in an Affluent World Vegetarian Omega-3 Ingredient LycoRed Ltd., Israel, launched a new and innovative, vegetarian omega-3—Lyc-O-Mega 10 AL. This outstanding ingredient is free from fish odor and produced only from the highest quality DHA algae oil, making it especially suitable for vegetarians. LycoRed’s Lyc-O-mega 10AL is designed especially for the bakery and confectionery industries. Trials have been conducted successfully in chocolates, crackers and bread that were fortified with Lyc-O-Mega 10AL. The chocolate tablet (5g), for example, contains 5mg of DHA, which is one third of the recommended daily consumption, without affecting its taste profile. LycoRed’s microencapsulation technology enables fortification of baked goods which traditionally could be fortified with omega-3. LycoRed Ltd., www.lycored.com

During the Second World Congress of Public Health Nutrition held in Portugal, September 2010, several new and pending studies were presented that show clear evidence that poor nutrition is growing in affluent countries, despite widespread consumer access to nutritious foods and nutritional education campaigns, as reported on PreparedFoods.com. DSM organized a forum at the congress to discuss this critical health issue; it is an area where DSM has been active in developing a variety of nutritional products. Studies undertaken in a number of European countries and in North America reveal that adult intakes for a significant number of vitamins and minerals, including vitamins A, E, D and folate, are well below the recommended intakes. Soon to be published data from the HELENA study, which investigated the micronutrient status of European adolescents, also shows there is reason for concern amongst the younger generation. To see the complete version of this article, go to: http://bit.ly/ciTvlz

Analyze and Select Ingredients Solutions has added a Texture Technologies TA.XTPlus (www.texturetechnologies.com) to its Applications Laboratory in Waldo, Maine. The new texture analyzer will be used as a QA and product development tool.

Optimize Formulations and Yield Glanbia Nutritionals is expanding its OptiSol™ portfolio with OptiSol™ 5000, an all-natural, flax-based ingredient that optimizes formulations and yield in a range of applica-

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abstracts tions, including breads, sweet baked goods, tortillas and pasta. A highly functional ingredient with strong hydrocolloid properties, OptiSol 5000 is designed to enhance texture and extend stability. The range of ingredients helps food formulators in development of gluten-free bread and sweet baked goods by offering a moisturemanagement tool. Optimizing moisture retention gives bread a soft, moist texture and maintains product quality over a longer shelflife. Glanbia Nutritionals, 608-329-2800, www.glanbianutritionals.com

©ISTOCKPHOTO/SZE FEI WONG

Specialty Rice Bran Ribus, makers of specialty ingredients and a leader in rice (bran and hull) utilization, has ingredients that offer a rare combination of cost savings and label friendliness that gives products a strategic and competitive advantage in a wide variety of applications. The company’s NuBAKE® line delivers the necessary functionality for baking products; Nu-FLAC® is a flavor carrier that replaces maltodextrin or other carriers as a non-soluble plating substrate; and Nu-FLOW® effectively replaces silicone dioxide (and other synthetics) in systems requiring anti-caking or flow aids. All are available as natural or organic, and no allergen statement is required. Ribus Inc., [email protected], 314-727-4287, www.ribus.com

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Restaurant Patrons Willing To Pay for Local Food A recent article at PreparedFoods.com examined whether or not restaurant customers will pay more for locally produced menu items. Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases, when the price increases, according to a team of international researchers. A recent study of how customers perceive and value local food shows restaurant patrons prefer meals made with local ingredients, when they are priced slightly higher than meals made with non-local ingredients. The research will appear in the fall/winter issue of the International Journal of Revenue Management. Value cues—signals that attract increased attention from consumers—may influence the customers’ preference for the higher-priced local option. The results indicate that the main value cue of local food for customers is its freshness. To see the complete version of this article, go to: http://bit.ly/aESQRl

Gluten-free is Key American Key Food Products (AKFP) announced the application for a patent for its gluten-free King Lion Premium Cassava Flour and the proprietary manufacturing process developed by the company. AKFP also has begun commercial production of the specialty flour. Derived from cassava root, which is naturally glutenfree, King Lion Premium Cassava Flour has superior moisture-retention properties, with baking performance characteristics that closely mimic wheat flour in the structure, texture and taste of the finished baked goods. Bakers can now deliver excellent gluten-free products, without complex combinations of flours, starches and hydrocolloids, and present a greatly simplified, consumer-friendly ingredient statement on their label, says the company. American Key Food Products, 800-767-0237, www.americankeyfood.com

Crystal Clear Choice Comax Flavors has recently applied its advanced flavor development technologies to creating a new, reducedcost oak extract that is as clear as water. It can be used anywhere fluid extract, solid extract, distillate or essence is used. According to the company, the TTB Natural Oak Fluid Extract Type Flavor can be used to replace oak fluid extract in most formulations. The flavor can also substitute for some or all of the oak

Bunge North America announces the opening of the Bunge Ingredient Innovation Center (BIIC) for Edible Oils & Carbohydrates

Taken at the BIIC Ribbon Cutting, October 6th, 2010. Picture above from right to left: Roger Daniels, Director Research and Development, Bunge Oils; Soren Schroder, President and CEO, Bunge North America; Rodney Perry, Vice President and General Manager, Bunge Oils; Brian Anderson, Director Innovation and Technical Services, Bunge Milling; George Allard, Vice President and General Manager of Bunge Milling; and Fred Luckey, Executive Vice President, Bunge North America.

“As a global leader in edible oils and milling, our customers trust Bunge to be the experts in developing the innovative solutions they’ll need to meet future consumer demands. This state-of-the-art facility ensures we can quickly take our ingredient solutions from concept through commercialization.

”

said Soren Schroder, president and CEO, Bunge North America.

Bunge North America, the North American operating arm of Bunge Limited (NYSE: BG), announced the opening of the Bunge Ingredient Innovation Center (BIIC) for Edible Oils & Carbohydrates in Bradley, Ill. This center combines Bunge’s food ingredient innovation and pilot plant facilities into one location. The BIIC includes a scaled-down version of an actual edible oil plant capable of creating shortenings, oils and other products used by food manufacturers, bakeries and restaurants. The center also has an extrusion pilot plant to test snack food and cereal applications made from milled grain products. “In addition to supplying high quality milled grain products, the BIIC puts us in position to provide our customers with a collaborative innovation environment,” said Brian Anderson, director, innovation and technical services, Bunge Milling. “We now have the ability to configure customer-specific extruded snack, cereal and ingredient applications on site.” The BIIC also houses bakery applications, analytical and sensory laboratories to help ensure that test products meet the nutritional, performance and taste attributes required for a customer’s finished product. “Our team of 25 scientists and support staff has created an award-winning portfolio to address concerns about trans fat in shortenings as well as the need for whole grain products,” said Roger Daniels, director, research and development, Bunge Oils. “With the BIIC, our customers will be able to test how these solutions improve the nutritional profile and performance of their existing products or work with our experts to develop new products.” Contact Roger Daniels, Bunge Oils Director of Research & Development by phone 800.828.0800 or email [email protected] Contact Brian Anderson, Director of Innovation and Technical Services, Milling by phone 800.528.4633 or email [email protected]

See Food Master-INGREDIENTS, p. 21

abstracts extract in an alcoholic beverage product, where the standard of identity does not apply, with no limitations on usage. This product can be used virtually anywhere an oak impact is desired and is a cost-effective way of giving spirits the sophisticated complexities of aged-in-oak quality. Comax Flavors, www.comaxflavors.com

Off to Buffalo Burke Corporation, maker of fully-cooked meat products, has announced the launch of its new, fully cooked BuffaloStyle Chicken Breast Strips under its MagniFoods® brand. Foodservice and industrial operations now have another choice to meet customer demand for the popular flavor of Buffalo-style chicken wings. Burke’s new product features juicy, tender chicken breast strips, coated with a blend of traditional, Buffalo-style seasonings and oven-baked, eliminating the mess of self-seasoning and the worries of raw poultry. A boneless, skinless product without breading, they appeal to the demographic that is seeking healthier alternatives, without sacrificing taste. Burke Corporation, 800-6541152, www.BurkeCorp.com/Sample/BuffaloStyleChicken

Cheese Tool to Adjust Sodium Kraft Food Ingredients Corp.’s (KFIC) Pasteurized Cheddar Blend RS is designed to give manufacturers a

tool that can adjust sodium in applications to such levels that they can add back salt to achieve desired taste. Pasteurized Cheddar Blend RS has the added benefit of no added salt or sodium phosphates. KFIC featured a Sodium Controlled Broccoli Cheese Soup at one 2010 expo that offered 20% less sodium compared to soups made with other cheeses. Preliminary internal testing of this new cheese tool has resulted in 20% less sodium in application use, compared to other natural or process cheeses. Kraft Food Ingredients Corp., 847-646-4538, www.kraftfoodingredients.com

Enhancing Sweetness Flavoring Wild-harvested from the West African rain forests comes Talin® (thaumatin). This low-calorie, natural protein is physically extracted from the Katemfe Fruit, Thaumatococcus daniellii, and is offered by Naturex. Functioning as a flavor modifier, Talin has a wide range of applications in supplements, foods and drinks, particularly in the fields of flavor modification and flavor enhancement. Talin was granted the Best Innovative Stevia Product award at Malta Stevia 2010 Conference. “This award underlines the remarkable potential of Talin in masking the taste of stevia,” said Justin Lord, Talin business manager. Naturex, www.naturex.com

TECHNICAL EXPERTISE = VALUE CREATE HEALTHY VERSIONS OF THE FOODS PEOPLE LOVE. Like to achieve both the functional and sensory results expected by consumers? Univar has the expanded knowledge of ingredient options required to create a healthier version of an existing food or beverage. Technical expertise, innovation, healthier products – it all adds up to value.

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INNOVATION > TECHNICAL EXPERTISE > MARKETING > SALES > LOGISTICS > DISTRIBUTION

To learn more, contact us at: [email protected] www.univarusa.com | 843.532.1441

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Fiber

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Offering the best from nature

Distributed by Roquette America and National Starch Food Innovation See Food Master-INGREDIENTS, p. 128

Network

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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:

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• 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

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Visit PreparedFoods.com/rd for more information.

is e lin d a e d ion ! t a tr y 14 s i eg uar r ird Jan b ly r a E

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: Ř Connect with leading Culinology professionals

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Register online today at www.culinology.org/annualconference Please contact RCA Associate Director Michele Prang for sponsorship opportunities, (404) 252-3663.

Web Locator Arizona Instrument LLC

Denomega Nutritional Oils

How do you generate interest in your company? In the Prepared Foods Literature Review section! Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information. French’s Flavor Ingredients

www.azic.com/industry_foods.aspx

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

Along with obstacles encountered with water content, determining the moisture level has proved just as complicated. AZI has developed rapid loss on drying instrumentation, providing reliable results in minutes instead of hours. Arizona Instrument LLC 3375 N. Delaware Street, Chandler, Arizona 85225 800.528.7411 | 602.470.1414 | www.azic.com

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

Ingredients Solutions, Inc.

Kerry Ingredients & Flavours

www.FrenchsFlavorIngredients.com

IngredientsSolutions.com

www.kerry.com/citrus

French’s Flavor Ingredients’ website provides information on America’s famous flavors, including searchable recipes/formulas for America’s leading brands: French’s® mustards, Cattlemen’s® barbecue sauces and Frank’s® RedHot® sauces in both liquid and dry forms.

A world leader in the development and design of Specialty Hydrocolloids Carrageenans, Alginates, Xanthan Gums and TextuRite™ Texture Systems Solutions for your texture and stability needs.

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

800-628-3166 [email protected]

The Wright Group

NIMS®

How do you drive traffic to your web site? In the Prepared Foods Web Locator section! Contact Suzanne Sarkesian at (248) 786-1692, [email protected] for more information.

www.nimsgroup.com

www.thewrightgroup.net

NIMS®...The Total Ingredient Source. Through the Network of Ingredient Marketing Specialists, Inc. (NIMS), ingredient manufacturers can economically reach important markets. NIMS members are independently owned ingredient Brokers, successfully selling and maintaining sales volume for the Principals they represent. 770-971-8116

The Wright Group SuperCoat® microencapsulated nutrients, SuperBlend® custom premixes and O3 Complete omega-3 ingredient products deliver superior performance, application flexibility and stability in a variety of functional food and beverage products. SuperCoat®, SuperBlend®, SuperTab®, Wrightmade®, Wrightsoft®, Wrightdough®, Wrise®, nutrarice®, ironrice®, vitarice®.

www.PreparedFoods.com

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classified EMPLOYMENT

AUCTION

AUCTION ALERT

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EXCEEDING EXPECTATIONS AS YOUR SEARCH PARTNER Our mission is to earn the privilege of becoming our client’s exclusive recruitment resource for key search activity. We do this by LISTENING to our clients needs to develop an understanding of the ideal candidate. We FOLLOW-UP throughout the entire recruitment process with conscientiousness and a respectful sense of urgency. We reliably DELIVER freshly recruited, qualified and interested candidates to fill our client’s positions. Our pursuit of excellence and our dedication to the Food Processing Industry, has earned our firm a reputation we are proud to have, and one that you can trust. To learn how your business can benefit from our extensive industry knowledge and experience, contact us today. JEFF HENSON, PRESIDENT CALVIN DEVOLL, DIRECTOR

Nebraska Meats 124-132 Malvern Street, Newark, NJ Complete Smoked Turkey & Pork Further Processing Facility February 10th, 2011, 10:00 A.M. CST Live Onsite and for online bidding register at Bidspotter.com In conjunction with Loeb Winternitz, Great American Group and Branford Group

Complete information including inventory with pictures and Terms & Conditions is available online at www.barliantauctions.com, www.loebequipment.com and at www.bidspotter.com or please contact us at (630)553-6992 or email [email protected].

Inventory A 12% Buyer’s Premium will be added to all purchases with an additional 3% charged on all internet purchases.

Phone / Fax: 866-898-9911 Web: http://www.hensonpartners.com

~

Repak Mdl. RE20 Rollstock Vacuum Packager, 420 mm web width, 300 mm advance, w/Lytron Kodiak Recirculating Chiller I J White Spiral Freezer, 13 tiers of s.s. belting, 29 ½” W, 6” product spacing (2) Metalquimia Mdl. AVVistick-260/6000 S.S. Injectors Supervac Mdl. GK812B S.S, Vacuum Chamber Machine Supervac Mdl. ATI5D+E S.S. Hot Water Dip Tank Supervac Mdl. Bl15 S.S. Dryer, 34” W X 36” L (2) CVP Mdl. A300 Freshvac Dual Snorkel M.A.P. Vacuum Packager (6) Friedrich Smokehouses, gas fired, (4) 5 truck & (2) 4 truck Alkar Smokehouse, natural gas fired, 2 sections w/common wall, (18) trucks capacity/side, each section w/3 door pass through (2) Red Arrow Mdl. 100 Powr Smoker Liquid Smoke Applicators (7) Red Arrow Mdl. 100 Deluxe Powr Smokers Liquid Smoke Applicators (2) Red Arrow Mdl. 2000 Powr Drench Liquid Smoke Applicators Approx. (200) Smoke Trucks Approx. (1,400) Smoke Screens (3) Daniels Mdl. DFE2000 S.S. Vacuum Tumbler Treif Mdl. 1950 High Speed Slicer, s.s. w/Treif Puma-CE touch screen controls MTC Mdl. LEC S.S. Vat Dumper, 3,000 LB cap. Anco Mdl. 827C Slicer (10) Hobart Mdl. 5801 Band Saws

(4) Ulma Mdl. Superchik Stretch Film Overwrappers (6) Bizerba Mdl. GV Automatic WeighPrice-Scale Labeling Machines (4) Precision Automated Systems Weighing/Labeling Systems w/Mdl. WD1000 Label Printer (4) Universal Labeling Mdl. L60E Bottom Labeling Machine (4) Universal Labeling Mdl. L60E Top Labeling Machine Lantech Mdl. Q30 Pallet Wrapper Busch Mdl. RAO630.B42.61001 Vacuum Pump (1,302) Tote All 2000 Plastic Lugs w/lids Roser Mdl. 3706 Tote Washer FPEC Mdl. 327SL S.S. Frame Incline Conveyor Admix Mdl. Rotosolver S.S. Brine Mixer (13) S.S. Vats Alloy DAF System, 7’ W X 23’ L X 6’ D, 10 h.p. Philadelphia Mdl. 2300 HDCH Baler (2) Gardener-Denver Mdl. EBERGH Electra-Screw Rotary Air Compressor Gardener-Denver Mdl. RNC125A1 Compressed Air Dryer Gardener-Denver Mdl. EBH99G Rotary Screw Air Compressor (8) Hussmann Mdl. GAH66-410-A-PSCTIP Evaporators, 6 fan (7) Kramer Evaporators, (2) fan (7) Krack Evaporators, (4) 6 fan & (3) 4 fan Large Quantity Kramer, Russell, Bohn & Imeco Refrigeration Units

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.

~

Optimum Search, Inc. Excellence in Food Industry Executive Recruitment

Large company process. Small company flexibility.

Check our listings for plant/project engineers, plant operations, QA, R&D, sales, marketing and purchasing positions on our web-site.

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

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.

Dave Buergler 919-557-5773 [email protected]

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.

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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 ·

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

·

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

·

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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 PHONEs 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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INGREDIENTS Gluten-free | Omega-3's | Whole Grains | Trans-fat free Product of USA

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Visit www.skfood.com for our complete product listing! 4666 Amber Valley Parkway • Fargo, ND 58104 USA [email protected] • 701.356.4106 TEL • 701.356.4102 FAX

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FOOD PRODUCT DEVELOPMENT

ESCA Enterprises, Inc. Enhancing Food Industry Products and Profitability

Providing Customized Services to the Food Industry Through:

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

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WA N T E D T O B U Y

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: 773-699-3638 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 1 (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].

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

F L O O R I N G R E PA I R E ANT TH W U O Y ! WHEN ONE RIGHT D B JO Th d The do-it-yourself o-it-yours it elf lf PO POLY POLY-CHEM LY-CHE CHEM M kit kit allows ll you to make in-house repairs on spalled concrete, rough expansion joints joints, concrete and areas left around machinery for anchoring. POLY-CHEM is odorless, one hour cure thus making floor repairs possible without interrupting production. www.fortifiedsystems.com

"3J


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e-mail:

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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

URL

21st Century Grain Processing

21stcenturygrain.com

AarhusKarlshamn USA Inc.

aak.com

ADM/Matsutani LLC

fibersol2.com

Advanced Food Systems

afsnj.com

Ajinomoto Food Ingredients LLC

ajiusafood.com

Ajinomoto Food Ingredients LLC

aji-aspartame.com

American Egg Board

aeb.org

American Key Food Products

PAGE

COMPANY

URL

International Fiber Corporation

reducecalorieswithfiber.com

iTi tropicals

iTitropicals.com

28, 99

K+S KALI GmbH

kali-gmbh.com

36

Kikkoman Sales USA, Inc.

415-229-3605

35

Merlin Development

MerlinDevelopment.com

90

National Starch Food Innovation

foodinnovation.com

15, 61

Nu-Tek

nu-teksalt.com

32

akfponline.com

NS18

OmegaPure

OmegaPure.com

78

American Palm Oil Council

AmericanPalmOil.com

82, 98

Owens-Illinois, Inc./O-I

o-i.com

Arizona Instrument LLC

azic.com

P.L. Thomas & Co., Inc.

plthomas.com

Bay State Milling

baystatemilling.com

NS12

PAT Vitamins, Inc.

patvitamins.com

Blue California

bluecal-ingredients.com

106

Pharmachem Laboratories

Phase2Info.com

Blue Diamond Growers

bluediamond.com

PFs’ R&D Applications Seminar Chicago

PreparedFoods.com/rd

Brenntag North America, Inc.

brenntagnorthamerica.com

Proprietary Nutritionals, Inc.

pnibrands.com

80

Bunge Oils

BungeOils.com

58, 101

Purac America, Inc

purac.com/preservation

38

California Figs

californiafigs.com

20

Research Chefs Association

culinology.org/annualconference

105

Caravan Ingredients

caravaningredients.com

24, 86

Roquette America, Inc.

nutriose.com

103

Cargill Salt Division

cargillsalt.com

64, 94

Roquette America, Inc.

sweetpearl.com

Cognis

cognis.com

NS11

Roxlor International, LLC

roxlor.com

5

ConAgra Mills

conagramills.com

21

Sargento Foods, Inc.

SargentoFoodIngredients.com

7

ConAgra Mills

jmswank.com

19

Savoury Systems International, Inc.

savourysystems.com

34

Culinary Farms

culinaryfarms.com

62

SunOpta Ingredients

sunopta.com/ingredients

14

Danisco USA Inc.

1-800-255-6837 ext. 3514

Symrise

symrise.com

33

ESHA Research

esha.com

T.W. Garner Food Company

gmgfoodservice.com

73

Ganeden

GanedenLabs.com

NS2, IBC

Texas Pete

texaspetefoodservice.com

Garlic Company, The

thegarliccompany.com

23

TIC Gums

ticgums.com/chat

Grain Millers, Inc.

grainmillers.com

8

Tree Top, Inc.

treetop.com

16

Grain Processing Corp.

grainprocessing.com

NS13, 85

Tree Top, Inc.

nwnaturals.com

22

Gum Technology Corporation

gumtech.com

77

Univar USA Inc.

univarusa.com

102

Herbstreith & Fox Inc.

herbafood.com

NS17

Ventura Foods, LLC

venturafoods.com

57

IDF

idf.com

3, 63

Virginia Dare

virginiadare.com

OBC

Ingredients Solutions, Inc.

IngredientsSolutions.com

72

Watson Inc.

watson-inc.com

Innophos, Inc.

Innophos.com

18

2 84 NS6-NS7, 74-75 NS9

NS4

69, 89 IFC

NS16 NS8

PAGE 76

27, 29 100 70-71

1, 12 79 NS10 30 104

NS14

73, 93 66, 96

NS5

©

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

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THAT ALL BRING IT ON YOU GOT

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Tel: 718-788-1776

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