Prepared Foods May 2011

NutraSolutions

May 2011

www.PreparedFoods.com

Marketing Gastrointestinal Health page NS3

Innovative Beverages page 21

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Eastern Influences page 27

Hidden Treasures: R&D Tax Cuts page 35

Sensory Activation in the Eating Experience page 59

Formulating Products for Kids page 73

R&D Applications Seminar: Flavorful Future page 93

Excellence in Innovation Outstanding Teamwork page 99

New Products Conference: New Products, Trends & More! page 101

page 83

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

ingredients and the ability to anticipate trends.

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Creating the Right Solution When it comes to the Food and Nutrition industries, it is all about being right: finding the right ingredient, meeting the right standards and providing the right solution. These expectations, and our focus on continuing education and training, prepare our team of food specialists to offer the right product to meet your formulation and marketing needs.

Always a Step Ahead The logistics specialists at Brenntag Food & Nutrition North America diligently care for your ingredients with an unparalleled sense of duty. We operate day and night using state-of-the-art planning tools to make sure the products we supply arrive safely, on time, at the right place, in the right quantity and to the right quality.

Your Partner of Choice At Brenntag Food & Nutrition North America, loyalty, reliability, the respect for customer intimacy, and a strong focus on customer service are the principles that guide our approach to partnerships. Ultimately, we want to

See Food Master-INGREDIENTS, p. 20

Your right ingredient – today and tomorrow Brenntag North America 5083 Pottsville Pike - Reading, PA 19605 Phone 610 926 6100 x 3858 [email protected] www.brenntagnorthamerica.com

Nature’s best solution for food preservation

Consumer demand for more convenient and fresh food products is continually growing. Food producers are striving to develop consumer-friendly labels and extend shelf life, while meeting those consumer needs. The PuraQ® Verdad product line is optimized for a wide variety of applications such as deli salads, dips, spreads, sauces and dressings. Using a unique fermentation technology, the Verdad line of products offer natural and label friendly preservation solutions. For more information, please visit: www.purac.com/preservation Purac, 111 Barclay Boulevard, Ste. 100 • Lincolnshire, IL 60069 • 888 899 8014

See Food Master-INGREDIENTS, p. 123

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BNP Media Helps People Succeed in Business with Superior Information See Food Master-INGREDIENTS, p. 3

O-I glass – see the possibilities in living color. Glass allows the quality of products to shine through while protecting flavor and freshness. When you partner with O-I, there are endless possibilities to add value to your brand with eye-catching and functional glass packaging that enhances your product’s image. Make the clear choice. O-I glass.

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See archived articles on www.PreparedFoods.com

May 2011 A BNP Media Publication Vol. 180, Issue 5

table of contents new product trends 12

Hitting the Shelves Diet soda that targets men; health-positioned, drinkable yogurt; beverage market’s slim growth; and more.

14

MarketWatch Surprising results from RTE meat research; coffee and young people; rising commodities prices soon to hit consumers; and more.

21

Innovative Beverages Enter New Grounds Beverages, particularly energy drinks, enhanced waters and RTD teas, are taking various approaches in promotions, ingredients and processing to set themselves apart.

27

Cover photo by T. J. Hine

Bakery Buzz 83

are still trendy. The new twist for manufacturers is to provide even healthier baked goods that taste good, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium. 4

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R&D Tax Cuts: Hidden Treasure A Prepared Foods’ R&D Applications Seminar presentation provides insights into how some companies may be missing out on an important way to reduce R&D costs—without cutting resources.

While new and unique bakery products are always popping up, old classics, like cupcakes and pies,

Eastern Influences India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components, and an explosion of influences can be seen in the prepared foods category.

culinary creations 59

Sensory Activation in the Eating Experience Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, it is important to understand the eating experience.

ingredient challenges 69

On the National Menu Consumers are willing to pay for natural poultry; and red and black rice make a splash.

73

Formulating Products for Kids Eye-catching colors and flavors attract kids, but nutrition attracts moms, when it comes to foods and beverages for children. Beyond the tug-of-war between parent and child, product developers must be aware of governmental programs, regulatory scrutiny and consumer advocacy groups focusing on foods for kids.

83

Bakery Buzz New trends in bakery products include gluten-free and calcium-based leavening systems. Old classics, like cupcakes and pies, are becoming healthier through use of fruits, nuts and grains.

r&d applications 93

R&D Applications Seminar—Flavorful Future for Consumers The 2009 and 2010 Prepared Foods’ R&D Application Seminars presented information on consumer trends and how flavorings could play a role, from beverage formulations for Boomers, to reducing sodium, to masking and enhancing flavors, to meat marinades.

109 R&D Applications—Gums and Starches’ Perfect Synergy 111 Abstracts Blueberries for fun and nutrition; innovative pearlescent pigments; a new trend report; and more.

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

NS3 Marketing Gastrointestinal Health Soluble and insoluble dietary fiber, probiotics and enzymes all can play a role in gastrointestinal health. Marketing those benefits to consumers can be challenging.

NS13 NutraNews Beauty products with collagen; natural source of potassium chloride; functional flax seed; the latest news from NutraSolutions.com; and more.

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Safe Innovation

Family Brand Dynamics What’s behind the success of the country’s most iconic family brands? How does your brand measure up? In today’s grocery store, the largest brands are those that have captured the hearts of the whole family. Laurie Klein unveils a new research study from The Family Room that dissects the main factors leading to family brand affinity, such as overall appeal, brand trust, brand momentum, purchase decision dynamics and 20 other attributes associated with high-affinity family brands. Over 200 brands have been analyzed among thousands of parents and their kids. Learn how to build family affinity for your new brands to strengthen your overall sales. Join us at Prepared Foods’ 29th annual New Products Conference, to be held September 11-14, 2011, at The Ritz-Carlton in Naples, Fla. This is the food and beverage industry’s premier event, where R&D, new product developers, marketing and executive management professionals gain valuable insights into new food and beverage products and trends from around the world. The 2011 New Products Conference is laser-focused on the latest consumer and culinary trends, health and wellness, innovation, demographic research, international trends and more!

Excellence In Innovation Awards Enter your new product and you could win a hotel stay at The Ritz-Carlton in Naples, Fla., complimentary registration to Prepared Foods’ New Products Conference and a specially designed crystal award to proudly display. That’s not all...your product will receive recognition on-site at the New Products Conference and will be featured in editorial coverage in Prepared Foods after the event! Visit www. ExcellenceInInnovationAwards.com for complete information.

Make plans to attend now! Prepared Foods’ 2011 New Products Conference has arranged a special rate of $189 plus tax per night for attendees at The Ritz-Carlton in Naples, Fla. Make plans now to ensure availability. Register today and save $300! For more information, visit PreparedFoods.com/npc or contact Marge Whalen at 847-405-4071 or whalenm@ bnpmedia.com.

As U.S. businesses work their way out of the “Great Recession,” caution rules the day. This includes new products, at least as seen at the 2011 Natural New Products Expo. In one presentation, Patrick Rea, publisher and editorial director of Nutrition Business Journal, provided a litany of predictions for 2011: raw, gluten, coconut, healthy kids’ snacks, nutra-beauty/anti-aging, stevia, vitamin D, stress, allergen-free, the “United States of ‘over caffeination’” and Whole Foods’ “nutrient density” ANDI program. A plethora of Expo products lined up in support of these ingredients, formulations and issues…as many did in 2010 or before. For example, my 2010 May editorial, “Trends from the Frontline,” commented that “anything coconut” was in vogue, as were supplements for relaxation. Gluten-free has been growing for years. We published a still-useful R&D article in June 2005, titled, “Advances in Formulating Gluten-free Products.” One marketer of health ingredients referred to this hesitancy to do anything too radical as “safe innovation.” Still, the event’s 3,000+ booths provided insights into a few emerging trends or twists in trends. Here’s my own litany of observations. While “anything coconut” ruled, “anything almond” is growing. Cow milk’s main ingredients are water, lactose (a disaccharide), fat and protein. Almonds are composed of fat, protein, carbohydrates (mostly fiber, but some disaccharides). So, sticking my neck out as a food scientist, if you finely grind almonds and add water, you have the foundation for those almond-based milks, cheeses and ice creams. For example, MimicCreme introduced Health Top whipping cream from almonds and cashews…if you didn’t pay attention, it could have passed for the dairy gold standard. Other items of interest? Building on the popularity of “sprouted grains,” I saw “sprouted soybeans” in several products. Vegetables also appeared in creative ways. Metz Fresh offered tasty Spinny Chips, corn tortilla chips of 25% spinach. Veggie Thins offered colorful sliced, baked and salted carrots, beets, sweet potatoes, green beans and taro. Protein-enhanced products continued in popularity, as did flavor-touting teas (e.g., Celestial Seasoning’s new Dragon Fruit Melon, Blackberry Hibiscus or Blood Orange Star Fruit varieties). Lastly, many products were shaped as clusters or flats, such as Mrs. May’s Sesame Strips and (not yet on the market) Surfrut’s Apple Popples. As one processor explained, these shapes allow consumers to see all the good ingredients—grains, fruits, nuts—in the product. And, it’s an easy way to cut calories per serving; just make it a thin bar…literally.

Claudia Dziuk O’Donnell Chief Editor [email protected]

www.PreparedFoods.com

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A Practical Event for Product Developers Prepared Foods’ R&D APPLICATIONS SEMINAR is a 2 day, practical “how to” applications-oriented event dedicated to further educating the food & beverage industry’s formulators on specific application challenges.

TUESDAY AGENDA • August 2, 2011 7:30-8:30 am

BREAKFAST BUFFET

8:30-9:10 am

KEYNOTE ADDRESS: The Making of Soaring Successes and Cheerless Failures in Products for Health Flavors & Colors

9:15-9:55 am

The Power of Natural Colors Sensient Color Group

Product Development Advances

Healthful Foods & Beverages

Emerging Ingredients

Beverages & Prepared Foods

Kosher 101 Orthodox Union

Great Science Meets Great Taste: A New Revolutionary Approach to Improve the Taste of ReducedCalorie Beverages Cargill

Alert Serenity PL Thomas

TTB Regulations and their Impact on Formulating Alcoholic Beverages with Flavors Comax Flavors

10-10:25 am

REFRESHMENT BREAK Applications Lab A: Join the Texture Revolution! Designing Sauce Texture - TIC Gums

10:30-11:45 am Applications Lab B: Improving Better-For-You Products with Dairy Flavors - Edlong Dairy Flavors

11:50 am-12:30 pm

Flavors & Colors

Product Development Advances

Healthful Foods & Beverages

Emerging Ingredients

Measuring the Color of Food Konica Minolta

Integrated Workfl ow with Product Development Software Advanced Software Designs

Polyphenol Fortification for Functional Food Applications: Challenges and Opportunities Verdure Sciences Group

Whey-derived Ingredients with Improved Functional Characteristics Glanbia Nutritionals

12:30-1:30 pm

Beverages & Prepared Foods

LUNCH BREAK Applications Lab A: Tree Top

1:30-2:45 pm Applications Lab B: Health & Wellness Additives for Frozen Beverages - Sargento Food Ingredients

2:50-3:30 pm

3:35-5 pm

Ingredient Systems for Weight Management

Product Development Advances

Stevia: The Natural and Zero Calorie Alternative to Sugar Jungbunzlauer

Ingredient Selection: How Nutrition Trends and Food Policy Shape Ingredient Decisions The Cherry Marketing Institute

Healthful Foods & Beverages

Emerging Ingredients

Flaxseed - Health and Functionality Flax Council of Canada

Beverages & Prepared Foods Emulsion Technology with Functional Milk Proteins - Improving Product through Natural Sources Arla Foods Ingredients Group

R&D Applications Seminar Chicago Expo & Happy Hour

Register today by scanning mobile tag and you could win an iPad!

2011 SPONSORS

KEYNOTE SPEAKERS The Making of Soaring Successes and Cheerless Failures in Products for Health

Food, Flavor, & Beverage Future Trends: Authenticity, Risk and Experimentation Take the Lead

Speaker: Bob Jones, Principal, Scientia Advisors LLC From years of experience within the food industry, Jones will explore factors that have made the difference between products that soared and those that became cheerless failures. He will explore ways to use these insights in the development of wellness products that will succeed in the marketplace.

Speaker: Suzy Badaracco, Toxicologist, Chef, Registered Dietitian, Culinary Tides, Inc. Understand the issues and elements pertaining to elements influencing food, flavor and beverage trends. Participants will be able to predict the opportunities and pathways for making flavor, and beverage products successful in the marketplace.

WEDNESDAY AGENDA • August 3, 2011 7:30-8:30 am

BREAKFAST BUFFET

8:30-9:10 am

KEYNOTE ADDRESS: Food, Flavor, & Beverage Future Trends: Authenticity, Risk and Experimentation Take The Lead Baked Goods

9:15-9:55 am

Oat Fiber = Benefits & Application J. Rettenmaier USA LLP

Healthful Foods & Beverages

Product Development Advances

Confections

Starches, Gums & Fiber

Technomic

Regulatory Trends in the Food and Beverage Industry Advanced Software Designs

Formulation, Manufacture, and Use of Confectionery Coatings Clasen Quality Coatings

Use of Functional Native Starches National Starch Food Innovation

10-10:25 am

REFRESHMENT BREAK Applications Lab A: Diana Naturals

10:30-11:45 am Applications Lab B: TBD 11:50 am-1 pm

LUNCH BREAK Baked Goods

Healthful Foods & Beverages

Product Development Advances

Confections

Starches, Gums & Fiber

1-1:40 pm

MALTS - Field To Table Malt Products Corporation

Barley – A Super Grain for Even Healthier Whole Grain Foods ConAgra Mills

The Case For Social Media and What R&D Professionals Need To Know CMG Media Group International

Caramel with Improved Nutrition and Machinability Roquette America Inc.

Formulating with Multifunctional Ingredients for Better Consumer Product Performance Z Trim Multifunctional Ingredients

1:45-2:25 pm

Trancending Trans Fats: An Innovative Approach To Reducing Saturated Fats Caravan Ingredients

Making Dairy Products Healthier to Provide Greater Consumer Appeal in the Marketplace BASF Nutrition Ingredients

Thermal Processing Of New Age Beverages MicroThermics Inc.

Yogurt Texture National Starch Food Innovation

2:30-3:10 pm

Formulating With Soy-Based Egg Replacers Natural Products Inc.

Hydrocolloids: Formulating for Weight Management Ashland Aqualon Functional Ingredients

Pea Fiber- A New Option for Fiber Enrichment SunOpta Ingredients

REGISTER TODAY!

Register by May 13 and you could win an iPad! www.PreparedFoods.com/rd

new product trends

Hitting the Shelves Diet Dr for Men Presuming diet drinks have focused primarily on weight-conscious women for apparently too long, Dr Pepper makers are test-marketing Dr Pepper 10, bearing the slogan “Not for Women” and with ads recreating a scene out of Rambo. Past attempts to market diet soft drinks to men, including the likes of Pepsi Max and Diet Mountain Dew, have met with scant success. Pepsi Max dropped its “diet cola for men” pitch last year, but even among these efforts, none has claimed to be solely for men. Dr Pepper notes the new beverage has 10 calories to “allow it to deliver a flavor closer to the regular version” and will be in test through June.

Say Relax Among the fastest growing beverage trends of recent years has been energy drinks. Indeed, even in a year of slim growth for the category overall, energy beverages managed to post a strong 5.4% increase in volume, per Beverage Marketing Corp. However, notable recent activity has been in beverages with a more relaxing goal. For its latest introduction, ViVa Beverages LLC has taken such a concept a bit further, with two functional shots promising to aid sleep and relaxation. The dietary supplements, bearing the appropriate monikers Quick Beverages Sleep and Quick Beverages Relax, are made from a blend of botanical ingredients in a zero-calorie, sugar-free, berryflavored formula, which includes melatonin, GABA, valerian root, lemon balm, chamomile and passionflower.

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

A Healthy Aura Sales of bottled water continue to rebound in the U.S. as, according to Convenience Store News, the segment saw sales rise 4.2% in 2010, following a 10.2% plummet in 2009, and are projected to increase 3% in 2011. Aiming for a share of that growth, Bolthouse Farms has launched Aura Botanical Water. The natural, enhanced water is infused with herbs and fruit juice, and Aura’s three flavors are Cucumber Lemon Rosemary, Orange Basil and Grapefruit Sage. Each promises a serving of fruit, 45 calories and 50% of the recommended daily value of vitamins B3, B5, B6 and B12.

Drinking the Yogurt Healthy-oriented beverages are by no means confined to water and traditional beverages. Yogurt has something of a healthy halo, and drinkable forms of yogurt have proven popular over the years. Now, Danone Inc. has introduced Danacol with plant sterols in Canada. Noting plant sterols have been shown to reduce cholesterol, Danone states its introduction in Canada “builds on the international success enjoyed by Danacol since 2004.” In addition to the plant sterols, the beverage also promises calcium, vitamins B12, A and D, and 35 calories per serving.

new product trends Slim Growth in Total Beverage Market Preliminary data from Beverage Marketing Corp. (BMC) indicate the U.S. beverage market grew 1.2% in 2010. While such growth may seem slim at first glance, it does represent a significant improvement, when considering the past two years had seen back-to-back declines. BMC notes, “Just as the weakened economy hampered beverages’ performance in 2008 and 2009, improved conditions contributed to their rebound.” In 2010, the volume of total liquid refreshment beverages exceeded 29 billion gallons, with notable surges in ready-to-drink (RTD) tea and coffee, sports drinks and energy beverages. Even segments failing to register growth—carbonated soft drinks (CSD) and fruit beverages—improved, though not enough to reflect positive growth. RTD tea’s 12.5% volume growth in 2010 put it firmly atop the fastest-growing segments, well ahead of second-place sports drinks’ 9.4%. However, RTD tea remains something of a niche market, with no tea brand ranked among beverage’s leading trademarks. A sports drink is among those top trademarks, which is not entirely a surprise, considering the brand (Gatorade) is almost synonymous with sports drinks. While a rival (Powerade) saw its volume surge 19% in 2010, Gatorade’s volume managed to increase by more than 6% during the year and firmly establish itself among beverages’ leading trademarks. The top five beverage trademarks in 2010, in order, were Coke (with a 15.0% share of volume), Pepsi (8.3%), Mountain Dew (4.6%), Dr Pepper (4.1%) and Gatorade (3.2%). Sprite, Nestle Pure Life, Poland Spring, Tropicana and, in a tie, Dasani and Aquafina rounded out the top 10. While CSDs continued to lose both volume (dropping to 13.8 billion gallons in 2010) and market share, it remained the category’s largest segment over the course of the year, accounting for 47% of market share and five of the 11 biggest beverage trademarks.

Tea Change Change in Volume by Segment of U.S. Liquid Refreshment Beverage Market (2009-2010) Segments RTD tea Sports drinks RTD coffee Energy drinks Bottled water Value-added water Carbonated soft drinks Fruit beverages Total market Source: Beverage Marketing Corp.

% Change (2009-2010) 12.5 9.4 8.1 5.4 3.5 0.2 -0.8 -2.0 1.2

Global Trends Reformulating children’s products to attract the adult market is not a new tactic. Not too long ago, Jelly Bean introduced its line of Jelly Belly Cocktail Classics, with flavors such as Mojito, Pomegranate Cosmo and Margarita. While that particular move created some controversy, a few beverage marketers have taken a similar strategy to attract adults by creating upscale versions of another classic product for children...chocolate milk. SIG Combibloc, an international supplier of carton packaging and filling machines, has reported companies are luring the elderly and “best agers” (a market segment defined by Wikipedia’s German version as “mature consumers or those over 50”) by increasing the cocoa content and using creative flavors equal to premium chocolate bars. Examples include Moreno-branded premium chocolate milks, produced by Germany-based Nordmilch; since the product launch, it has merged with Humana to form DMK Deutsches Milchkontor, a company that exports to over 80 countries and has sales of some 4.8 billion euros (based on 2008 sales). Among the varieties are Dark Chocolate with 70% cocoa content, Marzipan and Nougat flavors. Similarly, a chocolate drink under its Candia brand has been introduced in Poland. It has a 70% cocoa content and primarily targets adults who “prefer a full, less sweet chocolate taste.” The SIG Combibloc release mentioned other creatively flavored chocolate milks, including some more likely aimed at children. They include Philippine-based San Miguel Corporation, whose Magnolia-branded Choco Magic range boasts Chocolate/Melon and Chocolate/ Strawberry chocolate milks. However, there is little doubt as to the intended target for alcohol-spiked Adult Chocolate Milk from Arizona-based Adult Beverage Company. With the tagline “Re-taste your youth. At 40 proof,” and a website requiring age declaration before entering (www.adultchocolatemilk.com), it will be interesting to see if the product triggers unhappy parental groups, a la Jelly Belly’s Cocktail Classics. —Claudia D. O’Donnell, Chief Editor Launching a New Product? If so, please send information: Claudia O’Donnell Prepared Foods 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4057 Email: [email protected] Note: We are also interested in new food and beverage introductions outside the U.S. and Canada.

www.PreparedFoods.com

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new product trends market watch

Meat of the Matter Ready-to-eat (RTE) meats have been the target of a number of healthy eating campaigns in recent years, with health advocates citing high sodium levels, among other issues. Now, research suggests certain RTE meats at least are relatively free of carcinogenic compounds. (Sadly, bacon is not among them.) J. Scott Smith, professor of food chemistry, and a research team at Kansas State University investigated a range of RTE meat products to assess their levels of heterocyclic amines (HCAs)— carcinogenic compounds found in meat fried, grilled or cooked at high temperatures. Other studies have indicated humans who consume large amounts of HCAs in meat products have increased risk of stomach, colon and breast cancers. Smith’s research, published in Meat Science, found hot dogs, pepperoni and deli meats are relatively free of the carcinogenic compounds, though bacon and rotisserie chicken (particularly the skin) have higher levels of the cancerous material. Pepperoni, in fact, had the least HCA content (0.05ng/g), followed by hot dogs and deli meat (also in the range of 0.05ng/g), an amount so low that researchers concluded the consumption of such products contributed very little to HCA intake. Fully cooked bacon, however, registered 1.1ng/g, with rotisserie chicken meat containing 1.9ng/g, both still well shy of the scale-tipping 16.3ng/g in rotisserie chicken skin. As the researchers explained, “Chicken skin contains more fat and protein and less moisture, and HCA levels tend to increase as moisture decreases.”

result, however, the data also mean the continued strength of the coffee (Continued on page 16)

before those prices were passed on to the consumer. That has now begun. General Mills Inc. has indicated it expects inflation to accelerate and, in turn, will raise prices to keep pace. Noting higher costs for grains, meat and dairy, among other ingredients, the company

believes inflation on those and other items will grow even more in the next fiscal year (beginning in May 2010) than the 4-5% rise it had forecast for the prior fiscal year. Hershey Co. announced it will raise wholesale prices by 9.7%, effective immediately.

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Prices Begin to Rise

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ne of the fears surrounding the efforts to reignite the troubled economy has been a rise in inflation, and with steady increases in commodity prices, it was only a matter of time

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he USDA is warning of a “fraudulent National Organic Program (NOP) organic certificate.” Produced by an uncertified operation based in South Africa, the certificate falsely represents products as certified organic under NOP regulations. While NOP has no evidence of any product sold, labeled or represented as organic using the fraudulent certificate, the falsification “violates the Organic Foods Production Act of 1990,” an agency release notes. “Certifier vigilance is helping to bring isolated incidents like this to the surface,” said Miles McEvoy, NOP deputy administrator. “We believe that, by reporting fraudulent certificates to the public, we will prevent similar types of activity in the future.” According to the NOP, the certificate contains the information: • Certified entity and location: EMN TRADING LTD, 130 Biccard Street Braamfontein, Johannesburg, South Africa. • Type of operation: Handler (Distributor). • Certificate number: 105895-B. • Product listed as certified: Organic Demerara Sugar. • USDA Accredited Certifying Agent: Quality Assurance International (QAI), (Note: QAI brought the fraudulent certificate to the attention of the NOP and is NOT responsible for its production). • Certificate issue location and date: Johannesburg, South Africa, 8 January 2011.

Grounds for Drinking he National Coffee Association (NCA) has found young adults are increasingly turning to coffee. NCA’s 2011 National Coffee Drinking Trends (NCDT) data indicate coffee consumption among those 18-29 has rebounded to levels last seen in 2008-2009. The NCA attributes the rise at least in part on increased confidence the 18-29-year-olds feel about their personal financial situations. As a

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new product trends market watch (Continued from page 14) category has begun to eat into the narrow lead soft drinks has among that age group, and that bodes well for coffee in the future. In 2011, 40% of 18-24-year-olds consumed coffee at least daily, well ahead of the 31% reported in 2010 and equaling 2009’s number. Among 25-39-year-olds, well more than half (54%) enjoy the beverage at least once a day, 10 points ahead of the 44% reporting the same in 2010. The NCDT report states, “These figures aligned with findings that 29% of those between the ages of 18 and 39 felt better about their financial situation than last year, while other age groups did not.” Among the coffee segments performing well, gourmet coffee contin-

ues to account for a significant portion of the category, suggesting consumers will indulge in a relatively inexpensive but higher quality coffee, even in the midst of a troubled economy. Of those who consume coffee every day, 86% opted to drink it at home, while 24% of the total enjoyed the drink outside their homes. Single-serve pod coffee systems are slowly penetrating the market, growing an average of 1% per year, per NCDT data, which also noted “35% of those with a pod system acquired it in the past six months.” Unsurprising considering those statistics, perception of single-cup pod systems is improving: while 26% believed the systems to be “excellent” or “very good” in 2007, 45% share one of those opinions in 2011.

THE IN BOX: For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.  Gelnex North America’s headquarters has officially relocated to Chicago.  Archer Daniels Midland Company (ADM) announced several appointments in its Corn business unit: Dennis Riddle is senior advisor, Corn; Chris Cuddy is vice president and general manager, Sweeteners and Starches; and Alex Martinez is president, Almidones Mexicanos, SA de CV., a joint venture of Controladora ADM, SA de CV, an indirect wholly owned subsidiary of ADM and Tate & Lyle.  Caravan Ingredients named Mary Bentley vice president, Marketing & Business Development, responsible for leading all marketing and business development activities for the organization.  Savoury Systems developed light and dark HVP replacers based on yeast extract.  AnnMarie Kraszewski is now a food technologist with Wixon.  Solae LLC has been recognized by the Ethisphere Institute as one of the 2011 World’s Most Ethical (WME) Companies, the second consecutive year Solae has been honored by Ethisphere for this award.  Leatherhead Food Research has opened a new Nutrition Unit boasting state-of-the-art facilities designed to support the high demand for the complete range of human nutrition intervention studies from the food and drink industry.  Sargento Food Ingredients launched its new website at sargentofooodingredients.com.

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 Tate & Lyle named Karl Kramer, president, Innovation and Commercial Development, to the board of directors of The Healthy Weight Commitment Foundation.  Cosimo Trimigliozzi is now chief operating officer of WILD Flavors International GmbH, a newly formed Business Unit of the WILD Flavors GmbH.  PureCircle amended its multi-year supply agreement with Merisant Company, to extend and expand the relationship between the two companies. PureCircle will meet all of Merisant’s Stevia ingredient requirements, and all Merisant tabletop products sweetened with Stevia extracts will carry PureCircle’s “Stevia PureCircle” trust mark.  Sethness Greenleaf Flavors appointed McGill & Associates as broker representative in California, Arizona and Nevada.  Kalsec® Inc. appointed Aromati as the exclusive distributor for supplying its full line of natural ingredients to the Israeli market.  Synergy Flavors Inc. is establishing a new flavor innovation and manufacturing campus, less than a mile from its current facility in Wauconda, Ill., north of Chicago. Synergy’s new campus will sit on 15 acres of land and utilize an existing building that will be modified and expanded into a 125,000-square-foot facility.  Ocean Spray achieved the highest attainable SQF (Safe Quality Food) certification for food manufacturing and distribution, the only sweetened dried cranberry manufacturer to be awarded this distinction. The company’s four manufacturing sites, located in Markham, Wash., Tomah, Wisc., Wisconsin Rapids, Wisc. and Middleboro,

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THE IN BOX: (CONT.) Mass., were awarded SQF 2000 Code Level III certification by NSF International in recognition of their “comprehensive food safety and quality management systems.”

 Ohly, an ABF Ingredients Company, announced the acquisition of specialty savory ingredients company Bakon Yeast Inc.

 Biothera announced that the Ministry of Health in China has authorized the use of the company’s Wellmune WGP® as a novel food ingredient, allowing for the immediate use of Wellmune WGP in foods and beverages throughout China.

 Brian Buck, senior vice president and general manager of Takasago Americas, announced the formation of a team of quality experts to ensure the region’s participation in achieving Global Food Safety Initiative (GFSI) certification by June 2012. In order to accomplish this goal, Takasago Americas is aiming toward FSSC22000 certification.

 Comax Flavors added Gary Long as southeastern regional sales manager and Alexis Dobrasz as Midwest account representative.  Innophos Holdings Inc. announced capacity expansions: at its Port Maitland, Ontario facility, the company expanded for the production of potassium phosphates; at its Chicago Heights, Ill., facility, the company announced plans for a 25% increase in tri-calcium phosphate capacity; and the company also confirmed that its previously announced expansion of CAL-RISE® capacity at its Nashville facility is on schedule to be completed in July of this year.

 SensoryEffects® Powder Systems acquired Dietrich’s Specialty Processing, a provider of customized spraydrying services.  Trygg Pharma Holding AS appointed Terje Bakken CEO, replacing Aaron Kramer, who headed the development activities that led to Trygg Pharma for more than two years as EVP Pharmaceuticals of Aker BioMarine. Press releases about personnel and company news may be sent to the Prepared Foods staff at: [email protected].

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Innovative Beverages Enter New Grounds

©ISTOCKPHOTO/DON BAYLEY

new product trends

Beverages, particularly energy drinks, enhanced waters and RTD teas, are taking various approaches in promotions, ingredients and even processing to set themselves apart.

Justin J. Prochnow, Greenberg Traurig LLP

A

s one walks down the beverage aisle of a local grocery or grabs a drink from the local convenience store, one thing is immediately clear: the number of options consumers have to cleanse their palates has become overwhelming. Not too long ago, the beverage section consisted almost entirely of soda pop and water. Nowadays, shoppers have a wide spectrum of alternatives from which to choose, as companies vie for consumers’ dollars. Companies that manufacture and sell products (in several beverage market subsets, in particular, such as energy drinks, enhanced waters and RTD teas) are creating a variety of innovative drinks, experimenting with novel ingredients (as well as returning to basic ingredients) and taking marketing to new levels—all in the effort to get a share of the beverage marketplace.

Energy Drinks No group of products has made a bigger splash over the last couple of years than energy drinks and supplements. While energy drinks, in some form, have been around for decades, energy beverages in their current form have hijacked the marketplace over the last several years, and certainly no group has gone to greater lengths to market and promote its products. Whether it is 5-Hour Energy proclaiming it can “get you past that 2:30 feeling” or a victorious “X-Gamer” athlete sporting a Go Fast or Monster logo, commercials and advertisements for energy drinks are ubiquitous. To see how far energy drinks have infiltrated not just the beverage aisle, but American culture, look

no further than the professional soccer team named spectrum of beverages from which the “Red Bulls!” to choose, as companies vie for While energy drinks have undoubtedly manconsumers’ dollars. aged to capture the attention of a good portion of the consuming public, it is still unclear what the long-term holds for this class of products. As more and more companies try to enter the market, they are forced to come up with new strategies to make their products unique. Some have increased the levels of “energy” ingredients, like caffeine and taurine. Others have added novel or exotic ingredients that have not traditionally been used in beverages. Still others have attempted to package the energy with alcohol, a move to which regulatory agencies responded in concert last November. Serious safety concerns over some of these “innovations,” as well as the blurring of lines between beverages and liquid dietary supplements, have caused the FDA and other regulatory agencies to take a very close look at this class of products; going forward, tighter regulation is expected.

Nowadays, shoppers have a wide

Enhanced Water While bottled water products experienced a drop in popularity several years ago, signs point to a resurgence, especially those in the “enhanced water” category. As consumers continue to search for healthy, natural and “simpler” products, water products are likely to be viewed as

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new product trends high-fructose corn syrup. Consumers have an ever-widening array of flavors to choose from, as Superfruits, like pomegranate, acai and mango, have made their way into RTD teas. While price has traditionally driven the market share in this category, consumers

looking for healthy and natural options now have a plethora of products from which to choose.

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While bottled water products experienced a drop in popularity several years ago, signs point to a resurgence, especially those in the “enhanced water” category. solutions. This category has launched some of the most innovative products in the beverage industry. One such company is Activate. Activate products come with a proprietary cap containing nutrients in powder form that are released into the water upon opening. Most enhanced water products come with nutrients and vitamins already added, such as Vitaminwater and Propel. Still others, such as Penta, focus on the purification process in order to trumpet “ultra-purified water.” Finally, some companies are enhancing the pH level in the water to tout highly alkalized water for optimum health, such as new entrant RockHumanity and its NEO Water.

Ready-to-drink (RTD) Teas RTD teas, as a class of products, are not exactly new. The category has been traditionally headlined by a few well-known names, like AriZona, Lipton and Snapple. However, some of the more innovative companies and products in the beverage industry have turned up in the RTD tea category and have been making headway in recent years. In order to compete against the dominant category leaders, RTD tea companies have been forced to think of some unique and creative ways to set their products apart. Some companies, like Honest Tea, have found great success going the organic route. Other companies, like New Age Beverages, the makers of Xing Tea, have focused on green tea and are utilizing natural sweeteners, such as honey and pure cane sugar, instead of

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new product trends made, companies must be consistent in the marketing of their products, so the identity of their products cannot be questioned, if the FDA decides to investigate. Thus, a thirst for innovation and a healthy knowledge of the law will allow

inventive companies to achieve success in the beverage industry. For more information on beverages, type “beverage formulations” into the search field at PreparedFoods.com, or enter “Drink and Eat Good Health” in the field at NutraSolutions.com.

Visit us at IFT11 booth #6229 In order to compete against the dominant category leaders, RTD tea companies have been forced to think of some unique and creative ways to set their products apart, such as organic tea or use of natural sweeteners.

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tions in the beverage arena, they must ensure they stay in line with the laws and regulations governing beverages and supplements. As the number of companies and products entering the beverage market steadily increases, the FDA and other federal and state regulatory agencies will continue to direct more of their attention to the industry. While regulatory agencies have historically focused on product labeling and marketing of claims promoting beverages and supplements, recent actions suggest regulatory agencies will shift the focus of their attention to the ingredients used in drink products. As the analyses for determining which ingredients are legally permissible are different for beverages and supplements, it is more critical than ever for companies to understand those differences—in order to make the best decision as to how to sell their products. Once that decision is Your customers depend on you to provide a safe, high-quality product that

Justin J. Prochnow is a shareholder in the Denver office of the international law firm of Greenberg Traurig LLP. His practice concentrates on legal issues affecting the food and beverage, dietary supplement and cosmetic industries. He can be reached at 303-5726562 or [email protected].

tastes great. That’s what you can give them with SPLENDA® Sucralose from Tate & Lyle. We refuse to compromise when it comes to setting the standard for quality, reliability and consistency. Our customers wouldn’t have it any other way. Would yours? To see all our elements in action, visit www.splendasucralose.com

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Eastern Influences

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new product trends

With 37% of the world’s population, India and China influence products both in America and abroad. Savory sauces, grains and dairy are intrinsic components.

Michael Formichella, Contributing Editor

F

ood in America evolves like the ever-changing grains of sand on a beach—being reshaped with each wave crashing onto its shoreline. There has always been an influx of immigrants in the U.S., so it is natural to see shifts in cuisines. Several emerging trends are currently on the rise, and two of note are Indian and Asian foods. This is true Indian and Asian cuisine—the food that was once eaten in their native countries, but now eaten here in the U.S. The taste for newer, spicier cuisine seems to be increasing each year—not just “spicy hot,” but full-flavored ethnic blends from these far-off shores. The phenomenon of how quickly these two cuisines have risen in popularity is due partly to the saturation of media given to chefs, restaurants and the culinary arts. It seems one cannot turn a channel on the TV or go by a newsstand, without seeing a plethora of beautiful and decadent food shots. One could think of this as “food porn”—a fantastic thing for anyone in the food business, of course. This article’s author notes that through the variety of positions he has held, he has been fortunate to have traveled extensively in the U.S. and abroad—and, as such, has sought out new food adventures and hole-in-the-wall restaurants. Not so long ago, it was really difficult to find a good Thai/Vietnamese or Indian restaurant outside of some of the larger cities. Slowly but surely, this is starting to change. It is all about authenticity, and authenticity requires authentic products.

Taste-stimulating Seasonings to Sauces Manufacturers are producing some taste-stimulating creations for a variety of venues, from grocery store spice blends for the

home chef to RTE meals. The increased demand for these explosion of Indian selections ethnic foods has also helped proliferate the demand for offered in the prepared foods new (to Americans) fruits and categories, including such oncevegetables and has opened obscure items as lamb vindaloo new channels for specialty food shops and grocery or other curry dishes. stores. Grocery stores are getting even more ethnicspecific, by dedicating whole sections to different cuisines, from Chinese and Japanese to Korean, Filipino, Indonesian and Indian, with aisles of spices, noodles and rice, as well as dried and preserved ingredients. Then, there are the sauces and vinegars...fish sauces, sweet chili sauce, oyster sauce, all colors of curry and so many soy sauces. The specific elements of Asian and Asian-Indian cuisine and the influences or nuances of its regions are being replicated in restaurants and in prepared food. Obviously, every cuisine throughout the world is based in what can be grown and produced in a small, specific area. Weather patterns, topography and religion also play a huge part in what a native cuisine draws upon. There are many similarities that can be drawn from region to region throughout Asia and India: usage of noodles, the focus on the balance of flavors, the use of grains and rice, and, most of all, proteins—either from the sea or land. The commonality is surprising.

Recently, there has been an

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new product trends ©ISTOCKPHOTO/WILLIAM MURPHY

Tandoori food is a northern India specialty and refers to the clay oven in which the food is cooked, after being marinated in a mixture of yogurts and spices. Tandoori chicken is a favorite in many places.

As people become more educated about these cuisines, it is possible to distinguish some of the specific taste differences from within the regions themselves. The People’s Republic of China has 23 provinces which are grouped into six regions. In the northern region, there are two main cuisines: Peking, and Shantung and Inner Mongolia. Peking-style is more elaborate, with heavy influences of garlic and leeks. In contrast, the Shantung/Inner Mongolia regions use lamb and mutton, often prepared in a barbecue-style or “firepot,” with local veggies all simmered together. In the eastern region, seafood—used much more heavily—is combined with deep, rich flavors that include flavored oils, sugar, sweet bean paste and rice vinegar. Southern-style cuisine, or Cantonese, is not as heavily seasoned, and stir-

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fries are a common cooking method. Hot and spicy generally sums up central China, with lots of chilies, garlic and ham being a huge part of this cuisine. On one of this author’s projects for a well-known, Asian-style national restaurant, he encountered Yunan-style cuisine. The ham of this region was very much like the country ham found in the Southern/ Central coastal states of the U.S. Yunan-style ham has a very distinct flavor and is used generously throughout the central region of China. As one moves towards the western region, which is largely desert, the influences of a different cooking method are introduced, including dishes cooked in a tandoori-style oven, such as flat breads and kabobs. Lastly, the Macau/Macao regions on the southern coast are heavily influenced by Portuguese, African and many multicultural flavors—as it has been visited and occupied by many nations over hundreds of years. Two Macanese dishes from this region are galinha Portugesa—a simple preparation of chicken, potatoes, onions, egg and saffron, in which the flavors uniquely

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new product trends meld together. Another “must-experience” dish is linguado Macau—fried sole with a simple green salad that adds to the freshness of the delicate dish.

West, to Indian Cuisine and Dairy Desserts Moving on to India, there has been an explosion of selections being offered in the prepared foods categories, probably more so than seen in any other category in recent years. For anyone having visited in London and sampled Indian cuisine, the impression could well be that the national dish of England was chicken tikka masala. A friend of this author would call every Friday and request to go out for a “ruby” (slang for Indian food). London enjoys an abundance of great Indian restaurants, and some classic entrees found there can now be found in local grocery stores in the U.S. Butter chicken, channa masala, lamb vindaloo (in the frozen entree section)—even packages of pre-cooked naan bread are a few family favorites from Trader Joe’s, for example. Tandoori food is a northern India specialty and refers to the clay oven in which the food is cooked, after being marinated in a mixture of yogurts and spices. Tandoori chicken is a favorite in many places. While not particularly hot—certainly not as hot as many curries—the food is terrific. Tandoori bakers are now available to the home cook, through many cooking supply web sites and stores.

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Another great dish is birani, a Mughai dish in which the meat is mixed with orange rice, deliciously spiced with nuts and dried fruits. Indians are said to have a sweet tooth, which they satisfy with an amazing collection of sweets and dairy items. To many Westerners, Indian desserts appear strange, esoteric and a little too sweet. But, that is beginning to change. None of the usual Western ingredients are used in Indian desserts—except in traditional ice creams, which are popular all around India—no eggs, butter, cream or chocolate. Instead, an almost bewildering array of lentils, nuts, vegetables, chick pea flour and lots of milk form the basis of Indian desserts. Milk dishes are usually boiled, until the liquid has been removed into a semi-solid state known as khoya or mava, which is the main component of many fudge-like treats known as burfi. Various ingredients, like coconut, almonds and pistachios, can also be added. In the southern regions of India, milk-based desserts are not as concentrated as in the north; they are, therefore, lighter. Their southern versions of milk-based puddings, known as paysam, are soupier, and the milk sugars are not as caramelized. Paysam can be made with rice, vermicelli or lentils and is traditionally served for special occasions. Kulfi is a popular Indian representation of ice cream. Other desserts and sweets include rasgullas, consisting of sweet,

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See Food Master-INGREDIENTS, p. 91

new product trends little balls of rose-flavored cream cheese, and gulab jamuns, round balls made of flour, yogurt and ground almonds. In the north and western regions of India, buffalo milk is preferred over cow’s milk, because the former contains 12% milk fat. In the east, the Bengal region is famous for its sweets based on chenna, a soft Indian cheese panir. The famous Bengal sweet yogurt, mishit doi, also deserves mention. A cross between dessert and yogurt, it has a distinctive, smoky flavor and intense sweetness.

Influencing U.S. Foods Foods like these make their way from abroad into the restaurant scene or onto grocery shelves through many paths. Whether from a white-table-cloth-style, high-end restaurant or a more humble, mobile food truck or street vendor, all of these influences help shape what is eaten daily and what is considered “hot” at the moment. If one follows today’s trend path, four distinct phases of new foods and flavor profiles begin to emerge. “Inception” is the birth of a trend. “Proliferation” refers to food on the move, through fast-casual or mobile venues, then passing through QSR chains into the next phase, which is “Ubiquity”—the penetration of a food through the country, from coast to coast—eventually landing in groceries’ shelves and freezer sections. If one fancies a bowl of Vietnamese pho or Korean bulgogistyle beef, or even spicy, pan-fried kimchi with slices of pork and tofu, almost any of these can be found, and almost all are as common as macaroni and cheese (with an emphasis on the word “almost.”) The mushrooming effects of the “food porn” explosion and the ever-shifting demographic coming to the U.S. continue to change what is considered normal. And, manufacturers continue to scramble for “what’s next,” “what’s hot,” and “what’s coming down the pike” from any source they can—to get a competitive edge in the market. If the aim is to take hold of the newest trends in food, get out there into the new ethnic neighborhoods. Scour their markets. Stop at a sidewalk stand and see what can be found. Chances are, it may just be the next exciting new trend. Chef Michael Formichella, CMC, is president and co-owner of Chella Foods. Previously, he was senior vice president and COO of Smithfield Innovation Group, a subsidiary of Smithfield Foods. A graduate of the Culinary Institute of America, he is past president of Les Amis d’Escoffier Foundation and a member of Chef de Cuisine of America, the Research Chefs’ Association and Societe Culinaire Philanthropique. He was a featured chef at the Annual James Beard Foundation Awards, 2003-2005. Chef Formichella is a principal affiliate of Culinary Alchemy Group (CAG), a gifted team of food marketing, communications and product development professionals assisting foodservice companies from conception and ideation, to kitchen execution or R&D, to plant production and new product launches. For more information, go to www.chellafoods.com and www.culinaryalchemygroup.com.

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May 2011

CREATING TOMORROW’S SOLUTIONS

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Are you looking for a soluble fiber with positive effects on human blood lipids? Talk to us. We have the solution. We can offer you a soluble dietary fiber that is highly stable to heat and acidic conditions, non hygroscopic and non-browning. It is ideally suited to beverage applications, as it is colorless and neutral tasting and yields haze-free solutions with a very low level of viscosity. This fiber is an alpha cyclodextrin, a naturally occurring sugar molecule derived from starch. It has been shown in clinical trials to have a positive effect on blood lipids. Further clinical data point towards positive effects of alpha cyclodextrin on insulin sensitivity and glycemic index. Wacker Chemical Corp., +1 517 264 8794, [email protected]

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The Hidden Treasure of R&D Tax Cuts One presentation at the 2010 Prepared Foods’ R&D Applications Seminar-Chicago provided insights into how some companies may be missing out on an important way to reduce R&D costs—without cutting resources.

R

esearch and development tax credits can result in permanent tax savings for many types of businesses. A variety of industries can qualify for the credit, including food manufacturing and pharmaceuticals. The R&D tax credit helps companies reduce taxes and get cash; it is a tax provision designed to stimulate economic growth. In a recent Prepared Foods’ R&D Seminar titled, “R&D Tax Credits–The Hidden Treasure,” Byron Schneidman, managing director, RSM McGladrey, said RSM McGladrey has a team of specialists dedicated to helping companies increase the after-tax return on their R&D investment—by taking advantage of the R&D credit and other related tax incentives. To qualify for the credit, an activity must include the following elements: permitted purpose; elimination of uncertainty; process of experimentation; and be technological in nature. The term “permitted purpose” means the activity must be related to new or improved function, performance, reliability or quality. “Elimination of uncertainty” refers to the fact that activities need to be intended to eliminate uncertainty, concerning the development or improvement of a product or process. The “process of experimentation” means a company must show systemic testing of alternatives and evaluations of results were conducted. And, finally, showing a process was “technological in nature” requires demonstrating that the research activity relies on principles of physical science, computer science or engineering.

When Opportunity Knocks Many companies overlook this opportunity, but a company may benefit from an R&D tax credit, if it engages in one or

©ISTOCKPHOTO/ KRISTIAN SEKULIC

new product trends

more of the following activities: develops new or improved products; develops new or improved manufacturing processes; increases automation; designs and fabricates tools and dies; develops production equipment; and develops new or improved software applications. Furthermore, the Internal Revenue Service recognizes that many changes in operations and product lines are evolutionary, rather than revolutionary in nature. This, therefore, broadens the potential opportunity. The industries in which companies may qualify for the tax credit include manufacturing (high-tech, food processing, aerospace and defense, and equipment and component parts). Other areas that may qualify are pharmaceuticals and biotech; architectural and engineering; energy and utilities; telecommunications; and financial services. As reported in the “RSM McGladrey 2009 Manufacturing and Wholesale Distribution National Survey,” 46% of respondents reported they are not utilizing the R&D tax credit. That means there are still thousands of manufacturing companies eligible for the R&D credit that have not been claiming it, said Schneidman. Traditional methods of quantifying costs associated with qualifying R&D activities have come under increased IRS scrutiny, and the bar has been raised on documentation necessary to meet the “more likely than not” level of assurance necessary for FIN 48, Circular 230 and section 6694 preparer penalty compliance. These new developments have many R&D tax credit service providers scrambling to change their approach. RSM McGladrey has been following these developments closely and continuously updating its tools and processes, to stay ahead of the curve and put clients in the best position to claim and sustain R&D tax benefits.

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new product trends R&D Credit Approach An “RSM McGladrey R&D Tax Credit Study” includes a technical assessment and documentation of the qualified activities. R&D specialists identify expenditures that qualify for federal and state R&D tax credits. Activities for tax years open under the statute of limitations are analyzed, to determine eligibility and leading up to refund claims. The process is scalable to the size and complexity of a business. RSM McGladrey performs an initial scoping process—to determine the estimated costs and benefits of performing the study—before either party commits. R&D projects also undergo a quality assurance review by the company’s national tax office. In addition to helping increase cash flow, RSM shares important information about the R&D credit with its clients. It also works with them to develop internal procedures necessary to help track and support these expenses in the future. The national RSM McGladrey R&D team is composed of more than 60 R&D specialists, and activities are coordinated on a national basis. The team also has experience in large and small case IRS examination and appeals support. The rules in this area are regularly changing; keeping abreast of these changes can be an ongoing challenge. The company maintains contacts within the U.S. Department of Treasury, the IRS, Congress, the National Association of Manufacturers and the U.S. Government Accountability Office (GAO). It acts as advocates on behalf of the companies it serves and is regularly sought out by those agencies to help them understand the impact of legislation and requirements on the middle market. “R&D Tax Credits–The Hidden Treasure,” Byron Schneidman, managing director, RSM McGladrey, 312-634-4420, [email protected] —Summary by Barbara T. Nessinger, Associate Editor

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May 2011

SOLUTIONS FOR THE DEVELOPMENT AND MARKETING OF NUTRITIONAL PRODUCTS

Marketing GASTROINTESTINAL

Health ■ NUTRANEWS You Can Use

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Visit cornproducts.com/trends/yogurt to download our prebiotic fiber yogurt formulation. HEALTH & NUTRITION INGREDIENTS | NUTRITIVE SWEETENERS | POLYOLS | LOW CALORIE SWEETENERS | STARCHES | GLUTEN FREE SOLUTIONS

Marketing GASTROINTESTINAL HEALTH Soluble and insoluble dietary fiber, probiotics and enzymes all can play a role in gastrointestinal health. Marketing those benefits to consumers can be challenging. David A. Mark, Contributing Editor

roducts marketed to help maintain gastrointestinal health make claims for reducing problems with diarrhea and constipation; for reducing bloating and flatulence; for boosting immunity; lowering the glycemic index of co-consumed foods; suppressing appetite and interfering with cholesterol absorption; and, lastly, for improvements in intelligence, beauty and the ability to speak foreign languages. Well, perhaps not those final three, but claims for benefits for gastrointestinal health range from the plausible to the highly optimistic. Government agency actions and class action suits have been brought against companies too forward in their health claims, so an understanding of what is provable and what is not is warranted.

P

Understanding the Gastrointestinal System A good way to imagine the gastrointestinal system is as a shopping mall with an entrance at one end, an exit at the other, and a tremendous number of transactions going on in between. Broadly speaking, a meal starts to move out of the stomach at 1 hour and is gone by 4 hours. Large meals high in fat or protein are slower to leave the stomach compared to small, carbohydrate-dominated meals. Food starts to enter the small intestine at 1 hour and is almost entirely out by 7 hours. Food starts to enter the large intestine as early as 4 hours after the meal and exits 24-36 hours later. Under normal health status, bacteria reside only in the large intestine. However, many species of bacteria have the capacity to survive passage from mouth to the large intestine, which is the whole premise behind probiotics— the deliberate consumption of live bacteria. Given that almost all of the nutrients in a meal will be extracted during a few hours’ transit through the small intestine, this begs the question of why humans have a large

Combining a prebiotic with a probiotic is not automatically synergistic. A prebiotic may promote growth of endogenous bacteria, to the disadvantage of the co-supplemented bacteria. intestine several feet in length, and what important functions take place there. The primary role of the large intestine appears to be recovery of water and electrolytes from the highly fluid, small intestine discharge. Be that as it may, the content of what enters the large intestine and the types of bacteria residing there do appear to impact health.

Fiber Dietary Reference Intakes (DRIs) define dietary fiber as non-digestible carbohydrates in intact forms naturally occurring in foods, whereas functional fiber is defined as non-digestible carbohydrates that have been isolated or extracted, in order to provide health benefits. Total fiber combines the two. Mammals lack enzymes to digest these fibers, so they pass through to the large intestine relatively intact. Once in the large intestine, a subset of fiber referred to as soluble fiber can be fermented by resident bacteria, and by being metabolized to short-chain fatty acids, provide some caloric energy. This calorie yield is estimated at www.PreparedFoods.com

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MAY 2011 NS3

1.5-2.5Kcal/g, less than the 4.0Kcal/g for digestible carbohydrates, but more than the 0 for insoluble fiber.1 Depending on the type and amount of fiber in the diet, benefits can include laxation, less absorption of cholesterol and attenuation of blood glucose

responses. While population studies suggest fiber as protective against colorectal cancer, intervention studies have been mostly disappointing. Ditto reducing risk of diabetes or obesity. Current DRI recommendations for fiber are 38g/day for adult men and 25g/

day for adult women to age 50 years, stepping down to 30g/day and 21g/ day, respectively, above 50 years.1 According to the National Health and Nutrition Examination Survey (NHANES), actual total fiber consumption is on the order of 17-19g/ day for adult men and 13-15g/day for adult women.2

Probiotics

N N N

Fructo-Oligosaccharides Galacto-Oligosaccharides Isomalto-Oligosaccharides Polydextrose

N N N N N N

Erythritol Isomalt Maltitol Mannitol* Sorbitol Xylitol

© ISTOCKPHOTO-FLOORTJE

N

Bacteria are people’s friends. Or more exactly, friendly bacteria are people’s friends. The human large intestine is home to more than 800 species of bacteria. Beneficial bacteria, such as Lactococcus acidophilus, Bifidobacterium longum and Bifidobacterium bifidum, are purported to promote proper digestion and absorption of nutrients, boost immune function and increase resistance to infection by displacing harmful bacteria. Diarrhea, constipation, flatulence and many other intestinal discomforts are caused by an imbalance of intestinal microflora. People complain of alternating episodes or constipation and diarrhea, as the lower gastrointestinal tract first slows down due to a low-fiber diet, then explosively empties, when

*

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Companies err in making a health claim—even if a clinical trial says it is true—because the FDA holds that, regardless of evidence, a claim is not true, until it deems it is true.

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FULL potential Are your baking and snack products reaching their FULL potential? undesirable Two recent studies demonstrate that foods formulated with bacteria, such Fibersol®-2, a soluble corn fiber, can provide an increased as C. difficile, proliferate and feeling of satiety so consumers felt fuller for a longer produce gas and period of time. Fibersol®-2 can also be used to replace toxins. Typical probiotic dosing in clinical tricalories from sugar and fat while increasing the als ranges from 1-100 bil3-6 lion live bacteria per day. fiber content to create many baking and snack Basic health claims for probiproducts. Fibersol®-2 is the fiber you want so otics utilize what is known as “Structure:Function” wording. Very your consumers and your baking and snack briefly, this is wording the Food and Drug Administration allows, when eviproducts can reach their FULL potential! dence is less than what is needed to support an FDA-approved health claim. S:F wording is often along the lines of: “[ingredient name here] helps maintain a healthy digestive system.” Results from consumer focus groups suggest that S:F wording is preferred to health claims language, as the latter infers a more emotionally negative context of disease treatment, as in: “Buy this food, because you have this disease!” Probiotics stand on thinner ice, when essaying value of claims beyond the gastrointestinal system. The gasthe health trointestinal tract contains many cells involved in benefit immunity. Arguments are made for beneficial bacteoverriding ria reducing the duration of a cold and its sympany adverse side toms, by stimulating immune cells in the gut. This effects.10 triggers a systemic immune response that extends to Most prebiotics anti-viral function and to the secondary bacterial fall into the category respiratory infections, which may occur in conjuncof soluble fiber prodtion with a viral infection.7-9 However, the evidence is not conclusive. ucts, such as fructo-oligosaccharides (FOS), galactoPrebiotics to Synbiotics oligosaccharides (GOS), inulin, Another approach is to provide not live bacteria, but pectin, xanthan, glucomannan rather nutrients and other compounds to promote and beta-glucan. All are partially the growth of beneficial bacteria residing in the intesmetabolized in the large intestine to tine. In 2007, the Food and Agriculture Organization become short-chain fatty acids (SCFAs). of the United Nations defined prebiotics: “A prebiSCFAs can be used as fuel in the cells linotic is a non-viable food component that confers a ing the large intestine. FOS are shorter in health benefit on the host associated with modulachain length than inulin; some supplement tion of the microbiota.” Clarifications include not products use a combination. Most soluble fiber being a living organism, not being a drug and the clinical trials evaluate 10-20g/day. Obviously,

Only 1.6 Calories per gram!

NS6 MAY 2011

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these amounts are more suitable for incorporation into a functional food vs. a dietary supplement. While many clinical trials report a change in the bacterial make-up of fecal bacteria as an endpoint, in the absence of physiologically significant clinical outcomes, changed bacterial ecology is not sufficient proof of benefit.11 Care must be taken to separate the prebiotic and non-prebiotic actions of soluble fibers. The lipid-lowering action of betaglucan and psyllium

satiety

lower calorie

takes place in the small intestine, where these viscous soluble fibers interfere with cholesterol absorption. Likewise, combinations of glucomannan, xanthan and alginate have been touted as not only lowering cholesterol absorption, but also blunting the glycemic index of co-consumed foods. If confirmed, this effect would reduce the risk of diabetes and metabolic syndrome. But, these functions are not prebiotic in nature. Prebiotic/probiotic combination products, sometimes called synbiotics, are a natural fit for the dairy industry, as there are already product production and distribution systems in place with refrigeration and short shelflife requirements. However, significant amounts of human research are needed, before claims can be made that a combination product has advantages. Results are not automatically synergistic or even additive; a prebiotic could promote growth of endogenous bacteria to the disadvantage of the co-supplemented bacteria.

Digestive Enzymes

sugar-free digestive health

With the exception of lactase-treated dairy products, digestive enzymes do not directly impact prepared foods. Lactase digests the milk sugar lactose into glucose and galactose. An estimated 70% of the world’s population, including over one third of the U.S. population, lack this enzyme as adults and are hence referred to as being lactose-intolerant. This is not the same as being allergic to milk, which involves the immune system’s over-reaction to milk proteins. Consuming lactase-treated dairy products or lactase-containing dietary supple-

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MAY 2011 NS7

ments solves the digestive problems of flatulence and bloating. Beyond sugar digestive enzymes, the situation gets complex. The body’s digestive enzymes trypsin, chymotrypsin, proteases, lipases and amylases

are synthesized at the appropriate points in the digestive system to facilitate the digestion of foods. Some prescription products include Creon, Nutrizym, Pancrease, Pancrex, Ultrase and Zymase. The products are offered

in different strengths; for example, Creon 5, Creon 10 and Creon 20. The number refers to the lipase content per capsule, in thousands of USP units. The different strengths are achieved by diluting full-strength pancreatin sourced from pig pancreas. There are microbe-produced enzymes with amylase, protease and lipase activity, but the units are different, and these should not be called “pancreatin.” Plant-derived enzymes are marketed as protein digestive aids. Bromelain, which has a range of activity, is a mixture of enzymes from ripe and unripe pineapple fruit and plant stem. Bromelain breaks down proteins to form peptides and amino acids with preferential cleavage of peptide bonds, where the carbonyl group is either from a basic amino acid or an aromatic amino acid. Papain is derived from the papaya plant and has been used as an aid to digestion since the 1880s, to relieve dyspepsia and other common digestive disorders.12 Two problems plaguing digestive enzyme marketing are units of measurement and what defines a clinically significant outcome. At present, there are only a few up-to-date, widely recognized standard measurements of activity and digestive power for most of the plant-sourced digestive enzymes used in dietary supplements. The most widely recognized is the Food Chemical Codex (FCC), but USP and NK units are also valid.12

Government Actions and Going Forward Infamously, the Dannon Company was the subject of a multi-state, classaction lawsuit against health claims made for probiotic Activia yogurt and DanActive yogurt drink. At issue was over-claiming results of clinical trials and stating that one serving a day was sufficient for a benefit. In 2009, Dannon created a $35 million NS8 MAY 2011

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Prebiotic fibers can have health benefits separate from any prebiotic activity and benefits they possess. fund to reimburse consumers and agreed to make label and marketing changes based on FTC and FDA decisions. The FTC reached a final decision in December 2010. Dannon agreed to pay states $21 million to resolve state actions. Dannon is prohibited from claiming any probiotic product reduces the likelihood of getting a cold or flu. Dannon may not claim Activia or other probiotic products help with irregularity or slow transit time, or any other health benefits, unless there are two human studies supporting those results. 13 Given the active interest of the FDA and FTC to labeling and advertising for food health claims, any company intending to market based on health claims needs expert regulatory advice. Probiotic claims need to be specific to the species, strain and amount of bacteria per serving. Structure:function wording, carefully parsed, can be a safe haven. A common marketing failing is to believe that evidence from a clinical trial allows a claim based on that evidence, when, in actuality, a label cannot claim something is true, until the FDA agrees it is true (i.e., approves specific wording for that claim). NS David A. Mark, PhD, is president of dmark consulting LLC. Disclosure: Dr. Mark has as clients dietary supplement companies, which market products intended to promote gastrointestinal health.

References: 1.

Dietary, functional and total fiber. IN: Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Institute of Medicine, National Academies Press, Washington, DC. 2005. 339-421. 2. What we eat in America, NHANES 2007-2008. Accessed March 2001 from: http://www.ars.usda.gov/SP2UserFiles/ Place/12355000/pdf/0708/Table_1_NIN_GEN_07.pdf. 3. Sanders ME. Probiotics: considerations for human health. 2003. Nutr Rev. 61:91-99. 4. Minocha A. 2009. Probiotics for preventive health. Nutr Clin Pract. 24:227-241. 5. Farnsworth E. 2008. The evidence to support health claims for probiotics. J Nutr. 138(suppl):1250S-54S. 6. Kaur IP, et al. 2009. Probiotics: delineation of prophylactic and therapeutic benefits. J Med Food.12:219-235. 7. de Vrese M, et al. 2005. Effect of Lactobacillus gasseri PA 16/8, Bifidobacterium longum SP 07/3, B. bifidum MF 20/5 on common cold episodes: a double-blind, randomized, controlled trial. Clin Nutr. 24:481-491. 8. Winkler P, et al. 2005. Effect of a dietary supplement containing probiotic bacteria plus vitamins and minerals on common cold infections and cellular immune parameters. Int J Clin Pharmacol Ther. 43:318-326. 9. de Vrese M, et al. 2006. Probiotic bacteria reduced duration and severity but not the incidence of common cold episodes in a double-blind, randomized, controlled trial. Vaccine. 24:6670-74. 10. FAO Technical Meeting on Prebiotics. Food and Agriculture Organization of the United Nations. 2007. Accessed March 2011 from: http://www.fao.org/ag/agn/agns/files/Prebiotics_Tech_Meeting_Report.pdf. 11. Goetze O, et al. 2008. Effect of a prebiotic mixture on intestinal comfort and general well-being in health. Br J Nutr. 100:1077-85. 12. Roxas M. 2008. The role of supplementation in digestive disorders. Altern Med Rev. 13:307-314. 13. Dannon agrees to drop exaggerated health claims for Activia yogurt and DanActive dairy drink. Federal Trade Commission 2010 press release. Accessed March 2011 from: http://www.ftc.gov/opa/2010/12/dannon.shtm.

MAY 2011 See Food Master-INGREDIENTS, p. 109-112

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See Food Master-INGREDIENTS, p. 109-112

NUTRA NEWS

You can use ©ISTOCKPHOTO/JACOB WACKERHAUSEN

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. The Beauty Within Beauty products based on collagen are already established in Asia, and collagen has been exceptionally successful in a variety of functional foods and nutraceuticals. In Europe and the U.S., consumers know about the beneÀts of collagen, mostly from claims made for topical applications, but it is still a new ingredient in dietary supplements, health and nutrition products, and “nutricosmetics.” VERISOL®, from GELITA, administered orally, influences the skin’s collagen metabolism directly from the inside. The company claims it increases the skin’s moisture and prevents the formation of wrinkles. VERISOL is produced from native collagen and has an excellent bioavailability; it can be easily incorporated into products from pharmaceutical applications to indulgence products, such as chocolate or instant coffee. GELITA, Eberbach, Germany, +49 6271 84 2194, www.GELITA.com

Steam-sterilized Chia Seeds BI Nutraceuticals is now offering steam-sterilized chia seeds to its customers. The company’s chia seeds have been sterilized using BI’s Protexx HP process, which uses super-heated, dry steam to ensure the material is free of any potential pathogens, while preserving all of the seeds’ healthful properties, says the company. This is an important distinction from many other importers of chia seeds, the company goes on to add, since they may or may not be offering sterilized product. Chia seeds can easily be incorporated into a wide range of foods designed to improve individuals’ cardiovascular and digestive health, as well as promote satiety. BI Nutraceuticals, www.binutraceuticals.com

“Skintastic” Aloe The Generally Recognized as Safe (GRAS) status of Aloecorp’s Qmatrix aloe has been afÀrmed by an independent panel of scientiÀc experts for use in a broad range of foods and beverages. Qmatrix is a proprietary, high-purity aloe vera inner leaf Àllet preparation that is high in soluble Àber and minerals, according to the company, and it has been extensively tested. In one human clinical study, Qmatrix ACTIValoe, taken orally, was shown to signiÀcantly decrease wrinkles and increase skin elasticity in photoprotected skin, with an increase in collagen production. Aloecorp, 800-458-2563, www.aloecorp.com

Natural Source of Potassium Chloride The high-purity, food-grade potassium chloride produced by K+S KALI GmbH, called KaliSel, will be used to market potassium chloride KCl FCC, FAO, WHO, E 508 in its already proven, excellent quality. KaliSel is high-purity potassium chloride (KCl) from natural sources. In many segments of the food industry, KCl is used as a substitute for sodium chloride (NaCl)—as a taste enhancer, thick-

News from NutraSolutions.com Updated and full of timely information, NutraSolutions.com was relaunched on March 14, 2011. Visit the new site for: • “Nutraceuticals in Processed Foods and Supplements,” by Claudia O’Donnell, chief editor. This article provides interesting observations on bold new products that target health conditions, as regulatory staffs influence ingredient choices. • Tammy Crowe, Ph.D., food industry consultant, provides suggestions as to specifications and operational guidelines to consider in all aspects of processing: “Importance of Standards in Assuring Good Quality Food Ingredients and Foods.” • “New Research Identifies Good News for Metabolic Syndrome,” by Kelley Fitzpatrick, features the role of flax and walnuts in weight control. • White papers on Boswellian and USP Standards.

Check out the “Community” section, which provides an overview and links to philanthropic organizations that are contributing to health and wellness efforts globally. The new site features articles categorized by health condition, such as Immunity, Cognitive and Digestive Health, and ingredients, from Antioxidants to Vitamins—to enable easy navigation to access product development and research information. Kelley Fitzpatrick is the content editor for NutraSolutions.com and is responsible for website editorial content. She is the principle of NutriTech Consulting, which provides services in regulatory reviews, scientific and trend presentations and articles, due diligence and feasibility studies.

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ening agent, stabilizer or preservative for the production of a great variety of foodstuffs. With KaliSel, K+S KALI GmbH offers an outstanding, yet cost-effective solution for salt substitution in food. KaliSel also provides the body with necessary potassium, the company claims. K+S KALI GmbH—a K+S Group Company, Germany, +49 561 9301 2480, www.kali-gmbh.com

Functionally, OptiSol 5000 provides a variety of hydrocolloid benefits, including moisture-control, shelflife extension, viscosity generation and cryoprotection. It confers enhanced nutritional benefits, as it is naturally high in ALA omega-3 and fiber and has an ingredient listing of “milled flax seed,” offering food manufacturers a clean-label solution. Glanbia Nutritionals, 608329-2800, www.glanbianutritionals.com

Functional Flax Seed OptiSol ™ 5000 is a natural, highly functional, flax seed-based ingredient that allows manufacturers to replace guar and other gum systems that have significantly increased in cost over the past year, says Glanbia Nutritionals. OptiSol 5000 is a technically-proven, label-friendly alternative to guar gum in tortillas, breads, sweet baked goods, batters and a variety of other product systems.

NS14 MAY 2011

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www.PreparedFoods.com

Chemical-free Alternative BIOSECUR LAB Inc., a privately held, Canadian-based company specializing in the research and development of plant-based bio-ingredients, and P.L. Thomas Inc., a fullservice provider of science-supported ingredient solutions for food and food supplements, recently announced the BIOSECUR™ product line has obtained self-afÀrmed GRAS status. BIOSECUR is safe for human consumption, providing a chemical-free alternative for various food applications, including use as an antioxidant and preservation aide in all processed food applications, RTE and ready-to-bake products, fruits, vegetables, nuts, dairy products, condiments and all beverages. BIOSECUR LAB Inc., www.biosecur.com; P.L.Thomas, 973-984-0900, ext. 214, www.plthomas.com

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Weight Management Ingredient from Potatoes Cyvex Nutrition recently announced its branded weight management ingredient, SolaThin™, a pure potato protein extract consisting of sev-

eral low-molecular-weight proteins, including protease inhibitor PI-2. The company’s newest vegetablesourced offering contains no added compounds and features more than 90% protein, PI-2 included, to pro-

mote optimized satiety and healthful, effective weight control, according to Cyvex. PI-2 is claimed to enable the release of cholecystokinin (CKK), a naturally occurring peptide clinically shown to produce a feeling of gastric fullness, and thus can help reduce food consumption up to 20%, in reported results. GMO-free SolaThin undergoes rigorous identity testing and third-party certiÀcation to assure a safe, pure and highly bioavailable end-product. Cyvex Nutrition, www.cyvex.com

Product Design & Formulation Consumer & Product Research

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Whey Protein Crisps Zumbro River Brand has added a 70% milk protein crisp to its line of whey protein crisps. The crisps are made using a proprietary extrusion process and have the superior nutrition of milk protein, says the company. The texture and composition are ideal for a variety of novel applications, including protein bars and cereals. Milk protein isolate is one of the purest forms of protein, according to the American Dietetic Association. It contains very little fat, carbohydrates or lactose and can be used as a daily supplement for those who do not consume the recommended amount of protein in their diet. MPI is a slow-release protein, which wards off hunger and aids in the maintenance of lean

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muscle—studies suggest it can be a low-calorie, low-sugar option for those looking to lose weight, increase metabolism or manage blood sugar. Zumbro River Brand, www.zumbroriverbrand.com

FLEXIBLE FLAVOR SYSTEMS for practically any application. Ideal for use in soups, sauces, spreads, entrees, and more. Our products have helped chefs across the country add value, consistency and flare to their signature dishes since 1938. Today we continue this legacy by staying abreast of trends in the food industry and providing timely custom solutions to the everyday challenges facing the food service professional.

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Tea Defense Stratum Nutrition, a Novus International Business focusing on nutrition through functional and specialty ingredients, has introduced TeaFense™, a patented, whole-food ingredient that combines the beneÀts of green tea and capsicum to support healthy aging, per the company. TeaFense is a natural, green tea-based ingredient for healthy aging that has superior antioxidant activity and offers synergy between green tea and capsicum for healthy cell protection. TeaFense combines a decaffeinated, full-polyphenolic spectrum, standardized green tea extract and non-pungent capsicum to promote healthy cell lifecycle and reproduction, which is critical to healthy aging and longevity. By using natural, food-grade ingredients, it is suitable for use in foods, beverages and dietary supplement products. Stratum Nutrition, www. StratumNutrition.com NS

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Sensory Activation in the Eating Experience

PHOTO COURTESY OF THE CHERRY MARKETING INSTITUTE

culinary creations

Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as low-fat and -sodium, one must truly understand the eating experience. understanding of the way the experience of eating unfolds. contrast, such as hard ice They fail to grasp the power cream melting into smoothness. of techno-emotional product design. A great food product Texture contrasts are further developer understands how to enhanced with hot fudge, fruit craft all these parts together into a whole that is greater than and nuts. The pleasure centers the sum of its parts. of the brain light up, and life A critical precept to understanding the key drivers of food is very good for a while. choice and intake principles lies in a simple fact: the relentless role of genetics directs people to respond to food pleasure. What stands as a formidable barrier to this concept is the myth of intelligence. That is, people are commonly taught their choices are logically and systematically processed, analyzed and selected by the conscious brain. But, humans are pleasure-seeking creatures. The truth is that food choices are mainly neurological responses to activate the subconscious pleasure centers of the brain. Certain food attributes trigger extremely strong biochemical responses. Typically, humans seek to activate those pleasure centers as frequently as possible, often subjugating more rational choices.

The brain loves textural

Craig “Skip” Julius, Contributing Editor

W

hat behavioral factors drive impulse buying? What makes a food cravable? Why do people choose to eat certain foods over others, even when they know the food might be unhealthy? What are the product attributes that make Oreos and Doritos cash-generating machines, year after year? The harsh but simple truth is that the biochemical mechanisms which drive food choices are not widely understood by the companies that manufacture, market and sell food. Flavor is only a small part of what could be called the “Cravability Product Design Theory;” overall, these techniques are not intuitive. This speaks directly as to why there are a relatively small number of food products, amongst a universe of thousands, which are truly cravable; in marketing vernacular—cash cows. There are several parts to the application of the theory. A mastery of each technique is required to holistically define and engineer product attributes that manifest truly competitive points of difference.

Selection Secrets The secret of food selection is complex and is not typically taught in food science programs. Many food companies, both manufacturer and foodservice companies, lack a fundamental

The Experience of Eating There is a defined and observable sequence of events when eating a food. Some sequence steps are learned, but become

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culinary creations © ISTOCKPHOTO/COSTINT

If the visual observation of a food is incongruent with a positive memory or expectations, one proceeds with caution.

Inter-oral variety, over the course of an eating event, increases sensory pleasure. Some of the world’s most popular foods offer textural contrast, such as pizza, which has a crunchy, chewy crust, combined with soft cheese.

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PHOTO COURTESY OF ADM

habituated behavior over time; they are so automatic, one is not aware they are taking place. When evaluating the experience of eating a food, it is essential to understand the sequence of events that occurs in the analytical centers of the brain. Only then can the potential of a food or beverage’s design be maximized. Appearance. First, people eat with their eyes. Chefs, among others, have espoused this mantra for many years. The presentation elements of color, size, proportion and visual intrigue are basic for culinary success. When a food is placed in front of a person, the eyes immediately begin an evaluation process. Is the food familiar? Is it the right color; the right shape? Has it been eaten before—most importantly, is it trusted? As with several steps in this sequence, primary visual analysis is a genetic trait that ensured survival in man’s early years, when the food supply was always changing, always suspect. Certainly, the cranial database of food is learned, but there is evidence that visual analysis, as the first step in the eating experience, is universal among geography and culture. When there is a food choice, the brain, through the eyes, calculates how much pleasure will be generated during the eating and digestion of any food. It then immediately assigns a “cravability factor” to the food. Expectations. If the visual observation of the food is congruent with a positive memory, one will jump to the next step; but, if it is unfamiliar or does not (in every way) match up with the memory, one proceeds with caution. This is a learned behavior that serves as an important defense

mechanism. A good product developer knows the “right” color is a critical first step in trial and acceptance. From his perspective, if a food product can meet the expectations formed by this point, the experience is usually positive and satisfying. Any food or beverage delivering to, or preferably surpassing, the expectations will normally be successful, by any metric. These first two steps gain “trial.” Great execution of the remaining steps is awarded with repeat purchase and customer loyalty (a form of cravability). Temperature. Another important defense mechanism, the lips are an incredibly sensitive thermometer. Based on visual observation, the brain calculates an expectation of the temperature of the incoming food. If the lips sense a disconnect, a danger signal is sent to the motor mechanisms. Sometimes, a food may not have a dangerous temperature, but, once it gets in the mouth, if it is different than the expectation predicted, it is generally perceived as unpleasant. In culinary school, this dictum is taught: “cold food cold, hot food hot.” A warm beer or lukewarm pizza, or anything lukewarm for that matter, is often a disappointing experience. It may be that, inherently, the brain knows a food should be definitively hot or cold; any food in between resides in the food safety “danger zone.” Thus, it may be pathogenically harmful. Texture. Once the food product enters the oral cavity, the tongue and trigeminal nerves begin to evaluate the texture. It is here that mediocre food design often falls short. The brain loves textural contrast. Great food and beverage design results in a “tactile symphony.” Inter-oral variety, over the course of an eating event, increases sensory arousal and pleasure. Name some of the world’s most popular foods, and generally, textural contrast will be found—such as pizza, which has a crunchy, chewy crust, combined with soft cheese. Chocolate enters the mouth hard, but it immediately begins to melt into luscious, decadent creaminess. Ice cream is first perceived to be semi-hard and cold, but immediately warms and surrenders its dairy fats and sugar to the senses. The sensory experience is further enhanced, when hot fudge and nuts are added to

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See Food Master-INGREDIENTS, p. 43-45

culinary creations Smoke is a great example. Smoke from the BBQ is pleasing and triggers a salivation response; whereas, the smoke of a forest fire is not at all pleasant and normally triggers a flight response. Aroma detection and perception guide humans to nutrients, such as vitamins,

the ice cream. The pleasure centers of the brain light up, opiate-like neurocompounds are released, and life is very good for a while. Aromas. Some are “programmed,” essential survival indicators of the environment—detecting food and danger.

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minerals and fatty acids. While these aromas are programmed, most aromas are learned over time and through experience. They acquire significance through food ingestion and are important in the formation of food memory. Fat and sugar best form memories! If one reflects on his own best food memories, this statement will likely be validated. Aroma preferences, once formed, are resistant to extinction. A little-appreciated element of great food and beverage design seeks to incorporate aromas targeted to elicit a positive food memory. Recently, the author has done research on incorporating aromatic compounds into packaging materials that are activated and released upon heating. The concept seeks to create an emotional bond with the consumer; great aroma rarely disappoints. This effectively moves aroma to the very front of the event sequence, ahead of visual. And, since aroma rarely disappoints the expectation, trust factor is immediately established. Many food products face the commodity challenges of price and function. One way to overcome this is connecting with the customer on an emotional level. Before Starbucks, coffee for many was a commodity. Now, Starbucks has helped coffee become an emotional experience. Sensations. Chefs and food technologists often focus enormous resources on getting the flavor right. While flavor is important, there are many other sensory mechanisms that come into play, once a food enters the oral cavity and before flavor is even perceived by the brain. These mechanisms are not widely understood outside the community of sensory scientists, but offer an area of fertile development for the knowledgeable food designer.

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See Food Master-INGREDIENTS, p. 80

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PHOTO COURTESY KERRY INGREDIENTS AND FLAVOURS

culinary creations

The mouth has more than 20 different senses. For example, osmolality receptors detect solute concentrations; other receptors evaluate “stretch,” such as in caramel. Some have estimated only 4% of the cells in the gustatory cortex respond to taste. Of course, that begs the question: What are all the rest of the neurons responding to? The answer: orosensation. Orosensation is detected and evaluated by the trigeminal nerve system. It involves a variety of sensations, such as touch (tactile), temperature, pain and pressure. In school, children are taught humans have five senses. That is not quite the whole story. In the mouth alone, there are more than 20 different senses. Osmolality receptors detect solute concentrations; other receptors evaluate stretch (think cara-

mel); there are senses that calculate position and orientation (critical to avoid choking); and, other receptors are triggered by MSG, hot peppers, vanilloid compounds, and heat and cold. The intentional design of food that activates several of these senses is far more interesting to the brain. Taste. Finally, not until all the previous evaluation steps have been completed and approved, does the brain focus on flavor—or more accurately, taste. Flavor is a contributor to taste, but it is only a piece. There are several classifications of taste, including: Q Sensients are chemical activators of physical sensations in the mouth. Some examples are astringent, alcohol, electric and alkaline. Szechuan buttons (not to be confused with Szechuan peppers) are an interesting, if unusual, illustration of electric. They cause mild electric “jolts,” as they are being chewed. In small amounts, they can provide a new and exhilarating eating experience. Q Water has its own taste. Q Aversive: bitter and sour—another defense mechanism signaling the content of potentially harmful toxins. Q Energy: fatty acid taste—a powerful predictor of cravability. Potato chips, French fries, fried chicken or bacon are all some of the world’s favorite foods. Q Hedonic: these are powerful pleasure triggers that are most often associated with fat and sugar, but also from certain

He needed Artificial Sweeteners. To find it, he turned here: www.foodmaster.com Make www.foodmaster.com your one stop when you need to research suppliers for your ingredient and health & wellness needs (equipment & services too!)!

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culinary creations amino acid complexes that signal the presence of essential-for-survival protein. One reference for these types of amino acids is glutamates. Glutamates define umami. Salt and glutamates, in combination, yield powerful hedonics. Remember the Doritos example? They are loaded with both. Glutamates can be concentrated and enhanced in foods that are aged, dried, cured, fermented, roasted and toasted. Parmesan, soy sauce, fish sauce, MSG, oyster sauce, cured ham and bacon are foods illustrative of this. Their widespread popularity is no accident.

values” are assigned that identify and quantify the contributing factors of taste. They also define the ratios and amplitudes of the taste/flavor complex. Using this “sequence of events” template offers product designers new insights and powerful tools for success,

but it is the skill with which they are harmonized that allows achievement of the highest potential. For more information on this topic, type “taste perception” or “sensory testing” in the search field at PreparedFoods.com.

Enhancement Attributes The powerful synergy of salt and glutamates becomes problematic, when attempting to reduce sodium, a subject of great attention these days. When it comes to enhancing flavor to overcome the lack of salty taste, adding umami impact can often provide sensory satisfaction, contributing a generic savory character. Ingredients to accomplish this include monosodium glutamate (MSG), autolyzed yeast extracts, hydrolyzed vegetable protein and soy sauce. While MSG contains 13% sodium, table salt is 40%, so it can be helpful in reduced-sodium applications, where its high level of flavor impact makes it possible to get “more bang for the buck.” When creating new foods, designers often use a mapping process to verbally enumerate the desired attributes of the new product. In articulating taste and flavor, “taste activity Craig “Skip” Julius, CRC, CCS, CEC, is director of innovation for AdvancePierre Foods. He received culinary training at the CIA and has a food science and nutrition degree from Wayne State University. He held a variety of executive chef positions, then served as director of R&D, Big Boy Restaurants; manager of product innovation, Nestle FoodServices; product development manager, Gordon Food Service; and sr. director of product innovation for Sterling Culinary. Chef Julius has professional certifications from the Research Chefs Association, American Culinary Federation and others.

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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Sethness focuses purely on Caramel Color. So naturally, we offer the highest-quality Caramel Colors on the market today, including a versatile range of Class I and Organic Caramel Colors.

Produced from ingredients found in nature, our Caramel Colors are commonly used in all-natural food and beverage formulations. No dyes, no preservatives. Just Caramel Color that has been expertly formulated to deliver just the right color for your most challenging applications. The choice in Caramel Color is pure and simple because Sethness is Caramel Color.

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^^^ZL[OULZZJVT See Food Master-INGREDIENTS, p. 135

culinary creations

On the National Menu Darren Tristano, Technomic Inc.

Purchasing Poultry

Beyond descriptors related to a natural food

Q: “Thinking about the chicken and turkey you eat, how do the following attributes affect your purchasing decision at a restaurant or grocery store?” Would make me more likely to purchase and am willing to pay…

positioning, consumers are most open to paying extra for attributes specifically relating to animal welfare. More than a third

19%

Hormone-free

19%

Natural

18%

Antibiotic-free Free-range

25% 46%

21%

Steroid-free

14%

25% 44%

of consumers say they are willing to pay

25% 44%

more for poultry that carries a free-range

25% 43%

(37%) or humane (36%) descriptor.

23% 37%

as “steroid-free,” since fewer consumers are willing to spend more for the former. One could argue labels with health-halo 15% 20% 35% Organic attributes benefit consumers on a direct Grass-fed 22% 35% 13% and personal level, whereas labels that 11% 19% 30% Sustainable have ties to social responsibility do not, Whole-muscle 11% 17% 28% which may explain the small percentage differences. Significantly more for (> a 5% increase) Slightly more for (up to a 5% increase) Restaurant and grocery-store operaBase: Base: 1,500 consumers aged 18+ who eat poultry at least occasionally. tors alike are responding to increasSource: “2011 Center of the Plate: Poultry Consumer Trend Report,” Technomic ing consumer demand for poultry with a better-for-you or better-for-the-Earth positioning. On the foodservice side, 13-unit Agoura Hills, Calif.-based barbecue chain Wood Ranch BBQ & Grill, for instance, proudly states on its menu that all of the chicken it serves is “natural and hormone-free.” Nobu, a 12-unit, polished-casual concept based in New York City, offers an Many consumers are looking for poultry that is free of entrée featuring organic chicken with a choice of teriyaki, steroids, hormones and antibiotics, and they are willing to balsamic teriyaki, wasabi pepper or Peruvian anticucho pay more to get it. sauce. On the retail side, Perdue’s grocery-store line of turTechnomic asked consumers about their willingness to key features labels with a similar message. The company’s purchase and pay more for chicken and turkey with labels label for its turkey thighs, for example, states that the thighs that speak to specific nutritional and sourcing information. are “all natural” and have “no hormones or steroids added.” The responses (see chart “Purchasing Poultry”) show conThe data also shows the percentage of consumers who sumers’ price thresholds are most flexible for poultry posisaid they would be willing to pay slightly more (up to 5% tioned as a natural, additive-free option. For instance, more more) for poultry products with each attribute was higher than than two in five consumers are willing to pay slightly or sigthe percentage of consumers who said they would be willing nificantly more for poultry that is marked as “steroid-free” to pay significantly more (5% or more). This indicates there is (46%), “hormone-free” (44%) or “antibiotic-free” (43%). still some degree of price sensitivity, when it comes to poultry Certainly, not all consumers know exactly what these terms prices, meaning prices can be raised for these products, as long mean, but most associate them with health. as the increases are within reason. People are also willing to spend more on poultry featuring labels related to social responsibility and animal welfare, such as local sourcing, free-range birds, the humane treatDarren Tristano is executive vice president of Technomic ment of animals and sustainability—but not to the same Inc., a Chicago-based foodservice consultancy and research extent as poultry with health-halo labels. For example, less firm. Since 1993, he has led the development of Technomic’s than one third of consumers (30%) say they would pay more Information Services division and directed multiple aspects for poultry products that are labeled as “sustainable.” From of the firm’s operations. For more information or to order a consumer standpoint, poultry categorized as “humane,” for the “Center of the Plate: Poultry Consumer Trend Report,” instance, is worth slightly less than poultry that is categorized visit www.technomic.com. Locally sourced Humane

14%

15%

23% 37%

21% 36%

Consumers Pay for Natural Poultry

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Power Your Brand with Tart Cherries – America’s Newest Super Fruit! Ameriicans are going for the higgh-antiooxidant boostt of tart cherriies – devouring huundreds of million ns of pounds a yeear in everything from cereals an nd baakedd produucts to juice blends an nd confections. Adding a uniique flavor andd colorful apppeal to products no blue fruit can, tarrt cherries are popping up in grocery aisles andd meenus across the nation. And theyy’rre available – in dried, juice, and frozen form– evvery day of the year.

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Seeing Red and Black Move over, white rice—colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top—number one—among sides and starches, while red rice ranked third. Red and black rices are a great novelty on the plate and meet the demand for “heirloom foods.” Most importantly, black and red rices carry a “better-for-you” nutritional profile, with wholegrain goodness and anthocyanins. Moreover, red and black rices are reported to taste nuttier and heartier than white rice, making them strategic players when developing rice dishes that appeal to consumers. Color also plays a big role—red rice retains its hue when cooked, and black rice turns a stunning, deep purple. Northern Minnesota-based Indian Harvest Specialtifoods Inc. offers three varieties of red rice, including the exclusive Colusari™ Red, which the company reports was “rescued from a Maryland seed bank and grown to commercial availability in California.” The company’s black rice is imported from China. According to chef Michael Holleman, director of culinary development, Indian Harvest, the rapid increase in red- and black-rice varieties, at a time when chefs need to set themselves apart, “means thinking outside of the box with rice and going well beyond pilafs. Black rice is a natural for Asian- and Caribbean-influenced salads and desserts, while red-rice varieties are more versatile. Croquettes and rice cakes, for example, showcase the reddish hues well, as do soups and stews.”

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Formulating Products for Kids

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ingredient challenges

Eye-catching colors and flavors attract kids, but nutrition attracts moms, when it comes to foods and beverages for children. Beyond this tug-of-war between parent and child, however, product developers also must be keenly aware of governmental programs, regulatory scrutiny and consumer advocacy groups focusing on foods for kids. Justin J. Prochnow, Greenberg Traurig LLP

F

ormulating and marketing food products for children have always involved a necessary give-and-take. On one hand, companies have to create a food or drink product kids will find both tasty and visually appealing, so kids will “demand” it from their parents. On the other hand, companies must develop a product parents will be willing to purchase. This tug-of-war has never been more apparent than in today’s marketplace, where the race for the consumer dollar is more competitive than ever—as more products abound than ever before. Simultaneously, there is an unprecedented level of focus on nutrition. Marketers and advertisers charged with brainstorming new ideas to attract children and parents must develop such plans, while remaining keenly aware of governmental programs publicizing the fight against childhood obesity; regulators scrutinizing products with increased interest; and consumer advocacy groups taking companies with perceived misleading advertising campaigns to court.

Marketing Strategies to Children Despite the protestations and pronouncements of varied consumer advocacy and action groups (also sometimes called “consumer pressure groups,” due to their attempts to apply media and legal pressure to achieve desired objectives), there is nothing inherently illegal about using bright colors, appealing flavors, cartoon figures and advertising mechanisms to gain the attention of consumers, including children, when

Formulators and marketers

marketing food products. It is simply “Marketing 101.” Most of products for children have research studies indicate chila delicate balancing act to dren respond best to bright, primary colors, once they are perform—they must create able to distinguish colors other appealing products both kids than black and white. It is only logical that most companies will want to eat and parents wanting to attract the attenwill want to buy. tion of children would use colors that are most attractive to them. However, marketers must realize there is a greater emphasis being placed by regulators and consumer watchdogs on the nutritive value of food products being promoted to children. Companies that do not back up bright colors and flavors with good nutrition face potentially serious public relations, regulatory, legal and financial consequences.

Let’s Move! and the Fight Against Childhood Obesity At the forefront of the recent movement to combat childhood obesity and provide more nutritious food for children is First Lady Michelle Obama and Let’s Move!. The Let’s Move! campaign was launched in February 2010, with the goal of solving the challenge of childhood obesity within a genera-

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PHOTO COURTESY OF U. S. HIGHBUSH BLUEBERRY COUNCIL/THOMAS J. PAYNE MARKET DEVELOPMENT

ingredient challenges Research indicates children respond to bright, primary colors. However, companies that do not back up bright colors and flavors with good nutrition may face challenges.

tion. In order to achieve its goals, Let’s Move! has operated on a multitude of fronts. The campaign has made providing better food for children in schools and at home a high priority, working with industry groups, like the American Beverage

Association and the Grocery Manufacturers Association, to provide more complete information to consumers, in order to help them make informed choices. Let’s Move! has also been working with businesses, such as Wal-Mart, to offer healthier foods to customers. Most importantly, Let’s Move! has been emphasizing the need to make healthy food choices at home. The fight against obesity, especially childhood obesity, has been carried on across the governmental landscape. The Interagency Working Group on Food Marketed to Children, a joint taskforce comprised of the Federal Trade Commission (FTC), the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA), released “Tentative Proposed Nutrition Standards” in December 2009, which would have far-reaching implications on the minimum requirements for food marketed to children. (Rumors abound that pushback from industry companies has held up the report that was to be given to Congress in July 2010.) The 2010 Dietary Guidelines for Americans, released in January 2011, also highlighted the obesity issue plaguing the U.S.

Regulation by the FDA and the FTC

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In contrast to marketers that see new advertising campaigns in bright colors and flavors, federal regulators view the marketing of products in the black-and-white letter of the law. The two federal regulatory agencies with the most responsibility for overseeing the marketing and sale of food products are the FDA and FTC. (The USDA also has some responsibility, regulating some meat, poultry and egg products.) While both the FDA and FTC have expressed concern over the marketing of food products to children, most of the regulatory action taken by them against companies selling food products intended for children has been for claims made about the products—not for objectionable forms of advertising. Companies marketing products to children face the bigger threat of regulatory action from the FTC. The FTC reviews advertising to ensure that it is truthful; not misleading; and supported by sufficient science. The FTC has spent substantial resources on reviewing the marketing of food to children; in 2008, it issued a report to Congress on the subject. Central to the conclusions stated in the 2008 report were the recommendations that companies continue to increase efforts to improve the nutritional profiles of their products and to limit aggressive marketing to children of products that do not meet meaningful, nutrition-based standards. Despite the FTC’s interest in curtailing overreaching advertising campaigns directed to children, most of the action from the FTC has been claims-oriented. In February

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Reasons to Color The ability of color to influence taste perception can be experienced, if one has ever tasted products where coloring was “out of sync” with expectations, such as a strawberry-flavored, orange-colored drink or an orange-flavored, blue candy. Reactions can range from the belief that the food or beverage’s flavor is actually that represented by the color; to the perception that something is “off” with the product; to general amusement at having been fooled. Colorings remain a fundamental category in formulators’ tool chests, ranging from function to fun. A list of reasons as to why colorings are used is provided by Wikipedia (http://en.wikipedia.org/wiki/ Food_coloring): • Offsetting color loss due to light, air, extremes of temperature, moisture and storage conditions. • Masking natural variations in color. • Enhancing naturally occurring colors. • Providing identity to foods. • Protecting flavors and vitamins from damage by light. • Decorative or artistic purposes, such as cake icing. • Birthdays and other celebrations. Certain coloring categories are predicted to experience strong growth. According to Global Industry Analysts’ “Carotenoids—A Global Strategic Business Report,” the world’s carotenoids market is predicted to reach $1.2 billion by 2015, from an estimated $1.07 billion value in 2010. Growth is being driven by increased consumer awareness of the health benefits offered by some carotenoids and an interest in natural food products. Additionally, the rising demand for functional and processed food products will increase the food industry’s use of these ingredients. — Claudia D. O’Donnell, Chief Editor

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2010, the FTC sent out letters to a number of companies selling products intended for children that contained omega-3s and were touted to increase brain function, attention span and mental focus in children. The FTC’s assertion was that there was not sufficient scientific evidence to support the claims. Additionally, over the last two years, the FTC has identified claims made by the Kellogg Company for both Rice Krispies and Frosted Mini-Wheats, which the FTC alleged were not supported by sufficient scientific evidence. While the FTC is primarily focused on advertising of products, the FDA is tasked with, among other duties, regulating the manner in which food and beverage products are sold, and regulating the claims made in labeling used to sell such products. Such regulatory oversight extends to products targeted to children. In 2009, the FDA sent a Warning Letter to General Mills for certain heart-health claims it made regarding Cheerios. Last year, the FDA sent out 18 Warning Letters to companies for making improper nutrient content claims, six of which were sent to companies marketing children’s products.

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The claims were in violation of specific regulations which prohibit nutrient content claims for products intended for children and infants under 2 years of age.

CSPI and Consumer Advocacy Groups While companies formulating and marketing products certainly face potential regulatory action for aggressive marketing campaigns to children, the greatest pressure to provide nutritive value in products subject to colorful advertising campaigns may be felt from a different source. The financial repercussions of litigation initiated by consumer advocacy groups, professional plaintiffs’ organizations, private consumers and other litigants may provide the biggest incentive for companies to ensure products intended for children are healthier. No other consumer advocacy group has been as aggressive or outspoken in monitoring the nutritive value of products targeted for children as the Center for Science in the Public Interest (CSPI). CSPI is well-known for taking on an array of companies in the food and beverage industry for practices ranging from use of the term “natural” in products containing

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Companies marketing products to children face the threat of regulatory action from the FTC, which reviews advertising to ensure it is truthful; not misleading; and supported by sufficient science. high-fructose corn syrup (“HFCS”) to campaigns against fast-food companies, like KFC and Burger King. However, CSPI has taken a special interest in the marketing of food products to children. While Michelle Obama and Let’s Move! started championing the cause against childhood obesity last year, CSPI has been “calling out” perceived industry violators for the better part of the last decade for fueling the epidemic of childhood obesity. A few of the reports issued by CSPI have included a 2003 report titled, “Pestering Parents: How Food Companies Market Obesity to Children;” “Guidelines for Responsible Food Marketing to Children,” issued in 2005; and a “Report Card on Food Marketing Policies,” in March 2010, which disclosed grades from A to F for 128 companies analyzed. (Not surprisingly, CSPI failed to give an “A” to any company.) In 2006, CSPI announced it intended to file a lawsuit against the Kellogg Company and Viacom’s Nickelodeon for marketing junk food to young children. As part of the lawsuit, the plaintiffs

Flavor a Child’s World For further information on flavorings and children’s foods, go to www.PreparedFoods.com and use these search terms: “Kids’ Menus: Bigger, Better, Boldly Flavored” — A June 2010 article by Technomic Inc. provides an overview of trends in children’s foods in restaurants. “Formulating Products for Kids” — An October 2009 article by The National Food Lab on factors influencing children’s food choices.

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“Coconut Water for Kids” — A February 2011 brief by Mintel in the growth of coconut water products for children. “Antioxidants and Flavor Masking” — A May 2010 article by Innova Market Insights on antioxidant-containing products and flavor masking issues. — Prepared Foods’ Editors

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ingredient challenges sought to enjoin Kellogg and Viacom from marketing junk foods through websites, toy giveaways, contests and other techniques aimed at young children. Subsequently, Kellogg agreed to adopt nutrition standards for the food it advertises to young children, and

the plaintiffs agreed not to proceed with the lawsuit. More recently, CSPI took on the “Golden Arches.” In June 2010, CSPI notified McDonald’s it intended to file suit, if McDonald’s did not discontinue the use of toys to promote Happy

Meals. In the press release announcing the intent to file suit, CSPI litigation director Stephen Gardner stated, “McDonald’s is the stranger in the playground handing out candy to children. McDonald’s use of toys undercuts parental authority and exploits young children’s developmental immaturity—all this to induce children to prefer foods that may harm their health.” CSPI’s threat was backed up in December 2010, as a lawsuit was filed by a mother of two in California against McDonald’s, with the assistance of CSPI. The consequences of media and legal action from CSPI and other such groups live on, even after they retreat. The action by CSPI often spawns numerous other lawsuits, as professional plaintiffs’ groups and private consumers seize on the publicity generated by the initial action. One need look no further than the numerous lawsuits filed against beverage companies over use of the word “natural,” after CSPI started the action in 2006 with actions against the makers of Snapple and 7-Up.

Forward Thinking Formulators and marketers of products for children have a delicate balancing act to perform—they must create appealing products both kids will want to eat and parents will want to buy. This balancing act is made even more difficult by the media blitz created by campaigns and programs working to solve obesity issues, and pressure from groups like CSPI to curtail advertising to children of non-nutritious products. To avoid unwanted attention from a variety of sources, companies marketing food and drink products to children must back up flash with substance.

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cover story

Buzz

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Bakery

While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium. Elizabeth Mannie, Contributing Editor

E

xperts predict 2011 will be the year of the pie. “What makes pies particularly trendy this year is, among other things, their versatility,” offers Linda Hoskins, executive director of the American Pie Council. The many sizes and flavors allow for much creativity, but smaller pies are especially trendy now, with fruits that are in season. Like anything else, pies can contribute to a healthy diet, as seen in recent pie contests around the country; there are healthier categories, such as gluten-free and no-sugar-added

pies. Pies are used for all sorts of events, including weddings. Handheld pies are particularly good for picnics and outdoor outings. “There is always something new that can be done with pie, it just takes imagination and creativity,” states Hoskins. Another big trend is reducing childhood obesity. Lowry Martin, CEO and president of Have Your Cake and Eat It Too, says, “Catering to kids, we make and sell muffins containing a full serving of fruits and/or vegetables, and 100% whole grain. These muffins are a perfect breakfast when eaten with yogurt or milk, and school districts are purchasing them by the truckload.” Using no preservatives, the muffins meet or exceed nutritional guidelines for schools and incorporate raw vegetables and fruit. Examples of the muffins for schools include Bluenanaberry, Squashyalicious, Strawberryblues and Cornyalicious. Martin adds, “Our biggest goal is to fight childhood obesity, but we need to keep in mind that school nutritional directors work with very tight budgets, so we like to roll up our sleeves and pitch in by donating time, effort and money.” The company also tries to use as many local ingredients as possible. Have Your Cake and Eat It Too is a Farm to School

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cover story Company working with the National Farm to School Network, which provides healthy muffins to several school districts in Virginia, Washington D.C., Prince Georges County, Baltimore City and New Jersey—they are growing quickly.

Fruit Facts The 2010 Dietary Guidelines make it clear that Americans should be eating more fruit, vegetables and whole grains. According to Larry Blagg, senior vice president of marketing for the California Raisin Marketing

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Board, “It takes only ¼ cup of raisins to equal one fruit serving.” California raisins, paste and juice concentrate also serve as fat and sugar replacers, shelflife extenders and mold inhibitors because of their tartaric acid content, according to a 1994 study completed at the American Institute of Baking. Stuart McAllister, director of marketing—foodservice, at a popular fruit supplier, also states fruit and juices can be used to replace refined sugars, and they can also balance out the heavy texture of whole-wheat or multi-grain products. “Sometimes, when using fruit in baking,” explains McAllister, “weeping of juice from fruit pieces needs to be managed, either by reducing the amount of liquid in the recipe or using blanched or canned fruits that are fully drained.” “In gluten-free baked goods,” McAllister adds, “fruit can balance out the flavor that may be lost when using less flavorful rice flour. In school lunch foods, it is important to integrate fruit across the menu, rather than just providing whole-fruit pieces. Baking is a great example of how to incorporate more fruit into the diet.” “Dried fruits have the advantage of containing all the nutrients of fresh fruit, without the water, and provide added value to a wide variety of baked goods at reasonable cost,” adds Blagg. According to Blagg, “Raisins blend well with other fruits, like bananas, pineapple and even mango.” The latest winner of the Chicago French Pastry School’s annual pie competition was, uniquely, a rhubarb and golden raisin pie. And, at the 2010 American Pie Championships in Fla., the “Best of Show” was a Chocolate Walnut Raisin Pie. Raisins can also be found in such savory combinations as curry, pumpkin, sweet potatoes, red onions and chilies.

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cover story products made with whole grains have shown strong growth compared with their refined grain counterparts,” states Elizabeth Arndt, director of R&D at a popular grain supplier. Wheat is by far the most common grain used in baking, while rye, oats,

corn, barley and millet are certainly staples. However, with the interest in exotic grains and gluten-free products, additional grains have been taking the stage. Amaranth, quinoa and teff are ancient grains that have higher levels of certain

nutrients. For example, amaranth and quinoa are both higher in protein, folic acid and vitamin E compared with other grains. Amaranth and teff are more than 60% higher in iron compared to wheat. “The gluten-free category continues to show strong growth, with $300 million in 2009 annual sales, a 15% growth compared to the previous year. The estimated market size is $1.6 billion in gluten-free specialty products,” states Arndt. As product developers incorporate more whole grains into bakery products, important considerations must be made. Grains affect moisture absorption, dough mixing and handling, finished product moisture and product color. To ensure optimal product flavor and shelflife, it is important to consider the storage and handling of grains. The type and level of functional ingredients, including gluten and dough conditioners, should also be a part of the equation. Inherent, unique flavors of grains are an area of opportunity for enhancing bakery products. For example, amaranth and quinoa both have some corn-like flavor notes, while teff has a mild grain flavor with a light molasses note. “For those who may not want the taste and texture of grains in their bread, it is now possible to make products that deliver

A perennial favorite, apple pie is now ready to eat in less than five minutes. Sara Lee’s Simple Sweets® line of pies includes apple, cherry, key lime creme and chocolate creme.

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When you’ve got as many great ideas as we have, sometimes you just need to let them bake – at 375° for 10 minutes. Of course, Raspberry Cookies aren’t our only great idea. We’ve helped develop literally hundreds of great tasting consumer products. Ready for some new product ideas, or a few line extensions? Give Tree Top a call and discover the wide range of natural advantages Tree Top’s experience and ingenuity can bring to your next project.

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For more in forma ti on an d ne w ideas gi ve us a ca ll at 80 0. 367.6571 ex t. 1435 . See Food Master-INGREDIENTS, p. 145-147 Juice Concentrates

Fresh & Frozen Fruits

Dried Fruit

Infused Fruits

Low Moisture Fruit

Specialty Dried Fruit

cover story Van’s trendy 8 Whole Grains Waffles are formulated with whole wheat, oats, barley, brown rice, dark rye, quinoa, amaranth and millet flours. The product uses baking powder for leavening (baking soda, sodium acid pyrophosphate and calcium phosphate).

whole-grain nutrition that are very simillar tto products d t made d with ith refined fi d wheat h t flour. Using proprietary whole-wheat flour with the taste and texture of refined wheat flour can be helpful, when formulating transitional products made with lower amounts of whole grain, going all the way up to 100% whole grain,” adds Arndt. As per the proposed revisions to the National School Lunch and School Breakfast programs, the availability of whole grains must be increased. The current definition of whole-grain rich foods proposed by the IOM is

PAT Vitamins, Inc.

that the food must be of a certain portion size and must th also meet at least one of the following criteria: It must al contain at least 8g whole grain per USDA-specified co serving; meet the FDA-approved, whole-grain health se claim, where at least 51% by weight is whole grain, cl along with other claim criteria; or it must have a wholeal grain ingredient in the first position in the product gr ingredient listing. in

Nut Nutrition Nuts are another staple in baking. Available in a variety of forms, including chopped, ground, sliced, toasted or plain, nuts add a unique taste and texture to foods. Their oils are healthy, and they pair well with many other baking ingredients, such as grains, cranberries, bananas, zucchini, carrots, chocolate and caramel. Nuts also enhance the nutritional value of cookies, pies, cakes, breads and muffins.

190 East Arrow Highway, Unit F, San Dimas, CA 91773 USA T: 1 626 810-8886 F: 1 626 810-6601 www.patvitamins.com [email protected]

Beta Carotene

Produced via Natural Fermentation

• Beta Carotene 10 % Beadlet (Tablet Grade & CWD)

A

• Beta Carotene 20 % Beadlet (Tablet Grade)

s a precursor to Vitamin A, Beta Carotene is vital to human health. As a member of carotenoids, Beta Carotene is also used in food products as a colorant. The key factors for formulators to consider are the stability and the consistency. We use both spray drying and microencapsulation process to offer superior quality of Beta Carotene ingredients:

• Beta Carotene 20 % Beadlet (Tablet Grade & CWD) • Beta Carotene 1 % SD Powder CWD (Natural Fermentation) • Beta Carotene 10 % SD Powder CWD (Natural Fermentation) • Beta Carotene 20 % SD Powder CWD (Natural Fermentation) • Beta Carotene 30 % Oil Suspension

You require it, we make it.

See Food Master-INGREDIENTS, p. 116

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QUALITY SEAL SINCE 1995

cover story By using calcium-based instead of sodium-based leavenings, sodium can be reduced by 25% and calcium increased up to 10% of the DV in most products.

Quantity of Sodium and Calcium in Leavening Ingredients Ingredients

Sodium (mg) per 100g

Calcium (mg) per 100g

Sodium bicarbonate 27,370 0 Walnuts are unique among nuts and very comPotassium bicarbonate 0 0 mon in baked goods. “Walnuts are the only nut to contain significant amounts of ALA omega-3 Sodium acid pyrophosphate (SAPP) 21,000 90 fatty acid,” says Jennifer Getz, marketing director, Sodium aluminum phosphate (SALP) 2,100 400 Domestic Calif. Walnut Board & Commission. Monocalcium phosphate monohydrate (MCP-M) 0 16,700 Walnuts’ healthy amount of polyunsaturated Monocalcium phosphate anhydrous (MCP-A) 0 17,700 fat gives them a rich taste and a softer “bite” Calcium acid pyrophosphate, monocalcium 0 18,000 than some other nuts. Because of this, walnuts phosphate anhydrous (CAPP/MCP-A) should be used in baked goods that compleCAPP/MCP-A/SALP 1,060 9,200 ment this texture (either softer or harder than SALP/MCP-A 1,350 6,600 the nut itself). Walnut pieces in baked goods have great synergy with sweet “bits,” like MCP-A/SALP 700 12,000 carrots, raisins and cranberries. Containing Source: Innophos 2.5g of omega-3 fatty acid per ounce, walnuts function well in lower-fat baked goods, like scones, because their richness balances out nut distribution in the finished product. Pre-coating the the final flavor and texture. walnut with gum or starch will keep the nut suspended. “Something to watch out for is that walnut pieces Alternatively, lightly toasting the walnuts will dehywill sink to the bottom of a wet batter and cause uneven

Visit Us at IFT Booth #5951 See Food Master-INGREDIENTS, p. 4-5 CI0209AAK.indd 1

1/22/09 3:28:28 PM

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cover story drate them and make them lighter, which will improve the final suspension and add flavor,” adds Rachel Zemser, MS, CCS, food scientist and product development consultant. Zemser also notes, “In the past, gluten-free baked goods did not taste very good, but now, with nut flours, bean flours and other natural ingredients, we are seeing an influx of high-quality and tasty gluten-free baked goods.” Using walnut meal as a replacement for flour or blending walnut meal with gluten-free flours (like bean flours or rice flours) can improve the final gluten-free baked good, but R&D work is still necessary to find the right combination to give the final desired texture.

Learning Leavening With the call for increased grains, fruits and vegetables, baked goods need good leaveners to incorporate these ingredients and maintain quality characteristics. For example, most fruits are acidic in nature and can react with the bicarbonate, causing faster reactions. “Additional bicarbonate may be needed to make up for the amount that the fruits quickly use. Another way to minimize this impact is to add the fruits in the latter stages of mixing and minimize holding times,” explains John Brodie, technical service manager– bakery, for a well-known phosphate supplier. Because low-sodium baked goods are in demand, calcium-based leavenings are increasingly being used for

See Food Master-INGREDIENTS, p. 60

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Refined Peanut Oil

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cover story reducing sodium and increasing calcium. “Sodium-based leavening can contribute 25% of the total sodium in baked goods,” states Brodie. “By using calcium-based products in place of sodium-based leavenings, sodium can be reduced by 25% and calcium increased up to 10% of the DV in most products.” However, leavening is complicated, with various baked goods having specific leavening requirements. For example, breads use yeast, which contributes CO2 and provides the typical bread flavors. Cakes use chemical leavening and a bicarbonate source, such as sodium, potassium or ammonium. Bicarbonates contain the CO2 being liberated by leavening acids at specific intervals, depending on the type of leavening acid. “Cookies and crackers typically use sodium or ammonium bicarbonates only (no leavening acid). This produces an alkaline product, contributes to crust-cracking (cookies) and an alkaline flavor, which is associated with these products,” adds Brodie. Some products require a slower-reacting leavener, such as frozen doughs and foodservice products with longer hold times. “Gluten-free baked goods are difficult to formulate,” Brodie says, “because without wheat flour, the batter is much thinner, and finished volumes are much smaller than typical baked goods. The problem with these types of products is that they do not trap CO2 in the batter.” The use of slower or more heat-reactive leavenings, such as SALP, slow SAPPs or a calcium-based version, can help. It is also important to increase the amount of starches and hydrocolloids, in order to increase batter viscosity and form a matrix to hold the CO2 in the batter. For special considerations, suppliers of these key baking ingredients are always happy to help formulate and offer custom ideas and ingredients.

www.walnuts.org/tasks/sites/walnuts/assets/File/IndustrialBro-web.pdf — A product development guide for using walnuts www.innophos.com — Assistance with leavening issues www.haveurcaketoo.com — A baking manufacturer working with the National Farm to School Network, providing healthy muffins to schools www.farmtoschool.org — Connects schools to farms to provide healthy meals

Website Resources: www.piecouncil.org — Unique pie ideas and information www.LoveYourRaisins.com — A variety of menu ideas for use of raisins

Please visit us at IFT booth #7349

www.dole.com — Everything about fruit www.conagramills.com — Information on formulating with whole grains

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Flavorful Future for Consumers

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R&D Applications Seminar

Presenters at the 2009 and 2010 Prepared Foods’ R&D Application Seminars presented information on consumer trends and how flavorings could play a role, from beverage formulations for Boomers, to reducing sodium, to masking and enhancing flavors, to meat marinades.

Salt Perception and How to Formulate for Less Sodium, from salt, is an essential part of the human diet. Sodium ions regulate extracellular fluid and plasma volume, play an essential role in molecule transport across membranes and help generate ATP, a key metabolite in energy production. Salt, a dietary mineral, provides one of the five basic tastes and is a flavor enhancer, also. It enhances sweetness, blocks bitterness and increases the perception of aroma in foods. In meat products, it is important for texture, water binding and preservation. In bread, sodium controls yeast metabolism and plays a role in fermentation and texture. Sodium also controls bacterial growth and enzyme activity in cheese. In restructured fish products, sodium is important for texture and water binding, explained Benjamin Jones, Ph.D., senior flavor chemist, David Michael & Co. Inc., in a presentation titled, “Sodium Reduction,” given at Prepared Foods’ 2010 R&D Applications Seminar-East. Though sodium is vital, and it plays a role in food systems, excess sodium is a primary cause of hypertension, which affects 50 million Americans, and is a risk factor for cardiovascular disease. Reducing the sodium in one’s diet has direct and positive effects on stroke risk, left ventricular hypertrophy, renal disease and proteinuria. Excess sodium intake has also been implicated in stomach cancer, the second most common form of death from cancer worldwide. There is a direct association between salt intake and Heliobacter pylori bacteria, the leading cause of ulcers

and gastritis. There is also evidence that excess sodium is related to calcium excretion in females, which, over time, can contribute to osteoporosis. Despite the U.S. Dietary Guidelines for Americans’ recommendation for continued sodium reduction in the diet, salt is not easy to replace in food systems, said Jones. Salty flavor is not as well understood as other taste transduction mechanisms. While sweet, bitter and umami sensations operate through a receptor or lock-and-key mechanism, salt and sour perception operate through a membrane pore or channel system. In general, for a material to be perceived as salty, it must be about the same size as a sodium ion, so it can fit into the channel. There are two types of cation channels on the tongue, a sodium-specific one and a non-specific one. The specific channel accepts only sodium ions, while the non-specific accepts other ions of similar size, such as potassium and ammonium. There is significant controversy over which channel is dominant in humans, Jones explained. There are a number of approaches to reducing sodium in food products. The simplest is to use less salt. In general, if the reduction is less than 10%, most people do not notice. It should be noted that salt preference is a learned behavior. If one reduces the amount of salt in their food for a while, that becomes the new normal. The previously acceptable level is then perceived as salty. This can be used for a gradual reduction in sodium intake over time, a 10% reduction this year, another 10% next year, etc.

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R&D Applications Seminar Lowering the Sodium The U.S. Dietary Guidelines for Americans recommend that people without hypertension consume a maximum of 2,300mg of sodium per day. Individuals with hypertension, those over 40 and African-Americans should aim for a maximum of 1,500mg of sodium daily. However, the average person consumes 3,400mg of sodium daily. Sodium is present in most foods, though most Americans get the bulk of their sodium intake, about 80%, from processed foods.

Reductions of sodium beyond 10% usually require some adjustment to make up for the loss of flavor, offered Jones. Because salt enhances flavors, flavorings and flavor enhancers must be added, to augment a decrease in salt. These include: • Yeast extracts, which typically contain 2-40% NaCl. • Hydrolyzed vegetable proteins (HVPs), which may contain 20-40% NaCl. • Trehalose, a patented non-reducing disaccharide, can effectively reduce or eliminate attributes such as metallic, bitter and astringent. It enhances the saltiness of sodium chloride, without imparting any unsatisfactory taste and flavor to food. • Amino acids, particularly arginine, lysine and histidine, can also be of assistance. • Herbs and spices can increase flavor and aroma aspects. • Maillard reaction products, in low concentration, can enhance perception of saltiness.

Increasing the aroma of food also can enhance perception of taste. Odors that people associate with saltiness (bacon, anchovy, ham, peanuts, etc.) induce or enhance a perception of saltiness in solutions containing a low level of NaCl. Sodium can also be replaced with other ions that are similar in size. However, lithium is toxic at the levels necessary to be effective; calcium is bitter and sweet with a sour aftertaste; and magnesium is bitter. Potassium has a salty flavor similar to sodium, but is slightly metallic/bitter. Most Americans’ diets are deficient in potassium. Typically, it can replace up to 30% of NaCl, before a metallic note becomes a problem. The use of potassium blockers and bitter blockers can help to overcome this issue. Sea salt generally contains Na+, Mg2+, Ca2+ and K+ and comes in at least 15 varieties with different flavor profiles. Though sea salt contains less sodium compared to pure sodium chloride, it is not necessarily a significant difference. Americans need to reduce their sodium intake. There is a push to reduce sodium in food products, and there is more than one solution. Usually, a combination of methods is the most effective approach, including reducing salt, increasing flavor, replacing salt and using potassium blockers. “Sodium Reduction,” Benjamin Jones, senior flavor chemist, David Michael & Co. Inc., [email protected], www.dmflavors.com —Summary by Marie Spano, Contributing Editor

See Food Master-INGREDIENTS, p. 10-11

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Trust the Oil Experts, Trust Bunge. See Food Master-INGREDIENTS, p. 21

INGREDIENTS G S PACKAGING, PROCESSING AND TECHNOLOGY SOLUTIONS FOR THE GLOBAL DAIRY INDUSTRY The International Dairy Show is THE place to keep up-to-date on the latest consumer flavor trends. You’ll discover new seasonings, flavorings and ingredients, along with innovative packaging, that will bring your products to life on the shelf. If you’re looking for that next great product concept, come to Atlanta in September for an unequalled opportunity to taste the trends and talk to the suppliers who can help spice up your sales. Everyone who has a stake in dairy and food processing will benefit from the fresh ideas and innovations that make the International Dairy Show the best thing since sliced cheese.

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R&D Applications Seminar Baby Boomer Beverages The demographics of the 50+ population can be further broken into sub-groups, consisting of Baby Boomers (aged 46-63); “The Silent Generation” (6484); and “The GI Generation” (85+). These groups and their unique beverage formulation needs were discussed in detail by Kimberly Carson, director, beverage solutions, Sensient Flavors LLC, in her presentation, “Consumer Trends and Application Challenges in Developing Beverages for Baby Boomers,” given at a recent Prepared Foods’ R&D Seminars-Chicago. In the U.S., there are approximately 112 million people in the 45-85+ bracket, according to the U.S. Census Bureau. In fact, the worldwide numbers for this population are staggering—so much so, that the United Nations’ “World Population Ageing 2007” report stated it is “… unprecedented, a process without parallel in the history of humanity.” In her discussion of the effects of aging on taste and smell, Carson noted that, after age 50, humans may start to lose taste buds, and “roughly 24.5% of older Americans also have a smell problem.” Also, the older one gets, the more of a chance the sense of smell will decrease. What can food formulators and developers do to help solve the challenge of meeting the needs of this aging population? Several things, says Carson. For one, flavors that provide “more aroma and impact” are desirable. “Marketers can look to balance the familiar with the more exotic, to play off older consumers’ more rooted, conventional tastes,” she avers. This strategy introduces a bit more room for experimentation, without taking seniors out of their much-protected “comfort zones.” Ideas such as pairing more ethnic flavor hints into traditional flavors can be an easy way to do this. Health concerns of Boomers can also affect formulations and what this population either can or will consume. The main nutrition/health concerns of this group are heart health, sugar intake, immune system

issues and fiber in the diet. Heart health is the dietary health concern to which seniors pay the greatest amount of attention, states Carson; approximately 58% of seniors over 65 say they pay a “high” or “very high” level of attention to their cholesterol, according to Datamonitor’s “Aging Populations: Changing Food & Beverage Needs and Behaviors of Senior Consumers” report. Ingredients that assist in heart health include cinnamon, flax seed, omega-3s and resveratrol. Each of these, however, poses their own unique challenges to formulating. To offset the challenge of cinnamon masking the flavor of a beverage, Carson offers the solution of using an encapsulated form. Flax seed and omega-3 formulations can have solubility, off-notes or stability issues; Carson recommends researching the sources available to best fit the beverage application in question. Resveratrol can produce astringent off-notes and also have solubility issues, for which Carson says using flavors to mask astringency and ingredient sourcing can be solutions. Some new product introductions that carry a functional/cardiovascular claim include a pineapple and lulo drink that claims to manage heart disease and diabetes; an orange juice with enhanced plant sterols, said to be clinically proven to help reduce cholesterol; a sugar-free pomegranate and cherry beverage that boasts anti-aging and heart-health benefits; and a berry-flavored tea featuring antioxidants, organic rooibos, hawthorn and blueberry leaves. As for sugar, Carson says, “Seniors care about the amount and types of sugar they consume.” With this in mind, the various sweeteners on the market and in use today present other challenges. To combat aftertaste and astringency issues in stevia, Carson says use of masking flavors and erythritol is recommended. Non-nutritive sweeteners’ aftertaste can be addressed with a blending of sweeteners, as well as masking flavors. Natural sweeteners, although newsworthy of late, can be high

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R&D Applications Seminar product introductions that carry no-/ low-/reduced-sugar claims include one that now features 5g of sugar, rather than 6g Splenda; one that claims it

in cost; be very intense; and sometimes cause brown notes. Product positioning and flavor type are very important to address these issues. A number of new

GrainEssentials®

is completely unsweetened and free from calories and preservatives; and a product with 50% less sugar and calories, sweetened with a non-nutritive sweetener. Dietary fiber is important for seniors, as well, with increases for dietary fiber intake spread across all Boomer age groups, including the oldest life stage. To counteract the challenges of browning, stability and low-pH issues in prebiotics and inulin, Carson recommends ingredient sourcing. Probiotics can have dispersibility issues, as well as the problem of keeping the probiotics active in the product. Encapsulation and the use of a cloudy/ viscous beverage can help alleviate the problems, Carson advises. “Consumer Trends and Application Challenges in Developing Beverages for Baby Boomers,” Kimberly Carson; please contact Jim Shepard, director, beverage solutions, Sensient Flavors LLC, 317240-1473, [email protected], www.sensient-tech.com —Summary by Barbara T. Nessinger, Associate Editor

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According to Cindy Cosmos, senior flavor chemist, Bell Flavors & Fragrances, a flavor chemist’s definition of flavor is “the sensation caused by those properties or any substance taken into your mouth which stimulates one or both of the senses of taste and smell and/or the pain, tactile and temperature receptors in the mouth.” In addition, the auditory and visual stimuli created by the food impact the perception of flavor, Cosmos went on to note in her presentation, “Flavor Fusion,” at Prepared Foods’ R&D Applications Seminar-Chicago. Basic taste sensations that the tongue experiences include sweet, sour, salty, bitter (alkaloids: quinine, caffeine) and umami (savory flavor). Odor is the key to flavor recognition and character. And, there are over 10,000 recognizable aromas. A tactile sensation refers to the texture sensation experienced when consuming the food. For example, the skin of a tomato offers a different tactile sensation than the flesh of the fruit. An example of an auditory sensa-

2011 Call for Entries

Congratulations to the 2010 Award Winners

For the past seven years, Prepared Foods has co-sponsored an award recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small. Now with our new partner, the American Egg Board, Prepared Foods will continue to recognize innovation and creativity with the Excellence in Innovation Awards. Excellence in Innovation Awards will be presented in two categories: Retail and Foodservice, the winners will receive their awards during the Excellence in Innovation Awards Ceremony at the 29th Prepared Foods New Products Conference. Kraft Crackerfuls

Contest details can be found at www.ExcellenceInInnovationAwards.com The deadline for submitting new product nominations is Friday, June 24th.

The 2011 Prepared Foods New Products Conference will be September 11-14 at The Ritz - Carlton in Naples, FL. Submit your nomination today!

Tyson Seasoned Pork Spareribs

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REDUCED SALT FRIES DON’T HAVE TO TASTE LIKE THIS AD.

R&D Applications Seminar Ingredient Shifts Movement of ingredient focus can benefit from flavor masking or enhancement HFCS Fat

Artificial sweeteners Trans fat

Protein Salt

Soy

Natural sweeteners

Sugar reduction

Omegas Hydrolyzed whey

Low sodium

Energy

Caffeine

Isotonic beverages

Source: Comax Flavors

Not if you use our Yeast Extract LS HP Enhancer #1070. In fact, with its unique umami flavor, salt lovers won’t even notice how much less salt they’re actually eating. For a sample of this or one of our other yeast extracts and enhancers, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you. Order a sample at savourysystems.com or call 888.534.6621

tion is the crunch expected when breaking a potato chip. And, visual cues are important, because consumers are less likely to try a food that is perceived as visually unappealing, adds Cosmos. Senses work together. For example, holding one’s nose while tasting something will achieve a blunted sensory perception of the taste, when compared to being able to smell and taste the food at the same time. There are other factors that affect one’s acceptance of flavor, including cultural or inborn likes and dislikes. For instance, in Mexico and many South American countries, confections are often dipped in chili. Though this flavor is culturally acceptable and even expected for many Hispanics, Americans, who are not used to this, may be very turned off by the hot taste of a confection. An example of a learned like or dislike is coffee. Children often dislike it, but as their palates mature over time, they may develop a taste for coffee. In recent years, there have been more culture-specific flavors in foods and beverages. For instance, a Blood Orange Citrus Energy Drink unites a common fruit in Italy and Spain, the blood orange, blended with tangerine and Valencia oranges—very common fruits in America. Another example is a savory and creamy Hazelnut Biscotti Creamer, which is a combination of two common Italian foods. Flavor sensates play a key role in capturing consumers’ interest in global and cultural flavor experiences. They are a novel group of ingredients within the food industry that add a tactile or physical neurological sense to a food or beverage. Also, they provide unique sensory attributes, such as cooling and warming, both of which are very common, in addition to tingling and pungency. These sensations are due to the chemistry of the ingredients and the key sensory response, such as nerve-activated pain. There are also generational and cultural effects on flavor sensates. For example, the attention span of Generation Y and Millennials is often relatively short, and they tend to get bored more quickly than some of the older generations, suggests Cosmos. Extreme beverages are popular among Generation Y and Millennials because of the heightened sensory responses often elicited by the flavor combinations in these drinks.

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Ignite Your Product Development Process! Prepared Foods’ 29th annual New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into exciting global new products, culinary advances and emerging consumer trends. The New Products Conference provides R&D, Marketing, Product Developers, and Corporate Management executives like you, a dynamic forum to learn from world-class speakers, capture valuable new product & trend data, participate in an interactive culinary session, taste new products from around the globe, capitalize on incredible networking and ignite your creativity.

Featured Speakers Include: > Speaker: Larry Wu, Vice President, Product Development, SK Food Group Don't miss this unique presentation of capturing trends to develop real life profitable products. > Family Brand Dynamics: Decoding The Drivers of Family Brand Success Speaker: Laurie Klein, Vice President, The Family Room What’s behind the success of the country’s most iconic family brands? How does your brand measure up? > Truly Global Strategies? Speaker: J. André de Barros Teixeira, Recent Vice President, International R&D, Campbell Soup Company, Belgium, Formerly, President and General Manager, Coca-Cola, Russia Discover the changes affecting consumers and companies, new ways to look at demographics and how to avoid commonplace behavior in market research.

discover new products

> A Call to Innovation and Action: A Professional Call to Arms Speaker: Christopher W. Miller, PhD, NPDP, Founder and CEO, Innovation Focus The companies represented at the conference have substantial influence over the diet of the American population. Through our creativity we can create a healthier more vibrant society. > On the Foodservice Horizon: Expanding Boundaries and Opportunities into Retail Speaker: Kevin Higar, Director of Operator Product Development, Technomic Kevin will explore the food, beverage, and overall menu strategies of tomorrow's successful restaurants. Not surprisingly, these more successful trends will morph into the retail marketplace as well. > Innovation That Could Change the (CPG) World Speakers: Lynn Dornblaser and David Jago, Directors, Custom Solutions Group, Mintel International We'll take a brief look backward at a few proven examples of innovation that changed everything, and offer our own picks of innovative thinking that may change things in the future. > Product Development Innovation Workshop Upgraded Speaker: Ron DeSantis, Director, Continuing Education’s Industry Solutions Group, The Culinary Institute of America CIA Master Chef DeSantis will guide teams through the innovation process — from ideation through development — and explain the concept of structured culinary innovation.

network

Save the Date – September 11-14, 2011 Make a commitment today to invest in your career, revitalize your creativity, and network with the industry’s top new product development leaders, while enjoying the warm weather at The Ritz-Carlton in Naples, Florida

For more information, contact Marge Whalen, Senior Event Manager at 847-405-4071 or [email protected].

www.PreparedFoods.com/npc

new product trends

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

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

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R&D Applications Seminar The U.S. has become a very diverse culture. Emerging global flavor trends, including popular ones, such as Thai, Vietnamese and Hispanic flavors, are leading to new flavor nuances and new cuisines, as well. The future for many consumer foods and beverages depends on the economy. However, the beverage and confection markets are key ones. Beverages are still growing, with new beverages hitting store shelves constantly. Heat and sour is a big category in confections, and chocolate will always be popular. In addition, there are line extensions within confections. Finally, the latest trend with entrees perhaps could be described as “cheap,” meaning the challenge will be to make good things inexpensively. Here, flavorings again will be key ingredients. “Meeting Consumer Demand and Sodium Reduction in Food Applications,” Cindy Cosmos, senior flavor chemist, Bell Flavors & Fragrances, [email protected], www.bellff.com —Summary by Marie Spano, Contributing Editor

result of thorough experimentation. History has brought a demand for M&E flavors, claims Kalo. There has been a cultural/consumer shift toward

packaged and processed foods, for convenience and due to consumers’ high-speed lifestyle. Meals on-the-go, plus fast and affordable foods with

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Flavor Technology—Masking and Enhancing Techniques Masking flavors are essentially taste modifiers. They consist of a unique, proprietary blend of GRAS flavor ingredients, specifically designed to mask off-notes or undesired tastes. Masking flavors can be seen as a solution to achieving a designed product with a desired taste. So said Adayit Kalo, flavor chemist for Comax Flavors, in her discussion of flavor masking and enhancing at the 2010 Prepared Foods’ R&D Applications Seminar—East, titled: “Flavor Technology—Masking and Enhancing.” Enhancing flavors are also taste modifiers, with the specific design to “enhance an existing taste or sensation,” explained Kalo. Masking and enhancing (M&E) flavors are those whose technology and/or flavor “complement and compete.” M&E flavor ingredients are applicationdependent; have specific, independent characteristics; are synergistic; and are comprised of complex combinations—the

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R&D Applications Seminar longer shelflives are most desirable. M&E flavors can assist in retaining the flavor from the farm to the grocery store. The present role of M&E flavors has been to accommodate new food trends in response to the looming “health epidemic” facing the population, with obesity concerns, diabetes and heart disease the major focuses of functional/ fortified foods and beverages. These food trends, including the low-fat and -carb focus of recent years, best utilize M&E flavors to consistently heighten flavor—without the undesired unhealthy components. The future of M&E flavors will be utilized in wellness, Kalo predicts, as companies address the health problem “holistically, with nutrition, natural and organic” focuses, using M&E flavors in delivering consistent flavor through achieving “balance.” M&E flavors serve many purposes, as an “ingredient shift” has moved from high-fructose corn syrup to artificial sweeteners to natural sweeteners to sugar reduction. Such shifts have flowed to other ingredient categories, as well, including fats, salt and protein evidencing similar shift patterns. (See chart “Ingredient Shifts.”) Moreover, M&E flavors have followed quickly on the heels of the introduction of various nutritional ingredients, such as vitamins and minerals; herbal supplements; tea polyphenols; and whole grains/fiber. M&E flavors assist in the delivery of health ingredients that come along with an unaccustomed taste. Masking flavors are used to overcome undesired characteristics, such as the bitterness of caffeine. One example Kalo presented was an orange or lemon-lime beverage with 100mg caffeine/8oz. The addition of 0.1% natural caffeine masking flavor would counteract the undesired bitterness, she avers. Another example of masking flavors’ use would be to mask electrolytes, which can impart undesired saltiness, such as in an isotonic grapefruit-mandarin beverage, with 440mg Na/8oz. The response, says Kalo, is to use 0.2% natural sodium masking flavor to offset unwanted saltiness. For potassium-fortified orange juice, which may contain metallic off-notes, 0.15% natural potassium masking flavor is recommended. A 0.1% natural stevia masking flavor could be added to a fruit punch-flavored juice drink with 350ppm stevia content, to fight unbalanced flavor or bitter off-notes. Kalo also provided various other examples for masking such characteristics as astringency in a white tea-flavored drink; beany, dry notes in a soy protein-enhanced blueberry/pomegranate bar; and fishy taste/aroma in products enhanced with omega-3 or -6 fatty acids or DHA. Enhancing flavors can be used to increase sweetness perception, say, in reducing a chocolate milk beverage from full sugar at 5% (making the beverage high in calories) to a 40% sugar reduction. Kalo suggests using the sugar at 3%, then adding a 0.4% natural sweetness enhancer.

VISIT IFT BOOTH # 7524 See Food Master-INGREDIENTS, p. 68

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R&D Applications Seminar Marinades impact the water-holding capacity of meats. For exam-

Water-holding Capacity vs. pH

the isoelectric point of the protein) through use of relatively neutral pH ingredients and/or phosphates that buffer the solution. Similarly, umami flavor can be accompanied by a high MSG content, as in some lunch meats with 0.2% added MSG. An artificial MSG replacer powder, 1:1 at 0.2%, not only reduces the MSG, but can also retain the product’s mouthfeel. The benefit of using an enhancing flavor to enhance salt itself is to reduce a high sodium content, while enhancing sodium perception. To promote salivation while chewing a high-protein bar (with dryness as a possible undesired characteristic), a natural salivation enhancer SD at 0.1% can be effectively utilized, according to Kalo. “Flavor Technology—Masking and Enhancing,” Adayit Kalo, flavor chemist, Comax Flavors, 631-249-0505, [email protected], www.comaxflavors.com —Summary by Barbara T. Nessinger, Associate Editor

Water-holding Capacity

ple, it is helpful to maintain the pH at a more neutral point (above

4.5

5.0

5.5

6.0

6.5

7.0

pH Source: Spicetec Flavors & Seasonings-ConAgra Foods

“Meating” and Exceeding Flavor Expectations For superior eating experiences with marinated meats, one starts with the building blocks of moisture, texture, color and a balance between sweet and savory. In addition, the overall flavor profile must be identified, which includes defining flavors, adding herbs and spices as appropriate and adding

See Food Master-INGREDIENTS, p. 7

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R&D Applications Seminar ager, Spicetec Flavors & SeasoningsCon Agra Foods, during a presentation titled, “Flavor from the Inside Out,” during Prepared Foods’ 2010 R&D Applications Seminar-East.

©ISTOCKPHOTO/SHYMAN

enhancers or top notes. Because people eat with their eyes, dry rubs, glazes and topical pieces are very important for appearance as well, said Eric Rubendall, technical services man-

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A marinade is a liquid or paste made with ingredients, such as water, oil, flavorings, spices and herbs, in which food is soaked or allowed to stand, so extra flavor and tenderness are imparted before the meat is cooked. Critical elements for a successful meat marinade involve ingredients, including those impacting moisture retention, as well as processing parameters. For consumer acceptance, a marinated meat product must have a desirable sensory experience, including appearance; be easy to handle; and be cost-competitive. For example, spices, sweeteners, herbs, salt, capsicums, concentrated oils and flavorings are used with marinades. Concentrated oils and flavors are utilized more than in the past, because consumer palates are becoming more sophisticated, said Rubendall. It is important to carefully select a marinating process that assures the marinade is uniformly distributed within the meat. Functional ingredients, such as those impacting pH and thus a meat’s water-holding capacity, are also extremely important. Managing water in meat marinade systems is critical, because muscle is roughly 75% water, and water is a carrier of flavor, color and moistness, said Rubendall. Marinades can increase bound water and reduce free water by:

r&d applications PREPARED FOODS com

R&D Applications Seminar ■ Enhancing the charge in myofibrillar protein, which will attract water. ■ Altering ionic strength; salt has the greatest impact. ■ Changing the pH. Meat muscle subjected to a low pH (5.2-5.3) has a more difficult time retaining, compared to those of a higher pH, which lends itself to optimum water-holding capacities. Phosphates can help increase meat pH. (See chart “Waterholding Capacity vs. pH.”) The protein component of meat is important for nutrition, texture, color and waterholding capacity. The fat is responsible for flavor, juiciness and texture. Also, the carbohydrate content of meat impacts pH, which can affect the entire flavor system. Due to the smaller size of the whole muscle, beef offers more challenges to getting a consistent flavor than turkey, chicken and pork. One option is to cut large size pieces into smaller-sized chunks and blend with the seasonings. Larger muscle pieces also can be injected with the marinade, and a coating can then be applied to the outside for an attractive visual. Tumble (aka, massaging) can aid in protein extraction and provide a more even marinade distribution. Tumbling is typically used with smaller pieces of meat. Injecting (stitch-pumping) is a rapid process typically used with larger pieces of bone-in or boneless cuts of meat. But, acidity must be controlled. Not only can it decrease yield loss due to protein denaturation, but potential meat degradation with colored marinades can lead to discoloration of the product. Tumbling after injection aids in even distribution and protein extraction. Rubendall reminded his audience of some basic considerations in working with marinades. For example, softened water is critical, in that hard water can interfere with phosphate dissolution and functionality. Sodium phosphate is important, in that it increases pH and water-holding capacity of the meat. Salt is important for flavor impact and water-holding capacity. The demand for reduced-sodium products makes this aspect challenging, although certain sodium-reduction tools can contribute to ionic strength and functionality.

There are many considerations in choosing flavoring systems. Again, consumer palates are getting more sophisticated. Oleoresins not only

provide flavor, but also color. Some can also function as antioxidants. For manufacturing ease, seasonings, flavor systems and other func-

See Food Master-INGREDIENTS, p. 54

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tional ingredients can be combined into one blend. Rubendall suggested these steps in creating a marinade.

©ISTOCKPHOTO/GMVOZD

R&D Applications Seminar 1. Select a target product and flavor profile. 2. Create a matching foundation—flavors that capture the true taste of a product.

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3. Replicate authentic cooking attributes with flavors. 4. Apply finishing touches that ensure culinary integrity, including regional flavors, topnotes, “freshly made” perception. Additionally, high processing temperatures can seriously damage flavor profiles, although using encapsulated ingredients, and hydrocolloid gums and starches can provide assistance. Freeze/thaw cycles also impact flavor and should be taken into consideration during product development and production. Finally, cautions Rubendall, consumer handling is vital. Expect that consumers will not follow ideal cooking or reconstituting methods, and overcooking will occur; plan for this with a forgiving system (i.e., excessive finished product cooking temperatures). “Meats and Marinades: Flavor from the Inside Out,” Eric Rubendall, technical services manager, Spicetec Flavors & Seasonings-ConAgra Foods, [email protected] —Summary by Marie Spano, Contributing Editor

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r&d applications

Perfect Synergy

S

tarches and gums are widely used in the food industry; incorporating these hydrocolloids together, independently and in an efficient way, can be complex. There are many variables to consider to ensure that both the gums and starches achieve their full functionality. Now, formulators can successfully utilize the best attributes of gums and starches, to create a complete stabilizing system that reduces overall hydrocolloid usage levels; helps maintain system integrity; and creates a cleaner flavor release, with a great mouthfeel. So promises Gum Technology, with its Coyote Brand® GumPlete™ systems. These comprehensive systems are carefully formulated blends of gums and starches which work synergistically to create specific functionalities and textures—while also providing cost-effective, problem-solving solutions. Moreover, the systems are user-friendly and highly efficient, according to the company. The synergistic effect delivered by the GumPlete systems results in a higher viscosity than what each of the individual ingredients used separately would yield. Costs can be further reduced, since the systems can be used at lower levels than starches alone. In addition, the resulting lower usage level of starch minimizes its flavor-masking effects—thus, allowing for a reduction of the amount of flavorings needed. The GumPlete systems help to support “cleaner and more natural flavorings,” claims Coyote Brand. GumPlete systems also help to minimize syneresis, particularly in freeze/thaw and microwavable applications. The systems are able to stabilize viscosity over a wider temperature range. The precise combinations of gums and starches can help control critical temperature points, reducing or increasing set and gelation temperatures. The systems can improve the texture and mouthfeel of products containing starch. For more information: Gum Technology Corporation • Tucson, Ariz. Joshua Brooks • 877-486-8324 [email protected] • www.gumtech.com

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June 11-14, 2011 | New Orleans, LA

®

IFT Is “Jazzing” It Up In New Orleans! Join us for hot solutions and cool products Are you serious about the science, and the business, of food? Then join your food science and technology colleagues (and competitors) as they travel from around the world to attend the IFT Annual Meeting & Food Expo. You’ll see the newest products, including ingredients, equipment, and processing/packaging; discover the hottest trends and how to turn them into a competitve advantage for your organization; and learn about the latest advances in food science. Plus, you’ll make important connections with other food professionals. Learn more about this year’s event and the Short Courses below, at ift.org/IFT11. Registration opens March 1.

93%

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Have a Deeper Taste for Knowledge? Maximize your education value when you register for a Pre-Annual Meeting Short Course. Short Courses offer focused professional development and the ability to earn continuing education credits. Courses offered this year include: • Food Science for the Non-Food Scientist • Ingredient Applications for Product Innovation and Consumer Health • Labeling Requirements and Implications for Foods Marketed in the U.S. • Microencapsulation in Food Applications • Developing Effective Influencing Skills • Sensory Testing for Product Development and Claims Support • Managing Risks Associated with Food Ingredient Safety • New Oils, New Labels, New Opportunities • Evaluating the Safety of Gulf Seafood: Programs and Analytical Techniques in the Aftermath of the Deepwater Horizon Spill

abstracts Dazzle with Color Prepared foods R&D formulators are always on the alert for colorful concepts to attract the young; lately, the obesity problem has introduced an element of responsibility to develop foods that are healthy and nutritious. The color blue is often seen as a way to add fun and interest to kids’ food, and blueberries are naturally endowed with just this favored color. Food processors can make use of this “blue advantage,” by incorporating blueberries in any and all of their convenient and always-available forms: from whole, diced and fresh to dried, freeze-dried, puree, concentrate or juice. Some interesting examples of blueberry use include ice cream cones with blueberry bits; blueberry salsas, drizzles and sauces; blueberry waffle and pancake mix with dried blueberries; and blueberry granola-style snacks. U.S. Highbush Blueberry Council, www.blueberry.org

(IQF) and portion-controlled, Portionables are made using the freshest ingredients and most flavorful seasonings. The unique way in which Portionables are produced allows the control of portion size, giving the flexibility to add as little or as much as needed, without the hassles of mixing ingredients, multiplying or dividing recipes, or leftovers. The IQF technology preserves the fresh flavor, texture and color of the product, while eliminating the opportunity for bacterial growth, claims the company. Sargento Food Ingredients, 800-893-7411, www.sargentofoodingredients.com

Color It Natural Food Ingredient Solutions now offers standard powdered tablet coatings based on the company’s natural colors (made with annatto, beet, chlorophyll, red cabbage and turmeric). They also offer pearl coatings that contain mica and titanium dioxide. Some natural colors do not provide even coloring—they can speckle or discolor. Food Ingredient’s colors perform like FD&C lakes, but have a natural designation. They are ideal for applications with low water activity, such as confectionery, tablets, icings, etc. They can also add a nice coloring to powdered drinks when reconstituted. Food Ingredient Solutions LLC, 201-440-4377, www.foodcolor.com

Color Confidence D.D. Williamson and colorMaker’s booth at IFT this year will include a wide array of natural coloring, along with its popular caramel color. Featured new products will include: acid-proof, Class One caramel color; acid-proof Caramelized Sugar Flavor (natural); and certified-organic annatto extracts. Application demonstrations will include a “chocoberry” juice drink; red sports drink; process cheese in red, yellow, orange and purple varieties; mini fruit tarts; and taffy and other confections. D.D. Williamson, 502-8952438, www.ddwilliamson.com, colorMaker Inc., 714-4720444, www.colormaker.com

Superior Superfruit Amazon Origins LLC, producer and source for sustainable Superfood ingredients, recently completed innovative testing that demonstrates the anti-aging efficacy of its camu camu Superfruit. Camu camu is an Amazonian fruit known for its exceptional levels of vitamin C, as well as other antioxidants. The testing was completed by Brunswick Labs and included Total ORAC, the 5-radical antioxidant panel and new cell-based efficacy tests. Amazon Origins tested whole fruits, puree and freeze-dried powder. In each test, camu camu achieved higher Total ORAC results than any other fruits tested. Amazon Origins LLC, 239-963-1000

Perfectly Portioned Portionables®, one of the latest additions to the Sargento family of products, offer a new level of quality and convenience for beverages, soups and sauces. Individually Quick Frozen

On the Road Puratos is taking to the road with a fullyequipped, mobile sensory analysis lab that will travel around the U.S. and Canada this year. Able to conduct tailor-made sensory analysis projects for Puratos’ customers, the Sensobus will collect data from consumers in pre-defined locations, as they are on their way to or from daily food shopping trips. This spacious, mobile sensory laboratory creates a comfortable environment for consumers to share their opinions about everyday food needs. Approximately 300 consumers can take part in food research questions per day, according to Puratos; it is the company’s mission to gain the opinions of over 25,000 in the unit’s first year of operation. Puratos Corporation, 800-654-0036, www.puratos.us

Masking Made Easy Comax Flavors has made a specialty of developing strategies to mask the flavor of salt in applications where salt is a winning ingredient–such as sports beverages–but where overly salty flavor is a losing proposition. Comax’s SodiumMasking Flavors are natural, water-soluble ingredients that effectively eliminate the potentially unpleasant, salty taste of isotonic beverages, among other products, while emphasizing the sweetness inherent in the recipe, says the company. Sodium-Masking Flavors are also used in some juices,

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abstracts

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pharmaceutical products, dairy goods and other applications, where a certain level of sodium is necessary. Each sodium-masking formula is custom-designed to suit specific applications. Comax Flavors, www.comaxflavors.com

Finding the Pearl Sensient® Colors LLC now offers SensiPearl™, an innovative pearlescent pigment product line that differentiates food products through luster effects, color shifts and iridescent shimmers. These FDAapproved, mica- and titanium dioxide-based pigments add innovative visual effects to foods, such as cereals, confections, frosting, marshmallows, gelatin desserts, hard and soft candies, and chewing gum. SensiPearl is available in a variety of custom colors. Sensient Colors LLC, 800-325-8110, www.sensientfoodcolors.com

Climbing K2 Frutarom USA has launched uniK2™, a highly bioavailable and potent vitamin K2 MK-7 for use in functional foods and food supplements. Following its recent successful launch in Europe and strongly backed by scientific studies, uniK2 can support both bone and heart health, says the company. The ingredient is derived from Japanese-produced natto, one of the richest natural sources of vitamin K2, which has been traditionally consumed in Japan for centuries. MK-7 provides a longerlasting efficacy profile than other forms of vitamin K, according to clinical studies. By activating a protein called osteocalcin and producing optimal binding of calcium in the bones, it provides efficient osteoporosis prevention. In this manner, uniK2 contributes to bone mineralization and helps maintain healthy bones. Frutarom USA, 952-920-7700, www.frutarom.com

Reduce Trans Fats and Costs Due to recent industry demands to remove trans fats from food products, Loders Croklaan continues to develop healthy products that eliminate trans fats and hydrogenation from foods, while maintaining lower saturated fat levels in finished products. Two new products demonstrate the company’s commitment to offering highly functional solutions that meet the challenge of balancing function, nutrition and costoptimization. SansTrans™VLS 30 is an all-purpose shortening designed to offer a 30% reduction in saturated fat; and SansTrans VLS 40 emulsified shortening offers formulators the ability to reduce saturated fat up to 15%. Both products additionally provide annual shortening cost-savings, says

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the company. Loders Croklaan, www.SansTransVLS.com (to request a sample) or www.croklaan.com

Trend Shifting Culinary Tides Inc. has released the report, “Shifting Sands 2011,” a cross-analysis of predictions across government, technology, health, consumer, travel, beverage, and food and flavor trends hitting the food industry in 2011 and beyond. The report analyzes 123 separate, top 10 predictions lists. Key shifts in focus include the move from “approachable to adventurous;” “mysterious to playful;” “fearful to courageous;” “comfort to experimental;” and “clanning to individualistic.” Expect technology, including linked media, to play a key role, as well as the idea of travel and vibrant food/flavor trends. To purchase “Shifting Sands 2011,” call 503-880-4682 or visit www.culinarytides.com.

Healthier Fudge Batter Indulgence and treating oneself remains an important reason for consumers to purchase cakes and cake bars, according to Mintel’s July 2010 report, “Category Insight: Bread, Bakery and Cake.” Caravan Ingredients has developed Fudge Base No Preservatives, a chocolate base that aids in producing products that contain 0g of trans fat per serving. Fudge Base No Preservatives offers bakers a healthier solution for making icing, brownie batters and sweet goods that still taste great. Bakers are given the flexibility to adjust flavor and color to their preference. With only sugar and water to add, this product is easy to use. Caravan Ingredients, 800-660-4092, www.caravaningredients.com

From Beginning to End Developers seeking to enhance meat and poultry dishes, snacks, sauces, soups and gravies, and more, will benefit from this company’s vast experience. Spicetec Flavors & Seasonings™ (SFS), a brand of ConAgra Foods Inc.®, is a leading resource for fully integrated flavor, seasoning blend and spice solutions. SFS provides customers on-trend, healthful, fresh-tasting formulations through its extensive product portfolio and services, integrated supply chain and customization capabilities. Serving the retail, food manufacturing and foodservice industries worldwide, SFS delivers concept to commercialization service and value. Spicetec Flavors & Seasonings, 800-921-7502, www.Spicetec.com

Yogurt Goodness for Kids Petit Suisse, a new dairy dessert prototype for kids from Fonterra, is claimed to have “great taste, great texture” and be “pure dairy.” Made with Fonterra’s DeluxeProtein™, it can make the texture of children’s yogurt very thick, so it

abstracts does not fall off the spoon, according to the company. The all-natural product comes blended with strawberries and can be “an excellent introduction for children to dairy foods” and is “designed with nutrients to promote healthy growth.” Fonterra Ingredients, www.fonterra.com

Conceptual Concentrates Food manufacturers face challenges to hold down product costs in a time of fluctuating commodity prices. DairiConcepts’ expanded line of flavor-amplified cheese and dairy ingredients, Supernatural® Concentrates, helps minimize the effects of volatile raw material costs, by providing a means to replace these ingredients with concentrated flavor systems that can last from 9-12 months with refrigeration. DairiConcepts has expanded its Supernatural Concentrates product line beyond the original Cheddar, American and blue cheese flavor varieties to include a broad range of flavors and blends for ethnic cheeses, cream cheese, butter, cream, sour cream and yogurt—many with kosher, halal and organic certifications. DairiConcepts, 877-596-4374, www. dairiconcepts.com

Kingdom of Baobab Move over pomegranate and blueberries—there is a new Superfruit in town—baobab. Sometimes called the “king of Superfruits,” baobab is claimed to have several times the inflammatory-fighting antioxidants as pomegranates. An “unsurpassed nutritional powerhouse,” says Baobab Foods, it is “a great way for health-conscious men and women to maintain and enhance a healthy immune system.” It is available in nutrition bars, nutrition powder mix or the soon-to-come Baobab Nutrition Power Chunks. The drink mix is a great way to “nutrient up” workout water, smoothies or juice drinks. Moreover, it is claimed to be low-calorie, gluten-free, low-glycemic and high-fiber. Baobab Foods, www.Baobabfoods.com

Ingredient for Healthy Blood Flow Fruitflow®, a natural, water-soluble, patented tomato concentrate from DSM, took home the Nutraward for Best New Ingredient at the Nutracon conference in Anaheim, in March 2011. Judged by a scientific panel and voters on the Nutracon website, Fruitflow was chosen best amongst 12 new ingredients. Fruitflow has been shown to maintain healthy platelet function in two published human studies, claims DSM. Its impressive clinical data and safety profile resulted in EFSA awarding Fruitflow one of the first approved Article 13.5 Health Food claims in Europe. DSM Nutritional Products, 973-257-8288, www.dsm.com

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FI-1 Soy Fibre® is a purified insoluable dietary fiber food ingredient. A free-flowing, pure white powder, absent of any off-flavors or odors when added to food products. FI-1 Soy Fibre® effectively reduces caloric density of foods and helps retain and control moisture as well as provide texture and mouth-feel. Contact us at (800) 598-8894, by fax(301) 722-7131 or visit our Web Site at www.fibred.com.

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Starwest Botanicals is a Premium Ingredient Supplier of Botanicals, Herbs & Spices - 25 pounds to full containers. Complete milling & blending capabilities. Specification sheets, MSDS, & more available. Certified Organic Processor & Kosher Certified Facility. Visit our NEW website at www.starwestherb.com or contact us at (888) 273.4372.

Virginia Dare

The Wright Group

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. 114

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www.virginiadare.com

www.thewrightgroup.net

Virginia Dare’s new website provides the latest in product information, flavor trends, market insights and masking solutions as well as consumer research opportunities. Virginia Dare, [email protected], www.virginiadare.com, 718/788-1776.

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®.

classified EMPLOYMENT

HENSON PARTNERS, INC. SPECIALIZED EXECUTIVE SEARCH

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.

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

S O F T WA R E

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

~

~

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

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

INGREDIENTS

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E D U C AT I O N ONLINE 150 YEARS EXPERIENCE

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Ingredients Solutions has provided Carrageenan and other specialty hydrocolloids to the North American food industry for 18 years. Our team of technical specialists has over 150 years of combined experience to provide our customers with top-notch applications support though our R&D center in mid-coast Maine. ISI is your one source for the most cost-effective Carrageenans, Alginates and Xanthans along with the technical support you need for successful product development.

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

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

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

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OVEN RACKS

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Empty Pan Dollies LO-PROFILE LO PROFILE PAN DOLLY

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s3HIPS 503 s%ASILY ASSEMBLED s%RGONOMICALLY MOVE AND 3TORE 0ANS s6IEW/N/UR7EBSITE

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www.supplycorp.com Your Source For Quality Sanitation, Janitorial, Maintenance, Safety, and Material Handling Products Order From:

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P.O. Box 100 Lake Geneva, WI 53147-0100 Toll Free: 800-558-2455 Toll Free Fax: 800-325-9404 Web Site: supplycorp.com

advertiser index Member of

NutraSolutions

September 2005

STAFF

www.PreparedFoods.com

Mood Food page NS3

Health Ingredients page NS11

Trans Fat and Allergen Labeling page 27

New Takes on Italian page 67

Foodservice Insights page 70

Michael Leonard Publisher Tel: 847-405-4024 Fax: 248-283-6574 [email protected]

DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

Oils & Fats page 73

Starches in Use page 81

Frozen Desserts page 95

Trends in Lab Testing page 105

Measuring Color page 115

NEW! KidsFoodTrends newsletter, a Sneak Peek See Insert

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

Time Running Out! New Products Conference 2005 page 164

page 13

Editorial & Sales Offices: BNP Media 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 847-405-4100 www.PreparedFoods.com

EAST COAST & EUROPE Ray Ginsberg Senior Account Manager PO Box 878, Mt. Laurel, NJ 08054 Tel: 856-802-1343 Fax: 248-502-1043 [email protected] MIDWEST, SOUTHEAST & CANADA Greg Szatko Senior Account Manager 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60106 Tel: 630-699-3638 Fax: 248-502-1032 [email protected]

WEST COAST & SOUTHWEST Wayne Wiggins Senior Account Manager 454 Funston Avenue, San Francisco, CA 94118 Tel: 415-387-7784 • Fax: 415-387-7855 [email protected] NEW PRODUCTS CONFERENCE/R&D APPLICATIONS SEMINAR Marge Whalen, CMP • Senior Event Manager 155 N. Pfingsten Road, Suite 205, Deerfield, IL 60106 Tel: 847-405-4071 • Fax: 248-786-1440 [email protected] PRODUCTION MANAGER Nann Barkiewicz 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-244-6431 • Fax: 248-244-2081 [email protected] CLASSIFIED SALES MANAGER Suzanne Sarkesian • 2401 W. Big Beaver, Suite 700 Troy, MI 48084 Tel: 248-786-1692 • Fax: 248-283-6596 • [email protected]

PREPARED FOODS Volume 180, Issue 5 (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].

THE ALL-NEW

PreparedFoods.com HELPS YOU FIND SPECIFIC PRODUCTS PRODUCTS A turn-key approach for finding articles, videos, recent news and more on these product categories: s"AKERY s$AIRY s-EAT 0OULTRY3EAFOOD s3NACKS#ANDY s3OUPS

s3AUCES-ARINADES s-EALS3IDES s"EVERAGES s"REAKFAST #EREALS"ARS s3PECIAL.UTRITION0RODUCTS

WWW.PREPAREDFOODS.COM www.PreparedFoods.com

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advertiser index An applications-oriented educational A event for product developers August 2-3, 2011. Registration or sponsorship info available Aug at www.PreparedFoods.com/rd, or contact Marge Whalen • [email protected]

COMPANY RDC11 IndexBanAd_1210.indd

1

URL

21st Century Grain Processing/Viterra

viterra.com

AarhusKarlshamn USA Inc.

aak.com

PAGE

COMPANY

URL

Ingredients Solutions, Inc.

IngredientsSolutions.com

Innophos, Inc.

Innophos.com

108

Integrative Flavors

cooksdelight.com

NS19

International Dairy Show

dairyshow.com

96

66

International Fiber Corporation

reducecalorieswithfiber.com

82

2 89 NS6-NS7

PAGE

12/15/10 10:29 AM

30

ADM/Matsutani LLC

fibersol2.com

Advanced Food Systems

afsnj.com

Ajinomoto Food Ingredients LLC

ajiusafood.com

American Egg Board

aeb.org

85

iTi tropicals

ititropicals.com

American Key Food Products

akfponline.com

94

Jost Chemical Co.

jostchemical.com

78

Arizona Instrument LLC

azic.com

37

Jungbunzlauer

jungbunzlauer.com

32

Bay State Milling Company

baystatemilling.com

98

Kalsec, Inc.

kalsec.com

BENEO

beneo.com

Merlin Development

MerlinDevelopment.com

74

Bio Springer

biospringer.com

MicroThermics, Inc.

microthermics.com

20

Bio-Botanica

bio-botanica.com

Biorigin

biorigin.net

Blue Diamond Growers Brenntag North America, Inc.

105

NS9 15 NS12

28, NS14

63, 65

Multisorb Technologies, Inc.

multisorb.com

36

National Starch Food Innovation

valuematters2national.com

bluediamond.com

58

NutraSolutions.com

NutraSolutions.com

brenntagnorthamerica.com

IFC

OmegaPure

OmegaPure.com

Briess Malt & Ingredients Co.

Briess.com/food

91

Owens-Illinois, Inc./O-I

o-i.com

Bunge Oils

BungeOils.com

95

P.L. Thomas & Co., Inc.

plthomas.com

Butter Buds

butterbuds.com

38

PAT Vitamins, Inc.

patvitamins.com

88

California Figs

californiafigs.com

106

PFs’ Excellence in Innovation Awards

ExcellenceInInnovationAwards.com

99

Cargill Salt Division

cargillsalt.com

102

PFs’ New Products Conference

PreparedFoods.com/npc

Carmi Flavors

carmiflavors.com

109

PFs’ R&D Applications Seminar Chicago

PreparedFoods.com/rd

Cherry Marketing Institute

cherryprocessor.com

70

PreparedFoods.com

preparedfoods.com

Chr. Hansen, Inc.

chr-hansen.com

72

Purac America, Inc

purac.com/preservation

Church & Dwight Co., Inc.

ahperformance.com

81

Quantum Foods

QUANTUMFOODS.COM

NS18

24 NS10-NS11 103 67 3 31

101 10-11 22, 119 1 NS17

Cognis

cognis.com

Riviana Foods, Inc.

RivianaIndustrial.com

Corn Products International

cornproducts.com/trends/yogurt

NS2

ROCHEM INTERNATIONAL, INC.

rochemintl.com

Danisco USA Inc.

1-800-255-6837 ext. 3514

61

Roha USA LLC.

ROHAGroup.com

Diana Naturals

1 866 479 2555

37

Roxlor International, LLC

roxlor.com

Eatem Foods

eatemfoods.com

RQA, Inc.

productdynamicsdivision.com

ESHA Research

esha.com

77

Sargento Foods, Inc.

SargentoFoodIngredients.com

Flavor Dynamics, Inc.

flavordynamics.com

90

Savoury Systems International, Inc.

savourysystems.com

Food Ingredient Solutions, LLC.

foodcolor.com

86

SensoryEffects

sensoryeffects.com

FoodMaster.com

FoodMaster.com

64

Sethness Caramel Color

sethness.com

68

Fortitech, Inc.

fortitech.com/go

NS5

Specialty Ingredients, Inc.

specialtyingredients.us

113

French’s Flavor Ingredients

FrenchsFlavorIngredients.com

104

Stratas Foods

STRATASFOODS.COM

Ganeden

GanedenLabs.com

IBC

TABASCO Brand Ingredients

TABASCOingredients.com

17

Glycemic Index Laboratories

gilabs.com

NS19

Tate & Lyle

splendasucralose.com

25

GNT USA, Inc.

gnt-group.com

80

Tate & Lyle

tateandlyle.com

23

Golden Peanut Company

goldenpeanut.com

90

Tree Top, Inc.

treetop.com

87

Grain Millers, Inc.

grainmillers.com

62

United Soybean Board

SoyConnection.com/QUALISOY

75

Grain Processing Corp.

grainprocessing.com/starch

29

Univar Food Ingredients/CP Kelco

univar.com

92

Herbstreith & Fox Inc.

herbafood.com

97

US Highbush Blueberry Council

blueberry.org

71

Hilmar Ingredients

hilmaringredients.com

84

US Soy

ussoy.com

Hormel Foods

hormelingredients.com

NS15

Van Drunen Farms

vandrunenfarms.com

ICL Performance Products LP

icl-perfproductslp.com

19

Virginia Dare

virginiadare.com

OBC

IDF

idf.com

18

Wacker Chemical Corporation

+1 517 264 8794

33

IFT 11 Annual Meeting + Food Expo

ift.org/IFT11

107

26 NS4 79 5 NS16 7 100 76

8

34 NS8

110 ©

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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BRING IT ON

IFT Booth

7846 As the premier probiotic ingredient, GanedenBC30 is in a league of its own. Not only can it survive the harshest manufacturing processes including high heat, pressure and freezing conditions, GanedenBC30 is simple to add to your food and beverage formulations without affecting taste or texture. Plus, GanedenBC30 has been proven safe and effective through dozens of clinical studies and is self-affirmed GRAS. While other nutritional product manufacturers are still searching their playbook for a viable probiotic, you can be dancing in the end-zone knowing you’re providing your customers with a probiotic-fortified functional food or nutritional supplement that can support their digestive and immune health*.

So whatever manufacturing challenge you have...bring it on. For more information, visit GanedenLabs.com or call 440-229-5200. *GandenBC30 (Bacillus coagulans GBI-30, 6086) can help improve digestive and immune health as a part of a balanced diet and healthy lifestyle.

BAKE IT.

BOIL IT.

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See Food Master-INGREDIENTS, p. 72

The Probiotic That Can Take It

Think of us as

Flavors

Tea

Vanilla

Masking

Beverage Fruit & Berry Bakery Sweet & Indulgent Dairy & Dessert

Virginia Dare provides superior tasting, high impact, and cost effective liquid and dry flavors for every product application.

Superfruit Natural Organic

Tel: 718-788-1776

•

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•

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