Friday, July 29, 2005

Seagram's unveils fluorescent green adult beverage

7/29/2005-United States Beverage, L.L.C. announced today the introduction of a new flavor to the Seagram’s Smooth™ premium malt beverage brand entitled Green Machine™. USB hopes the bright green color and crisp green apple blend will give Green Machine™ greater prominence on the shelf and in the cooler. “Beyond the bright fluorescent look of the liquid, Green Machine™ offers a more adult tasting green apple flavor,” said Justin Fisch, Senior Brand Manager, USB. " Green Machine™ is now available nationwide. The Seagram’s Smooth™ family of flavors now includes: Green Machine™, Pink Dragon™, Island Bliss™, Liquid Haze, Citrus and Red.

Conference on changing role of seafood technology

7/29/2005-The 50th meeting of the Atlantic Fisheries Technology Conference and the 29th meeting of the Seafood Science and Technology Society of the Americas will focus on the interdependence between fisheries, seafood technology, and human health. The meeting's five symposia cover product traceability, novel uses for fishery by-products, new technologies including polymerase chain reaction and high pressure processing, and current issues facing the seafood industry. The conference will also feature several poster sessions designed to give researchers and presenters ample time to review advances in industry and technology.
For more information, go to http://www.aftc2005.org/ for complete details, as well as downloadable brochures and registration forms.

Open ocean fish diversity declining

7/29/2005-A new study in Science reveals a striking downward trend in the diversity of fish in the open ocean – the largest and least known part of our planet. Teasing apart the effects of climate change and fishing over the past 50 years, the authors show a clear link to overfishing and highlight a surprising global pattern of open ocean hotspots - areas with predictable congregations of tuna, marlin, swordfish, and other ocean predators. For more information, see Science Express at http://www.sciencexpress.org.

Broccoli compounds may slow cancer growth

7/29/2005-Researchers have isolated compounds from the vegetable broccoli that they believe may help prevent or slow the progress of bladder cancer.
The current work builds on a major study conducted six years ago by Harvard and Ohio State universities that found that men who ate two or more half-cup servings of broccoli per week had a 44 percent lower incidence of bladder cancer compared to men who ate less than one serving each week.
“We're starting to look at which compounds in broccoli could inhibit or decrease the growth of cancerous cells,” said Steven Schwartz, a study co-author and a professor of food science and technology at Ohio State University .
“Knowing that could help us create functional foods that benefit health beyond providing just basic nutrition.”
The researchers isolated compounds called glucosinolates from broccoli sprouts. During chopping, chewing and digestion, these phytochemicals morph into nutritional powerhouses called isothiocyanates – compounds that the scientists believed play a role in inhibiting cancer.
Their hunch was right, at least in the laboratory experiments. There, isothiocyanates hindered the growth of bladder cancer cells. And the most profound effect was on the most aggressive form of bladder cancer they studied.
The researchers presented their findings on July 18 in New Orleans at the annual Institute of Food Technologists meeting.
They first extracted and measured the levels of glucosinolates from broccoli sprouts. They then used a process that uses enzymes to convert the glucosinolates to isothiocyanates.
While young sprouts naturally have higher concentrations of these phytochemicals than full-grown broccoli spears, eating the spears also provides health benefits, Schwartz said.
He and his colleagues treated two human bladder cancer cell lines and one mouse cell line with varying amounts of glucosinolates and isothiocyanates. Even though glucosinolates are converted to isothiocyanates, the researchers wanted to know if the former would have any effect on controlling the growth of cancer cells.
It didn't.
However, the isothiocyanates decreased proliferation in all three cell lines. The strongest effect was on the most aggressive of these lines – human invasive transitional cell carcinoma.
The researchers aren't sure what caused this effect, or exactly how these compounds keep cancer cells from proliferating. But they are looking into it.
“There's no reason to believe that this is the only compound in broccoli that has an anti-cancer effect,” said Steven Clinton, a study co-author and an associate professor of hematology and oncology at Ohio State. “There are at least a dozen interesting compounds in the vegetable.
“We're now studying more of those compounds to determine if they work together or independently, and what kind of effects they have on cancer cells,” he added.
Broccoli isn't the only cruciferous vegetable with health benefits, the researchers say. The plant's kin, which include cabbage, cauliflower, Brussels sprouts and kale, may all contain similar disease-fighting phytochemicals.
It's too early to suggest just how much broccoli or other cruciferous vegetables should be eaten to stave off or slow down the progression of bladder cancer. Still, they are an important part of the diet.
“Cruciferous veggies have an effect on other types of cancer, too,” Schwartz said. “We already know that they contain compounds that help detoxify carcinogens. We're thinking more along the lines of progression and proliferation, such as once cancer starts, is there a way to slow it down?”
He and Clinton conducted the study with Ohio State colleagues Robin Rosselot, a graduate student in food science and technology and Qingguo Tian, a research associate also in food science and technology.

Researchers study link between fructose and body fat

7/29/2005-A University of Cincinnati (UC) study provides new insight into the possible link between drinking large amounts of beverages containing fructose and the the addition of body fat.
Researchers in the study allowed mice to freely consume either water, fructose sweetened water or soft drinks. They found increased body fat in the mice that drank the fructose-sweetened water and soft drinks--despite that fact that these animals decreased the amount of calories they consumed from solid food.
This, said author Matthias Tschöp, MD, associate professor in UC's psychiatry department and a member of the Obesity Research Center at UC's Genome Research Institute, suggests that the total amount of calories consumed when fructose is added to diets may not be the only explanation for weight gain. Instead, he said, consuming fructose appears to affect metabolic rate in a way that favors fat storage.
"Our study shows how fat mass increases as a direct consequence of soft drink consumption," said Dr. Tschöp.
The research appears in the July 2005 issue of Obesity Research, the official journal of the North American Association for the Study of Obesity (NAASO).
Tschöp's lab used novel body composition analyzers that use magnetic resonance technology to carefully monitor body fat in mice.
All the mice began the study at an average weight of 39 grams. Those consuming the fructose-sweetened water showed significant weight gain over the course of the study, with an average final weight of 48 grams--compared with averages below 44 grams for the other groups--and had about 90 percent more body fat than the mice that consumed water only.
Total caloric intake was lower in the mice that consumed the fructose-sweetened water than in the other groups, except for the control animals provided with water only.
"We were surprised to see that mice actually ate less when exposed to fructose-sweetened beverages, and therefore didn't consume more overall calories," said Tschöp. "Nevertheless, they gained significantly more body fat within a few weeks."
Results from an earlier study in humans led by Peter Havel, DVM, PhD, an endocrinology researcher at the University of California, Davis, and coauthored by Tschöp, found that several hormones involved in the regulation of body weight, including leptin, insulin and ghrelin, do not respond to fructose as they do to other types of carbohydrates, such as glucose.
Based on that study and their new data, the researchers now also believe that another factor contributing to the increased fat storage is that the liver metabolizes fructose differently than it does other carbohydrates.
"Similar to dietary fat, fructose doesn't appear to fully trigger the hormonal systems involved in the long-term control of food intake and energy metabolism," said coauthor Havel.
The researchers say that further studies in humans are needed to determine if high-fructose corn syrup in soft drinks is directly responsible for the current increase in human obesity.

ADM reports record year-end results

7/29/2005-Agriculture processor, Archer Daniels Midland has reported net earnings for the year ended June 30, 2005 were $1.044 billion, or $1.59 per share, compared to $495 million, or $0.76 per share, last year. The quarter and year ended June 30, 2004 included a $400 million charge ($ 252 million after tax, or $ .39 per share) related to the settlement of fructose litigation.
Segment operating profit increased $83 million to $ 351 million for the quarter and declined $10 million to $1.551 billion for the year as operating profit improvements were realized in all major segments except the Corn Processing segment.
Oilseeds Processing operating profit increased $89 million to $74 million for the quarter and increased $54 million to $345 million for the year due to improved operating results in Europe, South America and Asia. Last year's operating profit for the quarter and fiscal year were negatively impacted by Chinese contract defaults in the fourth quarter. In addition, results for the fourth quarter and year include a charge for abandonment and write-down of long-lived assets of $13 million.
Corn Processing operating profit declined $33 million to $117 million for the quarter and declined $131 million to $530 million for the year due principally to lower lysine selling prices and higher energy costs as compared to last year. Sweeteners and Starches operating profit increased $30 million to $92 million for the quarter due to higher sweetener and starch volumes and lower net corn costs partially offset by increased energy costs. For the year, Sweetener and Starch operating profit declined $47 million to $271 million as higher sweetener and starch selling prices were more than offset by increased energy and net corn costs. Last year's fourth quarter and fiscal year results also included a $ 15 million gain from an insurance-related lawsuit. Bioproducts operating profit declined $63 million to $25 million for the quarter due to lower lysine selling prices and higher energy costs partially offset by lower net corn costs. For the year, Bioproducts operating profit declined $84 million to $259 million due to lower lysine selling prices and higher average net corn and energy costs. For the year, these declines were partially offset by higher ethanol selling prices. In addition, Bioproducts results for the fourth quarter and year include a charge for abandonment and write-down of long-lived assets of $ 16 million. Last year's Bioproducts results included abandonment losses of $ 14 million for the year.

Whole grains slow progression of atherosclerosis

7/29/2005-Women with a history of heart disease who participated in a research study and reported having eaten six or more servings of whole grains per week had slower progression of atherosclerosis, a condition in which built-up plaque narrows the passageways through which blood flows. Researchers funded by the Agricultural Research Service (ARS) and other granting agencies reported the findings in the July issue of the American Heart Journal.
The study was led by Alice H. Lichtenstein, director of the Cardiovascular Nutrition Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, Mass. She and colleagues studied 229 postmenopausal women who had participated in the Estrogen Replacement and Atherosclerosis Study.
The researchers studied dietary intake data taken from questionnaires and performed angiograms to assess changes in the volunteers' coronary artery diameter over a 3-year period. The frequency of dietary intake of fats, cholesterol, essential nutrients and alcohol was also taken into account.
The researchers found that the progression of stenosis--narrowing of the diameter of arterial passageways--was less in women who reported higher intakes of cereal fiber from whole-grain foods than those reporting lower intakes.
For more information, see the USDA Press Release.

Free searchable database on food content

7/29/2005-What nutrients were in the smoothie you just ate? Was it a two-cup serving made with fruit? Or was it a 20-fluid-ounce smoothie made with fruit and yogurt? The answers can be found on the Internet, where free access is now available to nutrient information on thousands of foods typically eaten in the United States.
The U.S. Dept. of Agriculture's Agricultural Research Service (ARS) scientists have launched a searchable database on the World Wide Web where users can view a 60-nutrient profile for each of more than 13,000 foods. The new resource is called "What's in the Foods You Eat—Search Tool."

USDA to amend organic substances list

7/29/2005-This proposed rule would amend the U.S. Department of
Agriculture's (USDA) National List of Allowed and Prohibited Substances (National List) to reflect one recommendation submitted to the Secretary by the National Organic Standards Board (NOSB). Consistent
with the recommendation from the NOSB, this proposed rule would revise the annotation of one substance on the National List, Methionine, to extend its use in organic poultry production until October 21, 2008. For more information, see the Federal Register of July 29, 2005 (Volume 70, Number 145, Page 43786-43788).

UK seeks views on nutrient profiling

7/29/2005-The UK Food Standards Agency has launched a consultation seeking views on the proposed nutrient profiling model.
The model was developed by the Agency to help support the independent UK communications regulator Ofcom in its work to consider possible restrictions to the advertising and promotion to children of foods that are high in fat, saturated fat, salt or sugar.
The model utilises a ‘simple scoring’ system that rates the overall balance of nutrients in the food. This means the model identifies foods that are high in fat, salt or sugar, but recognises the importance of fruit and vegetables, cereal, meat, and dairy-based products in the diet. For more information, see the UK Food Standards Agency Press Release.

Thursday, July 28, 2005

Symposia proposal deadline extended

7/28/2005-The deadline for symposium proposals for the IFT Annual Meeting Technical Program has traditionally been September 1, but the deadline this year is tentatively being postponed until December 1.
The Task Force on the Annual Meeting Scientific Program—which is focusing on developing a new and improved scientific program to provide members with an engaging learning environment that will support quality interaction and a continuous exchange of ideas and new developments—is expected to submit a proposal with its improvements to the Executive Committee in October. Therefore, the deadline for symposium proposals is being postponed until after the Executive Committee meeting.

UC Davis to construct new wine and food science institute

7/28/2005-On June 23, an official groundbreaking ceremony was held for the Robert Mondavi Institute for Wine and Food Science (RMI) at UC Davis. More than 450 UC Davis students, staff, and alumni from the departments of Viticulture and Enology and Food Science and Technology, wine and food industry representatives, and state and local politicians were on hand. Scheduled to open in early 2008, the Robert Mondavi Institute will house UC Davis' departments of Viticulture and Enology and Food Science and Technology. A 129,600-square-foot academic building will be constructed first, built in three wings wrapped around a courtyard facing westward toward a teaching vineyard. The courtyard will contain demonstration gardens and serve as a venue for special events. A 46,000 square-foot teaching and research winery and a 14,000 square-foot brewing and food science laboratory will also be built.

Tuesday, July 26, 2005

Origami foods

7/26/2005-U.S. Dept. of Agriculture Agricultural Research Service (ARS) scientists at Albany, Calif., and research partner Origami Foods, LLC, based in Pleasanton, Calif., are experimenting with dozens of delicious, attractively colored wraps. For example, they've tested a bright-orange carrot-based wrap to encircle a cucumber, garlic and rice filling, and a deep-red tomato and basil wrap to hold a spicy tuna and rice filling.
The wraps, which can be produced as soft, pliable sheets, are made with infrared drying and other leading-edge technologies, according to Tara H. McHugh, who heads the ARS Processed Foods Research Unit at Albany.
McHugh, Albany colleague Carl W. Olsen--both food technologists--and Origami Foods owner and president Matthew de Bord have applied for a product patent. The tasty, imaginative wraps rank as the newest in the line of fruit- and vegetable-based edibles from McHugh's laboratory.
The team is fine-tuning wrap formulations, experimenting with different combinations of wrap flavorings and fillings. Two well-known sushi chefs, among other food industry experts, are helping. For photos and other information, see the USDA Press Release.

System uses polarized light pulses to reveal crop health

7/26/2005-By firing rapid pulses of polarized light at corn, spinach and other crops, researchers have uncovered a picture of plant health that is invisible to the naked eye. Using a portable light source and detector technology, the researchers can differentiate minute differences in leaf colors - indicators of over- or under-fertilization, crop-nutrient levels and perhaps even disease.
The researchers hope their tractor-mountable N-Checker (for "nitrogen-checker") apparatus will help farmers determine in real time how much fertilizer to apply. By preventing waste, the system could decrease the cost of crop production and dramatically cut the nitrogen-laden runoff responsible for algal blooms and other damage to wetlands and waterways.
Steve Finkelman, Paul Nordine and their colleagues at Containerless Research, Inc. of Evanston, Ill., Louise Egerton-Warburton and partners at the Chicago Botanic Garden, and graduate student Tim Smith of the University of Illinois, Urbana-Champaign, will present their new technology July 19 at the InfoAg 2005 Conference in Springfield, Ill.
"With our technology, we are able to easily see what is hidden from conventional instruments," says Finkelman. "The system eliminates interference from light reflected at a leaf's surface and allows us to see light re-emitting from within."
Depending on the plant, leaves reflect, transmit and absorb varying amounts of light. Polarized light that enters a leaf's interior can lose its polarity and be re-emitted as "depolarized" light. The depolarized light reveals nitrogen content and other properties the proprietary sensors in the N-Checker can detect.
Changes in nitrogen levels change the way light interacts with the molecules in the leaf, characteristically affecting the spectrum of light that re-emits from the plant. Chlorophyll molecules, in particular, contain nitrogen atoms that play a critical role in photosynthesis.
The researchers have experimented with two versions of their apparatus. The original version channels broad-spectrum light from a xenon flashlamp through a series of calcite crystals to illuminate each corn, sugar beet, cotton or other broad-leaf crop with a tiny, transient spot of polarized light. Moving from leaf to leaf, that system can measure nitrogen levels in 60 plants per minute.
Instead of a broad-spectrum lamp as its source, the N-Checker uses two red-light sources that cut down on sensor and polarizer costs and increase the system speed. The red region of the electromagnetic spectrum is important because it reveals not just total chlorophyll content, but also relative amounts of the various types of chlorophyll molecules.
"Other devices use both red and infrared wavelengths," says Finkelman. "Those devices tend to be imprecise because they measure bulk chlorophyll content, which can result from a number of factors." By using two specific, visible, red wavelengths, the N-Checker can differentiate among the several types of chlorophyll molecules and therefore reveal nitrogen-dependent plant health information.
The N-Checker can take 1000 measurements per second--at least every 10th of an inch--while moving at roughly 5 miles an hour. At that speed, a farmer could survey and fertilize tens of acres in a day, or hundreds of acres per day with a multi-sensor system.
This research was supported by NSF Grant #DMI-0319826
SBIR Phase I: Polarization Sensing of Stress Levels in Vegetation
http://www.nsf.gov/awardsearch/showAward.do?AwardNumber=0319826

FDA approves use of tomato lycopene

7/26/2005-The U.S. Food and Drug Administration (FDA) is amending the color additive regulations to provide for the safe use of tomato lycopene extract and tomato lycopene concentrate as color additives in foods.
This action is in response to a petition filed by LycoRed Natural Products Industries. The rule is effective August 26, 2005. For more information, see the Federal Register of July 26, 2005 (Volume 70, Number 142, Page 43043-43045).

Tate & Lyle offers new low-fat ice cream ingredient

7/26/2005-Tate & Lyle, a food ingredients company, announced the launch of Ice Cream Rebalance(TM) 500, a new ingredient system for low-fat, no-sugar-added ice cream for the US market.
According to the company, the food ingredient system offers formulators a way to create a reduced fat, reduced sugar ice cream without compromising on taste or creaminess. It provides low-fat, no-sugar-added ice cream with sweetness, texture and the mouthfeel of butterfat. It also adds body without the added sugars. A recent survey by Incepta Market Intelligence shows that a quarter of consumers highlight low fat and low sugar as the most important change they would like to see in ice cream for themselves and their children.
The company claims that sensory tests show that rebalanced ice cream systems can help light brands perform as well as leading indulgence brands in key attributes. It reduces calories by replacing bulk sweeteners with a range of tailored Tate & Lyle sweetening ingredients, which sucralose. When compared to a full-fat premium ice cream, the system can create a low-fat, no-sugar- added vanilla ice cream that has 59 percent fewer calories, 76 percent less sugar and 89 percent less fat.

ASI offers corrective action reporting

7/26/2005-St. Louis, MO-based, ASI Food Safety Consultants announced the implementation of Corrective Action Report (CAR) capabilities.
“We found that many of our clients operating multiple facilities or tracking supplier quality programs needed a simpler, more concise way to view pertinent data,” said Tom Hugé, ASI President, “Corrective action reporting allows these clients to see only the
most crucial data at the corporate level. However, the individual facilities will still see all information collected during the audit.”
Rather than a traditional audit, which shows a numerical score along with multiple pages of data, a corrective action report acts as a cover sheet. This lists the corrective actions needed, the timeframe in which to complete them, and the person responsible.
Information is then loaded onto a secure website that can be easily viewed at a corporate level. When corrective actions are taken in the facility, a plant manager can note that the task has been completed, the date of completion, and the responsible party on ASI’s
website. This tracking feature allows companies to track the performance of individual facilities as they improve their operations.
“The web based tracking system allows companies to see history by facility or region. This makes identifying trends much easier than it has been traditionally,” added Jeannette Hugé, Director of Marketing.
For more information on Corrective Action Reporting or ASI Food Safety Consultants, please contact ASI at 800-477-0778 or email us at asi@asifood.com.

Hershey acquires Scharffen Berger Chocolates

7/26/2005-The Hershey Company, a leading North American confectionery company, today announced it has entered into an agreement to acquire Scharffen Berger Chocolate Maker, Inc., one of the fastest-growing premium dark chocolate companies in the United States. Based in Berkeley, California, Scharffen Berger is known for its high-cacao content, signature dark chocolate bars and baking products sold online and in a broad range of outlets, including specialty retailers, natural food stores and gourmet centers across the country. Scharffen Berger also owns and operates three specialty stores located in New York City, Berkeley, and San Francisco.
"The premium chocolate segment represents a strategic opportunity for Hershey based on increasing consumer demand for distinctive, high-end chocolate and for the antioxidant benefits of dark chocolate," said Richard H. Lenny, Chairman, President and Chief Executive Officer, The Hershey Company. "Scharffen Berger's exceptional, on-trend products and entrepreneurial spirit have made it one of the fastest-growing companies in the $1.7 billion premium chocolate segment. We look forward to leveraging our extensive distribution network and technology to broaden consumer reach and expand our leadership position in the confectionery market."
"This is a tremendous opportunity for Scharffen Berger," said John Scharffenberger, Co-Founder, Scharffen Berger Chocolate Maker, Inc. "With Hershey's resources we can accelerate our growth and leadership in the premium chocolate segment. Hershey's heritage, values and deep commitment to social responsibility are a perfect match for Scharffen Berger. The acquisition will enable us to preserve the artisanal roots that have made Scharffen Berger so successful, while introducing a wider range of consumers to our unsurpassed, high-quality dark chocolate."
The acquisition is expected to be completed during the third quarter of 2005 and is subject to the customary closing conditions.
Scharffen Berger Chocolate Maker, Inc. was founded in Berkeley, CA in 1996 by John Scharffenberger and Dr. Robert Steinberg, Scharffen Berger Chocolate Maker is an artisanal American chocolate company. The company sources the best cacao beans, roasts and grinds them in small batches in vintage European equipment, and creates blends that make the world's finest tasting premium chocolate. The distinctive chocolate, like fine wine, possesses complexity, distinct fruitiness, balance, intense flavor, and a lingering finish.
Scharffen Berger products are available on the web at http://www.scharffenberger.com and at the Scharffen Berger stores in Berkeley, San Francisco, CA, Healdsburg, CA and New York City. Select products are also available at fine specialty stores nationwide with a limited international presence.

ADM acquires sterol patents

7/26/2005-Archer Daniels Midland Company announced the acquisition of additional patents for the combination of soy protein and sterols in functional foods. The acquisition compliments ADM’s existing portfolio for these two ingredients.
“ADM has developed a toolbox of water dispersible sterols which nicely complements our broad range of protein ingredients, such as Nutrisoy® Isolates and Organic Whole Bean Powder,” said Steven Furcich, President-ADM Natural Health & Nutrition. “The acquisition of these patents helps us provide a more complete ingredient offering to our customers for their consumer products.”
Both soy protein and sterols can be used in functional foods to help consumers reduce their risk of heart disease as part of a diet low in saturated fat and cholesterol. The U.S. Food and Drug Administration has acknowledged that both soy protein and sterols can provide a means for consumers to help reduce their risk of heart disease. As a result, consumer products with these ingredients can carry unqualified heart health claims.

Monday, July 25, 2005

Cocoa flavanols finding way into pharmaceuticals

7/25/2005-Molecules in cocoa credited for the "heart-healthy" benefits of certain cocoa and dark chocolate may also in the future help treat diabetes, strokes and vascular dementia, and could soon be available to pharmaceutical companies for development into new medications, scientists said Monday.
Opening a two-day meeting in Switzerland, researchers said their findings point toward a potential major new class of medications, based on novel synthesized flavanols, to help prevent or treat serious illnesses. "The mounting scientific evidence on cocoa flavanols is extraordinary," said Norm Hollenberg, Professor of Medicine at Harvard Medical School and one of the first researchers to identify the potential health benefits of cocoa flavanols. "This is a scientific breakthrough that could well lead to a medical breakthrough."
Additionally, Mars scientists have discovered that entire "libraries" of cocoa flavanols can be synthesized, and that new flavanols can be developed from natural flavanols, enhancing their feasibility for use in pharmaceutical medications.
The research was discussed among scientists from around the world at a meeting convened by Mars, Incorporated, which has supported cocoa research for more than 15 years. The company confirmed that it is holding serious discussions with large pharmaceutical companies for a licensing or joint venture agreement that could enable some of these compounds to be developed as prescription drugs.
"Our company has a heritage of highly regarded research in nutrition and health science, through partnerships with some of the world's finest scientists and universities," said Dr. Harold Schmitz, Chief Science Officer for Mars. "This science is now moving beyond nutrition toward the research and development of important health care solutions."
Added Schmitz, "Because Mars is a privately held company, we have the freedom to make the long-term research commitments that deliver truly innovative results."
The Swiss meeting provided an opportunity for scientists from around the world, who are working independently on different cocoa flavanol research, to share their findings in a peer-review setting. The presentations provided new insight into the potential benefits of cocoa flavanols for treatment of serious illnesses such as dementia, diabetes and stroke. This research builds upon more than 80 peer-reviewed publications that have covered, test tube and clinical research on cocoa flavanols.
Among the findings discussed at the two-day meeting:
The specific cocoa flavanol molecules responsible for a beneficial aspirin-like effect (a reduction in platelet aggregation) have been identified for the first time. This has major implications for pharmaceutical applications.
Two clinical trials found that cocoa flavanols can increase blood flow to key areas of the brain, suggesting the potential for treatment of vascular impairment associated with elderly people, including dementia and strokes.
Building on previous findings that cocoa flavanols can boost synthesis of nitric oxide by blood vessels, increasing blood flow, a new clinical study found that such increases can also be achieved among people with diabetes. This suggests that cocoa flavanols could aid in treatment of serious vascular complications associated with long-term diabetes.
The ability to synthesize cocoa flavanols has become a reality, and the mechanisms behind their actions in the body are now becoming understood.

Senomyx collaborates with Cadbury Adams

7/25/2005-Senomyx, Inc. announced on July 18 an exclusive two-year collaborative research and license agreement with Cadbury Adams USA LLC, a Cadbury Schweppes company, for the discovery and commercialization of new flavor ingredients in the gum confectionary area. Under the terms of the new agreement, Cadbury Schweppes has agreed to pay Senomyx research funding and specified payments upon the achievement of milestones during the collaborative period. Upon commercialization, Senomyx will receive royalty payments based on sales of products using the new flavor ingredients.
“We are pleased to establish a collaboration with Cadbury Schweppes, a global leader in the confectionary market. We believe this new agreement provides further validation of our discovery and development technology and the commercial potential of our programs,” stated Kent Snyder, President and Chief Executive Officer of Senomyx.
David Macnair, Cadbury Schweppes’ Chief Science and Technology Officer, stated, “We know our consumers like to try new flavors and have new flavor experiences. Our partnership with Senomyx will help us continue to deliver those exciting new experiences, as together we’re going to create some fantastic tasting gums.”

TIC Gums focuses on expertise and innovation

7/25/2005-With nearly a century of innovation behind it, Belcamp, MD-based TIC Gums has taken on the role of gum guru for the food and beverage industry, continuing its heritage of combining innovation, knowledge and a willingness to literally travel the ends of the earth to help customers with product solutions.
At the Institute of Food Technologists (IFT) annual meeting and food expo, held July 16-20 in New Orleans, TIC Gums shared some of the ways the company serves as an advisor and hands-on partner with technologists, processors and culinary professionals alike.
Heeding current marketplace demands and trends, the company focused this year on helping manufacturers provide products that boost soluble dietary fiber, create high-end foodservice dishes with superior quality and less preparation time and apply the latest in gum technology to everyday products like sauces and dressings.
On the dietary fiber side, as the importance of soluble dietary fiber in preventing illness and enhancing wellness continues to emerge in research studies, TIC Gums showcased gum systems used in high-fiber foods and beverages.
Meanwhile, with more food researchers and culinary professionals seeking solutions to kitchen challenges ranging from labor issues to freeze-thaw stability, TIC Gums demonstrated the effectiveness of gums in stabilizing complex, upscale dishes. Several recipes, developed by culinary consultant and TIC Gums corporate chef Walter Zuromski were demonstrated at the IFT exhibit, including Jerk Sauce, Thai Peanut Sauce, Pineapple Curry Sauce and Shanghai Sauce. The tangy Shanghai Sauce, currently a hot menu item in many settings, exemplifies the usefulness of gums in tricky formulations: the low-viscosity sauce typically has a high level of particulates, a problem solved by Chef Zuromski’s addition of Saladizer® 702.
Also at the show, TIC Gums highlighted its patented Ticamulsion® modified gum system, introduced in 2004. Ticamulsion A-2010 modified gum acacia is a replacement for traditional gum acacia in flavor emulsions.

Tyson initiates plant expansions

7/25/2005-In an effort to increase the production of value-added products and enhance operating efficiencies, Tyson Foods, Inc. has initiated improvement projects at plants in Arkansas and Mississippi, the company announced today.
An expansion at Tyson’s Russellville, Arkansas, poultry plant will increase the company’s processed chicken capacity, and enable the facility to absorb the production of the company’s plant in Bentonville, Arkansas.
Meanwhile, a project in Forest, Mississippi, will result in the installation of several new chicken processing lines and other improvements, and will enable the company to combine its two poultry plants there into one facility by early 2006.
“These are major projects we believe will contribute to our goals to increase value-added product sales and streamline our ability to produce and deliver the high quality products our customers have come to expect,” said Bill Lovette, group vice president of Food Service for Tyson Foods.
Because these initiatives involve the closing of two plants, Tyson accrued charges of approximately $10 million or $.02 per share in the third fiscal quarter of 2005.
The expansion project at Russellville will increase the plant’s production capacity by almost 60% and boost plant employment by approximately 165 people, bringing the total workforce to more than 600 Team Members.
Meanwhile, Tyson’s Bentonville plant, which was built in the 1960s and is located in the middle of the city, is scheduled to cease operations October 1. The 320 Team Members affected will be given the opportunity to apply for openings at other Tyson locations.
“Given the age and location of this facility, we believe it makes more sense to move production rather than invest more money in the plant,” Lovette said.
Tyson’s Human Resources Department will work closely with affected Bentonville Team Members to help them find other opportunities within the company. This includes relocation assistance to those who transfer to a Tyson facility outside of northwest Arkansas or a severance package for qualified workers who decide to leave the company.
Tyson bought the Bentonville plant from Krispy Kitchens in 1972. Over the years the facility has produced a wide variety of processed and cooked chicken products and is currently making partially fried and raw breaded chicken tenders, fillets, livers and gizzards for foodservice companies and restaurant chains. The plant, which has been producing about one million pounds of product per week, will be put up for sale.
The improvements in Forest are being made at the former Choctaw Maid plant, which the company acquired in 2003. The changes include more product lines, which will enable the plant to increase its production of processed and marinated chicken, as well as improvements in the plant’s roofing, flooring and refrigeration systems. Additional locker room space will also be installed.
Once the project is completed early next year, Tyson will close the older plant it operates on Cleveland Street in Forest and shift production and workers to the newly upgraded facility.
Tyson officials chose to upgrade the former Choctaw plant because it is newer and provides room for growth. It opened approximately four years ago and covers approximately 325,000 square feet. The plant Tyson will be vacating began operations in 1957 and covers 140,000 square feet. The company plans to sell the facility.
The former Choctaw plant currently employs 800 people, while the Cleveland Street plant has approximately 900 Team Members. The consolidation of the two facilities is expected to result in the elimination of more than 300 positions, however, because of normal attrition, layoffs may not be necessary. Once improvements and the transfer of workers are completed early next year, Tyson’s newly consolidated plant is expected to have a workforce of approximately 1,400 people.
Area poultry producers who supply Tyson Foods should not be affected by the change, since the consolidated plant will essentially handle the same number of birds as the two existing plants do today. It should also not affect the hatchery Tyson operates in the area.
The consolidated plant will produce the same types of products currently manufactured by the existing operations. This includes fresh, frozen and marinated cuts of de-boned and bone-in chicken as well as whole birds, which are packaged and sold to retail and foodservice customers.

Niger still facing worsening food crisis

7/25/2005-Niger is facing a worsening food crisis due to limited food supply and increasingly high prices for local food staples, such as millet, FAO has warned.
Some 2.5 million people in around 3 000 villages are at risk of food shortage, including about 800 000 children.
Only days after doubling its emergency appeal for Niger, where 2.5 million people face a hunger crisis and thousands of children have already died, the United Nations will again increase the amount it is seeking, but at last funds are coming in after a long period of neglected warnings, the top UN relief coordinator said on Friday.
“Over the last few days, the world has finally woken up, but it took graphic images of dying children for this to happen,” Under-Secretary-General Jan Egeland told a news briefing in Geneva. “More money had been received over the last 10 days than over the last 10 months.”
Severe child malnutrition is increasing rapidly; the number of children supported by feeding centres is rising.
Targeted food supply and the delivery of agricultural inputs such as seeds and fodder are urgently required to enable affected vulnerable households to cope with the crisis until harvesting starts in October, FAO said.
"In late 2004, a combination of drought and desert locusts struck the northern parts of the Sahel and the impact on many communities in these marginal areas has been very severe," said Henri Josserand, Chief of FAO's Global Information and Early Warning System.
"In Niger, several years of economic hardship or decline have also lowered people's capacity to deal with such shocks. This is why the crisis is now more acute in Niger than in other parts of the Sahel. People in affected areas are in critical need of seeds and enough food to carry them through until late October," Josserand added.
Out of 63 districts surveyed in the country, 11 have some populations in an 'extremely critical' situation, and in 16 districts the situation is considered as 'critical', according to national estimates. Pastoralists, in particular, have difficulty accessing main food staples.
While there has been adequate rainfall in recent weeks and land preparation and planting are under way, availability of seeds in regions hard hit by drought and locusts remains limited. Desert locusts remain a serious threat, although FAO is not expecting a large-scale invasion this year.
FAO launched an appeal for Niger in May 2005 asking for around $4 million for emergency agricultural interventions.

Saturday, July 23, 2005

Univar offers new product development tools

7/23/2005-Food ingredient distributor, Univar introduced two new product development tools at the IFT Annual Meeting.
“After receiving high marks from customers for the Food Function Library launched last year we have added two new categories—preservatives and texture modification,” says Beth Warren, director marketing, Univar. “We created the Univar Food Function Library to assist food technologists in selecting the right ingredient—or multiple ingredients—for a specific application. Each Library tool focuses on a functional category and provides a complete overview of the specific food ingredients and their unique characteristics.”

UIUC wins Mettler Toledo Food Science Education Grant

7/23/2005-University of Illinois at Urbana – Champaign (UIUC) was recently announced at the 2005 IFT Annual Meeting and Food Expo as the first recipient of the Mettler Toledo Food Science Education Grant. The grant, which honors Erhard Mettler, founder of part of the corporation known today as Mettler Toledo, consists of analytical equipment and accessories, balances, software and a PC to establish or enhance the education in current and future collegiate food science programs. UIUC was chosen by the Mettler Toledo Food Science Grant review board over numerous applicants belonging to educational institutions in the United States and Canada that award degrees up to the Ph.D. level and provide or intend to provide education in the food sciences.
The UIUC Food Science and Human Nutrition department offers an Institute of Food Technologists (IFT) approved Bachelor of Science (BS) degree in Food Science. The department also offers four other undergraduate program options: Food Industry and Business, Dietetics, Human Nutrition and Hospitality Management. In addition, the department offers an 18-hour Food Science minor. The graduate program offers two selections, Food Science and Human Nutrition, each of which offers Masters of Science (MS) and Ph.D. degrees and a joint five-year Chemical Engineering (BS) and Food Science non-thesis MS degree.
“We are very grateful to Mettler Toledo for providing the opportunity for food science programs to apply for the generous Mettler Toledo Food Science Education Grant in Honor of Dr. Erhard Mettler,” offers Faye Dong, professor and head of the Food Science & Nutrition department at UIUC. “The grant from Mettler Toledo shows the company’s commitment to supporting high quality education and to helping programs enhance their capabilities in teaching food chemistry and food analysis. The equipment and instruments will enhance student learning and will be an important part of training our future food scientists.”
The grant package, estimated to be worth in excess of $60,000, includes one potentiometric titrator, a Karl Fischer titrator, refractive index meter, bench-top pH meter, analytical balance, top loading balance, moisture analyzer and bench-top personal computer. UIUC included a detailed account of what they intend to do with each piece of equipment. "I am thrilled to be able to present this inaugural award to the University of Illinois at Urbana-Champaign,” remarks George McLean, instrument market manager and member of the Food Science Grant review board. “They possess an obvious commitment to the fostering of Food Science research with a strong program and top notch personnel. The Mettler Toledo equipment awarded in this grant is going to go to good use and will hopefully develop and mold many future food scientists within their program." In addition to the equipment, UIUC is entitled to send two attendees to a training course conducted by Mettler Toledo at no charge.
The Mettler Toledo Food Science Grant will be awarded yearly. Qualified organizations are welcome to submit applications for the 2006 Food Science Grant starting in January.
Mettler Toledo is a supplier of precision instruments and is the world’s largest manufacturer and marketer of weighing instruments for use in laboratory, industrial and food retailing applications. The Company is a leading supplier of several related analytical and measurement technologies. Additional information can be found on the company web site www.mt.com/us.

Friday, July 22, 2005

Hershey to close plant in Puerto Rico

7/22/2005-The large U.S. candy company, Hershey, reported that consolidated second quarter revenues were $988.4 million, a 10.6% increase on the same period in the previous year. The recently acquired Mauna Loa and Grupo Lorena businesses contributed 3% of the growth. Net income for the company totaled $97.4 million. The company also announced a new streamlining of operations. The program inludes three components: (1) voluntary workforce reduction through an Early Retirement Program and an Enhanced Mutual Separation Program; (2) streamlining and creating new capabilities in Hershey's North American operations; and (3) closure of the company's under-utilized Las Piedras, Puerto Rico manufacturing facility. Employees at this facility will receive severance support as well as assistance with career decisions and transition leading up to the plant closing in late 2005. Hershey estimates that the cost to implement the program will result in a pre-tax charge of approximately $140 million to $150 million. The program, when fully implemented, is expected to generate ongoing annual savings of approximately $45 million to $50 million. A substantial portion of these savings will be invested in key growth efforts in the US snack market as well as in selected international markets principally through global customer alliances.

Canada approves trehalose for food

7/22/2005-The Canadian government has approved trehalose for use as a nutritive sweetener in human food applications, thereby opening another market for Cargill’s trehalose. Cargill has exclusive rights to distribute trehalose in Europe, North, South and Central America.
Cargill’s trehalose is a unique sugar made from starch that provides an ideal source of energy for people with active lifestyles.
“Canadian approval for trehalose means that a growing number of food and beverage companies can leverage Cargill’s ingredient and applications expertise to enhance a wide variety of consumer products,” said Jim Kappas, business manager, Cargill Sweetness Solutions. “Ascend Trehalose is recognized for its ability to stabilize proteins and enhance flavors, and its clean, mildly sweet flavor makes it ideal for sports drinks, nutritional bars and a variety of other food applications. Canadian approval enables Cargill to expand its geographic presence, leverage our resources and better serve multi-national customers who are interested in the compelling nutritional and functional properties of trehalose.”

NASA seeking food research proposals

7/22/2005-The National Aeronautics and Space Administration's Small Business Innovation Research (SBIR) Program released this year's solicitation on July 7, 2005. Included is a subtopic titled Advanced Life Support: Food Provisioning and Biomass (subtopic X12.05). The subtopic seeks the development of long duration, shelf-stable food to allow 3-5 year storage, advanced packaging technologies to minimize waste from packaged food, food preparation equipment, and highly automated equipment to process or prepare crops grown in space or bulk stored ingredients. Proposals are due by 5pm on September 7, 2005, and the solicitation contains complete instructions for proposing. The solicitation can be downloaded from: http://sbir.gsfc.nasa.gov/SBIR/SBIR.html.

FDA posts foodservice HACCP manuals

7/22/2005-The U.S. Food and Drug Administration (FDA) has announced the availability of two draft manuals entitled "Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments" (the "Operator's Manual") and "Managing Food Safety: A Regulator's Manual for Applying HACCP Principles to Risk-Based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems" (the "Regulator's Manual"). The Operator's Manual presents FDA's best advice to retail and foodservice operators for voluntarily implementing food safety management systems based on hazard analysis and critical control point (HACCP) principles to reduce the occurrence of foodborne illness risk factors. The Regulator's Manual is intended to assist State, local, and tribal regulatory authorities in identifying and
assessing control of foodborne illness risk factors during routine inspections of retail and foodservice establishments by providing a risk-based inspection methodology. For more information, see the Federal Register of July 21, 2005 (Volume 70, Number 139, Page 42072-42075).

Smoked salmon safety alert

7/22/2005-The U.S. Food and Drug Administration (FDA) has issued a Safety Alert to consumers about the recall of SMOKED SALMON SKINLESS SLICED SIDES packaged in various 2 to 4 lb. weight packages because they may be contaminated with Listeria monocytogenes. The products are sold under the brand names: Imperial Salmon House, Superior brand Norwegian Cure and Golden Eagle Smoked Salmon.
The alert extends to packages produced on June 13th, 2005 and have a shelf life of 3-4 months if maintained in an un-opened frozen state, four days if kept refrigerated. They are sold in individual 2 to 4 lb. packages labeled as: "Processed by Hickory House, Hialeah, FL 33016", "21555, Product of the USA", "keep frozen until ready to use." The product was sold in Florida, Georgia, New York and Virginia.

USDA opens comments on leaf lettuce standards

7/22/2005-The U.S. Dept. of Agriculture has given notice that the comment period on possible development of United States Standards for Grades of Field Grown Leaf
Lettuce is reopened and extended. Comments must be received by September 19, 2005.Interested persons are invited to submit written comments to the Standardization Section, Fresh Products Branch, Fruit and Vegetable Programs, Agricultural Marketing Service, U.S. Department of Agriculture, 1400 Independence Ave. SW., Room 1661 South Building, Stop
0240, Washington, DC 20250-0240; fax (202) 720-8871; e-mail FPB.DocketClerk@usda.gov. The proposed United States Standards for Grades of Field Grown Leaf Lettuce is available by accessing the AMS,
Fresh Products Branch Web site at: http://www.ams.usda.gov/fv/fpbdocketlist.htm.

Chocolate being used in personal care products

7/22/2005-Chocolate is becoming an increasingly popular ingredient for a wide variety of products in the estimated $13 billion personal pampering market, including shampoos and conditioners, body care products, bath scents and scented candles.
"We find that many consumers can derive similar pleasure from chocolate- based products when they are smelled as when they are eaten," said Myriam Delvaux, skin care segment leader, Dow Corning. "Scents and textures in personal care products can often provide the chocolate satisfaction without the guilt of consuming the calories."
Used for thousands of years as medicine by tribes in Central and South America before being used as a drink and eventually as the basis for chocolate candy, cocoa contains more than 300 chemicals, and has been the subject of numerous scientific studies. Some scientists theorize that cocoa contains molecules that can stimulate the release of endorphins and increase theta brain waves when smelled, resulting in relaxation.
Dow Corning's first chocolate-inspired formulation came in 2004 when the company introduced Chocolate Delight, a fluffy face care formulation with the texture and aroma of chocolate mousse. The prototype formulation was developed using a Dow Corning elastomer powder to provide a softer skin feel and better absorption. It also incorporates Vitamin E to reduce the appearance of wrinkles and a sunscreen agent to protect skin from the elements.
Last month, Dow Corning worked with Solabia Group to develop a prototype formulation for CocoaSlim, a recipe that combines chocolate mousse with skin cream to leave skin silky smooth with a pleasant cocoa scent. Solabia's formulation contains Dow Corning silicone waxes, fluids and powders for texture and skin feel benefits, and an active ingredient from Solabia Group that limits fat storage.
"These are examples of how our silicone materials can be used for very creative, innovative and trendy skin care formulations," said Delvaux. "The more the effects of cocoa and chocolate are researched, the more we learn about how to formulate luxurious products that not only address body needs but also emotions."

Senomyx reports increased revenue

7/22/2005-Senomyx, Inc. reported financial results for the quarter ended June 30, 2005. For the six months ended June 30, 2005, the Company booked revenues of $5.0 million, an increase of 13% over the six months ended June 30, 2004.
"Earlier this week we announced the signing of a collaborative research and license agreement with Cadbury Schweppes, a global leader in the gum confectionary market. We are excited about our new collaboration with Cadbury, a major multinational corporation, as the collaboration involves a new product category with which we have not been previously involved. We believe this business development accomplishment further validates our discovery and development technology," commented Kent Snyder, President and CEO of Senomyx. "Additionally, we were pleased to announce the addition of Michael Herman to our Board of Directors in May 2005," added Snyder.
Senomyx is a biotechnology company using proprietary taste receptor-based assays, screening technologies, and optimization chemistry to discover and develop novel flavors, flavor enhancers and taste modulators for the packaged food and beverage industry. Senomyx's current programs focus on the development of flavors, flavor enhancers and taste modulators in the savory, sweet, salt and bitter taste areas. Senomyx has entered into product discovery and development collaborations with five of the world's leading packaged food and beverage companies: Cadbury Schweppes, Campbell Soup Company, The Coca-Cola Company, Kraft Foods Global, Inc. and Nestle SA.

Cargill supports Science Center of Iowa

7/22/2005-Science Center of Iowa officials announced that Cargill has made a $500,000 contribution to support the new Science Center of Iowa. The Science Center of Iowa will name the Technolab classroom, one of three innovative high-tech classrooms in the SCI Iowa Learning Center, in recognition of this generous gift. “We are especially excited to support the Technolab because it will ensure that students in classrooms throughout Iowa have access to important science based programming,” said Jim Sutter, Vice President of Cargill's Grain and Oilseed business in Iowa.

The Technolab presented by Cargill is dedicated to the Science Center of Iowa’s Distance Learning Programs. Utilizing advanced technology and high-speed Internet connections, through Technolab, SCI will broadcast live science-based programming to children in classrooms all over the state of Iowa and beyond. SCI educators and interpreters will provide interactive and relevant programming that links to national science standards followed in the classroom curriculum. In addition, an SCI educator may facilitate this unique experience by connecting participants with limitless resources via the Internet so they can talk live to an expert in the field.

"This is an important gift for Cargill and the more than 4,500 Iowans that work for Cargill," Sutter added. "It gives us an opportunity to promote science and technology for students, teachers and the general public and fits perfectly with Cargill's vision to be the global leader in nourishing people and possibilities." The new SCI takes 35 years of successful partnerships with formal education to the next level in the new SCI’s Iowa Learning Center, a wing dedicated to supporting formal education. The environment will enhance skills-based educational opportunities and encourage understanding of “how” to learn, not specifically “what” to learn and will continue to innovatively meet educator, student, and visitor needs of this community and the nation well into the future.

Z-Trim being used in frozen desserts

7/22/2005-FiberGel Technologies, a subsidiary of Circle Group Holdings, announced today that their zero calorie food ingredient Z-Trim is now being used by a company which specializes in making frozen Italian desserts. "This agreement is important to the progress of Z-Trim," said Rick Harris, VP of sales and marketing. "The frozen food industry is one of our target markets." This product will be sold in major food store chains in nine states. The company's name is being withheld for competitive reasons.

Thursday, July 21, 2005

What we don't know about handling food can hurt

7/21/2005-It may be common sense that a young child, an aging grandparent, a pregnant woman, her fetus, and people battling disease are especially sensitive to illnesses that can be transmitted by food. But those in these categories (which scientists call YOPI) who are unaware of their risks could lead to potentially serious consequences for the nation’s health, according to experts who spoke at the Institute of Food Technologists Annual Meeting in New Orleans.
Many common food-safety practices—such as avoiding alfalfa sprouts and heating deli meat before eating it—are among the official government recommendations for the YPOI. But "People just don’t know these recommendations exist," said Joyce Gordon, a professor at Kansas State University.
Gordon also found that the location where consumers buy food, such as a farmer’s market versus a retail store, can make them discount common safety practices in handling and cooking food.
Gerd Bobe, with the National Food Safety and Toxicology Center, reported results of a survey that suggested there needs to be more education about food safety measures. Bobe said that proper food handling should be taught as early as kindergarten.
Another survey found that older Americans confidence in the food supply could lead to complacency about foodborne diseases.

Single-serve fresh grapes are here

7/21/2005-Welch's and FreshXtend have partnered to develop single-serve fresh grapes. The fresh seedless grapes on the stem are packaged in a clear plastic container that fits in most car cupholders for added convenience.
The grapes feature extended shelf life -- up to 17 days for red grapes and up to 12 days for green.
"These fresh and nutritious grapes fill an important consumer need," says Paul Klutes, product manager, New Ventures, for Welch's. "It's perfect for people who want more fresh fruit in their diet and are looking for an easy and convenient solution. And consumers have told us in focus groups that grapes on the vine connote that fresh-picked taste."
The grapes will debut in 5-ounce cups and will cost between $1.68 and $1.79 at a limited number of supermarkets and supercenters.
Perry Lidster, Ph.D, Chief Operating Officer and President of FreshXtend Technologies Corp., said: "FreshXtend's technologies enable Welch's to produce an innovative, high-quality, ready-to-eat fruit product with an extended shelf life through all-natural processes, with no artificial additives, preservatives, chemicals, genetic alterations or irradiation. Our goal is to deliver the same high-quality eating experience consumers would expect from buying a fresh bunch of Welch's grapes recently."
Both companies are excited about the product and refer to a a recent study in the Journal of Nutrition that suggests eating fresh grapes may prevent acumulation of oxidized cholesterol and development of atheroschlerotic lesions.

Shugr(TM) products to be sold in GNC stores

7/21/2005-General Nutrition Centers (GNC) will soon stock Swiss Diet® Shugr(TM) products in retail stores and online. Shugr, a zero-calorie sweetener made from naturally-occuring sugars, is a trademark of the Health Sciences Group, Inc, which manufacturers nutritional products and functional food ingredients derived from natural sources.
Fred E. Tannous, Co-Chairman and CEO of Health Sciences Group, Inc., said, "We believe Shugr will become the leading non-calorie sweetener for many health-conscious consumers, and GNC represents the ideal venue for distributing our revolutionary product."
Shugr is made from sugars that occur naturally in foods such as fruits, vegetables, corn and dairy products. It includes erythritol, tagatose, maltodextrin and a trace amount of sucralose. All ingredients carry a GRAS designation.
Health Sciences Group, Inc., also announced that it will soon launch a consumer television and radio infomerical campaign for Sequestrol, its cholesterol supplement.

Sunday, July 17, 2005

GTC Nutrition to launch consumer health education initiative

7/17/2005-GTC Nutrition, a business unit of Corn Products International Inc., announced at a press conference during IFT's Food Expo and Annual Meeting its plans to launch a health education initiative that teaches consumers Health Sense—No Nonsense.™ This program, which incorporates the health benefits offered by GTC Nutrition’s line of specialty ingredients, will attempt to empower consumers to make better food and lifestyle choices.
“Consumers are becoming increasingly aware of the connection between nutrition and health,” said Patrick Smith, president of GTC Nutrition. “The food industry plays a broad role in providing nutritious choices to all consumer segments, and we plan to apply our expertise to educate consumers about advances in food technology, which often involves the fortification of foods and beverages with natural ingredients to offer a multitude of health benefits.”
According to the International Food Information Council (IFIC), 33% of Americans currently are attempting to add healthy foods or ingredients to their diet to improve overall wellness, compared with 28% who were doing so in 1998. Although this is an exciting trend, only a small percentage of consumers can identify newer or more specific functional foods and their associated health benefits. This presents an opportunity for GTC Nutrition to increase consumer understanding and confidence—especially since IFIC estimates that 86% of consumers are interested in learning more about the health benefits offered by functional foods.
The program, scheduled to launch in early 2006, will attempt to reach consumers through a variety of channels, potentially including partnership opportunities, co-branding logo and label statement opportunities, a consumer-focused web site, education programs, community events, and public relations and advertising. Several of GTC Nutrition’s customers, including Horizon Organic Dairy, plan to participate in the program, which seeks to advance GTC Nutrition’s mission of promoting health and well-being.

Food science in the classroom

7/17/2005-High school students in 38,000 high schools will soon be exposed to the idea of food science as an exciting career and a way to apply the science they're learning.
IFT and Discovery Education have partnered together to bring free, food-science-themed curriculum resources to classrooms across the United States. They will create two distinct, standards-based projects: a core-curricular science kit, and a career-focused curriculum kit highlighting the food science and technology profession. Together, these curriculum kits will be sent at no charge to high school science department chairs and career guidance counselors around the U.S., giving educators and students a new, more up-to-date view of food science and technology and the exciting, dynamic career opportunities available in the field.
Among the resources that will be available next spring are a website, DVDs and a 30-minute program on the Discovery Channel, broadcast to U.S. high schools.

‘Natural pasteurization’ reaches the U.S. market

7/17/2005-SteamLab.Systems chose the 2005 IFT Expo as its officially entry into the U.S. food processing market, according to a press conference. Its “natual pasteurization” technology is based on a combination of saturated steam, very deep vacuum and high tech process control. The technology is not only based on thermal principles, but also kinetic, the company said.
The process meets standards for organic foods and can be used for products such as herbs and spices, and nutraceutical ingredients. Highly sensitive products like astaxanthin/algae and turmeric and even powders can be treated while preserving the sensory properties such as colour, smell, taste and volatile oils. The vacuum makes low temperature treatment possible: 160-260 degrees Fahrenheit (70-125 degrees Celsius). When the products contain thermally resistant spores, treatment requires high temperatures. Total plate count reductions of 7 log are possible.
SteamLab.Systems is a German/Swiss company that distributes its technology in EU countries, the Middle East, and South Africa. It also offers contract pasteurization at facilities in Germany and Turkey.

New carbohydrate provides long lasting energy

7/17/2005-PALATINIT announced at a press conference at IFT Food Expo the introduction of the new carbohydrate PalatinoseTM, also known under the generic name isomaltulose, which offers a range of nutritional advantages to the food and drink industry. The low glycemic response and prolonged energy supply, coupled with the tooth friendliness of this new carbohydrate, open up innovative and interesting opportunities in the wellness and functional arena of food and drinks.
Palatinose is a disaccharide derived from sucrose with a very natural mild sweet taste. Like sucrose, it is fully digested, providing the same caloric value. Unlike sucrose, Palatinose is tooth friendly and digested much more slowly, leading to a low glycemic response and a prolonged glucose supply. Thus, Palatinose is a slowly released carbohydrate that therefore provides ‘better energy’ in food and drinks for consumers.
PALATINIT, a subsidiary of Südzucker, has filed a novel food application for Palatinose in Germany for approval in the EU which is expected in 2005. In the US Palatinose is considered as self affirmed GRAS.

D.D. Williamson acquires natural colors business

7/17/2005-To expand its color solutions, D.D. Williamson has acquired the natural colors business from Artemis International, Inc. The acquisition of this natural color product line will broaden the range of food and beverage color products available from D.D. Williamson, already the world’s largest and oldest manufacturer of caramel color.
The acquisition complements D.D. Williamson’s existing colorMaker™ natural color line, which specializes in natural color blends that provide customers with tailored solutions. D.D. Williamson will retain Jan Mills as Vice President, Natural Colors, for technical support and a smooth transition for customers. Jan Mills will remain President and Owner of Artemis International, Inc., a supplier of nutraceutical ingredients.
“Our customers have been interested for some time in having us expand our natural color offerings and expertise,” said Edie Nixon, President of D.D. Williamson Colors LLC. “What they tell us they want in natural colors, and what we plan to deliver, is the same focus on product quality, customer service and technical expertise that our customers have grown to expect.”

Business partnerships key to eliminating “hidden hunger”

7/17/2005-Representatives of GAIN, the Global Alliance for Improved Nutrition, are at IFT this year to promote business partnerships on food fortification in developing markets.
Funded by the Gates Foundation with grants from the U.S. and Canadian governments, GAIN is helping eliminate global vitamin and mineral deficiencies. GAIN works with food and ingredient companies through traditional market channels to provide quality, affordable fortified products. This win-win approach creates a long-term market for companies and improves nutrition among poor consumers.
Created in 2003, GAIN has already begun 15 projects in Africa, Asia and Latin America to bring fortified flour, oil, soy and fish sauces to some 450 million people. By 2009, GAIN hopes to expand coverage to 1 billion people.
Through a 2004 partnership agreement, IFT and GAIN exchange technical expertise and research related to fortification.
Learn more about GAIN at www.gainhealth.org. To meet GAIN during IFT, email Erin Martin at emartin@strategy-xxi.com.

Help National Starch Food Innovation name their new product line

7/17/2005-In a press conference today, National Starch Food Innovation (booth 1323) announced several items, including a new line of natural grain-based ingredients that maintain the positive attributes of traditional wholesome flours while dramatically expanding and improving their use in packaged and prepared foods.
As a texturizing ingredient, flour has always been preferred by chefs for the attributes it brings to prepared foods. Consumers know and trust this ingredient. However, the processing difficulties associated with flours have made them problematic in processed food products, particularly high-moisture foods.
In food manufacturing, National’s new performance ingredients can eliminate process and end-product variability associated with traditional flours – improving batch processing times, reducing downtime and adjustments and lowering the number of off-specification batches. They can be used to eliminate hot-prep steps in existing processes to help maintain ingredient integrity and flavor.
National’s functional flours product line is as yet unnamed. The company is conducting a naming contest at the 2005 IFT. Attendees are welcome to visit National Starch Food Innovation’s booth (1323) to participate in the contest.
The company also announced that a recently published animal study shows that Hi-maize® 5-in-1 Fiber in combination with a probiotic bacterium increases the body’s defense against cellular damage by more than 30 percent. This biomarker is relevant for potentially reducing the risk of developing colon cancer.
The study, conducted at Flinders University in South Australia, and published in The Journal of Nutrition, demonstrated that Hi-maize 5-in-1 Fiber and the probiotic bacteria Bifidobacterium lactis improved the acute apoptotic response to a carcinogen by 33-percent. Apoptosis provides a cellular defense against cancer development by removing cells from the distal colon that have suffered DNA damage.
A comprehensive review of more than 120 published nutritional studies on the impact of high amylose resistant starches in the diet, which show health benefits in weight management, glycemic management, and digestive health will be published by National Starch in September. The monograph reveals that 104 (86 percent) of the 121 studies that have been conducted on high amylose resistant starches since the mid-1980s show a positive impact on health in these particular areas of focus. (Additional studies have been published focusing on topics such as cardiovascular health.) Of the studies reviewed in the report, 45 were human clinical studies. No other source of resistant starch is supported by this extensive body of evidence.
Finally, a new newsletter addressing the growing importance of traceability and identity preservation of specialty products such as non-GM food ingredients is being launched at the 2005 IFT meeting.
The debut issue of The Source: News and Information on Agronomy, Quality and Supply Chain Traceability contains articles on tracing the identity of food ingredients from seed to supermarket, an overview of what food industry professionals and consumers know about identity preservation of value-added products, such as non-GM ingredients, recent news about supply chain vulnerabilities and the increasing growth of GM cropland in the U.S. Corn Belt.
The newsletter, published by National Starch Food Innovation, is provided as an insert in this issue of the IFT Today. Copies of the free publication will also be available at National Starch’s booth.

World Food Prize Laureate announced

7/17/2005-Ambassador Kenneth Quinn, former U.S. Ambassador to the Kingdom of Cambodia and the President of the World Food Prize Foundation, officially announced to the scientific community the winner of the 2005 World Food Prize as part of Sunday morning’s keynote event.
Dr. Modadugu Gupta of India was selected on the basis of his work enhancing the nutrition for more than 1 million people by pioneered the development and dissemination of low-cost techniques for freshwater fish farming by the rural poor.
To date, the World Food Prize had not been awarded to a food technologist. Quinn challenged attendees to nominate someone within the food technology profession for the prestigious award.
Quinn also encouraged meeting attendees to visit the World Food Prize web site (www.worldfoodprize.org) for additional information about the prize and to register to attend the World Food Prize International Symposium to be held October 12-14, 2005 in Des Moines, Iowa.

Keynoter explains the power of intuitive thinking

7/17/2005-Sometimes better decisions and creative ideas come from less information, not more, according to keynote speaker Malcolm Gladwell, bestselling author and staff writer for The New Yorker magazine.
Championing the power of intuitive thinking and insight, Gladwell argued that people “have a sense of correlation between the quality of data and the quality of the answer.” But too much data can interfere with insight, he said. When reflecting on a poor decision, people often say, “we didn’t do our homework,” he said, when in fact, they may have actually done too much.
Using numerous examples, Gladwell crystallized his points into four “lessons:”
Lesson one: Intuitive thinking is at the core of what it means to be an expert in a field (and, in fact, what it means to be human). People often rely on instantaneous thinking even when they think they are being deliberate and rational.
Lesson two: This kind of thinking is mysterious, meaning it comes from the unconscious and people do not have access to the reasons behind their decision. Asking people to explain their reasoning can actually interfere with intuition, a particular problem in areas such as consumer research.
Lesson three: This kind of thinking is enormously fragile. It is easily thrown off by biases or outside influences.
Lesson four: instinct is frugal, meaning it does not require huge amounts of data and, in fact, it can be blocked by information overload

Stone focused on IFT’s future

7/17/2005-The Institute of Food Technologists is a leader in sound science and in engaging the global community in the world of food science and technology, said IFT President Herbert Stone at the Opening Session of the 65th IFT Annual Meeting + FOOD EXPO®. And exciting changes are underway in the organization to build on IFT’s accomplishments.
“In order to maintain our promising momentum, create a flexible and nimble environment for growth, and assure that IFT remains a worldwide leader in providing sound science, IFT has reassessed its governance structure and has introduced four new task forces,” Stone said. These task forces address strategic development, governance, board leadership and development, and the Annual Meeting scientific program.
A revitalized strategic plan will serve as the backbone and blueprint for all IFT activities, while a new governance model will facilitate a flexible and nimble organization, Stone explained. New strategies for identifying, nurturing and promoting food science and technology’s emerging leaders will provide IFT with the leadership necessary for continued success.
The results of efforts to develop a new and improved scientific program of the highest quality will debut at the 2006 Annual Meeting in Orlando. “Our goal is to create an engaging learning environment for our members that will support quality interaction and a continuous exchange of ideas,” Stone said.
In highlighting some recent IFT accomplishments, Stone noted that IFT has focused on becoming a global presence “to ensure that sound science is behind the growth, formulating, processing, packaging and worldwide delivery of safe, nutritious and enjoyable foods.”
“I am extremely proud to be a member of IFT and to be a part of all of the extraordinary accomplishments to date and moving forward,” he concluded.
Stone announced the 2005 Fellows and Achievement Award winners (profiled elsewhere in this issue). “These award winners have achieved breakthroughs in our industry. We—and the world at large—owe them a huge debt of gratitude,” he said.
Before introducing the next IFT President, Margaret Lawson, Stone thanked IFT’s immediate Past President C. Ann Hollingsworth. Describing Hollingsworth as “a truly talented, dedicated and driven leader,” Stone presented her with a plaque commemorating her service.

Lawson prepares for IFT Presidency

7/17/2005-At last night’s Opening Event, IFT’s next President Margaret Lawson received a copy of Robert’s Rules of Order and a gavel donated by the IFT Student Association. Her term officially begins September 1.
In her remarks, Lawson echoed themes of change and revitalization from the State of IFT Address by President Herbert Stone. “We cannot continue as we have in the past. I look to you, our passionate IFT members, as the driving force for positive change and growth within our association,” she said.
“My focus as incoming President of IFT will remain true to my Presidential Candidate statement, with my support remaining steadfast for IFT to continue as the bastion of scientific integrity,” Lawson said. “The ultimate value of IFT lies within building its scientific foundation and fostering the connection with the scientific community at large.”
Lawson said her plans for IFT’s future are reflected in the association’s long-range goals:
• IFT will be a primary worldwide resource of scientific and professional-based food science information.
• IFT is also our members’ primary resource for • knowledge and professional development.
• IFT is a leading advocate for science on food-related issues.
• IFT is acknowledged and respected as a supporter of organizations with common interests.
• IFT will continue to be financially secure and stable.
“As your president, my role is to serve as steward of these goals and our vision,” Lawson said.
Lawson then introduced IFT’s newly elected President for 2006-2007, Dennis Heldman.

DMI posts new Web site

7/17/2005-Looking for a dairy ingredient supplier? How about the latest research and information on dairy products, ingredients, processes and packaging? Or could you use some idea starters for new product concepts?
The answers to these questions are all in one spot online at innovatewithdairy.com, the new Web site from Dairy Management Inc.TM (DMI), the dairy farmer-funded organization that helps build demand for U.S. dairy products and ingredients. This single-source site integrates the content from doitwithdairy.com and extraordinarydairy.com with relevant nutrition information.
"Innovatewithdairy.com makes it easy for manufacturers both on the R&D and marketing sides of the product development process to find what they need to develop successful dairy and dairy-based products," says Amy Skovsende, director, marketing communications, DMI. "We're confident the information not only will answer manufacturer questions but also lead to innovative products that contain dairy."

Saturday, July 16, 2005

AACC offers new Developing Economies membership

7/16/2005-AACC International has announced the availability of a new membership category for individuals living in countries with developing economies.
The new Countries with Developing Economies (CDE) membership is available to any individual working in or interested in the field of cereals or related products and living in a country designated by the World Bank to have a low or low/middle income economy. CDE dues are 30% of regular AACC International member dues.
"AACC International’s Board of Directors have taken a number of initiatives aimed at making the association more attractive to members and potential members living outside North America," said Bob Cracknell, chair of the association's International Executive Council. "We hope that the introduction of this membership category will attract many new members and help to develop the profession in many more countries throughout the world," Cracknell said.
A list of countries that qualify for this member category and a full listing of CDE member benefits are available on AACC International's website, located at www.aaccnet.org.
AACC International is an organization of professionals who contribute to the research, development, and processing of grains and grain-based products.

DMI highlights dairy applications at Food Expo

7/16/2005-Today's consumer wants meals to be quick, convenient and healthier than ever, while offering great taste.
Helping food and beverage manufacturers meet these consumer demands and the challenges of food and beverage development is the focus of the Dairy Management Inc.(TM) (DMI) booth when the Institute of Food Technologists (IFT) holds its 2005 Annual Meeting + FOOD EXPO® in New Orleans July 17-19.
Three new dairy-based formulations will debut at DMI's "Dairy. Where Goodness Meets Wellness." booth (#4209):
* a whey-protein-enhanced whole grain apple cranberry muffin.
* a clear mango-flavored isotonic sports drink with whey protein.
* a cheesy, protein-enriched snack made with six dairy ingredients.
This year's IFT prototypes were prepared by DMI applications specialists, who are part of DMI's comprehensive technical support system to help food and beverage manufacturers use dairy ingredients to develop successful products.
"These dairy-based prototypes satisfy consumer interest in health and wellness while delivering dairy protein, convenience and appealing flavors," says Laura Gottschalk, director, ingredient channel development, DMI. For food and beverage manufacturers, "the dairy ingredients in these formulations not only address what consumers want but also offer manufacturers a clean neutral taste plus texture and other functional benefits while being naturally very low in trans fat."
All three formulations take advantage of whey protein to add nutrition and functionality. Whey protein contains all of the essential amino acids in the proportions that the body requires for good health. It also has the highest biological value of any protein, meaning it is used efficiently by the human body. Whey protein also appears to offer health benefits including preservation of lean muscle mass, lowering blood pressure and enhancing immunity.
Whole Grain Protein-Enhanced Apple Cranberry Muffin
As consumers seek out added protein, they're also looking for great taste. The DMI-supported Dairy Products Technology Center (DPTC) at California Polytechnic State University (in San Luis Obispo) has the answer with a flavor-packed apple cranberry muffin that offers 6g of whey protein, the healthy fiber and micronutrients of whole grains, and the incomparable taste of butter. The whey-protein-enhanced muffin provides 12% of the recommended daily value for protein and twice the protein of a regular muffin.
"When your protein source is whey, developing high-protein formulations that taste great is much simpler," said Carolyn Podgurski, dairy ingredient specialist, DPTC. "Whey protein has a clean neutral flavor that requires no masking. And fresh butter offers wonderful flavor and texture. With the whole grain goodness that comes from using barley, oat and whole wheat flours in the formulation, this delicious muffin contains a wealth of healthy ingredients and is a good source of protein."
Mango-Flavored Isotonic Protein Beverage
Offering 10g of whey protein isolate in one serving (and serving as an excellent source of protein at 20% of the recommended daily value), this delicious, fruit-flavored drink may be unique in the highly competitive adult functional beverage market. Many isotonic drinks offer electrolytes for muscle recovery, but very few deliver protein. The generous 5% whey protein content in this beverage comes from whey protein isolate, a highly digestible protein that also helps restore muscle after exercise. The drink also contains 25% less sugar than a typical carbonated soft drink.
An exceptional feature of this drink is its clarity. "Whey proteins have the unique ability to remain clear at the low pH found in most isotonic drinks," says Kimberlee "K.J." Burrington, dairy ingredient applications coordinator at the DMI-supported Wisconsin Center for Dairy Research (WCDR) at the University of Wisconsin-Madison. "The whey proteins used in this beverage remain soluble at pH 4.5, the point at which other proteins become insoluble, making whey protein a highly useful fortifying ingredient in acidic beverages."
Protein-Enriched Savory Cheese Snack
As Americans eat more of their meals on the go, snack foods are stepping up as a valued source of nutrition throughout the day. This bite-sized snack, with its Cheddar cheese flavor and added protein from whey ingredients, definitely satisfies this need. The Cheddar cheese and butter in this formulation offer great taste and texture. The whey protein concentrate and WPCrisp® ingredients (made from textured whey protein isolate) add crunch and provide twice the protein of a typical snack cracker. The whey permeate adds a browning effect while enhancing the snack's baked cheese flavors.
"Dairy proteins with their superior flavor, nutrition, versatility and functionality can add protein content and directly replace some of the carbohydrates in foods," says Kathy Nelson, research specialist at WCDR. "With 6g of whey protein in a serving, these cheesy snacks qualify as a good source of protein."
Manufacturers who want to learn more about these prototypes should visit DMI's booth (#4209) to sample the formulations. Dairy experts will be on hand to answer questions. Manufacturers may visit the new Web site (www.innovatewithdairy.com)

ADM looks at market segments for IFT Food Expo

7/16/2005-Archer Daniels Midland Company’s booth at this year’s IFT expo centers on four food market segments, to more clearly reflect customers’ desire to find all ingredients necessary for finished products, rather than searching individually for each ingredient.
The ADM exhibit at IFT, Booth No. 3127, focuses on four food market segments: Functional Foods, Baked Goods, Beverages and Candy and Confectionery. Experts in each of these areas will be on-hand to help customers with their formulation challenges. The booth layout, staffing arrangements and samples are all designed around the four segments, to provide attendees with easy access to all ADM has to offer.
“It’s our hope that guests who visit the ADM booth come away with a greater understanding of how ADM’s global network of pilot plants, sensory testing facilities, laboratories and culinary and R&D expertise combine to support their needs,” says Graham Keen, Vice President-Corporate Marketing.
One of the most distinctive features of ADM’s IFT booth is the diverse menu of food items, featuring ADM ingredients, which are sampled at the show. In honor of the show’s host city, ADM will feature several New Orleans-themed menu items, including favorites like bread pudding, red beans and rice and Cajun gumbo. ADM’s research chef and culinary staff will prepare many of these items in live cooking demonstrations from the booth’s kitchen.

Friday, July 15, 2005

New apricots ripen early

7/15/2005-A new kind of apricot that ripens early and boasts a deep-orange skin, pleasing taste, smooth texture and "alluring aroma" may be popping up in produce sections soon. The new apricot, called Kettleman apricot, can be harvested from about May 15 through May 25, and has been made available to breeders, researchers and fruit growers.
The new fruit is the latest in a series of stone fruits developed by tree fruit breeders with the Agricultural Research Service's (ARS) San Joaquin Valley Agricultural Sciences Center in Parlier, Calif. ARS research geneticist Craig A. Ledbetter evaluated more than 1,000 Kettleman trees and their fruit before deciding to make the variety available.
Kettleman apricots are named for a small California city in the San Joaquin Valley, about halfway between Los Angeles and San Francisco. The trees are expected to thrive in areas of the valley where other early-season apricots flourish.

U.S. resumes importing Canadian cattle

7/15/2005-Yesterday, the U.S. Ninth Circuit Court of Appeals lifted a preliminary injunction that had blocked the import of live Canadian cattle under 30 months old to the United States. Agriculture Secretary Mike Johanns applauded the ruling and promised that importation of live cattle would resume quickly.
"USDA's Animal and Plant Health Inspection Service is already in contact with the Canadian Food Inspection Agency to prepare to certify cattle for shipment. We have been safely importing boneless boxed beef from Canada since September 2003, and now we will use the scientific approach laid-out in our minimal risk rule to once again safely import live Canadian cattle for processing," Johanns said in a statement.
The ruling by the three-judge panel was unanimous, and overturned a Montana U.S. District Court injunction in March that had effectively banned the importation of live cattle from Canada due to fears of BSE. The Ninth Circuit Court of Appeals is expected to release its rationale for the ruling soon.
Supporters of the circuit court decision believe it's a victory for consumers and industry, and say that more live cattle importation will assist U.S. feed and processing plants, and will lower beef prices for consumers.
R-CALF United Stockgrowers of America were disappointed with the ruling. R-CALF USA CEO Bill Bullard said the ruling was not justifed and that the USDA "did not provide sufficient justification for overturning a longstanding policy that protected both the U.S. cattle heard and U.S. consumers from the introduction of BSE."
The ruling will allow the importation of cattle under 30 months old, who are deemed to be at lower risk for the disease.

Tuesday, July 12, 2005

National Food Lab gets low-acid aseptic dairy filing

7/12/2005-The National Food Laboratory, Inc. (The NFL), a leader in aseptic consulting, announced today that it received notification from the Food and Drug Administration (FDA) accepting filing of the first rotary bottle filler, intended for packaging low-acid beverages, in the United States.
Wilfredo Ocasio, Vice President of Process Research and Microbiology for The NFL, said, "We served as the processing authority on behalf of the processing company, HP Hood LLC." "This has been a complex project, actually starting five years ago with our initial work assisting Shibuya in designing and executing validation protocol to insure their equipment would be capable of meeting FDA requirements for operation of low-acid aseptic equipment in the U.S." He continued, "Additionally, we assisted in preparing and submitting all filing documents to the FDA on behalf of Hood." "This entire project has been one that we were very pleased to be part of."
The aseptic processing system provides a package that locks out air, seals in nutrients and flavor, and allows its contents to remain un-refrigerated for up to six months or more. For those reasons alone, it's been called the packaging of the future. It is this sterile processing and packaging environment that allows the products to be shelf stable without the use of preservatives.
"We think that HP Hood will be very pleased with their new system," states Ken Saisho, President of Shibuya International. In addition, the filler is accurate to less than one half gram and is approved for use with HDPE bottles.
The FDA is responsible for overseeing all low-acid aseptic machines in the U.S. While other aseptic dairy processing and packaging machines exist in the U.S., the one at Hood's Winchester Plant was manufactured by Shibuya Kogyo Co Ltd. of Japan, is the first and only high speed rotary low-acid aseptic dairy application in the country to file with the FDA. Hood worked closely with the FDA and their process authority, The NFL, to conduct validation testing and develop the required reports for the Low Acid Canned Food (LACF) filing. Testing began in November 2004 and the application was submitted to the FDA in early April 2005. The FDA accepted the filing without comment in June, allowing Hood to begin production

Food Advisory Committee to meet this week

7/12/2005-The U.S. FDA Food Advisory Committee is being asked to evaluate the CFSAN Threshold Working Group draft report "Approaches to Establish Thresholds for Major Food Allergens and Gluten" when they meet later this week. On July 13, 2005, the committee will discuss the draft report's approaches for food allergen thresholds. On July 14, 2005, the committee will discuss the draft report's approaches for gluten thresholds. On July 15, 2005, based on the charge and questions from FDA, the committee will determine whether the report is scientifically sound in its analyses and approaches and adequately considers available relevant data on allergens and gluten. For more see, FDA Press Release.

Cornell aiming for another Product Development win

7/12/2005-If it's savory and scrumptious, it must be Bocados.
With a bite-size Latino-style delicacy, Cornell University food science students are vying for the school's fourth national championship at the annual Student Food Product Development competition held at the Institute of Food Technologists (IFT) meeting in New Orleans. The competition's final judging will be held July 16-18.
Bocados is a frozen snack treat designed for oven heating. The morsels are filled with guava fruit and mild white cheese wrapped by whole-grain corn dough. Each Bocado is 40 calories, and the treat is a source of calcium and fiber.
The Cornell students have been working on the product's development since last October, and they have tried a wide variety of filling and wrap combinations. In fact, the students subjected their concoction to 70 critical tasters, made up of faculty, staff and other students. The consumer preferences: more filling, less dough.
In February, the students submitted a short report to the IFT Student Association. (For purposes of unbiased judging, reports do not indicate the name of the submitting school.) The report included the product concept, market potential, the formulation, a description of the packaging, an explanation of the production process and a report on the safety and quality assurance program. By the spring, the Cornell students learned they made the finals.
"We tried to generate a product concept that would hit some trends," said Julie Goddard, a Cornell graduate student in food science and a team co-leader. "We looked for a product that people might actually buy, and we looked at ideas that fit," she said.
Cornell's team has won three previous IFT championships: Wrapidos, a cone-shaped, tortilla-style wrap (1998); Stir-Ins, a pencil-shaped cookie with heat-resistant chocolate and a flavoring on the tip for dunking in coffee (1996); and Pizza Pop-Ups, a toaster-ready pizza (1995).
The undergraduate students on the team are: Morgan Chase, Ossining, N.Y.; Ashley Hiatt, Granger, Ind.; Valerie Kasztejna, Saylorsburg, Pa.; Megan Lang, Webster, N.Y.; LeeCole Legette, Suitland, Md.; Scott McClure, Fairfax, Va.; Jessica Oesterling, New Alexandria, Pa.; and Becky Taylor, Wall, N.J.
The graduate students are: Sam Alcaine, Laurel, Md.; Zachary Caplan, Baltimore; Andrea Docking, Bangor, Pa.; Julie Goddard, Lansdale, Pa.; co-leader Sam Nugen, LaGrangeville, N.Y.; and Rocio Rodriguez-Arias, Bogota, Colombia. Joseph H. Hotchkiss, Cornell professor of food science and department chair, serves as the team's adviser.
The other finalists and their product names: the University of Wisconsin (Healthy Starts); Chapman University (Schookie); Michigan State University (Healthy Options Breakfast Frepes; Rutgers University (Vital Look Beauty Blossom); and Washington State University (Load and Re-Load.)

Solbar to cooperate with Ingredients Inc.

7/12/2005-Solbar Industries Ltd. announces a new market cooperation with Ingredients Inc. (Chicago). In addition to Solbar's longstanding distribution channels in the United States and Canada, the company expects Ingredients Inc. to focus on a number of important market segments where Solbar has been previously inactive and jointly enhance its current supply chain in North America.
According to Jim Stewart, President of Ingredients Inc., and Gary Brenner, VP of Marketing & Sales for Solbar, "we believe that the cooperation between our companies brings together unique business cultures and a thirst for new ventures to service global food companies".
"The linkage between Solbar and Ingredients Inc.,” reports Mr. Mati Ariav, Solbar's VP for Business Development, “is part of Solbar's strategy to strengthen the company's commitment to the North American market. In addition – the company intends to upgrade its supply chain via Solbar’s new State of the Art production plant in Ningbo China, as well as from Israel. The cooperation with Ingredients Inc. is the first step in Solbar’s long-term plan to become a serious player in North America."
At the IFT, Solbar will introduce its family of isolated soy proteins – Solpro 900; especially designed for meat & poultry applications, nutritional foods & beverages, and meal supplements. Solpro 900 is the newest addition of Solbar soy proteins, following last year's introduction of Solcon S functional soy protein concentrates and the company's unparalleled Bontex steam-textured soy proteins. Solbar will exhibit at the IFT New Orleans in Booth # 3447; where you can meet the entire Solbar Marketing Team.

Curcumin blocks growth of melanoma in lab

7/12/2005-Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, say researchers from The University of Texas M. D. Anderson Cancer Center.
The study, to be published in the August 15, 2005 issue of the journal Cancer, but available on line at 12:01 a.m. (EDT) on Monday, July 11, demonstrates how curcumin stops laboratory strains of melanoma from proliferating and pushes the cancer cells to commit suicide.
It does this, researchers say, by shutting down nuclear factor-kappa B (NF-ƒÈB), a powerful protein known to promote an abnormal inflammatory response that leads to a variety of disorders, including arthritis and cancer.
The study is the latest to suggest that curcumin has potent anticancer powers, say the researchers. For more information, see the University of Texas M. D. Anderson Cancer Center Press Release.

DSM sells Rymco yeast products business

7/12/2005-DSM today announced that it has agreed to sell its 50% share interest in South African yeast products manufacturer Rymco to its joint venture partner Daniel Mills & Sons. The total proceeds of the share transfer for DSM amount to EUR 39 million. Closing is expected to take place in September, subject to certain standard regulatory approvals.
The sale of DSM’s interest in Rymco is the final step in divesting its yeast and bread improver businesses. Last month, DSM sold the main bakery activities of its business group DSM Bakery Ingredients to Gilde Investment Management. In 2004, the Baking Enzymes business unit was transferred to the DSM Food Specialties business group. The share interest in Rymco formed the last remaining element of the Bakery Ingredients business group.
Feike Sijbesma, member of DSM’s Managing Board, commented: “The strategic decision to shift our focus more to health and nutritional value enhancing food ingredients and the changing business climate for bakery ingredients products, made us decide to step out of this business. After the successful divestment of DSM Bakery Ingredients, it was a logical step to also sell our one remaining activity left in this area. I am pleased that Daniel Mills & Sons is the acquiring party. Since they already hold 50% of Rymco, the business will continue under an existing owner.”

Monday, July 11, 2005

Strengthening coffee

7/11/2005-The Robusta crop (Coffea canephora), which is the main variety for producing instant coffee, suffers from 'self-incompatibility' so can't pollinate itself. This presents a dilemma for coffee farmers who have to grow it in mixed plantings so that cross-pollination takes place – but which varieties to cross with which?
Sylvester Tumusiime (University of Nottingham, UK) will be presenting his work on coffee breeding on Monday 11th July at the Society for Experimental Biology Annual Main Meeting in Barcelona [session P4/E4.26] which shows that this problem might be overcome by developing molecular markers which can identify self-incompatibility genotypes to improve breeding strategies. In collaboration with the Ugandan Kawanda Agricultural Research Institute (KARI), Tumusiime and colleagues have investigated the possible involvement of a group of proteins called ribonucleases (RNA-degrading enzymes) in the self-incompatibility (S) mechanism. Several distinct ribonuclease patterns have been identified in female reproductive tissues. As plants with the same S-genotype cannot fertilise each other, research is focussed on identifying different S-genotypes which will help farmers to choose the best mixture of varieties to grow and will also facilitate future cross-breeding.
Unlike Robusta, mainly used for instant coffee, the higher value Arabica crop, favoured for filter coffee, is self-compatible and therefore easier to cultivate and maintain as breeding material. However, the high genetic diversity of Robusta offers the potential of increasing the resistance to diseases and environmental changes, improving the quality of our future brew.

Codex adopts more than 20 new standards

7/11/2005-The Codex Alimentarius Commission (CAC) adopted more than 20 new and amended food standards during its annual meeting, the food standards body announced today. Among the measures adopted were guidelines on vitamin and mineral food supplements and a code of practice to minimize and contain antimicrobial resistance.
Some 120 countries were represented at this year's Codex session, plus the European Community, a member organization. Codex is an international food standards-setting body established by the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO). It has 172 members, all of which are members of FAO or WHO or both.
The CAC adopted global guidelines for vitamin and mineral food supplements as one of its first decisions. The guidelines recommend labeling that contains information on maximum consumption levels of vitamin and mineral food supplements, assisting countries to increase consumer information, which will help consumers use them in a safe and effective way.
According to WHO, the guidelines ensure that consumers receive beneficial health effects from vitamins and minerals.
The guidelines say that people should be encouraged to select a balanced diet to get the sufficient amount of vitamins and minerals. Only in cases where food does not provide sufficient vitamins and minerals should supplements be used.
Codex tentatively agreed to a task force addressing antimicrobial resistance. A formal decision is set for next year. WHO, FAO and the World Organization for Animal Health (OIE) have developed guidelines for the prudent use of antimicrobials in treatment of human illnesses and animal production, which the task force will carry forward to ensure food safety.
Antimicrobial resistance had been debated for several years and agreement has been difficult because it involves collaboration from different sectors: animal health and production, human health and drug manufacturing. The new task force will bring all these sectors together and develop a holistic approach to this growing problem.
Resistance to antimicrobial drugs such as antibiotics, is an emerging public heath problem caused by a number of factors, including the inappropriate use of antibiotics in humans; antibiotic treatment of illnesses in animals used for human consumption and, in some cases, to promote faster growth. The use of antimicrobials as pesticides is also a factor in antimicrobial resistance.
Resistant microorganisms developed in animals used for human consumption may be transmitted to humans mainly by contaminated food. For example, resistant strains of salmonella and other food-borne microorganisms are now frequently encountered, limiting the effective treatment of human infections, which in some cases can result in death.
In other decisions, the CAC decided to split the Codex Committee on Food Additives and Contaminants into separate committees beginning in 2007, in order to deal more effectively with each issue.
On the issue of intellectual property concerns regarding the labeling and composition of Parmesan cheese, no consensus was reached and the CAC put the issue on hold allowing interested countries to continue consultations among themselves to seek a resolution of the issue. However, no date was set for the Commission to revisit this matter.
Stuart Slorach, the out-going CAC Chairman, said: "This has been an extremely productive session. Even though only one year has passed since the last CAC meeting, we adopted over 20 standards which, when used appropriately, will better protect consumer health and improve their confidence in the products they consume. Moreover, we took important steps this week to involve partner organizations in the setting of these standards and to make the structure of Codex more efficient."
Elections at the 28th session of Codex resulted in the first ever CAC Chairman from an African country. Dr Claude Mosha of Tanzaniawas elected to the post for a term of one year and is eligible to stand for a second one-year term.

Bunge to purchase soybean processing plant in China

7/11/2005-Bunge Limited today announced that it has agreed to purchase a controlling interest in an integrated soybean crushing and refining plant in the port city of Rizhao, Shandong Province, China, from Sanwei Group Ltd. The plant, Bunge's first in the country, will link Bunge directly to customers in the expanding soybean meal and oil markets in the Shandong region. Sanwei will retain a minority interest in the newly created joint venture company.
Driven by rapid commercialization of its meat and feed industries, China's consumption of soybean meal has risen by an average annual rate of 11 percent since 1998. The USDA estimates that the nation will consume around 22 million metric tons this year, which represents roughly 16 percent of global consumption. Shandong province is one of the largest and fastest-growing meat producing regions in China and it also has one of the highest levels of per capita vegetable oil consumption of any province in the nation.
"The Rizhao plant is a solid first step for Bunge in China," stated Christopher White, Regional General Manager - Asia. "It is an efficient facility that is well-located in a valuable and expanding market. By linking the plant to Bunge's global oilseed origination, risk management and logistics systems, we will provide feed and meat customers in the Shandong region with a reliable supply of high quality feed ingredients that will enable them to expand their businesses."
The plant, which was constructed in 2003, has daily crushing and refining capacities of 2,300 and 400 metric tons, respectively. It is located adjacent to soybean discharge facilities in the port of Rizhao. Bunge will supply the plant from its soybean origination network in North and South America.
"Bunge's strategic intent is to expand its integrated business into China as we build our execution competencies and as good opportunities arise," said White. "In the meantime, we look forward to developing our business in Shandong and to continuing the good cooperation we have established with Sanwei, the Rizhao Port, Rizhao City, and Shandong Province."

Masterfoods Australia undertakes massive recall

7/11/2005-MasterFoods Australia is undertaking a voluntary recall of tens of thousands of MARS® and SNICKERS® bars from retail outlets across New South Wales, Australia. The recall, at more than 5,000 retailers across New South Wales, was started after an extortion threat was made against the manufacturer.
All Mars and Snickers bars are being recalled because of fears seven bars might have been poisoned with an unknown substance.
MasterFoods Australia, has received three letters since May, but the final letter yesterday contained a contaminated chocolate bar and it sparked the decision to conduct the voluntary recall.
According to the company, the action has been taken to protect the community from the threats made by an unknown person to contaminate these products in Sydney.
On the 8th of June, the company received a letter with a SNICKERS® bar which contained an unknown substance. The letter made threats against an organisation in Sydney that is not connected to us in any way. The threats would be carried out if certain future demands were not met. This letter was immediately shared with the police who supported our view that there was no risk to the public at that time. For this reason we did not instigate a recall.
On the 15th of June, the company received another letter that made similar threats against the Sydney organisation. Again, according to the company, the letter posed no threat to the public. After consultation with the police and health authorities we did not undertake a recall.
From the time, the company received the first letter it has been on standby to instigate a recall if necessary.
On Friday the 1st of July, the company received a third letter that claimed seven contaminated MARS® and SNICKERS® bars had been distributed in Sydney. The company immediately started our recall procedures, and contacted the police and health authorities. It decided to include all of NSW as an additional precaution. The company then agreed to announce the recall jointly with the police that afternoon.
The police are leading the investigation to catch the offender and believe Masterfoods products were chosen at random and that this person's grievance is not related to MasterFoods in any way.
The food authorities have recommended the best way to destroy the product is to wrap the bars in a plastic bag or cling film, destroy the product by crushing it and dispose of it in the rubbish. On no account should these bars be retained in the home. People are advised to record the barcode and production date codes on the wrapper.

IKEA to offer organic food products

7/11/2005-Accoding to the Öresund Food Excellence Newsletter, the Swedish furniture retailer IKEA is launching an organic campaign. Standard groceries are to be replaced by organic varieties.
IKEA started their project by launching organic coffee, followed by strawberry/ orange jam and blue cheese. The coming winter IKEA will launch organic snaps (schnapps), and the meat sauce that will be served at the Ikea restaurants will also be certified organic.
The biggest supplier of food to Ikea Food Services is the Swedish company Dafgårds, they produce meatballs and the meat sauce for example. IKEA is the single largest Swedish food exporter and an important trend setter in the international market.

Friday, July 08, 2005

Nestle transfers whey plant to Cargill

7/08/2005-Nestlé Brazil is transferring to Cargill its whey production facilities in the city of Porto Ferreira, state of São Paulo. The Porto Ferreira plant employs about 50 people and extends over an area of 250,000 square meters.
Cargill will continue to produce whey at these facilities and will expand the plant to produce high-added value products. With the addition of this new product line, Cargill will also strengthen its position as one of the largest and most important food-ingredient suppliers in Brazil.
Cargill will supply raw material produced at the Porto Ferreira plant to its local food-industry customers, including Nestlé, as well as to overseas markets.

FDA clarifies “and/or” ingredient labeling

7/08/2005-The Food and Drug Administration (FDA) has received several inquiries regarding the status of "and/or" ingredient labeling of nutritive sweeteners in soft drink products in light of the November 26, 2004 Federal Register (FR) Notice (69 FR 68831) withdrawing the proposed rule to permit "and/or" labeling for nutritive sweeteners in soft drinks. FDA has issued a letter providing clarification on the ruling. For a copy of the letter, see www.cfsan.fda.gov/~dms/fl-ltr5.html.

New Food Chemicals Codex Monographs

7/08/2005-By contract with the Institute of Medicine (IOM) of the National Academies, FDA supports the preparation of the Food Chemicals Codex, a compendium of specification monographs for substances used as food ingredients. Before any specifications are included in a Food Chemicals Codex publication, the IOM issues a public announcement inviting all interested parties to comment on proposed new monographs and changes to existing monographs. FDA is giving notice that the IOM Committee on Food Chemicals Codex is currently soliciting comments and information on several new Food Chemicals Codex specification monographs and on proposed changes to certain current monographs. For comments to be considered for the first supplement to the fifth edition of the Food Chemicals Codex, they must be received by the committee by July 8, 2005. Comments received after July 8, 2005 may be considered for the second supplement to the fifth edition of the Food Chemicals Codex. The specific monographs for comment may be found at: http://www.cfsan.fda.gov/~dms/opa3codx.html.

USDA to build new cereal crops lab

7/08/2005-The U.S. Department of Agriculture broke ground in Madison, Wis. for a new laboratory where federal researchers will work to improve barley and oats. The laboratory will be operated by the Agricultural Research Service (ARS), USDA's chief scientific research agency.
"This facility will provide much-needed work space for Agricultural Research Service scientists who provide a critical link between barley growers and breeders and the malting and brewing industries," said ARS Administrator Edward B. Knipling, who participated in today's ceremony. "The new lab will be important because it is the country's only public research facility that evaluates malting barley cultivars based on their quality and usefulness."
Barley malt, which contains natural sugars, can be found in a wide range of foods, including breakfast cereals, beverages and bakery goods. It is the basic, fermentable ingredient in beer.
In 2004, ARS scientists at Madison assessed more than 5,000 different malting barley breeding lines, providing data that will help breeders develop high-quality cultivars for U.S. farmers. ARS research at Madison is also focused on finding new ways to bolster crop plants against attack from persistent and costly fungal diseases, like Fusarium head blight on barley and blast on rice.
The ARS scientists are also studying the unique, health-promoting compounds found in oats, which they hope to someday enhance to make the hearty grain an even more significant heart-healthy food.
ARS scientists in the Cereal Crops Research Unit share an outdated 1948 laboratory. The new facility will have more than twice the square footage of the current one, and will house about 50 employees, including seven full-time research scientists. Estimated to cost $11.3 million, the new building is due to be finished in July 2006.

UK needs herbal products regulatory agency

7/08/2005-The UK needs a separate regulatory body to distinguish unproved herbal products from more rational treatments, say experts in this week’s BMJ.
There are some herbal medicines of demonstrable efficacy, write Drs Robin Ferner and Keith Beard. For example, a recent study found a standard extract of St John’s wort was as effective as the antidepressant drug paroxetine.
For most herbal treatments, however, good trials of efficacy are lacking, and conducting them would be expensive.
Without evidence of efficacy, it is hard to judge the safety of herbal medicines. Quality of manufacture is also a serious problem, as the concentrations of compounds in unstandardised herbal products can vary several hundredfold.
The United States Food and Drug Administration (FDA) regards herbal medicines as dietary supplements, which must not bear claims that cannot be backed up by scientific evidence.
In contrast, the European Union is introducing a simple registration procedure for herbal products that have been used for many years, while the UK is considering a Herbal Medicines Advisory Committee to advise ministers directly on the regulation of herbal medicines. This raises concern over why products that make medicinal claims should be judged on plausible traditions rather than scientific analysis.
“Herbal products for which there are reliable data could be granted standard marketing authorisations. If the rest were judged by a separate body, and by different criteria, we could certainly distinguish rational therapies based on good evidence of efficacy and safety from products that lack those attributes,” say the authors.
“Advocates of the use of unproved herbal products would then be able to take separate and full responsibility for them.”
For more information, see http://press.psprings.co.uk/bmj/july/edit62.pdf

Thursday, July 07, 2005

Galaxy Nutritional sells assets to Schreiber

7/07/2005-Galaxy Nutritional Foods, Inc., a producer and marketer of plant-based dairy alternatives for the retail and foodservice markets, today announced its entry into two definitive agreements with Schreiber Foods, Inc.
Under an asset purchase agreement, signed on June 30, 2005, Galaxy will sell substantially all of its plant assets to Schreiber Foods, Inc., a $2 billion- plus (sales) cheese company.
Under a supply agreement, signed on June 30, 2005, Schreiber Foods has agreed to manufacture and distribute all of the Company's products for an initial period of five years beginning September 1, 2005. The agreement is renewable at Galaxy's option for up to two additional five-year periods. On or before November 1, 2005, Schreiber will purchase Galaxy's remaining raw materials, ingredients and packaging at the Company's cost.
"By agreeing to sell our plant assets and contract with Schreiber Foods for the production and distribution of our healthy food products, we expect to retire all of our outstanding debt with Wachovia Bank and realize significant cost savings going forward," stated Michael E. Broll, Chief Executive Officer of Galaxy Nutritional Foods, Inc. "Our Company will benefit from the production and operational efficiencies of a much larger company that has an outstanding reputation for product quality and distribution capabilities within the dairy products industry. In the future, we will be able to focus our activities upon new product development and the marketing of our expanding line of dairy alternative products into the retail and foodservice markets. During the first twelve months following the completion of these proposed transactions, Galaxy should realize significant production and distribution cost savings, and such savings should increase as our sales grow in future years."

Food industry works to block obesity lawsuits

7/07/2005-The New York Times has another in their series on obesity. This report deals with food industry efforts to lobby against efforts to sue for causing obesity or obesity-related health problems. For more, see the article. (Registration is required for access)

Barley research may mean better whisky

7/07/2005-Research into the genetics of barley could lead to improved varieties of the crop most commonly used in the production of whisky and beer. Scientists funded in part by the Biotechnology and Biological Sciences Research Council (BBSRC) are beginning a new program to uncover key genes that control the specific characteristics of different barley varieties.
The research, being carried out at the Scottish Crop Research Institute, Birmingham University and NIAB, involves almost all barley breeders in the UK and associated end user groups. It aims to identify the genes that influence economically important traits such as yield, disease and pest resistance and how much alcohol can be extracted from the barley during the production of 'malt' whisky.
Robbie Waugh, the research leader, said, "We will be using experimental techniques that have been developed in human and other plant genetic studies to analyse a crop that has huge economic importance. We expect to be able to identify the genes that could lead to improvements in the quality of barley that will be of interest to growers, producers and drinkers."
The research will help to contribute to the Scottish agricultural economy as 50 per cent of the arable land in Scotland is currently used to grow barley. Most of this crop is used to make beer and whisky with the supply chain from farmer to product employing over 13,000 people, mainly in rural communities. Whisky is consistently the biggest food and drink export earner for the UK.
The new £1.8m project "Association Genetics of UK elite Barley" is sponsored by BBSRC, the Scottish Executive Environment and Rural Affairs Department (SEERAD) and the Department for the Environment, Food and Rural Affairs (Defra) through the Sustainable Arable LINK Programme.
The project has wide industrial support. Industry is contributing 50 per cent towards the cost and the industrial partners include: Advanta Seeds, Coors Brewers UK Ltd, CPB Twyford, Syngenta Seeds Ltd., Nickerson (UK) Ltd., RAGT Seeds, Secobra UK, Svalholf Weibull AB, The Maltsters Association of Great Britain, Scotch Whisky Research Institute and Home Grown Cereals Authority.

Wednesday, July 06, 2005

Woteki resigns as dean at Iowa State

7/06/2005-Catherine Woteki, dean of the College of Agriculture at Iowa State University since January 2002, announced today she will resign to take a position with a national food company. Her resignation is effective July 31.
Woteki will become global director of scientific affairs at Mars Inc. She will be located in McLean, Va.
"I have thoroughly enjoyed serving as dean of agriculture at Iowa State, and I will miss the faculty, staff, students and the Ames community. But this is an exciting opportunity for me, and it will allow me to be closer to family in the Washington, D.C. area," Woteki said.
Woteki is a nutritional epidemiologist, and prior to becoming dean, she served as a senior research scientist at the University of Maryland, College Park, and professor of nutrition and food safety at the University of Nebraska. From 1997 to 2001, she was first under secretary for food safety in the U.S. Department of Agriculture. Woteki is active in several scientific organizations and is a fellow of the American Association for the Advancement of Science and a member of the Institute of Medicine.
"Dean Woteki has done an outstanding job at Iowa State, in directing the College of Agriculture, developing important ties with public officials and agricultural interests around Iowa, and providing leadership in a number of campus projects," said Iowa State University President Gregory Geoffroy.
During Woteki's tenure, the College of Agriculture has undergone major changes while retaining its reputation as one of the leading colleges of agriculture in the world. She oversaw reorganization of the biological sciences departments; supported new research initiatives in animal genomics, food safety, water and air quality; and strengthened outreach to farmers through the Corn and Soybean Initiative. Plans have been finalized for a new dairy research and teaching farm.
Mars Inc., is a privately-held, family-owned company that produces some of the world's leading confectionery, food, pet care, beverage and electronics products and operates in more than 65 countries. Headquartered in McLean, Va, the company's global sales exceed $18 billion annually.
Iowa State vice president for academic affairs and provost Ben Allen will appoint an interim dean to head the college while a search is conducted for a new permanent dean.

Mars launches new Health unit

7/06/2005-Mars, Incorporated has announced the launch of a new business unit, called Mars Nutrition for Health & Well-Being, which will develop and launch new foods, snacks, beverages and lifestyle support to better serve the nutritional and well-being needs of the consumer.
"Our unit's mission is to be a trusted partner in healthy lifestyles, enabling consumers to look, perform and feel their best everyday," said Michael Mars, President of the new Mars Nutrition for Health & Well-Being business unit. "We will bring great taste to products that are designed to provide real health benefits supported by sound nutrition science."
Mars has been working on research over the last fifteen years in partnership with universities into the health benefits of cocoa and the cocoa flavanols that provide the essence of those benefits. The Mars Nutrition for Health & Well-Being business unit has already launched its first snack called CocoaVia(TM), available online at www.cocoavia.com. With 80 calories per serving and a nutrition profile that includes heart healthy ingredients, vitamins and minerals with a premium chocolate, rich in the flavanols preserved by our special process, it is the only global brand purposely designed to deliver both chocolate pleasure and real heart health benefits. The snack will be followed by a number of food solutions targeting a variety of nutritional needs and benefits in the months to come.

ICL acquires food additive manufacturer Adicon

7/06/2005-Israel Chemicals Ltd., a specialty chemical company, has announced that ICL Performance Products, one of its four operating segments, has agreed to acquire the assets of Adicon Industria E Comercio De Aditivos Ltda, a privately-owned Brazilian manufacturer and supplier of functional food additives for the meat industry. The deal is being carried out through ICL Performance Products' business unit Food, a producer and distributor of food additives, which plans to merge Adicon with another of its companies that is active in the Brazilian food additive market.
Established in 1965, Adicon is located in Sao Paolo, Brazil. Its products generated approximately $9.5 million last year.

ED&F Man forms new division

7/06/2005-ED&F Man, a leading cocoa, sugar, and coffee supplier, has formed Corigins (www.corigins.com), a new US-based supplier of traceable ingredients to the rapidly expanding organic and natural foods sector. Corigins will have access to ED&F Man’s global network of 4,000 employees in 90 countries, and will provide food manufacturers with ingredients such as certified organic sugar from Costa Rica, Fair Trade and organic cocoa from Ecuador, and natural and organic sugars from around the world.
Corigins will also support natural foods customers with proprietary blending and formulation services that, until now, have been offered only to mainstream foods manufacturers. These services can speed a natural foods company’s time to market, improving both production efficiency and product quality.

Tuesday, July 05, 2005

Scientists work on heart-healthy soybean oil

7/05/2005-Improving soybean oil quality is a top priority of both industry and USDA Agricultural Research Service (ARS) scientists such as biologist Rae Ritchie and her colleague, geneticist Niels Nielsen. Both are in the ARS Crop Production and Pest Control Research Unit at West Lafayette, Ind.
Capitalizing on the technology unleashed by the human genome project, the legume industry, funded by farmers, has formed the U.S. Legume Crop Genomics Initiative. One new genetic tool is called TILLING--for Targeting Induced Local Lesions in Genomes. This tool is making it possible to reap many of the benefits of genetic engineering without the disadvantages, real or perceived.
Among the first benefits from Ritchie and Nielsen's work with TILLING will be heart-healthy soybean oil and higher-protein soybeans. Hypoallergenic legumes should follow closely after. Since 2002, Ritchie and Nielsen have been creating special TILLING lines of soybeans for breeders. They make them from the Williams 82 soybean variety because it's the standard for soybean genome mapping.
These lines come from seeds with induced mutations that are revealed by a bulge or lesion that occurs at the site of a mismatch between a mutant strand of DNA and a normal strand. The plants grown from them can then be tested to see which gene functions have been changed by a particular mutation, helping breeders trace genes back to their functions.
For more information, see the USDA Press Release.

Industrial production of cultured meat

7/05/2005-A team of scientists proposes two new techniques of tissue engineering that may one day lead to affordable production of in vitro -- lab grown -- meat for human consumption. It is the first peer-reviewed discussion of the prospects for industrial production of cultured meat. For more information, see the June 29 issue of Tissue Engineering.
University of Maryland doctoral student Jason Matheny and team propose two new techniques of tissue engineering that may one day lead to affordable production of in vitro – lab grown -- meat for human consumption. It is the first peer-reviewed discussion of the prospects for industrial production of cultured meat.
“There would be a lot of benefits from cultured meat,” says Matheny, who studies agricultural economics and public health. “For one thing, you could control the nutrients. For example, most meats are high in the fatty acid Omega 6, which can cause high cholesterol and other health problems. With in vitro meat, you could replace that with Omega 3, which is a healthy fat.
“Cultured meat could also reduce the pollution that results from raising livestock, and you wouldn’t need the drugs that are used on animals raised for meat.”
Matheny’s team developed ideas for two techniques that have potential for large scale meat production. One is to grow the cells in large flat sheets on thin membranes. The sheets of meat would be grown and stretched, then removed from the membranes and stacked on top of one another to increase thickness.
The other method would be to grow the muscle cells on small three-dimensional beads that stretch with small changes in temperature. The mature cells could then be harvested and turned into a processed meat, like nuggets or hamburgers.
Matheny has joined several other scientists in starting a nonprofit, New Harvest (http://www.new-harvest.org), to advance the technology.
Other authors of the paper are Pieter Edelman of Wageningen University, Netherlands; Douglas McFarland, South Dakota State University; and Vladimir Mironov, Medical University of South Carolina.

Spuds offer health-promoting chemicals

7/05/2005-According to a press release, UK scientists have identified bioactive plant chemicals in the potato, which have associated with reduced blood pressure.
“Potatoes have been cultivated for thousands of years, and we thought traditional crops were pretty well understood”, says food scientist Fred Mellon from the Institute of Food Research (IFR). “But this surprise finding shows that even the most familiar of foods might conceal a hoard of health-promoting chemicals”.
Kukoamines and related compounds were found at higher levels than some other compounds in potatoes that have a long history of scientific investigation. However, kukoamines are little studied, as they have only previously been found in an exotic plant whose bark is used to make an infusion in Chinese herbal medicine.

FDA: Green tea "unlikely" to lower cancer risk

7/05/2005-Based on a review of available scientific data, FDA has determined that it is "highly unlikely" that green tea consumption lowers the risk of breast or prostate cancer. The agency also concluded that existing evidence does not support qualified health claims for green tea consumption and a reduced risk of any other type of cancer. For more, see the FDA Press Release.

Chemidex offers online forumulation database

7/05/2005-Chemidex announced that it is introducing The Food & Beverage Cybrary®, the food industry’s first and only web-based raw materials and formulation database for Research and Development (R&D) professionals.
Designed by former formulation chemists and research scientists, the Food & Beverage Cybrary is the most powerful search engine in the industry. Chemidex will be showing The Food & Beverage Cybrary at the IFT Food Expo at booth # 4501.
The continued emergence of new ingredients and applications coupled with the demand for more exotic flavor systems make it more difficult than ever to “get out of the blocks” on new development projects. Gathering accurate and timely information on the “state-of-the-science” for raw materials can be incredibly difficult and complicated. “Given the pace of change in the food industry today, R&D scientists are faced with a number of complex challenges,” said Bruce Ianni, founder and CEO. “With development times shrinking and the cost of failure rising, getting started down the right formulation path quickly is more important than ever.”
Access to The Food & Beverage Cybrary is free to qualified members of the R&D community. This powerful tool allows R&D professionals to get new products to market faster, cut development time through immediate access to raw materials technical data including specification sheets, Material Safety Data Sheets (MSDS), sample formulations and more. “Chemidex’s search technology takes formulators beyond the Homepage of corporate Websites, beyond suppliers’ firewalls and password protected pages, to the actual databases containing the specific technical product information that a chemist needs to deliver exceptional products to market,” said Matthew Perry, vice president of business development. “The Chemidex search engine significantly shortens the invention process while ensuring the selection of the best raw material ingredients for every application.”
Raw material ingredients are listed in the Cybrary on a fee basis for raw material suppliers, who benefit from exposure to more than 23,000 research scientists. The Food & Beverage Cybrary allows suppliers the ability to stay in front of emerging trends by knowing what strategic customers and prospects are working on, early in the development process. Suppliers can respond more quickly to customer needs for information and raw material solutions and are able to stay connected to the source of innovation in the food industry. “Chemidex is a fantastic solution for both manufacturers and suppliers. It enables R&D professionals to locate the right products and technical information at the moment a project has begun while simultaneously providing suppliers with the tools needed to quickly respond to their customers needs,” remarked Bruce Ianni.

The NFL develops Sudan Red test

7/05/2005-Dublin, CA-based, The National Food Laboratory (The NFL) has developed a new method to test for the presence of Sudan dyes in both raw spice material and blended material products, to assure that current product inventories or product that is being purchased are free from these illegal colorants.
European and other international regulatory agencies have recently tested chili powders and a variety of products containing chili pepper, tumeric, paprika, red pepper and oleoresins for Sudan Red food dyes. Sudan dyes are potential carcinogens and are prohibited for use in food products in the U.S. and most other countries. Four types of Sudan dyes have been found, most notability Sudan I (Sudan Red) and Sudan IV (Scarlet Red).
Sudan Red is an industrial dye normally used to color shoe polish, plastics, oil and other synthetic products. Common thought is Sudan Red is being added to a food product to augment and preserve the red color over time.
According to Julie Hill, Vice President of Chemistry at The NFL, "Our current method can detect all 4 types of Sudan dyes at 0.01 ppm in a variety of sample matrices."
"A number of recalls of food products suspected of containing these illegal dyes are talking place across the globe. With today's global sourcing of food ingredients, food companies are not taking any risks with their chili spice suppliers or products containing ingredients potentially contaminated with Sudan dyes," adds Kevin Buck, President of The NFL. "Our clients are looking for a reputable source to analyze their products and make sure there are no dye adulterants."
The NFL is a contract research and development facility specializing in Chemistry, Microbiology, Product & Process Development, Consumer Research and Descriptive Testing.

Friday, July 01, 2005

FDA approves vitamin D3 in nutrient bars

7/01/2005-The U.S. Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of vitamin D3 as a nutrient supplement in meal replacement bars, other-type bars, and soy-protein based meal replacement beverages represented for special dietary use in reducing or maintaining body weight. This action is in response to a petition filed by Unilever United States, Inc. (Unilever). For more information, see the Federal Register of June 29, 2005 (Volume 70, Number 124, Page 37255-37258).

Balchem acquires Loders' encapsulation business

7/01/2005-Balchem Corporation today announced that it has acquired the encapsulation and agglomeration business of IOI Group, Loders Croklaan USA, LLC. Balchem will continue to operate the acquired business primarily out of Channahon, IL, with certain product manufacturing moving to other Balchem operations. This acquired business had sales of approximately six million dollars in Loders’ fiscal year ending June 30, 2005, and was financed from the cash reserves of Balchem.
“The integration of Loders’ fluidized bed encapsulation and agglomeration technologies with our current technologies will provide superior product lines that will address many needs in the food industry. Additionally, this acquisition enhances Balchem’s strategic initiatives as a supplier of encapsulated and agglomerated ingredients for use in the pharmaceutical industry,” said Dino A. Rossi, President and CEO of Balchem Corporation.
“We are thrilled to add the innovative products currently produced by Loders to our portfolio of encapsulated ingredients, and are particularly excited about expanding our technology capabilities, specifically designed for the pharmaceutical and supplementation industries. The prospect of developing novel applications for these markets is significant, and supports our commitment to technology growth and strengthening our business,” said Eric Smith, Balchem’s Vice President, Sales & Marketing, Human Food & Nutrition.
Balchem Corporation consists primarily of three business segments: ARC Specialty Products, Encapsulated/Nutritional Products and BCP Ingredients. Through ARC Specialty Products, Balchem provides specialty-packaged chemicals for use in health care and other industries. The Encapsulated/Nutritional Products segment provides proprietary microencapsulation solutions to an expanding variety of applications. BCP Ingredients, our unencapsulated feed supplements segment, manufactures and supplies choline chloride and derivatives used primarily in the poultry and swine industries.

DuPont gives to sorghum project

7/01/2005-The Grand Challenges in Global Health initiative is an effort to achieve scientific breakthroughs against diseases that kill millions of people each year in the world's poorest countries. The initiative has offered grants totaling $436.6 million for a broad range of innovative research projects.
One of those projects is Africa Harvest Biotech Foundation International which has been selected for a grant of $16.9 million for the project, Nutritionally Enhanced Sorghum for the Arid and Semi-Arid Tropical Areas of Africa.
"Partnering with Africa Harvest, we are excited to be the scientific lead on this project and will donate the initial technology valued at $4.8 million," stated Dean Oestreich, president, Pioneer Hi-Bred International, Inc. "This project promises to help improve the nutritional value of sorghum and fight malnutrition in parts of Africa."
The $4.8 million in-kind donation represents the intellectual property rights, materials and know-how for creating sorghum with improved nutritional value for human consumption. The initial donation is a transgenic biofortified sorghum that contains 50 percent more lysine compared to traditional sorghum. Lysine is an amino acid and a key component of protein.
DuPont, through its subsidiary Pioneer Hi-Bred, will also host scientists from Africa at its headquarters in Des Moines, Iowa, beginning Fall 2005. The visiting scientists will develop the next generation of African biofortified sorghum (ABS) and learn about key technologies, which is expertise that they will further develop when they return to their home countries. In developing the next generation of ABS, scientists will explore the inclusion of a highly fortified product with improved essential amino acid composition, protein and starch digestibility, iron and zinc availability, and elevated levels of select vitamins, including Vitamin E.
"Today marks the beginning of an innovative approach toward addressing tragic malnutrition issues in areas of Africa," Oestreich said. "Our scientists are anxious to work with the African scientists on this project to explore the potential of sorghum through this unique opportunity provided by the Grand Challenges initiative. We fully appreciate the opportunity that the initiative has provided."
For additional information, visit Grand Challenges in Global Heath, http://www.grandchallengesgh.org/.

High carb diet may cloud vision over time

7/01/2005-Scientists funded by the Agricultural Research Service (ARS) in Boston, Mass., have found that the higher the carbohydrate intake, the higher the odds of developing a certain type of cataract among a group of women aged 53 to 73 years. When damaged proteins gather within one or both of the eye lenses, the resulting area that becomes cloudy, or opaque, is called cataract.
Cataract is the leading cause of blindness worldwide, and about 20 million Americans older than 40 have it. The study was led by Chung-Jung Chiu and Allen Taylor at the Jean Mayer USDA Human Nutrition Research Center on Aging in Boston and is part of the Nutrition and Vision Project, a substudy of the federally funded Nurses' Health Study.
The women in the study whose average carbohydrate intake was between 200 and 268 grams per day were 2.5 times more likely to get cortical cataracts than the women whose intake was between 101 and 185 grams per day. The recommended dietary allowance for daily carbohydrate intake for adults and children is 130 grams, which is based on how much glucose the brain needs.
Cortical cataract is one of three distinguishable types of cataracts. Carbohydrates are mainly sugars and starches that the body breaks down into glucose, a simple sugar that feeds the body's cells. The potentially harmful effect of high-carbohydrate diets on the lens could be a result of increased exposure of normal lens proteins to glucose.
The scientists studied 417 women without a history of cataracts who had participated in the Nurses' Health Study. The researchers conducted eye exams and studied dietary data taken from questionnaires to assess the relationship between volunteers' newly diagnosed cataracts and their average carbohydrate intake over a 14-year period.
The degree to which these findings could be generalized to men and other age groups is unknown. But the mechanisms underlying cataract development have not been known to vary by sex or socioeconomic status.
The study was published in the June issue of the American Journal of Clinical Nutrition. ARS is the U.S. Department of Agriculture's chief scientific research agency.