Top Stories: Turkey recall revives battle over antibiotics; Importance of aroma, taste components of yogurt; A food company divided = double the success?
August 22, 2011
HEADLINES
Turkey recall revives battle over antibiotics
According to The Wall Street Journal, the outbreak of illness from turkey contaminated with antibiotic-resistant Salmonella is reviving a debate over whether federal regulators need to curtail the use of antibiotics in livestock. Livestock consumed some 28.6 million lbs of antibiotics in 2009, most of it in feed, according to the U.S. Food and Drug Administration (FDA). While that may prevent disease in the short term, some food safety specialists say that over time, the heavy use promotes the evolution of bacteria that can fight off the drugs and threaten humans.
Supporters of current practice say consistently putting antibiotics in feed may actually help human health by reducing animal diseases. They also say the antibiotics promote livestock growth—because the animals use up less energy fighting off infections—and bring lower meat prices for consumers.
The FDA last year issued draft guidance calling for limits on antibiotic use in livestock, but it said its recommendations were voluntary for the time being. The focus now is on whether the FDA will turn that guidance into mandatory rules for the industry. An FDA spokeswoman said it is working on how to implement the recommendations but declined to give details.
Rep. Louise Slaughter (D., N.Y.) and five fellow lawmakers sent a letter to the FDA on Aug. 9 calling on it to make the rules final. In an interview, she called the latest outbreak “an urgent reminder that the use of antibiotics on farms must be monitored.”
In an ePerspective post earlier this year, Doug Wolf, President of the National Pork Producers Council (NPPC), argues that there’s no science behind claims that antibiotic use in food-animal production is causing antibiotic resistance in people. The U.S. pork industry believes that more research is needed on the causes of antibiotic resistance before any antibiotics are banned or restricted from use in food-animal production. Indeed, the risk of not using antibiotics may outweigh any risk of using them. Wolf believes that taking away important animal health products would be bad for animals, bad for farmers, and bad for consumers. What are your thoughts on the issue? Do the benefits of animal antibiotics outweigh any potential risks? Share your opinions at IFT’s ePerspective.
The Wall Street Journal article
Doug Wolf’s ePerspective
Importance of aroma, taste components of yogurt
Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet, even when its beneficial effects were neither fully known nor scientifically proven. With time, yogurt has been continuously modified to obtain a product with better appeal and nutritional effects. The flavor components of yogurt are affected because of these modifications. An article in the current issue of Comprehensive Reviews in Food Science and Food Safety focuses on the influence of the different parameters and modifications on aroma and taste components of yogurt. Extensive work has been done to explore the effect of chemical components as well as the microbial, processing, and storage aspects. The popularity of yogurt as a food component depends mainly on its sensory characteristics, of which aroma and taste are most important. This review also outlines the effects of the different modifications attempted in the composition of yogurt.
Abstract
A food company divided = double the success?
Last week, Kraft Foods announced that it is splitting into two separate entities—a global snacks business and a North American grocery business. That same week, Sara Lee sold its North American refrigerated dough business to Ralcorp in preparation for its separation into two publicly traded companies. There seems to be a theme in the industry: Large companies are choosing to focus on one or two core strengths and either sell off the other entities or, as in Kraft’s case, separate into two companies. In this week’s ePerspective post, Marco V. Galante, Principal at J.H. Chapman Group LLC, shares his opinion on why such a spin-off might be advantageous. In addition, he looks at some of the other major players in the food industry to hypothesize if they will follow Kraft’s lead. What do you think the future holds for spin-offs? Who’s next? Share your thoughts on IFT’s ePerspective.
Marco Galante’s ePerspective
RESEARCH
Cereal box health claims may cause confusion for parents
A study published in Public Health Nutrition shows that parents often misinterpret health claims on children’s cereals, assuming they are more nutritious than they actually are. Researchers from Yale University’s Rudd Center for Food Policy and Obesity surveyed parents with children ages 2–11, asking them to view pictures of box fronts for children’s cereals of below average nutritional quality, as assessed by a validated nutrient profiling model. These boxes featured various nutrition-related claims including ‘supports your child’s immunity,’ ‘whole grain,’ ‘fiber,’ ‘calcium and vitamin D,’ and ‘organic.’ Participants were provided possible meanings for these claims and asked to select any that applied with the option to write in additional meanings. They also indicated how the claim would affect their willingness to buy the product.
The researchers found that the majority of parents misinterpreted the meaning of claims commonly used on children’s cereals. They inferred that cereals with claims were more nutritious overall and might provide specific health-related benefits for their children; and these beliefs predicted greater willingness to buy the cereals.
Given the results, the authors concluded that “common front-of-package nutrition-related claims are potentially misleading, especially when placed on products with high levels of nutrients to limit (e.g., sugar, sodium) and low levels of other nutrients to encourage (e.g., fiber, protein). Additional regulation is needed to protect consumers in the United States.”
Study (pdf)
Eating dried plums may help prevent fractures, osteoporosis
A study published in the British Journal of Nutrition shows that eating dried plums may help prevent fractures and osteoporosis in postmenopausal women.
The researchers from Florida State and Oklahoma State University tested two groups of postmenopausal women. Over a 12-month period, the first group, consisting of 55 women, was instructed to consume 100 g of dried plums (about 10 prunes) each day, while the second—a comparative control group of 45 women—was told to consume 100 g of dried apples. All of the study’s participants also received daily doses of calcium (500 mg) and vitamin D (400 IU).
The group that consumed dried plums had significantly higher bone mineral density in the ulna (one of two long bones in the forearm) and spine, in comparison with the group that ate dried apples. This, according to the researchers, was due in part to the ability of dried plums to suppress the rate of bone resorption, or the breakdown of bone, which tends to exceed the rate of new bone growth as people age.
Abstract
Food, beverage prices effect children’s weights
The U.S. Dept. of Agriculture’s Economic Research Service (USDA ERS) recently released a report that estimates the effect of food prices on children’s Body Mass Index (BMI) using variation in food prices across time and geographic areas. The researchers examined panel data on children’s BMI, demographic, and household characteristics from the Early Childhood Longitudinal Study, Kindergarten Class of 1998–99 and linked it to average retail food prices from the Quarterly Food-at-Home Price Database.
The researchers found that food prices have small but statistically significant effects on children’s BMI, but not all food prices have the same effect. Lower prices for some healthier foods, such as lowfat milk and dark green vegetables, are associated with decreases in children’s BMI. In contrast, lower prices for soda, 100% juices, starchy vegetables, and sweet snacks are associated with increases in children’s BMI. Specifically, results show that:
- A 10% price decrease for lowfat milk in the previous quarter is associated with a decrease in BMI of approximately 0.35%, or about 0.07 BMI unit for an 8- to 9-year-old.
- A 10% drop in the price of dark green vegetables (e.g., spinach and broccoli) in the previous quarter is associated with a reduction in BMI of 0.28%.
- A decrease in the price of sweet snacks during the previous quarter is associated with an increase in BMI of 0.27%.
They also found that there is sometimes a delay between when prices change and when measurable changes occur in children’s BMI. For example, a 10% price increase for carbonated beverages 1 year prior is associated with a decrease of 0.42% in the average child’s BMI. The same price increase for 100% juices or starchy vegetables (e.g., potatoes and corn) is associated with a decrease in BMI of 0.3% 1 year later.
In addition to the effects varying over time, the effects of prices vary by other characteristics. Soda prices have a greater effect on children in households with income below 200% of the Federal poverty line, as compared with children in households with higher income. In addition, prices for healthy foods such as lowfat milk and green vegetables have larger effects on higher BMI children than on children of average weight. And finally, prices for less healthy food groups such as carbonated beverages, fruit drinks, and starchy vegetables have larger effects on BMI for children of average weight.
Report (pdf)
Potassium-rich diet may lower stroke risk
A study published in Stroke shows that eating plenty of high-potassium fruits, vegetables, and dairy products may prevent strokes. The findings come from an analysis of 10 international studies involving 268,276 middle-aged and older adults, of which 8,695 suffered a stroke.
According to the researchers, stroke risk dipped as people’s reported potassium intake rose, with each 1,000-mg increase in daily potassium leading to a drop in the odds of suffering a stroke in the next five to 14 years of 11%. Potassium is specifically linked to a reduced risk of ischemic strokes, those caused by a blockage in an artery feeding the brain, which account for about 80% of strokes. The mineral was not linked, though, to a lower risk of hemorrhagic strokes, which occur when there is bleeding in the brain.
It should be noted that the findings do not prove that potassium itself is what produces the positive effect.
Abstract
Calorie labeling may help change meal choices
A study published in the British Medical Journal shows that calorie counts on New York City fast-food menus may help people modify their meal choices. While overall calorie consumption for the thousands of people tracked did not change, customers of McDonald’s, Au Bon Pain, and KFC were shown to make modifications.
The researchers surveyed the lunchtime crowd at 168 randomly selected locations of the top 11 fast-food chains in New York City during lunchtime hours. They interviewed 7,309 adult customers 12 months before the law took effect and 8,489 customers in 2009 (nine months after the law was implemented). For the three main restaurant chains studied, customers on average bought 44 fewer calories at McDonald’s, 80 fewer calories at Au Bon Pain, and 59 fewer calories at KFC.
Subway, the popular sandwich chain, saw a significant increase in calories consumed during the survey because of its promotional offer for a $5, foot-long sandwich. The other chains saw little change in their customers’ purchases.
The researchers concluded that although no overall decline in calories purchased was observed for the full sample, several major chains saw significant reductions. After regulation, one in six lunchtime customers used the calorie information provided, and these customers made lower calorie choices.
Study
Antioxidant spices may reduce negative effects of high-fat meals
A study published in the Journal of Nutrition shows that eating a diet rich in spices, like turmeric and cinnamon, may reduce the body’s negative responses to eating high-fat meals.
“Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood,” said Sheila West, Associate Professor of Biobehavioral Health, Penn State, who led the study. “If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30%, compared to a similar meal with no spices added.”
West and her colleagues prepared meals on two separate days for six men between the ages of 30 and 65 who were overweight, but otherwise healthy. The researchers added two tablespoons of culinary spices to each serving of the test meal, which consisted of chicken curry, Italian herb bread, and a cinnamon biscuit. The control meal was identical, except that spices were not included. The team drew blood from the participants every 30 min for three hours. When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13% and insulin response decreased by about 20%.
According to West, many scientists think that oxidative stress contributes to heart disease, arthritis, and diabetes. “Antioxidants, like spices, may be important in reducing oxidative stress and thus reducing the risk of chronic disease,” she said, adding that the spice dose they used provided the equivalent amount of antioxidants contained in 5 oz of red wine or 1.4 oz of dark chocolate.
In the future, West plans to investigate whether she can get the same results by adding smaller doses of spices to meals.
Press release
Abstract
NUTRITION
Pureeing may help the veggies go down
A study published The American Journal of Clinical Nutrition shows that children consume more vegetables when the greens are pureed and secretly added to main dishes. The researchers fed prepared meals to 40 kids, age 3–5, one day a week for three weeks. The meals looked the same each day—zucchini bread at breakfast, pasta with tomato sauce at lunch, and a chicken noodle casserole at dinner and for a night snack.
One day’s worth of meals was prepared normally, with typical veggie content in each entree. On the other two days, researchers added pureed cauliflower, broccoli, squash, zucchini, and tomatoes to triple or quadruple every dish’s dose of vegetables. After each meal, researchers weighed the food to determine how much kids ate.
The researchers found that compared to the day when they ate standard meals, children almost doubled their total veggie intake on the day when they consumed high-veggie dishes. In addition, more hidden vegetables in the main dish didn’t lower the amount of other fruit and vegetable side dishes the children ate. Kids also ate about 140 fewer calories on days when their meals were most chock full of hidden veggies. Most importantly, the children seemed to like the meals with more hidden vegetables as much as the standard meals.
The researchers concluded, “The incorporation of substantial amounts of pureed vegetables to reduce the energy density of foods is an effective strategy to increase the daily vegetable intake and decrease the energy intake in young children.”
Abstract
Shoppers more concerned with fat, calories than high fructose corn syrup
Mintel Research Consultancy, a service that supports companies with syndicated research and custom research projects, recently conducted a survey to reveal how primary household shoppers feel about high fructose corn syrup (HFCS) in relation to other sugars and sweeteners. Mintel Research Consultancy found that when it comes to product ingredient labels, consumers are more concerned with fat and calorie intake than sugar or HFCS content.
“When reading ingredient labels, shoppers are more focused on fat content and calories than the amount or type of added sugar,” said Erin Murray, Senior Analyst, Mintel Research Consultancy. “We found that nearly four in 10 label readers seek information on fat or calories, compared to just 3% who look specifically for HFCS—and 25% who seek information on sugar content.”
Mintel Research Consultancy also found that consumers are more likely to be limiting fat and calories than sugar and sweeteners. Thirty-seven percent of consumers say they have been limiting or avoiding calories in the past six months. Meanwhile, 20% have been limiting or avoiding fats and oils and 17% report cutting back on products with sugar or added sugar. In comparison, 4% are actively limiting or avoiding HFCS specifically.
“We sought to find out how cognizant consumers are of HFCS, what they’ve heard about HFCS, and what efforts they’re making to reduce or limit their intake of HFCS and other sweeteners,” said Murray. “Sugar and sweeteners in general seem to be a bigger concern than HFCS.”
Press release
Eating healthy costs more
A study published in Health Affairs shows that healthy eating is costly, making it difficult for Americans on tight budgets to meet nutritional guidelines. The 2010 Dietary Guidelines for Americans suggested Americans eat less sugar and saturated fat and more vitamin D, calcium, dietary fiber, and potassium.
Researchers at the University of Washington wanted to see how much it would cost to meet those recommendations. They surveyed 1,123 adults in the Seattle area, asking questions about age, household income, and education level. Study participants also filled out questionnaires detailing their eating habits. The researchers then calculated how many calories and nutrients people were getting from their diets, and using local retail food prices, they figured out how much people were spending for what they ate.
The researchers found that people who spent the least amount on their food, an average of $6.77 a day, were also the furthest from hitting the government’s daily guidelines of 3,500 mg of potassium, 25 g of daily fiber, 10 micrograms of vitamin D, and 1,000 mg of calcium. This group also consumed around 14% of calories from sugar and 12% of calories from saturated fat (more than the suggested limits of 10% of daily calories from added sugar and 7% of daily calories from saturated fat).
However, those that spent the most on food (nearly twice as high as those who spent the least) were the closest to hitting the government’s targets, though they were still short on nutrients and a bit higher than the targets for sugar and saturated fat.
The researchers then used mathematical models to estimate how much more it might cost to meet the government’s guidelines. The average American would need to spend an additional $380 a year to reach the recommended target for potassium, and an additional $1,030 a year to reach the potassium recommendation.
On the other hand, adding saturated fat and sugar to the diet actually decreases food costs. For every 1% increase in calories from added sugar, food costs fell about 7 cents; for saturated fat the cost dropped 28 cents for every 1% increase in daily calories.
The researchers concluded “that improving the American diet will require additional guidance for consumers, especially those with little budget flexibility, and new policies to increase the availability and reduce the cost of healthful foods.”
Abstract
Americans consuming less added sugar
A study published in the American Journal of Clinical Nutrition shows that Americans devoured less sugar in 2008 than in 2000. The researchers used national surveys of more than 40,000 people’s diets collected over a decade by the Centers for Disease Control and Prevention. The researchers calculated from the responses how much added sugar people ate. Sugar that is originally a part of a food, such as the fructose in an apple, was not included. It should be noted that fruit juice and fruit juice concentrate used to sweeten foods and drinks were also not included in the survey as added sugar.
The researchers found that between 1999 and 2000, there was about 100 g, or 3.5 oz, of added sugar in a typical person’s daily diet. By 2007 to 2008, the number was 77 g, or 2.7 oz. That corresponds to a drop from 18% to 14.6% of people’s total calorie intake.
According to the researchers, two-thirds of the decrease was due to people consuming fewer sweetened beverages. The report notes that in the early 2000s, schools began to limit sugar-sweetened drinks for students, and low-carb diets for adults became more popular.
Energy drinks were the one source of added sugar in people’s diets that increased from 1999 to 2008, although they still only make up a small part of the total calories. Although the drop is an improvement, the researchers warn that it is still too high; discretionary calories shouldn’t exceed 5–15% of total daily calories.
Abstract
U.S. consumers show interest in portion control
Portion control is a tenet of healthy eating, and it appears that consumers are increasingly aware of the importance of managing the portion size of the foods they eat, according to The NPD Group, a market research company.
For a recent report entitled “Healthy Eating Strategies by Generation,” NPD compiled a list of 30 healthy eating and lifestyle dimensions to determine which ones consumers of different generations associate with healthy eating. Out of the 30 attributes, eating smaller portions ranked 11th in importance among adult consumers across generations as a healthy eating characteristic. Adult consumers ranked the top five characteristics of healthy eating and healthy lifestyles consistently: exercise regularly, eat well balanced meals, eat all things in moderation, limit/avoid foods with saturated fat or cholesterol or trans fats, and drink at least eight glasses of water per day.
Eating smaller portions ranked seventh in importance amongst Generation X consumers, ages 35–45, as a healthy eating characteristic, which is the highest rank for the behavior among all generational groups. For Gen Y, ages 21–34, eating smaller portions ranked in the eighth position, and for younger boomers, ages 46-54, it ranked in the 12th position as a healthy eating characteristic. The older age groups—older boomers, silent generation, and G.I. generation, ages 55+—with lesser appetites overall, had the lowest overall ranks for eating smaller portions. More women, especially overweight and obese women, tend to place a higher importance on eating smaller portions than do men.
According to the NPD food and beverage market research report, 43% of the 5,000+ adults surveyed indicated that they ate smaller portions always or most of the time in the past year. An even greater percentage of adult consumers (57%) aspire to eat smaller portions in the coming year, suggesting that this healthy eating strategy will become more important in the future.
“Based on the interest in smaller portions among the younger age groups and the size of these age groups, portion control is an area of opportunity for food manufacturers,” said Dori Hickey, Director, Product Management at NPD and author of the report. “As they move through their life, these generations may continue the healthy eating behaviors they adopted in their younger years, making portion control a long-term opportunity.”
Press release
NEW RETAIL PRODUCTS
New World Pasta launches quick-cook pasta
New World Pasta has launched new Ronzoni Pasta Portions—single-serving boil-in-bag pouches that cook in three minutes. Ronzoni Pasta Portions is available in three varieties: Curly Elbow, Penne, and Rotini. Each box comes with three 3-oz pouches of dry pasta, making 1.25-cups of perfectly cooked pasta per bag. Each box retails for approximately $1.32–1.65.
Press release
Bertolli debuts Premium Meal Soups for Two
Bertolli debuts its new Premium Meal Soups for Two, a line of hearty, fresh-tasting meal soups. Now available throughout the United States, Bertolli Premium Meal Soups feature chicken and beef, al dente pasta, herbs, and vegetables like zucchini, yellow squash, and tomatoes. The new soups are available in 24-oz packages, and with the addition of one cup of water, yield 32-oz of soup. The soups are available in the frozen aisle of grocery retailers nationwide and are offered in four varieties: Chicken Minestrone, Roasted Chicken & Rotini Pasta, Tomato Florentine & Tortellini with Chicken, and Tuscan-Style Beef with Vegetables.
Press release
Sara Lee Bakery adds two bread products for the back-to-school season
Just in time for the back-to-school season, Sara Lee North American Fresh Bakery is now offering more lunchtime choices—Sara Lee Iron Kids white bread andSara LeeThin Style Buns. Iron Kids white bread contains as much fiber and more than four times the calcium as 100% whole wheat bread per two-slice serving (57 g). Additionally, two slices provide as much fiber as a banana and as much calcium as an 8-oz glass of 2% milk. It also contains added Vitamin D.
The new Thin Style Buns are a good source of whole grain and fiber for only 100 calories. Thin Style Buns are now available in four varieties: 100% Whole Wheat, 100% Multi-Grain, Honey Wheat, and White made with Whole Grain. Sara Lee Iron Kids white bread and Thin Style Buns are currently available in grocery retailers where Sara Lee North American Fresh Bakery products are sold.
Press release
Birds Eye introduces four new varieties
Birds Eye, a portfolio brand of Pinnacle Foods Group, has introduced four new Steamfresh Chef’s Favorites varieties. The specially designed bag and steaming technology enable the quick cooking of Birds Eye Steamfresh vegetables, rice, and pasta in the microwave. Birds Eye Steamfresh Chef’s Favorites varieties are available in freezer sections throughout the United States. The new flavors are:
- Lightly Sauced Primavera Vegetable Risotto: A creamy risotto, with sweet green peas and tender carrots, with light notes of Parmesan cheese.
- Lightly Sauced Mushroom & Green Bean Risotto: Made with mushrooms and the cut green beans.
- Lightly Sauced Creamed Spinach: All natural and pairs well with steak.
- Lightly Sauced Roasted Red Potatoes & Green Beans with Parmesan Olive Oil Sauce: Contains whole green beans and roasted baby red potatoes, tossed in a Parmesan cheese and olive oil sauce.
Press release
COMPANY NEWS
Schwan’s debuts new line of healthy school food
Minnesota-based Schwan’s Food Service Inc. has announced a 50% expansion in its product line, the result of a major product development investment by the company. Its new LiveSmart Schoolsproduct portfolio is a line of 50+ offerings that meet the proposed USDA School Meal Rules, as well as the HealthierUS School Challenge (HUSSC) guidelines. The new products have at least 51% whole grains, less than 35% of calories from fat, no more than 10% of calories from saturated fat, 0 g of trans fats, and less than 600 mg of sodium.
“We’re passionate about feeding children better,” said Jim Clough, President of Schwan’s Food Service, “and we believe there is a strong connection between good nutrition and success in the classroom and in after-school activities.”
The new nutrition-focused portfolio is the largest product expansion in the company’s history and reflects its support of national efforts to improve child nutrition at school. Included in the new product portfolio are reformulations of several of the company’s most popular school pizzas, a variety of its newly developed Big Daddy’s brand flatbread sandwiches, and several new breakfast selections. In addition, the company’s Asian-inspired Minh brand offers several new nutrition-focused stir-fry selections. All of these products follow the newly proposed USDA School Meal Rules.
Press release (pdf)
Sunsweet purchases Function Drinks
Sunsweet Growers Inc. has announced its acquisition of Function Drinks, a California company that produces dietary supplement beverages. The acquisition is part of Sunsweet’s ongoing initiative to leverage its skills and resources to help emerging beverage brands break through to mainstream success.
“We’re very excited about the Function brand, the people behind it, and the growth potential that we can help unlock. We also believe Function gives us a great foundation on which to begin building a great portfolio of beverages,” said Tony Gerst, Leader of New Venture Initiatives at Sunsweet.
In conjunction with the transaction, Sunsweet formed a wholly owned subsidiary named Disruptive Beverages Inc. (DBI) to help drive the growth of developing beverage companies with strong products and ideas. Function is the first full acquisition as part of this plan and strong interest remains in finding additional emerging brands to add to its portfolio.
Function Co-founders Dayton Miller, Josh Simon, and Alex Hughes will continue to maintain leadership positions in the company. While Sunsweet will leverage its resources wherever synergies exist, the Function business will continue to operate on a fairly standalone basis.
Press release
Danone to acquire Wockhardt Group’s nutrition business
Danone has signed an agreement with Wockhardt Group to acquire its nutrition business. With this acquisition, Danone will enter the baby nutrition and medical nutrition markets in India. It will acquire Wockhardt’s nutrition business and brands as well as its related industrial operations from Carol Info Service (located in Punjab, India) for a total of approximately €250 million.
The strong brand awareness of Wockhardt’s Dexolac, Farex, and Nusobee baby nutrition products will accelerate Danone’s entry into the country’s baby nutrition market. With over 25 million children born each year, India is the fastest-growing infant nutrition market in the world.
In addition, the nutritional supplement brand Protinex will give Danone a strong foundation for developing its medical nutrition business. The acquisition will provide Danone access to a distribution network with nationwide reach.
Press release
Sensient Flavors & Fragrances adds new CO2 extraction plant
Sensient Flavors & Fragrances Group has expanded its extraction capabilities with a new CO2 extraction plant based in Indianapolis, Ind. The new plant is in addition to the company’s original CO2 capabilities based in Bletchley, U.K. The plant is comprised of two commercial-scale, supercritical CO2 extractors as well as several pilot units available for research and development purposes. It continues Sensient’s dedication and investment in proprietary extraction techniques and will enhance the company’s ability to customize and deliver ever more innovative, high-performance natural extracts. The decision to expand its extraction capabilities in the United States was in direct response to customer needs, increased sourcing opportunities, and demand driven by the overall health and wellness market trends.
“Today’s consumer market places an increased emphasis on foods and beverages with authentic tastes and recognizable, wholesome ingredients,” said Jean-Philippe Giorgis, Sales Director, Sensient U.S. Flavor Systems. “We’ve responded to these trends with an R&D focus on our proprietary botanical extracts line, Sensient Natural Origins, which can now be manufactured in the U.S. as well as at our facility in the U.K.”
Sensient
Beneo-Institute receives expanded approval for prebiotic fiber in India
The Beneo-Institute has announced the approval of its prebiotic fiber—oligofructose—for use with an even greater range of products in India. Having been approved for use in bakery products for several years, the Indian Ministry of Health has now opened the door for oligofructose to be used in a number of additional food categories in the country, including sweets, dairy products, frozen desserts, ice cream, cereals, chocolates, as well as meat applications.
Following a rigorous approval process and a successful application from Beneo-Institute’s regulatory experts, food manufacturers will now be able to reach a wider cross section of consumers with the prebiotic benefits of oligofructose.
“India is a growing market for functional ingredients so we are very pleased with this positive verdict. It proves again the nutritional and technological benefits of oligofructose within a wide range of products. Moreover, we are now able to support functional food manufacturers in an even broader application portfolio to encourage improved nutrition and healthier lifestyles,” said Anke Sentko, Vice President Regulatory Affairs and Nutrition Communication, Beneo.
Derived from chicory root, oligofructose is a soluble prebiotic dietary fiber that supports a balanced gut microflora and digestive health. Due to its moderately sweet taste, oligofructose can partially replace sugar in certain product recipes allowing it to provide an “added fiber” benefit while offering “no-added sugar” or “low sugar” alternatives. In combination with high intensity sweeteners, it gives a more balanced sweetness profile.
Press release
Aker BioMarine Antarctic receives no objection GRAS status for krill oil
Aker BioMarine Antarctic (Aker BM) has announced that the U.S. Food and Drug Administration (FDA) has accepted with no objections the notification of its independent GRAS determination for Superba krill oil for use as a food ingredient. This acceptance, plus the FDA’s recent acknowledgement of Aker BM’s New Dietary Ingredient Notification (NDIN), provides regulatory support for existing and prospective customers of Superba krill oil for inclusion in new products and in new markets.
“Consumer safety and trust is paramount in the natural ingredients arena, and Aker BioMarine Antarctic has developed an extensive safety dossier for Superba krill oil. The FDA’s earlier acknowledgement of our NDIN was important for our existing and future customers to introduce Superba products in all supplement channels, while the new self-affirmed GRAS Notice acceptance solidly opens the door to applications in the food and beverage industries as well,” said Matts Johansen, EVP Sales and Marketing.
The phospholipid-bound EPA and DHA present in Superba krill oil provide bioavailable omega-3 fatty acids for use in a number of food categories including beverages, cereals, cheese, and dairy products, as well as dietary supplements.
Press release
IFT & MEETING NEWS
Wellness 12 Call for Proposals deadline extended to Aug. 24
The Call for Proposals for Wellness 12 has been extended by a few days. While all submissions will be considered, we're specifically looking for contributions in the areas of Weight Management and >Food Service. Get back what you put in. Help shape the success of this event by sharing your knowledge and expertise. Download the Wellness 12 Submission Guidelines (pdf download) today to determine where your session best fits and submit your proposal by Wednesday, Aug. 24, 2011, at 4:00 p.m. CDT.