Top Stories: U.S. report highlights lack of healthy food environments for children; Study: Reduced sodium may be linked to deaths; Beginning in 2012 … more frequent Journal of Food Science content
May 24, 2011
HEADLINES
U.S. report highlights lack of healthy food environments for children
States can do more to improve food access, regulations, and policies to promote healthy eating and fight childhood obesity, according to a report from the U.S. Centers for Disease Control and Prevention (CDC). The 2011 Children’s Food Environment State Indicator Report also notes that the communities, childcare facilities, and schools all have roles to play.
Thirty-two states and the District of Columbia scored at or below the national average for the Modified Retail Food Environment Index (mRFEI), a measure of the proportion of food retailers that typically sell healthy foods within a state. Scores can range from 0 (no food retailers that typically sell healthy food) to 100 (only food retailers that typically sell healthy food). States with lower mRFEI scores have more food retailers—such as fast food restaurants and convenience stores—that are less likely to sell healthy foods and fewer food retailers—such as supermarkets—that tend to sell healthy foods, such as fresh fruits and vegetables. Nationally, the average mRFEI score was 10. State-by-state scores ranged from highs of 16 in Montana and 15 in Maine to lows of 5 in Rhode Island and 4 in the District of Columbia.
The report shows that as of Dec. 2008, only one state—Georgia—had enacted all of the following state licensure regulations for childcare facilities: to restrict sugar drinks, to require access to drinking water throughout the day, and to limit TV and computer screen time. The CDC and other experts see the childcare setting as an important opportunity to address nutrition and physical activity issues. Twenty-nine states had enacted one of these regulations, while 13 states and the District of Columbia had enacted none.
“To feed their children healthy food at home, parents must have ready access to stores that sell affordable, healthy food,” said William Dietz, Director of CDC’s Division of Nutrition, Physical Activity, and Obesity. “Parents also want their children to continue eating well in school or childcare facilities. This report highlights actions that states, communities, and individuals can take to improve children’s food choices and influences.”
Press release
Study: Reduced sodium may be linked to deaths
A study published in the Journal of the American Medical Association shows that even modest reductions in salt intake may be associated with an increased risk of cardiovascular disease and death.
The researchers used data from two different studies, incorporating a total of 3,681 Europeans who had their salt consumption measured through urine samples at the start of the studies. They broke the participants up into three groups: those with highest and lowest salt intakes, and those with average intake. None of the participants had heart disease at the outset, and two thirds had normal blood pressure. They were followed for an average of eight years, during which researchers determined how many of them were diagnosed with heart disease, and in a smaller group, how many got high blood pressure.
The researchers report that people with the lowest levels of sodium in their urine (a marker of salt intake) at the start of the study had a 56% higher risk of dying from cardiovascular disease than people with the highest levels. In addition, among the 2,096 participants who had normal blood pressure at the start of the study, urinary sodium appeared to have no effect on the development of high blood pressure over six and a half years.
“Taken together, our current findings refute the estimates of computer models of lives saved and health care costs reduced with lower salt intake. They do also not support the current recommendations of a generalized and indiscriminate reduction of salt intake at the population level,” wrote the authors.
However, in a recent ePerspective post John Ruff, retired Senior Vice President of Global Quality, Scientific Affairs and Nutrition at Kraft, points out some key flaws in the JAMA study, which impact the researchers’ findings. He served on the Institute of Medicine’s (IOM) sodium committee and explains that although the study quotes a sample size of 3,681, the conclusions about cardiovascular disease (CVD) are based solely on the 84 who died during the study. The low number is probably due to the good health and the young average age of the sample. Another weakness is that sodium intake was only determined for a single day over the course of the study and no calorie or other nutritional data was collected. What are your thoughts on the JAMA study? Share your opinions today at IFT’s ePerspective blog.
JAMA abstract
Beginning in 2012 … more frequent Journal of Food Science content
Beginning in January 2012, the Journal of Food Science will publish monthly online issues (12 issues/volume year), an increase from nine issues per year. In response to declining print subscriptions and an increasing volume of content, the journal will publish print issues quarterly (four issues/volume year), which will include all content published in the three monthly issues within that particular quarter.
Both print and online publications will continue to be identical in content through the volume year, and will differ only in frequency. Print-only JFS subscribers who subscribe or renew in 2011 will automatically be converted in 2012 to Print + Online subscriptions, to ensure that they will continue to have access to JFS research as soon as it is published. As of January 1, 2012, new or renewing subscribers will have the option to receive JFS Online-only or Print + Online.
With this change, as a JFS subscriber you will not only receive JFS content more frequently, but also have early online access to articles as well as access to the supplemental content and enhanced features such as pop-up tables and figures that most authors currently include with their articles. You’ll also be able to access the full journal archive dating back to Volume 1, 1936, for reference purposes.
We hope that you share our enthusiasm about these exciting changes. For more information, please contact Amanda Ferguson, Manager, IFT Scientific Journals at akferguson@ift.org.
RESEARCH
Bamboo shoots: The next health food?
An article in the May issue of Comprehensive Reviews in Food Science and Food Safety explores the use of bamboo as a potential health food. Well known for its industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that are attracting the attention of health advocates and scientists alike.
Modern research has revealed that bamboo shoots have a number of health benefits: improving appetite and digestion, weight loss, and curing cardiovascular diseases and cancer. The shoots are reported to have anticancer, antibacterial, and antiviral activity. Shoots have antioxidant capacity due to the presence of phenolic compounds. The increasing trends of health consciousness among consumers have stimulated the field of functional foods, and bamboo shoots can be one of them. Bamboo fiber is now a common ingredient in breakfast cereals, fruit juices, bakery and meat products, sauces, shredded cheeses, cookies, pastas, snacks, frozen desserts, and many other food products.
Abstract
Temperature, humidity may affect health benefits of green tea powders
A study published in the Journal of Agricultural and Food Chemistry shows that the beneficial compounds in green tea powders may be negatively affected by heat and humidity.
Green tea powders are often used as ingredients in products that are flavored like green tea or tout the health benefits of the tea. U.S. imports of green tea increased more than 600% from 1998 to 2007, according to the U.S. Department of Agriculture.
The researchers found that increased temperature—and humidity, to a smaller degree—speed catechin degradation. It had been believed that the powders were stable below the glass transition temperature, the temperature at which an amorphous solid changes from a rigid, glassy state to a rubbery, viscous state. In that rubbery state, compounds may start reacting with each other faster due to increased molecular mobility, leading to significant chemical degradation. But the researchers found that green tea powder degrades at lower temperatures, even below the glass transition temperature.
Catechins are the source of antioxidants thought to fight heart disease, cancer, diabetes, and other health problems. Catechin concentrations were tracked using high-performance liquid chromatography. The method involved dissolving the green tea powder into a solution, which then passed through a column. Compounds moved at different rates and could be measured.
More than 1,800 powder samples were stored at varying temperature and humidity combinations for up to 16 weeks and then measured for catechin loss. Those at the highest temperatures and humidity lost the most catechins.
From those results, models were built to predict the rates at which catechins would be lost at different storage conditions. The food industry can use the models to predict the amount of catechins—and the likely health benefits—in green tea powder at the time it is used.
Abstract
Alginate drink may increase satiety
A study published in Obesity shows that an experimental meal replacement drink may reduce hunger pangs and help dieters feel full longer. A study conducted among 23 volunteers found that the drink reduced their hunger by as much as 30%, five hours after drinking it. The drink contained a strongly gelling dietary fiber called alginate.
The drink was designed so that it only gels under gastric conditions and not in the product before consumption. They researchers theorized that a drink of this kind “would dose-dependently decrease hunger responses at relatively low alginate levels.” A drink containing the gelling fiber that was palatable and able to delay the return of hunger could potentially increase consumer satisfaction with weight control programs and low-calorie food products, and thus encourage long-term compliance, the researchers suggested.
The low-viscosity breakfast drink—a prototype ready-to-drink chocolate-flavored meal replacement shake containing 190 calories in 325 mL—was made using two concentrations of alginate (0.6% and 0.8%) designed to turn into a satiating gel only after it was consumed. Controls consumed the shake without added alginate. A group of healthy volunteers were recruited and 23 completed the study.
The volunteers (mean age around 53) consumed the drink containing various levels of alginate in place of a meal and reported their levels of hunger and fullness over the next five hours. Volunteers who had the highest level of alginate in their drinks reported less hunger than the control group, with both “hunger” and “fullness” reduced (20% and 34% lower area under the curve, respectively) with 0.8% alginate. This effect was consistent across all six appetite scales used. Most effects were also significant with 0.6% alginate, and a clear dose-response was observed.
The authors concluded that “further studies are needed to establish its implications for food intake, compliance to weight-loss programs, and long-term effects on weight loss or weight maintenance.”
Abstract
Higher protein breakfast may delay hunger
A study published in Obesity shows that teens that eat a healthy breakfast are fuller and are less hungry throughout the day than those who skip breakfast.
For three weeks, 10 teenage girls in the study either skipped breakfast or consumed 500-calorie breakfast meals containing cereal and milk, which contained normal quantities of protein, or higher protein meals such as the protein-added Belgium waffles, syrup, and yogurt. At the end of each week, the volunteers completed appetite and satiety questionnaires and before lunch, the volunteers completed a brain scan, using functional magnetic resonance imaging (fMRI) to identify brain activation responses.
The researchers found that both breakfast meals led to increased fullness and reductions in hunger throughout morning. The fMRI showed brain activation in regions controlling food motivation and reward was reduced prior to lunch. These data suggest that increased dietary protein at breakfast might be a beneficial strategy to reduce reward-driven eating behavior in overweight teen girls. However, the researchers noted that due to the small sample size, caution is warranted when interpreting these preliminary findings.
Abstract
Omega-3 fatty acids may reduce risk of childhood obesity
Researchers at the Harvard Medical School examined the relationship between the type of fat a mother consumed at mid-pregnancy and whether her child was obese at age 3. To determine whether a child was obese, they used the child’s body mass index and by taking two skinfold measurements.
More than one-third of the mothers were overweight or obese before pregnancy. A fifth of them ate more than two fish meals per week at mid-pregnancy, but only about half of the women achieved the recommend intake of DHA, a long-chain omega-3 important for fetal and infant development. The recommended intake of DHA in pregnancy and lactation is 200 mg per day. This observation suggests that even though the women ate fish, they did not consume enough of the fatty species, such as salmon, tuna, mackerel, rainbow trout, sardines, and herring, to meet the recommended DHA intake. Only 3% of the women consumed 200 mg/day of DHA in the last month of pregnancy. This is the time when large amounts of DHA are transferred from the mother to the infant to support its brain growth spurt.
The researchers calculated the odds for obesity in the offspring at age 3 according to the mother’s omega-3 fatty acid intake and the level of omega-6s and omega-3s in cord blood at delivery. The odds of obesity in the 3-year-old offspring were 2–4 times higher when the amount of omega-6s relative to the amount of omega-3s in cord blood was high. A similar pattern was seen for dietary fatty acid intake and mid-pregnancy blood fatty acid values.
In contrast, the odds of obesity were 32% lower when the mother’s consumption of omega-3s was higher or she had higher cord blood omega-3 fatty acids. The child’s intake of fish was not related to the development of obesity. This study is the first indication in humans that low intakes of omega-3s in the presence of large amounts of omega-6s during pregnancy might affect the chance of obesity in the offspring.
The researchers warned that more studies need to be conducted to confirm these results.
Press release
Dairy consumption may lower incidence of metabolic syndrome
A study published in Diabetes Care shows that consumption of dairy products may be associated with decreased incidence of metabolic syndrome and associated risk factors for cardiovascular disease. Metabolic syndrome is a condition characterized by the presence of at least three metabolic abnormalities, including central obesity, high blood pressure, and impaired glucose and lipid metabolism, that are risk factors for cardiovascular disease.
The study examined data from the Epidemiological Study on the Insulin Resistance Syndrome (DESIR), a nine-year prospective study that surveyed 3,435 individuals in France using a food frequency questionnaire at baseline and after three years. The authors examined dietary intake of three categories: dairy products excluding cheese, cheese specifically, and overall calcium density of the diet. The results were adjusted to exclude confounding variables, including body mass index (BMI).
The authors found:
- Consumption of dairy products, including cheese alone, and the calcium density of the diet were associated with lower incidence of metabolic syndrome, a lower nine-year diastolic blood pressure and lower BMI gain over time.
- The consumption of dairy products other than cheese and the calcium density of the diet were associated with reduced incidence of type 2 diabetes or impaired fasting glucose.
- Higher cheese intake and the calcium density of the diet were associated with lower triglyceride levels and a lower nine-year increase in waist circumference.
Understanding the benefits of dairy products on metabolic syndrome, type 2 diabetes, and other risk factors for cardiovascular disease may provide an opportunity to help reduce the health-related and economic burdens associated with these conditions.
Abstract
NUTRITION
Debate over potatoes in school heats up
According to The Wall Street Journal, schools have featured potatoes on the menu, but now the federal government wants to all but toss tubers out of school. The U.S. Department of Agriculture (USDA) is proposing to eliminate the “white potato”—defined as any variety but the sweet potato—from federally subsidized school breakfasts and to limit them sharply at lunch.
This proposal is opposed by the potato industry, school cafeteria directors, and legislators from potato-growing regions. They’re fighting to keep potatoes on the menu in schools.
The proposed change is part of a push to make school meals healthier, with more nutrient-rich vegetables and fewer French fries. Under the USDA proposal, school cafeterias would have to limit starchy vegetables such as potatoes, corn, peas, and lima beans to a total of one cup per week for lunch.
With the USDA set to release final rules in coming months, and put them into effect in the 2012–2013 school year, the National Potato Council in Washington, D.C., is urging the “entire potato industry” to mobilize. In its “Tell USDA to Keep Potatoes in Schools!” campaign, the National Potato Council calls the spud affordable and “kid pleasing,” adding “familiar shapes make lunchtime fun.” It bills potatoes as a “gateway,” that can introduce students to other vegetables “in, around, and on top of the potato.”
The USDA isn’t so much discriminating against potatoes, but wants to move away from the fried nature that some schools are preparing, Agriculture Secretary Tom Vilsack testified to the Senate in March. While many schools don’t deep-fry potatoes any longer, they offer “baked” fries—which can have less oil but may still be lightly fried by the processor.
The Wall Street Journal article
Most Americans don’t understand health effects of wine, sea salt
Most Americans believe drinking wine is good for your heart but are unaware of recommended alcohol limits, and most mistakenly believe sea salt is a low-sodium alternative to regular table salt, according to a new survey about these common products.
The American Heart Association surveyed 1,000 American adults to assess their awareness and beliefs about how wine and salt affect heart health. Many studies have reported the benefits of limited wine intake for heart health and the risks of too much salt.
Seventy-six percent of those surveyed agreed with the statement that wine can be good for your heart. Drinking too much can be unhealthy, yet only 30% of those surveyed knew the American Heart Association’s recommended limits for daily wine consumption.
If you drink any alcohol, including wine, beer and spirits, the American Heart Association recommends that you do so in moderation. Limit consumption to no more than two drinks per day for men and one drink per day for women. For example, that’s generally 8 oz of wine for men and 4 oz of wine for women.
The survey also showed that many Americans are confused about low-sodium food choices and don’t know the primary source of sodium in American diets. Sixty-one percent of respondents incorrectly agreed that sea salt is a low-sodium alternative to table salt. Kosher salt and most sea salt are chemically the same as table salt (40% sodium), and they count the same toward total sodium consumption.
Forty-six percent said table salt is the primary source of sodium in American diets, which is also incorrect. Up to 75% of the sodium that Americans consume is found in processed foods such as tomato sauce, soups, condiments, canned foods, and prepared mixes. The American Heart Association recommends consuming no more than 1,500 milligrams of sodium per day.
Press release
Small changes in the lunchroom make a big difference
According to the Rochester Democrat and Chronicle, Brian Wansink, Director of Cornell University’s Food and Brand Lab, believes that better nutrition and fighting childhood obesity doesn’t need to be a battle of wills in the lunchroom. Subtle changes in the students’ surroundings can unconsciously coax kids to choose apples over apple pie.
“We need to rearrange our environment so we mindlessly eat less,” said Wansink, a member of the Institute of Food Technologists.
Case in point of how low-cost changes can spell progress: Salad sales were flailing at a middle school in Corning, and officials wondered if they needed to boost selection or subsidize prices. Neither, Wansink told them. Instead the school moved the salad bar away from the wall and into the center of the room so students have to walk around it to get to the cash register. That “mindless inconvenience” nearly tripled sales.
In another study, Wansink found that by moving fresh fruits from dimly lit metal bins to attractive baskets placed in well-lit spots, sales spiked 105%. Conversely, by putting chocolate milk behind the plain milk and keeping ice cream in a freezer that does not have a see-through door led kids to skip those items more often.
“These are easy ways for a poor school to make a big lift,” said Wansink, noting the average cost for such changes is about $34 per lunchroom. And simple changes such as these don’t run the risk of backfiring from kids refusing to buy or eat new foods they are not familiar with or complain when they are deprived of treats.
Rochester Democrat and Chronicle article
USDA $4.5M grant to establish child obesity prevention program
A five-year $4.5 million U.S. Dept. of Agriculture (USDA) grant to University of Illinois researchers will establish the Illinois Transdisciplinary Obesity Prevention Program (I-TOPP), an innovative research-based program that will combine a Ph.D. with a master’s in public health (MPH) degree focused on child obesity prevention.
“This exciting new program allows us to develop novel hypotheses and approaches as researchers come together from their individual areas of expertise to solve the problem of child obesity,” said Sharon Donovan, the Melissa M. Noel Professor in the Department of Food Science and Human Nutrition and I-TOPP Director.
Students in the new program will be taught to think broadly about child obesity because research has shown that no single approach adequately addresses the problem. I-TOPP scholars who receive this new degree will benefit from a blend of transdisciplinary and translational research, Donovan said.
The new degree will integrate innovative research in nutrition, child development and family studies, physical activity, public health science and practice, economics, practices in childcare centers, and the effects of media. Students will develop and test transdisciplinary interventions to prevent childhood obesity, Donovan said.
“At the end of the students’ graduate program, we will be assessing these students, comparing them to students who have received just the MPH and Ph.D. degrees to see how successful we’ve been in helping our I-TOPP scholars to achieve this broader, more transdisciplinary view,” Donovan said.
The program will have an ongoing seminar series, develop two new courses, promote broad cross-disciplinary interactions between U of I faculty and international leaders through its visiting faculty and lecture series, and host an annual conference that Donovan believes will attract the participation of influential scholars.
Press release
Availability of fast food outlets may be linked with higher calorie intake
A study published in the American Journal of Public Health shows that the increased availability of fast food restaurants may be associated with a higher intake of calories among African Americans in the Southeast United States.
Researchers examined the associations between fast food restaurant availability with dietary intake and weight among African Americans in the Southeastern United States. The sample population included 4,740 African American Jackson Heart study participants. While no consistent associations between fast food restaurant availability and body mass index or waist circumference were observed, researchers did report that greater fast food restaurant availability was associated with higher energy intake among men and women younger than 55 years, even after adjusting for individual socioeconomic status. They found that the energy intake increased by 138 kilocalories for men and 58 kilocalories for women when fast food restaurants were within a five-mile radius.
The researchers concluded: “Our results suggested that, especially among younger adults who are more likely to consume fast food, the availability of fast food restaurants around their homes is associated with energy intake. Given the importance of energy intake to weight and associated disorders, the role of environmental factors such as fast food restaurant availability deserves additional scrutiny in studies involving more appropriate longitudinal designs.”
Abstract
NEW RETAIL PRODUCTS
Honest Tea launches zero-calorie lemonade with stevia
Honest Tea is introducing zero-calorie Classic Lemonade, the first zero-calorie Honest Ade naturally sweetened with organic stevia. This new variety joins Passion Fruit Green Tea in the zero-calorie line-up. Classic Lemonade is a USDA-certified organic, caffeine-free thirst quencher. The beverage is being offered in Honest Tea’s PET bottle, which is fully recyclable and BPA-free and phthalates free, does not leach, and requires less energy to produce and ship.
Classic Lemonade will be available at a suggested price of $1.79 at a variety of retail stores in New England and the Mid-Atlantic United States starting in May 2011 and in expanded distribution to the West and East coasts later in the year. The drink has 0 grams of sugar and 0 calories per 8-fl-oz serving.
Press release
YoCream introduces Activia Frozen Yogurt
YoCream International Inc. has announced the launch of Activia Frozen Yogurt, a soft serve frozen yogurt that helps naturally regulate the digestive system. With 100 calories per 4 oz, nonfat Activia Frozen Yogurt offers an additional way to have Activia as a dessert or snack. The frozen yogurt will soon be available at frozen yogurt shops and restaurants in four flavors: Vanilla, Strawberry, Peach, and Blueberry. Activia Frozen Yogurt products will be available through foodservice distribution June 1.
Activia Frozen Yogurt contains the probiotic culture Bifidus Regularis (Bifidobacterium lactis DN 173 010) and helps regulate the digestive system when 8 oz are consumed daily for two weeks as part of a balanced diet and healthy lifestyle.
Press release
Kashi brings back its frozen waffles
Kashi has announced the return of all natural waffles with Kashi 7 Grain Waffles and Kashi Blueberry Waffles. Each serving of Kashi 7 Grain Waffles has 7 g of fiber, 24 g of whole grains (half of your daily whole grain needs), and 590 mg of ALA omega-3s.
Kashi Blueberry Waffles combine whole grains with real blueberries. This waffle is has 6 g of fiber, 23 g of whole grains, and 560 mg of ALA omega-3s per serving. Both flavors are free from artificial sweeteners, flavors, colors, and preservatives. And both varieties are available now in grocers’ freezers throughout the United States.
Press release
Barbara’s Bakery introduces gluten-free Puffins Multigrain cereal
Barbara’s Bakery has introduced Puffins Multigrain cereal to its line of all-natural, gluten-free cereal options. Puffins Multigrain cereal is the newest gluten-free addition to Barbara’s Puffins family and is made with whole grain pure oats, brown rice, corn pillows, and contains natural prebiotic fiber. Each serving is high in calcium, a good source of fiber, a good source of vitamins C, D, and iron and contains 8 g of whole grains. In addition, Puffins Multigrain is free of artificial flavors, additives, and preservatives.
Press release
A new Newton cookie appears on the scene
Kraft Foods is debuting Newtons Fruit Thins—thin, crispy cookies made with real fruit and baked with 8 g of whole grains per serving. Newtons Fruit Thins come in a variety of flavors including:
- Cranberry Citrus Oat: A blend of cranberries, natural citrus flavor, and whole grain oats
- Blueberry Brown Sugar: Blueberries, rich brown sugar, and whole grains
- Fig & Honey: Real figs, raisins, a touch of honey, and whole grains
- Chocolate Raspberry: Real raspberries blended with a touch of chocolate and whole grains
Newtons Fruit Thins are available throughout the United States in grocery and convenience stores in May.
Press release
COMPANY NEWS
Nestlé Health Science acquires Prometheus to strengthen personalized nutrition strategies
Nestlé Health Science S.A. has agreed to acquire Prometheus Laboratories Inc., a San Diego, Calif.-based company. Prometheus specializes in diagnostics and in-licensed specialty pharmaceuticals in gastroenterology and oncology. The company focuses on conditions such as inflammatory bowel diseases, including Crohn’s disease and ulcerative colitis. The terms of the transaction, which is subject to regulatory approval, are not being disclosed.
“This acquisition is a strategic move into gastrointestinal diagnostics. Prometheus’s leading edge diagnostics and highly experienced medical sales representatives together constitute a robust platform for Nestlé Health Science to accelerate its current and future healthcare business. It will enable new personalized healthcare solutions based on diagnostics, pharma, and nutrition,” said Luis Cantarell, Nestlé Health Science President and CEO.
Prometheus’s strong expertise and R&D in gastrointestinal diagnostics will accelerate the research program that is being established in the newly-created Nestlé Institute of Health Sciences. It will create new opportunities for developing personalized nutrition strategies that will help in the management and prevention of chronic health conditions. The R&D pipeline will encompass other areas of strategic interest for Nestlé Health Science, such as metabolic conditions and brain health.
About 500 employees of Prometheus will join Nestlé Health Science as a result of the acquisition. In 2012 Prometheus’s annualized sales are expected to be around $250 million.
Press release (pdf)
Domino Sugar, WILD, Sunwin to offer natural sweeteners
Domino Foods Inc., WILD Flavors GmbH, and Sunwin International have entered into a collaboration agreement to offer sweeteners made from all natural products such as cane sugar, rice, malt, and stevia in addition to sweetening systems that can include both natural and artificial sweeteners plus sophisticated flavor modifiers.
In addition to an assortment of refined cane sugar products, Domino Sugar provides brown rice syrup, evaporated cane juice, fondants, honey, invert sugar, malt, molasses, as well as flavor and texture modifiers. WILD provides natural flavor and ingredient systems as well as individual components including: natural flavors, extracts, natural colors, concentrates, sweetening systems, specialty ingredients, and seasonings for the food and beverage industry. Sunwin International Neutraceuticals Inc. is a global supplier of stevia and is committed to sustainable production and supply of the widest range of high quality stevia extracts available.
“With our strength and breadth in natural sweeteners, we are very excited about the opportunity to create new blends and offer the healthy benefits of stevia to consumers,” said Brian F. O’Malley, President and CEO of Domino Sugar. “As we continue to focus on our customers’ demands to provide competitive and natural solutions for their sweetener solutions, Sunwin International and WILD Flavors are the perfect partners and leaders in the stevia industry, as well as innovators in the use of stevia with other ingredients to create great tasting food and beverages.”
Press release
General Mills signs deal to buy 51% of Yoplait
General Mills has signed definitive agreements with PAI partners and Sodiaal to acquire a 51% controlling interest in Yoplait S.A.S. and a 50% interest in a related entity that holds the worldwide Yoplait brands for approximately €810 million. Sodiaal, the leading French dairy cooperative, will hold the remaining ownership stakes in both entities. Headquartered in Boulogne-Billancourt, France, Yoplait is the second-largest brand in the global yogurt market, a category with 2010 retail sales totaling approximately US $65 billion.
Completion of the transaction is subject to regulatory approval. General Mills currently expects the transaction to close during the first quarter of its 2012 fiscal year, which will begin on May 30, 2011.
The business will be governed by a supervisory board with representation from General Mills and Sodiaal. Chris O’Leary, Executive Vice President and Chief Operating Officer, will have management oversight responsibility for the business at General Mills.
In a joint statement, O’Leary and Sodiaal International President Gérard Budin said that General Mills and Sodiaal intend to work together to support accelerated growth of Yoplait worldwide. “We see tremendous opportunities to work together to become a major competitive force in the development of global yogurt markets,” they said.
General Mills and Yoplait have agreed that, upon closing of this transaction, the parties will formally withdraw from the current arbitration pertaining to the U.S. Yoplait license. General Mills will continue to market Yoplait yogurt in the United States under the license agreement.
Press release
FDA finds no objections to safety of Aker BioMarine’s krill oil
Aker BioMarine Antarctic has announced that information demonstrating the safety of Superba Krill Oil has been evaluated by the U.S. Food & Drug Administration (FDA) via the New Dietary Ingredient Notification process (NDIN). The FDA had no objections following review of toxicology and clinical research data obtained from animal and human testing, which provides support for evidence of safety. Aker BioMarine also provided detailed composition of krill oil, including elucidation showing 69 distinct choline-containing phospholipids, believed to be responsible for the unique benefits of krill.
“Krill oil has been legally marketed in the US for many years,” said Nils Hoem, Chief Scientist at Aker BioMarine. “However, in addition to our GRAS submission already in place, we felt that our choice to submit information to the FDA for review via the NDI process fully validates our safety dossier. Further, our unique manufacturing process uses ethanol, a more internationally accepted solvent.”
Press release
Tate & Lyle partners with monk fruit supplier BioVittoria
Tate & Lyle has entered into a five-year strategic partnership agreement with BioVittoria Ltd. for the exclusive global marketing and distribution rights for BioVittoria’s monk fruit. Tate & Lyle will be marketing the products in the United States under the PUREFRUIT brand name. A fruit-based calorie-free sweetening ingredient, natural monk fruit extract is a way to reduce sugar and calories in foods and beverages. This agreement expands Tate & Lyle’s broad portfolio of wellness ingredients and advances the company’s strategy of extending its leadership position as a global provider of specialty food ingredient solutions.
According to terms of the agreement, New Zealand-based BioVittoria will award exclusive global sales and distribution rights to Tate & Lyle for its monk fruit extract. Tate & Lyle will support the development of the line of PUREFRUIT products with sales, research, marketing, and product development. Using proprietary, natural methods, the Tate & Lyle research team has further refined and improved the taste of its PUREFRUIT products for a wide array of commercial uses. BioVittoria will continue management of the monk fruit extract supply chain, including seedling cultivation, the grower network, and natural processing.
“BioVittoria is a leader in the innovation and development of this great tasting natural fruit-based product, and has made significant investment in the monk fruit supply chain and processing to enable us to bring it to the market,” said Karl Kramer, President, Innovation & Commercial Development, Tate & Lyle. “In addition to its great taste, PUREFRUIT enables a ‘sweetened with fruit extract’ label claim, which our research shows is extremely appealing to consumers.”
Monk fruit is also known as luo han guo and is native to SouthEast Asia where it has been in use for hundreds of years. Its pulp is steeped in hot water to release a natural, calorie-free sweetening ingredient that’s around 200 times sweeter than sugar. Monk fruit extract received a letter in January 2010 stating that the U.S. Food and Drug Administration (FDA) had no questions after receipt of BioVittoria’s GRAS (Generally Recognized As Safe) notification. PUREFRUIT is an extract made from monk fruit that can be formulated into a variety of foods including beverages, dairy, cereal, confectionery, and bakery products.
Press release
Kraft Foods licenses novel ingredients from Medisyn Technologies
Medisyn Technologies Inc. has announced that Kraft Foods has entered into a licensing agreement for a portfolio of novel ingredients that have been uncovered during a two-year collaboration between the two companies. For Kraft Foods, the collaboration is part of a larger open innovation strategy to seek outside innovators and more quickly meet the latest consumer needs and market opportunities.
Medisyn has been engaged in a research and licensing collaboration with Kraft Foods since December 2008 to discover effective bioactive ingredients suitable for use in foods. The work has utilized Medisyn’s Forward Engineering technology platform to identify, analyze, and optimize promising bioactive compounds. In May 2010, Kraft Foods expanded its relationship with Medisyn to include work in product quality, performance, and food safety, in addition to the original assignment in health and wellness.
“This is a significant milestone for Medisyn and it demonstrates how technology can be a powerful tool in the discovery of new compounds that can provide important health and wellness benefits. Kraft Foods is an amazing partner and we are fortunate to enjoy the full support of the company’s scientific team. We look forward to continuing our work with them,” said David Land, President and CEO of Medisyn Technologies.
Press release
IFT & MEETING NEWS
What’s New!: Focus on new advances in wheat, grains
Want to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Over the next couple of weeks leading up to the show, taking place June 11–14 in New Orleans, La., IFT’s Weekly newsletter will be offering a sneak peak at some of the new products and services to be featured at the Food Expo. This week we take a look at latest advancements in wheat and grain ingredients being used to formulate healthier products:
- ConAgra Mill’s (booth 5029) Ultragrain Pasta has a mild flavor, smooth texture, lighter color, and no brown specks—the same benefits of traditional refined flour pasta—in addition to whole grain nutrition and fiber. Ultragrain Pasta is available in six varieties: penne, macaroni, rotini, spaghetti, and now lasagna, all made with Ultragrain and a whole 9-grain orzo.
- FiberGourmet’s (booth 7853) Wheat Cracker has half the calories of conventional versions and 12 g fiber per serving.
- SK Food International’s (booth 4335) Precooked Quinoa and Amaranth Flakes are custom milled from heirloom grains, and the flakes are gluten-free and kosher. Product applications include but are not limited to cereals, tortillas, snack foods, baby food, flat breads, baking mixes, and energy bars. Available packaging sizes include 50 lb bags and bulk totes.
- Watson Inc.’s (booth 7339) Perfect Grain White Wheat is not whole grain flour, but a blend of wheat bran and germ from white wheat that can be used in conjunction with your existing flour to make any baked good or pasta whole grain. Perfect Grain White is derived from white wheat and therefore provides minimal color impact when compared to our original Perfect Grain from red wheat. Perfect Grain White has an average particle size of less than 1.5 microns, resulting in low water retention and virtually no organoleptic perception of the bran particles, producing smooth textured baked goods. Applications include bread, rolls, croissants, muffins, cakes, donuts, pizza crusts, and pasta as well as breading and batters.
- Woodland Foods’ (booth 5160) Freekeh is a 100% natural roasted grain from highly nutritious green wheat. An ancient food from 2300 BC, this Eastern Mediterranean protein-enriched super-food is high in fiber (up to four times the fiber of brown rice), high in iron, and promotes healthy digestion. Freekeh has a smoky aroma and a nutty, toasted taste. This whole grain is a cousin to bulgur wheat and also similar to brown rice and barley.