Top Stories: IOM releases Phase II report on front-of-pack nutrition labeling; Senate blocks Obama’s proposal to limit potatoes in school; Audio: Food science, technology contribute to feeding a growing population
October 24, 2011
HEADLINES
IOM releases Phase II report on front-of-pack nutrition labeling
The Institute of Medicine (IOM) has released its Phase II report on front-of-package nutrition labeling, recommending that federal agencies develop a new nutrition rating system with symbols to display on the front of food and beverage packaging that graphically convey calorie counts by serving size and a “point” value showing whether the saturated and trans fats, sodium, and added sugars in the products are below threshold levels. This new front-of-package system should apply to all foods and beverages and replace any other symbols currently being used on the front of packaging, added the committee.
The U.S. Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study on front-of-package nutrition labeling with the Institute of Medicine (IOM) in light of the persistent disconnect between dietary recommendations and Americans’ actual diets. The IOM completed Phase I of the task in Oct. 2010. In the second phase the committee was charged with outlining the benefits of a single, simple food guidance system on the front of packages that best promotes health and will be useful to consumers.
The report envisions a rating system in which foods and beverages earn points if their amounts of nutrients of concern—saturated and trans fats, sodium, and added sugars—are at or below levels considered acceptable based on qualifying criteria. The more points a food or beverage has, the healthier it is. A product could earn up to three points, one each for having sodium and added sugars that do not exceed threshold amounts and one for having saturated and trans fats below designated levels. For example, 100% whole wheat bread could qualify for all three points while graham crackers could earn two points for having levels of sodium and saturated and trans fats below the thresholds. Points would be graphically displayed on packaging as check marks, stars, or some other icon to be determined by the FDA.
Foods and beverages should pass a separate set of criteria to determine if they are eligible to earn points at all, the report adds. If a product exceeds the eligibility criteria for any one of the nutrients of concern, it would not be able to display any points. For example, a sugar-sweetened soda could not earn points for having low sodium and no saturated or trans fats because its added sugar content is too high.
Whether a food or beverage qualifies for points or not, it should prominently display the amount of calories per serving with servings described in familiar measurements, such as per slice or per cup. The front-of-package icons should also direct shoppers to the Nutrition Facts Panel on the reverse to get additional information about the healthfulness of products.
Although the committee’s Phase I report concluded that calories, saturated fat, trans fat, and sodium should be the focus of a new front-of-package system because they are most strongly associated with chronic disease, the Phase II report says that added sugars should also be included.
In January 2011, the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) launched their own front-of-pack nutrition label called Facts Up Front, offering consumers information on calories, saturated fat, sugar and sodium, and where appropriate, nutrients to encourage. In response to the Phase II report, GMA has said the “report adds a perspective to the national dialogue about front-of-pack nutrition labeling. In the meantime, food and beverage companies have developed a real-world program that delivers real value to real consumers in real time.”
The American Dietetic Association applauded the IOM’s report, stating: “As more and more nutrition information is thrust upon consumers from credible and non-credible sources alike, this report is a great step in the right direction to helping Americans decipher the healthfulness of the foods they buy,” said Registered Dietitian and American Dietetic Association President Sylvia Escott-Stump. “Education of the public is our greatest tool in helping Americans lead healthier lives, and this proposed system is another means towards that end.”
IOM report
GMA statement
ADA statement
Senate blocks Obama’s proposal to limit potatoes in school
According to the Associated Press, the U.S. Senate threw its support behind the potato Oct. 18, voting to block an Obama administration proposal to limit the vegetable on school lunch lines.
Agriculture Department rules proposed earlier this year aimed to reduce the amount of French fries in schools, limiting lunchrooms to two servings a week of potatoes and other starchy vegetables. That angered the potato industry, some school districts, and members of Congress from potato-growing states, who say the U.S. Dept. of Agriculture (USDA) should focus on the preparation instead and that potatoes can be a good source of fiber and potassium.
Following a bipartisan agreement on the issue, the Senate by voice vote accepted an amendment by Republican Sen. Susan Collins that would block the USDA from putting any limits on serving potatoes or other vegetables in school lunches.
Collins, who is from Maine, a potato-growing state, says the vegetables are a cheaper and nutritious way to feed children when school budgets are strapped. She said after the vote that it was a “victory for common sense” and hoped the strong bipartisan vote would send a message to the USDA.
The way the amendment is worded—blocking the department from limiting potatoes— would still give USDA flexibility to regulate the preparation of the potatoes when it issues the final version of the school lunch rule.
AP article
Audio: Food science, technology contribute to feeding a growing population
On October 16, the world celebrated World Food Day, which is designed to increase awareness and motivate year-around action to alleviate hunger. In 2010, IFT published a Scientific Review discussing the importance of food science and technology in feeding a growing population. Recently, Kelly Hensel, Digital Media Editor at IFT, spoke with one of the main authors of the review, John Floros, to discuss this important global issue. John has worked in the food processing industry, was on the faculty at Purdue University, and since 2000 he has been leading the Department of Food Science at Pennsylvania State University. He is widely published, is currently a Member of the Science Board for the Food & Drug Administration, and a Fellow and Past President of IFT. Listen to Part 1 and 2 of the interview on IFT’s ePerspective today and share your thoughts by commenting. In your opinion, what are some of the most important food science and technology advancements that have changed the way we feed the world?
John Floros’ audio ePerspective
RESEARCH
Additives meant to protect vitamin C may have opposite effect
A study published in the Journal of Food Science shows that anti-caking agents in powdered products may hasten degradation of vitamin C instead of doing what they are supposed to do: protect the nutrient from moisture. Researchers at Purdue University studying deliquescence, a reaction in which humidity causes a crystalline solid to dissolve, decided they wanted to understand how anti-caking agents protect substances such as vitamin C from humidity.
The researchers blended different anti-caking agents with powdered sodium ascorbate, a common form of vitamin C, and exposed them to different relative humidity. Normally, sodium ascorbate dissolves at 86% relative humidity and is stable below that level. Some anti-caking agents, however, caused the degradation to begin at lower humidity levels.
“The additives that the food industry puts in to make these powders more stable didn’t help the vitamin C, and in some cases actually made things worse,” said Rebecca Lipasek, Purdue graduate student.
Once vitamin C changes chemically, it no longer holds its nutritional value. The findings suggest that foods made with powdered vitamin C may lose the vitamin’s nutrients at a lower humidity than once thought.
The problem, according to the research, is the chemical properties of the anti-caking agents themselves. The water-repellent agents, which act like raincoats, are mobile. When they move around, they clump together and leave some of the vitamin C uncovered. When that happens, moisture is able to reach and degrade the exposed vitamin C.
The moisture-absorbing agents, which absorb the water at a lower humidity than vitamin C, may be absorbing so much moisture that they become saturated. When that occurs, the pH level around the vitamin C can change, or water can move and interact with the vitamin C. Both of these scenarios could lead to further reactions that lower the humidity at which vitamin C deliquesces and changes from solid to liquid.
Abstract
Report: Science supports supplement use for micronutrient adequacy
The International Alliance of Dietary/Food Supplement Associations (IADSA) this week released a scientific publication detailing the role of food supplements in ensuring micronutrient adequacy for vulnerable groups around the world. Drafted for IADSA by David Richardson, Scientific Advisor to the U.K. Council for Responsible Nutrition, the publication aims to promote better awareness of the potential role of food supplements in supporting a varied and balanced diet and to help improve the nutritional status of populations around the world.
The report—“Ensuring micronutrient adequacy for vulnerable groups around the world: the role of food supplements”—covers micronutrient sufficiency for women at various life stages as well as children and adolescents, iron deficiency and the worldwide prevalence of anemia, micronutrient status and immune responses in the elderly, adequacy of dietary intake of vitamin A and nutritional status, and outcomes and food supplement interventions relating to vitamin D insufficiency.
The publication also gives selenium and iron case studies relating to risk-benefit analysis, details safety aspects of vitamins and minerals in terms of balancing the risk of deficiency with the risk of overconsumption, and clarifies the functional benefits of vitamins and minerals.
“Eating a healthy, balanced diet is the best way to achieve appropriate intakes of vitamins and minerals, however, national surveys around the world continue to demonstrate areas of nutritional concern and population groups at risk,” said Richardson. “The purpose of this publication is to review the evidence-based information on the benefits of micronutrients, intake status, safety and nutritional risk analysis in order to develop consistent public health advice about food supplements that can sit logically alongside advice on healthy eating, especially for the vulnerable groups and for consumers who find it difficult to make dietary changes.”
Report
Demand for meal replacement products on the rise
According to a new industry research report from IBISWorld, the meal replacement product manufacturing industry will experience substantial revenue growth in the next five years to 2016. This is in part due to growth in per capita disposable income that will result in more consumer spending on discretionary products.
“As Americans go back to work, many of them will have less free time and will likely demand more convenient food items. In addition, Americans will continue to struggle with weight loss and want to improve their nutrition. From 2011–2016, industry revenue is expected to increase by an average of 4.1% per year to $2.7 billion. In 2012, revenue is forecast to grow by 4.5% as consumers continue to recover from the recession,” said Mary Gotaas, IBISWorld Industry Analyst.
The meal replacement product manufacturing industry has already experienced strong revenue growth in the past five years, thanks to rising obesity rates and robust demand for convenient food products. In addition, these products are also less expensive than other forms of weight loss goods; therefore as the recession pinched, consumers continued to buy meal replacement products. As the economy recovers from the recession and disposable income rises and more people go back to work, more consumers will likely increase their spending on discretionary goods and on food products that can be eaten on the go.
However, the industry has faced some setbacks. “Rising prices of raw material inputs like milk and soybeans have negatively affected the industry’s costs. The industry also faces strong competition from weight loss services. Many Americans are able to purchase more expensive weight loss treatments as the economy rebounds and disposable income expands.”
Press release
Calcium may not contribute to weight loss in teenagers
A study published in the American Journal of Clinical Nutrition shows that consuming calcium may not contribute to weight loss efforts. In the study, 25 overweight girls and 17 overweight boys, ages 12–15, were split into two groups and then randomly assigned to consume 1,300 or 650 mg of calcium a day. It either came from calcium supplements or was hidden in foods like frozen chocolate desserts containing milk proteins, fats, and minerals (as opposed to whole milk).
For three weeks, both groups were placed on the same restricted diet of three meals and two snacks a day. Both groups got normal foods with enough protein, carbohydrates, fat, and calories to maintain their weight. After a break, the groups resumed the experiment for another three weeks, with the teenagers assigned to a different calcium intake level for the second stage.
The researchers found no differences in body fat and weight between the two groups. They concluded: “These data lend little evidence to support the proposed mechanisms for the relation between an increase in calcium intake from calcium carbonate or dairy and weight loss or weight maintenance in children.”
Abstract
Study shows why saturated fats may lead to diabetes
A study published in Cell shows that saturated fats activate a key metabolic pathway associated with the development of type 2 diabetes, while polyunsaturated fats like omega-3s shut this pathway down.
The findings provide an answer to the question why some fats are beneficial and others aren’t. In addition, the results could lead to the development of new medications that prevent a person from becoming obese and developing type 2 diabetes, the researchers from the University of California, San Diego said.
After studying the impact of various types of fat on cultured cells, the researchers found that saturated fats activate a set of cellular receptor sites known as Jun kinases. Activation of these pathways has previously been linked to the development of chronic disease, such as type 2 diabetes. Yet this is the first study to show that saturated fats play a direct role in their activation.
The study also revealed that polyunsaturated fats deactivate the receptors and prevent them from being switched on in the future, which helps explain the metabolic and cardiovascular benefits of these nutrients.
“These findings not only explain the long-standing enigma regarding the differential health effects of saturated and unsaturated fatty acids,” said lead researcher Michael Karin. “They also provide improved tools and a mechanistic framework for the potential development of dietary supplements to treat obesity, estimated to be worth billions of dollars per year.”
Abstract
NUTRITION
Most Americans remain unaware, unconcerned about sodium intake
Few Americans can tell you how much sodium they should consume each day and most aren’t concerned with their personal sodium intake. According to the 2011 International Food Information Council (IFIC) Sodium Survey, 59% of Americans say they’re not concerned about their sodium intake, consistent with findings in 2009.
Seventy percent of Americans say they don’t know how much sodium they should get in a day. The numbers are similar for people with high blood pressure, with 56% not knowing how much or overestimating how much sodium they should consume in a day.
While a strong majority of Americans (83%) feel that certain people should be concerned with their sodium intake—primarily those with high blood pressure and those with weight issues—getting through to consumers may be difficult. On an unaided basis, consumers express very little interest in learning anything about sodium. When prompted, however, 50–63% are interested in topics regarding recommended intakes, food sources, and health impacts. If they hear anything about sodium, they want the information to come primarily from the medical community (55%), followed by the food label (46%), the government (31%), and food manufacturers (30%).
Taste is seen as the top barrier for those not limiting their sodium intake with about 4 in 10 believing taste will suffer. Americans also see sodium reduction as just one of many contributing factors to a healthful diet. Increasing fruits and vegetables (70%) is far and away the consumers’ top choice when rating the three most important elements of a healthful diet, which is consistent with health professional recommendations. Only 38% rated limiting sodium as one of the most important factors. While the contribution of limiting sodium to a healthful diet remains middle-of-the-pack in the eyes of consumers, limiting sugar (48%) and monitoring calories (45%) saw significant increases from 2009.
Survey
Children may be developing unhealthy eating habits earlier
A study by Nestlé Nutrition shows that American children as young as 12 months may be developing unhealthy dietary patterns, which may lead to obesity in later life. The findings were presented at The Obesity Society’s annual scientific meeting in Orlando, Fla. The research found that toddlers from the age of 12 months and older consumed one third of their daily calories from snacking between meals.
“We’re seeing poor eating habits starting early in life, and they mirror those of older children and adults,” said Kathleen Reidy, Global Head of Nutrition Science, Baby Food, at Nestlé Nutrition. “It’s important to establish the foundation for healthy diets early in life when eating habits and preferences are being formed.”
In the United States, 10% of young children aged between two and five are categorized as obese. The study found that parents and guardians need better nutrition guidance to help young children develop healthy eating habits from 12 months upwards.
It showed that simple dietary changes can make significant improvements in the quality of children’s diets. For example, parents should consider snacks as “mini-meals” and offer healthy options such as fruits, vegetables, low-fat yogurt, and whole-grain foods.
Press release
Fish consumption may lower the risk for stroke
A study published in Stroke shows that people who eat fish a few times each week may be slightly less likely to suffer a stroke than those who only eat a little or none at all. The analysis was based on 15 studies conducted in the United States, Europe, Japan, and China, each of which asked people how frequently they ate fish, then followed them for between four and 30 years to see who suffered a stroke.
Data for the analysis came from 383,838 people ages 30–103. Over the range of years in the studies, approximately 9,400 people had a stroke. Eating three extra servings of fish each week was linked to a 6% drop in stroke risk, which translates to one fewer stroke among a hundred people eating extra fish over a lifetime. The people in each study who ate the most fish were 12% less likely to have a stroke than those that ate the least.
However, in one study from the analysis, the researcher found that people who ate more fried fish and fish sandwiches did not lower their risk for strokes. It is expected that the omega-3s in fish could explain the lowered risk for stroke, but vitamin D and selenium may also have an effect.
Abstract
Consuming fruits, veggies may impact genes that determine heart disease
A study published in PLoS Medicine show that the gene that is the strongest marker for heart disease may actually be modified by generous amounts of fruit and raw vegetables.
The research, which represents one of the largest gene-diet interaction studies ever conducted on cardiovascular disease, involved the analysis of more than 27,000 individuals from five ethnicities—European, South Asian, Chinese, Latin American, and Arab—and the affect that their diets had on the effect of the 9p21 gene. The results suggest that individuals with the high risk genotype who consumed a prudent diet, composed mainly of raw vegetables, fruits, and berries, had a similar risk of heart attack to those with the low risk genotype.
“Our research suggests there may be an important interplay between genes and diet in cardiovascular disease,” said the study’s lead author Ron Do, who conducted this research as part of his Ph.D. at McGill University and is now based at the Center for Human Genetics Research at the Massachusetts General Hospital, Boston, Mass. “Future research is necessary to understand the mechanism of this interaction, which will shed light on the underlying metabolic processes that the 9p21 gene is involved in.”
Study
NEW RETAIL PRODUCTS
Lifestyle Foods adds to grab-and-go snack line
Lifestyle Foods has launched its G2 next-generation line of grab-and-go snacks under 170 calories. The three new additions are the Glam Snack, the Shred Snack, and the Obsessed Snack. The Glam Snack consists of whole natural raw almonds, apple slices, and red grapes. It contains less than 150 calories, 5 g of protein, and is a sodium-free snack. The Shred Snack contains fresh, grilled chicken breast strips with cubes of white cheddar cheese. It has 170 calories and 19 g of protein per serving. The final addition to the G2 Snack line is the Obsessed Snack, which is a pairing of Greek yogurt and sweet and crunchy honey graham sticks. It contains less than 150 calories and 1.5 g of fat.
These new additions come in a sleeve that is certified by the Sustainable Forestry Initiative and is recyclable, biodegradable, and made from recycled materials.
Press release
Clif Bar adds Peppermint Stick for holiday season
Clif Bar has added Peppermint Stick to its line-up of seasonal flavors, which also include Spiced Pumpkin Pie and Iced Gingerbread. As with the other two flavors, Peppermint Stick delivers Clif’s blend of carbohydrates, protein, and fiber for sustained energy. All three seasonal flavors are made with organic ingredients and available throughout the United States at a price of $1.39. Clif Bars don’t contain trans fats, hydrogenated oils, high fructose corn syrup, and artificial flavors, sweeteners, and preservatives.
Press release
Perdue debuts Simply Smart chicken
Perdue Farms Inc. has introduced Simply Smart chicken, a convenient frozen food option designed to meet the growing demand for products that are both healthy and flavorful. This line of grilled, lightly breaded and roasted chicken products deliver the nutrition and taste that comes from real, simple, and recognizable ingredients, such as sea salt, unbleached wheat flour, cracked black pepper, and olive oil.
Perdue’s line of Simply Smart chicken is made with whole cuts of chicken breast and includes Original Roasted Chicken Chunks, Original Grilled Chicken Strips, Lightly Breaded Chicken Chunks, Lightly Breaded Chicken Strips, and Lightly Breaded Chicken Filets. Each item in the line has at least 40% fewer calories, 50% less fat, and 25% more protein than the USDA standard for breaded fried boneless chicken. In addition, the product line contains more than 16 g of protein per serving. Each item in the Simply Smart product line is made with only white meat chicken, 100% all natural ingredients, is a good source of protein, and contains no preservatives.
Press release
CodeBlue debuts as new sports, enhanced water beverage
CodeBlue, a cross-functional super drink, has been unveiled. Containing a mix of traditional herbs, this all-natural beverage has the electrolyte replenishment of a sports drink as well as the antioxidants and vitamins found in enhanced water. CodeBlue is derived from fruit extracts, naturally sweetened, and available in four flavored varieties.
CodeBlue’s four all-natural flavors feature ingredients such as milk thistle, sea salt, and prickly pear. According to the manufacturer, all varieties, Blueberry Pomegranate, Strawberry Melon, Peach Mandarin, and Meyer Lemon, will help revive with the performance benefits of a sports drink; restore with the health benefits of enhanced water; and recover with the healing properties of traditional herbs.
Press release
V8’s fruit smoothies join the juice aisle
Campbell Soup Co. has expanded its line of V8 V-Fusion juices with new V8 V-Fusion Smoothies. These smoothies are the first 100% fruit and vegetable juice smoothies available in the juice aisle. Each 8-oz glass provides both a serving of fruit and a serving of vegetables. The new smoothies are available in three varieties: Strawberry Banana, Wild Berry, and Mango.
The V8 V-Fusion Smoothies have no added sugar, artificial colors, flavors, or preservatives. Plus, for 130 calories or less, they provide 2 g of fiber, a good source of vitamins such as A, C, and E, and contain no dairy. The new smoothies began appearing in the juice aisle of grocery and mass merchandise stores nationwide in August for the suggested retail price of $3.99 for a 36-oz bottle.
Press release
COMPANY NEWS
CNI, Bio Serae Laboratoires to form new company—Nexira
On Nov. 7, 2011, the companies of Iranex Group—CNI (Colloïdes Naturels International) and Bio Serae Laboratoires—will become Nexira. The family-run group, founded in 1895, is a leader in acacia gum (also known as gum Arabic) and a supplier of nutraceutical ingredients and botanical extracts for the food, nutrition, and health and wellness industries.
There will be three divisions in the new company—Food, Health, and Technology—that offer a global expertise from raw materials sourcing and proprietary processing technologies to formulation support. In addition to acacia gum, the company will offer a wide range of natural ingredients and extracts including emulsifiers, texturizing agents and actives for weight management, joint health, and stress relief. Combined CNI and Bio Serae Laboratoires generate more than €83 million in revenue, 90% of which is from exports. Nexira is targeting €120 million in revenue by 2015. Nexira has business operations in five continents, 10 distribution subsidiaries, and eight production plants worldwide.
The group’s growth is supported by a strong investment strategy dedicated to research and the development of innovative technologies used produce new, ground-breaking natural ingredients. To better address worldwide demand, Nexira will invest €5M through 2012 to extend the production capacity of its industrial facilities at Rouen and Serqueux, France. Nexira is also preparing to invest €5–7 million in a production plant in India and will strengthen its presence in Africa with a new plant in Ghana. The company is also aiming to match its ambitions with an acquisition in North America in 2012 and another in Europe by 2013.
Bio Serae Laboratoires
Naturex acquires Burgundy Botanical Extracts
Naturex has announced the acquisition of Burgundy Botanical Extracts, a French manufacturer and supplier of plant extracts for the nutraceutical, pharmaceutical, and cosmetics industries. Burgundy employs around 60 people at its two production sites based in France (Reyssouze) and Spain (Palafolls) with significant capacity for extraction, purification, and drying operations. Burgundy had total revenue of €14 million over the last 12 months.
The addition of Burgundy, along with its complementary product portfolio (active substance master files, new botanical extracts, active ingredients), will enable Naturex to strengthen its industrial base and capacities to meet customer needs by developing its expertise in nutraceutical, pharmaceutical, and personal care. Burgundy’s products will in turn benefit from Naturex’s industrial and technological expertise in addition to its global sourcing capacity, innovation, and the strength of its worldwide commercial network.
“This acquisition fits perfectly with Naturex’s strategy for pursuing growth in its different markets. It is an excellent development opportunity in terms of both manufacturing capacity and commercial positioning,” said Jacques Dikansky, Naturex’s Chairman-CEO and Founder. “With our successful track record in integrating companies and the promising potential for synergies and cross-selling from this merger, we are confident in our ability to generate sustainable profitable growth, creating value for our customers, employees, and investors.”
Press release
Nestlé aims to boost growth in Algeria
Nestlé hopes to boost growth in Algeria by opening a new milk powder factory. The site in Oued Smar, about 20 km southeast of Algiers, will supply Nespray and Gloria packaged products to the rest of the country. It is the company’s second factory in Algeria after the Nestlé Waters factory was opened in 2005. The new factory follows a commitment by the Algerian government to open up trade and encourage international companies to help boost local production.
By creating about 50 jobs at the factory, the company is seeking to nurture young talent and support the government’s measures to improve opportunities for Algeria’s youth. Latest figures show that nearly two-thirds of the population is under the age of 30, and 20% of them are unemployed.
At the official opening, Bertrand Sigwalt, Managing Director of Nestlé Algeria, was joined by Marie-Gabrielle Ineichen-Fleisch, Swiss Secretary of State for Economic Affairs.
“Algeria is a big market for powdered milk as consumers have increased their demand for the product. This new factory aims to meet the needs of our consumers,” said Sigwalt.
The factory also looks set to expand the distribution of other Nestlé brands such as Nescafé and Nesquik in 2012.
Press release
VION Food Group, NIZO collaborate on proteins to replace fats
Over the next couple of years, VION Food Group and NIZO food research will be collaborating to develop natural protein-based ingredients to replace fats in their products.
At the beginning of 2011, VION Food Group and NIZO food research started a three-year project aimed at developing new meat products with reduced amounts of fat. However, replacing fats with proteins is not a simple matter, as fat contributes to the overall taste of products. A higher level of proteins can also result in products that feel dry and chewy in the mouth.
In this project, which is co-financed by Food & Nutrition Delta, natural proteins derived from vegetable and animal origins are used to replace fats. As part of a composite product, fat has a number of functions, namely providing taste, structure, mouthfeel, and stability. The proteins have to take over all these functions so that new and tasty products can be created.
An important part of the project is the development of processes that give the protein-based ingredients the desired functionality. It is the intention of the partners to use these protein-based ingredients to develop new products with a low fat content. The plan is for these products to be available in supermarkets before the project is finished.
Press release
NutraCea, BENEO-Remy sign distribution agreement
NutraCea, producer and marketer of value added products derived from rice bran, and BENEO-Remy, producer of functional food ingredients derived from rice, have announced an exclusive, co-branded sales and marketing agreement.
Under the terms of the exclusive co-branded distribution agreement entered into on Sept. 29, 2011, NutraCea will produce stabilized rice bran (SRB) for exclusive distribution by BENEO-Remy under their RemyLiVe brand in over 40 countries in Europe, the Middle East, and Africa, as well as Russia, India, Australia, and New Zealand. All exclusive products distributed under the arrangement will be co-branded and will carry NutraCea logos and trademarks in addition to BENEO’s RemyLiVe branding.
In addition to the exclusive distribution of SRB products, NutraCea will also be working with BENEO-Remy on a non-exclusive basis to develop applications and sales for its RiSolubles, RiFiber, RiBalance, and Defatted Rice Bran (DRB) products.
“We are very pleased to announce our alliance with BENEO-Remy to expand the sales of our stabilized rice bran products. BENEO-Remy has 150 years of experience in rice derivatives from white rice and currently distributes to over 70 countries around the globe. By combining our technology with BENEO-Remy’s global distribution capabilities, we expect to achieve a significant increase in sales and profitability for both companies,” said W. John Short, CEO of NutraCea.
Press release
Kalsec, OmniActive form partnership for natural zeaxanthin
Kalsec Inc., producer of spice and herb extracts, natural colors, and antioxidants for the food, beverage, and pharmaceutical industries, has formed an exclusive agreement with OmniActive Health Technologies to produce, market, and distribute its natural zeaxanthin from paprika globally.
“OmniActive’s vast experience in supplying nutritional ingredients to the healthcare, food, and personal care industries makes them a natural fit for Kalsec,” said Scott Nykaza, Chief Operating Officer of Kalsec. “By capitalizing on OmniActive’s expertise, we are looking forward to developing new relationships in the marketplace.”
Zeaxanthin is a carotenoid pigment that scientific evidence indicates may be important in reducing the risk of cataract formation and age-related macular degeneration. The source of Kalsec’s zeaxanthin is produced by concentrating zeaxanthin pigments from a common food source, paprika. Kalsec’s zeaxanthin is natural, Generally Regarded as Safe (GRAS), and exempt from certification under the Code of Federal Regulations (CFR) color additive regulations. Under this agreement, OmniActive will educate consumers and increase awareness of the health benefits of zeaxanthin, while developing innovative delivery forms and distributing them to the marketplace.
Kalsec
IFT & MEETING NEWS
Annual Meeting Scientific Program: Call for sessions and abstracts now open
The Call for Sessions and Abstracts for the 2012 Scientific Program is now open. The 2012 IFT Annual Meeting & Food Expo will take place Tuesday, June 26, through Thursday, June 28, in Las Vegas, Nev. Scientific Program presentations are your opportunity to gain personal visibility and exchange both basic and applied knowledge with your peers. Submit a session proposal or technical research paper that best aligns with one or more of the submission categories and 2012 topical priorities. Varying deadlines apply depending on the submission category. Get more details before submitting.