Top Stories: IFT to lead product tracing pilot studies for FDA; USDA report: Food insecurity in America; Audio: The future of the Food Safety Modernization Act
September 27, 2011
HEADLINES
IFT to lead product tracing pilot studies for FDA
The Institute of Food Technologists (IFT) has announced that it will lead two pilot programs for the U.S. Food and Drug Administration (FDA) designed to test and study various product tracing systems. The purpose of these pilots will be to identify methods to rapidly and effectively trace food products throughout the supply chain so that, during a food-related outbreak, products can be quickly identified and removed from the marketplace, which will ultimately help minimize the number of consumers affected by a contaminated product.
Under an existing contract with the FDA, IFT will conduct both the processed food and produce pilots required by the Food Safety Modernization Act, involving multiple stakeholders throughout the food system. IFT will focus on data use and how data collection processes impact the speed and accuracy of traceback during an outbreak. This work will be conducted in two phases:
- In the first phase, systems currently in use for identifying, capturing, storing, and sharing data will be “tweaked” to facilitate data analysis.
- During the second stage, supply chain data will be used to determine if the interfaces between existing systems are sufficient to trace a product both forward and back along the supply chain.
In addition, the costs and benefits to companies and society will be evaluated, and methods and technologies available to trace food products, both domestically and globally, will be examined.
“Our work for FDA over the past 12 years lays a solid foundation for us to conduct these pilots,” said IFT Executive Vice President Barbara Byrd Keenan. “Since 2008, IFT has been recognized as a resource for product tracing information, linking the food science community with technology providers, supply chain professionals, public health officials, and others with a shared commitment to product tracing and food safety.”
The tracing pilots are part of a broader effort to ensure the U.S. food supply is safe as outlined by the 2011 Food Safety Modernization Act that requires FDA to conduct pilots involving produce and processed foods that have been implicated in major outbreaks. The pilots will be completed in 2012 and will culminate in an IFT report that will be issued to the FDA. IFT completed a landmark study of product tracing for FDA in 2009. IFT reports, findings, and recommendations regarding traceability are available at ift.org/traceability.
FDA press release
IFT press release
USDA report: Food insecurity in America
The U.S. Dept. of Agriculture (USDA) has announced the results of its 2010 Household Food Security in the United States report that found that 17.2 million American households had difficulty providing enough food due to a lack of resources. However, the percentage of very low food security declined from 5.7% of households in 2009 to 5.4% in 2010.
“This report underscores the critical role that federal nutrition assistance programs play in helping struggling American families put food on the table until they can get back on their feet,” said Kevin Concannon, Food, Nutrition, and Consumer Services Under Secretary. “Many families receive assistance not because they want to, but because they need it as a last resort to make ends meet. As the economy continues to recover and jobs are created, we hope to see the number of families in need of nutrition assistance shrink.”
The report indicates that 59% of all food-insecure households participated in one or more of the three largest nutrition assistance programs near the time of the survey. In fiscal year 2010 (Oct. 1, 2009 through Sept. 30, 2010), these programs provided much needed food assistance to millions of individuals, children, and families in need:
- In an average month, the Supplemental Nutrition Assistance Program (SNAP) provided benefits to 40.3 million people in the United States.
- The National School Lunch Program (NSLP) provided meals to an average of 31.6 million children each school day.
- The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) served an average 9.2 million participants per month.
Food insecurity rates were substantially higher than the national average for households with incomes near or below the current federal poverty line ($22,350 for a family of four), households with children headed by single women or single men, and black and Hispanic households. Food insecurity was more common in large cities and rural areas than in suburban areas and other outlying areas around large cities.
Press release
Report
Audio: The future of the Food Safety Modernization Act
In January, President Obama signed a $1.4 billion overhaul of the nation’s food safety system with the Food Safety Modernization Act. Recently, Kelly Hensel, Digital Media Editor at IFT, spoke with John Bode, a Washington, D.C. attorney, to discuss that sweeping legislation, what progress we have seen since it was signed into law, how the U.S. debt crisis may affect its implementation, and what the future holds. Bode was deeply involved in development of the Act, as well as every other major change in federal food law over the past 25 years. While he was in government, Bode was an assistant Secretary of Agriculture. Listen to the interview on IFT’s ePerspective today and share your thoughts on the future of the Act by commenting.
John Bode’s audio ePerspective
RESEARCH
Probiotics may help prevent colds
A study published in The Cochrane Library shows that taking probiotics may provide both children and adults with a mild degree of protection against many upper respiratory tract infections (URTI) including the common cold. Probiotics are in fermented foods like yogurt, soy yogurt, and kefir. People also often take probiotics as supplements. The reviewers compared how often colds and other respiratory infections occurred in people who consumed probiotics to people who took placebos and found a statistically significant difference.
“Probiotics intervention was better than placebo in reducing the number of participants experiencing episodes of acute upper respiratory tract infections,” said review co-author Qiukui Hao, a medical student Sichuan University in China. “Limited information from three of the 14 studies we included in our analysis also showed that probiotics can reduce the prescription of antibiotics.”
The researchers based their conclusions on 14 randomized controlled trials that included 3,451 participants. More than two-thirds of participants were children. The average age of adult participants was 40. Studies took place in Australia, Chile, Croatia, Finland, Japan, Spain, Sweden, and the United States. The review considered any probiotic, whether it was a single strain or multiple strains, at any dosage level for more than seven days. There was no difference in how long a respiratory infection lasted in the probiotics group compared to the group consuming placebos.
In should be noted that elderly adults, who have weaker immune systems, were not included among the study participants.
Abstract
Mixed outlook for the global additives market
Global sales of food and drink additives reached $27.4 billion in 2010 according to Leatherhead Food Research’s new report “The Global Food Additives Market.” Although the market as a whole grew by more than 4% per year, growth rates varied widely between sectors. The best performing sectors include enzymes, acidulants, and hydrocolloids, although much of this growth can be attributed to increasing world prices as increased raw material and energy costs feed through the system. At the other end of the scale, some of the lowest growth rates have been experienced by the preservatives and sweeteners sectors, which have suffered in the move away from using artificial additives and ingredients.
Growing demand for low fat, salt, and sugar products as well as functional health benefit products, is driving demand for a host of additives including emulsifiers, hydrocolloids, sweeteners, vitamins and minerals, soya ingredients, omega-3 fatty acids, probiotics, prebiotics, and plant stanol esters. Growing consumer demand for ‘natural’ food and drink products is putting pressure on additive suppliers to develop ingredients from natural sources. This is a particularly significant feature of the flavors and colors categories, where natural products are rapidly gaining share over synthetics.
The global additives market has not been immune to the effects of the global economic downturn. However, waning consumer demand in developed economies such as North America and Europe has been offset by economic resilience and rising consumption levels in other parts of the world such as Asia-Pacific and Latin America. Nevertheless, as the economic recovery struggles to take off, a period of relatively modest growth is forecast for the world food additives market over the next few years.
Press release
Cholesterol-lowering foods may be more beneficial than low-fat foods
A study published in the Journal of the American Medical Association shows that cholesterol-lowering foods reduce harmful LDL cholesterol more than low-fat foods. According to the researchers, these cholesterol-lowering foods include: foods containing substances called plant sterols such as enhanced margarines; foods with significant amounts of viscous fiber such as oats and barley; soy protein found in soy milk, tofu, and soy meat substitutes; and nuts such as tree nuts and peanuts.
The researchers recruited 351 people in their 50s from across Canada. The study volunteers were randomly placed into one of three groups: a control group that was given advice on a low-fat, high-fiber diet (103 people); the routine dietary portfolio that included the healthy diet advice, plus advice on incorporating cholesterol-lowering foods into the diet (124 people); and the intensive dietary portfolio group that was given the same advice as the routine dietary portfolio group, but received an additional five study visits during a 6-month period (124 people).
During the study, 18 people dropped out or were withdrawn from the control group, 28 left or were withdrawn from the routine dietary portfolio group, and 32 dropped out or had to be withdrawn from the intensive group. The researchers found that LDL cholesterol went down 3% for the control group, while the routine dietary portfolio group dropped their LDL levels by 13.1%, and the intensive group experienced a 13.8% drop in LDL cholesterol.
The researchers concluded: “Use of a dietary portfolio compared with the low-saturated fat dietary advice resulted in greater LDL-C lowering during 6 months of follow-up.”
Abstract
Antioxidant-rich spices may reduce negative effects of a high-fat meal
A study published in the Journal of Nutrition shows that seasoning food with certain spices could enhance antioxidant defenses and reduce the body’s negative responses to eating a high-fat meal.
Researchers at Pennsylvania State University incorporated two tablespoons of an antioxidant-rich spice blend into a single high-fat meal (including black pepper, cinnamon, cloves, garlic powder, ginger, oregano, paprika, rosemary, and turmeric), and found that one measure of antioxidant activity in the blood was increased by more than 13% and insulin response decreased by about 20%.
Post-meal triglycerides also decreased by about 30%, compared to the meal without spices. Normally, after a high-fat meal, blood triglycerides (a type of fat) rise, and research suggests if this happens frequently, your risk for heart disease increases. The researchers suggest these beneficial changes are likely due to the naturally-occurring plant compounds in spices (polyphenols) that are equivalent to the amount found in a glass of red wine or blueberry juice.
While more research is needed to understand the ongoing effects of commonly consumed levels of antioxidant-rich spices, the researchers conclude that incorporation of spices into the daily diet may enhance antioxidant defenses while helping to normalize the negative effects of a high-fat meal.
Abstract
An apple or pear a day may keep strokes away
A study published in Stroke: Journal of the American Heart Association shows that consuming fruits and veggies with white flesh may help protect against strokes. While previous studies have linked high consumption of fruits and vegetables with lower stroke risk, the researchers’ prospective work is the first to examine associations of fruits and vegetable color groups with stroke. The color of the edible portion of fruits and vegetables reflects the presence of beneficial phytochemicals such as carotenoids and flavonoids.
Researchers examined the link between fruits and vegetable color group consumption with 10-year stroke incidence in a population-based study of 20,069 adults, with an average age of 41. The participants were free of cardiovascular diseases at the start of the study and completed a 178-item food frequency questionnaire for the previous year. Fruits and vegetables were classified in four color groups: Green, including dark leafy vegetables, cabbages, and lettuces; orange/yellow, which were mostly citrus fruits; red/purple, which were mostly red vegetables; and white, of which 55% were apples and pears.
During 10 years of follow-up, 233 strokes were documented. Green, orange/yellow, and red/purple fruits and vegetables weren’t related to stroke. However, the risk of stroke incidence was 52% lower for people with a high intake of white fruits and vegetables compared to people with a low intake. Each 25 g per day increase in white fruits and vegetable consumption was associated with a 9% lower risk of stroke. An average apple is 120 g.
Apples and pears are high in dietary fiber and a flavonoid called quercetin. In the study, other foods in the white category were bananas, cauliflower, chicory, and cucumber.
The researchers noted that before the results are adopted into everyday practice, the findings should be confirmed through additional research. In addition, it should be noted that food frequency questionnaires may not be reliable.
Abstract
Walnuts may boost cognitive function
A study published in the British Journal of Nutrition shows that walnuts may improve the odds of correctly answering a true or false question. The study conducted by researchers at Andrews University in Berrien Springs, Mich., found that walnuts can help increase inferential reasoning, specifically, the ability to discover true from false.
Peter Pribis, Associate Professor of Nutrition and Wellness, led the study, “Effects of Walnut Consumption on Cognitive Performance in Young Adults.” Pribis, along with a team of student researchers, tested whether a short, intensive supplementation of a diet with walnuts can have an effect on memory, intuition, mood, and critical thinking skills in young adults. In short—would a walnut diet improve cognitive functions?
Using two test groups of Andrews University students, each group ate two slices of banana bread daily for eight weeks: one group ate banana bread with ground walnuts and the other group ate banana bread without walnuts. Each student was tested for inferential reasoning by reading a short narrative followed by five statements. Students then decided whether the statements were true, partially true, false, partially false, or there was not enough information to make a judgment.
“Students consuming walnuts showed a significant improvement in inference after consuming one-half cup of walnuts daily for eight weeks,” said Pribis. “Walnuts will obviously not make you a critical thinker; this comes after years of studying. However, students and young professionals in fields that involve a great deal of critical thinking or decision-making could benefit from regularly eating walnuts.” Pribis concludes further research should be done to gain a deeper understanding about the impact of walnuts on cognition.
Study (pdf)
NUTRITION
Nutrition Keys labeling system is renamed Facts up Front
The Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) have announced that “Facts Up Front” will serve as the theme for the consumer education campaign in support of the food and beverage industry’s fact-based front-of-pack nutrition labeling system that was launched in January as Nutrition Keys. Facts Up Front is a nutrient-based labeling system that summarizes nutrition information from the Nutrition Facts Panel in a simple and easy-to-use format on the front of food and beverage packages.
“The food and beverage industry is committed to providing consumers with the products, tools, and information they need to achieve and maintain a healthy diet and active lifestyle,” said Pamela G. Bailey, President and CEO of GMA. “Through our $50 million comprehensive, multi-faceted consumer education campaign, we will bring the Facts Up Front program alive for consumers and help them understand and use this important new tool.”
Participating food and beverage companies will place the icons on the front of products that highlight nutrition information—calories, saturated fat, sodium, and sugar per serving—in a clear format. Facts Up Front also provides consumers with information about “nutrients to encourage,” the nutrients essential for a balanced diet, as well as those currently under-consumed by most Americans.
The Facts Up Front consumer education campaign will launch in early 2012, as consumers will see the new icons on a majority of products in the marketplace. As part of the announcement, GMA and FMI are launching a new Facts Up Front website at www.factsupfront.org.
Press release
USDA rolls out first themed MyPlate healthy eating message
Agriculture Secretary Thomas Vilsack announced the first themed message, Make Half Your Plate Fruits and Vegetables, supporting the new MyPlate food icon and First Lady Michelle Obama’s Let’s Move! initiative through a new national private-sector partnership program.
“We know that consumers are inundated with multiple nutrition messages that make it difficult to focus on changes that are necessary to improve their diet,” said Secretary Vilsack. “USDA is committed to helping Americans make healthier food choices and our MyPlate symbol is a great reminder to think before we eat. By working with our national partners we can coordinate and amplify efforts to promote healthy eating tips like ‘Make Half Your Plate Fruits and Vegetables’ that serve as easy to understand reminders that we can all incorporate into our daily lives.”
The U.S. Department of Agriculture’s Center for Nutrition Policy and Promotion (USDA CNPP) has called upon its 44 National Strategic Partners and over 3,500 Community Partners to amplify this message nationwide. In a novel approach, to extend this healthy eating message to the general public, National Strategic Partners have adopted a day during the month of September to promote Make Half Your Plate Fruits and Vegetables. A calendar showing the name of each National Strategic Partner that has adopted a day along with contact information may be downloaded at www.cnpp.usda.gov/AdoptADay.pdf.
National Strategic Partners are organizations, such as major corporations and associations, which are national in scope. Community Partners are organizations, such as health clinics, schools, gyms and weight loss centers, churches, doctors, etc., that serve local, state or regional individuals and families.
New messages in the months to come will include Enjoy Your Food, But Eat Less; Drink Water Instead of Sugary Drinks; Make at Least Half Your Grains Whole Grains; and Avoid Oversized Portions. Later this year, the USDA will unveil an online tool that consumers can use to personalize and manage their dietary and physical activity choices.
Press release
USDA announces grants for nutrition
Agriculture Secretary Tom Vilsack has announced investments across the United States to help children develop positive nutrition and physical activity habits that can lead to healthier lifestyles. The grants will provide nutrition education materials, resources for children and parents, and technical assistance and training for school foodservice providers and communities participating in the National School Lunch and Child and Adult Care Food Programs. The $6.4 million in funding supports elementary and secondary schools applying for the HealthierUS School Challenge, a key component of the First Lady’s Let's Move! initiative to end childhood obesity within a generation.
“If we want to build a strong economy and win the future, then we also need to win the race to educate our kids,” said Vilsack. “And that means making sure that the 32 million kids who eat school lunches every day are fueled by nutritious food and healthy habits. With that winning combination we can help to reduce and prevent childhood obesity and ensure more healthful future for every child in America.”
States will provide training and technical assistance to school foodservice staff in making school meals healthier, with more fruits and vegetables, whole grains, and low-fat milk products on the menu, during the two year grant period. Grantees will also promote the use of USDA Foods and teach children to make healthy food choices through hands-on nutrition education experiences. Parents in these states will be offered information on how to support healthy habits at home.
States had the opportunity to apply for up to two Team Nutrition Training Grants for fiscal year 2011, competitive and/or non-competitive. The non-competitive grant funds are awarded as a basis to support states in their efforts to significantly increase the number of schools applying for the HealthierUS School Challenge.
Press release
Half of Americans drink sugar-sweetened beverages daily
The U.S. Centers for Disease Control and Prevention (CDC) released a report on Aug. 31 that shows half of Americans drink a soda or sugary beverage each day and 5% drink the equivalent of more than four cans of soda each day.
Despite the fact that sugar-sweetened drinks have been linked to obesity and many states have proposed an extra tax on sodas and other sugary beverages, the consumption trend continues to increase. But advocates say those efforts are not enough, and on Aug. 31, a coalition of 100 organizations announced a new push. The campaign, “Life’s Sweeter with Fewer Sugary Drinks,” will seek to decrease average consumption of sugary drinks to roughly three cans per person per week by 2020. The effort includes the Center for Science in the Public Interest (CSPI), the American Heart Association, and the some city health departments who plan to prod companies to stop the sale of sugary drinks on their property or providing them at business meetings.
Some other statistics from the CDC report include:
- Males consume more than females, with teenage boys leading the pack. On average, males ages 12–19 drink the equivalent of nearly two cans of soda each day.
- Low-income people drink more than the more affluent. Low-income adults got about 9% of their daily calories from sugary beverages; for high-income adults it was just over 4%.
- African Americans get more of their calories from sweetened beverages than other racial and ethnic groups.
- Most of the sugar drinks consumed away from home are obtained from stores and not restaurants or schools.
The study is based on in-person interviews of more than 17,000 people in the years 2005 through 2008. They were asked to recount everything they ate and drank in the previous day. However, diet sodas, sweetened teas, flavored milks, and 100% fruit juice did not count.
In a statement issued on Aug. 31, the American Beverage Association (ABA) refuted the role that sugar-sweetened beverages play in the obesity epidemic. “Contrary to what may be implied by the introductory statement of this data brief that reaches back 30 years, sugar-sweetened beverages are not driving health issues like obesity and diabetes. In fact, recently published data from CDC researchers show that sugar-sweetened beverages play a declining role in the American diet while obesity is increasing,” stated the ABA in the release.
The ABA went on to state: “Moreover, the total number of calories from beverages that our member companies have brought to market decreased by 21 percent from 1998 to 2008, according to Beverage Marketing Corporation data. This is due in part to industry’s innovation in bringing more no- and low-calorie beverage options to market. And according to Beverage Digest, sales of full-calorie soft drinks have declined by 12.5% from 1999 to 2010.”
CDC report
CSPI press release
ABA statement
NEW RETAIL PRODUCTS
Balance Bar launches nutrition/energy bar for women
Balance Bar is introducing nimble, a bar for women that combines beauty and nutrition. Fortified with antioxidants, beta-carotene, and 10 mg of FloraGLO Lutein, nimble provides nutrients for healthy skin and seven ingredients for women’s bodies: protein (10 g); fiber (5 g); calcium; iron; folate; and vitamins D and B6.
nimble is sweetened with Truvia rebiana, a natural, zero-calorie sweetener made from the stevia leaf. With 120 calories per bar, nimble is available in two flavors: Peanut Butter and Yogurt Orange Swirl.
nimble comes in 1.16-oz single-serve bars and is certified Kosher. Suggested retail price is $1.69. They can be ordered online and will soon be available at retail locations wherever Balance Bars are sold.
Press release
Odwalla adds tropical twist to its line of protein beverages
Odwalla has launched its Super Protein Mango smoothie with 20 g of soy protein—a new non-dairy way to recharge. In addition, each 12-oz bottle also provides 50% of the daily value of calcium and 150% of the daily value of vitamins B12 and B6. Key ingredients include apple juice, mango puree, orange juice, and banana puree.
Super Protein Mango is the newest addition to Odwalla’s family of natural health beverages since the company rolled out its PlantBottle packaging in April 2011. Available in 355-mL grab-n-go 100% recyclable PlantBottle packaging, Odwalla Super Protein Mango is available in the refrigerated section of natural food stores, select supermarkets, and specialty outlets throughout the United States.
Press release
Minute Maid debuts Pure juice range
The Coca-Cola Co. has debuted a not-from-concentrate version of its Minute Maid juice drink across the United States. Coca-Cola now offers four varieties of Minute Maid Pure Squeezed orange juice. The drinks will be available in 59-oz bottles instead of the half-gal carton that the Minute Maid brand is typically sold in.
Varieties include Minute Maid Pure Squeezed No Pulp 100% Orange Juice, Pure Squeezed No Pulp 100% Orange Juice with Calcium and Vitamin D, Pure Squeezed Some Pulp 100% Orange Juice, and Pure Squeezed Light Orange Juice Beverage with Calcium and Vitamin D.
Product information
Dean Foods introduces TruMoo chocolate milk
Dean Foods has announced the nationwide retail launch of TruMoo, a better-for-you chocolate milk that contains just 40 more calories than plain white milk per serving.
With 15–20% less sugar and no high fructose corn syrup, TruMoo represents a win-win solution in the debate over serving flavored milk in schools. The fat-free TruMoo milk served in schools contains 130 calories per serving and 10 g of added sugar, compared to previous chocolate milk formulas with up to 180 calories and 16 g of added sugar. TruMoo milk available at major retailers is lowfat (1%) with 150 calories and 10 g of added sugar.
Press release
Glutino introduces Genius by Glutino bread
Glutino introduces Genius by Glutino bread to its extensive line of gluten-free products. Glutino has partnered with U.K.-based Genius Gluten-Free to bring their gluten-free bread to the United States and Canada. Genius by Glutino offers a wholesome gluten-free bread option for those living a gluten-free lifestyle. Soft and light in texture, Genius by Glutino features full-sized bread slices in two varieties, White and Multigrain Sandwich Bread.
Genius by Glutino does not contain artificial colors, flavors, or preservatives. Both varieties of Genius by Glutino will be available on www.glutenfree.com and in freezer aisles throughout the United States at a suggested retail price of $5.49.
Press release
Boulder Canyon launches Garden Select Vegetable Crisps
Boulder Canyon Natural Foods introduces Garden Select Vegetable Crisps—a new line of vegetable snacks with a blend of 12 vegetables that provide a good source of fiber in each serving. Available in Hearty Cheddar, Red Ripe Tomato, and Sour Cream & Chive flavors, the crisps will be found at select grocery stores throughout the United States later this fall in 5-oz packages that retail for $2.99–3.49 per bag.
Garden Select Vegetable Crisps are made with only natural ingredients and are cooked in sunflower and/or safflower oils, which are low in saturated fat and rich in essential fatty acids. The Crisps contain 30% less fat than traditional salty snacks and feature zero trans fats, no cholesterol, and no MSG. In addition, they are gluten-free and Kosher certified. Each serving of Garden Select Vegetable Crisps contains a 3/4 serving of real vegetables, a mix that includes carrots, celery, cabbage, tomatoes, green bell peppers, red bell peppers, broccoli, and kale, among others.
Press release
COMPANY NEWS
Nestlé opens production unit for nutrition products in Switzerland
Nestlé has inaugurated a new CHF 200 million (approximately $251 million) production unit at its nutrition factory complex in Konolfingen, Switzerland. The event marks the completion of a four year, CHF 400 million total investment to create a world leading center of excellence for specialized infant formulas and healthcare nutrition products.
The factory complex also includes a production unit for probiotic ingredients and a Product Technology Center (PTC). The new unit will produce Nestlé Nutrition probiotic infant formulas for export to more than 80 countries around the world, as well as healthcare nutrition products for the recently established Nestlé Health Science business.
The Konolfingen site also produces infant formula capsules for BabyNes, the nutrition system for babies launched by Nestlé in May 2011, for sale exclusively in Switzerland.
Press release
DSM Nutritional Products establishes Nutritional Lipids
DSM Nutritional Products, based in Switzerland, has announced the formation of Nutritional Lipids, which will combine Martek’s algal DHA omega-3 and ARA omega-6 products and DSM Nutritional Products’ polyunsaturated fatty acid (PUFAs) portfolio. Nutritional Lipids will focus on developing and positioning innovative nutritional lipids products.
The business will leverage Martek’s technology and market position in the United States, and DSM Nutritional Products’ global asset footprint, marketing and sales, and premix network to capture global growth opportunities and accelerate international expansion. Products from DSM’s Nutritional Lipids portfolio can already be found in more than 400 brands of infant formula, nutritional supplements, functional foods, and animal feeds sold worldwide.
Peter A. Nitze, who joined Martek in 2005 and held the position of COO at the time of the acquisition, will lead Nutritional Lipids as President and will be based in Columbia, Md. Steve Dubin, Martek’s CEO at the time of acquisition, will also be assuming a new role at DSM to be announced at a later date. David Abramson, Martek’s President at the time of acquisition, has been appointed Senior Executive Advisor for DSM Nutritional Products.
Press release
Fonterra, First Milk announce whey protein joint venture
New Zealand-based Fonterra and UK-based First Milk have announced a strategic joint venture to produce premium whey proteins for Fonterra’s growing food ingredients business. The two dairy farmer co-operatives will combine their intellectual property and industry expertise to add value to the whey streams at First Milk’s Lake District creamery in Cumbria, England.
For Fonterra this joint venture is the first step in realizing its goal of local European sourcing to meet the nutrition ingredient demand of European customers. For First Milk this deal adds value to the whey stream of the cheese-making process, which will enhance the returns it can pass back to its farmer members.
“We are delighted to announce this joint venture. First Milk shares the co-operative heritage and spirit with us and we look forward to using our consumer insights and innovative mind-set to produce products which help European consumers live healthier lives,” said Koert Liekelema, Fonterra Europe’s Managing Director. “This deal underpins Fonterra’s strategic focus on premium ingredients, in particular milk and whey proteins. Furthermore, we are very pleased to secure First Milk’s whey protein, enabling Fonterra to offer custom made, premium whey protein ingredients to the major food companies in Europe.”
Press release
Health Canada recognizes acacia gum as dietary fiber
Colloides Naturels International (CNI) has received regulatory approvals for its Fibregum product line of all natural, soluble dietary fiber based on acacia gum. Health Canada has recognized the Fibregum brand of acacia gum as a dietary fiber source in Canada. Furthermore, Health Canada has approved the classification of Fibregum as “traditional dietary fiber” and not a “novel fiber.” Health Canada has clearly said they have “no objection” to the sale of Fibregum acacia gum as dietary fiber for labeling purposes in Canada.
Health Canada has stated “no objection” to the use of Fibregum acacia gum as a dietary fiber source in confectionery (20–50% use level), grain-based bars (4–20% use level), and also for use in extruded products, bakery products, beverages, dairy products, and meal substitutes (1–6% use level).
CNI
EFSA approves olive ingredient for heart health claims
The European Foods Safety Authority (EFSA) has issued a scientific opinion on health claims in relation to dietary consumption of hydroxytyrosol and related polyphenol compounds from olive fruit and oil and protection of blood lipids from oxidative damage, which is known to adversely affect cardiovascular health.
Hydroxytyrosol is the active ingredient in Hytolive, a proprietary extract of olive fruit manufactured by Spain-based Genosa ID, S.A. On the basis of the data presented, EFSA concluded that a cause-and-effect relationship has been established between the consumption of hydroxytyrosol and related compounds from olives and olive oil and protection of blood lipids from oxidative damage.
In weighing the evidence, EFSA took into account that a well-designed-and-conducted study, and two smaller-scale studies, showed a dose dependent and significant effect of olive oil hydroxytyrosol and related compounds on lowering levels of oxidized low-density-lipoproteins (oxLDL) in blood when consumed for three weeks. These studies were supported by one short-term and one acute study showing resistance of LDL to oxidation upon consumption of hydroxytyrosol and related compounds.
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document further comments that the concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount of hydroxytyrosol and its derivatives with a regular and balanced diet.
Press release
NASA seeks proposals to develop food formulations for space missions
The National Space Biomedical Research Institute (NSBRI) and NASA’s Human Research Program are jointly soliciting ground-based, bed rest definition, and flight definition proposals. The NASA Research Announcement (NRA) NNJ11ZSA002NA, entitled, “Research and Technology Development to Support Crew Health and Performance in Space Exploration Missions” was released Aug. 23, 2011.
The solicitation document is available through the NASA Research Opportunities. The food science topic can be found under NSBRI Human Factors and Performance: Develop formulations that are stable, protect essential vitamins (e.g., vitamins A and C, folic acid, and thiamin), and preserve the quality and acceptability of shelf-stable food items for exploration missions.
Proposals solicited through this NRA will use a two-step proposal process. Only Step-1 proposers determined to be relevant with respect to the solicited research of this NRA will be invited to submit full Step-2 proposals.
Proposals responding to the NASA emphases and NSBRI emphases must be submitted separately, and will result in separate evaluations and awards. Step-1 proposals are due on Sept. 22, 2011, and invited Step-2 proposals are due on Dec. 19, 2011. Participation is open to all categories of organizations, including educational institutions, industry, nonprofit organizations, NASA centers, and other Government agencies.
Solicitation document
IFT & MEETING NEWS
Annual Meeting Scientific Program: Call for abstracts opens next week
IFT’s Annual Meeting Scientific Program Call for Abstracts opens Oct. 3, 2011, just a week away. Start planning your submission in advance to increase chances of acceptance. Presenting at the Annual Meeting Scientific Program gets you and your company visibility with peers, and opens opportunity for exchange on tried and true best practices and tools. Begin thinking through insights, innovations or applied approaches that best fit within one or all of the submission categories. While all submissions are considered, we’re specifically looking for content aligned with IFT’s 2012 topical priorities. Stay tuned for details.