Wellness Newsletter: October 4, 2016

October 4, 2016

Top Stories

FDA to define ‘healthy’ for food labeling
The U.S. Food and Drug Administration (FDA) has started a public process to redefine the “healthy” nutrient content claim for food labeling. Redefining “healthy” is part of an overall plan to provide consumers with information and tools to enable them to easily and quickly make food choices consistent with public health recommendations and to encourage the development of healthier foods by the industry.

While the FDA is considering how to redefine the term “healthy” as a nutrient content claim, food manufacturers can continue to use the term “healthy” on foods that meet the current regulatory definition. The FDA has also issued a guidance document stating that the agency does not intend to enforce the regulatory requirements for products that use the term if certain criteria described in the guidance document are met.

“As our understanding about nutrition has evolved, we need to make sure the definition for the ‘healthy’ labeling claim stays up to date,” said Douglas Balentine, director, Office of Nutrition and Food Labeling at FDA’s Center for Food Safety and Applied Nutrition. “For instance, the most recent public health recommendations now focus on type of fat, rather than amount of fat. They focus on added sugars, which consumers will see on the new Nutrition Facts label. And they focus on nutrients that consumers aren’t getting enough of, like vitamin D and potassium. By updating the definition, we hope more companies will use the ‘healthy’ claim as the basis for new product innovation and reformulation, providing consumers with a greater variety of ‘healthy’ choices in the marketplace.”

The FDA is publishing a “request for information” to solicit public input as it redefines the term “healthy.” In addition, the agency is planning other public forums to receive additional public input.

Press release

FDA blog post

Expert Insight: Nordic cuisine’s ties to health, what’s next
Travel often informs the food industry and appears as trends on menus through to packaged goods. Arctic travel, which began in 2011 and continues in 2016, represents courage, adventure, excitement, and exploration, and has promoted Nordic cuisine’s global spread.

Denmark, Norway, and Sweden are the top countries representing Nordic foods entering this United States. Arctic travel is paralleling the swing back to more adventurous eating experiences and signals a return to individualism, risk taking, and leaving the pack. This change is translated into food and flavors as more experimental and adventurous foods.

Compared with an average Western diet, the Nordic diet contains less sugar, less fat, twice the fiber, and twice the fish and seafood. Some berries have been found to contain high levels of omega-3 fatty acids and diets rich in oily fish can help lower cholesterol levels. There is also evidence that cold-pressed rapeseed oil is as healthy as virgin olive oil.

The Nordic diet emphasizes locally-grown and sustainable food sources, with a heavy focus on foods considered healthy according to “mainstream” nutrition science. This includes an emphasis on eating fruits, berries, vegetables, legumes, potatoes, whole grains, nuts, seeds, rye breads, fish, seafood, low-fat dairy, herbs, spices, and rapeseed (canola) oil. In moderation, the Nordic diet includes game meats, free-range eggs, cheese, and yogurt. It avoids sugar-sweetened beverages, added sugars, processed meats, food additives, and refined fast foods.

According to the University of Eastern Finland, a healthy Nordic diet had beneficial health effects close to those of Mediterranean diets. A healthy Nordic diet reduced abdominal inflammation. The Nordic diet was also associated with better physical performance and a decrease in disability risk later in life, according to the National Institute for Health and Welfare, Finland.

As long as the Nordic diet has sustained ties to clinical health research and travel, expect more regional specialties to surface and delight.

Suzy Badaracco
President, Culinary Tides Inc.

Nutrition & Health Research

Got garlic breath? Eat an apple
Eating an apple or lettuce after consuming garlic may reduce garlic breath, according to a recent study in the Journal of Food Science.

Researchers Rita Mirondo and Sheryl Barringer from the Ohio State University gave study participants 3 g of garlic cloves to chew for 25 seconds, followed immediately by either water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea. The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. The levels of volatiles on the breath after consumption were analyzed by selected ion flow tube mass spectrometry.

Raw apple, raw lettuce, and mint leaves decreased the concentration of volatiles in breath by 50% or more compared to the control for the first 30 min. Mint leaves had a higher deodorization level compared to raw apple and raw lettuce for all volatile compounds measured. Apple juice and mint juice reduced the levels of volatiles, but not as effectively as chewing raw apple or raw mint. Both heated apple and lettuce produced a significant reduction of volatiles. Green tea had no deodorizing effect on the garlic compounds.

According to the researchers, foods deodorize garlic breath through two mechanisms. First, enzymes in the raw foods help to destroy the odors, and then phenolic compounds in both the raw and cooked foods destroy the volatiles. This is why raw foods were generally more effective because they contain both the enzymes and the phenolic compounds.


Sheryl Barringer Video

Consumers seek natural ingredients on labels
Market research company Euromonitor International has released results from its annual Global Consumer Trends tracking survey of 28,000 online respondents in 20 markets worldwide. The new data show that consumers are more conscientious about food and beverage labels and look for green product features that directly influence themselves and their families.

Fifty-three percent of survey respondents avoided at least five food ingredients in 2016, up from 35% in 2015. Concerns about artificial sweeteners, GMOs, as well as trans fat and hydrogenated oils increased the most—at least 9 percentage points—from 2015 to 2016.

Products labeled as “natural” continue to resonate with 50% of survey respondents, who consider natural product labels trustworthy in 2016—a 14 percentage point increase from 2011. However, a universal understanding of natural when it comes to product labels from a consumer’s perspective is unclear. In 2011, 48% of survey respondents defined natural as having strict regulations, which dropped to 26% in 2016. Similarly, 44% of respondents defined natural as respecting animal welfare in 2011, which also decreased to 28% in 2016.

“Most consumers agree that ‘natural’ means no artificial additives or chemicals, but opinions vary on whether natural products are also organic, strictly regulated, or healthier than non-natural,” said Lisa Holmes, senior survey analyst at Euromonitor International.

Consumers are also focusing on green, or eco-friendly, products that provide a direct self-benefit. Though 66% of consumers try to have a positive impact on the environment, only 15% are willing to pay more for recyclable products—whereas 39% are willing to pay more for natural features.

Press release

Poor diets negatively impact global health and economies
A report by the Global Panel on Agriculture and Food Systems for Nutrition shows that poor diets are undermining the health of one in three people globally. An estimated 3 billion people across 193 countries have low-quality diets that contribute to poor nutrition and health outcomes, while also slowing economic and development progress. “Food Systems and Diets: Facing the Challenges of the 21st Century” outlines the toll that malnutrition takes on individuals, nations, and economies today and forecasts the expanding costs and consequences if these trends continue.

Food systems, which include how food is grown, raised, transported, processed, and marketed, play a central role in delivering high-quality diets. However, according to the panel, today’s food systems are too focused on quantity and not enough on quality. Low-quality diets are a driving force in increasing rates of overweight, obesity, and chronic conditions such as high blood pressure, while also fueling non-communicable diseases, such as diabetes and heart disease.

The report finds that without immediate action, the situation is set to worsen dramatically over the next 20 years as powerful drivers of change such as population growth, climate change, and urbanization converge on our food systems. Without significant changes in policies and investments by 2030, the number of overweight and obese people will have increased from 1.33 billion in 2005 to 3.28 billion, or one-third of the projected global population.

Data from the report show that while income growth can help to alleviate hunger, it does not guarantee accessibility to healthier, quality diets. While many people today have better diets than before, the intake of foods that undermine diet quality has increased even faster. For example, the sale of ultra-processed food and beverages rose from one-third of those in high income countries in 2000 to more than half by 2015.

The report calls on governments, donors, and global partners to put food systems at the center of global action, including the Sustainable Development Goals. While policy must be tailored to meet country needs, priority actions at the global and national levels include:

  • Prioritize improvements in women’s diet quality.
  • Develop policies to regulate product formulation, labeling, advertising, promotion, and taxes to incentivize production of high-quality foods and inform consumers.
  • Use public sector purchasing power to institutionalize high-quality diets.
  • Improve availability, affordability, and safety of fruits, vegetables, pulses, nuts, and seeds.
  • Foster increased collaboration and data access across agriculture, health, social protection, and commerce.

“This report makes clear the enormous challenge posed by malnutrition and poor diets generally to the detriment of many millions of individuals and indeed whole economies,” said Sir John Beddington, former UK chief scientific advisor and co-chair of the Global Panel on Agriculture and Food Systems for Nutrition. “The level of effort required to address this problem is not dissimilar to the sort of effort that has been used by the international community to address the issues of HIV/AIDS, malaria, and other pandemic diseases.”


Using legume by-products to add fiber to cakes
A study published in the Journal of Food Science investigated the potential of using pea and broad bean pods to add fiber to cakes. Legume by-products, pea pods (Pisum sativum L.) and broad bean pods (Vicia faba L.) have been found to have a high dietary fiber content (43.87 g/100 g and 53.01 g/100 g, respectively). Protein content was also a considerable component for both by-products. The aim of this study was to determine the composition and functional properties of flours made from the broad bean and pea pods and then to evaluate the effect of substitution of wheat flour by these two by-products on the texture and sensory properties of cake.

The researchers prepared cakes with the addition of 0%, 5%, 10%, 15%, 20%, 25%, and 30% levels of pea pod and broad bean pod flours. The researchers then determined the cakes volume, weight, density, hardness, cohesiveness, adhesiveness, elasticity, and crust and crumb color.

The researchers found that after the addition of pea pod and broad bean flours, cakes (especially at level of 30%) become greener and darker. As the concentration of the flours increased from 0% to 30%, cake volume decreased from 900 cubic centimeter (cc) to 725 cc and to 650 cc for broad bean pods and pea pods, respectively. The cake density increased also from 0.363 g/cc to 0.467 g/cc and to 0.508 g/cc with broad bean pod and pea pod flours, respectively. The researchers noted that the cakes became harder with increasing levels of broad bean pod and pea pod flours.

The sensory evaluation showed that cakes with 5% and 10% broad bean pod and pea pod flours had an acceptable result. The researchers concluded that the overall acceptability rate showed that a maximum of 15% of broad bean pod and pea pod flours can be added to prepare acceptable quality cakes.


Consuming cheese may increase levels of ‘good’ cholesterol
A study published in the American Journal of Clinical Nutrition shows that eating cheese may increase levels of “good” high-density lipoprotein (HDL) cholesterol, thought to offer protection against cardiovascular and metabolic diseases.

The researchers conducted a 12-week cheese test with 139 adults split into three groups. The first group ate 80 g of regular full-fat cheese every day, the second group ate 80 g of reduced-fat cheese, and the third group ate 90 g of bread and jam each day instead of cheese.

The researchers found that while none of the groups experienced a change in their levels of “bad” LDL cholesterol, those that ate the regular full-fat cheese saw an increase in their levels of HDL cholesterol. Insulin, glucose, and triacylglycerol concentrations as well as blood pressure and waist circumference did not differ significantly between the three diets. They did note, however, that the negative effect of full-fat cheese is still under debate.


Obesity triples in Brazilian children
Obesity has tripled in school children in Brazil over the past 30 years, according to research presented at the Brazilian Congress of Cardiology. The study of more than 5,000 children in Rio de Janeiro found obesity rose from 6% in 1986 to 18% in 2016.

Researchers evaluated the rates of obesity, overweight, and high blood pressure in 3,897 children aged 10 to 15 years attending schools in Rio de Janeiro in 1986 and 1987. They returned to the same schools 30 years later and conducted the same measurements in 1,722 children of the same age.

They found that the prevalence of overweight and obesity combined nearly doubled over the 30-year period, from 17% to 32%. There was a greater increase in obesity (6% versus 18%) compared to overweight (11% versus 14%) after 30 years. “Unhealthy lifestyles are becoming more common in schoolchildren in Brazil, with increased intake of processed food that is high in calories and sugar,” said study author Dr. Andréa Araújo Brandão, a cardiologist at the State University of Rio de Janeiro, Brazil, and abstract coordinator for the congress. “Meals and snacks are often eaten away from home, physical activity is low and leisure time is often sedentary.”

The prevalence of high blood pressure declined between the two periods (11% versus 8%). “We found a lower prevalence of blood pressure than 30 years ago, which could be because we changed from the auscultatory to the oscilometric method of measurement,” she added. “It is worth noting that more children in 2016 had isolated diastolic hypertension and combined systolic/diastolic hypertension, which carry a poor prognosis.

“The high rates of obesity in children in Brazil today puts them at greater risk of type 2 diabetes, heart disease, low self-esteem, and even depression,” said Dr. Brandão.

Press release

Featured Link

New Products

Nestlé unveils ProNourish nutritional drink
Nestlé Health Science has introduced ProNourish, a nutritional drink designed specifically to be low in FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) for people with digestive sensitivities. FODMAPs are specific types of short-chain carbohydrates that can be poorly absorbed in the small intestine, resulting in severe abdominal pain, bloating, constipation, and/or diarrhea and excess gas in some people.

ProNourish drink features the TruComfort Digestive Care Blend with ingredients selected to be low in FODMAPs, including 3 g of low FODMAP fiber to support digestive health. Each 8-oz drink contains 15 g of protein and 25 essential vitamins and minerals with only 170 calories and 6 g of sugar. The drink has no sugar alcohols, fructooligosaccharides, inulin, high fructose corn syrup, or gluten. ProNourish is available in two flavors: French Vanilla and Strawberry Banana.

ProNourish is available in U.S. grocery stores or pharmacies in the nutritional drink section, and online at the Nestlé Nutrition Store.

Press release

Tropicana launches new 100% juice with probiotics
PepsiCo’s juice brand Tropicana has introduced a new 100% juice with probiotics—Tropicana Essentials Probiotics. The new juice has one billion live and active cultures per serving and is available in three flavors: Strawberry Banana, Pineapple Mango, and Peach Passion Fruit. Each 8-oz serving contains more than the recommended daily value of vitamin C and has no added sugar, preservatives, or artificial flavors.

Tropicana Probiotics will be available in multi- and single-serve sizes in the refrigerated juice section of U.S. stores in early 2017, with limited early distribution in select retailers this month.

Press release

Oberto enters new category with trail mixes
Oberto Beef Jerky will expand its product portfolio this month as it enters the trail mix category with the launch of Oberto Trail Mix. The first three Oberto Trail Mix flavors—Original Beef, Spicy Sweet Beef, and Teriyaki Chicken—are now rolling out to select U.S. retailers.

The company has developed a proprietary blend in order to deliver tender jerky with the addition of nuts, seeds, fruit, and dark chocolate. The trail mix contains no artificial ingredients and provides 50% more protein than traditional trail mix.


Dunkin’ Donuts to launch ready-to-drink coffee in 2017
Dunkin’ Donuts, part of Dunkin’ Brands Group, has announced that it will launch a line of Dunkin’ Donuts branded ready-to-drink (RTD) coffee beverages in the United States in early 2017. Coca-Cola will manufacture, distribute, and sell the product.

Coca-Cola will produce Dunkin’ Donuts RTD coffee beverages according to Dunkin’ Donuts specifications, including using high-quality Arabica coffee blends. The RTD beverages will also include real milk and sugar in a variety of flavors.

The company’s first entry into the RTD coffee category, the new product will be available in early 2017 in refrigerator cases of grocery, convenience stores, and mass merchandisers, as well as inside Dunkin’ Donuts restaurants, across the United States.

Press release

Amsety introduces nutrition bar to support liver health
Amsety, a health-focused nutrition company, has introduced the Amsety Bar—the first nutrition bar that supports liver health. The Amsety Bar was developed by liver health specialists who devised the Super 16, a proprietary blend of 16 vitamins and minerals that clinical studies show maintain liver health. The bars also meet the nutritional guidelines for conditions such as diabetes, celiac disease, and drug and alcohol addictions—diseases that often accompany liver disease.

Amsety Bars are available in two flavors—Peanut Butter Superstar and Dark Chocolate Bliss. They are made with natural ingredients and contain no sodium, no gluten, no added sugars, and no GMOs. Amsety Bars are certified organic, kosher, gluten-free, and vegetarian. They are made in the United States and available for purchase at amsety.com.

Press release

Nestlé debuts Nesquik Protein Plus for adults
Nestlé has introduced Nesquik Protein Plus, a new product line for adults who love the taste of chocolate milk but want more protein in their daily diets. Protein Plus contains 23 g of protein in each 14-oz bottle. In addition, it is made with real milk from cows not treated with the added growth hormone rBST and contains 28% less sugar than the leading protein-enhanced flavored milk. Available in two flavors—Chocolate and VanillaProtein Plus is available on store shelves throughout the United States at local convenience and select grocery stores in 14-oz pre-mixed, ready-to-drink bottles.

Press release

Company News

ADM acquires pasta manufacturer Caterina Foods
Archer Daniels Midland (ADM) has purchased the assets of Caterina Foods, a leading toll manufacturer of specialty gluten-free and high-protein pastas. Caterina produces gluten-free and high-protein pastas in a variety of shapes and sizes from flours made from corn, lentils, peas, rice, quinoa, and many other grains and legumes. The contract manufacturer is based in Lake Bluff, Ill., and has about 60 employees.

“ADM is continuing to deliver on our strategy to create shareholder value by expanding our capabilities downstream in the value chain,” said Vince Macciocchi, president of ADM’s WILD Flavors and Specialty Ingredients business. “Caterina is a toll processor for our majority-owned Harvest Innovations, and will be a key part of our growth plans for that important business. The addition of the Caterina business gives us yet another way in which to meet the needs of health-conscious consumers—in this case expanding our ability to produce specialty pastas from legumes and grains other than wheat.”

Press release

BASF to build a new plant for vitamin A in Germany
BASF has started planning for the construction of a new world-scale plant for vitamin A in Ludwigshafen, Germany. The new facility will increase BASF’s total annual production capacity of vitamin A by 1,500 metric tons. With the planned investment BASF wants to ensure long-term supply of its customers and to meet the growing demand of the market. The new world-scale vitamin A plant is scheduled to become operational in 2020.

“We can make optimal use of our resources by fully integrating the new production facility into BASF’s production Verbund,” said Michael Heinz, member of the board of executive directors, BASF SE. “This significant investment also emphasizes the competitive position of the Ludwigshafen site.”

Press release

Senomyx, PepsiCo continue sweet taste collaboration
Senomyx, a company using proprietary taste science technologies to discover, develop, and commercialize novel flavor ingredients for the food, beverage, and ingredient supply industries, has amended and restated its Sweet Taste Program collaboration agreement with PepsiCo. The amendment extends PepsiCo’s research funding for Senomyx’s Natural Sweet Taste Program for three additional years, through September 2019.

Under the amended and restated agreement, Senomyx has granted PepsiCo non-exclusive rights to natural sweeteners and natural flavor ingredients discovered, developed, and selected under the collaboration for use in all non-alcoholic beverage categories. During the extension, Senomyx will be entitled to $18 million in research and development payments over the three-year research period. PepsiCo retains the option to further extend the research collaboration for two more years, which would result in additional research funding commitments. Senomyx will also be eligible for milestone payments based on the achievement of predetermined goals as well as royalty payments upon the sale of products containing natural sweeteners or ingredients selected under the collaboration.

“We are looking forward to continuing our collaboration with PepsiCo given our common objective of developing products that meet the growing demand for lower-calorie offerings,” said John Poyhonen, president and CEO of Senomyx. “PepsiCo is an industry leader, committed to reducing added sugar in their products and creating great tasting options for consumers.”

Senomyx and PepsiCo first entered into the Sweet Taste Program collaboration in 2010, and it was extended for an additional two years in 2014.

Press release

General Mills moves to antibiotic-free chicken for Progresso soups
General Mills has announced that it is now using only 100% antibiotic- and hormone-free chicken breasts in Progresso’s 36 chicken soup varieties. It took less than a year to make the switch, which was fueled by feedback from customers.
“When we talked to people about what they love about soup, we heard one thing over and over—the chicken makes the soup,” said Ray Joncas, director of marketing, Progresso. “So, we knew it was important to raise the bar on the chicken we put into every can of Progresso soup. We set a very ambitious goal to bring antibiotic and hormone-free chicken to market this fall.”

In addition, Progresso has removed colors from artificial sources from more than 60% of its soups with a goal of 100% by 2019. In the last five years, the company has also reduced the sodium levels in more than 40 of its soups and certified seven more soups as gluten-free.

Press release

Enjoy Life Foods opens new gluten-free, allergy-friendly facility
Enjoy Life Foods has opened a dedicated allergy-friendly bakery in Jeffersonville, Ind. The new facility is also certified gluten-free and dedicated nut-free. The 200,000-sq-ft facility is the production site for the brand’s baked free-from products, including cookies, snack bars, chocolate bars, baking chocolate, baking mixes, and savory snacks. The company currently employs more than 100 employees at the facility and plans to bring on 100 additional employees in 2017.

“This is a historic milestone for our company and for the allergy-friendly community as a whole,” said Joel Warady, chief marketing and innovation officer at Enjoy Life Foods. “Having the largest dedicated allergy-friendly bakery in North America also allows us to further grow our operations to provide even more great-tasting products to families across the United States and Canada, while expanding our reach to people seeking allergy-friendly food options around the world.”

Press release

Nature’s Path acquires majority stake in Gorilly Goods
Nature’s Path has acquired a 51% stake in Gorilly Goods—a raw, on-the-go snack that offers a range of savory to sweet organic and non-GMO nuts, fruits, seeds, and greens combinations. Although terms of the deal were not disclosed, Nature’s Path involvement will provide the needed capital for Gorilly Goods to increase its manufacturing and leverage Nature’s Path retail network to expand distribution throughout North America and markets around the world.

Based in Wisconsin where its headquarters will remain, Gorilly Goods reflects Nature’s Path commitment of eating well and doing good. Their industrial kitchen is powered 100% by renewable energy. In addition, like Nature’s Path EnviroKidz brand, which donates 1% of all sales to 1% for The Planet, Gorilly Goods donates 2% of profits to the Dian Fossey Gorilla Fund.

“Our new partnership represents new opportunities for our employees, improved operations, and continuing our commitment to the Dian Fossey Gorilla Fund,” said Chris McDiarmid, Gorilly Goods co-founder and CEO. “We’re ecstatic to be part of such a well-respected, trusted, and successful organization that has helped grow and shape the organic food industry.”

Press release

Regulatory News

USDA announces $21.4 million for organic research, extension programs
The U.S. Dept. of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has released details of 26 grants that will help organic farmers and ranchers improve business operations and bring more organic food to the table.

“America’s organic industry continues to grow and is an increasingly viable option for farmers and ranchers,” said Sonny Ramaswamy, NIFA Director. “USDA supports research, education, and extension to give organic producers science-based best-practices, helping them grow their business by contributing to a healthy America.”

Organic Agriculture Research and Extension Initiative (OREI) investments totaling $17,640,143 in 18 projects will help existing organic producers grow and market high-quality products. These projects give farmers, ranchers and processers more insight into the science and economics of successful organic production.

One of this year’s planning grant recipients, Oregon State University, received $250,000 to develop an online graduate certificate program in organic agriculture. Another award of $1.9 million will go to the Regents of the University of California to conduct a multi-regional analysis on soil health and food safety in organic crop production.

The other $3,777,222 was awarded to eight projects through NIFA’s Organic Transitions (ORG) Program that invests in research, education, and extension efforts to help existing and transitioning organic livestock and crop producers improve their competitiveness as well as adopt organic practices. Priority areas for 2016 include research on organic practices such as crop rotation, improved technologies, and understanding barriers to organic transition.

Kansas State University will use $370,000 to develop an organic crop budgeting tool for producers, while Colorado State University will use $500,000 to quantify how organic production systems help reduce greenhouse gas emissions.

Press release

Good Earth Egg implicated in another Salmonella outbreak
The U.S. Centers for Disease Control and Prevention (CDC) is working with public health and regulatory officials in Missouri, several other states, and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella Oranienburg infections. Epidemiologic, laboratory, and traceback investigations identified shell eggs distributed by Good Earth Egg of Bonne Terre, Mo., as the likely source of this outbreak.

Eight people infected with the outbreak strain of Salmonella Oranienburg have been reported from three states, and two have been hospitalized. Among people for whom information is available, illnesses started on dates ranging from April 23, 2016, to Aug. 24, 2016.

Federal, state, and local health and regulatory officials performed a traceback investigation from one restaurant location in Missouri where three ill people reported eating eggs. This investigation indicated that Good Earth Egg supplied eggs to that restaurant. Missouri health officials collected and tested shell eggs from the Missouri restaurant location and isolated the outbreak strain of Salmonella Oranienburg. Additionally, environmental samples taken at the Good Earth Egg processing facility isolated the outbreak strain of Salmonella Oranienburg.

The strain of Salmonella Oranienburg in this outbreak is closely related genetically to a Salmonella Oranienburg strain from a 2015 outbreak also linked to Good Earth Egg. In the 2015 outbreak, 52 people infected with the outbreak strain were reported from six states. In response to the 2015 outbreak, Good Earth Egg recalled all of its shell eggs on Jan. 9, 2016.

In light of this new investigation, Good Earth Egg announced a voluntary recall of all shell eggs on October 3. Various sizes of shell eggs are packaged in the following ways: 6-count cartons, 10-count cartons, 12-count cartons, 18-count cartons, 15-dozen cases, and 30-dozen cases. The dates and codes on the cartons and cases will include everything prior to and including date code 252 – Sell By 10/08/2016, with “Packed for” or “Produced for Good Earth Egg Company.”

Press release

Recall alert

Graceleigh recalls Sammy’s Milk Baby Food due to Cronobacter risk
Graceleigh is recalling all lots of Sammy’s Milk Baby Food because of possible presence of Cronobacter, a bacteria that can cause severe and sometimes fatal blood infections or meningitis in infants and it may not provide adequate nutritional levels of iron.

This product comes in a 12.84-oz white plastic container for all lot numbers with expiration dates of November 2016–August 2018. This recall is being conducted as a result of the U.S. Food and Drug Administration’s (FDA) determination that Sammy’s Milk is being marketed as an Infant Formula, not manufactured in compliance with infant formula regulations and testing to confirm the absence of the Cronobacter bacteria was not performed. Although Sammy’s Milk meets the FDA’s minimum requirement for iron content, there is no label warning that it contains low iron and supplementation may be necessary.

Sammy’s Milk was distributed in California to Mother’s Markets retailers and through nationwide direct delivery from SammysMilk.com. No illnesses have been reported to date.

Press release

Sabinsa receives approval for curcumin health claims in Canada
Sabinsa has received health claims for its Curcumin C3 Complex and Curcumin C3 Reduct from Health Canada based on the new clinical studies on the respective products. The health claim approved for Curcumin C3 Complex is “Helps support healthy serum triglyceride levels.” This claim is supported by a placebo controlled, randomized double blind cross over clinical study showing significant reduction in serum triglyceride concentration in obese subjects. In Canada, the curcumin monograph also allows for traditional claims of “Antioxidants, Relief of Joint inflammation.”

Sabinsa’s Curcumin C3 Reduct is standardized to 95% of tetrahydrocurcuminoids, which are widely accepted as most active metabolites of curcuminoids. Based on the studies available on Sabinsa’s Curcumin C3 Reduct, the NNHPD (Natural and Non-prescription Health Products Directorate) in Canada has approved the claim “Provides antioxidants” for dosage of 100 mg C3 Reduct twice daily. This is the first health claim for a curcumin metabolite.

“As the science on our natural products is increasing, we are determined to gain approval for new health claims supported by clinical studies for the Canadian market, where premarket approval for the health claims is required, thus validating our science,” said Shaheen Majeed, Sabinsa marketing director.

Press release

USDA grants GM non-browning apple deregulated status
The U.S. Dept. of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS) has approved a new “non-browning” variety of Fuji apple after concluding it does not pose a risk to human health or the environment. Developed by Okanagan Specialty Fruits, the NF872 cultivar has been bioengineered to be resistant to enzymatic browning. It is the third in the company’s Arctic Apple line to gain APHIS approval; the first two are Granny Smith and Golden Delicious varieties, known as Arctic Granny and Arctic Golden.

In its Finding of No Significant Impact (FONSI), APHIS relied on the environmental analysis it already performed on those two varieties. It said approval of the new variety will not change consumer demand for other apples including conventional or organic varieties. Nor will it “result in any changes to current planting, fertilizer application/use, cultivation, or pesticide application use,” APHIS said. In addition, “The impact of NF872 apple on wildlife or biodiversity is not different than that of other apple varieties currently used in conventional agriculture in the United States,” APHIS said.

USDA APHIS finding (pdf)

Steviva earns SQF certification at Portland facility
Steviva Ingredients, a supplier of all-natural, high-intensity sweeteners, recently earned a Safe Quality Food (SQF) Level 2 certification at its new headquarters facility in Portland, Ore. “Ensuring the highest possible standards for quality control and food safety drives everything we do,” said Yishu Hou, quality and document control specialist at Steviva Ingredients. “This certification reinforces that commitment to our customers as a reliable, quality supply-chain partner.”

At 26,500 square feet, Steviva’s new headquarters building is four times as large as its previous location, which the company occupied for just three years before outgrowing. In addition to an expansive production facility and warehouse, the company has installed employee-centric amenities, including a yoga studio, archery range, rock-climbing wall and organic garden. Employees are encouraged to participate in the complimentary classes offered weekly by a local certified yoga instructor in its studio, build their archery skills or strength at the rock-climbing wall before and after work, during breaks, at lunchtime and during team-building sessions.

Future plans include the buildout of a test kitchen at its headquarters facility. Steviva is in the process of procuring equipment to enable packing and co-packing in single-serve liquid sachets and powder packets, as well as a bottle-filling line and bag fillers for co-packing. The company is also in the process of building regional distribution centers in the Midwest and East coast.

Press release


Extended deadline: Friday, Oct. 7 – IFT17 Call for Proposals
Do you have a topic you’d like to propose as a session or a presentation at IFT17? Submit your session or presentation proposal now to be considered for IFT17. Session and presentations proposals, as well as New Products & Technologies proposals are due Friday, October 7, 2016. Technical Research Papers (printed poster and ePoster abstracts) are due December 16, 2016. Don’t delay, the deadlines are much earlier this year! Visit the IFT17 Call for Proposals page for full details including instructions on how to submit.

Short Course: Labeling Requirements and Implications for Foods Marketed in the U.S.
December 13–14 | Chicago, IL

Stay ahead of the curve when it comes to some of the major regulatory and policy changes that are impacting the food and beverage industry. Food labeling requirements in the U.S. are constantly being redefined, and falling behind is not an option. According to the U.S. Chamber Institute for Legal Reform, more than 150 class-action lawsuits were filed between 2011 and 2014 because of food labeling practices. Pending FDA changes to the Nutrition Facts Label and the recently published 2015 Dietary Guidelines are just some of the topics that will be reviewed. Learn more and register today.

Short Course: Food Science for the Non-Food Scientist
December 15–16 | Chicago, IL

New to the food science industry? Take advantage of this focused course to quickly learn the basic principles of food science, and equip yourself with an enhanced understanding of the role of food science in the development of food products. Reserve your spot in this course, which is one of IFT ’s most popular. Learn more and register today.

Join IFT in congratulating new Certified Food Scientists!
The Certified Food Scientist (CFS) credential is a validation of your on-the-job skills and can give you an edge in a competitive job market. Several of your colleagues recently passed the CFS exam. Please join us in congratulating them! View the list (PDF). More than 1,800 food science professionals are now certified. Thinking about earning your CFS? Apply now at www.ift.org/certification. Then, register for the  CFS Prep Course which offers participants expert instructors, access to a series of online practice tests, and an engaging online community for asking questions and sharing tips.


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