Floral-flavored product launches bloom; Rethinking packaging design; Increase storage, decrease AO levels

Floral-flavored product launches bloom
The number of global food and beverage product launches that feature floral ingredients increased 7% in the first 10 months of 2011 over the same period in 2012, according to Innova Market Insights. This number is more than four times the level recorded five years previously.

Companies are using floral flavors to give new or one-of-a-kind flavor notes and aromas to any number of products, especially to those products sold in countries and regions where these flavors may not be traditionally used, stated Lu Ann Williams, Research Manager, Innova Market Insights.

The most popular floral flavors recorded are jasmine, lotus, rose, and chrysanthemum, but Innova Market Insights found that there were significant differences among geographical region and type of product. Overall, the firm’s research showed that, for the first 10 months of 2011, tea, soft drinks, and confectionery accounted for a combined 70% of total product launches that featured floral  flavors. Jasmine, chrysanthemum, and rose are the most popular floral flavors in tea, soft drinks, and confectionery, respectively. Rose flavor is typically used in Turkish delight-type products but is becoming more popular in premium chocolate along with lavender, violet, orange blossom, geranium, and jasmine.

Clemens to speak at Whole Grains Summit
As researchers explore the benefits of whole grains consumption and health, food manufacturers are formulating a variety of foods with whole grains. Food formulators, nutritionists, and marketers continue to develop ways to provide whole grains to consumers and to promote whole grains’ health benefits. Join Roger Clemens, IFT President (2011–2012) and Chief Scientific Officer, Horn Co., and a number of other experts from industry, government, and academia as they discuss these topics and more at the Grains for Health Foundation Whole Grains Summit: From Theory to Practice.

With an overarching strategic plan for research, integration, communication, and implementation to advance consumption of whole grains, the conference advisory committee has set four goals: identify research gaps to make whole grains available to consumers around the world; understand ways to link whole grain research to communication and action; network with professionals across disciplines; and assist in setting goals for global dietary guidance and identify the gaps where the research is not conclusive on whole grains and health.

The event will be held May 19–22, 2012, in Minneapolis, Minn. For more information, visit www.cce.umn.edu/Whole-Grains-Summit-2012/index.html.

Rethinking packaging design
Food packaging holds a product and protects it from contamination and external factors like light and air, but it can pose challenges in handling and opening to some consumers. To help make the packaging of some of its products more user-friendly to consumers, particularly those with diseases like arthritis, Nestlé has worked with various universities to learn how certain consumers interact with packaging and to redesign some of its packaging.

Nestlé first began its efforts in 2009 when it collaborated with the University of Cambridge in the UK using a process called Inclusive Design that university researchers developed. The process Involved using specially designed tools like gloves that simulate dexterity impairment and glasses that simulate visual impairment. The company also works with researchers at Georgia Tech Research Institute to understand how arthritis affects consumers’ use of packaging by using a type of glove that simulates the way arthritis restricts movement and strength.

As a result of the research, Nestlé has redesigned packaging for a number of its products. Two of the recent ones are Nescafé Gold and Boost. Nescafé Gold packaging now has an easy-to-hold jar, “click and lock” screw cap, and easy-peelable foil membrane, and Boost packaging has an easy-to-grip bottle, easy-to-open cap without the inner seal, and easy-to-handle multipack holders.

Tea compounds exhibit anti-cancer effects
Compounds in yerba mate tea may reduce inflammation and kill human colon cancer cells, reported researchers at the University of Illinois at Urbana–Champaign.

For the in vitro study, the researchers isolated, purified, and then treated human colon cancer cells with different concentrations of caffeoylquinic acid derivatives from yerba mate tea. As they increased the concentration, the cancer cells died. They also identified the mechanism that induced apoptosis. It involves certain caffeoylquinic acid derivatives decreasing several markers of inflammation that regulate genes that affect the process through the production of two specific enzymes. Basically, the cancer cells die because their DNA is damaged. Reducing inflammation is important because inflammation can trigger the steps that lead to cancer cells growing, according to Elvira de Mejia, an associate professor of food chemistry and food toxicology and a member of the research team. The results showed that the amount of compounds that induced cell death was approximately the amount found in one cup of tea.

Proposals sought on food safety issues
The Center for Produce Safety at the University of California, Davis, is now accepting food safety research proposals designed to answer basic food safety questions and fill basic knowledge gaps for fruit, vegetable, and tree nut production, harvest, and post-harvest.

There is $3 million available to fund produce-general and commodity-specific research made possible by the center and its public and industry research partners.

The deadline to submit proposals is March 30, 2012. The proposals should be submitted through the center’s grant system website, http://ucanr.org/cpsgrants. For more information, visit www.cps.ucdavis.edu.

Increase storage, decrease AO levels
Long-term storage of thermally processed canned blueberries and blueberry juice/puree significantly reduced the amount of phytochemicals—in some cases more than 85%, report researchers at Washington State University.

Total anthocyanins, total phenolics, and total antioxidant activity in canned blueberry solids decreased by up to 86%, 69%, and 52%, respectively, during 13 months of storage. Total anthocyanins and total antioxidant activity in canned blueberry syrup decreased by up to 68% and 15%, respectively; however, total phenolic content increased by up to 117%. The results showed similar trends in phytochemical content in juice/puree stored for four months. The researchers said that the degradation of phytochemicals was not affected by whether the blueberries were produced conventionally or organically.

The study, “Storage Effects on Anthocyanins, Phenolics and Antioxidant Activity of Thermally Processed Conventional and Organic Blueberries,” appeared online early in Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.4670.

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What’s new with food companies

• American Roland Food Co. has opened a quality assurance lab in Dayton, N.J.

• Barry Callebaut will become Unilever’s global supplier and innovation partner for its cocoa and chocolate needs under a new partnership.

• Batory Foods Inc. has acquired ingredient distributor Mac & Massey LLC.

• Caravan Ingredients Inc. has received seven “superior” ratings from the American Institute of Baking International. Two facilities also received British Retail Consortium certification.

• Compass Foods has received approval of its Habo Monoester P90 sucrose monoester emulsifier for use in flavor applications in Indonesia.

• Corn Products International plans to change its name to Ingredion, pending shareholder approval in May, to indicate its role as a global ingredients solutions company.

• Fiberstar and Gum Technology have partnered to develop a new line of texturizers.

• The U.S. Food and Drug Administration has issued a Generally Recognized as Safe (GRAS) Letter of No Objection for GLG Life Tech Corp.’s stevia extract RebPure™ RA95.

• International Flavors & Fragrances Inc. has launched its Scientific Advisory Board with members who have expertise in key research and development areas to help the company in its flavors and fragrances development initiatives.

• IOI Loders Croklaan has received an “excellent” score on its SQF Level II Certification.

• Naturex has acquired Pektowin, which produces pectins and fruit and vegetable juices, and has opened a subsidiary location in Toronto, Canada.

• The North American Millers’ Association (NAMA) has given $300,000 to Kansas State University’s Dept. of Grain Science and Industry to establish the NAMA Instructor of Milling Award.

• Symrise has achieved Level 3 SQF 2000 certification at three of its facilities. Also, the company has named Prinova USA as exclusive distributor of Kaden Biochemicals botanical products in North America.

 

Karen Nachay,
Associate Editor
[email protected]