Ultrasound washing; Uptick in clean-label claims; Technomic identifies 2013 trends

Ultrasound, washing reduce E. coli
Combining continuous ultrasound treatment and chlorine washing can reduce the number of E. coli O157:H7 cells on spinach leaves, according to researchers at the University of Illinois at Urbana–Champaign.

Hao Feng, a professor of food science and human nutrition, and his research team developed a pilot-scale continuous-flow washing system with three pairs of ultrasonic transducer boxes. These boxes form a channel through which ultrasound is administered to spinach leaves that are subjected to a continuous-flow chlorine wash. The inactivation normalized by acoustic power density for one-minute treatments at 25, 40, and 75 kHz was 0.056, 0.061, and 0.057 log CFU/(W/L), respectively, wrote the researchers. Additional results showed that the combined treatment of chlorine and ultrasound in the continuous-flow system achieved additional log reductions of 1.0 and 0.5 CFU/g for E. coli cells inoculated on spinach, for washing in single-leaf and batch-leaf modes, respectively, when compared to treatment with chlorine alone.

Continuous flow and uniformity of the field are important to the success of the process. Even the placement of the spinach leaves in the channel makes a difference to the effectiveness of the process; if any part of a leaf is blocked by another’s, the ultrasound waves will not reach it and it therefore could contaminate the batch, said Feng.

The study, “Continuous-flow Ultrasonic Washing System for Fresh Produce Surface Decontamination,” appeared online early in Innovative Food Science & Emerging Technologies, doi: 10.1016/j.ifset.2012.09.007.

Uptick in clean-label claims
The number of confectionery product launches making “natural,” “additive-free,” or “preservative-free” claims continues to increase. About 9.5% of all confectionery launches in the 12 months ending September 2012 used at least one of these claims, according to data from Innova Market Insights.

These “clean labeling” health claims were the most popular health claims overall on new product introductions, followed by “sugar-free,” “low-sugar,” and “no-added sugar” at just less than 9%, “organic” on 3.3%, and “low-fat” on just less than 2%. Developed markets saw more confectionery products that debuted with the “natural,” “additive-free,” or “preservative-free” claims. In the United States and Western Europe, the products were 16% and 15%, respectively, of total confectionery launches, reported Innova Market Insights.

One factor that may be contributing to the rise in the use of these product claims on confectionery product introductions is the use of the naturally derived sweetener stevia, according to Innova’s research. The company said that after approval of the ingredient by the U.S. and Australasia in 2008 and Europe in 2011, the use of the sweetener in confectionery products has increased, as companies are formulating products with it to avoid artificially derived ingredients.

Fast food calories show little change
While healthier food and beverage options are available at some fast food restaurants, the average calorie contents of these and other foods have changed little from 1997 to 2010, according to a study published in American Journal of Preventive Medicine.

The researchers obtained the calorie contents of foods on the lunch and dinner menus at eight of the major fast food chains in the United States using information from the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. They analyzed the changes in median calorie content of all lunch and dinner menu items and examined the specific categories of menu items among all restaurants and for individual restaurants. The results showed that the number of lunch and dinner menu items offered increased by 53% from 1997 to 1998 and 2009 to 2010. The median energy content for all menu items was relatively stable over the study period. The median energy contents increased for desserts and condiments, decreased for side items, and remained level for entrees and drinks.

The study, “Energy Content of U.S. Fast-Food Restaurant Offerings: 14-Year Trends,” appeared in the November 2012 issue of American Journal of Preventive Medicine.

Improving trans-free margarine
A trans-fat-free margarine from scientists at the University of Georgia may one day be an alternative to margarines available commercially. A study published in Journal of Food Science details how the researchers developed this margarine to be trans-fat-free and contain omega-3 fatty acids.

The researchers formulated the margarine using stearidonic acid soybean oil and high-stearate soybean oil catalyzed by Lipozyme^® TLIM (Thermomyces lanuginosus) lipase. The margarine had a low omega-6/omega-3 fatty acids ratio. It was also easily spreadable and had comparable melting temperature, saturated and unsaturated fatty acid contents, and sensory properties to commercial margarine. Overall, the margarine may help consumers to reduce their trans fat intake while increasing their omega-3 fatty acid intake, wrote the researchers.

The study, “Production of trans-Free Margarine with Stearidonic Acid Soybean and High-Stearate Soybean Oils-Based Structured Lipid,” appeared in the November 2012 issue of Journal of Food Science.

Technomic identifies 2013 trends
Expect more vegetables, grains, and chicken to be served at restaurants, according to predictions from the foodservice research and consulting organization Technomic.

Technomic brought together its market research experts, consultants, and editors to determine restaurant food trends for 2013. Some of the trends are mainstream, but others are, as Technomic puts it, “edgy, urban movements” that may not spread to the wider American public.

Technomic’s list of 10 restaurant trends includes using vegetables in more creative ways to add healthier ingredients to dishes or to replace expensive proteins; incorporating more grains like polenta, couscous, and bulger on menus; focusing on chicken prepared in different ways with a variety of ingredients like ethnic-inspired seasonings; and featuring more snack- and bite-sized items. Other trends are offering more value meals or family-sized meals; preparing traditional, retro dishes or contemporary interpretations of them; putting more noodles like ramen, udon, soba, and rice on menus; highlighting the cuisines of South American countries; introducing regional American and international foods at fast casual restaurants; and differentiating beverage offerings to include tropical fruit beverages, house-made sodas, regional craft beers, cocktails made with flavored vodkas, microdistilled liquors, and natural energy drinks.

Candy is king for Christmas season
Candy was the number one snack item purchased for the Christmas season, and consumers used it for eating, gifting, entertaining, and other activities, according to The NPD Group.

Of the 4,906 adults who celebrate Christmas who were surveyed by The NPD Group, 50% purchase candy for the holiday, and 54% of these adults reported that they intended to eat it or that their family would eat it. In addition to those who eat the candy they purchase, 44% bought candy to give as gifts, and the remaining use it for entertaining during the Christmas season. Seasonal/holiday chocolate candy is the type of candy most consumed (at 51%) followed by candy canes, snack-size chocolate candy bars, gift box chocolates, and seasonal/holiday non-chocolate candy.

“The winter holiday period offers manufacturers and retailers incredible potential for growth, and an opportunity to differentiate brands and drive additional sales by understanding consumers’ attitudes and behaviors related to candy,” said Darren Seifer, a food and beverage industry analyst with The NPD Group.

The snack items consumers bought during the Christmas season were chips (38%), fresh fruit (36%), crackers (31%), and nuts (31%). The data were based on research that The NPD Group conducted on consumers’ activities, purchase behavior, and attitudes surrounding Christmas.

• Alchem International has completed the expansion of its production facility in Neemrana, India.

• Barry Callebaut will construct a chocolate and compounds factory in Eskisehir, Turkey.

• Bay State Milling will acquire T.J. Harkins Basic Commodity Brokers.

• Carmi Flavor & Fragrance Co. will build a 34,000-sq-ft warehouse at its facility in Iowa.

• ConAgra Foods will acquire Ralcorp Holdings, the largest private label food manufacturer in the U.S., subject to regulatory approval. The transaction is expected to close March 31, 2013.

• DuPont Nutrition & Health will collaborate with AvidBiotics to develop novel bactericidal protein technologies.

• Firmenich has opened a research and development facility in Shanghai, China.

• International Flavors & Fragrances has opened a liquid flavors and fragrances manufacturing plant in Jurong, Singapore.

• Under a partnership expansion, P.L. Thomas will increase promotion of Ganeden Biotech’s GanedenBC30 probiotic in the U.S.

Karen Nachay,
Associate Editor
[email protected]