IUFoST/FAO seeks research for database
The International Union of Food Science & Technology (IUFoST) and the United Nations Food and Agriculture Organization are asking food researchers to contribute to a new worldwide database that focuses on the food needs of developing countries.

Specifically, the groups seek research about improving food quality and availability in developing countries. The database will serve as a coordinated, one-stop way for scientists to locate and retrieve information on these topics. Information available in the database will include descriptions of the project, key words, names of project leaders, institution at which the project is conducted, source of funding, start and expected finish dates, and projected outcome of the project.

To contribute to the database, visit and click on the IUFoST link.

Kraft improves nutrition labels
In response to the Food and Drug Administration’s call for clearer nutrition communications on smaller food packages, Kraft Foods Inc., Northfield, Ill., has designed new nutrition labels for its snack and beverage products that contain 2–4 servings.

If the package of food is typically consumed by one person at one time, the new labels will provide nutrition information for the contents of the entire package. Currently, the nutrition facts that are listed on packages are based on a per-serving basis, not the entire package contents. Additionally, the total number of servings will be stated on the front of the package.

IFF donates to Monell’s capital campaign
International Flavors & Fragrances Inc., New York, N.Y., recently donated $500,000 to Monell Chemical Senses Center’s capital campaign.

For its contribution, IFF receives the naming rights to a new laboratory, which IFF plans to name in honor of the late IFF chief executive officer and Monell co-founder Henry G. Walter, Jr. He also served on Monell’s board of directors from 1970 to 1985.

Monell’s goal is to raise $10 million for the expansion of its facilities and to enable its team of scientists to conduct new chemosensory research. Monell is located in Philadelphia, Pa.

Sartori Foods celebrates 65 years
In 1939, Paul and Joseph Sartori and Louis Rossini founded S&R Cheese Corp., an Italian cheese manufacturer. Today, 65 years later, the company, now known as Satori Foods, has expanded to become a manufacturer, converter, and distributor of aged Italian, Mexican, and specialty cheeses and cheese–based flavor systems. The company, based in Plymouth, Wis., is a family-owned, third-generation business.

Abbott Laboratories,
Abbott Park, Ill., recently announced that it has entered into an agreement to acquire EAS, Golden, Colo. EAS’s portfolio of brands includes EAS®, AdvantEdge®, Myoplex®, and Body for Life®.

Armfield Inc. has opened a trials facility at its Jackson, N.J., headquarters. The facility will feature miniature-scale processing equipment for product development testing.

Birds Eye Foods Inc., Rochester, N.Y., recently acquired California & Washington Co., San Francisco, Calif. Birds Eye Foods will continue to market the company’s frozen vegetables and fruits under the C&W® brand.

Bunge Ltd., White Plains, N.Y., has agreed to purchase the Ideal business of bottled oils from Molinos International, a subsidiary of Molinos Rio de la Plata, Buenos Aires, Argentina. The acquisition includes the exclusive rights to the Ideal brand in Russia and all former Soviet Union nations. The acquisition is expected to be completed in January 2005. Additionally, Bunge’s European operating group has purchased a grain terminal in the port of Rostov, Russia from ZAO Trade Port.

By the end of this year, Chr. Hansen A/S, Hørsholm, Denmark, will begin mixing and manufacturing food colors at a new factory located in Tianjin, China. The factory will produce natural food colors and a range of food colors specifically suited to the Asian markets.

Australia–based Coca-Cola Amatil Ltd. recently acquired Crusta Fruit Juices Pty. Ltd., Waikerie, Australia.

Danisco A/S, Copenhagen, Denmark, has announced plans to expand its cultures production facility in Niebüll, Germany. The new facility, which will be operational in 2006, will increase the company’s capacity to produce frozen products. Also, Danisco is constructing a pectin production plant in São Paulo, Brazil.

The North American Marketing and Value-added division of Fishery Products International Ltd., St. John’s, Newfoundland, Canada, has changed its name to Ocean Cuisine International. Ocean Cuisine will sell finfish and shellfish products under the Fishery Products International brand, and value-added seafood products.

A. Lassonde Inc., a subsidiary of Lassonde Industries Inc., Rougemont, Quebec, Canada, has completed the acquisition of certain assets of Alfresh Beverages Canada Corp., Toronto, Ontario, Canada. The assets include production equipment, automotive equipment, and trademarks.

Monterey Pasta Co., Salinas, Calif., has changed its name to Monterey Gourmet Foods Inc. The company’s pasta and sauce lines will continue to be sold under the Monterey Pasta Co. brand name.

National Starch and Chemical Co., Bridgewater, N.J., and Omega Protein Corp., Houston, Tex., have entered into a manufacturing and supply agreement. Omega Protein will be the exclusive provider for 100% of National Starch’s requirements for long-chain omega-3 fish oil, and National Starch will encapsulate Omega Protein’s long-chain omega-3 fish oil product into a free-flowing dry powder, which will then be marketed to National Starch’s worldwide customer base.

Neogen Corp., Lansing, Mich., recently acquired the distribution business of BiologischeAnalysensysteme GmbH, Lich, Germany, which has been a distributor of Neogen food safety products in Germany. Neogen Europe Ltd. in Scotland will manage the distribution of these products in Germany.

Plumrose USA Inc., East Brunswick, N.J., has completed the expansion of its processed meat plant in Council Bluffs, Iowa. The 45,000-sq-ft expansion doubles the production capacity of the facility to 175 million lb annually.

Premium Brands Inc., Richmond, British Columbia, Canada, recently sold its processed meats operations in Vancouver, British Columbia, and Algona, Washington, to Quality Meat Group Ltd., Ontario, Canada.

J.M Smucker Co., Orrville, Ohio, has sold its Brazilian operations, Smucker do Brasil Ltda., to Cargill Inc., Minneapolis, Minn.

AACC announces 2004 award winners

The American Association of Cereal Chemists recently presented Julie Jones with the William F. Geddes Memorial Award, which honors the contributions of an individual AACC member to the association. A professor of nutrition and food science at the College of St. Catherine, Jones is a past president of AACC and has served on many AACC committees, advisory panels, and task forces. She is a Professional Member of IFT.

Bruce Stone is the recipient of the 2004 Thomas Burr Osborne Medal, which recognizes the distinguished contributions in the field of cereal chemistry, and has also been named AACC Fellow. Stone is an emeritus professor of biochemistry at La Trobe University, Victoria, Canada.

Sergio O. Serna-Saldivar is the recipient of the 2004 Excellence in Teaching Award. He is a professor and head of the Food Science and Technology Dept. at the Instituto Tecnologico y de Estudios Superiores de Monterrey, Mexico, and is a Member of IFT.

Charles Gaines and Ken Preston have been named AACC Fellows. Gaines is the director and research leader of the U.S. Dept. of Agriculture, Agricultural Research Service’s Soft Wheat Quality Laboratory, Wooster, Ohio. Preston is a research scientist at the Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada.

AMSA presents Signal Service Award
Herbert C. Abraham, W. Ronald Usborne, and Roger L. West are the recipients of the 2004 American Meat Science Association Signal Service Award, which recognizes AMSA members’ service and contributions to the meat industry and AMSA.

Abraham, who retired in January 2003 after serving for 32 years with the USDA Agricultural Marketing Service’s Livestock & Seed Program, served on more than 20 AMSA intercollegiate meat judging committees.

Usborne, a Professional Member of IFT, joined the faculty of the University of Guelph in 1969 and became a professor of meat science in 1989. He is currently on a one-year administrative leave from Caravelle Foods, where he contributes to issues of food safety and participates in research and development.

West retired in 2002 from the University of Florida after 30 years of service to the Dept. of Animal Sciences. His service to AMSA began in 1974.

FMI expands food safety program in Mexico
The Food Marketing Institute is now offering in Mexico its Safe Quality Food certification program for food producers and manufacturers.

The SQF program, a fully integrated food safety and quality management protocol designed specifically for the food industry, includes a safety standard, training, and independent auditing and certification that enable a supplier to verify that food has been produced, processed, prepared, and handled in accordance with global standards. The program, which is administered by the SQF Institute, a division of FMI, is based on the principles of HACCP, Codex, and ISO Quality Management Standards.

Shipman assumes executive position with NFPA
Hunt Shipman recently joined the executive staff of the National Food Processors Association as Executive Vice President of Government Affairs and Communications. He will direct all NFPA government affairs programs, including federal and state government relations, grassroots efforts, and NFPA’s political action committee, and will oversee the association’s communications activities.

Beef Web site provides industry resources
Are you a retailer in the beef industry or a person who seeks general information about beef and the industry? Check out, which contains information about marketing and merchandising programs, new product concepts, nutrition research, government regulations, and much more.

While the site is geared primarily for beef retailers, general users may find useful information in the links provided to other organizations.

Funded by the Cattleman’s Beef Board and managed by the National Cattleman’s Beef Association, the site also features Beef Training Camp, a comprehensive beef retailing training program designed to educate people on all aspects of beef. Recipes created and tested by the Beef & Veal Culinary Center are also available for download.

 Archer Daniels Midland Co., Decatur, Ill., has named Douglas R. Ostermann Regional Treasurer–Europe.

The board of directors of Coca-Cola Co., Atlanta, Ga., has elected Irial Finan as Executive Vice President.

David Michael & Co. Inc., Philadelphia, Pa., has named D. Richard Ensor to its Stategic Alliance Advisory Board and has promoted Denis Blais and Jennifer Jacobs to Senior Account Managers.

Stephen R. Avera has been named Senior Vice President of Flowers Foods Inc., Thomasville, Ga.

Food Safety Net Services Ltd., San Antonio, Tex., has named Shanna Boleman Director of Technical Services and Jarrod Miller and Robert Pease Audit Specialists.

The board of directors of Givaudan SA, Geneva, Switzerland, has elected Juerg Witmer as Chairman of the Board. He will replace Henri B. Meier, who will retire in April 2005. Gilles Andrier, currently the Head of Givaudan’s global Fine Fragrance business, will succeed Witmer as Chief Executive Officer.

International Flavors & Fragrances Inc., New York, N.Y., has named James H. Dunsdon Chief Operating Officer.

Dave Thomas recently joined LycoRed Natural Products, Beer Sheva, Israel, as the North American Director of Marketing and Business Development for the Food and Beverage Div.

Nizo Food Research BV, Ede, Netherlands, recently hired Peter de Kok to lead its flavor division.

Sargento Foods Inc., Plymouth, Wis., has promoted Rod Hogan to Director of New Business Development and hired David Vroom as Senior Vice President of Innovation.

New Products
Future Foods Inc.,
Dallas, Tex., offers four seafood-based products that are perfect for any gathering. Salads of the Sea Party Tray consists of four of the brand’s most popular dips—Cajun Krab Dip, Cajun Smoked Salmon, Krab Picante Dip, and Krab Spinach Artichoke—in one ready-for-the-buffet package. The tray contains 10-oz servings of each flavor. Additionally, the company is offering three Salads of the Sea Seafood Cheese Balls in Krab, Cajun, and Cajun Smoked Salmon flavors.

The newest XSEnergy DrinkCherry Blast—from Quixtar Inc., Ada, Mich., contains the sweet and tart flavors of cherry and pomegranate. With no sugar, fat, and carbohydrates, the lightly carbonated drink contains antioxidants, 100% of the recommended daily values for vitamins B-3 and B-5, high levels of vitamins B-6 and B-12, and 8 kcal/can.

Carando® Snack Sticks provide ready-to-eat snacking options for eating on-the-go any time of the day. Available in pepperoni, salami, and beef flavors, the dry-cured products require no refrigeration and are packaged in modified-atmosphere packaging to help extend product shelf life and ensure quality. The pepperoni version is made with crushed red pepper and paprika, a combination that creates a blend of heat and zest. The three flavor profiles are based on authentic recipes. Each variety comes packaged in 6-oz snack packs. Carando Foods is based in Springfield, Mass.

Horizon Organic, Longmont, Colo., is offering three new organic products perfect for packing in lunchboxes or eating on-the-go. Horizon Organic Smoothies are the first organic smoothies made especially for children. A blend of nonfat organic yogurt and organic fruit juices, the smoothies are available in three flavors: Wild Berry Blast, Strawberry Banana Splash, and Tropical Fruit Punch. They are fat-free, provide 100% of daily vitamin C requirements, and are enriched with prebiotics that increase calcium absorption and improve overall digestive health. Horizon Organic Single Serve Organic Juices are made with organic fruit, contain 100% juice, provide the recommended daily intake of vitamin C, and are available in apple, fruit punch, and grape flavors. Horizon Organic Banana Single Serve Milk are available in five varieties: chocolate, vanilla, strawberry, orange cream, and 2% milk.

ConAgra Foods Specialty Potato Products, Eagle, Idaho, introduces its Lamb’s Supreme® Yukon Gold potato products. Golden in color and loaded with buttery flavor, the product line includes Twister® Fries, Natural Wedge Cuts, IQF Hash Brow ns, and Mashed Potatoes. ConAgra Foods selects Yukon Gold potatoes from prime growing regions.

Atkins Nutritionals Inc., Ronkonkoma, N.Y., offers two new low-carbohydrate lines of products. Atkins AdvantageBars  available in Wild Berry,Golden Oats Granola, Chocolate Chip, and Peanut Butter flavors have 3 g of net carbohydrates per bar and no added sugar or trans fats. Available in 11-oz cans, Atkins Advantage Ready-to-Drink Shakes contain vitamins, minerals, and 2 g of net carbohydrates. Orange Crème and Vanilla Caramel Crème are new flavors.

There’s no more waiting for a cake to cool before frosting it. Make, bake, and frost a cake in just one hour with Betty Crocker® Pour & Frost frosting. General Mills Inc., Minneapolis, Minn., says this is the first “pourable” frosting and the only frosting specifically formulated to be heated in the microwave oven. After being heated for about 20 sec, the frosting pours and easily spreads across a 13-in x 9-in cake. A warm cake can be frosted after just 15 min out of the oven. The frostings come in Vanilla, Chocolate, and Milk Chocolate flavors; the chocolate flavors are made with Hershey’s Dutch cocoa.

Golden West Specialty Foods, San Bruno, Calif., introduces Wok Mei, a new brand of all-natural Chinese sauces. Available in three flavors—oyster, plum, and hoisin—the product contains no artificial colors, preservatives, modified starches, monosodium glutamate, modified yeast extracts, or refined sugars. Available in 8-oz and 64-oz bottles, the sauces can be used as dipping sauces and as bases for marinades and gravies, and for stir-frying, grilling, and basting.

EAS, Golden, Colo., offers a line of breakfast bars that focus on high-quality nutrients instead of empty calories and are perfect for people who want an on-the-go breakfast. AdvantEdge® Morning Energy Bars contain 11 g of protein and 6 g of fi ber; are low in carbohydrates; provide an excellent source of calcium; and come in Sweet Blueberry, Baked Apple Crunch, and Cinnamon Swirl.

The new DiGiorno® Microwave Rising Crust® Pizza from Kraft Foods Inc., Northfield, Ill., rises and bakes to a golden-brown color in the microwave to deliver oven-baked taste in just 5 min. A unique cooking tray and crisping ring, and a specially formulated pizza crust helps the pizza bake up crispy and golden brown on the outside and tender on the inside. Available in grocery stores nationwide, the product comes in Four Cheese (Asiago, Romano, Parmesan, and Mozzarella cheeses), Pepperoni, Supreme (pepperoni, Italian sausage, red and green peppers, and onions), and Three Meat (pepperoni, Italian sausage, and hamburger) varieties.

Organic Valley Family of Farms, La Farge, Wis., has introduced Organic Valley Cultured Lowfat Buttermilk. Containing no butter, the product features the same low-fat content as Organic Valley Lowfat Milk. It contains calcium, vitamins A, D, and B-12, potassium, and ribofl avin; is produced according to national organic standards without the use of antibiotics, synthetic hormones, or pesticides; and is certifi ed kosher by the Orthodox Union. The product, which provides a hearty fl avor with fewer calories and less fat than whole milk or cream, can be used for baking and as a marinade, coating for poultry and fi sh, and base for soups and salad dressings.

Sara Lee Bakery Group, St. Louis, Mo., recently introduced three new bagel varieties aimed at consumers who want to increase their intake of fi ber and whole grains, as well as those who seek to reduce calorie consumption. Sara Lee Delightful Plain Bagels and Delightful 100% Whole Wheat Bagels have 120 kcal and 7 g of fi ber per bagel. The whole-wheat bagels are made from stone-ground, whole-wheat fl our. Heart Healthy 100% Whole Wheat Bagels, which have 6 g of fi ber per bagel, carry a special logo on the package to indicate that they may reduce the risk of heart disease and certain cancers as part of a low-fat diet. All three varieties have 25% fewer calories than the company’s comparable bagels and are sold in six-count packages.

Pepsi-Cola North America, Purchase, N.Y., will offer Pepsi Holiday SpicePepsi Cola with ginger and cinnamon—in the United States between November 1 and December 31. The product will be available in 20-oz and 2-L bottles and 12-packs of 12-oz cans.

Sargento Foods Inc., Plymouth, Wis., has partnered with Kellogg Co.’s Keebler® brand on a licensing program and on-pack retail merchandising effort. Ernest J. Keebler, the advertising symbol for the Keebler brand, will appear on packages of seven varieties of Sargento non-refrigerated snacks: Cheese Dip and Sticks, Cheese Dip and Pretzels, Cheese Dip and Cheddar Sticks, Cheese Dip and Crackers, Strawberry Dip and Cookie Sticks, Chocolate Dip and Cookie Sticks, and Smore’s. These snacks are available at major retailers.

The exotic, delectable flavors of Asia are now available in your home. Simply AsiaTM’s new line of Soy Noodle Soup Bowls come in three flavors: Mushroom & Ginger, Savory Onion, and Szechwan Garlic. All are fat-free, cholesterol-free , low in sodium, and have net carbohydrate amounts ranging from 5.5 to 8.5 g/serving. The products also contain 7 g of soy protein. The noodles are made from baked tofu sheets, giving them a rich, meaty texture that soaks up the seasoned broth.

Thanasi Foods LLC, Boulder, Colo., has debuted its Jim BeamOriginal Kentucky Bourbon Soaked Sunfl ower Seeds. The snack food product, available in retail outlets nationwide, is made from premium, in-shell, U.S.-grown sunfl owers seeds. They are soaked in Jim Beam bourbon, which gives the seeds a slightly sweet and smoky flavor.

Assistant Editor
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