Standards for naturally derived colors; The price of an unhealthy diet

Setting standards for naturally derived colors
A review study published in the Journal of Food Science explores the need to establish industry-wide standards for the manufacturing, processing, application, and international trade of colors derived from natural sources.

Under current U.S. Food and Drug Administration (FDA) regulations, natural colors, defined as those sourced from plants, minerals, and animals, are exempt from certification. As such, they lack consistent definitions and universally accepted quality control and product safety specifications typical of a harmonized regulatory framework.

The intent of the study was to initiate discussion among the academic, regulatory, and industrial communities. Scientists from a variety of fields came together to address quality attributes and potential safety hazards from the perspective of manufacturers, importers, and end users of natural colors.

Given the popularity of natural colors and the potential risk for adulteration, the researchers concluded that there is a need for industry-wide standards that will translate to safety and quality solutions. The development of new standards “should mitigate risk, increase consumer and industry confidence, and provide a framework for self-regulation.”

The price of an unhealthy diet
The higher cost of healthy food as compared with unhealthy snacks may have an adverse effect on the quality of the American diet, according to a study conducted by researchers at Drexel University’s Dornsife School of Public Health.

“We found that, on average, healthier perishable foods were nearly twice as expensive as unhealthy packaged foods: 60 cents versus 31 cents per serving, respectively,” said David Kern, lead author of the study, which appeared in the International Journal of Environmental Research and Public Health. “As the gap between neighborhood prices of healthier and unhealthier foods got wider, study participants had lower odds of having a healthier diet.”

To delve into price impacts, the researchers used cross-sectional data from 2,765 participants in the Multi-Ethnic Study of Atherosclerosis. Participants were recruited from six urban areas in the United States. Each participant’s diet data was linked to food prices at supermarkets in their neighborhood.

For every 14% increase in the healthy-to-unhealthy price ratio (the standard deviation in this study), the odds of having a healthy diet dropped by 24%. In addition, the adverse impact of increasing healthy food prices was particularly strong for people in the middle ranges of income/wealth, and those with higher education.

“Nearly 40% of U.S. adults are obese and less than 20% attain recommendations for fruits and vegetables,” said Amy Auchincloss, who also led the study. “Cheap prices of unhealthy foods relative to healthier foods may be contributing to obesity and low-quality diet.”

The researchers believe that more work needs to be done in this arena. “Prospective studies that examine interventions affecting food prices—such as taxes on soda and junk food or subsidies for fruits and vegetables—would be vital to understand how food prices influence purchasing decisions and subsequent diet quality,” Kern concluded.

WHO recommends halt on antibiotics
To preserve the effectiveness of antibiotics for human use, the World Health Organization (WHO) recommends that farmers and the food industry stop using antibiotics to promote growth and prevent disease in healthy animals.

A systematic review in The Lancet Planetary Health, which informed the development of WHO’s new guidelines, found that interventions that restrict antibiotic use in food-producing animals reduced antibiotic-resistant bacteria in these animals by up to 39%. WHO strongly recommends that healthy animals receive antibiotics only if a disease has been diagnosed in other animals in the same flock, herd, or fish population.

In some countries, approximately 80% of total consumption of medically important antibiotics is in the animal sector, largely for growth promotion. Some types of bacteria that cause serious infections in humans have already developed resistance to most or all available treatments, with few promising options in the research pipeline.

“A lack of effective antibiotics is as serious a security threat as a sudden and deadly disease outbreak,” says Tedros Adhanom Ghebreyesus, director-general of WHO. “Strong, sustained action across all sectors is vital if we are to turn back the tide of antimicrobial resistance and keep the world safe.”

Many countries have already reduced antibiotic use in food-producing animals. A variey of alternative options are currently being used for disease prevention, including the improvement of hygiene, better use of vaccinations, and changes in animal housing and husbandry practices.

Making responsible food choices tops 2018 trends
As consumers adopt a more thoughtful approach to their food choices, they are influencing the way companies process, package, and label foods. According to Innova Market Insights, which named “mindful choices” the top trend for 2018, consumers are seeking a holistic approach to wellness, with four in 10 having increased their consumption of healthy foods.

“Today’s consumer displays a high level of mindfulness about well-being and the environment,” says Lu Ann Williams, director of innovation at Innova Market Insights. “So it is no surprise that consumers are becoming increasingly mindful in their food choices, wanting to know what is in their foods in order to make decisions about health, sustainability, and ethical issues.”

Although consumers are looking for ways to eat and drink more healthily, they do not want to do so at the expense of high quality and taste. Lightness in terms of alcohol content, sweetness, flavor, texture, or even portion size is increasing its appeal. Novelties such as flavored beer, thin versions of cookies and other bakery goods, and flavored plant waters are on the rise.

The responsible packaging of food and the reduction of food waste are also on the minds of consumers. The notion of closing the circle is increasingly taking hold, with consumers expecting companies to develop innovative uses for food waste and more biodegradable and renewable packaging.

Biscuits market heats up
Competition in the highly fragmented global biscuits market is expected to intensify due to the large number of international and local players, according to a report by Transparency Market Research. To differentiate themselves, companies such as Nestlé, Kraft, Kellogg, and Campbell Soup are using healthier raw materials to meet demand for natural and GM-free products, as well as creating unique flavors and packaging.

According to the report, the global biscuits market is estimated to reach a compound annual growth rate (CAGR) of 4.7% between 2017 and 2025. Driving growth are a demand for healthy snacks and an increase in per capita food consumption in developing countries.

By product type—sweet, savory, crackers, filled/coated, wafers, and others—sweet biscuits are likely to be the most attractive. Among source types—wheat, oats, millets, and others—wheat is estimated to account for 48.4% of the revenue share in 2017 and is expected to register significant growth rate during the forecast period. In addition, pouches/packets are anticipated to occupy 40.4% of the packaging market share in 2017.

Among the factors that could potentially restrain market growth are a shortage of food ingredients and skilled staff, and an increase in labor costs. However, biscuit manufacturers are also expected to improve the efficiency of their value chain, from inbound logistics to distribution to the marketing and export of their products.

• Albertsons will increase customer convenience through an agreement with Instacart, the on-demand grocery delivery service, by offering same-day deliveries in as little as an hour.

• The Conagra Brands Foundation will partner with SocialWorks, the charitable organization founded by Chance the Rapper, to provide $300,000 to SocialWorks’ New Chance Fund, ensuring more Chicago Public School students have access to arts enrichment education.

• DuPont Nutrition & Health announced the creation of a microbiome venture to spearhead development of new microbiome science-based solutions.

• Kellogg opened a new brick-and-mortar cereal café in New York City’s Union Square neighborhood. The café allows visitors to choose items off the menu or create unique combinations using ingredients from the Union Square farmers market.

• Kind, a healthy snacking leader, and Mars announced a strategic partnership whereby Mars will take a minority stake in Kind. The two companies will partner to grow Kind’s product offerings and business globally.

• Lesaffre, a global player in the yeasts and fermentation industry, acquired a majority interest in Envera, a full-solution provider in the field of microbiology.

• Maple Leaf Foods reached a definitive agreement to acquire Field Roast Grain Meat.

• Naturex, a global leader in specialty plant-based natural ingredients, acquired Swedish Oat Fiber, a specialized Swedish manufacturer of oat-based extracts and ingredients.

• Nestlé has started construction on a new factory in Cuba, to meet growing consumer demand and strengthen its presence on the island. The factory is expected to employ 260 people by its third year.

• Rabobank awarded its 2017 Food and Agribusiness Industry Leadership Awards to Bon Appétit Management (Leadership and Excellence), Nature’s Path Foods (Leader in Sustainability), and MycoTechnology (Emerging Leader in Innovation).

• Tyson Foods has completed the acquisition of Philadelphia-based Original Philly Holdings, a producer of raw and fully cooked Philly-style sandwich steak and cheesesteak appetizer products.

• The U.S. Dept. of Agriculture’s National Institute of Food and Agriculture (NIFA) announced support for research, education, and extension projects that promote a safe, nutritious food supply. The funding is made possible through NIFA’s Agriculture and Food Research Initiative program, authorized by the 2014 Farm Bill.

• Wilmar entered into an agreement to purchase Cargill’s edible oil facilities in Kuantan, Malaysia. Transfer of ownership is expected to occur by the end of 2018.

• Wixon, a taste solutions provider and manufacturer of seasonings, flavors, and technologies, announced that Ron Ratz has taken an ownership position with the company. Ratz is senior vice president, overseeing all commercial and customer development functions.

Margaret Malochleb,
Associate Editor
[email protected]