Best of the Berries
The perception of blueberries as healthy ingredients has led to a surge in the popularity and sales of blueberries in all forms. Consumers see blueberries as a value-added ingredient linked to heart health, anti-aging properties, cancer prevention, improved eyesight and better memory. The fruit’s juicy, tart-sweet flavor and vibrant color have broad appeal. Savvy product developers are including them in many new products. Most recently, thanks to the increasing interest in antioxidants, blueberries are finding their way into beverages, either alone or in combination with cranberries, pomegranates, acai, goji berries and some of the other newly researched antioxidant-rich fruits. U. S. Highbush Blueberry Council, 650-340-8311, bberry@blueberry.org, www.blueberry.org
No Traces of Fish
Consumer demand for omega-3 EPA and DHA from fish oil in foods is rapidly rising, according to a major marine-based ingredients company. Food companies are responding by including MEG-3® ingredients from Ocean Nutrition Canada Limited (ONC) into their products. A patented technology developed by ONC allows companies to increase the nutritional value of their products with no effect on the taste of the food. Tropicana launched the first orange juice with MEG-3 brand omega-3 EPA and DHA ingredients in the U.S. and Canada. The ingredient has been successfully commercialized in 15 different types of foods. Ocean Nutrition Canada Ltd., Lori O'Connell, 902-480-3210, www.ocean-nutrition.comJust the Flax, Ma'am
Flax is one of the richest source of lignans, compounds found in plants and high-fiber foods such as wheat, barley, soybeans and broccoli that help maintain overall health, including prostate, cardiovascular, colon and breast tissue health. ADM now offers Beneflax to help meet consumer demand for dietary supplements made from flax lignans. Beneflax offers the highest concentration of flax lignan complex available today. A patented purification method retains the flax lignans in their natural form, as found in whole flax. Developed by the Flax Consortium, a partnership of Canadian government and university researchers, this technology is now under exclusive license to ADM. Archer Daniels Midland Company (ADM), www.admworld.comPerfectly Protein
Protein100™ is the latest product containing DSM Food specialties’ award-winning protein hydrolysate PeptoPro. Launched in the USA by Genesis Today Inc., Protein100 is a bioavailable liquid protein dietary supplement that comes in liquid form and contains no sugar or artificial colors, sweeteners and flavors. It does not leave a bitter aftertaste, and its composition of predominantly di- and tri-peptides means the formula is easily absorbed without digestion, resulting in an effective direct source of bioavailable protein. Thanks to the fast-absorbing PeptoPro hydrolysates contained in Protein100, it has been shown to support speedy muscle recovery, improved immune function, healthy weight control and improved joint health. DSM Food Specialties USA Inc., Reto Rieder, 951-461-1619, reto.rieder@ dsm.com, www.peptopro.com
Magnificent Flavors
Wixon’s Mag-nifique line offers formulas to enhance the flavor in healthy, low-fat protein products made with soy and whey derivatives. Mag-nifique Pro-No can be used to mask off flavors from protein fortification. The Mag-nifique line masks unwanted tastes and improves basic flavors and is comprised of all-natural flavors that function at low use levels. Wixon, 414-769-3000, fran_seidita@wixon.comNewly Designed Website
A leading caramel color manufacturer has launched a completely redesigned website at www.sethness.com. In addition to a new design, the website includes an enhanced product data section with product nutritional data sheets and updated product specification sheets; an applications section that includes more specific technical product recommendations; an FAQ section to address customers’ most common concerns and questions; a “company news” section to keep customers up-to-date on company events; and a site map for easier navigation. These upgrades were made to address the needs of today’s busy business environment. Sethness Products Company, 888-772-1880, www.sethness.com
Fish Fruit
The intrinsic health benefits of fish oil are well known and scientifically supported. Reaffirming its status as a complete essential fatty acid (EFA) solutions provider, Bioriginal has launched an exciting new range of flavored fish oil softgels. Combining a fruity taste and aroma, they are an appealing alternative to standard fish oil capsules. With a range of EFAs and flavors, diverse product lines can be custom-created for enhanced consumer appeal. The flavored softgels are designed to eliminate problems associated with unpleasant flavor or odor notes and significantly reduce the fishy reflux that can be a big deterrent for consumers. Available in custom and standard sizes, the softgels are also easy to swallow. Bioriginal Food & Science Corp., 306-975-1166, business@bioriginal.com, www.bioriginal.comVanilla Solutions
Supervan® from David Michael & Co. is an artificial flavor that is a one-to-one replacement for vanillin that provides price and supply stability. The flavor has the characteristic impact of vanillin and can be used in any application calling for vanillin. Many prefer its more rounded flavor character, which gives it an added “natural” flavor profile. Also available is Supervan E, which is a one-to-one replacement for ethyl vanillin. Those hesitant about removing vanillin from the label should try vanillin WOAF (With Other Artificial Flavors). This also is a one-to-one replacement for vanillin that offers similar cost savings and flavor profile benefits, but enables developers to keep vanillin on the label as “vanillin with other artificial flavors.” David Michael & Co., Erin Kate O’Donnell, 215-632-3100, ext. 1425, eodonnell@dmflavors.com, www.dmflavors.comNatural Protection for Natural Protectors
A natural solution based on rosemary extract protects PUFA (polyunsaturated fatty acid) oils from oxidative degradation. Vitiva’s SyneROX 4™ fights free radicals, extending PUFA oils' shelflife significantly. Research indicates that PUFA oils (omega-3, fish oil, borage, flax oil, linseed oil) help improve human health. However, PUFA oils are less stable than many conventional oils and thus deteriorate more rapidly. Many of the ingredients available in the market that protect PUFA oils from rancidity are synthetic antioxidants. However, today’s food manufactures often prefer to use natural solutions. SyneROX 4 is an allergen-free, vegetarian compound that can extend PUFA oils’ shelflife from 30% to 90%. It is fully deodorized and can be used in high concentrations without influencing PUFA oils’ original characteristics. Vitiva, Ohad Cohen, service@vitiva.si, www.vitiva.si
Texturizing Tech
The website www. cargilltexturizing.com provides a wealth of technical insight and application knowledge tailored to the needs of technical and market specialists worldwide. Cargill Texturizing Solutions offers a range of texturizing ingredients and functional systems, including cultures and enzymes, hydrocolloids, lecithins, soy proteins and starches. Cargill development experts work closely with customers to bridge the gap between research and market trends and shorten the time to market for developing innovative, multi-functional food products for consumers to enjoy. The fully searchable website has been designed to share Cargill’s expertise and to help answer a wide variety of technical and application-specific questions. Cargill, www.cargilltexturizing.comSweet Treat
According to the latest statistics, the obese population is anticipated to reach nearly 700 million worldwide by 2015. Tharp & Young’s Sugar Free Frozen Dairy Dessert offers consumers the indulgent taste, texture and sweetness of full-sugar ice cream in a truly sugar-free, low-guilt alternative, using MALTISWEET™ IC Maltitol Syrup. Breakthrough technology combines novel formulation approaches with unique functional, compositional and flavoring ingredients in a finished frozen dessert. SPI Polyols Inc., a global manufacturer and leading supplier of specialty polyols, and David Michael & Co., a global supplier of flavors, stabilizers and natural colors, have joined forces to develop custom-tailored systems that taste remarkably like premium, full-sugar ice cream. The product is sugar-free, lactose-free, ultra low-glycemic, and contains no high-intensity sweeteners. It is also low-fat (less than 90 calories per serving), trans fat-free and a good source of dietary fiber. Made with commercially available ingredients, it can be produced using traditional ice cream manufacturing processes. SPI Polyols, Katherine M. Gage, 302-576-8614, kgage@spipolyols.com, www.spipolyols.comExtract Elevates Plasma's Antioxidant Capacity
A recent clinical pharmacokinetic trial demonstrated that POMELLA® Extract standardized to the primary pomegranate ellagitannins punicalagins delivers absorbable ellagic acid (EA) and other antioxidant metabolites and causes antioxidant effects measured by plasma ORAC. The antioxidant capacity of plasma was increased in study participants by an overall average of 31.8% at 30 minutes after consumption with improved antioxidant levels also observed at six- and 24-hour time intervals.The multiple phases of extended absorption might be due to the diversity and potency of whole pomegranate compounds and the stages of the digestive system in which the proprietary array of beneficial compounds in POMELLA Extract are absorbed. This study, published online in the November edition of the Journal of Agricultural and Food Chemistry, is believed to be one of the first published human clinicals where pomegranate extract increased the antioxidant capacity of plasma after consumption. Verdure Sciences, Blake Ebersole, bebersole@vs-corp.com, www.verduresciences.com
Improving Heart Health
Research published in the British Journal of Nutrition suggests that inulin and oligofructose have important heart health properties. The study, using mice with a predisposition to heart disease, showed that diets supplemented with Beneo™Synergy1 or Beneo™HP inhibited the build-up of fatty deposits (atherosclerosis) in the animals’ arteries. Dietary factors that prevent atherosclerosis have a vital role to play in reducing heart disease rates. Inulin and oligofructose are well-known functional ingredients that deliver proven benefits for gut health and immune function due to their impact on our natural “friendly” bacteria. In this new study, French researchers incorporated three ORAFTI prebiotic ingredients into test diets fed to the mice. Diets supplemented with Synergy1 reduced plaque formation by more than a third, while diets supplemented with BeneoHP reduced it by a fifth. In addition, all of the prebiotic diets lowered blood levels of harmful cholesterol and triglycerides. ORAFTI, Joe O’Neill, 610-889-9828, www.orafti.comJust as Good, Only Better
A new service enables food and beverage manufacturers to create products packed with additional nutrients but still taste as good as regular brands. Tate & Lyle announces the launch of its ENRICH™ service, focused on three main areas: Digestive Health and Immunity, Obesity and Weight Management and Children’s Health. Tate & Lyle has developed a new rapid prototyping process that maximizes the speed of delivery to market and helps customers respond quickly to consumers’ demands. Following a demonstration of a product prototype, company teams work closely with customers to develop their specific brand objectives. Tate & Lyle is a leader in cereal sweeteners and starches, sugar refining, value-added food and industrial ingredients, citric acid and industrial starches, and is the sole manufacturer of SPLENDA® Sucralose. Tate & Lyle, Laurie LaPlant (US), 866-653-6622, laurie.laplant@tateandlyle.com, www.tateandlyle.comPromoting a Healthy Metabolism
Metabolic Syndrome, a cluster of symptoms that can include abdominal obesity, inefficient insulin action, high triglyceride and LDL (“bad”) cholesterol levels and low levels of HDL (“good”) cholesterol, can increase the risk of developing cardiovascular disease and type 2 diabetes. In a promising new study, researchers at Ohio State University Medical Center have shown that ChromeMate® affects fat metabolism and muscle activity at the genetic level. ChromeMate, produced by InterHealth Nutraceuticals, is an oxygen-coordinated niacin-bound form of supplemental chromium that has previously been shown to promote healthy glucose metabolism and lipid profiles, as well as lean body mass. Researchers found that ChromeMate improved muscle development, burning of brown fat tissue and enhanced the production of lean body mass. In addition, blood glucose cleared more rapidly in response to an oral glucose tolerance test. InterHealth Nutraceuticals Inc., 800-783-4636, www.interhealthusa.comTaking it Black
Research published online in the European Heart Journal indicated the protective effect that tea has on the cardiovascular system is negated when milk is added. Tests on volunteers showed that black tea significantly improves the ability of the arteries to relax and expand, but adding milk completely blunts the effect. Supporting tests on rats showed that tea relaxed the aortic rings by producing nitric oxide, which promotes dilation of blood vessels. But, again, adding milk blocked the effect. The findings are bad news for tea-drinkers like the British, who normally add milk to their beverage. The study showed that the culprit in milk is a group of proteins called caseins, which they found interacted with the tea to decrease the concentration of catechins in the beverage. Catechins are the flavonoids in tea that mainly contribute to its protection against cardiovascular disease.For more news items delivered to your e-mailbox, visit www.PreparedFoods.com and register for Prepared Foods’ e-newsletter.
Regulations: On the Whole
The FDA is proposing to amend the current soluble fiber health claim (oat sources) (21 CFR 101.8) to include foods which exceed “low fat” levels if the fat comes solely from whole oats. This change, if finalized, will likely affect only a few other foods than the “reduced sugar instant oatmeal” product that the Quaker Oats Company targeted in its citizens’ petition for the change.As Quaker’s petition was targeted to its own product, FDA is asking in the proposal for public comment on whether the “low fat exemption from oats” for permissible use of the claim should be expanded to other sources of fat, not just oats. In discussion, FDA examined a 13g total fat cut-off but did not follow through. (Last year, FDA permitted a new health claim based upon an authoritative statement for fat, trans fat, cholesterol and heart disease which contemplated a 6.5g of total fat per RACC, a moderate fat level—3g or less being necessary for a low fat claim.)
A company with an oat-based product which would qualify for the proposed claim if the exemption was expanded to include a moderate amount of fat from oats might want to consider commenting on the proposal. Note, however, that FDA’s interest is in increasing consumption of oats and not necessarily other grains. Comments would be due on or before April 24, 2007.
—Source: Mark Hostetler, attorney, Blackwell Sanders Peper Martin LLP, St. Louis, Mo., mhostetler@blackwellsanders.com
THE IN BOX:
For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.n Barbara’s Bakery announced its products will be available for purchase online through a new partnership with direct-to-consumer channel web experts WorldPantry.com.
Coca-Cola took a bigger step into the "enhanced" beverage market by purchasing Fuze Beverage.
Ajinomoto Co. reached an agreement to form a partnership with Yamaki Co. and will take a 33.4% stake in the Ehime Prefecture-based firm as part of the deal. Both companies offer Japanese-style seasonings made from bonito, with Ajinomoto known for its powdered goods and Yamaki's strength in liquid products.
J & J Snack Foods Corp. acquired the assets of Radar Inc.
Interstate Bakeries Corporation named Craig D. Jung as its new chief executive officer and a member of the company's newly reconstituted board of directors.
The Hershey Company and Lotte Confectionery Co. Ltd. announced a manufacturing joint venture in China that will produce Hershey and Lotte products for the market in China.
WhiteWave Foods Company announced that Ellen W. Feeney has been promoted to vice president of Responsible Livelihood.
Thomas W. Lance joined The Boston Beer Company Inc. as vice president of operations.
CoolBrands International Inc. announced that its subsidiaries, Integrated Brands Inc. and Eskimo Pie Corporation have sold their Eskimo Pie and Chipwich Brands and Real Fruit trademark, along with Eskimo Pie soft-serve product brands and related foodservice business segment, to Dreyer's Grand Ice Cream Inc. for a purchase price of approximately $19 million.
The Wm. Wrigley Jr. Company signed a purchase agreement to acquire an 80% initial interest in A. Korkunov, a privately held premium chocolate company in Russia, with the remaining 20% to be acquired over time.
Miller Brewing Co. named Kevin Self as senior vice president of strategy and planning.
Red Arrow Products Company LLC opened a state-of-the-art culinary center near its worldwide headquarters in Manitowoc, Wisconsin.
FONA International promoted Amy McDonald to vice president of sales and Denise Re to flavorist on the flavor development team, and named Ray Hartman as senior flavorist in its Sweet and Confections business unit and Rebecca Wagner as senior scientist in that unit.
Southeastern Mills opened a facility for its R&D and Sales teams named the Center of Innovation.
