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Drinkable Peruvian Yogurt Now Includes Biothera’s Beta Glucan

January 15, 2013: 12:00 AM EST
Peru’s Grupo Gloria has included Biothera’s natural immune health ingredient Wellmune WGP in a new drinkable yogurt product. According to Biothera, Gloria’s product blends the clinically proven benefits of WGP with yogurt’s digestive probiotics. The yogurt – Pro Defensis –  is available in two flavors; each bottle contains 100 mg of WGP, a proprietary baker’s yeast beta 1,3/1,6 glucan that is “clinically proven to prime key immune cells that keep the body healthy”. Wellmune – which is patented, Kosher, Halal, non-allergenic and GMO-free – is available in 100 products in 50 countries.
"Wellmune WGP and Active Yogurt Cultures Provide Synergistic Immune Support in New Drinkable Yogurt", Nutrition Horizon, January 15, 2013, © CNS Media BV
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FOOD TRENDS
Ingredients
Marketplace
New Products
Cultures, enzymes, yeast
Dairy-based ingredients
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Worldwide
Latin America
Peru

Recent Surveys Provide Some Guidance On Effectiveness Of Weight Loss Programs

January 14, 2013: 12:00 AM EST
Nutraceuticals World took a look at recent media coverage of diet and weight loss plans, noting that a U.S. News & World Report panel of diet experts gave Weight Watchers its highest rankings in the best diet, best commercial diet and easiest-to-follow categories. A Consumer Reports survey of readership also gave Weight Watchers the highest score in the best commercial weight loss plan category. One interesting finding from the Consumer Reports survey: the “scoring satisfaction” of even the top ranked diet was surpassed by a free smart phone app called MyFitnessPal. The app garnered an overall satisfaction score of 83 and top marks for maintenance, calorie awareness and food variety. Lastly, experts suggest that social media may be an effective way to attract adolescents and teens into weight management programs.
Joanna Cosgrove, "Weight Loss Round Up", Nutraceuticals World, January 14, 2013, © Rodman Publishing
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Worldwide
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United States of America

New Trend In Personalized, Miniaturized Baking: The Mug Cake

January 14, 2013: 12:00 AM EST
A Boston book publicist who had a craving for a brownie – not a batch of brownies, just one brownie –  has created a recipe that “just hit the spot,” according to St. Louis food editor Kathryn Rem. The publicist found the recipe on the Internet. It creates a single-serve microwave mug cake. The recipe can accommodate any number of flavors and formats, uses a minimum of equipment, leaves no leftovers, and needs almost no clean-up. One warning: eat them while they’re warm, because the texture may change if left in the cup for too long.
Kathryn Rem, "Kathryn Rem: A 10-minute cake", GateHouse News Service, January 14, 2013, © GateHouse Media, Inc
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Various Whole Grain Guidelines Can Be Misleading, Inconsistent

January 11, 2013: 12:00 AM EST
Harvard researchers who examined the nutrient content of food items that followed any of five government/industry guidelines for labeling whole grain foods found that the guidelines were inconsistent and could be misleading. Grain products with the Whole Grain Stamp of the private Whole Grain Council – it requires at least eight grams of fiber per serving – were found to be higher in fiber and lower in trans fats. But many products with the stamp contained more sugar and calories than products that didn’t bear the stamp. The American Heart Association's standard "10:1 ratio" guideline – whole grain products should have a carbs-to-fiber ratio of less than 10:1 – was the best indicator of overall healthfulness: products were higher in fiber and lower in trans fats, sugar, and sodium, and did not have more calories than products that did not meet the ratio.
Erin Hicks, "'Whole Grain' Foods Not Always Healthy", Everyday Health, January 11, 2013, © Everyday Health Media, LLC
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Inhibiting Release Of One Compound During Baking Improves Aroma, Flavor Of Whole Wheat Bread

January 10, 2013: 12:00 AM EST
U.S. researchers say that regulating the levels of just one bran compound will improve the taste and smell of whole wheat bread crust. Ferulic acid is released from bran when baking whole wheat bread products, and inhibits several other compounds that enhance the flavor and taste of bread crust. By controlling ferulic acid release in whole wheat flour during baking, bakers could “open the door to making whole wheat bakery products more appealing to millions of people.
Nathan Gray , "Reducing bran compound can help make a tastier whole wheat loaf, say researchers", FoodNavigator.com, January 10, 2013, © William Reed Business Media SAS
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American Attitudes Toward Dieting, Being Overweight, Are Changing

January 7, 2013: 12:00 AM EST
Fewer Americans are dieting now than at any time in the last three decades, according to market researcher NPD Group. The number of women on a diet has dropped by 10 percent – from 34 percent in 1992 to 23 percent in 2012. One of the key problems is that people give up on diets faster than in the past. In 2004, two thirds of dieters stuck to their diet for at least six months. That number is down to 62 percent now. Another trend: being overweight is not necessarily considered unattractive. In 2012, 23 percent of Americans agreed that slim and trim people look a lot more attractive. But in 1985, 55 percent of Americans felt that way.
"The NPD Group Reports Dieting is at an All Time Low-Dieting Season Has Begun, but it’s Not What it Used to Be!", Press release, NPD, January 07, 2013, © NPD
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Flavor Expert Foresees Emerging Trends For 2013

January 2, 2013: 12:00 AM EST
The chief flavor architect of a company specializing in kettle-cooked chips and other snacks predicts the emergence of five flavor themes over the coming 12 months. Carolyn Ottenheimer of Kettle Brand says she discovered the trends by perusing restaurant, deli and food shop menus, while keeping up with international flavor developments. The emerging flavor trends include: sweet and smoky (e.g., praline bacon with apple); hot (sriracha, habanero, wasabi); sweet and salty (salted caramel, kettle corn); tangy (kim chi, pickles, kraut); and floral (juniper, lavender, spruce shoots).
"Move Over, Salty; There’s a New Flavor at the Top of Americans’ Lists", Press release, Kettle Brand, January 02, 2013, © Kettle Brand
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London Baker Hopes For Commercial Success With A Delicious “Raw Turkey Cake”

December 31, 2012: 12:00 AM EST
Could visually unappealing baked goods be the next trend in the baking world or merely a passing fad? A London baker hopes it catches on. She created an original concoction – a cake in the shape of an uncooked turkey whose “skin” is made of marzipan – and hopes it will be a commercial winner.  Family members at her Christmas dinner were at first confused by the “hyper-realistic” raw turkey cake, but were won over when they tasted it. Beneath the skin-colored marzipan frosting was a delicious orange and rum spice cake. It was such a hit that Sarah Hardy is planning to offer it for sale in her shop.
Kerry Mcdermott, "Slice of raw turkey cake, anyone? Bakery reckons bizarre new pastry will be gobbled right up", Daily Mail Online, December 31, 2012, © Associated Newspapers Ltd
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Bagel Chain That Specializes In “Handcrafted” Products To Expand In Southern States

December 27, 2012: 12:00 AM EST
A fast-casual retail bagel chain whose specialty is fresh, store-baked New York-style bagels has announced plans to expand into Tennessee, Florida and Alabama. Bruegger's Bagels says it is the only bagel bakery chain in the U.S. that fresh-bakes its bagels in each of its locations, using a recipe developed nearly 30 years ago by company founders. Everything on the menu is handcrafted, including the bakery's signature made-in-Vermont cream cheese, and custom-made breakfast and lunch sandwiches and salads.
"Bruegger's Bagels Announces Expansion Plans Focused On Three Markets ", Press release, Bruegger's Bagels, December 27, 2012, © Bruegger's Bagels
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Seventh Generation Adopts All-Digital Marketing

December 21, 2012: 12:00 AM EST
Seventh Generation said it plans to focus most of its media spending on digital and social media marketing in 2013. Also, Seventh Generation plans to do in-house all its social marketing efforts, which the company found is more effective than traditional media in helping it carry its message across to consumers. Nevertheless, the company said it will still rely on outside agencies in developing creative campaigns. Despite the planned shift to digital marketing, Seventh Generation, which saw its sales grew 8 percent in the year ending December 2, 2012, will still use television advertising for product-demo purposes.
Jack Neff , "Seventh Generation Goes All Digital", Advertising Age, December 21, 2012, © Crain Communications
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Grocery Stores Are Setting Aside Space For Products That Appeal To Men

December 16, 2012: 12:00 AM EST
Among the new trends in retail grocery is the appearance of the “man aisle”: a section devoted to products that guys might want to buy. The phenomenon has its roots in two societal trends: more people are working at home, and more men are not working at all, and so do more of the shopping and cooking. So far, men who patronize these specially outfitted stores are likely to find stuff like charcoal and cans of Manwich. But eventually, supermarket guru Phil Lempert predicts, they’ll also find wellness foods like seeds, salmon, sardines, berries, mangoes, etc., that support prostate health. Another trend: increased use of smartphone apps will help men (and women) avoid foods that could increase the risk of allergies or diabetes, or may include harmful chemicals.
Lenore Skenazy, "I Hear America Shopping", Creators.com, December 16, 2012, © CREATORS.COM
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Dietitians Play An Advisory Role In Midwest Grocery Stores

December 13, 2012: 12:00 AM EST
With a growing number of American consumers concerned about eating healthy, nutritious foods, U.S. supermarket chains, especially those located in the Midwest, have hired registered dietitians to advise customers. Iowa chain Hy-Vee has stationed a dietitian in nearly all 235 of its stores. Other stores that have gotten on the dietitian bandwagon include Kroger, Giant-Eagle, H-E-B, Bashas’, Reasor’s Foods, and Meijer. Services provided by the dietitians include: cooking demonstrations and cooking classes; teaching people how to read labels; educating people about the benefits of the produce section; and providing advice on food allergies and food sensitivities.
"Supermarket dietitians help consumers in healthy choices", Miami (Oklahoma) News Record , December 13, 2012, © Miami News Record
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Gourmet Food Trucks Gather Steam In Mobile Foodservice Niche

December 13, 2012: 12:00 AM EST
NPD Group blogger Bob O’Brien discusses the burgeoning trend of high-end or gourmet food trucks. Experts guess there are as many as four thousand of these vehicles in the U.S., a relatively small subset of the total number of traditional food trucks. O’Brien calculates that 46 percent of 300 million Americans buy a snack or prepared meal each day, and about 170,000 of those purchases occur at food trucks, both gourmet and traditional. He further calculates that each of the 4,000 gourmet food truck owners serve an average of  50 people “each and every day. Rain or shine. Winter or summer. Portland or Chicago”. O’Brien concludes: “This adds up to a niche market segment that has great appeal within its niche.”
Bob O'Brien, "Food Truckinˈ Along", NPD Blog, December 13, 2012, © NPD
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Baking Industry Responds To Need For Satisfying Gluten-Free Products

December 13, 2012: 12:00 AM EST
The Institute of Food Technologists has issued a statement touting the food industry’s response to the increased awareness of celiac disease, a painful sensitivity to the protein gluten found in wheat, barley and rye. Gluten gives baked goods their texture, strength and crumb structure. So gluten-free bakery products tend to have reduced volume and a dry, crumbly, grainy texture that consumers find unsatisfactory. To solve the problem, commercial bakers have begun using flours made from ancient grains like amaranth, millet, quinoa, sorghum, and teff, as well as brown rice, corn and tapioca starch.
"Food Industry Rises to the Gluten-Free Challenge", Institute of Food Technologists , December 13, 2012, © Institute of Food Technologists
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Taxes And/Or Subsidies On Foods Could Encourage Healthier Eating, Modeling Studies Suggest

December 11, 2012: 12:00 AM EST
A systematic review of simulation (modeling) studies focusing on the impact of food pricing strategies on dietary patterns has found that taxes on unhealthy foods like carbonated drinks and saturated fat might get people to eat healthier foods. The review, by scientists in New Zealand, also found evidence that subsidizing purchases of fruits and vegetables could have a similar positive effect. Eleven of 14 studies that looked at the impact of taxes/subsidies on lower socio-economic groups suggested that food pricing strategies would be associated with “pro-health outcomes”. The researchers urged that further studies be conducted.
Helen Eyles et al., "Food Pricing Strategies, Population Diets, and Non-Communicable Disease: A Systematic Review of Simulation Studies", PlosOne, December 11, 2012, © Eyles et al. Open Access Article distributed under Creative Common Attribution License
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Foods And Beverages Containing Resveratrol On The Rise

December 11, 2012: 12:00 AM EST
Innova Market Insights reports that resveratrol – a type of natural phenol found in the skin of red grapes and in red wine and used in many supplements – is being increasingly included in new food and beverage products. Non-supplement product categories containing resveratrol include beverages, confectionery and snacks. Marketers have touted the natural presence of resveratrol in grape skins, cocoa powder and peanuts in new product launches that include wine and chocolate. Worldwide, the  number of new foods and beverages containing resveratrol has risen “consistently” between 2000 and 2010, with particularly strong activity in 2009 and 2010.
"Rising Role for Resveratrol in Non-Supplement Applications", Nutraceuticals World, December 11, 2012, © Rodman Publishing
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Ingredients
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New Products
Supplements
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Worldwide

Ominous Trend For The Restaurant Industry: Generation Y Avoiding Dining Out

December 10, 2012: 12:00 AM EST
The generation of people born in the last twenty or so years of the 20th century – so-called Millennials or generation Y –  are much less likely to dine out, according to analysts at NPD, and that’s a disturbing trend for the restaurant industry. In fact, the abandonment of restaurants by generation Y is of “biblical proportions,” both in the U.S. and Europe. Millennials in every country are making many fewer visits to restaurants. In France, for example, they are making 92 fewer visits per year. “That feels biblical to me,” says NPD analyst and blogger Bob O’Brien.
Bob O'Brien, "U.S. and European Millennials Abandon Restaurant Industry", NPD Blog, December 10, 2012, © NPD
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Micro-Encapsulated Food Ingredient Delivers Recommended Iron Without Side Affects

December 6, 2012: 12:00 AM EST
Iron deficiency, also known as anemia, is a serious global health problem. To help solve it, food companies have fortified foods with iron, but the metallic or rancid taste and other adverse effects  – discolored teeth, heartburn, etc. – have led to consumer rejection. Now a Spanish biotech company has launched a food ingredient that provides the recommended daily amount of iron in a single dose by using a micro-encapsulation technology. AB-Fortis, from AB-Biotics, avoids the metallic taste and other classic side effects of iron fortification of foods. The product features a  calcium alginate matrix that holds and protects a salt of iron inside. This capsule is stable so it can be easily incorporated into food processing, according to the company.
"AB-Biotics Launches a New Food Ingredient to Prevent Iron Deficiency", Nutrition Horizon, December 06, 2012, © CNS Media BV
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Spain

Ohio Baker Gets Help With Plans To Market And Distribute His “Schnecken”

December 6, 2012: 12:00 AM EST
An Ohio bakery owner believed his great-grandfather’s recipe for the sticky sweet bun known as schnecken – German for “snails” because of the shape – could find an audience beyond the town of Madeira, if only he could figure out how to do packaging and marketing. That help is now on the way: Armin Hack and his co-owner wife recently won a regional Ohio food development contest, the prize for which is a year’s worth of technical product development and marketing support. That support includes access to a commercially licensed kitchen, as well as help with marketing, nutrition information, testing product shelf life and tweaking recipes to create stability.
Polly Campbell, "Frieda's schnecken could expand", Cincinnati.com, December 06, 2012, © news.cincinnati.com
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Fresh, Organic Pasta Start-Up Finds Success, Plans Expansion

December 3, 2012: 12:00 AM EST
A Montana entrepreneur has turned his passion for food into a thriving business devoted to creating and marketing fresh pasta. His main ingredients – “mostly just flour, eggs and water" – are sourced from in-state and regional organic suppliers. Great Northern Pasta’s organic fettuccine, spaghetti, penne rigate, and many other products are now found in 25 grocery stores and roughly 18 restaurants. Just two years after opening his pasta factory and first store he is looking to open a second store and broaden his product line to include organic dry pasta,and hopes to expand nationwide.
Heidi Desch, "Pasta shop looks to go nationwide", Whitefish (Montana) Pilot, December 03, 2012, © Hagadone Corporation
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Acquisition Of Spanish Nut Producer Leads To Enhancement Of Barry Callebaut’s Product Line

November 30, 2012: 12:00 AM EST
Chocolate and cocoa manufacturer Barry Callebaut is introducing a range of high-quality nuts and nut-based products, a result of its acquisition earlier this year of premium nut producer la Morella of Spain. According to the company, its wider selection of nuts – processed “on the spot” – and nut-based products are incorporated into fillings, toppings and decorations offering a broader selection of tastes, textures and flavors. The line of nuts includes Spanish and American hazelnuts, almonds, pistachios, pecans, pine nuts and other varieties from cooperatives around the world.
"Tastier, crispier, crunchier, creamier products thanks to Barry Callebaut’s premium nuts and nut-related ingredients", Press release, Barry Callebaut, November 30, 2012, © Barry Callebaut
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Spain

Fiber Food Ingredients Beginning To Play A Major Role In Food Products

November 30, 2012: 12:00 AM EST
Food manufacturers are continuing to enrich their products with fiber to meet the demand from health-conscious Americans, to follow federal government recommendations about fiber content of foods, and to comply with U.S. legislative dictates regarding bakery items served in public schools, according to new research from Packaged Facts. Manufacturers are already taking advantage of the 50 available fiber food ingredients, and there are more in the pipeline. The new fiber food ingredients will compete with grain-based products, especially those made with whole grains. The introduction of fiber food ingredients has also created new categories of fiber-enriched foods
"New Fiber-Enriched Foods Offer More Options for Digestive Health", Press release, Packaged Facts, November 30, 2012, © Marketwire
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German Firm Introduces Enzyme Compound That Allows Bakers To Use Cheaper Wheat

November 26, 2012: 12:00 AM EST
A German company that specializes in techniques for improving flour has introduced an enzyme compound that allows pasta manufacturers to use cheaper sources of wheat than durum. Mühlenchemie’s Pastazym Plus is formulated to improve the quality of pasta made from both hard and soft wheat, according to a FoodNavigator.com report. The company says the new multifunctional enzyme compound makes the surface of dried pasta look better and gives it greater mechanical stability.
"Mühlenchemie’s Pastazym Plus, an offering for enhancing quality of pasta", FnBnews.com, November 26, 2012, © Food & Beverage News
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Canadian Lawmakers Overwhelmingly Approve Food Safety Bill

November 26, 2012: 12:00 AM EST
A recent food contamination crisis involving E. coli bacteria at an Alberta, Canada, meat processing plant apparently energized legislators to overwhelmingly approve a new federal food safety bill. The bill becomes law by “Royal Assent”. Approved earlier by the Senate, the bill was passed unanimously by the House of Commons. According to the Canadian Food Inspection Agency, the Safe Food for Canadians Act targets unsafe practices, implements tougher penalties for violators, provides for better controls over imported foods, strengthens food traceability and implements a more consistent food inspection process.
"Canada Adopts New Federal Food Safety Law", Food Safety News, November 26, 2012, © Marler Clark
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New Enzymes From DuPont Act As A Cake Softener, Extending Shelf Life

November 26, 2012: 12:00 AM EST
DuPont has introduced a range of enzymes that may supplant current starch-hydrolyzing technologies to extend the shelf life of commercial cakes. The POWERSoft Cake 8000 enzymes act as a cake softener by converting starch into maltotetraose, making the enzyme activity less sensitive to sucrose inhibition. Currently, starch-hydrolyzers such as standard maltogenic α-amylase are used in cake systems. The enzyme hydrolyzes the starch, producing maltose. The sucrose in cake recipes resembles maltose, and may reduce enzyme activity. The DuPont enzymes can be used in fat-free cakes such as sponge cakes, and also in pound cakes and seasonal cakes and cakes with a high or low sugar to flour ratio.
Oliver Nieburg, "Delay cake staling with novel enzymes, says DuPont", Bakery And Snacks, November 26, 2012, © William Reed Business Media SAS
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Preschool Children At High Risk For Exposure To Food-Borne Toxins

November 13, 2012: 12:00 AM EST
U.S. researchers who measured exposure to food-borne toxins among children and families that preschool children in families were at high risk for exposure to arsenic, dieldrin, DDE (a DDT metabolite), dioxins and acrylamide – compounds that have been linked to cancer, developmental disabilities and birth defects. All 364 children in the study – 207 preschool children aged two yo seven and 157 children aged five to seven – exceeded cancer benchmarks for arsenic, dieldrin, DDE and dioxins. Ninety-five percent of preschool children exceeded non-cancer risk levels for acrylamide, a cooking byproduct often found in processed foods like potato and tortilla chips.
Rainbow Vogt et al., "Cancer and non-cancer health effects from food contaminant exposures for children and adults in California: a risk assessment", Environmental Health, November 13, 2012, © BioMed Central Ltd
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Fast-Food Chains Add Healthier Menu Items, But Average Calorie Counts Change Little

November 13, 2012: 12:00 AM EST
A study by U.S. researchers finds that though healthy items – oatmeal with fruit, salads with grilled chicken, etc. – have been added to major fast-food restaurant menus, the average calorie counts changed very little between 1997 and 2010. Menu offerings and nutrient composition information were analyzed using archival versions of a food and nutrient database. Menus from McDonald's, Burger King, Wendy's, Taco Bell, KFC, Arby's, Jack in the Box and Dairy Queen were included in the database. Researchers found a 53 percent increase in the total number of offerings over 14 years across the restaurants. Fast-growing additions to the menus included the number of entree salads, which increased from 11 to 51, and sweetened teas, which went from zero to 35. However, the authors found no large changes in the median calorie content of entrees and drinks.
Katherine W. Bauer et al., "Energy Content of U.S. Fast-Food Restaurant Offerings", American Journal of Preventive Medicine, November 13, 2012, © American Journal of Preventive Medicine
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New British Venture Offers Chilled Cake Mixes With Top Quality Ingredients

November 9, 2012: 12:00 AM EST
A British baking entrepreneur has taken a relatively old concept – readymade cake mixes – and added a new twist. Known in the U.K. as the “Queen of Puddings,” Helen Colley’s new venture puts “real kitchen cupboard ingredients” – free-range eggs, patisserie flour and real butter – into a chilled package that also includes a baking pan and icing. Home bakers simply mix everything and pop into the oven. The Half-Baked Cake Company's first products include Scrumptious Chocolate and Lemon and Lime Drizzle, priced at £5 ($7.95), and available in the chilled food aisles at Booths and Tesco stores.
"Our Helen’s latest half-baked idea!", Clitheroe Advertiser and Times, November 09, 2012, © Johnston Publishing Ltd.
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Antioxidant Supplements May Help Lower Blood Pressure In Patients With Vascular Disease

November 8, 2012: 12:00 AM EST
Blood pressure increases when people with peripheral artery disease (PAD) exercise, but a new U.S. study shows that increasing the levels of the antioxidant vitamin C in the blood lowers blood pressure during exercise. Reduced blood flow associated with PAD causes pain in the legs and increases blood pressure. The researchers said that during normal, everyday activities such as walking, an impaired antioxidant system in PAD patients plays a role in increasing blood pressure. Supplementing the diet with antioxidants may help these patients, “but more studies are needed to confirm this concept," they said.
Matthew Muller et al., "Oxidative Stress Contributes to the Augmented Exercise Pressor Reflex in Peripheral Arterial Disease Patients ", Journal of Physiology, November 08, 2012, © The Physiological Society
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New Technology May Someday Be Used To Improve Baked Products

November 8, 2012: 12:00 AM EST
Among six new biotechnologies developed by scientists at Montana State University is one that could someday be used to bake a better loaf of bread. The researchers discovered genetic variations in wheat used to make bread dough that can be stretched further without rupturing. The discovery may lead to improved pizza dough, bread sticks, artisan loaves and many other common bread products, according to researchers in the College of Agriculture. Other technologies developed at MSU have implications for battling bacterial infections and boosting vaccine efficacy, detecting harmful microbes, preventing brucellosis, fighting neurological and inflammatory diseases, and developing bacterial vaccines.
"MSU researchers develop six new biotechnologies", News release, Montana State University, November 08, 2012, © Montana State University
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Frozen Food Marketers Retool Strategies To Battle Challenges From Fresh Produce

November 7, 2012: 12:00 AM EST
Frozen food sales have been lackluster in recent years – they grew by just 7.7 percent  between 2008 and 2012, or 1.9 percent a year – thanks to increased competition from fresh foods. The big challenge, according to market researchers, is a  growing preference for fresh foods for a variety of reasons: perceived better taste, lack of freezer space at home, better nutrition, and higher quality. To combat the trend, frozen food marketers are retooling their strategies to focus on areas of opportunity. Major frozen food makers are refocusing brand portfolios to enter or strengthen positions in faster-growing categories. In addition, they are telling consumers that frozen produce is as nutritious or even more nutritious than fresh produce.
Karlene Lukovitz, "Frozen Foods Go Head-to-Head With 'Fresh'", Marketing Daily, November 07, 2012, © MediaPost Communication
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Barley’s Many Benefits Spark Resurgence As A Health Food

November 6, 2012: 12:00 AM EST
Barley, once a food staple of the ancient world, over the centuries has been largely replaced by wheat. And though it is still used in the beer brewing process, barley is nowadays mainly used as animal feed. But barley is enjoying a resurgence as a health food, at least in Canada, according to Liane Faulder. Health Canada, for example, recently approved the claim that barley lowers cholesterol; the fiber in barley helps maintain insulin levels, a benefit for diabetics; and barley supports regularity and satiety, which benefits weight watchers. Barley flour is gaining popularity because of the “slightly nutty” flavor it adds to quick breads and because it keeps baked goods moist longer. On the horizon: new barley-based products, such as barley pastas and chips.
Liane Faulder, "Taste Alberta: Barley enjoying beefed-up profile", Edmonton Journal , November 06, 2012, © The Edmonton Journal
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Functional Wheat-Rye Bread Could Help Treat Diabetes

November 2, 2012: 12:00 AM EST
Scientists from Slovakia who developed a functional wheat-rye bread said a small clinical trial showed that the formula reduces glucose levels after it is eaten, and could be used in diabetes and obesity treatment programs. The bread is enriched with cereal dietary fiber (10 percent wheat germ), beta-glucan hydrogel (12.5 percent) and sourdough starter (lactobacilli) culture. The higher acidity levels caused by the lactobacilli strains may reduce acute glycemic and insulinemic responses. The sourdough, beta-glucan and extruded wheat bran changed biologically active compounds, such as polyphenols, flavonoids, and phenolic acids. Higher levels of polyphenols and flavonoids led to increased antioxidant activity.
Kacey Culliney , "Fortified wheat-rye bread could aid diabetes and obesity prevention, study", Bakery and Snacks, November 02, 2012, © William Reed Business media SAS
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Shopper Awareness Is One Of Key Emerging Trends In The Food Industry In 2013

November 1, 2012: 12:00 AM EST
Among the key emerging trends likely to have an impact on the food and drinks market in 2013 are two especially important ones, according to Innova Market Insights. First is the “aware shopper”, who is more informed about value and health and supported by lobby groups, non-governmental organizations and celebrities. All are calling for more transparency, credibility and accountability from the food industry. Second is the fact that lawsuits and regulatory pressure are having an impact on products claiming to be “natural.” The result is that some companies are now claiming products are "additive-/preservative-free" and “GMO-free”, rather than natural.
"Top Trends for 2013 - Aware Shopper Forces Manufacturer Accountability", Press release, Innova Market Insights, November 01, 2012, © PR Newswire
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Adding Distillers Grains To Flatbread Dough Boosts Fiber, Protein Content

November 1, 2012: 12:00 AM EST
A U.S. food scientist has shown that food grade distillers grains can be used to fortify traditional Asian flatbreads with protein and fiber. His hope is that distillers dried grains with solubles (DDGS) can be used to improve the nutritional value of unleavened flatbread known as chapatti. DDGS is a co-product when corn is processed into ethanol. In lab studies Padu Krishnan of South Dakota State University and colleagues found that using DDGS to make up 20 percent of  the dough increased the fiber to 10.3 percent; using 20 percent DDGS increased the protein to 15.3 percent. If manufacturers begin using DDGS to fortify products in human diets, corn producers from the American Midwest and elsewhere could tap a vast new market, according to Krishnan.
Tim Sherno, "Food Scientist Produces Nutrition-Adding Stealth Ingredient ", KSTP.com, November 01, 2012, © A Hubbard Broadcasting Company
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To Reduce Exposure To Arsenic In Rice Products, Parents Should Feed Babies Wheat, Oatmeal Cereals

November 1, 2012: 12:00 AM EST
Consumers Union, reporting in its magazine Consumer Reports, says it found varying levels of the poison arsenic in more than 60 rices and rice products, including baby foods. Some infant rice cereals contained five times the levels of inorganic arsenic found in alternatives such as oatmeal. One of CU’s key recommendations to parents about reducing the risk of arsenic poisoning: babies should eat no more than one serving of infant rice cereal a day on average, and their diets should include cereals made from wheat, oatmeal or corn grits, “which contain significantly lower levels of arsenic.”
"Arsenic in your food", Consumer Reports, November 01, 2012, © Consumers Union of U.S., Inc.
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Online Grocery Sales Growing, But Will Not Supplant Trips To The Grocery Store

November 1, 2012: 12:00 AM EST
Though online grocery shopping is growing at an annual rate of 25 percent, it is not likely it will replace shopping at a “bricks-and-mortar” grocery store any time soon, market researcher Nielsen reports. Digital shopping accounted for only two percent of U.S. consumer packaged goods sales in 2011. Certain food categories – carbonated beverages, dairy, liquor, produce and frozen food – are not suited to online shopping because of concerns about refrigeration, perishability, and weight, all of which make shipping prohibitively expensive. Other barriers to online grocery shopping include “urgency,” “immediate consumption” and the need for “inspection”.
Kate Carey, "Nielsen says online food sales unlikely to surpass “bricks and mortar” food shopping", News report, AFN, November 01, 2012, © Australian Food News
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Food Trends For 2013 Include Innovations In Restaurant Bread

November 1, 2012: 12:00 AM EST
Among the 27 or so culinary and foodservice trends foreseen by market researchers and consultants – e.g., smoothies moving into the mainstream, food company and restaurant response to a growing consumer interest in snacking, etc. – are a couple that should interest the baking industry. One of the biggest QSRs, Wendy’s, is looking at the possibility of offering bread options beyond the plain burger bun. A Wendy’s exec recently said the company wants to be the first to offer flatbreads, and is looking closely at other types of breads, including a cheddar/jalapeno bun and a pretzel roll. Another trend: more and more restaurants are baking bread in house, saving costs and "ramping up distinctiveness."
Alicia Kelso, "Trending: Food predictions for 2013", FastCasual.com, November 01, 2012, © Networld Media Group
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Beverage Thickness Increases Expectations Of Satiety – Study

October 31, 2012: 12:00 AM EST
Researchers in the U.K. who tested the effect of different beverage combinations on expectations of satiety found that people assumed thicker drinks would make them feel fuller longer. Expectations of satiety – the thin, thick, creamy and high- and low-calorie drinks were rated against hypothetical pasta and sauce dishes of different sizes – were boosted by thick drinks even when other drink combinations had the same number of calories. Creamy flavors and higher calorie content did not increase the expected impact on hunger. The researchers said figuring out how to make drinks feel more filling without increasing their caloric content could help mitigate the impact on weight.
Keri McCrickerd et al., "Subtle changes in the flavour and texture of a drink enhance expectations of satiety", Flavour, October 31, 2012, © McCrickerd et al.
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New Enzyme Range Lengthens Softness, Freshness Of Industrial Cakes

October 30, 2012: 12:00 AM EST
Industrial cake manufacturers could benefit from new enzymes from DuPont Nutrition & Health that are designed to extend cake softness and freshness time. According to the company, the POWERSoft Cake enzymes are more effective than traditional anti-staling enzymes. The new enzymes slow the development of the dry, crumbly texture that cakes develop over time, keeping products fresher for longer. The POWERSoft Cake range shows higher sucrose tolerance, displaying an improved fresh-keeping effect and also enhancing the cakes' initial softness.
"DuPont Nutrition & Health Clears the Fresh-Keeping Hurdle in Industrial Cakes", News release, DuPont Nutrition & Health, October 30, 2012, © DuPont Nutrition & Health
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Meals High In Saturated Fats Do Immediate Damage To Blood Vessels

October 30, 2012: 12:00 AM EST
A Canadian clinical trial that measured the effects of different types of meals on the inner lining of blood vessels in 28 nonsmoking men found that a meal loaded with saturated fats damages arteries. In contrast, a Mediterranean-style meal rich in good (mono- and polyunsaturated) fats caused no damage at all to blood vessels, and may even have had a beneficial effect. For the study, the men ate a meal composed of salmon, almonds, and vegetables cooked in olive oil. Arteries of the study participants dilated normally. The second meal included a sausage sandwich, an egg, cheese, and three hash browns. Arteries dilated 24 percent less than in the fasting state.
J. Cantin et al., "Does the Adherence to a Mediterranean Diet Influence Baseline and Postprandial Endothelial Function?", Canadian Journal of Cardiology, October 30, 2012, © Canadian Cardiovascular Society
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Consumers Are Ready To Use Advanced Technologies If Restaurants Make Them Available

October 30, 2012: 12:00 AM EST
Market researcher Technomic urges restaurant operators to pay close attention to the latest technology trends and figure out how to integrate them into their operations, because consumers are ready for them. Fifty-one percent of consumer panelists said it is important for restaurants to integrate technology into their ordering capabilities. Fifty-eight percent said they use e-mail and text messaging technologies related to ordering, coupons or special offers at least once a month. Wi-Fi access and LCD flat-screen TVs are used the most in restaurants to entertain diners. Though in the early stages of implementation, consumers are interested in tableside touchscreen devices ( for ordering and paying), as well as iPad/tablet menus and digital rewards tied to loyalty programs. 
"Consumers increasingly open to exploring new restaurant technologies, finds Technomic", Press release, Technomic, October 30, 2012, © Technomic
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Cargill Sells Cultures/Enzymes Business To Royal DSM

October 26, 2012: 12:00 AM EST
Dutch material sciences company Royal DSM announced it will acquire Cargill’s cultures and enzymes business in an all cash transaction. The €85 million ($110 million) deal is expected to close in the next couple of months. Cargill’s cultures and enzymes business generates net sales of about €45 million ($58 million) a year with approximately 200 employees. Its products are based on three key technologies: culture textures, fast acidification for cheese yield improvements, and culture flavor systems. The market for cultures and enzymes is valued at more than €1 billion ($1.3 billion), and is growing at five percent annually.
"DSM to acquire Cargill’s cultures and enzymes business", Press release, DSM, October 26, 2012, © DSM
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Doughnut Shops Can Be Created Easily – And Profitably – Within Other Food Establishments

October 25, 2012: 12:00 AM EST
A new trade magazine – Food Fanatics –  reports that retail doughnut shops are not only a hot trend, they also appear to be extremely profitable. One of the reasons is that new doughnut shops are created within other businesses. That tactic dramatically reduces the cost of opening a new business, according to writer Carly Fisher. Also working in their favor: doughnuts are a fairly cheap-to-produce treat, even when the best ingredients are used. But which marketing strategy is the most profitable, Fisher asks: Bake and stay open all day? Or stay open only a few hours, till the supply runs out? No answers to that one yet. Fisher acknowledges that exact figures on costs and profits are not available.
Anthony Todd, "Doughnuts. There's A Great Future In Doughnuts", Chicagoist, October 25, 2012, © Gothamist LLC
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Healthy Times For Energy And Nutrition Bar Sales – Report

October 25, 2012: 12:00 AM EST
The Rabobank Group’s food and agribusiness analysts report that the U.S. snack bar market has grown at twice the rate of other snack foods and nearly three times the rate of the overall packaged food sector over the past ten years. The bank expects strong continued growth in the category in the years ahead, powered by favorable consumption trends and expanded distribution channels. Snack bar makers have capitalized on consumer trends and evolving demographics, according to the bank, finding broad appeal among a large consumer base. Rabobank estimates that energy and nutrition bars account for more than one-third of sales, which grew at a nine percent CAGR between 2007 and 2012.
"Rabobank Outlook Strong For Fast-Growing U.S. Snack Bar Market", Press release, Rabobank, October 25, 2012, via PR Newswire, © Rabobrank Group
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Online Marketing Gambit Hopes To Build Fan Loyalty, Sell More Paninis

October 24, 2012: 12:00 AM EST
A fast-casual restaurant serving hand-crafted, grilled-to-order paninis in 14 states and the District of Columbia launched an innovative, social media marketing program linking the grill marks on its sandwiches to their customers’  “grill,” or smile. The month-long “Show Us Your Grill” contest conducted by the Corner Bakery Café encourages customers to submit photos of themselves holding their panini next to their smiling faces. Fans on Facebook will vote for their favorite photos, and the winner will get a free panini each week for a year. There will be additional winners in several other categories, including Panini Face – the face made every time “you lay eyes on a panini”.
"Corner Bakery Cafe Wants to See Your 'Grill' ", PRNewswire, October 24, 2012, © PR Newswire Association LLC
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U.K. Government To Adopt Front-Of-Pack “Traffic Light” Food Labeling

October 24, 2012: 12:00 AM EST
The U.K. Department of Health has recommended front-of-pack nutrition labeling scheme using a mixture of guideline daily amounts, “traffic light” color coding and the words high, medium or low, referring to levels of fat, saturated fat, salt, sugar and calorie counts. Retailers in the U.K. already use the hybrid labeling system, but most food manufacturers use a system featuring guideline daily amounts (GDA) only. After three months of talks with retailers, manufacturers and others, the government decided to recommend the standardized, hybrid approach. The new labels are expected to be in use by next summer.
Ben Cooper, "UK: Government Opts for Hybrid Front-of-Pack Labelling", Just-food, October 24, 2012, © Just-food
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Nestlé Supports Initiative To Prevent, Treat Childhood Obesity

October 24, 2012: 12:00 AM EST
Nestlé announced it is sponsoring an organization whose primary goal is to help prevent and treat childhood obesity. The Institute for Healthy Childhood Weight, established by the American Academy of Pediatrics (AAP), will be funded and supported by a variety of government and other sources. The Institute will focus on creating healthy feeding and dietary patterns in the first 1,000 days of a child’s life. It will produce resources on childhood obesity for health professionals, communities and parents, based on government policies and scientific evidence, according to Nestlé.
"Nestlé backs healthy childhood weight initiative in the United States", Press release, Nestlé, October 24, 2012, © Nestlé
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Frightened By Food Contamination Incidents, Chinese Consumers Go Organic

October 23, 2012: 12:00 AM EST
The organic food sector in China is benefiting from consumer reaction to recent food safety problems, according to market researcher Mintel. Eighty percent of Chinese consumers say protecting themselves from food contamination is a major reason they are willing to pay more for organic foods and beverages. Fifty-six percent of Chinese consumers in metropolitan areas say they now spend more on organic foods, and the same number say they have bought organic fresh foods and drinks in the past year. Most popular organic foods purchased by Chinese consumers: fresh milk (37 percent), cooking oil (35 percent), pork (33 percent), beef (26 percent) and chicken (26 percent). Three-fourths of Chinese consumers do their organic shopping at supermarkets.
"Growth in Organic products in China as consumers adopt multiple self protection strategies", Oxygen Report, Mintel, October 23, 2012, © Mintel
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New Challenge For The Food Industry: Reducing Acrylamide Levels In Baked, Fried Products

October 23, 2012: 12:00 AM EST
Acrylamide – an odorless, tasteless, invisible carcinogenic nerve poison – forms naturally in carbohydrate-rich, starchy foods when they're fried, baked, grilled, toasted or roasted at high temperatures. Now an international study of 1,100 pregnant women has demonstrated a link between the obscure chemical and the risk of bearing babies with lower birth weights and smaller head circumferences. These outcomes in turn have been associated with health problems such as delayed development of the brain and nervous system, type 2 diabetes and heart disease. The researchers advised pregnant women to eat fewer potato chips and French fries and more fruits and vegetables. “The food industry must also explore effective ways of reducing acrylamide levels in its products,” they warned.
Joanna Blythman, "Could eating burnt toast stunt your unborn baby's growth?", Daily Mail, October 23, 2012, © Associated Newspapers Ltd
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