August 2009 www.PreparedFoods.

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Category Analysis:
Benefiting Beverages
page 13

Regulations: A
Reportable Food PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
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Sauces
page 33

R&D Seminar:
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 See archived articles on www.PreparedFoods.com August 2009
A BNP Media Publication
Vol. 178, Issue 8

table of contents
new product trends
10 Hitting the Shelves
Drinking and giving; smoothie shake-up; gelatin grows up;
natural ice cream; and more.

13 Category Analysis:
Benefiting Beverages
Brain function and mood drinks, gut health and cardiovascular
benefits are just a sampling of the functional aspects of
certain beverages on the market. Some have a wide range of
research to substantiate their ingredient claims, while others
include ingredients with less solid health claims.

27 MarketWatch
Yogurt reduces calories and adds fiber; an all-natural
spreadable cheese; Dove adds peanut butter to its chocolate;
and energy drinks take on relaxation.
Cover photo by T. J. Hine

Sweetener Options: Sweet Cravings 30 Regulations: The Reportable

Food Registry
42 Whether accurate or not, robust sales of sugary- On September 8, 2009, the reporting requirements of the
tasting foods and beverages are being linked by many Reportable Food Registry will become effective. Companies
health professionals to a robust increase in waistlines. registered with the FDA should make themselves current on

Suppliers are stepping in to provide ample choices their reporting obligations.

to satisfy Americans’ sweet tooth.

4 August 2009 ● www.PreparedFoods.com

culinary creations
Cynatine
FLX ™

33 Regional American Sauces

Traditional American foods, featuring sauces, regional and ethnic flavorings, and fruits,
result in distinctive regional cuisines.

41 On the National Menu

Americans may only eat healthy when at home; and favorite restaurant snacks make it into
the mainstream.

ingredient challenges
42 Sweetener Options: Sweet Cravings
Whether accurate or not, robust sales of sugary-tasting foods and beverages are being
linked by many health professionals to a robust increase in waistlines. Options to satisfy
<Wij7Yj_d]"Bem:ei["
9ecfb[j[@e_dj9Wh[
Americans’ sweet tooth, without adding calories, are evolving by the bowlful.
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51 R&D Seminar: Ingredients for Baked Goods ;jcXi^dcVa@ZgVi^c!VegdiZ^c[djcY
Formulation tactics for healthier baked goods—from fiber addition to reduced sodium cVijgVaan^ci]ZWdYn#8ncVi^cZ;AMž
hjeeaZbZcihi]ZWdYnl^i]W^d"
content—were provided by speakers at Prepared Foods’ R&D Application Seminars.
VkV^aVWaZ@ZgVi^cl]^X]V^Yh^c
egdiZXi^c\VcYgZWj^aY^c\YVbV\ZY
r&d applications _d^cih#L]^aZdi]Zg_d^ciXVgZ
egdYjXihgZfj^gZaVg\ZYdhV\ZhVcY
bjai^eaZ^c\gZY^Zcih!8ncVi^cZ;AMž
67 R&D Applications: Performing Rice Protein ^hZ[[ZXi^kZVhVhiVcYVadcZegdYjXi
Vi*%%b\eZgYVn
68 R&D Applications: Pulses: Innovative Coatings
šH[ZkY[i?dÔWccWj_ed
70 R&D Applications: Cookies Around the World š?cfhel[iCeX_b_jo

73 Abstracts/Post-IFT Report šFhej[Yjij^[@e_dj

Lower cost cranberries; the food-mood enigma; isomaltulose for confectionery; reliable HdaYjcYZga^XZchZ[gdb@ZgViZXAiY#

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PreparedFoods.com Table of Contents
Get ready for the

PALM BEACH, FL | SEPTEMBER 9-12, 2009

by reviewing some trends of the past with

Prepared Foods New Product Trends Videos.
Click on
New Product new product trends
Trends Videos From Flavors to Food Solutions: The Impact of Millennials
Research shows that the eating habits of Millennials (those born between 1982 and 2000) will have a
tremendous impact on how food products and menus are designed. Their attitudes and actions require a new
and different approach to the development and marketing of foods in both the retail and foodservice sector.
Product Development Changes in a Changing Wellness Landscape
Wellness, a global mega-trend, is increasingly complex. Scientific advances, global travel, aging populations,
obesity and instantaneous communications have shifted consumers’ definition of wellness from reducing
disease risks to living longer with an improved quality of life. These changes mean the food industry must
change how products are developed, marketed, sold, and regulated. Case examples, including Campbell’s
recent efforts to lead in the health and nutrition markets, are presented.
Emerging Foodservice Trends, Operator Differentiation,
and the Impact on Food Manufacturers
Few foodservice operators can remember a business environment this challenging. The ability to offer menu
items that meet a variety of consumer needstates will be critical for operator success in 2008 and beyond.
Discover which emerging foodservice trends can establish Resonating Points of Differentiation for restaurant
concepts, and how food manufacturers can position themselves as partners in the operators’ quest to separate
from the competitive clutter.
Lessons Learned from the Natural Products and Dietary Supplement Industries
In the development of truly innovative products for health, a company must have the pulse of consumers, the
regulatory environment and emerging science. Learn how a related industry has excelled in quickly adapting to
changes in the market as it fast-tracked new products for the U.S. while working in Washington on initiatives
to provide affordable, science-based products improving consumer health and on efforts for self-regulation to
improve consumer confidence in product claims.

Visit PreparedFoods.com
for editorial archives, educational webinars, video presentations, and more.
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Smart Choices: Unveiling
a Uniform, Front-of-Pack
Nutrition Labeling Initiative
The Smart Choices Program was developed based on the
need for a single, trusted and reliable front-of-pack nutrition
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The Seeds You Need to Grow New Ideas!
editorial views
More Than Words
Manufacturers and suppliers alike are realizing the
importance of sustainability to their consumers and
are implementing “green” measures to quell as many
concerns as they can. However, the question at hand is
whether these efforts will have any real added value.
The Shelton Group, in fact, has found that most
Americans are trying to purchase more green prod-
ucts but are doing so without enough knowledge to
make informed and meaningful purchasing decisions.
Take the “natural” vs. “organic” debate. Organic may
well have the most regulatory definition, but natural
may have the most weight to consumers. In a national
survey of 1,006 respondents, the Shelton Group asked
American consumers to identify the best product
description to read on the label. Some 31% chose
“100% natural,” with 25% preferring “all-natural
ingredients.” The best organic could muster was 14% William A. Roberts, Jr.
Business Editor
for “100% organic.” “Certified organic ingredients”
was the choice for only 12% of respondents. pfeditors@bnpmedia.com
Further confusion rests in the notion of “green.”
Some 60% of Americans claim to be looking for
greener products; however, judging by their responses
to Shelton questions, they seem quite confused in this
area. Shelton asked, “How do you know a product is
green?” Some 22% said they did not know or were
not sure, while 20% trust the package label. Only 15%
read the label or ingredients.
For that matter, consumers seem suspicious of
manufacturers’ motives for going green. Nearly a quar-
ter of respondents have the rather cynical notion that
manufacturers are embracing sustainability to “make
their company look better to the public,” while only
7% believe it is because the company actually cares
about the environment.
However, this is not to say consumers expect less of
manufacturers that claim to have gone green. Shelton
asked respondents what their reaction would be, if a
company that makes their favorite products and had
advertised itself as green were to receive a government
fine for failing emissions standards or for polluting.
Some 40% said they would cease purchasing the prod-
uct. In fact, 36% said they would not only stop buy-
ing the product, but they would also encourage their
friends and family not to purchase the product.
The simple truth is that consumers may be largely in
the dark about what constitutes green or organic or sus-
tainable, but they know when manufacturers have tried
to take advantage of their trust. Any manufacturer
attempting to make such a claim had better be abso-
lutely sure it can validate and support any such notion.
In this economy, it could make all the difference.
www.PreparedFoods.com ●
August 2009 9
 new product trends
Hitting the Shelves
Drinking and Giving
Cause-related marketing marks one driving
force behind a rising number of consumer packaged
good items. An item that supports a charitable
cause is certainly one means to promote the feel-
ing of doing something right. In the U.S., bever-
age company PurBlu Beverages introduced its
Give Natural Spring Water, a line of four drink
varietals that each benefits a separate cause.
As stated on its company website, Give is “a
movement designed to bridge the for-profit and
non-profit worlds, sustainably and transparently.”
This range houses the following varieties: Give
Hope to support women with breast cancer,
Give Strength to fight muscular disorders, Give
Love to support environmental causes and Give
Life to donate to children in need. By drinking
Give, consumers are in control, because they
can purchase water that promotes the cause of
their choice. For every purchased bottle of Give
Natural Spring Water, 10 cents is donated to
a local charity specific to the water varietal’s
overlying cause.
Gelatin
Grows Up
Kraft Foods extended
its Jell-O brand’s
sugar-free range
with three new
antioxidant-rich fla-
vorings: Açaí, Raspberry Goji and
Wolfberry. Kraft capitalizes on the thriving Superfruit
trend in a very clear attempt to market these Jell-O variants
as a permissible treat for health-conscious women. Gelatin is
mostly viewed as a snack for children, and Jell-O is one brand
in particular that has long marketed its products as a healthy
snack for mothers to give to their children. More recently, the
brand has broadened its consumer base, with the low-carb trend
in the early part of this decade and its sponsorship of NBC’s
The Biggest Loser for purposes of targeting more adults. With
low-carb diets no longer in vogue, pursuing the Superfruit
stance was a logical next step for Jell-O. Though Superfruits are
emerging in nearly every product group—from toothpaste to
jelly beans—this is one of the first instances where Superfruits
have appeared in the gelatin market, placing the Jell-O ahead of
its competitors in terms of innovative formulations.
10 August 2009 ● www.PreparedFoods.com
Meredith Hollihan, Mintel Global New
Products Database (GNPD)
Smoothie
Shake-up
The concept of blending dry
mixes to create frozen cocktails
has unexpectedly moved into the
frozen yogurt smoothies area. In
the U.S., Yogurt Technologies
launched its Shake it Alive!
frozen yogurt smoothie mix.
The dry mix powder is made
with organic and all-natural
ingredients, real fruit extracts
and live yogurt cultures, and
is free from additives and
preservatives to support its
“made-from-scratch” position-
ing tied to taste. Each carton of Shake it
Alive! contains four 3oz pouches of the product. Consumers are
instructed to add water to the pouch, shake the pack, place it in
the freezer for 3-4 hours, and then the frozen yogurt smoothie
is ready to drink. Yogurt Technologies’ frozen yogurt smoothie
mix is available in four flavors of Strawberry-Banana, Piña
Colada, Very Berry and Orange-Mango.
A Natural List
Manufacturers are
simplifying their formu-
lations to satisfy the label-
reading consumer. A method
that companies use to reframe
their brands’ ingredient lists
is describing the components
in a most basic and natural-
istic form. Häagen-Dazs is
one manufacturer who has
adopted the concept, with
its launch of Häagen-Dazs
Five ice cream. Häagen-
Dazs Five is a new, premium range
of all-natural ice creams, which are crafted with only five
ingredients for incredibly pure, balanced flavor and less fat—a
perk for those watching their waistline. This ice cream’s base
ingredients found within the range include skimmed milk,
cream, sugar and egg yolks. Its fifth ingredient links to the
specified flavor (such as mint extract for the Mint varietal and
passion fruit juice for the Passion Fruit varietal). The ice cream
brand’s flavor names are Vanilla Bean, Mint, Ginger, Coffee,
Passion Fruit, Brown Sugar and Milk Chocolate.
 new product trends

Think of the Children

Children were one of the first consumer groups that firms pur-
GlobalTrends
sued in their marketing efforts. Though more manufacturers From its support of strong bones to the preven-
of healthier foods and drinks have repositioned their brands to tion of cavities, milk’s consumption is known
attract children, the majority of such kid-specific products con- to promote the body’s general well-being.
Muscle rebuilding is one common motive for
tinue to stem from their traditional, sugary origins of confectionery-
some to consume the drink. Suntory, a Japanese
based cookie and cold cereal segments.
manufacturer known for its unconventional
Among food and beverage items intended for kids, products line of beverages, introduced a Protein Water
fortified with vitamins and minerals are prevalent, with the pur- from the Dakara brand. Suntory’s Dakara
pose of supporting children’s growth and development. Firms Protein Water is low in calories, contains
regularly manufacture kid-based product ingredient lists with milk-derived protein and boasts a refreshing
low-/no-/reduced-fat formulations to help parents more easily aftertaste. Most interesting about the drink is its milky white
track their child’s nutrient intake. Ingredients that were “low-in” or color, which serves to stress Dakara Protein Water’s whey
“free from” sugar also were prominent within children’s food and protein ingredient content—a naturally occurring substance
beverage products. found in milk. The water is appropriately packaged in a plas-
ConAgra Foods’ Chef Boyardee brand expanded its product tic, dumbbell-shaped bottle—keeping with the drink’s target
line-up with new, hearty fork-sized pasta called Sealife Forkables. group of individuals who exercise.
Targeted to children (as observed with all Chef Boyardee dishes), Omega-3 has a recognized role in preventing cardiovas-
the pasta pieces are specifically designed to conveniently fit on the cular disease. This spring, the Irish manufacturer Batchelors
fork, making eating easier for kids aged 5-12 years old. The alter- launched Heartwise Baked Beans, a variety formulated with
ing of products to improve ease-of-use for consumers is one practice omega-3 and vitamins A and E, which contains lower salt
that more food and beverage companies are incorporating in their and sugar levels to fulfill its mission to maintain a healthy
manufacturing. Each Sealife noodle contains multiple tiny holes for heart. The beans contain 20% less salt and 20% less sugar
children to easily slide their fork through. In addition to its fun sea than Batchelors’ standard baked beans, as well as 20% more
creature pasta shapes, Sealife Forkables also contains meatballs. omega-3 and 20% more vitamins. Batchelors Heartwise’s
on-pack labeling serves to educate consumers about the
benefits of its ingredients, such as omega-3 can promote a
healthy heart, antioxidant vitamins may lower the risk of
Candy for Kids heart disease, and a low-salt diet is essential for regulating
blood pressure and cardiovascular well-being.
Global Incidence of Food and Beverage There are few dairy products marketed to men. However,
Products Targeted to Kids one product in Mexico that launched under the brand Lala
Vital Hombre (Vital Men) is a lactose-free, vitamin-
Top 10 Sub-categories 2009 2008 2007 2006 % Change enriched milk. This milk contains multivitamins for vitality,
(2008 vs. DHA and magnesium to strengthen the memory (with this
2006) being the main product stance also highlighted on the front
Pastilles, Gums, Jellies & Chews 143 441 522 526 -16.2 of the pack), added omega-3 and no cholesterol to reduce
the risk of cardiovascular problems, and B-vitamins for
Sweet biscuits/Cookies 167 425 362 317 34.1
increased energy. Consumers are informed the product’s
Cold cereals 138 275 388 400 -31.3 calcium and vitamin D help strengthen bones and increase
Lollipops 64 193 228 242 -20.2 bone density. All of these functionalities are usually found
Seasonal chocolate 122 267 185 113 136.3 in offerings that target to women, not men.
Boiled sweets 43 110 248 225 -51.1 Launching a New Product?
Gum 25 134 164 163 -17.8 If so, contact Meredith Hollihan at
351 W. Hubbard, 8th Floor
Cakes, Pastries & Sweet goods 55 158 94 108 46.3
Chicago, IL 60610
Flavored milk 41 103 116 105 -1.9 Call: 312-932-0600,
Fruit/Flavored still drinks 49 126 129 57 121.1 Fax: 312-932-0474 or e-mail
mhollihan@mintel.com. Information
*Note: 2009 covers through May 21, 2009 in this column is from the Global New Products
Database, the premier source of global product
Source: Mintel GNPD
intelligence, published by Mintel International Group.

Need in-depth food & More than 90 Mintel Reports available at

beverage industry research... www.PreparedFoods.com

www.PreparedFoods.com ●
August 2009 11
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 new product trends

Benefiting
Beverages
Brain function and mood drinks, gut health and
cardiovascular benefits are just a sampling of the
functional aspects of certain beverages on the market
now. Some have a wide range of research to substantiate
their ingredient claims, while others include ingredients
with unproven or contested health claims.

William A. Roberts, Jr., Business Editor

M
arket analysts have long foretold of how
consumers would move away from “low-in”
foods toward items with a positive health focus,
with added nutrients and functional elements. In spite of
a troubled economy, the market for functional beverages
continues to grow. While energy beverages rife with
caffeine, taurine and other energy-boosting benefits target
young consumers, the functional beverage market as a
whole is much more diverse, with antioxidants, vitamins
and minerals powering just a portion of the category.
For example, heart health was the impetus behind
Tupperware’s Simple Indulgence Madagascar Spice Green
Tea. It incorporates flavonoids claimed to help support a
healthy cardiovascular system. While similar functional
drinks are emerging onto the market, sports drinks and
smoothies continue to lead the crowded market.
In fact, BCC Research forecasts the global market for
nutraceuticals (foods, beverages and supplements) will reach
$176.7 billion in 2013, for a compound annual growth rate
(CAGR) of 7.4%. While foods will enjoy a CAGR of 6.9%
(to reach $56.7 billion), and supplements will grow 3.8% (to
nearly $48.8 billion), BCC Research predicts nutraceutical
beverages will be the fastest-growing segment by far. The
segment will have the largest share of the functional market
by 2013: $71.3 billion, a 10.8% CAGR over its roughly
$42.8 billion in sales registered in 2008. BCC Research
With research showing chocolate milk defines nutraceuticals
as those items fortified
refuels muscles, reduces muscle “with bioactive ingred-
breakdown and rehydrates the body, ients including fiber,
it was only a matter of time before probiotics, protein
and peptides, omega,
functional chocolate milk formulated phytochemicals, and
toward sports recovery came to vitamins and minerals.”
In the increasingly
market. Rockin’ Refuel, for instance, competitive world of
boasts 20g of proteins and an functional beverages,
excellent source of calcium. the mainstay remains
sports drinks, long the
darlings of this segment
and proven to be one of the bright spots in the beverage
category as a whole. For that matter, with the decline in
popularity of carbonated soft drinks, manufacturers of those
products have turned to functional beverages. Coca-Cola,
PepsiCo and Dr Pepper 7Up have developed or acquired
leading functional beverage brands to diversify their
portfolios, with probably the most notable being PepsiCo’s
acquisition of the sports drink Gatorade some years ago.
In fact, sports drinks command a sizable market share
within the category, and the segment is almost completely
dominated by the Gatorade brand. However, while
sports drinks have long been the best-selling functional

www.PreparedFoods.com ●
August 2009 13
 new product trends

Function Beverages include such varieties as Urban Detox, a

caffeine-free drink to “help fight hangovers and rid the lungs and
sinuses of airborne pollutants using the smog-scrubbing antioxidant
N-acetyl cysteine.”

more popular in many markets, with consumers looking to

regulate or select their own functional drink size from large
cartons or bottles,” Mintel has found. Consumers likely
would react favorably to the improved price-per-quantity
found in the larger containers.
Functional beverages also may continue emerging in the
foodservice arena. Jamba Juice may not be the rising star it
once was, but with an improved economy, it could well see
renewed interest, particularly if new efforts into probiotic-
enhanced yogurts prove successful. After all, digestive
health claims are well-established in consumers’ minds and
have clinical research support.
Gut health and probiotic drinks continue to be a focal
point for manufacturers of functional beverages, and the
digestive health trend is moving beyond its initial dairy
drink focus and into soy drinks, smoothies, fruit juices and
energy drinks. Interestingly, these tend to have benefits
beyond merely gut health and often claim to boost natural
defenses or immunity.

Lighter Mood
While functional beverages with gut health claims do
beverages on the market, energy beverages have emerged as have research to support them, a number of nutraceutical
a strong competitor. For that matter, even the somewhat vilified drinks on the market have been formulated with
carbonated soft drink has seen some functional innovation, as ingredients with less substantiated research in support of
in the recent launch of Cherry 7Up with Antioxidants, with their health claims, ranging from mood-altering natural
added vitamin E. and herbal extracts to free radical-fighting possibilities
Such a hybrid drink is one of the areas to watch in this from antioxidants.
category. According to New Nutrition
Business, hybrid beverages represent a
significant trend, blurring the boundaries
of the segment to offer more than one
benefit, such as merging the benefits
Functioning Well
Global Functional Drinks Market (in Billions)
of green tea with fruit flavors or the
hydrating qualities of soft drinks with $ Billion % Growth
functional or sensory benefits. Another 30 12.0
such trend the research group has seen is 25 10.0
% Growth

the encouragement of “daily dosing.”

$ Billion

20 8.0
Mintel Group, however, finds the 15 6.0
market for daily-dosage functional 10 4.0
drinks has neared maturity, but believes 5 2.0
opportunity may exist in larger formats. 0 0.0
“Consumers may well look more toward 2004 2005 2006 2007 2008
longer, larger drinks that have thirst-
Source: Datamonitor, http://tiny.cc/rsT9f, accessed 7/7/2009
quenching properties, in conjunction
with health benefits. Likewise, multiple-
serve formats are expected to become

14 August 2009 ● www.PreparedFoods.com

 Tree Top Fruit Ingredients
www.treetop.com

From the Tree to the Table.

When beverage manufacturers need a “fresh-picked” taste that will make your taste buds
jump up and down, they call for Tree Top’s specialty juice concentrates. Natural juice
concentrates from Tree Top bring you the natural goodness of strawberries, blueberries,
peaches, dark sweet cherries, apples, watermelons, and mango. In fact, the incredible
versatility that Tree Top’s specialty concentrates bring to your products is limitless.

At TreeTop we’re taking an old tradition and

GROWING NEW IDEAS.

t id ea , bu t do n’t
If yo u ha ve a grea ui ti on ,
ma ke it co m e to fr
ha ve th e ti m e to .
0. 36 7.657 1 ex t. 14 35
gi ve us a ca ll at 80
See Food Master-INGREDIENTS, p. 173-175
Concentrates Dried Evaporated Fresh Frozen Infused Low Moisture Specialty
 new product trends
Organic
Flavors that A Matter of Function
Nature had Best-selling Sports Drink Brands, 2008
Sales (Millions % Growth

Always 1. Gatorade
of U.S. Dollars*)
586.9
2007-2008
-8.8

Intended 2. Powerade
3. Gatorade G2
4. Gatorade All Stars
246.7
165.6
128.7
-1.8
9,041
-3
5. Gatorade Frost 124.7 -12.2
6. Gatorade Rain 102.1 -35.9
7. Gatorade Fierce 64.2 -30
8. Gatorade Tiger 61.9 n/a
9. Gatorade X Factor 49.5 -39.9
10. Gatorade AM 47.7 -31.7
11. Powerade Zero 275 n/a
12. Private label 8.2 -11.7
13. Gatorade Xtremo 7.3 -39.8
14. Powerade Option 3.1 -84.4
15. Fuze Vitalize 1.5 21.1
16. Accelerade 0.8 -69.8
17. Xzude 0.8 3.8
18. R.W. Knudsen Family Recharge 0.8 5.3
Savoury Systems International,® Inc.
19. Honest Ade 0.7 65.9
introduces “Savorganic,” a brand new 20. Grace 0.6 -32.7
exciting line of Certified Organic Yeast
Extracts which can be used for flavor * U.S. food, drug and mass merchandise stores, excluding Wal-Mart
Source: Information Resources Inc. (IRI) Infoscan Reviews
and flavor enhancement in savory
products. Are you having trouble
finding enhancers for your natural or The latter, in fact, are particularly popular among manufacturers,
organic products, or just want to though the claimed benefits are almost as diverse as the products
clean up your labels for the themselves. MD Drinks of Canada claims its Function Carambola
new healthy eating habits? If so, Punch Brainiac Beverage will boost memory and mental
Savoury Systems is here to help you. sharpness, thanks to “an antioxidant combo delivered directly to
the brain.” Brainiac joins Urban Detox (for hangover relief) and
Our Savorganic products can improve
House Call (a cold remedy, thanks to vitamins A, B-complex, C
flavor and keep labeling requirements and E, and such antioxidants as N-acetyl-cysteine) in the MD
in check. Couple these benefits with Drinks of Canada line.
our outstanding customer service, and Similar to Brainiac, Jones GABA Flavored Tea & Juice Drinks
you’ve got a winning combination! from Jones Soda likewise aimed at mental acuity, though this four-
Please contact us today SKU range also attempted stress reduction. The product’s name
for more information. stemmed from the active ingredient in the line: PharmaGABA,
a natural gamma aminobutyric acid (GABA), which is widely
available in functional beverages in Japan. The Jones range
featured four varieties, grapefruit, lemon honey, nectarine and
Fuji apple, with the grapefruit variant claimed to be a calm- and
focus-inducing nutraceutical beverage.
Granted, many parents would simply prefer the calm that
comes from knowing their children are healthy, and several
functional beverages have sought to assuage any fears of that
PO Box 5487, Branchburg, N J 08876
Phone: (908) 526-2524 ■ Fax: (908) 526-2632 variety. Mintel finds the number of children’s functional drinks
E-Mail: customerservice@savourysystems.com and dairy products has more than doubled over the last three
Web Site: www.savourysystems.com years and is poised for another increase in 2009. Latin America
Certified Organic by OTCO
See Food Master-INGREDIENTS, p. 161
August 2009 ● www.PreparedFoods.com
 YEA
100 YEAR
LEGAC Y OF INNOVATION
 Although only recently accepted into the international food lexicon, umami, the fi ft h taste
stretches back into the annals of food history. Many popular foods and seasonings evoke

In the
the umami taste, although it remained unidentified in a scientific sense.

By Jeanne Turner A fermented or pickled fish sauce called garum, rich in umami taste and char-
acteristics, is one of the earliest recorded flavoring agents used in ancient Greece
and Rome when Aristotle identified seven basic tastes: sweet, salty, sour, bitter, spicy,
astringent and sandy. Chinese records from as early as 1,000 B.C. documented five tastes.
Other ancient cultures also record more than four basic tastes.

Dashi ingredients from left to right:

Kombu (kelp);
Katsuobushi (Dried bonito);
Niboshi (Small dried fish);
Dried Shiitake mushroom;
Water

2
Apparently the ideas of a different Greek philosopher, Democritus, held greater power
than Aristotle’s, as his identification of four basic tastes—sweet, salty, sour and bitter—
became the world’s standard for almost 2,500 years. As modern science progressed in the
early nineteenth century, giving us a better understanding of the human body with micro-
scopic views of the tongue and taste buds, all evidence appeared to confi rm the existence
of just four different taste receptors.
In 1903 the renowned French chef, Auguste Escoffier, published a cookbook including
his original creation, veal stock, suggesting a fi ft h taste was responsible for the delicious
flavor of this culinary masterpiece. But his assertions went no further at that time.
In fact, among culinary treasures to emerge in the last century, perhaps none has had a great-
er impact on the global community than umami—so complex it almost defies description, yet
the H I S T O R Y

so universal it is a wonder its secrets remained hidden for so long. Throughout the world, every
culture can identify indigenous sources of umami. Nordic lands have anchovies, cod roe paste
and dried fish. In South America and the Caribbean, dried shrimp improve the taste of soups,
stews and rice dishes. Tomatoes, another source of umami, are native to Peru and Ecuador.
What was the key that unlocked umami’s secret once and for all? It came in 1908 from
yet another culture familiar with savory sensations that formed the backdrop to traditional
dishes, as a Tokyo University professor decided to investigate the scientific explanation for
the intriguing taste of dashi.
The Root of Umami Discovery
RESIDENTS OF AN ISLAND
nation, the Japanese people resourcefully
use the bounty the sea provides to enhance
and enrich their cuisine. Not only do cer-
tain foods and ingredients play a role in the
daily diet, they also have such an ancient
heritage that they are interwoven into the
history of Japanese culture. The best ex-
ample of this is dashi, a carefully prepared
stock that forms the basis for multiple
dishes within Japanese cuisine.
Dashi is a deceptively simple stock cre-
ated using carefully dried and prepared in-
gredients. Dashi relies upon the combina-
tion of kombu, or dried kelp seaweed, and
katsuobushi, or dried bonito flakes, mixed
with other ingredients as distinctive as the
chef who prepares his or her own unique
variety. The kombu and katsuobushi are
carefully selected, aged and dried.
Whereas a Western bouillon might
simmer any number of fresh ingredients
for hours in a reduction, the dried dashi
ingredients are soaked in water or heated
only briefly to extract the bare essence of
flavor. Steeping the ingredients in hot water
allows the amino acids to infuse the broth,
as amino acids are the basis of the stock’s
unique taste. Th is taste is so rich and
distinctive that a good dashi helps reduce
the need for salt and oil and helps create
healthier nutritional profi les.
Seasonality also plays an important
role in Japanese culture and cuisine. The
garnishes selected, the food presentation,
even the dishes chosen to serve the food
are selected for their seasonal suitability,
and food or ingredients used in their proper
season are said to be in “shun.” Th is focus
on seasonality portrays the link between
nature and food that is deeply ingrained
within Japanese cooking. Dashi might serve
as the basis for various popular dishes eaten
in season, with winter dishes such as Pork
and Miso Soup (Tonjiru) or Simmered
Daikon Radish; or summer dishes such
as Grilled eggplant in dashi, or Somen, a
wheat noodle served with dipping sauce.
In 1908, Professor Kikunae Ikeda of
Tokyo Imperial University drilled down
to the bare essence of dashi’s ingredients
and identified a taste that could not be
explained by any of the four traditional
tastes—sweet, salty, sour, bitter—or any
combination of the four. Dr. Ikeda’s investi-
gations led him to L-glutamate, the source
of this taste, and he named the taste itself
“umami.” In fact, kombu, the dried kelp
seaweed that helps lend dashi its distinc-
tive umami profi le, has the highest natural
levels of glutamate in the world.
Umami can be described as the savory
taste imparted by glutamate and five
ribonucleotides, including inosinate and
guanylate, identified in 1913 and 1957
respectively, which occur naturally in
many foods, including meat, fish, certain
vegetables and dairy products. Another
nucleotide, adenylate, identified in the
1960s, is abundant in fish and shellfish.
While the Japanese have enjoyed the
benefits of umami in their cuisine for cen-
turies, the Western world only recently em-
braced the concept of umami. Professional
chefs in the West now experiment with the
types of ingredients that give the distinctive
umami signature to a prepared meal.
3
Further research in the 1980s solidi-
fied umami’s acceptance as the fi ft h taste
in the international lexicon. Umami
acts synergistically with other flavors
to enhance and amplify their effect, to
bring out the full boldness and richness
of the entire formulation for a heightened
gastronomic experience.
In addition to its role as a palate pleaser,
umami is beneficial for human survival
in the most primal sense. Each of the five
tastes recognized by the human body has
a special role to play. Historically, the tastes
either encourage us to pursue the proper
nourishment for survival or warn us away
from harmful foods. For example, we
desire sweet foods to help maintain enough
calories in our body and salty foods to help
us maintain a proper mineral 왘
 Thai Salad

balance. Many sour or bitter foods were

poisonous or dangerous to humans, ssoo
those two tastes acted as a warning.
4
Our preference for and delight in
foods with umami taste helps us
ensure we consume the proper
amount of amino acids for our
bodily needs, which include,
among many other functions, the Atsukezuri, Katsuobushi shavings
right amount and type of proteins
to help rebuild muscle tissue after
exertion or exercise.
But if you talk to chefs or other
experts, they say a key characteristic
of umami is to make your mouth
water. Closely associated with foods in in
season that are ripened or matured, umamimami
is a taste that reaches its best potential
al Miso
Miso
through foods served at the peak of matu-
rity to help promote good health. As foods
ripen or mature, the amino acid content
Dashi
increases, enhancing the umami effect.
When Science Meets
Culinary Arts

G
lutamate, otherwise known as L-glutamate or monosodium glutamate
(MSG), identified as the key amino acid responsible for umami flavor, is
not exclusive to kombu. It is also common in Western ingredients with
savory flavor, such as Parmesan cheese, asparagus, tomatoes, meat and
anchovies (which NPR science writer Jonah Lehrer termed “glutamate
speedballs”). Upon further investigation, research confi rmed that these
foods could also be included under the description of umami with respect
to their amino acid profi le. Th is could be one reason why, once Western chefs grasped
the implications of umami, it took the culinary world by storm—it was always present
yet unidentified; once acknowledged, it
allowed for discovery of savory food cat-
egories containing the essence of umami
that could enhance fi ne cuisine.
Just as with the other four basic tastes,
the tongue has taste receptors that are
tuned into umami. Scientific studies in
recent years have also shown that the
stomach contains glutamate receptors,
and that the amino acid glutamate plays an
important role in food digestion.
Molecular gastronomy examines the
link between the physical and chemical
processes that occur during cooking and
is becoming a focus of attention among
chefs, researchers and food writers world-
wide. It connects the scientific explanation
for food or ingredient behavior with the
5
social, artistic and technical components
of culinary processes. Some examples of
the types of issues examined via molecular
gastronomy might include the study of
how various ingredients change depen-
dent upon different cooking methods, and
investigation into the question:
Can we devise new cooking methods
that produce unusual and improved results
of texture and flavor?
As science continues to join forces with
the S C I E N C E

the culinary arts, Ajinomoto Company

Inc. is committed to assisting with the
development of healthier foods enhanced
with umami-based ingredients, to not only
help create better tasting food but to help
develop a healthier population as well.
 The 21st Century –
“The Century of Amino Acids”
AMINO ACIDS, WHICH MOST
scientists acknowledge as the building
blocks of life, are critical to life and function
in a wide variety of ways in multiple indus-
tries and within the human body, including
activity related to flavoring, nutritional func-
tion, physiological well being, and reactivity.
Amino acid-based ingredients provide a
wide range of tastes or benefits to foods, such
as umami or sweet taste sensations supplied
by monosodium glutamate and aspartame
respectively. In this capacity, amino
acid-based ingredients help enhance
6
or highlight the natural flavors of other
ingredients, foods and seasonings while
remaining in the background.
Far from being obscure synthetic sub-
stances, amino acids are naturally present
1908
Dr. Kikunae Ikeda
te
entt
obtains patent
to producee
te
L-glutamate
as the source of ‘umami.’
1909
t,
Aji-no-moto, the product,
is launched as umami
seasoning based on
glutamate.
in and essential to the human body. Water
accounts for approximately 60% of our body
weight, followed by amino acids (proteins),
constituting 20%. Amino acids perform vari-
ous important functions and make up vital
body tissues such as muscles, the gastroin-
testinal tract, internal organs, hemoglobin
contained in red blood cells, and collagen,
the main component of our hair and skin.
Athletes were among the first to discover
and use amino acid-based foods and ingre-
dients to help rebuild muscle during or after
a workout. Science confirmed that
the human body during exercise and
recovery utilizes most rapidly pro-
teins that have a certain amino acid
composition, specifically branched-
chain amino acids (BCAAs such
as valine, leucine, and isoleucine),
which promote the protein synthesis
of skeletal muscles.
Despite scientific advances,
lately the research community has
discovered it has barely scratched
the surface of the vast universe of
amino acids and proteins that exist
within the human body, or their
functions. “We have between 100,000
or more different proteins that make our
bodies function properly,” said Jack Heaton,
president of Ajinomoto Scientific Group,
LLC, Raleigh, N.C. “The genome project
1956
Ajinomoto U.S.A., Inc.,
formaa established
formally
1
19
1956
Aj
Aj
Ajinomoto do Brazil Industria
e Comercio, S.A established
1
1962
A
Ajinomoto concludes tie-up
w Kellogg Company
with
mapped out our DNA genetic make up
while the next project is determining the
proteome, or the make up of all the proteins
that exist in the human body. Scientists
suspected there were between 10,000 or
20,000 proteins; now they admit they don’t
even know the fi nal number.”
Amino acids play a role in areas as di-
verse as seasonings, pharmaceuticals, nutri-
tional supplements, cosmetics, fertilizers and
livestock feed. Some scientists and humani-
tarians believe amino acids hold the key to
helping solve the global issue of malnutrition
due to inadequate protein intake. Amino
acid fortification is a cost-effective, highly
bioavailable method of maximizing limited
food supplies. Ajinomoto Group also utilizes
the nutrient-rich byproduct generated dur-
ing amino acid production to convert food
supplies into valuable coproducts such as
fertilizer or feed, which reduces the waste
stream and helps preserve our ecosystem.
Overall, research proves that essential
amino acids are necessary for proper bodily
function and nutritional balance. The Aji-
nomoto Group believes that amino acids
hold the key to future development of food,
nutritional products and pharmaceuticals.
Ajinomoto will continue to be the world’s
premier company committed to providing
better health, nutrition and quality of life
through amino acid creation and utilization.
1963
Ajinomoto concludes tie-up
with CPC International Inc.
(presently Unilever Bestfoods)
1968
Ajinomoto del Peru S.A. established
1973
Ajinomoto concludes tie-up with
General Foods Corporation;
reincorporated in Japan as Ajinomoto
General Foods, Inc.
Sweeeeettttt!!!!
SIMILAR TO BUILDING BLOCKS, populations such as diabetics a great deal human body metabolizes all essential ami-
which in multiple permutations can create of variety and flexibility in budgeting total no acids in the same way. When a person
myriad structures, amino acids in various carbohydrate intake without affecting consumes aspartame, the body breaks it
molecular combinations can create an blood sugar. And with an increased focus down into aspartic acid, phenylalanine and
astonishing variety of food ingredients. The on obesity within the general population, a small amount of meth
methanol, identical
o , id
ol iden
entitica
call to
same substance that creates the unique aspartame can help tame me weight manage- that found naturally in pectin-containing
peect
c inin-c
- on
-c o taa in
ininingg
in
savory taste of umami is also responsible, in ment issues by enabling product develop- food products. The restt off tthe
h diet
he iett provides
ddie
ie p ovv id
pr ides
ess
a different form, for mimicking the unique ers to create foods with a sweet profi le much greater quantitiess off
taste of sugar. yet reduced calorie count nt compared to a these components than
Aspartame is approximately 200 times sugar-sweetened counterpart.
rpart. does aspartame.
sweeter than sugar, which means that 200 From frozen noveltieses to hard candies
kg of sugar can be replaced with 1 kg of as- to iced tea, cocoa mixes and carbonated
partame. Aspartame has an energy value of soft drinks, aspartame enhances
nhances the
4 calories per gram but, because only min- eating experience of consumers
umers world-
ute amounts of aspartame are required to wide without adding to
provide the equivalent sweetness of sugar, the waistline.
it can reduce a product’s calorie content by
up to 99%. It offers excellent solubility and
is suitable for most product applications
within a certain pH and temperature range.
Aspartame is utilized as a stable sweetener Aspartame is a dipeptidede
in products ranging from homogenized composed of two amino acids:
cids:
dairy foods to beverages, frozen desserts, L-aspartic acid and L-phenylalanine.
ylalanine.
confections, baked goods, cereals and fruit Phenylanine is an essential amino
preserves. In addition, aspartame can in- acid, considered essential for
or
tensify and extend fruit flavors in foods and proper bodily function and
beverages. For example, aspartame makes good health. Many com-
7
chewing gum taste sweet up to four times mon foods, such as
longer than gum sweetened with sugar. meat, cheese, fish,
Aspartame does not promote tooth vegetables or fruit,
decay and is an FDA-approved, safe also contain these
sweetening agent, and thus offers special constituents, and the

1974 1980 19
1982
EUROLYSINE S.A. established Ajinomoto Danone Co., Ltd.d. Ajinomoto opens pharmaceutical-
in France i
Established (presently Calpis grade L-amino acid manufacturing
Ajinomoto Danone Co., Ltd.) plant in Raleigh, N.C.
1974
Ajinomoto Interamericana Industria e 1981 1983
Comercio Ltda. Established in Brazil Aspartame available NutraSweet AG established in
for tabletop use Switzerland (presently Ajinomoto
1975 Sweeteners Eur
Europe)
Nissin-Ajinomoto Alimentos Ltda.
established
 A Look Ahead
THE SCIENTIFIC DISCOVERY
of glutamate as the basis for umami taste
and the foundation of Ajinomoto oc-
curred within a year of each other. The fi rst
ingredient the company manufactured,
Aji-no-moto, umami seasoning based on
glutamate, reflects its contribution to the
food ingredient marketplace. “Aji-no-moto”
is written in three characters in Japanese
that literally mean the “essence of taste.”
The Ajinomoto Group not only has helped
bring heightened flavor to the world, but so
much more through its efforts in various
industries, based on the amazing proper-
ties derived from
amino acids.
8
1983
Amino-acid based
sweetener aspartame
introduced to revolu-
tionize carbonated
soft drinks, other beverages and
sugar-free foods.
1984
Heartland Lysine, Inc. established
in the United States (presently
Ajinomoto Heartland LLC)
Just as amino acids are the building
blocks for so many unique and diverse
products, they also form the platform for
Ajinomoto’s future plans. While in the last
century dietitians emphasized vitamins
and minerals, the next century will be the
century of amino acids, according to Norio
Yamaguchi, Chairman of the Board for the
Ajinomoto Group.
The company has a new slogan to help
carry it and its customers forward into its
next century of business: ‘Eat Well—Live
Well,’ which expresses the link between
our eating habits and their related effects
Eat Well—Live Well
on health. “Instead of having to
visit the doctor for a cure, amino
acids can help bring us to the place
where the entire focus of medicine shifts
from cure to prevention, a true focus on
wellness through foods,” says Jack Heaton,
President, Ajinomoto Aminoscience.
“When consumers eat well, or eat the
right combination of foods for nourish-
1986
Heartland Lysine Inc., Eddyville plant
commences operations
1993
Ajinomoto U.S.A., Inc. Iowa MSG plant
commences operations
1997
Ajinomoto Biolatina opens
Valparaiso plant
ment, they also will live well, or live better,
and it is our goal to help them achieve this
better balance,” says Yamaguchi.
As part of its corporate mission, Ajino-
moto Group is working to help solve some
of the enormous challenges facing our
planet—adequate food resources, sustain-
ability, proper food and nutrition educa-
tion, environmental pollution protection
and the fight against global warming.
While no effort is less important than
another, the focus on food ingredients
includes a company growth strategy that is
in accordance with ecological principles.
As the global leader in amino acid
production and supply to the food chain,
the Ajinomoto Group offers irreplaceable
value, especially in a world facing huge
issues of whether adequate food resources
can be secured for all humanity.
Ajinomoto works globally but thinks
locally, bringing out the best in regional
cuisines and helping food industry profes-
sionals create products that reach their
fullest potential.
Home-use product line-up (ca. 1990)
GRA S Plus
MSG - the natural flavor enhancer
HOW CAN A FOOD INGREDIENT HAVE MYTH BUSTING
a safety factor greater than GRA S, the “generally Sound scientific evidence refutes the idea that monosodium
recognized as safe” designation from the Food and glutamate (MSG) can cause adverse physical reactions in
Drug Administration? When that agency reviews the people who eat it.
ingredient’s designation and calls for additional testing From a letter in the New England Journal of Medicine
by authorized, respected, scientifically sound principles containing one person’s musings about his experience in a
and discovers it is indeed a benign ingredient. Chinese restaurant, society threw science out the window and
In 1992, the FDA contracted with the Federa- and culturally fueled suspicion grew, with no basis in fact.
tion of American Societies for Experimental Biology The myth was thoroughly debunked in a 1999 Vogue article
(FASEB), an independent group of scientists, to by Jeffrey Steingarten entitled, “Why Doesn’t Everybody in
complete the most comprehensive review of available China Have a Headache?”
scientific data on glutamate safety to date. Glutamate, a naturally occurring amino acid in our bodies,
The 1995 FASEB report reaffi rmed the safety of is present in the first food we consume as babies. Human
MSG when it is consumed at usual levels by the general breast milk contains large amounts of glutamate at a level ten
population and found no evidence of any connection times higher than glutamate present in cow’s milk. Scientists
between MSG and any serious, long-term reactions. believe the glutamate acts as a taste enhancer to encourage
In 1991 the European Community’s Scientific babies to drink the milk so they can grow.
Committee for Food confi rmed MSG safety. Food A sprinkle of Parmesan cheese on top of a favorite Italian
Standards Australia conducted a review even more dish contains 1200 mg of glutamate per 100g serving, giving
recently in 2002 and concluded that MSG is indeed a the food a rich taste experience common to other foods high
safe ingredient. The Joint Expert Committee on Food in natural glutamate levels. The chart below displays common
Additives of the United Nations Food and Agricul- foods naturally rich in glutamate:
ture Organization and World Health Organization Food Glutamate (mg/100g)
consider MSG one of the safest food additives. And Parmesan Cheese 8,210
the European Journal of Clinical Nutrition reiterated Cheddar Cheese 6,090
recently that MSG can be ”regarded as harmless for the Walnuts 658
whole population.” Fresh Tomato 310
If Chinese restaurant syndrome were real, we Beans 880
would hear comments about “steakhouse syndrome” Steak > 2,000
or “Italian seafood restaurant syndrome” as glutamate White Mushrooms 400
is a natural part of these delicious dishes. MSG is made Salmon 3,840
up by the natural fermentation of glucose. Broccoli 950

2000 2005
TECUS (Technology & Engineering Ajinomoto Interamericana Limeira
Center) established plant starts production of amino acids
for foods and pharmaceuticals

2006
Ajinomoto Biolatina opens
Pederneiras plant (production of
feed-use amino acids)
2000
Ajinomoto Frozen Foods U.S.A., Inc.,
established
2009
Ajinomoto Company Inc. celebrates
100 years of leadership decoding and
using amino acids in food ingredients,
pharmaceuticals and other key
industries.
 Tokyo Based, Global Focus

A
jinomoto Food Ingredients, LLC
Ajinomoto works continually to make it easier for its North American clients to
incorporate amino acid power into food and beverage formulations. Ajinomoto
Food Ingredients, LLC, recently opened its new application center in Chicago,
Illinois, dedicated to supporting formulation development for dry or liquid
beverage applications, seasoning blends and protein modification applications.
Ajinomoto also operates a facility in Ames, Iowa dedicated to meat applica-
tions and designed to help support the Activa® transglutamanase business.
Ajinomoto’s enzyme capabilities help meat processors make a better profit with beef
tenderloin. Typically the tails or narrow ends of the tenderloins are too small to cut fi lets. By
binding two tenderloins, head or thick end to tail or the narrow end, processors will obtain
full size fi let cuts. “Consumers cannot tell the difference between the fi let using Activa and
the ones that don’t use the enzyme,” says Brendan Naulty, president of Ajinomoto Food In-
gredients, LLC. “The enzyme binds the meat together seamlessly and has no effect on flavor.”
Formerly, due to quick enzyme reaction, that technology was only available for small
batch operations. However, by creating a system that has a buffered pH, the enzyme activ-
ity is slowed down, enabling its use in large-scale operations.
Enzyme technology is not exclusive to proteins. In a foodservice or deli application,
for example, when pasta is kept in a warming tray, Activa can help the pasta maintain
its al dente texture for hours. In the dairy industry, Activa enzyme technology can trim
costs while improving quality in cheese, cream cheese and yogurt products. The enzyme
addition allows for greater water-binding by cross-linking amino acids within the dairy
protein. Th is helps maintain texture in string cheese or lends a clean ‘bite’ to pizza cheese.
“Our team members and facilities in the U.S. stand ready to help food manufacturers
operate with the utmost efficiency while improving product quality and presentation,” said
Naulty. “We’re here to serve our customers in North America by applying a combination
of a century’s worth of tradition, reputation for quality, and exciting new developments in
10
amino acid technology to applications for today’s marketplace.”

Ajinomoto AminoScience, LLC

Ajinomoto AminoScience, LLC, in Raleigh, N.C., operates within four major market
segments. Overall, its purified amino acids help improve life, with a business model that
focuses on purity, consistency and quality.
Out of the twenty amino acids the company manufactures, nine are produced in the
Raleigh facility. It is the only U.S.-based manufacturer of pharmaceutical grade amino
acids (cGMP), supplying much of the world’s supply of amino acids for pharmaceuti-
cal purposes. Primarily used for nutritional therapy, they supply nourishment that goes
directly into the bloodstream or serve as raw materials for producing therapeutic proteins,
the B U S I N E S S

antibodies or vaccines via cell culture. Fift y years ago Ajinomoto was a pioneer in supply-
ing pharmaceutical grade amino acids to these key markets.
Other important markets include the nutritional industry, or amino acids for improv-
ing wellness, and the food industry, for infant formula, functional foods or functional food
additives. A recent company focus is the beverage segment, according to Jack Heaton,
company president.
Ajinomoto AminoScience has petitioned for GRA S (generally recognized as safe) cer-
tification for five of its amino acids. This will allow for broader use of its amino acids for food

categories promoting their functional ben-
efits. The beverage industry particularly is in
constant competition to introduce enticing
new flavors and certain amino acids have a
basis of flavor either alone or in combination.
Amino acids stimulate certain taste recep-
tors, sparking interest in their utilization for
flavoring. To accommodate this growing
interest in use as flavors the company has
updated its FEMA GRA S status.
The real excitement lies in the future
of amino acids for better health. A variety
of studies are underway on the benefits of
various amino acids for an expanding range
of health benefits. Many scientists believe
amino acids are the key to revolutionizing
our health care system, shift ing the focus
from curing illness to preventative care
with a dedicated emphasis on wellness.
“Most people today think of vitamins as
a staple item that helps replenish the body’s
supply of deficient elements in nutrition,”
says Heaton. “Amino acids are more basic
yet than vitamins. Our DNA tells the body
which proteins to synthesize to perform
necessary bodily functions. Now we’re
studying the metabolome, the metabolism
and the proteins that defi ne the way our
metabolism works, since everyone’s body
functions in a different way. The addition
of amino acids into the body has a very real
purpose. It can, in fact, aid in wellness—
in the same way that people take vitamin
C to prevent colds, for example, arginine
helps keep blood vessels more flexible and
branched-chain amino acids help build
skeletal muscle proteins.”
Ajinomoto AminoScience LLC can meet
any amino acid need, from initial research to
manufacturing, blending and pulverization
through storage, labeling and packaging to
analytical and technical support.
Ajinomoto Heartland Lysine, LLC
Ajinomoto Heartland Lysine, Chicago, IL,
supplies amino acids for animal nutrition.
Amino acids can replace soybean meal
in swine and poultry diets to provide the
animals with a more economical and better
balanced diet. Produced in the form of a
dry powder, three pounds of lysine added
to 97 pounds of corn equals 100 pounds
of soybean meal, supplying the vital amino
acids the livestock requires in its diet, yet at
a cost savings to the producer. Additional
soybean meal can be replaced by supple-
menting more (> 3 lbs) lysine with the
second limiting amino acid (threonine).
As an additional benefit, the addition
of the amino acid lysine to the animal diet
helps lower nitrogen excretion, of concern
to both agriculturalists and environmen-
talists. For every 1% drop in crude protein
(lowering soybean meal), nitrogen excre-
tion is reduced by approximately 10%. By
utilizing lysine and threonine in animal
diets, nitrogen excretion can be lowered by
20-30%. Amino acids increase the utiliza-
tion efficiency of the nitrogen in feeds
(same animal performance with less con-
sumed nitrogen). Adding amino acids to
the animal diet is highly beneficial for the
animal, the farmer and the environment.
The animal feed grade lysine or amino
acid is produced in a U.S. based plant
in Eddyville, Iowa. Another amino acid
produced there includes threonine.
Tryptophan and valine are marketed to the
animal industry by Ajinomoto Heartland
but produced in France. Feed-use amino
acids also help reduce the amount of land
needed for grain production, achieving
the most economical and efficient use of
limited arable land.
For animal feed processors, the lysine
and threonine substitution is an easy for-
mulation adjustment to ensure the animal
receives an amino acid balanced diet.
Primary markets include the U.S., Canada,
Mexico and the Caribbean. Another plant
in Brazil supplies amino acids to the animal
nutrition markets in South America.
FRIED NOODLES
THAI STYLE
Serves 2
2 cups narrow rice noodles
3 cups water
1 cup diced firm tofu
1 cup prawns, shelled and deveined
2 tbsp chopped shallot
2 tbsp chopped garlic
1 cup bean sprouts
2 eggs
2 seeded chilies, soaked and
squeezed dry
2 tbsp dried shrimp
2 tbsp chopped pickled white radish
3 tbsp tamarind juice
1 tbsp sugar or palm sugar
1 tsp soy sauce
½ tsp Aji-no-moto (Monosodium
Glutamate)
3 tbsp chopped roasted peanuts
¼ cup vegetable oil
1/3 cup Chinese leek, cut into
one-inch lengths
1 lime, cut into 4 pieces
Boil the water, pour it over the rice
noodles and leave until the noodles
soak up the water.
Pound the chilies, garlic and shallot
until thoroughly ground.
Heat the oil in the wok. Fry the
chilies, garlic, pickled white radish
and shallot until fragrant, then the
tofu, dried shrimp and prawn. Season
with the tamarind juice, sugar, soy
sauce and umami seasoning. Add
the noodles to the wok and stir fry
well. To finish, add the bean sprouts,
Chinese leek and egg. Serve with the
peanuts and lime.
 Ajinomoto Group Philosophy:

Our philosophy is to contribute significant

advances in Food and Health on a global basis
and ultimately to create a better life for all.

Ajinomoto Food Ajinomoto AminoScience LLC Ajinomoto Heartland LLC Ajinomoto Co. Inc. Ajinomoto Interamericana
Ingredients LLC 4020 Ajinomoto Drive 8430 W. Bryn Mawr Ave. European Headquarters Indústria e Comércio Ltda.
8430 West Bryn Mawr Ave. Raleigh, NC 27610, USA Suite 650 153 rue de Courcelles Rue Joaquim Tavora 541
Suite 635 Tel: 919-325-1400 Chicago, IL 60631, USA 75817 Paris Cedex 17 Villa Mariana
Chicago, IL 60631, USA Fax: 919-325-1420 Tel: + 1 773 380 7000 France Sao Paulo, SP – 04015-901
Tel: 773-714-1436 Fax: + 1 773 380 7006 Tel: 33-(1) 47-66-98-63 Brazil
Fax: 773-714-1431 Fax: 33-(1) 47-66-98-56 Tel: 55-(11) 5080 6742
Fax: 55-(11) 5080 6739
Tokyo Headquarters
Tel: +81-3-5250-8111
 Master the science of citrus
From natural flavors and ingredients to extracts and emulsions,
the flavor chemists and food technologists at Kerry can help you
squeeze more from citrus. Looking for the highest-quality flavors
at a competitive price? You’ll find it at Kerry. Scratching your
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 new product trends

and Asia Pacific have seen robust activity in this area, with
Nestle introducing Chamyto Light probiotic drinks in Chile
to improve the immune system and promote digestion. The
same company also introduced Milo Smart Plus + in India.
While these beverages must be mixed with milk or water,
they have been specially formulated for school children,
with a formulation boasting iron and iodine, which claims
to help brain development and concentration.
Nestle has made similar efforts in the U.S., with Boost
Kid Essentials debuting late last year. It includes 25 essential
vitamins and minerals, 7g of protein and antioxidants from
vitamins C and E. Most unique about the product is its
delivery method for probiotics, which the child consumes
via a patented straw.
Mayfield Dairy Farms, meanwhile, had children’s mental
acuity in mind when launching Right Start Low Fat Milk
earlier this year. The pasteurized chocolate milk features
DHA omega-3 to support a healthy brain.
Weighty Concerns
With increased worries about obesity and the impact of its
related health problems, consumers naturally are looking
for weight-loss measures that can be incorporated easily
into their lifestyles. Functional beverages are striving
to incorporate ingredients that will accelerate that goal.
In the Drink
Global Nutraceutical Market for Foods and Beverages
(in Billions)
Foods Beverages
2013 56.7 71.3
2008 40.6 42.8
2007 39.9 38.4
Source: BCC Research, October 2008
Thalgo Roquebrune sur Agens has released an infusion tea
with green tea, orthosiphon and brown algae focus, said to
“encourage elimination and weight loss,” while General
Nutrition Corporation (GNC) has introduced Wellbeing™
be-Fulfilled™ Weight Management Shake for Women. This
meal-replacement shake, the company claims, has been
clinically proven to enhance weight loss and support a
healthy metabolism and lean muscle. The “balanced ratios”
of high-quality protein, vitamins, minerals and healthy fats
also supposedly help the consumer feel fuller for longer.
Antioxidants are well-established in the functional
beverage segment. For its Vitamin Enriched Water brand,
Live Young Forever (LYF) blended vitamins and the

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See Food Master-INGREDIENTS, p. 108

PFX08094jung-SALT.indd 1
www.PreparedFoods.com 7/20/09
●
August 11:15:10
2009 AM 19
 new product trends
EGCG antioxidant, said to stimulate
thermogenesis, a process critical to
weight loss and fat burning. At the
same time, LYF claimed another trend:
the beverage is all-natural, using fruits
and vegetable juice for color.
20 August 2009 ● www.PreparedFoods.com
08094mult.indd 1
Eye of the Beholder
Functional beverages have relatively
recently begun claiming beauty
benefits in the U.S., though it is a
trend well-established elsewhere.
Mintel found the number of new
7/8/09 9:12:45 AM
soft drinks and dairy products with such
cosmeceutical goals more than doubled
in 2008 around the world, with a strong
base developing outside of the pioneering
markets of Japan and other Asia Pacific
areas. Danone and Nestle have made
significant strides in cosmeceutical
beverages, with the latter initiating a high-
profile launch just last year.
Late 2008 saw Nestle unveil Glowelle
in the U.S., exclusively in Neiman Marcus
retail and online stores. Incorporating a
proprietary blend of antioxidant vitamins
(A, C and E), with real tea, phytonutrients,
and botanical and fruit extracts, the
product purportedly hydrates the inner
and outer layers of the skin and, it is
claimed, protects the skin from damage
caused by free radicals and nourishes the
skin from within. Unlike similar anti-
aging products on the market, Glowelle
was introduced with a fairly high price
point: $7.00 per bottle or $5.70 per
powder stick.
In contrast, Danone’s Essensis beauty
yogurt drinks and yogurts are priced
comparably to the company’s other
functional brands. Unlike those other
Danone entities, Essensis claims to nourish
skin from the inside, courtesy of borage
oil, green tea antioxidant, vitamin E and
proprietary probiotic strains. Essensis is
not yet available in the U.S., however,
and, in fact, was pulled from France due
to lean sales in 2008.
Another manufacturer working to
develop a mainstream cosmeceutical
beverage, however, is Coca-Cola. Its
Fuze Beverage division developed a line
to provide healthy skin and other benefits
and launched Fuze Slenderize Empower
Pomegranate Acai Berry last year, with
138mg of vitamin C for healthy skin and
vision, polyphenols, antioxidants for
heart health, chromium for “obtaining
energy from food,” super citrimax for
metabolism and L-carnitine amino acid
for an energy boost.
Most innovation in this area, not
surprisingly, remains concentrated in
the Asia Pacific region, with noteworthy
launches incorporating such ingredients
as collagen, hyaluronic acid, co-enzyme
Q10 and amino acids.
© 2009 PURAC
 The re ' s n ot h i n g
o r dinary
a b ou t wh at we d o.

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 new product trends

Shot in the Dark ingredients, new opportunities are years. “Market consumption
While the U.S. may lag somewhat in bound to emerge. volumes increased with a CAGR of
that segment of functional beverages, In its report, “Functional 6.9% between 2004-2008, to reach
the country is a leader in energy shots. Drinks: Global Industry Guide,” a total of 9.9 billion liters in 2008.”
In something of a smaller-is-better Datamonitor described the growth What area was responsible for
phenomenon, which until recently of functional beverages in recent much of that growth? Datamonitor
seemed relegated to electronics and
other segments outside of food and
beverages, smaller sized energy
beverages known as energy shots have
seen tremendous growth over the past
two years, to reach $350 million in retail
sales in the U.S. alone, according to New
Nutrition Business. This sales growth
comes despite the fact that these quick,
convenient bursts of energy sell at a
400% premium over their bigger sized
mainstream counterparts, such as Red leading edge innovation,
Bull and Monster. While the latter pair
and their ilk have targeted 14-25-year-
steeped in tradition.
old males almost exclusively, “this new
category in energy drinks...has been
developed to meet the needs of all those We travel to the ends of the earth in search of the ingredients that
people who are not served by the current will make your new product stand out. With more than 30 years
market,” notes Research and Markets. experience in tea, coffee, and functional ingredients, A. Holliday can
Leading the U.S. energy shot market, for help you succeed.
example, is 5-Hour Energy, which aims
to reach mothers, office workers and To learn more call (416) 225-2217 or visit us online at teacoff.com.
“any mature consumer struggling with
a demanding day” seeking a sugar-free
pick-me-up. While 5-Hour Energy holds
a commanding 70% share of the U.S.
market, Research and Markets believes
there are still opportunities, if not in the
U.S., then certainly in other countries,
such as Australia, parts of South America
and the Middle East.

Functional Future
Considering the persevering growth of the
market despite the worldwide economic Leaf & instant teas EGCG, polyphenols & flavonoids
slowdown, functional beverages should Certified Organic ingredients Herbal & superfruit extracts
continue to see fortunes improve as Instant coffee & extracts Natural tea caffeine extract
economies do. That said, functional
dairy drinks, particularly dosage drinks,
have neared maturity in a number of
markets, but Mintel’s “Yogurt and Yogurt
Drinks—U.S.” report finds consumers are Innovative Ideas & Ingredients.
still looking for beverages (and foods, for
Serving Beverage, Nutraceutical, and Skincare industries.
that matter) with some degree of health
benefit. According to the November
2008 report, 44% of all yogurt users are
looking for “active yogurt cultures.” With
increased awareness of other healthy

www.PreparedFoods.com August 2009 7/14/0923

●
pfx08094ahol.indd 1 8:56:37
 new product trends

DRAGON finds, “Energy drink sales proved the most lucrative for
FRUIT MANGOSTEEN
the global functional drinks market in 2008, generating
I NC .

YOUR SUPERFRUIT SOURCE

total revenues of $12.7 billion, equivalent to 47.3% of the
market’s overall value.”
www.encorefruit.com Datamonitor likewise predicts a bright future for
functional beverages. “The performance of the market is
Featuring Asian forecast to accelerate, with an anticipated CAGR of
10.4% for the five-year period 2008-2013, which is
YUMBERRY POMEGRANATE exotic fruit expected to drive the market to a value of $44.3 billion by
and vegetable the end of 2013.”
ingredients from
GOJI BERRY SEA BUCKTHORN Website Resources:
Taiwan, China,
www.PreparedFoods.com — Type “functional beverage” (with quotes) for a
Vietnam and number of videos and articles on the subject from Prepared Foods’ archives
Thailand. www.cbsnews.com/stories/2002/07/29/earlyshow/health/health_news/
main516698.shtml — CBS News report “Functional Beverages: Are They Worth
Your Money?”
www.beverageinstitute.org/nutrition/functional_ingredients.shtml —
DURIAN GAC FRUIT
120 West Bonita Ave. #204 Functional ingredients for beverages from The Beverage Institute for Health
San Dimas, CA 91773-3035, USA and Wellness
909 394.5640
sales@encorefruit.com www.Datamonitor.com — Datamonitor
www.Mintel.com — Mintel International

pfx08094enco.indd 1 6/25/09 3:14:37 PM

See Food Master-INGREDIENTS, p. 5

24 August 2009 ● www.PreparedFoods.com

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 FiberAid™
The premium
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FiberAid™ prebiotic offers evidence-based digestive health. Products carrying

the FiberAid™ Quality Seal on the packaging show the consumer that they
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recommendation to infringe any existing patent. The information contained herein is believed to be correct and corresponds to the latest state of scientific and technical knowledge. However, no warranty is made, either express or implied,
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See Food Master-INGREDIENTS, p. 122-125

 new product trends
market watch

See Food Master-INGREDIENTS, p. 68

PFX03094FLDY.indd 1
Reduced-calorie 2/10/09 9:26:13 AM

Reduction
The 100-calorie package has become something of a
mainstay on store shelves, as consumers embrace the
ease of portion control. However, as with many trends,
there is always the desire to improve on the notion.
As a result, Yoplait has launched a line of 50-calorie
yogurts. The four flavors—strawberry, vanilla, peach and Key lime
pie—also boast no fat and 5g of fiber. While the 50-calorie serving may be one
trend, the product does target another: fiber requirements.
The Institute of Medicine advises 25g of fiber a day, but most Americans fall far short of that
goal. The new Yoplait product provides 20% of that recommendation and also promises to be a good
source of calcium and vitamins A and D.
The product also features a “Hungry Girl Seal of Approval.” “Hungry Girl” has a website and
daily newsletter that promotes and recommends low-calorie snack options.
flavors as Luxe Milk Almond, Luxe Milk
Hazelnut, Luxe Milk, Luxe Milk Crisp
(with crisped rice) and Luxe Milk Duet (a
blend of milk and dark chocolate).
Mars Snackfood U.S. has also
expanded its range of premium choco-
late. As Thomas Pinnau, vice president
Dove Right In of Indulgence, Mars Snackfood U.S.,
explains, “Our customers are passion-
Less is More
T he NPD Group finds organic is the
top food trend expected to grow over
the next decade, outpacing restaurant
meals eaten at home and light offerings.
The debate about “natural” as compared
with “organic,” however, may well be
confusing consumers. Nevertheless, as
consumers attempt to grasp the nutritional
benefits of “natural” vs. “organic”—if, in
fact, there are any—manufacturers con-
tinue to launch products geared to that
natural consumer.
Alouette, for example, is well-known
for its distinctive line of cheeses and
specialty cheese products. Now, the
company has eliminated all artificial

P remium confections have increas-

ingly turned to augmented flavors in
recent years, as upscale chocolate lines,
particularly, have added flavors to their
offerings. Ghirardelli added an entire
range of flavors to dark chocolate a cou-
ple of years ago and has now introduced
Luxe Milk Chocolate to its line, in such
ate about real, authentic silky smooth
chocolate but also want to explore
new flavor combinations, in addition
to the solid milk chocolate that they
know and love.” Mars’ Dove line has
been expanded to include Dove Silky
Smooth Milk Chocolate with Peanut
Butter, the brand’s first such offering.
flavors, colors and preservatives from
its line of soft, spreadable cheeses and
claims it is the only brand to offer 100%
all-natural spreadable cheese flavors,
including Garlic & Herbs, Spinach
Artichoke, Sundried Tomato & Basil,
Peppercorn Parmesan and Light
Cucumber Dill, to name a few.

pany is attempting what could be con- 16K/cal, 4g of carbohydrates and 4g of

De-energize sidered the antithesis of energy drinks. sugar per serving.
Innovative Beverage Group is targeting Peter Bianchi, chief executive officer,

E nergy drinks have emerged as a

standout in the beverage category.
In fact, Datamonitor finds the trend is
global, with total revenues of $12.7 bil-
lion around the world in 2008. In this
crowded segment, manufacturers are
turning to an increasing diversity of
energy-boosting ingredients. One com-
consumers looking to relax in a hurry with
Drank, a beverage promising relaxation
benefits. Drank has what is termed an
“extreme relaxation formula,” combining
melatonin, valerian root and rose hips.
Now, the brand is joining the energy shot
segment with Drank Deuce, a 2oz version
of its namesake, promising relaxation with
explains, “Drank Deuce was a natural
evolution and a direct answer to customer
demand for something smaller, with
fewer calories. Plus, the product is highly
portable, and under the specified liquid
limit for airport security, which makes it
the perfect travel companion, when cross-
ing multiple time zones.”

www.PreparedFoods.com ●
August 2009 27
 new product trends
market watch

There’s Comfort THE IN BOX:

in Eggs For daily industry news updates, see the homepage of www.PreparedFoods.
com and www.NutraSolutions.com.

 MGP Ingredients Inc.’s manufacturing site in Atchison, Kan., received

Comfort foods International Organization for Standardization (ISO) 14001 and Occupational
that utilize the right Health and Safety Assessment Series (OHSAS) 18001 certifications. The
company also announced that Kyungsoo Woo had been selected as winner
ingredients can of the 2009 Industrial Scientist Award from IFT.
allow consumers and  PureCircle added five key personnel to its U.S. operations: Dr. Sidd
formulators alike to Purkayastha, technical director; Jason Hecker, director of marketing; Mike
Wolff, sales director; Jacqueline Armstrong, sales director East Coast; and
have their cake and eat Mauricio Bacigaluppo, sales director Latin America. The company also
announced it expects a surge in full-year profits, helped mainly by higher
it too. Egg products sales of its reb-A products and strong demand from consumers.
are one of those
 Cargill launched a new oils and shortening knowledge center, www.cargill.
ingredients. com/food/oilsforhealthysolutions, to provide information to food manufac-
turers seeking to formulate healthier products. The company is also expand-
ing its capabilities in canola, with the opening of a new specialty canola
research and production centre in Aberdeen, Saskatchewan.
Comfort, value and
simplicity  Innophos Inc. is expanding its Coatzacoalcos, Mexico, facilities to
increase the site’s food grade phosphate salts and food grade phosphoric
Clean natural label acid capacities.

 David Michael & Co. promoted Olivia Klose and Matt Gieseke to account
High-quality multi- manager roles.
functional protein
 P.L. Thomas has introduced its new website: www.plthomas.com.

 Ganeden Biotech launched its newest website: www.ganedenbc30.com, a

...make it with eggs resource on the probiotic bacteria GanedenBC30.

Learn more about what
eggs can do for you @
www.aeb.org/comfort_foods.html
 WellGen Inc. appointed Dr. Roderick (Roddy) Carter president and chief
executive officer.
 Joy Gaze, deputy head of microbiology at Campden BRI, will receive the
IAFP 2009 GMA (U.S. Grocery Manufacturers Federation) Food Safety
Award, in recognition of her pre-eminence in and contribution to the field of
microbiological food safety.

 Sweet Green Fields opened a 160,000sq ft extraction facility in China.

 Johnsonville Sausage LLC added James T. Murray as corporate chef.

 Biothera received the 2009 Frost & Sullivan Excellence in Research Award
for the development of Wellmune WGP, a natural food, beverage and supple-
ment ingredient.

 Thomas Rabe was named a new member of the supervisory board of

Symrise.

August 2009 ● www.PreparedFoods.com

‹$PHULFDQ(JJ%RDUG
 new product trends
The Reportable Food Registry
Mark Hostetler, Husch Blackwell Sanders LLP
O
n September 8, 2009, the reporting
requirements of the Reportable Food
Registry (section 417 of the Food Drug
and Cosmetic Act) will become effective. Companies
registered with the FDA should make themselves current
on their reporting obligations.
Those companies required to report are called
“responsible parties” and are those facilities which
previously registered under the Act (i.e., facilities
engaged in the manufacturing, processing and holding
of food for consumption in the U.S.).
A “reportable food” is an article of food “for which
there is a reasonable probability that the use of, or
exposure to, such article of food will cause serious
adverse health consequences or death of humans or
animals.” The criteria for reporting to the Registry is
approximate to that level of concern comparable to
classification of a Class 1 recall. Otherwise, “food”
includes the standard definition of “(1) articles used
for food or drink for man or other animals (other than
infant formula), (2) chewing gum and (3) articles used
for components of any such article.”
The FDA has issued the draft guidance, “Guidance
for Industry: Questions and Answers Regarding the
Reportable Food Registry as Established by the Food
and Drug Administration Amendments Act of 2007.”
This article highlights sections of the Guidance and,
although the Guidance represents FDA’s “current
thinking,” it does not “create or confer any rights” and
“does not operate to bind FDA.” It should be reviewed
by all companies who are registered with FDA (see: 74
Federal Register 27804, 06/11/2009).
The emphasis of the notification process is on
identification and investigation of potential for more
serious health consequences, as a report to the Registry
is not/shall not be considered an admission that the
reported food or incident constitutes adulteration, or in
any way contributed to any adverse health consequences,
illness or death. The report “may be accompanied by
a statement, which shall be part of any report that is
released for public disclosure that denies that the report
or notification constitutes an admission that the product
involved caused or contributed to a death, serious injury
or serious illness.”
30 August 2009 ● www.PreparedFoods.com
When a responsible party becomes
aware of a reportable food, it is to contact
FDA within 24 hours. A report to the Registry
need not be made, if the concern or adulteration
originates with the responsible party and the potential
adulteration was detected prior to distribution and
the responsible party has corrected the concern. The
FDA will then assign a number to the report and will
follow up with the responsible party for additional and
background information.
Reports are to be filed electronically through the
“Reportable Food electronic portal.” The initial report
should include (1) the registration number of the
responsible party; (2) the date the food was determined
to be a “reportable food;” (3) quantity of food; (4)
extent and nature of adulteration; (5) the results of any
investigation undertaken by the responsible party to date;
(6) the disposition of the food; and (7) the information
typically found on the food’s packaging (i.e., product
codes, use-by date, manufacturer/distributor). FDA may
follow-up the initial report with additional questions or
requests for more data and information concerning the
product or the incident.
Reports to the Registry must be maintained by the
responsible party for a minimum of two years. Calling
the FDA District Office or local health official does not
relieve a responsible party from its obligation to report
to the Registry.
Companies registered with the Food and Drug
Administration are encouraged to review the Draft
Guidance and to be prepared to comply by the September
8, 2009, deadline.
Mark Hostetler is an attorney at
Husch Blackwell Sanders LLP.
Experienced in advising consumer
product companies and focusing pri-
marily in the food industry, he has
guided producers, advertisers and
marketers through regulatory pro-
ceedings, product recalls, new product introductions, and
new advertising and promotional campaigns. He can be
reached at Mark.Hostetler@huschblackwell.com.
REDUCE YOUR CHEESE COST
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offers cost-optimized cheese products that can help lower your finished product cost by as much
as 10%–15% — without compromising your application’s flavor, texture and performance. KFIC’s
proprietary technology in process cheese, cheese powders and flavors offers maximum product
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Visit kraftfoodingredients.com or call 1-800-458-TECH (8324) to find out more.
See Food Master-INGREDIENTS, p. 116-117
 culinary creations

©ISTOCKPHOTO
Regional
American Sauces
and Gourmet-
flavored Foods
Traditional American foods, featuring sauces,
regional and ethnic flavorings, and fruits,
result in distinctive regional cuisines.

Not long ago, Asian foods in America under three minutes. The
Wilbert Jones, Contributing Editor presentations include
consisted mostly of Chinese-style foods. Hawaiian huli-huli,
Today, Thai, Japanese and Korean Kenyan coffee barbe-
cue sauce and an Asian-
foods have joined the mainstream,

T
here are farmer’s markets located all across America
that feature vendors selling some type of fruit pre-
serve, jelly or pickled product. For years, sweet fruit
sauces have been paired with savory entrées and side dishes.
Some classic examples are cranberry sauce with roast turkey
and stuffing/dressing, mint jelly with roasted lamb, sweet
cherry sauce with roast pork tenderloin and peach chutney
with baked ham.
The upscale Chicago-based caterer, Jewell Events Catering
(with annual sales of $20M), has been constantly re-invent-
ing itself by exploring more exotic flavors of the Middle
East, India and Southeast Asia. According to vice president
Grey Jenkins and senior catering and event consultant
Tamara Goldstein, many signature foods that reflect these
regions of the world have a combination of sweet flavors,
paired with savory dishes.
Shining Ocean Inc. produces a line of restaurant-quality, fro-
zen, flavored wild Alaskan sockeye salmon, coated in gourmet,
sweet-tasting sauces. The product line is called Wild Smart
Salmon, which promotes the fish’s high omega-3 fatty acid
and vitamin D levels. The salmon is sold in 6oz portions and
packaged in a new microwave steaming bag, which cooks in
inspired ginger flavor.
and stir-fried dishes containing
different types of protein, vegetables Sweet with Savory
For years, Americans
and noodles are quite popular. have been enjoying
savory salads with sweet
dressings. At the popular Chicago-based Trotters to Go
gourmet store (owned and operated by celebrity chef Charlie
Trotter), there are some carry-out prepared foods that reflect
this trend even further, by adding heat to the sweet and
savory flavors. For example, a salad-style entrée consists of
spicy chicken salad on romaine lettuce, with a black bean
relish and Black Diamond white Cheddar, served with chef
Trotter’s organic-chipotle vinaigrette. Another dish is the
Thai barbecue beef short ribs. For a meal without the heat,
there is a honey and lavender-glazed, split-roasted Amish
chicken, one of the restaurant’s most popular items.
Not long ago, the Asian foods eaten in America consisted
of mostly Chinese-style dishes, such as sweet and sour
chicken, fried rice with a sweet and sour sauce or soy sauce,
and egg rolls with a plum sauce or a duck sauce (a thick,
sweet and pungent, orange-flavored Chinese condiment).

www.PreparedFoods.com ●
August 2009 33
 culinary creations

Today, Thai, Japanese and Korean foods to the company’s marketing man- option than traditional takeout.”
have penetrated the palates of Americans. ager, Michael Morse, “These stir- One popular flavor is the Mandarin
Thai foods are by far the most popular of fry sauces appeal to individuals and Orange stir-fry sauce (made with
these newcomers. Dishes such as Pad Thai families wanting well-balanced, sugar, water, soy sauce, plum sauce,
noodles are not only served in restaurants, flavorful options that are quick and rice vinegar, pineapple juice con-
but are being manufactured by many main- easy to prepare and that deliver a centrate, salt, modified corn starch,
stream companies, both under national more cost effective and nutritious hydrolyzed soy protein, tomato
brands and private labels.
Following this trend, grocery retailer
Trader Joe’s sells its brand of frozen entrée
Pad Thai noodles in all of its stores, nation-
wide. There is another Asian-inspired fro-
zen main dish called Trader Joe’s Mandarin
Orange Chicken. This kit consists of pre-
cooked, breaded chicken pieces ready to be
heated in the oven, with orange sauce pack-
ets included. It is easy to cook, ready in close
to 20 minutes; as a result, for several years,
this product has been the company’s number
one selling product, even topping the iconic
“Two-buck Chuck” (a line of wines, labeled
Charles Shaw, priced at $2.00).
Simply Asia foods introduced a line of
packaged stir-fry sauces, under its Thai
Kitchen brand, at the National Restaurant
Show held in Chicago in May. According
PHOTO COURTESY OF KETTLE CUISINE

There are pronounced regional differences in

American barbecued foods. The type of meat or
protein, the use of wood or charcoal, as well as
the seasonings and barbecue sauces, result in a
myriad of barbecue styles and presentations.
See Food Master-INGREDIENTS, p. 82

PFX05084Garl.indd 1 3/28/08 1:40:01 PM

www.PreparedFoods.com ●
August 2009 35
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culinary creations
Southern cooks are known, rightly, for mouth-watering, traditional foods.
“Smothering” is simply covering one food with another food or sauce
and then cooking them by a variety of methods to produce rich, flavorful
dishes. (See “Website References and Other Resources” at this article’s
end for more information.)
paste, orange juice concentrate, onion, yeast extract and xanthan
gum). The other flavors are ginger teriyaki, spicy Kung Pao and
General Tsao (a combination of sweet and spicy flavors with a
hint of garlic). The sauces are packaged in 4oz aseptic pouches.
Recently, Pace Foods launched a line of upscale Southwestern-
inspired, flavored salsa products, which can easily be used for
sauces, topped on entrées, side dishes or salads. The flavors
include pineapple mango chipotle, tequila lime, triple pepper
and verde.
The Heat is On
There is still a trend for spicy flavors in America and also a
demand for gourmet-inspired, tasty products. La Panzanella
introduced a line of upscale, spicy crackers under its Fieri brand.
Flavors include Red Chili Basil (enriched flour, canola and extra
virgin olive oil, sea salt, crushed red chili pepper, dried basil,
dried garlic, cayenne pepper); Serrano Lime (enriched flour,
canola oil and extra virgin olive oil, sea salt, Serrano pepper pow-
August 2009 ● www.PreparedFoods.com
See Food Master-INGREDIENTS, p. 160
This
h bbusiness is so ddifferent
ff now, the
h change
h is staggering.
g..
I think of Darwin writing about countless incremental changes
h
hanges
taking place in the evolution of species. The same can be said
aid of the evolution of our company.
- Michael Gilmartin, President

Talk to us if you need a sample of wholesome,

customized goodness. Whether you want a cheese powder,
snack seasoning or sauce mix...you name it. If you need a special
dairy ingredient, we can help. Call us at 800-541-0850 ext. 130.

See Food Master-INGREDIENTS, p. 43

Custom dairy/cheese powders seasonings sauce mixes dairy ¾avors EMCs www.cheesepowder.com

© 2008 Commercial Creamery Company

 culinary creations

der, dried parsley, lime oil); and Chipotle (enriched flour, canola PRODUCT SUCCESS BEGINS
WITH FRENCH’S FLAVORS.
and extra virgin olive oil, sea salt, dried chipotle peppers, dried ®
garlic, dried onion). Some of the other signature flavors include
tomato oregano, rosemary, fennel, onion and garlic.
The company 479 Fahrenheit has a line of gourmet-flavored
popcorn that stretches beyond the traditional butter, caramel and
Cheddar cheese flavors found on grocery store shelves or in food
court malls. The company was named by its founder, Jean Arnold,
who explained, “I discovered that 479 Fahrenheit is the optimal
temperature for popping corn.” Some of the popular flavors are
ginger sesame caramel, madras coconut curry and cashews, black
truffle and white Cheddar, and chipotle caramel and almonds. All
of the company’s ingredients are USDA organic-certified.

Further Reading: Nothing More American…or Regional

Grilling foods with barbecue sauces may stand alone as representative
of American cooking. Yet, each region of the U.S. has tended to have
traditional approaches to both. (See the “Website References” at the
article’s end for more details.) Additionally, such sauces can be cre-
atively customized through the addition of other food components.
For example, the cookbook, Smothered Southern Foods, by
the author of this article, provides a basic, consumer-friendly
BBQ recipe consisting of 2 cups ketchup, 1/2 cup sugar, 1/3 cup
balsamic vinegar, 1 tablespoon each of chopped fresh oregano,
rosemary and sage, and 1/2 teaspoon each of mustard powder and
black pepper. The herbs add earthy background notes. However, it
is also suggested that a variety of flavored sauces can be created
through the addition of fresh fruit (such as citrus-flavored) or Blend your vision with French’s Famous Flavors and
®

roasted garlic (with the addition of roasted garlic cloves). give your new product that something extra—built-in
As many consumers, restaurants and food processors alike
have discovered, the creation of unique and enticing sauces can
consumer appeal. Use the market-tested flavors of
be crucial to many a dish. French’s Flavor Ingredients to enhance the umami
experience with signature marinades, sauces, dressings
Website References and Other Resources: and more.
www.kensingtonbooks.com — In the upper right hand side of the page, change the
drop down menu to “author” and type in Wilbert Jones in the search field below it to s Frank’s® RedHot® Cayenne Pepper Sauce—
see cookbooks authored by Jones, including Smothered Southern Foods the original Buffalo flavor that started it all
www.PreparedFoods.com — Type (with quotation marks) “Barbecue’s Regional
Roots” into the search field, for a discussion of barbecuing and regional s French’s® Mustard—America’s favorite line of
American cuisines mustards; French’s® Worcestershire Sauces
www.PreparedFoods.com — On the left hand side of the home page, click on > R&D and more
Application Videos to access a webpage with a secondary link for videos on “Sauces,
Marinades, Dressings, & Spreads” application information s Cattlemen’s® Barbecue Sauces—universal
appeal and regional preferences
Wilbert Jones is the president of Healthy
Concepts, a food and beverage company s Over fifty unique flavors in wet or dry formats
that provides menu, recipe and product See Food Master-INGREDIENTS, p. 78
development consulting services. He has
authored four cookbooks, most recently America’s Famous Flavors
Smothered Southern Foods. He attended
Paris’ Ecole de Gastronomique Francaise
Ritz-Escoffier and was a food scientist for
Kraft General Foods. For more more information, call 312-
335-0031 or e-mail: wjhealthyconcept@aol.com.

1-800-4-FRENCH
FrenchsFlavorIngredients.com
www.PreparedFoods.com ●
August 2009 ©2008 Reckitt Benckiser Inc
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On the National Menu
Healthy Only at Home?
When asked directly, many American diners profess the desire
to eat a healthier diet, but they find it hard to follow through with
actions. In a recent survey, Mintel Menu Insights found that only
one in five (20%) diners ranked the healthiness of the foods they
ordered an important factor when they ordered dinner. When
describing what they look for on a dinner menu, most important
to consumers was taste (77%) and hunger satisfaction (44%).
While many restaurants have made a conscious effort to roll out
and then highlight what are perceived to be healthy menu items,
only slightly more than half (51%) of the adults interviewed
actually said they order them, although some 75% said they
would like to see more healthy items on the menu.
However, the blame may not lie just in the items presented.
Especially in a depressed economy, price matters. Over half
(54%) of the Mintel respondents said it cost more to eat
healthy in a restaurant. Maria Caranfa, a registered dietitian
with Mintel Menu Insights, said, “When it comes to healthy
menu items, the prices are often higher and less promoted.”
Another contributing factor is that the sheer number of “regu-
lar” restaurant items eclipses the limited “healthy” menu items
offered. Mintel Menu Insights discovered that, during Q1
2009, only 5% of new items carried a nutritional claim, while
one in five food items was fried.
While people do say they want to eat healthier, their
actions continue to say otherwise. “Over eight in 10 adults
told us it is very or somewhat important to them to eat
healthy, but when it comes to dining out, most people are
really looking for taste, texture and experience,” stated
Caranfa. It is a challenge for foodservice operators to pres-
ent menu items that satisfy consumer’s expectations for
indulgence, as well as their desire for a healthful meal.
culinary creations
Restaurant Snacks
at Home
Americans are eating on the move, and snacking has
increased along with this trend. In many instances, snacks
replace meals and now account for 21% of all meals con-
sumed, according to a report titled, “Snack Foods Culinary
Trend Mapping Report,” from Packaged Facts and the Center
for Culinary Development.
As snacking has increased, so has the expectation of
quality. Some higher end restaurant trends have contributed
to this phenomenon, such as “gastropubs,” pubs that sell
upscale snacks and small plates; cicchetti, small snacks
inspired by Venetian versions of foods, such as mini-sand-
wiches and olives; and izakaya food, the Japanese versions
of bar food, such as chicken wings and grilled short ribs. A
surprising addition to the upscale lineup was artisanal pork
rinds, presented in bags and oftentimes made from locally
sourced natural or heritage-bred pork.
Other snacks were included in the report: high-end pop-
corn for adults, in flavors such as curry, black truffles and
sharp Parmesan cheese; and seaweed snacks, in the form of
chips and crackers, inspired by Korean and Japanese ver-
sions. Other snacks slowly making their way into the main-
stream include chips from different types of potatoes, such as
Yukon Gold and sweet potatoes, and crispy vegetable and
legume snacks that are baked or fried; ingredients range from
soybeans to chickpeas to tomatoes. Also making headway are
snacks with higher protein and fiber profiles that have been
sweetened, such as brown rice, soybeans and lentils. A peren-
nial favorite, nuts are enjoying a revival with bold flavors that
include wasabi, soy, lime, chiles and herbs.
www.PreparedFoods.com ●
August 2009 41
 cover story
Sweet
Cravings
Options to satisfy Americans’ sweet tooth are evolving by
the bowlful.
Lauren Swann, Contributing Editor
S
ugary-tasting sweets commanded $9.7 billion in
2007 sales from all U.S. retail, foodservice and
industrial natural, refined or artificial sweeteners,
including manufactured and finished products
(such as beverages, confections, baked goods and
snacks). Robust sales, however, are being linked by many
health professionals to a robust increase in waistlines.
The USDA reports that available calories from all forms
of added sugars increased 17% from 1970-2006, and
the country’s sweet tooth has become a prime suspect
in factors contributing to two of today’s top health
concerns—overweight and diabetes.
A 12oz can of soda or juice typically has 10-12tsps of
sugar and 150 or more calories; the popular 20oz bottle size
now prevalent on store shelves and in vending machines
carries nearly 17tsps of sugar and 250 calories. However,
these concentrated packages of calories—especially when
habitually swilled in beverages—can easily add up over
time and, depending on whether they are drunk with or in
between meals and how much is consumed, can cause blood
sugar spikes and swings.
42 August 2009 ● www.PreparedFoods.com
Experts from the Harvard School of Public Health
Department of Nutrition believe so strongly in evidence
that sugary drinks are an important contributor to the
epidemic rise of obesity and diabetes, they have encouraged
manufacturers, government, schools, worksites and homes
to help Americans choose healthier drinks by proposing a
new class of reduced-calorie beverages that have no more
than 1g of sugar per ounce—about 3tsps per 12oz, 50
calories, or 70% less sugar than a typical soft drink—and
free of non-caloric sweeteners. They also want the FDA to
require calorie information for the entire bottle—not just
for a single serving—on the front of drink labels, aiming to
“re-educate the American palate to a lower expectation of
sweetness, as well as to give consumers clear information to
help them make healthier choices.”
The various forms of sucrose and/or fructose sweeteners
generally have 4Kcal/g, tend to digest easily and are quickly
absorbed into the bloodstream after eating, though their
relative effect on blood sugar depends on their simple 6-carbon
sugars make-up. Fructose tends to cause less of an immediate
and sharp rise in blood sugar, as compared to glucose. Yet,
research from the University of California at Davis revealed
evidence that human consumption of fructose-sweetened,
but not glucose-sweetened, beverages can adversely affect
how the body reacts to sugar, handles fats and controls sugar
once in the bloodstream, potentially leading to heart-health
risks. (Kimber, L., et al. 2009. J Clin Invest. 119:1322-34.)
“Fructose is much more readily metabolized to fat in the liver
 cover story

than glucose is and, in the process, can lead to non-alcoholic of both glucose and fructose. The National Honey Board’s
fatty liver disease, which in turn leads to hepatic insulin website
websi te (www.honey.com/downloads/carb.pdf) reports that
resistance and type II diabetes,” said Gerald Shulman of honeyy averages 38.38% fructose, 30.31% glucose and minor
Yale University School of Medicine. amounts
amoun n of other sweeteners.
Thee most common forms of high-fructose corn syrup are
HFCS-42,
HFC C which is 42% fructose and 58% glucose, and
HFCS-55,
HF
H which is 55% fructose and 45% glucose; the
latter
la is generally used in most soft drinks and other
sweetened
s beverages in the U.S. and is comparable
to the 50/50 fructose-glucose ratio found in common
table
tta sugar. Current public health advocacy,
pparticularly in the media, tends to correlate the rise in
HFCS consumption with the increase in diabetes and
HF
H
obesity
ob b (though research in this area continues). In the
article,
arrt “Dietary Fructose and Glucose Differentially
Affect
Af ff Lipid and Glucose Homeostasis,” published in
thee June 2009 Journal of Nutrition, E.J. Schaefer and
colleagues
co ll from the Tufts University Department of
Agriculture
Aggr stated, “Sucrose and high-fructose corn syrup
(HFCS)
(HF F contain approximately equal amounts of fructose
andd glucose, and no metabolic differences between them
havee been noted. Controlled feeding studies at more
C
Common Di
Dietary SSugar SSources physiologic dietary intakes of fructose and glucose need
physi
of Glucose and Fructose
Both glucose and fructose are
constituents of common sweeteners. Sweet Taste Profile: Maximal Response
For example, table sugar, baking
sugar or cane juice are all sucrose, Sucrose Concentration
which is a disaccharide of glucose 2.5% 5.00% 7.5% 10.0%
and fructose units. Corn syrup is
primarily made of glucose, while Thaumatin 21,111 14,167 7,222 278
high-fructose corn syrup (HFCS), in Neotame 13,736 11,013 8,278 5,556
which enzymes convert some of the Neohesperidin dihydrochalcone 1,377 906 434 —
glucose into fructose, is composed Sucralose 633 636 546 385
Sodium saccharin 515 444 247 180
How Sweet? Sodium cyclamate 28 32 29 28
Rebaudioside-A (Reb-A) 385 290 250 208
The need for information to be limited to
Stevioside 267 150 120 110
small “sound bites” (or “space bites” in the
case of print media) leads media to say a Monoammonium glycyrrhizinate 229 110 — —
specific sweetener compound is “X-times Fructose 1.3 1.3 1.3 1.3
sweeter than sugar.” However, the perceived Glucose 0.6 0.6 0.6 0.6
sweetness of a sweetening compound is
impacted by extrinsic factors beyond how Source: “Stevia” presentation, V.H.Abelyan, PureCircle
much of the ingredient is put into a food
or beverage. Just a few such circumstances
include a product’s pH, flavoring system, other sweeteners, viscosity When comparing the sweetness of a compound to sucrose, the concentra-
and other textural attributes. One study found that even the choice tion in simple water must be considered. The chart shows that stevia steviol
of hydrocolloid gums used to produce gels with the same hardness glycoside compound reb-A was found to be some 208 times as sweet as
greatly influenced sweetness perception of sodium sucaryl. (Marshall, sucrose, when compared at 10% concentrations, increasing to 385 times,
SG and Vaisey, M. 1972. J Texture Stud. 3:173-185. Pub online: 30 when compared in 2.5% solutions.
Jan 2007.) —Claudia Dziuk O’Donnell, Chief Editor

www.PreparedFoods.com ●
August 2009 43

Marchand
d’Raisin Sauce
INGREDIENTS
1 bottle (750 ml) dry red wine,
reduced to 2 cups
1 cup veal demi-glaze*
1 cup molasses
2 tablespoons clarified butter
1 tablespoon minced shallot
1/4 cup mushrooms, minced
1/4 cup California raisin paste*
1/4 cup minced dry-cure ham
Fresh lemon juice, to taste
Cayenne pepper, to taste
1 tablespoon butter, softened
PROCEDURE
Combine wine reduction, veal
demi-glaze, and molasses in
3-quart saucepan; simmer over
medium heat until reduced
by 1/3. Heat clarified butter in
12-inch nonstick sautépan over
medium-high heat; add shallot
and mushrooms. Sauté over low
heat, stirring constantly, until
mushrooms are tender. Stir in
raisin paste and add minced
ham; heat through. Remove from
heat and add to wine sauce.
Finish sauce with lemon juice,
cayenne pepper and softened
butter. Keep warm until ready to
serve. Drizzle over grilled steaks.
Yields: 3 1/2 cups
Notes:
* Dem-glaze is available at
gourmet specialty shops or
substitute well seasoned
brown gravy.
* To make raisin paste, grind or
process in food processor
whole California natural raisins
(1/2 cup) equal to twice the
amount of raisin paste required
(1/4 cup) until very finely
chopped and smooth.
LoveYourRaisins.com
cover story
to be conducted.” The American Dietetic Association, American Medical Association
and Center for Science in Public Interest (CSPI) have all also stated that HFCS dietary
contributions are no different than other caloric sweeteners.
FDA also settled a labeling controversy last year: as long as HFCS has no contact with
synthetic fixing agents during the enzymatic process, the agency does not object to a
“natural” claim. However, it is consumer perception that drives demand, and all the fuss
over HFCS has ultimately moved some companies and restaurants to return to sugar. Pepsi-
Cola, Mountain Dew and Dr Pepper have “no HFCS,” sugar-sweetened-only alternative
products, and Snapple is permanently replacing HFCS with sugar in its entire premium
line. Starbucks has announced it is removing HFCS from its baked goods, and Jamba
Juice is taking it out of their drinks. Concurrently, several regional food co-ops, grocery
store chains and restaurants—such as PCC, Cabo Bob’s, New Orleans Pizza, Jason’s Deli
and Which Wich—have declared their products and menus HFCS-free.
Americans consumed 44lbs of refined cane and beet sugar per capita last year, and the
health concerns over excess consumption continue to create a thriving and significant
demand for low- or no-calorie sweeteners. Projected by Packaged Facts to grow to a
$3.2 billion market by 2012, alternative sweeteners have proven most profitable in diet
soft drinks, tabletop sweeteners, sugarless gum and confectionary retail products.
Naturally Sweet Timing
Findings from The Hartman Group capture the essence of the most recent preferential
tendency: “Moving beyond a singular focus on sugar, consumers also express concern that
the combination of sugar and/or diet sweeteners, carbonated soda water, artificial colors
and flavors, and other artificial ingredients simply cannot prove beneficial to one’s long-
term health prospects.” Some notable sweeteners have arrived on the scene with significant
presence to meet this contemporary and growing demand.
Stevia, derived from a South American plant, is some 300 times sweeter than sugar (see
sidebar “Sweet Taste Profile: Maximal Response”). Formerly limited to dietary supplement
products, stevia debuted as a major player in the sweeteners category after FDA did not
question manufacturers’ GRAS status conclusions for rebaudioside-A (reb-A) in December
2008. Reb-A, a highly purified form of S. rebaudiana, received no objection to being used
as a tabletop and general-purpose sweetener in foods formulated to provide 30mg of reb-A
per gram of finished product.
To strengthen the quality and purity of stevia-based sweeteners, the U.S. Pharmacopeia
(USP) has made available new reference standards for rebaudioside-A and stevioside that
complement the written testing standard for high-purity reb-A; the updated guidelines are set
to be released in the August 31, 2009 edition of the Food Chemicals Codex (FCC). This will
help ensure and substantiate the ingredients’ identities, quality, purity, strength and consistency,
protecting their products and brands from low-quality, potentially adulterated ingredients.
Erythritol, found naturally in pears, melons, grapes, mushrooms and some fermented
foods, is a sugar alcohol with about 70% of the sweetness of table sugar and “net zero”
calories. Although it is a carbohydrate, FDA labeling is approved for 0.2K/cal per gram,
due to its uniquely rapid absorption and excretion process. This characteristic makes it
more compatible with normal healthy digestion, when compared to more commonly used
sugar alcohols. Combining it with other low-calorie sweeteners, such as aspartame and
acesulfame-K, results in improved finished product flavor profiles.
Agave, another choice gaining momentum, is the syrup or nectar from the Mexican plant
with the same name. Although there is no reduction in calories (agave contains the same 16
calories per teaspoon as sugar), it is more intense, so a lower amount can be used to achieve the
same sweetness without the disruptive effect on blood sugar. Because it is composed primarily
of fructose, however, issues in regards to health benefits are growing along with its popularity.
Brazzein, a small, intensely sweet protein from the African Pentadiplandra brazzeana plant,
is highly potent. It is reported to be some 500 times sweeter than a 10% sugar solution and
is heat-stable, water-soluble and reportedly reduces aftertaste from other sweeteners, such as
aspartame and stevia. It also features a complementary flavor profile closer to sucrose.
August 2009 ● www.PreparedFoods.com
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 cover story

Going Online: Genetics and Sweetness Perception

The ability to perceive certain bitter components varies among
individuals, due to genetic differences, and this also may result in a
greater preference for sucrose (Mennella JA, et al. 2005. Pediatrics.
115:e216-2221). It is also known that the ability to experience a sweet
taste differs greatly among mammals. For example, it is non-existent
in the household cat2. A recent study indicates that genetics also impacts
the ability of humans to perceive sweetness (Fushan, AA, et al. Curr
Biol. 19:1–6). The researchers report that European populations had
the lowest occurrence of a certain gene, which meant they had an
increased ability to taste sucrose, when compared to populations in
other regions studied. They concluded, “We propose that inherited
differences in [a gene variation] account for a substantial fraction of
worldwide differences in human sweet taste perception3.”
1
www.ncbi.nlm.nih.gov/pubmed/15687429.
2
Type, with quotation marks, “Cats and Sweetness Perception” in the search field at
www.PreparedFoods.com. See bottom of article page.
3
www.cell.com/current-biology/abstract/S0960-9822(09)01254-8.
—Claudia Dziuk O’Donnell, Chief Editor

Thaumatin is a sweet-flavored protein from a West African A Tax on Taste

fruit that is many times more potent than sugar, but builds
slowly and lasts longer. It is also noted to result in a taste
more like sugar, when used with sugar alcohols and intense
sweeteners; this makes it a good choice for masking bitterness
and overcoming off-flavors, and it is water-soluble and heat-
stable. [Editor’s note: In the U.S., thaumatin is currently
approved only as a flavor enhancer in a range of applications.
Similarly, glycyrrhizin and dihydrochalcones, which impart
sweetness many times that of sucrose, are also approved in
the U.S. only as flavors and/or flavor enhancers.]
A U.S. Senate committee is currently considering new
federal taxes on sugary drinks, with intent to channel that
revenue into national health care, something already under
consideration in some states. The actual tax amount under
consideration has not yet been disclosed. More than a dozen
states already have taxes on soda and other snack foods.
CSPI believes, “Federal and state governments should
levy excise taxes on soda and other sugary drinks both to
raise revenues to pay for health coverage and prevention
programs, and also to decrease consumption of products that

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www.PreparedFoods.com ●
August 2009 47
 cover story

promote obesity,” calculating that, “a new federal excise tax of

one penny per 12oz soda could generate more than $1.5 billion
dollars per year,” and “a steeper tax of one penny per ounce could
raise roughly $16 billion a year, also reducing consumption by
13% overall and perhaps more among children.” The American
Public Health Association, the California Center for Public
Health Advocacy, Consumers Union, Partnership for Prevention,
Shape Up America! and Trust for America’s Health are major
organizations among the supporters of CSPI efforts.
With such potential initiatives looming, the pursuit of more
naturally derived sweetening options in the competitively
thriving sugar-alternatives arena will likely continue,
particularly because traditional table sugar also provides more
than just sweet taste. Beyond just sprinkling it in beverages or
on cereal, sugar imparts volumetric and browning qualities to
baked goods, for example, and structural characteristics to
candies and confections. Market opportunities for high-intensity
blends with bulking properties are ripe for exploring, and all
these considerations will undoubtedly result in more product
and ingredient introductions to a category currently led by a
few major players. These include sucralose, which is produced
by chlorinating sugar and is calorie-free; aspartame, which is
made from an amino acid peptide and has negligible calories
from amounts typically used; saccharin, which is a chemical
compound originally made from toluene and is calorie-free;
and acesulfame-K, which is a calorie-free potassium salt.
[Editor’s note: Others in use in the U.S. include neotame, as
well as reduced-calorie sweeteners and bulking agents that add
“volume” when sucrose is removed. Polyols, tagatose, trehalose
and non-sweet polydextrose are part of this group.]

Website Resources:
www.FoodMaster.com — Provides a list of suppliers of various types of sweeteners
and bulking agents; scroll to “Browse by product” and click on “ingredient product” then
find the “Sweeteners” main category under “S”
http://online.wsj.com/article/SB123440831429176023.html — A short article on
new sweeteners for consumers looking for zero-calorie alternatives
www.usp.org/products/referenceStandards — To obtain information on the stevia
reference standards
www.caloriecontrol.org/lowcal.html — Information on low-calorie sweeteners
www.ncbi.nlm.nih.gov/pubmed/19381015 — Abstract of University of California
Davis research on fructose and glucose metabolism

Lauren Swann, MS, RD, LDN, is a free-

lance writer and president of Concept
Nutrition Inc. (Bensalem, Pa.), which
offers consulting services specializing
in food labeling, nutrient analyses,
marketing communications and cul-
See Food Master-INGREDIENTS, p. 64
tural dietary practices. She can be
reached at 215-639-1203, LS@FoodFactsWork.com or
www.FoodFactsWork.com.

August 2009 ● www.PreparedFoods.com

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R&D Applications Seminar
Banking on
Ingredients for
Baked Goods
Formulation tactics for healthier baked goods—from fiber
addition to reduced sodium contents—were provided by
speakers at Prepared Foods’ R&D Application Seminars.
Acacia Gum to Co-processed Fibers
Americans are interested in consuming foods with health
benefits. One of the most popular food components likely
consumed for a specified health condition is fiber, which
supports a healthy digestive system.
One commercially available acacia gum with a 90%
soluble dietary fiber content is useful for baked goods for-
mulations. Its nutritional properties have been supported by
more than 80 in vitro and in vivo studies. At 6, 10 and 15g
per day, research supports its ability as a prebiotic fiber.
It is all-natural, GMO-free, and has no chemical or enzy-
matic modification. Sebastien Baray, technical manager for
Colloides Naturels Inc., explained, “Acacia fiber has a high
degree of gastrointestinal tolerance in humans, promoting
gut comfort and well-being.” This is a gentle dietary fiber
with no side effects below 50g per day, he added, during a
presentation titled, “Exploring Natural Ways to Make Your
Baked Products Tastier and Healthier.”
Acacia is easy to use and does not require heat to activate its
functionality. It is highly compatible with other ingredients
and many processing conditions and has a very low viscosity.
For example, at 1% concentrations at room temperatures, the
viscosities (cP) of various gums are as follows: guar (3,500),
locust bean (3,000), tragacanth (700), carrageenan-lambda
(500) and acacia (5). (See chart “Hydrocolloid Viscosities.”)
It disperses easily and without taste or odor.
Baray went on to say a human clinical study con-
firmed that acacia gum significantly enhanced growth of
Bifidobacteria and Lactobacilli. “At 10 and 15g per day, a
r&d applications
four-fold increase in ‘friendly bacteria’ occurred,” he said.
Another study showed a prebiotic effect at 6g per day.
Other studies show adding acacia gum to bakery prod-
ucts can convert high-glycemic index foods to ones with a
medium-glycemic index. Adding up to 10.5% acacia gum
to crispbreads resulted in a product with 11.3% dietary fiber
(AOAC 985.29), while at the same time adding crispiness,
crumb homogeneity and dough elasticity. Acacia gum at
3% in chocolate chip cookies made them chewier and less
crumbly and were judged to have superior eating qualities
over the standard product during the duration of shelflife.
Muffins with 1% acacia gum have a slightly more peaked
top and softer chew.
Overall functionality of acacia gum in bakery products
includes adding soluble dietary fiber, improving texture and
stabilizing moisture. Acacia gum enhances gluing proper-
ties as a binder in cereal bars, improves film formation as
an egg wash replacer at 25-30% in water, and also improves
“toastability,” with faster surface browning. Additionally, it
promotes energy reduction during extrusion.
Baray also discussed another innovative stabilizer that is a
combination of two co-processed, all-natural dietary fibers.
The insoluble fiber particles are uniformly encapsulated and
www.PreparedFoods.com ●
August 2009 51
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 r&d applications
PREPARED FOODS com
R&D Applications Seminar

Acacia has a very low viscosity, when compared with

Hydrocolloid Viscosities most other hydrocolloids. The chart shows the viscosity of
6,000 various gums at 1% concentrations in water at room
Guar gum temperature, using a Brookfield RVT at 20rpm. There
Viscosity (cp)

Locust bean gum
Tragacanth
3,000 Carrageenan (lambda)
Acacia gum
0 friendly labeling.
1 2 3 4
Concentration (% Gum)
Source: Colloides Naturels Inc.
integrated into the soluble fiber matrix. The innovation is
manufactured using proprietary co-drying technology that
uses only water and energy. Baray stated that this instantized,
dust-free and innovative fiber combination dissolves easily
in cold water, and develops its viscosity immediately after
dissolution. It requires no heat or shear for activation. The
synergy between the two co-processed fibers results in a
higher viscosity than with the two fibers added separately.
Nutritionally, this innovation combines the prebiotic and
GI-lowering benefits of acacia gum with the known positive
effects of insoluble wheat fibers on transit regulation. This
ingredient also has a guaranteed level of 90% dietary fiber on
a dry-weight basis, with a caloric value lower than 2Kcal/g,
and is non-cariogenic.
Acacia gum can be used as a fat replacer in baked products,
in addition to acting as a water binder, enhancer of freeze/
thaw stability, texture improver or egg replacer. Products
enhanced by the ingredient include bread, pizza dough, pie
was no significant increase in viscosity with acacia gum,
until its concentration exceeded 20%.
crust and muffins. These products enjoyed fiber
enhancement, caloric reduction and consumer-
“Exploring Natural Ways to Make Your Baked
Products Tastier and Healthier,” Sebastien Baray,
technical manager, Colloides Naturels Inc.,
sbaray@cnius.com
—Summary by Elizabeth Mannie, Contributing
Editor
The Benefits of Calcium-based Leavenings
The bakery industry is decreasing sodium and increasing cal-
cium in baked products. “Consumers care, and they are read-
ing labels,” said John Brodie, technical service manager—
bakery, Innophos Inc. Using calcium-based leavening agents
allows new, healthier muffins, pancakes and biscuits product
introductions. (See chart “Sodium and Calcium Claims.”)
Dietary guidelines for Americans in 2005 recommended
choosing and preparing foods with little salt. The recom-
mendation is less than 2,300mg per day of sodium con-
FDA is asking for public comments on labeling of sodium. Current
claims are listed here. Changes are expected in terminology and
amounts of sodium. The recommendations for calcium for ages
19-50 is 1,000mg daily.

Sodium and Calcium Claims

Nutrient Content Claim Criteria for Claim

Sodium-free Less than 5mg sodium per serving

Very low sodium 35mg or less per serving
Low-sodium 140mg or less per serving
Reduced-sodium Sodium reduced by 25%, when compared with typical product
Unsalted, No salt added, Without added salt Made without the salt that is normally used, but still contains the naturally occurring sodium
Good source calcium 10-19% DV
Excellent source calcium 20% DV or greater

Source: Innophos Inc.

www.PreparedFoods.com ●
August 2009 53
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See Food Master-INGREDIENTS, p. 104-105

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 r&d applications
PREPARED FOODS com
R&D Applications Seminar
sumption, which is approximately 1tsp phates, sodium aluminum phosphate that a patented, non-sodium-based
of salt. Individuals with hypertension, and blends, and other acids (like glu- multi-functional leavening agent has
African-Americans, and middle-aged and cono delta lactone and sodium alu- been specially formulated to replace
older adults should consume no more than minum sulfate). Brodie mentioned sodium-based, slow-acting leaven-
1,500mg sodium per day.
The American Medical Association has
recommended revoking the GRAS status of
salt and targeting a 50% cut in salt intake by
2016. AMA wants FDA to improve label-
ing, so consumers better understand the
amount of salt in food, as well as to educate
consumers about the benefits of long-term,
moderate reductions of sodium.
Sodium reductions are happening glob-
ally, also. In the U.K., the Food Standards
Agency recommends less than 2,300mg per
day. Canada and the European Commission
are reviewing regulations. The challenge to
industry is to reduce sodium, while keeping
the product flavor and texture characteris-
tics. Minimizing or maintaining cost is also
an issue.
“Salt as an ingredient enhances flavors,
balances sweetness and is inexpensive,”
stated Brodie, during his presentation,
“The Benefits of Calcium-based Leavening
Agents to Reduce Sodium Levels in Baked
Goods.” Salt replacement can involve fla-
vor systems, but may create artificial notes
and increase ingredient costs. Other options
to reduce sodium include using other bicar-
bonates and various leavening acids or
combinations of acids and bicarbonates.
Potassium-based bicarbonate replaces
sodium bicarbonate and is a good option
for low-sodium applications. It is also a
source of potassium, but it is not a direct
replacement. Potassium bicarbonate con-
tains 44% carbon dioxide, when com-
pared with 52% in sodium bicarbonate.
Therefore, 19% more potassium bicarbon-
ate is required, and it is more expensive
than sodium bicarbonate.
Ammonium bicarbonate generates car-
bon dioxide by heat decomposition. No
leavening acid is required. It is typically
used in low-moisture products like cookies
and crackers. The moisture level should
be less than 5%, so the ammonia gas can
bake out.
Common leavening acids include the cal-
cium phosphates, sodium acid pyrophos-

PFX06094BRIE.indd 1 5/18/09 10:22:03 AM

www.PreparedFoods.com ●
August 2009 55

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r&d applications
PREPARED FOODS com
R&D Applications Seminar
ing agents. It is a combination of calcium
acid pyrophosphate and monocalcium
phosphate anhydrous. It not only reduces
sodium, but increases calcium at the same
time. In addition to providing a neutral
flavor, fine cell structure, improved tex-
ture, moist soft finished product and a
dough conditioning effect, the ingredient is
economical and can be used alone or with
other leavening acids.
Brodie noted that applications include
layer cakes, pound cakes, snack cakes,
biscuits, scones, muffins, pancakes, frozen
biscuits, frozen yeast bread products, bat-
ters and breadings, dry mixes, self-rising
flour and baking powders. A specialty
blend of calcium acid pyrophosphate,
monocalcium phosphate anhydrous and
sodium aluminum phosphate is used in
freezer-to-oven products like frozen pizza,
pockets and Stromboli-type products, as
well as frozen biscuits and sweet rolls.
It allows for reduced proofing time. This
blend can partially replace yeast, increases
tolerance to abuse and allows for develop-
ment of new product types.
“The Benefits of Calcium-based Leavening
Agents to Reduce Sodium Levels in Baked
Goods,” John Brodie, technical service
manager—Bakery, Innophos Inc., john.
brodie@innophos.com
—Summary by Elizabeth Mannie,
Contributing Editor
Fruitful Antioxidant Enrichment
An antioxidant is a molecule capable of
slowing or preventing the oxidation of
other molecules. Oxidation reactions can
produce free radicals, which start chain
reactions that damage cells. Antioxidants
terminate these chain reactions, by remov-
ing free radical intermediates, and inhibit
other oxidation reactions, by being oxi-
dized themselves. As a result, antioxidants
are often reducing agents, such as thiols or
polyphenols.
Information on antioxidants in food for-
mulations, specifically raisin products,
was the topic of the seminar titled,
“Antioxidant Enrichment of Foods,”
presented by Thomas J. Payne, food
August 2009 ● www.PreparedFoods.com
industry consultant for the California
Raisin Marketing Board.
Payne went on to explain, “As oxidative
stress might be an important part of many
human diseases, the use of antioxidants
in pharmacology is intensively studied,
particularly in treating stroke and neuro-
degenerative disorders. However, it is not
known if oxidative stress is the cause or
consequence of disease.”
Antioxidants are widely used as ingre-
dients in dietary supplements, with the
hope of maintaining health and prevent-
ing diseases, such as cancer and coronary
heart disease.
Some foods that contain large amounts
of antioxidants come under the “antioxi-
dant halo,” and include raisins, pomegran-
ates, berries, prunes and flax. The phenols
found in fruit have repeatedly been shown
to have antioxidant activity, and they help
prevent oxygen-based damage to cells in
the body, Payne offered. The total antioxi-
dant activity of many fruits and vegetables
has been found to be exactly parallel to
their total phenol content.
Raisins take their place in this list,
alongside prunes and apricots, as an anti-
oxidant-rich fruit. The flavonols (a type of
phenol belonging to the flavonoid family)
in raisins appear to be least affected by
the grape-drying process, but raisins do
contain fewer phenols than grapes. Many
of the phenols found in grapes are largely
lost in the conversion of grapes to raisins.
These phenols include the hydroxycin-
namics (caftaric and coutaric acids), pro-
cyanidins and flavan-3-ols.
However, according to Oxygen Radical
Absorbance Capacity (ORAC) ratings,
raisins are an excellent source of antioxi-
dants and a good way to add antioxidant
value to foods. Product enhancements can
include breakfast, confectionery, cereals
and snacks.
According to Payne, antioxidant-labeled
products have grown considerably since
2001, and, in 2007, the largest segment
of products with antioxidant labeling was
beverages. Examination of worldwide
antioxidant-containing products shows
drinks in first place, with processed meat,
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 r&d applications
PREPARED FOODS com
R&D Applications Seminar

Neutralizing Values for Leavening

dietary guidelines and
the Canadian Health
Ministries are encour-
WHOLE
Acids
Leavening Acid Neutralizing Value
aging reduction of salt
and sodium, along with
GRAIN
increases in potas-
MCP 80 sium. Processed food ANCIENT GRAIN
AMCP 80 is the source of 77% of
SAPP 72 dietary sodium.
CAPP 55 According to the
SAIP 100 National Academy of
DMP 40 Sciences’ “2004 Dietary
DCPD 33 Reference Intake for
Electrolytes and Water”
Source: ICL Performance Products LP report, recommendations
for healthy 19-50-year-
olds are 1.5g sodium
Neutralizing Value is equivalent to the number of parts of soda and 2.3g of chloride
neutralized by 100 parts of leavening acid. daily. This is equivalent
to 3.89g of salt, which is
fish and egg products, and meals and meal needed for replacing sodium lost in sweat
centers next in line, respectively. Snacks, and to achieve a diet that provides suffi-
bakery, sauces and seasonings, and con- cient amounts of other essential nutrients.
fectionery are also in the mix. The tolerable upper limit for salt was set at
New products containing raisins have 5.8g per day. “More than 95% of American
also continued to grow, opined Payne, men and 75% of women consume salt in
with cereals and cereal bars, bakery prod- excess of the upper limit,” noted Myers.
ucts and snacks continuing to prove that In baking, sodium is often a part of the
antioxidant enrichment sells. A ½-cup of leavening system that functions to form
raisins has an ORAC score of 2,490. This gas bubbles, creating a porous texture,
score can grow by adding pecans (6,340 increased volume and typical cell structures,
total ORAC score), cinnamon (5,968), cof- as well as modifying crumb color and/or
fee (2,843) or chocolate (4,376). Clearly, improving eating quality. Leavening forms
raisins are a great way to integrate antioxi- include physical, biological or chemical. An
dants into new products. example of a chemical leavening reaction
involves the neutralization of an acid salt
Flaxseed
Flaxsee
“Antioxidant Enrichment of Foods,” with sodium bicarbonate, in the presence The ke
keystone
Thomas J. Payne, food industry consul- of heat and water, to form a neutral salt.
tant, California Raisin Marketing Board, Leavening acid choice is primarily based
ingredient for nutritional
650-340-8563, tpayne@tjpmd.com on the timing of when the carbon dioxide comfort foods
com
—Summary by Barbara T. Nessinger, is desired to be released, which in turn
Associate Editor depends on the product type, the process Stabilized
and potentials for abuse. Nutritional, legal, Whole or Milled
Leavening with Less Sodium cost, flavor and texture considerations are O
Organic Certified Available
With 41% of the population stating they additional factors impacting leavening acid Gluten Free
check for sodium on nutrition labels, choice, said Myers.
sodium reduction is one of the top food Myers explained there are many types See Food Master-INGREDIENTS, p. 65
manufacturer initiatives, said Nadeen B. of chemical leavening acids. They include
Myers, MTS—food phosphates specialist, phosphates, such as monocalcium phos-
ICL Performance Products LP, in a pre- phate (MCP), anhydrous monocalcium
sentation titled, “Low-sodium Leavening phosphate (AMCP), sodium aluminum
Alternatives.” Additionally, new USDA phosphate (SAIP), dimagnesium phosphate

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(DMP), sodium acid pyrophosphate (SAPP),
calcium acid pyrophosphate (CAPP) and
dicalcium phosphate (DCPD).
MCP and anhydrous MCP are hydra-
tion-activated. SAPP and CAPP are time-
activated, and SAIP, DMP and DCPD
are heat-activated at approximately 38˚,
55˚ and 65˚C, respectively. The tim-
ing of the leavening reaction is critical,
with solubility being an important factor.
Solubility is impacted by leavening type,
particle size and dough temperature.
With the goal of producing certain
desired amounts of carbon dioxide gas,
leavening use level is dependent on fac-
tors such as product type, mixing and
handling, altitude, as well as the char-
acter and amount of various ingredients.
For example, the pH of other food ingre-
dients must be considered in balancing
the leavening in a formula. The goal is
usually to have the pH of the finished
baked product near neutral (pH 7), but
there are exceptions, explained Myers.
Leavening calculations are a starting
point, where the percent of leavening
acid is calculated by dividing the per-
cent of soda by the neutralizing value
(NV). The NV equals the parts of soda
neutralized by 100 parts of leavening
acid. (See chart “Neutralizing Values
for Leavening Acids.”)
Calcium acid pyrophosphate (CAPP)
provides controlled release in baking. It
is also a good source of calcium and does
not contribute sodium. It provides con-
sistent leavening rates and delivers fin-
ished products that are tender and have
uniform cell structure. CAPP can be used
in refrigerated and frozen applications
where SAIP and SAPP are currently
used. CAPP is allowed for use in applica-
tions in Europe, where SAIP is currently
not allowed, and it provides a neutral
flavor profile. A muffin formula substi-
tuting CAPP for SAIP goes from 15mg
calcium and 230mg sodium to 143mg
calcium and 139mg sodium. CAPP is a
useful leavening agent that can be incor-
porated into healthful, convenient prod-
ucts that must follow sodium guidelines
dictated by specialty food retailers.
“Low-sodium Leavening Alternatives,”
Nadeen B. Myers, MTS, food phosphates
● www.PreparedFoods.com
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See Food Master-INGREDIENTS, p. 171
 r&d applications
PREPARED FOODS com
R&D Applications Seminar
specialist, ICL Performance Products
LP, nadeen.myers@icl-pplp.com
—Summary by Elizabeth Mannie,
Contributing Editor
Sensory Shelflife Studies: What,
Why, When and How?
Using a “what, why, when and
how” model helps determine shel-
flife decisions, said Julie Boutaghou,
sensory manager, rtech Laboratories,
at Prepared Foods’ R&D Applications
Seminar-Chicago, in a presentation
titled, “Sensory Shelflife Studies:
What, Why, When and How?” The
“what” component asks, “What is the
acceptable shelflife of a product?”
The “why” asks, “Why look at shel-
flife?” and the “when” asks, “When
should shelflife testing be done?”
Lastly, the “how” relates to how a
company goes about answering shelf-
life questions.
When looking at shelflife, one might
compare the printed code/expiration

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 r&d applications
PREPARED FOODS com
R&D Applications Seminar
date to whether or not the item
is still suitable for consumption.
“Defining ‘suitable for consump-
tion’ becomes your decision crite-
PFX04084MAFC.indd 1
64 August 2009 ● www.PreparedFoods.com
ria,” said Boutaghou. “The decision (department) working with R&D for a
criteria are often business decisions, recommendation.”
but for the ‘how,’ business units Two common questions are: “Are we
will usually rely on (the) sensory determining the end of shelflife?” and
“Are we trying to confirm shelflife?”
The following two case studies offer
varied approaches for these different
questions. Boutaghou suggests starting
with what is known about the product to
estimate how long to monitor its sensory
properties and/or acceptability over the
item’s shelflife.
In one case study, a new product, a
sauce in a pouch, was presented. The
company did not have much information
about how long it would last (“what”)
and needed to know how many months
to use for code dating (“why”). For this
product, the technical recommendation
was to hold evaluations every other week
(“when”). The “how” aspect resulted in
using a small panel of R&D scientists
and technologists to rate the product
acceptable or unacceptable, relative to a
blind control.
Another case study involved a snack
seasoning with a current shelflife stan-
dard of six months, at ambient ware-
house conditions. The company wanted
to confirm if this was appropriate and
see if the shelflife could be extended to
nine months (“why”). The “when” fac-
tor involved monthly evaluations, com-
paring the product to a frozen control.
Acceptance testing (“how”) was done
using 60 employees as a low-cost stand-
in for consumers.
Boutaghou recommends, “Gather
what you know about the product.
Clearly state why you want to do a
study, decide how long you want to
evaluate the product, and how often.
Finally, make sure the methodology
meets the objective.”
“Sensory Shelflife Studies: What, Why,
When and How,” Julie Boutaghou, sensory
manager, rtech Laboratories, 651-481-
2869, JMBoutaghou@landolakes.com,
www.landolakes.com
—Summary by: Barbara T. Nessinger,
Associate Editor
3/3/08 10:50:56 AM
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See Food Master-INGREDIENTS, p. 56
 r&d applications

Performing Rice Protein

PHOTO COURTESY© MARCELO WAIN/ISTOCKPHOTO

S
tudents of nutrition are taught that, in order to get a
complete protein from vegetable sources, it is important
to combine groups of vegetable foods to obtain a “com-
plete” amino acid profile. However, it has never been common
knowledge that brown rice alone is a complete protein source.
Premium Ingredients International is trying to change
that perception, with its new whole-grain brown rice pro-
tein concentrate called Oryzatein™, which the company
claims is the first hypoallergenic, complete protein source
from whole-grain rice. It is produced through an all-natural,
patent-pending process that results in a coarse grade, beige
(light to medium), bland-to-sweet taste, suspendable powder.
Oryzatein is also available in 70, 80 and 90% protein levels
that are rich in essential vitamins and minerals, such as thia-
min, riboflavin, niacin, phosphorus, iron and potassium. reducing high blood pressure, as it has already been found
One of the benefits Premium Ingredients sees in the to reduce cholesterol levels, says the company. Due to its
use of this product is its hypoallergenicity and safe profile demonstrated ease in digestibility by infants and elderly
over certain other types of protein. According to David Jay adults, it may also have a future role in feeding the malnour-
Janow, president of Axiom Foods, the exclusive partner with ished and increasing vitamin absorption, especially in the
Premium Ingredients, rice protein provides a superior taste, nutritionally sensitive AIDS patient population.
has little to no allergenic issues and has not been involved The company notes it is the largest producer of whole-
in recent controversies—compared to certain other proteins grain brown rice protein concentrates in the world, with
experiencing increased use in the U.S. and Europe. strong R&D capabilities. As such, Premium Ingredients
Wheat, pea and potato proteins have complete amino acid seeks to provide a stable and quality supply of novel rice
profiles, as well. Although corn also is a good source of products to the food ingredient industry.
protein, it is currently processed using sulfides and sulfites,
which present potential GMO issues, says Janow. — Kerry Hughes, Technical Field Editor
Oryzatein is made from sprouted whole-grain rice and
includes the bran layer, as well as the endosperm layer of rice. It For more information:
is the first rice protein that combines both bran and endosperm, Premium Ingredients • Carol Stream, Ill.
thereby resulting in a complete protein. It is suitable for applica- Nic Dam • 630-868-0300
tions such as beverages, baked goods, confectionery, dietetic, nic.dam@premiumingredients.com • www.premiumingredients.com
infant/toddler foods, sports products, nutra-
ceuticals and ingredient substitutions (e.g.,
proteins such as soy, whey, wheat, pea, hemp, Protein Absorption Rates
casein and animal proteins). 120
Research on Oryzatein shows promise, Whey protein isolate
highlighting a number of other possible 100 Soy protein isolate
Absorption Rate

benefits, and is positioned to help change Rice protein isolate

the way rice is perceived. For example, 80
clinical studies have found it beneficial
60
in the diet for weight management, and it
may prove useful in diabetic products to 40
maintain and control insulin levels. It is
also being researched for its potential in 20

A study has shown that, when comparing 0

10 20 30 40 50 60 70 80
protein isolates of rice, soy and whey, the Time in Minutes
body’s absorption of rice protein isolate Source: Proprietary Herbal Life Study, 2006

was more consistent over time.

www.PreparedFoods.com ●
August 2009 67
 r&d applications
Innovative Coatings
© YE LIEW/ISTOCKPHOTO
P
ulses (dry peas, chick peas, lentils and beans) are
gaining ground as a valuable source of nutrients in
the diet, due to their high protein, starch, fiber, vita-
min and mineral content, as well as their low-fat content,
low-glycemic index and gluten-free status. Recent clinical
studies have demonstrated that pulses contribute positively
to the management and prevention of chronic diseases, such
as diabetes and cardiovascular disease.
They also have been shown to assist with weight manage-
ment and serve as prebiotic material for gut bacteria, says
Laura Sawyer, senior scientist, Food Development Centre at
Pulse Canada. These nutritional and health attributes have
positioned pulses for use in the rapidly growing markets of
nutritionally enhanced and gluten-free foods. According to
a recent report from Packaged Facts, the gluten-free market
has grown at an average annual rate of 28% since 2004,
when it was valued at $580 million, to $1.56 billion in 2008.
It is estimated it will be worth $2.6 billion by 2012.
Pulses have traditionally found their home in the soup and
chili category. However, they are rapidly expanding into the
bakery, pasta and cereal food categories. A current research
project conducted by the Food Development Centre (FDC)
68 August 2009 ● www.PreparedFoods.com
In-house research (with chicken nuggets) showed that a tempura
coating made with pea fiber, flour and starch had increased total
dietary fiber and crispiness and exhibited a more golden color,
when compared to a control with wheat and corn ingredients.
in Portage la Prairie, Manitoba, sponsored by the Alberta
Agriculture and Food Council, Newlyweds Foods and
pulse processors in Manitoba and Saskatchewan, is helping
pulses enter these non-traditional markets, notes Sawyer.
Besides Sawyer, others on the FDC research team include
Alphonsus Utioh, Janice Meseyton and Lisa Humiski. The
team is exploring the use of pea fractions (flour, fiber and
native starch) in pre-dusts and batters for meats.
Phase 1 of the research examined tempura-battered
chicken nuggets. Pea flour and pea starch replaced 100% of
traditional wheat flour and corn starch in the pre-dust and
tempura batter, explains Sawyer. Pea fiber was also added
to the coatings to raise the total dietary fiber content of the
nuggets and transform them into better-for-you prepared
foods. To date, the research team has established—through
bench and pilot trials—that pea starch, flour and fiber can
be utilized in tempura batter coating systems to replace tra-
ditional ingredients and to produce products that can attain
a fiber nutrient content claim.
Sawyer says the main research findings showed:
■ Chicken nuggets with native pea starch in the coating
showed no significant differences in overall quality and
sensory attributes after the chicken nuggets were held for
60 minutes in a food warmer.
■ Chicken nuggets with pea flour and starch in the
coating were significantly crispier and more golden in
color. This suggests that pea flour can be used as a sub-
stitute for corn flour to increase color development in
wheat flour coatings.
■ Chicken nuggets with pea fiber, flour and starch in
the coating showed great potential, due to increased total
dietary fiber, increased crispiness, a more golden color
and equivalent product sensory attributes, when compared
to control nuggets containing wheat and corn ingredients.
Some of the pea flours and fibers tested increased batter
viscosity and have the potential to replace gums used as
thickening agents in the batter.
Phases 2 and 3 of FDC’s research with pea fractions in
coatings is continuing, with breaded fish and glazed
chicken breasts.
For more information:
Pulse Canada • Portage la Prairie, MB, Canada
Laura Sawyer • laura.sawyer@gov.mb.ca
www.manitoba.ca/fdc
where quality ingredients come naturally.

Vegetable Juices, Inc. offers a wide range of forms and flavors to help you add the
fresh taste and health benefits of vegetables to your products – from juices and
purees to dices and concentrates. In addition, our world-class Innovation Center is
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specific needs. To find out what we can do for your business, call 888-776-9752 or
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© 2009 Vegetable Juices, Inc.

See Food Master-INGREDIENTS, p. 179

 r&d applications
Cookies Around the World
E
veryone seems to love cookies—they are fun to
eat and make; enjoyed by all ages; can be eaten at
any time of day; are globally consumed; and are
considered by many to be the ultimate comfort food.
A cookie can be defined as a small, sweet, typically
thin cake of differing shapes and sizes. They are hand-
held, usually flour-based, and the ingredients can differ,
depending on region of origin. Cookie types include, but
are not restricted to, bars, drop, pressed, refrigerator/ice-
box, rolled, molded, sandwich, fried and decorated.
All things related to cookies were discussed by
Kelly A. DeFusco, senior food technologist, bakery &
cereal project leader, for David Michael & Co. Inc., in
a presentation titled, “Cookies Around the World,” at
Prepared Foods’ R&D Applications Seminar-Chicago.
According to DeFusco, the key ingredients in cookies
are flour, fat and sugar (or a sweetener alternative).
Minor ingredients can include flavors (vanilla, almond,
etc.), inclusions (nuts, chips, etc.), leavening agents,
salt, spices, eggs and cocoa. Sweeteners used can run
the gamut, from high fructose corn syrup or sucrose, to
rice syrup or molasses.
A brief history of cookies was also presented by
DeFusco, who said they actually date back to the 7th
century A.D., in Persia (now Iran), where the Persians
were some of the first to cultivate sugar cane. By the end
of the 14th century, little filled wafers could be found on
70 August 2009 ● www.PreparedFoods.com
the streets of Paris. In the 1590s, cookies
were even included in one of Elizabethan
England’s first recipe books. The inevi-
table progress of the cookie was traced
all the way to 1952 and the invention of
the modern-day Oreo.
International terms for cookies include
the English and Australian “biscuits;”
Spanish galletas; German kleingebäck
or plätzchen; Italian amaretti or bis-
cotti; and Belgium/Netherland’s koekje.
In Asia, cookies are typically not baked,
but are usually deep fried or cooked in
heavy cast-iron molds.
There are many flavoring opportuni-
ties in cookie formulations, according
to DeFusco. “Consumers want fresher,
bolder flavors,” she opines, and it is
important to have consistency in flavor,
even if the ingredients can sometimes
be inconsistent. Fat replacement flavors
(mimetics); sweet flavors for indulgence-
type-reduced-sugar cookies; and masker
flavors to overcome some harsh, bitter
grain and fortification notes were mentioned.
Past trends in cookie formulations include reduced- or
sugar-free; reduced- or fat-free; reduced-carbohydrates;
indulgence and moderation; and whole-grain/oats/good-
for-you types. As far as the future of cookies, DeFusco
named the following trends: fortified and “free” prod-
ucts; nutritional wellness (immunity, digestion, defense,
heart health, meal replacement); tropical and Superfruit
flavors; decadent flavors with complex tastes; organic;
on-the-go packaging; and inventive flavors.
— Barbara T. Nessinger, Associate Editor
For more information:
David Michael & Co. • Philadelphia, Penn.
Kelly A. DeFusco • 215-632-3100, ext. 1547
kdefusco@dmflavors.com • www.dmflavors.com
References:
The King Arthur Flour Company, Inc. The King Arthur Flour Cookie
Companion. Vermont: The Countryman Press, 2004.
Readers Digest. Cookies: 1,001 Mouthwatering Recipes from Around
the World. New York: Readers Digest Association, 2004.
Stradley, Linda. “History of Cookies,” www.whatscookingamerica.net
Wakefield, Ruth Graves. Toll House Tried and True Recipes. New York:
Dover Publications, 1977.
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Interest in chocolate as a “healthy indulgence” snack has been partly driven by
consumers’ increased awareness of dark chocolate’s healthy phytochemicals. To
capitalize on this interest, food manufacturers can create healthier products with
BENEO-Palatinit’s next-generation sugar, Palatinose ™ (isomaltulose). Sugar-
based snacks result in decreased pH values in the mouth, which damages tooth
enamel. Palatinose, a disaccharide derived from beet sugar, is a teeth-friendly
sugar suitable for confectionery, snacks, cereal bars, dairy products and beverages. To achieve that
Its protective benefits for teeth have been supported by use of interdental plaque-
pH telemetry showing the pH value in the mouth remains at least 5.7 for 30 min- flavor profile your
utes after consumption of Palatinose products. Chocolates successfully tested for
teeth-friendliness can be labeled with the “Happy Tooth” signet of Toothfriendly
imagination desires…
International. BENEO-Palatinit, 973-539-6644, info.usa@beneo-palatinit.com,
www.beneo-palatinit.com

Reliable Enzymes
For more than 50 years,
one company has been
helping its clients by
supplying high-quality
products for applications
in baking, dairy, brew-
ing, nutraceutical, flavor,
tenderizers and more.
Enzyme Development
Corporation’s classes
of enzymes include: car-
bohydrases—non-starch
hydrolyzing and starch
hydrolyzing; proteases—
animal origin, botanical
origin, bacterial and fun-
gal; lipases—esterases
(microbial); cellulases;
hemicellulases; pecit-
nases; and specialties.
Enzymes for meat ten-
derizing include Pano®
300, papain, Enzeco ®
Bromelain 240, Enzeco
The Food-mood Enigma
The very best nutritional,
food & beverage
The July 6, 2009 issue of E-dition, Prepared Foods’ electronic news- flavors at a reasonable
letter, carried an exclusive piece on foods and ingredients purported cost, with service and
to affect mood. In particular, the impact of caffeine on mental consistent quality.
alertness; chocolate and theanine on calmness; and simple sugars
on energy and mood was briefly discussed, including some dosage
information and theorized mechanisms. For example, chocolate’s Contact: Merzi or Karen
tryptophan plays a role in the production of serotonin, as perhaps 951-683-6245
do complex carbohydrates. Chocolate also triggers release of endor- Fax: 951-683-3412
phins, natural opiates. 1762 Production Circle
The item was submitted by John J. Smith, Ph.D., Cantaleir Riverside, CA 92509
International Inc., a company specializing in technology, product and
business development in the food and beverage industry. Smith can e-mail:
be reached at jsmith@cantaleir.com or 847-651-1474. Merzi@mackflavor.com
To see the complete version of the E-dition article, type in “Mood
Enigma” in the search field at www.PreparedFoods.com. website:
MackFlavor.com

www.PreparedFoods.com ● August 2009 Mack-FPDffa07-3V4C.indd 1 8/1/07 1:01:53 PM

 abstracts/IFT Post-show Issue

Ficin 260 and more. Enzyme Development Corporation, 212-
736-1580, www.EnzymeDevelopment.com
New GRAS Status
The spotlight was on one company’s natural, mixed caro-
tenoids at this year’s IFT Food Expo. Cognis’ Betatene® is
now self-affirmed GRAS for food and beverage applications.
A natural colorant composed of high-concentration, algae-
based natural carotenoids in water-dispersible powders and
oils, Betatene is safe for use in baked, egg and dairy products;
cereals; gelatins and puddings; processed fruits and juices;
meal replacements; medical foods; and much more, says the

Pectin is
everywhere ...

... and wherever pectin is added, the quality of food is Herbstreith & Fox Inc.
significantly enhanced. 570 Taxter Road
For decades, Herbstreith & Fox has been a leader in the Elmsford, NY 10523
development, manufacturing and application of pectin. We help USA
you to make your products even better. For more information
please contact the pectin specialists at: Phone: +1 914 345 9501
www.herbstreith-fox.com • usa@herbstreith-fox.com Corporate Group Fax: +1 914 345 0919

Savory Sunshine
California sunshine makes tomatoes taste so delicious! Culinary
Farms’ tomatoes are picked ripe at the peak of flavor and dried in the
sun. Packed with vitamin C and the powerful anti-oxidant Lycopene,
our Sun Dried Tomatoes are a bounty of goodness. And the
reliable domestic source ensures consistent high quality.

To request samples or explore Culinary Farms’ entire

product range, including our authentic Dried Mexican Chiles,
call 916-375-3000.

See Food Master-INGREDIENTS, p. 48 1244 E. Beamer Street, Woodland, CA 95776 www.culinaryfarms.com

74 August 2009
pfx08094culf.indd 1
● www.PreparedFoods.com 7/14/09 8:20:52 AM
 abstracts/IFT Post-show Issue
company. Products with Betatene can
say “natural beta-carotene” on the
ingredient list and have other labeling
advantages, such as natural and safe
source of vitamin A or the potential
use of claims such as “helps maintain
a healthy immune system” or “helps
Do you face
these challenges?
We need a menu that delivers on
the 'all natural' trend!
Develop an offering that is new,
different and easy to prepare!
Do you have the right consumer
guiding this product's development?
Product Dynamics
has the answers!
Inspiring Methodologies
Complete Persona Qualification™
Quant-Quali Optimization™
Red-Eye Protocepting™
Core Capabilities
Product Design & Formulation
Custom Quantitative Testing
Qualitative Consumer Insight
Sensory Research & Training
Experience the
Dynamic Difference
Phone (708) 364-7060
pdd@pdd.rqa-inc.com
www.productdynamicsdivision.com
76
10084RQA.indd 1
August 2009 ● www.PreparedFoods.com
maintain healthy skin.” Cognis, 800-
673-3702, www.cognis.com
Cool Flavors and Concepts
Attendees of IFT sampled savory
side bars and experienced what is
new in the world of flavor trends at
9/11/08 4:03:37 PM
one company’s booth. David Michael &
Co.’s Soup & Salad Savory Side Bars fea-
tured Caramelized Onion, Garlic Butter
Herb or Black Pepper Parmesan flavors.
While the baking process of side bars
is similar to biscotti, they are designed
to crumble with only a slight amount of
effort and remain dry and crisp in tex-
ture. Also available to sample was Sweet
Onion Vanilla Dip—a creamy, sweet and
savory vanilla dressing that is great with
vegetables, grilled seafood or salad, says
the company. Visitors were said to leave
feeling recharged after washing it all down
with a Yumberry-flavored Red Tea slush,
which contained high levels of antioxi-
dants, had a smooth, sweet taste and was
caffeine-free. David Michael & Co., 215-
632-3100, www.dmflavors.com
Overcoming Flavoring Challenges
In response to the changing needs of food
and beverage manufacturers and consum-
ers, one company showcased an array of
new product development and ingredient
capabilities centered on health, energy
and sweetness at this year’s IFT Food
Expo. Visitors to Cargill’s booth learned
about and sampled eight food and bev-
erage prototypes (focused on the three
areas mentioned above), as well as learn-
ing strategies for overcoming techni-
cal and flavoring challenges associated
with formulating products that deliver
distinct consumer benefits. Cargill also
showcased its capabilities of rebiana-
compatible flavor solutions, based on
recently patented technology. The new
flavor solutions are ideally suited for
cereal, yogurt, ice cream and more.
Cargill, www.cargill.com
 abstracts/IFT

Easy Riders
Drivers can improve their
ability to reduce glare and
recover from it more quickly,
without the use of sunglasses.
Recent scientific research
has revealed that FloraGLO® Add Culinary Quality,
Lutein and OPTISHARP ®
Zeaxanthin go beyond their Not Costs,
widely known eye protection benefits for mature adults to
provide the enhanced eye health advantages. In-depth studies To Your Formulation
show that FloraGLO Lutein and OPTISHARP Zeaxanthin help
to reduce the blinding effects of glare and improve recovery,
according to DSM Nutritional Products. Rigorous clinical tri-
als also indicate they help to improve contrast acuity, allowing Specialty Vinegars and Cooking Wines for
individuals to see images more clearly—even under low light
conditions. Furthermore, the company states, FloraGLO Lutein
Soups · Sauces · Entrées
and OPTISHARP Zeaxanthin have been shown to improve the
eye’s ability to filter blue light, the most damaging part of light,
which is abundant under a blue sky, reflecting off water surfaces
or in front of a computer screen. DSM Nutritional Products Inc., Wine
800-526-0189, www.unlimitednutrition-na.dsm.com

New Texture Systems Debut Vinegar

A new family of texture systems debuted at IFT Food Expo. National
Starch Food Innovation’s wide range of new, optimized texture sys-
tems has been developed for the North American market and will reductions
enable manufacturers of soups, sauces, dressings and dairy products
to transform the texture profiles of many foods or build back texture,
spirits

Making Blue Whoopie

The new/old tradition of whoopie pie was a treat for the senses at IFT. The U.S.
Highbush Blueberry Council provided tasty samples of the following big bakery
trend. The pies are small, portable, personal-sized and whimsical. Making one with
blueberries is sure to make people smile. U.S. Highbush Blueberry Council, www.
blueberrycouncil.org

Easy Blueberry Filling

Add a little blueberry happiness to any whoopie. This easy blueberry filling adds
beautiful color and luscious, deep-scintillating flavor.

Ingredients:
60lb blueberries, frozen
25lb sugar (mix sugar with stabilizer)
1lb stabilizer–agar
16lb water
1lb 8oz lemon juice
6lb cornstarch
6lb water

Procedure: Combine blueberries, sugar-stabilizer mix, water and lemon juice in CORPORATE OFFICE:
1661 Feehanville Drive, Suite 300· Mt. Prospect, IL 60056
a steam kettle. Bring to a boil. Dissolve cornstarch in water and add to boiling
blueberry mix. Cool. www.mizkan.com
ph 1.847.590.0059 | fax 1.847.590.0405

www.PreparedFoods.com ●
August 2009 See Food Master-INGREDIENTS, p. 134
 abstracts/IFT Post-show Issue

®
when refor- Start using Fibersol -2 digestion resistant maltodextrin to add fiber
mulation is
needed, says the to your beverages and consumers will start looking at fiber in a
company. The new
whole new way. Fibersol®-2 is completely soluble, as well as
PRECISA™ Cling and
PRECISA Cream tex-
clear and transparent in solution so beverages will have a
ture systems, the first out-
puts of the company’s unique clean taste with no added flavor, odor or unwanted
DIAL-IN™ Texture Technology,
can assist processed food produc- texture. And with the other positive functional
ers in creating consumer-appealing
textures and also in reducing the use and physiological properties of Fibersol®-2,
of costly ingredients, while maintaining
excellent eating qualities. National Starch consumers won’t just want your products
Food Innovation, 866-961-NATL (6285),
www.foodinnovation.com because they’re good for them…

Sodium-free Baking Powder they’ll want them because they’re

One of America’s leading producers of chemical leavening
systems for the home, foodservice and commercial baker- just, well, good!
ies is offering a competitive advantage with its sodium- and
aluminum-free baking powder. Clabber Girl’s InnovaFree™
Baking Powder, developed in conjunction with Innophos Inc.,
incorporates CAL-RISE® sodium-free leavening agent. The
new powder was introduced at IFT in June. InnovaFree Baking
Powder with CAL-RISE allows bakers to reduce sodium lev- starches it’s the fiber you want
els in finished goods by as much as 50%, says the company. was on
Clabber Girl, 812-232-9446, www.clabbergirl.com hand at

Fresh and Healthy Drink Technology

IFT. PURE- Only 1.6
Makers of a patented probiotic strain announced a new
GEL® stabi-
lized starches, Calories
probiotic-enhanced beverage with an innovative bottle cap INSCOSITY® per gram!
dispensing system. Ganeden Biotech Inc., along with Liquid cold water-swelling
Health Labs, has developed PowerCap® technology, which starches, PURE-COTE®
stores probiotics in the bottle’s cap and dispenses them into film-forming starches
water with the press of a button. This creates a new category of and PURE-DENT ® absor-
ready-to-go, healthy drinks. The drink, called FHS, or Fresh bent starches, all from Grain
Healthy Stuff, includes 12oz of ultra-purified water in the bot- Processing Corporation (GPC),
tle, and a powdered formulation loaded with GanedenBC30® were available in a myriad of prod-
probiotics, antioxidants from fruit concentrates, vitamins and ucts for IFT attendees. Delicious,
prebiotic fiber stored in the bottle cap. To learn more about organic lemonade made with MALTRIN
these beverages, visit www.freshhealthystuff.com. Ganeden OR™ organic rice maltodextrin and high-
Biotech Inc., www.ganedenlabs.com, Liquid Health Labs, fiber bars made with TruBran® oat fiber are
www.liquidhealthlabs.com just two of the offerings available. PURE-COTE
and MALTRIN maltodextrin were also the featured
From Soup to Nuts ingredients in a sampling of seasoned California almond
A variety of tasty soups highlighting the thickening snacks. Grain Processing Corporation, 563-264-4265,
and stabilizing properties of one company’s stabilized www.grainprocessing.com

78 August 2009 ● www.PreparedFoods.com

 abstracts/IFT Post-show Issue
Value-added Ingredients
Two new value-added ingredient solutions were show-
cased at IFT. GTC Nutrition featured Purimune™
high-purity GOS, a prebiotic that supports immune
health by promoting the growth of beneficial
bacteria, and is available in powder form. Also
featured was Nu-Mega® omega-3 DHA
microencapsulated ingredients—this
includes ThermoMAX®, formulated
to tolerate baking temperatures—
and Driphorm®, suitable for a
wide variety of applications.
Fortification with Nu-Mega
allows food processors to
enrich everyday foods
with omega-3 DHA
to support cogni-
tive function,
heart health
ADM / Matsutani LLC
and visual acuity, and they are available in both oil
and powder forms. GTC Nutrition, a business unit
of Corn Products International Inc., 303-468-5077,
www.gtcnutritionsolutions.com
Yeast Launches
At IFT, one company presented new solutions with
natural ingredients for salt reduction, flavor enhance-
ment and preservation of food products. Biorigin’s
new ingredients were divided into three new brands:
Biozalt, Bioenhance and Biogard. The company also
launched the inactive torula (Candida utilis) yeast in
the product line Goldcell, which also includes inactive
and autolyzed Saccharomyces cereviciae yeast. The
company presented yeast extraction solutions featur-
ing their brands, and offered visitors a chance to taste
the final products. Biorigin, Brazil, +55(14)3269 9200,
www.biorigin.com
New Reference Standards
As the number of food and beverage products sweetened
with stevia-based ingredients continues to grow in the
U.S. and worldwide, the U.S. Pharmacopeia (USP)
announced that new reference standards for rebaudio-
side-A and stevioside are now available. The reference
standards for these two ingredients complement the
soon-to-be-released written testing standard for high-
purity rebaudioside-A in the Food Chemicals Codex
(FCC), a collection of documentary standards for
food ingredients that allow manufacturers to
demonstrate the quality, and thus related
aspects of safety, of the products they pro-
vide to consumers. The written FCC test-
ing standard for high-purity rebaudio-
side-A is expected to be released
August 31, 2009. For more
information and to purchase
the reference standards,
v i s i t w w w. u s p . o r g /
products/reference
Standards/.
P: 217.451.4377
www.fibersol2.com
www.PreparedFoods.com ●
August 2009 79
 taste
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for Corporate Chefs, R&D Specialists and Food Technologists
Worldwide Food Expo will expand your understanding of food
technology, manufacturing, packaging, safety and consumer trends.
Attend workshops on the manufacturing process, machinery and
handling for food and drink products. And don’t miss the innovative
products, recipes, and LIVE cooking demonstrations in the NEW
Seasonings, Flavorings and Ingredients Pavilion inside the exhibit hall.

Two c o -l o c a te d eve n t s :

I N T E R N AT I O N A L
09
MEAT, POULTRY & SEAFOOD INDUSTRY
CONVENTION AND EXPOSITION

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American Egg Board
http://www.aeb.org/food_manufacturers/overview.html
Eggs can perform more than 20 distinct functions in the
making and processing of food? Polyfunctional eggs
can leaven, bind, thicken, moisturize, dry, flavor, glaze,
clarify, emulsify, retard crystallization, color and add
nutrients to your formulations. In fact, eggs can replace
many additives on the food label, naturally. Visit http://
www.aeb.org/food_manufacturers/overview.html
The Food Source Intl. Inc.
www.foodsourceinc.com
SampleExpress is here… put foodsourceinc.com in
your favorites now and become a SampleExpress member.
Get hooked on fast samples, great service, GRADE 1 qual-
ity and the most competitive prices. And, you’ll love our
new and improved site, with new lines, new products, and
news you can use with updates on crops, markets, and
price/supply trends. Go to www.foodsourceinc.com and
SampleExpress.
Martek Biosciences Corporation
http://www.martek.com
Martek is the manufacturer of life’sDHA™ omega-3, a
vegetarian and sustainable source of DHA (from algae).
life’sDHA™ will enhance the nutritional value of your product
without impacting its taste or smell. life’sDHA™ is available
as either a highly purified oil or microencapsulated powder
and has been successfully added to foods, beverages,
dietary supplements and infant formulas.
Martek Biosciences Corporation - 1-800-662-6339
http://www.martek.com
Bay State Milling Company
www.baystatemilling.com
Bay State Milling proudly provides exceptional
quality flour and grain-based food products. It
is a commitment that extends beyond our deep
understanding of advanced milling processes and
technologies, and draws upon our unique abil-
ity to understand and embrace the changes our
customers face. Contact us at 1-800-55FLOUR
or infobsm@bsm.com.
Ingredients Solutions, Inc.
www.IngredientsSolutions.com
“The World’s Largest Independent Supplier of
Carrageenan”
ISI Offers a full range of cost-effective Natural and
Organic-Allowed Carrageenans as well as Alginates,
Xanthan Gums, and TextuRite Texture Systems. Full tech
support available.
800-628-3166 or
Info@IngredientsSolutions.com.
SunOpta Ingredients Group
http://www.sunopta.com/ingredients/
SunOpta Ingredients Group is the world’s largest
producer of oat fiber for the food industry. Canadian
Harvest® Oat Fibers are used to increase the fiber
content of foods and enhance texture. We also
offer soy fiber, stabilized brans, beta-glucan soluble
fiber, and fiber blends. SunOpta Ingredients Group,
100 Apollo Drive, Chelmsford, MA 01824, 1-800-
353-6782
Web Locator
Denomega Nutritional Oils
www.omega-360.com/www.denomega.com/
Denomega Nutritional Oils is the pioneer behind
the premium taste and odor free Omega-360™
ingredients for use in Functional Foods and Dietary
Supplements. Denomega’s range also includes
Omega-3s for Clinical Nutrition and Pet Food. Contact
us at Denomega, P.O Box 162, NO-1701 Sarpsborg,
NORWAY, Tel: +47 69 11 81 11
Kerry Ingredients & Flavours
www.kerry.com/citrus
Kerry’s team of citrus experts can help you succeed in
any of your citrus development projects. Located in the
heart of citrus processing in Lakeland, Florida, Kerry is
your complete citrus solutions provider. From natural cit-
rus flavors to extracts, Kerry can help you squeeze more
from citrus. www.kerry.com/citrus. Kerry Ingredients &
Flavours. 546 US Route 46, Teterboro, NJ 07608.
888-547-8844
Tree Top, Inc.
www.treetopingredients.com
Tree Top’s R&D team helps companies take a fresh look at
how fruit and fruit blends can be used to achieve flavor, piece
identity, functionality and value in products. With innovative
technology and pursuit of customer satisfaction, Tree Top
supplies virtually every available fruit form including frozen,
dried, pureed and concentrated fruits. Tree Top, Inc. P.O. Box
248, 220 E. Second Ave. Selah, WA 98942-0248. Phone:
800-367-6571, Ext. 1435; Fax: 509-698-1409
www.PreparedFoods.com ●
August 2009 81
 Prepared Foods’ 27th annual New Products Conference is the
food & beverage industry’s premier event for gaining valuable
insights into exciting global new products, culinary advances and
emerging consumer trends.

10:15 – 10:45 am
Wednesday, September 9, 2009 Refreshment Break
REGISTER TODAY 1:00 – 5:00 pm
Drift Fishing
Sponsored by Butterball Farms

& SAVE $300 Sponsored by Innophos

Relax and enjoy an afternoon of drift fishing as you get
10:45 – 12:00 Noon
Seeking Excellence Through Understanding
caught up with industry peers. Flavor Exploration
Speakers: Victor Gielisse, Ph.D., CMC, DBA, and Ron
1:00 – 5:00 pm DeSantis, CMC, MBA, The Culinary Institute of America
Golf Tournament This interactive tasting session will expand your flavor IQ
Sponsored by Chr. Hansen and stimulate your senses.
Join us for an afternoon at Polo Trace Golf Club.
12:00 – 1:30 pm
7:00 – 9:00 pm Luncheon
Welcome Reception Sponsored by California Raisin Marketing Board
Sponsored by Kikkoman
1:30 – 2:15 pm
Connect with attendees at this casual reception and
TBA
enhance your conference experience.

discover new products Thursday, September 10, 2009 2:15 – 2:45 pm

Refreshment Break
7:30 – 8:30 am
Breakfast Buffet 2:45 – 3:30 pm
Sponsored by Tree Top, Inc. MOMologue: Let’s Hear It From Moms!
Facilitators: Laurie Klein, Vice President and Amy Henry,
8:30 – 8:45 am Managing Director, Research & Strategy, Just Kid Inc.
Opening Remarks From organic to omega-3, explore moms’ attitudes
Michael Leonard, Publisher and Claudia O’Donnell, Chief towards ingredients, benefits, and the latest innovations.
Editor, Prepared Foods
3:30 – 4:00 pm
8:45 – 9:30 am Spirit of Innovation Awards Ceremony
Creating New Products in a New Economy Moderator: William Roberts, Business Editor, Prepared
Keynote Speaker: David Houser, Managing Director, Foods
Lincoln International Sponsored by Ventura Foods
Gain insights on industry deals from the past quarter Join us in celebrating the industry-nominated, innovative
including their significance and what new product product development teams that recently introduced a
network developers can learn from them. new product in foodservice and retail markets.

9:30 – 10:15 am 5:00 – 6:30 pm

Creating Kid Food Products in a Mom-
Driven World
Speaker: Laurie Klein, Vice President, Just Kid Inc.
What are some of the principles for creating successful
better-for-you products in the marketplace?
Spirit of Innovation Celebration Reception
Sponsored by Ventura Foods
Network and toast the 2009 Spirit of Innovation Award
winners. Enjoy drinks, hors d’oeuvres, and good conver-
sation. Dinner on your own.

www.PreparedFoods.com/npc
new product ideas
 2009 Sponsors

The Seeds You Need to Grow New Ideas

Friday, September 11, 2009
7:30 – 8:30 am
Breakfast Buffet
Sponsored by ConAgra Mills
8:30 – 9:15 am
Structural Changes in How Americans Eat
& Drink
Speaker: Joe Derochowski, Executive Director, The NPD
Group Inc.
Identify new opportunities based on current trends as
well as think about how consumers behave which will
help interpret other research you may have.
9:15 – 10:00 am
Successful Product Strategies for
Launching Functional Foods
Speaker: Bob Jones, Principal, Scientia Advisors LLC
Learn common factors experienced by both successful
and unsuccessful entries into this marketplace.
10:00 – 10:30 am
Refreshment Break
10:30 – 11:15 am
JUST ANNOUNCED
Transforming the Relevant Restaurant
Trends of Today into the Retail Products of
Tomorrow
Speaker: Kevin Higar, Director Operator Product
Development, Technomic
Gain numerous “insight nuggets” ripe for future retail
product transformation.
11:15 – 12:00 noon
Smart Choices: Unveiling a Uniform, Front-
of-Pack Nutrition Labeling Initiative
Speaker: Sarah Krol, General Manager, NSF International
– Smart Choices Program
Learn how the Smart Choices Program offers a trans-
parent, science-based solution to the food industry,
consumers, and health experts alike, in their united
efforts to improve consumers’ dietary habits, while driv-
ing food and beverage product innovation.
12:00 – 12:15 pm
Collegiate Education Awards
1:30 – 2:15 pm
Driving Authenticity Through Ideation,
Process, and the Consumer
Speaker: Mario Valdovinos, CEC, Director of Culinary
Services, Research & Development, Tyson Foods, Inc.
See how you can leverage the consumers desire for
“real” food and beverage products by learning about the
multitude of mechanisms and executions that trigger
authenticity.
2:15 – 3:00 pm
Idea mash-up: Adapting existing ideas into
winning new products
Speakers: Lynn Dornblaser and David Jago, Directors,
Custom Solutions Group, Mintel International
Mintel’s trend experts will discuss some of the most
important trends affecting consumers and new products,
and they have scoured the world to show attendees some
of the products and ideas that fit those trends.
3:00 – 3:30 pm
Refreshment Break
3:30 – 4:45 pm
Mintel Tasting Session
See and taste dozens of products that may spur your
new product development.
5:30 – 6:30 pm
Networking Reception
Dinner on your own.
8:00 – 9:00 am
Saturday, September 12, 2009
Breakfast Buffet
Sponsored by Mane, Inc.
9:00 – 11:30 am
When Failure is not an Option-Improvise:
Applying the Lessons of Structured
Creativity to Everyday Business Challenges
Facilitators: Christopher W. Miller, Founder, Innovation
Focus; Sarah Finch, Director of Learning, The Second
City Communications
Learn how to combine a rigorous innovation process
with the art of improvisation to produce new products
and concepts.

12:15 – 1:30 pm 11:30 – 11:45 am

Luncheon Closing Remarks: Thank you from NPC
Sponsored by TIC Gums Organizers
Mintel Global New Products Giveaways

Network, Share Ideas, Meet New People and Ignite Your Creativity!
NG
YE

RS O
A

STR
 Classified For Classified Information, call Sharon Ward at (847) 405-4078 or fax (847) 405-4100

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www.preparedfoods.com

EQUIPMENT FOR SALE C O N S U LT I N G

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84 August 2009 ● www.PreparedFoods.com

 FOOD PRODUCT DEVELOPMENT S E RV I C E S

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August 2009 ● www.PreparedFoods.com 85

 The 2009 R&D Applications Seminar Chicago is a technical, “how to” event designed to help further educate
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• Use of Carotenoid Colors in Foods & Beverages
DSM Nutritional Products
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Speaker: Maureen L. Akins, Lead Food Scientist, TIC Gums
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Speaker: Carol Borba, Innovation Manager, Mattson, California
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Speaker: Brian Connolly, Technical Applications Manager,
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• Sustainability of Ingredients; Fact or Fiction
Speaker: Marjorie Gilbert, Director of Food Ingredients,
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Nutritional Beverages & Foods
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Speaker: Max Maxwell, Business Development Manager,
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• Beyond Trans Fat: Reducing Saturated Fat in
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Speaker: John Keller, Food Applications Leader, Dow AgroSciences
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Speaker: Kimberly Carson, Director, Beverage Solutions,
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Speaker: Tonja Lipp, Business Unit Manager, BENEO-Palatinit Inc.
• Formulating Beverages, Bakery Products and
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Speaker: Cristina Munteanu, Senior Food Applications Specialist,
GTC Nutrition
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• Private Label Leadership
Speaker: Greg Nutter, Vice President, LASCOM Solutions
• The Embedded Consumer: Why the Inclusion of
Consumer Opinions Advanced the Stage Gate
Process in Product Development
Speaker: Judy Lindsey, Vice President and General Manager,
Product Dynamics, Div. of RQA Inc.
• New Product Development Automation – Soft-
ware to Manage Stage-Gate and Collaboration
Speaker: Sunil Thomas, VP, US Operations, Selerant Corp.
• Automating the Nutritional Claims Validation
across the NPDI Process
Speaker: Carlo Colombo, CEO, Selerant Corp.
• Barriers to Effective New Product Development
Speaker: Allan Samson, President, ESCA Enterprises
• The Lowest Linolenic Specialty Soy Oil! How
Specialty Trait Soybean Oils Add More Value to
Your Product Quality
Speaker: Terri Volpe, Vice President Oil Business, ASOYIA Inc.
Starches, Gums & Fiber
• Fruit Fibers: Nutrition and Functionality
Speaker: Bruce R. Gubser, Technical Sales Manager,
Herbstreith & Fox
• Hydrocolloid Synergies: Their Applications in Foods
Speaker: Kevin Johndro, Laboratory Manager, Ingredient
Solutions Inc.
• Gelatine & Collagen Peptides: Opportunities in
Functional Foods
Speaker: Mindi McKibbin, Associate Chemist - Food Applications,
GELITA
• Food Texture Design and Optimization
Speaker: Yadunandan Lal Dar, Applications Technology Manager,
National Starch Food Innovation
Healthful Formulations
• Rice By-Product Ingredients Provide Natural
Functionality
Speaker: Steve Peirce, President, RIBUS Inc.
• How Taste Modifiers can Address the Top Issues
in the Food & Beverage Industry: Cost Savings,
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Speaker: Mariano Gascon, VP of Research & Development, Wixon
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Speaker: Connie W. Sindelar, Probiotic Format Development
Manager, Danisco USA Inc.
• Galactooligosaccharides, Novel Oligosaccharides for
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Speaker: Cristina Munteanu, Senior Food Applications Specialist,
GTC Nutrition
• Overcome These 7 Product Development
Challenges…Naturally
Speaker: Steve Hvizdos, VP Strategic Accounts, Vegetable
Juices Inc.
• New Products to Meet Healthful Trends
Speaker: Allan Samson, President, ESCA Enterprises Inc.
Flavors, Flavor Enhancement &
Colors
• Research on Heat and Light Stability of Naturally
Derived Red Colorings for Beverages
Speaker: Jody Renner-Nantz, Food Science Chemist, D.D. Williamson
• Flavor Fusion (Culinary cultural trends through
the use of creative flavors and flavor sensations)
Speaker: Cindy Cosmos, Senior Flavor Chemist, Bell Flavors
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Meats & Marinades
• Meats & Marinades: Flavor From the Inside Out
Speaker: Eric Rubendall, Technical Sales Manager, Gilroy Foods
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Baked Goods
• Low Linolenic Specialty Trait Soy Oil for Bakery
Applications
Speaker: Terri Volpe, Technical Advisor, ASOYIA Inc.
• Advances in Nutritional Ingredients for Shelf-
life, Nutritional Category Focus and Process
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Speaker: Rodger Jonas, Director National Sales, PL Thomas
• High Fiber, Reduced Fat, Reduced Calorie Brownies
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Speaker: Lorraine Niba, Ph.D., Business Development Manager,
National Starch Food Innovation
New Emerging Ingredients
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Speaker: Sharrann Simmons, Senior Marketing Manager,
Cognis Nutrition & Health
• The Stevia Trend: Formulating with this Unique
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Speaker: Greg Horn, Sr. Director, Sweetener Technology,
WILD Flavors
• Liquid Nitrogen - A Beneficial Ingredient in the
Food Industry
Speaker: Chris Johnson, Food Industry Specialist, Air Products
and Chemicals Inc.
• Unique and Innovative Opportunities for
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Yolk
Speaker: Otis Curtis, Business Development Manager,
DSM Food Specialties USA Inc.
Breakfast Cereals, Snacks
& Bars
• Cranberries- Your Fruit Solution!
Speaker: Kristen Girard, Principal Food Scientist, Ocean
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• Nutritional and Technical Benefi ts of Inulin and
Oligofructose in Functional Confections, Snacks
and Bars
Speaker: Joseph O’Neill, Executive Vice President Sales &
Marketing, BENEO-Orafti Inc.
Closing Speech
• Emerging Trends in Challenging Times
Speakers: Claudia O’Donnell, Chief Editor, and William
Roberts, Business Editor, Prepared Foods Magazine
 advertiser index

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Trans Fat and

September 2005 www.PreparedFoods.com

STAFF Wayne Wiggins Senior Account Manager

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page 27

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page 67

Michael Leonard Publisher

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page 73

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page 95

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page 105

Fax: 248-283-6574
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Ray Ginsberg Senior Account Manager Fax: 248-786-1440 • whalenm@bnpmedia.com
PO Box 878, Mt. Laurel, NJ 08054
Tel: 856-802-1343 PRODUCTION MANAGER
Editorial & Sales Offices: Fax: 248-502-1043 Nann Barkiewicz
BNP Media ginsbergr@bnpmedia.com 2401 W. Big Beaver, Suite 700 Troy, MI 48084
1050 Illinois Route 83, MIDWEST, SOUTHEAST & CANADA Tel: 248-244-6431 • Fax: 248-244-2081
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Bensenville, IL 60106 1050 Illinois Route 83, Suite 200
CLASSIFIED SALES MANAGER
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Telephone: 630-694-4345 Tel: 630-694-4337 Sharon Ward • 155 Pfingsten Road, Suite 205
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szatkog@bnpmedia.com Tel: 847-405-4078 • Fax: 847-405-4100 • wards@bnpmedia.com
PREPARED FOODS Volume 178, Issue 8 (ISSN 0747-2536) is published 12
times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd.,
Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248)
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www.PreparedFoods.com ●
August 2009 87
 advertiser index
21stNPC09_IndexBanAd.indd
Century Grain Processing....................................................................................2,60
1
A. Holliday & Company Inc. ..........................................................................................23
ADM ...........................................................................................................................46
ADM/Matsutani LLC ................................................................................................ 78-79
Advanced Food Systems ......................................................................... 24
Ajinomoto Food Ingredients LLC .......................... INSERT between pp. 16-17
American Egg Board ............................................................................................... 28-29
BASF Corp. ............................................................................................IFC
Bay State Milling ................................................................................... 58
BENEO-Palatinit, Inc......................................................................................................63
Blue California .............................................................................................................75
Blue Diamond Growers ................................................................................................65
Brenntag North America, Inc. .................................................................... 1
Briess Malt & Ingredients Co. ........................................................................................55
California Raisin Marketing Board ........................................................................... 44-45
Cargill ..................................................................................................... 8
Clabber Girl ..................................................................................................................62
Cognis ................................................................................................... 12
Commercial Creamery ............................................................................ 38
Corn Products Specialty Ingredients ..............................................................................49
Culinary Farms....................................................................................... 74
Domino Specialty Ingredients .................................................................. 66
Edlong Dairy Flavors .............................................................................. 48
Encore Fruit Marketing .................................................................................................24
Enreco ................................................................................................... 59
Flavor Dynamics, Inc. ............................................................................. 27
French’s Flavor Ingredients ..................................................................... 39
Ganeden ................................................................................................ 50
Garlic Company, The ............................................................................... 35
Grain Processing Corp. ............................................................................. 7
Herbstreith & Fox Inc....................................................................................................74
Innophos, Inc. (formerly Rhodia Inc.) ....................................................... 54
International Dairy Foods Association/Worldwide Food Expo..........................................80
Jungbunzlauer .................................................................................. 19, 47
Boldfaced companies offer detailed product specification data in the 2009 Food Master to assist you. PREPARED FOODS provides this
index as a service to readers. The publisher does not assume any liability for errors or omissions.
88 August 2009 ● www.PreparedFoods.com
Valuable Insights into NEW PRODUCTS
and CONSUMER TRENDS
The Ritz-Carlton, Palm Beach, FL
PreparedFoods.com /npc
Kalsec, Inc. ...................................................................................................................31
6/1/09 11:14:02 AM
Kerry Ingredients & Flavours ........................................................................................18
Kikkoman International, Inc. ..................................................................... 3
Kraft Food Ingredients ........................................................................... 32
Land O’Lakes ...............................................................................................................40
Lonza, Inc. ............................................................................................. 26
Mack Flavor Ingredients ...............................................................................................73
MAFCO Worldwide Corp. ...............................................................................................64
Martek .........................................................................................................................25
Mizkan .................................................................................................. 77
Morinaga Nutritional Foods, Inc. ...................................................................................17
Mt. Capra .....................................................................................................................56
Multisorb Technologies, Inc............................................................................................20
P.L. Thomas & Co., Inc. .......................................................................... 71
Polar Foods ........................................................................................... 72
Prepared Foods’ New Products Conference ........................................ 82-83
Prepared Foods’ R&D Applications Seminar Chicago ................................. 86
Purac America, Inc .......................................................................................................21
Roquette America, Inc. ...........................................................................IBC
Roxlor International, LLC ...............................................................................................5
RQA, Inc. ......................................................................................................................76
Sargento Foods, Inc. .............................................................................. 37
Savoury Systems International, Inc. ........................................................ 16
SunOpta Ingredients............................................................................... 52
TABASCO Brand Ingredients ..........................................................................................34
TandemRain Innovations ...............................................................................................22
Tate & Lyle ........................................................................................... 61
Tree Top, Inc. ........................................................................................ 15
U. S. Highbush Blueberry Council ..................................................................................36
Univar USA Inc. ..................................................................................... 87
Vegetable Juices, Inc. ............................................................................. 69
Ventura Foods, LLC .......................................................................................................57
Watson Inc. ..................................................................................... OBC
©
Don’t choose any more between
taste and health!

t Sugars reduction and

calorie management

t High level
enrichment

t Extended energy
release

Telephone: 800-553-7035
E-mail : rai.sales@roquette.com See Food Master-INGREDIENTS, p. 157