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In This Edition of Prepared Foods e-Flash
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Top Headlines * Wagner Goes to Mars *
Hershey Raising Prices * Clearly in a Jam *
Post Merger at Ralcorp * Learning and Junk Food *
Measuring Thirst Quenching * Losing on Eggs *
Vascular Benefits of Chocolate * Omega-3 Benefits in Adults *
Broccoli for Diabetics
Important Industry Websites + FDA + USDA +
foodCompliance.com + Research Chefs Association +
Datamonitor + Information Resources +
Mintel Group + Food Update
Prepared Foods' Sites + PreparedFoods.com + NutraSolutions.com +
e-Learning Center + New Products Conference +
ProductInnovationXchange + R&D Applications Seminar -- Chicago +
R&D Applications Seminar -- East + Spirit of Innovation Awards |

Eggs Cut Cholesterol People who ate two eggs per day while on a calorie-restricted diet not only lost weight -- but also reduced their cholesterol levels.
Rice Compound's Benefits A compound that helps rice seed grow, springs back into action when brown rice is placed in water overnight before cooking, significantly reducing the nerve and vascular damage that often result from diabetes.
Oil for Attacks Heart attack victims who take a daily dose of fish oil are less likely to suffer further heart problems and should live longer.
Using the Noodle North Korean scientists have developed a new kind of noodle that delays feelings of hunger.

'Healthy' Women Missing Calcium and Fiber Approximately 63% of participants could not identify the recommended amount of calcium they are supposed to consume daily, while nearly 50% were unfamiliar with the daily allowance of fiber suggested for healthy adults.
Everything's So Dense Increasing intake of low-energy density foods, specifically mushrooms, in place of high-energy-density foods, like lean ground beef, is a strategy for preventing or treating obesity.
Age-related Overeating Key appetite control cells in the human brain degenerate over time, causing increased hunger and potentially weight-gain as humans age.
Bone Health and Childhood Dairy Consumption Adolescents' average bone mineral content was 175g higher than those who had consumed less than two servings of dairy per day.
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Click for Videos of the Latest Industry Trend Information
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Sargento Personnel Moves Sargento Foods Inc. appointed David Vroom as senior vice president and general manager, while also promoting Rod Hogan to senior director of New Business Development.
Main Street's Sales Director Main Street Ingredients promoted Mike Homewood to director of sales.
Bioenergy's New CEO Raj Khankari, PhD, is the company's new CEO.
Premium CFO Now CEO Kevin Miller, most recently chief financial officer of the company, has been named chief executive officer.
Solbar Names N.A. Leader Greg Horn will direct the company's business, marketing and sales activities in North America (U.S. and Canada).
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Add Spark to Your New Product Development Prepared Foods' 2008 New Products Conference will feature world-class speakers analyzing global new product innovations, what's hot in culinary trends, powerful emerging consumer trends, and much more. Held September 21-24, 2008, in Scottsdale, Ariz. For more information, contact Marge Whalen at 630-694-4347, whalenm@bnpmedia.com or visit
www.PreparedFoods.com/npc.
Applications-oriented Educational Seminar Prepared Foods' 2008 R&D Applications Seminar will offer 80+ practical seminars to further educate bench-level R&D on solutions to specific application challenges and a better understanding of ingredient functionality October 20-22, 2008, at the Eaglewood Resort & Spa, in Itasca, IL. To register your team, or for seminar schedule information, visit
www.PreparedFoods.com/rd.
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This Week in PF Podcasts
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Late last year, Prepared Foods contracted with a number of industry experts to deliver a weekly series of podcasts on topics of utmost relevance to the food and beverage industry. Over the past several months, Prepared Foods' website has featured these weekly editions, and the extensive archive may be found on www.PreparedFoods.com
, including the following from Chris Miller with Innovation Focus:
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Energy Boom Expands
August 26/Chicago -- Anyone who has been to a convenience store, sporting event or bar lately knows energy drinks are hot. Mintel's latest report on energy drinks values the retail market at $4.8 billion, a growth of over 400% from 2003.
"Energy drinks have quickly become a daily beverage choice," states Krista Faron, senior new product analyst at Mintel. "As more Americans use energy drinks, we've seen a rise in products being launched with innovative new ingredients, claims and consumer targets."
Mintel Global New Products Database (GNPD) tracked just 80 new U.S. energy drink launches in 2003. However, in 2007, the firm tracked 187, and already in 2008, Mintel GNPD has seen more than 270 new energy drinks launched in the United States.
Eating for Energy As energy drinks become more commonplace, Mintel sees "energy" expanding beyond the aluminum can. "Energy bars are familiar to many Americans," explains Faron, "but other energized foods, such as candy, chips, milk and cereal, are definitely not. We expect the concept of 'energy' -- both physical and mental -- to greatly influence food product development."
Through Mintel GNPD, Faron has seen "energy" ingredients moving from drinks into food. Ginseng, guarana and taurine -- popularized by energy drinks -- now appear in snacks like NRG Phoenix Fury chips with taurine or Full Charge sunflower seeds with ginseng and guarana.
Caffeine is also emerging in foods from energy bars to cereals, such as Morning Spark's caffeine-fortified instant oatmeal. Superfoods, recognized for high antioxidant content, are now added to foods for mental and physical performance benefits. The Think Green Superfood Energy Bar, for example, includes blueberries and noni powder.
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Contact: Joanna Peot Mintel International 312-628-7946 jpeot@mintel.com http://www.mintel.com
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BNP Media
2401 W. Big Beaver Road, Ste. 700
Troy, Michigan, 48084-3333
U.S.A. |
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Prepared Foods e-Newsletter Volume 10, Issue 18 September 2, 2008
1050 Route 83, Ste. 200 Bensenville, IL 60106 |
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