Cookbook Commemorates

In celebration of its 50th anniversary, Sargento Foods Inc., in partnership with Taste of Home cooking magazine, has published the Sargento 50th Anniversary Taste of Home cookbook. The cookbook features a collection of 160 recipes that span a wide range of foods including appetizers, soups, salads, sandwiches, main dishes, pizza and pasta. It is available on newsstands until June 3 or can be ordered thereafter at sargento.com.

The company is a leading manufacturer, packager and marketer of natural shredded, sliced and snack cheeses, cheese appetizers, ingredients and sauces.

Short Course on Cheese Flavor and Texture

The North Carolina State University Department of Food Science will host a short course on analysis techniques used for cheese flavor and texture, titled “Cheese Flavor and Texture: Sensory and Instrumental Analysis,” to take place August 6-8, 2003, at North Carolina State University in Raleigh.

The course will focus on sensory and instrumental analysis, providing attendees with insights into practical applications, group discussions, and chemistry lab and dairy plant tours. Four instructors will lead the course: Keith R. Cadwallader, Ph.D., associate professor of food science, University of Illinois; Christopher R. Daubert, Ph.D., assistant professor of food science, North Carolina State University; MaryAnne Drake, Ph.D., assistant professor of food science, North Carolina State University; and E. Allen Foegeding, Ph.D., professor of food science, North Carolina State University.

The fee is $1,000 if received before July 1 ($1,150 after July 1). In addition, participants must make their own hotel reservations at the Velvet Cloak Inn, 919-828-0333.

For more information about registration, please contact MaryAnne Drake at North Carolina State's Department of Food Science, 919-513-4598, mdrake@unity.ncsu.edu.

Packaging Migration Considerations

The migration of additives from packaging into the foods and beverages they protect can result in adverse changes in the taste, color and aroma of products. In the case of dietary supplements, migration can diminish the potency of the active ingredient.

Potential migrants such as residual monomers, plasticizers, antioxidants, colorants, blowing agents, emulsifiers, chain transfer agents, light stabilizers, reaction products, as well as many other components, should be evaluated for stability and safety. Covance Laboratories offers the following checklist of issues to address in regards to packaging materials. Covance offers a variety of services for the analysis of foods, supplements and packaging materials. www.covance.com

  • Is the material already regulated?
  • Are additives at or below permitted concentrations?
  • To what extent are trace amounts migrating?
  • What is the total weight of migrating constituents?
  • What is the public health risk of the potential migration?
  • Under what conditions will the packaged products be processed and stored?
Applied Sensory Science and Consumer Testing Certificate Program

The University of California (Davis Extension) is offering the Applied Sensory Science and Consumer Testing Certificate Program, which consists of a sequence of four consecutive courses and is in a distance learning format. The institution now is accepting applications for the fall 2003 quarter, with a deadline of September 15.

For more detailed information please visit: www.extension.ucdavis.edu/agriculture/sensory, call 800-752-0881, or email: pkandola@unexmail.ucdavis.edu.

New Extrusion Process for Oil Seed Extraction

A highly efficient technique for using twin-screw extrusion to extract the oil from a variety of grains, including rapeseed, sunflower seeds, castor beans and flaxseeds, has been introduced by Clextral. The extrusion process offers a significant advantage over traditional extraction techniques which require transfer of each product batch from cooking to processing to pressing; extraction by extrusion is accomplished inside the extruder barrel, and production parameters are computer controlled, for the highest degree of automation and sanitation.

A major advantage of the critical process control offered in the extruder is the ability to extract virgin oils and varying the process parameters (temperature, shear, etc.) during extraction. Oil extraction by twin-screw extrusion combines the separate steps of grinding, heating and pressing into one continuous, efficient and flexible process within one machine. The continuous system will allow oil processors to implement an oil seed production line with a smaller initial investment and greatly reduced floor space requirement, making this technique attractive for even small- to mid-sized oil seed growers. Clextral Inc., 813-854-4434

Eggs Provide Formulation Answers

A new publication from the American Egg Board demonstrates the many ways egg products provide solutions to common challenges in the food industry. Titled the Egg-Ceptional Innovations Applications Guide, it contains information about functional properties of eggs that do the jobs of specific additives. The publication also provides basic formula recipes, including appetizers, main dishes, sauces and desserts. A complimentary copy is available upon request, while supplies last. American Egg Board, 847-296-7043, www.aeb.org

Authentic Peanut Butter Flavors

Peanut butter is one of America's favorite foods and is found in about 75% of American homes. Well-known, established items such as peanut butter and jelly sandwiches and peanut butter cookies remain firm favorites. However, the typical peanut butter flavors available to confectionery makers have many drawbacks and difficulties in use, and they often do not achieve true peanut butter flavor.

WILD Flavors Inc. has perfected a range of confectionery flavors that deliver the favorite and genuine taste of peanut butter. The flavors provide excellence in candy bars, icings, toppings, cheesecake, peanut bars, nutritional bars, cookies and peanut butter fudge. WILD Flavors Inc., Donna Hansee, 859-342-3526, dhansee@wildflavors.com

Company Celebrates Ninth Anniversary

21st Sensory Inc. (Bartlesville, Okla.), a descriptive sensory analysis and consumer testing business, celebrated its ninth-year anniversary in February. Founded in 1994 by Kathleen Pillsbury Rutledge, the company is recognized nationally as a provider of descriptive sensory analysis and consumer testing services. Clients include Fortune 500 companies and internationally recognized food, beverage, restaurant, pharmaceutical and packaging companies. Company growth now has reached international levels, and this past fall, Rutledge was an invited trainer to U.S. Army Food Inspectors stationed in Europe. 21st Sensory Inc., 918-333-9180

Developing Grape Seed Extract Applications

Grapes long have been valued for the high concentration of antioxidants found in their skin and seeds, which is believed to play a role in helping prevent cancer, heart disease, and stroke. Kikkoman has announced self-affirmed GRAS (Generally Recognized as Safe by the FDA) for Gravinol®, its grape seed extract, in several food categories.

TIAX has been selected by Kikkoman to create a new line of beverages, nutrition bars and breakfast cereals containing Gravinol. Formerly Arthur D. Little's Technology & Innovation business, TIAX will mask the bitter flavor and grape aroma associated with the grape seed extract, while incorporating it into several consumer products containing an adequate daily intake of Gravinol (50mg/serving of proanthocyanidins). TIAX LLC, Twig Mowatt, 617-498-7366, mowatt.twig@tiax.biz , www.tiax.biz

Syrups for Sugar-Free Caramels

SPI Polyols Inc. has introduced a line of Maltisweet% Maltitol Syrup products for use in sugar-free caramels. Maltisweet B, Maltisweet MH 65 and Maltisweet MH 80 provide varying levels of sweetness and polymer length, allowing formulators to optimize the taste and texture of the caramel to their specific application. SPI Polyols Inc., 800-789-9755, ext. 8554, www.spipolyols.com

Flavors Pick Up Honey Nuances

A new line of honey flavors that replicate the slightly floral nuances of real honey has been introduced by Ottens Flavors. The new honey flavors are available in natural and artificial, and both liquid and dried forms and flavors, and are suitable for a variety of applications including: dairy products, baked goods, popcorn, alcoholic and non-alcoholic beverages, cereal, entrées, glazes and marinades. Ottens Flavors, www.ottensflavors.com

USDA Adopts Salmonella Screening System

The BAX‚ system, a genetics-based screening method developed by DuPont Qualicon, has been adopted by the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) to detect Salmonella in the nation's ready-to-eat meat, poultry and pasteurized eggs. Salmonella is a serious food pathogen. Although thorough cooking will kill the bacteria, cross-contamination of ready-to-eat foods can occur through contaminated utensils and hands. Each year, approximately 40,000 cases of salmonellosis are reported in the U.S.

FSIS adopted the BAX system to screen for Salmonella in those foods after an evaluation determined the DuPont system could reduce reporting time by at least three days. FSIS already has adopted the BAX system for Listeria monocytogenes and now is evaluating it for detection of Escherichia coli (E.coli) 0157:H7.

In addition to the BAX system, the company markets the patented RiboPrinter system, the world's only automated DNA fingerprinting instrument that rapidly pinpoints sources of bacteria in food. DuPont Qualicon, Barbara.D.Robleto@usa.dupont.com, www.qualicon.com.

Customized Chili, Sauces and Bases

Chili is a favorite that can be customized to meet many palates. Chili, invented by the Incas and Aztecs, can incorporate mainstream or exotic ingredients such as beef, pork, chicken, seafood, vegetarian ingredients, as well as beans, seasonings and other vegetables. IFS, part of Unilever Bestfoods Foodservice, can help you develop your own signature chili and has created thousands of custom seasoning blends for major chains and food manufacturers. The company also offers custom sauces, dressings and food bases, both liquid and dry. IFS, 800-831-4437

Sunflower Seeds

SIGCO Sun Products specializes in the processing of extended shelflife (high oleic) sunflower products, which are used as ingredients in honey roasted, chocolate-coated or seasoned sunflower kernel confections as well as breads, snack bars and cereals.

The high oleic sunflower hybrid is unique to the sunflower market in that the high oleic acid of the SL® sunflower protects the roasted kernel against rapid oxidative degradation. SIGCO developed this special oleic hybrid that, when roasted, has a shelf life 3-5 times longer than traditional sunflower kernels, giving SL sunflower products a shelflife equal to almonds.

SIGCO Sun Products is a worldwide supplier of sunflower products and provides healthy nut alternatives to the confection and snack food industries. SIGCO Sun Products, Inc., 218-643-8467, Ken Hodnefield at ken@sigcosun.com or Christine Hirschey at christine@sigcosun.com

Dispersing Soy Protein

Carefully spray-dried and processed as to retain soybean protein's natural solubility, new Alpha™ 5812 from Central Soya is available now for use in consumer products such as dry powdered beverage mixes and for applications where the ease of rehydration in manufacturing is important. An additional feature is its improved flavor that makes it compatible in an expanded range of foods and beverages.

Alpha protein is low in viscosity and has a smooth, rich mouthfeel similar to milk. It is an alternative for whey protein, nonfat dry milk or where other functional proteins may be used. The soy protein can be used to formulate products to meet the FDA's soy protein health claim. “With the soy protein health claim on a package label, manufacturers will be able to promote their products in the rapidly growing functional foods market,” notes Kent Holt, director of marketing, Specialty Products. Central Soya Company. Write in 406

Barilla Wins Retail Product Award

A new dried tortellini line by Barilla, the world's largest pasta manufacturer, recently was awarded the Culinology Innovation Award for “Most Innovative Retail Product of the Year” at the 2003 Research Chefs Association (RCA) Annual Conference and Trade Show held recently in San Diego.

The award recognizes superior food products that have been developed through an exemplary combination of culinary and technological expertise. Barilla's use of the finest ingredients, paired with its unique, proprietary manufacturing and drying technologies, has allowed Barilla to offer consumers a convenient, dry tortellini product.

Cultured Introductions

The Delvo-Tec® Bulk-Set system from the Dairy Ingredients Business Unit of DSM Food Specialties offers cheese manufacturers a fully integrated program, with both media and cultures that have been rigorously tested for compatibility.

Delvo-Tec® Bulk-Set frozen (BSF) starter products are part of the Delvo-Tec® line of mesophilic and thermophilic high technology starter cultures. They are designed for large-scale processing plants with separate fermentation facilities.

DSM recommends using Delvo-Tec® Bulk-Set cultures in conjunction with its DelvoStart™ (external pH control) or DelvoLac® (internal pH control) starter media. Cell numbers are maximized and optimum nutrition and growth conditions created, ensuring a robust system with consistent acid production, predictable activity in the cheese vat and high protection against phage infection.

The 2002 Wisconsin Cheese show saw DSM's Delvo culture concept used in three “best of class” winners including the Cheddar, Brie and flavored cheese categories. DSM Food Specialties, Dairy Ingredients, 262-255-7955 or 800-423-7906, Dairy-USA@DSM.com , www.dsm.com/dfs/dairy

Course on Soyfoods and Ingredients

A one-week practical short course on "Texturized Vegetable Protein and Other Soyfoods" will be presented on September 14-19, at Texas A&M University by staff, industry representative and consultants. This program will cover topics such as dry extrusion; full fat soybean processing; extrusion-expelling of oilseeds; raw material selection for textured vegetable protein; preparation and characteristics of soy flour, concentrates and isolates for textured vegetable protein. Other subjects include milling and final ingredient applications such as in meat products, vegetarian applications, dairy alternatives and soy-based products, and wheat gluten and its application in texture vegetable protein.

Demonstrations include: extrusion expelling of oil seeds, TVP production by single and twin-screw extruders and several others. Reservations are accepted on a first-come basis. Mian N. Riaz, Ph. D., 979-845-2774, mnriaz@tamu.edu, www.tamu.edu/extrusion

Sidebar: Tequila Ice Cream Wins

An ice cream with tequila and lime flavors, along with sensory-enhancing ingredients, proved irresistible and won the “Best New Product” award at the 2003 Research Chefs Association (RCA) Annual Conference and Trade Show held recently in San Diego. Wynn Starr Flavors (WS) chefs demonstrated their creativity using the company's unique flavor technology and won over the many attendees who voted for them.

The tequila and lime flavors are part of the company's tropical fruity line, which also includes mango-peach, guava, pina colada, papaya and kiwi. They work well in applications such as beverages, sorbets, ice cream and more. Wynn Starr Specialty Foods and Flavors, Roland Abate, 800-996-7827, rabate@wynnstarr.com, www.wynnstarrflavors.com

Sidebar: Substance Combats Listeria

A product that has GRAS status, acidified calcium sulphate is an organic acid and calcium sulfate combination that kills Listeria on the surface of products such as lunchmeats and certain cheeses, and keeps the bacteria from growing back. Listeria is responsible for causing foodborne listeriosis, which causes flu-like symptoms, meningitis, spontaneous abortions and prenatal septicemia. About 20% of the illnesses are fatal.

Until now, lactic acid and sodium lactate have offered some microbiological protection, but they cannot completely stop the organisms from reappearing. However, a study carried out at Texas A&M University and funded by the American Meat Institute Foundation demonstrates the acidified calcium sulphate appears to be able to do so.

Researchers at the department of science at the university laced frankfurters during the processing cycle with a four-strain L. monocytogenes “cocktail.” The franks were treated with saline solution (control group), acidified calcium sulphate, potassium lactate or lactic acid. Then, they were vacuum-packaged as they normally would be and stored in refrigeration at 40ÞF for 12 weeks, evaluated every two weeks.

Of all the treatments, calcium sulphate was the only one that killed Listeria on the surface and also kept the organism from growing again. Additionally, although the product had a reduced pH, it changed very little and had the same taste. Researchers noted the franks' calcium content increased slightly.

This information is especially welcome after the USDA's announcement last November that manufacturers of ready-to-eat products such as deli meats and hot dogs that do not have an accepted environmental testing regime will be put under an intensified testing program run by the USDA's Food Safety and Inspection Service.

Sidebar: Genetically Tested Cheese Culture Stops Bitterness

Cheesemaking certainly is an art, and one of the biggest costs cheesemakers incur is the storage of cheeses as they age and develop their flavor. Cheddar cheese takes six months to a year to mature, while Parmesan takes up to a full year. During the storage process, cheeses may pick up bitter or off-flavors.

A food scientist at the University of Wisconsin-Madison's College of Agricultural and Life Sciences, Jim Steele, is using a new technology to combat the flavor problems.

Cheesemakers add starter cultures to warm milk to start the cheese-making process, and they may also use a culture of the bacterium Lactobacillus helveticus to reduce bitterness and enhance flavor. Steele and his team were curious to know which enzymes in Lactobacillus are responsible for pre-empting the development of bitter flavor and spent 12 years identifying and categorizing 11 bacterial enzymes that may reduce bitterness.

During the dozen years, the group sequenced almost all of the 2,400 genes in the L. helveticus bacterium, and the results have allowed them to identify an additional 12 genes that help reduce bitterness in cheese. The group then selected the most important gene.

This gene can be added to the starter culture, negating the use of additional cultures to control bitterness and off-flavors, saving cheesemakers money. The group is applying for a patent and expects the modified starter culture to be available on the market in less than two years.