Selling Away

A new global study by ACNielsen (New York) identifies the fastest-growing food and beverage categories, most of which support healthful diets, weight loss and convenience. “What's Hot Around the Globe--Insights on Growth in Foods and Beverages 2004” found seven categories posting double-digit revenue growth over the course of the past year. Of those, five were notable for their health or weight-loss benefits, including the top two: soy-based drinks (+31%) and drinkable yogurts (+19%).

In more-developed markets, the popularity of high-protein/low-carbohydrate diets factored heavily in the category growth, but it also had negative consequences. For instance, none of the 10 “non-sweet carbohydrates” categories saw sales increase by more than 4%.

While some evidence suggests the low-carb phenomenon is slowing, it is not the only trend on the wane. Prepared alcoholic beverages (flavored alcoholic beverages or malternatives) were a big story in the report two years ago, where the category clipped along at a strong 33% rate. In 2004, the sales growth tapered off to 2%. For more information on the report, visit

Fighting Food Off-flavors

The University of Minnesota's (St. Paul, Minn.) Department of Food Science and Nutrition will be sponsoring a flavor workshop, “Off Flavors in Foods,” to be held May 16-18, 2005. The combination of daily lectures and labs will be taught by Gary Reineccius, Ph.D., a professor at the university, and Sara Risch, Ph.D., the director of the School of Packaging at Michigan State University. The duo will provide participants with basic principles of and hands-on experience with common off-flavors in foods. Registration deadline is May 1. For more information, visit the website: _workshop_IV.htm

Starches for Ground and Formed Meats

A fact sheet that provides information on how its specialty starches improve forming, cooking yield, firmness and stability in patties, nuggets and other ground and formed meats is available from National Starch. The company recommends using a combination of cold-swelling and cook-up starch products to aid processing, and to keep meat juicy and succulent after cooking. Information is provided on the properties and benefits that NOVATION[r] functional native starches (ULTRA-TEX[r] 3, TEXTAID[r] and BINDTEX[r]) contribute to ground and formed meats. For a free copy of “How to Improve Ground and Formed Meats with Starches and Service from National,” contact the company. National Starch, National Starch Information Center, 800-797-4992,

Manufacturing Dairy-based Indian Foods

The Indian market for traditional milk products exceeds $10 billion. As the interest in ethnic foods continues to expand, manufacturers will appreciate Technology of Indian Milk Products, published by Dairy India Yearbook (Delhi, India), 2002. The book features detailed manufacturing instructions for hundreds of Indian national and regional milk products. Written by four of India's leading dairy professionals (RP Anjea, et al.), the book shows flow diagrams of the industrial manufacturing process. The book also showcases 250 statistical tables, 60 charts and diagrams, and 25 full-color photographs. While Indian food products are more appreciated globally, there has been a lack of truly technical information on the industrial production of Indian milk products, and this book aims to fill that gap. For more information,

Minerals with a Synergistic Effect

An advanced minerals line that combines with other nutrients to achieve a synergistic effect helps to reduce the risk of illnesses such as osteoporosis. Gadot Biochemical Ind.'s Gadolin Calcium is a highly soluble calcium citrate with a natural fiber, fructant, which increases calcium solubility and leads to better calcium absorption. Additionally, fructant may offer other benefits such as encouraging weight loss, reducing cholesterol and triglycerides, and maintaining a constant blood sugar level in the body. Gadolin Calcium is designed to enrich functional and health beverages. Another product in the new line is TCC-VitD, a highly bioavailable calcium citrate combined with vitamin D3. The synergistic effect is achieved when vitamin D enhances calcium absorption by 30%-80%, especially among adults. The third product is Gadophit, a unique combination of calcium citrate and phosphorous--two important nutrients for bone health. Gadophit is designed for the fortification of soymilk and soy food. Gadot Biochemical Ind., Ronny Hacham, 972-4-6461515,,

Asian Flavors

Consumers continue to demand authentic ethnic foods. To that end, Red Arrow offers smoke, grill and roast products that provide the flavor of authentic cooking methods, giving formulators the ability to reproduce them in a manufacturing environment. To get the true flavor of Japanese yakatori, one needs to have the initial flavor impact of grilling over charcoal like that of Grillin'[r] 2055. Red Arrow's Grill Scraping Flavor™ 1051 lends satay a subtle grill note with an ashy finish, as if it was seared on a cast-iron grate. Red Arrow Products Company, 920-769-1100

Caramel Color Applications

Successful products have the right color, every time. Since 1865, D.D. Williamson has delivered a caramel color that yields the highest quality and “just right” color. Individual sample kits are available upon request for the following sectors: beverages/flavors; baking; soups/sauces; seasonings and spice blends; and pet foods. D.D. Williamson, a world leader in caramel color, operates seven manufacturing sites located in the U.S., U.K., Ireland, China, Swaziland and Brazil. D.D. Williamson,

Drinkable Dairy Products

Dairy products without added sugars were among the foods recommended in the newly released Dietary Guidelines for Americans 2005, published by the U.S. Department of Health and Human Services (HHS) and the USDA. SPI Polyols has developed a new line of drinkable dairy formulations and application bulletins in response to this increased demand in the market for high-quality, sugar-free products. Drinkable yogurt and milkshakes are among the products being developed. Each features SPI's extensive Maltisweet Maltitol Syrup product line. SPI Polyols Inc., 800-789-9755, ext. 8600,

Consistent Bases and Mixes

With many dishes, sauces and gravies add the final, tasty custom touch. Custom Culinary[tm], previously named Custom Foods Products Inc., serves the food manufacturing industry with a wide range of food bases and gravy and sauce mixes that deliver outstanding consistency and authentic flavor. The flavor systems company ensures its innovative products meet rigorous quality standards at its USDA-inspected, HACCP-compliant facilities. Custom Culinary Gold Label Bases and PanRoast[r] Gravy Mixes have been awarded the prestigious American Culinary Federations's Seal of Approval. Custom Culinary, 800-621-8827,

Correction on Figure

The January issue of Prepared Foods contained a chart on calcium supplementation by weight. The figure stated that tricalcium phosphate requires 11 times more weight than CaCO3 to provide 1,000mg of elemental calcium. We apologize for the error; it should have read 1.1 times more.

Price Increase for Hydrogen Peroxide

Solvay Chemicals Inc. will increase off-list prices for all grades of hydrogen peroxide effective March 1, 2005, or as contracts permit. Prices will increase US$0.05 per pound in the U.S. and CDN$133.00 per metric ton in Canada for 100% basis hydrogen peroxide. Market demand is steadily increasing, while energy, transportation and insurance costs continue to escalate. Therefore, the price increase is necessary to support expansion in capacity and ensure reliable supply. Solvay Chemicals Inc.,

Tomato Nutrient-rich Powder Receives GRAS Status

LycoRed Natural Products Industries Ltd., a manufacturer of natural tomato lycopene complex, has announced that LycoMato Powder for functional food use has been self-affirmed GRAS (Generally Recognized As Safe) through an independent evaluation by an expert panel. The ingredient contains lycopene plus other beneficial tomato phytonutrients including other carotenoids and tocopherols. These antioxidant phytonutrients, acting in synergy with lycopene, transform an ordinary food into a functional food with numerous health benefits, including the support of cardiovascular and prostate health, and prevention of DNA damage.

The powder can be used as a natural red colorant in a variety of foods such as soy meat substitute products, pastas, cereals and smoothie drinks. LycoRed Natural Products Industries, Dave Thomas, 608-783-0872, davetlycored@,

2005 Flavor Forecast

The people at McCormick have released their yearly Flavor Forecast. The company interviewed chefs, TV personalities and cookbook authors to reach their conclusions. This year's top 10 flavors are: allspice, annatto, cardamom, cinnamon, curry, ginger, mint, pickling spice, sage and vanilla. The forecast also examined the following flavor trends:

Satisfying the Senses -- meals feature flavors, colors, aromas and textures that deliver a multi-sensory experience,

Location, location, location -- chefs and home cooks are using local ingredients to eat the freshest foods,

Worldly tastes -- cooks are combining one or two global ingredients with familiar foods,

Healthy measures - healthful dishes should still taste good, and

Elevating the basics - classic dishes are being re-invented to satisfy sophisticated palates.

According to the company, spice consumption has doubled in the last 20 years, to more than one billion pounds in 2003. McCormick, Laurie Harrsen, laurie_harrsen@,

Patent Awarded for CLA's Impact on Inflammation

The U.S. Patent and Trademark Office has awarded PharmaNutrients, a supplier of proprietary, science-based nutritional ingredients, U.S. patent #6,838,451. Entitled “Methods and Compositions for the Prevention and Treatment of Inflammation, Osteoarthritis and other Degenerative Joint Diseases,” this patent uses a unique, CLA-based composition. It includes 25 allowed claims, addressing a host of inflammation-related disorders.

CLA's mechanism of action mimics that of omega-3 fatty acids such as fish oil and has been proven to have significant health benefits. Research to date suggests CLA may help maintain a healthy heart and veins, healthy cholesterol and triglyceride levels, and act as an antioxidant with anti-atherogenic properties. PharmaNutrients Inc., Mark Nottoli, 847-775-0473,,

DHA from Algae Source

DHA is a long-chain omega-3 fatty acid found in the gray matter of the brain and the retina of the eye, and is a key component of the heart. DHA is added to infant formula because it is important to infant brain and eye development. Research also has shown that diets rich in DHA may support heart and brain health in adults. Unfortunately, foods with the highest content of pre-formed DHA (organ meats and fish) are consumed infrequently. Fish oil (which contains both DHA and EPA) poses flavor challenges, and there is concern regarding environmental contaminants.

Martek DHA is created by a process that extracts DHA from algae, so it is free of chemical pollutants that may be present in certain fish and fish oils. Flavorless and odorless, Martek DHA is the only DHA patented for use in infant formula. DHA-enriched eggs from Gold Circle Farms are available already, and the development of other food products enriched with Martek DHA is underway already. Martek Biosciences, Beth Schimel Parker, 410-740-0081, BParker@,

2005 R&D Conference Formulation Tactics with Soy as a Solution

Sold on soy, but need to learn more about its nutritional attributes, functional benefits in food formulations, or where consumer interests lie? The Solae Company will provide this information at Prepared Foods magazine's 2005 R&D Seminars Conference, September 19-20, Oak Brook, Ill. Some 100 product development seminars will offer application-oriented information for bench-level formulators and R&D supervisors.

For more information, go to RD_Conference, click on “New 2005 R&D Conference” on the left side of Prepared Foods' home page or contact Marge Whalen at or 630-694-4347.

Mad Cow Infection Not Often Fatal

Persons infected with Mad Cow (bovine spongiform encephalopathy, BSE) disease will not always show symptoms. A 2003 study in the U.K. examined tissue from appendectomies and found a higher prevalence of variant Creutzfeldt-Jakob disease (vCJD) than expected from clinical data alone. While the results indicated approximately 3,800 Brits could test positive, there has been a comparatively small number of 148 reported deaths from vCJD since the condition was first seen in 1995.

Scientists believe the large difference between potential and actual deaths is that many infected persons do not go on to develop the clinical disease. There has been a decline in the number of reported cases since 2000. An online January 2005 article in the Journal of the Royal Society Interface suggests there will be approximately 70 future cases of the disease directly resulting from eating BSE-infected beef. The article also reported that deaths could rise as high as 600, although the researchers felt this was unlikely.