A Calculated Investment An endorsed service provider partnership has been formed between the Oregon Restaurant Association (ORA) and makers of an online tool. The ORA has partnered with FoodCalc®, makers of MenuCalc, an online tool which instantly calculates the nutritional profile of recipes. MenuCalc will provide ORA members with an exclusive discount of 10% off for nutrition analysis and regulatory compliance services. Oregon is the second state in the U.S. to pass menu-labeling legislation setting standards for the disclosure of caloric information. An Oregon House bill requiring chain restaurants with 15 or more locations to provide nutritional information to diners is now in effect, and, soon, brochures detailing calorie content, saturated fat, trans fat, carbohydrates and sodium must also be made available upon customer request. The MenuCalc product offers two unique solutions for restaurants--the Web Do-it-yourself Plan and the Registered Dietitian Plan. FoodCalc LLC, 415-398-4628, www.foodcalc.com or www.MenuCalc.com
Powered Up A recent study, published in the Journal of Sports Science and Medicine, demonstrates the effect of one ingredient for enhancing antioxidant status and physical performance in elite male athletes. With its unique composition of polyphenols, Powergrape®, from Naturex, has been perfected to take advantage of its tonic and protective properties against oxidative stress, which have been demonstrated in several clinical studies. This new study confirms the efficacy of Powergrape supplementation on antioxidant status and physical performance in elite athletes during competition. Moreover, the company states, it is a natural and safe health- and performance-enhancing ingredient. Naturex, www.naturex.com, www.powergrape.com
Satiety-inducing Ingredient A new satiety and obesity study using one company’s galactomannan ingredient has yielded significant results. The study, published in Phytotherapy Research, tested the effect of 4-8g doses of FenuLife® galactomannan vs. placebo in obese subjects. The researchers concluded that an 8g dose may have short-term beneficial effects, including reducing hunger and increasing feelings of fullness. FenuLife, from Frutarom, is a naturally sourced, unique galactomannan ingredient manufactured from deodorized fenugreek and contains more than 75% soluble fiber. Because of the unique molecular structure, it resists enzymatic degradation in the digestive system, maintaining its therapeutic properties, and has been proven in previous clinical trials to improve blood glucose response, says the company. Frutarom USA Inc., 952-920-7700, www.frutarom.com
* California Walnut Board launched a new website (walnuts.org), a revamp that now features resource information for health, food and industry professionals, “Smart Living” tips and recipes. * P. L. Thomas added Terese O’Neill as key account manager, focusing on the food and beverage, as well as the dietary supplements and cosmeceuticals markets. * D.D. Williamson added Glen Dreher, Ph.D., to its Science and Innovation team at its global support center. * Spanish multinational Natraceutical Group and French multinational Naturex formalized the binding contracts for the merger of their ingredient activities. Natraceutical’s Ingredients Division will be integrated into Naturex. * Jungbunzlauer introduced two new market development managers focusing on its HealthyChoices ingredients portfolio in North America: Colleen Zammer and Peter Bradbury. * DSM Food Specialties is adding a second product to its Panamore range. Panamore Spring is an enzyme preparation that offers bread manufacturers an alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate). * The Scoular Company signed an exclusive distribution agreement with Shandong Sinoglory Group Co. Ltd. * Burdock Group promoted Ray A. Matulka, Ph.D., to director of toxicology. * The United States Potato Board announced Kathleen Triou, vice president of Domestic Marketing, will now be responsible for foodservice marketing, the nutrition sciences program and consumer public relations, in addition to her current responsibilities managing the retail program, research and measurement program, chip program and consumer advertising campaign. * Beth Nielsen is adding chief culinary officer to her role as director-international at Nielsen-Massey Vanillas. * Synergy Flavors has set up a number of new partnerships: a commercial alliance with StratiTek, a food formulation and development company, to bring innovative new products to market; and a research project with the North Carolina State University (NCSU), in conjunction with parent company Carbery, to develop an understanding of the flavor chemistry of whey proteins. * NSF International acquired Surefish Inc., a recognized seafood quality specialist and provider of independent seafood inspections and expert consultations. NSF International also announced it is the first organization in North America to obtain both British Retail Consortium (BRC) and Safe Quality Food (SQF) accreditation from the American National Standards Institute (ANSI). * Wixon has been named to the Metropolitan Milwaukee Association of Commerce/Council of Small Business Executives Future 50, which recognizes 50 privately-owned companies in southeastern Wisconsin that have shown significant revenue and employment growth. * AkzoNobel is partnering with Viachem to distribute Dissolvine Food Grade Chelates in the U.S. * Synergy Flavors Inc. has introduced allergen-free nut flavors, made with natural ingredients and containing none of the allergens found in nuts. * Aker BioMarine signed an agreement to be the exclusive supplier of Superba Krill Oil dietary supplement to Schiff Nutrition International. * HB Specialty Foods added a culinary innovation department to complement and expand its R&D capabilities. * Kemin named Frank D’Hondt as business director for the European food ingredients division of Kemin Industries.
Chilis are Hot! Chili for Health and Spice
The September 28, 2009, issue of E-dition, Prepared Foods’ electronic newsletter, reviewed and provided published research references for the medicinal benefits of chili peppers. Nutritionally, red chili peppers are a very good source of vitamins A and C, and dietary fiber, as well as a good source of iron and potassium. Chilis of multiple varieties are considered to have health benefits, when applied topically or consumed orally. The main component in chilis associated with health benefits is called capsaicin. Capsaicin from hot chili peppers is known for its antioxidant and anti-inflammatory properties. Red chili peppers, such as cayenne, consumed regularly, are reported to improve multiple risk factors for heart disease. Preliminary research done in Australia concluded regular consumption of chilis may decrease high insulin levels after a meal in non-diabetics and suggests a potential role for capsinoids (i.e., capsaicin) on weight maintenance and improved body fat composition. Beyond these health benefits, some evidence supports that chilis aid in the following: clearing congestion, boosting immunity and assisting to prevent stomach ulcers.
For more information, contact Ann Kraus, firstname.lastname@example.org, or Barb Dillingham, email@example.com, at the Guelph Food Technology Centre. To see the complete version of this E-dition article, go to http://bit.ly/RPwcZ. To subscribe to ,I>E-dition, go to www.PreparedFoods.com/enews. For a culinary take on chili and “heat,” see the article, “Spicy-hot Highlights,” on p. 29 of this issue. pf