Prepared Foods - August 2008 - (Page 127)

r&d applications Seeing Red at Red” is Total Anthocyanins 1 and 2 Comparison be coming a new mantra for health-conscious consumers who are looking for natural ingredients in products to promote good health. Red foods, including cherries, tomatoes, red grapes, strawberries and beets, are packed with powerful, health-promoting antioxidants. Science suggests the pigments that make up the deep red color in these fruits and vegSource: Cherry Marketing Institute etables may help reduce inflammation associated ■ Healthy snacks, like savory-sweet trail mixes and with atherosclerosis or hardening of the arteries and reduce certain risk factors for heart disease. smoothies. ■ Functional beverages that promise improved health Tart cherries—a red Superfruit—have been gaining attention for their powerful nutritional profile and taste appeal. benefits. Commonly enjoyed as dried, frozen and in juice, tart cherBy incorporating tart cherries into these popular ries are rich in antioxidants—in fact, they contain similar foods, it is easy to simultaneously take advantage of the amounts as blueberries and other berries. popularity of red Superfruits and consumers’ desire to Recent research from the University of Michigan found use food to improve their well-being. For more nutrithat a cherry-enriched diet reduced inflammation markers tion and health benefits information and application in animals by up to 50%, a key risk factor for heart disease.1 ideas, visit www.choosecherries.com. Scientists believe the anthocyanins—which are also responsible for cherries’ vibrant red color—are responsible for —Jeff Manning, chief marketing officer, Cherry Marketing Institute this anti-inflammatory benefit. Other studies indicate that anthocyanins may be beneficial for a range of inflammatoryReferences: related conditions, including arthritis.2-4 Tart cherry-enriched diets reduce abdominal obesity and inflammation in Cherries are also one of the few known, researched food Zucker fatty rats. Experimental Biology 2008 702.7, Seymour EM, et al. Presented in minisymposium 702.7, Dietary Bioactive Compounds III: Chronic sources of melatonin, a potent antioxidant that may help Disease Risk Reduction. improve the body’s natural sleep patterns and aid with jet lag. Blau, LW. 1950. Cherry diet control for gout and arthritis. Texas Reports on Because of their varied forms and year-round availability, Biology and Medicine. 8:309-311. cherries are a versatile ingredient for numerous food prodJacob, RA, et al, 2003. Consumption of cherries lowers plasma urate in healthy ucts and are an easy swap for other fruits and berries. Plus, women, J Nutr. 133:1862-1829. cherries win on taste. Recent consumer research revealed that nearly twice as many consumers prefer the taste of Tall JM, et al. 2004. Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat. Behav Brain Res. 153:181-188. cherries (62%) compared to blueberries5, and tart cherry product applications have broad appeal across ages and Survey of 1,000 adults conducted by Opinion Research Corporation’s Caravan Services, December 14, 2006, on behalf of Cherry Marketing Institute. taste preferences. Tart cherries provide a “healthy halo” and taste appeal, when used as an ingredient in various food trends, including: For more information: ■ Prepared entrées, including ethnic and American classics. Cherry Marketing Institute • Lansing, Mich. ■ Grab-and-go breakfast foods, such as bars and pastries. Jeff Manning • 517-669-4264 ■ Dips, marinades and salsas to be used as a condiment info@choosecherries.com www.choosecherries.com or grilling accompaniment. “ E 1 2 3 4 5 www.PreparedFoods.com ● August 2008 127 http://www.choosecherries.com http://www.choosecherries.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - August 2008

Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts

Prepared Foods - August 2008

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