Prepared Foods - September 2008 - (Page NS10)

The latest craze sweeping the food industry worldwide is “ancient” grains. Packaged food and beverage markets are seeing a growing influx of new products featuring grains that were favored by civilizations thousands of years ago. @ISTOCKPHOTO/KLAAS LINGBEEK-VAN KRANEN Experience MeadowPure™ UltraGrad, the only ingredient with three major Omega-3s — ALA, EPA and DHA. Patented technology naturally encapsulates fish oil in milled flaxseed for stability without compromising taste or aroma. For innovation beyond your expectations. 877.804.6444 (USA) 800.804.6433 (CAN) www.meadowpure.com to maintain their “white” appeal are looked upon skeptically. A recent case validates this point. Last month, the Center for Science in Public Interest (CSPI) withdrew its December 2007 intent-to-sue over Sara Lee’s “Soft & Smooth Made With Whole Grain White Bread” labeling, which CSPI said suggested it had as much fiber as 100% whole-wheat bread. Sara Lee will clarify that the product is 30% whole grain and will also add copy stating that two slices have 10g of whole grain, and the USDA recommends consumption of 48g of whole grains daily. Sara Lee intends the item as a transitional product designed to get consumers who are used to the taste and texture of white bread to consume more whole grains, a tactic suggested by others, as well. At the grass-roots level of giving specific healthcare advice, dietitians commonly advise individuals and groups in counseling to look for the word “whole” in the very first ingredient on a food label, along with at least 10% of the daily value for fiber, and tend to regard the gram amount of whole grains as less meaningful without a consistent ingredient list and good fiber content. The WGC declares, “If we run the world’s most successful educational campaigns and convince all Americans to enjoy more whole grains, we have wasted our time if they get to the store and can’t find a reasonable variety of SEPTEMBER 2008 • whole-grain choices or even figure out which products contain a significant amount of whole grains.” The USDA’s Post stressed the need for collaborative working relationships between the federal government and the grain-based food industry. “When foods are reformulated, the data used to characterize what is available for consumption must reflect those reformulations. A reciprocal relationship between the food industry and the federal government would strengthen the reporting of trends in nutrient availability. The grain-based food and food ingredients industry can help by providing additional data on fiber-enriched products and on formulations/nutrient contents of products,” he asserted. “When data on fiber-enriched products are included in the U.S. food supply series, the dietary fiber benefits of grain-based foods are clearly identifiable for their contributions and reflect the industry’s responses to federal nutrition policies regarding the components of healthful diets,” he concluded. Going Against the Grain—Some Challenges [The industry has] “…less experience with whole-grain products, [there is often] slower product turnover and shorter shelflife,” said Elizabeth Arndt, Ph.D., R&D manager, ConAgra Foods, during the WCG conference session, See Food Master-INGREDIENTS, p. 140-141 www.PreparedFoods.com http://www.meadowpure.com http://www.meadowpure.com http://www.PreparedFoods.com

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

Prepared Foods - September 2008 Contents Hitting the Shelves Talk Soup Why Kids Choose the Foods They Do MarketWatch Regulations Oaxaca: Land of the Seven Moles Flavor Secrets: A Touch of Garlic On the National Menu Emerging Healthy Ingredients: Staples to Stars Formulating for Texture and Viscosity R&D Applications Seminar: Tropical Fruits and Flavor Considerations R&D Applications: The Fifth Taste R&D Applications: Fiber Byproduct Adds Value Abstracts IFT Profile Fast-tracking with Fiber-ful Grains R&D Applications: Domestic New Superfruit NutraNews

Prepared Foods - September 2008

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