Prepared Foods - September 2008 - (Page NS13)

“From Dense to Delicious— Manufacturers Learn Whole-grain Tricks.” Along with flavor, she described important ingredient textural considerations (e.g., grain type such as hard or soft whole wheat, other whole grains or multigrain mixtures), available forms (e.g., seed, flour or flakes) and particle size (e.g., coarse to crushed) to customize product appearance. Nutritional targets encompass total fiber (insoluble and soluble amounts), protein levels and amino acid profiles, and fat content. During processing, moisture absorption is a variable, because whole grains require more liquid and less mixing. Product functionality, supporting ingredients, sanitation, stability and finished product shelflife also are important factors. Arndt recommends beginning with popular items such as pizza crust, tortillas, pasta and buns and gradually incorporating whole grains into foods by making partial products that contain both whole and refined grains to allow consumers time to get used to differences, while manufacturers can continue stepwise increases. She also encourages developing innovative and novel wholegrain products, such as macaroni and cheese and frozen breakfast sandwiches. Peringer also related that consumers want more “simplicity” in their lives and are increasingly impatient with, and distrustful of, complex product offerings and prefer to rely on simple, symbolic logic to associate products with their functionality or inherent benefits. “Promote whole and unprocessed ingredients, short ingredient lists and ingredients they can understand,” she recommends, “Stay positive and straightforward with your health and wellness messaging.” Consumers will continue to demand mobility for all eating occasions, with more consumers turning to snacks, small meals, beverages and portable foods to satisfy their need to combine meals with other activities. Desirable products are ones that can easily accompany the consumer—stashed in a briefcase or purse—while traveling, exercis- ing or playing. Consumers want cereal that is mobile, not a bowl and milk. Cereal bars, due in part to their complex ingredient lists, often do not fill that image, yet a demand for customized portion control will increase among adults and parents with children. NEW Whole Grains Holding Their Own “Growth in the whole-wheat flour category has been phenomenal,” said Cynthia Harriman, director of Food and Nutrition Strategies, Oldways and WCG. Mintel reported that the wholegrain category accounted for the most launches over the past two years. Baked goods with whole-grain positioning outperform all bakery products, and for new products making whole-grain claims, the U.S. leads the normally higher European products. The Mintel Global New Products Database revealed that in 2006, nearly 10 times as many new whole-grain products were introduced, as compared to the year 2000. The popularity of whole grains is opening up doors for more novel, flavorful and lesser-known types. According to Datamonitor, “what is really old is new again,” as the latest craze sweeping the food industry worldwide is the “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. Less-processed grains also meet consumer desire to avoid an abundance of what consumers perceive as over-processed products—63% of American and 58% of European consumers surveyed in 2006 said that it was either “important” or “very important” to reduce consumption of processed foods. Datamonitor’s Productscan online database of new food and beverage products featuring a short list of ancient grains has doubled since 2005. During 2007, some 515 new food and beverage products were introduced worldwide, a doubling of the 257 new products featuring these grains in 2005 and a nearly five-fold increase over • for use as tasty toppings or inclusions Omega-3s – Dietary Fiber Antioxidants – Lignans A l bl Available as… Flaxseed Flax & Cranberry Gluten-Free Custom Formulations AIB Certiﬁed Organic Available Guaranteed shelf stability …since 1987 See Food Master-INGREDIENTS, p. 57 600A Broadway Sheboygan Falls, Wisconsin 53085 USA Toll Free 1-800-962-9536 Phone 920-550-4061 www.PreparedFoods.com SEPTEMBER 2008 www.enreco.com http://www.enreco.com http://www.PreparedFoods.com http://www.enreco.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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