Prepared Foods - September 2008 - (Page NS9)

Focused on BEVERAGES Mintel notes that 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. @ISTOCKPHOTO Regarding specific benefits of top functional foods, 86% associated both fiber and whole grains with intestinal health, 74% linked fiber to reduced risk of heart disease, 73% connected fiber to reduced risk of cancer, and 72% associated whole grains with heart disease benefits. Kate Peringer of The Hartman Group reported that consumers are seeking whole grains more than ever before; in their quest to eat healthier, fiber is a highly sought attribute, also. She noted that interest in whole grains is fundamentally related to a general shift in food culture. “White” foods are seen as “refined,” “processed,” “stripped,” “void of nutrients” and likely to be surrounded by other “undesirable” ingredients such as sugar, trans fats and high fructose corn syrup. They do not communicate or signal whole grains or “brown food.” Brands that have tried Clear, colorless, and clean-tasting, Litesse® Ultra™ is the perfect choice for all beverages. Litesse® Ultra™polydextrose can help beverage companies develop more healthful, great-tasting drinks. Litesse® benefits in beverages: low calorie sugar free, reduced sugar prebiotic fiber clean flavor profile clear and colorless in solution improved mouthfeel taste-masking of off-notes available as powder and 70% liquid solution It All Adds Up As healthy as whole grains are, they traditionally are not present in a number of applications, dairy products being a prime example. Indeed, consumers are unlikely to look to products such as ice cream as a way to increase their dietary fiber consumption. However, as formulators add functional ingredients to replace sugar’s “bulk,” add flavoring components, reduce fat and/or provide stability in such frozen products, the end result may well be noteworthy fiber quantities appearing on the Nutrition Facts panel. For example, Friendly Ice Creams’ No Sugar Added Black Raspberry ice cream introduced a few years back lists polydextrose, black raspberry puree, guar gum, xanthan gum and locust bean gum on its ingredient statement, and its Nutrition Facts panel sports 4g dietary fiber per half-cup serving. Unilevers’ new Breyers Double Churn FatFree Mint Fudge Ice Cream provides 3g fiber per Litesse® is the single ingredient with multiple benefits. Contact Danisco at 1 800 255 6837 x 2521 or visit www.litesse.com half-cup serving, with its ingredient legend listing polydextrose, cellulose gum, carob bean gum, guar gum, carrageenan and cocoa. While neither product makes any type of fiber claim, the flavoring and stabilizer systems add up to a not-insignificant source of dietary fiber. Indeed, at one cup, or a double serving of ice cream, the Breyer's ice cream provides some 24% of the Daily Value for fiber. —Claudia D. O'Donnell, Chief Editor • www.PreparedFoods.com SEPTEMBER 2008 http://www.litesse.com http://www.litesse.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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