Prepared Foods - October 2008 - (Page 123)

abstracts “Fruit-full” Flavors Customers looking to provide consumers with improved, natural fruit tastes need look no further. “Frutarom USA Inc. now provides pear and strawberry flavors that offer more satisfying perceptions of fresh fruit,” says Bill Graham, vice president, sales, at Frutarom. Both flavors are updated and improved versions of previous Frutarom pear and strawberry offerings. The newly developed Natural Pear Flavor is sweet and aromatic, with pulpy notes. The flavor is entirely suited to beverages, gelato and fruit fillings. The improved Natural Organic Strawberry Flavor is described as aromatic with “jammy” notes. It is ideal for beverages, sorbets, yogurts and fruit fillings. Frutarom USA Inc., 201-861-9500, www.frutarom.com Collaborative Future A new, strategic collaboration brings flavor and nutritional ingredients together for food and beverage industries. Nutritional provider FutureCeuticals Inc. and flavor expert Comax Flavors are offering turnkey solutions that combine strong science with great taste. Food manufacturers can leverage prototypes based on consumer insight, nutritional trends and supporting science for product differentiation and speed to market. Both companies are currently supplying value-added products to the nutrition and functional food markets—areas of significant future growth. The focus of the partnership will be on popular segments (such as beverages and confections) that are strong delivery vehicles for functional ingredients. FutureCeuticals Inc. (a division of Van Drunen Farms), 815-472-6853, ext. 29, www.futureceuticals.com, Comax Flavors, 631-249-0505, www.comaxflavors.com Flax and Lower GI The Prepared Foods’ Webinar titled, “Flax, Fiber and the Glycemic Index” attracted a record 950 registrants. It is wellknown that low-GI foods, by virtue of their being slowly digested and absorbed, produce gradual rises in blood sugar and have proven health benefits. Consumers have learned that glucose levels are important, because they affect their risk of developing diabetes or cardiovascular disease, as well as weight gain, mood and concentration. There is also some evidence suggesting low-GI foods increase satiety, thereby reducing subsequent food intake. Studies have shown that flax-based products can lower the body’s GI. Following the analysis of white bread compared to flax bread, the GI values of the flax bread were in the low-to-medium ranges. This offers a significant market opportunity for flax-based foods and is an area where the flax industry can contribute to global health issues. For the complete Webinar on the subject, go to www.PreparedFoods.com and click on “Webinars.” Colors Go Wild In anticipation of the growing demand for natural products, one company has created a line of natural colors. WILD Flavors Inc.’s Colors From Nature® provide the benefits of being natural, heat- and light-stable, as well as having appealing color hues. They can be used in an array of applications, such as food/beverage, functional and crossover products. As a member of the International Association of Color Manufacturers, WILD ensures the quality and reliability of all Colors From Nature products. With unsurpassed access to botanical source materials, continuous R&D, and knowledge and experience, WILD Flavors can create a true, natural color to meet consumers’ needs. Wild Flavors Inc., 859-342-3600, www.wildflavors.com We’re Here; We’re Beer! According to a new Gallup poll, beer’s lead over wine and spirits has returned to double-digits for the first time since 2002, particularly among adults between the ages of 30-49 who tried wine for a few years, then shifted back to beer. The annual Consumption Habits poll shows that, in combined data from Gallup’s 2004 and 2005 Consumption surveys, drinkers in this age bracket were about as likely to prefer wine as beer. Now, these drinkers have shifted back to beer, with an average of 47% in the combined 2007-2008 data saying they most often drink beer. Drinking preferences among adults 21-29 have remained stable in recent years, with the majority showing a wide preference for beer. Beer continues to represent the largest segment in the alcohol beverage category in volume and dollar sales, accounting for 56% of all alcohol beverage servings. The Anheuser-Busch-led “Here’s To Beer” campaign was launched to help consumers develop a deeper appreciation for beer, while providing tools for retailers and distributors to grow their beer business. Anheuser-Busch, 314-5777530, www.anheuser-busch.com —This item first appeared in Prepared Foods’ e-flash newsletter (July 2008) www.PreparedFoods.com ● October 2008 123 http://www.futureceuticals.com http://www.comaxflavors.com http://www.frutarom.com http://www.wildflavors.com http://www.PreparedFoods.com http://www.anheuser-busch.com http://www.PreparedFoods.com

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

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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