Prepared Foods - February 2009 - (Page 79) 2009 RCA Culinary Profiles Cognis® Nutrition & Health Cognis® Nutrition & Health deliver the best natural solutions for your functional food success. With 40+ years of excellence in the food industry, Cognis is a leading global supplier of naturally-sourced ingredients to promote healthy nutrition and well-being: plant sterols and sterol esters, natural-source Vitamin E, conjugated linoleic acid (CLA), marinesourced omega-3, lutein esters, antioxidants, emulsifiers and specialty lipids. Cognis also offers two consumer branded ingredients: Tonalin® CLA and Heart Choice® phytosterols. Cognis’ ongoing commitment to customer support is continually evolving by providing the highest quality ingredients, complete solutions, marketable health claims and effective co-promotion support to drive consumer demand for innovative functional foods and beverages. Experience, expertise and excellence… these are the cornerstones of our success. Cognis understands the consumer marketplace and will work with you to optimize your next new product. Whether formulation assistance, label claim support, or advertising co-promotion, Cognis can deliver. Cognis Nutrition & Health is a business unit of the Cognis Group which employs over 8,000 people and operates production sites and service centers in 30 countries. advertorial Commercial Creamery Company Commercial Creamery Company is celebrating a century of service to the food manufacturing and foodservice industries in 2008, continuing its tradition of uncompromised quality in raw materials to produce superior, unique ingredients for your products. For foodservice entrees, the company makes a variety of sauce mixes including: cheddar, macaroni & cheese, nacho, alfredo, Monterey jack, Swiss, cream, butter, au gratin and scalloped. A corporate chef is on staff for custom development work using trendy, high quality ingredients. Organic sauce mixes such as cheddar, macaroni & cheese and alfredo are available to meet growing consumer demand for natural ingredients. The company does custom blending using state-ofthe-art equipment to create consistent batches for your foodservice establishment. Shelf-stable cheese pieces come in a variety of flavors and sizes. NEW Crumbettes™ add the look of cheese crumbs and the flavor of toasted cheese. Chunkettes™, the original shelf-stable cheese pieces for salads and dips, put naturally aged cheese taste, bite and piece identity into a wide variety of products. They also are ideal for melting into soups, sauces or potatoes in ready-to-eat meals. Commercial Creamery’s experienced R&D staff will gladly work with you to customize a product to meet your flavor profile needs. For further information, contact: Cognis® Nutrition & Health 5325 S. Ninth Ave. La Grange, IL 60525 United States Contact: Cognis Nutrition and Health Customer Service Phone: 800 673-3702 Fax: 513-482-3576 Email: cognis.custserv@cognis.com www.cognis.com www.tonalin.com www.heart-choice.com For further information, contact: Michael Gilmartin President Commercial Creamery Company 159 South Cedar St. Spokane, WA 99204 Ph: 509.747.4131 Fx: 509.838.2271 e-mail: mike@cheesepowder.com internet: www.cheesepowder.com www.PreparedFoods.com • February 2009 79 http://www.cognis.com http://www.cheesepowder.com http://www.cognis.com http://www.tonalin.com http://www.heart-choice.com http://www.cheesepowder.com http://www.PreparedFoods.com
Table of Contents Feed for the Digital Edition of Prepared Foods - February 2009 Prepared Foods - February 2009 Contents Hitting the Shelves Category Analysis: Contemplating Condiments Consumer Research: Flavor Launches Signal Trends Regulations: Food Protection MarketWatch Grab and Go: From Street Food to Retail Flavor Secrets: Shrimp Around the World On the National Menu Gelatos and Gourmet Ice Creams R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality R&D Applications: CLA Claims on Ingredient Statements R&D Applications: Leavening Allows Sodium Health Claims Abstracts Prepared Foods - February 2009 Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page Cover1) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page Cover2) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 1) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 2) Prepared Foods - February 2009 - Prepared Foods - February 2009 (Page 3) Prepared Foods - February 2009 - Contents (Page 4) Prepared Foods - February 2009 - Contents (Page 5) Prepared Foods - February 2009 - Contents (Page 6) Prepared Foods - February 2009 - Contents (Page 7) Prepared Foods - February 2009 - Contents (Page 8) Prepared Foods - February 2009 - Contents (Page 9) Prepared Foods - February 2009 - Hitting the Shelves (Page 10) Prepared Foods - February 2009 - Hitting the Shelves (Page 11) Prepared Foods - February 2009 - Hitting the Shelves (Page 12) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 13) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 14) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 15) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 16) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 17) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 18) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 19) Prepared Foods - February 2009 - Category Analysis: Contemplating Condiments (Page 20) Prepared Foods - February 2009 - Consumer Research: Flavor Launches Signal Trends (Page 21) Prepared Foods - February 2009 - Consumer Research: Flavor Launches Signal Trends (Page 22) Prepared Foods - February 2009 - Regulations: Food Protection (Page 23) Prepared Foods - February 2009 - Regulations: Food Protection (Page 24) Prepared Foods - February 2009 - MarketWatch (Page 25) Prepared Foods - February 2009 - MarketWatch (Page 26) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 27) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 28) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 29) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 30) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 31) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 32) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 33) Prepared Foods - February 2009 - Grab and Go: From Street Food to Retail (Page 34) Prepared Foods - February 2009 - Flavor Secrets: Shrimp Around the World (Page 35) Prepared Foods - February 2009 - Flavor Secrets: Shrimp Around the World (Page 36) Prepared Foods - February 2009 - On the National Menu (Page 37) Prepared Foods - February 2009 - On the National Menu (Page 38) Prepared Foods - February 2009 - On the National Menu (Page 39) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 40) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 41) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 42) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 43) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 44) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 45) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 46) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 47) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 48) Prepared Foods - February 2009 - Gelatos and Gourmet Ice Creams (Page 49) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 50) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 51) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 52) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 53) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 54) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 55) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 56) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 57) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 58) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 59) Prepared Foods - February 2009 - R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality (Page 60) Prepared Foods - February 2009 - R&D Applications: CLA Claims on Ingredient Statements (Page 61) Prepared Foods - February 2009 - R&D Applications: CLA Claims on Ingredient Statements (Page 62) Prepared Foods - February 2009 - R&D Applications: Leavening Allows Sodium Health Claims (Page 63) Prepared Foods - February 2009 - R&D Applications: Leavening Allows Sodium Health Claims (Page 64) Prepared Foods - February 2009 - Abstracts (Page 65) Prepared Foods - February 2009 - Abstracts (Page 66) Prepared Foods - February 2009 - Abstracts (Page 67) Prepared Foods - February 2009 - Abstracts (Page 68) Prepared Foods - February 2009 - Abstracts (Page 69) Prepared Foods - February 2009 - Abstracts (Page 70) Prepared Foods - February 2009 - Abstracts (Page 71) Prepared Foods - February 2009 - Abstracts (Page 72) Prepared Foods - February 2009 - Abstracts (Page 73) Prepared Foods - February 2009 - Abstracts (Page 74) Prepared Foods - February 2009 - Abstracts (Page 75) Prepared Foods - February 2009 - Abstracts (Page 76) Prepared Foods - February 2009 - Abstracts (Page 77) Prepared Foods - February 2009 - Abstracts (Page 78) Prepared Foods - February 2009 - Abstracts (Page 79) Prepared Foods - February 2009 - Abstracts (Page 80) Prepared Foods - February 2009 - Abstracts (Page 81) Prepared Foods - February 2009 - Abstracts (Page 82) Prepared Foods - February 2009 - Abstracts (Page 83) Prepared Foods - February 2009 - Abstracts (Page 84) Prepared Foods - February 2009 - Abstracts (Page 85) Prepared Foods - February 2009 - Abstracts (Page 86) Prepared Foods - February 2009 - Abstracts (Page 87) Prepared Foods - February 2009 - Abstracts (Page 88) Prepared Foods - February 2009 - Abstracts (Page 89) Prepared Foods - February 2009 - Abstracts (Page 90) Prepared Foods - February 2009 - Abstracts (Page 91) Prepared Foods - February 2009 - Abstracts (Page 92) Prepared Foods - February 2009 - Abstracts (Page 93) Prepared Foods - February 2009 - Abstracts (Page 94) Prepared Foods - February 2009 - Abstracts (Page 95) Prepared Foods - February 2009 - Abstracts (Page 96) Prepared Foods - February 2009 - Abstracts (Page Cover3) Prepared Foods - February 2009 - Abstracts (Page Cover4)
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