Prepared Foods - March 2009 - (Page 51)

2009 New Products Annual beverages Defending Drinks ■ ■ ■ ■ Brews cruise toward health Crafty thinking Energy needs Softening soft drinks William A. Roberts, Jr., Business Editor I f nothing else, 2008 may go down as the year when everyone could have used a drink. The economy began a severe downturn that has yet to see bottom; foreclosures rose precipitously; and gas and other commodities prices hit alltime highs. At the same time, beverages tried to meet a variety of different objectives—functional, healthy, environmental friendliness, quenching, etc. According to Gallup’s annual Consumption Habits poll over the summer, beer consumption increased its lead over wine and spirits, reaching a double-digit advantage for the first time since 2002. The poll found 47% of adults 30-49 drink beer most often, with 31% preferring wine. While it has yet to reach the lofty heights of the early 1990s, when nearly half of Americans said it was their alcoholic drink of choice, beer maintained its advantage among younger drinkers, those between 18-24. Overall, 62% of Americans say they drink alcohol, and if researchers at Rice University are successful, they may have a health reason to do so. The Rice researchers are working to develop a beer to fight cancer and heart disease by genetically modifying a strain of yeast to include resveratrol, the disease-fighting chemical found in red wine. However, gaining public support for a genetically modified product may be the toughest obstacle. Consumers still seem leery of the concept, and a number are looking to more natural options. Indeed, the natural/organic trend made a strong push into the beer arena, with Butte Creek Brewing introducing Spring Run Organic Pale Ale organic beer and DeProef Brouwerij offering Green’s Discovery All Natural Amber Ale made from millet, rice, buckwheat and sorghum, bringing allergen awareness into the beer cooler by noting it was free of gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, lactose, nuts, celery, opportunity to improve the nutrimustard, sesame seeds, sulphur dioxide and sulphites. tional reputation of an already Meanwhile, Peak Organic well-regarded beverage. Its fruit Brewing Company’s drink added the Lp299v probiotic, organic beers featured Nut Brown Ale, Pale Ale and which the company claimed was Amber Ale. Red Ale from clinically proven to improve Abita Brewery may not have been organic, but it overall digestive regularity and was an example of beer promote immunity. makers introducing premium items. It was brewed with British pale and crystal malts, Liberty hops and an ale yeast imported from Ireland. GoodBelly capitalized on the Ales Tax Anheuser-Busch has planned for a number of ales, itself, if its label applications with the Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau are to be believed. Adding to its Michelob stable, the brewer’s application called for Michelob Red Ale, Brown Ale, Dunkel Weisse and Bohemian Pilsner, as it tries to tap into the growth in high-end beers. Its Budweiser American Ale debuted in September as an all-malt, top-fermented ale dry-hopped with Cascade hops from the Pacific Northwest. The company also created Michelob Brewing Co. to encompass its fuller-flavored beers, including Michelob, Michelob Porter and AmberBock. www.PreparedFoods.com ● March 2009 51 http://www.PreparedFoods.com

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Prepared Foods - March 2009 Contents MarketWatch 2009 Spirit of Innovation Awards Meals on Demand Baked Goods: Baked in 2008 Growth in Soups and Side Dishes Beverages: Defending Drinks Cereals: At the Bars Snacks Dealing with Dairy On the Sauce: Sauces and Dressings Abstracts R&D Trends: Update on Healthy Ingredients

Prepared Foods - March 2009

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