Food Processing - February 2008 - (Page 30)

Organics Falck, organic program manager for Nature’s Path Foods (www. naturespath.com), Richmond, British Columbia. “The challenge seems to be how to say, ‘organic doesn’t pollute’ without saying ‘someone is polluting right now.’ “Nature has solved the challenges facing farmers in growing abundant, healthy and clean products. Fertility is achieved though a complex system of recycling,” Falck continues. On the other hand, “The solutions [practiced for the past 70 to 80 years] of using synthesized forms of fossil fuels to kill pests and weeds and boost fertility have been found to be polluting our land, air and waterways. The most modern, most systemized, most effective, most widespread and verifiable solution to this exact problem is organic agriculture, which has found a way to deal with pests, weeds, and soil fertility without using polluting chemicals.” Objections to organics as a worldwide solution have centered on the claim organic yields are too small when compared conventional agricultural yields. In a 2007 article in Renewable Agriculture and Food Systems, titled “Organic agriculture and the global food supply,” researchers from the University of Michigan concluded organic agriculture could indeed feed the present world’s population and probably more, “while reducing the detrimental environmental impacts of conventional agriculture.” Since organic foods are grown without any chemical fertilizers, pesticides, etc. – which usually come from the petrochemical industry – eating organically grown food also can lighten your carbon footprint by using less fossil fuel, says Jim Green, “ambassador” at Kettle Foods (www.kettlefoods.com), Salem Ore. “It’s always been our goal to make our products in the most environmentally friendly way possible,” he says. Food Processing has noted Kettle’s efforts at generating solar power and purchasing wind energy credits (see “Consider alternative and renewable energy sources,” www.foodprocessing.com/articles/2008/008.html). “We hope our efforts in sustainability inspire others to see industry and the environment can coexist while both prosper.” Can ingredient suppliers keep up? Ingredient providers now are aiding the organic processor with products that give organic foods more versatility to match modern consumer expectations. Cargill’s organic glucose syrup Zerose (formerly known as Eridex) is a versatile sweetener derived entirely from organically grown wheat and hydrolyzed with natural enzymes. Food and beverage manufacturers can use it to develop USDA-certified organic con- Organic has a natural association with more traditional ways. add “heirloom” grains to the front of the package and a vintage photo and lots of nostalgic text on the back and you have quite a story. MORE ON THE WEb Read about The Organic Foods Production act of 1990 at: www.FoodProcessing.com/OFPa Details on the National Organic Program are at: www.FoodProcessing.com/NOP Our own January story on alternative and renewable energy sources is: www.foodprocessing.com/articles/2008/008.html. Plus, type “organic” into the search bar at www.FoodProcessing.com and you’ll get 283 articles, 46 news stories, 32 products, two whitepapers and 53 other hits. Start all your product development searches at www.FoodProcessing.com. 30 • FOOD PROCESSING FEbRuaRy 2008 sumer products that taste sweet and are non-caloric. Zerose does not promote tooth decay, and can be used in an array of applications, including bakery, dairy, beverage and confectionery. “These sweeteners enable developers to manage viscosity, body, mouthfeel, freezing point, texture and sweetness, and have a non-masking flavor and transparent appearance,” says Nicole Reichert, a spokesperson for Minneapolis-based Cargill Inc. (www.cargill.com). Cargill also provides Wilbur organic dark chocolate with 48 percent cocoa solids and Wilbur organic milk chocolate with 33 percent cocoa solids, made from cocoa beans sourced from Central America. It’s important to note some synthetic ingredients can be used in organic-labeled foods. “Without synthetic ingredients, organic labels would be limited almost exclusively to foods like milk, flour, fresh produce and meats,” says Barbara Heidolph, market development manager for ICL Performance Products (www.astaris.com), St. Louis. Despite consumers’ interest in organic products, they won’t give up convenience, she adds, noting ICL’s phosphates enable manufacturers to deliver the foods their consumers are demanding. “Not only are processed organic foods more convenient for the consumer, they also provide the sensory characteristics, quality and safety consumers are accustomed to purchasing,” Heidolph says. Organics are causing quite a stir, and a bit of a controversy as their demand is increasing at a faster rate than that for conventional foods. An article published in the July 2006 Journal of Agricultural and Food Chemistry found the total content of anthocyanins to be higher in conventionally grown grapes than in the organic production. Yet, an Italian study published in March 2006 issue of the European Journal of Nutrition showed just the opposite, that organic red oranges have higher amounts of phytochemicals (phenolics and anthocyanins), ascorbic acid, total antioxidant activity and bioactivity than integrated red oranges. So, as with many food-health debates, the jury is still out. But it is safe to say organics got a boost after last year’s food scares involving tainted, apparently lowest-possible-cost, ingredients. All signs point to growing demand for organic products, for organics is not only about food; it never was. WWW.FOODPROCESSING.COM http://www.naturespath.com http://www.naturespath.com http://www.kettlefoods.com http://www.cargill.com http://www.foodprocessing.com/articles/2008/008.html http://www.foodprocessing.com/articles/2008/008.html http://www.FoodProcessing.com/OFPA http://www.FoodProcessing.com/NOP http://www.foodprocessing.com/articles/2008/008.html http://www.foodprocessing.com http://www.foodprocessing.com http://www.FoodProcessing.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - February 2008

Food Processing - February 2008 Contents Editor’s Plate NewsBites Regulatory Issues The Trends Rollout Food Biz Kids Product Spotlight Ingredients From Where? Product Development RCA Show Review Plant Operations Packaging New Supplier Products Toops Scoops

Food Processing - February 2008

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