Food Business News - June 7, 2011 - (Page 65)

Ingredient Innovations Identifying Erythritol, fiber and chocolate may assist in taste solutions natural partners for stevia o take advantage of the natural trend when using stevia extracts, food and beverage manufacturers need to find natural ingredients to partner with the natural highintensity sweeteners. Erythritol, fibers and even chocolate are possible partners, but finding other high-intensity sweeteners for blends may pose a problem. U.S. sales of products promoted for stevia content reached $414.5 million for the 52 weeks ended April 16, which marked a 58% jump from $262 million in the previous 52-week period, according to The Nielsen Co., New York. Sales of products promoted for being natural reached $22,645.5 million for the 52 weeks ended April 16, up 9% from $20,840.6 million in the T previous 52-week period. Sales covered all U.S. supermarkets. Zenith International, Bath, United Kingdom, estimated worldwide sales of stevia reached 3,500 tonnes in 2010, up 27% from 2009, and forecasted the global market for stevia will reach 11,000 tonnes by 2014. As interest in the zero-calorie sweetener has grown, so have predictions about the impact it may have on the food and beverage marketplace. Marvin Edeas, president and founder of the International Society of Antioxidants in Nutrition and Health, told the World Stevia Organization this past May that stevia may play a role in the prevention of many chronic diseases in the future, provided consumers accept the taste Global stevia market by region, 2010 Europe 8.6% South America 24.3% Others 1.4% North America 30.0% Source: Zenith International Asia Pacific 35.7% of stevia-sweetened products. “The risk is that consumers will never accept stevia, even if it is a natural and healthy ingredient,” he said. Barry Callebaut tackled taste issues before launching a nosugar-added dark chocolate with stevia extracts this year. Stevia is part of a high-fiber, all-natural ingredient blend that replaces the sugar in the formulation. Inulin and corn dextrin provide the blend’s fiber. Erythritol, a polyol, is used as a bulking agent. “We’ve really found that right balance,” said Alan Slesinski, R.&D. innovation manager for Barry Callebaut, Pennsauken, N.J. “We use the fibers and erythritol in a combination that optimizes the sweetness profile of stevia. If you simply add (a stevia extract) to chocolate, you can easily have issues. What we’ve done is try to overcome that through the right ingredient blends.” The dark chocolate may work in multiple applications, including molding, enrobing and inclusions. Mr. Slesinski gave examples of the chocolate being used as a drizzle or a bottom layer for a granola bar or energy bar. Other companies have partnered erythritol with stevia. Jungbunzlauer AG, Basel, Switzerland, offers Erylite stevia, a blend of the stevia plant extract Rebaudioside A and Erylite, the company’s brand name of erythritol. Erylite stevia may be used as a 1:1 sugar replacement in most foods and beverages, according to Jungbunzlauer. Cargill, Minneapolis, offers the Truvia brand of stevia-based sweeteners for use in foods and beverages. This year Iskream Inc., Milford, Conn., used Truvia and erythritol in a new line of ice cream that comes in the flavors of berry, chocolate brownie and vanilla. Depending on the variety, the ice cream has 2 to 3 grams of erythritol and 6 to 7 grams of sugar per serving, which may be 80 to 90 grams. National Starch/Corn Products planned to partner stevia extracts with other healthy ingredients at its booth during the Institute of Food Technologists’ annual meeting and food exposition June 11-14 in New Orleans. Enliten, the company’s brand of stevia extract, will sweeten June 7, 2011 FOODBUSINESS NEWS ® 65

Table of Contents for the Digital Edition of Food Business News - June 7, 2011

Food Business News - June 7, 2011
House bill cuts food safety funding
Enhancing water’s value
Wet weather muddies corn outlook
Web Contents
Editorial - Quest for ‘whole truth’ on food prices in France
MyPlate steps up in simple fashion
Breaking down MyPlate by food groups
Lawmakers look to halt sale of Lazy Cakes
McCormick to enter joint venture in India
Cal Pacifi c acquires SunOpta frozen fruit assets
Cargill Kitchen Solutions expanding in Iowa
F.M.I. hires new v.p. of food safety programs
Sealed Air to acquire Diversey for $4.3 billion
AdvancePierre Foods buys Barber Foods
Cargill acquires German chocolate business
Calavo to buy Renaissance Food Group
U.S. Foodservice acquires Great Western Meats
Clear sailing for Hain
Seneca Foods earnings down sharply in 2011
April red meat production down 4% from year ago
Sbarro now exploring alternatives to bankruptcy plan
Sherman Miller promoted to c.o.o. at Cal-Maine Foods
Nestle Health Science to acquire pharmaceutical maker
Emerging markets propel Heinz’s fi scal 2011 earnings
U.S.D.A. lowers cooking temp for some meat cuts
Campbell Soup focusing on volume sales, brand building
Buyout fi rm to acquire California Pizza Kitchen
Sanderson Farms suffers second-quarter loss
Wet weather muddies corn outlook
House bill cuts food safety funding
House panel seeks reduction in W.I.C. funding in fiscal 2012
Seeking middle market opportunities
Clear and concise
Ingredient solutions help keep it simple
Identifying natural partners for stevia
$tevia $upplier$ $eek profi t$ through international growth
Brain health for baby boomers
Bottled water volume, market share grew in 2010
Study recommends children should avoid energy, sports drinks
V8 introduces energy beverages
Smucker, Starbucks raising coffee prices
Nestle launches Aguas Frescas bottled beverage
Jamba introduces coconut water-based beverages
Enhancing water’s value
Gluten-free grains momentum
Balance Bar adds Café line
Pasta Prima launches two ravioli lines
Land O’Frost debuts Wrap Kit
Franz introduces artisan bread
Kraft launches Newtons Fruit Thins
Farley’s & Sathers adds ‘Splashers’
Häagen-Dazs introduces 2011 flavors
Mars updates Kudos granola bar line
Lifting of Russian export ban pressures world wheat market
Ingredient Markets
Packaging formats focus on convenience
Technology enables ultrasonic sealing
Ingredient’s small size aids in salt reduction
AKFP now offers arrowroot starch, pea starch
Tate & Lyle to resume U.S. sucralose production
Non-dairy ingredients achieve pareve certifi cation
Ad Index
Food Business in the News

Food Business News - June 7, 2011