Food Business News - June 7, 2011 - (Page 92)

AKFP now offers arrowroot starch, pea starch American Key Food Products, Closter, N.J., has added arrowroot starch and native pea starch to its ingredient line. “As consumers increasingly choose foods with simple, natural ingredients on the label, AKFP continues to offer more native starches that may replace modiﬁed starches or simply offer new natural ingredient options,” said Mel Festejo, chief operating ofﬁcer at AKFP. Native pea starch has a neutral taste and color and shows stability in high temperature cooking and under variances in pH levels, according to AKFP. “Native pea starch is a great alternative in foods such as meat and seafood products like surimi, and aseptic soups and sauces,” said Philippe Benyair, vice-president of sales. “Its good water binding and gel formation characteristics also make it useful in dairy products and bakery ﬁllings.” Arrowroot starch has been shown to work as a thickener for acidic foods such as sweet and sour sauces. It makes clear and smooth gels and is useful in gluten-free baking. Call: 800-767-0237 or E-mail: contactus@akfponline.com or Visit: www.americankeyfood.com Tate & Lyle to resume U.S. sucralose production Tate & Lyle, P.L.C., London, plans to restart production at its Splenda sucralose facility in McIntosh, Ala., in the first half of the 2013 fiscal year, the company said May 27 while reporting increased sales and profits for the fiscal year ended March 31. Tate & Lyle in 2009 closed the McIntosh facility and began producing all its Splenda sucralose, a highintensity sweetener, at a Singapore facility. “The decision to restart production at McIntosh, which was taken following a comprehensive review of alternative options, reinforces our commitment to the sucralose business, provides further resilience in our supply chain and further strengthens our position as the leading global manufacturer and supplier of sucralose,” Tate & Lyle said. Tate & Lyle will incur about £3 million ($4.9 million) of additional costs in restarting the sucralose facility. The company said it has seen continued growth in demand for Splenda sucralose, not only in more mature markets such as Europe and the United States but also in emerging markets such as Asia and Latin America where obesity and diabetes is becoming more prevalent. For the fiscal year, Tate & Lyle had sales of £2,720 million ($4,468 million), up 7% from £2,533 million ($4,162 million) in the previous fiscal year, and adjusted operating profit of £321 million ($528 million), up 20% from £268 million ($441 million) in the previous fiscal year. Adjusted operating profit meant before exceptional results of £5 million (2010 — £298 million) and amortization of acquired intangible assets of £13 million (2010 — £14 million). “In Specialty Food Ingredients, we delivered strong profit growth driven by increased sales volumes across the product portfolio, improved product mix and lower sucralose manufacturing costs,” said Javed Ahmed, chief executive of Tate & Lyle, P.L.C. “In Bulk Ingredients, we experienced good volume growth from sweeteners and very strong returns from co-products due to high corn prices.” Fiscal-year adjusted operating proﬁt from Specialty Food Ingredients rose 26% to £206 million from £163 million. Fiscal-year sales in Specialty Food Ingredients increased 2% to £805 million from £788 million. Fiscal-year adjusted operating profit from Bulk Ingredients rose 15% to £157 million from £136 million. Fiscal-year sales in Bulk Ingredients rose 10% to £1,915 million from £1,745 million. Non-dairy ingredients achieve pareve certiﬁcation Visit: www.tateandlyle.com Butter Buds Food Ingredients, Racine, Wis., now offers non-dairy butter and non-dairy cream ﬂavors that are certiﬁed as pareve. They are made with proprietary enzyme technology and produced under rabbinical supervision in speciallydedicated tanks. Potential applications include baked foods, confectionery, sauces, meat, poultry, gravies, dry mixes and cheese products. Visit: www.bbuds.com 92 FOODBUSINESS NEWS ® June 7, 2011 http://www.americankeyfood.com http://www.tateandlyle.com http://www.bbuds.com

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
Contents
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
BEVERAGE BUSINESS NEWS
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
INGREDIENT MARKET TRENDS
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
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - June 7, 2011