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 http://digital.foodbusinessnews.net/sosland/fbn/2019_02_19 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