Food Business News - June 21, 2011 - (Page 25)

I.F.T. Report A difficult disappearing act NEW ORLEANS — Culinary creations, sensory studies and ingredient innovations all may provide answers in sodium reduction, judging by exposition booths and scientific sessions at the Institute of Food Technologists’ annual meeting and food exposition. Despite all the knowledge unveiled June 1214 in New Orleans, reducing the use of sodium and salt remains a top industry challenge. “Salt is magic,” said Leslie J. Stein, senior research associate at the Monell Center, Philadelphia. “It’s like this ‘uber’ seasoning.” Salt enhances other flavors, suppresses bitterness and brings out sweetness, said Janice Johnson, applications technical service leader for Cargill, Minneapolis. It also offers functional benefits and microbial management, she said. “It does everything,” Dr. Stein said. The food and beverage industry still has reason to reduce its use of sodium. While Americans on average consume nearly 3,400 mg of sodium per day, the 2010 Dietary Guidelines for Americans recommends a reduction to less than 2,300 mg per day. A further reduction to 1,500 mg per day should be sought for people 51 and older and those of any age who are African American or have hypertension, diabetes or chronic kidney disease. For culinary creations, chefs are obsessed about working with salt, said Chris Loss, director of menu research and development for the Culinary Institute of America, during a June 13 session. Chefs seek to find what time is best to season dishes in the cooking process, which may allow for sodium reduction, he said. Chefs have discovered seasoning mashed potatoes both internally and on the surface may achieve a 40% sodium reduction. After reducing salt, chefs may use fruits and vegetables, both high in potassium, to enhance flavors, Dr. Loss said. The “ma la” flavor principle, which involves a numbing sensation combined with heat, is another way to enhance flavors when reducing sodium, Dr. Loss said. A chili pepper provides the heat, and chefs also may use a Sichuan flavor called a huajiao. Chefs like to say their flavoring efforts distract the palate from the fact there is less sodium, Dr. Loss said. Flavors to provide distraction were part of complete sodium reduction systems in products at the Spicetec Flavors and Seasonings booth. An Alfredo sauce with 30% less sodium featured a cheesy note as a flavor enhancer. Potato chips with 20% less sodium featured a garden vegetable seasoning blend. Sensory studies are taking place at Monell. Researchers have discovered one taste receptor that recognizes sweet and umami taste, Dr. Stein Dr. Johnson said. “Where can you pull from?” At the June 14 I.F.T. session, Beth Roche, global director, sensory and product guidance, for The Campbell Soup Co., Camden, N.J., said her company has found different products require different solutions for reducing sodium. For example, reducing sodium in bread requires a different approach than reducing sodium in a pasta sauce or a vegetable juice. Campbell is studying whether consumers may become acclimated to reduced sodium soups over time, Ms. Roche said. Campbell already has noticed its product developers become acclimated to low sodium soups. When the developers go back and try the full sodium soups, they may find them too salty, Ms. Roche said. Campbell through home-use testing now seeks to find if the same situation holds true for consumers, who are eating soups and evaluating them multiple times over a specific time period. The consumers do not know they actually are eating the same soup every time, Ms. Roche said. Campbell thus may find if the consumers’ liking of the soup may increase over time. The Campbell study is in line with an April 2010 report from the Institute of Medicine that said reduction in the sodium content of foods should be carried out gradually and monitored carefully. New tools to assist in sodium reduction were found on the I.F.T. exposition floor. Cargill introduced FlakeSelect, a portfolio of products designed to reduce sodium in snacks, baked foods and processed foods. The portfolio also allows for reformulation with sea salt. FlakeSelect uses Cargill’s patentpending compacting technology to combine salt and other ingredients. The compacting process applies pressure to the ingredients to create an Industry at I.F.T. seeks ways to reduce sodium said, while other taste receptors recognize bitter taste. Studying taste receptors may lead to the development of sodium enhancers, but researchers probably will not be able to develop a pure salt substitute, Dr. Stein said at a June 14 session. Besides sensory challenges, taking salt out of products potentially may lead to food safety problems, Cargill’s Dr. Johnson said at the June 13 session. To avoid microbial issues, companies may make alterations, such as in water activity or atmosphere, she said. Companies should know where sodium is in their products, Dr. Johnson said. In meat, sodium may be found in preservatives or emulsifiers. In baked foods, leavening agents may be an opportunity for sodium reduction. “Where can you pluck from?” COURTESY OF SPICETEC FLAVORS AND SEASONINGS June 1 01 June 21, 2011 June 21,, 2011 FOODBUSINESS NEWS ® 25

Table of Contents for the Digital Edition of Food Business News - June 21, 2011

Food Business News - June 21, 2011
C.D.C. report fi nds increase in salmonella infections
General Mills sees ‘robust’ growth opportunities in global yogurt category
Following Jimmy
Web Contents
Editorial - German E.coli outbreak underscores need to fund F.S.M.A.
ConAgra acquires Marie Callender’s trademarks
Kraft investing to eradicate malnutrition
Perkins & Marie Callender’s fi les for bankruptcy
Snack food sales reach $64 billion in 2010, may top $77 billion by 2015
Recession seen triggering sharp drop in food product introductions
Cargill opens Latin American innovation center
John Bilbrey to helm at Hershey
ICL Performance to acquire Cosmocel Quimica
Sugar bull
Smithfield terminates Campofrio bid
Omega-3 food, beverage market grows 11%
Roark Capital ups presence in food industry
Calavo earnings decline due to higher costs
Mountaire Farms acquiring bankrupt poultry company
Diamond Foods returns to profi tability in third quarter
Nestle water efforts recognized
C.D.C. report points to increase in salmonella infections
Consumers await full impact of higher food prices
A difficult disappearing act
Innovation honored by the I.F.T.
Mintel: Functional foods ‘on life support’
Allergen labeling guidance needed
Creating a defi nition of sustainable nutrition
German E. coli outbreak may lead to changes
Chronic inflammation: The next opportunity?
ConAgra Mills unveils food safety system for flour
Finding fiber everywhere
Spicy fl avors moving beyond heat
Dairy Business News
Commission clears Lactalis acquisition of Parmalat
New texture system replaces milk fat in dairy products
Researchers target sodium redution in cheese
General Mills sees ‘robust’ growth opportunities in global yogurt category
Saputo fiscal year earnings rise 18%
New Danisco system targets artisan ice cream
Researchers target sodium reduction in cheese
Single-serve licensing
Quiznos adds three concepts to menu
Flax USA introduces Flaxmilk
Johnsonville Sausage adds chicken varieties
General Mills adds brownies to Fiber One line
Farley’s & Sathers updates Tree Top line
Ingredient Market Trends
Senate vote to end ethanol support seen as symbolic
Ingredient Markets
New container may hold two compatible products
Solbar names president of U.S. business
Sensient launches naturally-sourced colors in dry state
Comax develops fl avors for energy drinks
Puratos launches bake-stable chocolate fi llings
DSM completes U.S. innovation center
Sea salt assists in sodium reduction
Ad Index
Food Business in the News

Food Business News - June 21, 2011