Food Business News - June 21, 2011 - (Page 28)

I.F.T. Report Allergen labeling guidance needed NEW ORLEANS — A panel of speakers at affected four people in the group. None the Institute of Food Technologists annual reacted at 0.1 mg of whole peanut, he said. meeting and food expo agreed there is a Mr. Remington and others on the panel need for regulatory guidance regarding the agreed that establishing a minimum limit for labeling of allergens on food and beverage labeling would eliminate the confusion and products. Specifically, threshold levels inconsistency in current food warning need to be considered rather than the labels. Consumers would know that zero tolerance approach that is in a product with an allergy warning effect today. has enough of the substance to Under current Food and Drug potentially cause a reaction, Administration requirements, rather than having to decipher even trace amounts of language such as “may a possible allergen in a contain.” Thresholds product are enough to also would decrease warrant a warning label the number of food Allergy information: that says it contains the recalls linked to possible Produced in a facility substance. Researchers exposure to trace amounts that handles peanuts. have found that in many of a known allergen. cases, though, the levels Brent Kobielush, are so miniscule that very manager of toxicology for few, if any, people would have a reaction to General Mills, Inc., said many consumers it, even if they have the allergy. avoid purchasing products that contain or “The public health sector has not may contain an allergen, even if it affects established a regular threshold, so there is only one person in a family. Overuse of a de facto zero threshold,” said Benjamin allergy labeling means their limited choices Remington, a Ph.D. candidate at the University may be further restricted unnecessarily. of Nebraska’s Food Allergy Research and Steve Gendel, food allergen coordinator for Resource Program. “With no guidance, there’s the F.D.A., said there is a government working overuse of precautionary labeling.” group gathering data on allergen risks to Mr. Remington presented data on 450 determine if minimum amounts for labeling peanut-allergic individuals in which the should be established. In the meantime, lowest dose observed to cause a mild however, he stressed that full avoidance is the reaction — 0.4 mg of whole peanut — only way to prevent a reaction. FBN WARNING Creating a definition of sustainable nutrition NEW ORLEANS — The complexity of developing a sustainable food production model that preserves resources but also nourishes consumers was discussed during the Institute of Food Technologists annual meeting and food expo. Feeding an estimated 9 billion people by the year 2050 will require a sustainable food system that makes the most of limited resources while protecting the world’s fragile ecosystem, according to the session’s speakers. “What we do in the next 10 years will set the stage for the next 50 years,” said Andrew Henderson, professor and area director, Center for Agriculture and Rural Sustainability at the University of Arkansas. Among the challenges to a sustainable world food system include limited land availability, soil health, water scarcity, an uncertain supply and dependence on energy, climate change and greenhouse gas emissions. “We are going to have to produce 50% to 100% more fuel, food and fiber from the same land over the next 50 years,” Dr. Henderson said. “We need to do this while preserving the world’s biodiversity. If not, our very system of being will be endangered.” Jennifer Wilkins, a professor with the division of nutritional sciences at Cornell University, said “a whole diet approach” to sustainability looks at how much land is required to produce food based on different dietary scenarios. Communities, she said, consider their “foodprint” — the amount of land required to support one person on a specific diet in a specific geographic region for one year. Local food systems, said Ms. Wilkins, are more economically viable, requiring less transportation and energy. She added that a sustainable food system considers which foods are essential, which foods are luxuries, and how food is transported, processed and packaged. A sustainable food system limits waste. “The key is balancing nutrition and environmental costs,” said Adam Drewnowski, a researcher at the University of Washington Center for Obesity Research. “Energy dense foods ... are often more cost effective, but not efficient.” FBN 28 FOODBUSINESS NEWS ® June 21, 2011

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