Food Business News - June 21, 2011 - (Page 32)

I.F.T. Report Chronic inflammation: The explored in an education session during the Institute of Food Technologists annual meeting and food expo. The bottom line of the session was there is an opportunity in this health and wellness category, but more consumer research as well as scientific research needs to be done. “If I spoke to you about what consumers understand about chronic inflammation, this would be a very short presentation,” said Barbara Katz, president of the market research firm HealthFocus International. Ms. Katz said while consumers may not know much about chronic inflammation and its effects, they do understand, and many are dealing with, the causes, such as high blood pressure, high cholesterol and heart next opportunity? with the Institute of Food Safety and Health, said a lowfat diet featuring foods with anti-inflammatory properties will reduce inflammation in people who develop chronic illnesses such as heart disease or cancer. Extracting the anti-inflammatory properties and incorporating them into processed food and beverage applications is a work in progress, said Mario Ferruzzi, a researcher with Purdue University. He said maintaining stability and bioavailability through the manufacturing and consumer preparation processes may prove challenging. More work needs to be done, he said, to assess the best ways to ensure consistent delivery of the phytochemicals that have antiinflammatory properties. FBN NEW ORLEANS — Addressing the complications caused by chronic inflammation associated with high blood pressure, heart disease and cancer, and the possible alleviation of the condition through the development of food and beverage products that target the condition were disease. The challenge facing any businesses considering developing applications for this market is HealthFocus has found most consumers, regardless of what their actual health state may be, believe they lead a healthy or very healthy lifestyle and they may not see a reason to buy a product that alleviates a condition they do not believe they have. Guy Johnson, of Johnson Nutrition Solutions, L.L.C., said there is so much science accumulating around the issue of chronic inflammation that the development of products to alleviate the condition is inevitable. Foods that have antiinflammatory properties include fruits, vegetables, nuts and legumes. Britt Burton-Freeman, a researcher Frutalose® SF75 “SUGARS OUT....FIBER IN”™ 32 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