Food Business News - June 21, 2011 - (Page 34)

I.F.T. Report ConAgra Mills unveils food safety system for flour NEW ORLEANS — ConAgra Mills launched the SafeGuard Treatment & Delivery System for ready-to-eat flour at the Institute of Food Technologists’ annual meeting and food expo on June 12-14 in New Orleans. The integrated production “Food safety is something you have to attack head on,” said Bill Stoufer, president of Omaha-based ConAgra Mills. “It’s not going away.” While most flour-based products undergo a validated kill step at the point of foods, including cookie dough and frozen pizza, when they are raw or undercooked, which may be unsafe. The SafeGuard system integrates milling, processing, post-treatment handling and delivery to extend ready-to-eat and sanitation systems are validated and verified. ConAgra Mills has a new fleet of flour tankers that have fewer hatches, aerators, penetrators and hoppers to reduce potential microbiological hot spots. According to a ConAgra Mills’ study that included 1,032 consumers in August 2010, 14% of consumers said they would never buy a retail brand if that brand underwent a recall, 30% said they would never buy a retail brand again if they believed it caused food poisoning, and 53% said they would never return to a restaurant if they contracted food poisoning there. In the SafeGuard system, pathogen reduction may be customized based on specific product requirements. The pathogen treatment maintains absorption, starch quality, gluten vitality and enzyme activity. FBN The SafeGuard Treatment & Delivery System maintains gluten functionality as evidenced by bread made with the same flour before (left) and after (right) the treatment. and distribution process preserves gluten functionality and taste while mitigating microbiological risk associated with raw flour. production, such as baking or cooking, certain products rely on the consumer to perform that step. Thus, consumers may consume flour-containing flour safety assurance from ConAgra Mills’ plants to customers’ plants, according to ConAgra Mills. In the delivery step, tanker washing “Exploring the Fusion of Flavors” Program Includes Speakers from: IFF • David Michael & Co. Trendincite • Scarinci Hollenbeck October 22-24, 2011 The Resort at Longboat Key Club Longboat Key, Fla. For information, visit: 34 FOODBUSINESS NEWS ® 94th ANNUAL NAFFS CONVENTION 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