Food Business News - June 21, 2011 - (Page 37)

Ingredient Innovations Finding fiber everywhere Beans, peas, citrus and grains are all potential sources J udging by retail sales, consumers are looking for fiber in products, which means manufacturers are looking for ways to add fiber to their foods and beverages. An ample amount of options are available. For example, fiber sourced from beans, peas, citrus and grains were found in exposition booths at the Institute of Food Technologists’ annual meeting and food exposition June 12-14 in New Orleans. U.S. supermarket sales of products promoted for fiber content reached $4.2 billion for the 52 weeks ended May 14, 2011, which marked a 2.5% increase from $4.1 billion in the previous 52-week period, according to The Nielsen Co., New York. Beans and peas are both sources of dietary fiber, according to the Dietary Guidelines for Americans 2010, which further recognized beans and peas as being sources of protein and nutrients such as potassium and folate. Recent innovation has focused on adding bean fiber to snacks. J.R. Short, Kankakee, Ill., at the I.F.T. event showcased how it now has the ability to add chickpeas and black beans to a crisp through its proprietary micro pellet extrusion technology. A black bean crisp may deliver 3 grams of fiber and promoted for fiber in U.S. supermarkets 52 weeks ended May 14, 2011 May 15, 2010 May 16, 2009 Good source .................. $1,794,956,961................ $1,715,451,321 .....................$1,650,751,599 Fiber presence ............... $1,572,485,322.............. $1,580,400,304 .................... $1,503,507,746 Excellent source................. $748,881,018..................$720,557,704 .......................$569,904,887 Comparative fiber claim... $112,218,428.................. $110,374,725 ........................$114,596,972 Source: The Nielsen Co. Sales of products COUR TESY OF S 3 grams of protein per serving. “The crisp segment of the snack industry is growing rapidly, and we are proud to be the world leader in the development and manufacture of the micro pellets driving growth in this brand new category,” said John Luikart, president and chief executive officer of J.R. Short. Beans are soluble, soak up water and slow digestion, said Doug Foreman, chief executive officer of Bean Brand Foods, Austin, Texas. “If the idea of a snack is to stave off hunger, then you want to eat as few calories as possible,” he said. “The higher in fiber it is, the less you’re going to have to eat to feel full.” Bean Brand Foods describes its bean-based Beanitos chips as “PurposeFULL Snacking” with 4 grams of protein and 5 grams of fiber per 1-oz serving. The company in the future may develop other bean-related products, Mr. Foreman said. Archer Daniels Midland Co., Decatur, Ill., offers VegeFull edible bean powders for use in such applications as snack foods, cereals, dips and cookies. The line uses pinto beans, black beans, small red beans, navy beans, great northern beans, dark red kidney beans, chickpeas, pink beans and mayocoba beans. At ADM’s I.F.T. booth, hummus with 2 grams of fiber per serving included navy bean powder. Pea fiber may appear in snacks, too, according to SunOpta Ingredients Group, Chelmsford, Mass., which promoted its SunOpta pea fiber and Canadian Harvest oat fiber at I.F.T. Ranch-seasoned popper snacks included 3 grams of pea fiber per 28-gram serving. Pea fiber offers a bland flavor, a light color and a smooth texture, according to SunOpta. The company’s SunOpta pea fiber contains at least 90% dietary fiber on a dry basis. Moisturebinding properties have been Inulin from chicory root may provide sweetness and fiber benefits. ENSU S AME RIC A, INC. June 21, 2011 FOODBUSINESS NEWS OOD USINESS EWS OD SINESS WS INE ® 37 37

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