Food Business News - June 21, 2011 - (Page 43)

DAIRYBUSINESSNEWS Commission clears Lactalis acquisition of Parmalat BRUSSELS, BELGIUM — The European Commission on June 14 cleared French dairy company The Lactalis Group’s €3.38 billion ($4.92 billion) proposed acquisition of Italian dairy company Parmalat, concluding that the transaction “would not significantly impede effective competition in Italy or any other European Economic Area countries.” “The Commission investigated the competitive effects of the proposed acquisition in the different markets for dairy products such as the procurement of raw milk, fresh milk, long life milk, cream and cheeses,” the E.C. said. In March Lactalis acquired a 28.97% stake in Parmalat and, on May 23, it launched a public bid to purchase all the shares in Parmalat. The acquisition would create one of the largest dairy companies in the world with annual revenues of approximately €14 billion. DBN June 21, 2011 P New texture system replaces milk fat in dairy products NEW ORLEANS — National Starch Food Innovation introduced Precisa Cream 10 in New Orleans at the Institute of Food Technologists’ annual meeting and food exposition on June 12. The starch-based optimized texture system reduces or replaces milk-fat in dairy products while enhancing creaminess. “Finally there’s a way to replace highcalorie, expensive dairy fat without making products watery, chalky, or gummy,” said Suzanne Mutz-Darwell, senior market development manager, texture for National Starch, based in Bridgewater, N.J., and part of Corn Products International. National Starch developed Precisa Cream 10 with the use of National Starch’s DialIn texture technology, which translates consumer insights and data from the company’s sensory team into formulations. DBN lymouth, Wis.-based cheese maker Sargento Foods, Inc. recently added several products to its line of reducedsodium cheeses and the company noted consumer demand for products with lower sodium levels is driving the company’s product development efforts. Sargento’s success at bringing reduced sodium cheeses to market is the result of research programs at institutions like the Wisconsin Center for Dairy Research, Madison, and researchers at the Center involved in the current efforts say more dramatic reductions in sodium may be on the horizon. Mark Johnson, senior scientist at the W.C.D.R., said work on sodium reduction for cheese has been marked by steady progress over the years. Salt is a necessary part of cheese making, acting to stabilize and flavor the finished product, so new approaches require careful consideration. “We have as the commercial aspect of our research, the goal of getting the sodium level of cheeses to that 25% reduction,” Mr. Johnson said. “That’s about 550 to 600 mg per 100 grams of cheese. But we also are working to go way beyond that and get it down to under 280 mg per 100 grams.” Base sodium levels in standard cheeses vary by type, and Mr. Johnson pointed out that the intended use of a cheese may dictate its formulation. If the cheese is intended for an industrial application in a burrito or lasagna, for example, the flavor may be less important than the texture. “You want the melt, the stretch, the creaminess and the chewiness,” Mr. Johnson said. “It can be a bland cheese, but it will still work with the other ingredients in the dish that will add the spicy, salty flavors.” The W.C.D.R. and others in the field are conducting primary research with the goal Efforts under way to achieve sodium levels in cheese under 280 mg per 100 grams of reducing sodium by 50% to 80%. Cheeses with a 50% sodium reduction or greater may be labeled as “low sodium” while 25% reduction allows for the use of the term “reduced sodium,” on labels. As media coverage and consumer concern about the levels of sodium in foods has increased, the cheese manufacturing industry has been working to assess what it may do to reduce sodium levels and educate users and consumers of cheese about the role sodium plays. In December 2010, 17 cheese companies formed a best practices task force to address the opportunities and challenges associated with reducing sodium content in cheese. The group acknowledged three aspects related to the challenge, including maintaining taste and functionality in lower sodium products, updating process controls in manufacturing, and educating customers Continued on Page 48 June 21, 2011 BUSINESS NEWS 43 FOOD ® April 43 FOODBUSINESS NEWS 26, 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