Food Business News - June 21, 2011 - (Page 48)

Dairy Trends Researchers target sodium reduction in cheese Efforts under way to achieve sodium levels in cheese under 280 mg per 100 grams Continued from Page 43 about the necessary role of sodium in cheese. The following January the health and wellness committee of the Innovation Center for U.S. Dairy, an industry wide partnership formed to research and promote dairy product nutrition, identified the need for a retail analysis of the sodium content in cheese. The research was spearheaded by the Dairy Research Institute and published on-line and in the March issue of the Journal of Dairy Science. The study found sodium variability among cheese types and even within varying brands of the same cheese type. There also were variations based on cheese form, for example shredded vs. string. The study also found cheese processors tended to be conservative with reporting higher sodium levels on their product labels, as analytical levels were most commonly below the label declaration, but within allowable reporting standards. The research findings are being used to establish benchmarks for sodium levels in the most commonly consumed cheeses, such as cheddar, mozzarella and process cheese. It is hoped processors will then work to identify opportunities to implement process improvements that may minimize the variability and ultimately reduce the sodium content in cheese. “While cheese contributes less than 8% of the sodium in the U.S. diet the Dairy Research Institute and our industry partners continue to investigate process improvements and solutions that industry can employ to help Americans manage their sodium consumption,” said Gregory Miller, president of the Dairy Research Institute and executive vice-president of the National Dairy Council. “To move forward with goals to reduce sodium in cheese or attempt to meet arbitrarily predetermined target levels, the industry must determine where sodium levels currently stand.” Sargento Foods introduced its line of reduced sodium natural cheeses in the first quarter of 2010. With 25% less sodium, the cheeses were pitched as “worthy substitutes” for regular natural cheese in both cooking and snacking applications. The initial six varieties included Colby jack slices and snack sticks, provolone slices, string snacks, mild cheddar shredded cheese and mozzarella shredded cheese. In the fall, mild cheddar sticks and pepper jack slices were added to the lineup. “At Sargento, we recognized the need for a reduced-sodium option in the marketplace and are proud to be the first to have delivered it,” said Erin Price, core marketing director. “Our reduced sodium natural cheeses allow people who are watching their sodium intake to enjoy the same great taste of Sargento cheese with 25% less sodium.” DBN — David Phillips Permeate may aid sodium reduction T he rehabilitation of whey from a nuisance byproduct to a valuable, protein-rich food ingredient is one of the success stories of the modern dairy processing industry. Production of whey protein and other filtered dairy products have their own byproduct known as permeate. As researchers have studied the whey byproduct, they have learned how it may be used as a flexible salt substitute for a variety of foods. Permeate, which is removed from ultra-filtered milk or milk protein concentrate, and delactosed permeate, which is removed from whey, is the portion of the byproduct stream that flows through the filtration system as larger components are trapped. Made up primarily of lactose, permeate also contains trace amounts of protein, and ash. “Permeate and delactosed permeate offer functional and flavor benefits to foods in addition to providing salt replacement,” said Kimberlee (K.J.) Burrington, dairy ingredient applications coordinator for the Wisconsin Center for Dairy Research, Madison. “Because three-fourths of permeate is lactose, the functionality of permeate is really determined by the lactose content. Permeate and delactosed permeate can be used in everything from baked goods to sausages to dairy food products, and in the different applications it provides different specific benefits.” Dairy Management Inc. and the U.S. Dairy Export Council promoted the sodium reduction benefits of permeate at the Institute of Food Technologists annual meeting and food expo earlier this month in New Orleans. DBN Global Cheese Technology Forum T 48 he Global Cheese Technology Forum will be held Oct. 10-12 in Reno, Nev. Jointly sponsored by the California Polytechnic State University San Luis Obispo Dairy Products Technology Center and the Utah State University Western Dairy Center, it will assess the future of the cheese industry in the western United States. On the meeting’s agenda are several sessions related to sodium reduction, product development trends and the role of cheese as part of a healthy diet. To learn more about the Global Cheese Technology Forum, visit or call the Dairy Products Technology Center at (805) 305-5056. DBN FOODBUSINESS NEWS ® May 24, 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