Food Business News - June 21, 2011 - (Page 64)

Puratos launches bake-stable chocolate fillings Puratos USA, Cherry Hill, N.J., has introduced Cremfil Ultim, a chocolate filling that preserves freshness, and Carat Filocrem, a chocolate filling that offers superior flavor for multiple applications, according to the company. Both fillings are bake-stable. Cremfil Ultim, a waterbased filling, may mix with chocolate because of a new technology, according to Puratos USA. It has been shown to preserve cake from drying. It has been shown to work with brownies, muffins, cupcakes and soft cookies. Carat Filocrem, a compound chocolate filling, offers a superior flavor and a mouthfeel comparable to chocolate. It has been shown to work with cookies, pralines, puff pastries and pull-a-parts. Call: 800-654-0036 or Visit: DSM completes U.S. innovation center Sea salt assists in sodium reduction ICL Performance Products LP, St. Louis, has introduced Salona, a sea salt derived from With a focus on the North American market, DSM, based in Heerlen, The Netherlands, on June 6 opened its Nutrition Innovation Center in Parsippany, N.J. The center houses more than 100 application specialists in baked goods, savory foods, beverages, dietary supplements and personal care products. The center should allow DSM customers in North America to find product development solutions at a quicker pace and reduce the process by “many, many weeks,” said Hans-Christian Ambjerg, president of DSM Food Specialties. The regional applications laboratory is designed to allow DSM’s customers to work side by side with the company’s application specialists to develop products. Featuring a new laboratory and pilot plant and sensory analysis facilities, the center will allow DSM and its customers to improve product quality, test new ingredients, and analyze and evaluate a range of products. DSM opened the Nutrition Innovation Center to a group of journalists May 19. Prototypes available for the press group to sample included nutrition bars developed specifically for vision performance in sports applications, antioxidantinfused chocolates, reducedsodium bread, and beverages formulated with DSM’s betacarotene blend for simplelabel coloring. Mr. Ambjerg added DSM in North America continues to invest in an enzyme facility in South Bend, Ind. DSM in 2008 acquired the business and substantially all the assets of Valley Research, Inc. in South Bend. “The headline is that DSM Food Specialties is absolutely committed to serving the North American market,” Mr. Ambjerg said. the Dead Sea that allows for a 25% to 50% replacement of sodium chloride, according to the company. It also may replace potassium chloride. “As a completely natural compound, Salona is minimally processed and is low in sodium levels,” said Nancy Stachiw, directorapplications technology for ICL Performance Products. “Analysis shows there is 1.7 grams of sodium for every 100 grams of Salona compared with 39 grams of sodium for every 100 grams of sodium chloride salt.” Salona comes in three granulations: fine, medium and coarse. It may provide magnesium and potassium fortification. Visit: Call: 800-244-6169 or Visit: 64 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