Food Business News - July 19, 2011 - (Page 40)

New Product Trends Beyond O atmeal and drink mixes have not always been common products consumers turn to for protein, but increasingly consumers are looking for an additional protein from sources other than meat. Health benefits such as weight management and satiety are driving the trend, but consumers also often are looking to limit the amount of meat they consume. Shannon Koski, account manager for the U.S. Dairy Export Council, said about onethird of U.S. consumers are reducing their meat consumption or already follow a diet that seeks to reduce meat consumption. Ms. Koski said many challenges the industry faced 10 years ago with protein meat protein are targeted more for the mainstream consumer and are not quite as extreme,” Ms. Koski said. She said 10 years ago bars appeared on the market with 40 grams of protein, but that protein level only appealed to a niche market. Today companies are going for a more mainstream approach to meet the needs of an everyday active person. A manufacturer also must consider that the body processes different types of proteins differently, Ms. Koski said. Whey protein is a very fast-absorbing protein whereas casein is more slowly absorbed by the body. Therefore, Ms. Koski said if a company is making a recovery beverage, whey protein more likely will be used. A food With consumers limiting meat intake, the use of protein fortification is growing fortification recently have been overcome, such as the ability to use whey protein in a clear beverage. In the past it was difficult to keep a beverage clear after adding whey protein, but ingredient innovations have improved the task. She said dairy proteins have a mild flavor profile that does not overwhelm the product and may be masked if necessary. When a company decides to fortify with protein, Ms. Koski said it first has to decide how much protein to include. “We are seeing an increase in the desire of companies to go with protein levels that or beverage developed for consumption before exercise more likely would use milk protein for more long-sustained benefits. Products that use whey protein fortification include Special K Protein Shakes, Kellogg’s Special K20 Protein Water Mix Iced Tea, Crystal Light Hunger Satisfaction, True North Pistachio Crisps and Almond Cranberry Crisps, Wheaties Fuel Energy Bars, Quaker Weight Control oatmeal and Quaker True Delights instant oatmeal. In terms of future innovation with dairy protein, Ms. Koski said ready-to-drink coffee may be an area of development. Companies might choose a vegetable protein instead of an animal-based protein due to higher levels of cholesterol and incidents of allergies with animal-based proteins, said Harshal Kshirsagar, the product manager of Roquette’s Nutralys ALLISON GIBESON agibeson@sosland.com vegetable protein. Nutralys i N l may be used in baking, prepared meals, pastas, readyto-drink beverages and more. Many sports nutrition brands use Nutralys. “The biggest challenge is striking the right balance between achieving either a good source or excellent source of protein claim on your label while keeping the costs down and functional properties acceptable to the consumer,” Mr. Kshirsagar said. He said positioning of the product needs to be the first consideration of a manufacturer before fortification as well as the price point as both of these factors help determine what source of protein to use. He said in the future some proteins may be developed to have therapeutic properties such as the ability to help reduce blood sugar. Tandoor Chef produces ethnic Indian products, and in order to ensure satisfying protein levels in their vegetarian products they use chickpeas, beans, soy and lentils. “The biggest challenge frankly was texture,” said Mike Ryan, vice-president of marketing for Tandoor Chef. “When you are enhancing something with soy, for example, you are potentially going to change the traditional texture someone would expect to have in a dish…you have to come up with a balance.” Mr. Ryan said experimentation was required to make sure the products maintained a texture still acceptable to consumers. He said the issue of taste alteration is easier to handle through the use of spices. Mr. Ryan emphasized combining different sources of protein as several different amino acids make up protein and it may be difficult to find replacements for all in the same product. Mr. Kshirsagar echoed this idea of using multiple sources of proteins, saying in the future he sees diversification with protein fortification as it’s no longer enough to have just one protein source. As an example, he said it’s a good practice to couple a slow-digesting protein with a fast-digesting protein. FBN 40 FOODBUSINESS NEWS ® July 19, 2011

Table of Contents for the Digital Edition of Food Business News - July 19, 2011

Food Business News - July 19, 2011
U.S. rice production situation changes dramatically
Marketing standards for children’s products proposed
Campbell to invest less in sodium reduction
Editorial - Data transparency hugely important for markets
Dannon to invest $88 million in Ohio yogurt plant
Pfi zer may sell Nutrition business
Nestle Health Science acquires stake in Vital Foods
Hispanic consumers seek authentic menu options
Kraft names Timothy Cofer to European leadership
Gary Lane named c.e.o. of Ottens Flavors
Nestle to buy 60% interest in Chinese confectioner
Sun Capital acquires Contessa Premium Foods
Reser’s Fine Foods to acquire Vaughan Foods
Campbell to invest less in sodium reduction
Hamburger consumption on the rise
Dunkin’ looks to raise $461 million through i.p.o.
Buckhead Beef to build new facility
Global industrial processing of grains in slower growth
Higher adult obesity rates recorded in 16 states
More than 2,000 organizations in support of MyPlate
U.S. rice production situation changes dramatically
Washington - Agreement ends cross-border trucking dispute
Sodium Reduction - Conflicting views on sodium and mortality
Potassium chloride comes with taste issues
Children’s Nutrition - Questions arise about children and food allergies
DAIRY BUSINESS NEWS - Dairy ingredient innovations
DAIRY BUSINESS NEWS - Fonterra names chief executive officer
Dairy Business News - New OptiSol ingredient works with frozen yogurt
Dairy Business News - New Danisco system targets artisan ice cream
Dairy Business News - Regional ice cream maker ceases production
Dairy Business News - Dairy organizations team to form consortium
Dairy Business News - Harris sees consumers continue to focus on value, spending cuts
Dairy Business News - General Mills completes Yoplait acquisition
Dairy Business News - Shadow Beverages acquires Whey-Up brand
Dairy Business News - Dean Foods settles lawsuit for $140 million
Dairy Business News - Sargento Foods expands R.&D. staffi ng
New Product Trends - Beyond meat protein
New Food Products - Zatarain’s introduces frozen meals
New Food Products - Bear Naked launches Nut Cluster Crunch cereal
New Food Products - Kraft adds caulifl ower to new mac and cheese item
New Food Products - AdvancePierre Foods adds Graham Snackers
New Food Products - WhiteWave foods expands product line
New Food Products - Mott’s enters vegetable juice category
New Food Products - Orgain introduces shakes for children
New Food Products - Field Roast launches vegetarian frankfurter
INGREDIENT MARKET TRENDS - Spring wheat crop forecast 11% lower than 2010
Ingredient Markets
Supplier Innovations and News - Caravan launches base for single-serve items
Supplier Innovations and News - B vitamin supplier changes name to Prinova
Supplier Innovations and News -Testing method screens for Salmonella
Supplier Innovations and News - Cargill commits to 2015 sustainable palm oil goal
Supplier Innovations and News - European Commission approves stevia’s use in some foods
Supplier Innovations and News - Kemin hires technical sales manager
Supplier Innovations and News - Bell expands by buying facility
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - July 19, 2011

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