Food Business News - August 16, 2011 - (Page 32)

Health and Wellness Health and wellness remains at the heart of oil innovations New oils and shortenings focus on saturated fat reduction and improved stability A review of the recipients of the Institute of Food Technologists’ annual Innovation Awards during the past few years underscores the advancements that have been made in the development of oils and shortenings. During this past year’s convention, held in June in New Orleans, Loders Croklaan North America’s SansTrans VLS30 and VLS40 shortenings, which may reduce saturated fat content and calories in bakery and snack foods, garnered the company an I.F.T. innovation honor. Both shortenings contain a fat-sparing emulsifier package that allows a reduction in use of up to 15% fat in applications that currently use an allpurpose shortening. Saturated fat is reduced up to 30% and fat content plus calories from fat is reduced by 15%. The products’ fat reduction does not alter the taste and texture of finished products, according to the company. “This particular innovation provides support to the food industry as well as addresses the most vulnerable consumer, along with those who are more likely to indulge in baked items,” the Innovation Awards judging panel said. “This ingredient allows consumers some permissibility, while addressing the trans fat issue, as well as the reduction in fat in the formulation by as much as 15%.” In 2010, Bunge North America, St. Louis, earned an Innovation Award for its Phytobake Shortening with Phytosterols. The shortening for bakery-related applications enables the dilution of the amount of traditional hard fat or saturates and trans fats used in the plastic shortenings by up to 46%. Bakers using the ingredient may produce healthier sweet goods, such as cookies, pie crusts, and cakes. In 2008, Bunge North America also was honored by the I.F.T. for its Nutra Blanche/ Nutra-Clear NT Frying System Solution & Donut Fry NT, which uses hydrogenation technology to reduce trans fats by more than 85% in shortening systems for par-fried potatoes and fried donuts. At this year’s I.F.T., Bunge North America highlighted its Ultrablends Enzymatic Solutions, which use enzymatic interesterification to produce a line of soybased shortenings and margarines to eliminate trans fat and optimize saturated fat. The company also exhibited its No Trans and Reduced Trans technologies as well as its Non Hydrogenated application, which allows manufacturers to remove hydrogenation from a product’s ingredient panel. The amount of innovation taking place in 32 FOODBUSINESS NEWS ® August 16, 2011

Table of Contents for the Digital Edition of Food Business News - August 16, 2011

Food Business News - August 16, 2011
Ralcorp to buy Sara Lee refrigerated dough business
Whey protein’s emerging mass appeal
Gluten-free labeling in the spotlight
Web Contents
Editorial - Search for insights in P.&G.’s farewell to food
Nestle profi t down in fi rst half of year
Sara Lee income up sharply in year
Pilgrim’s Pride’s second-quarter earnings plunge
Snyder’s-Lance swings to loss in quarter
Consumers taking active role in beverage trends
Cargill recalls 36 million lbs of ground turkey
Consumers more concerned with fat, calories than HFCS
Investment group partnering with Kettle Cuisine
Smart Balance purchases gluten-free food company
Sunsweet acquires Function Drinks
Kraft's big Split
Additional amicable separations
Ralcorp to buy Sara Lee refrigerated dough business
Ralcorp net down on impairment charge
F.D.A. warns Lazy Larry brownies are unsafe
Cott income climbs 19% in second quarter
Lower salad volumes contribute to loss at Chiquita
Restaurant Performance Index above 100 in June
Cost and taste remain barriers for functional foods
Sugar prices strong as supplies tighten
Gluten-free labeling in the spotlight
Health and wellness remains at the heart of oil innovations
Inside the guar gum bubble
Use hydrocolloids to save on costs
Dairy Business News
Conditions remain diffi cult for Dean Foods
Dean Foods suffers loss after litigation charge
Whey protein’s emerging mass appeal
Adding ethical value
Dannon adds Greek Oikos to portfolio
Caribou adds ‘Grown-up Grilled Cheese’ to menu
Beech-Nut to co-brand baby food with Mott’s
Earth’s Best expands Sesame Street line
Popchips introduces jalapeño variety
Kettle Brand launches reduced-fat chip line
Tropical fl avor line extends beyond familiar
SunOpta completes purchase of juice company
Spicetec names director of marketing
Carton protects fragile products
GPC hires scientist, sales representative
F.D.A. has no objection to krill oil’s GRAS status
Birko to buy maker of washing, pasteurizing systems
Ingredient Markets
Ad Index
Food Business in the News

Food Business News - August 16, 2011