Food Business News - September 13, 2011 - (Page 41)

Health and Wellness School lunches get slimmer ederal legislation and other initiatives aimed at ending childhood obesity have prompted food manufacturers to improve the nutritional quality of the products they sell to school districts. The Healthy Hunger-free Kids Act of 2010 made substantial changes to school meal programs by raising nutritional standards for school meals and giving the U.S. Department of Agriculture the power to set nutritional standards for all foods sold in schools. The Food and Nutrition Service of the U.S.D.A. also has proposed a new rule that would align the nutrition requirements of school meal programs with the 2005 Dietary Guidelines for Americans. Many food manufacturers correctly sensed the direction of regulatory change and consumer sentiment. They began working to change formulations of their products instead of waiting for proposed rules to become final, said Diane Pratt-Heavner, spokesperson for the School Nutrition Association, National Harbor, Md. “For years, the industry has been responding by coming out with lower-fat, lower-sodium and lower-calorie options for schools,” she said. Evidence of food manufacturers’ work was evident at F Lower-fat, lower-sodium fare is already available for children during this school year the S.N.A.’s annual conference held in Nashville, Tenn. The conference included an exhibit floor where food companies introduced school food service stakeholders to new products. AdvancePierre Foods, Cincinnati, launched a line of grilled proteins called Simply Grilled Chicken and Simply Grilled Turkey Dippers at the S.N.A. annual conference. The proteins may be used as a base for salads and wraps or paired with dipping sauce. The Simply Grilled products are part of the company’s Smart Picks line of foods that are low in fat and minimally seasoned. “Walking around that exhibit floor this year, you could see the proposed meal pattern at work because everyone was advertising a lower-fat, lower-sodium more whole grain product,” Ms. Pratt-Heavner said. “In terms of calories and sugar, one of the big changes was lowersugar flavored milk. That is a big trend.” Proposed rules would not allow flavored low-fat milk because of the saturated fat and calorie levels. However, fatfree flavored milk would be allowed because calcium is an important nutrient for growing children, and flavored milk encourages them to drink milk. In anticipation of regulatory changes and in response to consumers’ increasing concern about health and wellness, Dean Foods Co., Dallas, began work in 2008 on a new formula for the company’s chocolate milk. In August, the company announced the national retail launch of fat-free TruMoo chocolate milk. TruMoo contains 15% to 20% less sugar than previous chocolate milk formulas used by the company. Previously, many of Dean Foods’ regional dairies had different formulations for chocolate milk with a broad range of sugar content. “Our former chocolate milk varieties would have had generally up to 180 calories in a serving of 1%, which is our flagship chocolate milk fat level, and then 16 grams of added sugar,” said Jamaison Schuler, spokesman for Dean Foods. An 8-oz serving of milk contains 12 grams of lactose, the natural sugar found in milk. Some of Dean Foods’ chocolate milk formulas contained 24 to 28 total grams of sugar. With TruMoo the formula is a constant 22 grams of total sugar, Mr. Schuler said. Switching to a single formulation for chocolate milk was an opportunity to comply with proposed rules ahead of time and a strategic move to improve efficiencies within the manufacturing process. “There was an opportunity, because we had all those different formulas across the country,” Mr. Schuler said. “Looking at standardizing the formula had business purposes. We could find efficiencies in ingredient procurement. We could, in this case, do advertising and promotions around one national brand as opposed to 31 different regional brands. There’s flavor September 13, 2011 FOODBUSINESS NEWS ® 41

Table of Contents for the Digital Edition of Food Business News - September 13, 2011

Food Business News - September 13, 2011
Kraft’s split on schedule
Nonfat dry milk prices drop as milk output rises
Shining a light on sugary drinks
Web Contents
Editorial - Preparing for the rising cost of fresh water
Private label products make gains in salad, sugar categories
Seaboard’s Rod Brenneman to lead Butterball
Limited avocado supply hurts Calavo earnings
PepsiCo outlines path for global snacks growth
F.D.A. initiates projects to trace foodborne illnesses
U.S.D.A. study shows food insecurity down from 2009
McCormick completes acquisition of Kamis
Leadership team set for Sara Lee’s CoffeeCo spin-off
Seneca, Allens terminate merger negotiations
Human milk components the focus of partnership
JBS shifting operations in Brazil
Dannon opens new innovation center
July red meat production down 4% from year ago
Aramark to acquire Filterfresh from G.M.C.R.
Tyson Foods to ramp up prepared foods output
McDonald’s investing $1 billion in Canada
Rowland Coffee integration on track at Smucker
Food trucks transitioning from fad to trend
Kraft’s split on schedule
Restructuring charges weigh on Campbell earnings
Starbucks K-Cup Portion Packs going to grocery stores
Sanderson Farms swings to loss in quarter
Nestle completes production unit for nutrition factory
Restaurant Performance Index falls beneath 100 to 11-month low in July
Washington - Shining a light on sugary drinks
Market Insight - Nonfat dry milk prices drop as milk output rises
Health and Wellness - School lunches get slimmer
Ingredient Innovations - Possible opportunity in immunity
Flavor Trends - Fire and flavor
New Product Trends - Expanding flavors and protein sources in jerky
New Food Products - Dannon introduces Activia Selects yogurt
New Food Products - Balance Bar launches nimble bar for women
New Food Products - Nestle introducing Nescafe LiquiFresh Gourmet Blend
New Food Products - New jerky from Jack Link’s uses Cholula Hot Sauce
New Food Products - Odwalla adds Super Protein Mango smoothie
New Food Products - Frito-Lay introduces Doritos and Cheetos Fiery Fusion
New Food Products - Burger King adds Quaker oatmeal to breakfast menu
New Food Products - Lifestyle Foods launching G2 snack line
INGREDIENT MARKET TRENDS - Winter wheat planting under way except in dry Southwest
Ingredient Markets
Supplier Innovations and News - Soy blend has texture characteristics of meat
Supplier Innovations and News - Sustainable palm oil certifi cation reaches Brazil
Supplier Innovations and News - Grain Processing Corp. promotes scientist
Supplier Innovations and News - Starches offer retort, freeze/thaw benefits
Supplier Innovations and News - Red Arrow launches pot roast fl avor
Supplier Innovations and News - Takasago names v.p. of consumer insight
Supplier Innovations and News - Honey, fig flavors join balsamic vinegar line
Ad Index
Food Business in the News

Food Business News - September 13, 2011