Food Business News - September 13, 2011 - (Page 63)

Supplier Innovations and News Soy blend has texture characteristics of meat Solbar, Ashdod, Israel, has introduced Supertex, a blend of soy-derived, textured vegetable protein suitable for use in a variety of vegetarian and meat-enhancement applications. The blend is processed through a twinscrew extruder method. The blend’s proteins form into a configuration that, upon exit from the extruder, expands into a fibrous structure with the texture characteristics of meat. Other benefits include water-holding capacity, a neutral taste and a pale color. Manufacturers may customize to fit a number of flavor profiles and identities. Grain Processing Corp. promotes scientist Kelly Belknap has been promoted to applications scientist for the Food, Pharmaceutical and Personal Care Technical Services Group at Grain Processing Corp., Muscatine, Iowa. She Belknap joined the company in 2006 as an associate scientist and also served three years as a sales administrator in the customer service department. Ms. Belknap received bachelor’s of science degrees in food science and nutritional science from Iowa State University. “The major advantage of the product is that it’s easy to work with,” said David Kraus, global applications manager for Solbar. “Instead of sourcing and blending functional soy proteins, textured soy particulates, stabilizers and texturizing agents in-house, food technologists and new product development managers can use Supertex as an easy and reliable all-in-one solution for vegetarian and meat applications.” Visit: Sustainable palm oil certification reaches Brazil Ciranda, Inc., Hudson, Wis., offers palm oil produced by Agropalma and thus will offer the palm oil certified by the R.S.P.O. “With this certification, Ciranda reinforces its commitment to sustainable palm oil production, an effort that enforces improved environmental, social and economic standards in farming and production,” Ciranda said. “An R.S.P.O. member since September 2007, Ciranda supports the organization’s global initiative to protect bio-diversity, strengthen local economies, provide a livable wage to workers and educational and health care support to their families while producing a superior product.” Marcello Brito, commercial and sustainability director of the Agropalma Group, said, “The certification ensures the viability of sustainable production at the moment when we observe an increase in deforestation in the Amazon sphere. With this achievement, the Agropalma Group clearly illustrates the feasibility of developing a major crop production in the Brazilian Amazon region, according to the most relevant economic and social/environmental criteria, thus becoming an example to other producers and a new paradigm in the palm oil production in Brazil.” The certified production area of sustainable palm oil globally is now over 1 million hectares (about 2.5 million acres). The global production of certified sustainable palm oil is now close to 5 million tonnes and represents an increasing volume of about 10% of global palm oil production. The R.S.P.O.’s mission is to change the palm oil market into one that is both environmentally and socially sustainable. R.S.P.O. membership has increased by 30% since the beginning of 2011 and now includes 650 member organizations from 50 countries. Members include consumer goods manufacturers, processors, traders, financial institutions, retailers and nongovernmental organizations. E-mail: or Visit: Starches offer retort, freeze/thaw benefits Penford Food Ingredients, Centennial, Colo., has added a line of pregel corn starches that are made of waxy maize capable of thickening in cold liquids and producing freeze/thaw and retort-stable fillings. The native, unmodified waxy corn pregel may be used in simple label, natural foods. Modified versions are stable in high heat, low pH and freeze/thaw conditions. Potential applications include sauces, gravies, soups, bakery and dairy products. “Penford Food Ingredients is proud to expand our corn starch portfolio with this new line of pregels, including an unmodified version perfect for the natural foods market,” said John Randall, president of Penford Food Ingredients. “They’re a great addition to our existing lines of modified corn starches — the PenCling 700 series and the PenBind 1700 series.” The Roundtable on Sustainable Palm Oil, Kuala Lumpur, Malaysia, has certified the mills and supply base of Agropalma, a leader in South America’s palm oil industry. It is the inaugural certification of sustainable palm oil in Brazil. “With the certification of Agropalma in Brazil, R.S.P.O. marks a new phase of expansion in Latin America,” said Darrel Webber, secretary general of the R.S.P.O. “We commend and applaud Agropalma as well as our R.S.P.O. members from around the world for their leadership, contribution and dedication toward promoting sustainable palm oil and for seeking harmony through diversity.” Visit: or Visit: September 13, 2011 FOODBUSINESS NEWS ® 63

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