Food Business News - September 13, 2011 - (Page 64)

Red Arrow launches pot roast flavor Red Arrow, Manitowoc, Wis., has added Grandma’s Natural Pot Roast Flavor to its Flavors from the Kitchen line. The beefy flavor captures the nuance of tender roast beef with characteristic browned notes, according to Red Arrow. The flavor may be used in soups, sauces, gravies, frozen entrees, seasonings and various meat items. E-mail: or Visit: Red color is allergen-free Takasago names v.p. of consumer insight Dulce Paredes has been appointed vicepresident of consumer insights and market research at Takasago Flavors, Rockleigh, N.J. Dr. Paredes previously led a global R.&D. consumer sciences Paredes group for Avon Products and guided the consumer and product testing team that supported global strategy for the company’s skin care, color cosmetics, fragrance, hair care and personal care products. She also has been program manager, technology guidance research for Kraft Foods where she managed sensory and consumer testing for the company’s East coast-based business. She worked at PepsiCo as a product developer for international Pepsi brands and as a principal research specialist. Dr. Paredes received her doctorate in food science from Cornell University. “Dr. Paredes’ background combines strong technical, management and consumer insights and research strengths in the flavor and fragrance industries,” said Brian Buck, senior vice-president and general manager of Takasago Flavors. “We are enthusiastic about all that she brings to us and are looking forward to how she will enhance our efforts.” Visit: DSM Nutritional Products, Kaiseraugst, Switzerland, has introduced B-carotene 10% emulsion red, which is allergen-free and adds color to food and beverage applications. At low concentrations, the liquid emulsion product offers pinkish pastel shades. At a higher dosage rate, it offers a strawberry red color. B-carotene 10% emulsion red resists ringing in beverage applications. It contains no ingredients of animal origin, said John Biggs, global marketing manager, beverages and carotenoids for DSM Nutritional Products. Visit: Honey, fig flavors join balsamic vinegar line Mizkan Americas Food Ingredients Division, Mount Prospect, Ill., has added honey balsamic flavor and fig balsamic flavor to its balsamic vinegar offerings. Both of the new vinegars have 0 mg of sodium in a 15-ml serving and may be used in such products as marinades, dressings, sauces, soups, demi-glazes, food bases and prepackaged meals. “With our new honey balsamic and fig balsamic vinegars, we are staying on trend with the new and full-bodied flavors we see rising from the chef-driven culinary world,” said Dave Sackett, director of sales and marketing for food ingredients. “Italians have always loved balsamic vinegar, but Americans only began their love affair with balsamic vinegar about 15 years ago.” The honey balsamic vinegar combines a hint of honey sweetness with a tangy balsamic flavor for a complementing balance of sweet and savory. “The honey and balsamic flavors are a great complement to each other, even if it’s just as a sprinkle on a fresh green salad with a little olive oil,” said Maggie Harvey, a food technologist for Mizkan Americas. “We wanted to provide the food ingredient market with a naturallyflavored, economical product available in bulk.” The fig balsamic combines the fruity flavor notes of fig with rich and robust balsamic flavors. “Mizkan is taking a cue from the trends in the culinary world, where figs have gained a foothold on restaurant menus,” Ms. Harvey said. “Our fig vinegar brings an exciting new flavor into our product line and makes it accessible for the food ingredient industry to use it in a wide range of applications.” Call: 847-590-0059 or Visit: 64 FOODBUSINESS NEWS ® September 13, 2011

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