Food Business News - December 20, 2011 - (Page 28)

Ingredient Innovations vations Oils factor into french fry innovation estaurant chains recently have launched competing french fry promotions. Wendy’s in 2010 introduced its “skin-on” french fries with sea salt, and this month Burger King began selling french fries made from a thicker cut of potato. Whatever french fry innovations follow in the years ahead, expect the choices of oils or oil blends, and how they are used, to factor into any success of the products. Oils may affect the texture (too soggy?) and color (too dark?) of all fried products. Equipment upkeep and labor costs are other considerations when choosing frying oils. “Restaurants are differentiating themselves with their ‘new’ fries — ‘all-natural,’ ‘freshcut,’ ‘better flavor,’ etc.,” said David Dzisiak, global leader of oils for Dow AgroSciences, L.L.C., Indianapolis. “The important point is that the focus is on the potato. Chefs and menu developers want the flavor of the potato, and oils that are more neutral in flavor, like Omega-9 Oils, allow chefs to achieve that.” Dow AgroSciences offers canola and sunflower oils that are high in monounsaturated fats (omega-9 fatty acids). Several other oil innovations may be used R with fried foods. Cargill offers Clear Valley high-oleic canola oil, which may be blended with other oils. Supply is increasing for Plenish high-oleic soybeans from Pioneer Hi-Bred, a DuPont company. The soybeans are used to make soybean oil that has oleic content over 75% and saturated fat content that is 20% lower than commodity soybean oil. St. Louis-based Monsanto is awaiting U.S. Department of Agriculture approval on its Vistive Gold soybeans that produce a higholeic, low-saturate, low-trans fat soybean oil. Already available for food service operators, Frymax oil from Stratas Foods, Memphis, Tenn., is a deep frying, higholeic soybean oil that is 77% monounsaturated fat. french fries frequently were fried in oils with beef tallow, Mr. Erickson said, but then a switch was made to hydrogenated soybean oils with flavors. The next switch was to oils with no trans fat. The oils were softer, more liquid. French fries go limp more quickly when such oils are used, Mr. Erickson said. “The oils that we are now using don’t lend themselves to Absorption and limp fries How fried foods absorb oil is pivotal. “Absorption is pretty much everything when it comes to fried foods, and absorption is a function of temperature,” said Mike Erickson, technical services manager for Cargill Oils & Shortenings. Changes in frying oils over the decades brought along the need to adjust frying temperatures. At one time the same integrity in terms of hardness that we were used to back in the days of beef tallow,” he said. Oil blends are an option. “Frying mediums vary in composition of the base oil,” said Roger Daniels, vice-president of research, development and innovation for Stratas Foods. “Careful selection of the solids level to liquid oil level allows the formulator to achieve a frying medium that is variable in contributing to the development of a french fry with varying degrees of hardness, cohesiveness and springiness.” A higher frying temperature may help alleviate the problem of french fries going limp too quickly, Mr. Erickson said. Mr. Dzisiak said, “In temperatures that are too low, the fry will likely become soggy with oil. In temperatures that are too high, the fry will likely become hard. Undercooking may also lead to soggy fries, and overcooking leads to hardened, dark fries. Utilizing the proper management techniques and a high stability oil will allow you to produce consistent products basket after basket.” Mr. Erickson said advanced frying equipment also may help. Fryers today have builtin circuits for temperature recovery. He gave an example of putting thick steak fries into a fryer, which makes the temperature inside the fryer nose-dive. A program in the fryer has the ability to recognize the temperature drop and to bring the temperature back to its correct level, somewhat like how cruise-control adjusts speeds when a vehicle goes up-hill. Increased supply of more stable oils, or those with higher 28 FOODBUSINESS NEWS ® December 20, 2011

Table of Contents for the Digital Edition of Food Business News - December 20, 2011

Food Business News - December 20, 2011
Government to decide on B.P.A. ban by March 31
Dairy Business News - Higher prices lead to sluggish fresh milk sales
Commodity, ingredient prices trending lower at year end
Editorial - Food revolution in wake of food truck growth
Food companies alleging egg price fixing from 1999 to 2008
Nestle details progress made on nutrition front
NPD Group: Restaurant traffic flat in 2011
Yum! raises guidance on global strength
Coca-Cola forms partnerships to develop 100% plant-based bottles
Lempert sees economizing as key trend in 2012
Blount buys Cape Cod Chowder Co.
Falconhead Capital acquires Rita’s Water Ice Franchise
Better margins seen in 2012
Sara Lee to buy Dutch cafe store operator
Sara Lee to base North American Meats in Chicago
Clearer picture of local food
Smithfield Foods income falls 16% in second quarter
Earnings filing delay for Diamond Foods
Health and Wellness - Researchers shed light on probiotics benefits
Ingredient Innovations - Oils factor into french fry innovation
Dairy Business News - Dairy Ingredients Symposium to be held in March
Dairy Business News - Cultures increase cottage cheese yield
Dairy Business News - WhiteWave moves ahead on sustainability initiatives
Dairy Business News - Steve Millard to lead Emmi Roth USA
Dairy Business News - October nonfat dry milk output down 12% from year ago
New Product Trends - Local foods, children's nutrition top N.R.A. trends
New Product Trends - Niman Ranch introduces all-natural beef entrees
New Product Trends - Pamela’s Products launches Whenever Bars
New Product Trends - Mission Foods adds Artisan Style Tortillas
New Product Trends - Sunsweet launches Plum Amazins
Food Ingredients Europe
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Cocoa production method wins Fi Europe honor
Supplier Innovations and News - System reduces acrylamide level in coffee
Supplier Innovations and News - Kalsec introduces specialty flavors
Supplier Innovations and News - Vitiva launches Sweet’nVit stevia brand
Supplier Innovations and News - Spicetec hires technical services specialist
Supplier Innovations and News - Ingredient adds shelf life, works in flavor system
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Food Business in the News

Food Business News - December 20, 2011