Food Business News - December 20, 2011 - (Page 51)

Supplier Innovations and News Cocoa production method wins Fi Europe honor red shade, stability through shelf life and process stability qualities that enable a decrease of the pigment concentration by 10% to 20% compared to standard carmine, according to Chr. Hansen, which has a U.S. office in Milwaukee. “Obviously I’m honored to be receiving this prestigious recognition of innovation excellence on behalf of Chr. Hansen at an important industry event like this,” said Regis Roubille, global technical industry manager, dairy and fruit preparations for Chr. Hansen. “We launched this natural color in June this year, and we have received very positive feedback from customers since the release, confirming that Red Strawberry Fragaria fills a need in the dairy and fruit preparations industry.” Purity Gum from National Starch Food Innovation, Bridgewater, N.J., is an emulsion stabilizing starch derived from waxy maize. It may replace acacia gum, also known as gum Arabic, in flavor emulsions, and it may be used as a stabilizer for other food emulsions. The PuraQ Arome line of ingredients from Purac, which has a U.S. office in Lincolnshire, Ill., is based on ferments that may be labeled as natural flavorings. PuraQ Arome NA4 was developed specifically to add a savory and salty taste to meat and poultry products, which allows producers to reduce salt levels, according to the company. Maltichoc from Muntons Ingredients, Suffolk, U.K., may be used as a partial cocoa powder and chocolate replacer in baked foods. Lyckeby Culinar AB – Culinar Include from Lyckeby Starch AB, Kristianstad, Sweden, is designed to bring naturallysourced colors and natural flavors to breakfast cereal and muesli. “We were really impressed with the quality of research and innovations of the awards submissions this year,” said Henry Dixon Barnett, chairman of the jury for the contest. “Above all, it was important for us to reward products whose application provides a real benefit to the consumer. We hope the industry will join us in welcoming the award-winning products.” FBN PARIS — Terra Cacoa, a cocoa production method from Barry Callebaut, won the “Most Innovative Food Ingredient Award” Nov. 29 in Paris at Food Ingredients Europe & Natural Ingredients. Terra Cacao also won for confectionery innovation of the year. Other winners included Red Strawberry Fragaria 100 WS from Chr. Hansen for dairy innovation, Purity Gum from National Starch Food Innovation for beverage innovation, PuraQ Arome NA4 from Purac for savory/meat innovation, Maltichoc from Muntons Ingredients for bakery innovation, and Lyckeby Culinar AB – Culinar Include from Lyckeby Starch AB for snack/on-the-go innovation. Launched in February, Terra Cacao relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. The process produces zero defect beans and avoids off flavors, according to Barry Callebaut, which is based in Zurich, Switzerland, and has a U.S. office in Chicago. Red Strawberry Fragaria 100 WS is a water-soluble, liquid carmine color developed specifically for fermented milk products and fruit preparations. It offers a pink- System reduces acrylamide level in coffee Novozymes, Bagsvaerd, Denmark, has introduced Acrylaway CB L, a system proven to reduce acrylamide levels in Arabica and robusta coffees by up to 70%, said Emmanuel Michelot, business development manager for food at Novozymes. According to the American Cancer Society, acrylamide may form in some starchy foods during hightemperature cooking processes such as frying, roasting and baking, and it is not yet clear if acrylamide has an effect on cancer risk in people. Novozymes launched Acrylaway in 2007 and initially targeted the baked foods market. “The food industry cares about food safety and acrylamide, and we’re working with many of the industry players globally,” Mr. Michelot said. “In the case of coffee, it’s an industry that has been sensitive to social and environmental sustainability for some time now. So it’s not surprising that health is also high on its agenda. Beans treated with Acrylaway CB L enable coffee consumers to kick-start their day with the great-tasting cup of coffee they love, knowing it contains significantly less acrylamide.” Acrylamide is formed during a cascade of reactions during the roasting of coffee beans, according to Novozymes. A Maillard reaction converts an amino acid called asparagine into acrylamide. When companies add Acrylaway before roasting the beans, the asparagine is converted into another amino acid called aspartic acid, which does not take part in the formation of acrylamide. Visit: December 20, 2011 FOODBUSINESS NEWS ® 51

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
Ad Index
Food Business in the News

Food Business News - December 20, 2011