Food Business News - April 10, 2012 - (Page 14)

Test for milk allergens not as effective as thought allergens going undetected may leave milk proteins in foods without warning that are capable of causing itchy skin, runny eyes, wheezing and more serious symptoms of a milk allergy. Manufacturers and food-safety agencies have used ELISA tests to make sure equipment and products are free of allergens or labeled properly. “The results of these studies could be utilized by commercial ELISA kit manufacturers to aid in improving SAN DIEGO — The test used to detect milk-protein residues in processed foods may not work as well as once thought and has the potential to miss ingredients that may trigger milk allergy symptoms, according to a presentation at the National Meeting and Exposition of the American Chemical Society. The thermal and non-thermal processing of foods may change the proteins responsible for milk allergy in ways that make the proteins harder to detect using the standard test, called the enzymelinked immunosorbent assay. The potential ELISA’s for detection of milk residue in processed food products,” said Joseph Baumert, the leader of the study. “These improved tests can be adopted by the food industry, if necessary, to allow for reliable detection of milk residue regardless of the type of processing that is used. These improvements should not result in commercial tests that are more expensive or difficult for food processors to use.” FBN Craig Bahner to join Wendy’s as c.m.o. DUBLIN, OHIO — Craig S. Bahner has been named chief marketing officer of The Wendy’s Co. Mr. Bahner spent 20 years at The Procter & Gamble Co., most recently as vicepresident of North America retail hair. “We are very pleased to add Craig to our executive management team,” said Emil Brolick, president and chief executive officer. “He is a proven brand builder … He brings tremendous strategic management skills and a successful track record of exceptional business and marketing execution to our brand. He will help us engage and emotionally connect with consumers in new and powerful ways through all components of our marketing program.” FBN Color as natural as you can get! To create EXBERRY® concentrates we went back to nature, using the pure and natural colours that only fruits and vegetables provide. Supplied in a wide range of vibrant shades and with excellent stability, EXBERRY® coloring foods offer the quality and clean label declaration demanded by your customers. True Natural Color – as nature intended GNT USA, Inc. 660 White Plains Road Tarrytown, NY 10591 USA +1 914 524-0600 FOODBUSINESS NEWS 14 GNT_USA_BI_9x6inch_4c_berry_1111.indd ® 1 April 10, 2012 19.10.11 15:14

Table of Contents for the Digital Edition of Food Business News - April 10, 2012

Food Business News - April 10, 2012
F.D.A. rejects petition to ban bisphenol A
Finding savory flavors around the world
Prospective corn plantings at highest level since 1937
Table of Contents
Web Contents
Editorial - Steve Jobs as enticing model for food industry
Investment plans call for Burger King to go public
Consumers seeking deals to return to restaurants
General Mills ahead on product nutrition profile improvements
Test for milk allergens not as effective as thought
Craig Bahner to join Wendy’s as c.m.o.
Gluten-free offerings boost global snack introductions
Warne to lead Perkins and Marie Callender’s
Rich Products buys Canadian frozen dessert company
Michigan retailer acquires dairy production capacity
PepsiCo and Tingyi Holding finalize beverage alliance in China
US Foods acquires specialty importer
Market for food bars reaches $5.7 billion
Misinformation impacts beef demand
C.D.C. vitamin, nutrient data show progress
Burger King rolls out whopper of a menu change
Soup, salads showing strength on the menu
Daniel Saw to lead Campbell’s Asia business
Restaurant operator optimism on the rise
Market Insight - Prospective corn plantings at highest level since 1937
IFT Wellness 12 - Transparency vs. simplicity
Flavor Trends - Finding savory flavors around the world
Ingredient Innovations - Caramel color concerns prompt change
Colors by nature
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Egg replacer sales look to grow for Arla
Supplier Innovations and News - Systems reduce sodium in meat
Supplier Innovations and News - Perform spray drying tests in a single operation
Supplier Innovations and News - DuPont offers guar gum alternatives
Supplier Innovations and News - Pea protein enhances chocolate
Supplier Innovations and News - Barry Callebaut profits slip while sales rise
Supplier Innovations and News - Caramel color has more intensity
Supplier Innovations and News - Stabilize freeze-thaw products
Ad Index
Food Business in the News

Food Business News - April 10, 2012