Food Business News - April 10, 2012 - (Page 39)

I. T I.F.T. Wellness Rep I.F.T. Wellness Report llnes Repo es Report C onsumers may want to know how their processed foods and beverages are prepared and what ingredients are in them, which may encourage companies to be more transparent. Difficulty may arise, however, when the companies attempt to explain such complexities without confusing consumers even further. “Transparency flies in the face of simplicity,” said Linda Eatherton, partner and director, global food and nutrition practice for Ketchum. She spoke during the Institute of Food Technologists’ Wellness 12 held March 28-29 in Rosemont, Ill. Several sessions analyzed ways to tell consumers how the food and beverage industry works. Consumers even spoke at a March 28 morning session. The panel featured four baby boomers (ages 56 to 66) and four millenials (ages 26 to 29) who shop regularly in the Chicago area. The issue of lean finely textured beef (L.F.T.B.) came “It’s like a long, long hot dog or something,” Beverly, age 66, said. “What parts of the animal are they putting in that ground beef? That’s scary.” Jeff, 56, said he might compare How should industry educate consumers on issues such as phytonutrients and lean finely textured beef? up and showed how little the panel members knew about it. The U.S. Department of Agriculture recognizes the safe food consumption of L.F.T.B., a meat product derived from a process that separates fat from lean beef protein to reduce the overall fat content. The shopper panel members at Wellness 12 knew L.F.T.B. by another term used often in media reports — “pink slime.” how L.F.T.B. is made to how hot dogs are made. “I don’t want to know,” he said. The U.S.D.A recently gave school meal programs the opportunity to use meat products with or without L.F.T.B. The action will raise the cost of beef and might lead school meal providers to seek alternative protein sources such as soy and yogurt, said Clare Keating, executive director of account management at Preferred Meal Systems, Inc., a school meal provider based in Berkeley, Ill. Speaking at a session on school feeding programs March 29, she said the L.F.T.B. controversy was “hysteria” over a product school children have been eating for years. Speaking at another March 29 session, Ms. Eatherton of Ketchum said as transparency increases consumers may hear issues about the food industry out of context. Consumers may label and condemn a practice without understanding the science. Explaining plant benefits During the session with the panel of consumers, both millenials and baby boomers had no clear definitions for terms such as probiotics and antioxidants. Beverly said she viewed probiotics as something April 10, 2012 FOODBUSINESS NEWS ® 39

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