Food Business News - April 10, 2012 - (Page 67)

Supplier Innovations and News Egg replacer sales look to grow for Arla Arla Food Ingredients, based in Denmark, expects volumes of its egg replacing ingredients in 2012 to reach the equivalent of 40,000 tonnes of liquid whole eggs, which would be double the equivalent of 20,000 tonnes of liquid whole eggs reached in 2011. The company said the prospective increase is a direct result of new European animal welfare legislation, which includes banning the use of cramped cages and has led to egg shortages. DuPont offers guar gum alternatives DuPont Nutrition & Health is offering several alternatives to help food and beverage processors replace guar gum in formulations. Adrian Zingg, global product manager for guar and L.B.G. at DuPont Nutrition & Health, said demand for guar gum has created a shortage that is likely to continue. “As a result of that shortage, guar prices have sharply increased, reaching 10-fold the levels just 18 months ago and we expect demand to continue to grow in the future,” he said. To help processors alleviate some of the pressure due to the shortage, DuPont offers a range of hydrocolloids that include alginate, carrageenan, cellulose gum, guar gum, locust bean, microcrystalline cellulose, pectin, xanthan gum and customized blends. The company also said a series of guar gum alternatives have been developed, and that some of the solutions feature cost savings of more than 50% for 1:1 substitution. Visit: Systems reduce sodium in meat Wixon, Inc., St. Francis, Wis., will showcase its WixFresh reduced sodium system (R.S.S.) with prototypes of snack bites and other meat products during the 2012 AMI International convention May 1-3 in Dallas. The flavor modifier may be customized to any meat species or application, including rubs, marinades, seasonings and injection systems. The prototypes offered at the Wixon’s booth No. 3114 will include a marinara and Romano cheese meatball featuring R.S.S. and OatMax; a chicken teriyaki meatball featuring R.S.S., OatMax and Wixon’s teriyaki flavor system; a Korean kogi meatball with R.S.S.; a pizza snack stick with R.S.S., OatMax and Wixon’s pizza flavor system; turkey Canadian bacon featuring R.S.S., OatMax and Wixon’s turkey Canadian bacon-type flavor system; a breakfast sausage featuring R.S.S., umami and Miner Max; a hot dog featuring R.S.S. and Wixon’s jalapeño and cheddar flavor system; an egg-andcheese breakfast meat stick featuring R.S.S., Miner Max and Wixon’s breakfast flavor system; and sausage featuring R.S.S., Miner Max and Wixon’s festive flavor system. Visit: Pea protein enhances chocolate Nutralys pea protein may provide enhanced nutrition, production efficiency and consumer appeal to products that traditionally use standard chocolate and coatings, according to Roquette America, Geneva, Ill. “Nutralys pea protein can be added to chocolate at up to 16% without affecting processing conditions,” said Kate Jacobson, senior project coordinator for confectionery applications. “Even at the high inclusion rate of protein, standard temperatures and time used for mixing, refining, conching and tempering the chocolate require absolutely no changes.” Visit: Perform spray drying tests in a single operation The Powdereye, a new system for in-line powder analysis, allows producers of food and dairy powders to perform all product quality tests during spray drying in a single operation, according to GEA Process Engineering, Soeborg, Denmark. The samples are taken in a timed frequency and followed by real-time analysis. The analysis includes powder moisture content, powder bulk density, powder temperature and scorched particles. All data are displayed to the plant operators as trend curves and alarms in the plant HMI system. E-mail: Visit: April 10, 2012 FOODBUSINESS NEWS ® 67

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