Food Business News - December 4, 2012 - (Page 37)

calorie count for almonds, other nuts Questions about research study published on-line July 3 in the American Journal of Clinical Nutrition casts doubt on whether a traditional system to count calories is fitting for almonds and whether almonds should have a lower calorie count per serving. The energy value (calories) of almonds found in the U.S. Department of Agriculture’s national nutrient data-base for standard reference is based on Atwater specific factors, but the Atwater system for determining the energy value of food was founded more than 100 years ago at a U.S.D.A. experimental station in Storrs, Conn. According to the study’s U.S.D.A. researchers, the Atwater factors may be poorly suited to nuts, including almonds, because a key component of the Atwater A Dr. Clemens also is chief scientific officer at Horn, a distributor of specialty ingredients, raw materials and chemicals in La Mirada, Calif., and an adjunct professor at the University of Southern California’s School of Pharmacy. FBN Being counted on to get it right time and time again. To us, it’s elementary. factors in the coefficient of digestibility. The digestibility of fat from whole nuts may be lower than that for other food sources. The researchers compared the measured energy value of almonds in the study with the value calculated by the Atwater factors. The U.S.D.A. and the Almond Board of California, Modesto, Calif., supported the randomized, crossover, controlled feeding trial at the Beltsville Human Nutrition Research Center in Beltsville, Md. The 18-day study involved 18 healthy adults. They ate diets that contained one of three almond doses: 0, 42 or 84 grams per day. The energy content of almonds was found to be 129 calories in a 28-gram serving, which compared with 168 to 170 calories in the Atwater factors. “There is certainly a need for additional studies to be conducted,” said Roger Clemens, Ph.D., immediate past-president of the Institute of Food Technologists. “The studies with almonds and other tree nuts raise important questions about the energy value of food. We aren’t yet at the point where the study method can be applied to all foods, but results and conclusions of these studies serve a critical purpose by demonstrating that further research is needed in this area. It will be some time before any labels are changed.” Re Reliability Your consumers depend on you. And you can depend on the sweet taste of SPLENDA® Sucralose that your consumers love. Our secure supply chain is completely traceable, and we keep ample inventory on hand so it is always available. Plus, Tate & Lyle’s efficient 24/7 customer service handles your orders to assure your production is never interrupted. Count on it. To learn how we can help meet your demands for sucralose, contact us at © Tate & Lyle 2012 SPLENDA® and the SPLENDA® logo are trademarks of McNeil Nutritionals, LLC. December 4, 2012 FOODBUSINESS NEWS ® 37

Table of Contents for the Digital Edition of Food Business News - December 4, 2012

Food Business News - December 4, 2012
Persistent ConAgra sees many Ralcorp benefits
F.D.A. suspends Sunland’s facility registration
Large potato crop pushing prices lower
Table of Contents
Web Contents
Editorial - In mourning there is a learning in demise
Researchers develop new nutrition scoring algorithm
Frozen foods remain a challenge for Heinz
Clean label confectionery products on the rise
Campbell Soup pursuing new consumers
Single-serve packs propel Green Mountain earnings
Green Mountain appoints new chief executive
Diamond Foods formally parts ways with ex-c.e.o.
Agropur to invest $100 million in cheese plant
Hormel cautiously hopeful about growth prospects
Added value at the heart of Tyson’s growth strategy
Food and beverage recalls jump 57%
Coca-Cola invests $1.3 billion in Chile
Washington - Greater organic oversight on the way
Ingredient Innovations - Positives in calorie subtraction
Stevia innovations lead to calorie reductions in beverages
Questions about calorie count for almonds, other nuts
Health and Wellness - Strengthening bones with additional nutrients
New Food Products
Ingredient Market Trends - U.S.D.A. forecasts record ag exports in fiscal 2013
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - December 4, 2012