Food Business News - February 12, 2013 - (Page 32)

TruBran F75M or TruBran F75R corn bran to increase the fiber content of bakery formulas,” said Tonya Armstrong, senior applications scientist for Grain Processing Corp. Adding TruBran F75M to a whole grain tortilla may raise its fiber level to 5 grams per serving, which would qualify the tortilla for an excellent source of fiber claim. Adding TruBran F75M to whole grain rolls may accomplish the same task. Horizon Milling, L.L.C., a Minneapolis-based joint venture between Cargill and CHS, offers a GrainWise wheat aleurone. While GrainWise, at 55% fiber, may have a lower percentage of fiber than some other ingredients, it has other sources of nutrition such as choline and B vitamins, said Jeff Casper, research and development manager for Horizon Milling. By adding GrainWise at 20%, an excellent source of fiber claim may be achieved in whole wheat bread. Even cheese puffs may qualify for an excellent source of Increase Fiber and Functionality FEATURES: À Friability Index Improvers À High Fiber Binders/ Hydrocolloids À Texturizers À Source of Soluble & Insoluble Fibers À Conventional & Organic APPLICATIONS: À À À À À À À Baked & Fried Goods RTE Cereals & Snack Foods Meats Beverages Pastas Tortillas Low Carb/High Fiber Products Available in either conventional or organic form, Grain Millers provides you with your lowest cost fiber solution. Improve your yields, extend your products shelf life and/or enjoy a myriad of functional benefits when using Grain Millers’ Oat Fiber. Grain Millers’ Oat Fiber is the first natural (non chemically treated or refined) oat fiber designed to provide food processors with a labelfriendly ingredient. For information, technical support or to learn more about Grain Millers’ family of products, please call (800) 443-8972. ® 315 Madison Street • Eugene, OR 97402 • 1-800-443-8972 • 541-687-2155 Fax Or visit us at 32 FOODBUSINESS NEWS ® Harvard’s approval of 10:1 ratio draws critiques A Harvard School of Public Health study that assessed whole grain standards included comments on fiber in whole grain products. In the study that appeared on-line Jan. 4 in Public Health Nutrition, the researchers said an American Heart Association standard, which promotes a total carbohydrate:fiber ratio of 10:1 or less, was the best indicator of overall healthfulness. The researchers found whole grain products meeting this ratio were higher in fiber and lower in trans fats, sugar and sodium than products that did not meet the ratio. “We are always searching for the Holy Grail of healthy,” said Joanne Slavin, Ph.D., a professor in the Department of Food Science and Nutrition at the University of Minnesota in St. Paul, Minn. “There is a lot of frustration with all the whole grain products out there that contain hardly any fiber. So this ratio might get at that problem. A better approach might be to have government standards for whole grain foods.” Others expressed potential problems with the 10:1 ratio. “That’s a pretty interesting concept,” said Jeff Casper, research and development manager for Horizon Milling, L.L.C., a Minneapolis-based joint venture between Cargill and CHS. He said consumers might understand the concept’s simple math involving carbohydrates, fiber and division. He added the ratio does not take into account other positive elements in certain whole grains. For example, quinoa is lower in fiber than some other whole grains, but it has an exceptional amino acid profile. “Granted, we need to be eating more fiber, but we also need to get other compounds in our body,” Mr. Casper said. Brown rice, wild rice, sorghum and whole cornmeal would not attain the 10:1 ratio, according to the Whole Grains Council, Boston. However, adding isolated fibers to a product full of refined grains and sugars may allow the product to attain the 10:1 ratio. “Our experience suggests F.D.A. would find this approach misleading and unacceptable and would not allow use of the 10:1 ratio, if used on products that would not otherwise qualify as whole grains,” the Whole Grains Council said. FBN February 12, 2013

Table of Contents for the Digital Edition of Food Business News - February 12, 2013

Food Business News - February 12, 2013
China problems may challenge Yum! Brands in 2013
Tyson Foods sees chicken demand rising
Kellogg frozen foods business on the fast track
Table of Contents
Web Contents
Editorial - Starbucks is redefining brand loyalty
General Mills settles Yo-Plus lawsuit
Green Mountain Coffee sees single-serve pack sales rise 21% in first quarter
Soren Schroder named next c.e.o. of Bunge Ltd
New Mexico legislature blocks bioengineering labeling bill
Pork prices may be volatile in 2013
Kraft Foods fills newly-created marketing post
Hershey has big plans in nuts and fruits
American Licorice Co. to expand in Indiana
Unilever to close spreads plant in Atlanta
Greek yogurt may be going to school
Frito-Lay to launch Taco Bell-inspired Doritos
Kellogg income rises on cost-savings, Pringles acquisition
China problems may challenge Yum! Brands in 2013
Juice, baking business come into focus for Starbucks
New product pipelines pump up protein
Washington - 'Smart snack' guidelines get favorable reviews
Market Insight - Per capita calories rise on added fats
Beverage Trends - Oat beverages offer benefits beyond the bowl
Ingredient Innovations - Fiber boosts for whole grain items
Harvard’s approval of 10:1 ratio draws critiques
Beverage Business News - Nothing to see here
New Food Products
Ingredient Market Trends - Open outcry trading of hard red winter wheat futures to shift to Chicago
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 12, 2013