Food Business News - February 12, 2013 - (Page 34)

fiber claim through the addition of GrainWise. Besides whole grain items, gluten-free products also may need fiber boosts, Mr. Casper said. Gluten-containing ingredients such as wheat, rye and barley often have higher fiber content than the gluten-free ingredients that replace them. SunOpta Ingredients, Chelmsford, Mass., offers gluten-free oat fiber ingredients under its Canadian Harvest line. All of the ingredients are at least 93% fiber. They differ by fiber content, fiber length, water and oilholding capacity and particle size. Omaha-based ConAgra Mills offers Sustagrain, a proprietary, identity-preserved waxy, hull-less barley. Dietary fiber makes up more than 50% of Sustagrain’s carbohydrates. It is available as fine flour or flakes and may boost fiber in bread, rice blends, hot cereal, readyto-eat cereal and bars. Inclusions are another option in fiber formulation. QualiTech, Inc., Chaska, Minn., offers Flavor-ettes, Pell-ettes and Flav-R-Grains that have been shown to mask flavor and consistency issues associated with adding fiber, said Tracy Schrepfer, research and development manager for QualiTech. They may be used in bread, muffins, cakes, bagels, tortilla chips, breading, biscuits, waffles, donuts and cereal. Ms. Schrepfer said one QualiTech customer had a problem with cereal bars. Adding fiber would interact with the base formula in unpredictable ways and lead to crumbly or inconsistent bars. To alleviate the problem, the customer initially needed another operational step, which added time and money to the process. “Qualitech devised a one-step solution by adding a fiber-rich, pecan-flavored inclusion to the base formula,” Ms. Schrepfer said. “The Flavor-ette inclusion carried the additional fiber but didn’t interfere with the mixing. The result was a fiber-rich bar in which taste, quality, consistency and mouthfeel weren’t compromised, and the additional operational step was eliminated, saving time and money.” The bars also had 31 to 36 grams of whole grain per serving. Consumers want both fiberrich and whole grain products, according to the 2012 Food & Health Survey from the International Food Information Council Foundation, Washington. When making decisions about buying packaged foods or beverages, 67% of survey respondents said they considered whether the products had whole grains and 62% said they considered whether the products had fiber. FBN — Jeff Gelski Correction The European Commission has approved erythritol, a polyol, for use as an ingredient in foods but not in beverages. A story appearing on Page 26 in the Jan. 29, 2013, issue of Food Business News gave incorrect information. FBN Frutalose SF75 ® sweetness of sugar ry F Sweet F r W v r r Where Fiber Meets Function & Flavor Sensus 34 FOODBUSINESS NEWS ® w 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