Food Business News - February 12, 2013 - (Page 37)

Beverage Business News Health and nutrition are the perceived attributes of beverage clarity aintaining beverage clarity is a challenge. Have you ever wondered why warm water from the kitchen tap during the winter months appears cloudy but clears over time? Completely harmless, the cloudiness is nothing more than dissolved excess oxygen coming out of solution and is the result of air solubility in water increasing when water pressure increases or water temperature decreases. So during the winter, when tap water travels from a cold reservoir to your kitchen sink, it tends to be in a supersaturated state, where there is more oxygen in the water than it can hold. It remains highly oxygenated while traveling through pressurized pipes. Upon pouring out of the faucet, the air loses solubility and the water appears cloudy. Within a few minutes, the cloudiness, in the M February 12, 2013 form of microscopic bubbles, rises to the surface and before long the water is clear. If variables such as temperature and pressure may impact the versatile solvent’s clarity, imagine how it responds to the addition of coloring, flavoring and the variety of functional ingredients being used in the manufacture of trendy cleartype beverages. The good news is ingredient suppliers recognize the growing consumer preference for clear — color or colorless — beverages, and offer a plethora of ingredients to meet formulation requirements. Clear implies clean, pure, simple … attributes today’s consumers are looking for in their foods and beverages. “Clear liquids, such as broth, tea and water, are often suggested when one is sick, so these products may have a better-for-you halo surrounding them,” said Jessica Jones-Dille, associate director of marketing for Wild Flavors Inc., Erlanger, Ky. “This better-for-you benefit, real or perceived, seems to have transferred over to the growing number of clear beverages — color and colorless — in today’s marketplace.” A number of fortifying ingredients have been designed to dissolve clear in water, enabling the development of nutritional water-based beverages. For example, Oceans Omega L.L.C., a wholly owned subsidiary of Mycell Technologies L.L.C., Paramus, N.J., recently introduced Omega Infusion, a clear, zero-calorie, omega-3 fatty acid-enhanced water. One 12-fluid-oz bottle of Omega Infusion water delivers 40 mg of both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), 200% of the daily value of vitamin C and 80% of the daily value of vitamins B3, B5, B6 and B12. Flavors are berry, citrus, fruit punch and orange. “We are proud to be able to launch Omega Infusion featuring our omega-3 ingredients, which delivers clear, great-tasting beverages with extended shelf life at room temperatures,” said Benjamin Mamola, chairman and chief executive officer of Oceans Omega. Volker Berl, chief technology officer, added, “Delivering heart-healthy omega-3 fatty acids in enhanced water is something we’ve been developing for years. Our proprietary delivery system is transforming the beverage industry by including ingredients like DHA and EPA. Our unique stabilization technology and sustainable source of ultra-pure omega-3 fatty acids allows us to offer a water-soluble, clear and stable ingredient. It is odorless and tasteless in finished products.” In an effort to appeal to nutritionally deficient mature adults FOODBUSINESS NEWS ® 37

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