Food Business News - February 11, 2014 - (Page 32)

Sweeteners-Sucralose/Stevia/Blends Fiber Powders Butter Powders Starches Specialty Maltodextrins Beer Powder Malt Extract Corn Syrup Solids Savory and Spicy Flavors Soy Sauce Powders Hydrolyzed Vegetable Protein Powders Cheese Powders Yeast/Yeast Extracts Coffee Creamers/Shortening Powder Malted Milk Powders Fructooligosaccharide (FOS) Cooked Oat Flour Honey Powder Caramel Color We dry more than dairy CONTRACT MANUFACTURING EXPERIENCE MORE THAN DAIRY FROM DAVISCO More satiety strategies I ngredient innovations and research findings have given food and beverage formulators more options when it comes to adding satiety benefits to products. Ingredion, Inc., Westchester, Ill., last year introduced its proprietary Weightain satiety system that is able to reduce calorie intake among consumers by about 50 to 100 calories per day, according to the company. The system includes high-amylose resistant starch, whole grains and hydrocolloids. Potential applications include smoothies, shakes, granola-type bars, muffins, soups, noodles and pasta. Weightain delivers on three satiety mechanisms, according to Ingredion. First, the starch fermentation in the colon triggers satiety to decrease feelings of hunger. Also, increased gastrointestinal viscosity prolongs absorption to reduce calorie consumption. Finally, whole grains delay digestion and reduce hunger pangs. Research published in the Jan. 23, 2013, issue of the British Journal of Nutrition showed how Litesse polydextrose from DuPont Nutrition & Health may affect appetite and energy intake. In the study with a randomized, single-blinded, crossover design, 21 people consumed chocolate milk drinks with a range of doses of Litesse: 0 grams, 6.3 grams, 12.5 grams or 25 grams. Tree Nut Council Nutrition Research for Education Foundation, Davis, Calif., supported the study as did the National Institutes of Health/National Cancer Institute. The International Tree Nut Council lists almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts as kinds of tree nuts. Almonds already have appeared in cereal introductions in 2014. General Mills, Inc., Minneapolis, included a cranberry almond variety in its Fiber One Protein cereal. Post Foods, L.L.C., Parsippany, N.J., has a Chocolatey Almond Crunch variety and a Cinnamon Crunch variety in its new Honey Bunches of Oats Morning Energy. "When it comes to breakfast, consumers are looking for options that provide protein, fiber and whole grain to satisfy their appetite and help reduce mid-morning hunger," said Derek Schwendinger, marketing director, Honey Bunches of Oats at Post Foods, when the cereals were introduced Jan. 28. "We're excited to meet those needs with new Honey Bunches of Oats Morning Energy." The Quaker Oats Center of Excellence promoted satiety effects associated with oatmeal at Experimental Biology 2013 in Boston last April. A study conducted by the Pennington Biomedical Research Center, Baton Rouge, La., found people who had Appetite ratings were collected at 30-minute intervals until a test meal was served 90 minutes later. Test meal intake was significantly lower for all the groups eating Litesse when compared to the control group. Microparticulated whey protein increased the lightness and viscosity of sauces and dressings, thereby mimicking some of the desirable characteristics of fat droplets, in a study appearing in the February 2014 issue of Food Research International. Researchers from the University of Massachusetts in Amherst, Mass., and ConAgra Foods, Inc., Omaha, used the microparticulated whey protein as a fat mimetic in reduced calorie sauces and dressings. Highly aerated food may affect satiety, according to a study appearing on-line Dec. 14, 2013, in the International Journal of Gastronomy and Food Science. Researchers at the AZTI-Tecnalia Food Research Institute in Bizkaia, Spain, sought to test whether a feeling of fullness may start when consumers view the food. They used mixtures of food-grade silica particles, methylcellulose and ovalbumin to get better distribution of air and to increase volume. People reduced their intake when a more-aerated sample was served compared to when a lessaerated sample was served. FBN oatmeal at breakfast ate about 85 fewer calories at their next meal when compared to people who ate an oat-based, ready-toeat cereal at breakfast. "We are encouraged by this research because it shows that an oatmeal breakfast can be an effective strategy to help people feel full during that typically challenging time frame between breakfast and lunch," said Marianne O'Shea, senior director - PepsiCo R.&D. Nutrition. "With the Quaker Oats Center of Excellence, we aim to build upon established oat science to explore new benefits that will help consumers. It's clear there is more to discover when it comes to the true potential of the oats and all it can do." The Kellogg Co., Battle Creek, Mich., has promoted its fiber-packed cereals as a way to fill up in the morning. Last year the company pointed to U.S. Department of Agriculture data showing 9 out of 10 children do not have enough fiber in their diet. Still, cereal sales were not that strong for Kellogg in the fiscal year ended Dec. 28, 2013. The company on Feb. 6, 2014, reported fiscalyear internal net sales in its U.S. Morning Foods segment fell nearly 2%. The Kellogg Co. continues to face challenges in some of its developed cereal business, said John Bryant, president and chief executive officer. FBN - Jeff Gelski jgelski@sosland.com FOR MORE INFORMATION ON CONTRACT MANUFACTURING CONTACT CONTRACTMANUFACTURING@DAVISCOFOODS.COM 11000 WEST 78th STREET SUITE 210 EDEN PRAIRIE, MINNESOTA 55344 1-800-757-7611 | WWW.DAVISCOFOODS.COM ® 32 FOODBUSINESS NEWS February 11, 2014 http://WWW.DAVISCOFOODS.COM

Table of Contents for the Digital Edition of Food Business News - February 11, 2014

Food Business News - February 11, 2014
Post to buy PowerBar from Nestle
Beverage ingredients in the spotlight
Beef prices are red hot
Table of Contents
Web Contents
Editorial - Cause marketing gaining momentum
Green Mountain, Coca-Cola form partnership
McDonald’s is learning less is more
F.D.A. proposes sanitary food transportation rule
Price increase still planned for Chipotle
Inside Tyson Foods’ prepared foods strategy
Beef, chicken drive gains for Tyson
Meat costs will hinder Hillshire in second half
Meijer to build dairy facility in Ohio
Hershey seeks to set new bar in spreads
Washington - Putting the new farm bill in focus
Health and Wellness - Digesting the additional benefits of gut health
Are designer fibers on the horizon?
Ingredient Innovations - Making cereal more satisfying
More satiety strategies
Beverage Business News - Beverage ingredients in the spotlight
New Food Products
Ingredient Market Trends - Weather woes continue to affect markets
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - February 11, 2014

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