Food Business News - August 26, 2014 - (Page 27)

the Food and Drug Administration. The claim said, "Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease." Qualifying for the claim does not require a product to have a minimum dosage of EPA and DHA, Mr. Ismail said. He would prefer such a requirement. "We want consumers to know that they are getting enough to actually make a difference for coronary heart disease," he said. The GOED has filed a petition with the F.D.A. for another potential qualified health claim, this one dealing with blood pressure reduction. For evidence, the GOED commissioned a meta-analysis that examined 70 randomized, controlled trials conducted with adults who were given EPA/DHA omega-3 fatty acids from seafood, fortified foods or dietary supplements. The most significant effects were found in people with existing high blood pressure. The average decreases for those people were 4.51 mm Hg in systolic blood pressure and 3.05 mm HG in diastolic blood pressure. The study was published this year in the July issue of the American Journal of Hypertension. The GOED's proactive moves in 2014 come after the industry played defense in 2013. An article published on-line July 10, 2013, in the Journal of the National Cancer Institute found increased prostate cancer risk among men with high blood concentrations of omega-3 fatty acids. "The big thing about that study was, it wasn't a study looking at actual intakes," Mr. Ismail said. "It was looking at plasma levels of omega-3s, which is different from consumption." He said the GOED has commissioned a meta-analysis that looks at the totality of evidence related to omega-3 fatty acids and prostate cancer. He said he hopes the study will be published this year. FBN - Jeff Gelski The new generation of shaft sealing. Need help sealing? Let us show you how in a Cinch! Before After Meat & Poultry Applications Oil blend with omega-3s offers stability CARGILL F ish oil's lack of stability often has stood as an impediment to its potential use in such applications as bread, dairy products and meal replacement products. Now, Cargill has found a partner for fish oil, resulting in a potential solution to the stability problem. The company's IngreVita ingredient is a blend of fish oil, canola oil and proprietary antioxidants. "High-oleic canola is extremely stable," said Kristine Sanschagrin, marketing manager of specialty seeds and oils for Cargill, Minneapolis. "It's really been able to change the way business is done in frying applications as well as replace oils in long-term shelf life stable products." Cargill introduced IngreVita at the Institute of Food Technologists' annual meeting and food exposition in New Orleans in June. "We have had tremendous customer response to IngreVita, a lot of interest," Ms. Sanschagrin said. "I think a lot of it in the past had to do with performance as well as the price point. It just made it very difficult to get a real stable product (when using fish oil). It was just very expensive." She said one gram of IngreVita may replace nearly all the oil in bread to allow a serving of white bread to contain 32 mg of EPA/DHA, two kinds of omega-3 fatty acids found in fish oil. "Some bread does have a little bit more oil in it than that, but it's typically around a gram or a gram and a half per serving," Ms. Sanschagrin said. Cargill has achieved 21 days of shelf stability in bread formulated with IngreVita. In crackers, IngreVita may replace a percentage of the oil. Crackers with IngreVita may be stored at ambient temperatures. They have reached 12 months of shelf life. In meal replacement products, IngreVita has been shown to withstand a high heat process Jordan Walter, an associate scientist for Cargill's and to work with Tetra Pak packaging. Cargill has oils and shortenings research and development developed an 8-oz meal replacement beverage team, works with IngreVita at the company's that contains 32 mg of EPA/DHA. food innovation center in Plymouth, Minn.. "We haven't quite hit 12 months with that because that's been a bit more complex product for a food developer as far as an application," Ms. Sanschagrin said of the meal replacement beverages. "We are at just about seven months with no off flavors." In dairy products, IngreVita may replace a percentage of oil, and the product may be stored at ambient temperatures. Ms. Sanschagrin said salad dressing with IngreVita has achieved nine months of shelf life. FBN Dough Mixer Applications Screw Conveyor Applications Ask about our complete line of Seals for the following equipment: ribbon blenders, paddle mixers, screw conveyors, bucket elevators, cartridge seals for Dodge & Falk direct drive adapters, rotary air valves and many other pieces of rotating equipment. Let us help you Seal in a Cinch! P: 856.662.5162 * F: 856.662.5264 August 26, 2014 27 FOODBUSINESS NEWS ®

Table of Contents for the Digital Edition of Food Business News - August 26, 2014

Food Business News - August 26, 2014
Wal-Mart in effort to be even more price competitive
Coca-Cola Co., Monster Beverage enter energy drink deal
Beverage Business News - Blending innovation in the juice segment
Table of Contents
Web Contents
Editorial - Social progress tied to diet
Wal-Mart in effort to be even more price competitive
Nestle to implement animal welfare standards
TreeHouse ahead on Keurig 2.0 product
Kraft, McDonald’s going forward with McCafé partnership
Gary Rodkin to retire from ConAgra Foods
Pinnacle Foods moving past Hillshire ‘distraction’
Displays, distribution propel Hostess cakes, rival says
Popcorn has global possibilities
TreeHouse Foods eyeing private label organic, natural category
Big Lots ramps up food offerings
Market Insight - Beef's simmering troubles
Washington - Transportation proposal under scrutiny
Ingredient Innovations - Rallying around omega-3
Oil blend with omega-3s offers stability
Health and Wellness - Better living through nutrition
New Food Products
Ingredient Market Trends - Canadian crop forecasts at ‘more normal levels’
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - August 26, 2014