Food Business News - August 26, 2014 - (Page 54)

Supplier Innovations and News Millennials primed to influence breakfast segment The latest Incredible Breakfast Trends from Park Ridge, Ill.based American Egg Board chronicle millennials, daypart blurring and creativity, exploring their effects on morning fare. The millennial generation is slowly pushing its way to dominance as the most important consumer group influencing food marketers, according to the A.E.B. Comprised of approximately 80 million people, the group differs from previous generations in their attitudes about food: whole foods are preferred over processed foods; 80% want to know more about how their food is grown; food is seen as an opportunity for exploration; customizing food options is seen as a need, not a luxury; and value is important, yet it includes factors beyond cost. The report also found millennials' habit of eating whatever/ whenever they want is eroding daypart boundaries. One current trend is to mix proteins and introduce pulled pork, prosciutto or even lobster alongside eggs in the breakfast segment. At the same time, eggs are migrating beyond traditional breakfast offerings onto burgers, sandwiches and even pizzas, which are served throughout the day. A factor in the consumers' choice of restaurants is the ability to customize their food. This is true for more than 80% of all consumers and 85% of millennials, according to Mintel International. Visit: Cargill is the exclusive distributor for TREHA trehalose Minneapolis-based Cargill has finalized an agreement with Japan-based Nagase Group to be the exclusive distributor of TREHA trehalose for use in foods and supplements throughout the United States and Europe. A glucose disaccharide that is about 38% as sweet as sucrose, TREHA trehalose is an ingredient used in everything from cooked proteins to baked foods and snack items because it serves several functions. It is manufactured by Hayashibara Co., Ltd., a Nagase Group company in Japan. "TREHA trehalose could literally go into 20 different finished products for 20 different reasons," said Deborah Schulz, Cargill specialty carbohydrates product line manager. "This is a unique ingredient that provides value in many areas due to its many functional properties." Some benefits of working with trehalose include: improved softness and juiciness of cooked proteins; extended shelf life of bread and baked foods; improved glazes used on baked foods; maintains crispiness in snacks; lighter texture in baked foods and some snacks; prevents the formation of ice crystals and freeze-thaw damage; masks a range of unpleasant tastes and odors in beverages; and helps vegetable and fruit juices retain color. Visit: Undeclared sugars may affect coconut water market Consumers may not realize there are two categories of coconut water - those with no added sugars and those with 54 FOODBUSINESS NEWS ® added sugars - according to Lawrenceville, N.J.-based iTi Tropicals. The company recently released its survey of market data revealing that coconut water products with added sweeteners represent about 75% of the coconut water market. However, it may be challenging for consumers to identify products with added sugars because its research showed some of the sweetened coconut water products fail to declare added sugars. The unsweetened coconut water category includes 100% pure coconut waters without added sugars. "Consumers of these products are demonstrating an interest in the pure coconut water taste and the lower levels of total sugars they provide," iTi Tropicals explained. "As consumers continue to look for products without added sugars, we believe the unsweetened coconut water is poised for rapid growth." The company is concerned that the continued sale of coconut waters with undeclared added sugars and other ingredients may erode consumer confidence in the category. It is calling on the industry to ensure the ingredients added to coconut water are properly labeled. A copy of the white paper may be requested via the company's web site. Visit: August 26, 2014

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