Food Business News - March 22, 2016 - (Page 22)

Science, safety and seaweed Carrageenan moves to the fore as the food industry seeks ways to defend ingredients orrecting a research project that delivers results that are false or misleading may be expensive and time consuming. "It takes about 20 papers to correct a negative," said Roger Clemens, Ph.D., an advisory council member for FMC Corp., Philadelphia. "A tremendous amount of work and money and time goes into correcting something that's negative in the social media or even in a scientific publication." Industry efforts have defended such ingredients as high-fructose corn syrup, caramel color and aspartame. Now, FMC Corp., which generated $3.28 billion in sales in fiscal year 2015, is sticking up for carrageenan, seeking ways to convince consumers and food companies that the red seaweed is safe when used as a food ingredient. Published work already has appeared in a scientific journal and a consumer web site. C 22 FOODBUSINESS NEWS ® "In the case of carrageenan, there is a century-long history of anecdotal evidence supporting carrageenan safety, as well as decades of research performed by the most respected research groups in the field, and we have commissioned much of that research," said Amy O'Shea, health and nutritional global marketing director for FMC Corp. "Our customers know that in a wide variety of applications carrageenan is the ideal It It takes about 20 papers to correct a negative. - Roger Clemens, Ph.D., h an advisory council member for FMC Corp. stabilizer and the only one that performs efficiently without altering things like taste or color." Yet in 2014 WhiteWave Foods Co., Broomfield, Colo., announced plans to remove carrageenan from its Silk and Horizon Organic Carrageenan, when used as an ingredient, may keep chocolate from separating from the milk in chocolate milk. products because of consumer concern. "Once a consumer group has made up its mind, or even a company has made up its mind, it's not going to change," said Dr. Clemens, who is also an adjunct professor of pharmaceutical sciences and associate director of the regulatory science program at the University of Southern California's School of Pharmacy. "You realize those (changes) are linked to sales. They are linked to consumerism. They are linked to perception. When you look at those linkages, a company is not going to change. They are not going to say, 'Oh, my gosh. I made a mistake.'" Reasons to respond Companies still should consider different ways to respond to studies, said Kantha Shelke, Ph.D., principal of Corvus Blue, L.L.C., a food science and research firm based in Chicago. "It is something about lies, damned lies and scientific studies that can sometimes take a life of their own to perpetuate the March 22, 2016

Table of Contents for the Digital Edition of Food Business News - March 22, 2016

Food Business News - March 22, 2016
Chipotle continues to struggle
G.M.O. labeling: Back to the drawing board?
Dairy Business News - Picking the right fruits, nuts and seeds
Table of Contents
Web Contents
Editorial - Food industry faces challenges as obesity rate rises
General Mills invests in organic cottage cheese maker
Natural Products Expo West - When big companies buy small brands
Alexia Foods homes in on hot potato trends
What’s popping at Angie’s Boomchickapop
Four trends driving growth in organic
Kraft Heinz impressing investors
Wal-Mart revamping fresh food strategy
Target focused on the fundamentals of fresh
Science, safety and seaweed
Market Insight - Wheat, corn, soybeans: Which one will lead?
Flavor Trends - Beyond sriracha
Ingredient Innovations - Reducing the ‘ates’ in meat applications
New Food Products
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 362 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 22, 2016