Food Business News - April 19, 2016 - (Page 47)

Ingredient Innovations Fiber's global reach rom Australia to America, Indonesia to Italy, consumers are seeking foods and beverages with fiber, according to the report "Fiber, grains and gluten - A global perspective" from HealthFocus International, St. Petersburg, Fla. People also are becoming more aware of two specific fiber sources: oat fiber and inulin. The report, which contains data from 16 countries, found 44% of respondents said they are seeking high fiber foods. Eighty per cent want fiber as a source of nutrition in the products they buy, which trails only fruit at 90%. Fiber ranks ahead of protein at 79%, yogurt at 74%, fruit juices at 72%, whole grains at 71%, nuts at 68%, honey at 67%, omega-3 fatty acids at 63% and antioxidants at 63%. The paper said 20% of people globally want to see information about fiber on the front of food packages, which compared to 51% for calories, 40% for sugar, 36% for fat and 26% for saturated fat. To prepare its report, HealthFocus International used data from a U.S. trend study it published in 2014 and an international trend study, also published in 2014. The 16 countries F April 19, 2016 included were the United States, Canada, Brazil and Mexico in the Americas; France, Germany, Italy, Russia, Spain and the United Kingdom in Europe; and reduction, blood glucose control and gastrointestinal health, according to DSM. Tate & Lyle, P.L.C., London, in 2013 acquired Biovelop, a People want to know more about oat fiber and increasingly are aware of inulin Australia, China, Japan, India, Indonesia and The Philippines in Asia Pacific. The report showed awareness of beta-glucan (oat fiber) at 26% in 2014, which was up from 24% in 2012. Thirty-three per cent of people in 2014 were interested in beta-glucan (oat fiber). "Awareness is low but growing for things like ancient grains and oat fiber," the report said. "Interest also outweighs awareness. So while they may not really know about it, they want to." Two multinational companies have invested in oat beta-glucan. DSM Nutritional Products in 2012 acquired the OatWell brand beta-glucan ingredient portfolio from Swedish Oat Fiber. OatWell products are used in foods, beverages and dietary supplements. They offer health benefits in the areas of cholesterol Swedish manufacturer of oat beta-glucan under the PromOat brand name. PromOat has betaglucan content of up to 35%. A soluble fiber, PromOat swells and hydrates in the stomach, and the beta-glucan is not digested, according to Tate & Lyle. Oats contain about 10% total dietary fiber, with more than one third of the fiber being soluble, said William W. Liska, sales manager for Grain Millers, Inc., Eden Prairie, Minn. "Certainly the soluble fiber in oats is best known for its heart health benefits (look for the heart on oatmeal and other oat-containing products)," said Sharon M. Herzog, director of research and development for Grain Millers. "The beta-glucan soluble fiber functions to lower cholesterol. The effects are significant. This can translate to as simple as eating one bowl of oatmeal (providing 2 out of the 3 grams of soluble fiber needed) along with a diet low in saturated fat and cholesterol." Grain Millers offers oat flakes, oat bran, oat flour, oat groats and oat fiber. "With the exception of oat fiber, bran and de-branned flour, all milled oats are classified as whole grain," Mr. Liska said. "While flakes are most commonly used, formulators must consider how the oats will be handled and processed. The desired attributes in the finished product ultimately drives the most suitable form of oat to be used." In the HealthFocus International report, inulin awareness was at 18% in 2014, which was up from 16% in 2012, and 22% of people said they were interested in inulin. Inulin also may be used to reduce sugar. A new survey commissioned by Sensus, an inulin supplier, found more than 60% of European consumers monitor sugar intake and 25% search for low sugar food products. The survey also found 55% said the type of sweetener used in reduced-sugar products influences their buying choice and FOODBUSINESS NEWS ® 47

Table of Contents for the Digital Edition of Food Business News - April 19, 2016

Food Business News - April 19, 2016
Fresh, authentic a focus for Unilever
Clash over child nutrition programs may lie ahead
Dairy Business News - Dairy flavors grow ever more creative
Table of Contents
Web Contents
Editorial - Growth of organic category suggests still greater attention ahead
Monogram Foods acquires appetizer company
‘Premiumization’ opportunities abound
Preferred Popcorn picks up organic popcorn maker
Wal-Mart to transition to cage-free eggs by 2025
AdvancePierre Foods files for i.p.o.
Dr Pepper Snapple increases sports nutrition stake
Hormel Foods launches clean label effort
Identifying the X-factor in food startups
Food service operators betting big on buns
ConAgra Foods earnings reflect focus on execution
Mondelez to partner with e-commerce firm Alibaba
Modern Table planting the seeds of a trend
Market Insight - Dairy still under pressure
Company Profile - Flowers focused on improved margins
Flavor Trends - The next level for dressings, sauces and marinades
Ingredient Innovations - Fiber's global reach
Ingredient suppliers emphasize specialized fibers
Algae venture to invest in or buy food companies
New Food Products
Ingredient Market Trends - Large supplies will weigh on grain and oilseeds prices into next year
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 19, 2016