Food Business News - May 3, 2016 - (Page 39)

Ingredient Health Trends Clean label gains momentum Such companies as Nestle, Hormel, Campbell Soup and Schwan are expanding reformulation efforts roduct reformulation efforts aimed at giving food and beverage products a clean label positioning have picked up in the past few months, with several leading consumer packaged goods companies announcing programs. Nestle S.A., Vevey, Switzerland, for example, announced in April its plans to simplify the formulations of many of its ice creams. Brands sold in the United States and included in the initiative are Dreyer's, Häagen-Dazs, Outshine, Skinny Cow, Nestle Ice Cream and Nestle Drumstick. The program is part of the company's effort to update existing product formulations across the entire portfolio of its brands. The move will affect more than 100 products, the company said. Changes include the removal of artificial colors P May 3, 2016 and flavors, high-fructose corn syrup and bioengineered ingredients, as well as a switch to milk from cows not treated with rBST, the addition of more real fruit or fruit juice and a reduction in sugar by an average of 11% on select products. The Schwan Food Co., Bloomington, Minn., a manufacturer of such brands as Freschetta, Mrs. Smith's, Edwards a key thing is artificial dyes are much more stable," she said. "If you think about the product and its shelf life and how the color can change over time, we had to be careful in matching the colors to our controls. We have a number of historical legacy items and consumers have certain expectations. "You have to think about the science, the manufacturing It It (clean label) should prove to be rewarding to those who step up and deliver on tailoring products to the consumer's specific wants and needs. - Stacey Fowler, Schwan Food Co. and Pagoda, has undergone a similar transition to what Nestle is doing and Stacey Fowler, senior vice-president of product innovation and new venture development, said shifting away from artificial colors in ice cream can be challenging. "In ice cream, for example, process and preserving quality. Plus, we have to make sure the (consumer's) experience is unchanged or improved." In December of last year, Nestle also announced that it will transition to using only cage-free eggs in all of its U.S. food products, including ice cream, within the next five years. Nationwide roll-out for the newly updated products began in March. "Nestle Dreyer's Ice Cream understands that consumers want to know what's in their food, where those ingredients come from and how the food products they purchase are made," said Robert Kilmer, president of Nestle Dreyer's Ice Cream. "We are the industry leader when it comes to innovation and, as consumer demand centers on transparency and choice, we are responding with new ways to make ice cream even better. Using simpler ingredients that our consumers can recognize and removing those that don't belong is a natural next step for our brands." As part of the effort, Nestle said nine of its Dreyer's Slow Churned flavors will be branded Slow Churned Simple Recipes, to reflect the simpler ingredient profile. The new recipes feature a label with 7 or 8 ingredients, down from an average of 22. Examples of specific ingredients removed include carrageenan and xanthan gum, replaced with such ingredients as pectin. Nestle said Michael Sharp, research scientist, led a FOODBUSINESS NEWS ® 39

Table of Contents for the Digital Edition of Food Business News - May 3, 2016

Food Business News - May 3, 2016
Dr Pepper pivoting with the consumer
New front opens in the battle over sodium
Beverage Business News - Beverage makers capitalizing on dairy
Table of Contents
Web Contents
Editorial - Vermont’s immediate impact is becoming clearer
Three meals a day still the American way
Mondelez battling weakness in biscuit market
Pinnacle picks Mondelez exec as new c.e.o.
Chipotle Mexican Grill in the midst of a slow recovery
Hormel sells Diamond Crystal Brands
Starbucks sets forth single-serve strategy
PepsiCo initiating transformational innovation agenda
McCormick acquires Australian herbs company
Costco eyes Nebraska for new poultry plant
Hershey still seeking answers to slow growth
Nestle, R&R to create world’s third largest ice cream company
Saputo details succession plan for presidency
Papa John’s removes HFCS from menu
Danone building strength in yogurt
Dannon to go non-G.M.O.
Taco Bell to limit antibiotics in chicken
Dr. Praeger’s focused on keeping brand fresh
PepsiCo appoints new global food service leader
NatureBox moves from snail mail to retail
Market Insight - The good and bad of El Nino, La Nina
Ingredient Trends - Clean label gains momentum
Food packaging and clean label
Ingredient Innovations - Red means go in color innovation
Specialty dairy ingredients used in beverages
New Food Products
Ingredient Market Trends - I.G.C. forecasts world wheat stocks at new record in 2016-17
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - May 3, 2016