Food Business News - September 06, 2016 - 56

Giving honey more marketing power The sweetener may qualify as non-G.M.O. or Fair Trade H The Best Blends We are dedicated to helping you - Develop efficient processes - Create perfect custom blends - Access the best ingredient buys - Get the highest quality products on-time and in spec Find out how by contacting us at An@ifpc.com or 1.800.227.8427 Blending Trusted Ingredient Advisors www.ifpc.com/An 56 FOODBUSINESS NEWS ® oney already has a sweet and simple perception among Americans. A 2015 consumer research survey from the National Honey Board, Firestone, Colo., found 93% of respondents said they viewed honey as natural. More marketing advantages for honey may come through non-bioengineered/non-G.M.O. status and Fair Trade certification. Natural American Foods, Onsted, Mich., this year enhanced its global sourcing capabilities by adding honey and agave that is verified by the Non-GMO Project, Bellingham, Wash. Natural American Foods works with suppliers who have been verified by the Non-GMO Project. Also, Fair Trade Certified honey from Natural American Foods ensures that farmers and beekeepers are paid a fair price. The company sources this honey from the Amhara region of Ethiopia. The honey from that area is dark in color, with a robust flavor and floral notes. Natural American Foods offers many honey varieties, including conventional blends, monofloral varieties, certified organic, Non-GMO Project verified and Fair Trade Certified. Honey Holding, doing business as Honey Solutions and based in Baytown, Texas, received Non-GMO Project verification in August for honey produced at its Baytown facility. The honey is harvested from protected organic hives and is not exposed to antibiotics or pesticides, according to the company. It is heated and strained to remove natural hive debris while retaining its natural pollen. FBN practices and support farmers through training and planting materials. Stevia, monk fruit and other high-intensity sweeteners may need to partner with bulking agents when replacing sugar in some applications, including baked foods. Steviva Ingredients, Portland, Ore., recently launched Erysweet+ Ultra blend, a super-fine mesh powder consisting of SteviaSweet 95-60 with Erysweet non-bioengineered/non-G.M.O. erythritol. The ingredient is twice as sweet as sugar but only 0.2 calories per gram, compared to sugar at 4 calories per gram. A replacement for super-fine powdered sugar, Erysweet+ Ultra offers a clean flavor and is free from bitter notes and aftertaste, according to Steviva Ingredients. The sweetener's heat tolerance is past 250 degrees Fahrenheit. Erysweet+ Ultra works in tempering applications for chocolate, coatings, fillings, frostings, glazes, fondants and icings. Wisdom Natural Brands started working with inulin, another bulking agent, in 1995. "We also recommend tofu and apple sauce as ways to meet that need for a bulking agent," Ms. May said. Cargill, Minneapolis, at the I.F.T. event sampled a sugar cookie with a 25% reduction in sugar, or 9 grams versus 12 grams in the control cookie. ViaTech stevia and inulin in the form of chicory root fiber were used to reduce sugar. To maintain a natural positioning for a product, stevia extracts may be paired with chicory root or erythritol, which is a polyol that acts as a bulking agent, said Andy Ohmes, global product line manager for Cargill's high-intensity sweetener business. Chicory root fiber helps the appearance of a cookie, such as in how it spreads, he said. While sugar is involved in the browning of cookies, chicory root will help the cookie keep a brown appearance when sugar is removed. Erythritol may provide a nice rounding effect on the sweetness of a product when the goal is to reduce the sugar but use a sweetener blend that tastes as similar to sugar as possible, said Wade Schmelzer, principal scientist at Cargill. Cargill does not offer any monk fruit sweeteners, Mr. Ohmes said. Cost may be a hurdle when working with that high-intensity sweetener, he said. Some of Cargill's customers want to work with both stevia and monk fruit, and Cargill can help them with those projects, he said. FBN - Jeff Gelski jgelski@sosland.com September 6, 2016 http://www.ifpc.com/An

Table of Contents for the Digital Edition of Food Business News - September 06, 2016

Food Business News - August 6, 2016
Campbell Soup Co. restructures C-Fresh unit
Implementing the Food Safety Modernization Act
Dairy Business News - Keeping dairy clean and authentic
Table of Contents
Web Contents
Editorial - Sanderson Farms’ lonely crusade
Investor renews call for the breakup of Bob Evans Farms
McDonald’s reshuffles leadership team as Andres prepares to retire
Post Holdings to acquire National Pasteurized Eggs
Snyder’s-Lance adds to portfolio with popcorn brand purchase
Kellogg showing ‘excellent visibility’ into cost savings
Building Baskin-Robbins into a retail powerhouse
THE PROTEIN SHIFT: From fauna to flora
Tall Tree Foods adds The January Co. to portfolio
Nestle deals with difficult pricing situation
Annie’s launching 30 new organic products this year
SunOpta struggles in the wake of recall, frozen fruit supply issues
A.H.A., Sugar Association spar over added sugars recommendation
Pinnacle Foods to close Evol plant in Colorado
PepsiCo introduces U.S.D.A. certified organic Gatorade
The transformation of Ips Snacks
THREE PATHS that large companies may follow
Even with sales slip, Smucker profits surge on lower coffee prices
Simplicity, convenience driving consumer breakfast decisions
Market Insight - Oversupply challenging egg and milk markets
Ingredient Trends - COMPETITION challenging confectionery market
Ingredient Innovations - Natural sweeteners partner up
Giving honey more marketing power
A clean label checklist
New Food Products
INGREDIENT MARKET TRENDS - Value of U.S. ag exports in F.Y. 2017 forecast at $133 billion
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business News - September 06, 2016 - Dairy Business News - Keeping dairy clean and authentic
Food Business News - September 06, 2016 - 2
Food Business News - September 06, 2016 - 3
Food Business News - September 06, 2016 - Table of Contents
Food Business News - September 06, 2016 - 5
Food Business News - September 06, 2016 - Web Contents
Food Business News - September 06, 2016 - 7
Food Business News - September 06, 2016 - Editorial - Sanderson Farms’ lonely crusade
Food Business News - September 06, 2016 - 9
Food Business News - September 06, 2016 - 10
Food Business News - September 06, 2016 - 11
Food Business News - September 06, 2016 - Investor renews call for the breakup of Bob Evans Farms
Food Business News - September 06, 2016 - McDonald’s reshuffles leadership team as Andres prepares to retire
Food Business News - September 06, 2016 - Post Holdings to acquire National Pasteurized Eggs
Food Business News - September 06, 2016 - Snyder’s-Lance adds to portfolio with popcorn brand purchase
Food Business News - September 06, 2016 - Kellogg showing ‘excellent visibility’ into cost savings
Food Business News - September 06, 2016 - 17
Food Business News - September 06, 2016 - Building Baskin-Robbins into a retail powerhouse
Food Business News - September 06, 2016 - 19
Food Business News - September 06, 2016 - THE PROTEIN SHIFT: From fauna to flora
Food Business News - September 06, 2016 - 21
Food Business News - September 06, 2016 - 22
Food Business News - September 06, 2016 - Tall Tree Foods adds The January Co. to portfolio
Food Business News - September 06, 2016 - Nestle deals with difficult pricing situation
Food Business News - September 06, 2016 - Annie’s launching 30 new organic products this year
Food Business News - September 06, 2016 - 26
Food Business News - September 06, 2016 - SunOpta struggles in the wake of recall, frozen fruit supply issues
Food Business News - September 06, 2016 - 28
Food Business News - September 06, 2016 - A.H.A., Sugar Association spar over added sugars recommendation
Food Business News - September 06, 2016 - Pinnacle Foods to close Evol plant in Colorado
Food Business News - September 06, 2016 - 31
Food Business News - September 06, 2016 - PepsiCo introduces U.S.D.A. certified organic Gatorade
Food Business News - September 06, 2016 - 33
Food Business News - September 06, 2016 - The transformation of Ips Snacks
Food Business News - September 06, 2016 - 35
Food Business News - September 06, 2016 - THREE PATHS that large companies may follow
Food Business News - September 06, 2016 - 37
Food Business News - September 06, 2016 - Even with sales slip, Smucker profits surge on lower coffee prices
Food Business News - September 06, 2016 - 39
Food Business News - September 06, 2016 - Simplicity, convenience driving consumer breakfast decisions
Food Business News - September 06, 2016 - 41
Food Business News - September 06, 2016 - 42
Food Business News - September 06, 2016 - Market Insight - Oversupply challenging egg and milk markets
Food Business News - September 06, 2016 - 44
Food Business News - September 06, 2016 - 45
Food Business News - September 06, 2016 - Ingredient Trends - COMPETITION challenging confectionery market
Food Business News - September 06, 2016 - 47
Food Business News - September 06, 2016 - 48
Food Business News - September 06, 2016 - 49
Food Business News - September 06, 2016 - 50
Food Business News - September 06, 2016 - 51
Food Business News - September 06, 2016 - Ingredient Innovations - Natural sweeteners partner up
Food Business News - September 06, 2016 - 53
Food Business News - September 06, 2016 - 54
Food Business News - September 06, 2016 - 55
Food Business News - September 06, 2016 - Giving honey more marketing power
Food Business News - September 06, 2016 - 57
Food Business News - September 06, 2016 - 58
Food Business News - September 06, 2016 - 59
Food Business News - September 06, 2016 - 60
Food Business News - September 06, 2016 - A clean label checklist
Food Business News - September 06, 2016 - 62
Food Business News - September 06, 2016 - 63
Food Business News - September 06, 2016 - New Food Products
Food Business News - September 06, 2016 - 65
Food Business News - September 06, 2016 - 66
Food Business News - September 06, 2016 - INGREDIENT MARKET TRENDS - Value of U.S. ag exports in F.Y. 2017 forecast at $133 billion
Food Business News - September 06, 2016 - Ingredient Markets
Food Business News - September 06, 2016 - 69
Food Business News - September 06, 2016 - 70
Food Business News - September 06, 2016 - 71
Food Business News - September 06, 2016 - 72
Food Business News - September 06, 2016 - 73
Food Business News - September 06, 2016 - 74
Food Business News - September 06, 2016 - 75
Food Business News - September 06, 2016 - 76
Food Business News - September 06, 2016 - 77
Food Business News - September 06, 2016 - Supplier Innovations and News
Food Business News - September 06, 2016 - 79
Food Business News - September 06, 2016 - 80
Food Business News - September 06, 2016 - Classifieds
Food Business News - September 06, 2016 - 82
Food Business News - September 06, 2016 - Marketplace
Food Business News - September 06, 2016 - 84
Food Business News - September 06, 2016 - Ad Index
Food Business News - September 06, 2016 - 86
Food Business News - September 06, 2016 - 87
Food Business News - September 06, 2016 - 88
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