Food Business News - September 06, 2016 - 61

noteworthy accomplishments include the addition of more fruit or fruit juice and a reduction in sugar by an average of 11% on select products. The efforts complement the company's December 2015 announcement of transitioning to only cage-free eggs in all of its U.S. food products, including ice cream, within the next five years. "(We) understand 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, Nestle Dreyer's Ice Cream. "...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." Dreyer's/Edy's Slow Churned is a INNOVATE FOR HEALTH Cut sugar. Add fiber. Spark energy. All with that great dairy taste and texture. A clean label checklist F 5 5 5 5 ormulating clean label dairy foods often refers to eliminating chemical-sounding additives or any ingredient perceived as being artificial, most notably certain colors, flavors, preservatives and sweeteners. The concept of wholesome complements the definition of clean label. With milk and dairy products historically perceived as wholesome foods, it makes sense to formulate as clean as possible. It is best to determine finished product labeling, sensory and shelf life goals prior to product development. The checklist may assist with identifying a toolbox of potential ingredients to work with. Colors: Any ingredient with the sole purpose of adding color to a food or beverage is a color additive, with all color additives requiring approval by the U.S. Food and Drug Administration (F.D.A.) as a food additive. The F.D.A. classifies color additives as either "certified" or "exempt from certification." The former is commonly referred to as artificial or synthetic, and the latter, by default, is often characterized as natural. Because the F.D.A. does not consider any color added to a food as being natural, unless the color is natural to the product itself, such as strawberry extract boosting the red color of strawberries in yogurt, it is more common to use label claims such as "free from synthetic colors" or "colored with vegetable juice" rather than "all natural." Flavors: Both natural and artificial flavors are manufactured through the blending of chemicals. The difference is when essential oils are used in the manufacture of the flavor, or when artificial chemicals are blended to simulate essential oils. The former is considered natural, the latter artificial. Based on the raw material, F.D.A. is clear on the labeling of flavors as either natural or artificial. Historically many natural flavors were considered weaker in flavor strength and less stable to processing than the artificial counterparts. New technologies have improved quality but often with a cost. It is paramount that formulators determine flavor targets and budgets in order to establish realistic goals. Preservatives: The F.D.A. defines a chemical preservative as any chemical that, when added to food, tends to prevent or retard deterioration. Ingredients excluded from the list include salt, sugars, vinegars, spices or oils extracted from spices, as well as substances added to food by direct exposure, for example wood smoke. Consumers expect refrigerated dairy products to have a shorter shelf life, as they are perishable living systems. Chemical preservatives are usually not necessary, unless the goal is for a lengthy shelf life, as is the case with spreadable cheeses and even some cultured products. Determine the minimum expiration date necessary for your distribution system. Sweeteners: The F.D.A. does not impose the descriptor of artificial to any sweetener, rather, there are six high-intensity sweeteners - acesulfame potassium, advantame, aspartame, neotame, saccharin and sucralose - approved as food additives in the United States. Even though they are not legally classified as artificial sweeteners, the descriptor has become common language, making label claims such as "free from artificial sweeteners" increasingly popular in the clean label movement. There are an array of sweeteners available to formulators, some of which have cleaner reputations than others. For example, agave, honey, monk fruit, pure cane sugar and stevia have all gained traction in the natural products channel as wholesome, naturally derived sweetening options. Formulators should identify all sweeteners to avoid prior to product development, as sweetener may impact product appearance, color, flavor, mouthfeel and other attributes. Remember to consider the sweeteners in ingredient systems such as fruit preparation and inclusions. FBN September 6, 2016 Collaborate with us ingredion.us/dairy 1-866-961-6285 The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2016. FOODBUSINESS NEWS ® 61 http://www.ingredion.us/dairy

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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