Culinology - June 2016 - (Page 46)

PETITS fours Hormel launches product line for cancer patients Hormel Foods Corp. has launched a line of packaged ready-to-eat meals called Hormel Vital Cuisine. Experts from the Cancer Nutrition Consortium (CNC) and professional chefs, including chefs from the Culinary Institute of America, provided support to Hormel in designing the line to specifically meet the nutritional needs of cancer patients. "During product development, we brought together researchers in both the health and culinary fields to ensure a thorough understanding of a patient's needs during various phases of treatment," said Chet S. Rao, Ph.D., strategy and business manager for the specialty foods group at Hormel Foods. "This product line was thoughtfully crafted, since many product attributes such as flavor, texture and ingredients are known to affect patients differently during their cancer journey." Hormel Health Labs, a subsidiary of Hormel Foods Corp., offers foods, beverages and specialty items to both facilities and individuals at home in the health care market for those with unique dietary needs. Hormel Vital Cuisine's ready-to-eat meals come in three varieties, including chicken and dumpling, vegetarian stew and beef and mushroom gravy. Hormel has made an effort to eliminate unnecessary ingredients known to affect taste and smell sensitivities. "While the main goal of these products is to provide balanced nutrition and supply calories to cancer patients, we knew it was critical that the products also offer great flavor and smooth textures," said Ronald DeSantis, certified master chef and director of culinary excellence and quality assurance for Yale Dining. The ready-to-eat meals are the latest addition to a lineup that includes protein nutrition shakes and whey protein drink mixes. A portion of all sales of the line will go to the CNC. Vermont indicates enforcement priorities for GMO labeling law Vermont Attorney General William H. Sorrel in memorandum dated March 24 outlined the state's enforcement priorities in connection with Act 120, the state's genetically engineered food labeling law due to take effect July 1. Mr. Sorrel indicated "out of recognition that some food products have longer shelf lives, Consumer Protection Rule 121 (which implements Act 120) creates a six-month 'safe harbor' for foods distributed before July 1, 2016, and offered for retail sale through Dec. 31, 2016. During this six-month period, unless there is evidence that a manufacturer distributed mislabeled product after July 1, 2016, we will not bring an enforcement action or seek fines for those products." Mr. Sorrel said beginning Jan. 1, 2017, all products must be properly labeled regardless of when they were distributed. "In exercise of this office's discretion, however, our enforcement priorities will focus on willful violations of the labeling law," Mr. Sorrel added. "Thus, even after Jan. 1, 2017, we do not expect to bring enforcement cases based solely on the company's failure to remove improperly labeled products that were distributed before July 1, 2016." 46 | Culinology | JUNE 2016

Table of Contents for the Digital Edition of Culinology - June 2016

Culinology - June 2016
Table of Contents
President's Letter - Best job competition
Emerging Trends - Five millenial-fueled food trends
The sun is rising on Japanese small plates
Flavor Trends - Seeing innovation through the smoke
Ingredient Trends - Adventures in ancient grains
Member Profile - Research chef extraordinaire
Expert Voices - Gas vs. electric
Industry News from the Research Chefs Association
Culinology Book - New book digs deep into Culinology
Petits Fours - Hormel launches product line for cancer patients
Vermont indicates enforcement priorities for GMO labeling law
Feeding Hispanic millennials’ craving for culture
Combo meals regaining appeal
Dairy alternatives straying from soy
News Bites - Trendspotting at the Culinology Expo
Ad Index

Culinology - June 2016