Food Business News - July 31, 2012 - 38

afford to pay for a healthier option. Prior to the ban, Ms. Lichtenstein said one of the initial concerns was that the replacement of partially hydrogenated oils would drive up food prices and operational costs, but there is no evidence that has occurred. “This is a really positive story,” Mr. Dzisiak said. “The plant breeding companies can take credit because they developed the new oils. The food companies changed and, despite what some believed, consumers did not reject products made with the new oils; they didn’t stop eating french fries or snack foods.”

Calories, menus and change
While the switch from hydrogenated oils to reduced or no trans fat options took place largely behind the scenes, Mr. Dzisiak sees the potential for a similar scenario to play out as more restaurant chains choose to add product calorie counts to menus. “It may be the same thing with calories listed on menus,” he said. “It is useful for

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new products, applications and services that have the potential to help food companies develop reduced fat, reduced calorie options during the Institute of Food Technologists annual meeting and food expo held in Las Vegas. Bunge North America, St. Louis, demonstrated the company’s saturate sparing shortening system, which is a functional plastic shortening with reduced levels of saturated fatty acids by the utilization of cellulose ﬁbers and a triglyceride mis-match technology. The system features a hard stock blend plus a ﬁber addition that, when combined, enable the shortening to trap and bind large amounts of free oil. The company said nutritional analysis indicates the system is virtually trans fat free with 40% reduced saturated fatty acid when compared to conventional reduced trans fat shortenings. On July 24, Bunge North America opened a culinary center at its Bradley, Ill., innovation center. The facility includes an industrial kitchen and a corporate dining room. “The culinary center enables customers to take our award-winning food ingredients and either test how they improve their existing products or develop new recipes,” said Soren Schroder, president and chief

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people to have an idea of how many calories are in — David Dzisiak, Dow AgroSciences L.L.C. a product. Calories have been listed on packaged i g ti fﬁ f Bunge North America. i foods for some time and now we are seeing executive ofﬁcer of B g N th A it on certain restaurant menus.” The addition of the culinary center adds Reducing the amount of saturated fat in the capability to the Bradley innovation food products and menu items is one way to center to take products from creation reduce the number of calories. Mr. Dzisiak to commercialization, according to the doesn’t see it being difﬁcult for restaurant company. chains to make a change. Richardson Oilseed Ltd., Winnipeg, “It obviously depends on the application, Mann., introduced a high-oleic canola oil but the vast majority of food service during the I.F.T. The company said the new applications are not difﬁcult to alter,” he oil offers stability and functionality that said. “You can get a lot of saturates out with may extend product shelf life. a greater use of oils like canola oil. “Our new high-oleic oil is ideal for food “In certain baked applications it may be manufacturers looking to increase shelf different, because the structure of fat is life, maximize crispness and improve spice/ important. But there certainly are things seasoning adherence,” said John Haen, that can be done to try and reduce saturates. vice-president of nutrition. “Our goal is For example a blend of palm oils with lower to provide our customers with functional saturate canola oil is one option. The palm oil products that retain the original ﬂavor mimics the melting point of fat and the canola and texture of their products, ultimately delivers a nice reduced saturate proﬁle.” satisfying customer demand for healthier food products that taste good.” FBN Healthy oils at the I.F.T. — Keith Nunes A few companies were showcasing knunes@sosland.com

... The palm oil mimics the .. melting point of fat and the canola li delivers a nice reduced saturate proﬁle.

FOODBUSINESS NEWS

July 31, 2012

Food Business News - July 31, 2012

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