Food Business News - July 16, 2013 - (Page 1)

July 16, 2013 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Jennie-O taking aim at red meat AUSTIN, MINN. — New products introduced by the Hormel Foods Corp.’s Jennie-O Turkey Store business unit highlight the brand’s intent — To try to take share away from red meat processors. New product introductions range from turkey breast steaks, flavored turkey burgers, chub sausages made with ground turkey, and the company’s latest iteration of turkey bacon. Announced June 26, the Jennie-O Turkey Breast Steaks are packaged ready-tocook and available pre-seasoned with a garlic and red pepper spice blend. The new products are available nationwide in Continued on Page 12 are back Boulder Brands enters medical nutrition category BOULDER, COLO. — Boulder Brands, Inc., which already maintains an established presence in the gluten-free market, is making another addition to its health and wellness platform with the acquisition of an 80% stake in GlucoBrands, L.L.C., owner of Level Life Foods. Based in Highlands Ranch, Colo., Level Life offers products geared toward daily management of diabetes. Level Life’s first products, Level Life Glucose Gels, were launched in September 2012 for use primarily by emergency medical technicians (EMTs) and type 1 diabetics to help correct low blood sugar level events. But Boulder Brands Continued on Page 14 Story on Page 15 The short- and long-term benefits of cultures and enzymes ilk … it’s the only food readily converted to many varied foods, including butter, cheese, ice cream, yogurt, etc., through the use of minimal processing and the addition of a few simple ingredients. In the case of cheese and M fermented dairy foods, such as kefir, sour cream and yogurt, the ingredients include cultures and enzymes. There are three primary categories of cultures used in the production of cheese and fermented dairy foods. These are lactic acid bacteria (L.A.B.), which are often referred to as starter cultures, adjunct cultures and probiotic cultures. Lactic acid bacteria ferment milk’s inherent lactose to lactic acid, providing desirable sour notes. By lowering the product’s pH, shelf life is also extended, as the acidic environment controls the growth of spoilage microorganisms. Milk inherently contains L.A.B., and over time, sours naturally. However, in commercial manufacturing, end-product Continued on Page 22 ®

Table of Contents for the Digital Edition of Food Business News - July 16, 2013

Food Business News - July 16, 2013