Food Business News - February 23, 2016 - (Page 32)

Whole grain intake still could improve D ata show people are becoming more aware of whole grains, but they still could consume more of them. The Whole Grains Council, Boston, this month reported more than 10,700 different products worldwide now have the council's Whole Grain Stamp. The stamp is found in 46 countries. The International Food Information Council Foundation's Food and Health Survey 2015 found 56% of Americans were trying to consume a certain amount of whole grains or as much as possible. Whole grains ranked No. 1 in the survey, ahead of fiber (55%) and protein (54%). Yet the Dietary Guidelines for Americans 2015-2020 shows the need for increased whole grain consumption. The Dietary Guidelines recommends 3 1-oz equivalents of whole grains per day. Men age 31 and over and women age 51 and over average about 1 1-oz equivalent per day. Everybody else is under 1 1-oz equivalent per day. Whole grains vary in dietary fiber content, according to the Dietary Guidelines. They are a source of such other nutrients as iron, zinc, manganese, folate, magnesium, copper, thiamin, niacin, vitamin B6, phosphorus, selenium, riboflavin and vitamin A. FBN increase since Ardent Mills on Dec. 15, 2015, announced an initiative committed to helping U.S. wheat growers double organic wheat acres by 2019. Ardent Mills offers such organic items as fine whole wheat, bread flour, all-purpose flour and spring wheat flour. Colleen Zammer, director of product marketing for Bay State Milling, said the company offers the following organic, whole grain flours: red wheat, white wheat, rye, spelt, brown rice, amaranth, buckwheat, corn, millet, sorghum and quinoa. Turning to purple, Suntava purple corn offers such healthful elements as anthocyanins, polyphenols and flavonoids. Anthocyanins have been shown to provide benefits for heart health, colon health, blood sugar levels, brain health, vision, weight management and antioxidant defense systems, according to Suntava Corp. Besides being whole grain, Suntava purple corn is organic and Non-GMO Project Verified. It is cultivated from an ancient species of Andean purple corn, Healthy Food Ingredients on Feb. 5 announced it had acquired Suntava Corp. H.F.I. is able to offer Suntava purple corn in such processed forms as raw flour, meal or grit; precooked flake, flour or grit; pregelatinized flour; snack grit and sprouted. Potential applications include tortilla chips, cereal, popcorn, crackers, baked foods, bars, baby food, powders and beverages. Tara Froemming, marketing coordinator for H.F.I., said SK Food International cleans and packages Suntava ingredients. Bringing Suntava under the H.F.I. umbrella offers a "supply assurance," she said. FBN - Jeff Gelski Discover the benefits of chicory root fiber Less sugar and really yummy Digestive health * Prebiotic Fiber * Synergy with Probiotics * Improves Regularity, Promotes Colon Health Weight management * Sugar Reduction, Calorie Reduction * Lowers Glycemic Impact * Increased Satiety Natural origin Taste & texture * Non GMO * Safe, Secure, Supply Chain * Organic Compliant, 100% Vegetable Origin * Improves Taste * Increases Shelf Life * Masks off flavor notes of Stevia inspired by Sensus America Inc. | ph: 646 452-6143 32 FOODBUSINESS NEWS ® February 23, 2016

Table of Contents for the Digital Edition of Food Business News - February 23, 2016

Food Business News - February 23, 2016
Campbell Soup defends G.M.O. labeling decision
Whole grains versatility
Dairy Business News - The many shades of cocoa
Table of Contents
Web Contents
Editorial - Pickup ahead in food m. & a. activity
WhiteWave broadening its Horizon
Pilgrim’s Pride plans sizable strategic investment
Consumers not clear on clean label definition
W.H.O. report urges tax on sugar-sweetened drinks
Snacks ‘area of weakness’ for Kellogg
US Foods files for initial public offering
Beyond Tyson 2.0
General Mills ahead of natural, organic sales goal
Mondelez ‘Lines of the Future’ steadily proliferating
Smucker looks to ‘lead with innovation'
Food business blossoming for
Mars to remove artificial colors across portfolio
Three trends driving gluten-free market
Market Insight - The demise of orange juice
Washington - President’s budget for food safety leans heavily on user fees
Ingredient Trends - Manufacturers responding to non-G.M.O. trend
Whole grain intake still could improve
Is there a U.S. cocoa shortage?
New Food Products
Ingredient Market Trends - Secretary Vilsack says reports demonstrate net energy benefits of ethanol
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 23, 2016