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Provider Of Healthy Vending Machine Snacks Says Science Supports Its Successful Strategy

March 9, 2010: 02:38 AM EST

YoNaturals, a San Diego-based provider of more than 600 healthier vending machine snacks to schools, hospitals, health clubs, etc., says recent scientific findings support its strategy. School-age kids snacking on "salty, fatty and sugary treats" are consuming "empty calories" that cause weight gains that portend adult health problems such as obesity, according to two studies. The company, whose snack line contains less fat, salt and sugar than the usual fare offered in schools, says vending machine owner-operators, attracted by the stability of the vending machine business, are increasingly aware of the healthy snack trend as well. That fact, coupled with a careful machine placement strategy, has fueled YoNaturals’ “explosive growth” beyond the West Coast, the company says.

"YoNaturals Calls for Healthier Snack Vending in Nation's Schools", Yahoo!, March 09, 2010, © Yahoo!

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Nutrigenomics Set To Change Public Health, Food And Culinary Industries

March 5, 2010: 01:24 AM EST

In the next five to ten years, scientists in the emerging field of nutrigenomics may be able to customize diets for the prevention of disease by focusing on a person’s genetics, according to researchers. Nutrigenomics studies the effects of food on gene expression, or the process of “turning on” a gene to act in a certain way. It may be possible, the researchers say, to use food to prevent an individual's genes from expressing disease, a phenomenon that could change the future of public health and the food and culinary industries. Nutrients affect gene expression through transcription factors – biochemical entities that bind to DNA and either promote or inhibit transcription of genes. To succeed, nutrigenomics requires collaboration among geneticists, as well as professionals in public health, food science and culinary science.

Koushik Adhikari, Denis Medeiros & Jean Getz, "Nutrigenomics and Public Health", Food Technology Magazine, March 05, 2010, © Institute of Food Technologists

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Martek Adds F. Rinaldi Sauces To List Of Foods Using Its Omega-3 Ingredient

March 2, 2010: 02:54 AM EST

Four varieties of American Heart Association-certified ToBe Healthy pasta sauces from Francesco Rinaldi are the latest foods – and the first pasta sauces in the U.S. – to contain omega-3 fatty acids from Martek Biosciences. A growing body of scientific evidence supports the view that long-chain omega-3 fatty acids (such as DHA) are essential for healthy brain and eye development, as well as cardiovascular health. Although some scientists say the most beneficial omega-3s come from fatty fish, Martek says its product is derived from microalgae, where fish get their omega-3s. life'sDHA is found in a variety of other foods, beverages and supplements, including 95 percent of infant formulas on the U.S. market, Martek says.

"life’sDHA™ Featured in New Francesco Rinaldi ToBe Healthy Pasta Sauces", PRWeb, March 02, 2010, © Vocus PRW Holdings, LLC

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Cereal Makers Target Health-Conscious Buyers With Nutrient-Packed Products

March 1, 2010: 08:56 PM EST

Cereal manufacturers hoping to attract health-conscious consumers are steadily increasing the nutritive value of their products. Market researcher IRI found that several of the 13 new breakfast cereals introduced in 2009 made grain claims (whole, all-natural, fiber) aimed squarely at the health-conscious, breakfast-at-home bunch. Kellogg’s, for example, boosted the fiber content of several popular children’s cereals with good results: Froot Loops sales soared 60 percent in 2009. The company also added fiber and antioxidants to its snack and breakfast bars and is “actively looking for ways to add more fiber to more products,” according to a spokeswoman. Drug stores are stocking shelves with premium cereals fortified with functional ingredients like antioxidant-rich berries and nuts, fiber, and vitamins because, they realized, a growing number of shoppers are willing to pay more for nutritious foods.

Barbara White-Sax , "Manufacturers milk cereal sales with nutritional boosts", Drug Store News, March 01, 2010, © Drug Store News

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Emerging Markets Will Boost Global Growth Of Sweet And Salty Snacks

March 1, 2010: 04:33 AM EST

The global sweet and savory snacks market will continue to grow, according to market researcher Euromonitor, but at a slower pace through 2014 (two percent a year compounded) than in recent years (three percent). Key trend: health and diet concerns in developed countries are pushing consumers toward snack bars and fresh food. Buoying the market, however, are surging sales in developing economies such as China and India, where consumers are increasingly embracing packaged snacks. Euromonitor spotlights three “hot areas” in the world market for snack makers through 2014: extruded snacks in India, both premium and economy varieties (sales will double); fruit snacks in the U.S. where consumers focus on health and flavor (30 percent hike in sales); and nut-based snacks in Brazil where consumers fret over cardiovascular health (25 percent sales growth).

Francisco Redruello , "Global Sweet and Savory Snacks", Prepared Foods, March 01, 2010, © BNP Media

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Four Keys To Profitable Joint Ventures In China And India

March 1, 2010: 03:53 AM EST

As the economies of China and India continue to grow rapidly, multinationals are forced to navigate a variety of market challenges and government regulatory obstacles. Key problem: complex partnership rules bar controlling ownership of certain entities by foreign companies. So firms seeking to extend and deepen commercial relationships with the two economic giants must find ways to operate joint ventures profitably and maintain adequate strategic control. Drawing from examples of past JVs gone sour, this article tells how to structure and manage partnerships in China and India: separate JV operations into different components, each with a different partner; make sure partners agree with your strategic goals; retain the power to name key managers and to view operational info; and secure control of the “ecosystem:” companies that supply with parts or services.

Anil K. Gupta and Haiyan Wang, "How to Avoid Getting Burned in China and India", Business Week, March 01, 2010, © Bloomberg L.P.

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Baking Industry Should Look Closely At Leavening Agents To Reduce Sodium Content

February 28, 2010: 03:25 AM EST

Increasing health awareness and regulatory pressures have led the baking industry to search for cost-effective ways to reduce sodium content in their products. So far, the search has focused on curtailing salt and bicarbonates without sacrificing volume, texture, crumb structure and flavor. But leavening agents can also help decrease sodium content of baked goods while maintaining desirable attributes. New calcium leavening acids, like calcium acid pyrophosphate/monocalcium phosphate (CAPP/MCP), could replace commonly used sodium acid pyrophosphate (SAPP 28). CAPP/MCP contains no sodium (compared to 21% in SAPP), and exhibits a similar rate of reaction at the same cost. This would result in healthier baked goods with good taste and texture and a boost in calcium content – all with no increase in costs.

John Brodie, "Making cakes worth their salt", Functional Ingredients Magazine, February 28, 2010, © Penton Media, Inc.

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H&M Expands Commitment To Sustainability With Organic Skincare Products

February 25, 2010: 01:16 AM EST

Swedish clothing and cosmetics retailer H&M is expanding its commitment to organic products and sustainability with a new family of skincare offerings. Shower gel, body scrub, body lotion, hand cream and lip balm containing organic ingredients certified by Ecocert will begin appearing in the company’s 2,000 stores worldwide in March. Fragrances will be combinations of raspberry and melon or lavender and mint, while ingredients will include organic apple juice, sunflower and almond seed oils, jojoba and beeswax. The company says sustainability is a top priority: it plans to boost organic cotton use in its clothing lines by 50 percent a year until 2013.

"H&M to launch organic skincare range", Premium Beauty News, February 25, 2010, © Premium Beauty News

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Companies Have Been Wary Of Social Media, But They’re Catching On

February 24, 2010: 04:02 AM EST

Though the use of social media like Twitter and Facebook is not yet a core communications or marketing tool, it is catching on. Research by the UK’s Internet Advertising Bureau (IAB) finds that four-fifths of surveyed companies haven’t prioritized it in their communications strategy or used it in marketing campaigns. Only thirty-five percent of Fortune 500 companies have Twitter accounts, including four of the top five. (Exxon Mobil is the maverick.) Nevertheless, nearly 90 percent of brands recognize the importance of social media to their business and are boosting budgets accordingly. Marketers especially see the potential for research, and to drive awareness, engage consumers, and advocate causes. With proper leveraging, an IAB exec says, “social media has the potential to sit at the very heart of an organization.”

Gordon MacMillan, "Social media not a core part of marketing for most", Brand Republic, February 24, 2010, © Haymarket Media

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Unilever To Leverage Social Media To Get Consumer Input On Brand Development, Innovation

February 24, 2010: 03:12 AM EST

Following a trial with Lynx Twist in the UK and the US, Unilever is planning to create a series of social networks across its brands to involve consumers in its product development process. The company hopes the sites will enable it to conduct market research, solicit and test development ideas with target groups. Unilever’s move highlights a broader shift by consumer goods companies to tap into social networks, both for marketing purposes, but increasingly to tap ideas and build bonds. David Cousino, a consumer marketing insights global category director at Unilever, said. “…the consumer has a voice as never before and brands need to listen more. Even if a brand doesn’t want to engage with consumers on that level, it will be forced to.”

Charlotte McEleny, "Unilever to use social media to aid product development", New Media Age, February 24, 2010, © Centaur Communications Ltd.

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China Establishes Its First Research Center For Sensitive Teeth

February 22, 2010: 09:38 PM EST

China's first research center for sensitive teeth, LengsuanLing sensitive teeth research center, was recently established in Chongqing. The center was formed by Chongqing Naruyasu oral care Inc. in conjunction with the Chinese Stomatological Association and the China Oral Care Products Industry Association. It has three subdivisions: the Technical Advisory Committee, Technical Evaluation Committee, and the R&D center. The center will address the needs of people with sensitive teeth. Roughly one in three Chinese people reportedly suffer from hypersensitivy, an incidence that can reach 40% in the elderly. Naruyasu, which claims to be a national leader in the Chinese toothpaste industry, aims to build a world-class R&D center that will allow it to consolidate its position in China but also compete in other markets.

China Oral Care Products Industry Association, "中国首家抗牙齿敏感研究中心成立以科技创新求发展成为牙膏行业共识", February 22, 2010

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Rejuvenated MySpace Tests Ad Placements In User Communications

February 23, 2010: 12:52 AM EST

The recently repositioned and rejuvenated MySpace Web site – now focused on sharing entertainment-related info with friends – is taking advantage of the fact that its user base has started growing again. According to the new co-president, the site’s 70 million passionate fans can spread the word about bands, shows, videos, etc. And, thanks to its experimental “In-Stream” ad format, advertisers can also share their product information. In-Stream ads are placed in a user’s personal “stream” of communications with friends and other entertainment fans and then distributed virally around the user base. The program debuted on February 10 with offers of free music downloads from Coke and free product samples from Procter & Gamble.

Mike Shields , "Coke, P&G Test MySpace 'In-Stream' Ads", Brandweek, February 23, 2010, © Brandweek

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Studies Discuss Global Sources, Health Benefits Of Dietary Fiber

February 23, 2010: 09:04 AM EST

In two new review studies published by the Institute of Food Technologists, researchers from India and Columbia delve into the global sources and applications of soluble dietary fiber as well as its many potential health benefits. In the Indian study, researchers discuss major soluble fibers such as oat fiber, barley, wheat, and resistant starch found in whole grains, produce, and beans, most of which can be incorporated into a wide variety of beverages, bakery goods, dairy products, and fruit- and vegetable-based products. The Columbian study discusses fiber as a functional food for reducing cholesterol, achieving gastrointestinal health, improving insulin response for diabetics, etc.

R. Chawla and G.R. Patil; M. Viuda-Martos, M.C. L´opez-Marcos, et al., "Soluble Dietary Fiber; Role of Fiber in Cardiovascular Diseases", Comprehensive Reviews in Food Science and Food Safety, February 23, 2010, © Institute of Food Technologists

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Scientists Develop Cheaper, Greener Plastic For Food Packaging, Other Applications

February 18, 2010: 06:57 AM EST

Scientists have long sought a renewable, easily biodegradable plastic that could be produced cheaply and efficiently and used in food packaging, etc. Now scientists in the U.K. have come up with what could be the answer. Biodegradeable plastics do exist – polylactide is the best known – but production and disposal are energy intense and expensive. The new plastic uses a polymer made from sugars known as lignocellulosic biomass, derived from cheap non-food crops such as fast-growing trees and grasses. And, because the sugars are oxygen-rich, the plastic absorbs water and degrades to harmless products: consumers can toss them on a compost heap with other natural waste.

EPSRC Press Office, "Compostable plastics have a sweet ending", Press release, February 18, 2010, via EurekAlert, © U.K. Engineering and Physical Sciences Research Council

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Americans Concerned About Food Safety Want Products Independently Certified

February 18, 2010: 10:09 AM EST

Noting that nearly half of all Americans are changing the way they shop for food because of worry over safety issues, an online survey conducted for Norwegian risk management services provider DNV found that food labels showing government inspection and safety traceability were not enough. Foods need to be tested independently, then certified and labeled as safe. The survey of 400 consumers, the first phase of a two-phase study, also found that a little more than 33% would pay a 30% premium for foods certified as safe. A DNV executive said the findings should prompt the food industry to work harder to adopt independent safety certification. The study’s second phase will ask food industry execs about the “business processes and various auditing schemes” they’re using to ensure food safety.

"DNV and Michigan State University Release Initial Findings of US Food Safety", Det Norske Veritas (DNV), February 18, 2010, © Det Norske Veritas (DNV)

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New Yogurt Brand Fortified With Weight Management Ingredient CLA

February 18, 2010: 07:31 AM EST

Old Home Foods is launching a new yogurt brand in the U.S. that contains conjugated linoleic acid (CLA) for weight management. According to the company, Safflower Power Yogurt with Clarinol CLA (from Lipid Nutrition) offers the benefits of yogurt and CLA "which include reducing body fat and increasing lean muscle.” The yogurt, to be marketed first in Minnesota in early March, will come in eight flavors but contain no gluten or high-fructose corn syrup, at a cost of $0.83 per 6-oz. cup. The company says Clarinol CLA has been scientifically proven to reduce fat mass in the abdomen and thighs.

"Yogurt with CLA for Weight Management Launched in US", Food Ingredients First, February 18, 2010

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Kit Kat Goes “Japanese” With 19 Novel Flavors

February 17, 2010: 10:46 PM EST

In a bid to tap demand for novelty snacks, Nestle recently made available its Kit-Kat bars in 19 new Japanese-influenced flavors that represent different regions in the country. Some of the flavors are striking: wasabi, miso, chili, green tea, soy sauce, sweet potato and melon. Nestle has not indicated how long the favors will be available but it looks to be a temporary campaign; they hope consumers will keep them as souvenirs or as gifts. The company even worked with Japan Post to produce special boxes to mail the Kit-Kats. Kit-Kat is already the top selling chocolate bar in Japan and Nestle is the third largest confectioners in the country, after local suppliers Meiji and Lotte.

Relax News, "Kit Kat takes on Japanese tastes", Independent.co.uk, February 17, 2010, © independent.co.uk

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Rosemary Significantly Lowers Carcinogens Produced By Cooking Meat

February 16, 2010: 11:09 AM EST

Adding rosemary extract to ground beef decreases carcinogenic compounds caused by cooking, a U.S. study has found. Mutagenic compounds called heterocyclic amines (HCAs) form when meat and fish are grilled, pan-fried, broiled, or barbecued at high temperatures. The U.S. government has classified HCAs as carcinogens that increase the risk of certain types of cancers. Five rosemary extracts in different concentrations of water and ethanol were placed directly on both sides of ground beef patties cooked at different times and temperatures. All of the concentrations significantly decreased the levels of HCAs at both cooking temperatures, the researchers found.

Kanithaporn Puangsombat and J. Scott Smith, "Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary", Journal of Food Science, February 16, 2010, © Institute of Food Technologists

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Scientists Hope Colloids And Emulsions Hold Key To Engineering Healthier Foods

February 17, 2010: 01:50 AM EST

Scientists are getting closer to chemically engineering foods that might help fight diet-related diseases by reducing saturated fat, sugar and salt content without destroying flavor. British scientists, in particular, have been looking into using colloids and emulsions -- mixtures or suspensions of particles of different materials, such as oil and water, stabilized by emulsifiers. Mayonnaise is an emulsion, comprising oil and water stabilized by lecithin. Chemical engineers hope to restructure colloidal foods (e.g., mousses, soufflés, yogurts, etc.) to replace the fat particles with calorie-free substances like water, air or gels “while retaining the indulgent sensory properties.” This article surveys current work in areas like viscosity, “hairy” gel particles that provide a "full" feeling, water-in-oil-in-water emulsions, etc.

"Engineering healthy foods", Institution of Engineering and Technology, February 17, 2010, © The Institution of Engineering and Technology

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Georgia Conference Highlights Growth And Challenges Of Organic Farming

February 16, 2010: 07:16 AM EST

A recent conference sponsored by Georgia Organics celebrated the tremendous growth and future opportunities in organic and sustainable farming, but also shed light on some problems that need to be addressed. For example, the number of organic growers in Georgia has more than doubled in recent years, and certified organic acreage has increased 900 percent. But organic farming constitutes only one percent of total vegetable production and 80 percent of what Georgians spend on food every year goes to out-of-state producers. Other problems: getting locally-grown food products to market, complying with costly, burdensome safety regulations, and relying too heavily on nonrenewable energy sources.

Melissa Link, "Conference highlights organic foods", Online Athens Banner-Herald, February 16, 2010, © OnlineAthens • Athens Banner-Herald

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Colored Chickpeas Could Be The New Super-Legume

February 16, 2010: 11:31 AM EST

Researchers in Israel who studied 17 varieties of chickpeas found that colored chickpeas contain far more antioxidant compounds than the cream and beige varieties usually found on grocery shelves. The high-protein legume is grown in more than 37 countries and can be considered a functional food because of beneficial antioxidants such as polyphenols and flavonoids. The researchers separated chickpeas ranging from black, red, brown, green, rubiginous, gray, yellow, and beige into seed parts and ground them into a fine powder. Colored chickpeas were found to contain 13 times more polyphenols, 11 times more flavonoids and 31 times more antioxidant activity than the beige ones.

Aharon Segev, Hana Badani, et al., "Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea", Journal of Food Science, February 16, 2010, © Institute of Food Technologists

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West And Central African Farmers Receive Hardier Varieties Of Maize Seeds

February 15, 2010: 02:42 AM EST

A Nigerian government agency has released more than 20 newly developed varieties of maize seeds to farmers in west and central Africa. Bred by university researchers to resist drought, low-nitrogen soil, pests, diseases and parasitic weeds, the new varieties were developed using conventional plant breeding techniques to emphasize naturally-available traits. African maize farmers are frequently beset by infestations of parasitic weeds such as striga hermonthica and protracted dry spells that ruin harvests and leave households with little food and income. Low soil fertility through insufficient nitrogen content can also devastate plantings, and pests such as stem borers in forested areas hurt productivity.

"New varieties to boost maize output in West & Central Africa", International Institute of Tropical Agriculture, February 15, 2010, © IITA

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Mars, Callebaut To Push For Uniformity Of Flavanol Content In Chocolate Products

February 15, 2010: 05:39 AM EST

Two global chocolate manufacturers have agreed to jointly advance a common and reliable standard for measuring flavanols in food and to boost uniform flavanol content in chocolate products. Mars Inc. and Switzerland’s Barry Callebaut said their agreement will promote “acceptance and availability” of foods containing flavanols. Numerous studies have found potential health benefits in cocoa’s flavanols. But the two companies debunked recent findings that the darker the chocolate the greater the cocoa and flavanol content. Cocoa is naturally rich in flavanols, a Mars executive said, but the key to retaining them in foods is meticulous processing. Without careful measuring and handling “throughout the manufacturing process, there is just no guarantee the product contains meaningful levels of the flavanols."

"GLOBAL: Mars, Barry Callebaut push health benefits of chocolate", Just-food.com, February 15, 2010, © just-food.com

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Sara Lee’s Omega-3-Fortified Breads Target Moms With Pre-Teens

February 15, 2010: 07:50 AM EST

Sara Lee has added two new varieties of breads fortified with algae-derived docosahexaenoic acid (DHA), a type of omega-3 fatty acid, to its Soft & Smooth line and is pitching them to moms with young kids. According to the company, the Soft & Smooth Plus breads with DHA omega-3 support healthy brain development in children. The new varieties include whole wheat and “made with whole grain white.” The company says the 12 mg of DHA omega-3 in a two-slice serving provides 10 percent of the suggested daily amount for children ages one to 13 years. The DHA omega-3 nutrient is provided by Martek Biosciences Corporation.

"Sara Lee Introduces New Sara Lee® Soft & Smooth® Plus Made with DHA Omega-3 Bread", Business Wire, February 15, 2010, © Business Wire

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Agriculture Needs To Change Dramatically As The Globe Warms, Population Grows

February 11, 2010: 09:03 AM EST

Comprehensive changes in how the world produces its food and fiber are needed to deal with the threatening prospects of climate change and population growth, U.S. scientists say in a report that warns of a "critical need to get beyond popular biases against the use of agricultural biotechnology." Also needed is more investigation of aquaculture’s potential and how to boost agricultural production in dry and salty areas. Global warming will change crop disease patterns and trigger powerful, periodic floods. But conventional breeding and genetic engineering can generate new varieties of existing food crops that can better adapt to environmental disturbances.

Nina Federoff, Pamela Ronald, "Radically Rethinking Agriculture for the 21st Century", Science, February 11, 2010, © American Association for the Advancement of Science

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Baked Goods Industry Continues Search For Flavorful, Functional Substitutes For Gluten, Trans Fats

February 11, 2010: 02:20 AM EST

The search among food scientists in the bakery industry for perfect replacements for glutens, trans fats and salt continues unabated. But R&D in the areas of flavor and functionality have begun to pay off among so-called “second generation” ingredients and products. Bakery ingredients makers have formulated substitutes like natural gum blends for gluten and a variety of substitutes for solid fats that show potential in baking, depending on the application. The number of gluten-free baked products continues to increase – it's up to 10.4 percent of the total – and at least some food companies, notably General Mills, are paying a lot of attention to consumers looking to avoid digestive and other health problems associated with gluten.

Dave Fusaro, "Trans Fats, Glutens Still Vex Bakers", Food Processing.com, February 11, 2010, © Food Processing

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Beverage Industry Unveils Calorie Labeling Initiative

February 10, 2010: 07:04 AM EST

By the end of 2012, labels showing calorie content will be placed on the front of soft drink and other beverage containers, according to an initiative by beverage makers, including Coca-Cola and PepsiCo. At the urging of Michelle Obama, the Wall Street Journal reports, labels on drink containers up to 20 ounces will show total calories and multi-serve containers will show calories in a 12-ounce serving. Vending machines and fountain-drink equipment are included in the initiative. In addition, the beverage industry plans to continue cutting the calorie content of beverages by selling smaller portion sizes and more low-calorie drinks.

JOHN KELL, "Pepsi, Coke Support Calorie-Labeling Effort", Wall Street Journal, February 10, 2010, © Dow Jones & Company, Inc.

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Strong Opposition Convinces India To Delay Commercialization Of GM Eggplant

February 10, 2010: 06:24 AM EST

Under pressure from eggplant growing states, environmentalists and health advocates, the Indian government has backed off plans to allow commercialization of a genetically engineered eggplant, overturning an earlier committee decision. The government said it has placed "a moratorium on the release" of the Bt Brinjal eggplant until "independent scientific studies establish, to the satisfaction of both the public and professionals, the safety of the product.” India will continue to apply biotechnology in agriculture, officials said – the country already produces genetically modified cotton. The GM eggplant contains Monsanto's Bt gene whose ultimate effect is to render the vegetable toxic to certain insects.

KRISHNA POKHAREL, "India Halts Plan for Engineered Eggplant", Wall Street Journal, February 10, 2010, © Dow Jones & Company, Inc.

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Stress Management Program For Women Includes Online Advice, Aromatherapy

February 9, 2010: 12:32 AM EST

Johnson & Johnson is launching an online subscription-based and product shipment program for women looking for ways to cope with stress in their lives. The fairly expensive Upliv (Upliv.com) personalized stress management program – monthly fees plus shipping is $566 a year – includes an online stress analysis, weekly sessions teaching relaxation strategies, articles and homework tasks like writing about stress sources in a journal. The program also has a product component: after registering and every three months after that, the company ships Upliv toiletries with scents that “elicit relaxing and refreshing moods.” Shipments include body wash, body lotion and facial wash.

ANDREW ADAM NEWMAN, "Stress Relief Online, Aromatherapy by Mail ", New York Times, February 09, 2010, © The New York TImes

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GM Crops Are Not The Wave Of The Future, Thanks To Negative Attitudes

February 8, 2010: 08:06 AM EST

Negative consumer attitudes globally toward foods produced from genetically modified crops have pretty much torpedoed the technology, according to a policy specialist for the Soil Association, a British organic food advocate. According to this Food Manufacture article, Peter Melchett instead touts production methods such as “marker-assisted breeding,” a technology that employs natural breeding. Because the long-term impact of more advanced GM technologies is unknown, marker-assisted breeding is a better option, “delivering better results quicker and is much safer and more predictable,” he said.Genetic modification, on the other hand, is “very hit and miss” and “old-fashioned.”

Rod Addy, "Genetically modified crops are a ‘dead issue’", Food Manufacture, February 08, 2010, © William Reed Business Media Ltd

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Mommy Entrepreneurs Plug Gaps In Children’s Food Industry With Healthier Fare

February 8, 2010: 02:31 AM EST

Companies founded by entrepreneurial moms with innovative ideas for healthier foods and snacks for babies, toddlers and other kids have begun to make an impact on the children’s food industry, according to this Wall Street Journal article. In one case, their efforts created an entirely new food category: organic frozen baby food. Others have launched organic, high-fiber snacks, healthy fruit snacks, and baby foods packed in sterile pouches. It’s typical entrepreneurial behavior – finding and filling a need – except “they've learned about the need on the soccer field, at the bus stop, or in play groups," one expert says.

DALE BUSS , "The Mothers of Invention ", Wall Street Journal, February 08, 2010, via Wall Street Journal, © Dow Jones & Company, Inc

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Sara Lee To Market Eco-Friendly Version Of Its EarthGrains Bread

February 1, 2010: 09:08 PM EST

Hoping to tap into a market of consumers concerned about the environment but frugal as well, No. 2 U.S. bread maker Sara Lee says it will begin using Eco-Grain wheat, grown using less fertilizer and land than ordinary wheat, in its wide-pan EarthGrains bread. Containing about 20 percent Eco-Grain wheat, the new variety will cost the same as the regular 24-ounce loaf of EarthGrains. Marketers say many consumers are concerned about the environment, but not enough to pay premium prices for organic bread. According to this Reuters report, Sara Lee also plans to incorporate Eco-Grain wheat in its EarthGrains thin buns.

Brad Dorfman, "Sara Lee looks to green bread to boost EarthGrains", Reuters, February 01, 2010, via Reuters, © Thomson Reuters

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PepsiCo CEO Is Optimistic About Future As Company Transforms Into A “Lifestyle Company”

February 1, 2010: 07:16 AM EST

The CEO of PepsiCo, known mainly for sugary sodas and salty snacks, said it has weathered the economic storm of the last couple of years successfully. Because its products are a “consumer staple,” the core businesses were not affected. Speaking with the UK’s Telegraph, Indra Nooyi said PepsiCo’s biggest economic problem was ”commodity [price] fluctuation” that adversely impacted oil and plastic supplies. Nooyi is optimistic about 2010 because PepsiCo is becoming a “lifestyle company” that will benefit from concern about obesity’s effects, namely cardiovascular diseases and diabetes. She plans on tripling revenue (to $30 billion) from “good-for-you” products like Quaker Oats and various juices.

"PepsiCo chief executive Nooyi brings in healthy profits in lean times", Telegraph.co.uk, February 01, 2010, via Telegraph.co.uk, © Telegraph Media Group Limited

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USDA Researchers May Have Found Key To Breeding Healthiest Oats

February 1, 2010: 05:52 AM EST

Avenanthramides (Avn) – metabolites with potent antioxidant properties – are a main reason that oats have been widely promoted for their many health benefits. Scientists at the USDA’s Agricultural Research Service (ARS) have been trying to figure out what environmental factors regulate production of Avn. Though the specific purpose of Avn inside the oat plant is still a mystery, earlier studies have found that when oat leaves are attacked by a fungus, Avn production increases. With this knowledge in hand, researchers believe that oat breeders can selectively cultivate certain oat plant varieties for enhanced production of Avn, and even healthier oats.

Stephanie Yao, "Uncovering the Nutritional Value of Oats", Agricultural Research Service, February 01, 2010, via Agricultural Research Service, © USDA

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PepsiCo Aims To Triple Sales Of Its 'Good For You' Products In Ten Years

January 30, 2010: 10:38 PM EST

PepsiCo CEO, Indra Nooyi, wants the company to aggressively push into 'good-for-you' products. Currently roughly 75% of the company's sales come from 'fun-for-you' items with the balance from 'good-for-you' products. Nooyi wants to boost the 'good-for-you' portion from about ~$10 billion today to $30 billion in ten years. Part of this effort will entail many more Tropicana and Quaker Oats products. Nooyi also indicated that PepsiCo was looking at developing a nutritional drink aimed at children, recognizing that at present "We do not have a nutritious product we feel comfortable marketing to young kids".

"PepsiCo plans $30bn push into healthy eating", Sunday Telegraph, UK, January 30, 2010, © Telegraph Media Group Limited

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General Mills Uses Online Presence To Connect To Consumers

January 29, 2010: 06:36 AM EST

In an interview with Forbes.com, the top marketer at General Mills explains how his company uses its online presence to establish closer relationships with consumers, obtain valuable marketing information, establish focused communications, improve brands, and develop and market new products for smaller markets. Mark Addicks also clarifies his company’s relationship with bloggers in light of FTC concerns, outlines plans to target more narrowly defined sub-markets such as “millenials” and adolescent girls, and summarizes efforts to reduce the sugar content of its breakfast cereal brands without alienating brand-loyal buyers.

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Monsanto Research Lab To Focus On Enhancing Flavor, Nutrition Of Vegetables

January 28, 2010: 09:43 PM EST

Monsanto is establishing research facilities at the North Carolina Research Campus as part of a collaborative effort in nutrition, agriculture and biotechnology to speed development of more nutritious foods with better flavor. Monsanto will focus on the taste and nutritional composition of vegetables, and enhanced nutrition in food-focused row crops such as soybeans. "We hope that by developing produce varieties with fantastic flavor and real nutritional benefits, people will enjoy eating more fruits and vegetables and be healthier," a Monsanto exec said. Only 29 percent of adults eat the recommended three to five servings of vegetables per day.

"Monsanto to Establish Facilities at North Carolina Research Campus to Accelerate Research and Development of Flavorful, Nutritious Food", PR Newswire Association LLC, January 28, 2010, via Monsanto Company, © PR Newswire Association LLC

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Campbell Trims Sodium Content Of V8 Juices Again

January 28, 2010: 07:47 PM EST

Campbell Soup says it has again cut the sodium content of its original V8 vegetable juice without changing the taste. The company trimmed sodium content by a further 12 percent to 420 milligrams in an 8-ounce serving. This is the second sodium reduction in V8 in the last three years, Campbell said, adding that the Spicy Hot V8 variety now has 480 milligrams of sodium a serving. Campbell says sodium reduction in its products is the top priority. Since 2005, the company has quadrupled the number of lower sodium products to 110.

"Campbell Further Reduces Sodium in V8® 100% Vegetable Juices", Campbell Soup Company, January 28, 2010, via Campbell Soup Company, © CSC Brands LP

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Chinese Researchers Find That Boosting Brain Magnesium Enhances Learning, Memory

January 28, 2010: 02:10 AM EST

Chinese scientists have found that boosting the level of magnesium in the brain improved learning and memory in both young and old rats. The researchers detected an increase in the number of functional synapses, activation of key signaling molecules and an enhancement of short- and long-term synaptic processes crucial for learning and memory after increasing brain magnesium in the animals. And, because it is difficult to increase brain magnesium using oral supplements, the researchers developed a new compound, magnesium-L-threonate (MgT), that might someday be taken as a dietary supplement to enhance cognitive abilities.

Inna Slutsky, et al, "Enhancement of Learning and Memory by Elevating Brain Magnesium", Neuron, January 28, 2010, via Neuron, © Elsevier Inc.

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16 Functional Foods That Will Drive The Industry In 2010

January 26, 2010: 06:34 AM EST

The functional food industry is expected to grow by 56 percent through 2011, according to a nutrition market researcher, mainly because the baby boom generation takes an activist role in its own health, especially-age-related issues, while 18-29-year-olds (generations Y and Z?) focus on their energy levels and their appearance. Whatever is driving the overall growth, HealthFocus International says, 16 functional foods are sure to be in the mix when consumers seek food-related solutions to health issues. Among the 16: exotic spices, sweet potatoes, green herbs like rosemary and cilantro, “free” foods (i.e., gluten-free, fat-free, etc.), and immune system boosters like probiotics and antioxidants.

Sharon Palmer , "Top Functional Food Trends of 2010", Sharon Palmer Blog, January 26, 2010, via Sharon Palmer Blog, © Belvoir Media Group, LLC

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Food Makers Should Pay Special Attention To Four Key Consumer-Driven Trends

January 26, 2010: 08:05 AM EST

Food and industrial ingredients company Tate & Lyle says food manufacturer should take note of four key consumer-driven purchasing trends in 2010. For example, private label “premium options” with healthy and high quality ingredients appear to be seducing shoppers away from national brands – 47 percent of consumers have switched to store brands – as consumers continue to watch spending. Other trends that will affect food maker product lines: Americans are more sensitive to environmental impact; they want convenience foods that are affordable and nutritious; and they are eating more gluten-free products, even without suffering from celiac disease.

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Reformulated Yoplait Yogurt Promises “Digestive Health, Bone Health”

January 26, 2010: 03:55 AM EST

General Mills is now offering reformulated versions of its Yoplait yogurt, dubbed YoPlus and YoPlus Light, that promise “digestive health” and “bone health,” according to its ad campaign. The company says the new 110-calorie variety provides 20% of the daily value of antioxidant vitamins A and E, as well as calcium and vitamin D, a mix of probiotic yogurt cultures (L. bulgaricus and S. thermophilus) and three grams of fiber per 4-ounce serving. The YoPlus Light version has 70 calories per serving. The light version comes in three flavors, the regular version in six flavors, all sold in 4-packs.

"Newly reformulated Yoplait Yoplus…a delicisious way to get three steps closer to healthy, balanced living", General Mills , January 26, 2010, © General Mills, Inc.

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Breakfast Cereals Market Doing Well, Thanks To New Products, Promotional Spending

January 25, 2010: 07:55 AM EST

Although breakfast cereals haven’t really caught on globally – they are deeply entrenched in more developed markets, especially in the United States, the UK and Australia. The market remains healthy there, where new products are constantly being introduced and brand competition is fierce. A look at new launches recorded on the Innova Database shows that themes found in the rest of the food and drinks market – health, convenience and indulgence – predominate in breakfast cereals as well. Innova researchers say the mature breakfast cereals market continues to perform well because of “ongoing high levels of new product development and promotional expenditure.”

"Cereal Market Showing High Emphasis on Premium Adult Products – Innova Market Insights", Food Ingredients First, January 25, 2010, © Food Ingredients First

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Australia Sees Big Bakery Industry Potential For Its Tiny Chia Plant

January 25, 2010: 04:02 AM EST

Australia’s six-year-old Chia Company recently completed a national supply partnership with Bakers Delight to provide the obscure ancient grain to 650 bakeries in Australia and New Zealand. Chia, whose tiny seed is rich in Omega-3 fatty acids, dietary fiber, protein and antioxidants, is being grown in Western Australia as part of the Ord River Irrigation project, a $415 million state-federal partnership. According to FoodWeek Online, the Chia Company and the bakery network expect Chia production to double in 2010, and industry value to hit $20 million in five years. So far, 95 percent of Australian Chia seed is exported.

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Dairy-Based Food Packaging Wraps Offer Green Alternative To Polymers

January 25, 2010: 10:51 AM EST

Most food packaging today is made of multilayer films – thin, continuous sheets of synthetic, petroleum-based polymers – the manufacturing of which contributes to the world’s waste disposal problem. Biobased packaging offers a green alternative, and one option being explored centers on dairy ingredients, according to a chapter in a new USDA book. The chapter focuses on films made from dairy proteins, especially those based on casein and whey from milk. But casein presents a challenge: while an excellent barrier to oxygen, carbon dioxide, and aromas, it is a weak barrier to moisture. So research is focused on improving casein’s water-vapor-barrier properties.

Peggy Tomasula, "Using Dairy Ingredients to Produce Edible Films and Biodegradable Packaging Materials (chapter title)", Dairy-Derived Ingredients: Food and Nutraceutical Uses (book title), January 25, 2010, © Woodhead Publishing

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Besieged Monsanto To Let GM Soybean Patents To Expire

January 21, 2010: 09:22 AM EST

Under investigation by the U.S. Dept. of Justice and battered by a steep drop in stock value, Monsanto says it will let some bioengineered farm seeds become generic by allowing patents to expire, beginning with Roundup Ready soybeans in 2014. According to Business Week, the beleaguered company will continue to vigorously protect its newer genetically modified seeds, including herbicide-resistant soybeans and corn. With the expiration of the company’s seed patents, rivals like DuPont will be able to make less expensive versions and farmers will be able to plant the seeds from their own harvests without legal hassles.

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Despite Paucity Of Info, “Superfruits” Capture Consumer, Food Company, Attention

January 22, 2010: 01:02 AM EST

So-called “superfruits” packed with antioxidants and other purported beneficial ingredients have captured consumer attention, despite the relative lack of information. Scientists have not yet agreed on what constitutes a superfruit, and have not identified all potentially healthy ingredients. One researcher has listed 36 exotic fruits marketed as superfruits, including açaí, pomegranate, mangosteen, goji berry, noni, etc. Food companies are nevertheless offering superfruit products in many different segments, from supplements to foods and personal care, according to this article. But one skeptic says: “There's no evidence that one type of fruit is better for you than any other.”

Steve Myers, "Up, Up and Away with Superfruits", Natural Products Marketplace, January 22, 2010, © Virgo Publishing, LLC.

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Animal Organ Damage Data Raises Level Of Concern Over Monsanto’s GM Corn

January 21, 2010: 08:22 AM EST

Animals fed on three strains of genetically modified (GM) corn created by Monsanto showed signs of liver and kidney damage after three months, according to safety test data released by the company after legal challenges from Greenpeace and other concerned organizations. A French researcher took a look at the data and concluded that more studies were needed to determine whether long-term organ damage was possible. “What we've shown is clearly not proof of toxicity, but signs of toxicity," the scientist magazine said. "I'm sure there's no acute toxicity but who's to say there are no chronic effects?"

DAVID DERBYSHIRE, "Fears grow as study shows genetically modified crops 'can cause liver and kidney damage'", Mail Online, January 21, 2010, © Associated Newspapers Ltd.

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Whole Foods Market Launches Healthy Eating Initiative

January 21, 2010: 07:49 AM EST

Whole Foods Market has launched a healthy eating initiative at its 289 stores in the U.S., Canada and the U.K., emphasizing plant-based foods such as fresh vegetables, fruits, legumes, etc., that are naturally low-fat and nutrient-dense, and whole foods that are real, fresh and natural. “Avoid highly processed and refined foods, and those with artificial ingredients,” the company advises. The company is also featuring two third-party partner programs to provide guidance for shoppers: Eat Right America and the Engine 2 Diet. Both offer 28-day "getting started" healthy eating plans. The initiative also includes free information, recipes, in-store lectures, events and support groups.

"Health Starts Here Launches at Whole Foods Market ", PRNewswire, January 21, 2010, via PRNewswire, © PR Newswire Association LLC

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Big Food Companies Fund Scientists Developing Appetite-Suppressing Gel

January 19, 2010: 08:38 PM EST

British scientists have come up with a water-soluble compound that solidifies in the stomach and helps curb appetite. According to this Guardian article, the appetite-suppressing goo is designed for those who tend to binge eat. The aqueous solution is a hydrocolloid made from natural polymers. The new product, which might someday be mixed with milk and poured over cereal or blended into an energy drink, comes from a project financed by food giant Unilever and other members of the Diet and Health Research Industry Club. At least one of the companies “sees potential for future commercial application," says a researcher.

Chris Arnot, "Food scientists develop appetite-curbing gel", guardian.co.uk, January 19, 2010, via guardian.co.uk, © Guardian News and Media Limited

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