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Danish Scientists Researching Infant Formula Similar To Mothers’ Milk

January 19, 2010: 10:34 AM EST
Calling it a major technical challenge, two companies are working with Danish universities who have received government funding to develop an enzymatic process for producing key oligosaccharides, complex sugars found in high concentrations in human breast milk. Danisco and Arla Foods said the project offers an opportunity to explore the immune system of newborns: oligosaccharides help protect infants from infections and diarrhea. Some oligosaccharides are thought to be prebiotic, nourishing the beneficial bacteria in the intestinal system. “The possibility to develop such substances can lead to new and higher standards for commercial infant formula,” a company scientist said.
"Research towards infant formula more closely resembling mothers’ milk", Danisco , January 19, 2010, © Danisco A/S
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Danisco Joins Danish Project To Synthesize Healthy Compound Found In Breast Milk

January 19, 2010: 01:38 AM EST
Danish food ingredient maker Danisco says it has joined a project whose goal is to develop a technology for producing oligosaccharides, an ingredient found in high concentrations in human breast milk that helps protect infants from infections and diarrhea. The project, funded by a $3.6 million grant from the Danish government, is tackling a major technical challenge, according to participants. But if successful, it will lead to the production of oligosaccharides that can be added to commercial infant formula. Because of oligosaccharides in breast milk, health authorities urge women to breastfeed babies exclusively for the first four to six months.
"Research towards infant formula more closely resembling mothers’ milk", Danisco, January 19, 2010, © Danisco A/S
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Phase 2 Of U.K.’s Anti-Saturated Fat Campaign Urges Switch To 1% Milk

January 18, 2010: 10:53 AM EST
The U.K.’s Food Standards Agency has begun the second phase of the saturated fat campaign it launched in February 2009, using press, poster and radio ads to offer tips on trimming saturated fat intake. A keystone of phase 2, the FSA says, is an ad encouraging people to switch to 1% fat milk. The FSA cites a recent survey finding that people who use semi-skimmed milk are just as happy drinking a lower fat milk. One percent fat milk has half the fat of semi-skimmed, and people who drink semi like the taste of one percent milk just as much.
Press release, FSA, "Consumers set for another milk revolution?", UK Food Standards Agency, January 18, 2010, © Crown copyright
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Microsphere Technology Permeates Food, Cosmetics Industries

January 19, 2010: 03:14 AM EST
Most big companies in the food and cosmetics are either using or exploring microsphere technology to enhance foods, fragrances, etc., according to this Forbes article. Made of polymers, starches or waxes, the tiny hollow orbs can be packed with flavors, vitamins, cooling compounds, scents, and much more. Energy bar manufacturers, for example, are using microspheres to protect Vitamin C freshness, which can dissipate when exposed to air. The only possible brake on the technology is the trend toward unadulterated, natural foods. But consumers also seek healthier foods and microspheres have a lot to offer on that score, Forbes says.
Osman Can Ozcanli, "Food That Can Think For Itself", Forbes.com, January 19, 2010, © Forbes.com LLC™
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Nestlé Battles Elderly Malnutrition With New High-Calorie Nutrient Drink

January 18, 2010: 04:05 PM EST
Switzerland's Nestlé SA is set to launch a high-calorie nutrient drink packed with protein, vitamins, minerals, antioxidants and prebiotic fiber to fight malnutrition among older people. The company says Resource SeniorActiv is formulated to help stop weight loss and promote weight gain. Key ingredients include protein, Vitamin D, prebiotic fiber, omega-3 fatty acids, B vitamins to support cognitive health and antioxidants to address “the oxidative stress and chronic inflammation that are part of normal aging.” The product will be introduced in Switzerland and rolled out gradually in other European countries.
Press Release, Nestlé Nutrition, Switzerland, "New Nestlé Nutrition oral nutritional supplement and screening tool address malnutrition amongst older people", Nestlé S A,Switzerland , January 18, 2010, © Nestlé S.A.
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Nestlé Hopes New Drinks For Elderly Will Bolster Sagging Nutrition Sales

January 17, 2010: 03:48 AM EST
Struggling to breathe new life into its nutrition business in the face of tough competition from Danone SA, Swiss food giant Nestlé SA said it is unveiling a line of drinks created to fight the malnutrition problem in the world’s elderly population. The $174 billion health and medical nutrition market is growing at nine percent a year, but Nestlé’s sales are not keeping pace, according to analysts cited in this Bloomberg report. Nestlé, which recently purchased two Kraft Foods pizza lines, could become “just another” food company if it buys more businesses outside of nutrition, one analyst said.
Tom Mulier, "Nestle Targets Malnutrition in Elderly to Fight Danone’s Gains", Business Week, January 17, 2010, © BLOOMBERG L.P.
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Wheaties FUEL For Active Individuals Is Now Available In Stores

January 14, 2010: 10:35 PM EST
The newest incarnation of the 85-year-old “Breakfast of Champions" – Wheaties FUEL cereal – is available in stores, General Mills announced. Created with the help of top athletes like Peyton Manning, Kevin Garnett, and Albert Pujols, the cereal was designed to help fuel athletic performance for active individuals looking for a lot of carbs in their diet. Each serving includes 210 calories worth of whole grain, B-vitamins, fiber, calcium and vitamins A, C, D and E. “Immediate energy” is provided by 14 grams of sugar, the company says. The cinnamon honey crunch-flavored cereal does not replace the original Wheaties.
"Prepare to Win: Wheaties FUEL™, The New Breakfast of Champions®, Now Available in Stores ", Smart Brief, January 14, 2010, © SmartBrief, Inc.
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Weight Loss Surgery Is Becoming More Accessible To Overweight Individuals

January 14, 2010: 11:18 PM EST
Usually considered a last-ditch effort for very obese people who needed to drop a lot of pounds, weight loss surgery is now becoming available to diabetics and people considered merely overweight. In the past, overweight people who wanted the surgery often had to bulk up to qualify. Now that’s all changing, and that’s good news for those whose only option was heading to potentially dangerous foreign clinics. Even so, experts warn, not all people interested in weight loss surgery make good candidates. They should consult a physician after they’ve tried and failed at exercising and regulating their diet.
Gina Roberts-Grey, "Weight loss surgery isn't just for the obese anymore", Wallet Pop, January 14, 2010, © Weblogs, Inc
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U.K. Researchers Working On Replacing Alcohol With A Safer Sedative Ingredient

January 14, 2010: 10:46 PM EST
Researchers at Imperial College London are experimenting with replacement of alcohol in adult beverages with chemicals similar to the sedative Valium, so that people might enjoy intoxicating cocktails, achieve a state of pleasant inebriation, and then reverse the effects with a pill and not suffer a hangover. The researchers hope the drinks would not only boost a person’s well-being, they could also reduce the public cost of alcoholism, which in the U.S. was estimated to be $220 billion in 2005. However, Valium, available only through prescription, has its own side effects: dizziness, blurred vision and, in some, hallucinations.
Tom Barlow, "Researchers developing new adult beverages with Valium-like drugs instead of alcohol", Wallet Pop, January 14, 2010, © Weblogs, Inc.
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Green Tea Extract Quadruples Antioxidant Content Of Dried Apples

January 13, 2010: 01:58 PM EST
Dried apple pieces fortified with green tea extract -- equivalent to the catechin content of four cups of green tea -- had quadruple the amount of antioxidants (monomeric flavan-3-ols and procyanidins) as in non-fortified apple pieces, according to research jointly conducted in Italy and the U.S. The researchers detected no change in the antioxidant levels when the dried apple pieces were stored for a month at 86° F (30° C) and seemed to prevent undesirable browning. According to market researchers, the market for green tea extracts, currently valued at $44 million, will grow by 13 percent over the next seven years.
Vera Lavelli, Claudia Vantaggi, Mark Corey and William Kerr, "Formulation of a Dry Green Tea-Apple Product: Study on Antioxidant and Color Stability", Journal of Food Science Online, January 13, 2010, © Institute of Food Technologists®
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PepsiCo’s New Nutrition-Conscious Scientific Brain Trust Seeks Healthier Product Line

January 14, 2010: 04:27 AM EST
With the help of a dozen physicians and PhDs hired from leading health organizations, PepsiCo is rethinking its product line, both current and future, with a view toward making it either less unhealthy, Business Week reports. The company wants current products and new products to be less likely to increase the risk of diabetes and heart disease. One of the keys to this strategy is healthier ingredients that can work in a variety of products. For example, the availability of an all-natural zero-calorie sweetener derived from stevia led PepsiCo to devise several fast-growing brands, including the lower-calories orange juice Trop50.
Nanette Byrnes, "Pepsi Brings In the Health Police", Business Week, January 14, 2010, © BLOOMBERG L.P.
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Europe’s LeanGreenFood Network To Advance Sustainable Production Technologies

January 13, 2010: 09:38 AM EST
Based on the precept that food production must be sustainable and socially responsible, scientists from several European countries – Greece, Spain, France, Denmark, and the Netherlands – have created LeanGreenFood, an EU financed scientific network that will train food scientists in sustainable technologies and processes. The network will help educate young food scientists to rethink established food processes and use new technology. Enzyme technology, for example, can be used to extract and process ingredients in food based on natural sources, such as starch, pectin and proteins. The goal? Improved yields of biomasses, decreased water and energy consumption, less chemical use.
Lars Holm Rasmussen, "Lean green food -- sustainable food production", Press release, January 13, 2010, © University of Copenhagen
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Beta-Carotene: A Healthy, Versatile Food Product Ingredient

January 13, 2010: 12:48 AM EST
The colorful, oil-soluble antioxidant family known as carotenoids, especially beta-carotene, are not only healthy food ingredients, they are versatile as well, according to this Food Product Design article. Daily servings of beta-carotene-rich fruits and vegetables cut the risk of heart disease or cancer. In addition, beta-carotene has various attractive properties – good stability, for example – making it very useful in a wide array of food applications, including as a vibrant colorant. The article cautions food makers, however, about calling beta-carotene “natural,” because federal rules are very specific about how that term can be applied.
Lynn A. Kuntz, "Beta-Carotene's Bonanza", Food Product Design, January 13, 2010, © Virgo Publishing, LLC
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Study Links Three Monsanto GMO Crops To Animal Organ Damage

January 13, 2010: 04:41 AM EST
Three genetically modified maize (corn) variations have been linked to organ damage in mammals in a new French study. Mon 810, Mon 863, and NK 603, all developed by Monsanto, damaged the kidneys and liver, as well as the heart, adrenal glands, spleen and hematopoietic (blood cell) system. According to this Natural News report, Monsanto’s research prior to governmental approval was faulty. The study, conducted by a French genetic engineering research group and two universities, urged that import and export of the GMO crops be banned and GMO testing should include at least three animal species, not just rats.
Aaron Turpen, "Three Approved GMO Crops Linked to Organ Damage, New Study Shows", Natural News, January 13, 2010, © Natural News Network
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Nutritionists Skeptical Of Health Benefits Of Functional Fibers Added To Foods

January 11, 2010: 06:46 AM EST
Many food products available today offer fiber content. But nutritionists and other health experts question whether added fiber has the same health benefits – lowering cholesterol, inducing regularity – as naturally occurring, or dietary, fiber found in fruits, vegetables, legumes, nuts and grains. Food manufacturers are adding what is called functional fiber, including lab-produced maltodextrin and polydextrose, to breads and yogurts. Other added fibers include inulin, soy hulls, oat fibers and sorghum fibers. But scientists wonder if these are as beneficial. "They help, but not that much,” says a nutritionist. “They don't have the same functionality of a whole grain."
Elena Conis, "All fibers may not be created equal", Los Angeles Times, January 11, 2010, © The Los Angeles Times
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Datamonitor Forecasts Ten Key Packaged Goods Trends In 2010

January 11, 2010: 12:58 AM EST
Market research firm Datamonitor sees ten key trends in packaged products emerging in 2010, including a greater emphasis among food companies on “free range” (humanely raised) meat and poultry products. Also on the radar, as reported in this FoodWeek Online article: innovative biodegradable plastics that could help reverse the negative image of plastic water bottles; new superfruits like baobab and borojo; greater use of sustainable ingredients such as bamboo; new “wearable skincare” products like skin-enhancing bedding; the rise of protein-enhanced exercise recovery drinks like Muscle Milk; and the greater availability – in fact, a doubling – of gluten-free food products.
"Ten trends to watch in packaged goods in 2010: USA", FoodWeek Online, January 11, 2010, © Octomedia pty ltd
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Diet, Weight Loss Firms Have A Big Advantage In Building Robust Social Network Sites

January 9, 2010: 07:55 AM EST
While diet brand and weight loss companies have succeeded mightily in creating vibrant social networking Web sites along the lines of MySpace and Facebook, other companies, including Coca-Cola and Wal-Mart, have failed, according to Brandweek. For example, the Atkins diet online community added a million consumers in 2009, while Nutrisystem’s online community has 4.6 million participants, up from one million in June 2007. One expert says the main reason for the success of dieting and weight loss sites is a “built-in advantage… some kind of currency to connect with each other.” Losing weight and staying fit provide that common social value.
Elaine Wong, "Diet Firms Score Where Coke, Walmart Fumbled", Brandweek, January 09, 2010, © Nielsen Business Media
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U.K. Science Panel Urges More Research Into Risks Of Using Nanotechnology In Food

January 7, 2010: 08:13 PM EST
Although nanotechnology has been touted as a way to make better cosmetics and tastier, healthier foods, a British science committee says a scarcity of scientific research means that the potential benefits and risks of its use in food are largely unknown. Without such research, food safety authorities around the world are unable to properly regulate products containing nanoparticles. The science panel said the $410 million global market for nanotechnology in food could reach $5.6 billion by 2012. "It is important that detailed and thorough research into potential health and safety implications ... is undertaken now,” the panel chairman said.
Kate Kelland, "Report calls for research on nanoparticles in food", Reuters, January 07, 2010, © Thomson Reuters
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Monsanto’s SDA Omega-3 Soybeans On The Verge Of Commercialization

January 6, 2010: 07:22 PM EST
Among Monsanto’s eleven R&D pipeline projects advancing toward the marketplace is one with “direct consumer dietary benefit,” the company announced. SDA omega-3 soybeans, which are at the phase that directly precedes commercialization, offer a sustainable, land-based source of the omega-3 fatty acid that converts to the heart-healthy omega-3 fatty acid EPA found in fish oil, the company says. Thanks to a Generally Recognized As Safe notice from the FDA, food companies can test the oil from SDA omega-3 soybeans in food products for future launch. Monsanto’s R&D pipeline also includes other soybean projects, as well as canola and cotton projects.
"Monsanto Announces Record 11 Project Advancements in Annual Research and Development Pipeline Update", Press release, Monsanto, January 06, 2010, © Monsanto Company
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New Nestlé Biscuit R&D Center In Chile Hopes To Innovate And Renovate Products

January 5, 2010: 03:50 AM EST
Nestlé has opened a research and development center for biscuits and cereal-based snacks in Santiago, Chile. The company says the new center, staffed by specialists in nutrition, engineering, product development and quality control, will focus on innovation and renovation of products. A key goal is to reduce sugar and fat levels to make biscuits lighter while maintaining taste and texture. According to the company, R&D Santiago will also develop biscuits with bioactive ingredients to improve digestive health and fortified products to address local micronutrient deficiencies. About sixty percent of Nestlé’s $1.4 billion biscuit in 2008 was centered in Latin America.
"Nestlé opens global R&D Centre to develop new generation of biscuits ", Press release, Nestlé, Santiago, Chile, January 05, 2010, © Nestlé
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Study Finds That Xanthigen Shows Promise As Weight-Loss Supplement

January 1, 2010: 06:53 PM EST
Russian and U.S. scientists report that obese women who ingested the food supplement Xanthigen-600 (300 mg of brown marine algae-derived fucoxanthin and 300 mg of pomegranate seed oil) lost a significant amount of weight during a 16-week placebo-controlled clinical trial. Fucoxanthin is a carotenoid rich in omega-3 fatty acids. Women with non-alcoholic fatty liver disease (NAFLD) lost an average of 12 pounds, while others lost 11 pounds. The scientists also noted decreases in waist size, body fat, and liver fat. “This product may be considered a promising food supplement in the management of obesity,” the researchers conclude.
M. Abidov, Z. Ramazanov, R. Seifulla & S. Grachev, "The effects of Xanthigen™ in the weight management of obese premenopausal women with non-alcoholic fatty liver disease and normal liver fat", Journal of Diabetes, Obesity and Metabolism, January 01, 2010, © Blackwell Publishing Ltd
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Affordability, Nutrition, Innovation Are Key Food Buying Trends In 2010 - Forecast

December 30, 2009: 05:58 AM EST
A consumer trends forecast from a marketing agency finds that, thanks to more women in the workplace, men are playing a larger role in domestic issues – food shopping, cooking, etc. Other trends: beverages of all kinds reformulated with less sugar; many new affordable organic foods; pragmatic rather than pricey restaurant and grocery choices, like affordable noodle bowl and tacqueria restaurants, grab-and-go grocery choices; new products with twists on kids' favorites like gourmet PB&Js and Asian-influenced easy lunches. A key trend, according to the agency: “Counting calories alone will not be as important as assessing the quality of those calories.”
"Our 2010 Consumer Trends Forecast: The New SHEconomy", The Fresh Ideas Group, December 30, 2009, © The Fresh Ideas Group
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Nestlé Says Greenblend Instant Coffee Delivers 70% More Antioxidants Than Green Tea

December 22, 2009: 03:36 AM EST
Nestlé says studies prove that its new instant coffee Nescafé Greenblend, recently introduced in Europe, delivers 70 percent more antioxidants than green tea. An average serving of Greenblend and green tea have about the same amounts of polyphenol antioxidants, according to the company, but the body absorbs Greenblend antioxidants better. The blend of roasted and unroasted green coffee beans was launched in Australia, Asia and Mexico in 2006 and was also promoted in France, Spain and the United Kingdom in 2009 as part of the Swiss company’s nutrition, health and wellness strategy.
"Nescafé Greenblend rolled out into Europe", Nestle, December 22, 2009, © Nestle
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Entrepreneurs Needed To Advance Flour-Making Potential Of Distillers Corn Grain

December 21, 2009: 09:25 AM EST
An Indian doctoral candidate studying in the U.S. is determined to transform food-grade, dried distillers corn grain (DDG) – which is 40 percent dietary fiber and 36 percent protein and currently used as animal feed – into an inexpensive, nutrient-packed flour for making the Asian flat breads known as chapathi and naan. The student’s adviser, who has been studying DDG for two decades, believes the grain has “limitless possibilities” for making nutritional flour, and could find a market in the U.S., Asia and India. He says the next step is to find entrepreneurs willing to take a chance in a down economy.
Sowmya Arra, "Fortifying Chapathies an Asian Whole Wheat Unleavened Flat Bread Using Corn Distillers Dried Grains", Press release, December 21, 2009, © South Dakota State University
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3-Pronged Strategy Guides Coke’s Product Line Expansion Activities

December 10, 2009: 04:21 AM EST
The head of Coca-Cola’s innovation unit said recently that he follows a three-pronged strategy for expanding the company’s product line. The Venturing and Emerging Brands unit develops its own new products, locates international Coke products that might succeed in new markets, and invests in small companies that show promise in emerging markets. To snag Coke’s attention, however, a new product has to reach a threshold of $10 million to $50 million in sales, according to this BevNet.com article, or be in the “pain of growth” phase of $50 million to $100 million in sales.
Matt Casey , "BevNET Live: VEB Chief Explains Coke's Innovation Push", BevNET.com, December 10, 2009, © BevNET.com, Inc.
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Functional Food Delivery May Get Easier Thanks To Hydrogel Technology

December 9, 2009: 06:46 PM EST
Hydrogel technology might someday be used to develop gelled functional foods containing bioactive ingredients like vitamins, researchers have found. The liquid or semisolid gels made from soy protein have small empty spaces that absorb water or other liquids. In the gut, the hyrdrogels protect food ingredients, which are then released as the gel biodegrades. Hydrogels can be dried and made into tablets to be used as food supplements. In the lab, soy protein isolate was used to prepare the hydrogel using a cold-gelation process that encapsulated the B vitamin riboflavin. Scientists then simulated gastrointestinal conditions involving digestive enzymes called proteases.
Anne Maltaisa, Gabriel E. Remondetto1, a and Muriel Subirade, "Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances", Science Direct Online, Food Hydrocolloids, December 09, 2009, © Elsevier Ltd
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Unilever Exec Discusses Indian Food Industry Trends, Priorities, Challenges

December 9, 2009: 03:09 AM EST
A Hindustan Unilever exec told a food industry meeting in India recently that sustainable sourcing, return-to-nature (recycling), organic farming, healthy processed foods, natural flavors and consumer convenience were the main trends in the health food market. His company’s priority is to take advantage of innovations in health and wellness food products to enhance health, meet families’ nutrition requirements, promote physical and mental well-being, and use fewer additives and artificial ingredients. Key challenges in India to food makers in India, he said, include regulatory issues, the supply chain, lack of consumer communication, and building trust and credibility.
Hasan Mulani, "Experts discuss innovations and trends in food & beverage sector", FnBNews.com, December 09, 2009, © Food & Beverage News
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New Chocolate Nutrition Bar Features Anti-aging Antioxidant From Red Grapes

December 3, 2009: 10:50 AM EST
U.S. gourmet nutrition bar maker ResVez has introduced a product containing an antioxidant found in red grapes that research has shown to have a variety of anti-aging benefits. The company says its new dark chocolate Winetime Bar will contain as much of the antioxidant resveratrol, which apparently activates genes associated with longevity, as 50 glasses of wine. The high-fiber 50g bar packs 190 calories and is made with a special resveratrol formulation plus an extract from premium French grapes. The bar, whose retail price is $2.99, also contains dates, almonds, cranberries, noni, pomegranates, goji berries, acai, mangosteens and blueberries.
"Nutrition bar containing resveratrol hits the market", Independent.co.uk, December 03, 2009, © Independent.co.uk
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Simple, Inexpensive Oral Rinse Test Seems To Detect Head And Neck Cancer

December 2, 2009: 11:28 PM EST
In preliminary research among patients with head and neck squamous cell cancer, U.S. scientists have come up with a simple, inexpensive early detection method for HNSCC. In controlled tests, the scientists had 180 patients with HNSCC rinse their mouths with a specially-developed saline solution. After they spit it out, antibodies that identify molecules involved in the transformation of normal cells into cancer cells were added to the rinse. After 48 hours, the molecules showed up in color if cancer was present in the saliva. According to the scientists, the molecule was significantly elevated in HNSCC patients.
"Mouthwash May Detect Cancer", KPTV, December 02, 2009, © KPTV.com
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China Approves GMO Rice, Corn As Safe To Grow And Use

December 1, 2009: 02:40 AM EST

China, which produces 31 percent of the world’s rice and 20 percent of the corn, has approved home-grown, genetically modified strains of the two staples that will yield pest- and herbicide-resistant crops to boost food supplies. The country had only approved GMO cotton for large-scale production, according to this Bloomberg report, but potential water and farmland shortages are forcing a re-evaluation of policy. According to a market researcher, trial planting, marketing and public acceptance of the crops are necessary before mass-production and commercialization take place. Nevertheless, the Chinese agricultural ministry called it “an important achievement for domestically researched GMO technology.”

Feiwen Rong , "China’s GMO Rice, Corn Approval May Boost Food Supply (Update2) ", Bloomberg News, December 01, 2009, © Bloomberg L. P.
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ConAgra’s Reorganization Of Sales And Marketing Function Is Paying Dividends

December 1, 2009: 04:46 AM EST
ConAgra Foods has spent five years roping in the 100 separate company sales and marketing groups to create a single integrated consumer-centric organization, and the change is paying off, the company says. Four functions that had been more loosely connected were brought together: shopper analytics, category leadership, shopper marketing, and in-store marketing. With three-fourths of that staff in the field working with account teams, the results have led to increased sales volume and profits. This CPG Matters article describes how the new approach led to a successful retail launch strategy for a line of non-refrigerated convenience meals.
James Tenser, "Integrated Customer Marketing Paying Off for ConAgra Foods ", CPG Matters, December 01, 2009, © CPGMatters
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Glanbia Unveils Array Of Chilled Beverage Prototypes For Functional Beverage Industry

November 6, 2009: 02:50 AM EST
Translating “key market trends into commercial new products,” Glanbia Nutritionals, a nutritional ingredient provider and division of Ireland’s Glanbia plc, unveiled an array of functional chilled beverage prototypes at a recent industry exposition. The products include a 200-calorie protein shake for muscle recovery, a whey-based beverage for “rapid mass gain,” a flax-whey smoothie packed with omega-3s and whey protein, a high-protein tea-flavored beverage, and a milk protein isolate-based meal replacement shake. The company credits its customer research and collaboration facility in Idaho for the innovative prototypes.
Glanbia Nutritionals, Inc. , "Glanbia Nutritionals Offers More Than Ingredients for Nutritional Beverages", NPI Center, November 06, 2009, © GLANBIA NUTRITIONALS
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Price Of Chicken Wings Expected To Remain Higher Than Boneless Breasts In 2010

November 2, 2009: 05:09 AM EST
With demand for chicken wings expected to outstrip production in 2010 and beyond, the price of wings, especially boneless wings, is likely to stay higher than boneless, skinless breasts for the foreseeable future, according to chicken industry experts. Big foodservice operations – including 7-Eleven and Pizza Hut’s Wing Street – are adding wings to their offerings, fueling the possibility that production of wings could increase by as much as 2.5 percent. In the future? One expert told Meatingplace to look for more processors providing boneless wings, and perhaps even wings from chickens fed an organic diet: all-vegetable, no antibiotics.
Meatingplace Editors , "Chicken wings still on the rise, NCC says", Marketing & Technology Group, November 02, 2009, © Marketing & Technology Group
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Energy Drinks Flying Off The Shelves, Despite Questions About Effects On Health

November 2, 2009: 01:14 AM EST
Sales of energy drinks targeted at 18- to 24-year-olds and powered by caffeine, taurine, and sugar – criticized widely as unhealthy – more than tripled from 2004 to 2009, according to data from market researcher Mintel. New product launches, meanwhile, some claiming health benefits, more than doubled. In the same timeframe, drinks promising low, no, or reduced calories grew slightly or remained steady. Already grabbing a share of the energy drink market are new “better-for-you” beverages aimed squarely at the over-35 crowd. They promise a safe, natural, organic or sugar-free energy boost. Ingredients include antioxidants, green tea, B vitamins, etc.
Joysa Winter, "Energy drinks are hot, but healthy?", Functional Ingredients, November 02, 2009, © Penton Media, Inc
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FDA GRAS Ruling Will Expedite Development Of Foods Containing Omega-3 Soybean Oil

October 26, 2009: 07:56 AM EST
Thanks to a recent ruling by the U.S. Food and Drug Administration, Monsanto Company will continue working with Solae, LLC, to develop foods containing a new stearidonic acid (SDA) omega-3 soybean oil. The FDA ruled that the oil is Generally Recognized as Safe (GRAS) for its intended use. Companies hope to meet burgeoning consumer demand for healthy omega-3s by incorporating them into more and more food and beverage products. Monsanto said its new plant-based omega-3 oil “can play an important role in helping food companies achieve this objective.” Monsanto and Solae agreed to develop and market omega-3 products in 2007.
"World's First SDA Omega-3 Soybean Oil Achieves Major Milestone that Advances the Development of Foods with the Enhanced Nutritional Benefits", Monsanto, October 26, 2009, © Monsanto Company
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South African Government Says No To Genetically Modified Potatoes

October 20, 2009: 03:01 AM EST
An application by a South African group to supply genetically modified potatoes to farmers was rejected by the government. The Agricultural Research Council’s SpuntaG2 potato is engineered with a gene from a bacteria that kills a common crop-damaging pest known as the tuber moth. Restaurants and food retailers were opposed to the GM potatoes because they fear negative consumer reaction. Some opposed to the application said tuber moths were not as bad a problem for farmers as the lack of water and fertilizer, while others said it is still not known whether genetically modified foods are safe for human consumption.
Tamar Kahn, "Government rejects ‘super spuds’", Business Day, October 20, 2009, © BDFM Publishers (Pty) Ltd.
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Maintaining Flavor While Changing Food Formulas To Save Money Is Tricky, But Doable

October 19, 2009: 02:05 AM EST
Formulating existing or new food products to save money can be tricky, especially when trying to maintain flavor and functionality. This Food Product Design article explores a range of ideas for finding ingredient combinations and flavor substitutions that save money. For example, use a honey flavor rather than expensive honey; use dairy flavors to replace expensive ingredients like milk powder, buttermilk powder or sour-cream powder. Starches and gums add mouthfeel and texture when costly ingredients have been reduced. Other tips: consolidate ingredients and build volume with suppliers to boost savings, and use custom blends for production efficiency.
Cindy Hazen, "Ingredient Economics", Food Product Design, October 19, 2009, © Virgo Publishing, LLC.
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Low-Fat Yogurt Fortified With Protein And Fiber Reduces Appetite

October 17, 2009: 06:53 AM EST
A low-fat dairy product enriched with protein and fiber can significantly reduce short-term appetite, new French and British research has found. In controlled laboratory studies, healthy women were fed a mid-morning snack of either the control (regular yogurt) or a low-fat yogurt enriched with eight grams of protein and 2.9 grams of fiber. The scientists recorded subjective factors like hunger, fullness, desire to eat and prospective consumption throughout the morning. Two hours later, the researchers measured food intake at lunch. “The test product reduced subjective appetite compared to the control,” the scientists concluded. And the women ate less.
Anne Lluch, et al, "Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre", Food Quality and Preference, October 17, 2009, via Food Quality and Preference, © Elsevier B.V.
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Functional Beverage Formulators Need To Partner With Savvy Ingredients Suppliers

October 16, 2009: 01:55 AM EST
With so many technical, sensorial, regulatory, health and other considerations involved in development of successful functional beverages, formulators need to partner with very well-informed ingredients suppliers, this Food Product Design article suggests. Ingredients must taste, smell, and look good, of course, but they also need to be verifiably beneficial to health, should meet dietary religious standards, have a satisfactory shelf life and mix well with other ingredients. Suppliers clued in to these challenges make the best partners, says Anthony Palmieri, a critical fact considering the projected 3.7 percent annual growth rate for the category.
Anthony Palmieri, "Formulating Functional Beverages", Food Product Design, October 16, 2009, © Virgo Publishing, LLC
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Burcon Awarded U.S. Patent Allowances For Canola-Based Food Processing Ingredients

October 15, 2009: 09:27 AM EST
The U.S. Patent Office has awarded patent allowances for technologies related to the production of canola protein-based food ingredients from Canada’s Burcon NutraScience Corporation. Burcon’s Puratein is described as a cruciferin-rich canola protein isolate with emulsification and thickening properties useful in making dressings, sauces, meat substitutes, baked goods, and protein bars. Supertein is a napin-rich canola protein isolate made of albumin proteins whose solubility and foaming properties make it useful for beverages, candies, desserts, and protein bars. The company, which also makes a soy protein isolate, says securing the patent allowances is critical to its commercialization strategy.
"Burcon Receives three Notices of Allowance from the United States Patent and Trademark Office", Newswire, October 15, 2009, © CNW Group
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Your Dad’s Meat-And-Potatoes Meal Has A Whole New Look These Days

October 9, 2009: 01:47 AM EST
Restaurant chefs have long known that coupling a great protein entrée with the right starchy side dish – rice, potatoes, or pasta – often boosts sales of the entrée. Consumers have caught onto the role of starchy side dishes as well, buying lots of long-storing frozen and quick-prep retail sides where excellent flavor is critically important. Starchy sides offer a perfectly satisfying balance of plate presentation, flavor delivery and mouth feel both in restaurant dishes and speed-scratch home foods. This Food Product Design article takes a close look at today’s innovative approaches to finding and preparing potatoes, grains, and pastas.
Keith Darling, "Starch on the Side", Food Product Design, October 09, 2009, © Virgo Publishing, LLC.
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Food Companies Explore Nanotechnologies For Advanced Nutrient Delivery, Bioavailability

October 8, 2009: 03:05 AM EST
The application of advanced nanotechnologies in the food processing industry is beginning to have an impact on raw material sourcing that could lead to major changes in how food products affect human physiology. Although nanotechnology is in its infancy, as this article points out, food companies are exploring its potential as a nutrient delivery option (nanoencapsulation) and for enhanced nutrient availability in the intestinal tract. For example, German chemical manufacturer BASF is making nano-scale synthetic lycopene as a food additive that is more easily absorbed by the body and has a longer shelf life.
"Tiny, invisible ingredients", Kantha Shelke, October 08, 2009, © Food Processing
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Yogurt Makers Group Sees Probiotics Rejections As Part Of A Learning Phase

October 7, 2009: 12:51 PM EST
A group representing the world’s biggest yogurt makers said the European Food Safety Authority’s recent rejection of health claims for probiotic ingredients represents only “technical obstacles” that can be overcome. The Authority completely rejected ten claims while ruling that another 170 simply could not be evaluated because of a lack of evidence. Noting that the rejections were part of a learning phase of a new evaluation system, the Yogurt and Live Fermented Milks Association said its members were working closely with the EFSA so that researchers could continue to assess the health benefits of probiotics yogurt.
Shane Starling, "Yoghurt group unfazed by mass probiotics rejection", Nutra ingrdients.com, October 07, 2009, © Decision News Media SAS
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Inulin Fiber Offers Healthy, Savory Substitute For Fat In Snack Bars - Study

October 6, 2009: 03:54 AM EST
Researchers in Brazil have found that a flavoring mixture made with the prebiotic fiber inulin and oligofructose can satisfactorily replace fatty flavorings in snack bars. Scientists reporting in the International Journal of Food Science & Technology found that the replacement ingredients reduced the glycemic index of the snack bars by 25 percent and increased fiber content sevenfold, while eliminating trans fat from partially hydrogenated vegetable oils. An added benefit: consumers liked the taste. In fact, 42 people gave the inulin-oligofructose bar an acceptability score of 6.6, compared to 7.4 for the fat flavored bar.
Stephen Daniells , "Fibre may replace trans-fats for snack formulations", Food Navigator.com, October 06, 2009, © Decision News Media SAS
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General Mills Helps Launch Healthy Weight Coalition To Focus On Reducing Obesity

October 6, 2009: 07:33 AM EST
General Mills recently joined retailers, non-government organizations and other food and beverage makers to launch the Healthy Weight Commitment Foundation (HWCF), a multi-year U.S. effort to try to help reduce obesity – especially childhood obesity – by 2015. According to the company, the HWCF will promote ways to help people achieve a healthy weight by balancing calories consumed with calories expended through physical activity. Efforts will focus on three areas where people spend time: the marketplace, the workplace and schools. The company says its own health and wellness strategy targets weight management, heart health, and a healthy, active lifestyle.
"General Mills Joins Unprecedented Coalition to Help Reduce Obesity", WEBWIRE , October 06, 2009, © WebWire
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New Lifestyle Program Advocates Balancing Omega 6 And Omega 3 Levels

October 2, 2009: 06:22 AM EST
The new Gene Smart diet and lifestyle program from a North Carolina company is based on the idea that increasing polyphenol antioxidants, fiber, and omega fats, reducing calories and exercising more will send healthy messages to our genes. These in turn will trigger weight loss, boosted energy, and reduced inflammation. The biggest key to success with the program, according to this Nutraceuticals World article, is getting just the right balance of omega 6 and omega 3 fatty acids. For $149.95 you can buy a home blood test from Gene Smart Wellness that will measure your omega 3 levels.
Joanna Cosgrove, "The Gene Smart Program ", Nutraceuticals World, October 02, 2009, © Rodman Publishing
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Food Processors’ Big Challenge: Feeding America’s Sweet Tooth With Healthier Options

October 2, 2009: 09:34 AM EST
Makers of candies, cakes, ice creams, and other sweet treats are tackling a formidable challenge: finding healthier replacement ingredients for sugar and fat without sacrificing taste, texture, or consumer satisfaction. FoodProcessing.com interviewed food processors and ingredients suppliers to find out how they are handling the problem. Some ingredient solutions so far: probiotics in ice creams, whole grain cookie formulas, gum-based and other fat replacements, alternative sweeteners, and antioxidant fruits. Tricky problems linger, like “mouthfeel” and shelf life, when sugar and fat are reduced. “It remains very challenging to swap key ingredients for others with healthier benefits,” says one exec.
David Feder, "How to Build a Healthier Dessert", Food Processing.com, October 02, 2009, © Food Processing
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Joint Venture Firm Building Cereal Innovation Center In Switzerland

October 2, 2009: 03:52 AM EST
A joint venture between Swiss food maker Nestlé S.A. and General Mills Inc., has begun construction of an innovation center in Orbe, Switzerland, to develop breakfast cereals that feature better nutrition along with freshness, taste and texture. The joint venture, known as Cereal Partners Worldwide S.A., is the second largest cereal manufacturer in the world, with US$2.8 billion in 2008 sales and is strategically focused on nutrition, health, and wellness. The new center, slated to be completed in mid-2010, is being built with sustainability and low environmental impact in mind.
"New Innovation Centre to accelerate research on breakfast cereal solutions ", Nestle, October 02, 2009, © Nestle
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Rosy Future Projected For Foods Enhanced With Prebiotics/Probiotics

October 2, 2009: 05:55 AM EST
New U.S. market research forecasts double-digit growth in the pre- and probiotic markets, thanks to improvements in formulation technology and more knowledgeable consumers. According to Packaged Facts, the pre- and probiotics market will grow by a compound annual rate of 12 percent to $22 billion by 2013. Two key factors fueling the growth: novel formulations increase the array of improvable foods; and consumers are more aware of the link between digestive health and wellness overall. The worldwide retail market for foods and beverages enhanced with pre- and probiotic ingredients was $15 billion in 2008, up 13 percent from 2007.
"Pre/Probiotic Market to Expand as Consumers Better Understand Link Between Digestive Health & Immunity", Nutraceuticals World, October 02, 2009, © Rodman Publishing
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Foods Made With Yellow Pea Flour May Help Diabetics Manage Their Disease

September 30, 2009: 07:00 AM EST
Cheap, readily available whole yellow pea flour can be used to make functional low-glycemic foods that may help diabetics, according to a study by Canadian researchers. Managing glycemic responses – changes in blood sugar levels after eating – has become an important research issue with diabetes on the rise. In the study, the glycemic responses of 19 healthy people were monitored after eating banana bread, biscotti, and pasta made with pea flour or whole wheat flour. The foods made with pea flour uniformly reduced glycemic responses more than the whole wheat foods, and were found to have satisfactory taste and texture.
Christopher P.F. Marinangeli , Amira N. Kassis, et al., "Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods", Journal of Food Science, September 30, 2009, © Institute of Food Technologists
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