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February 26, 2009: 06:25 PM EST Counting calories is the key to losing weight, according to a two-year study funded by the National Institutes of Health. Frank Sacks, principal investigator in the study, and a professor of cardiovascular-disease prevention at Harvard School of Public Health, says the study “goes against the idea that certain foods are the key to weight loss," and sends a positive message to people. “It gives people a lot of choices to find a diet they can stick with." But Arthur Agatston, a Miami cardiologist who created the South Beach Diet, which focuses on food selection, says "Measuring your food is not going to work in the long term.” Commenting on the research, Martijn Katan, a nutrition researcher at Amsterdam's VU University, said that participants had difficulty keeping weight off toward the end of the study. "Evidently, individual treatment is powerless against an environment that offers so many high-calorie foods and labor-saving devices," he said. Jennifer Levitz, "Calorie Counters Have it Right, Diet Study Says", Wall Street Journal, February 26, 2009, © Dow Jones & Company, Inc | DomainsFOOD BUSINESS NEWS
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February 26, 2009: 02:15 PM EST The number of women attracted to the world of social networking has grown by a massive 53% in just 12 months, according to research by consumer magazine publisher IPC.
The number of women attracted to the world of social networking has grown by a massive 53% in just 12 months, according to research by consumer magazine publisher IPC.
The number of women attracted to the world of social networking has grown by a massive 53% in just 12 months, according to research by consumer magazine publisher IPC.
Ben Bold, "Women increasingly drawn to social media", Brand Republic, February 26, 2009, © Haymarket Media | DomainsFOOD BUSINESS NEWS
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February 25, 2009: 04:41 PM EST Fiber is on the move in the US, according to new figures from Datamonitor. The proportion of new products claiming to be high in fiber rose from 5.2 percent in 2006 to 6.3 percent in 2007, says Datamonitor’s Product Launch Analytics. PepsiCo, Kraft, Campbell Soup, Kellogg, and Dannon are among multinationals launching high-fiber products, ranging from bars, cookies, chips and bread to drinks and yogurt. Some of the products also contain omega-3. While few of these products are making weight-related claims at the moment, it’s only a matter of time before companies start touting grains as a means of helping people to feel full for longer, cutting down the amount they eat. "Food Makers Pump Up Fiber Contents", QSR Magazine, February 25, 2009, © Journalistic Inc | DomainsFOOD BUSINESS NEWS
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February 24, 2009: 04:17 PM EST In an boost for the Rainforest Action Network's campaign to end unsustainable palm oil production, Whole Foods Market signed on, expressed concern about for current practices and called for a change in the US market. Palm oil is used widely in many cosmetic and consumer goods and unsustainable practices are blamed for deforestation in Indonesia, Malaysia, Papua New Guinea and the Amazon rainforest. Whole Foods Market joins 37 other food, cosmetic and consumer goods companies and two organic palm oil suppliers who have signed a Rainforest Action Network (RAN) pledge to seek more sustainable ways of sourcing palm oil. "Whole Foods Market® Supports End to Unsustainable Palm Oil", Rainforest Action Network, February 24, 2009, © Rainforest Action Network | DomainsFOOD BUSINESS NEWS
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February 23, 2009: 10:58 AM EST Obesity may contribute to allergies in overweight children, say researchers from several institutes in North Carolina and Colorado. Using data on 4,000 children from the National Health and Nutrition Examination Survey 2005-2006, the researchers found a strong correlation between overweight and obesity and allergic reactions to a range of foods, including eggs, milk and peanuts. Children in the study were more than 50 percent more likely to be allergic to milk, and 25 percent more likely to have other allergies. The study also found that systemic inflammation may play a role in allergies. Lead author Cindy M. Visness said there was nothing conclusive about the findings, but they added weight to the need to maintain normal body weight. Cynthia M. Visness, et al, "Association of obesity with IgE levels and allergy symptoms in children and adolescents: Results from the National Health and Nutrition Examination Survey 2005-2006", Elsevier Inc, February 23, 2009, via Elsevier Inc, © American Academy of Allergy, Asthma & Immunology | DomainsFOOD BUSINESS NEWS
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February 22, 2009: 04:23 PM EST Recent food safety scares, including the potential for bioterrorism, are prompting international food producers to tighten controls over manufacturing amid ongoing debate over the need for stronger food safety enforcement. A recent outbreak of salmonella in the US, related to contaminated peanuts produced by the Peanut Corporation of America, killed at least eight people and resulted in the recall of thousands of products. In the wake of this and other scares many major companies are reconsidering their policies on contract manufacturing, even though owning their own processing plans is in itself no guarantee of safety. The US Congress is considering creating a new Food Safety Administration along the lines of the European Food Safety Authority, which was set up in 2002 amid similar public concerns. Currently food safety policing in the US is split between the FDA and the USDA. There are no global standards, but some companies, Nestle among them, are adopting ISO standards. Jenny Wiggins and Jonathan Birchall, "Scares Prompt Tighter Controls on Food", The Financial Times, February 22, 2009, © The Financial Times Limited | DomainsFOOD BUSINESS NEWS
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February 18, 2009: 08:02 PM EST Kraft Foods Global Inc is working with pharmaceutical company Medisyn Technologies Inc to identify bioactive compounds that can be incorporated in foods to target specific ailments. The two companies see opportunities in the “big five” health concerns – weight management, diabetes, high cholesterol, osteoporosis and high blood pressure. Medisyn has also done work in mental health, particularly anxiety, dream state and mental focus. Medisyn’s approach allows it to identify compounds that target the ailments, find them in plants and animals, and develop ways to extract them within 18 months. Kraft’s responsibility is to bring a finished product to market after appropriate trials and regulatory process have been followed. Diane Toops, "Kraft Foods Global Thinks Outside the Box with Bioactive Ingredients", FoodProcessing.com, February 18, 2009, © Food Processing | DomainsFOOD BUSINESS NEWS
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February 17, 2009: 04:29 PM EST New York city’s rule that requires restaurant chains with more than 15 outlets in the city to disclose the calorie content of menu items is legal, says the Second US Circuit Court of Appeals. The rule was challenged by the New York State Restaurant Association, which represents 7,000 outlets. The Association says it may appeal the ruling. Other states have implemented or are considering similar rules, aimed at combating obesity. The National Council of Chain Restaurants says members want to disclose nutritional information, but is calling for a national standard, saying that the differing state and city rules are confusing. Congress is considering a measure that would require calorie counts on menus in national chains with 20 or more outlets. "Appeals Court Upholds NYC's Calories-On-Menus Rule", Newsday, February 17, 2009, © Newsday Inc. | DomainsFOOD BUSINESS NEWS
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February 16, 2009: 08:11 PM EST Research has shown that diet drinks containing non-nutritive sweeteners can help people to control their weight, but only if they’re not used as an excuse to eat more calories from other sources. Only about 15 percent of Americans regularly choose food and drinks that contain artificial sweeteners, despite the rising tide of obesity. Reasons for sticking with caloric sweeteners such as sugar and high-fructose corn syrup include taste and safety fears. In a few cases the safety fears have been well founded, but in general there is no evidence that the wide range of alternatives on the market actually cause health problems. Successfully using diet sodas as part of a weight loss plan comes down to behavior rather than biology, says Dr Barry M. Popkin of the University of North Carolina, who reviewed 224 studies with a colleague, Richard D. Mattes of Purdue University. Non-nutritive sweeteners help with weight loss only if they substitute for calories, not if they are used as an excuse to consume high-calorie foods or drinks. Jane E. Brody, "Sweeteners: Real Aid or Excuse to Indulge?", New York Times, February 16, 2009, © The New York Times Company | DomainsFOOD BUSINESS NEWS
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February 9, 2009: 04:34 PM EST The FDA says that StarCaps, a “natural” weight-loss capsule incorporating papaya, contains bumetanide, a potent pharmaceutical that can have serious side effects. The capsules are the latest weight-loss supplement to be named in an ongoing investigation that has already resulted in warnings to manufacturers, and the recall of some products. The tainted StarCaps pills have been recalled, but the investigation is raising questions about the FDA’s powers to regulate the supplements sector. Legislation allows the FDA to take action only after a supplement goes to market, and it takes action only if it contains an undeclared active pharmaceutical. It has no power to order recalls, but can take legal action if manufacturers fail to do so. Views differ on the safety of weight-loss supplements, with some experts saying that even those that do not contain active pharmaceuticals pose risks for some people, particularly from interactions with other drugs. Natasha Singer, "F.D.A. Finds ‘Natural’ Diet Pills Laced With Drugs", February 09, 2009, © 2009 The New York Times Company | DomainsFOOD BUSINESS NEWS
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February 4, 2009: 08:17 PM EST Putting cash on the line is becoming the latest fad in the weight-loss business. A number of internet companies have been set up to help people place bets on meeting weight-loss targets, in competition with friends or others. Recent studies support the idea that a financial incentive is a good way to encourage people to stick to their diet plan. Among web companies helping people to make friendly bets is StickK.com, which motivates people by asking them to sign signing contracts: if they fail in their goals, it costs them money. The lost money can go to a friend, a charity, or a “non-charity”, which appears to be the most effective. People who know that their cash will go to a group they don’t like are better at sticking to their diets. Fatbet.net and makemoneylosingweight.com provide a forum for publicly tracking weight and setting specific incentives, but don’t handle the money. StickK.com takes the money up front via credit card. Pamela Weiler Grayson, "Dieting? Put Your Money Where Your Fat Is", New York Times, February 04, 2009, © The New York Times Company | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 04:13 PM EST More than half (53 percent) of the milk-based beverages launched in 2008 promoted health as their primary benefit, a 42 percent increase over 2007, says Innova. Health benefits were part of the marketing mix for 17 percent of last year’s new products. There was a 10 percent increase (from 164 to 181 products) in beverages containing inulin and oligofructose, both of which are prebiotics. Gut health featured in 17 percent of the product launches, up from 13 percent in 2007 and 2 percent five years ago. Low fat claims fell from 17 percent to 2 percent, low sugar claims dropped from 3 percent to 2 percent, and convenience claims dropped from 34 percent to 17 percent. The trends “reflected the fact that consumers were becoming increasingly aware of specific health claims within the well-being category”, says Tim Van der Schraelen, Beneo-Orafti's marketing and communication manager. The survey was commissioned by Beneo-Orafti. "Dairy Drinks: Health in Control as Convenience takes Back Seat", Functional Ingredients, February 01, 2009, © Penton Media, Inc. | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 08:21 PM EST In-store labeling systems that identify healthy products are becoming more popular in supermarket chains across the US. Some groups, such as Ahold USA's Stop & Shop and Giant-Landover, Supervalu, and regional chains Price Chopper and Hy-Vee, are using proprietary systems, others are basing labels on FDA guidelines or ranking developed by private companies in association with researchers. The chains are also using booklets, ceiling banners, promotional messages and websites to promote their schemes. Retailers say the programs promote healthy-eating habits, boost customer loyalty and improve the shopping experience. Some reports indicate sales of labeled items are increasing. Many packaged-food manufacturers are also involved in a national labeling program developed by nonprofit organization The Keystone Centre. Scheduled to launch in summer, the "Smart Choices Program" uses federal government guidelines to identify healthy foods. Participating companies include Kraft Foods, General Mills, ConAgra and Unilever. "Supermarkets Tag Along on Nutrition", In-Store Marketer, February 01, 2009, © In-Store Marketing Institute | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 04:07 PM EST Consumers are looking at the facts on nutritional labels rather than the claims, says Marjorie Gilbert, food ingredients director for AarhusKarlshamn USA Inc. In a presentation (“The Fact of the Matter: The Facts are in the Nutritional Panel”) to Prepared Foods’ 2008 R&D; Seminar-East, Gilbert cited figures from a June 2007 IFIC study that shows consumers look first for the expiry date, then the Nutrition Facts Panel, then the ingredient statement. Fewer looked at statements about health and nutrition benefits in 2007 than they did in 2006. When looking at the nutrition label, they look first for calories, then total fats, then trans fats. Saturated fats are sixth on the list. Olive oil is considered the healthiest, followed by canola, soybean and sunflower. Other presentations covered reducing fat in chocolate; use of omega-3 oils in products; emulsifiers in cakes; and use of omega-6. "Fats From Nutritional Nuances to Physical Functionality", Prepared Foods, February 01, 2009, © BNP Media | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 04:18 PM EST Nutrition bars have the potential to offer all things to all people – if flavor and texture stability issues can be overcome. Challenges include the desired taste, flavor and color of the finished product, solubility, bioavailability, pH level, safety/toxicity, interactions among various ingredients and bioavailability and stability of the individual ingredients, says Ram Chaudhari, PhD, FACN, CNS, senior executive vice president and chief scientific officer of Fortitech. Balancing high-protein bars, adding vitamins at the right stage of the process, and selecting the correct form of a particular nutrient are crucial factors, Chaudhari says. When it comes to ingredients, old favorites like protein, vitamins and minerals still rule, but superfruits such as açai, goji berry, mangosteen, pomegranate and blueberry are increasingly popular. Bars that target specific health issues look to be the way to the future, as are meal replacement bars. Look for more bars that contain vitamin D, calcium, magnesium, zinc, omega 3s, fiber, prebiotics, CoQ10, soy, whey proteins and antioxidants, Chaudhari says. They’ll also start appearing in a wider range of outlets. "Bar Basics", Nutraceuticals World, February 01, 2009, © Nutraceuticals World | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 08:32 PM EST Bakers are responding to the “better for you” trend with a range of innovations designed to retain the “feel good” factor of baked goods while taking out the “bad” ingredients and adding “good” ones. Much of the focus is on substituting good fats and sweeteners for the traditional trans fats, salt and sucrose, and on finding ways to incorporate whole grains in place of refined white flours. Fortification is going beyond the familiar iron, niacin and a few other vitamins to include many more vitamins and minerals, antioxidants, pre- and probiotics, and bulk fibers. The result is that it’s now possible to buy baked goods that touch some or all the bases: no sugar or high-fructose corn syrup, preservatives, colorings or artificial flavorings; diabetic friendly, gluten-free, dairy-free and cholesterol-free, vegan and kosher certified. Packaging is also being revolutionized, to make it easy to handle and environmentally friendly. Technology is also playing its part, developing new ingredients and processes that make it possible to produce light, soft, fluffy treats without the guilt. David Feder, RD., "New Directions in Healthy Baking", Food Processing, February 01, 2009, © Food Processing | DomainsFOOD BUSINESS NEWS
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February 1, 2009: 04:24 PM EST Satiety, digestive health and “natural” are key ingredients for bar consumers in 2009, according to recent surveys. Fiber, probiotics and protein are the buzzwords. Neilsen Company says sales of nutrition bars totaled $416 million for the year ended October 4, 2008, up 3.5 percent over the previous 12 months. The breakfast bar category rose nearly 10 percent in that time, with sales totaling $585 million. Nutrition bars continue to trail behind granola and yogurt bars, with sales topping $1 billion. In a 2006 Mintel survey, 41 percent of respondents said they were eating more nutrition bars. Taste was the prime driver for 43 percent of these respondents. Health, wellness and physical needs such as diet motivated 14 percent. Three-quarters of consumers in 2006 were looking for a good source of protein or vitamins. But now people are more concerned about overall nutrition, says Chris Brandt, vice president of marketing for Odwalla. Amanda Baltazar, "Nutrition Bars Fill a Role", Nutraceuticals World, February 01, 2009, © Nutraceuticals World | DomainsFOOD BUSINESS NEWS
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January 27, 2009: 08:26 PM EST Mothers are choosing healthier foods for their children, and the kids are responding by beginning to like them, according to research conducted by Stamford-based Just Kid Inc. In a report entitled “The Moms Food Study: Understanding Moms’ Needs for Her Kids”, Kim Bealle, managing director of strategy and innovation, says that moms balance a number of factors when choosing food for their children. Emotional, rational and environmental factors drive the choices, which are balanced by what Mom thinks is best and what she knows her kids will like. Different factors come into play for each meal. “Eating right” topped the list of preferences: healthy and nutritious, helps establish good long-term eating habits, and “fills my child up” ranked over 80 percent in the survey. Authenticity is important, and it’s OK to add a bit of fun: healthy cereal with chocolate bits is acceptable, for example. Treats are OK for special occasions, but there’s a preference for small serving sizes to keep the number of calories down. A combination of balanced nutrition, fresh, unprocessed, fewer preservatives, all-natural foods and more traditional ingredients is the mothers’ holy grail. The kids themselves know more about healthy eating and are beginning to enjoy their fruit and vegetables, Bealle says. Diane Toops, "Moms Choosing Healthier Foods for Kids", FoodProcessing.com, January 27, 2009, © 2004-2009 Food Processing | DomainsFOOD BUSINESS NEWS
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January 16, 2009: 04:22 PM EST Swedish biotechnology company BioGaia AB has expanded its range of products containing the probiotic Lactobacillus reuteri Prodentis (L. reuteri, or “Prodentis”) to include a gum that helps to control gingivitis. BioGaia has previously marketed lozenges, liquid drops and tablets containing L. reuteri, but this is the first to target “bad” bacteria in the mouth. The company says the mint-flavored, sugar-free gum, named GUM Periobalance, is backed by a recent study and anecdotal evidence. About half the US population aged over 30 is known to be affected by gingivitis. The gum is available in Europe, Scandinavia, South Africa and Indonesia. Joanna Cosgrove, "GUM Periobalance Reduces Gingivitis with the Probiotic Lactobacillus reuteri", Nutraceuticals World, January 16, 2009, © Rodman Publishing | DomainsFOOD BUSINESS NEWS
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January 16, 2009: 04:52 PM EST Kraft Foods Global Inc has teamed with Medisyn Technologies Inc in a bid to stay ahead of the game in innovative functional foods. The research and licensing partnership is expected to enable faster and less costly development of new functional food ingredients, says Medisyn. The arrangement covers "bioactive discovery with development and commercialization milestones, as well as post-commercialization payments”. Karlene Lukovitz, "Kraft Fast-Forwards Functional Foods", January 16, 2009, © MediaPost Communications | DomainsFOOD BUSINESS NEWS
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