Top Stories
Food supply may already include clone offspring
The U.S. Food and Drug Administration (FDA) said this week that meat and milk from the offspring of cloned animals could already be in the U.S. food supply. The FDA said it’s not possible to know for sure since there is no way to tell the difference between cloned and conventional products. “It is theoretically possible,” said FDA Spokesperson Siobhan DeLancey. “I don’t know whether they are or not. I could imagine there are not very many of them.”
The FDA released a risk assessment in January determining that meat and milk from cloned animals and their offspring were as safe as products from non-cloned animals. Reuters states that there are an estimated 600 cloned animals in the U.S.
Cloning opponents argue there hasn’t been enough research investigating whether consuming the products of cloned animals and their offspring is safe.
Chocolate lovers bitter over cuts in cocoa butter
Consumers are lamenting changes to their favorite chocolate products as more candy producers replace cocoa butter with cheaper alternatives, such as vegetable oils.
An ABC News story highlights the predicament of chocolate lovers who say their candy bars don’t taste as good with the new reformulated recipes. With costs on the rise for candy companies, many are eliminating or reducing the amount of expensive cocoa butter used in an effort to cut expenses.
Increasingly, candy companies are replacing the word “chocolate” on their wrappers with phrases such as “chocolatey” and “chocolate candy” as they cut the amount of actual cocoa butter in the products. Ingredients lists also often include combinations of oils with “and/or” between them, giving producers the flexibility to alter ingredients as prices change, said Barry Swanson, IFT spokesperson and professor of food science at Washington State University.
“If one of those fats or oils becomes very expensive, they’ll just use less of it,” Swanson told ABC. “I think anytime we’re looking at increased costs, you’re going to find more, shall we say, creative formulations to try to reduce the cost involved in producing a product.”
Budgeting kids’ lunches a challenge
As food costs rise, parents are becoming more economical about what they put in their children’s lunches.
The Associated Press takes a look at this school year’s lunch trends. Although some children will eat more hot lunches, many will be brown-bagging it this fall. More parents are switching to packing bags of chips themselves rather than buying the pricier pre-packaged, single-serving sizes.
Trend researcher Marcia Mogelonsky, a senior research analyst with Mintel International in Chicago, told the AP that parents are more interested in price this year than convenience. “Parents are sort of entering this with trepidation,” she said. “It’s not how much it costs. It’s how much more it costs relative to what they’re used to spending.”
Research Briefs
Not eating B-vitamins could lead to cognitive damage
A diet lacking in B-vitamins may lead to vascular cognitive impairment, according to new research.
Scientists at Tufts University used an experimental model to examine the metabolic, cognitive, and micro vascular effects of B-vitamin deficiency in the diet.
“Metabolic impairments induced by a diet deficient in three B-vitamins—folate, B12 and B6—caused cognitive dysfunction and reductions in brain capillary length and density in our mouse model,” lead author Aron Troen said. “The vascular changes occurred in the absence of neurotoxic or degenerative changes.”
The study was published in the Proceedings of the National Academy of Sciences.
Study shows paprika color safe
Research shows that using paprika as a food coloring does not pose a cancer or toxicity risk.
Scientists with the Japanese National Institute of Health Sciences demonstrated that the increasing consumption of paprika as a food additive poses no increased cancer risks in male and female rats.
The findings were published in Food and Chemical Toxicology.
New hand sanitizer fights viruses
A new study shows that an ethanol-based sanitizer minimizes transmission of viruses in food processing environments.
Researchers at the University of Ottawa and North Carolina State University found that transmission of multiple enteric viruses can be reduced by using a new ethanol-based hand sanitizer containing a synergistic blend of polyquaternium polymer and organic acid. The sanitizer was found to be effective against norovirus, the leading cause of food-related illness in the United States.
The findings appeared in the journal Applied and Environmental Microbiology.
Company News
Maple Leaf halts exports to China
As a result of the Canadian listeriosis outbreak that has linked 11 deaths to deli meat producer Maple Leaf Foods, the company has been forced to stop all exports to China.
All Maple Leaf meat products currently available in China have also been quarantined. China’s General Administration of Quality Supervision, Inspection and Quarantine plans to watch the situation closely and continue to take timely measures to remove tainted products from the Chinese food supply.
IFST addresses GM issue
The Institute of Food Science & Technology issued a statement saying genetic modification can significantly improve the quantity and quality of the world’s food supply.
The information statement on genetic modification and food provides definitions and explanations on the techniques involved in producing GM products. It also analyzes concerns and risks regarding the safety of such products, as well as the environmental, economic, ethical and legal considerations involved.
Whole Bakers partners with PacMoore to provide gluten-free products
Whole Bakers, a gluten-free specialty baked goods company, is partnering with PacMoore to deliver specialty gluten-free baked goods.
PacMoore is a privately held food packaging company founded over 18 years ago in Hammond, Ind. To ensure that all Whole Bakers products are created in a gluten-free environment, PacMoore is building a new gluten-free bakery. All Whole Bakers products are not only gluten-free but also kosher-certified.
“We have been amazed at the demand growth for gluten-free products but are also aware that it has been an ongoing struggle to produce gluten-free items that deliver great taste,” said PacMoore President Bill Moore. “Whole Bakers has done just that and we are excited to partner with them to help grow this extraordinary product line.”
LycoRed receives atherosclerosis prevention patent
The U.S. Office of Patents and Trademarks granted patent protection to LycoRed for use of phytoene and phytofluene, carotenoids found in natural tomato extract, to inhibit the progression of atherosclerosis.
The research demonstrates that phytoene and phytofluene alone, together and in combination with other natural tomato extract carotenoids, inhibit the progression of atherosclerosis, a degenerative disease that affects arterial health, by inhibiting the deposition of plaque from oxidized LDL cholesterol.
The patent and the research behind it reflects the Israeli company’s commitment to the scientific development of carotenoid ingredients supporting cardiovascular health.
Heinz isn’t just ketchup anymore
Although ketchup remains the company’s bread and butter, sales of new products overseas are shaking things up at H. J. Heinz.
Business Week takes a look at the booming business behind Heinz’s 12 percent first-quarter earnings growth. While ketchup sales were up 8 percent worldwide, the company’s fastest-growing brand is a thick soy sauce called ABC with a 44% sales increase last year.
Since Heinz bought the Asian brand in 1998, ABC has tripled its size to become a major player in the soy sauce market, second only to Kikkoman.
Bimbo accepting proposals for award
Baked goods company Grupo Bimbo invites professionals and young scientists to participate in the 2008 Bimbo Pan-American Nutrition, Food Science and Technology Award.
The award is in effort to promote research and knowledge in these areas, and to improve the quality of processed food and nutritional standards of the population. Prizes will be awarded in the amounts of $5,000 for the Professional category and $2,000 for the Young Scientist category.
All award proposals must be registered online at: http://premiopanamericano.grupobimbo.com/ by October 31, 2008, at 23:59 (Eastern Standard Time).
Chew on this
A new study shows that chewing gum after colon surgery may help in recovery of intestinal function.Fighting to get a table
At the four-time-named “best restaurant in the world,” dining is a once-in-a-lifetime experience.It’s cheaper to be fat
The Wall Street Journal takes a look at how high prices for healthy foods make losing weight more difficult thanBad role models?
Michael Phelps’ decision to endorse Frosted Flakes over Wheaties illustrates a trend of athletes advertising not-so-healthy food products.Junk reading
Berg Publishers has just released the Encyclopedia of Junk Food and Fast Food.
Regulatory News
Cause of Oklahoma E. coli outbreak unknown
Health officials are trying to determine the source of contamination in an Escherichia coli 0111 outbreak in Oklahoma that has lead to the death of one person and caused at least 209 others to become ill.
The outbreak, which began around August 25, has been linked to the Country Cottage restaurant in Locust Grove. State health officials released a statement saying they are still not sure what caused the outbreak. They ruled out well water as a possible source.
“This appears to be the largest E. coli 0111 outbreak ever reported in the U.S.,” said State Epidemiologist Kristy Bradley. “The complexity of this outbreak and the necessity to be extremely thorough in our investigation means we still have more questions than answers.”
Investigators have interviewed more than 500 persons in an effort to identify the source of the contamination. The restaurant is closed while the investigation continues. Not everyone who ate at the restaurant has become ill. No other restaurant or food service outlet in the area has been linked to the outbreak.
FDA holds public hearing on food advisory labeling
The U.S. Food and Drug Administration will hold a public hearing on allergen advisory labeling on September 16, 2008, at the FDA Center for Food Safety and Applied Nutrition’s Harvey W. Wiley Building in College Park, Md.
FDA is developing a long-term strategy to assist manufacturers in using allergen advisory labeling that is truthful and not misleading, conveys a clear and uniform message, and adequately informs food allergic consumers and their caregivers. To that end, FDA is soliciting comments and information to assist the agency in determining how manufacturers currently use advisory labeling, how consumers interpret different advisory labeling statements, and what wording is likely to be most effective in communicating to consumers the likelihood that an allergen may be present in a food. The agency is also interested in receiving comments about whether consumers find advisory labeling helpful for making food purchasing decisions.
The Associated Press takes a look at the challenges of living with food allergies and trying to read label warnings in a report that discusses the upcoming public hearing.
IFT & Meeting News
IFT is now accepting award nominations
The IFT Awards program recognizes outstanding accomplishment in all areas of food science and technology through a variety of recognition channels. The program administers 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program.
These Awards recognize IFT members representing multiple facets of the profession, including teaching, public health, lipid or flavor science, food ingredient safety, industrial developments, and others. The professional distinction of IFT Fellow rewards individuals with outstanding and extraordinary qualifications and experience in food science and technology.
IFT is now accepting nominations for the 2009 IFT Achievement Awards that will recognize individuals and teams for remarkable contributions in research, applications, and service. Help us to honor our esteemed colleagues in industry, academia, and government—and to recognize the very best among us. We ask that you help spread the word about IFT Awards and Fellows by encouraging colleagues to submit a nomination or identify a potential nominee.
Awards nomination forms may be found by clicking here.
Fellow nomination forms may be found by clicking here.
The deadline for achievement awards is December 1, 2008, while the Fellow deadline is February 1, 2009. If you have questions about the nomination process please, contact Jenny Schmidli jschmidli@ift.org.
Customize Your Experience at Wellness 09
Take advantage of flexible options for customizing your educational experience at this year’s Wellness 09 Conference, an event focused specifically on the development of healthful food products. Choose a single track of sessions and focus on the in-depth content most directly relevant to your role, or choose from sessions across all three tracks to gain broader exposure to key issues that span the lifecycle of a health and wellness product. Tracks include consumer lifestyles & demographics, health issues, and optimization & performance. Each of them will deepen your understanding of how these factors impact consumer research, product development, and marketing.
Conveniently held in Rosemont, Illinois, near Chicago’s O’Hare International Airport, this event is designed for anyone involved in the development, regulation, packaging, or marketing of foods that contribute to health and wellness. You’ll discover how organizations are identifying indicators that may shape the future direction of the food industry. You’ll also have opportunities to deepen your understanding of how to minimize the organizational risk inherent in product development activities.
Gain practical, actionable knowledge that you can apply to your product development process. Plus, identify new business and marketplace opportunities. Only the Wellness 09 conference can provide the scientific credibility, applied technology, market insight, and consumer trends information that makes Food Technology magazine the best read publication for information on industry and technology trends.
For more information, visit ift.org/ftpc
“What is Natural?” Webcast to Clarify Use of Term
What is Natural?
September 25, 2008
12:00 – 1:30 p.m., CSTAre you a regulatory compliance professional? Do you have responsibility for developing the label of a food product?
Many organizations are challenged with defining what “natural” is, as the term is not currently standardized throughout the food industry. The resulting confusion has led to most food industry professionals being unsure as to what a “natural” ingredient is. This webcast will clarify what natural ingredients are, and expand your knowledge of policy development within this arena. It will also provide guidance on how the use of the term “natural” can be standardized throughout the food industry.
At the discounted rate of just $95 per member site, this webcast offers a cost-effective option for keeping current on this important topic.
For more information and to register, visit ift.org/knowledge. When registering, please enter this code: 0908EM1242
Tags: ift newsletter, September 2008
