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March 2011 - Solae named as one of the world's most ethical companies in 2010
February 2010 - A growing global bars market with sound perspectives - The UK retail market is again in a stage of flux: opportunities for bars - Private label opportunities for bars October 2009 - Global Stevia NPD activity is already 58% more than for the whole of 2008 - Protein is increasing in prevalence as a functional ingredient for beverages - The new focus for shot drinks is energy - L-Carnitine is predominantly used in energy & sports drinks (47%) - Low carb claims for sports nutrition products are mostly used in nutritional powders & drinks (60%) September 2009 - Soaring growth of private label in the Dutch market - The pizza paradox of Dutch people: 60% of young Dutch population stick to unhealthy snacking habit - Decreasing advertising expenditure in Dutch Food Market July 2009 - Citrus flavour variations are the flavour trend of the moment for sports drinks - Confectionery trends for 2009-2010 (USA) June 2009 - Breakfast High in Soy Protein Enhances Satiety in New Dutch Study May 2009 - Scientific evidence proves the moisturizing and anti-aging effects of Peptan™ on skin - New modified whey protein Actiwhey® from Uniq Bioresearch OY - Nature’s vegetable answer to animal proteins with potato proteins April 2009 - Soy has opportunities in life stage & life style based segmentation
ACSM’s 58th Annual Meeting: May 31- June 4, Denver (USA) Attend ACSM’s 58th Annual Meeting and 2nd World Congress on Exercise is Medicine® Join leaders across the globe to advance science and be a part of “The World’s Prescription for Health” – May 31-June 4, 2011 – Denver, Colorado, USA With a record number of submitted abstracts from around the world, don’t miss your opportunity to connect with thousands of experts to exchange knowledge in the fields of education, medicine, science, research, public health, health and fitness, and sports performance at ACSM’s 58th Annual Meeting and 2nd World Congress on Exercise is Medicine. The 2nd World Congress on Exercise is Medicine continues the next step in the globalization of Exercise is Medicine, a multi-organizational, multi-national initiative that calls on health care providers, community leaders, health and fitness professionals, and policymakers to promote physical activity and exercise to prevent disease and improve health. Guided by the Global Charter unveiled at the inaugural World Congress, highlights from this year’s meeting include the activation of newly formed regional centers across the world and even more hands-on resources to give you the tools and networking connections to launch the program in your community. View highlighted programming for both meetings in the Preview Program.Miss last year’s World Congress? View photos and watch a video recap! Two meetings…one registration. Register now! www.acsmannualmeeting.org March 2010 Solae named as one of the world's most ethical companies in 2010
February 2010 A growing market with sound perspectives The UK retail market is again in a stage of flux: opportunities for bars The UK retail market is again in a stage of flux. Competition is increasing as a result of repositioning of the various chains, which can be summarised in the following short statements: Tesco - fighting back, Asda - going back to price, Sainsbury - values & values, Morrisons - moving nationwide, Discounters - it's their time? - M&S - repositioning again!. Edward Garner, Communications Director with Kantar Worldpanel, explained that the retail has not really suffered from the economic crisis, although the demand for certain food categories, like organics have certainly gone down. Bars in the UK are in a very good shape for the future according to the data of the various grocery panels: the demand for bars is increasing in families with young children, and income levels between UK pounds 30,000 - 50,000. The recession has not led to an increase in purchases of private label bars: the branded bars category increased by close to 9% vs. 8% growth in the private label demand, measured 52 w/e 27 Dec. 2009. The total bars market in the UK is estimated at UK pounds 370 million. Key market share growth was recorded for Kellogg, and United Biscuits, while others like Weetabix, Jordan, Mars and Cadbury saw a decline in share from 2007 - 2009. Private label opportunities for bars Halo Foods, a leading private label bar manufacturer in the UK, explained important trends in the UK bars market. Market expenditure, average price, frequency of purchase have gone up during 2009, which are very positive market conditions. The sector breakdown in 4 categories, showed a 4% decline in demand for "ethical" and "healthy" products, whereas "every day" and "indulgent" bars showed a growth above 5%. Paul Cartwright, Sales and Marketing Director, explained the various factors to survive the economic recession and storm, being: working with product optimalisation, improved sourcing fighting increased ingredient prices, being able to reduce overheads, generate improved efficiencies, while managing more and more customer relationships, which can make NPD more selective, lead to closer relationships with suppliers and also new customers. After North America, Asia is the next leading region for drink product launches containing the ingredient L-carnitine After North America, Asia is the next leading region for drink product launches containing the ingredient L-carnitine, according to global new product launch data to date from the Innova Database. Read on>
Stevia is a natural sweetener and its application and associated natural claims are rapidly increasing in the drinks category. Global product launch activity from the Innova Database to date for 2009, reveals that there is already 58% more product launches containing Stevia than for the whole of 2008. Read on> The Nestle Lion Chocolate wafer bar has been used as a flavour for the new UK PowerBar’s Protein Plus 80% Nutritional Powder The famous Nestle Lion Chocolate wafer bar covered with caramel, flakes rice, and chocolate glaze has been used as a flavour for PowerBar’s new Protein Plus 80% Nutritional Powder recently launched in the UK. Read on> Protein is increasing in prevalence as a functional ingredient for beverages Protein is increasing in prevalence as a functional ingredient for beverages. There was a 30% increase in global beverage product launches tracked by the Innova Database from 2007 to 2008 with a protein claim. Read on> The new focus for shot drinks is energy The new focus for shot drinks is energy. Although the US has been slow to embrace dairy and juice drink shot trends, which have been popular in Europe, it has been active with product launches for energy shot drinks, such as Monster Hitman Energy Shooter and more recently Red Bull Shot. Read on> L-Carnitine is predominantly used in energy & sports drinks (47%), L-Carnitine helps the body use fats for energy production rather than depleting the more critical energy reserves of glycogen. According to global sports nutrition product launch data from the Innova Database to date for 2009, L-Carnitine was predominantly used in energy & sports drinks (47%) and nutritional powders & drinks (35%), with less numbers in the nutritional gels, capsules & tablets (12%) and cereal & energy bars (6%) categories. Read on> Low carb claims for sports nutrition products are mostly used in nutritional powders & drinks (60%) Analysis of low carb claims for sports nutrition products from the Innova Database from January 2007 to July 2009 by category, revealed that nutritional powders & drinks (60%) had the most low carb claims, followed by cereal & energy bars (25%) and energy & sports drinks (15%). Read on>
September 2009 Soaring growth of private label in the Dutch market Over the past 5 years the importance for Private Label in the Netherlands has increased dramatically. In 2004 the market share was only 20%, in 2009 it passed the 25% mark. Although the growth might seem impressive, this market share is still behind most of the other EC countries like: Germany, Belgium, France, the UK and Spain. The main reason for this is a very fragmented retail landscape, according to Mr. Koen de Jong, Managing Director of the leading consultancy firm in Private Label, IPLC (International Private Label Consult). The top-5 retailers have a total market share of 62% of which Albert Heijn is with a 31% market share by far the dominating player. In a market of 16,5 million consumers this results in relatively low volumes for all other individual retailers wanting to use the store brand for Private Label endorsement. However, in the past few years we have experienced interesting changes in the Dutch market for Private Label. As market leader Albert Heijn has clearly taken the initiative to drive the market forwards with a multi-tiered Private Label strategy and a complete re-design its packaging. The AH But also other retailers have been active re-desiging their Private Label packaging and expanding their assortment. Notably Jumbo Supermarkt, member of buying organisation Superunie is to be mentioned here. This familiy-owned retail company has a unique strategy of Every Day Low Pricing (EDLP) in combination with the widest assortment. Over the past five years they have experienced an impressive growth by means of organic expansion and take-overs. This has enabled them to abandon a Fancy Label ‘O’Lacy’ which they previously used as a Private Label and to build their own Jumbo Label. The average size of the stores in the Dutch market is relatively small compared to our other EC-countries. Next to the fragmented market and the number of consumers, this is the third reason for low market share for Private Label in this market. In the years to come we expect that a further consolidation will re-shape the retail landscape in the Netherlands. It will create a fewer number of large retailers capable of building wide and deep ranges of Private Label. Recent research of Deloitte on consumer trends revealed that 62% of the consumers in this market believe that the quality of Private Labels is equivalent to the national brands. For two-third of the consumers the Private Label assortment is the reason to choose for a certain supermarket. Bearing this in mind, we expect that the share of Private Label can do nothing but grow in this market.
7-Sept-2009 The pizza paradox of Dutch people: 60% of young Dutch population stick to unhealthy snacking habits Tucking into tacos, nibbling on nuggets and chowing down on chips? 30% of the Dutch people say they like fast food too much to give it up. This is particularly true for the young people; 60% of them agreed on this statement. But many make themselves feel better by paying for their actions in other ways, with 27% saying they exercise in order to compensate for other bad habits. Market research firm Synovate conducted a global 'Healthy Living' survey on health, weight control and attitudes to food and exercise, and discovered that, when it comes to food and weight, people are not always logical. The Bridget Jones effect; the link between mood and food 34% of people in the Netherlands tend to eat fast-food when they are feeling down. They are emotionally eating their way through life. Not surprising, the females tend to have a higher score on this Bridget Jones scale then the males. Weighty issues 37% of the Dutch population weighs themselves at least once a week, 20% claim that they do not weight themselves at all. The rest of the respondents weigh themselves whenever they remember of when their clothes are getting too tight. With these percentages the Netherlands scores a bit above the international average. What strategies do Dutch people use to battle their bulges? Top 3 > Reduce food intake 50% > Increase physical activity 43% > My weight does not change 27% The most important causes of obesity Most people firmly place the responsibility for obesity with the individual. According to the Dutch the most important causes of obesity are: > Unhealthy food choices (24%) > Unhealthy food habits like eating at irregular hours 17% > No self-discipline (12%) > Lack of exercise (10%) > Emotional eating (eating when depressed, stressed, happy etc) (10%) Looking for balance Nearly one quarter of the Dutch is drinking at least one glass of alcohol on a daily basis. Smoking - smoking or not really - we do about as much as the average global person: 71% do not smoke. All in all Synovate concludes that people in the Netherlands are looking for a balance. We love fast food; we drink too much, are moderate smokers and compensate all our unhealthy habits with healthy habits.
2-Sept-2009 Decreasing advertising expenditure in Dutch Food Market The gross advertising expenditure in Food and Beverages has decreased by 4.8% over the last 12 months compared to the same period a year earlier, according to Bert Niewold of Nielsen, who will be a speaker at the Dutch Food Market meeting on 3 & 4 November 2009 in Amsterdam (NL). Every day, Nielsen rates the advertising of products and services in the Netherlands with the media owners’ gross tariffs, thus making it possible to compare media types and to analyse trends. The gross advertising expenditure shows the activity of the media market. Discounts of individual price agreements are not taken into account. The actual (=net) advertising expenditure can be different from the figures quoted below. Dairy products is the biggest category Dairy products is the category which has grown most (+12.5%) making it the biggest category in Food and Beverages. Within Dairy products, most gross adspend has been registered in the category Dairy drinks (+9.8%). The second biggest Food and Beverages category, Non Alcoholic Drinks, showed a decline of 16.5% versus the same period a year earlier. This was mainly caused by a decrease in adspend in Soda (-12%) and Fruit juices (-36.6%). Also the increase in Sugar, Herbs and Spices stands out. This is mainly because Unilever Nederland advertised more for Sauces (37.5%) and Sandwich filling (46.3%).
Top advertisers In the period July 2008 – June 2009, the top 10 advertisers have a market share of 51.2% of the gross adspend in the category Food and Beverages. The top 5 advertisers have a share of 35%. Both have grown slightly since the same period last year. Based on the gross adspend in the category Food and Beverages, Unilever Nederland had a market share of 17.7% in the last 12 months (July 2008 – June 2009). In second place is Coca Cola Nederland with 5.4% and third is Royal FrieslandCampina with a market share of 4.9%. Per media type The gross adspend in Food and Beverages was almost € 800 million in July 2008 – June 2009, a decrease of 4.8%. Radio has grown significantly by 23% (€ 30 million) mainly due to an increase in gross adspend in the Dairy and Spreads and oils categories. Over € 600 million was broadcast on Television, a decrease of 5.8%. Consumer Magazines reduced by 8.3% to € 41 million and Out of Home declined by 13.6% to almost € 31 million. Trade magazines (-9.3%), Cinema (-31.5%), Doordrops (-32.0%) and News Magazines (-64.7%) all showed a decrease in advertising expenditure. Sponsored Magazines and Daily Newspapers increased by 13.4% and 17.0% respectively.
Coverage Media Group the Netherlands The information is based on the following media types: Television, Radio, Daily Magazines, Consumer Magazines, Sponsored Magazines, Trade Magazines, News Magazines, Cinema and Out of Home. Nielsen rates the advertising of products and services in the Netherlands with the media owners’ gross tariffs. The gross advertising expenditure shows the media activity of the media market. Discounts of individual price agreements are not taken into account.
18-July-2009 Dutch confectionery & snacks show strong retail growth Confectionery retail sales in the Netherlands have grown by 6% in turnover and 4% in volume in the period 06/08 - 06/09. Chocolate and savory snacks outperformed confectionery and baked goods, showing a growth of 8%, while chocolate remained stable in volume. Premium brands such as Haribo, Katja and Napoleon have grown significantly more than private labels, driven to a great extent by brand recognition, differentiation and innovation. In chocolate, private labels are increasing their market share. The fair share of discounters is increasing with chocolate bars. Other chocolate trends are fair trade and sustainability.*UB/Verkade has reformulated all its chocolate to Fair Trade, while Mars has rolled out a sustainable logistics system. The savory snacks market has grown by 4% in volume and 8% in value. A 4% growth in volume indicates an increase in per capita consumption of snacks in the Netherlands (crisps consumption grew by more than 5%, and coated nuts by 8%). Overall, food consumption in the Netherlands grew by 1%. The demand for luxury cookies is driving up the average price. Snacks have grown by 6% in value, while the volume index was 101.* Manufacturers have been quite successful with new introductions at higher prices. Research by GfK has shown that advertising of new savory snacks on Fridays and Saturdays is far more effective than the rest of the week. Consumers are more likely to make savory snack purchases on these days. Confectionery and chocolate sales are relatively higher at the beginning of the week. Some retail experts predict that the battle for the retail shelves in confectionery and chocolate will be won by the larger branded players focusing on innovation. These trends and developments will be discussed in detail at the IFBN’s Dutch Food Market Opportunities meeting on 3 & 4 November 2009 in Amsterdam. The IFBN (International Food Business Network) assists food manufacturers in building bridges between European food markets by helping them to better assess markets, reduce market barriers and by increasing know-how and marketing skills. The network’s quarterly country meetings are designed to help food manufacturers make connections, grow their business and build on their success. IFBN meetings in Europe are organized by Bridge2Food. Learn more about the IFBN. * Sources: GfK, IRI, Distrifood
17-July-2009 Citrus flavour variations are the flavour trend of the moment for sports drinks Global product launch data from the Innova Database to date for 2009, revealed that 33% of citrus flavoured sports drinks were mandarin, lemon-lime, grapefruit, tangerine & lime flavours. www.innovami.com/sport_flavours.ppt
15-July-2009 Confectionery Trends for 2009-2010 (USA) Having returned from the front lines of the All Candy Expo, FoodProcessing.com's News & Trends Editor reports on confectionary trends for 2009-2010 - by Diane Toops, News & Trends Editor. As reported in Confectionery Sales are Sweet, Despite the Sour Economy more than 2,000 new confectionery creations and snack sensations were unveiled in May at McCormick Place in Chicago at the All Candy Expo, the largest confectionery and snack show in America. It’s sponsored by the Washington-based National Confectioners Assn. (NCA), which is celebrating its 125th birthday this year. The following are some of the most notable trends you can plan to find on your candy shelves in 2009-2010: - Classic Remix – Tried and true confectionery favorites are taking on new flavor twists. Mars Snackfood US takes M&M’s tropical with limited edition Coconut M&M’s Brand Chocolate Candies, and Snickers Limited Edition Fudge Bar boasts a peanut-packed chocolate fudge layer atop chewy peanut butter nougat wrapped in milk chocolate. Wrigley’s Skittles Crazy Cores give a double flavor punch in every piece. Russell Stover combines sugar-free chocolate candy with granola in Russell Stover Sugar-free Snack Bars, a 100-calorie treat available in Chocolate Delight Granola, Chewy Granola and Peanut Butter Granola. Hershey goes to the dark side with Reese’s Dark Chocolate Peanut Better Cups, and Hershey’s Kisses now come with a chocolate meltaway center in a new decadent offering. Even candy corn takes on a new spin thanks to Zachary Confections. Flavors include Caramel Apple, Caramel, Raspberry, Tangerine and Cherry. - Super Fruits and Exotic Origins -- New confections and snacks are crossing international lines and tantalizing taste buds with super fruit essences and exotic influences. Jelly Belly rolls out Superfruit Mix, which includes Barbados Cherry an emerging super fruit high in vitamin C, and Acai Berry, along with Pomegranate, Blueberry and Cranberry flavors. Also in the pipeline is Chili Mango Jelly Belly, an exotic fusion of heat and sweet, at only 100 calories per pack. By the way, it takes seven to 21 days to make a Jelly Belly bean. Nestle wowed the crowd with Nestle Cranberry Raisinets combining all natural dried cranberries with a milk chocolate coating. Yummy Earth Organic Candy Drops Anti-OxiFruits are a mix of super fruit flavors including Pomegranate Pucker and TooBerry Blueberry. Meanwhile, you can keep your breath fresher, longer with new island inspired Tic Tac Melon Mango from Ferrero USA Inc. Coming in 2010: pina colada Tic Tacs. - Red Carpet Chocolate – An affordable indulgence, chocolate pleases palates and wallets. Now more than ever, every day can be gourmet, without breaking the bank. Mars Snackfood US pairs soft and creamy peanut butter surrounded by Dove Chocolate in Dove Silky Smooth Milk chocolate with Peanut Better Promises. These individually wrapped chocolates include eloquent “promise” captions in each wrapper. Ghirardelli introduces the Luxe Milk collection of milk chocolate in Hazelnut, Almond, Crisp (with toasted rice), and Duet (sweet milk and bittersweet dark chocolate). A delicate truffle, Landrin Waferatto Gold features a hazelnut filling wrapped in a smooth cream, wafer coating and topped with crushed hazelnuts, and comes in a beautiful box ideal for gift-giving. Kraft Foods’ Toblerone Fruit & Nut bar combines Swiss milk chocolate with honey and almond nougat with raisins. - Sweet Sophistication – Maturing to meet consumer demand for sophisticated Sweets, novel treats provide full sensory experiences and unusual flavor pairings to surprise and delight taste buds. Chuao Chocolatier’s new Chinita Nibs ChocoPod delivers caramelized cocoa nibs and nutmeg inside a dark chocolate shell and Firecracker, made with 60 percent dark chocolate, chipotle, salt and popping candy. “I wanted to make something that was exploding with flavor and the chipotle was intense, but the popping candy realy took it to the next level,” says chef Michael Antonorsi, master chocolatier and the company’s co-founder. “Firecracker delivers the ultimate multi-sensorial experience.” New from Osmanium Candy Co., Crackheads2 (Crackheads squared) and Jitterbeans, dark chocolate covered espresso beans with a hard candy shell and added caffeine punch. Each 1.4oz-box contains 600mg of caffeine, equivalent to six cups of coffee, which will wake you up no matter how sleep deprived you are. - Flavor Flash Back – Finding comfort in “sweet memories,” consumers are returning to traditional tastes and packaging reminiscent of their childhood and happy times. This year, old is new again as Just Born Inc. introduces Goldenberg’s Original Peanut Chews (developed during World War 1 and used by the U.S. military as a ratio bar) and Mike And Ike and Hot Tamales in vintage package designs. And if you are a sucker for lollipops, don/t miss Tootsie Roll’s classic Apple Orchard Caramel Apple Pop now available in Golden Delicious and classic Green Apple Caramel flavors. Hershey’s adds a new member to it’s Good ‘N Plenty and Good ‘N Fruity chewy fruit candy line with a bold cinnamon flavor Good ‘N Fiery. - Super Sour and Flavor-full – Innovative super sour flavors and tangy fillings are daring consumers to pucker up. For a long-lasting shock that’s sour and then sweet, Cadbury’s Sour Patch Chillerz is soft and chewy Sour Patch candy that leaves a tingling surge of cool at the end. Cadbury’s Trident Layers is a uniquely formulated chewing gum with a special middle flavor layer you can see, and is available in Strawberry & Citrus and Apple & Pineapple. Wonka’s Puckerrooms Sour Gummy Candy is the chewy new treat from Nestle, and it’s made with natural ingredients and 25 percent real fruit. It has a tart twist with a curious combination of squishy and sour that dazzles your mouth. Candy Dynamics’ Toxic Waste Hi-Voltage Bubble Gum amps up the volume with three extra long cables of gum, each with a shockingly sour core and in hazardously sour flavors including: Amp’d Apple, Surgin’ Strawberry and Blackout Blue Razz. And American Licorice Co.’s Chewy Extinguisher Sour Fruit Candy, Chewy Extinguisher Sour Citrus Candy, and Sweet Mixed Berry Extinguisher. - Holiday Hot Spot – For Valentine’s Day, try Necco’s new Sweethearts Conversation Hearts Forbidden Fruits featuring Twilight movie-themed conversation hearts with phrases like “Live 4 Ever” and “Bite Me.” Dots Halloween Mix, from Tootsie Roll Industries, includes colorful Candy Corn Dots, Blood Orange flavored Bat Dots and haunting Ghost Dots, while Just Born Inc. celebrates Halloween with spooky Marshmallow Cats. Just Born also gives Santa a great new treat to deliver with Peeps Chocolate Mousse Flavored Marshmallow Reindeer.
25-June-2009 Coated Foods: Open innovation and strategic cooperation On 17 & 18 June 2009, Bridge2Food organized a Coated Foods Seminar in Bakel, the Netherlands together with CFS. This two-day seminar saw the building of new bridges, as retailers, food manufacturers, ingredient companies and equipment manufacturers reached fresh cooperative agreements.
Less fat and superior product appearance “There are loads of opportunities for healthy coated foods and snacks,” said Lu-Ann Williams, Head of Research with Innova Market Insights. The most important trends in the coated foods category are natural, wholegrain, the use of vegetables and cheese, and whole muscle products, including sustainability. As Paul Verbruggen, Product Manager with CFS added: “We are keen on further cooperation with the retail, manufacturing and ingredients industries to take our innovative no-fry technology to the next level.” During the seminar, the potential of no-fry technology was demonstrated by an example of coated chicken based on an innovation by key ingredients supplier Griffith. During the no-fry process products go through a three zone cooking process. In the first zone, the product is steamed. Then, hot air impingement is used to obtain a crispy texture. Products are cooked to the required core temperature in the third zone. Uwe Rosenbaum, Food Industry Business Development Manager with Air Products, displayed how cryo-freezing technology can produce superior product quality and appearance. Market demand for Air Products technologies and services is soaring despite the current economic crisis. Ann Callens, European Food & Cryo Business Manager with Air Products, said “the lease and rent option for our cryo-freezer systems is an important driver for innovative companies: fewer investments, the ability to make quick line adjustments, and superior product quality makes leasing an interesting option for frozen food manufacturers.” Clean label and reduced salt Meneba showcased innovations using all natural ingredients and no artificial additives (free of E numbers) in coated cheese products, chicken nuggets, onion rings, and filled pockets. According to Gerard van der Hoek, Product Manager with Meneba, it is possible to produce high-quality products with a clean label using their range of heat-treated and pre-gelatinised flours.
Model for investment and operation efficiency analysis
Scientists discuss in 'Effects of high and normal soyprotein breakfasts on satiety and subsequent energy intake, including amino acid and 'satiety' hormone responses' new findings in hormones. According to recent research from Maastricht, Netherlands, "The role of dietary protein in short term satiety is of interest with respect to body weight regulation. To compare the effects of a high versus a normal soyprotein breakfast on satiety and subsequent energy intake (EI), including 'satiety' hormones and plasma amino acid responses." "Twenty-five healthy subjects (mean ±SEM, BMI: 23.9 ±0.3 kg/m2; age: 22 ±1 years) received a subject-specific standardized breakfast: a custard with soy as single protein type with either 10/55/35 (normal-protein) or 25/55/20 (high-protein) protein/carbohydrate/fat in a randomized, single-blind design. Appetite profile (Visual Analogue Scale, VAS), plasma glucose, insulin, Glucagon-like Peptide 1, ghrelin, and amino acid concentrations were determined for 4 h, determining the sensitive time point to assess EI. Since at 180 min glucose and insulin concentrations still were significantly different, in a second set of experiments subjects received an ad lib lunch at 180 min after the breakfasts; EI was assessed. The researchers concluded: "A high soyprotein breakfast is more satiating than a normal soyprotein breakfast related to elevated taurine and insulin concentrations." Veldhorst and colleagues published their study in European Journal of Nutrition (Effects of high and normal soyprotein breakfasts on satiety and subsequent energy intake, including amino acid and 'satiety' hormone responses. European Journal of Nutrition, 2009;48(2):92-100).
25-May-2009 International Food Business Network Launched On 25 May 2009, International Food Business Network (IFBN) will officially be launched. Under the IFBN umbrella, retailers, manufacturers and business partners meet to develop new business and strategies. The International Food Business Network is an open, Europe-focused forum for the food industry, aimed at building bridges between food manufacturers, business partners and retailers. The network’s broad goal is to inspire and facilitate. “The IFBN is a good initiative to assist European enterprises to get better access to the market and retail trade,” said Klaas de Boer, Head Category Development, at Deen Supermarkets in the Netherlands. The IFBN offers opportunities to share knowledge and experience with the aim of developing new business. At the same time, it supplies the intelligence companies need to devise market strategies: current data on the forces driving consumer demand and various retail categories. The IFBN organizes two-day events to share those insights and to make its network available to food manufacturers worldwide. There are four IFBN meetings per year, each hosted by a different country and focusing on that country’s food market. Sergey Vykhodtsev, President of Velle Oats (Russia), called IFBN “a great opportunity to meet other food manufacturers and share experiences.” Meetings are open to food manufacturers worldwide. The network welcomes marketing and sales directors and managers from many different categories in the food industry. The IFBN’s kick-off meeting will be held on 3-4 November 2009 in Amsterdam. Managers from large Dutch retail chains like Jumbo, Deen and Hema will discuss current Dutch food retail trends and consumer preferences. Food manufacturers will present case studies from various industries and categories. Business information partners will discuss sales figures, the growing market share of private labels, and other trends. “A spot-on program and initiative,” said Koen Verhaege, Managing Director of Biofun. “It covers all relevant subjects and issues to business strategy development.” The IFBN is an initiative of Bridge2Food in cooperation with leading business & information partners as The Nielsen Company, Synovate, companies like Bickery Food Group, Hoogesteger, Bobeldijk Meat Products, and various national food industry associations. For more information on the various country meetings or on IFBN membership, please contact Marjolijn Cohen, Manager Food Networks, mcohen@bridge2food.com or call +31 30 225 2060; or see http://www.bridge2food.com/ and http://bridge2food.com/dutchfoodmarketmeeting.asp. 18-May-2009 Scientific evidence proves the moisturizing and anti-aging effects of Peptan™ on skin Comprehensive clinical studies carried out in Japan and France confirm the positive effect of taking Peptan™ Hydrolyzed Collagen and highlight exciting new benefits on skin health. To assess the efficacy and acceptability of PeptanTM, a hydrolyzed colleagen, Rousselot has commissioned two double-blind randomized clinical studies versus placebo in France and in Japan. The objective was to definitively provide nutricosmetic manufacturers as well as end consumers with reliable and accurate measurements of the benefits of PeptanTM Hydrolyzed Collagen for skin. In France, 47 European women aged 35 to 55 were selected by DERMSCAN, to participate in a study over a 12-week period in winter. At the same time in Japan, 33 Asian women aged 40 to 59 were select by SOUKEN, for a period of 8 weeks. In both studies, women ingested 10g of PeptanTM Hydrolyzed Collagen every day, and their skin conditions were assessed by dermophysiological measures and self-assessment questionnaire. The first evaluation of PeptanTM was for its moisturizing effect. Measurements demonstrated a 28 % improvement in the skin hydration level in the Peptan™ group compared with the placebo group. 91 % of Peptan volunteers skin hydration level increased after an 8-week test. The second evaluation of PeptanTM was for its anti-aging effect. The number of micro-relief furrows decreased by 26 % compared with the placebo group. The number of deep wrinkles increased by 30 % with the placebo group while remaining stable within the Peptan® Group after a 12-week test. Researchers conclude that when taken daily for up to 12 weeks, PeptanTM Hydrolyzed Collagen improves the basic condition and structure of skin: Peptan® has been clinically shown to improve skin moisture level, skin suppleness and skin smoothness by reducing the number of micro-relief furrows and prevent the formation of deep-wrinkles. 15-May-2009 New modified whey protein Actiwhey® from Uniq Bioresearch OY Whey proteins are globulins and nutritionally one of the best proteins existing for food. Whey protein is rich in sulphur containing amino acids, tryptofan and branch chain amino acids, (BCAA), leusin, isoleusin and valin. Whey proteins are sensitive to heat and their functional properties can be improved by heat treatment in production process. The heating changes the conformation of proteins and causes changes also in functional properties e.g. emulsification, gelation and digestability and hydrolysability. However, prolonged high heat treatment (e.g. at 85 °C for 30 min) affects the sensory and chemical properties of whey protein adversely. The evidence of this chemical deterioration is in the Maillard reaction products from Amadori products to a darkening of colour, reduced solubility of proteins, the development of bitter flavours and reduced nutritional availability of certain amino acids such as lysine. Another reaction of protein in heating is the formation of lysinoalanine, which also reduces the amount of an essential amino acid lysine. Therefore it is healthier to perform the heating of proteins in a short time. The modification of whey protein into Actiwhey® means the change of the protein structure by a more gentle method than by heating. In the patented method the structure of the protein is modified by cleavage of disulfide bonds to liberate sulfhydryl or SH- groups. The modication of the protein structure changes and improves the functional properties of the protein e.g. emulsification, gelation, foamibility and digestibility/ hydrolysability within certain limits. SH-groups act as an antioxidant and free radical traps, as nitrite traps, as a metal chelator e.g. a chelator of peroxidant Cu2+ and Fe2+, as conjugators and detoxifiers for quenching potentially toxic free radicals, as inactivators of microbial and plant toxins, as preventors of the formation of the Amadori compound and lysinoalanine, which both cause lysine, an essential amino acid, to be lost, as preventors of the potentially unhealthy nonenzymatic and enzymatic browning, and as detoxifiers of nasty aflatoxins, acrylamides and acrylnitriles. Actiwhey® is used in conventional and special food applications as well as cosmetic and pharmaceutical applications. The functional and beneficial properties of Actiwhey® increasingly support its wider usage. 07-May-2009 Nature’s vegetable answer to animal proteins with potato proteins SOLANIC has recently developed highly functional native potato protein isolates which, depending on the application, exceed the best animal or vegetal proteins currently on the market. In addition, SOLANIC’s ’clean label’ potato proteins are vegetal, natural and require no allergen - or E-number declaration. This unique combination of high performance and ’clean label’ offers great potential for innovation in new product development and texture creation. Key applications presently are processed meats and analogues where the unique combination of emulsification and gelling produces excellent Frankfurters - also egg-free mayonnaise and dressings - and as a replacements for HPMC and to enhance the protein nutrition in gluten free bread. 02-May-2009 Shift from dairy to soy The substantial increase in milk prices - increases of 7 up to 16% were recorded in 2007 - compared to soy milk - increases of 1 up to 8% - offers growth opportunities as well. In 2008, part of the Asian consumers already shifted to soy milk as an alternative for cow milk. The development of soy beverages with new flavours increases the rate of success. At present, there is a lot of between-country variation in the consumption of plain versus flavoured soy beverages. For instance, in Hong Kong 48% of the total value of soy milk consists of plain soy milk versions, whereas in Malaysia 79% of the market value is determined by unflavoured beverages. 22-Apr-2009 Soy has opportunities in life stage and life style based segmentation 18-Apr-09 Innovations in processing offer opportunities to tailor cost efficiency
Innovations in Food gas technology can help rationalize coated foods production, as Jon Trembley, Global Cryogenics Centre of Excellence Manager at Air Products explains. Reducing the number of stages of production can improve efficiency, productivity and quality. Gas- based technologies can help accelerate throughput and reduce handling, for example by using liquid nitrogen in a combined mixing, coating and freezing process. On 17 & 18 June 2009 Bridge2Food is organizing a Coated Foods Seminar in Bakel, the Netherlands. This two-day seminar, hosted by equipment and packaging materials manufacturer CFS, will cover trends, developments and efficiency control in the coated foods sector. It offers a unique opportunity to learn first-hand about innovations in ingredients, formulation and processing. 17-Apr-09 Coated Foods Trends: Texture Innovations that promise to pay off Convenience food – including crispy snacks based on meat, fish, cheese, vegetables and potatoes – is still a growing category. Within this range of products, there is a discernible trend towards coated foods made from all natural ingredients and no artificial additives (free of E numbers). According to Gerard van der Hoek, Product Manager with Meneba, “Clean labelling is a hot issue. Meneba Texturizers play right into this trend. Our heat-treated wheat and corn flours are all natural and can be declared as flour in the ingredient list: a point that product and application development managers of coated foods will definitely appreciate.” Manufacturers can also tap into the demand for crispier coated foods. As Van der Hoek put it: “Consumers are looking for crispy foodstuffs, which stay crisp a little longer in their mouth. Meneba’s range of pregelatinized Texturizers release moisture faster during frying, while creating a barrier that limits moisture migration after frying. Coated foods stay crispier for longer, with a juicy substrate inside. Crispness is one of the main trends this year and will surely still be on the agenda in 2010.” According to Peter Hendrikx, Senior Technical Advisor at National Starch Food Innovation in Hamburg, texture is a key driver of consumer preference. “Consumers typically only remember the texture of a food product when they find it to be exceptionally good, or, more worryingly, when it fails to live up to their expectations. Not living up to the promise made on the packaging guarantees that consumers will not make a repeat purchase. Claims like ‘super crunchy’, ‘extra crispy’, ‘surprisingly succulent’ or ‘lower in fat’ are dangerous as they raise consumer expectations and are hard to benchmark. At National Starch we invest in consumer research to really understand what is driving consumer preference. We also see it as a great starting point to jointly explore with our partners in the industry how to translate consumer insights into new, compelling and feasible winning concepts.” Low-fat is another important trend in coated foods, according to Paul Verbruggen, Product Manager Processing at CFS. CFS manufactures coated foods production lines and preparation, marination, processing, slicing and packaging solutions for the food industry. At the seminar, Verbruggen will review innovative processing options geared towards consumer health and the search for low-fat products. What can be done? And how does it affect the cost of production? Verbruggen will also highlight the newest cooking technologies, such as three-zone cooking using impingement. This cooking process enables manufacturers to roast products while increasing crispiness and yield.
On 17 & 18 June 2009 Bridge2Food is organizing a Coated Foods Seminar in Bakel, the Netherlands. This two-day seminar, hosted by equipment and packaging materials manufacturer CFS, will cover trends, developments and efficiency control in the coated foods sector. It offers a unique opportunity to learn first-hand about innovations in ingredients, formulation and processing.
16-Apr-09 Soy has opportunities in life stage and life style based segmentation
15-Apr-09 Malaysia: opportunities for flavoured and ‘home quality’ soy beverages 15-Apr-2009 - In Malaysia, the market for soy beverages is developing and ready for the introduction of flavoured soy beverages. In addition, there is developing a new category of ‘home-quality’ soy beverages according to Paul Lim, Marketing and Sales Director with ACE Canning in Malaysia. “In Malaysia, soy milk is a traditional beverage that is highly accepted across all races, from Malays to Indians and other ethnic groups. Soy milk consumption constitutes about 251 million litres of the total soy beverages market in the country. The bulk segment dominates the market for about 56% and is growing with a rate of 3% per year. Hawker stalls are a strong distribution channel for bulk soya. Therefore, soy milk is well-known as street soya. At present, 90% of all soy beverages in Malaysia are sold plain, without any added flavours”, Lim said. Lim distinguishes a number of key market drivers. “For bulk soya, consumers are looking for a fresh product, preferably without preservatives. Aside from this, people appreciate a strong bean-like taste and aroma. For packaged soy beverages, the main drivers are convenience - the readily and widely availability of the product - and hygiene. ACE Canning is meeting these consumer demands by introducing the new product line HOMESOY that focuses on current users of street-sold soy beverages. “HOMESOY is a range of high quality soya milk, made from a unique home-made recipe. The soy milk has a pure soy taste and is available in two variants: original and brown sugar. It is a wholesome beverage for the whole family”, explained Lim.
14-Apr-09 Range of innovations at the Food Proteins Course, June 9-11, Anaheim (CA) One of the products new to the market which will be presented at the Food Proteins Course, Anaheim, June 9-11, is a range of acid-soluble soy proteins developed by Canada-based Burcon. Dr. Martin Schweizer, technical development manager at Burcon NutraScience Corporation, will present the properties, functionalities and applications of these novel proteins. Last October, Burcon’s canola proteins, Puratein and Supertein, were awarded GRAS status. In November 2008, the company announced its new soy protein isolate Clarisoy. Clarisoy is 100% soluble and completely transparent in acidic solutions, enabling applications in ready-to-drink beverages ranging down to pH 2.5 and lower. Clarisoy lacks the traditional ‘beanie’ soy taste, giving beverages a cleaner flavor. Clarisoy’s solubility and transparency allow for its use in beverages where traditional soy isolates are not appropriate. Its heat-stability permits hot-fill applications. Powdered Clarisoy is easily dispersed and dissolved. It can also be formulated as a protein source in a variety of powdered beverage mixes, or simply added by consumers to their favorite beverage by stirring it in. Puratein and Supertein deliver improved functionality, combined with excellent nutritional value due to their unique amino acid profiles. Puratein is a canola protein isolate with functional properties that include emulsification, gel formation, thickening, formation of heat-stable foams, and water and ingredient binding. Applications include dressings, meat substitutes, baked goods and protein bars. Supertein is a canola protein isolate with excellent solubility, the ability to form transparent solutions and foaming. Supertein can be used in beverages, confectionery, aerated desserts and protein bars, for example. Milk proteins Fonterra will discuss new milk protein concentrates (MPCs). Milk protein concentrates and milk protein isolates contain the same whey-protein-to-casein ratio as milk, without any chemical treatment or additives. They are a good source of calcium and come in an easy-to-handle powder form. “These innovations offer our customers truly innovative solutions,” said Ralf Neuendorf, Dairy Group Manager for Fonterra USA. Their benefits include high solubility, excellent foam-ability, very good stretch and melting ability, high viscosity and very good flavor and taste. Applications include cheese, beverages, yoghurts, nutrition bars and whipping cream. Fonterra’s new products include: NZMP4862 – a new functional MPC with superior emulsification properties, designed for use in cheese and protein bars and providing functionality similar to sodium caseinate; NZMP4863 – a functional MPC designed as a yoghurt texturizer; NZMP4864 - a new functional MPC intended to create a stretchy product and to provide a functionality similar to rennet casein. Applications include mozzarella and emulsifier-free processed cheese; NZMP4865 – an MPC designed to be cold soluble for use in instant beverages; NZMP4857 - designed to give high texture and intended for use in processed cheese and high protein bars. Pea protein Pea protein is one of the best tolerated and accepted protein sources. It requires no labeling and is not associated with any allergy issues. Anthony Claeyssens, North American Area Manager of Cosucra Groupe Warcoing, will focus his presentation on Pisane. Claeyssens will present the functional properties, nutritional benefits, and applications of this pea protein isolate. Pisane offers a well-balanced amino acid profile, good digestibility, high levels of arginine and lysine as well as satiating ability. Its functional properties include high viscosity and very good emulsification and solubility. For more information on the Food Proteins Course and a complete overview of the speakers and topics covered, see http://www.bridge2food.com/foodproteinscourse2009.asp. 12-Apr-09 Bouwhuis Enthoven and TNO to turn ovalbumin into super egg protein To increase the functionality of ovalbumin from egg and thereby turn this protein into a super protein. That is the aim of the four-year research project that Bouwhuis Enthoven, a large market player in spray-dried proteins, and research institute TNO have started. The project will open the way to new applications and new markets, including those focused at novel protein foods. Spray-dried egg protein - with ovalbumin as a major component - is, amongst others, used for gelating and water binding in products such as ham, sausages, noodles and meat-replacers. In contrast to dairy proteins, ovalbumin does not defold under normal processing conditions and keeps its compact structure. Therefore, the potential functionality of the protein can be higher than in the present structure. Bouwhuis Enthoven and TNO will develop an approach to improve the protein’s functionality, for example by biochemical modification or by introducing alternative processing routes. A higher functionality will open the way to the development of products with an improved or new structure. This may lead to a higher acceptance and lower costs of, for example, vegetarian foods. A higher consumption of vegetarian products as an alternative for meat will increase the sustainability of food production. The project is carried out under the umbrella of Food and Nutrition Delta stage two, one of the innovation programs for the food industry in The Netherlands. 10-Apr-09 Product innovation key to global market growth in soy beverages in Asia Manufacturers of soy beverages are looking forward to a bright future. The market is growing, world-wide and in all segments. Product innovation, with Taiwan, Malaysia, Europe and the USA as the primary innovators, is key to this success. According to The Nielsen Company, between 2007 and 2008, the global market for food and beverages increased by 6%, while the dairy and dairy-free category in specific increased with even 11%. The market for soy beverages in Vietnam, Thailand, Taiwan, Singapore, Philippines, Malaysia and Hong Kong has a value of about 395 million USD. 'In 2007, the market grew fastest in Philippines (47%), followed by Vietnam (38%), Malaysia (15%), Taiwan (12%), Thailand (11%), Hong Kong 10% and Singapore 3%. With six litres per annum, Hong Kong has the highest per capita consumption of soy milk, whereas Malaysia, Vietnam and the Philippines have the lowest”, said Kongkiat Phanawadee, Executive Director Client Solutions at The Nielsen Company. 09-Apr-09 Sonac launches three new proteins for meat industry Sonac has launched three new ingredients for the meat industry: the highly functional emulsifier SP-95-d, the water binding grease protein GP-83 and the volumizing agent Globoost. In this way, Sonac is meeting several global trends, including the demand for quality, cost-efficiency and clean label ingredients. With its new ingredients, the specialist in animal-based raw materials released from meat production mainly focuses on markets in Northern, Western and Eastern Europe, and Russia. SP-95-D, a collagen produced from beef split, is unique for its high emulsifying and water binding capacity (1:30 and 1:40 respectively). Adding the ingredient results in a more juicy and solid product. SP-95-D can be used for a wide range minced meat products, including sausages and meat balls. The ingredient consists for 95% of beef protein. GP-83 is a grease protein - released in the melting of animal fat - with water binding capacities (1:6), a good price-quality ratio and a particular ‘pork roast flavour’. The ingredient can be applied to optimize all kinds of cooked sausages, such as liver sausage and pate. GP-83 contains 83% protein. The third new ingredient, Globoost, is a protein hydrolysate produced from the blood protein hemoglobin. It helps manufacturers to increase the protein content in a wide range of products, from minced meat to all kinds of ham. The ingredient has a neutral flavour and does not contain any collagen, thereby contributing to the industry’s clean label policy. Another advantage of Globoost is that it can be labeled as a natural additive.
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-label aims to offer an alternative for the well known branded products, AH Excellent at the top-end as a premium private label and Euroshopper at the bottom-end to prevent consumers to running for the discounters like Aldi and Lidl. Recently Albert Heijn launched ‘AH Puur and Eerlijk’ (Pure and Honest) allowing Albert Heijn to offer a range of products fitting in categories like Fairtrade, Ecologic, Sustainability, Animal Wellness or organic.
