New Products Update - January 2004

Dreyers launches new light ice cream
1/22/04 - Dreyer's Grand Ice Cream Holdings, Inc. has invested five years of research and millions in a new technology to develop a proprietary "slow churned"(TM) method of making ice cream. The company claims that the process produces an ice cream with the taste and texture of full-fat ice cream in a light product. In a first application of this technology, the company is launching new Dreyer's Grand Light (available west of the U.S. Rockies) and Edy's Grand Light (available east of the U.S. Rockies) nationwide this May. According to the company, in blind national taste tests, nearly eight of 10 consumers concluded the new Dreyer's/Edy's Grand Light was either a full-fat premium or superpremium ice cream. According to the company, while the new light ingredients match those in the current light product, slow churning the ice cream kneads fat molecules at a colder temperature, stretching and distributing them widely so the ice cream tastes like it contains more butterfat. Slow churning involves no fat substitutes or artificial sweeteners. Dreyer's anticipates applying its slow-churned technology to other products in the future.

*January 2004

Fructo-boron complex available for boron-deficient diets
Numerous studies have indicated that boron, a trace element appearing as naturally complexed sugars and sugar alcohols in fruits and vegetables, can be a vital nutrient in maintaining healthy bones and joints. A fructo-boron complex (calcium fructoborate, Fruitex B) has been developed to improve the growth and maintenance of healthy bones by ensuring against boron deficiency. Joint mobility is also improved. Osteo health is a hot topic among healthcare professionals and concerned consumers (especially women approaching menopause). One study published in the American Journal of Clinical Nutrition in January 2000 demonstrated that the bone mineral density was greater in those individuals whose consumption of fruits and vegetables was higher. Unfortunately, most diets are deficient in these foods, and consequently, many of us are boron deficient. Boron has also been shown to be crucially involved in the calcium, vitamin D, and steroid hormone (estrogen and testosterone) balance in our bodies. The fructo-boron complex is an all-natural choice for women concerned about avoiding hormone replacement therapy. Minimum intakes of boron as a daily supplement have been suggested as 2.0 mg for male adults and 2.0-3.0 mg for female adults. Fructo-boron is available for encapsulation or inclusion in nutritional supplements, medical foods, bars, and beverages. VDF FutureCeuticals: www.futureceuticals.com  

Microencapsulated potassium forms eliminate flavor, texture problems
Three new microencapsulated forms of potassium for the food and supplement markets overcome common undesirable food product charcteristics-such as unpleasant taste, clumping, and white color specks in dark-colored finished products-which have resulted from usage of previously available potassium ingredients. The new forms-dipotassium phosphate (available in both white and brown forms) and potassium chloride-are being introduced by Balchem Encapsulates, which has provided innovative microencapsulated ingredients for the baking, confection, processed meats, health and wellness, and animal feed industries since 1967. Potassium is important for regulating pH, pressure and water balance. Obtaining an adequate amount of potassium is particularly critical for individuals who are dieting or taking diuretics, which is why potassium is commonly used in diet and meal-replacement bars and other diet products. Because potassium can appear as white specks when incorporated into nutrition bars, the new form of brown dipotassium phosphate is now being offered to solve this problem. These new forms can be used in a range of products, including nutrition bars, tablets, confections, and chews. Dipotassium phosphate and potassium chloride are widely known for an unpleasant taste which has a strong impact on the quality rating of the finished product. Dipotassium phosphate is also highly hygroscopic and picks up excessive moisture from the surrounding environment, as well as from other ingredients. This can cause clumping and other processing challenges. Potassium has always been a highly sought-after ingredient for fortification, even though the manufacturers know of the possible undesirable taste that may result after processing. The proprietary fluid-bed encapsulation process for the new ingredients applies a more uniform layer of coating to the particles that stabilizes and protects them during processing and also helps to mask undesirable flavors. While some encapsulating systems often generate a high portion of agglomerates, the new microencapsulation technology yields evenly coated, discrete particles that flow freely through delivery and absorption. Balchem Encapsulates: www.balchem.com  

Moisture-barrier packaging protects dry foods at less cost
Moisture vapor barrier packaging for protection of dry food products like powdered milk, rice, potato flakes, and baby cereal is a clearly identified, unmet customer need. Packaging engineers at Appleton have developed a solution to the problem, which they believe offers superior protection, increases shelf appeal, and is cost effective. A substrate called MoistureBlocTM Folding Carton barrier packaging, provides protection from moisture vapor damage. This barrier coating is applied to the inside of the packaging and requires no separate overwrap or laminated film for the products. These features reduce the amount of packaging required and therefore reduce packaging costs. The barrier coating meets Food and Drug Administration requirements for food packaging. Other features of the new barrier coating is that it provides an exceptional outside print surface and creates better opportunities to increase the shelf appeal of the package. This, in turn, provides processors a more effective way to communicate with consumers. The product is easy to print and convert on conventional equipment. MoistureBloc packaging is recyclable and repulpable, making it more cost-effective than product overwrapped or laminated with plastic or metallized films. Appleton: www.appletonideas.com  

Easy-open packages designed for the foodservice employee
Consumers love their "zippered" food bags. Metal cans even have easy-to-open tear-strips. And now, chefs, cooks, and other foodservice employees can have the same convenience. Zip Pak, Manteno, Ill., has introduced its new EZ Open StripTM tear-off strip that allows the opening of single-serve packages in one quick motion. Flexible packages for foodservice products are traditionally large, one-time-use packages that are sealed on all four sides. Opening these bags can be messy for busy kitchen staff, as well as time-consuming. Such packages often contain fresh produce, liquid sauces, or frozen foods. Typically, knives, scissors, or other sharp instruments are used, which may result in injury, spillage, and waste. The new easy-open package has been designed for convenience and quick access to the contents, even with wet hands. The new tear strip is ideal for low-density polyethylene. It has a proprietary encapsulated perforation, Perf CapTM, which keeps the bag airtight and provides a hermetic, tamper-evident feature for added safety. The strip is available on pre-made wicketed bags and can cost-effectively be applied to a three-side-sealed package on vertical form-fill-seal machines. Zip-Pak, a Division of ITW: www.zippak.com  

Genetically modified food content now can be identified efficiently
The major debate about how food products containing genetically modified (GM) ingredients should be regulated, labeled, and detected has not yet been resolved to the satisfaction of food processors, consumers, and government regulatory agencies. However, a method has been developed to measure the content of GM ingredients in foods efficiently and with high resolution. The new method, announced by Agilent Technologies, Inc., is especially applicable to determination of DNA segments from GM corn and soybeans. DNA analysis is currently the most effective analytical approach to detecting GM ingredients in a wide variety of raw and processed foods. Real-time polymerase chain reaction (PCR) is the most widely accepted method for quantifying GM DNA. However, this method is both time consuming (requiring assay calibration for each lot) and costly (up to $300 per analysis). Most laboratories, therefore, prefer to conduct a generic GM content screening of samples prior to performing a complete quantitative analysis. Researchers can now use the new Agilent 2100 Bioanalyzer (with DNA 500 LabChipTM) to detect multiplex PCR products. Another traditional method for testing samples uses gel electrophoresis, but this method provides only a marginal screening of multiplex PCR products during rapid screening. The new bioanalyzer technique provides several advantages of gel electrophoresis in terms of resolution, convenience, and speed of analysis. An application note entitled, "Nested Multiplex Polymerase Chain Reaction for the Determination of DNA from Genetically Modified Corn and Soybeans Using the Agilent 2100 Bioanalyzer" is available on Agilent's Web site at www.agilent.com/chem .

E-beam process extends freshness and reduces microbial content
Foods that contain bacteria have the potential to cause illness or death, as well as financial loss and brand erosion for food processors and distributors. In a process similar to the sterilization of medical devices, flour and grain products can be irradiated with a low-power electron-beam system that treats bulk or packaged products by rapidly penetrating the packaging without disturbing the product. Ebeam irradiation of flours, cereals, and grains is an effective bio-reduction process that does not add any additional ingredient, change formulation requirements, or leave any chemical residue or aftertaste. An additional advantage is that treated flour and grain products are prevented from sprouting. Grain products may become readily contaminated by Listeria, Salmonella, and Escherichia coli, as well as grain beetles, lesser grain borers, flour beetles, Indian meal moths, Angoumois grain moth, flat grain beetle, saw-toothed grain beetle, bean weevil, and other insects, rodents, and pests that may carry bacterial contaminants. E-beam services are available to reduce contamination caused by microorganisms without using chemical fumigants and increase product shelf life. E-Beam Services: www.ebeamservices.com  

Pulsed ultraviolet sterilization is 100,000 times more powerful than the sun
A compact, benchtop, pulsed ultraviolet light system has proven to be an effective research and development tool in university, government, and commercial laboratories for the study of killing microorganisms rapidly. The Steri-Pulsed UV Light System rapidly delivers high-peak energy 100,000 times more powerful than the sun. It can kill microorganisms' DNA that mercury lamps cannot. This system is designed for starting and stopping. It is a bench-top system which permits the use of small laboratory samples to provide proof-of-principle variation and establish process variables. This compact system has a slide-out shelf, sterilization chamber, lamp module, and a control unit. Xenon Corporation: www.xenoncorp.com

Complete containerized dairy plant is ready to go
A complete dairy plant in an insulated container (40-ft-high cube) has been designed to be a low-cost alternative to ordinary dairy plants for use in areas around the world where raw materials and production are usually limited. The portable dairy plant is designed and constructed by IDC Denmark after the customer's needs are determined. The company will have all the necessary equipment installed and tested in its factory in Denmark, so the plant is ready for production when it arrives at the site. Only the power and water have to be connected on-site. The dairy equipment will handle different dairy products, depending on the customer's needs. Products could include milk, yogurt, cheese, butter, cream and other beverage- related products such as juices and mineral water. IDC Denmark is offering its expertise in designing, constructing, and installing equipment for many types of operations, including value-added services like plant layout and design for new plants and older facilities constructed with used equipment and production lines. They will install stand-alone dairy equipment (both new and second-hand, as well as high-pressure), steam boilers, pasteurizing lines, clean-in-place and cooling units, watertreatment plants, filling and packing lines, tanks, pumps, conveyor belts, and more. IDC Denmark: www.idc-denmark.dk

Prime fillet canned tuna
Bumble Bee Seafoods has expanded its regional test market for Bumble Bee® Prime Fillet™ to national distribution, in time to celebrate the 100th anniversary of canned tuna. The product Fillet is hand-selected, solid white albacore packed in water only, with no vegetable broth added as a flavor enhancer. It is uniquely packaged in a high-gloss, goldand-black lithographed can, with no wrapped label, and is positioned upside down on supermarket shelves. The Europeanstyle packaging helps differentiate it from other tuna cans. The packaging reinforces the products quality and "denotes how Bumble Bee is turning the tuna industry upside down to benefit the consumer," the company said. Bumble Bee Seafoods is based in San Diego, Calif.

Organic tomato juice
Campbell Soup Co. launched its first certified organic product, Campbell’s® Organic Tomato Juice. The company’s first organic tomato varieties were bred from seedlings selected by Campbell’s Seeds Co. and planted by contracted certified organic farmers in California. Harvested tomatoes are processed on certified lines in Campbell’s Sacramento facility. The juice is packaged in 46-oz, multi-serve plastic bottles that carry USDA’s Organic Seal. Campbell is based in Camden, N.J.

Cheddar dippers with black beans
Herr Foods Inc. added Mexican Cheddar Dippers with Black Beans to its line of chips. The bite-size tortilla chips are a mix of top-quality masa (ground corn), black beans, Cheddar cheese, and a blend of herbs and spices. Herr Foods is based in Nottingham, Pa.

Chorizo-style pork topping
Burke Corp. introduced Tezzata® chorizo-style pork topping. The meat is sold fully cooked and frozen for use, as needed, in chili, Mexican dishes, pizza, appetizers, soups, and other entrees. Based in Nevada, Iowa, the company manufactures fully cooked ethnic and specialty meats for foodservice, industrial, and retail markets.

Organic cereal varieties
Cascadian Farm now offers three new varieties of organic cereals that are good sources of fiber and low in fat. Raisin Bran is an organic variety of the classic breakfast cereal. Hearty Morning ™ offers 8 g of fiber/serving, along with organic whole-wheat flakes, granola clusters, and crunchy bran strands. Purely O’s™ is an organic whole-grain oat cereal with 1 g of sugar/serving. Cascadian Farm, based in Sedro-Woolley, Wash., is part of Small Planet Foods, a business unit of General Mills Inc.

Pancakes with individual syrups
Pillsbury offers a twist on pancakes with its new Pillsbury® Mini Pancakes with Dippin’ Cups, 3-in-diameter frozen pancakes that come with individual syrup cups. The pancakes come in Buttermilk and Blueberry flavors, and both pancakes and syrup are microwavable. The company is also introducing two new flavors of Pillsbury® Waffle Sticks with Dippin’ Cups—Chocolate Chip and Cinnamon—and two new flavors of Pillsbury Toaster Strudel™ pastries—Chocolate Fudge and an Improved Brown Sugar Cinnamon flavor. Pillsbury is a brand of General Mills and is based in Minneapolis, Minn.

Ready-made hearty soups
Progresso® debuted its new line of Rich & Hearty soups, in a nod to the popularity of traditional comfort foods like steak and potatoes, chicken noodle soup, and mashed potatoes. The line offers ready-to-serve soup made with lean beef or all-white meat chicken. Varieties are beef pot roast with country vegetables, steak and roasted russet potatoes, sirloin steak and vegetables, slow cooked vegetable beef, savory beef barley vegetable, chicken and homestyle noodles, creamy chicken wild rice, and chicken pot pie. Progresso is a brand of General Mills and is based in Minneapolis, Minn.

Organic instant oatmeal
Country Choice Naturals introduced Organic Plus Instant Oatmeal, in French Vanilla and Golden Brown Sugar flavors. The oatmeal, sold in groups of eight 1.65-oz packets, is made with organic soy protein, isoflavones, flax, and calcium. USDA certifies it as organic. Country Choice is based in Eden Prairie, Minn.

Organic spices and seasonings
Frontier Natural Products Co-op has a new Packaged Bulk line of 72 premium, USDA certified organic spices and seasonings in Fresh-Lock™ resealabe packages. Stores can display the small packages on an accompanying spinner unit, conserving shelf or counter space. The packages hold only about 1/3 cup of product, so that the product will maintain its freshness while consumers are using it. Frontier Natural Products is based in Norway, Iowa.

Carbonated milk beverage
Mac Farms Inc. introduced Refreshing Power Milk or RPM®. The carbonated dairybased beverage was developed with the assistance of Dairy Management Inc. and Cornell University researchers. The lactose-free drink offers the same nutritional value of grade-A skim milk and is fortified with potassium and magnesium. It is marketed as an alternative to soda. Mac Farms is based in Burlington, Mass.

*Republished from Food Technology Magazine & www.ift.org.

New Products Update Index