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