Food Business News - May 24, 2005 - (Page 1)

FoodBusinessNews May 24, 2005 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Products to watch Emerging food and nutrition trends through 2005 20 26 Opportunities for omega-3 CHICAGO - Expect four trends to dominate the food industry this year, according to a "New Products Trends for 2005" report issued by Information Resources, Inc. earlier this month at The F.M.I. Show. Items stressing convenience for America's fast-paced lifestyle will appear in all four trends, said Valerie Skala Walker, vice-president of analytic product management and development for I.R.I. The four trends are: * Food manufacturers will promote the nutrient density of their products as consumers seek ways to avoid obesity. * Natural/organic/vegetarian sales will continue to increase. * Products promoting energy and vitality will sell across all age groups. * Premium and upscale products will become more popular because baby boomers are becoming empty nesters and have more spending money. This year's I.R.I. report said little about the low-carbohydrate trend, which was popular during the 2004 F.M.I. show. The phrase "nutrient density" will replace "low-carb" as a buzz word in the nation's fight against obesity, Ms. Walker said. Food companies will promote the amount and level of fiber, whole grains and vitamins in their products. She added consumers probably will take "baby steps" in their transition to healthier foods. They will seek to make trade-offs and buy low-calorie candy, ice cream and Continued on Page 17 32 MARKET WATCH Beef prices that typically climb into summer are below their late April peak. Food standards of identity to be studied for revision, elimination WASHINGTON - The future of standards of identity for food will be evaluated in an initiative announced last week by two federal agencies. The Food Safety and Inspection Service of the U.S. Department of Agriculture and the Food and Drug Administration on May 17 issued a joint proposed rule to establish a set of general principles for deciding whether to revise, eliminate or to create new standards of identity. Food standards are meant to ensure that consumers "get what they expect when they purchase certain foods," the U.S.D.A. said. The standards require minimum amounts of certain ingredients, such as meat or poultry or milk fat; maximum fat and water content; and methods of processing, cooking and preparation. "Food standards ensure that the basic nature of foods is maintained to meet consumers' expectations no matter where they buy the product," the U.S.D.A. said. In recent years, the rigidity of standards of identity has led to a growing number of petitions from food manufacturers seeking to enhance food products in a way not Continued on Page 16

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Food Business News - May 24, 2005