Food Business News - Jan 23, 2007 - (Page 1)

FoodBusinessNews ® January 23, 2007 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Pepsi pushes multimedia initiative Freeze causes major damage to California citrus crops 11 The power of portion control 13 Big crunch, bold flavors 27 MARKET WATCH SACRAMENTO, CALIF. - Several consecutive nights of freezing temperatures inflicted severe damage to California citrus crops, strawberries and winter vegetables last week, and resulted in nearly immediate price increases for some produce. Freezing temperatures, many record lows, from Jan. 11 through Jan. 17 hit a large area from the Imperial Valley to the Central Valley to the Pacific coast, including the heart of California's citrus growing region. Low temperatures in the upper teens and lower 20s were reported throughout the affected region. "Preliminary reports indicate extensive damage," said Doug Mosebar, president of the California Farm Bureau Federation, Sacramento. "The losses will be significant and will affect farmers and consumers for months to come." The Farm Bureau estimated about $1 billion worth of citrus fruit was susceptible to damage. Hardest hit appear to be the state's lemon and orange crops, along with other citrus such as limes and tangerines. California Citrus Mutual, the state's Continued on Page 12 California lemon production 2005-06 2004-05 21,000 18,000 California United States 22,900 20,500 24,800 21,000 in 1,000 76-lb boxes 2003-04 Source: U.S. Department of Agriculture California produced 87% of the U.S. lemon crop the last three years. THIS PHOTO COURTESY OF AP/WIDE WORLD PHOTOS Shooting for the list Suppliers petition for non-synthetic colors on organic-compliant list Getting non-synthetic, or natural, colors on the government's organic-compliant list has become a goal for suppliers in 2007. The issue, to be decided this year, will affect the ability of food and beverage processors to create products that qualify for a seal from the National Or- ganic Program (N.O.P.) of the U.S. Department of Agriculture. Some non-synthetic colors qualify as organic while others do not. Non-synthetic colors that are not organic still might qualify as organic compliant. A finished product qualifies for the N.O.P.'s organic seal if at least 95% of the product is organic and the remaining non-agricultural (non-organic) substances, including colors, appear on a national list of allowed substances. The N.O.P. will announce what colors are on the national list this spring and the ruling will go into effect in October, said Susan Brunjes, senior chemist for Sensient Colors, Inc., St. Louis. Color is typically used at relatively low Continued on Page 30

Table of Contents for the Digital Edition of Food Business News - Jan 23, 2007


Food Business News - Jan 23, 2007