Food Business News - Mar 03, 2009 - (Page 1)

FoodBusinessNews ® March 3, 2009 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Diets: All of the above N.E.J.M. study indicates calorie reduction determines success Food safety top of mind 16 Cash is king at CAGNY 23 Masking stevia 27 2 MARKET WATCH U.S. meat and poultry exports BOSTON - All diets that successfully reduce calorie intake achieve meaningful, but not dramatic, weight loss, regardless of whether they emphasize avoidance of fat or carbohydrates, according to a study published Feb. 26 in The New England Journal of Medicine. The study sought to provide clarity in what has been a murky debate raging for years over whether diets reducing one kind of macronutrient or another, e.g., low-carbohydrate or low-fat diets, are more effective for weight loss. Given the continuing rise in obesity rates, such studies also have been interpreted to offer a glimpse into whether one macronutrient category, carbohydrates or fat, may be "blamed" for the nation's weight gain. In the study, participants were assigned to one of four diets: low fat-average protein (20% fat, 15% protein and 65% carbohydrate); low fat-high protein (20%, 25%, 55%); high fat-average protein Continued on Page 14 in million lbs 2009 2008 2007 2006 2005 2004 12,535 14,105 10,893 9,892 9,136 7,856 Source: U.S. Department of Agriculture U.S. 2009 exports are forecast to decline 11% from 2008. Cocoa powder prices strong despite sluggish economy Additional increases expected as supplies tighten KANSAS CITY - Cocoa prices have risen to multi-year highs and are expected to go still higher despite the global economic downturn and sharp declines in most other ingredient prices. While not record high, the price of basic 10% to 12% natural cocoa powder, at 87@97c a lb last week, is the highest since June 2004. Prices have risen nearly 25% since early December and are 50% above yearago values. Some in the trade expect prices for the basic grade may rise to $1.50 a lb or above by summer, more than 50% above current values and approaching highs set in late 2002 of $1.50@1.60. Meanwhile, prices for most other ingredients have dropped dramatically, some from record highs, in the last year. The Sosland Publishing "milk chocolate bar" ingredient index in mid-February was about even with a year ago as lower dairy Continued on Page 20

Table of Contents for the Digital Edition of Food Business News - Mar 03, 2009


Food Business News - Mar 03, 2009