Food Business News - Apr 14, 2009 - (Page 1)

FoodBusinessNews ® April 14, 2009 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Recession-proof foods Foodborne illness rates holding at 1996-98 levels 12 Seeing the forest at Wellness '09 3 37 Organic trade-offs 41 MARKET WATCH 1,000 contracted acres Fresh vegetable area 2009 2008 ATLANTA - Despite several high-profile Salmonella outbreaks during the past few years, the incidence of the most common foodborne illnesses has changed very little over the past three years, according to a 10-state report issued April 9 by the Centers for Disease Control and Prevention. According to the C.D.C., Campylobacter, Cryptosporidium, Listeria, Shiga toxinproducing Escherichia coli (STEC) O157, Salmonella, Shigella, Vibrio, and Yersinia did not change significantly when compared to the previous three years (2005-07). In the case of Salmonella, the incidence of infections has remained between 14 and 16 cases per 100,000 persons since the first years of the surveillance in 1996-98. Of concern, though, is the fact that the 2008 incident rate for Salmonella is more than twice the stated goal as part of the government's Healthy People 2010 targets. The 2008 rate also does not include the outbreak linked Continued on Page 21 Despite several high-profile foodborne illness outbreaks, incidences are not on the rise, according to the Centers for Disease Control and Prevention. 194 2007 203 205 2006 207 Smooth savings Cold water swelling starches offer texture benefits Source: U.S. Department of Agriculture Area for 11 major vegetables is down 4% from 2008. The advantages of cold water swelling starches are easy to find. They are right on the surface. "These ingredients provide viscosity without heating or cooking," said Celeste Sullivan, technical manager - food applications for Grain Processing Corp., Muscatine, Iowa. "They maintain a clean flavor profile and an ultra smooth surface appearance with clarity and sheen." The number of options when choosing a cold water swelling starch has grown. While GPC offers Inscosity, Cargill Texturizing Solutions launched HiForm 12754 last December. This year, National Starch Food Innovation, Bridgewater, N.J., has introduced Novation 4300 and 5300, two functional native food starches, and London-based Tate & Lyle, P.L.C. added Continued on Page 47

Table of Contents for the Digital Edition of Food Business News - Apr 14, 2009


Food Business News - Apr 14, 2009