Food Business News - Jun 09, 2009 - (Page 1)

FoodBusinessNews ® June 9, 2009 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Congressional hearing highlights food safety HFCS demand continues multi-year slide Negative perception propels falling use of corn sweetener Swinging back to the center 2 26 Obesity and peer pressure 2 29 MARKET WATCH KANSAS CITY - News last week that Starbucks Corp. planned to eliminate high-fructose corn syrup from its food menu items by June 30 was the latest blow in an increasing number of negative hits to the corn-based sweetener that has seen use fall for six consecutive years with 2009 likely to be the seventh. Starbucks food items joins Jones Soda, Snapple, limited editions of CocaCola and Pepsi-Cola, Oroweat bread, Rudi's Organic baked goods, various Kraft Foods, Del Monte and Dannon products and numerous others in recent years switching from HFCS to sugar. And the trend to switch appears to be gaining momentum. New food and drink products with HFCS labeled as an ingredient launched in the United States totaled 926 in 2008, down 18% from 2007 and down Continued on Page 22 AP WIDE WORLD PHOTOS 24 2 Starbucks Corp. will eliminate high-fructose corn syrup from its menu by June 30. Per capita strawberry consumption in lbs 2009 6.80* 6.44 2008 2000 1990 Clear beverage benefits for encapsulating Technology paves way for omega-3, choline applications 4.86 3.24 Source: U.S. Department of Agriculture *forecast Consumption is forecast up 5% from 2008 and record high. E ncapsulation innovation is causing ripples in the beverage category through such potential additions as omega-3 fatty acids and choline, both known for health benefits. A way to nanoencapsulate long-chain polyunsaturated fatty acids like docosahexaenoic fatty acid (DHA), a form of omega-3 fatty acid, for use in the enrichment of clear acid drinks appears in the June issue of Food Hydrocolloids. It involves a new nanoencapsulation method developed by Dr. Yoav D. Livney, Ph.D., and his students at the Department of Biotechnology and Food Engineering at The Technion, Israel Institute of Technology. According to the article, DHA and eicosapentaenoic acid (EPA), another omega-3 fatty acid, are hydrophobic and practically insoluble in water, even in free fatty acid form. In response, the new nanoencapsulation technology developed at The Technion involves beta-lactoglobulin, a whey protein from cow's milk, and pectin from citrus fruit. Beta-lactoglobulin-pectin nanocomplexes thus are proposed as vehicles Continued on Page 34

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Food Business News - Jun 09, 2009