Food Business News - Jul 21, 2009 - (Page 1)

FoodBusinessNews ® NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Enhancing food safety July 21, 2009 Wal-Mart to develop a global sustainability index 18 1 Diet trends 21 Fully functional yogurt 33 MARKET WATCH U.S. lemon production The retailer plans to trace and document the lifecycle of its products BENTONVILLE, ARK. - Wal-Mart Stores, Inc. announced it is developing a global sustainable product index that will establish a single source of data for evaluating the sustainability of consumer goods products. "Customers want products that are more efficient, that last longer and perform better," said Mike Duke, president and chief executive officer, in a meeting with suppliers, associates and sustainability leaders on July 16. "And increasingly they want information about the entire lifecycle of a product so they can feel good about buying it. They want to know the materials in the product are safe, that it was made well and that it was produced in a responsible way." The company said the index is necessary because the world's population Continued on Page 13 million 76-lb boxes 24.50 2008-09 2007-08 16.30 2006-07 2005-06 21.00 25.80 Adjusting texture for trends Adding or subtracting ingredients may create need for alterations Source: U.S. Department of Agriculture Lemon crop up 14% from April forecast and 50% from 2007-08. F ocusing on texture early in product development may result in a quicker, more successful effort. "In the past, texture has often taken a back seat to flavor optimization," said Matt Patrick, vice-president of R.&D. for TIC Gums, Belcamp, Md. "We're encouraging product developers to focus on texture design at the earliest stages of their product development projects, which enables them to fully leverage the potential of texture design in differentiating their products from those of their competitors." Creating products designed for such trends as clean label, high in fiber and free of gluten may affect texture through the addition or subtraction of ingredients. When creating a product with a cleaner label, many of the additives that are subtracted, such as modified food starch, benefit a product's texture, said Yadunandan Continued on Page 25

Table of Contents for the Digital Edition of Food Business News - Jul 21, 2009


Food Business News - Jul 21, 2009