Food Business News - Dec 21, 2010 - (Page 1)

December 21, 2010 FOODBUSINESS NEWS NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY Data lower food-borne illness estimates ATLANTA - New figures published by the Centers for Disease Control and Prevention estimate that 48 million Americans get sick, 128,000 are hospitalized and 3,000 die each year from foodborne illness. The agency said the new figures are more accurate than previous estimates due to better data used. The findings were published in the journal Emerging Infectious Diseases. The C.D.C.'s new estimates are lower than those published by the agency in 1999, when it estimated 76 million people fell ill due to food-borne illness, 325,000 hospitalizations and 5,000 deaths. The difference is largely the result of improvements in the quality and quantity of Continued on Page 11 INSIDE Dairy ingredient usage patterns T he latest edition of Dairy Management Inc.'s Project DIAMOND study indicates the use of dairy ingredients for the U.S. market in a variety of food and beverage applications continues to grow. Companies making everything from cream of chicken soup to high protein nutrition bars are more likely now than a few years ago to formulate using dairy ingredients. They are adding either basic ingredients such as milk protein concentrate Continued on Page 27 Story on Page 36 Relief or grief? 2011 shaping up to be year of high cocoa and sugar prices KANSAS CITY - Much like prices for the major grains and oilseeds, values of other ingredients, especially cocoa and sugar, are high going into the new year with little letup expected any time soon. Politics, court decisions and of course weather all will be critical in determining if buyers get some price relief or more price grief. Perhaps the easiest ingredient to "forecast" is cocoa, in which 2011 appears to be more of the same - tight powder supplies and historically high prices amid ample cocoa butter stocks. Weaker demand during the economic downturn for higher-priced chocolate, which utilizes cocoa butter, resulted in heavy butter stocks that prompted processors to reduce operations, which in turn resulted in tight supplies of cocoa powder since about the same amount of cocoa butter and powder are produced in the grinding process. In recent weeks cocoa cake (which is ground into powder) prices have moved above cocoa butter prices in some areas for the "first time in memory," one trader noted. Although cocoa processors in the United States appear to be running "full out" on production capacity, some Asian processors still are limiting output because of heavy butter stocks. Additionally, political tensions in the Ivory Coast, which provides about 30% of the Continued on Page 23

Table of Contents for the Digital Edition of Food Business News - Dec 21, 2010


Food Business News - Dec 21, 2010