Food Engineering - March 2009 - (Page 17)

F O O D PA C K A G I N G Kevin T. Higgins, Senior Editor Good for body and earth Makers of probiotic foods try to deliver both a positive product and package. robiotics and other healthy-living products flirt with the line between food and pharmaceuticals, and food companies are taking steps to make sure both the containers they come in and the products themselves have positive outcomes. As defined by the World Health Organization, probiotics are living organisms that confer a health benefit on the host. Typically they are bacteria strains that take up residence in the human intestine and promote regularity, enhanced immune systems and provide other benefits beyond simple nutrition. Clinical trials suggest some strains can lower blood pressure and cholesterol levels, though package claims to that effect are limited to products with plant sterols. Whether or not a sufficient number of bacteria survive the manufacturing process, shipping and shelf storage and, finally, a person’s stomach acid determine whether any health benefit is delivered. Pierre’s Ice Cream Co. in Cleveland attempts to address the issue by using a spore-forming strain of Bacillus bacteria in Yovation, a frozen yogurt that began appearing in Wegman’s and other East Coast supermarkets after its local rollout in January. Packed in quart-sized paper containers, Yovation improves on Pierre’s conventional yogurts by including Bacillus coagulans GBI-30 6086, a probiotic patented by Ganeden Biotech Inc., also of Cleveland. Besides B. coagulans’ ability to support healthy immune and digestive systems, the strain withstands the pressure and heat of manufacturing processes by forming dormant spores when stressed, explains A heat-resistant strain of probiotics should help deliver more good-foryou bacteria in Pierre’s new frozen yogurt. Source: Pierre’s Ice Cream Co. P Mike Bush, Ganeden’s vice president-business development. In trials involving muffins produced by Isabella’s Health Bakery, Cuyahoga Falls, OH, more than two-thirds of the cells survived baking at 350˚F for 20 minutes, followed by flash freezing. After thawing, the cells were viable for seven days, says Bush, and a relatively large colony of spores is able to germinate in the intestines. Cultured dairy products account for the bulk of the $1.5 billion of annual probiotic food sales, and Pierre’s officials acknowledge the contribution of Dannon’s Activia yogurt in raising awareness. “They’re doing a fantastic job of educating consumers and making sure people know the health benefits of probiotics,” enthuses Bush. Still, only one in seven Americans know what probiotics are, so the upside potential is enormous. One of the earliest domestic offerings was Natural Balance yogurt from Stonyfield Farm. The Londonderry, NH–based dairy introduced its first yogurt with a probiotic strain in 1993, nutritionist Vicki Koenig says. Since then, a cocktail of four probiotic cultures has been created to boost the immune system and digestive health. Lactobacillus rhamnosus was added to the mix two years ago to help meet Stonyfield’s target of five billion active cells in each serving. The organic dairy uses polypropylene #5 for its yogurt cups. Though #5 minimizes the amount of material needed for product protection, Stonyfield management is sensitive to the fact many recycling centers refuse to accept #5. Two years ago, the company linked up with TerraCycle, a firm that converts recycled #5 into handpainted planting pots. A network of 600 schools and community groups forward empty containers in prepaid UPS shipping boxes in fundraising programs. In January, the company expanded a recycling program with Preserve, a firm that converts #5 plastic into toothbrushes, razors and other household items. Preserve Gimme 5 bins are being placed in Whole Foods stores. The program also includes Organic Valley, a La Farge, WI, cooperative dairy. ❖ For more information: Vicki Koenig, Stonyfield Farm, 603-437-4040, vkoenig@nutrition-wise.com Mike Bush, Ganeden Biotech, 440-229-5200 www.foodengineeringmag.com | Food Engineering | March 2009 17 http://www.foodengineeringmag.com

Table of Contents for the Digital Edition of Food Engineering - March 2009

Food Engineering - March 2009
Contents
Editor’s Note
Calendar of Events
Manufacturing News
Food Packaging
Technology Sourcebook
Food Safety at the Crossroads
Managing Traceability and Public Trust
Tech Update: Sanitary Design
Classified Advertising
Engineering R&D

Food Engineering - March 2009