Food Business News - November 8, 2011 - 55

Supplier Innovations and News

Survey shows interest in naturally-sourced colors
A majority of consumers in 10 countries are interested in naturally-sourced colors and willing to pay more for products with naturallysourced colors, according to a survey from The Nielsen Co., New York, that was conducted on behalf of Chr. Hansen, which has a U.S. ofﬁce in Milwaukee. A total of 5,000 consumers in 10 countries were surveyed. The survey found 60% were willing to pay more for foods with naturally-sourced colors. Other ﬁndings included 70% said they pay attention to news stories regarding the use of artiﬁcial vs. naturally-sourced colors in foods, 81% said they are concerned about artiﬁcial colors and 83% said naturallysourced colors add value to foods and beverages. The survey was conducted in the United States, Mexico, Brazil, the United Kingdom, France, Poland, Russia, India, China and Australia in May and June.

Glanbia launches sugar reduction system
Glanbia Nutritionals, Fitchburg, Wis., introduced OptiSol 2000, a sugar reduction system, during SupplySide West in Las Vegas Oct. 12. It offers a binding system that may reduce sugar up to 50% in such applications as granola bars, baked bars and cereal clusters. The ingredient’s emulsiﬁcation properties make it a potential replacement for lecithin in some applications, according to Glanbia Nutritionals. “OptiSol 2000 is a valuable tool for companies looking to improve the nutrition proﬁle of their bars without loss of texture, ﬂavor or eating experience,” said Linda Wilson, business development manager for bars. “In fact, several companies have told us that OptiSol 2000 greatly improves the overall quality of their bars while cleaning their labels and enhancing their marketing value proposition.”

Visit: www.glanbianutritionals.com

Visit: www.chr-hansen.com

New line helps keep ﬁsh fresh longer
Vitiva, Markovci, Slovenia, has launched VFish, a line of products designed to increase shelf life and yield management of processed fresh ﬁsh. A combination of sea salt and Vitiva’s proprietary plant extract formulations, VFish provides antirancidity, yield increase and supports antimicrobial stability for prepared ﬁsh and ﬁsh products. Most of the physical properties, including color, texture and ﬁrmness, of raw ﬁsh results from water-binding capacity, according to Vitiva. Omega-3 fatty acids in the ﬁsh are prone to oxidation and rancidity. Lipid oxidation, coupled with microbial proliferation, is a cause of deterioration and spoilage of ﬁsh.VFish addresses these issues. “Monitoring water-binding capacity is a priority for the ﬁsh industry since it affects the succulence and tenderness of the ﬁnished products as well as economic aspects of the operation,” said Ohad Cohen, chief executive ofﬁcer of Vitiva. “VFish is an excellent choice for food processors desiring to improve seafood water-binding capacity without addition of phosphates, while controlling for rancidity and microbial instability. Moreover, this completely natural product line enables ﬁsh processors to employ clean label solutions for their products while gaining extensive shelf life and avoiding synthetic ingredients that might have the potential for harm.” Fish producers may choose from customized VFish formulations applicable to both mainstream and organic-certiﬁed products. The line is available as a dry mix complete solution customized to different batch sizes, technological needs and processing operations.

Visit: www.vitiva.eu

November 8, 2011

FOODBUSINESS NEWS

http://www.glanbianutritionals.com http://www.chr-hansen.com http://www.vitiva.eu

Food Business News - November 8, 2011

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