Food Business News - January 29, 2013 - 50

Supplier Innovations and News

Top egg trends for 2013
The Park Ridge, Ill.-based
American Egg Board and Egg
Nutrition Center teamed with
market researchers like the
NPD Group and Chef Walter
Zuromski to compile egg trends
for 2013. Together, the following
trends were identified:

Protein powerhouse:
Incorporating protein
in all meals, especially
breakfast;
Eggs on the go: Look
for increased growth
in the restaurant
breakfast category,

with quick-service
restaurants leading
the way;
Fry it up: Expect more
chains to add fried egg
creations to satisfy
customers with new
breakfast items;
Keep on trucking:
Food truck menu
offerings with eggs
will be on the rise
as more food trucks
focus on breakfast as
a way to break into
the category without
competing in the
saturated lunch day;
Going global: Chefs
and home cooks will
continue to create
egg dishes using fresh

Natural immune ingredient may
reduce allergy symptoms
Wellmune WGP, a natural
immune health ingredient
for foods, beverages and
supplements, from Biothera,
Eagen, Minn., reduced allergy
symptoms and improved the
quality of life of ragweed
allergy sufferers according to
clinical results published in
the peer-reviewed journal Food
Science & Nutrition.

An estimated 40 million to
50 million Americans are
affected by allergies, with
ragweed a leading cause of
seasonal allergy symptoms.
The trial results included reductions in overall symptoms
and severity, reductions in key
nasal and eye-related allergy
symptoms, and improvement
on the Quality of Life Index.

Wellmune, a baker’s yeast
beta glucan, mobilizes billions of
innate immune cells that are part
of the body’s natural defenses
without over-stimulating the
immune system. In this study,
it was found to modulate the
immune system when less of an
immune response was needed.

Visit: www.wellmune.com

Calcium supplements meet market needs
In response to a
marketplace need for
calcium supplementation,
Jungbunzlauer, Newton
Centre, Mass., has introduced
Tricalcium Citrate supplied
as 100% pure, with no starch
or other fillers.

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The micronized and fine
powder form is used for
calcium fortification in
beverages, dairy products,
fruit preparations, clinical
nutrition and infant
formula. For optimal
tableting properties, the

company also developed a
granulated form. The purity
of the product reduces the
risk of microbiological
contamination.

Visit:
www.jungbunzlauer.com

vegetables, ethnic
flavors and spices;
Natural functionality:
Egg products offer food
formulators 20-plus
functions, ranging from
nutritional to sensory to
shelf life; and
 Labeling luminary: With
front-of-pack labeling,
manufacturers have
a brief chance to
promote their concept
and message, and
egg ingredients help
create positive on-pack
messages especially to
keep trans fats at zero
or indicate a higher
protein content.

Visit: www.AEB.org

Re-closable packaging
technology launched
Harpak-Ulma, Taunton, Mass.,
recently announced its C-Pak
re-closable package specifically
manufactured to maintain
freshness and optimize
marketability. The package
features a lower shelf film seal
flange and an inside closing
interface
style lid.
This type of
closure may
better seal
moisture
after a
package
is opened, as it closes on a
much larger surface area than
an over-cap, thereby keeping
contents fresh.
The design is well suited
for modified atmosphere
packaging and high speed
tray sealing applications.
Additionally, the package
design allows for unique
shapes, and may hang on a peg,
stand in a well, lie on its side or
be stacked.

Visit: www.harpak-ulma.com

January 29, 2013
http://www.AEB.org http://www.wellmune.com http://www.harpak-ulma.com http://www.jungbunzlauer.com
Food Business News - January 29, 2013

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