Consumer Activists and Their Impact on the Pet Food Industry

TRENDING FOODS

Trending Foods examines the latest news, market trends, surveys and stats that are helping shape the food industry. Managing Editor Judie Bizzozero, a long-time newshound, sniffs out the most relevant issues affecting the food industry and provides a fresh perspective on their impact.

Report: Consumer Activists and Their Impact on the Pet Food Industry

Judie Bizzozero

September 15, 2014 - Blog

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From the melamine incident prompting the pet food recall of 2007 to the ongoing tally of canines suffering illness or death at the hand of contaminated jerky treats, the health and well-being of U.S. pets is certainly of great concern. In fact, on occasion, highly connected, impassioned pet owners have become a source of angst for pet food manufacturers. However, the free report, “Consumer Activists and Their Impact on the Pet Food Industry,"

reveals that through cooperation and information, consumer activists can number among a company’s greatest allies.
Through his integrative practice, Robert J. Silver, DVM, CVA, has a quarter century of experience with animals and their dietary issues. A consultant to the pet food industry, Silver is also familiar with the main concerns of today’s consumer activists. Of course, just because an ingredient is criticized doesn’t mean it’s been proven harmful to pets—or is commonly being used in their food.

Some of the most frequently debated additives are:

• Ethoxyquin—Used as a preservative for fats in pet foods and especially for fish meal, some research has indicated high levels of ethoxyquin are carcinogenic, and could cause damage to the liver and kidneys.

• Carrageenan—A common food additive, derived from seaweed and used as a thickening agent. Prohibited for use in infant formulas by the European Union.

• Canola Oil—FDA doesn’t allow canola oil in infant formula, which has caused some activists to question its safety in general. Additionally, canola oil was created through genetic engineering, another hot topic among consumers.

• Meat and Bone Meal—Potentially could contain rendered animal remains or meats rejected for use in human foods.

• Pentobarbital—A barbiturate agent commonly employed in the euthanasia of dogs, cats, horses and cattle. Unlike the other items, pentobarbital is not an ingredient, but a potentially harmful substance that’s found its way into some of the food supply.

To read the full report, visit animalnutritioninsights.com.

FOOD PRODUCT DEVELOPMENT: Increasing the Value of Processed Foods

Increasing the Value of Processed Foods

Lynn Kuntz

July 30, 2014 - Blog

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American Society for Nutrition (ASN), an organization of nutrition researchers, clinical nutritionists and industry, recently released a scientific statement on processed foods and their contributions to nutrition.

The paper, published in the June issue of The American Journal of Clinical Nutrition, discussed why, contrary to the rising demonization of processed foods as unhealthy and of poor nutritional quality, food processing aids to both food security and nutrition. In short, why processed foods are not inherently bad and why most forms of processing are helpful.

The synopsis of the paper is as follows:

• Both fresh and processed foods make up vital parts of the food supply.
• Processed foods are nutritionally important to American diets. They contribute to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs).
• Processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans.
• Analyses of data from the National Health and Nutrition Examination Survey (NHANES) 2003-2008 show that processed foods provide substantial amounts of nutrients to encourage including 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12.
• NHANES data analysis also showed that of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium.
• Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected.
• A call for a consortium of stakeholders to develop definitions and processes to improve the food supply.

This is not news to food scientists or to most people involved in the production of foods and beverages. It makes no sense to consider a carton of yogurt, a jar of preserves or a package of whole-wheat bread has any significant nutritional difference than the same product made at home (“not processed")  other than that caused by difference in ingredient choices—most of which are not due to processing, but to consumer preference (more sugar) or cost . Or that the wilted “fresh" broccoli in my vegetable crisper is any better than the Green Giant’s version. But of course, that’s preaching to the choir.

But this particular piece is directed to RDs, clinical nutritionists and other nutrition professionals that might not understand food processing from a food-science perspective….and are also subject to the same misinformation as the general public. Food science education generally includes nutrition but nutrition education generally doesn’t include much in terms of processing and the rest of the moving parts in food science. So this serves as an introduction and educational piece to additional facets. It also provides a roadmap as to how nutrition can be more fully integrated in product design. Which is certainly a necessary step to revive the tarnished reputation of processed foods.
   -Lynn A. Kuntz

Preserving Foods the Natural Way

Preserving Foods the Natural Way

Lynn Kuntz

July 24, 2014 - Blogs

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Replacing synthetic preservatives with effective natural ingredients is not a new concept, but interest is currently at an all time high as consumer sentiment shifts to a “natural is better" mindset. One of the trickier areas is antimicrobials that work against spoilage organisms and provide pathogen protection. Two recent studies have added to the body of knowledge on the topic. One discusses the use of cinnamon as a as a natural antibacterial agent, and the other analyzed the use and safety of commonly used preservatives and other additives, both synthetic and naturally derived.

In the first study,“Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxin-producing Escherichia coli," (Food Control, Vol. 46, Dec. 2014, pp 374–381), researchers tested the antibacterial efficacy  of oil from C. cassia, a widely used spice, on CDC’s “top six" non-O157 STECs ( O26, O45, O103, O111, O121, and O145 serotypes). "The oil can be incorporated into films and coatings for packaging both meat and fresh produce," said co-author Lina Sheng, a graduate student in the School of Food Science, Washington State University. Pullman. "It can also be added into the washing step of meat, fruits or vegetables to eliminate microorganisms." The study found that cassia oil is effective in low concentrations; rates as low as 0.025% (v/v) in water killed the bacteria within 24 hours.

Cinnamaldehyde provides the characteristic flavor and aroma to cinnamon and is also known for antimicrobial properties. Analysis by GC/MS found that the cinnamaldehyde content of the C. cassia oil used in this study was 59.96%. Cassia cinnamon comes mainly from Indonesia and has a stronger, harsher odor than Ceylon cinnamon (C. zeylanicum), which is often considered “true cinnamon."

The second paper, “Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives," Comprehensive Reviews in Food Science and Food Safety, Vol. 13, No.4, pp 377–399, July 2014, DOI: 10.1111/1541-4337.12065) looked at a number of food-additive categories, including antimicrobials. The authors discussed synthetic antimicrobials commonly used in food including organic acids and their salts (such as benzoic, acetic, sorbic and propionic), nitrates, etc. They identified studies that brought their safety under scrutiny, as well as those that refuted claims of harm or toxicity. The paper also identified a number of natural antimicrobials that can be added to food, which typically are terpenes (e.g. thymol, carvacrol), peptides (e.g. nisin), polysaccharides (e.g. chitosan) and phenolic compounds (e.g. eugenol). Antimicrobial technologies, such as preservative films and modified atmosphere packaging, and processes such as pulsed-light, high pressure, pulsed-electric, and magnetic fields, high-pressure processing, ionizing radiation and ultraviolet radiation, are other methods discussed as solutions.

Some of these have gone beyond the experimental phase and are commercially available, some have yet to prove effective. There are a number of barriers. For example, like cinnamaldehyde, many naturally occurring compounds can impart flavors. While the flavor of cinnamon might hold appeal in a Moroccan tagine or Cincinnati-style chili that uses cinnamaldehyde, it’s probably not going to be quite as well-received in orange chicken or Southern fried chicken.

Another issue, is that while many of these natural compounds seem innocuous and may even deliver health benefits—cinnamaldehyde looks to be an anti-diabetic compound, for example—their safety is not assured just because they are “natural." And increased use could invoke that cautionary phrase “The poison is in the dose." And even a high level of use doesn’t guarantee that their efficacy against bacteria, yeast or molds with be as good as the synthetics. This could be a potential safety issue when looking at improving pathogen protection in foods.

Natural product protection is becoming a priority in the food industry. However, while the additive paper authors were referring to benzoates, they made a claim that likely holds true for many synthetic antimicrobials"… the only way they will be removed as additives is when a substitute with the same effect and no toxicity is found. Without these compounds, food spoilage and poisoning would have a much higher incidence."
   -Lynn A. Kuntz

ARTIFICIAL COLOR UPDATE: How Blue Can You Get, Naturally?

How Blue Can You Get, Naturally?

Lynn Kuntz

July 16, 2014 - Blogs

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In all I things edible, we’re experiencing a strong consumer trend that sees natural as a positive, synthetic as a negative, regardless of whether science actually backs that position. Perhaps nowhere is that as obvious as in food colorants. And while much of the rainbow is covered, blue is still somewhat elusive.

Currently, the FDA has approved two synthetic blue food colors: FD&C Blue No. 1 (Brilliant Blue FCF, E133), creates a brilliant, greenish blue color in solution and stable to acid and heat and  when combined with FD&C Yellow No. 5, gives  bright green shades. FD&C Blue No. 2 (Indigotine, E132) that gives a deep blue color and is acid-stable. Both are approved “in foods generally," per 21 CFR 74 §74.101 and §74.102 of although Blue No. 1 is more widely used. What’s more, Blue No. 1 proving is difficult to match with a natural substitute.

As for colors exempt from certification, widely referred to as “natural colors," FDA has recently approved spirulina extract  (relying on phycocyanins as the principal coloring components) for a wide variety of uses in foods including dairy, baking, candy and beverages (21 CFR 73 §73.530. This joins assorted fruit and vegetable juices that generally depend on anthocyanin for blues that shift to red at low pH. One commercial exception is the juice ofGenipa Americana (huito) fruit which contains genipin, genipin derivatives, or pre-genipin compounds that can be stabilized when combined with protein.

So the search for suitable natural blues for food and beverages continues. And according to a new review, “Nature’s Palette: The Search for Natural Blue Colorants," (J. Agric. Food Chem., 2014, 62 (28), pp 6498–6511, DOI: 10.1021/jf501419q), the answer might lie in microorganisms like bacteria and fungi.

Authors identified seven structural classes of blue pigments compounds and evaluated them for their potential as new color additives. In addition to anthocyanins/flavonoids, they listed quinones and quinoids, linear tetrapyrrole alkaloids, phenazine alkaloids, indole alkaloids (which includes indigo-based dyes like Blue No. 2), pyridine alkaloids (which includes Gardenia blue and huito juice), azulenes, and organometallics and metalloproteins.

But don’t get your petri dishes and hopes up too soon. The authors note that a blue color for food use “must meet targets for hue, color intensity, and solubility. Ideally, it should be stable to heat, acid, light, and oxygen. The pigment should not contribute flavor or interact with other ingredients. Raw materials and processes must be in place for commercial production. Even if all of these criteria are met, the new colorant must be safe and go through the petitioning process for new color additives to get regulatory approval for use." What’s more, the researchers go on to say, compounds from some sources are often “produced as part of a defense mechanism and have biological activities that render them unsuitable for food use." (Translation for those who think being natural makes something safe: Likely toxic or otherwise deleterious to health.)

But there are some promising candidates, so perhaps in the future, food and beverage product designers who need natural alternatives to synthetic colors won’t be singing the blues.
     -Lynn A. Kuntz

Deciphering Clean Labels

Deciphering Clean Label

Rachel Adams

May 27, 2014 - Blogs

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Although clean label is a priority for most product designers, this unregulated descriptor has many meanings, providing a great deal of flexibility in formulations. Definitions vary by the party involved: ingredient suppliers, food and beverage manufacturers, retailers and consumers all have their own opinion of what qualifies as a clean label.
Research shows that a growing number of consumers have concerns about food additives. When they see a long, unfamiliar names, the often think the additive is a complex chemical compound. But the fact is, every food we eat—whether a just-picked strawberry or a homemade cookie—is made up of chemical compounds that determine flavor, color, texture and nutrient value, according to the International Food Information Council (IFIC). Sometimes they are naturally present and other times added by the manufacturer. Regarding the latter, all food additives are carefully regulated by the federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled. Still, consumers are increasingly seeking out what might be described as cleaner chemicals.
Clean label is best described as a formulating strategy. It often refers to eliminating chemical-sounding ingredients or any ingredient recognized as being artificial. However, other interpretations include “simple”—which focuses on a short ingredient statement with understandable ingredients—and transparency, which is using the label to communicate what’s inside a product to consumers so they can make an informed purchase decision.

Ultimately, consumers are looking for simple, real foods that have undergone minimal processing and contain the fewest ingredient possible. But what they don’t understand is that it is not easy to have the best of both worlds; that is, fresh, real and clean along with quick, convenient and inexpensive. Additives are needed in today’s food supply to get food safely from farm to table. Despite the proven safety of food additives, what matters is that consumers purchase the product. Their interpretation of clean label is what counts.

For a closer look at defining clean label, along with ingredient options for clean-label products, download Food Product Design’s free Digital Issue, “Chemical Connotations.”

INNOVATION: What’s Inside Matters

What’s Inside Matters

Judie Bizzozero

May 20, 2014 - Blogs

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Last week the International Food Information Council Foundation (IFIC) released its 2014 IFIC Foundation Food & Health Survey that provides insights from Americans on important food safety, nutrition and health-related topics. The 9^th annual survey examined how Americans view their own diets, their efforts to improve them, how they balance diet and exercise, their knowledge of food ingredients and components, their beliefs when it comes to food safety, and their behaviors across all of these fronts.

One of the most important findings was while taste and price consistently have been the top two factors that impact consumers’ food and beverage purchases, healthfulness in 2014 almost entirely closed the gap with price, rising from 61 percent of consumers in 2012 to 71 percent in 2014. In fact, consumers aged 18 to 34 years, who cite healthfulness as a driver of food and beverage purchases, increased from 55 percent in 2013 to 66 percent in 2014, significantly narrowing the gap with other age groups.

As consumers increasingly seek products that are healthy, safe, effective and sustainable, food and beverage formulators and marketers are charged with the task to differentiate their products and it all begins with ingredients. Yet, finding the latest information about new ingredients and their applications can be daunting. But we have the solution.

Ingredient Marketplace will take place June 2-3 in New York City and connects ingredient buyers and sellers to streamline the process for finding new ingredients and launching products. The food and beverage participation at the show continues to grow; from 2012 to 2013 there was an 89 percent increase in food and beverage individuals in attendance.

This year’s featured speaker is Gregory Jaffe, director, biotechnology project, Center for Science in the Public Interest (CSPI), who will present “Biotechnology and the Future of the Ingredient Supply Chain." (Check out an exclusive preview of his presentation here.)

Taking place right in the Expo Hall, you will find the Ingredient Marketplace Trends In stage that delivers critical market information across nine hot ingredient categories. These 30-minute “Trends In …" presentations spotlight hot ingredient categories like Trends In Proteins, Trends In Sweeteners, Trends In Probiotics, Trends In Omega-3s, Trends in Antioxidants and more. These presentations will help formulators and marketers that are looking for ways to differentiate their products.

Also taking place at the Trends In stage is a new Ingredients IQ, an interactive, Jeopardy-style game that tests the knowledge of our industry professionals. This fun event is a must-see for attendees.

And finally, we know searching for the next innovative ingredient can be exhausting, so stop by the Drinks On Us Reception on the Expo Hall floor sponsored by Rochem International. It’s a great way to network with other attendees and, even better, it is included in the Marketplace Pass.

We hope to see you in the Big Apple next month. And remember, What’s Inside Matters when it comes to consumers’ food and beverage choices.

NATURAL INGREDIENTS PRESENT HURDLES, OPPORTUNITIES

Published April 28, 2014 in Food Product Design

Posted in News, Natural, New Ingredients, Food Formulation Ingredients, Food Ingredient Solutions,Regulatory, Clean Label, Healthy, Healthy Foods, Food and Drug Administration (FDA), Processing,Flavor, Food Additive, Colors, Yogurt, Frozen / Refrigerated Foods, Preservatives, Fruit, Fruits / Vegetables, Beverages, Lycopene, Carotenoids, Annatto, Anthocyanins, Grape, Dairy, Dairy Ingredients,Dairy Management, Recalls, Listeria, Bacteria, Fats/Oils, Fatty Acids, Fish, Dressing, Dressing / Marinades, Condiments, Oxidation, Antioxidant, BHA, BHT, Labeling, Packaging

When it comes to labeling food and beverage products as "natural," lack of regulatory oversight leaves room for legal bantering, which has landed several companies—including Chobani, ConAgra, Costco and Cargill, among others—the subjects of lawsuits filed on behalf of products' natural claims.

The U.S. Food and Drug Administration (FDA) has not taken a firm position on the matter, leaving the waters cloudy for food and beverage manufacturers. According to FDA: “From a food science perspective, it is difficult to define a food product that is 'natural' because the food has probably been processed and is no longer the product of the earth. That said FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances."

While manufacturers are likely content with FDA's non-decision on the matter, food developers looking for regulatory clarity about ingredients they can use in foods with a natural claim are likely not.

 In certain cases—as in with color regulations—FDA is abundantly clear; however, even some colors considered "natural" are encountering consumer pushback.

Carmine, a colorant derived from the female cochineal insect (Dactylopius coccus costa), is one such ingredient. The Center for Science in the Public Interest (CSPI) launched a petition urging Dannon to color their fruit yogurt with berries instead of bugs. And Starbucks encountered well-publicized criticism from vegetarians and others for the use of cochineal extract in its Strawberries & Crème Frappuccino, and subsequently switched to lycopene, a natural, tomato-based extract.

Certain spices, including paprika and turmeric, as well as annatto, a carotenoid from annatto seeds, fall into the natural color selection. Anthocyanins are another category of natural colorants, and include elderberry, purple carrot, purple sweet potato and grape.

Further, to avoid a scenario like that of Chobani's recent Mucor circinelloides contamination—in which the company voluntarily recalled 35 varieties of yogurt after more than 200 consumers filed complaints of illness with FDA—manufacturers must ensure proper processing methods are in place. Dairy processors specifically can benefit from adding appropriate cultures to products, which have a natural ability to inhibit specific contamination flora, such as visible mold and yeasts, as well as growth control ofListeria.

Foods that contain fat, such as fish oil, salad dressings (mayonnaise) and fried foods, are subject to other hurdles, like oxidation and the development of off odors, flavors and colors. There are several ways to control and manage oxidation, including reformulation and packaging. And while synthetic antioxidants such as BHA and BHT have fallen from consumer favor, natural antioxidants, such as rosemary extract, can provide a consumer-friendly label.

For a closer look at formulating natural products, visit Food Product Design's FoodTech Toolbox:Exploring Natural Ingredients Alternatives.

FOOD ADDITIVES: The Top 10 Evil Food Additives

The Top 10 Evil Food Additives

By: Emily Lockhart on Friday, January 24th, 2014 @ 9:21 am 

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If you live in North America, it’s difficult to avoid processed cereals, snacks, and processed convenience foods in your diet. However, a diet high in processed foods exposes your body to a swarm of evil food additives, all of them artificially engineered and all of them bad for your health.

When you can, opt for fresh foods. However, when you can’t avoid processed convenience, here are the top ten evil food additives to look out for…

1. High Fructose Corn Syrup

High fructose corn syrup (or HFCS) is not only a mouthful to say, it’s also pretty treacherous on the waistline as well, making up the bulk of empty calories in processed foods, and HFCS is an ingredient in pretty much all of them! Not only does this additive—found primarily in processed snacks, breads, salad dressings, cereals, and candy—raise LDL cholesterol (bad) levels; it aids weight gain, and contributes to type 2 diabetes.

2. Trans Fat

The dreaded trans fat got a lot of attention a few years back prompting consumers to scour shelved foods for this (literally) heart-stopping substance. However, almost all deep-fried fast foods contain the bad fat that causes increased LDL (or bad) cholesterol levels, and in turn leading to heart disease, diabetes, chronic inflammatory disorders, and strokes. Look for trans fats in any deep fried goodies, chips, crackers, baked treats, or any foods made with margarine or partially hydrogenated vegetable oil.

3. Aspartame

Aspartame, which is the chemical combination of E951, is rife in diet, no fat, and sugar free-labeled soda, gum, sweets, cereal, yogurt, and a plethora of other convenience foods and beverages. While it may mask itself as a dieters ally, Aspartame is a neurotoxin and carcinogen, which basically means that it’s a toxic sweet poison that’s been linked to brain tumors, diabetes, multiple sclerosis, Alzheimer’s, anxiety disorders, and migraines.

4. Food Dyes

Blue #1 and #2 (or E133), red #40 (or E124), yellow #6 (or E110), and yellow tartrazine (or E102)—most of these common, artificial food dyes have been banned in European countries for causing brain and behavioral issues, thyroid and adrenal cancer, and chromosomal damage. If you take the time to read the box, you’ll find them hidden in North American sweet snack foods, boxed macaroni and cheese, cereal, soda, energy drinks, and ice cream.

5. Monosodium Glutamate

MSG, the popular amino acid that’s so flavor-enhancing that it literally makes you see spots. I’m not kidding; this popular excitotoxin—added to soups, salad dressings, and restaurant entrees—will eventually cause disorientation, impaired vision, headaches, and neurological damage if consumed in excess.

6. Sodium Nitrate

Sodium nitrate has put a black smear on processed lunchmeats—like bacon, ham, hot dogs, and other processed meats—for its carcinogenic on the human digestive system. Sure, it adds to the preservation time and boosts color in these foods, but it also causes liver and pancreatic damage.

7. Potassium Bromate

A common additive that “fluffs” or boosts the volume of bread products made with refined, white flour, potassium bromate might give that crusty roll extra softness in the middle. However, trace amounts of potassium bromate led to several cancer diagnosis when it was fed to animals during food testing studies.

8. Sulfur Dioxide

Sulfur additives (or E220) is considered so toxic that the U.S. Federal Drugs Administration (FDA) actually banned its use in soda, beer, juice, vinegar, and dried fruits. Once sprayed on raw fruits and vegetables for preservation at the grocery store, sulfur dioxide has been linked to causing hypotension, conjunctivitis, asthma, bronchitis, emphysema, and cardiovascular disease.

 

9. Sodium Sulfite

The preservative also listed as E221 (or sulfites) on wine and foods containing processed dried fruit, is a prime cause of food sensitivities and associated headaches, rashes, and asthma. Those with severe allergies can actually suffer anaphylaxis (or restricted airways) and death due to consuming foods containing sulfites.

10. BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are commonly added to foods to prevent spoilage as far as taste and color. You’ll find this mood-altering, cancer-causing additive in boxed cereals, chewing gum, some frozen meats, jello, and potato chips made with vegetable oils or snacks made with shortening and lard.