The Chinese food market is poised for a new growth spurt, according to Leatherhead’s report: China: A Growing Global Power in Food Supply. The global food retail market is worth more than $6000 billion, according to the report. In 2008, the Chinese market was estimated at $750 billion, up almost 58 percent from its 2004 level.

While Leatherhead acknowledges that growth rates have slowed since the economic downturn and urban centers like Beijing and Shanghai have reached retail saturation, it still sees growth at double digit rates. The full report can be found at: http://leatherheadfood.com/china-food-supply.

RESEARCHERS MAKE
HEALTHIER ICE CREAM

Ice cream researchers at the University of Missouri have discovered ways to make ice cream tastier and healthier and have contributed to ice cream development and manufacturing for more than a century, reported Science Daily.

MU researchers are now working to make ice cream into a functional food, adding nutrients such as fiber, antioxidants and pro-biotics to premium ice cream.

Adding nutrients like pro-biotics, which are already found in some dairy products, and fiber to ice cream can improve digestive health. Many diseases are caused by inflammation that starts in the intestines, said Ingolf Gruen, MU professor of food chemistry. Improving digestive health with functional foods might reduce that inflammation.
“Our major challenges are texture, flavor and psychological acceptance,” Guen said. “The nutrients we add often have bitter tastes and affect the texture of ice cream that we have to mask.

Gruen and the research team are looking at using the acai berry and remnants from grapes in wine-making to add nutrients to ice cream. They hope to have a prototype ready for tasting in the next six months.

WATCH FOR DETAILS ON
WEST COAST FLAVOR INDUSTRY FORUM

The “10th Annual West Coast Flavor Industry Forum” to be held Thursday, March 11, at the Crowne Plaza Anaheim Resort, Garden Grove (Anaheim), California offers an exceptional educational and networking environment to meet and converse with industry peers. The NAFFS California Meeting Committee, the Chemical Sources Association and the Society of Flavor Chemists are putting together an exciting program.

The program begins at 9:30 a.m. and includes a networking lunch. The Southern California IFT show begins at 4 p.m. that day. SupplyExpo and Natural Products Expo West begins March 12 in the Anaheim Convention Center.

Members are encouraged to book their hotel rooms early by using the ExpoWest block of rooms at www.expowest.com.

SOY ISOFLAVONES SAID
TO REDUCE BONE LOSS

Supplementation with soy-germ derived isoflavones may reduce the loss of bone in postmenopausal women, according to a study published in the American Journal of Clinical Nutrition. However, the isoflavones did not slow bone loss at common fracture sites, according to the results of the U.S. study.

Over 400 postmenopausal women participated in the two-year study which was funded by USDA and the National Institutes of Health (NIH). The study used either 80 or 120 mg of soy hypocotyl aglycone isoflavones (Frutarum’s SoyLife) plus calcium (400 mg) and vitamin D (400 IU).

Only the 120 mg per day produced benefits, with significantly reduced loss of whole body bone mineral density (BMD) after both one and two years.

Previous studies have reported conflicting results concerning soy isoflavones (40 to 99 mg/d doses) and bone health for postmenopausal women.

DRAFT GUIDANCE ON DIETARY
SUPPLEMENTS VS BEVERAGES

The Food and Drug Administration has issued a draft guidance entitled, “Factors that Distinguish Liquid Dietary Supplements from Beverages, Considerations Regarding Novel Ingredients, and Labeling for Beverages and other Conventional Foods.” The draft guidance is available HERE.

While comments on guidance documents may be submitted at any time, to ensure agency consideration in development of its final guidance, comments should be submitted to FDA by February 2.

YEARBOOK
COVER CHOSEN

Congratulations to Samuel Hartung of Monmouth University who submitted the winning design for NAFFS 2010 Yearbook. A record-breaking number of votes were recorded and Cover #4 was selected.

Sam is a senior majoring in Graphic Design.

FDA RELEASES IFT REPORT
ON FOOD TRACEABILITY

FDA has released a report prepared by the Institute of Food Technologists (IFT) on the creation of effective product tracing systems for food. According to FDA, the IFT report is part of the public record that FDA will consider in determining ways to improve the traceability of food products. The full report, along with an executive summary, is available at http://www.ift.org/traceability.

USDA ISSUES GAIN
REPORT ON TURKISH MARKET

USDA’s Foreign Agricultural Service issued the Global Agricultural Information Network (GAIN) report on the Turkish market.

Major changes in the lifestyles, incomes and consumption patterns of Turks in the last decade, in spite of sporadic down-turns in the economy, means they are now increasingly prone to eat meals outside of the home, according to the report. In Turkey about 40 percent of household income is spent on food, compared to 10 percent in developed countries.

The full report may be found HERE.

NAFFS CALENDAR

Feb 12 (tentative) - NAFFS Winter Meeting, TBD
March 11 – California Meeting, Crowne Plaza, Anaheim, Cal.
November 4-7 – NAFFS Convention, Longboat Key Club, Longboat Key, Fla.