Troubles for West African cocoa supplies look set to continue following reports that the harmattan – a harsh, crop-damaging wind, has begun to sweep in from the Sahara, reported Food Navigator.

Both the Ivory Coast and Ghana are expected to be affected by the harmattan which destroys crops by shriveling buds and flowers. Together the two countries account for over half of the world’s cocoa production.

Although prices have fallen significantly since they cracked the $3,000 mark back in June, the current level is still 16 percent higher than the average for November last year, when they were $1,966.

Analysts have forecast that cocoa supply will drop significantly by the end of January, which is expected to cause prices to climb further, according to a Reuters report.

MINTEL ANNOUNCES ITS
2009 FLAVOR FORECASTS

Looking ahead to 2009, Mintel identified seven flavors that will come into the limelight next year:

Starfruit – an unusually shaped, distinctly flavored fruit which is catching on around the globe.

Lavender – Mintel expects lavender to move beyond the home and personal care categories and into food and beverage. It can be paired with more familiar ingredients to bring a naturally soothing, aromatic quality to food and drink.

Cactus – look for manufacturers to incorporate this regional taste into new food products.

Chimichurri – already popular for grilled meats and recognized for its clean, clear flavor. Look for it to become more popular and familiar around the world.

Peri-Peri – Manufacturers are always seeking the next new source of heat when it comes to food flavors.

Masala – an extension of the curry trend from several years, next year’s Indian-inspired flavor will be masala.

“Overall, there continues to be a strong trend toward ingredients that can take some type of ‘natural’ position in the market or are easy for consumers to understand,” said Lynn Dornblaster, Mintel’s leading new product expert.

WATCH FOR DETAILS ON
WEST COAST FLAVOR INDUSTRY FORUM

The “9th Annual West Coast Flavor Industry Forum” to be held Thursday, March 5 at the Hyatt Regency Orange Hotel, Garden Grove (Anaheim), California offers an exceptional educational and networking environment to meet and converse with industry peers. The program begins at 12 noon and includes a networking lunch and closing reception.

The NAFFS Program Committee, the Chemical Sources Association and the Society of Flavor Chemists, are putting together an exciting program. Members are encouraged to book their hotel rooms early by using the Expo West block of rooms at www.expowest.com.

INNOVATIVE GUMS EMBRACE
GERM WARFARE

Mentos Pure Fresh gum, launching next year, will include green tea extract that kills the bacteria that causes bad breath, reported Brandweek.com. Eclipse is using magnolia bark extract as its weapon of choice to kill germs.

These innovative gum products do everything from mask breath to whiten teeth. And innovations in this market keep coming. Wrigley is expected to launch Orbit Mist next year – a product with “Microburst” technology that increases saliva flow or what Wrigley calls a “hydrating sensation.”

Germicidal gums are part of the growing functional-gum category. Sales of such products are expected to surge 8.9 percent to $376.1 million this year, per Euromonitor, Chicago.

Mintel’s Global New Products Database (GNPD) reveals ingredients typically found in energy drinks are now migrating into foods. Ingredients like ginseng, guarana and taurine are now appearing in snacks.

GNPD found 70 new foods touting “energy” in the product description have hit U.S. shelves between Jan. 1 and May 5, 2008. Snacks accounted for 42 of those product launches, confectionery items for 16 and breakfast cereals for seven.

Mintel also found caffeine making its way into foods like energy bars, chips and cereals. Superfruits, recognized for high antioxidant content, are also added to foods boasting mental and physical performance benefits. Foods fortified with “energizing” ingredients are expected to greatly influence food product development.

STUDY REVEALS TART CHERRIES
REDUCE BELLY FAT

Tart cherries have been shown to benefit heart health as well as body weight, reported Nutraingredients.com.

In a study on obese rats conducted by the University of Michigan, researchers found that after 12 weeks, rats fed cherries had 54 percent body fat compared with 63 percent for those rats fed a “Western diet.” This was particularly so in fat deposited around the waist area.

The researchers claim the high levels of antioxidants found in tart cherries were responsible for the heart health benefits. They also noted cherry consumption may effect important fat genes and genetic expression.

The rats were fed either a high fat and moderate carbohydrate diet or a low fat, high carbohydrate diet. These diets either came with or without added whole tart cherry powder, totaling one percent of the diet. Those rats being fed cherry-enriched diets reduced total cholesterol levels by about 11 percent.

The researchers said the study should prompt further clinical studies in humans to explore the link between diet, weight, inflammation and lowering heart disease risk.

NAFFS CALENDAR

Remember to save these dates:

February 13 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y.

March 5 – California Meeting, Hyatt, Anaheim, Cal.

October 1-4 – NAFFS Convention, Longboat Key, Fla.