Driven by busy lifestyles and increasingly healthy product profiles, the world snack foods market is projected to reach U.S. $278.7 billion by the year 2010, according to a new report by Global Industry Analysts, Inc.

With globalization of brands and products, consumers in the developing world have caught up with their western counterparts.

Convenience and healthy eating trends are paving the way for easy on-the-go portable packages and a variety of low-fat, low-calorie, fiber-rich and fortified snacks. Opportunities in the snack nuts market will open up as consumers continue to gain awareness over the wholesomeness of nuts which are rich in unsaturated fats, antioxidants and omega-3 fatty acids. The report also shows the rise in popularity of protein-rich diets is expected to take demand for meat-based snacks to a new high.

Stringent regulations over labeling of trans-fat content in packaged foods in the developed markets are expected to drive the popularity of TFA- (trans-fatty acids) free snack products. Continuous innovations in flavors and tastes – especially exotic and sophisticated flavors – are expected to help the market score huge gains in the upcoming years.

Asia-Pacific offers ample growth opportunities in the global market driven largely by the region’s high population density, strong economic growth, growing disposable income, liberalized import policies and greater willingness to shift from traditional food to western diets. Volume sales of snack foods in the global market are expected to rise by 9.8 million tons between the period 2007 to 2010. Strong volume gains are expected to stem from Europe, Asia Pacific and Latin America with projected growth in these regions ranging from 6 percent to 7 percent over the period 2001-2010.

Additional details on “Snack Foods: A Global Strategic Business Report” may be obtained at http://www.strategyr.com/Snack_Foods_Market_Report.asp.

RESEARCHERS EXPLORE
PHYTOSTEROLS IN YOGURTS

Researchers found that adding phytosterol in yogurt did not affect starter cultures – a finding that may lead to increased use of the ingredient in a broader selection of food products. The new study, by researchers from the University of Manitoba, has implications for food formulators wishing to tap into the use of phytosterols in a wider range of products, beyond the established margarine and milk. Phytosterols are increasingly well known to consumers due to their scientifically proven ability to reduce cholesterol levels.

The researchers, led by Greg Blank, used a commercial phytosterol preparation (CPP) from Forbes Medi-Tech containing beta-sitosterol, campesterol, sitostanol, and campestanol in pasteurized milk with starter cultures to produce yogurt. The phytosterols were added in concentrations ranging from 0.26 to 1.8 percent.

No antimicrobial activity was observed by the researchers, indicating that phytosterols could be employed in combination with yogurt starter cultures.

Numerous clinical trials in controlled settings have reported that daily consumption of 1.5 to 3 grams of phytosterols/-stanols from foods can reduce total cholesterol levels by eight to 17 percent, representing a significant reduction in the risk of cardiovascular disease, but the majority of studies have looked at high-fat products as carriers for the sterols.

STUDY SHOWS MANGO PEEL
A RICH SOURCE OF FIBER

Extracts from mangos are a rich source of antioxidants and dietary fiber which can easily be used in bakery products to boost public consumption, according to research in the Journal of Cereal Science.

Mango peel, which is usually discarded during mango processing, was used as a rich source of dietary fiber and formulated into soft dough biscuits that passed a consumer acceptance test. This is not the first time that researchers have looked at the potential of mango to boost the dietary fiber content of food. Previously, researchers from Venezuela and Ecuador extracted dietary fiber from unripe mangoes and formulated them into cookies and bread, with good results.

The new research concluded that mango peel powder (MPP) could be incorporated up to a 10 percent level in the formulation of biscuits without affecting their overall quality.

Thus, mango peel, a by-product from the mango processing industry, could be utilized for the preparation of biscuits and other food products with improved functional and nutraceutical properties.

Interest in dietary fiber has been increasing with scientific studies linking increased intake to reduced risks of cancers and cardiovascular disease. Today there is a trend to find new sources of dietary fiber as functional ingredients.

However, despite the mounting evidence for the benefits of dietary fiber, a survey by Columbia University showed the average intake in the U.S. was about 12.5 grams a day – well short of the 32 grams of fiber per day recommended by the U.S. National Fiber Council.

WEST COAST FLAVOR INDUSTRY
FORUM FILLING UP

The “8th Annual West Coast Flavor Industry Forum” to be held Thursday, March 13 at the Crowne Plaza Anaheim Resort, Garden Grove (Anaheim), California offers an exceptional educational and networking environment to meet and network with industry peers. The program begins at 12 noon and includes a networking lunch and closing reception. Complete details on this program, which is being held in conjunction with the Chemical Sources Association and the Society of Flavor Chemists, has been sent to all members and is available on the NAFFS web site. A limited number of seats are available and are offered on a first-come, first-served basis.

MEMBERS IN THE NEWS

Virgo Publishing is pleased to announce it has been acquired by Arlington Capital Partners, a Washington, DC based private-equity fund with more than $1 billion of committed capital under management.

“Arlington Partners is pleased to partner with CEO Jenny Bolton and the Virgo management team. The team at Virgo has built an extraordinary track record over the last 20 years, and we look forward to our partnership during the next phase of the company’s growth,” said Perry Steiner of Arlington Capital.

Founded in 1986 and based in Phoenix, Virgo publishes 17 national trade magazines and produces 10 trade shows and conferences across several industry groups including natural products and healthcare, telecommunications and business solutions. Virgo is the producer of SupplySide - the largest show in the world for innovative and healthy ingredients.

Virgo Publishing will continue to be led by its President and CEO, Jenny Bolton. The entire publishing, events and online organization will also remain intact.

NAFFS WELCOMES
NEW MEMBER

Florachem Corporation
5209 San Jose Blvd., Suite 202
Jacksonville, FL 32207
Phone: (904) 733-5759
Fax: (904) 733-5950
Website: www.florachem.com
e-mail: Christine-Varelas@verizon.net
Contact: Christine Varelas, Reg. Sales Rep.
Products: aroma chemicals, flavor & fragrance ingredients

NAFFS CALENDAR

March 13 – California Meeting, Crowne Plaza Anaheim Resort, Anaheim, Cal.
TBD—NAFFS Technical Meeting—to be rescheduled
October 23-26 - The 91st Annual NAFFS Convention, Longboat Key Club, Longboat Key, Fla.