NAFFS Newswire - December 12, 2005
Don't Forget Yearbook Listings; Top 10 Trends in Packaged Goods; NAFFS Winter Meeting; EU Implements New Allergen Regulations; FDA Amends Food Additive Regulations; and more.
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Thursday, December 15, 2005
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DON’T FORGET TO UPDATE
YEARBOOK LISTINGS Be sure to send in your updated listing for the NAFFS Yearbook and web site. One of the benefits of membership in NAFFS is a free listing in the membership directory portion of the NAFFS Yearbook – a vital source of information for top executives, buyers and research and development directors in the food industry.
Even if there are no changes needed in your listing, please fax your form back to the NAFFS office as soon as possible. That will serve as our confirmation that the information contained in your listing is correct.
And if you’re looking for ways to make your company’s listing stand out, NAFFS offers costeffective opportunities to do so. You may opt for an enhanced listing as well as place an ad. The ad rates have not been raised in several years, further improving the value of an already shrewd buy. Contact the NAFFS office for details on advertising opportunities. TOP 10 TRENDS IN PACKAGED
GOODS IDENTIFIED New packaged goods launches in the U.S. through October 31 are running 6.5 percent ahead of the same period in 2004, according to Productscan Online’s press release identifying the top 10 trends in packaged goods. This trend is expected to continue through 2006.
Health and wellness will be trends to watch, according to the research firm. Omega-3-fortified foods are penetrating categories such as bread and pasta and whole grains are being found in soup, pretzels, crackers and pet food. Energy products are showing up in drinks, bars and even alcoholic drinks. Some other trends include organics going mainstream, an increasing number of gluten-free products and chocolate showing up in beverages. NAFFS’ WINTER MEETING
FILLING UP QUICKLY The word is spreading about NAFFS’ Winter Meeting and registrations are coming in quickly. This program is already more than half-filled. Reserve your seat now for this interactive presentation being held on Friday, Feburary 10 at The French Culinary Institute, New York, N.Y. where you will see firsthand today’s cutting-edge culinary trends demonstrated by Executive Chef Lee Ann Wong. All attendees will be treated to delectable samples of the cuisine being prepared during the demonstration.
Don’t miss this opportunity to hear emerging flavor trends, experience the latest in culinary technology, and network with industry peers. The program concludes with a 4-course lunch with custom wine pairings in world-famous L’Ecole Restaurant.
Send in your registration today! EU IMPLEMENTS NEW
ALLERGEN REGULATIONS Regulations, introduced by EC Directive 89/2003, require pre-packed foods sold in the European Union (EU) to show clearly on the label if they contain any of the 12 listed allergenic foods as an ingredient. The new regulations, effective November 25, also remove the longstanding '25 percent rule', which meant the ingredients of a compound ingredient (for example, a sausage used as a topping for a pizza) did not have to be declared if the compound ingredient made up less than 25 percent of the final food.
Under the new rules, all ingredients will have to be listed on the label, even if they are part of a compound ingredient, or present in just tiny amounts.
The 12 foods listed in the new rules are: peanuts; nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts); eggs; milk; crustaceans (including prawns, crabs and lobsters); fish; sesame seeds; cereals containing gluten (including wheat, rye, barley and oats); soya; celery; mustard; sulphur dioxide and sulphites (preservatives used in some foods and drinks) at levels above 10mg per kg or per litre.
There is general agreement between the food industry, consumer support groups and enforcement bodies, that excessive use of warning labels about the possible presence of allergens not only unnecessarily restricts consumer choice but also devalues the impact of the warnings. AWARENESS OF TRANS-FATS
AND OMEGA-3S INCREASING About half of American consumers are now familiar with the terms “trans fats” and “omega-3 fatty acids,” according to the U.S. Food and Drug Administration’s 2004 Health and Diet Survey. They also understand the impact that both types of fat can have on a person’s risk for developing heart disease, the survey reported.
Fifty-one percent of respondents were aware that omega-3 fatty acids helped lower the risk of heart disease and 48 percent knew that trans fats raised the risk of heart disease. In addition, 78 percent were aware that saturated fats raised that risk as well. Consumer understanding of healthy mono- and polyunsaturated fats, such as those found in olive and canola oils, ppears to be less clear. While 77 percent of respondents said they had heard of polyunsaturated fats and 62 percent had heard of monounsaturated fats, nearly 60 percent said they didn’t know what role either played in heart health.
NAFFS WELCOMES
NEW MEMBERS NAFFS welcomes the following new members: Frutarom USA, Inc.
9500 Railroad Avenue
North Bergen, NJ 07047
Phone: (201) 861-9500
Fax: (201) 861-8711
E-mail: wludlum@us.frutarom.com
Website: www.frutarom.com
Contact: William J. Ludlum, President
Products: Gums, aroma chemicals, extracts, flavors Magama Industrial Ltda.
Guiana Francesa St.-Mavazinho
Manaus-AM 69075-000, Brazil
Phone: 55-92-3618-5113
Fax: 55-92-3618-5103
E-mail: gestao_tin@magama.com.br
Website: www.magama.com.br
Contact: Omar Taleb, R&D Manager
Products: Essential oils, fixed oils and vegetal extracts FDA AMENDS FOOD
ADDITIVE REGULATIONS The Food and Drug Administration issued a final rule amending the food additive regulations to provide for the safe use of n-octanol (n-octyl alcohol) produced by a new manufacturing process, the hydrodimerization of 1,3-butadiene. This action was in response to a petition filed by Kuraray International Corporation and took effect December 8. Objections may be submitted to FDA by January 9.
Feb. 10, 2006 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y. March 23, 2006 – NAFFS California Meeting, Anaheim, Cal. April 25, 2006 – NAFFS Technical Meeting, Edison, N.J. October 12-15, 2006 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.
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