The NAFFS Convention committee has put together a great program for October which includes representatives from Turkey Hill, Bacardi, Yuengling Brewing Company, Swisher International and Scarinci & Hollenbeck. This year’s program will address a variety of market segments and will include talks on flavors and ingredients being used in beverages, ice cream, tobacco and alcohol. A legal/regulatory update on issues impacting the flavor industry is also planned. Attendees will hear first-hand:

• How these markets are changing and growing
• How products are being reformulated to adapt to healthier consumer trends
• Flavors and ingredients being used
• Evolving trends on the horizon
• Processing changes these industry leaders have planned
• Low-fat, no-fat, sugar-free – what’s next?
• Building the Turkey Hill brand

Attendees will also experience a flavorful product tasting during this delectable program to be held October 12-15 at The Resort at Longboat Key Club, Longboat Key, Fla.

Watch for more details coming soon or visit www.naffs.org to register.

New ingredients, health and portability are among trends that will impact the U.S. food market within the next five years, according to a new study by Mintel. The findings are focused within two major areas: the new face of well-being and convenience positioning and packaging, reported FoodNavigator.com.

The study showed nearly 70 percent of adults in the U.S. are trying to eat healthier foods and almost half of the study participants identified nutritional value as the most important deciding factor in the foods consumed. The move towards positive nutrition or adding nutritional benefits to food and drink took top spot in Mintel’s trend list.

Closely linked to the nutritional qualities of products is the desire to use food as a path to looking and feeling beautiful. Products in this category include those with anti-aging and antioxidant ingredients.

New ingredients were also cited as a key factor when it comes to attracting consumers who are on the look-out for different, exiting ingredients with a variety of benefits. Examples included omega-3 and amino acids.

Convenience trends include extreme portability and one-handed eating and drinking, based on the growing numbers of consumers who snack while driving. Simple convenience in packaging and preparation was also noted.

Other major issues due to impact the food industry include the rise in technology, environmentally sustainable packaging and a fundamental shift in the way people shop as a growing number of specialty stores are favored over supermarkets.

The 100-calorie pack concept which appeared two years ago in the snack aisle has now made its way into soups, sodas, yogurts and even frozen dinners. And experts say it won’t stop there. Pre-portioned packaged foods aren’t new, but food companies say the simplicity of the number 100 in particular resonates with calorie-counting consumers, reported the Chicago Sun-Times.

Some food companies are offering altered versions of well-known snacks in 100-calorie packs, such as scaled-down Doritos and “thin crisp” versions of Oreo cookies. Others are calling attention to the phrase “100 calories” on the packaging while keeping the products essentially the same. And dieters seem to agree that 100-calorie packs are a perfect fit.

USDA announced its request for nominations to fill four upcoming vacancies on the National Organic Standards Board. The positions to be filled include one organic handler, one scientist, one consumer public interest position and one environmentalist. Each position is for a 5-year term of office that will commence on January 24, 2007 and run until January 24, 2012. Written nominations can be submitted by July 14 to Katherine.benham@usda.gov.

Many food industry analysts will agree if there’s one thing we don’t want in our food today, it’s predictability – at least for the younger consumers. From intense flavors to unusual flavor blends, new products offer what many consumers crave – special and distinct flavors. The Institute of Food Technologists (IFT) cites “layered flavors” as a key trend in food product development. And the National Restaurant Association’s 2006 Industry Fact Sheet points out that two-thirds of consumers say their favorite restaurant is one that “provides flavor and taste sensations that cannot easily be duplicated in the home kitchen.” And while many consumers are looking for healthier foods, most agree the food has to taste good and be enjoyable to be accepted.

Flavor & Fragrance Specialties announced the following appointments to their organization:

Jennifer Nystrom has been appointed Senior Account Executive, servicing the Western Region. Jennifer is a graduate of Chapman University with 18 years experience in the food industry. Krista Ruhnke has been appointed Senior Account Executive. Krista has 20 years of food industry experience including R&D, technical service and major account sales management.

FDA announced the availability of a new guidance document entitled, “Guidance on the Labeling of Certain Uses of Lecithin Derived from Soy Under the Federal Food, Drug and Cosmetic Act.” This guidance is part of FDA’s implementation of the Food Allergen Labeling and Consumer Protection Act (FALCPA) and is available at www.cfsan.fda.gov/guidance.html.

Kraft Food Ingredients Corporation
8000 Horizon Center Blvd.
Memphis, TN 38133
Phone: (901) 381-6586
Fax: (901) 381-6524
e-mail: Steve.Williams@Kraft.com
Contact: Stephen Williams, Associate Director
Products: Savory flavors, dairy flavors, cheese powder, process cheese

Be sure to save these dates when filling in your calendars:

October 12-15 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.