NAFFS will be awarding its first series of scholarships to two outstanding food science students – one from Rutgers University on the East Coast and one from Chapman University on the West Coast. Through the generosity of several members, the scholarship fund, which began with $2,000 in association funds, has increased to $7,000 in its first year. Al Roth of Sethness Products Company and Patrick Imburgia of Mission Flavors have been working with Rutgers and Chapman, respectively, to finalize criteria. The winning students will be announced shortly.

FDA issued a response to the European Food Safety Authority (EFSA) press release on its review of the long-term carcinogenicity study of aspartame conducted by the European Ramazzini Foundation (ERF).

In 2005, ERF published new findings of a long-term feeding study on aspartame conducted in rats which concluded that aspartame causes cancer and that current uses and consumption of the sweetener should be re-evaluated. EFSA's review of ERF's study concluded, among other things, that on the basis of all evidence currently available to EFSA:

Upon learning of the ERF study results, FDA requested the study data from ERF to evaluate the findings. FDA received a portion of the data requested on February 28 and will announce its conclusion upon completion of the review.

FDA issued a press release stating to date it has not been presented with scientific information that would support a change in its conclusions about the safety of aspartame. Those conclusions are based on a detailed review of a large body of information, including more than 100 toxicological and clinical studies regarding the sweetener's safety.

CFSAN ISSUES Q&A DOCUMENT
ON BENZENE FINDINGS

The Center for Food Safety and Applied Nutrition (CFSAN) has issued a questions-and-answers document on the occurrence of benzene in soft drinks and other beverages. The Q&A document addresses general questions concerning benzene as well as the results of CFSAN’s 2005-2006 survey of soft drinks and other beverages available at http://www.cfsan.fda.gov/~dms/benzdata.html. It expresses CFSAN’s view that the levels of benzene found in soft drinks and other beverages to date do not pose a safety concern for consumers. The document also emphasizes the fact that benzene levels in hundreds of samples tested by national and international government agencies and the beverage industry are consistent with those found in CFSAN’s survey.

The latest results of its ongoing survey of benzene in beverages and found only four beverage products containing both added benzoates and ascorbic acid contained benzene levels above the 5 ppb EPA drinking water maximum contaminant level (MCL). One light cranberry juice beverage product with added ascorbic acid and only natural levels of benzoic acid (i.e., no added benzoates) also contained benzene above 5 ppb.

FDA ISSUES DRAFT GUIDANCE
ON 3-MCPD LEVELS

FDA has issued a draft compliance policy guide (CPG) entitled, “Sec. 500.500 Guidance Levels for 3-MCPD (3-chloro-1,2-propanediol) in Acid-Hydrolyzed Protein and Asian-Style Sauces.” The draft CPG sets guidance levels for 3-MCPD in acid-hydrolyzed protein (used to make soy sauce or as a flavor enhancer in fermented sauces) and Asian-style sauces, which FDA would use to help determine whether acid-hydrolyzed protein and Asian-style sauces are unsafe. Nevertheless, because the levels in the draft CPG are not binding on FDA, the regulated industry, or the courts, FDA will determine whether to initiate an enforcement action against acid-hydrolyzed protein and Asian-style sauces on a case-by-case basis. FDA will be accepting comments on the draft CPG until July 24. The draft compliance may be obtained at http://www.cfsan.fda.gov/~dms/cpgmcpd.html or by contacting the NAFFS office.

NAFFS members are eligible to receive exclusive shipping discounts and preferred pricing with the leading transportation providers in the industry. Through the NAFFS Shipping program, members can save with Roadway Express, UPS Supply Chain Solutions and DHL.

Members can save:

There are no costs or obligations involved and no usage requirements. The discounts apply towards inbound, outbound and third party shipments. To enroll, call 1-800-MEMBERS (636-2377) AND ASK FOR Extension 303.

SPICY FLAVORS
A HOT TREND

Restaurant experts agree that most food trends in America begin in the white tablecloth restaurants and trickle down to the menus of the nation’s fast-food restaurants and in the freezers and coolers of America’s grocery stores. As a result, food service and restaurant companies are scrambling to offer the flavors that will keep bringing the consumer back.

While spicy is the “in” flavor right now, many say teriyaki may be the next flavor. And lavender and orange-lemon are developing a following.

”What the smart restaurant operators are doing are taking ethnic flavors and incorporating them into their menus," said Brian Averna, corporate executive chef for Sara Lee Corp. "They are bringing bolder flavors for Middle America.”

While the immigrant wave is driving some of the demand, Averna said some of the effort to add fuller flavors is driven by demand from the large number of baby boomers. Averna said stronger flavors appeal to their palates because of the normal biological process in which people's taste buds die as they age.

NAFFS CALENDAR

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. Register now at www.naffs.org.