Gluten is among the latest ingredients that mainstream consumers are kicking to the curb, reported The Oregonian. The wheat byproduct is taking its place in the hierarchy of food with unhealthy reps, along with trans fats, carbohydrates, cholesterol and sugar. Market surveys show growth in sales of gluten-free goods.

While gluten isn’t harmful to most people who devour it in breads, cookies, crackers, pastas and an assortment of processed foods and sauces, the protein wreaks havoc on the digestive tracks of people who are allergic to it.

The number of gluten-free products on store shelves – excluding Wal-Mart – more than tripled at the end of October this year to 2,042 items compared with 657 at the same period in 2001, according to ACNielsen. Products with gluten-free claims were 31.5 percent more through ACNielsen’s fiscal year 2006 than the same period a year ago.

Many retail experts don’t necessarily categorize gluten-free as a fad diet, but say it fits into shoppers’ more general desire to buy healthier products, to be more aware of food allergies and to rid their diets of unnecessary ingredients.

FDA released two new tools to help consumers use the Nutrition Facts label and improve their diets – a brochure called Nutrition Facts Label available at http://www.cfsan.fda.gov/~dms/lab-gen.html and an interactive, on-line educational program called Make Your Calories Count available at http://www.cfsan.fda.gov/labelman.

These new tools were developed in response to the recommendations of FDA’s Obesity Working Group in its 2004 report, “Calories Count.” The dietary recommendations contained in the new brochure and educational program are derived from the Dietary Guidelines for Americans. Both are designed to help consumers use the Nutrition Facts label to choose lower-calorie, nutrient-dense foods (i.e., to make their calories “count”).

FDA also issued a press release and a questions and answers document about these new tools. They are available at http://www.fda.gov/bbs/topics/NEWS/2006/NEW01508.html and http://www.cfsan.fda.gov/~ear/hwm/labelman.html, respectively.

FDA issued an announcement authorizing a new health claim about consumption of saturated fat, trans fat, and cholesterol and reduced risk of heart disease. The health claim, which may be used beginning November 15, reads as follows:

“Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.”

To qualify for this health claim, a food must meet the following requirements:

FDA announced the availability of a revised guidance document entitled “Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling and Consumer Protection Act of 2004 (Edition 4).'' The guidance uses a question and answer format which explains FDA's current thinking on a number of issues related to the regulation of food allergens, including implementation of the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). The guidance is available at http://www.cfsan.fda.gov/~dms/alrguid.html.

Cereal and dairy snack innovations that respond to lifestyle changes will be key to the future profitability of these sectors, according to Leatherhead Food International.

Product development has increasingly focused on new formats that allow greater availability, improved portability, portion control and ease of eating, the report notes. And they are increasingly being marketed as nutritious, convenient, tasty and fun alternatives, suitable for lunchboxes or for anytime snacking.

The cereal snacks market encompasses cereal bars, rice snacks and newer products such as cereal bites (valued at nearly $3.37bn) while the dairy snacks market is made up of cheese snacks and hand-held yogurts and desserts (valued at $2.67bn).

The International Market for Cereal Snacks reports total sales of cereal snacks covering cereal bars and rice snacks in the eight countries under review (the U.S., Japan, Australia, France, Germany, Italy, Spain and the U.K.) were worth $3,366m in 2005, of which the U.S. accounted for 42 percent.

Cereal bars is the larger of the two core cereal snacks categories and makes up 70 percent of the total cereal snacks market. The cereal bars market is continuing to show very strong annual growth, having risen 9.6 percent in the seven countries under review in 2005, and is expected to increase a further 7.2 percent in 2006. In contrast, the rice snacks market is now static and is even showing some decline in certain countries, with sales development largely hindered by a lack of recent innovation.

Cheese snacks is the largest sector of the dairy snacks market, taking over 91 percent of total market value in 2005, leaving less than 9 percent for hand-held yogurts and desserts. The cheese snacks market is seeing much higher levels of product activity and is tending to segment into clear target markets such as adult and children’s cheese snacks, with a range of products including dips, lunch kits, strings, sticks, shapes and mini portions.

These alternative snacks markets are likely to see varying profits over the next five years with sales of cereal bars and cheese snacks set to see consistent growth. Hand-held yogurts and desserts are likely to grow more slowly and sales of rice snacks appear set to fall.

Flavor & Fragrance Specialties announces the following new members to their organization:

Ed Duderich has been named Senior Buyer for FFS. Previously, Ed was the strategic sourcing buyer for Chr. Hansen, Inc. and brings over 8 years of experience in the flavor and fragrance industry to his new position. Robert DeMichele, a recent graduate of biology from Montclair State University, has recently joined FFS as flavor laboratory technician.

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