Ethnic flavors are expected to expand this year, together with an increased demand for bigger, bolder tastes, according to a new flavors and ingredients report published by Packaged Facts. The report also stresses a continued focus on health and wellness, convenience and natural/organic, as well as a move towards comfort and classic foods. The report revealed:

• International flavors and influences will continue to grow and spread in 2007. While Asian and Hispanic flavors are expected to move mainstream next year, emerging ethnic cuisines forecast to gain a lot of attention include Mediterranean - particularly Greek - and regional Asian influences, such as Thai.
• Health and wellness will continue to be one of the most powerful drivers in the food industry. Growth is expected to continue on many of last year's key trends such as antioxidants, omega-3, probiotics, whole grains and the glycemic index. Newer trends to emerge include energy, children's wellness, calcium, and satiety.
• Premium flavors are forecast to feature strongly this year, with consumers searching out upscale and gourmet flavors and ingredients, such as sophisticated salts, infused oils, and vinaigrettes.
• Comfort foods are expected to experience more growth, particularly “updated classics.”
• With Americans showing a heightened interest in ethical consumerism - sustainable, organic, local and natural foods – these categories are forecast to increase.
• Closer scrutiny and abandonment of “demonized” ingredients, such as salt and high fructose corn syrup, are anticipated
• Exotic fruits will continue to grow, especially pomegranate, acai, gogi berry, guarana, mangosteen, camu camu and cupuacu.
  Time-constrained consumers still want foods that are fast, healthy and tasty.

Other key factors influencing flavor and ingredients examined in the report include food safety fears stemming from recent E coli outbreaks; food politics such as cloning and childhood obesity; and new food technologies such as food nanotechnology.

The NAFFS Technical Meeting features “Hot Topics” and promises to be an information-packed technical program you won’t want to miss.

Beginning at 9 a.m. on April 17 (the morning of NYIFT Suppliers’ Day), this program being held at the New Jersey Convention and Exposition Center in Edison will feature:

• Steve Herman of Mastertaste presenting “Chemoreception: The Science of Smell and Taste.”
• Otis Curtis of DSM Savoury Ingredients will demonstrate how “Yeast Extracts Drive Natural Umami in Food.”
• Jeanette Quinn of GNT USA will present “Fruit and Vegetable Based Natural Colors.”
• Jean Bakk of Sensory Spectrum will discuss the latest in “Sensory and Consumer Technology.”

At noon a networking lunch, included in the registration fee, follows. The IFT event begins in the adjoining hall at 1 p.m.

Registration and morning refreshments will begin at 8:30 a.m. Complete details are in the mail and are also available on www.naffs.org. Register now!

FDA is proposing to amend the regulation authorizing a health claim on the relationship between soluble fiber from certain foods and risk of coronary heart disease (CHD). The amendment proposes to exempt certain foods from the nutrient content requirement of “low fat.” The exemption would apply if the food exceeds this requirement due to fat content derived from whole oat sources.

FDA is taking this action in response to a petition submitted by the Quaker Oats Company. FDA says the amendment would expand the use of this health claim to some whole oat products that are currently ineligible for the health claim. Comments may be submitted by April 23.

China's food additive industry sees promising future as 4.8 million tons of food additive are in demand by 2010, according to a report co-compiled by the National Development and Reform Commission and the Chinese Society of Biotechnology. That is mainly fueled by the booming food and catering industries, the report noted.

China has over 1,500 food additive producers turning out 1,600 types of products. The annual output reaches 3.25 million tons worth around 3.5 billion yuan. The global market size for food additive has reached 20 billion U.S.dollars with annual growth rate between 2.5 to 4 percent.

Food additives including sweetening agent, sorbic acid, and emulsifier are widely used in food making and processing.

A new device that mimics human chewing could have ramifications for food formulators by providing a more detailed understanding of mastication and flavor release, according to a new study reported by Food Navigator.
Lead author Christian Salles from the University of Bourgogne and collaborators from the Creusot Technology Platform have developed a prototype device to simulate chewing and mimic human mastication.

The device is reported to reproduce most of the functions of the human mouth and includes a movable lower jaw (mandible), an actuated tongue, and a fixed upper mandible. Artificial saliva can also be introduced into the device. Flavor release is measured by using on-line atmospheric pressure ionisation mass spectrometry (API-MS).

Four volunteers, asked to chew three peanuts and then to spit them out after four and eight chews, compared the efficacy of the device on peanut chewing to human chewing.

The researchers report that the chewing simulator could reproduce all inter-individual differences on peanut breakdown by subtly adjusting shearing and mandible forces.

Development is ongoing, and the researchers intend to extend the capabilities of the device to mimic swallowing and throat movements.

A greater understanding of the physiology of consumers could lead to strong market advantages as taste is a key driver in the global food industry, the report says.

Aceto Corporation
One Hollow Lane
Lake Success, NY 11042
Phone: (516) 627-6000
Fax: (516) 627-6093
Website: www.aceto.com
e-mail: rrubinstein@aceto.com
Contact: Rebeca Rubinstein, Marketing Rep.

April 17 – NAFFS Technical Meeting, N.J. Convention & Exposition Center, Edison, N.J.
October 18-21 – The 90th Annual NAFFS Convention, Longboat Key, Fla.