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Volume 11, Issue 33 Monday, 04 April 2016 ISSN 1837-7971

Market Intelligence & Innovations in Functional Foods, Dairy, Nutritional & Healthy Ingredients & Consumer Products

Table of Contents

Business & Market Intelligence ................................................................................................................................. 2

Consumer & Market Trends and Market Size ........................................................................................................... 3

Innovations, new products, IP ................................................................................................................................... 7

Regulations, Labelling, Health Claims & Food Safety .............................................................................................. 9

Nutrition, Diets, Health Benefits & Related Research ............................................................................................. 12

Reviews, Views & Full text publications .................................................................................................................. 13

Agricultural Commodity Prices Updates ................................................................................................................. 15

Webinars Worldwide ............................................................................................................................................... 18

Conferences & Meetings Worldwide ....................................................................................................................... 18

Disclaimer ............................................................................................................................................................... 19

Subscription Conditions .......................................................................................................................................... 20

Subscription & Contact Information ........................................................................................................................ 20

Functional Foods Weekly (46 electronic Issues/year) subscription is available as single, multiple, library, academic, site and corporate user licenses. It is targeted at FMCG food, dairy, nutrition, beverage & ingredient industry CEOs, Marketing and R&D executives and their teams. Academic & governments institutions and libraries receive special subscription rates. For current subscription rates, terms of use, please contact: OzScientific Pty Ltd, PO Box 8018, Tarneit (Melbourne), VIC 3029, AUSTRALIA; email: weekly@functionalfoods.biz ; http://www.functionalfoods.biz

Compiled from analysis of over 500 resources every week including media releases, Internet

searches, news wires, RSS & Twitter feeds, magazines, research journals, patent sites to help innovations in dairy, healthy ingredients, foods & beverages Visit us: http://www.functionalfoods.biz

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Business & Market Intelligence Valio to invest EUR170m in new dairy snacks plant Valio launched a low-sugar yoghurt and dessert range last month as part of moves to provide a healthier offering. Valio launched a low-sugar yoghurt and dessert range last month as part of moves to provide a healthier offering. Finnish dairy group Valio has confirmed plans to build a plant to produce low-sugar yoghurt products. A spokesperson for the group told just-food the new factory would be located in Riihimaki in southern Finland. It will manufacture yoghurts with less sugar, protein products and "other delicious snacks", the spokesperson said. Products made will be sold in the domestic market as well as exported. The plant will cost EUR170m (US$190m) to build and construction is expected to be complete in 2017, the spokesperson said. The news builds on Valio's recent moves to add "healthier" products to its portfolio……. Read Danone drops Karicare in China, focuses on Aptamil and Nutrilon Danone has confirmed plans to stop selling its New Zealand-made Nutricia Karicare infant formula brand in China in order to increase its focus on developing its Aptamil and Nutrilon brands. spokesperson for the company told just-food: “Danone Nutricia has stopped supplying Karicare in line with the company’s strategy on Aptamil and Nutrilon. With demand for international formula brands growing in China, Danone Nutricia made the decision to focus on developing two international brands in the domestic China market – Aptamil and Nutrilon.” Karicare was one of the brands Danone was forced to recall in 2013 after it was supplied by New Zealand dairy Fonterra with whey that was thought to be contaminated with a botulism-causing bacteria. The scare ended up a false alarm but Danone was among the consumer-facing companies to see their sales. The recall hit Danone especially hard across its brands on sale in China. The company was forced to adjust its portfolio and focused innovation on establishing premium brands with international credentials. To this end, the group launched Nutrilon – using infant formula manufactured in the Netherlands – as a new in China in 2013……. Read PAC Partners gets $400m Camperdown Dairy on the road Boutique broker PAC Partners is seeking to stir up interest in a chunky $150 million pre-initial public offering raising for infant formula manufacturer Camperdown Dairy International. Fund managers are being booked for investor meetings with Camperdown Dairy management next week, and were told that the company is seeking to raise $150 million before the end of the month and will list on the ASX before the end of the calendar year. Camperdown Dairy is targeting $50 million in earnings before interest, tax, depreciation and amortisation in 2017. The $150 million pre-IPO raising would value the infant formula producer at six-to-eight times forecast earnings, or $300 million to $400 million. It’s understood Camperdown Dairy has approved infant formula blending/tinning facilities with existing 15 million tonnes a year capacity, with plans to expand……. Read Pulmuone Signs an Asset Purchase Agreement with Vitasoy USA Pulmuone Foods Co., Ltd. today announced its agreement to purchase substantially all of the assets of Vitasoy USA Inc. which includes acquiring the Nasoya® brand, America's number one tofu brand, and solidifying its position as the world's leading tofu company with strong operations footholds within the global tofu markets of Korea, U.S., Japan and China. On March 23rd, Pulmuone Foods Co., Ltd. signed an asset purchase agreement to acquire substantially all of the commercial assets and operations of Vitasoy USA Inc., a soy foods

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company based in Ayer, Massachusetts. Pulmuone Foods USA Inc. was established in 1991 and is headquartered in Fullerton, CA. The acquisition of substantially all of the commercial assets of Vitasoy USA Inc., including the NASOYA®, AZUMAYA® and SAN SUI® brands, is highly complementary and synergistic operationally, logistically, as well as within sales and distribution. Through the expanded business scale resulting from this acquisition, Pulmuone expects to continue to strengthen its leadership position within the tofu market and to rapidly expand its category footprint beyond tofu……. Read India seeks New Zealand’s cooperation for dairy industry Prime Minister Narendra Modi on Thursday sought New Zealand’s cooperation in the dairy industry during a bilateral meeting with his New Zealand counterpart John Key here. “The prime minister talked about our interest in having dairy technology from New Zealand,” external affairs ministry spokesman Vikas Swarup said at a media briefing here. Modi’s meeting with Key was held on the sidelines of the fourth and final edition of the biennial Nuclear Security Summit, the first of which was held in 2010. “As you know, New Zealand is one of the world leaders in food processing. Prime minister said that India is one of the world’s largest producers of milk,” Swarup said. Modi said that when it came to processing milk, India was not too good and New Zealand could find a very good market in India since the food processing industry has been enabled to obtain 100 percent foreign direct investment (FDI)……. Read Nestlé opens new research centre in Singapore Nestlé is set to expand research and innovation activities in Asia with the establishment of Nestlé Research Centre (NRC) Asia in Biopolis, the biomedical research hub of Singapore. The expansion builds on Nestlé’s strategic innovation partnership with Singapore’s Agency for Science, Technology and Research (A*STAR), and provides a new base for Nestlé Research Centre, with a focus on Healthy Ageing, said a statement. Longer life expectancy and a marked decline in fertility rates have resulted in a rapidly ageing global population, with significant economic, healthcare and societal repercussions. In particular, Asia’s ageing population is expected to reach 1.2 billion and account for 60 per cent of the world’s population of older people by 20501. Nestlé has identified a strategic need for a research footprint within Asia to study the role of nutrition and early development in health and disease, so as to better address the needs of the region’s ageing population……. Read Back to the Table of Contents

Consumer & Market Trends and Market Size Snack Bar Trends: Savory Satisfaction Snack bar manufacturers are focusing on using natural, recognizable ingredients and experimenting with savory flavor combinations. In many ways, snack bars are the ultimate snack: convenient, nutritious, and satisfying. Although not a substitute for a full meal, they’re a great way for consumers to tide themselves over when they’re looking for an energy boost. And now, snack bar manufacturers are going above and beyond to deliver bars with more nutrition and better ingredients. Manufacturers understand that consumers want cleaner nutritional profiles in their food. The more ingredients they can pronounce, the better they feel. “Consumers are

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looking for a simpler ingredient list that harkens back to things you might find in grandma’s pantry,” says Carol Lowry, senior food scientist, Cargill. “That’s the challenge facing product developers: How can you be innovative and still stay within those simple ingredients?” At Skinnygirl, they focus on creating products with all-natural flavors and ingredients, using no artificial sweeteners. They use organic cane sugar and try to find natural sources for anything they put into their bars, says Jessica Lau, brand manager. And it all comes out to about 150 cal. per bar…… Read Movement Against Antibiotic-Treated Meat Gaining Momentum in the United States There is currently a strong and highly publicized movement against antibiotic use in meat and poultry in the United States, with more and more producers pledging to forego the use of antibiotics in some capacity. As of 2016, it is estimated that only about 5-8% of meat is produced completely without the use of antibiotics, though the demand for and growth of the meat type is expected to dramatically change the landscape of the overall market. The reason producers use antibiotics is that having the safety net of antibiotic use allows for much cheaper production of meat. Chickens which are fed antibiotics can live in more cramped, unsanitary conditions without getting sick, and can also increase yields as some antibiotics promote weight gain. The movement against antibiotic use aims to protect consumers from antibiotic resistance and early puberty in children….. Read More of the World's People Are Now Obese Than Underweight More people worldwide are obese than underweight, a new study found. The researchers added that about one-fifth of adults could be obese by 2025. The number of obese people in the world rose from 105 million in 1975 to 641 million in 2014, with obesity rates rising from 3 percent to 11 percent among men and from 6 percent to 15 percent among women, the study found. Over the same time, the proportion of underweight people fell from 14 percent to 9 percent of men and from 15 percent to 10 percent of women, according to the study. More than one-quarter of severely obese men and nearly one-fifth of severely obese women in the world live in the United States, the researchers said. On average, people worldwide have become an average of 1.5 kilograms (3.3 pounds) heavier each decade. At the current pace, about 18 percent of men and 21 percent of women will be obese, and more than 6 percent of men and 9 percent of women will be severely obese by 2025, the study found…… Read Soft-Drink Makers Have New Secret Ingredient: Sugar! To boost flagging soda sales, companies are touting ‘real sugar’ as an appeal to all things natural Soft-drink makers have a new way to pitch their sweet beverages: They contain sugar. Boylan Bottling Co.’s line of a dozen soda flavors touts “cane sugar” in capital letters on the label. Puck’s fountain sodas, available at restaurant chains in Los Angeles and Washington, D.C., say they are made with “bagged sugar from cane.” This week, PepsiCo is rolling out a line of soda the company says is inspired by the original cola formula created by its founder in 1893. Cans list “real sugar” among the ingredients. New television ads to launch next week will feature a sommelier in a leather chair swirling the soft drink in a brandy glass before chugging it. “Refined,” he says. The goal for soda companies is to spritz up fizzling soft-drink sales. The appeal: Sugar is natural…… Read What's next for probiotics? Function, sports nutrition and product diversity Cold-pressed energy drinks, pressed probiotic waters, vegan cold brew coffees, and cold-pressed, organic meal replacements with plant proteins all have one ingredient in common:

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probiotics. These products were among those featured at Natural Products Expo West held in March, which included a probiotic strain from Ganeden, a research and product developer. Food manufacturers are becoming increasingly aware of the demand for and popularity of probiotics as an ingredient, which are beginning to make appearances in commonly consumed food and beverages, including organic and vegan products. Attractive options and popular categories include functional foods and sports nutrition, but probiotics are thriving across all categories and in a diverse range of products…… Read Trends: Dairy alternatives straying from soy Dairy alternative drinks are differentiating themselves in the health category, calling out claims that correspond with current consumer trends. Over 90% of dairy alternative drinks launched in 2015 — which represented 6% of total global dairy launches recorded by Innova Market Insights — were marketed on a health platform of some kind. The most popular claim caters to consumers seeking free-from foods. “Lactose free,” which appeared on more than 47% of introductions, was up from about one-third in 2011. This stems from improved allergen labeling, Innova said, as well as an increasing awareness of lactose intolerance and desire for free-from foods in general. “The dairy alternative drinks market is booming, and further growth is expected with growing interest in dairy-free and lactose-free products as a lifestyle choice, rather than simply an option for those with allergies and intolerances,” said Lu Ann Williams, director of innovation at Innova…… Read Clean label demands causing fall in use of carmine – GNT research Price volatility and increasing consumer interest in clean label products are contributing to the decline of carmine as a colour solution in food. That is the conclusion of the GNT Group, which has said that manufacturers that use carmine to colour their products risk being confronted by “growing issues”. As the colourant is made from the inedible cochineal insect and its production requires chemical processing, it cannot meet consumer expectation for natural ingredients. According to a comprehensive study, conducted by market research institute TNS in partnership with GNT, consumers have a clear perception of what “natural colours” are, expecting them to originate from edible raw materials such as fruit and vegetables…… Read Packaged Facts: 3 Mega Trends Impacting Kids Food Industry For the U.S. retail food sector, the children aren't just the future, they are very much the present. Parents may earn the money to make necessary household purchases, but more often than not when it comes to grocery shopping parents acquiesce to the demands and preferences of their children. Whether its brand of cereal, candy, soda, and anything beyond or in between, it's clear that kids as much as word of mouth from other parents, advertisements, or the internet influence consumer awareness of food and beverage products. In fact, more than a quarter of parents (26%) learn about a new product as a request from their child, according to market research publisher Packaged Facts in the brand-new report, Kids Food and Beverage Market in the U.S., 8th Edition…… Read Millennials driving growth in retail foodservice: Technomic Consumers — especially those aged 18-34 — are purchasing retailer meal solutions more often, according to an updated Technomic study. The 2015 Retailer Meal Solutions Consumer Trend Report found 84% of consumers purchase retail meals at least once a month vs. 79% in 2012. Consumers are also eating less fast food as a result. Almost half of all respondents and 60% of Millennials said they visited fast food restaurants less often because they were buying retail meals….. Read

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How snacking is upending mealtimes — and the entire industry Snacking is being positioned as a potential savior for certain floundering categories, particularly cereal, and categories that are still strong but have seen growth taper off, like Greek yogurt. Kellogg is appealing to millennials who want to indulge on a nostalgic treat at all times of day by creating grab-and-go containers for Frosted Flakes and Special K. Last year, the company ran a spot depicting two parents playing video games and snacking on Froot Loops after putting the kids to bed. Sales of Froot Loops saw a 2.5% uptick thereafter. Chobani announced a line of Greek yogurt-based dips that would reposition Greek yogurt outside of breakfast time….. Read Breakfast biscuits still barreling forward The breakfast biscuit category is still burgeoning as consumers continue to crave convenient, better-for-you breakfast options, according to Chicago-based Mintel in its 2016 global annual review of the biscuits, cookies and crackers market. The category continues to see success despite the gluten-free and carb-free movements, Mintel said. “The dietary stigmas surrounding carbohydrates and gluten that has negatively impacted other categories of wheat flour-based goods does not appear to have impacted the biscuit, cookies and crackers category to any significant degree,” Mintel said. “The breakfast biscuit segment is notable for the success it has had in providing consumers with what is essentially a healthy snack as a convenient, on-the-go, breakfast solution. It continues to evolve, now available in a range of formats, including bites, and with a greater variety of nutritional benefits, including protein, fruit and vegetables.”…… Read Plant­based preservatives emerge as consumers hunt for clean­label meats From celery to citrus to vinegar, consumers are glancing over nitrate­containing meat products and going for what they deem a more natural alternative. In 1914, Pulitzer Prize­winning poet Carl Sandburg referred to Chicago as “Hog butcher for the world, tool maker, stacker of wheat—city of the big shoulders.” Reputed as the nation's meatpacking hub after the Civil War, the industry’s presence in the city dwindled along with the rest of the Rust Belt’s manufacturing sector. But today, in the warehouses along the Chicago River, with urban farms, trendy co­ops, and art galleries as its neighbors, smaller meat product manufacturers and services are making their stamp, such as Big Fork Brands , Think Jerky , The Butcher & Larder at Local Foods , and Red Meat Market .The ingredients, products, and delivery methods today are a far jump from what was found in the city's stockyards of the 19th and early 20th centuries. Big Fork Brands, for example, came up with a novel combo of sausage and bacon. “We combine two meats into one, Big Fork is a super meat that’s all natural, nitrate free, and antibiotic free as well,” Lance Avery, the company's founder and chef, told FoodNavigator­USA…….. Read Back to the Table of Contents

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Innovations, new products, IP Unilever introduces raft of ice cream innovations for US market Unilever has rolled out a series of frozen ice cream innovations in the US across five of its best-known ice cream brands, including Klondike, Magnum and Popsicle. The new products, inspired by “nostalgic favourites”, include a double raspberry edition of Magnum, tropical paradise-flavoured Popsicle ice lollies, and flavour extensions to both Breyers’ ice cream and gelato ranges. For the first time, Breyers has also introduced a line of conveniently pre-portioned snack cups, perfect for a quick treat or fun gathering. Nick Soukas, director of ice cream for Unilever, said: “At Unilever, we’re on a consistent journey to better understand the connection consumers have to ice cream. We’ve discovered that nostalgia and memorable moments are two reasons consumers enjoy ice cream. With this in mind, we’ve reimagined favorite flavours and pairings that cultivate great memories – like birthday cake, s’mores and chocolate and peanut butter – to surprise and delight our ice cream fans.”…… Read New Real-time PCR Assay Offers Validated Method for Rapid Detection of Cronobacter species in Powdered Infant Formula Helps infant formula manufacturers comply with current EU food safety and hygiene

regulations to help safeguard against release of infant formula contaminated with Cronobacter bacteria, which can produce fatal effects on newborn and premature babies, a new simple-to-use PCR assay enables manufacturers and their suppliers to get fast and accurate test results on powdered infant formula, with and without pro-biotics, and on manufacturing environmental process samples. The new Thermo Scientific SureTect Cronobacter Species Real-Time PCR Assay delivers PCR

results in as few as 18 hours following sample receipt. This enables infant formula manufacturers and their suppliers to process and evaluate samples quickly. The assay has been granted NF VALIDATION certification by AFNOR Certification, and can form part of a test workflow that helps customers comply with the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs…… Read Chicken chunks made from peas bring in investors A start up company that makes peas into chicken chunks has already attracted $1.2 million from international angel investors. Kiwi investors were given the same opportunity after Sunfed Meats founder and chief executive Shama Lee pitched her plant-based chicken product to them at the New Zealand Agribusiness Investment Showcase near Palmerston North. The chicken is made from yellow peas imported from Canada in a process

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undisclosed for commercial reasons, and tastes and looks like chicken. Lee was among 11 start up companies presenting their ideas to business investors with deep pockets at the New Zealand Trade and Enterprise function on Thursday night. She said producing meat from animals was costly and inefficient, with scandals causing multi-billion dollar losses overseas, and plant protein was a better way to produce meat….. Read Snyder's-Lance introduces new range of snacks across several brands The new products are debuting across several Snyder's-Lance brands and include a variety of options to satisfy consumers' on-the-go lifestyles, better-for-you diets and general need for premium snacks to share with family and friends for any occasion. "Snacking has become a new way of life as consumers have less time to sit down for big meals," said Rod Troni, Chief Marketing Officer at Snyder's-Lance. "So let's celebrate snacks. Whether it's enjoying snacks with friends or during a road trip with the family, we believe these new, quality snacks from Snyder's-Lance can enhance those moments and make them even better." In keeping with the company's initiative to offer a balanced portfolio of snacks that meet the changing needs of consumers, Snyder's-Lance is using some of its most popular brands to deliver innovation in multiple categories…… Read Sargento adds new cheese Snack Bites Sargento Foods, Plymouth, Wis., added another snacking cheese option to its line with Snack Bites — small sticks of natural cheese sold in a 6-ounce resealable bag. The cheese product comes in four varieties:

Savory Garlic and Herb Jack, a buttery cheese that combines savory garlic and herb with creamy Monterey Jack.

Wisconsin Sharp Cheddar — at bold-tasting Cheddar.

Colby-Pepper Jack, Colby and Monterey Jack cheeses, mixed with habanero and jalapeno peppers.

Chipotle BBQ Cheddar, a smoky BBQ with mild Cheddar for a bold flavor.

A 7-piece serving of the Cheddar contains 120 calories, 10 grams of fat and 8 grams of protein. It's available nationwide for a suggested retail price of $3.69…… Read Optimum Nutrition develops line of protein-infused waters Whey protein manufacturer Optimum Nutrition (ON) has announced the launch of a ready-

to-drink, whey protein isolate-infused water. ON protein water contains less than 2g of carbohydrates, zero fat and sugar, and is low in sodium. The new product is available in three refreshing flavours – icy blue raspberry, orange freeze, and tropical fruit punch – and is appropriate for consumption pre-, during or post-workout for hydration and support of muscle growth and recovery. “We believe ON Protein Water will change the way athletes and fitness enthusiasts supplement their daily protein intake,” said Saverio Spontella, director

of North America marketing for Optimum Nutrition. “They now have a choice between our

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huge variety of great-tasting ON protein powders and a highly portable, light and refreshing sports nutrition drink. The signature ON approach is to deliver on both taste and nutritional benefits like no other brand, and our protein water formula does that…… Read Back to the Table of Contents

Regulations, Labelling, Health Claims & Food Safety New food labelling on 'Australian-ness' announced A new country of origin food labelling scheme has been announced, along with new funding for the consumer regulator ACCC to make sure companies implement labels correctly. The federal government's new system will require products to include a kangaroo in a triangle logo to indicate if the food is made, produced or grown in Australia. It will also include a bar

chart indicating the proportion of Australian ingredients. The kangaroo logo and bar chart will only apply to priority foods. Consumers won't see new country of origin labels on non-priority foods such as biscuit and snack foods, bottled water, tea, coffee and alcoholic beverages. "The federal

government has taken a big step towards ending the confusion around country of origin labelling, especially for consumers who want to know how much of a product was manufactured or grown locally," says CHOICE spokesperson Tom Godfrey…… Read Australian dairy farmers are leading the campaign to legalise the sale of raw milk to the public The sale of raw milk to the public is currently illegal in Australia. Farmers are able to drink their own milk, however can’t sell to the public. Selling raw milk is currently illegal in Australia, but producers are making a renewed push to legislate its sale. Farmers are able to drink their own milk, however it is not available to the public. ‘There’s a lot of ignorance. People don’t understand the facts about raw milk and how it can be done well,’ raw milk dairy farmer Mark Tyler told ABC News. Raw milk is unpasteurised, which the Australian health department says can lead to the growth of bacteria like E. coli- which can be harmful

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to humans. Working within the current legislation has been difficult, and Mr Tyler has been charged by authorities for selling raw milk illegally…… Read EFSA Public consultation: dietary reference values for vitamin D EFSA has launched a public consultation on its draft scientific opinion on dietary reference values for vitamin D. Vitamin D is a fat-soluble vitamin which can be obtained from food and from exposure to sunlight or artificial ultraviolet-B light. The document proposes dietary reference values for adults, children and infants, pregnant and lactating women. EFSA invites interested parties to submit written comments by 16 May 2016….. Read Study identifies key topics for future work in food safety A study commissioned by EFSA to prioritise future work in the area of food safety has identified 28 key topics. The results of this study will guide collaboration between EFSA and EU Member States and contribute to the development of a common risk assessment agenda. The study used the Delphi methodology with a three-round iterative survey. It involved more than 200 scientists and experts from a wide range of fields related to risk assessment in the area of food safety. The experts were asked to identify and rate food safety priorities according to certain criteria such as their potential for saving resources, their added value to support risk assessment activities and their potential to improve harmonisation of risk assessment. The 28 topics are grouped in five categories: chemical, microbiological and environmental risk assessment, nutrition and a generic category of cross-cutting issues…….. pdf, 139 pages…. Read EFSA to assess sucralose following cancer concerns The European Food Safety Authority (EFSA) will conduct a scientific evaluation of sucralose

following the publication of a study which found a link between the sweetener and cancer. The request was made by the European Commission on 22 February 2016. It also requested that EFSA carries out an assessment of the study in question and to provide a statement of validity of its conclusions. The study, led by Italian researcher Morando Soffritti of the Ramazzini Institute, found that artificial sweetener sucralose induces a dose­related incidence of leukemia in male

mice. Its results were rubbished by many in the food industry but led to US­based food watchdog, Center for Science in the Public Interest (CSPI), urging the public to avoid it. The request for an opinion, signed by Bernard van Goethem director­general of the Directorate General for Health and Food Safety (DG Sanco), says: “Given the relevance of the issue at stake, we would be grateful if EFSA could provide a scientific opinion before the end of July 2016.”…… Read Chobani class action stayed, awaits FDA decisions on 'natural,' 'evaporated cane juice' "Natural" lawsuits have been piling up in the U.S. Court of Appeals for the Ninth Circuit in San Francisco, which stayed Chobani's case, and elsewhere in recent years. The FDA has finally begun the process of establishing a more official rule to define the labeling term, but the agency is still only in the comment collection phase. The comment period doesn't end until May 10, per a 90-day extension granted in January. This may also slow the frequency of new "natural" cases being brought to the Ninth Circuit until the FDA comes to a final

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decision. Conversely, the Ninth Circuit's decision could put pressure on the FDA to move forward with its "natural" guidance more quickly once the comment period is over. The Ninth Circuit noted that the District Court could lift the stay if the agency's decisions about the terms were not "imminent." Chobani's involvement in this "natural" cause is notable because the company is tied up in related but very different litigation with rival General Mills. General Mills sued Chobani earlier this year over an aggressive advertising campaign that called out General Mills' Yoplait Greek yogurt for not using "natural" ingredients…… Read US Judge Says Creamery's All-Natural Skim Milk Isn't Skim Milk A federal judge agrees with the Florida Department of Agriculture that an all-natural creamery can't label its skim milk "skim milk" because it doesn't add vitamins to it. So unless an appeals court disagrees, the Ocheesee Creamery will continue to dump perfectly good skim milk down the drain rather than comply with the state's demand that it sell it as "imitation skim milk." Creamery owner Mary Lou Wesselhoeft said it upsets her that thousands of gallons of the product are discarded each year, but she won't lie to customers by calling it imitation. "There's so many hungry people out there. You're always told not to waste food, not to throw stuff away, so it is very hard," she said. "We're punished for telling the truth, and that's what's sad." Ocheesee was selling its skim milk for three years before the department said it had to be labeled imitation. The Institute for Justice sued on behalf of Wesselhoeft for the right to be able to sell the product as skim milk. Judge Robert Hinkle sided with the state on Wednesday, saying the government has the right to set standards for milk.…… Read FDA proposes limit for inorganic arsenic in infant rice cereal The U.S. Food and Drug Administration is taking steps to reduce inorganic arsenic in infant rice cereal, a leading source of arsenic exposure in infants. Relative to body weight, rice intake for infants, primarily through infant rice cereal, is about three times greater than for adults. Moreover, national intake data show that people consume the most rice (relative to their weight) at approximately 8 months of age. Through a draft guidance to industry, the FDA is proposing a limit or “action level” of 100 parts per billion (ppb) for inorganic arsenic in infant rice cereal. This is parallel to the level set by the European Commission (EC) for rice intended for the production of food for infants and young children. (The EC standard concerns the rice itself; the FDA’s proposed guidance sets a draft level for inorganic arsenic in infant rice cereal.) FDA testing found that the majority of infant rice cereal currently on the market either meets, or is close to, the proposed action level……. Read FDA Sued Over Approval Of GMO Salmon A collection of health, environmental and fishing industry groups this week filed suit against the U.S. Food and Drug Administration over its approval of genetically modified salmon. The FDA in November approved AquAdvantage Salmon, the first engineered animal approved for human consumption by the agency. The fish, produced by Massachusetts-based AquaBounty Technologies, is an Atlantic salmon with a hormone from the Pacific Chinook salmon and a gene from the ocean pout fish. The modified salmon grows twice as fast as a normal Atlantic salmon, but the FDA said in announcing its decision it does not include "biologically relevant differences ... compared to that of other farm-raised Atlantic salmon." The lawsuit challenges the FDA's authority to approve and regulate modified animals under the provisions of a 1938 law. The complaint also charges that the agency failed to protect the environment and consult with wildlife agencies during its review process……. Read

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Nutrition, Diets, Health Benefits & Related Research Pulses such as Beans, Chickpeas May Help With Weight Loss: Study Beans, chickpeas, peas, lentils: Humble foods that may pack a punch for weight loss, Canadian researchers report. A new analysis of data from 21 clinical trials on these foods -- collectively known as "pulses" -- finds that they can help dieters feel full, and shed unwanted pounds. "Though the weight loss was small, our findings suggest that simply including pulses in your diet may help you lose weight, and we think more importantly, prevent you from gaining it back after you lose it," study lead author Russell de Souza, a researcher at St. Michael's Hospital in Toronto, said in a hospital news release. One expert wasn't surprised by the findings." These types of legumes are some of the most underappreciated foods around," said Dana Angelo White, a nutritionist and assistant professor of sports medicine at Quinnipiac University in Hamden, Conn. "They are full of fiber, protein, vitamins and minerals," she noted. "It makes sense they would help facilitate weight loss and reduce cholesterol when eaten regularly." The Canadian team also noted that pulses have a "low glycemic index" -- meaning that they break down slowly in the digestive tract. As such, they can be consumed instead of animal protein or unhealthy fats at mealtimes…… Read HALVE the amount of dairy products you eat says Government's top food expert Britons should halve their dairy intake to help tackle obesity, according to the Government's dietary adviser. Public Health England says men should consume just 200 calories of dairy products per day, and women 160. But the dairy industry, nutritionists and MPs have condemned the 'baffling' guidelines, which they say contradict recent parliamentary recommendations on dairy intake. The guidelines also come despite the fact one in five teenage girls have too little calcium in their diet, with implications for long-term bone health, according to the National Diet and Nutrition Survey……… Read Nutritionists say 'baffling' official guidance to halve dairy food intake puts public health at risk People should halve the amount of dairy foods they eat, the Government's dietary adviser has said in a radical move to cut obesity. Public Health England (PHE) says men should have only 200 calories of dairy per day while women should have just 160cal, meaning that just one large latte coffee could put a woman over her recommended daily limit. The move was heavily criticised by nutritionists, MPs and the dairy industry, who accused PHE of putting public health at risk with its “baffling” advice. They say the new guidance does not provide

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for enough calcium or iodine in people’s diet, essential for healthy bones and brain development……. Read Associations between Metabolic Factors, Body Composition, and Bone in Healthy Postmenopausal Women This study, to our knowledge, offers a novel approach to the description of the complex physiological interrelations between adiponectin, leptin, and osteocalcin and the musculoskeletal system. There may be benefits to jointly targeting both systems to improve bone health…. Pdf, 9 pages…. Read

Importance of dietary sugar in the development of obesity Two major dietary patterns (DPs) were identified: higher z scores for DP1 were associated with greater dietary energy density (DED), greater %E from free sugars and total fat, and lower fiber density; higher z scores for DP2 were associated with greater %E from free sugars but lower %E from total fat and DED. A 1-SD increase in z score for DP1 was associated with a mean increase in the fat mass index z score of 0.04 SD units (95% CI: 0.01, 0.07; P = 0.017) and greater odds of excess adiposity (OR: 1.12; 95% CI: 1.0, 1.25; P = 0.038). DP2 was not associated with adiposity. An energy-dense DP high in %E from total fat and free sugars is associated with greater adiposity in childhood and adolescence. This appears to confirm the role of both fat and sugar and provides a basis for food-based dietary guidelines to prevent obesity in children…… pdf, 7 pages…. Read Back to the Table of Contents

Reviews, Views & Full text publications Functionality of Sugars in Foods and Health Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Sugars vary in their types and structure. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities…… pdf, 38 pages….. Read Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism….. pdf, 20 pages…. Read Folates in Fruits and Vegetables: Contents, Processing, and Stability Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main sources of folates. In parallel, fruits and vegetables, with high contents of folates, are mostly consumed after processing, such as, canning, freezing, or home-cooking, which involve folate losses during their preparation. Hence, it is important to know the percentage of folate losses during processing and, moreover, the mechanisms underlying those losses. The current knowledge on folate losses from fruit and vegetables are presented in this review. They depend on the nature of the respective fruit or vegetable and the respective treatment. For example, steaming involves almost no folate losses in contrast to boiling……. Pdf, 23 pages….. Read Biologically Active Compounds from Hops and Prospects for Their Use Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects….. pdf, 26 pages…. Read Art and Science behind Modified Starch Edible Films and Coatings: A Review Technological advances have led to increased constraints regarding food packaging, mainly due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principal aspects making it a promising raw material for edible coatings/films. Modified starch has grabbed much attention, both at the academic as well as at the industrial level, because these films exhibit dramatic improvement in filming properties without involving any significant increase in cost of production. Various methods, additives used, and recent advances in the field of starch film production are discussed in detail in this review…… pdf, 13 pages….. Read

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Macronutrients in Corn and Human Nutrition As the leading cereal crop in the world, corn (Zea mays L.) plays a significant role in human foods. The focus of this review is on the structures, properties, bioavailability, and health benefits of macronutrients in corn, including its starch, nonstarch polysaccharides, protein, and lipids. With a large number of naturally existent mutants, corn and corn-based food ingredients with varying macronutrient compositions and different chemical structures and physical properties are commercially available. The corn varieties that have attracted the most interest in human nutrition include high-amylose, high-protein, and high-oil corn. Chemical compositions and molecular structures of starch, nonstarch polysaccharides, protein, and lipids from different corn varieties are comprehensively reviewed here and related to their physical properties, bioavailability, and physiological effects on human health….. pdf, 18 pages…. Read The Contribution of Modern Margarine and Fat Spreads to Dietary Fat Intake The study of dietary fat consumption and its resultant effects on human health has been one of the most investigated topics in the field of human nutrition. Based on the results obtained from such studies, specific dietary recommendations on fat intake (both in terms of quantity and quality) have been established by health organizations around the globe. Among the various food industry sectors, the margarine manufacturers have also responded to these guidelines and now offer improved formulations with a desirable balance of fat contents and fat types. The main aim of this article is to provide an overview on how these modern margarines can contribute towards reaching the dietary guidelines relating to fat intake…… pdf, 13 pages…. Read China’s milk stockpile leaves New Zealand dairy farmers struggling China once helped drive global dairy demand, but its stockpiling of powdered milk sent prices plunging and has left farmers in the world’s top milk exporter, New Zealand, struggling to stay afloat and its agriculture-dependent economy facing risks. New Zealand’s dairy sector was until recently the backbone of the economy, representing around 25% of exports, but in the past two years, farmers have had NZ$7 billion (US$4,74 billion) wiped off their collective revenue. Today, around 85% of farms run at a loss, leaving them fighting to stave off bankruptcy and forced farm sales. Farmers’ struggles pose a risk to economic growth, and banks exposed to the sector, but alongside the financial cost, some fear a growing human toll: suicides as a result of the stress….. Read Back to the Table of Contents

Agricultural Commodity Prices Updates This Section is regularly updated. Please let us know if you would like us to monitor more commodities. Please click on the price (blue value) to see the trend graph

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Name Price Units As Of Source Market 1D Chg MTD Chg

YTD Chg Alternative Source

Corn Oil 41.75 cts/lb 01-Apr-

2016 WSJ USA 0.60% 0.60% 7.74%

Olive Oil 4,545.70 $/mt Feb-

2016 ODA UK 3.42% 3.42% 8.49%

Palm Oil 595.90 $/mt Feb-

2016 ODA Malaysia 12.09% 12.09% 14.46%

Sunflower

Oil 1,039.58 $/mt

Feb-

2016 ODA US Gulf 1.91% 1.91% 1.71%

Groundnut

oil 1,271.00 $/mt

Feb-

2016 WB

Rotterdam

(Netherlands) -0.24% -0.24% -0.94%

Palmkernel

Oil 988.00 $/mt

Feb-

2016 WB

Rotterdam

(Netherlands) 10.51% 10.51% 16.65%

Rapeseed

Oil 778.94 $/mt

Feb-

2016 ODA

Rotterdam

(Netherlands) 0.13% 0.13% -3.91%

Name Price Units As Of Source Market 1D Chg MTD Chg YTD Chg

Barley 120.12 $/mt Feb-2016 ODA Canada 1.84% 1.84% -1.21%

Bran 58.00 $/ton 01-Apr-2016 USDA Kansas City 0.00% 0.00% -43.69%

Corn 354.00 cts/bu 01-Apr-2016 CME Chicago 0.71% 0.71% -1.19%

Corn Gluten Feed 443.78 $/ton 01-Apr-2016 USDA Midwest 0.00% 0.00% -2.21%

Cottonseed Meal 208.00 $/ton 01-Apr-2016 WSJ USA 0.00% 0.00% -18.43%

Oats 186.00 cts/bu 01-Apr-2016 CME Chicago 0.00% 0.00% -14.38%

Rice 9.78 $/cwt 01-Apr-2016 CME Chicago 1.35% 1.35% -14.88%

Sorghum 174.90 $/mt Feb-2016 WB US Gulf 0.58% 0.58% 0.58%

Soybeans 918.00 cts/bu 01-Apr-2016 CME Chicago 0.93% 0.93% 5.40%

Soybean Meal 272.80 $/st 01-Apr-2016 CME Chicago 0.74% 0.74% 3.02%

Soybean Oil 34.40 cts/lb 01-Apr-2016 CME Chicago 0.76% 0.76% 13.12%

Wheat 474.00 cts/bu 01-Apr-2016 CME Chicago 0.16% 0.16% 0.85%

Source: http://www.quandl.com/markets/commodities (Please click on the price (blue value) to see the trend graph).

Name Price Units As Of Source Market 1D Chg MTD Chg YTD Chg

Cocoa n.a. $/mt n.a. ICE New York n.a. n.a. n.a.

Coffee, Arabica 127.25 cts/lb 01-Apr-2016 ICE New York -0.16% -0.16% 0.43%

Coffee, Robusta 81.16 cts/lb Feb-2016 ODA New York -0.98% -0.98% -5.98%

Cotton 59.20 cts/lb 01-Apr-2016 ICE New York 1.30% 1.30% -6.45%

Sugar 15.18 cts/lb 01-Apr-2016 ICE New York -1.11% -1.11% -0.39%

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Tea 287.26 cts/kg Feb-2016 ODA Mombasa (Kenya) -10.18% -10.18% -16.37%

Source: http://www.quandl.com/markets/commodities (Please click on the price (blue value) to see the trend graph).

Dairy commodity trade price index and prices from recent Global Dairy Trade auction ($US/MT) – Source: Global Dairy Trade (for details on each dairy product, please log into the GDT Web site….. Read

Sources: CME Daily Dairy Report,International Grains Council, Global Dairy Trade, International Cocoa Organization,

NASDAQ, Indexmundi, USDA, World Bank, CLAL; TradingCharts

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Webinars Worldwide Webinars or Web seminars often provide a free or cost-effect way of enhancing knowledge or help stay on top of market trends and opportunities. This Section is regularly updated. Please recommend a webinar to Functional Foods Weekly

Date What Presenter Timing* Price

07 Apr Beverage Industry - State of the Industry….. Read

Beverage Industry

2 PM EDT Free

12 Apr Digestive health webinar: Wellbeing from within….. Read

Nutraingredients 10 AM EDT Free

26 Apr Dairy Lab 2016 and Beyond: Lowest operating costs, highest repeatability, and eliminate sample preparation….. Read

Dairy Foods 2 PM EDT Free

* For your local time, please use the Time Zone Converter Back to the Table of Contents

Conferences & Meetings Worldwide This Section is regularly updated. Please recommend a conference to Functional Foods Weekly

When What Where

2016

Apr 4-6 ProFood Tech….. Read Chicago, US Apr 4-7 FOODSIM'2016….. Read Ghent, Belgium Apr 6-8 Health ingredients South East Asia….. Read Jakarta, Indonesia Apr 10-12 Authenticity of Oils….. Read Nurnberg, Germany Apr 11-13 Northern Australia Food Futures Conference….. Read Darwin, Australia Apr 11-13 IDF Symposium on Dairy Products Concentration & Drying…. Read Dublin, Ireland Apr 11-13 IDF Symposium on Cheese Science & Technology…. Read Dublin, Ireland Apr 12-13 Ice cream technology conference….. Read Bonita Springs, FL, US Apr 12-15 Food & Hotel Asia 2016 (FHA2016)……. Read Singapore Apr 17-21 15th International Cereal and Bread Congress (15th ICBC)….. Read Istanbul, Turkey Apr 25-28 Alimentaria Barcelona 2016….. Read Barcelona, Spain May 1-4 107th AOCS Annual Meeting….. Read Salt Lake City, US May 3-4 2016 Protein Trends & Technologies Seminar…… Read Oak Brook, US May 15-17 SenseAsia 2015…… Read Shanghai, China May 24-25 Milk and Cultural Dairy Products Conference……. Read Indianapolis, US May 26 Foodloose: Processing the science of sugar, fat and the modern diet…

Read Reykjavik, Iceland

May 29- Jun2 2nd International Conference on Food Properties (ICFP2016)…… Read Bangkok, Thailand Jun 1 4th International Symposium on Gluten-Free Food Products and

Beverages….. Read Edmonton, Canada

Jun 9-10 Free-from, Food expo…… Read Amsterdam, The Netherlands

Jun 13-15 International Conference on Food and Beverage Packaging….. Read Rome, Italy Jun 20-22 1th Nordic Nutrition Conference…… Read Gothenburg, Sweden Jun 21-23 International Scientific Conference on Probiotics and Prebiotics –

IPC2016….. Read Budapest, Hungary

Jun 26-29 International Symposium on the Properties of Water….. Read Lausanne, Switzerland

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Jun 26-27 NutriFood 2016 : International Conference on Advances in Human Nutrition , Food Science & Technology 2016….. Read

Toronto, Canada

Jun 30-Jul 2 International Dairy Meet & Expo….. Read New Orleans, US Jul 3-6 4th International Conference on Food Oral Processing….. Read Lausanne, Switzerland Jul 4-7 New Zealand Institute of Food Science and Technology Conference…..

Read Rotorua, NZ

Jul 5-7 Food Allergy Summit 2016…… Read London, UK Jul 6-8 4th International ISEKI Food Conference…. Read Vienna, Austria Jul 13-15 International Conference on Food and Beverage Packaging…… Read Rome, Italy Jul 16-19 IFT2016…. Read Chicago, US Jul 19-23 American Dairy Science Association Annual Meeting….. Read Salt Lake City, US Jul 31- Aug 3 IAFP 2016: International Association for Food Protection….. Read St Louis, US Aug 8-10 International conference on Food Microbiology….. Read Birmingham, UK Aug 16-17 R&D Applications Seminar Chicago….. Read Lombard, US Aug 21-25 IUFoST 18th World Congress….. Read Dublin, Ireland Aug 23-25 International Conference on Agricultural and Food Engineering

(CAFEi2016)…… Read Kuala Lumpur, Malaysia

Sep 6-7 Functional Foods & Nano Technology……. Read Chester, UK Sep 11-14 EuroSense 2016 - the Seventh European Conference on Sensory and

Consumer Research ‘A Sense of Time…… Read Dijon, France

Sep 13-15 1st International Conference on Food Bioactives & Health… Read Norwich, UK Sep 18-21 14th Euro Fed Lipid Congress….. Read Ghent, Belgum Oct 11-13 Foodtech Packtech 2016….. Read Auckland, New Zealand Oct 12-13 Sixth International Conference on Food Studies….. Read Uni California, US Oct 16-21 IDF World Dairy Summit Rotterdam, The

Netherlands Oct 16-21 Sixth International Conference on Health, Wellness & Society…. Read Washington DC Oct 20-22 13th Global Food Manufacturing Conference…… Read Kuala Lumpur, Malaysia Oct 21-Nov 2 World Congress and Expo on Applied Microbiology…… Read Istanbul, Turkey Oct 26-28 2nd Congress on Food Structure Design - FSD2016….. Read Antalya, Turkey Nov 7-9 15th International Conference on Food Processing & Technology….. Read Istanbul, Turkey Nov 8-10 NIZO Dairy Asia: Milk Protein Ingredients…… Read Singapore Nov 10-12 14th Food Engineering Conference…… Read Melbourne, Australia

Nov 18-20 5th Annual World Congress of Food and Nutrition-2016….. Read Kaohsiung, Taiwan 2017 Apr 4-6 ProFoodTech….. Read Chicago, US Jun 10-13 IFT Annual Meeting….. Read Las Vegas, US Jun 25-28 American Dairy Science Association Annual Meeting

Pittsburgh, Pennsylvania, USA…… Read Pittsburgh, US

Sep 11-15 Drinktec….. Read Munich, Germany Sep 12-14 NIZO Dairy Conference: Innovations in Dairy Ingredients…. Read Papendal, The

Netherlands Oct 4-5 XV International Conference on Food Science and Biotechnology….. Read Lisbon, Portugal Oct 17-21 IDF World Dairy Summit……. Read Istanbul, Turkey

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