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F o o d M a g i c D a i l y M o n d a y, J u l y 1 5 , 2 0 1 3 4 By David Tillman, Vice President Foodservice and Food ingredients, Stratas Foods Modern consumers are changing their eating habits based on trends in healthy eating, but they don't want to give up flavor either. As a result, food manufac- turers and service companies need new innovations in edible, healthier oils to offer their customers what they want. Innovation begins on the farm, where the development of enhanced trait oilseeds, such as DuPont Pioneer's Plenish ® high oleic soybean varieties, provide food manufacturing service companies opportunities to develop and bring products to market that satisfy changing consumer demands. Soybean oil continues to be widely consumed across America more than all the other types of oils combined. New, enhanced high oleic soybeans offer healthier oil options. High oleic soybean oil by Stratas Foods has sub- stantially increased levels of oleic acid and lower levels of saturated fatty acid content than conventional soybean oil. The new oil has many benefits, includ- ing its exceptional oxidative stability, zero grams of trans fat, and extended shelf life. In addition, oleic soybean oil has higher levels of heart-healthy monounsaturates for example, Plenish soybeans have the highest amount of heart-healthy monounsaturated fats available in soybeans under commercial development with 20 percent less satu- rated fat than commodity soybean oil. Stratas' high oleic soybean oil has a linolenic content of less than three per- cent for increased oil stability, allowing for high heat frying and a longer fry life. The taste of the oil is neutral so your flavor comes through not the oil flavor. Finally, the oil's reduced poly- mer buildup leads to less maintenance and cleaning. At Stratas, we find high oleic soybean oil to be extremely adaptable in our R&D efforts— efforts that led us to be first to mar- ket with a viable end product (high oleic soy). It can be used in fat or oil applications such as salad dress- ings/sauces, a spray oil for crackers, a blending component for shortenings, and it works well with other ingredi- ents in baked goods. High oleic oil gives the industry an opportunity to provide a healthier product and offers flexibility without a company's bottom line taking a hit on oil performance. Oil for testing by food companies is now available. Contact Stratas for more information regarding high oleic soybean oil and other high oleic per- formance oils, such as high oleic sun- flower oil. For more information, visit booth 2447 at IFT, go online to www.stratasfoods.com or call 888-404-1004. STRATAS FOODS BRINGING TRAIT-ENHANCING OIL DEVELOPMENTS TO MARKET CLEAN LABEL CASE STUDY FROM P.L. THOMAS For Paul Squicciarini, Executive Chef of Fuji Food Products, cleaning up labels is an activity that's at the top of his list. "The industry is moving toward all-natural, clean label products, whether we're ready or not. At Fuji Foods, we'd rather be a leader in this trend," said Squicciarini. In 2011, as a part of his responsi- bilities of developing new recipes and improving existing products, Squicciarini began working with GrowGreen Industries eatFresh natural anti-microbial as a replacement for some synthetic preservatives that pre- vented the company from marketing "all natural" products. eatFresh natural antimicrobial is a 5-part synergistic complex of organic, FDA-approved GRAS components designed to protect prepared/processed foods and bever- ages from bacteria, yeast and mold growth, and to enhance shelf-life through several different mechanisms. As with most food product devel- opers, the first test for eatFresh was the tasting panels that are run every day within the company and at independent labs. "As a chef, the difference between eatFresh and chemical preservatives like potassium sorbate and sodium ben- zoate is like night and day. The con- stituents of eatFresh have the natural acids and salts occurring in foods and actually help release the flavors in the ingredients we include in our products," Squicciarini commented. After verifying the microbiologi- cal efficacy of eatFresh at independent laboratories, the company turned its focus to shelf-life. Shelf-life is a make or break reality for Fuji Foods, who, in addition to being the largest producer of packaged sushi in the United States (over 25 million pieces per day), mar- kets salad kits, pre-mixed salads, appe- tizers and prepared entrees to more than 7000 retail outlets across the country. In an edamame salad product where eatFresh was used at a 0.75 per- cent level of dressing weight replacing potassium sorbate and sodium ben- zoate, according to Mr. Squicciarini, the product equaled its shelf-life goal of 30 days from manufacture date. "We're pretty sure we could have got- ten longer shelf-life with the use of eatFresh but we want to make sure that our ingredients taste the best that they can," he said. The result was the intro- duction of a new edamame salad prod- uct that carried, for the first time, an "all natural" label. Consumer response to this new product was so good that Fuji Foods' customers requested a similar product with a 22 percent high- er portion size – to increase sales in their stores. "We're looking at using eatFresh as a clean label, all-natural solution in a range of our product offerings, from Asian cole slaw and pickled vegetables to noodle salads and fish-based entrees," said Squicciarini. "It's a pretty versatile ingredient that meets our needs for safety and shelf-life at cost levels that make sense for us." To learn more about eatFresh, please stop by the P.L. Thomas booth 924. For more information, visit www.plthomas .com, emailplt@plthomas.com or call 973-984-0900. ROBUST TESTING AT THE HEART OF NEW COLORANT BRAND TIOXIDE ® Purity 71 pigment is a new brand of food colorant to be showcased at the IFT 2013 Expo at booth 3859. Created by global manufacturer Huntsman Pigments, TIOXIDE Purity 71 pigment is a dry milled anatase pigment that is tested and selected to meet the rig- orous requirements of the food industry. The pigment is classed by the Natural Food Colors Association (NATCOL) as being derived from natural sources. It is simple to use and easy to disperse. "We launched the TIOXIDE Purity 71 pigment brand last year specifically for the food market," said Richard Bordeleau, Huntsman Pigments' Technical Support Manager in the United States. "We also produce TIOXIDE Purity 73 pigment for the pharmaceutical and personal care markets. Each of these brands conforms to the strict directives and regulations governing their markets." TIOXIDE Purity 71 pigment is a food colorant, produced from carefully- selected feedstock. It is subject to over 100 different sample tests during the manufacturing process. "We understand that food hygiene is of paramount importance, so we perform microbiological testing on every manu- facturing campaign," said Bordeleau. Particle size distribution testing also plays a fundamental role in maintaining the integrity and efficacy of TIOXIDE Purity 71 pigment. "Customers want reliable product performance in terms of whiteness, brightness, undertone and opacity," Bordeleau continued. "We deliver that through tight control of particle size distribution. Repeatable performance means customers can keep control of their production processes, costs and product quality." TIOXIDE Purity 71 pigment is used to achieve opacity and color in a wide range of food and food-related products. These include frosting, ice cream, pow- dered milk, sauces, savory snacks and ready-made pasta and rice dishes. Huntsman Pigments is part of the established, global Huntsman Corporation which has its headquarters in Texas. Long experience in titanium dioxide production means Huntsman Pigments has a lot of product and appli- cation knowledge that it is keen to share with customers. Food manufacturers using TIOX- IDE Purity 71 pigment can benefit from formulation and application sup- port provided by technical staff at Huntsman Pigments' laboratory and testing facilities. This can help cus- tomers gain maximum benefit from use of the colorant in their food formula- tions. They can also benefit from advice and help with product develop- ment from Huntsman Pigments' regula- tory and product stewardship teams. The regulatory team keeps abreast of the directives and regulations affecting the food industry. For more information about TIOXIDE Purity 71 pigment and the flexible deliv- ery options available in the United States, visit the Huntsman Pigments team at IFT 2013 Expo in booth 3859. Visit www.huntsman.com/pigments, call 281-719-4280/4269 or email pigments_info@huntsman.com. Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kate Seymour Senior Associate Publisher Kim Forrester Jeff Rosano Associate Publishers Lorrie Baumann Editorial Director Hayden Neeley Senior Associate Editor Kristina Harris Associate Editor Hannah Hollins Assistant Editor Yasmine Brown Graphic Designer Ruth Haltiwanger Sam Micheletti Customer Service Managers Dave Chavez David Lopez Gary Blazek Lynn Hilton Account Managers Enrico Cecchi European Sales Food Magic Daily, is published by Oser Communications Group ©2013. All rights reserved. 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