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Fo o d M a g i c D a i l y Tu e s d a y, J u n e 2 4 , 2 0 1 4 1 8 GanedenBC 30 makes innovative probiotic products possible throughout the store: Hot Beverages and Cereals Most experts agree that probiotics should be consumed daily for maximum benefit. It's this key point that has driven real innovation in the probiotic beverage space. It makes sense to add probiotics to the most consumed prepared beverages on the planet – coffee and tea. Hot cere- als, which are experiencing tremendous growth, are also an ideal food for the addition of probiotics. The challenge is protecting the cells through the storage, brewing, heating and consumption processes. To overcome this challenge, the industry has embraced GanedenBC 30 which remains viable even in the pres- ence of hot water. GanedenBC 30 recent- ly made it debut in its first K-Cup tech- nology. Juice It Up How can a manufacturer satisfy con- sumer demand for a healthier juice? Probiotics! Adding probiotics to a juice product instantly conveys a health bene- fit. GanedenBC 30 is the only probiotic compatible with the latest fresh juice technology, HPP (High Pressure Pasteurization), making it a natural ingredient for this quickly growing G aneden Biotech ( Cont'd. from p. 1) product segment. Grab & Go Snacks The prepared snack category is bigger than ever. Pair that with consumers look- ing for healthy options, and you've got a booming healthy snacks category. Adding probiotics to grab and go nour- ishment ups the health quota and GanedenBC 30 's survivability in extreme temperatures makes it the ideal probiotic strain for snacks. The possibilities are endless: probiotic meal replacement and snack bars, single-serve cheese, probiotic alternative milk (nut and soy), yogurt and pudding cups, probiotic crackers, etc. GanedenBC 30 's stability and versatility allows manufacturers to create a whole new range of probiotic functional foods and beverages to serve emerging mar- kets demanding healthier options, according to Mike Bush, Senior Vice President Business Development at Ganeden Biotech. "Science is showing us just how much probiotics go beyond gut health; it's exciting for us to offer manufacturers a safe and effective ingredient that instantly adds health benefits to their finished products," Bush said. To find out how GanedenBC 30 can help you profit with probiotics, stop by booth 4448. You can also visit www.ganeden biotech.com or call 866-777-0825. Freshtime Points. It's simple. A perish- able's life starts at 100 and goes to zero. Zero is the use-by or quality date deter- mined by the brand owner. Freshtime tags "know" the spoilage characteristics of the tagged perishable. At any interval you want, they sense temperature, and each time they sense temperature, they calculate Points Used for the tempera- ture-sampling period. Inside the tag, Freshtime is aware of targets for the number of Points used per business step. It tracks actuals and sounds alerts. Example targets: 5 Points per field har- vest; 3 Points per storage day. The result: a tool to help you optimize the way you handle perishables. FMD: Where is your current product emphasis? SK: Our Freshtime emphasis is twofold. First, like its counterpart in the market today, the temperature log- ger, Freshtime provides data and reports needed for regulatory and cus- tomer perishable-handling compli- ances. Freshtime communication from tag to PC is done using RFID-EPC. RFID-EPC communication enables Freshtime to be compatible with RFID and data exchange standards set by GS1, the standards setter for the supply chain. Second, because of Freshtime Points and Freshtime's extensive per- ishable data dictionary, Freshtime's emphasis is on the competitive advan- tages achieved when freshness can be quantified, compared, analyzed and aggregated. In this role, Freshtime is a Infratab ( Cont'd. from p. 1) data analysis tool for individuals, small businesses and multinationals. FMD: Who are your target end users? SK: Every company seeking to gain competitive advantage by smartly man- aging freshness, and individuals within these companies seeking to make their perishables 'stay good' as long as they can. These users are quality assurance and product innovation research staff members, brand managers, financial staffs, service providers and users of tem- perature loggers. Most are seeking confi- dence that the freshness they say they are delivering is, in fact, real. Freshtime can be used to validate processes, add fresh- ness into SPC (system process control) programs, scorecard transporters, com- pare additives, performance rate packag- ing, and in general, track freshness. FMD: Are you introducing any new products? SK: Yes, some very exciting ones. We'll be showing new Freshtime tags – specif- ically, Freshtime NFC and Freshtime Dual EPC/NFC. The significance of NFC is enormous. It means that Freshtime sensing will soon be available to anyone with an NFC smartphone or tablet. The Freshtime Dual tag enables tagging to start with a small supplier using a cell phone, move to the large multinational with EPC systems and then on to the cor- ner grocery store. Visit Infratab at booth 1056. For more information, go to www.infratab.com, call 805-986-8880 or email info@infratab.com. taste and functional properties. It is important to understand the nuances of sweeteners, alone or in combination with others, in the context of finished products, since every application has its own requirements. We can help product developers capitalize on synergies between sweet- eners and other ingredients to reduce the use of more expensive ingredients like flavorings and maximize efficien- cies at the bench and in the pilot plant. At IFT, we are showcasing our customized sweetening solution sys- tems as well as our newest, naturally- derived, high-intensity sweeteners, including Nectevia Fortified Agave Nectar with Stevia, SteviaSweet Liquid Solution and LoSweet Lo Han fortified sweetener. Attendees will also have a chance to sample a variety of sugar-free beverages made with these ingredients. FMD: What distinguishes your prod- ucts from the competition? Steviva Ingredients ( Cont'd. from p. 1) TK: Stevia products are not alike. All are derived from the stevia plant, but that's their only commonality. Multiple compounds within the stevia leaves – steviol glycocides – have characteristics ranging from sweet to bitter. Isolating the purest, best-tasting components from leaves grown in a controlled environment is half the challenge. The method used to extract these compounds significantly impacts flavor and quality. Sourcing, processing methods and ratios of stevi- ol glycocides vary widely among suppliers. Steviva Ingredients utilizes a pro- prietary water extraction technique. This process delivers exceptionally clean flavor and products that are free of chemical solvents. Steviva Ingredients sweeteners and bulk ingre- dients are all natural, GMO-free, soy free, corn free and allergen free. Visit Steviva Ingredients at booth 1457. For more information, go to www.stevivaingredients.com, call 800- 851-6314 or email info@steviva.com. THE SWEET FACTS, PLEASE By Suzanne Nelson, ScD, RD, Sports Nutritionist We've all heard the recommendation "Eat more fruits and vegetables." But lately, there seems to be some confu- sion. People are asking "Is fruit really healthy for you? Doesn't it have a lot of sugar?" Some have concluded that because added sugars are unhealthy, that the same must apply to fruit. We need to put this into the right context. Fruit contains a natural sugar called fructose (not to be confused with fructose-based sweeteners that are found in processed foods). Unlike sucrose, or table sugar, fructose does not cause abrupt changes in blood sugar levels. This is because your body digests fructose more slowly than sucrose. Raisins naturally contain about equal amounts of fructose and glucose and only a minimal amount of sucrose. Sun-Maid raisins have no added sugar. Because raisins do not cause a very rapid spike in blood sugar as more processed carbohydrate containing foods (raisins have a low glycemic index), raisins, as other fruit, are a healthy choice not only for the general population but also for individuals with diabetes or insulin resistance. Dried fruit like raisins are low in sodium and have zero fat or choles- terol. One small box (1.5 ounce or ¼ cup) of Sun-Maid raisins has 130 calo- ries, 31 grams of sugar (as fructose and glucose), potassium, phytochemicals, iron, boron, copper and manganese. Compare that to a 20-ounce bottle of soda that has about 225 calories, 60 grams of added sugar, usually in the form of high-fructose corn syrup, and zero nutritional value. So while there is evidence that high amounts of added sugar and processed foods do not have a place in a healthy diet, the same cannot be said for fruit. Including dried fruit in your diet is an easy way to meet your daily goal. For women, that translates into at least 1.5 cups of fruit daily, and for men that equals two cups. (For more information go to ChooseMyPlate.gov.) What counts as a cup of fruit? One serving equals one cup of fruit or 100 percent fruit juice, or ¼ cup of dried fruit. Because fruits come in a variety of shapes and sizes, serving size varies depending on the particular fruit. Check out individual fruit serving sizes at: www.choosemy- plate.gov/printpages/MyPlateFoodGrou ps/Fruits/food-groups.fruits-counts.pdf. Generally, one serving size of whole fruit = one tennis ball, one serving size of cut fruit = seven cotton balls. You can enjoy raisins as a snack or with meals. Make your own trail mix by combining raisins with almonds, walnuts and pistachios for a portable snack. For a more nutritious break- fast, try topping oatmeal or whole grain cereal with raisins instead of sugar. Enjoy a mixed green salad with raisins for lunch – you will be adding flavor and fiber without the fat. At dinner, top grilled chicken breast with a dollop of raisin paste instead of gravy, or sprinkle raisins on veggies. By doing so, you can easily add a naturally sweet serv- ing of fruit along with a nutrient punch. Visit Sun-Maid Growers of California at booth 1855. For more information, go to www.sunmaid.com, call 559-896- 8000 or email info@sunmaid.com.