Nerac Food Science Analysts Look To The Coming Year

From innovation based on nanotechnology to the increasing attention being paid to food safety, Nerac’s food science team looks at the events of 2007 to see what is likely to unfold in 2008. And whether it involves new markets based on ethnicity, increasing interest in whole grains, or even a delectable organic version of chocolate delights, food companies will find an abundance of new opportunities await them.

Nanotechnology: Getting small with new materials

The emphasis on health and wellness continues to bring innovation. And judging from the exhibits at last summer’s International Food Nanoscience conference at IFT’s Annual Food Expo in Chicago, nanotechnology is going to be big this year.

Nanotechnology allows scientists to work with materials that are one billionth of a meter in size. Because nanoscale materials have different chemical, physical and biological properties as compared to larger-sized particles, they have great potential for the food industry. But they also pose questions about the adequacy and application of consumer regulatory guidelines.

As the year unfolds, expect to see new applications emerging in coloring, flavoring, and health claims. Along with benefits come some risks, so it is likely that we will see extensive research regarding toxicity and other potential health risks, which may lead to new regulation.

Currently, there are no uniform, standardized methodologies for incorporating nanotechnology ingredients in foods. The FDA has set up a task force to assess these issues. It has its work cut out for it, as its first report says that this new field of engineering and science is estimated to grow to $2.6 trillion globally by 2014.

—Shahana Jahangir

Food Safety: Start by reviewing HACCP plans

From greens to ground beef and pet food, 2007 seems to have been marked by headlines announcing the latest food product recall. Needless to say, no one wants to make those kinds of headlines in ’08. And no one wants to be saddled with the cost of a recall. Consider that Menu Foods’ massive pet food recall cost the company $45 million, and that doesn’t account for a potential drop in future sales or legal settlements not covered by insurance.

The place to start is by reviewing and, if necessary, revising HACCP plans and verifying whether there are any new critical control points in your facility or system. Pay particular attention to programs such as farm to fork, which can help food companies gain better knowledge of where their ingredients originate.

The meat industry should expect closer scrutiny when it comes to processing ground beef. Of particular interest will be identifying where the meat came from and the sources of possible contamination. Meat processors can expect to undergo more frequent and more rigorous USDA inspections.

As a whole, the food industry can expect to see a greater focus on maintaining better records regarding vendors and suppliers, as they do change often. Overall the most important part of record-keeping is to establish the traceability of any product in the event of a recall.

—Natasha Bangel

Ethnic Markets: Hispanic population growth means profits

From standard chips and salsa to exotic tamales and moles, Hispanic foods are on the rise in the United States. According to a July 2006 U.S. Census Bureau report, Hispanics comprise the largest minority in the country, making up approximately 15 percent of the total population. The Census Bureau predicts that Hispanics will constitute nearly a quarter of the nation’s population by 2050.

For food manufacturers, the burgeoning population creates potentially profitable marketing opportunities by developing healthy and functional foods for Hispanic consumers. Although the food industry has made significant progress in this area, the Hispanic market represents an undeveloped arena to promote lighter and healthier Latin American fare.

Another key to success in this market is to develop food products that both Hispanic and non-Hispanic consumers will buy. Bilingual packaging and educational marketing campaigns are just a few ways to attract both of these consumers. Goya Foods exemplifies this strategy with the success of its brands that reach beyond core Hispanic consumer into the homes of non-Hispanics.

The Hispanic market represents a growing segment of the food industry. As demographics change, U.S. food companies would be wise to invest in this emerging market.

—Alison Matalanis

Grains: Getting back to the basics

In 2007, the media paid a lot of attention to the importance of whole grains in our diets. Comprised of the plant’s entire seed, whole grains are more than just fiber. They can be eaten whole, cracked, split, flaked, or ground. Most often, they are milled into flour and used to make breads, cereals, pasta, crackers, and other grain-based foods.

Many clinical studies were published this year linking the consumption of whole grains to reduced risk of cancer and cardiovascular disease, lower likelihood of becoming obese, and even the reduction of asthma in children whose mothers ate a diet high in whole grains during pregnancy.

The cereals, snack, and bakery industries have answered these compelling studies by providing consumers with even more foods carrying whole grains. According to the Mintel Global New Products Database, more than 1,000 whole grain food products were launched in North America and Europe during 2007, including cookies, cereals, pastries, and various snack foods.

As aging baby boomers continue to look for natural ways to maintain good health, the food industry will continue explore new ways to incorporate whole grains in their 2008 product launches.

—Brenda Van Goethem

Confectionary: Satisfying the sweet tooth with organics

To Americans it is Chocolate. To the French it is Chocolat. To the Italians it is Cioccolato. And to the Dutch it is Chocolade. No matter how you say it, or where you say it, people have a near universal love affair with chocolate.

So, what could be better than chocolate? How about organic chocolate?

The organic chocolate and organic confectionery markets have been growing exponentially in recent years. Candy Industry Journal reports that in 2006 the organic confectionery segment grew by 45 percent. It also says that organic confectionery has grown by no less than 20 percent for each of the last five years due in no small part to the emerging health benefits of chocolate. Add to that the connotative aspects surrounding organic anything such as “green”, “fair trade”, and “ethical”—all attributes that consumers perceive as important these days.

In the Organic Trade Association’s recent survey of organic manufacturers, the organic chocolate segment is the “largest growing snack segment in the U.S. organic market.” Armed with information on where the market is going and why, U.S. manufacturers both organic and conventional can and should begin to develop new and novel products targeting the sweet tooth of the American Consumer, while at the same time keeping a close eye on the scientific literature revealing the continuously emerging health benefits of ingredients found in chocolate.

—Coreen Reed