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Tyson recalls 131,300 pounds of possibly E.coli-tainted ground beef

Tyson recalls 131,300 pounds of possibly E.coli-tainted ground beef

 

Tyson Fresh Meats Inc., an Emporia, Kan. establishment, is recalling approximately 131,300 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The following products are subject to recall:

  • 5-pound chubs of Kroger-brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 40-pound cases containing eight chubs. Cases bear an identifying product code of "D-0211 QW." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Ind. and Tenn. for retail sale.
  • 3-pound chubs of Butcher’s Brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWIF." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in N.C. and S.C. for retail sale.
  • 3-pound chubs of a generic label "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWI." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Del., Fla., Ga., Md., Ill., Ind., Mo., N.Y., Ohio, Tenn., Texas and Wis. for retail sale.

The products subject to recall have a "BEST BEFORE OR FREEZE BY" date of "SEP 12 2011" and the establishment number "245D" ink jetted along the package seam. When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp
.

FSIS and the establishment are concerned that consumers may freeze the product before use and that some product may be in consumers’ freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product subject to this recall.

FSIS became aware of the problem yesterday (Sept. 26, 2011) when the agency was notified by the Ohio Department of Health of E. coli O157:H7 illnesses located in Butler County. Illness onset dates range from Sept. 8, through Sept. 11, 2011. The on-going investigation involved collecting leftover ground beef from the patients’ home on Sept. 19 which tested positive for E. coli O157:H7 by the Ohio Department of Agriculture’s laboratory (Sept. 27).

FSIS is continuing to work with Ohio public health partners on this investigation.

E. coli O157:H7 is a bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to food borne illness. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.

Consumers with questions regarding the recall should contact the company at (866) 328-3156. Media with questions regarding the recall should contact the company’s Director of Public Relations, Gary Mickelson at (479) 290-6111.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

 

Enderson Guimaraes joins PepsiCo as president, global operations

Enderson Guimaraes joins PepsiCo as president, global operations

 

PepsiCo, Inc. (NYSE: PEP) announced that Enderson Guimaraes will join the company in October as president, global operations. He succeeds Richard Goodman, who is retiring by the end of 2011 after 17 years with the company.

Guimaraes joins PepsiCo from Electrolux, where he was executive vice president and CEO of its euro 4.5 billion appliances business for Europe, Africa and the Middle East. At PepsiCo, Guimaraes will be responsible for strategic sourcing management, global operations, business and information solutions and global productivity, reporting to PepsiCo Chairman and CEO Indra Nooyi.

Goodman has distinguished himself in a range of senior finance and strategy positions throughout his career with PepsiCo. He was PepsiCo CFO from 2006 to 2010, and earlier served as CFO of PepsiCo International, Pepsi-Cola International and both KFC International and Taco Bell, when PepsiCo owned those businesses. He also served as PepsiCo general auditor and head of risk management.

"Richard has been an enormously effective leader over the years, and we have benefited greatly from his advice, counsel and judgment," said Nooyi. "He brought a deep understanding of our businesses, a passion for growth, a broad global perspective and unshakable ethical standards to our company for nearly two decades. I would like to thank Richard for agreeing to delay his retirement for a year, and we are thankful for service. We wish him and his family all the best as they move on to this next chapter of their lives.

"We are extremely pleased to welcome Enderson to the PepsiCo leadership team," Nooyi continued. "He is exceptionally well-qualified to assume this critical role, bringing a remarkable breadth of leadership experience and a rock-solid track record of successfully leading large, complex business transformations and driving cost and productivity initiatives."

Prior to joining Electrolux, Guimaraes spent 13 years at Philips Electronics, first as a regional marketing executive in Brazil and ultimately as SVP and head of global marketing management. There he led a transformational effort to improve marketing effectiveness across Philips' euro 32 billion global business. He also served as CEO of Philips' Lifestyle Incubator group, an innovation engine that created and developed new businesses.

Guimaraes also has worked at Danone, as marketing director in Brazil, and at Johnson & Johnson, in marketing and brand management.

He holds a MBA from McGill University in Canada and an undergraduate degree in mechanical and aeronautical engineering from the Aeronautical Institute of Technology in Brazil.

About PepsiCo

PepsiCo offers the world's largest portfolio of billion-dollar food and beverage brands, including 19 different product lines that generate more than $1 billion in annual retail sales each. Our main businesses—Quaker, Tropicana, Gatorade, Frito-Lay and Pepsi Cola—also make hundreds of other enjoyable foods and beverages that are respected household names throughout the world. With net revenues of approximately $60 billion, PepsiCo's people are united by our unique commitment to sustainable growth by investing in a healthier future for people and our planet, which we believe also, means a more successful future for PepsiCo. We call this commitment Performance with Purpose: PepsiCo's promise to provide a wide range of foods and beverages for local tastes; to find innovative ways to minimize our impact on the environment, including by conserving energy and water usage, and reducing packaging volume; to provide a great workplace for our associates; and to respect, support, and invest in the local communities where we operate. For more information, please visit www.pepsico.com.

 

Cheesemaker Arla Foods to sell dairy in Poland

Cheesemaker Arla Foods to sell dairy in Poland

Arla Foods will centralize its current production of Mozzarella cheese at its dairy plant in Rødkærsbro, Denmark. Consequently, the company is looking to sell its production facilities in Gościno, Poland.

In a step to make production more efficient for the benefit of both farmers and consumers, Arla Foods has decided to centralize production of Mozzarella cheese for its European markets. Arla has now begun the process of negotiations with a potential buyer to take over its Mozzarella dairy in Gościno, Poland. A Letter Of Intent was signed by both Parties last week. The transaction is planned to be finalized by the end of December 2011.

Senior Vice President in Arla Foods, Hans Christensen, who is responsible for Emerging Markets and North America, emphasizes that the efforts to sell the dairy in Gościno will have no effect on the company’s sales activities on the Polish market.

“Our plans to sell the dairy in Gościno does not change our ambitions on the Polish market. We consider Poland to be a strategic growth market for us, and we remain fully dedicated to continue the current growth of our branded business on this market, which has doubled within the last two years thanks to products like Lurpak butter, Buko cream cheese and yellow cheese,” says Hans Christensen.

“Selling the dairy in Gościno makes sense, since most of our mozzarella business is elsewhere in Europe and is not a part of our strategic plans for our brands on the Polish market. Our priority in Poland is to offer the Polish consumers high-quality butter and cheese products and to continue our search for business partner relationships, joint venture opportunities and acquisitions that will support our category focus,” he says.

Arla Foods does not wish to disclose the name of the interested buyer at this time.

The dairy in Gościno also produces yellow cheese and currently employs 100 people.

 

Research supports Functional Tech's acrylamide-preventing yeast

Research supports Functional Tech's acrylamide-preventing yeast

 

Functional Technologies Corp. (TSX-V: FEB) (the "Company") to report that efficacy studies conducted on end-user materials, investigating the Company’s proprietary acrylamide-preventing (AP) yeast technology in a novel food application, have demonstrated significant reduction of asparagine. Moreover, the reduction was achieved well under the normal processing times associated with the application. Asparagine is a key precursor to the formation of the mutagen (i.e. carcinogenic), as well as neurologically and reproductively toxic chemical, acrylamide. Functional Technologies previously demonstrated that the ability of its technology to reduce asparagine has been significantly effective in preventing the formation of, and thereby reducing, acrylamide. 

The initial studies described here involved mixing Functional Technologies’ in-house AP yeast strains, possessing varying asparagine-reducing strengths, with a commercial dry mixture employed in the production of various kinds of food products. Under normal commercial production conditions, the dry mix is subjected to various processing protocols, including a 2-hour fermentation period, which naturally yield high levels of asparagine (i.e. not artificially elevated). Consequently, highly elevated levels of acrylamide are observed in the end-food product.

Under simulated commercial conditions, significant reduction of asparagine was observed consistently and in a time-dependent manner with each Functional Technologies’ AP yeast strain tested—a clear and positive response. Moreover, one specific yeast variant demonstrated particularly strong results, wherein under the standard conditions defined by the third party, asparagine was reduced by more than 45% within the first 30 minutes of treatment, 95% within 90 minutes, and to undetectable levels within 120 minutes. Control tests using ordinary baker’s yeast strains showed no reduction of asparagine levels, at any time, within the conventional 120-minute processing period.

Minor optimization of processing parameters, within pre-determined acceptable levels, enabled the aforementioned specific yeast variant to reduce asparagine by 70% within 30 minutes of treatment, and asparagine was undetectable within 60 minutes. That the substantial reduction observed was provided considerably under the conventional processing time has been well received from a technical evaluation perspective. In part, it suggests that at minimum, the relevant food processing protocols are not likely to require significant adjustment, providing the potential for seamless adoption of Functional Technologies’ novel AP yeast technologies.            

“Studies like the one we’ve reported on today are positive for Functional Technologies not only in substantiating the ability of our yeast technologies to prevent and reduce acrylamide in multiple commercial food applications, but also speak to the benefits of our strategy to pursue working relationships with innovative thought leaders and principals in the food industries,” said Howard Louie, chairman and CEO of Functional Technologies. “Collaborative access to materials and protocols commonly used in commercial applications helps facilitate more rapid and efficient optimization of our technology, as well as effectively demonstrating its strengths to existing and interested global partners. This in turn provides pathways by which our platform-based technologies can be advanced and expanded on commercially. More than ever, we are excited about the Company’s prospects.”

About Functional Technologies Corp.

Functional Technologies develops and commercializes proprietary, advanced yeast-based solutions to significant challenges in the food, beverage and healthcare industries. The Company’s platform improves the performance of innate yeast functions, and prevents the formation of naturally occurring toxins and contaminants that either affect final product quality or are classified by the World Health Organization as probable human carcinogens. Functional Technologies’ lead technologies include yeasts that prevent and reduce the formation of the foul-smelling hydrogen sulphide (H2S) and the carcinogens acrylamide and ethyl carbamate (more commonly known as urethane), by-products of food and beverage processing.  These contaminants are found in many commonly consumed items, such as fermented food products and alcoholic beverages, and baked and fried foods. With a head office in Vancouver, Functional Technologies Corp. has R&D operations in Prince Edward Island and Europe, as well as a U.S. sales office in Napa Valley, California. For more information, please visit our website at www.functionaltechcorp.com.

 

Engredea Monograph: Antioxidants

Engredea Monograph: Antioxidants

What's the market size, regulatory landscape and ORAC story behind antioxidants? What are the latest launches on both the ingredient and finished-produce side?  Find out in our Engredea Monograph: Antioxidants report, which includes a forecast at cacao, guayusa and three others. Plus, industry insiders reveal their favorite antioxidants.

In this comprehensive report:

  • Get an in-depth look at the latest news, innovations and market trends.
  • Analyze market demographics, the ever-changing regulatory landscape, and the most innovative ingredients in the industry.
  • Learn the science behind antioxidants and how they work.
  • Compare the power of various ingredients by dissecting ORAC testing, its inherent limitations and the next generation of oxygen radical absorption capacity.
  • Keep an eye on the newest ingredients and products on the market.
  • Look ahead at which ingredients will be game-changers in the next year.

Click below to go to our partner Nutrition Business Journal's online store to complete your purchase.

$99.00 

 

 

Engredea MonographThe Engredea Monograph (EM) is a comprehensive monthly report filled with exclusive content including insightful market data, science, business intelligence and in-depth coverage on a new ingredient (or ingredient category), central to driving R&D and innovation. Whether you're looking to make strategic business decisions or deciding the best form and format for your product launch, the EM provides you with the navigation you need to get there.

 

New Hope 360 Blog

The age of 'smart beauty'

The age of 'smart beauty'

This year has been significant for the cosmetics industry, with more legislative issues (Safe Cosmetics Act, FDA sunscreen requirements), more ingredients (plant stem cells, anyone?), more retailer action (Whole Foods and organic), more research (beauty from within, bring it on!), and, most importantly, more conversation about the safety of our personal care products.

But how do these issues affect the products that land in our shopping carts and in our bathrooms? While many of these personal care topics are complex, controversial and often inconclusive, Natural Products Expo East 2011 helped bring clarity and insight. In other words, if I wrote a thesis on natural beauty in 2011, Baltimore would be thanked for my statement: Manufacturers continue focusing on ingredient quality, purity, efficacy and sourcing to educate both dark green and crossover consumers on the physical, environmental and social importance of natural personal care products.

Now, back to the real world.

Consumer education about natural beauty started with what to avoid (parabens, phthalates, synthetic fragrance, etc.). Then the focus turned to certifications and claims. If a company was marketing itself as organic, did it have the USDA or NSF-ANSI 305 certs to back it up? And then, for the truly label savvy, which ingredients have the most science to support their efficacy. These fundamentals of label reading continue to be critical—and for many shoppers, are still new—but looking forward, it’s also very much the mission and message of companies (all of these things go hand-in-hand) that have potential to significantly grow the market by gaining true consumer loyalty.

Where do the products' ingredients come from and how are companies sourcing them?  Are these ingredients truly pure and natural? Do the company's practices support long-term sustainability? Are products meeting consumer demand for efficacy and convenience?  Key to answering these questions is clear, modern branding and merchandising, as companies displayed in Baltimore.

Beyond educating consumers on why to embrace natural personal care products, there are other ways manufacturers can use the answers to these questions to grow the market. Companies directly (and responsibly) sourcing ingredients, say, fair-trade shea butter or coffee, are ripe to launch finished products, as demand for ethically sourced personal care increases. Manufacturers already producing finished personal care products using unique, efficacious ingredients are looking into other revenue options like supply businesses. On the nutricosmetics side, supplement and body care companies are finding ways give consumers the most value by offering both topicals and ingestibles—and merchandise them effectively.

Oh, and companies haven’t forgotten: We will always want products that make us look and feel great, while providing solutions to everyday problems.  

So the future of the natural personal care industry is promising. But will it be easy? Barriers, such as a lack of green chemistry programs and funding, are barriers to growth of some categories like salon-quality hair and nail products. But I’m confident that legislation and conversation will continue to move us forward and help us get necessary resources. If this is in fact the age of smart beauty, companies will successfully educate consumers on what they need, and ultimately deliver them what they want.  

Framework needed on how to assess totality of evidence for health claims

Framework needed on how to assess totality of evidence for health claims

Evidence based medicine is not suitable for the evaluation of the Article 13.1 claims under the European Union’s (EU) Nutrition and Health Regulation, the 26th Hohenheim Consensus Conference has agreed.

In a document published this month in the academic journal Nutrition, the 13 academic experts who attended the conference last year and who authored the paper said that evidence based medicine is designed to evaluate the effects of drugs and not the unique properties of nutrients and the bioactive substances subject to Article 13.1 of the EU’s Nutrition and Health Claims Regulation.

They called for a process to define evidence-based nutrition that embraces state-of-the art nutrition science, and stimulates future academic research.

At the conference the experts spent a day presenting and discussing their views and arrived at several consensus statements, which they hope will serve as guidance for bodies performing or taking decisions on the claims assessments, such as the European Commission.

"The scientific knowledge available to date cannot be ignored and should be a starting point for the assessment of the totality of the available data and the strength, consistency and biological plausibility of the evidence," said Professor Hans Biesalski, who heads the University of Hohenheim (Stuttgart, Germany) Department of Biological Chemistry and Nutrition and organizes the renowned Hohenheim conferences.

"Evidence based medicine is clearly not appropriate for the evaluation of claims made on foods and what is needed in the process of evaluating Article 13.1 claims is to define evidence-based nutrition, which embraces state-of-the-art nutrition science, and stimulates future academic research. This approach does not mean to have a lower scientific level. Indeed, specific designs should be developed to estimate the effect of ’non-xenobiotics’ on human health“.

Article 13.1 of the EU’s Nutrition and Health Claims Regulation aims to ensure that health claims on foods and food constituents can be properly justified and scientifically substantiated. The European Food Safety Authority, the body entrusted with the evaluations of the claims, has adopted an evaluation process that has been subject to considerable debate amongst leading scientists in the field of human nutrition. It is thought that this process has led to negative opinions on health effects for many food components, which, according to some, could have been recognized had a more holistic approach to the evaluation of the claims been adopted.

The University of Hohenheim organized the 26th Hohenheim Consensus Conference to gather the views of many academic experts in the field of nutritional research on various aspects of the claims substantiation process and the possibilities and limitations of the different approaches given the debates in this area.

At the conference case studies were addressed, focusing on carotenoids and Vitamin A in relation to age related macular degeneration (AMD); the quality of carbohydrates (as expressed by the glycemic index) in relation to health and wellbeing; probiotics in relation to intestinal and immune functions; micronutrient intake and maintenance of normal body functions; food components with anti-oxidative properties and health benefits, and the nature of evidence supporting the impact of deficient, adequate, and optimal intakes of micronutrients on physiological function.

“We chose these case studies in order to address the extent to which an evidence based benefit is a reliable endpoint, and the extent to which data from clinical studies of disease states can be used as supportive evidence for health effects,” said Prof Biesalski. “They also enabled us to consider how to assess other factors, such as the different effects of the various dietary nutritional components on systemic parameters, for example, the individual effects of the various types of fatty acids in the diet on blood lipids.”

The university will continue its exploration into issues presented by the EU’s claims regulation and has already touched upon this in two further case-study consensus workshops this summer, which focused on the health relationships of individual substances subject to evaluation under Article 13.1.

Since 1996 the University of Hohenheim has held 26 consensus conferences, which are well-regarded in the scientific community. Prof. Dr. Biesalski is also a member of the Executive Boards and Scientific Advisory Boards of German health societies and academies and a member of the Scientific Advisory Board of the US Pharmacopoeia. He is also editor and board member of several scientific journals and a member of various different international societies and vitamin consultative groups.

The published consensus document can be found at: http://www.sciencedirect.com/science/article/pii/S0899900711001432.

 

AriZona Beverages adds new flavor in Half & Half series

AriZona Beverages adds new flavor in Half & Half series

 

AriZona Beverages USA LLC is delighted to announce the brand-new addition of Raspberry Half & Half to its popular Half & Half line, which currently features AriZona’s Tropical, Mango and Lemon-Lime Half & Half flavors. The combination of lemonade and raspberry flavored tea makes for a delicious balance between sweet and tart.

The AriZona Raspberry Half & Half pairs a premium-brewed black tea with AriZona’s classic lemonade and adds just the right amount of ripened raspberry flavor. Like all of AriZona’s products, the Raspberry Half & Half contains no artificial flavors, colors or preservatives.

AriZona continues to innovate its packaging with the AriZona Raspberry Half & Half bottle, which is AriZona’s first to be offered in a vibrant red PET plastic bottle. The package design features AriZona’s classic checkerboard pattern in pink and yellow and the re-sealable and recyclable PET plastic bottle makes it easy to enjoy every sip even while on the go. The Raspberry Half and Half Lemonade is currently available in the Northeast and will continue with a nationwide rollout throughout the remainder of 2011. Each bottle comes with a suggested retail price of $1.00.

About AriZona

AriZona Beverages USA LLC was founded in Brooklyn in 1971 by Don Vultaggio and John Ferolito and to this day remains a privately held and family-run American business based in Woodbury, NY. AriZona Beverages—makers of AriZona Iced Tea, waters, juices, energy drinks, sports drinks and powdered tea mixes —is the number one ready-to-drink tea in North America and has begun worldwide expansion starting with South America, Europe and Asia. AriZona’s mission is to create the highest quality products that not only look great, but taste great and are affordable for people to buy. For more information, visit www.drinkarizona.com.

 

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