Gluten-free is more than just a trend...

The gluten-free market is growing at an astounding rate for a number of reasons. In recent years, more information has become available regarding food allergies, and more people are receiving diagnoses of gluten-related allergies, leaving the door wide open for food manufacturers!

It is estimated that around 1% of the world population has celiac disease, an adverse intestinal immune reaction to gluten consumption, and up to 10% experiences gluten sensitivity, which is less severe. In addition, a large number of health-conscious consumers without any form of gluten intolerance have decided to go gluten-free for other reasons. Consumer research reveals that approximately one third of Americans intend to reduce or eliminate gluten in their diets. Clearly, there are countless opportunities for food producers willing to accommodate the unique needs of gluten free-consumers.

Udi’s Food, a gluten-free producer, has seen sales increases from $6 million to $130 million in just three years. Other food manufacturers such as Blue Diamond and Way Better Snacks continually innovate to produce new varieties of gluten-free products. In addition, some restaurants have started to prepare gluten-free meals when requested. The demand for gluten-free products is undoubtedly high.

Even still, manufacturers need to commit to gluten-free–trace amounts of gluten can lead to incredible discomfort for intolerant individuals. This means using only gluten-free ingredients in food production. Common food additives, especially flavor carriers like malodextrin, often contain gluten. Thankfully, an alternative is available. All RIBUS ingredients are certified gluten-free by the Gluten Intolerance Group of North America and function in place of common processing aids. Commit to the well being of gluten-free consumers and use gluten-free RIBUS ingredients for food processing!

Sources:

http://www.latimes.com/health/la-he-gluten-free-20130518,0,5338117.story

http://www.naturalproductsinsider.com/articles/2006/06/tapping-into-the-gluten-free-market.aspx

RIBUS Products Help Solve Production Challenges in More Than Just Food Applications

Dietary supplements are intended to enhance nutrition. Why harmful chemicals like anabolic steroids and ephedrine have been found in numerous supplements is a great question – one that has caused a paradox in which health-conscious consumers are wary of supplements altogether.

Dietary supplements are not regulated by the FDA. The USDA mandates that ingredients must be listed on the product label, but the National Institutes of Health (NIH) states that supplements may still contain unknown ingredients and other contaminants. Now that consumers have this knowledge at their disposal, producers must work to overcome the mistrust.

Research suggests that going organic may be a game-changer. A recent study by the Natural Marketing Institute (NMI) focusing on supplement, over-the-counter, and prescription use in America shows that 41% of consumers are influenced by organic supplement claims. This percentage jumps to nearly 50% with the addition of the USDA organic certification seal. Organic claims provide assurance of safety and quality, as organic production and processing is monitored from beginning to end.

So how can a supplement manufacturer enter this lucrative market? The first step is to replace inactive chemical processing ingredients such as magnesium stearate with organic RIBUS ingredients, derived from the hull and bran of rice. Our unique formulations exceed the performance of their conventional counterparts while contributing to organic certification overall.

Consumers have grown accustomed to reading product labels. Give them a little peace of mind and replace unknown synthetic ingredients with all-natural Nu-FLOW from RIBUS.

Sources:

http://www.naturalproductsinsider.com/blogs/supplement-perspectives/2013/02/ssc-supplement-consumers-do-consider-organi694.aspx

http://www.livestrong.com/article/378047-the-ingredients-in-dietary-supplements/

Natural vs. Organic...Round 2

In recent years, the notion of “natural” products has become shrouded in ambiguity.

Consumers and manufacturers seem to be operating under definitions of the term, which has led to endless confusion. In fact, several major food companies have been sued for misleading natural claims on food products. Though it seems that this problem could easily be solved by establishing a concrete definition for the food industry, the problem is much more complex.

The stickiness of this situation is evidenced by the outcome of the Elizabeth Cox vs. Gruma Corporation lawsuit, which was heard in California federal courts this past June. Cox’s complaint against the food industry giant is that the “all-natural” claims on Mission brand tortilla chips are misleading. The judge, Yvonne Gonzales Rogers, recognized the lack of regulatory authority with regards to natural products and postponed the case for six months to allow the FDA to produce a solid definition of “natural” in relation to food. However, the FDA has previously been unwilling to provide any clarity on the subject, and it is unlikely that any future action will be taken. Because no ruling exists, courts nationwide have refused to set a legal precedent on the matter. In essence, grid lock has developed between US courts and the FDA as neither entity is willing to establish a guideline before the other.

As a result, the National Products Association (NPA) board of directors believes that the organization should make the first move. Undoubtedly, rules need to be set in place to eliminate the gray area. Numerous food retailers have already set their own guidelines with regards to natural food products. Whole Foods upholds a list of 82 unacceptable ingredients for all store products, Kroger prohibits 101 ingredients from being used in their natural line, Target refrains from using 105 ingredients in their Simply Balanced line, and Safeway has banned 130 ingredients from their natural line.

The aforementioned retailers understand the consumer demand for honest products. If a given food label ingredient would not be found in the average American pantry, it automatically evokes a sense of distrust that cannot be reconciled. Though some synthetic-sounding ingredients are actually natural, initial perceptions are difficult to overcome. As baseless “natural” claims are deteriorating, producers must focus on clean-label appeal to establish authenticity. All-natural RIBUS ingredients, derived from rice bran and hulls, are declared on food labels as “Rice Concentrate” or “Rice Extract.” Chemical food additives are easily replaced by these products, so don’t settle for less than the best

Sources:

http://www.foodnavigator-usa.com/Trends/The-GM-debate/Natural-Clean-Label-Trends-2013-Who-s-driving-the-agenda-From-Simple-Truth-to-Open-Nature

http://www.foodnavigator-usa.com/Regulation/Judge-There-is-a-gaping-hole-in-the-current-regulatory-landscape-for-natural-claims-and-GMOs

National List Restricts the use of Silicon Dioxide in Organics

As one would expect, production of organic products in the United States is highly regulated in order to protect the interests of consumers. The National Organic Program (NOP) is the group responsible for implementing organic product standards. These standards are contained in the National List of Allowed and Prohibited Substances, which identifies the substances that are allowed and disallowed in the production and processing of organic goods. The Organic Foods Production Act of 1990 and USDA regulations prohibit the use of any substances that do not comply with this list.

Nevertheless, as researchers continue to learn more about the ingredients on the National List, changes occasionally need to be made. One such instance regarding five common processing ingredients occurred at the end of May, 2013. The changes were recommended by the National Organic Standards Board (NOSB) and represented public opinion on an initial proposal in February 2013.

One noteworthy part of this amendment involves Silicon Dioxide, a common food additive that can function as an anti-caking or flow agent. While it was previously allowed in all organic products, it is now only allowed as an anti-foaming agent, provided that organic rice hulls are commercially available and are an adequate replacement. This change will go into effect November 3, 2013 and all products must be in compliance by November 3, 2014, which will allow producers sufficient time for reformulation.

RIBUS fully supports this amendment, as it will protect consumers by reducing the amount of synthetic material in organic products. RIBUS is the global leader in sustainable rice-based alternatives to chemical food additives with over 20 years of experience. RIBUS’ patent-pending ingredient Nu-FLOW, derived from organic rice hulls, effectively replaces silicon dioxide in anti-caking or flow applications. What’s more, “Rice Concentrate” on the label sounds a lot better than a chemical! 

Natural vs. Organic...Round 1

How about some Polydimethylsiloxane, Hydrogen Peroxide, Silicon Dioxide, and Glycerides for dinner?

Though this sentence will not be overheard in common households, it oftentimes still applies. These chemicals can be found in processed food products in kitchens nationwide. They serve as emulsifiers, dough conditioners, anti-caking agents, and even anti-foaming agents. Sounds delicious, right?

Not so much. Consumers have been paying attention to ingredient labels, and are not interested in foods created in a science laboratory. One should not need a chemistry degree to read a food label!

That said, shoppers are now looking for “clean label” products – simple, organic items with minimal processing and free from allergens. Though it does not have a clear definition, “clean label” typically suggests transparency from the producer, building trust in the product. The impact of this trend on the food industry is evident. According to the Datamonitor Group, the amount of gluten-free products on the global food market has risen from 2.9% in 2007 to 6.8% in 2013. These rates are even higher in the United States, where the prevalence has increased from 6.4% to 16.7% in the same period.

However, the idea of “clean label” goes beyond “natural” claims. In fact, many consumers have grown wary of “natural” products, as food producers often bend the implied meaning of the term. This is not unexpected, considering that the United States Food and Drug Administration has provided no formal definition of “natural” in relation to food and beverage production. Again, this consumer inclination is evident as the number of products on the market worldwide with a natural claim fell from 8.8% in 2007 to 6.3% in 2013. The trend is even more noticeable in the United States, where the amount has fallen from 33% to 22% from 2007 to present.

In response to this confusion, the National Organic Program (NOP) defined “natural” in relation to the production of organic goods. In summary, the NOP states that a substance is natural if it is derived from natural sources and does not undergo synthetic processes. This rule sets the standard for organic products, but one must still be cautious of conventional products and read the ingredient label!

Though processed foods are sometimes deceiving, this is not always the case. Whenever you see “Rice Concentrate” or “Rice Extract” listed on a food label, you can rest assured that the processor is using RIBUS products, which are derived from rice, to replace synthetics and chemicals.

Sources:

http://www.foodnavigator.com/Financial-Industry/What-do-natural-and-clean-label-mean-anyway

http://www.jdsupra.com/legalnews/defining-natural-the-national-organic-21486/