Allergens, Going Beyond Just Peanuts

The hot topics in the food industry today are gluten and GMOs, but manufacturers cannot overlook the common food allergies that are responsible for approximately 90% of allergic reactions. Specifically, the FDA requires food producers to declare the presence of eight common allergen ingredients – milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. One or more of these ingredients is likely present in a given processed food item, making life difficult for those with food allergies.

Food allergies are nothing new, but as their incidence is on the rise, the market for allergen-free goods continues to grow. According to the US CDC, between 1997 and 2007, the world saw an 18% increase in the presence of food allergies in children under the age of 18. In addition, 4% of children worldwide have a food allergy, causing them to be 2-4 times more likely to develop additional allergies. Without a doubt, these children deserve access to safe, allergen-free foods.

Therefore, in March of 2013, the University of Manchester in the United Kingdom launched a three-year international study on food allergies. The goal is to create a standard approach to allergen-management for food manufacturers and industry regulatory agencies. The study brings together experts from around the world and is supported by the UK Food Standards Agency. This goes to show that there is still room for the allergen-free foods industry to grow.

In recent years, many companies have chosen cater to allergen-free consumers and have expanded allergen-free product variety. This calls for sourcing ingredients with caution, operating in allergen-free facilities, and testing for even traces of common allergens in finished goods. Labeling must be precise, and suppliers are even monitoring the post-production handling of their products to ensure food safety. Companies that do not adopt these practices run the risk of subjecting consumers to allergic reactions.

Eliminating allergens is no easy task. Many manufacturers are finding it difficult to locate allergen-free ingredients, and ingredient suppliers are working to develop them. However, RIBUS has already created functional, allergen-free replacements for many common allergy-inducing ingredients utilizing the natural qualities of rice. Instead of subjecting consumers to uncertainty, trust RIBUS.

Sources:

http://www.naturalproductsinsider.com/articles/2010/04/allergen-free-product-formulation.aspx

http://www.foodprocessing-technology.com/news/newsuniversity-of-manchester-commences-international-study-on-food-allergies

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

Non-GMO Ingredients...A Hot Topic This Summer

In recent years, controversy has developed around the topic of genetically modified organisms (GMOs), predominantly regarding their role in food production. There are millions of global stakeholders in this debate, including consumers, governmental organizations, scientists, and corporations. Altogether, we must determine whether genetically modified foods are safe for human consumption and healthy for the ecology of our planet.

 In agriculture, GMOs are plants that have had their genetic material altered to produce a desired trait, such as herbicide resistance or improved shelf life. These traits allow farmers to increase the world food supply to meet the needs of our growing population, and proponents argue that genetically modified plants pose no greater threat to humans than their conventional counterparts. Opponents, on the other hand, feel that the potential long-term impact of genetically modified plants has not been taken into consideration, and question the neutrality of regulatory agencies. Many individuals in the middle ground hold that consumers have a right to know if food products contain genetically modified ingredients, and would prefer for this information to be available on the label.

From a food industry perspective, manufacturers must now choose whether or not to use genetically modified ingredients in their products. The consumer demand for non-GMO food products has been on the rise in recent years, and many companies have chosen to cater to this market. In fact, Whole Foods announced in March 2013 that all products sold in its stores must be labeled to alert consumers if they contain genetically modified ingredients. For this reason, suppliers have seen a drastic increase in sales of non-GMO ingredients to food manufacturers not wanting to lose sales. In May 2013, more than two million people in over 50 nations protested the use of GMOs in food. This is more than another dietary trend. Consumers worldwide have turned against genetically modified food.

If manufacturers want to meet the demand for non-GMO food, synthetic processing ingredients often derived from genetically modified plants, such as soy lecithin, will have to be replaced. RIBUS can make this transition easier by providing all-natural, non-GMO alternatives to common processing aids. Give consumers what they want while improving the quality of your product with RIBUS ingredients!

Sources:

http://www.non-gmoreport.com/articles/aug10/suppliers_and_demand_for_non-gmo_ingredients.php

http://www.nytimes.com/2013/05/27/business/food-companies-seeking-ingredients-that-arent-gene-altered.html?ref=geneticallymodifiedfood&_r=2&

RIBUS Products are Natural, Organic and who knew...Kosher!

The market for kosher products holds considerable potential for modern manufacturers. Millions of consumers that keep kosher make purchasing decisions based on kosher certification. Its presence is a reassuring stamp of approval, and lack thereof is a deal breaker. Even consumers who are not keeping kosher interpret the certification as a symbol of quality and trust, knowing that production has been monitored by a third party. This raises the question, why is this market frequently overlooked?

Many people are unaware of what keeping kosher entails. Kosher foods abide by the Jewish dietary law contained in the torah. In fact, the Hebrew translation of the word means “fit for consumption.” Certain animals and animal products are considered unclean and are therefore not kosher. Kosher meat must have been slaughtered according to Jewish law, and meat must not be consumed with dairy.

Furthermore, in order for foods to be certified as kosher, a rabbi must inspect the processing facility to ensure that the processing system and all ingredients are kosher. For instance, there can be no cross-contamination from non-kosher foods during processing or handling. The length of the certification process varies from weeks to months depending on the number of adjustments required.

Common food additives could make the difference in attaining this certification. Numerous processing ingredients are derived from animal products and are inherently not kosher. Others fall into the gray area and must be carefully supervised throughout production if their use is permitted. For this reason, magnesium stearate, emulsifiers, dough conditioners, and glycerides are particularly risky.

That said, it is surprisingly simple to replace these unreliable ingredients with RIBUS products! Each of our formulations has been certified kosher by the Union of Orthodox Jewish Congregations (OU). Our products have countless practical applications, including emulsification, extrusion, and anti-caking.

The demand for kosher products is solid – more than a mere trend. Request a sample of RIBUS products today and take advantage of this valuable market!

Sources:

http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2013/05/Symbols_of_Quality.aspx?ID={BE8744F0-BC05-4B50-9B7F-20DBB5DDA703}

http://www.kosherquest.org/bookhtml/FOOD_ADDITIVES.htm