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

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

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/

Chipotle Mexican Grill recently made national headlines with a groundbreaking decision to reveal GMOs used in their food. This was a bold move – the first of its kind among major food suppliers in the nation – and a testament to Chipotle’s commitment to people, animals, and the environment.

In 2001, Chipotle released a mission statement entitled Food with Integrity, which explains the chain’s commitment to serving natural and organic products to contribute to global sustainability. Particularly, Chipotle has expressed its efforts to use organic ingredients and naturally raised meat when possible. In 2011, 50% of all produce served in restaurants nationwide was sourced from small and midsize local farms, and 40% of beans were organic. These percentages are continually on the rise.

GMOs (genetically modified organisms) have become part of the global food supply in recent years, and have generated much controversy from those concerned about health and environmental implications. Consumers are beginning to seek out non-GMO food products, but the Food and Drug Administration does not require producers to include this information on the label.

Without a doubt, Chipotle is responding to this consumer need, which will only bode well for them in the future. Though around half of the menu items still contain GMOs in some form, the company hopes to eliminate GMOs altogether as soon as possible. The genetically modified ingredients currently in use are soy and corn, which are often difficult to source in conventional form.

Nevertheless, RIBUS has a non-GMO, sustainable solution for soy lecithin replacement. Nu-RICE, extracted from rice bran, is available in natural or certified organic formulations.

With the demand for non-GMO products and ingredients on the rise, hopefully GMO disclosure will become a trend throughout the food industry.

Source:

http://www.naturalnews.com/040751_Chipotle_GMO_labeling_Whole_Foods.html

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