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Is an endless stream of game retrospectives. One a day, every day, perhaps for all time. It was called outside of the UK, but we got the much better name so I’m gonna run with that. It’s a platformer made by some people that also make cereal! About cereal!

That came on a CD in a packet of cereal! Excuse me, I’ve got some nostalgia I need to work through. I’m sure it’d be awful, if it were possible to find a copy now. It’d be a dull, shoddy platformer with nausea-inducing branding that you couldn’t pay me to play. Nobody seems to have uploaded it, so as best I can tell it’s simply unavailable. It means the version of Mission Nutrition in my head will always be one of unbounded wonder rather than tedious cornflake collecting.

It means the jungle level will remain an impossible mystery to me, more exotic and daunting than the one in Spelunky or any other game. It means guiding Tony the tiger, Coco the monkey and Snap/Crackle/Pop (thegnomes?) across those crocodile infested platforms will remain some of my fondest childhood memories. Oh wait, I found someone’s. It is awful.

The core technology is stable, but the capabilities and precision of automated inspection systems are expanding by leaps and bounds. Quality checks are a fundamental part of food and beverage processing, and companies make extensive use of them to assure that finished goods are consistent and safe.Screening for biological contamination is necessarily done in a laboratory, and scientific advances have considerably shortened the turnaround time for test results. Nonetheless, thousands of pounds of product can move through a production line in the interim, putting a high cost on contaminant-positive results. The ideal solution is in-line inspection, and while that’s impossible with microbes, considerable progress has been made with other quality factors.Metal detectors, checkweighers and X-ray machines are the industry’s core in-line tools. Production facilities. Efficiency is important, but the potential dangers posed by combustible dust need to be addressed up front. Grain elevators and silos handle more particles and contend with more dust every day than the typical food processing facility will contend with in a lifetime, so it’s no surprise that grain dust tops the list of causes in 164 North American fire and explosion incidents in the 2017 Combustible Dust Incident Report.Not far behind, however, are events at food processing facilities.

Pistachios, oregano, fishmeal and pet food are among the fuels implicated in the continent’s dust explosions.The report was created by Chris Cloney, principal of DustEx Research Ltd. (www.dustsafetyscience.com), Halifax, Nova Scotia. “We don’t have any system to measure our improvement in preventing and containing explosions,” says Cloney (who recently. From robotics and extrusion to data analytics and new learning techniques, technical advancements are adding value in North American bakeries.

Whether it’s the carrot of new-product opportunities or the stick of regulatory and customer demands, North American bakers are investing in production systems that deliver both greater flexibility and increased productivity. Coextruded snacks and cereals typify the kinds of products that once were considered exotic and now are gaining a growing audience. An example is Lion cereal from Nestle. A whole-grain, vitamin-fortified, premium product, Lion has a core of caramel paste surrounded by a crisp wafer enrobed in milk chocolate. Produced in a plant in France and distributed throughout Europe, North America and elsewhere, Lion is made possible by twin-screw extruders that output a continuous rope that is then enrobed, cut and crimped. Altruism isn’t enough to make plant-based protein competitive with livestock-based products.

Advanced technologies, like twin-screw extrusion, help deliver on taste. It’s only a matter of time before McDonald’s patrons will choose between fried flora or fauna for their protein fix.Plant-based protein is the hottest raw material trend in food processing, and meat analogues are the stars in giving Americans a choice between protein derived from animals or plants. Hummus may be the reigning champion in plant-based products, but burgers consisting of protein derived from wheat, soy, peas and other sources are gaining steam.The reason is simple: Their taste now is on a par with the real thing.One of the most recent and largest restaurant chains to add analogue burgers to the menu is A&W Food Services of Canada Inc., which is backing a July 9 rollout to its 925 outlets with a strong promotional. Probably, and when combined with continuous mixers, it could change front-end processes at North American bakeries.

For all practical purposes, a sanitary high-sheer pump is a mixer for pumpable foods. In fact, many food processors use in-line pumps in a process loop to homogenize and hydrate powders and liquids. An example is the jelly manufacturer that uses such a racetrack to liquefy dry pectin. Boiling water is injected with the pectin and is circulated to create a 2 percent solution. After it cools down, the solution moves to the next stage in the process. Ken Schwenger thinks there’s a better way and says he’s demonstrated as much to one food manufacturer. It involves a technology that separates the dry ingredients into finite particles and then saturates them with micron-scale water droplets from a high-speed stream of water.

Machine-builder and material supplier collaboration expands options in high-speed applications. Is there a trend toward food packaging that is more sustainable and more environmentally friendly than conventional packaging materials? Cost savings, public image and individual values are some of the factors in decisions to simplify the packaging of foods and beverages. Customer requirements also enter into the equation.

Unsurprisingly, companies pulling in one direction can be pushed in another. Two cases in point: Diamant is a German sugar company that is serving as the pilot application for a specialized paper that can be used as a substitute for polymer film on a high-speed, vertical form/fill/seal (VFFS) machine. Diamant sees the paper alternative as a way to burnish its sustainability image with European consumers. Our editors selected the following equipment to feature in our May 2018 issue of Food Processing.

See which products they chose. Double-motion agitators maximize consistency Mixing high-viscosity products with ingredients that require gentle blending or folding action is one of the most challenging mixing applications in the food industry. Double-Motion Agitators are unique in that the unitary, single-motor design is engineered to protect expensive ingredients while maximizing product consistency. The exclusive double-action drive eliminates the drawbacks found in two-motor drives. These agitators minimize mechanical failures and safety risks, use less electricity, assure product consistency, and provide years of continuous, trouble-free service for demanding processing applications.Lee Industries; Philipsburg, Pa.; 814-342-0461; leeind.com Sanitary conveyor scraper. Automated analytics and condition monitoring tools enable cloud-based software to make predictive maintenance affordable and practical.

In ways big and small, food manufacturing is tapping into the promise and potential of internet-based tools and applications that address some of the most nettlesome problems in plant operations. At least two makers of AC induction motors are introducing moderately priced sensors for monitoring temperature, current and vibration, a capability reserved in years past for large machinery that would have catastrophic consequences if they went down. One of these condition-monitoring tools, the ABB Smart Sensor, soon will be able to continuously relay data to the cloud for analysis and reporting of maintenance alerts. Those devices support maintenance’s embrace of the industrial internet of things (IIoT).

Cloud-based computerized maintenance. Our editors selected the following equipment products to feature in our July 2018 issue of Food Processing. See which products they chose. The following equipment products were selected by our editors for the July 2018 issue of Food Processing magazine. Download your copy of the digital version of the magazine hereJust lift, dump and sealThe model 8772 Food Grade Lift & Seal Container Dumper discharges containers of food product into an existing hopper at 72 in.

Above floor level. Unit features heavy wall, tubular carbon steel construction with continuous welds. Unit includes a 304-2B stainless steel pour hood with continuous TIG welds, polished smooth. Pour hood discharge outlet includes an air actuated butterfly valve with a nylon 11 coated disc and a food grade EPDM seat.

The system is driven by a 5 GPM premium hydraulic pump for a smooth, reliable operation. Regardless of the refrigerant used, freezing systems are taking a bigger role in producing superior products while preserving as much floor space as possible. Product preservation is the primary mission of refrigeration, and for perishable food and beverage products, it’s a necessary cost of doing business.Efficiency is important, but it’s not the only metric companies consider. When flash freezing is the application, product quality in general and moisture retention in particular is important.An IQF contact freezer from Akranes, Iceland-based Skaginn 3X (www.skaginn3X.com) has enjoyed success with individually quick frozen seafood and poultry products since it was introduced, with approximately 60 installations worldwide.Scallops are a particular sweet spot: Moisture loss as low as 0.2 percent has been achieved, a factor in the decision by the U.S.’s largest scallop processor to. Size reduction machinery may appear unchanged, but advancements under the hood result in process improvements.

Planned obsolescence is a sales concept reserved for consumer goods. In the world of industrial equipment, durability usually is a given, and a well-constructed machine should continue to perform long after the person who originally bought it has retired.

That’s certainly the case with machines that slice, dice and pulverize food products and raw materials. Heavy duty and industrially hardened, this equipment class takes a licking and keeps on ticking. The bigger, faster, cheaper mantra doesn’t define the incremental improvements in these machines. Greater precision, for example, that reduces waste and improves yield characterizes the advances in many machines. Tool-less disassembly for cleaning and sanitizing that takes less time and. Advanced automation is critical for high-volume production, but it can work against small and mid-sized food companies. As Mies van der Rohe famously said, “Less is more,” a sentiment some suppliers say is as apt for packaging machines as it is for architecture.One category where the beauty of simplicity is playing out is sealing machines.

Top-of-the-line tray sealers and rotary sealers come with features and benefits that are attractive to large manufacturers but which boost costs above what a small or mid-sized food company can comfortably afford. Superior performance is non-negotiable, but smaller firms could do without the add-ons.“Big companies build enormous machines for the Hormels and Oscar Mayers that want to gas flush. They come with bells and whistles that drive up the price,” grouses Tom Gautreaux, executive vice president with Maxwell.

In his monthly column, Scheduled Downtime, Food Processing's Kevin T. Higgins talks about whether or not food companies will find value-add opportunities in outcomes-based services. When technology vendors start talking about disruption and the brave new manufacturing world, it can sound like a planet far removed from the one where food and beverage processors toil.When describing the digital disruption and the Internet of Things, automation consultants seem to compete to see who can coin the most off-the-wall contributions to the English language. A current example is “servitization,” a tortured way of saying companies are looking for value-add opportunities to increase revenues.Performance-based contracts exemplify servitization. One is Effifuel, the brainchild of the Michelin tire company. The Clermont-Ferrand, France-based manufacturer competes with Bridgestone, Goodyear and other firms in an industry.

Chemicals and other remedies may be effective in temporarily resolving a food plant’s pest infestation, but the right materials for keeping critters out in the first place is a wiser approach. By and large, food companies turn to specialists to build and monitor defenses against the insects, rodents and other pests drawn to production plants and distribution centers.

And by and large, those pest-management professionals do an effective job of checking traps and assessing the effectiveness of prevention programs.Responsibility for safeguarding the structural integrity of the property, on the other hand, remains squarely on the shoulders of the food company. Plugging the holes and filling the gaps seems simple enough, but choice of materials and awareness of the opportunities for the entrance of various pets are variables distinct to every facility.For example, every pipe and conduit that pierces the walls, roof or foundation of. The building in Lutz, Fla. Is a few miles north of the division's former Tampa headquarters, and include both offices and manufacturing.

Mettler-Toledo Product Inspection moved into a new facility in July.The building's 267,000 sq. Sit on 38 acres in Lutz, Fla., a few miles north of the division's former Tampa headquarters, and include both offices and manufacturing. There is a large applications center for product testing, several factory acceptance test rooms, training rooms and some exceptional employee amenities.The Product Inspection Division consists of Hi-Speed checkweighers, Safeline metal detection and X-ray units and machine vision brands CI-Vision and PCE. The company plans to close its Toronto soup and broth manufacturing plant and move its Canadian headquarters and commercial operations to a new Toronto-area location. Campbell Soup Co., Camden, N.J., plans to close its soup and broth manufacturing facility in Toronto to improve the operational efficiency of its North American thermal supply chain network. Campbell will also move its Canadian headquarters and commercial operations to a new location in the greater Toronto area. Significant productivity improvements and volume declines of canned soup in North America led to the decision to cease operations at the facility.

Soup and broth production will be moved to the company’s existing plants in Maxton, N.C.; Napoleon, Ohio and Paris, Texas. Several factors resulted in excess capacity in the North American thermal supply chain network, including significant productivity improvements and volume. A reader wonders which way is more hygienic for applying conveyor lubricant: brush or nozzle? Q: Which is a more hygienic method of applying conveyor lubricant: by brush or by nozzle? While I am unaware of any specific guidelines from FDA, USDA or the American Meat Institute regarding the application of conveyor lubricants, application via a controlled spray nozzle is much preferable over brush application. A spray nozzle with a properly sized, pre-orifice filter will ensure that only the lubricant will be deposited on the conveyor.

Attention should be given to the proper alignment of the nozzle to ensure the spray hits the center on the conveyor and does not over-spray onto the floor, where it can create a safety hazard. A brush’s materials of construction are susceptible to picking up, harboring and distributing foreign. Food Processing partnered with Remco Products to explain the benefits of color-coding as a preventive control as well as tactics for how to implement it. According to the CDC, 1 in 6 Americans become sick by eating contaminated food every year, resulting in an estimated 3,000 deaths. As if the human cost isn’t sobering enough, the Grocery Manufacturers Association also estimates the average cost of a recall to a food company is a whopping $10 million in direct costs in addition to brand damage and lost sales.So, considering the growing public health and concerns the economic burden of foodborne illnesses, it made perfect sense when the 2011 Food Safety Modernization Act shifted the FDA’s focus from simply responding to food safety problems to trying to prevent them. FSMA now requires food facilities to conduct a comprehensive hazard analysis and then establish risk-based preventive.

A timely proliferation of cleaning and disinfecting tools helps food and beverage companies raise their games in preventing food-safety risks. Of all the changes ushered in by the Food Safety Modernization Act (FSMA), few created as much uncertainty as the sanitary transportation rule. Whether they use a common carrier, regional distributor or their own trucks, manufacturers of refrigerated and frozen foods faced an April 6 compliance deadline for the Sanitary Transportation of Human and Animal Food Rule. Besides worker training and documentation requirements, companies must validate the effectiveness of cleaning and sanitation procedures for the reefers that move perishables. Refrigeration units are notorious breeding grounds for microbes, which thrive on warm coils and moisture-laden components. Thoroughly cleaning and sanitizing the trailer cube and the reefer unit typically.

The Austin Fire Department responded to a call on July 12 regarding the combustion of tortilla chips. There are numerous ways to add fire to your chips, but we're pretty certain, this was not the way a tortilla chip warehouse in Austin, Texas was thinking.The Austin Fire Department reported on its Facebook page that it was called to a fire at a tortilla chip warehouse twice in the same week to respond to spontaneously combusting tortilla chips.As any plant operations employee knows, dust is a big deal in manufacturing plants that deal with grains and dust particles. In fact, we just reported about this topic here: Powder And Bulk Handling Systems Playing A Bigger Role In Food Manufacturing.In this instance, the factory in question was trying out a new way to handle the waste from the chips.According to the fire department, the fire was. Food Processing partnered with Remco Products to explain the benefits of color-coding as a preventive control as well as tactics for how to implement it. According to the CDC, 1 in 6 Americans become sick by eating contaminated food every year, resulting in an estimated 3,000 deaths. As if the human cost isn’t sobering enough, the Grocery Manufacturers Association also estimates the average cost of a recall to a food company is a whopping $10 million in direct costs in addition to brand damage and lost sales.So, considering the growing public health and concerns the economic burden of foodborne illnesses, it made perfect sense when the 2011 Food Safety Modernization Act shifted the FDA’s focus from simply responding to food safety problems to trying to prevent them.

FSMA now requires food facilities to conduct a comprehensive hazard analysis and then establish risk-based preventive. The FDA is pushing forward to lower salt content in food and what food is considered ‘healthy.’ After two years of silence, the FDA is indicating it will try to define the term, 'natural,' for food labeling purposes.

FDA commissioner Scott Gottlieb also pledged on March 29 to advance salt reduction goals across the food supply, a move building on the Obama Administration's healthy eating agenda, but going against President Trump's deregulatory push. 'There remains no single more effective public health action related to nutrition than the reduction of sodium in the diet,' Gottlieb said during a speech on nutrition agenda at a Consumer Federation of America conference in Washington. The Obama administration drafted voluntary reduction targets in 2016, but they were delayed by years in part because of intense food industry opposition. Simplot's Caldwell, Idaho, plant turns out billions of French fries in the most sustainable way.

As an agribusiness company, J.R. Always has had a commitment to land stewardship. The company’s mission statement is 'Bringing Earth’s Resources to Life.' That commitment has carried over to its food processing business. Simplot is one of the world's largest makers of potato products, and potato processing requires a lot of water and a lot of energy – two things it would be nice to scrimp on. Simplot’s potato processing plant in Caldwell, Idaho, recently earned a handful of accolades that reflect this commitment. It was recognized as the 2016 Industrial Project of the Year at the 31st Annual WateReuse Symposium.

On the heels of that award, the plant also achieved gold status in the Leadership in Energy and. How you help those you manage deal with a crisis can say a lot about your management style. As much as you want employees focused on their work as much as possible, sometimes life has other things in mind. Personal crises do arise for nearly everyone, whether that's an ailing family member, a divorce, the death of a friend. We can't all be 100% all of the time.As a manager, how do you cope with these sorts of events that befall your employees? According to Linda Hill, professor at Harvard Business School, managing an employee going through a stressful time is 'one of the real challenges all bosses face.' Read more about how you can help your employees through a crisis on HBR.org.

UK supermarket chain Iceland takes lead in pushing private-label suppliers to switch to plastic-free materials. Are Europeans greener than Americans? If not, retail developments on the continent may portend big changes in U.S.

Food and beverage packaging. The UK supermarket chain Iceland plans to eliminate plastic packaging for the 1,400 private label products it sells in 900-plus stores by 2023, directing its 250 food and beverage suppliers to migrate to paper, cellulose, metal, glass “or new, emerging technologies,” according to Keith Hann, Iceland’s director-corporate affairs. “There will be key challenges to overall product performance, and these will be addressed as we develop new packaging solutions with our key suppliers,” he writes in an e-mail exchange. The chain’s initiative was announced a week after British Prime Minister. September 2019 is now the expected start-up date for Costco Wholesale Inc.’s poultry processing operation in Fremont, Neb., according to Craig Wilson, vice president and general merchandising manager. September 2019 is now the expected start-up date for Costco Wholesale Inc.’s poultry processing operation in Fremont, Neb., according to Craig Wilson, vice president and general merchandising manager.

Groundbreaking for the $275 million project occurred in June, with summer 2019 the preliminary target for commissioning. In a panel discussion at the Food Safety Summit, Wilson said the facility will have a capacity of 2 million birds a week. Operating under the name Lincoln Premium Poultry, a captive supplier to Costco, the project will include a hatchery and feed mill on the 414-acre site. The processing plant will have a footprint of approximately 380,000 sq. Icelandic OEM Marel is the lead equipment supplier. The highly automated. In this month's Power Lunch column, Jim Burrows of Export-Import Bank, talks about how this government agency helps shoulder the financial risks of exporting products.

Editor's Note: Food Processing's Power Lunch column features topics on issues that are important to food and beverage processors. This month's column was contributed to Food Processing by Jim Burrows, Senior Vice President in 2013, of EXIM Bank. Read more about Jim in his Author Profile below.

Many food processors are not aware of the best kept secret within the federal government. Thousands of U.S. Businesses have benefited from U.S. Government financial support for selling their products and services internationally.The Export-Import Bank of the United States (EXIM) enables American businesses to grow through exporting. EXIM, America’s official export credit agency, empowers U.S. Companies to compete and win more international sales. We’ve compiled a list of 10 updates and renovations worth considering at food and beverage plants, particularly older facilities.

Throughout the year, we publish numerous articles, news items, and blog posts on how to improve your food or beverage processing plant. Visit any one of the subcategories in our Manufacturing Equipment or On the Plant Floor website menu above, and you'll see hundreds of how-to articles and case studies ways to improve, enhance, build, or renovate your facility. As we put together these articles, there are some constants - 10 to be exact - that we hear over and over again from experts. We've put them together in a handy E-Handbook, which you can download below.

To get an idea of what you'll find in the e-book, we've listed the top 10 most recommended plant renovations below. What Lies Below What Lies Above Employee Welfare Areas Air. Countering complex oxidation reactions with consumer-friendly solutions. Years ago, as the clean label movement began in earnest, a high-profile, heart-healthy potato chip with a claim of “natural” was launched. Impressed by media accolades, I sampled some chips.

Although the product was still within its “best by” date, I noticed a rancid taste.The product’s development, driven by enthusiasm and consumer demand, was one of likely many that avoided added antioxidants without taking shelf life challenges into account.Since then, clean labels have been enabled, in part, by advances in food technology. Food processors are working toward improved label-friendly solutions to oxidation, and ingredient vendors strive to provide sophisticated antioxidant ingredients with consumer-friendly names.Components. Our editors selected the following ingredients to feature in our March 2018 issue of Food Processing. See which products they chose. These products appeared in our March 2018 issue. Download your copy of the digital issue Spice girls reunion The Spice Collection of flavors adds a touch of natural sophistication and complexity to food and beverage products. A modern twist places Black Pepper, Pink Peppercorn, Star Anise, Clove Bud and Saffron firmly in the beverage arena, while their inherent heat means that Cinnamon, Capsicum, Cardamom and Liquorice add warmth to bakery and dairy.

Completing this collection, Juniper Berry is suitable for meat-based savories, and it even works brilliantly in beer. Sensient Flavors; Hoffman Estates, Ill.; 847-755-5300; www.sensientflavorsandfragrances.com Clean-label chilled food preservative Preserve dips, spreads and deli-style salads. Countering complex oxidation reactions with consumer-friendly solutions. Years ago, as the clean label movement began in earnest, a high-profile, heart-healthy potato chip with a claim of “natural” was launched. Impressed by media accolades, I sampled some chips.

Although the product was still within its “best by” date, I noticed a rancid taste.The product’s development, driven by enthusiasm and consumer demand, was one of likely many that avoided added antioxidants without taking shelf life challenges into account.Since then, clean labels have been enabled, in part, by advances in food technology. Food processors are working toward improved label-friendly solutions to oxidation, and ingredient vendors strive to provide sophisticated antioxidant ingredients with consumer-friendly names.Components. According to a study published in Neuropsychopharmacology, umami - or savory taste - can cause small changes in the brain that help promote healthy eating behavior in women at risk of obesity. Researchers found that consuming a broth rich in umami can cause small changes in the brain that help promote healthy eating behaviors and food choices. This is according to a study published March 30 in Neuropsychopharmacology.In the study, researchers evaluated the changes that took place in the brains of healthy young women after they consumed chicken broth with or without monosodium glutamate added. Read more about the study on ScienceDaily.com.

While calcium and vitamin D are effective at promoting bone health, new information proves nutrients like iron, vitamin K and C, probiotics and minerals also figure prominently. It's widely known calcium and vitamin D help build strong bones. Milk and yogurt provide the calcium and vitamin D needed to help slow bone breakdown and increase bone mineral density. But iron is another important nutrient associated with bone health.According to Tufts University Health & Nutrition Letter, iron helps produce collagen, an integral component of bone. But Tufts warns that iron must be taken with the recommended 800-1200mg of calcium. And calcium absorption is dependent on vitamin D. Osteoporosis, diabetes, heart disease and even cancer may be due to improper iron metabolism in the body.The International Osteoporosis Foundation (www.iofbonehealth.org) predicts those over age 50 are at higher risk of bone fracture.

Designed specifically for food-related ventures, the incubator facility is expected to be completed in 2018. It will house chef Rick Bayless’ culinary training program. The city of Chicago will build a $34-million business incubator called 'The Hatchery,' the first specifically for food-related ventures, that will open next year. The 67,000-sq.-ft. Facility will help local food and beverage entrepreneurs start out on the road to eventual success. Supported by a partnership between local non-profits, Accion Chicago, Industrial Council of Nearwest Chicago and IFF, the Kellogg Co., Griffith Foods and Conagra Brands, among others, the facility will be equipped with tools, resources and networking opportunities to encourage success, said a statement from the mayor’s office.

At a ground-breaking, Chicago's Mayor Emanuel said there will be space-shared kitchens, storage and areas for workforce training. Whole grains products company Grainful won our R&D Teams of the Year poll in the small size category. Much of what Grainful is all about has to do with its small-town location in Ithaca, N.Y., a spot in the upstate Finger Lakes region known for its local farms, sustainable and independent lifestyle and adventurous trails and gorges. This gives Grainful its free spirit and the independence of a small, passionate team crafting meals that start with a blend of gluten-free, non-GMO, preservative-free whole oats, quinoa and sorghum. It layers in vegetables and proteins and finishes with bold, chef-crafted sauce variations.The free-spirited combinations and creative flavors are why Grainful frozen meals are helping to heat up sales in the supermarket frozen section. 'Our ingredient statements read just like a recipe,' says chef Jeannine Sacco.

Commissioner Gottlieb's comments are open to interpretation, but some agency response is expected. Many are interpreting this week's statement by the head of the FDA as a warning that the agency will crack down on nondairy beverages using the term milk. That may be the case, although FDA Commissioner Scott Gottlieb only promised some action on the controversy.“The question becomes, have we been enforcing our own standard of identity,” Gottlieb said at the June 20 Politico Pro Summit.

“The answer is probably not.”He added, “An almond doesn’t lactate, I will confess.”Gottlieb was referring to FDA standards of identity, which define milk as coming from lactating cows. Nondairy products such as soy and almond beverages have grown in sales while milk sales have declined – although nondairy 'milk' sales have plateaued. Cognition is still underrepresented as a health benefit for foods and beverages, but some niche players are tapping into its potential. Mark Twain once gave this advice to an aspiring author: “Yes, Agassiz does recommend authors to eat fish, because the phosphorus in it makes brain. If the specimen composition you send is about your fair usual average, I suggest that perhaps a couple of whales would be all you would want for the present.”Modern consumers who want to link nutrition with cognitive health can do so in a more realistic (and less insulting) way.Cognition, in aspects like memory, alertness and concentration, has been touted as a benefit of certain foods and food ingredients for a long time. Categories of food that supposedly benefit cognitive health run the gamut from soup (bone broth, especially with curcumin-bearing spices like turmeric) to nuts. Ingredient suppliers (and their customers) are relieved by FDA’s June certification of dietary fibers.

You could hear the collective sigh of relief among ingredient suppliers and food processors when the FDA in June approved a list of ingredients as dietary fibers. And the agency's decision came just in time for some marketing at the July IFT Food Expo.Most of the ingredients had long been marketed as dietary fibers – and labeled as such by food processors. But all that existing work was called into question when the FDA in 2016 announced it would review the many ingredients that claimed to be dietary fiber, part of the agency's ramp-up to the new Nutrition Facts label final rule.FDA’s initial ruling was that only certain naturally occurring dietary fibers such as those found in fruits, vegetables and whole grains, and isolated. Increased access, both online and through small foodservice and retail venues, sparks interest in new ethnic foods and flavors. Authentic ethnic cuisine used to be served from a pushcart. Sometimes it still is, but now that “pushcart” is likely to have four wheels, an engine and steel walls with a big window. And a website.Food trucks have become a popular way to introduce multicultural dishes and flavors to American consumers.

So have e-retailers and online platforms such as Pinterest and Instagram. But while the media may be relatively new, the methods are timeless. Food trucks are small, mobile specialty restaurants; e-retailers are virtual specialty stores; online postings are digitized word of mouth. All are time-honored strategies for introducing new cuisines.“It’s created a scenario where consumers feel they have accessibility to things,” says.

Product developers must match fruit form with function and pay attention to pH and Brix. Few ingredients fit within current food trends as well as real fruit. As consumers continue to redefine clean label and search for increased transparency or nutrient-rich offerings, the overarching theme appears to be a more holistic approach to foods and beverages. This positions fruit ingredients as an attractive option for formulators.Whether present to provide the background whisper of flavor in teas, particulate identity in cereals and snack bars or to confer health benefits in the sports performance category, there is a fruit ingredient – and form - suitable for almost any application.When it comes to fruit-based ingredients, formulators have a wide variety of forms from which to choose, with major choices including juice, puree. The larger and more exotic the seasonings, the more snacks need starches for adhesion. All of the 2018 predictions for snack flavors of the crispy, crunchy variety agreed that consumers want authentic, bold, exotic flavors. These authentic flavor experiences, garnered from global ethnic cuisines, help the snack category adhere to consistent growth rates.But what makes those exotic flavors adhere to the snack foods?

In many cases, starches.According to Mintel’s 2018 Summer Food and Drink Trends report, 36 percent of U.S. Consumers find the temptation of new flavors enough of an incentive to buy more chips. However, it's challenging to get those seasonings to stick to the surface of the snack so the flavor is delivered to the consumer’s mouth and not left at the bottom of the bag or box.Conventionally fried snacks rely on. Nuts are benefiting from consumer understanding that some oils are healthful. In the past, nut consumption has been hindered by nuts' high levels of fat and calories, the latter mostly a result of the former. But in recent years, there has been a slowly growing recognition among consumers that some fats are good, and that's especially true of the fats in nuts.Most of the fats in nuts are monounsaturated fats, plus some omega-6 and even some omega-3 polyunsaturated fats.

And while nuts do contain some saturated fat content, most also have a number of vitamins and minerals, including magnesium and vitamin E, plus good quantities of fiber and protein.As a result, nuts are considered good for you, and are especially helpful in reducing risk factors for heart disease. And as a further result, they're an attractive. Whether it's for entertainment, taste, or convenience, American consumers are heading to their grills this summer. About three-quarters of Americans plan to don an apron and grab a spatula to grill their favorite proteins this summer, according to a recent Cargill Feed4Thought survey, which polled more than 1,000 people in the U.S. The results show 94 percent say they trust the meat they buy for grilling is safe to eat.

The survey also found nearly 80 percent believe food producers are taking the necessary steps to ensure their meat is safe for grilling. Additionally, 87 percent believe an animal’s diet can have an impact on food safety.Why do people grill? Besides the fact that it is a time to be outdoors and gather with friends and family, consumers simply enjoy the taste of grilled foods. Almost three-fourths (72 percent) of. Kellogg Co., Battle Creek, Mich., has agreed to acquire Chicago Bar Co., LLC, maker of RXBAR clean-label protein bars, for $600 million. RXBAR will continue to operate independently as a standalone business, leveraging Kellogg's scale and resources to continue driving its growth, according to Kellogg's website press release. The acquisition allows the cereal giant to add a popular clean-label protein brand, which it says is the fastest-growing nutrition bar in the U.S.

“RXBAR is a unique and innovative company,” said Steve Cahillane, CEO of Kellogg, who is tasked with aligning the company with consumer demands for more 'natural,' fresh foods. 'Its values, people and cutting-edge approach represent an exciting opportunity for our business. Adding a pioneer in clean-label, high-protein snacking to our portfolio bolsters our already strong wholesome snacks offering. RXBAR is an excellent strategic fit for Kellogg as we pivot to growth. With its strong millennial consumption and diversified channel presence including e-commerce, RXBAR is perfectly positioned to perform well against future food trends.” With a base of egg whites, fruit and nuts, each RXBAR provides 12g of protein in 210-220 calories. Chicago Bar also recently launched RXBAR Kids, which contain the same core ingredients as RXBARs, but in kid-friendly flavors and portions. 'We carefully considered who the right partner would be for RXBAR's future,' said Peter Rahal, CEO and co-founder of RXBAR.

'We have always been committed to delivering the highest quality products that taste great, and being radically candid and transparent with our consumers, and these priorities remain. Joining Kellogg is not only a great cultural fit, but it provides us with the tools and resources to accelerate our growth so the brand can scale even faster than it is today.' Many of Kellogg's competitors are also purchasing smaller brands to adapt. Conagra Brands Inc.

Earlier this year bought Duke's meat snacks and recently Angie's Boomchickapop popcorn. Campbell Soup Co. Said in July it was acquiring organic soup maker, Pacific Foods, for $700 million. And last year, General Mills Inc.

Bought Epic Provisions meat snacks. Kellogg's North American president Paul Norman, said Kellogg's focus will be on helping to drive the brand's continued growth. 'The RXBAR team has built an incredible business, with impressive growth and profitability,' he said.

The acquisition by Kellogg is subject to customary closing conditions and is expected to close by the end of 2017.