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E-news Etc.

Looking ahead in 2008
With the start of a new year it's only natural to wonder what's ahead. And toward the end of 2007, there were a slew of stories on what hot trends would be influencing the food industry this year.

Here's a roundup of some hot trends that we came across.

If you'd like to add to this list, please drop me a line (Deanna.rosolen@food.rogers.com)

• A story in the Seattle Post Intelligencer says local foods, food safety and new sugars are just some trends to look for. Bad foods, such as white bread, may "fight back" and grocery stores may "glam up" the grocery experience.
  http://seattlepi.nwsource.com/food/344019_foodahead19.html
  
• The Philadelphia Inquirer reports that we may be seeing more umami and more consumers trying Korean and African foods as Indian and Japanese "move mainstream." And we'll see more foods that have to be steamed.
  http://www.philly.com/philly/entertainment/12840582.html
  
• A story on Food Navigator USA says top trends include: fresh and organic, superfruits, bold flavours and using probiotics in more than just yogurt. Crunchier foods will make up for the reduced fat and calories, and caffeine will appear in more products. More environmentally friendly ways of producing packaged foods will also appear.
  http://www.foodnavigator-usa.com/news/ng.asp?n=81699-datamonitor-flavor-trends
  
• In Europe, there will be more preservative-free and additive-free foods and therefore "clean" labels, according to Food Navigator. And expect to see more information on labels such as where ingredients come from, how they're manufactured and how they're packaged. Also look for more info on manufacturers' carbon footprints.
  http://www.foodnavigator.com/news/ng.asp?n=81742&m=
  21CTD06&idP=1&c=qlvdwdsnujcjmvk&idcat=0

Flavour Mavens
In this issue our team reviews VitaMuffins from New York-based Vitalicious Inc. The company has been creating unique lines of muffins and desserts for people "who don't want to give up the comfort foods they love" for seven years. See how they fare with their latest launch.

E-Poll
In our last regular e-newsletter (Dec. 5), we asked if Canadian grocery stores should implement a program where food scores are placed right on the shelf. The scores would help consumers make healthy food choices. Here's what you said:

• Yes: 64%
• No: 36%

Deanna Rosolen
Associate Editor
Deanna.rosolen@food.rogers.com

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International News

Calendar of Events

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SIAL MONTRÉAL 2008: NEW FOR THE FOODSERVICE SECTOR

Visitors from the foodservice-H.R.I. sector are increasing in numbers at SIAL Montréal. In 2007, they represented 20% of visitors to the exhibition. For the 2008 edition, SIAL Montréal will be introducing new points of interest specific to hotel, restaurant, catering and foodservice operators. To complement the food product offer, Set Canada, held in conjunction with SIAL Montréal since 2005, now welcomes for the first time the equipment, technology and services for the Hotel, Restaurant and Institutional Food Service markets. For more on Set Canada, visit: www.setcanada.ca

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2nd Annual Food Technology & Innovation Forum

The 2nd Annual Food Technology & Innovation Forum will cover such topics as Emerging consumer trends, Ideation & innovation, Tapping into the wellness market, New ingredients showcase and Food safety & globalization.

May 1-2, 2008
Renaissance Schaumburg Hotel & Convention Center.
Chicago, Ill.

http://www.thefoodsummit.com/

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Nex-xus

Nex-xus Distribution Inc. started operations in 2004 and has experienced tremendous growth throughout the last 4 years through its ability to provide its North American (including Mexico) clients with innovative products and high standards of service.

Nex-xus has its own R&D laboratory that works on Special Functional Blends for its clients, one of which is FIBERNEX 87:

Fibernex 87 is a blend rich in fibre (Approx. 87%). Its main application is in Bakery products where Psyllium Husk is desired and functionality is an asset. Fibernex 87 is approved by Health Canada for claim purposes.

Other Blends that we have also created:

Calcium 5 – Source of Calcium focused for the Beverage Industry where No Sedimentation and Clean Label are desired.

Batternex 800 – Focused for the poultry industry where Oil Absorption Reduction is needed.

Crispinex 95 – Designed for Microwavable Bakery products needing Crispiness.

A milestone in Nex-xus' growth has been the launch of our new office in China (Qingdao) in 2006. From our Qingdao base we are able to offer our clients access to more suppliers, more innovative products, and more competitive solutions.

The company in China focuses on Sourcing New Ingredients, Auditing New Facilities, and Overlooking all Nex-xus' Operations in the Far East.

For further information, visit our website at: www.nex-xus.com, or call our Montreal Office at: (514) 985-1115.

Address:
1155 Rene Levesque W.
Suite 2500
Montreal, Que.
CANADA H3B 2K4

T: 514-985-1115
F: 514-985-1116

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Local product puts a new twist on traditional fare

Oh So Very Cranberry – the festive chutney

"Good things grow in Ontario" takes on a renewed resonance in the agricultural industry, as On the Side Inc. takes condiment making to a new height. With its second product containing primarily locally grown ingredients that offer nutritional value, unique flavour blends and environmentally friendly benefits, On the Side Inc. is destined to become the forerunner for locally inspired processed food in Canada.

The company launched its products at the Ethnic and Specialty Food Expo in Toronto on Sept. 30, where its flagship product, Smiling Green Tomato, attracted the attention of some of the most prestigious retailers and foodservice companies in Canada. "I never wanted to be a name dropper," says Chris Lianga, proprietor and co-owner of On the Side Inc., "but our products are really attracting big name food customers, namely Loblaws, Sobey's and the Marriott Hotel." Today, On the Side Inc.'s products grace the kitchens of some of the most prominent hotels, restaurants, wineries and caterers in Ontario, including The Prince of Wales Hotel in Niagara-on-the-Lake, The Marriott Hotel in Markham, On The Twenty in Jordon, and Olson Foods and Bakery in St. Catharines.

Hot out of the kitchen in December, their new product, Oh So Very Cranberry, comes in a specially marketed 190-mL Victorian jar that features a self-stylized, attractive label to enhance product uniqueness — beautiful enough to display on an elegant dinner table, as its watercolour design transforms it from a condiment to an art form.

"As an educated environmentalist, self-inspired painter and conscientious consumer, I wanted to develop a product that was value-packed and unique. I want the consumer to have it all," says Lianga. "There are tangible benefits to buying food close to home. While sourcing locally means quality and freshness, you can't forget its environmental, social, economic, health benefits as well. Mass-produced brands just don't have all the qualities discriminating consumers are looking for."

While developing her business plan it occurred to Lianga that niche marketing was the best direction for her company. "Chefs in large hotels, restaurants and catering companies are under the gun to produce high-quality foods under a minimum time frame. That leaves little opportunity to develop cuisine that takes hours to cook, unless they are in business to do just that," she says, explaining the attraction of her products. On The Side Inc.'s Oh So Very Cranberry also gains market appeal by fusing flavour essences using local and some exotic ingredients to bring out the full-bodied characteristics to just about any formal or casual fare." And, she notes, blending rich and distinctive flavours allows food preparers to layer flavours in strong cheeses, retain delicate subtleness of poultry or fish, or balance the robustness of meats and game.

For more information, please contact:

Chris Lianga and David Orr - Proprietors
On the Side Inc.
82 Concord Ave.
Toronto, Ont. M6H 2P1
Tel.: (416) 588-5731
E-mail: ontheside@sympatico.ca

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National Starch Food Innovations – Specialty Starch Technology

National Starch Food Innovation is a leader in specialty starch technology and manufacturing for the food industry. Our technology and ingredients improve texture, shelf stability, flavour and mouthfeel and add other characteristics that translate into marketing benefits. Some of the products include: viscosifiers, texturizers, mouthfeel enhancers, emulsion stabilizers, resistant starches and functional native starches – all used in foods and beverages to improve quality, processing, stability and economics.

Organic solutions
Novation functional native starches and Novation organic certified starches are just two of the initiatives that we have brought to market that respond to consumers in these areas. Novation Prima is redefining low-temperature stability in frozen food applications where clean labelling is required. All of these starches are appearing in a broad range of applications, from baby foods and canned soups to frozen meals and instant beverages.

Textural solutions
Food companies often treat the texture component of a food system as something of relatively minor importance unless the texture was wrong in the consumer eating experience. Consumer palates are becoming more sophisticated and food companies now recognize the opportunities to use texturization – the deliberate modification of texture – to differentiate their offerings.

Consumer-driven, science-based solutions
Our ingredients help meet consumers' health needs through traditional foods and beverages. We have expertise in the areas of dietary fibre, weight and energy management and digestive health.

Delivery system technology
We have a broad range of delivery system technology – starting with food emulsions and encapsulation – that offer the food formulator the opportunity to engineer in exciting new benefits to packaged foods, functional foods, beverages and nutritional supplements.
For more information, visit www.foodinnovation.com