What Is This Ingredient And Why Is It In My Food? Agenda
• Overview of Ingredient Functionality
• GMI approach to labeling Overview of Ingredient Functionality Product Development Process
• Consumer First mindset - trust and relevance are critical • Food safety and product quality are the top priorities
Concept/ Scale up Maintenance prototyping
• Recipes • Product/package • • Consumer/ Initial samples • Sensory evaluation • Pilot plant • Specifications & label updates • Customers Create recipes • Stability • Plant Trials • Quality standards • Product • • Clear benefit Ingredients • Claims & benefits • Capital Investment • Food Safety Improvements • New food • Technology • Performance • Packaging • Claims/Nutrition regulations Development • Distribution verification
Opportunity Product testing Identification Plant start up
Ingredients Our products are made up of different ingredients: each serving a specific purpose
Whole Grain Wheat Flour
Leaveners Water
Egg Sugar
Salts Acids Flavor Oil Functional Ingredients
A variety of functional ingredients are important in food product development
➢ Nutritional value ➢ Increased nutritional quality or replace nutrients lost through processing or product shelf life ➢ Sensory value ➢ Increase, add, or maintain throughout product shelf life: color, taste, odor, consistency, texture ➢ Shelf life ➢ Improve safety and stability of a food through distribution and consumption; reduces food waste via spoilage Acids
➢ Fermentation & Fruit ➢ Dairy - fatty acids/dairy cultures (succinic, lactic, propionic), ➢ Non-dairy - vinegar (acetic) ➢ Fruit (citric, tartaric, malic)
➢ Flavor, Texture, Color, Anti-microbial ➢ Cheese, Yogurt (texture & flavor) ➢ Apple slices (prevents browning) ➢ Low pH prevents spoilage microbes Leaveners
➢ Fermentation & Salts ➢ Yeast fermentation (carbon dioxide) ➢ Baking soda (sodium bicarbonate, potassium bicarbonate) ➢ Baking powder (sodium bicarbonate, calcium phosphate, sodium aluminum sulfate, tartaric acid)
➢ Flavor, Texture, Color (airy texture, browning) ➢ Bread (“soda’; ‘quick’) ➢ Biscuits ➢ Pancakes Texturants
➢ Emulsifiers ➢ Fatty acids (oleic, lauric, stearic), proteins (milk casein, soy), eggs (lecithin) ➢ Texture modifiers ➢ Flour, maltodextrin, starch, sugar, gelatin, fruit pectin, gums (guar, xanthan, carrageenan)
➢ Prevents separation, aids product handling & processing ➢ Mayo, nut butters (no need for constant mixing), chocolate chips ➢ Pancake syrup (pours out cleanly and clings to pancakes) ➢ Fruit Roll Ups (‘leathery’ texture) Preservatives
➢ Antimicrobials ➢ Celery extract (nitrite, nitrate), glycerine/glycerol, sugar, salt ➢ Antioxidants ➢ Oil based (tocopherols, Vitamin E, rosemary, oregano) ➢ Others: tea, coffee, chocolate, blueberries (phenolics)
➢ Improves safety, reduces spoilage, positive nutrients ➢ Sausage (reduces spoilage, provides characteristic flavor) ➢ Jelly (lowers water activity) ➢ Tortilla (prevents fat rancidity) Functional Ingredient Summary
Whole Grain Wheat Flour
Leaveners Water
Egg Sugar
Salts Acids Flavor Oil GMI approach to labeling Nutrition Labeling
• Regulated by FDA • nutrition facts panel, ingredient declaration and many product claims Our ingredients final product summary
Whole Grain Oats Corn Starch Sugar Salt Tripotassium Phosphate Vitamin E (mixed tocopherols) Vitamins and Minerals Ingredient Components
Ingredients with components
Sugar Chocolate chip Chocolate Cocoa butter milkfat Soy lecithin Best Practice: Parenthetical Labeling
Standard Ingredient: Strawberry jam (strawberries, sugar, spice, pectin) Non-standard ingredient: Almond Toffee Bits (sugar, palm oil, butter, almonds, salt, artificial flavor, soy lecithin, cocoa butter) Standard Ingredient with Non-Standardized Ingredient: Cream cheese mix (cream cheese [milk, cream, cheese cultures, salt, carob bean gum, enzymes], cultured buttermilk, hydrogenated soybean oil, natural flavor) Best Practice: Grouping of similar ingredients
Ingredients: Water, Whole Wheat Flour, Sugar, Brown Rice Flour, Canola Oil. Contains less than 2% of: Fructose, Glycerin, Leavening (potassium bicarbonate, sodium aluminum phosphate, baking soda, monocalcium phosphate), Whole Grain Corn Flour, Egg White, Salt, Cellulose Gum, Beet Powder, Radish Extract, Paprika Extract and Spirulina Added for Color, Hydrogenated Cottonseed Oil, Natural Flavor, Citric Acid, Nonfat Milk.
Other grouping examples: • Spices • Fats and oils • Preservatives • Yeast nutrients • Flavoring • Some colors More on Colors
FDA defines two types of color ingredients • Certified colors = manufactured • Exempt from certification = pigments from natural sources such as vegetables, fruits, or minerals
• Claims language Best Practice: Functional Information
Explanatory functional information
Ingredients: Water, Whole Wheat Flour, Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Cherry Strudel Filling (water, sugar, corn syrup, modified corn starch, cherries, citric acid, sodium citrate, black carrot and black currant juice concentrate added for color, malic acid, salt, invert sugar, sodium benzoate [preservative], natural flavor, gellan gum, xanthan gum, locust bean gum, carrageenan), Sugar, Soybean Oil. Contains 2% or less of: Yeast, Nonfat Milk, Salt, Natural Flavor. Best Practice: Functional Information
Explanatory functional information
Ingredients: Whole Grain Oats, Corn Syrup, Almonds, Raisins, Sugar, Roasted Peanuts, Rice Flour, Vegetable Glycerin, Cranberries, Canola Oil, Fructose, Corn Starch, Soy Lecithin, Salt, Barley Malt Extract, Baking Soda, Natural Flavor, Mixed Tocopherols Added to Retain Freshness. Best Practice: Consumer recognizable terms
FDA requires chemical names be used unless they have a commonly accepted name, for example: • Vitamins • Vitamin E (mixed tocopherols) added to maintain freshness • Vitamin A (palmitate) • Cream of tartar (potassium acid tartrate, potassium bitartrate) • Baking soda (sodium bicarbonate)
Description of physical state • Dehydrated cherries • Dried cherries • Cooked pasta Labeling Summary
• Ingredient labeling is regulated by the FDA • Labeling Best Practices for greater transparency • Parenthetical labeling • Grouping of similar ingredients by function • Functional descriptions • Consumer recognizable terms General Mills
• Cereal Bars: Made with no artificial OUR PURPOSE flavors and no colors from artificial sources and no gelatin
• Trix™Yogurt: In August 2017, we will be removing gelatin from Yoplait Trix Yogurt and reducing sugar by 25%.
• Fruit Roll Ups™: We’re bringing back Fruit Roll-Ups ™ - and now they’re Smart Snack-compliant.
• Yoplait® Go-Gurt®: We’re relaunching Yoplait® Go-Gurt® in an easy to open pack! • No more scissors required. • UPC Change • Now ½ MA Equivalency Resources
General Questions? • Ask General Mills https://www.generalmills.com/ask
Coming Soon… • ‘Demystifying food ingredients’ resource Stay Connected
General Mills Bell Institute of Health and Nutrition Website: bellinstitute.com REGISTER NOW! By becoming a registered member, you’ll have access to great perks like coupons, continuing education credits, and more!
General Mills Convenience and Food Service Website: generalmillscf.com
2525 ✓ Baked Pillsbury™ Breads — Easy to menu and prep, each sandwich serves 2 oz. equivalent of whole-grain-rich deliciousness. ✓ Press-less Panini — Offer popular hot sandwiches without extra equipment or skilled labor. Just heat and serve! ✓ Pre-sliced Ciabatta — Thaw and serve Ciabatta elevates your everyday sandwich experience.
Now you can serve the sandwiches kids love outside school at school, with the delicious new breads from Pillsbury™.