DOCSLIB.ORG

NACS Show Offers Education, Tech and Speakers Marketing To

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NACS Show Offers Education, Tech and Speakers Marketing To SAVORY SHOTS: SWEET SHOTS: SUPPLEMENT: Vermont Smoke & Cure Veggie Go’s NACS Preview SEE PAGE 12 SEE PAGE 16 SEE PAGE 17 October 2018 Volume 2 • Issue 5 SNACKING NEWS Puff Sales Popping as Consumers Discover Better-for-You Versions BY ROBIN MATHER New better-for-you puffs, many made with plant proteins or from vegetables, are showing up everywhere. Consumer re - SAVORY SEE PAGE 10 & 11 search company SPINS says sales of puffed snacks grew nearly 10 percent in n Dutch Company Adds 2 New Products 2017, far outpacing the snacks category as to North American Line a whole, which grew 1.4 percent in the n Whole Foods Lauds gimMe Snacks same period. Puffs account for seven to 10 percent of the overall snack category, SPINS says. As Whole Foods noted in its 2018 trends forecast late last year, new Plant-Based Snacks Capture extrusion and popping tech - Consumers’ Interest – and Dollars nologies make al - most anything BY ROBIN MATHER Show in New York, New York, in July. puff-able and If Mintel’s David Lockwood is right, That share is only likely to grow, as con - poppable. you’re going to see more plant-based sumers across all demographic sectors turn Exhibitors at snacks in the marketplace this year. And to plant-based snacks. the Sweets and SWEET SEE PAGE 13 & 14 next year, and the year after that. You can credit the adventurous palates Snacks Expo in Hungarian Chocolatier’s Prize-Winning n “One third of snack purchases are plant- of Millennials and members of Gen Z – May in Chicago, Products Now in U.S. based,” Lockwood told the audience at a the newest demographic, those of ages 11 Illinois, demonstrated exactly that, with session called “The State of the Specialty dozens of puffed vegetable- and nut-based n DAHlicious Organic Launches Single Continued on Page 9 Serve Lassi Food Industry” at the Summer Fancy Food snacks. Among them: HIPPEAS showed its organic chickpea puffs; Crunch-a- www.snackingnews.com Marketing to Multicultural Mame offered its organic edamame puffs in barbecue, cheddar and ranch; Peeled Customers Requires Fresh Thinking Snacks offers baked organic pea puffs; Cosmos Creations added its Welch’s BY ROBIN MATHER “When you’re talking about multicul - Multigrain Fruit Puffs; Shrewd Food If your retail presence serves members of tural consumers, you’re really referring to showed its sweet and savory puffs; and a diverse community, understanding their diverse customers – African American, Ready Nutrition showcased its pea-protein preferences in how you market to them Hispanic, Asian and LGBTQ segments,” puffs. can make a big difference in your sales fig - he says. “And when we talk about His - What’s driving consumers’ love for ures. So says Corey Richardson, Director panic customers, we’re talking about crunchy, crispy puffs? Some manufactur - and Cultural Anthropologist for fluent360 Spanish-speaking people from the western ers think it’s the Millennial love for com - in Chicago, Illinois, an agency specializing hemisphere. Latinx means an individual fort, combined with a desire to improve in connecting brands to multicultural com - munities. Continued on Page 9 Continued on Page 8 NACS Show Offers Education, gether in a general ses - sion on Monday from Tech and Speakers 10:30 to 11:45 a.m., and Henry Armour and Ideas BY ROBIN MATHER expo. 2 Go speak in the same The 2018 National Association of Conven - Bonin Bough, a much-lauded marketing time slot on Tuesday. ience Stores (NACS) Show and Confer - executive with experience at Mondelez In - Television host, writer ence runs from Sunday, October 7, to ternational, PepsiCo, Weber Shandwick and actor Mike Rowe Wednesday, October 10, at the Las Vegas and Ruder Finn Interactive, will speak speaks in a general session on Wednesday Convention Center in Las Vegas, Nevada. Sunday at a general session from 3:45 to from 8 to 9 am. Rowe is perhaps best A full slate of educational sessions com - 5 p.m. Continued on Page 6 plements the new product exhibits and Joe Sheetz and Scott Stratten speak to - FROM THE EDITOR SNACKING NEWS WWW.SNACKINGNEWS.COM There’s a tremendous with frog’s mouth? I hadn’t heard that term Again and again, the issue of time or, PUBLISHER amount of information in until I learned about the standardized lex - more precisely, the lack of it, surfaced – Kimberly Oser this issue of Snacking icon that the American Cheese Society has no time to prepare meals, no time to eat News. From a story that developed which defines cheese faults breakfast if you want to get the kids out the SENIOR ASSOCIATE PUBLISHER examines the sudden in - (and yes, frog’s mouth is a fault) and fla - door on time, no time to shop, or share Jules Denton-Card terest in puffed snacks – vor profiles so that cheesemakers, cheese - meals. Millennials, it’s said, often prefer [email protected] including who’s making mongers and cheese devotees can all speak to eat alone, and I’m guessing this is be - them and the secrets behind why they the same language. cause they’re eating at their desks, or in EDITORIAL DIRECTOR think your customers love them so – to the I knew that everyone’s snacking much their cars, and have gotten used to that. I Lorrie Baumann profile of a whimsical candy store owner more than they used to, but I had no idea found it telling that an expert with the EDITOR in Pennsylvania who shares his tips for that as many as 90 percent of respondents Nielsen company says one of the big driv - Robin Mather success, I hope you’ll find something you to an NPD snacking survey would say that ers of snack purchases is single-serving find useful. they sometimes or often use snacks as size. ASSOCIATE EDITORS One of the best things about being a re - meal replacements. I’m old enough to be hardwired to be - Jeanie Catron porter is that you get to exercise your cu - I learned, too, that your minority cus - lieve in the importance of the family meal, Greg Gonzales riosity about many topics. Reporting for tomers, be they Hispanic, African Ameri - and this trend of solo eating saddens me JoEllen Lowry the stories for this issue was fun and en - can or Asian, don’t live inside a bubble. some. But I’ll get over that. I guess I’ll lightening for me. With every issue, I learn They see themselves living in dual cul - have to change my thinking. ART DIRECTOR something new. tures, not a single one, and a savvy retailer I hope you’ll find plenty to engage you Yasmine Brown n Have you ever encountered a cheese markets to them in some surprising ways. in this issue. GRAPHIC DESIGNER Jonathan Schieffer CUSTOMER SERVICE MANAGERS Caitlyn McGrath Susan Stein DIRECTOR OF OPERATIONS Tara Neal [email protected] CIRCULATION MANAGER Jamie Green [email protected] PUBLISHING OFFICE 1877 N. Kolb Road Tucson, AZ 85715 520.721.1300 Fax 520.721.6300 SUBSCRIBER SERVICES Snacking News P.O. Box 30520 Tucson, AZ 85751 520.721.1300 OSER COMMUNICATIONS GROUP FOUNDER Lee M. Oser Periodicals postage paid at Tucson, AZ, and additional mailing office. Snacking News is published bi-monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520.721.1300. Publisher as - sumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of proprietary classified information. ©2018 by Oser Communications Group. All rights re - served. Reproduction, in whole or in part, without written permission of the publisher, is expressly pro - hibited. Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months. Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card. Snacking News is distributed without charge in North America to qualified professionals in the retail and distribution channels of the chain drug, convenience, grocery, and specialty foods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annually to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520.721.1300. POSTMASTER: Send address changes to Snacking News, 1877 North Kolb Road, Tucson, AZ 85715. 4 SNACKING NEWS October 2018 SNACKING NEWS Pittsburgh-Based Candy Shop Celebrates Fun and Delight BY ROBIN MATHER this business coup. “Heard the news, the Pocono mountains in northeastern marshmallows that go into cereal,” he A floor inlaid with pennies in the ice cream called my supplier, and bought everything Pennsylvania, so it’s not surprising that the says. “We didn’t – I didn’t even know such parlor at Grandpa Joe’s Candy Shop’s they had in stock,” he says. boy grew into a man who tired of the a thing existed! But I made some calls and flagship store in the Strip District of Pitts - Today, Grandpa Joe’s has six stores and restaurant business, put away his culinary found a supplier, and now we sell 280 burgh, Pennsylvania, might be the best a distribution center in nearby Robinson, degree and decided to open his own candy pounds of those little marshmallows a metaphor for owner Christopher J. Beers’s Pennsylvania. With stores in Beaver and paradise. week.” success. Mt. Lebanon, Pennsylvania; Chillicothe, Even now, Beers’s easy-going public Retailers should never hesitate to work The floor was a wacky idea that came to Middletown, and Miamisburg, Ohio, persona cloaks a mind that never stops closely with suppliers.
Load more

Recommended publications
  • Chapter 3: Socioeconomic Conditions
    Chapter 3: Socioeconomic Conditions A. INTRODUCTION This chapter analyzes whether the proposed actions would result in changes in residential and economic activity that would constitute significant adverse socioeconomic impacts as defined by the City Environmental Quality Review (CEQR) Technical Manual.1 The proposed actions would result in the redevelopment of an underutilized site with an approximately 214,000- square-foot (sf), 60-foot-tall commercial building currently anticipated to be a BJ’s Wholesale Club along with up to three other retail stores on the second level, 690 parking spaces, and approximately 2.4 acres of publicly accessible waterfront open space. The Brooklyn Bay Center site (“project site”) is located at 1752 Shore Parkway between Shore Parkway South to the east, Gravesend Bay (Lower New York Bay) to the west, and between the prolongation of 24th Avenue to the north and the prolongation of Bay 37th Street to the south. The objective of the socioeconomic conditions analysis is to determine if the introduction of the retail uses planned under the proposed actions would directly or indirectly impact population, housing stock, or economic activities in the local study area or in the larger retail trade area. Pursuant to the CEQR Technical Manual, significant impacts could occur if an action meets one or more of the following tests: (1) if the action would lead to the direct displacement of residents such that the socioeconomic profile of the neighborhood would be substantially altered; (2) if the action would lead to the displacement of substantial numbers of businesses or employees, or would displace a business that plays a critical role in the community; (3) if the action would result in substantial new development that is markedly different from existing uses in a neighborhood; (4) if the action would affect real estate market conditions not only on the site anticipated to be developed, but in a larger study area; or (5) if the action would have a significant adverse effect on economic conditions in a specific industry.
    [Show full text]
  • Belize in the Cocoa-Chocolate Global Value Chain
    Belize in the Cocoa-Chocolate Global Value Chain July 2018 Prepared by Danny Hamrick and Karina Fernandez-Stark Duke Global Value Chains Center, Duke University Global Value Chains Center This research was prepared by the Duke University Global Value Chains Center on behalf of the Organization of American States (OAS). This study is part of the establishment of Small Business Development Centers in the Caribbean. The report is based on both primary and secondary information sources. In addition to interviews with firms operating in the sector and supporting institutions, the report draws on secondary research and information sources. The project report is available at www.gvcc.duke.edu. Acknowledgements The Duke University Global Value Chains Center would like to thank all of the interviewees, who gave generously of their time and expertise, as well as Renee Penco of the Organization of American States (OAS) for her extensive support. The Duke University Global Value Chain Center undertakes client-sponsored research that addresses economic and social development issues for governments, foundations and international organizations. We do this principally by utilizing the global value chain (GVC) framework, created by Founding Director Gary Gereffi, and supplemented by other analytical tools. As a university- based research center, we address clients’ real-world questions with transparency and rigor. www.gvcc.duke.edu. Duke Global Value Chain Center, Duke University © July 2018 i Belize in the Cocoa-Chocolate Global Value Chain Acronyms ..........................................................................................................................................................
    [Show full text]
  • Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-Ols, and Procyanidin Content in Foods Prepared with Coco
    JFS C: Food Chemistry Preservation of Cocoa Antioxidant Activity, Total C: Food Chemistry Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder L. STAHL,K.B.MILLER,J.APGAR, D.S. SWEIGART,D.A.STUART,N.MCHALE,B.OU,M.KONDO, AND W.J. H URST ABSTRACT: Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activ- ity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxi- dant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leav- ening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, fla- vanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Com- mercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of fla- vanol compounds and antioxidant activity.
    [Show full text]
  • Food & Beverage
    Supply Chain Assets Asset Industry Clusters Legend Cold Storage Packaging Consulting/Services Transportation/ Warehouse/Trucking Food & Beverage Engineering New York Loves Food Industry connects the agribusiness industry to the academia, R&D, and food manufacturing resources needed Equipment Highway to be successful in the United States. Manufactured Ingredients Rail Labs POTSDAM CANADA NEW YORK LAKE ONTARIO TORONTO ROCHESTER NIAGARA FALLS SYRACUSE UTICA BATAVIA CANANDAIGUA ALBANY BUFFALO ITHACA ALFRED LAKE ERIE Drive Times Labs FISHKILL BUFFALO COMPANY CITY Toronto, ON, CA 2 Hours Acts Testing Labs, Inc./Bureau Veritas Buffalo New York, NY 6 Hours Ameritech Laboratories College Point Washington DC 7 Hours Bacti-Chem Labs of NY, Inc. Long Island NEW YORK CITY Chicago, IL 8.5 Hours Biotrax Testing Laboratory Cheektowaga SYRACUSE Certified Laboratories, Inc. Melville Montreal, QC, CA 4 Hours Chestnut Labs Ithaca New York, NY 4 Hours Cornell Nutrient Analysis Laboratory Ithaca Philadelphia, PA 4 Hours Dairy One Ithaca ATLANTIC OCEAN Washington DC 6 Hours EMSL Analytical, Inc. New York ALBANY FDA Northeast Regional/District Office Buffalo/Rochester/New York Boston, MA 2.5 Hours FDA Northeast Regional/District Office Syracuse/Binghampton/Albany/Jamaica New York, NY 2.5 Hours MICROBAC Cortland Montreal, QC, CA 3.5 Hours NYS Food Laboratory Albany Philadelphia, PA 4 Hours NYSAES- Food Research Lab Geneva harvestny.cce.cornell.edu Supply Chain Assets Food & Beverage Grocery Stores in New York HQ IN NEW YORK HQ OUTSIDE OF NEW YORK SUPERMARKET
    [Show full text]
  • Annual and Sustainability Report 2018
    2018 Annual and sustainability report report and sustainability Annual Annual and sustainability report 2018 Contents This is Cloetta Letter from the Chairman 73 The year in brief 1 Corporate governance report 74 Words from the President 2 Remuneration of the Group Management Team 80 Internal control over financial reporting Goals and strategies 4 82 Board of Directors Long-term financial targets 4 84 Group Management Team Sustainability targets 5 86 Strategic priorities 6 Financial reports 88 Consolidated profit and loss account Cloetta’s value chain 8 89 Consolidated statement of comprehensive income Cloetta’s sustainability agenda 10 90 Consolidated balance sheet 91 The confectionery market 11 Consolidated statement of changes in equity 92 Strategies for growth 14 Consolidated cash flow statement 93 Brand, category and product development 15 Notes to the consolidated financial statement 94 Brand and category leadership 16 Parent Company financial statements and notes 130 Strategic product development 21 Proposed appropriation of earnings 140 Consumer front and centre 24 Auditor’s report 141 Cloetta’s leading brands 26 Ten-year overview 144 Key ratios 145 Cloetta’s main markets 30 Reconciliation of alternative performance measures 146 Supply chain 37 Factories 42 Long-term sustainability 148 Stakeholders and materiality issues Increased resource efficiency 44 150 Strategic priorities for Cloetta’s sustainability work Raw material 46 152 GRI index Responsible sourcing 48 153 Auditor’s limited assurance report on sustainability report
    [Show full text]
  • The Medicinal Use of Chocolate in Early North America
    Mol. Nutr. Food Res. 2008, 52, 000 – 000 DOI 10.1002/mnfr.200700264 1 Review The Medicinal Use of Chocolate in Early North America Deanna L. Pucciarelli and Louis E. Grivetti Nutrition Department, University of California, One Shields Ave, Davis, CA, USA The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th–19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears’ understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. Keywords: Chocolate / Cocoa / Food history / Foods for health / History of medicine / Received: July 9, 2007; accepted: January 2, 2008 1 Introduction Yet, for the better part of the 20th century, and certainly after the 1930s, the consumption of chocolate shifted in the I felt my Self [sic.] very unwell and derected [sic.] a little United States from medicinal to confectionary. Over the Chocolate which Mr. McClellen gave us, prepared of which past decade laboratory research has indicated positive rela- I drank about a pint and found great relief at 11 A.M.
    [Show full text]
  • Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States
    J. Agric. Food Chem. 2009, 57, 9169–9180 9169 DOI:10.1021/jf901821x Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao ,† † § § KENNETH B. MILLER,* W. JEFFREY HURST, NANCY FLANNIGAN, BOXIN OU, # # † C. Y. LEE, NANCY SMITH, AND DAVID A. STUART †The Hershey Center for Health and Nutrition, P.O. Box 805, Hershey, Pennsylvania 17033-0805, §Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766, and #Department of Food Science and Technology, Cornell University, Geneva, New York 14456 A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (%fat), percent nonfat cocoa solids (%NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers.
    [Show full text]
  • Taste of Child Labor Not So Sweet: a Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Washington University St. Louis: Open Scholarship Washington University Law Review Volume 87 Issue 5 January 2010 Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry Kemi Mustapha Washington University School of Law Follow this and additional works at: https://openscholarship.wustl.edu/law_lawreview Part of the Human Rights Law Commons, International Law Commons, Juvenile Law Commons, Labor and Employment Law Commons, and the Legislation Commons Recommended Citation Kemi Mustapha, Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry, 87 WASH. U. L. REV. 1163 (2010). Available at: https://openscholarship.wustl.edu/law_lawreview/vol87/iss5/6 This Note is brought to you for free and open access by the Law School at Washington University Open Scholarship. It has been accepted for inclusion in Washington University Law Review by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. TASTE OF CHILD LABOR NOT SO SWEET: A CRITIQUE OF REGULATORY APPROACHES TO COMBATING CHILD LABOR ABUSES BY THE U.S. CHOCOLATE INDUSTRY I. INTRODUCTION United States chocolate manufacturers,1 including Hershey‘s2 and Mars,3 received unwelcomed media attention in 2001 as reports of the use of child labor on West African cocoa farms surfaced.4 Investigations revealed that children harvest cocoa beans5 under conditions that qualify as the ―worst forms of child labor‖6 as defined in International Labour 1.
    [Show full text]
  • Polycyclic Aromatic Hydrocarbons (PAH) in Chocolate on the German Market
    J. Verbr. Lebensm. 4 (2009): 128 – 135 1661-5751/09/020128-8 DOI 10.1007/s00003-009-0478-1 © Birkhäuser Verlag, Basel, 2009 Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market K. Ziegenhals1, K. Speer2 and W. Jira1 1 Analysis Division, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Germany 2 Institute of Food Chemistry, TU Dresden, Bergstr. 66, 01062 Dresden, Germany Correspondence to: Dr. Wolfgang Jira, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany Tel.: +49 9221 803 313, Fax: +49 9221 803 303, E-mail: [email protected] Received: February 10, 2009; accepted: February 25, 2009 Online First 7 April 2009 Key Words: PAH, benzo[a]pyrene, leading substance, GC/HRMS, leading substance seems to be suitable to estimate the PAH chocolate. contamination in chocolate. Abbreviations: 5MC = 5-methylchrysene; ASE = accelerated solvent extraction; BaA = benzo[a]anthracene; BaP = ben- Zusammenfassung: Für die Bestimmung der 15+1 von der EU als zo[a]pyrene; BbF = benzo[b]fluoranthene; BcL = benzo[c]- prioritär eingestuften PAK in verschiedenen Schokoladen wurde fluorene; BgP = benzo[g,h,i]perylene; BkF = benzo[k]fluoran- eine Analysenmethode bestehend aus beschleunigter Lösungs- thene; BjF = benzo[j]fluoranthene; CHR = chrysene; CPP = cy- mittelextraktion (ASE), GelpermeationschromatographieACHTUNGRE (GPC) clopenta[c,d]pyrene; DhA = dibenzo[a,h]anthracene; DeP = di- und Nachreinigung an einer Minikieselgelsäule verwendet. Die benzo[a,e]pyrene; DhP = dibenzo[a,h]pyrene; DiP = diben- Identifizierung und Quantifizierung der einzelnen Verbindun- zo[a,i]pyrene; DIP = dibenzo[a,l]pyrene; EFSA = European Food gen erfolgte nach gaschromatographischer Trennung mit dem Safety Authority; GPC = gel permeation chromatography; HRMS hochauflösenden Massenspektrometer unter Verwendung einer = high resolution mass spectrometry; IcP = indeno[1,2,3-cd]py- VF-17ms GC-Säule.
    [Show full text]
  • Fermentation of Cocoa Beans: Influence of Microbial Activities And
    Journal of the Science of Food and Agriculture J Sci Food Agric 88:2288–2297 (2008) Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate Nicholas Camu,1 Tom De Winter,1 Solomon K Addo,2 Jemmy S Takrama,3 Herwig Bernaert4 and Luc De Vuyst1∗ 1Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium 2Barry Callebaut Ghana Limited, Plot 1 Free Zone Enclave, Tema, Ghana 3Cocoa Research Institute of Ghana (CRIG), New Tafo, Akim, Ghana 4Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium Abstract BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate. RESULTS: Population dynamics, metabolite target analyses, and chocolate production were performed for seven independent spontaneous cocoa bean heap fermentations in Ghana. Although the same micro-organisms were involved in these heaps, carried out at different farms or in different seasons, heap temperatures and microbial metabolite concentrations were different. This could be due to heterogeneity and size of the heaps, but was mainly ascribed to microbial variability. Indeed, differences in microbial activity could be linked with the flavour of chocolates made from the corresponding dried, fermented cocoa beans. Whereas the polyphenol and alkaloid contents of cocoa beans were crop- and heap-dependent, epicatechin and theobromine levels decreased during fermentation due to diffusion out of the bean cotyledons and polyphenol oxidation and condensation.
    [Show full text]
  • Pharmacological Research Theobroma Cacao L., the Food Of
    Pharmacological Research 61 (2010) 5–13 Contents lists available at ScienceDirect Pharmacological Research journal homepage: www.elsevier.com/locate/yphrs Review Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims M. Rusconi ∗, A. Conti Alpine Foundation for Life Sciences (AFLS), 6718 Olivone, Switzerland article info abstract Article history: Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean Received 2 June 2009 and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of Received in revised form 30 August 2009 antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa Accepted 31 August 2009 processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Keywords: Moreover, before claiming any healthy properties to a plant, natural product or food item on human Theobroma cacao L. subject, a basic research project approved by scientific and ethical commissions has to be performed. Chocolate Polyphenols Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa Health claims and chocolate products in Europe, are regulated by “Directive 2000/36/EC of the European parliament and of the council”. The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate.
    [Show full text]
  • Feature Advertising by U.S. Supermarkets Meat and Poultry
    United States Department of Agriculture Agricultural Feature Advertising by U.S. Supermarkets Marketing Service Meat and Poultry Livestock, Poultry and Seed Program Independence Day 2017 Agricultural Analytics Division Advertised Prices effective through July 04, 2017 Feature Advertising by U.S. Supermarkets During Key Seasonal Marketing Events This report provides a detailed breakdown of supermarket featuring of popular meat and poultry products for the Independence Day marketing period. The Independence Day weekend marks the high watershed of the summer outdoor cooking season and is a significant demand period for a variety of meat cuts for outdoor grilling and entertaining. Advertised sale prices are shown by region, state, and supermarket banner and include brand names, prices, and any special conditions. Contents: Chicken - Regular and value packs of boneless/skinless (b/s) breasts; b/s thighs; split, bone-in breasts; wings; bone-in thighs and drumsticks; tray and bagged leg quarters; IQF breast and tenders; 8-piece fried chicken. Northeast .................................................................................................................................................................. 03 Southeast ................................................................................................................................................................. 21 Midwest ...................................................................................................................................................................
    [Show full text]