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New Products

Conference:

New Speaker Added!

www.PreparedFoods.

com/npc

page 82

R&D

Seminars-Chicago:

Time is Running Out!

www.PreparedFoods.

com/rd

page 86

Category Analysis:

Benefiting Beverages

page 13

Regulations: A

Reportable Food

Registry

page 30

Regional American

Sauces

page 33

R&D Seminar:

Ingredients for

Baked Goods

page 51

Post-IFT Report

page 73

August 2009

www.PreparedFoods.com

PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS

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See archived articles on www.PreparedFoods.com

table of contents

August 2009

A BNP Media Publication

Vol. 178, Issue 8

10 Hitting the Shelves

Drinking and giving; smoothie shake-up; gelatin grows up;

natural ice cream; and more.

13 Category

Analysis:

Benefiting Beverages

Brain function and mood drinks, gut health and cardiovascular

benefits are just a sampling of the functional aspects of

certain beverages on the market. Some have a wide range of

research to substantiate their ingredient claims, while others

include ingredients with less solid health claims.

27 MarketWatch

Yogurt reduces calories and adds fiber; an all-natural

spreadable cheese; Dove adds peanut butter to its chocolate;

and energy drinks take on relaxation.

30 Regulations: The Reportable

Food Registry

On September 8, 2009, the reporting requirements of the

Reportable Food Registry will become effective. Companies

registered with the FDA should make themselves current on

their reporting obligations.

August 2009 ● www.PreparedFoods.com 4

Cover photo by T. J. Hine

Sweetener Options: Sweet Cravings

42

Whether accurate or not, robust sales of

sugary-tasting foods and beverages are being linked by many

health professionals to a robust increase in waistlines.

Suppliers are stepping in to provide ample choices

to satisfy Americans’ sweet tooth.

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33 Regional American Sauces

Traditional American foods, featuring sauces, regional and ethnic flavorings, and fruits,

result in distinctive regional cuisines.

41 On the National Menu

Americans may only eat healthy when at home; and favorite restaurant snacks make it into

the mainstream.

42 Sweetener Options: Sweet Cravings

Whether accurate or not, robust sales of sugary-tasting foods and beverages are being

linked by many health professionals to a robust increase in waistlines. Options to satisfy

Americans’ sweet tooth, without adding calories, are evolving by the bowlful.

51 R&D Seminar: Ingredients for Baked Goods

Formulation tactics for healthier baked goods—from fiber addition to reduced sodium

content—were provided by speakers at Prepared Foods’ R&D Application Seminars.

67 R&D

Applications:

Performing Rice Protein

68 R&D

Applications:

Pulses: Innovative Coatings

70 R&D

Applications:

Cookies Around the World

73 Abstracts/Post-IFT

Report

Lower cost cranberries; the food-mood enigma; isomaltulose for confectionery; reliable

enzymes; new GRAS status for algae-based natural carotenoids; testing standards for

high-purity rebaudioside-A in the Food Chemicals Codex; and more.

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Visit

PreparedFoods.com

for editorial archives, educational webinars, video presentations, and more.

new product trends

From Flavors to Food Solutions: The Impact of Millennials

Research shows that the eating habits of Millennials (those born between 1982 and 2000) will have a tremendous impact on how food products and menus are designed. Their attitudes and actions require a new and different approach to the development and marketing of foods in both the retail and foodservice sector.

Product Development Changes in a Changing Wellness Landscape

Wellness, a global mega-trend, is increasingly complex. Scientific advances, global travel, aging populations, obesity and instantaneous communications have shifted consumers’ definition of wellness from reducing disease risks to living longer with an improved quality of life. These changes mean the food industry must change how products are developed, marketed, sold, and regulated. Case examples, including Campbell’s recent efforts to lead in the health and nutrition markets, are presented.

Emerging Foodservice Trends, Operator Differentiation,

and the Impact on Food Manufacturers

Few foodservice operators can remember a business environment this challenging. The ability to offer menu items that meet a variety of consumer needstates will be critical for operator success in 2008 and beyond. Discover which emerging foodservice trends can establish Resonating Points of Differentiation for restaurant concepts, and how food manufacturers can position themselves as partners in the operators’ quest to separate from the competitive clutter.

Lessons Learned from the Natural Products and Dietary Supplement Industries

In the development of truly innovative products for health, a company must have the pulse of consumers, the regulatory environment and emerging science. Learn how a related industry has excelled in quickly adapting to changes in the market as it fast-tracked new products for the U.S. while working in Washington on initiatives to provide affordable, science-based products improving consumer health and on efforts for self-regulation to improve consumer confidence in product claims.

New Product

Trends Videos

Click on

PreparedFoods.com Table of Contents

by reviewing some trends of the past with

Prepared Foods New Product Trends Videos.

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editorial views

www.PreparedFoods.com ● August 2009 9

editorial views

Manufacturers and suppliers alike are realizing the importance of sustainability to their consumers and are implementing “green” measures to quell as many concerns as they can. However, the question at hand is whether these efforts will have any real added value.

The Shelton Group, in fact, has found that most Americans are trying to purchase more green prod-ucts but are doing so without enough knowledge to make informed and meaningful purchasing decisions. Take the “natural” vs. “organic” debate. Organic may well have the most regulatory definition, but natural may have the most weight to consumers. In a national survey of 1,006 respondents, the Shelton Group asked American consumers to identify the best product description to read on the label. Some 31% chose “100% natural,” with 25% preferring “all-natural ingredients.” The best organic could muster was 14% for “100% organic.” “Certified organic ingredients” was the choice for only 12% of respondents.

Further confusion rests in the notion of “green.” Some 60% of Americans claim to be looking for greener products; however, judging by their responses to Shelton questions, they seem quite confused in this area. Shelton asked, “How do you know a product is green?” Some 22% said they did not know or were not sure, while 20% trust the package label. Only 15% read the label or ingredients.

For that matter, consumers seem suspicious of manufacturers’ motives for going green. Nearly a quar-ter of respondents have the rather cynical notion that manufacturers are embracing sustainability to “make their company look better to the public,” while only 7% believe it is because the company actually cares about the environment.

However, this is not to say consumers expect less of manufacturers that claim to have gone green. Shelton asked respondents what their reaction would be, if a company that makes their favorite products and had advertised itself as green were to receive a government fine for failing emissions standards or for polluting. Some 40% said they would cease purchasing the prod-uct. In fact, 36% said they would not only stop buy-ing the product, but they would also encourage their friends and family not to purchase the product.

The simple truth is that consumers may be largely in the dark about what constitutes green or organic or sus-tainable, but they know when manufacturers have tried to take advantage of their trust. Any manufacturer attempting to make such a claim had better be abso-lutely sure it can validate and support any such notion. In this economy, it could make all the difference.

More Than Words

Smart Choices: Unveiling

a Uniform, Front-of-Pack

Nutrition Labeling Initiative

The Smart Choices Program was developed based on the need for a single, trusted and reliable front-of-pack nutrition labeling program that could help guide consumers’ food and beverage choices. The program’s nutrition criteria was collaboratively developed by scientists and multi-sector food industry leaders and are based on the current Dietary Guidelines for Americans.

Learn how this unique program offers a transparent, science-based solution to the food industry, consumers and health experts alike. They are united in their efforts to improve consumers’ dietary habits, while driving food and beverage product innovation.

Speaker: Sarah Krol, General Manager, NSF International—Smart Choices Program

Join us for an afternoon of golf at Polo Trace Golf Course, which Golf Digest rated “10 out of 10.”

Relax and enjoy an afternoon of drift fishing and catch up with industry peers.

See the compelling list of New Products Conference speak-ers and topics in this issue.

For more information or to register, please visit PreparedFoods.com/npc.

Register today and SAVE $300! The Seeds You Need to Grow New Ideas!

William A. Roberts, Jr.

Business Editor

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new product trends

August 2009 ● www.PreparedFoods.com 10

A Natural List

Manufacturers are simplifying their formu-lations to satisfy the label-reading consumer. A method that companies use to reframe their brands’ ingredient lists is describing the components in a most basic and natural-istic form. Häagen-Dazs is one manufacturer who has adopted the concept, with its launch of Häagen-Dazs Five ice cream.

Häagen-Dazs Five is a new, premium range

of all-natural ice creams, which are crafted with only five ingredients for incredibly pure, balanced flavor and less fat—a perk for those watching their waistline. This ice cream’s base ingredients found within the range include skimmed milk, cream, sugar and egg yolks. Its fifth ingredient links to the specified flavor (such as mint extract for the Mint varietal and passion fruit juice for the Passion Fruit varietal). The ice cream brand’s flavor names are Vanilla Bean, Mint, Ginger, Coffee, Passion Fruit, Brown Sugar and Milk Chocolate.

Drinking and Giving

Cause-related marketing marks one driving force behind a rising number of consumer packaged

good items. An item that supports a charitable cause is certainly one means to promote the

feel-ing of dofeel-ing somethfeel-ing right. In the U.S., bever-age company PurBlu Beverbever-ages introduced its Give Natural Spring Water, a line of four drink varietals that each benefits a separate cause. As stated on its company website, Give is “a movement designed to bridge the for-profit and non-profit worlds, sustainably and transparently.” This range houses the following varieties: Give Hope to support women with breast cancer, Give Strength to fight muscular disorders, Give

Love to support environmental causes and Give Life to donate to children in need. By drinking Give, consumers are in control, because they can purchase water that promotes the cause of their choice. For every purchased bottle of Give Natural Spring Water, 10 cents is donated to a local charity specific to the water varietal’s overlying cause.

Gelatin

Grows Up

Kraft Foods extended its Jell-O brand’s

sugar-free range with three new antioxidant-rich fla-vorings: Açaí, Raspberry Goji and Wolfberry. Kraft capitalizes on the thriving Superfruit trend in a very clear attempt to market these Jell-O variants as a permissible treat for health-conscious women. Gelatin is mostly viewed as a snack for children, and Jell-O is one brand in particular that has long marketed its products as a healthy snack for mothers to give to their children. More recently, the brand has broadened its consumer base, with the low-carb trend in the early part of this decade and its sponsorship of NBC’s

The Biggest Loser for purposes of targeting more adults. With

low-carb diets no longer in vogue, pursuing the Superfruit stance was a logical next step for Jell-O. Though Superfruits are emerging in nearly every product group—from toothpaste to jelly beans—this is one of the first instances where Superfruits have appeared in the gelatin market, placing the Jell-O ahead of its competitors in terms of innovative formulations.

Smoothie

Shake-up

The concept of blending dry mixes to create frozen cocktails has unexpectedly moved into the frozen yogurt smoothies area. In the U.S., Yogurt Technologies launched its Shake it Alive! frozen yogurt smoothie mix. The dry mix powder is made with organic and all-natural ingredients, real fruit extracts and live yogurt cultures, and is free from additives and preservatives to support its “made-from-scratch”

position-ing tied to taste. Each carton of Shake it

Alive! contains four 3oz pouches of the product. Consumers are instructed to add water to the pouch, shake the pack, place it in the freezer for 3-4 hours, and then the frozen yogurt smoothie is ready to drink. Yogurt Technologies’ frozen yogurt smoothie mix is available in four flavors of Strawberry-Banana, Piña Colada, Very Berry and Orange-Mango.

Hitting the

Shelves

Meredith Hollihan, Mintel Global New Products Database (GNPD)

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new product trends

www.PreparedFoods.com ● August 2009 11

From its support of strong bones to the preven-tion of cavities, milk’s consumppreven-tion is known to promote the body’s general well-being. Muscle rebuilding is one common motive for some to consume the drink. Suntory, a Japanese manufacturer known for its unconventional line of beverages, introduced a Protein Water from the Dakara brand. Suntory’s Dakara Protein Water is low in calories, contains milk-derived protein and boasts a refreshing aftertaste. Most interesting about the drink is its milky white color, which serves to stress Dakara Protein Water’s whey protein ingredient content—a naturally occurring substance found in milk. The water is appropriately packaged in a plas-tic, dumbbell-shaped bottle—keeping with the drink’s target group of individuals who exercise.

Omega-3 has a recognized role in preventing cardiovas-cular disease. This spring, the Irish manufacturer Batchelors launched Heartwise Baked Beans, a variety formulated with omega-3 and vitamins A and E, which contains lower salt and sugar levels to fulfill its mission to maintain a healthy heart. The beans contain 20% less salt and 20% less sugar than Batchelors’ standard baked beans, as well as 20% more omega-3 and 20% more vitamins. Batchelors Heartwise’s on-pack labeling serves to educate consumers about the benefits of its ingredients, such as omega-3 can promote a healthy heart, antioxidant vitamins may lower the risk of heart disease, and a low-salt diet is essential for regulating blood pressure and cardiovascular well-being.

There are few dairy products marketed to men. However, one product in Mexico that launched under the brand Lala Vital Hombre (Vital Men) is a lactose-free, vitamin-enriched milk. This milk contains multivitamins for vitality, DHA and magnesium to strengthen the memory (with this being the main product stance also highlighted on the front of the pack), added omega-3 and no cholesterol to reduce the risk of cardiovascular problems, and B-vitamins for increased energy. Consumers are informed the product’s calcium and vitamin D help strengthen bones and increase bone density. All of these functionalities are usually found in offerings that target to women, not men.

Launching a New Product?

If so, contact Meredith Hollihan at 351 W. Hubbard, 8th Floor Chicago, IL 60610 Call: 312-932-0600, Fax: 312-932-0474 or e-mail mhollihan@mintel.com. Information

in this column is from the Global New Products Database, the premier source of global product intelligence, published by Mintel International Group.

Need in-depth food &

beverage industry research...

More than 90 Mintel Reports available at

www.PreparedFoods.com

Think of the Children

Children were one of the first consumer groups that firms pur-sued in their marketing efforts. Though more manufacturers of healthier foods and drinks have repositioned their brands to attract children, the majority of such kid-specific products con-tinue to stem from their traditional, sugary origins of confectionery-based cookie and cold cereal segments.

Among food and beverage items intended for kids, products fortified with vitamins and minerals are prevalent, with the pur-pose of supporting children’s growth and development. Firms regularly manufacture kid-based product ingredient lists with low-/no-/reduced-fat formulations to help parents more easily track their child’s nutrient intake. Ingredients that were “low-in” or “free from” sugar also were prominent within children’s food and beverage products.

ConAgra Foods’ Chef Boyardee brand expanded its product line-up with new, hearty fork-sized pasta called Sealife Forkables. Targeted to children (as observed with all Chef Boyardee dishes), the pasta pieces are specifically designed to conveniently fit on the fork, making eating easier for kids aged 5-12 years old. The alter-ing of products to improve ease-of-use for consumers is one practice that more food and beverage companies are incorporating in their manufacturing. Each Sealife noodle contains multiple tiny holes for children to easily slide their fork through. In addition to its fun sea creature pasta shapes, Sealife Forkables also contains meatballs.

Candy for Kids

Global Incidence of Food and Beverage Products Targeted to Kids

Top 10 Sub-categories 2009 2008 2007 2006 % Change (2008 vs.

2006)

Pastilles, Gums, Jellies & Chews 143 441 522 526 -16.2

Sweet biscuits/Cookies 167 425 362 317 34.1 Cold cereals 138 275 388 400 -31.3 Lollipops 64 193 228 242 -20.2 Seasonal chocolate 122 267 185 113 136.3 Boiled sweets 43 110 248 225 -51.1 Gum 25 134 164 163 -17.8

Cakes, Pastries & Sweet goods 55 158 94 108 46.3

Flavored milk 41 103 116 105 -1.9

Fruit/Flavored still drinks 49 126 129 57 121.1 *Note: 2009 covers through May 21, 2009

Source: Mintel GNPD

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new product trends

M

arket analysts have long foretold of how

consumers would move away from “low-in” foods toward items with a positive health focus, with added nutrients and functional elements. In spite of a troubled economy, the market for functional beverages continues to grow. While energy beverages rife with caffeine, taurine and other energy-boosting benefi ts target young consumers, the functional beverage market as a whole is much more diverse, with antioxidants, vitamins and minerals powering just a portion of the category.

For example, heart health was the impetus behind Tupperware’s Simple Indulgence Madagascar Spice Green Tea. It incorporates fl avonoids claimed to help support a healthy cardiovascular system. While similar functional drinks are emerging onto the market, sports drinks and smoothies continue to lead the crowded market.

In fact, BCC Research forecasts the global market for nutraceuticals (foods, beverages and supplements) will reach $176.7 billion in 2013, for a compound annual growth rate (CAGR) of 7.4%. While foods will enjoy a CAGR of 6.9% (to reach $56.7 billion), and supplements will grow 3.8% (to nearly $48.8 billion), BCC Research predicts nutraceutical beverages will be the fastest-growing segment by far. The segment will have the largest share of the functional market by 2013: $71.3 billion, a 10.8% CAGR over its roughly $42.8 billion in sales registered in 2008. BCC Research

defi nes nutraceuticals as those items fortifi ed “with bioactive ingred-ients including fi ber, probiotics, protein and peptides, omega,

phyto chemicals, and

vit amins and minerals.” In the increasingly competitive world of functional beverages,

the mainstay remains sports drinks, long the darlings of this segment and proven to be one of the bright spots in the beverage category as a whole. For that matter, with the decline in popularity of carbonated soft drinks, manufacturers of those products have turned to functional beverages. Coca-Cola, PepsiCo and Dr Pepper 7Up have developed or acquired leading functional beverage brands to diversify their portfolios, with probably the most notable being PepsiCo’s acquisition of the sports drink Gatorade some years ago. In fact, sports drinks command a sizable market share within the category, and the segment is almost completely dominated by the Gatorade brand. However, while sports drinks have long been the best-selling functional

Brain function and mood drinks, gut health and

cardiovascular benefits are just a sampling of the

functional aspects of certain beverages on the market

now. Some have a wide range of research to substantiate

their ingredient claims, while others include ingredients

with unproven or contested health claims.

William A. Roberts, Jr., Business Editor

Benefiting

Beverages

With research showing chocolate milk refuels muscles, reduces muscle breakdown and rehydrates the body, it was only a matter of time before functional chocolate milk formulated toward sports recovery came to market. Rockin’ Refuel, for instance, boasts 20g of proteins and an excellent source of calcium.

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new product trends

August 2009 ● www.PreparedFoods.com 14

beverages on the market, energy beverages have emerged as a strong competitor. For that matter, even the somewhat vilifi ed carbonated soft drink has seen some functional innovation, as in the recent launch of Cherry 7Up with Antioxidants, with added vitamin E.

Such a hybrid drink is one of the areas to watch in this category. According to New Nutrition

Business, hybrid beverages represent a

signifi cant trend, blurring the boundaries of the segment to offer more than one benefi t, such as merging the benefi ts of green tea with fruit fl avors or the hydrating qualities of soft drinks with functional or sensory benefi ts. Another such trend the research group has seen is the encouragement of “daily dosing.”

Mintel Group, however, fi nds the market for daily-dosage functional drinks has neared maturity, but believes opportunity may exist in larger formats. “Consumers may well look more toward longer, larger drinks that have thirst-quenching properties, in conjunction with health benefi ts. Likewise, multiple-serve formats are expected to become

more popular in many markets, with consumers looking to regulate or select their own functional drink size from large cartons or bottles,” Mintel has found. Consumers likely would react favorably to the improved price-per-quantity found in the larger containers.

Functional beverages also may continue emerging in the foodservice arena. Jamba Juice may not be the rising star it once was, but with an improved economy, it could well see renewed interest, particularly if new efforts into probiotic-enhanced yogurts prove successful. After all, digestive health claims are well-established in consumers’ minds and have clinical research support.

Gut health and probiotic drinks continue to be a focal point for manufacturers of functional beverages, and the digestive health trend is moving beyond its initial dairy drink focus and into soy drinks, smoothies, fruit juices and energy drinks. Interestingly, these tend to have benefi ts beyond merely gut health and often claim to boost natural defenses or immunity.

Lighter Mood

While functional beverages with gut health claims do have research to support them, a number of nutraceutical drinks on the market have been formulated with ingredients with less substantiated research in support of their health claims, ranging from mood-altering natural and herbal extracts to free radical-fi ghting possibilities from antioxidants.

Function Beverages include such varieties as Urban Detox, a caffeine-free drink to “help fight hangovers and rid the lungs and sinuses of airborne pollutants using the smog-scrubbing antioxidant N-acetyl cysteine.”

Functioning Well

Global Functional Drinks Market (in Billions)

Source: Datamonitor, http://tiny.cc/rsT9f, accessed 7/7/2009

30 25 20 15 10 5 0 2004 2005 2006 2007 2008 12.0 10.0 8.0 6.0 4.0 2.0 0.0 $ Billion $ Billion % Growth % Gr o wth

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The latter, in fact, are particularly popular among manufacturers, though the claimed benefi ts are almost as diverse as the products themselves. MD Drinks of Canada claims its Function Carambola Punch Brainiac Beverage will boost memory and mental sharpness, thanks to “an antioxidant combo delivered directly to the brain.” Brainiac joins Urban Detox (for hangover relief) and House Call (a cold remedy, thanks to vitamins A, B-complex, C and E, and such antioxidants as N-acetyl-cysteine) in the MD Drinks of Canada line.

Similar to Brainiac, Jones GABA Flavored Tea & Juice Drinks from Jones Soda likewise aimed at mental acuity, though this four-SKU range also attempted stress reduction. The product’s name stemmed from the active ingredient in the line: PharmaGABA, a natural gamma aminobutyric acid (GABA), which is widely available in functional beverages in Japan. The Jones range featured four varieties, grapefruit, lemon honey, nectarine and Fuji apple, with the grapefruit variant claimed to be a calm- and focus-inducing nutraceutical beverage.

Granted, many parents would simply prefer the calm that comes from knowing their children are healthy, and several functional beverages have sought to assuage any fears of that variety. Mintel fi nds the number of children’s functional drinks and dairy products has more than doubled over the last three years and is poised for another increase in 2009. Latin America

A Matter of Function

Best-selling Sports Drink Brands, 2008

Sales (Millions % Growth of U.S. Dollars*) 2007-2008

1. Gatorade 586.9 -8.8

2. Powerade 246.7 -1.8

3. Gatorade G2 165.6 9,041

4. Gatorade All Stars 128.7 -3

5. Gatorade Frost 124.7 -12.2

6. Gatorade Rain 102.1 -35.9

7. Gatorade Fierce 64.2 -30

8. Gatorade Tiger 61.9 n/a

9. Gatorade X Factor 49.5 -39.9

10. Gatorade AM 47.7 -31.7

11. Powerade Zero 275 n/a

12. Private label 8.2 -11.7 13. Gatorade Xtremo 7.3 -39.8 14. Powerade Option 3.1 -84.4 15. Fuze Vitalize 1.5 21.1 16. Accelerade 0.8 -69.8 17. Xzude 0.8 3.8

18. R.W. Knudsen Family Recharge 0.8 5.3

19. Honest Ade 0.7 65.9

20. Grace 0.6 -32.7

* U.S. food, drug and mass merchandise stores, excluding Wal-Mart Source: Information Resources Inc. (IRI) Infoscan Reviews

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100 YEAR

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Although only recently accepted into the international food lexicon, umami, the fi ft h taste stretches back into the annals of food history. Many popular foods and seasonings evoke the umami taste, although it remained unidentifi ed in a scientifi c sense.

A fermented or pickled fi sh sauce called garum, rich in umami taste and char-acteristics, is one of the earliest recorded fl avoring agents used in ancient Greece and Rome when Aristotle identifi ed seven basic tastes: sweet, salty, sour, bitt er, spicy, astringent and sandy. Chinese records from as early as 1,000 B.C. documented fi ve tastes. Other ancient cultures also record more than four basic tastes.

Apparently the ideas of a diff erent Greek philosopher, Democritus, held greater power than Aristotle’s, as his identifi cation of four basic tastes—sweet, salty, sour and bitt er— became the world’s standard for almost 2,500 years. As modern science progressed in the early nineteenth century, giving us a bett er understanding of the human body with micro-scopic views of the tongue and taste buds, all evidence appeared to confi rm the existence of just four diff erent taste receptors.

In 1903 the renowned French chef, Auguste Escoffi er, published a cookbook including his original creation, veal stock, suggesting a fi ft h taste was responsible for the delicious fl avor of this culinary masterpiece. But his assertions went no further at that time.

In fact, among culinary treasures to emerge in the last century, perhaps none has had a great-er impact on the global community than umami—so complex it almost defi es description, yet so universal it is a wonder its secrets remained hidden for so long. Th roughout the world, every culture can identify indigenous sources of umami. Nordic lands have anchovies, cod roe paste and dried fi sh. In South America and the Caribbean, dried shrimp improve the taste of soups, stews and rice dishes. Tomatoes, another source of umami, are native to Peru and Ecuador.

What was the key that unlocked umami’s secret once and for all? It came in 1908 from yet another culture familiar with savory sensations that formed the backdrop to traditional dishes, as a Tokyo University professor decided to investigate the scientifi c explanation for the intriguing taste of dashi.

In the

Dashi ingredients from left to right: Kombu (kelp);

Katsuobushi (Dried bonito); Niboshi (Small dried fi sh); Dried Shiitake mushroom; Water

By Jeanne Turner

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RESIDENTS OF AN ISLAND

nation, the Japanese people resourcefully use the bounty the sea provides to enhance and enrich their cuisine. Not only do cer-tain foods and ingredients play a role in the daily diet, they also have such an ancient heritage that they are interwoven into the history of Japanese culture. Th e best ex-ample of this is dashi, a carefully prepared stock that forms the basis for multiple

dishes within Japanese cuisine.

Dashi is a deceptively simple stock cre-ated using carefully dried and prepared in-gredients. Dashi relies upon the combina-tion of kombu, or dried kelp seaweed, and katsuobushi, or dried bonito fl akes, mixed with other ingredients as distinctive as the chef who prepares his or her own unique variety. Th e kombu and katsuobushi are carefully selected, aged and dried.

Whereas a Western bouillon might simmer any number of fresh ingredients for hours in a reduction, the dried dashi ingredients are soaked in water or heated only briefl y to extract the bare essence of fl avor. Steeping the ingredients in hot water allows the amino acids to infuse the broth, as amino acids are the basis of the stock’s unique taste. Th is taste is so rich and

distinctive that a good dashi helps reduce the need for salt and oil and helps create healthier nutritional profi les.

Seasonality also plays an important role in Japanese culture and cuisine. Th e garnishes selected, the food presentation, even the dishes chosen to serve the food are selected for their seasonal suitability, and food or ingredients used in their proper season are said to be in “shun.” Th is focus

on seasonality portrays the link between nature and food that is deeply ingrained within Japanese cooking. Dashi might serve as the basis for various popular dishes eaten in season, with winter dishes such as Pork and Miso Soup (Tonjiru) or Simmered Daikon Radish; or summer dishes such as Grilled eggplant in dashi, or Somen, a wheat noodle served with dipping sauce. In 1908, Professor Kikunae Ikeda of Tokyo Imperial University drilled down to the bare essence of dashi’s ingredients and identifi ed a taste that could not be explained by any of the four traditional tastes—sweet, salty, sour, bitt er—or any combination of the four. Dr. Ikeda’s investi-gations led him to L-glutamate, the source of this taste, and he named the taste itself “umami.” In fact, kombu, the dried kelp

seaweed that helps lend dashi its distinc-tive umami profi le, has the highest natural levels of glutamate in the world.

Umami can be described as the savory taste imparted by glutamate and fi ve ribonucleotides, including inosinate and guanylate, identifi ed in 1913 and 1957 respectively, which occur naturally in many foods, including meat, fi sh, certain vegetables and dairy products. Another nucleotide, adenylate, identifi ed in the 1960s, is abundant in fi sh and shellfi sh.

While the Japanese have enjoyed the benefi ts of umami in their cuisine for cen-turies, the Western world only recently em-braced the concept of umami. Professional chefs in the West now experiment with the types of ingredients that give the distinctive umami signature to a prepared meal.

Further research in the 1980s solidi-fi ed umami’s acceptance as the solidi-fi ft h taste in the international lexicon. Umami acts synergistically with other fl avors to enhance and amplify their eff ect, to bring out the full boldness and richness of the entire formulation for a heightened gastronomic experience.

In addition to its role as a palate pleaser, umami is benefi cial for human survival in the most primal sense. Each of the fi ve tastes recognized by the human body has a special role to play. Historically, the tastes either encourage us to pursue the proper nourishment for survival or warn us away from harmful foods. For example, we desire sweet foods to help maintain enough calories in our body and salty foods to help us maintain a proper mineral

Th

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balance. Many sour or bitt er foods were poisonous or dangerous to humans, so those two tastes acted as a warning.

Our preference for and delight in foods with umami taste helps us ensure we consume the proper amount of amino acids for our bodily needs, which include, among many other functions, the right amount and type of proteins to help rebuild muscle tissue aft er exertion or exercise.

But if you talk to chefs or other experts, they say a key characteristic of umami is to make your mouth water. Closely associated with foods in season that are ripened or matured, umami is a taste that reaches its best potential through foods served at the peak of matu-rity to help promote good health. As foods ripen or mature, the amino acid content increases, enhancing the umami eff ect.

4 Miso Dashi Thai Salad so in mami al Miso

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lutamate, otherwise known as L-glutamate or monosodium glutamate (MSG), identifi ed as the key amino acid responsible for umami fl avor, is not exclusive to kombu. It is also common in Western ingredients with savory fl avor, such as Parmesan cheese, asparagus, tomatoes, meat and anchovies (which NPR science writer Jonah Lehrer termed “glutamate speedballs”). Upon further investigation, research confi rmed that these foods could also be included under the description of umami with respect to their amino acid profi le. Th is could be one reason why, once Western chefs grasped the implications of umami, it took the culinary world by storm—it was always present yet unidentifi ed; once acknowledged, it allowed for discovery of savory food cat-egories containing the essence of umami that could enhance fi ne cuisine.

Just as with the other four basic tastes, the tongue has taste receptors that are tuned into umami. Scientifi c studies in recent years have also shown that the stomach contains glutamate receptors, and that the amino acid glutamate plays an important role in food digestion.

Molecular gastronomy examines the link between the physical and chemical processes that occur during cooking and is becoming a focus of att ention among chefs, researchers and food writers world-wide. It connects the scientifi c explanation for food or ingredient behavior with the social, artistic and technical components of culinary processes. Some examples of the types of issues examined via molecular gastronomy might include the study of how various ingredients change depen-dent upon diff erent cooking methods, and investigation into the question:

Can we devise new cooking methods that produce unusual and improved results of texture and fl avor?

As science continues to join forces with the culinary arts, Ajinomoto Company Inc. is committ ed to assisting with the development of healthier foods enhanced with umami-based ingredients, to not only help create bett er tasting food but to help develop a healthier population as well.

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1908

Dr. Kikunae Ikeda obtains patent to produce L-glutamate as the source of ‘umami.’

1909

Aji-no-moto, the product, is launched as umami seasoning based on glutamate.

1956

Ajinomoto U.S.A., Inc., formally established

1956

Ajinomoto do Brazil Industria e Comercio, S.A established

1962

Ajinomoto concludes tie-up with Kellogg Company

1963

Ajinomoto concludes tie-up with CPC International Inc. (presently Unilever Bestfoods)

1968

Ajinomoto del Peru S.A. established

1973

Ajinomoto concludes tie-up with General Foods Corporation;

reincorporated in Japan as Ajinomoto General Foods, Inc.

AMINO ACIDS, WHICH MOST

scientists acknowledge as the building blocks of life, are critical to life and function in a wide variety of ways in multiple indus-tries and within the human body, including activity related to fl avoring, nutritional func-tion, physiological well being, and reactivity. Amino acid-based ingredients provide a wide range of tastes or benefi ts to foods, such as umami or sweet taste sensations supplied by monosodium glutamate and aspartame

respectively. In this capacity, amino acid-based ingredients help enhance or highlight the natural fl avors of other ingredients, foods and seasonings while remaining in the background.

Far from being obscure synthetic sub-stances, amino acids are naturally present

in and essential to the human body. Water accounts for approximately 60% of our body weight, followed by amino acids (proteins), constituting 20%. Amino acids perform vari-ous important functions and make up vital body tissues such as muscles, the gastroin-testinal tract, internal organs, hemoglobin contained in red blood cells, and collagen, the main component of our hair and skin. Athletes were among the fi rst to discover and use amino acid-based foods and ingre-dients to help rebuild muscle during or aft er

a workout. Science confi rmed that the human body during exercise and recovery utilizes most rapidly pro-teins that have a certain amino acid composition, specifi cally branched-chain amino acids (BCAAs such as valine, leucine, and isoleucine), which promote the protein synthesis of skeletal muscles.

Despite scientifi c advances, lately the research community has discovered it has barely scratched the surface of the vast universe of amino acids and proteins that exist within the human body, or their functions. “We have between 100,000 or more diff erent proteins that make our bodies function properly,” said Jack Heaton, president of Ajinomoto Scientifi c Group, LLC, Raleigh, N.C. “Th e genome project

mapped out our DNA genetic make up while the next project is determining the proteome, or the make up of all the proteins that exist in the human body. Scientists suspected there were between 10,000 or 20,000 proteins; now they admit they don’t even know the fi nal number.”

Amino acids play a role in areas as di-verse as seasonings, pharmaceuticals, nutri-tional supplements, cosmetics, fertilizers and livestock feed. Some scientists and humani-tarians believe amino acids hold the key to helping solve the global issue of malnutrition due to inadequate protein intake. Amino acid fortifi cation is a cost-eff ective, highly bioavailable method of maximizing limited food supplies. Ajinomoto Group also utilizes the nutrient-rich byproduct generated dur-ing amino acid production to convert food supplies into valuable coproducts such as fertilizer or feed, which reduces the waste stream and helps preserve our ecosystem. Overall, research proves that essential amino acids are necessary for proper bodily function and nutritional balance. Th e Aji-nomoto Group believes that amino acids hold the key to future development of food, nutritional products and pharmaceuticals. Ajinomoto will continue to be the world’s premier company committ ed to providing bett er health, nutrition and quality of life through amino acid creation and utilization.

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1974

EUROLYSINE S.A. established in France

1974

Ajinomoto Interamericana Industria e Comercio Ltda. Established in Brazil

1975

Nissin-Ajinomoto Alimentos Ltda. established

1980

Ajinomoto Danone Co., Ltd. Established (presently Calpis Ajinomoto Danone Co., Ltd.)

1981

Aspartame available for tabletop use

1982

Ajinomoto opens pharmaceutical-grade L-amino acid manufacturing plant in Raleigh, N.C.

1983

NutraSweet AG established in Switzerland (presently Ajinomoto Sweeteners Europe)

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SIMILAR TO BUILDING BLOCKS,

which in multiple permutations can create myriad structures, amino acids in various molecular combinations can create an astonishing variety of food ingredients. Th e same substance that creates the unique savory taste of umami is also responsible, in a diff erent form, for mimicking the unique taste of sugar.

Aspartame is approximately 200 times sweeter than sugar, which means that 200 kg of sugar can be replaced with 1 kg of as-partame. Aspartame has an energy value of 4 calories per gram but, because only min-ute amounts of aspartame are required to provide the equivalent sweetness of sugar, it can reduce a product’s calorie content by up to 99%. It off ers excellent solubility and is suitable for most product applications within a certain pH and temperature range. Aspartame is utilized as a stable sweetener in products ranging from homogenized dairy foods to beverages, frozen desserts, confections, baked goods, cereals and fruit preserves. In addition, aspartame can in-tensify and extend fruit fl avors in foods and beverages. For example, aspartame makes chewing gum taste sweet up to four times longer than gum sweetened with sugar.

Aspartame does not promote tooth decay and is an FDA-approved, safe sweetening agent, and thus off ers special

populations such as diabetics a great deal of variety and fl exibility in budgeting total carbohydrate intake without aff ecting blood sugar. And with an increased focus on obesity within the general population, aspartame can help tame weight manage-ment issues by enabling product develop-ers to create foods with a sweet profi le yet reduced calorie count compared to a sugar-sweetened counterpart.

From frozen novelties to hard candies to iced tea, cocoa mixes and carbonated soft drinks, aspartame enhances the eating experience of consumers world-wide without adding to

the waistline.

Aspartame is a dipeptide composed of two amino acids: L-aspartic acid and L-phenylalanine. Phenylanine is an essential amino acid, considered essential for proper bodily function and good health. Many com-mon foods, such as meat, cheese, fi sh, vegetables or fruit, also contain these constituents, and the

human body metabolizes all essential ami-no acids in the same way. When a person consumes aspartame, the body breaks it down into aspartic acid, phenylalanine and a small amount of methanol, identical to that found naturally in pectin-containing food products. Th e rest of the diet provides much greater quantities of

these components than does aspartame.

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1983

Amino-acid based sweetener aspartame introduced to revolu-tionize carbonated soft drinks, other beverages and sugar-free foods.

1984

Heartland Lysine, Inc. established in the United States (presently Ajinomoto Heartland LLC)

1986

Heartland Lysine Inc., Eddyville plant commences operations

1993

Ajinomoto U.S.A., Inc. Iowa MSG plant commences operations

1997

Ajinomoto Biolatina opens Valparaiso plant

Home-use product line-up (ca. 1990)

THE SCIENTIFIC DISCOVERY

of glutamate as the basis for umami taste and the foundation of Ajinomoto oc-curred within a year of each other. Th e fi rst ingredient the company manufactured, Aji-no-moto, umami seasoning based on glutamate, refl ects its contribution to the food ingredient marketplace. “Aji-no-moto” is writt en in three characters in Japanese that literally mean the “essence of taste.” Th e Ajinomoto Group not only has helped bring heightened fl avor to the world, but so much more through its eff orts in various industries, based on the amazing proper-ties derived from

amino acids.

Just as amino acids are the building blocks for so many unique and diverse products, they also form the platform for Ajinomoto’s future plans. While in the last century dietitians emphasized vitamins and minerals, the next century will be the century of amino acids, according to Norio Yamaguchi, Chairman of the Board for the Ajinomoto Group.

Th e company has a new slogan to help carry it and its customers forward into its next century of business: ‘Eat Well—Live Well,’ which expresses the link between our eating habits and their related eff ects

on health. “Instead of having to visit the doctor for a cure, amino acids can help bring us to the place where the entire focus of medicine shift s from cure to prevention, a true focus on wellness through foods,” says Jack Heaton, President, Ajinomoto Aminoscience.

“When consumers eat well, or eat the right combination of foods for

nourish-ment, they also will live well, or live bett er, and it is our goal to help them achieve this bett er balance,” says Yamaguchi.

As part of its corporate mission, Ajino-moto Group is working to help solve some of the enormous challenges facing our planet—adequate food resources, sustain-ability, proper food and nutrition educa-tion, environmental pollution protection and the fi ght against global warming.

While no eff ort is less important than another, the focus on food ingredients includes a company growth strategy that is in accordance with ecological principles.

As the global leader in amino acid production and supply to the food chain, the Ajinomoto Group off ers irreplaceable value, especially in a world facing huge issues of whether adequate food resources can be secured for all humanity.

Ajinomoto works globally but thinks locally, bringing out the best in regional cuisines and helping food industry profes-sionals create products that reach their fullest potential.

A Look Ahead

8

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2000

TECUS (Technology & Engineering Center) established

2000

Ajinomoto Frozen Foods U.S.A., Inc., established

2005

Ajinomoto Interamericana Limeira plant starts production of amino acids for foods and pharmaceuticals

2006

Ajinomoto Biolatina opens Pederneiras plant (production of feed-use amino acids)

2009

Ajinomoto Company Inc. celebrates 100 years of leadership decoding and using amino acids in food ingredients, pharmaceuticals and other key industries.

HOW CAN A FOOD INGREDIENT HAVE

a safety factor greater than GRA S, the “generally recognized as safe” designation from the Food and Drug Administration? When that agency reviews the ingredient’s designation and calls for additional testing by authorized, respected, scientifi cally sound principles and discovers it is indeed a benign ingredient.

In 1992, the FDA contracted with the Federa-tion of American Societies for Experimental Biology (FASEB), an independent group of scientists, to complete the most comprehensive review of available scientifi c data on glutamate safety to date.

Th e 1995 FASEB report reaffi rmed the safety of MSG when it is consumed at usual levels by the general population and found no evidence of any connection between MSG and any serious, long-term reactions.

In 1991 the European Community’s Scientifi c Committ ee for Food confi rmed MSG safety. Food Standards Australia conducted a review even more recently in 2002 and concluded that MSG is indeed a safe ingredient. Th e Joint Expert Committ ee on Food Additives of the United Nations Food and Agricul-ture Organization and World Health Organization consider MSG one of the safest food additives. And the European Journal of Clinical Nutrition reiterated recently that MSG can be ”regarded as harmless for the whole population.”

If Chinese restaurant syndrome were real, we would hear comments about “steakhouse syndrome” or “Italian seafood restaurant syndrome” as glutamate is a natural part of these delicious dishes. MSG is made up by the natural fermentation of glucose.

MYTH BUSTING

Sound scientifi c evidence refutes the idea that monosodium glutamate (MSG) can cause adverse physical reactions in people who eat it.

From a letter in the New England Journal of Medicine containing one person’s musings about his experience in a Chinese restaurant, society threw science out the window and and culturally fueled suspicion grew, with no basis in fact.

The myth was thoroughly debunked in a 1999 Vogue article by Jeffrey Steingarten entitled, “Why Doesn’t Everybody in China Have a Headache?”

Glutamate, a naturally occurring amino acid in our bodies, is present in the fi rst food we consume as babies. Human breast milk contains large amounts of glutamate at a level ten times higher than glutamate present in cow’s milk. Scientists believe the glutamate acts as a taste enhancer to encourage babies to drink the milk so they can grow.

A sprinkle of Parmesan cheese on top of a favorite Italian dish contains 1200 mg of glutamate per 100g serving, giving the food a rich taste experience common to other foods high in natural glutamate levels. The chart below displays common foods naturally rich in glutamate:

Food Glutamate (mg/100g) Parmesan Cheese 8,210 Cheddar Cheese 6,090 Walnuts 658 Fresh Tomato 310 Beans 880 Steak > 2,000 White Mushrooms 400 Salmon 3,840 Broccoli 950

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jinomoto Food Ingredients, LLC

Ajinomoto works continually to make it easier for its North American clients to incorporate amino acid power into food and beverage formulations. Ajinomoto

Food Ingredients, LLC, recently opened its new application center in Chicago, Illinois, dedicated to supporting formulation development for dry or liquid

beverage applications, seasoning blends and protein modifi cation applications. Ajinomoto also operates a facility in Ames, Iowa dedicated to meat applica-tions and designed to help support the Activa® transglutamanase business.

Ajinomoto’s enzyme capabilities help meat processors make a bett er profi t with beef tenderloin. Typically the tails or narrow ends of the tenderloins are too small to cut fi lets. By binding two tenderloins, head or thick end to tail or the narrow end, processors will obtain full size fi let cuts. “Consumers cannot tell the diff erence between the fi let using Activa and the ones that don’t use the enzyme,” says Brendan Naulty, president of Ajinomoto Food In-gredients, LLC. “Th e enzyme binds the meat together seamlessly and has no eff ect on fl avor.”

Formerly, due to quick enzyme reaction, that technology was only available for small batch operations. However, by creating a system that has a buff ered pH, the enzyme activ-ity is slowed down, enabling its use in large-scale operations.

Enzyme technology is not exclusive to proteins. In a foodservice or deli application, for example, when pasta is kept in a warming tray, Activa can help the pasta maintain its al dente texture for hours. In the dairy industry, Activa enzyme technology can trim costs while improving quality in cheese, cream cheese and yogurt products. Th e enzyme addition allows for greater water-binding by cross-linking amino acids within the dairy protein. Th is helps maintain texture in string cheese or lends a clean ‘bite’ to pizza cheese.

“Our team members and facilities in the U.S. stand ready to help food manufacturers operate with the utmost effi ciency while improving product quality and presentation,” said Naulty. “We’re here to serve our customers in North America by applying a combination of a century’s worth of tradition, reputation for quality, and exciting new developments in amino acid technology to applications for today’s marketplace.”

Ajinomoto AminoScience, LLC

Ajinomoto AminoScience, LLC, in Raleigh, N.C., operates within four major market segments. Overall, its purifi ed amino acids help improve life, with a business model that focuses on purity, consistency and quality.

Out of the twenty amino acids the company manufactures, nine are produced in the Raleigh facility. It is the only U.S.-based manufacturer of pharmaceutical grade amino acids (cGMP), supplying much of the world’s supply of amino acids for pharmaceuti-cal purposes. Primarily used for nutritional therapy, they supply nourishment that goes directly into the bloodstream or serve as raw materials for producing therapeutic proteins, antibodies or vaccines via cell culture. Fift y years ago Ajinomoto was a pioneer in supply-ing pharmaceutical grade amino acids to these key markets.

Other important markets include the nutritional industry, or amino acids for improv-ing wellness, and the food industry, for infant formula, functional foods or functional food additives. A recent company focus is the beverage segment, according to Jack Heaton, company president.

Ajinomoto AminoScience has petitioned for GRA S (generally recognized as safe) cer-tifi cation for fi ve of its amino acids. Th is will allow for broader use of its amino acids for food

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FRIED NOODLES

THAI STYLE

Serves 2

2 cups narrow rice noodles 3 cups water

1 cup diced fi rm tofu

1 cup prawns, shelled and deveined 2 tbsp chopped shallot

2 tbsp chopped garlic 1 cup bean sprouts 2 eggs

2 seeded chilies, soaked and squeezed dry

2 tbsp dried shrimp

2 tbsp chopped pickled white radish 3 tbsp tamarind juice

1 tbsp sugar or palm sugar 1 tsp soy sauce

½ tsp Aji-no-moto (Monosodium Glutamate)

3 tbsp chopped roasted peanuts ¼ cup vegetable oil

1/3 cup Chinese leek, cut into one-inch lengths

1 lime, cut into 4 pieces

Boil the water, pour it over the rice noodles and leave until the noodles soak up the water.

Pound the chilies, garlic and shallot until thoroughly ground.

Heat the oil in the wok. Fry the chilies, garlic, pickled white radish and shallot until fragrant, then the tofu, dried shrimp and prawn. Season with the tamarind juice, sugar, soy sauce and umami seasoning. Add the noodles to the wok and stir fry well. To fi nish, add the bean sprouts, Chinese leek and egg. Serve with the peanuts and lime.

categories promoting their functional ben-efi ts. Th e beverage industry particularly is in constant competition to introduce enticing new fl avors and certain amino acids have a basis of fl avor either alone or in combination. Amino acids stimulate certain taste recep-tors, sparking interest in their utilization for fl avoring. To accommodate this growing interest in use as fl avors the company has updated its FEMA GRA S status.

Th e real excitement lies in the future of amino acids for bett er health. A variety of studies are underway on the benefi ts of various amino acids for an expanding range of health benefi ts. Many scientists believe amino acids are the key to revolutionizing our health care system, shift ing the focus from curing illness to preventative care with a dedicated emphasis on wellness.

“Most people today think of vitamins as a staple item that helps replenish the body’s supply of defi cient elements in nutrition,” says Heaton. “Amino acids are more basic yet than vitamins. Our DNA tells the body which proteins to synthesize to perform necessary bodily functions. Now we’re studying the metabolome, the metabolism and the proteins that defi ne the way our metabolism works, since everyone’s body functions in a diff erent way. Th e addition of amino acids into the body has a very real purpose. It can, in fact, aid in wellness— in the same way that people take vitamin C to prevent colds, for example, arginine helps keep blood vessels more fl exible and branched-chain amino acids help build skeletal muscle proteins.”

Ajinomoto AminoScience LLC can meet any amino acid need, from initial research to manufacturing, blending and pulverization through storage, labeling and packaging to analytical and technical support.

Ajinomoto Heartland Lysine, LLC

Ajinomoto Heartland Lysine, Chicago, IL, supplies amino acids for animal nutrition.

Amino acids can replace soybean meal in swine and poultry diets to provide the animals with a more economical and bett er balanced diet. Produced in the form of a dry powder, three pounds of lysine added to 97 pounds of corn equals 100 pounds of soybean meal, supplying the vital amino acids the livestock requires in its diet, yet at a cost savings to the producer. Additional soybean meal can be replaced by supple-menting more (> 3 lbs) lysine with the second limiting amino acid (threonine).

As an additional benefi t, the addition of the amino acid lysine to the animal diet helps lower nitrogen excretion, of concern to both agriculturalists and environmen-talists. For every 1% drop in crude protein (lowering soybean meal), nitrogen excre-tion is reduced by approximately 10%. By utilizing lysine and threonine in animal diets, nitrogen excretion can be lowered by 20-30%. Amino acids increase the utiliza-tion effi ciency of the nitrogen in feeds (same animal performance with less con-sumed nitrogen). Adding amino acids to the animal diet is highly benefi cial for the animal, the farmer and the environment.

Th e animal feed grade lysine or amino acid is produced in a U.S. based plant in Eddyville, Iowa. Another amino acid produced there includes threonine. Tryptophan and valine are marketed to the animal industry by Ajinomoto Heartland but produced in France. Feed-use amino acids also help reduce the amount of land needed for grain production, achieving the most economical and effi cient use of limited arable land.

For animal feed processors, the lysine and threonine substitution is an easy for-mulation adjustment to ensure the animal receives an amino acid balanced diet. Primary markets include the U.S., Canada, Mexico and the Caribbean. Another plant in Brazil supplies amino acids to the animal nutrition markets in South America.

References

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