Organizations step up whole grain labeling action

While the Food and Drug Administration (FDA) continues to drag its feet on definitive whole grain labeling regulations, many organizations and companies are taking matters into their own hands and launching new labeling plans or refining existing ones. These efforts all share a common goal: eliminating consumer confusion over whole grain labeling.

The Whole Grains Council recently launched Phase II of its popular stamp program by unveiling a new stamp design. The Phase II stamp retains the familiar graphic, but contains new text that declares the exact whole grain content of the product instead of descriptors such as "good" or "excellent" source. In addition, the new stamp features text directly below the stamp that states: "Eat 48 grams or more of whole grains daily."

The new stamp comes on the heels of FDA's warnings against the use of descriptors to describe whole grain content. The new Whole Grain Stamp may be used on products that contain at least 8 grams of whole grains. Bakery foods that contain at least 16 grams of whole grains may use the 100% Stamp if the grain content is entirely whole grain. The Whole Grains Council's Stamp Program was launched in January 2005, and the Stamps now appear on more than 650 products from 61 companies, the Council says.

On the retail side of the baking industry, Wegmans Food Markets Inc., a 71-store supermarket chain on the East Coast, introduced a new program designed to help consumers obtain the recommended 3 ozs.of whole grains a day.

"In an effort to be transparent, some industry groups have translated the dietary guidelines to mean 48 grams of actual (dry) whole grains each day," says Jane Andrews, Wegmans' corporate nutrition manager. "But few products tell you the grams of whole grain. And in any case, do people really want to do the math each day to add up to 48 grams?"

Wegmans new whole grain wellness key was designed to eliminate consumer confusion by telling consumers what foods and portion size gives them the maximum whole grain benefits. The program is visually represented through a wheat-like icon that appears on Wegmans'-branded packages, shelf talkers and signs in Wegmans' stores.

Great Information on Grape Skins from Ohio University Study

A recent Ohio State University study has shown that grape seed, grape skin, and pine bark extracts controlled microbial contamination by E. coli and Salmonella better than butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in ground beef. The results were recently published in Food Microbiology.

The researchers found that BHA and BHT decreased E. coli populations on the ground beef by 5%; the grape seed, grape skin,and pine bark extracts cut levels by 33% and 35%, respectively. And while BHA and BHT did not reduce Salmonella populations, the grape seeds, skins and pine bark extracts respectively dropped populations by 19% and 23%. However, Listeria populations increased in the meat in all samples to varying degrees. In the BHA and BHT sample, Listeria populations rose by 60%, grape seed and skins extract by 40% and pine bark extract by 18%.

The study also showed that the natural antimicrobials prevented oxidation of the meat. Oxidation levels decreased over the course of nine days for the grape seed, skins and pine bark extracts while measures increased by 200% for BHA and BHT. At the levels used in the study, the natural preservatives did not impact the organoleptic qualities of the meat and helped preserve its color. However, the researchers noted that at higher levels, the ingredients might have a negative effect of the organoleptic qualities of the meat. They cited a need for more research to see if that would be the case.

Grape seed, skin extract and pine bark extract are attractive ingredients in that they also add healthful antioxidants to products

When Grape skins are made into flour they produce the same results

Pairing Coffee with Food

Today there's a growing trend of pairing coffee with complementary food items. Most people are familiar with the concept of pairing wine and food (white with fish, red with everything else, although these rules are now loosening). Now, coffee experts are saying there's no reason we shouldn't take the same approach with coffee.

With a great pairing, the coffee tastes better and the food tastes better. The foodservice industry is starting to embrace the benefits by offering customers the palate experience of perfectly paired coffee. Benefits can include increased customer satisfaction, more return visits, higher check averages and a more positive brand perception.

According to experts, pairing coffee requires a deeper understanding of coffee, which comes in more than simply a dark or a light roast. Other factors to consider include aroma, acidity, body and flavor, as well as roast profile and even the geographic origin of the coffee.

Aroma gives the first hint of how the coffee will taste. In fact, most of the sense of taste comes from the sense of smell. Acidity doesn't mean sour or bitter; rather, it refers to a lively, tangy, palate-cleansing property.

Body is the weight or thickness of the coffee in your mouth.
Flavor is the all-important melding of aroma, acidity and body that creates an overall impression.

Roast profile: Roasting is a true artistic expressing of coffee purveyors. Different coffee companies have different roast styles, from light to medium to dark to midnight on a moonless night. Most offer various levels of roast profile to meet varied customer tastes. Roast affects all aspects of a coffee's flavor, including aroma, acidity and body, and should be taken into account when pairing coffee with food.

Dark roasts will pair better with richer, more indulgent foods like chocolate, nuts and meats. Lighter roasts tend to be crisp and bright, and they pair well with breakfast items.

Before coffee can be roasted, it has to be grown. According to coffee-tasting experts, where a coffee comes from also affects how it tastes and what foods it best complements. Coffee roasters such as Starbucks divide coffeeproducing areas into three main geographic regions¯Latin America, Asia/Pacific and Africa/Arabia.

Latin American coffees are generally light-to medium-bodied with clean, lively flavors. Asia/Pacific coffees are on the opposite end of the taste spectrum, typically full-bodied, smooth and earthy, with very low acidity and some herbal flavor notes. Coffees from East Africa and Arabia often combine crisp, clean acidity with intense floral aroma and enticing fruit or wine flavors.

Pairing these flavors of geography with food simply takes familiarity with the way regional flavors work with food.

• Latin American coffees, with their crisp brightness and great balance, best complement sweet and tangy flavors.
• The earthy and full-bodied Asia/Pacific coffees tend to go best with salty and savory foods.
• The crisp acidity and fruitywiney flavors of African coffees make them exciting to match with food, often resulting in exotic flavor combinations.

While bitter flavors are generally unpleasant with coffee, Latin American coffees stand up best to them

A Great New Product,
Wine Flour !

Vinifera For Life.

Vinifera For Life has taken the by-product of the wine-industry (pomace) and has produced grape skin flour. Currently the flour is being used in the production of wine bread. They have test marketed the bread and the flour in the Niagara Region with great success. The flour and the bread have been analyzed by two laboratories. All reports returned very positive and noted the high concentration of these nutritious ingredients:

· fibre
· antioxidants
· resveratrol

Vinifera For Life products taste wonderful and have no acidic aftertaste which is a common complaint with food cooked with wine. The flour is high in Omega 6 and Omega 3, both essential healthy fats which the body does not produce by itself, but must be ingested. These fats reduce the risks of heart problems, lower blood pressure, and help combat autoimmune diseases. Resveratrol is a blood cleanser which helps fight cancer and diabetes. Scientists claim that resveratrol is responsible for “The French Paradox”- the low incidence of heart disease among the French, who eat a high fat diet.

In a market study completed by the Canadian Innovation Centre, an independent, not-for-profit organization established in 1981, they assessed the market acceptance for Vinifera For Life breads to be “High”. We also performed a two and a half month bench test and product development project at The Guelph Food Technology Centre at Guelph University to validate our formulas and expectations of the product. Positive results were once again achieved

Through research we have come to realize that the applications for the product are much more than just bread: the flour can be used to produce tasty crackers, pasta, snack foods, tea and when ground finer can be incorporated into an energy bar or drink. Various bakers have noted that this is the most exciting product since the introduction of Omega infused bread. Renowned Toronto chef Jamie Kennedy already uses the flour in his creations.

Vinifera For Life has gained such high interest in the gourmet cuisine world that both Toronto Life Magazine will be writing a report on our product on their July edition. Let it be known that media reporters have expressed a desire to know where Vinifera For Life products will be sold. Stocking Vinifera For Life products will bring interested consumers through your doors.

Have you ever thought of having Gewürztraminer toast with your eggs benedict? or, a Pinot Noir baguette with your favorite cheese? Both are possible thanks to Vinifera For Life, who has created a product with delectable taste and texture that is incredibly good for you too! Flour made from wine grape skins.

Background:

Vinifera For Life is a 100% Canadian owned incorporated company founded in 2006 by Mark Walpole, internationally recognized Certified Chef de Cuisine. His concept was to make bread from flour using grape skins as a base. The well-known health benefits from grapes would be coupled with the quality of taste for products destined for the fast growing functional, nutraceutical food market. Market research conducted by the University of Waterloo’s Innovation Centre and supported by the Canadian National Research Council’s IRAP program confirmed market acceptance for Vinifera For Life breads to be “HIGH”. Following experimentation by the Chefs, the Guelph Food Technology Centre was contracted in 2005 with support from the National Research Council’s IRAP program to develop the desired product. Bread from the resulting formulation is being test marketed with great success. Further, the independent Brunswick and Industrial Laboratories have analyzed the product and confirmed its nutritional attributes.

The Product:

Vinifera For Life flour is a nutritionally improved and taste enhanced product that will appeal to chefs, bakers, pastry chefs and the layperson. Product differentiation will be achieved through the varietal character of the grape or grapes if blended and of the vineyard. A key ingredient in the product is resveratrol, an antioxidant recognized for its significant health benefits particularly related to cancer and heart disease. The flour may be blended with specific ingredients to be organic, or gluten free. In discussions with industry professionals and our research the applications are limitless. Each individual user has applied their expertise and personal touch to the product they have produced.

The Market:

Functional foods are perhaps the fastest growing segment in the food industry. Estimates indicate that the functional foods and nutraceuticals market may be as high as $37 billion in the United States, $20 billion in Europe, $14 billion in Japan and $2 billion in Canada. The segment is expected to outpace the growth of the food industry as a whole.

New Products:

Although the focus of Vinifera For Life is flour, a number of other products based upon the grape skin attributes offer significant potential and will be developed over time. Discussions regarding such opportunities are being conducted with the Guelph Food Technology Centre with promising results. The new products being considered include grape skin powder for antioxidant, protein beverages, tea, flour for pasta, crackers, and other health snacks plus varietal specific grape seed oil. Products are also being developed with organic growers.

Management:

Vinifera For Life’s principals have been professional associates for 35 years and their credentials include, in part, the following. Mark Walpole, CCC, is co-founder and CEO. His management experience includes serving as Executive Chef at the FedEx Forum in Memphis, Tennessee; Executive Chef at the Rodgers Centre (Skydome) in Toronto and 11 years as Executive Chef at Niagara-on-the Lakes’ Prince Of Wales Hotel.

Advisors committed to assist Vinifera For Life include Bob Kuhns, Ken Bridgeman, C.A., Joseph Keozierski, and Greg Herriott. Bob has 45 years of senior management experience in international operations having conducted business in over 80 countries. Ken’s company, Bridgeman and Durksen are Chartered Accountants serving many businesses throughout Niagara. Joseph’s company, St. Joseph’s Bakery has served the community for almost 50 years. Greg’s company, Hempola Canada, is an industry leader in hemp farming, processing and marketing.

For additional information contact us at www.capico.net