Children of corn: for China, it's rice. For Ireland, it's potatoes. For America, it's corn that's become the commodity of choice for everything from fuel to food, including the growing tortilla chip category.(Snack Trends) - Confection & Snack Retailing

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We have long been a nation dependent on corn--from Native American use of flesh corn on the cob as a diet staple to modern-day demands to use corn for ethanol as fuel--making it a hot commodity in more than one market. As veritable 'children of corn,' we still turn to this multipurpose golden kernel for all types of food.

Take, for example, tortilla chips. Heavily influenced by the popularity of Mexican food and today's growing Hispanic community, this crunchy snack is a standard in most American homes. Recent introductions--many of which are made from organic ingredients--come in innovative flavors, fortifications and forms. Furthermore, increased interest in Whole grains is driving tortilla chips to the top of the food chain, so to speak.

'Consumers are looking for 'better-for-you' snack foods that also deliver nutritional benefits,' says Elaine Giordano, associate brand manager for The Hain Celestial Group, Inc., Melville, N.Y.

To that end, tortilla chip producers are touting the benefits of their whole grain products and fortifying them with even more healthful additives.

'Because of the potential for mixing dry ingredients into tortilla bases, tortillas can be a good delivery base for functional benefits like Omega-3s, vitamin fortifications or other functional additives,' notes Paul Smith, director of marketing and product management for Shearer's Foods, Inc., Brewster, Ohio.

Joe Papiri, vice president of sales and marketing for Snak King, City of Industry, Calif., adds that he is seeing continued growth in the tortilla chip category, 'especially when coupled with other attributes such as reduced fat or sodium.'

Regardless of the profile, tortilla chip sales are soaring. According to Information Resources, Inc.

of Chicago, the category earned $2,091.8 million for the latest 52 weeks ending Dec. 2, 2007. That's a whole lotta corn, kids.

The Grain Game

After the Food and Drug Administration issued new dietary guidelines in 2005 asking Americans to increase their intake of whole grains to 3 oz. or more per day, consumers began seeking out products that would meet the recommendation ... and still taste good.

Although some nutritionists contend that corn isn't a whole grain, the majority see it as a valuable source.

'We've found that there has been a positive demand for grains [or] whole grains in the market not only as a health initiative, but also as a flavor profile,' says Laura Unger, marketing communications coordinator for Bachman, Reading, Pa. The company's new gluten- and trans fat-free Restaurant Style Tortilla Chips are made from 100% whole grain kernels of corn and contain 21 g. of whole grain per serving.

'The corn is soaked for house and then ground with lava millstones until it reaches the right consistency,' Unger says. 'This process yields a tastier, crispier tortilla chip.'

Next up for Bachman: a multigrain variety.

Multigrain chips also are the bill of fare for Hain-Celestial's Garden of Eatin' brand. The product is available in Sea Salt and Everything varieties, contains flaxseed, and is made with organic corn and 7 organic grains. A single serving delivers 2 g. of whole grain.

Although whole grains and multigrain products will continue to grow in importance, wheat allergies may prohibit some consumers from being able to enjoy traditional corn-based chips, which is why Shearer's new multigrain chip also is wheat-flee.

'We at Shearer's feel that we've created a fantastic, great-tasting multigrain tortilla chip without using a common multigrain food ingredient that can be problematic for some consumers,' Smith says. 'Wheat is a significant allergen, and our state-of-the-art manufacturing facility is wheat allergen-flee.'

Shearer's multigrain chip, as well as its new Black Bean and Salsa Whole Grain with added fiber (3 g. per serving), address another consumer concern: fats and oils. Both chips are made with 100% sunflower oil, 'a 0 g. trans fat oil that is low in saturated fat,' Smith says.

'Typically, we use corn oil for a true, authentic corn taste,' he explains. 'However, given the unique flavor profile of the other ingredients used in these bases, we found sunflower oil tasted the best and achieved our desired results.'

Higher Health

Speaking of fats and oils, whole grains aren't the only benefit to today's more healthful tortilla chips. Baked and organic products, as well as those fortified with Omega-3s, are increasingly common in snack aisles everywhere.

As Unger notes, 'Our products reflect consumer demand for cleaner panels and the use of basic, natural ingredients that lend to a healthier offering.'

One brand updating its profile is Garden of Eatin', which offers a new line of baked chips made with yellow corn, blue corn and flaxseed, and seasoned with sea salt. The products contain 50% less fat than regular chips and offer 300 mg. of Omega-3 per serving.

Although it is debatable whether organic products are more healthful, this category has become more mainstream, as well. Many snack producers are turning to organic offerings as a means of further enticing the consumer to draw a distinction between their chips and the competition's.

For instance, the On the Border brand from Truco Enterprises, Dallas, Texas, recently introduced an organic line of corn, blue corn, multigrain and whole grain tortilla chips.

Meanwhile, Snak King will launch its El Sabroso Organic Tortilla Chip line in the next couple of months, Papiri says.

Flavorful Fun

When it comes to tortilla chips, it's not all about health. Flavor still drives the category, as evidenced by new varieties on the market.

'In addition to demand for whole grains, consumers are now looking for unique flavor experiences,' Unger explains.

Garden of Eatin's new line features such seasoned flavors as Key Lime Jalapeno, Three Pepper, Focaccia and Maui Onion--developed by chefs especially for the brand. The chips are made with organic corn and come in colors that correspond to the different varieties. For example, the Three Pepper chip is on blue corn.

'Our Bold Flavor Tortilla Chips will wow you with their great taste and bold flavor,' Giordano says.

The Guiltless Gourmet brand from R.A.B. Food Group, Secaucus, N.J., also features flavorful tortilla chips that are baked, not fried, and contain just 120 calories and 3 g. or less of fat (no trans) per serving. Consumers can choose from nine varieties: Yellow Corn, Mucho Nacho, Unsalted Yellow Corn, Blue Corn, Chili Lime, Spicy Black Bean, Chipotle, Chili Verde and Smoked Cheddar--its newest flavor.

Meanwhile, Suak King has some new flavored chips on the horizon, according to Papiri.

'We are exploring some very spicy hot seasonings to expand our growing vend and convenience channels,' he says.

Corn Classics

Traditional tortilla chips made from whole kernel corn and in various sizes and shapes remain a leader in this growing category.

For consumers who can't get enough of their favorite Mexican restaurant chain's chips and salsa, brands such as On the Border offer a take-home taste. New products include premium rounds and Cantina Thins (see New Products in this issue), the latter of which are made from whole kernel corn that's cooked, stone-ground and pressed.

However, red, white and blue chips are adding a little color to the snack aisle.

For example, Madhouse Munchies, Colchester, Vt., last year introduced its all-natural, stone-ground white and blue corn tortilla chips. The premium quarter-cut chips are saturated- and trans fat-free, and contain just 110 g. of sodium per serving.

Regardless of flavor, fortification or form, 'the key is to always product a consistently great-tasting, high-quality tortilla chip,' Smith says.

As long as snack producers follow suit, the ever-evolving tortilla chip will remain an all-American selection in our corn-centric culture.

El Matador Goes Garden Fresh

Garden Fresh Gourmet of Ferndale, Mich., recently acquired Grand Rapids, Mich.-based El Matador Tortilla Chip Co. As such, Garden Fresh Gourmet will take over the company's 60,000-sq.-ft. manufacturing facility, dramatically increasing production of all its popular tortilla chips product lines, which are sold nationwide. Garden Fresh Gourmet will retain El Matador's 17 employees and hire additional staff, as well.

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Founded by Miguel and Isabel Navarro in 1976, El Matador is a highly recognized brand in western Michigan, notes Dave Zilko, vice chairman of Garden Fresh Gourmet.

'We approached El Matador about adding their fine brand to the Garden Fresh Gourmet Product line,' Zilko said in a statement. 'The timing was right for both companies, and we are delighted with this acquisition.'

I Dip, You Dip, We Dip

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Although tortilla chips typically are a corn-based product, the average American prefers flour tortillas over corn wraps. Enter Tostitos flour tortilla chips. According to Plano, Texas-based snack producer Frito-Lay, the new chips--launched in 2007--are ideal for dipping in tomato based dips and salsas, as ell as in creamier dairy-based dips, hence its decision to also introduce two new Tostitos brand dips: Creamy Spinach and Creamy Southwest Ranch.

ENVIRONMENT: EPA FINDS "BT CORN" SAFE, BUT CRITICS OBJECT - Inter Press Service English News Wire

Danielle Knight
Inter Press Service English News Wire
10-17-2001
WASHINGTON, Oct. 16 (IPS) -- U.S. regulators today renewed the
registration of genetically engineered corn containing Bt toxin,
despite what critics call a lack of clarity over possible threats
to health and the environment.
The Environmental Protection Agency (EPA) granted five
different corn crops containing a gene from the natural soil
bacterium Bacillus thuringiensis (Bt), which is toxic to weeds
and other plants, a seven-year registration.
'Bt corn has been evaluated thoroughly by EPA, and we are
confident that it does not pose risks to human health or to the
environment,' said Stephen L. Johnson, assistant administrator of
the agency's Office of Prevention, Pesticides, and Toxic
Substances.
While declaring that the corn products are safe, the agency
said it was requesting additional environmental studies and
requiring that companies comply with several new provisions
designed to strengthen insect resistance management.
The decision brings to an end an almost two-year-long process
during which the agency reassessed the risks and benefits of
controversial Bt corn crops, produced by several biotechnology
companies. The companies holding registrations for Bt corn are
Monsanto, Syngenta, Pioneer/DuPont and Mycogen/Dow.
Biotech watchdogs immediately denounced the decision.
'Once again, the EPA has taken the interests of a few
corporations over public health and the environment,' Matt Rand,
manager of the biotech campaign at the Washington-based National
Environmental Trust (NET), told IPS.
Public concern worldwide over Bt corn grew after scientists at
Cornell University found in May 1999 that Bt corn pollen killed
monarch butterfly larvae.
Half of the monarchs -- cherished by nature lovers for their
unique bird-like migration in North America -- migrate along the
U.S. corn belt. The discovery that genetically altered corn
pollen will kill non-target species like monarch butterflies
alarmed many scientists and made front-page headlines around the
globe.
A scientific assessment of more recent research studies, which
was carried out by U.S. and Canadian researchers including the
Department of Agriculture, suggested that monarch butterfly
caterpillars face 'negligible' risk from Bt corn pollen.
'Their comprehensive, peer-reviewed studies in actual field
conditions show that earlier, widely publicized laboratory
experiments were not representative of conditions in a natural
environment,' said Linda Thrane, executive director of the
Council for Biotechnology Information, an industry organization.
Several scientists remain unconvinced.
The Union of Concerned Scientists (UCS), which asked
regulators not to renew the registrations, conducted its own
analysis of the risks and benefits of Bt corn, including the new
studies on monarchs.
'The studies leave open the possibility that exposure to Bt
corn may have long-term harmful effects on the butterflies,' said
Jane Rissler, a senior UCS staff scientist.
Several authors of the more recent studies have urged the EPA
to consider the possibility that the insects might not only
consume corn pollen, but corn tissue as well.
'If they do, the dose of toxin received by the monarchs could
be much higher than that considered,' said Rissler.
Karen Oberhauser, one of the authors of the recent monarch
studies, told IPS that assessing increased mortality rates of
monarchs is difficult because the larvae have such a high natural
mortality rate, ranging from 90 to 95 percent.
A significant statistical change would only show up if large
field tests were conducted across the country, unlike what
researchers have done so far, said Oberhauser, who is a professor
at the department of ecology, evolution and behavior at the
University of Minnesota.
'In my mind there are still questions,' she said.
A coalition of consumer and environmental groups, known as the
Genetically Engineered Food Alert, said government regulators
also failed to conduct studies on the impact that ingestion of
the corn could have on human health.
Advocacy groups said hundreds of reports of possible allergic
reactions to the engineered corn had not been investigated.
While the EPA's own scientific advisors recommended in July
that allergy tests be conducted, regulatory officials said no
tests were planned before the re-registering of Bt corn.
'The agency has had the ability for several years to design
and conduct allergy testing, yet they have refused,' said NET's
Rand.
In the absence of such allergy tests, advocacy groups they
will send samples of Bt corn varieties to allergists, who can
then test their patients through controlled 'skin prick' tests.
The groups would then make the test results public.
More than 200 people have reported unexplained allergies to
corn but no government investigation has examined all of the
cases, said Larry Bohlen, director of health and environment
programs for Friends of the Earth.
Last year, the coalition was first to alert the public that a
genetically modified corn variety, known as StarLink and not
approved for human consumption, had been found in taco shells and
other food products.
The announcement triggered hundreds of food recalls in the
United States.
In September, the Taco Bell restaurant franchise and several
other food companies filed a class-action lawsuit against Aventis
CropScience and other seed corporations that helped develop,
market and distribute StarLink.
The introduction of the unapproved altered seed has resulted
in 'major disruptions of the food supply,' the suit alleged.
Bohlen said the EPA's approval of Bt corn without testing for
allergies would again leave companies vulnerable to the same
liability issues they faced with Starlink.

Copyright 2001 IPS/GIN. The contents of this story can not be duplicated in any fashion without written permission of Global Information Network

Transgenic corn suppresses European corn borer, saves farmers billions. - NewsRx Health & Science

Transgenic corn's suppression of the European corn borer has saved Midwest farmers billions of dollars in the past decade, reports a new study in Science.

Research conducted by several Midwest universities shows that suppression of this pest has saved $3.2 billion for corn growers in Illinois, Minnesota, and Wisconsin over the past 14 years with more than $2.4 billion of this total benefiting non-Bt corn growers. Comparable estimates for Iowa and Nebraska are $3.6 billion in total, with $1.9 billion accruing for non-Bt corn growers.

Transgenic corn is engineered to express insecticidal proteins from the bacterium Bacillus thuringiensis (Bt). Bt corn has become widely adopted in U.S. agriculture since its commercialization in 1996. In 2009, Bt corn constituted 63 percent of the U.S. crop.

Corn borer moths can't distinguish between Bt and non-Bt corn, so females lay eggs in both types of fields. Once eggs hatch in Bt corn, young borer larvae feed and die within 24 to 48 hours.

The major benefit of planting Bt corn is reduced yield losses, and Bt acres received this benefit after the growers paid Bt corn technology fees. But as a result of areawide pest suppression, non-Bt acres also experienced yield savings without the cost of Bt technology fees, and thus received more than half of the benefits from growing Bt corn in the region.

'We've assumed for some time that economic benefits were accruing, even among producers who opted not to plant Bt hybrids,' said co-author of the study Mike Gray, University of Illinois Extension entomologist and professor in the Department of Crop Sciences. 'However, once quantified, the magnitude of this benefit was even more impressive.'

Over the past several years, entomologists and corn producers have noticed very low densities of European corn borers in Illinois. In fact, Illinois densities have reached historic lows to the point where many are questioning its pest status, Gray said.

'Since the introduction of Bt corn, initially targeted primarily at the European corn borer, many entomologists and ecologists have wondered if population suppression over a large area would eventually occur,' Gray said. 'As this research shows, areawide suppression has occurred and dramatically reduced the estimated $1 billion in annual losses caused previously by the European corn borer.'

This information also provides incentives for growers to plant non-Bt corn in addition to Bt corn.

'Sustained economic and environmental benefits of this technology will depend on continued stewardship by producers to maintain non-Bt maize refuges to minimize the risk of evolution of Bt resistance in crop pest species,' Gray said.

Keywords: Consumer and Environmental Sciences, Technology, University of Illinois College of Agricultural, University of Illinois College of Agricultural, Consumer and Environmental Sciences.

White corn pushed to reduce diabetes cases, enhance food security.(Main News) - Manila Bulletin

MANILA, Philippines -- Government is bent on expanding the production of low-glycemic white corn seeds to reduce the incidence of diabetes and boost food security.

The Department of Agriculture (DA) and the Institute of Plant Breeding of the University of the Philippines at Los Banos (UPLB-IPB) have signed an agreement to implement the program, noting that white corn is the staple food of about 20 percent of Filipinos, especially in Visayas and Mindanao.

DA planners are actually working to promote consumption of white corn, which has better health benefits than rice, the traditional staple.

Unlike rice, white corn has low glycemic index (GI). Low GI makes white corn slower to digest, thereby releasing glucose gradually into the bloodstream, and lessening the risk of diabetes.

White corn also has more protein, more lysine and tryptophan, more dietary fiber, more minerals, and more antioxidants than when eating rice alone.

Government is trying to educate urban consumers on the health benefit and food preparations of white corn. It hopes that as white corn becomes part of the Filipino diet, the country may reduce dependence on rice and improve food sufficiency.

DA has been funding the seed production of white corn in Los Banos, Laguna, and plans to sustain the activity on a yearly basis.

UPLB-IPB, which is producing the seed, is propagating a recommended variety, the high-yielding IPB Var 6. IPB Var 6. This variety has a yield that is nearly comparable to commercial white corn hybrid. Based on the national corn testing, the yield of IPB Var 6 in Luzon averaged 5.84 metric tons (MT) per hectare, with 5.45 MT per hectare in the Visayas and 4.47 MT in Mindanao.

Under Phase 1 of the program, DA released P15 million for seed production for which a total of 10,000 bags at 18 kilos per bag were produced.

DA released P25 million for Phase 2 and the amount is good for about 22,000 bags.

Half these seeds, particularly the foundation and registered white corn seeds, have already been distributed to DA's regional offices for mass propagation.

Moreover, under a proposed program for a continuing seed production, DA will release P7 million yearly over the next five years.

Aside from giving consumers the health benefits, white corn will impact significantly in reducing hunger and malnutrition in the uplands.

'Our aim is to bring technologies to the boondocks where there are many people don't have much to eat, according to Dr. Artemio M. Salazar, UPLB-IPB deputy director and National Corn RDE (Research, Development and Extension) Network head.

'You don't need capital-intensive irrigation facilities because corn grows wherever there is rain. The only other thing we have to provide them is the corn mill. We also helped develop an inexpensive and mobile mini corn mill which we believe is a critical component in this effort to provide nutritious and inexpensive food to our compatriots in the far flung rural areas.'

The mill only costs around P100,000, far lower than the price of high-capacity machines in the market. While promoting white corn for nutrition and livelihood in uplands, white corn will also have a huge health benefit among residents in Metro Manila and other urban areas where there is high incidence of diabetes.

'Later on we'll turn over these to the private sector because there is a big demand for it because many Filipinos are now diabetics. And this is the perfect food for diabetics,' said Salazar.

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION(PHOTO - ... - Post-Tribune (IN)

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION

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Neapolitan notesA Starbucks Coffee Co. survey reveals that 41 percent of consumers select chocolate as their favorite classic flavor, while 29 percent desire strawberry and 28 percent opt for vanilla. So Starbucks took the findings and developed five new coffee and non-coffee blended beverages based upon classic 'Neapolitan' flavors. The new Frappuccino flavors include: Java Chip, Double Chocolate Chip, Strawberries and Cr�me, Caff� Vanilla and Vanilla Bean.

Certified organic