Carbonated Yogurt

Yep, and it's really a fun and cool product. Our family bought it and the two teens have been having a blast eating it. It's GoGurt in a tube with carbonated bubbles throughout it. The story behind it is pretty cool too..


PROVO, Utah (ABC 4 News) - A BYU professor could revolutionize the yogurt industry. It's yogurt with a "zing" that combines carbonation and yogurt.

It's the result of a brainstorm Dr. Lynn Odgen had after making homemade root beer with dry ice. General Mills liked the idea and Yoplait's GoGurt "Fizzix" were born.

It was a simple idea. “I thought why not throw a block of dry ice in some yogurt and see what happens,” said Ogden. “I threw it in there and it bubbled away and the results were delightful, a refreshing fizzy flavor.” It was a flavor that delighted his family and got Dr. Ogden to think big. “It wasn't until my wife kept telling me, ‘this is too good, and you’ve got to do something with this. I decided to make a research project out of it.”

He made small batches at first injecting the C02 gas into a vat full of yogurt. When Dr. Ogden realized he had a good combination he brought it to the BYU Sensory Lab where taste testing products is conducted and let students try it.

Thousands of taste tests later Fizzix was born but it wasn't an easy road to get it there. “We took it to every yogurt company we could think of here and in Europe.” Ogden says they liked the product but didn't want to be the first ones to introduce it to the market. Ten years later and several tries with General Mills, they finally said yes.

A policy of only using in-house creations changed at General Mills allowing a second look at Ogden’s invention. And it could be a good boon Professor Odgen and BYU, which holds the patent in 28 countries.

“After we pay off the debt it could be a source of considerable income for BYU,” said Ogden. They are already on store shelves and come in six flavors: Strawberry Lemonade Jolt, Wild Cherry Zing, Triple Berry Fusion, Fruit Punch Charge, Blue Raspberry Rage, and Strawberry Watermelon Rush.

http://www.abc4.com/content/features/story.aspx?
content_id=9299dbfd-0285-4a7e-a29f-b36bb3ffc6cb

"a million bad snacks"

Kashi Co., the US natural food company owned by Kellogg, wants to rid the world of "a million bad snacks" with its latest marketing campaign.

The California-based firm, which Kellogg acquired in 2000, is to embark on a "Kashi Snack Drive" to encourage consumers to trade in snacks for "more nutritious" Kashi products.

"We think snacking can be fun and good for you," said Jeff Johnson, senior brand manager and nutritionist for Kashi. "We want to show that you can satisfy your snack craving with nutritious food that also tastes great."

The campaign will take place in four US cities over two weeks later this month.

http://www.just-food.com/article.aspx?id=99650

The 100 Calorie Fantasy

In an attempt to assuage public concern about the obesity problem in this country, major snack brands are responding with 100-calorie packs of their most popular varieties. The concept is simple: Give folks wary about their waistlines a way to indulge in their favorite treats without going overboard. "It's a guilt-reduction technique," says Tom Vierhile, the director of Productscan Online, which reports the introduction of new packaged goods. "It's to make sure consumers don't completely rule these products out."

Vierhile says 92 different 100-calorie products were on the market as of July. That's up from 51 in 2006, 33 in 2005, and only 13 in 2004. While the trend reaches soda, pudding, and popcorn, conventional snacks, such as cookies and crackers, are where it's really taking hold.

But these treats are no dieting miracle. They cost more than their full-calorie counterparts, and, despite their figure-friendly philosophy, are not as nutrient-rich as other snacks.

"For people who spend their life eating two 100-calorie snack packs a day, and not eating fruits and vegetables . . . in the long run, it's not a good tool to give to the masses," says Dr. Caroline Apovian, director for nutrition and weight management at Boston Medical Center. "In general, this is a very 2007, very 21st-century invention that is putting a Band-Aid on what the problem is."

That's not stopping these snacks from multiplying on grocers' shelves and finding their way into lunch boxes. Still, even among the snack-food giants, the approach to creating 100-calorie packs varies greatly - from miniaturizing classics to totally reinventing snacking staples.

Kraft, whose line of 100-calorie packs jump-started the craze in 2004, now offers more than 30 products in the genre. It began with just five offerings, Oreo Thin Crisps, Chips Ahoy! Thin Crisps, Wheat Thins Minis, Kraft Cheese Nips Thin Crisps, and Nabisco Mixed Berry Fruit Snacks. While some varieties were merely packaged into smaller portions, others were transformed into lighter fare. The Oreo Thin Crisps, for example, are not the chocolate sandwich cookies most people recognize; instead, they are thin chocolate wafers.

"A majority are brand-new recipes developed specifically for the Nabisco 100-Calorie Packs line and were designed to mimic the taste and deliver a similar experience of beloved classics," Laurie Guzzinati, associate director of corporate affairs for Kraft Foods, writes in an e-mail. "By doing this, we were able to deliver not only on the piece count that consumers are looking for, but also remain a sensible, portion-controlled snacking option."

By the time Kellogg's entered the 100-calorie pack market with its Right Bites in June 2005, it had had time to learn from its predecessors. Dave Rhoades, brand marketing manager for Kellogg's, says that its products are different from competitors' because "[consumers] want snacks that taste like real cookies and crackers, not pressed cookie-like chips." Right Bites offer lower-calorie versions of Keebler Sandies cookies, Fudge Shoppe Mini Fudge Stripes cookies, and Fudge Shoppe Grasshopper Fudge Dipped Mint Cookies, among others.

But if it's savory snacks you crave, Frito-Lay has you covered. With varieties of Cheetos, Doritos, and SunChips available, the company provides all the salty treats without changing the recipes. It simply, without cost savings to the consumer, puts fewer chips in a smaller bag.
"It is the exact same product people love, but want a little help with portion control," says Aurora Gonzalez spokeswoman for Frito-Lay.

Hostess uses a combination of portion control, lower-calorie recipes, and added fiber. Some of the company's baked goods, such as carrot cake and frosted cupcakes, now come in smaller sizes to meet the 100-calorie cutoff. The brand's chocolate cupcakes, which come in packs of three miniature cakes about the circumference of a quarter, also offer five grams of fiber. Compare that to one gram in Keebler's Fudge Shoppe Grasshopper Fudge Dipped Mint Cookies.

"We knew fiber was important in consumers' diets," says Kevin Kaul, Hostess marketing director. "Having higher fiber content would allow us to have fewer points in the Weight Watchers system." (The chocolate cupcakes are only one point; most other 100-calorie snacks are two or more.)

http://www.boston.com/ae/food/articles/2007
/09/12/weighing_in_on_100_calorie_snack_packs/

Candy changes it's ways....Candy with benefits

Top trends driving product releases of 2007/08 include flavor fusions, international influences, artisan palate, sweet benefits, simply sugar-free, originally organic, reinventing classics, the dark side and child's play:

Artisan Palate -- Specialty sweets and sophisticated snacks are evolving to meet consumers' more refined palates. Savor gourmet every day with three new specialty flavors of Rena's Gourmet Truffle Pop Collection (key lime, dark brut chocolate and coconut) or give fruits a gourmet touch with Splendid Chocolate Fondue Au Chocolat. Unwrap a sweet escape with Nestle Treasures® bite-size truffles with gourmet caramel, cappuccino or dark chocolate filling cloaked in silky-smooth milk chocolate. New boxed artisan confections include Russell Stover's® Soho(TM) Collection and Whitman's® Urban Collection and feature gourmet flavors like pear praline and sea salt caramel as well as bite-size gourmet chocolates painted with elegant designs.

Sweet Benefits -- From calorie conscious confections to the healthful and fortified, manufacturers are meeting health conscious consumers' demands with benefits packed into popular sweets and snacks. Among the many new nutritive treats are Welch's® Fruit 'N Yogurt Snacks, which are loaded with real fruit and contain live and active cultures just like fresh yogurt, Hershey®'s 100 Calorie Pretzel Bar and Planters® NUT-triton Heart-Healthy Mix. And in the gourmet chocolate market, new products now highlight heart healthy, antioxidant rich cacao percentages. Indulge in all ends of the spectrum, from Scharffen Berger® Milk Nibby with 41 percent cacao to Guylian Twist 70% Extra Dark.

Simply Sugar-free -- New confections are going sugar-free while staying flavor-full. Share the sweetness on Valentine's Day with PEEPS® sugar-free hearts or indulge in Baskin-Robins cookies n' cream flavored sugar-free hard candies. Tempt your taste buds with sugarless Life Savers® Fruit Tarts(TM) with a mouth-watering blend of fruit and sour sensations. And new flavors and unique packaging of sugar-free gum and mints are also keeping the breath market fresh. New sugarless products include Aura(TM) Clip'n'Go(TM) mints and gum, Cadbury Adam's Stride(TM) new Forever Fruit flavored gum and Wrigley's 5(TM) gum available in Rain(TM) (a tingling spearmint), Cobalt(TM) (a cooling peppermint) and Flare(TM) (a warming cinnamon).

Originally Organic -- For the savvy snack and candy consumer, new products are harnessing the all natural goodness of pure ingredients and increasingly earning the USDA organic seal of approval. Going green never tasted so good with the variety of new organic products like Montana Monster Munchies all-natural cookies, Jelly Belly® natural
jelly beans, Green & Black's organic fine chocolate bars and RJ's all natural black, raspberry and orange licorice.

http://biz.yahoo.com/prnews/070917/aqm014.html?.v=24

Holy Bat Cave - Coke with Ice already in the bottle?

Drinks giant Coca-Cola has invented a bottle that chills on the inside when the top is twisted off.

Insiders have hinted that the technology will feature in a new drink called Sprite Super Chilled, which could reach the UK by next year.

The bottles do away with the need to add ice, which dilutes the liquid - but they must be put in a special vending machine to regulate temperature.

Bosses at the US firm hope to cash in on the "super chilled" drinks trend.

Coke and Diet Coke could be packaged in the new bottles if they prove to be successful.

http://www.mirror.co.uk/news/topstories/2007/09/13
/drink-with-chill-factor-89520-19783048/

Can Cranberries Treat Bacterial Infections?

Cranberry juice has long been used to treat urinary-tract infections. But marketers of cranberry drinks and cranberry-flavored dental-hygiene products say researchers have found cranberries combat a wide range of bacteria, including those that cause stomach ulcers, gum disease and food-borne illnesses. Scientists say the research is interesting, but preliminary.

The cranberry's much-reputed role in preventing and treating urinary-tract infections had long been attributed to its acidity. More recent research suggests that astringent compounds in the berry called proanthocyanidins may actually be working to prevent infection-causing bacteria from adhering to cells in the urinary tract.

That realization has led to studies to see if the cranberry can keep bacteria at bay in other areas of the body. A 2005 Chinese study looked at 189 patients infected with the ulcer-causing H. pylori. The bacteria was eradicated in 14% of patients who drank two eight-ounce boxes of cranberry juice daily, compared with only 5% who drank a placebo drink.

But a 177-patient study published earlier this year found that when patients are treated with antibiotics, adding cranberry juice to the regime didn't result in a statistically significant difference in eradicating bacteria compared with those who were on a placebo drink. "The cranberry does something but it doesn't come close to what antibiotics can do," says study author Itzhak Ofek, a scientist at Tel Aviv University. Researchers did find cranberry juice boosted the antibiotics' effect in women, but so far it isn't known why. Both studies were supported by Ocean Spray Cranberries Inc., of Lakeville, Mass.

Several studies have suggested that ingredients in cranberries may help prevent cavities or gum disease -- but most of the work has been in the laboratory, not in humans. For example, two studies published last year by Canadian researchers found a specially prepared cranberry extract inhibited the cellular process that lead to gum disease.

Dental products infused with cranberry include Cleure toothpaste and mouthwash, sold by Grace Products Inc. of Camarillo, Calif., and dental floss sold by Radius Inc. of Kutztown, Pa. So far, none of these products has published trials to back them. "You'd have to do a clinical trial" to see if the results from the lab tests have real significance in humans, says Gary Hildebrant, clinical associate professor of dentistry at the University of Minnesota School of Dentistry in Minneapolis.

Scientists are also finding that mixing cranberry extract with meat or fish can reduce levels of dangerous bacteria. In a study presented at a food-industry trade group this summer, University of Maine researcher Vivian Chi-Hua Wu found adding cranberry extract to ground beef deliberately contaminated with E. coli significantly reduced the amount of bacteria after five days compared with a control sample. The reasons it works are so far unknown, says Dr. Wu, an assistant professor of food safety and microbiology.

http://online.wsj.com/article/SB119006867846130355.html

All - Fruit Snack Bars without artificial preservatives?

Research scientists have developed a method to preserve all-fruit snack bars without artificial preservatives. The bars are made from organically grown apples and berries and stay fresh for up to 24 months. The snack bars are marketed under the Bear Fruit Bar name. The research work that led to the development of the techniques used to produce the snack bars was done at the Albany Calif. laboratory of the Agricultural Research Service. The product is now available in apple, apple-blueberry, apple-cherry and apple-raspberry.

http://www.cfbf.com/news/FoodAndFarmNews.cfm#2

When is chocolate NOT chocolate?

CHICAGO - The maker of M&M's and Milky Way bars says it would be a mistake to mess with its chocolate.

Mars Inc. said Monday it will continue to use 100 percent cocoa butter in its U.S. chocolate products, bucking an industry campaign to allow cheaper vegetable oils to be substituted.
The announcement comes amid a push by a dozen food industry groups to change long-established federal standards to allow for replacing cocoa butter with another vegetable fat, up to a level of 5 percent. The groups say the change, which would save money for manufacturers, would allow more flexibility and innovation.

Manufacturers already can use vegetable fats instead of cocoa butter, but they are not allowed by the Food and Drug Administration to call it chocolate.

Mars, one of the largest chocolate manufacturers, disclosed the company's opposition to cocoa butter substitutes at the All Candy Expo in Chicago, North America's biggest candy trade show.
"Changing the definition of what chocolate is would be a mistake," said Todd Lachman, president of Hackettstown, N.J.-based Mars Snackfoods US. "The bottom line is that we're not going to change our chocolate. Today, Mars US chocolate products are pure, authentic chocolate and they're going to stay that way."

The company could have saved millions of dollars by going along with the move, but allowing vegetable oil would have diluted the quality of its chocolate, he said.

Mars' products include M&Ms, Dove Chocolate, Snickers, Milky Way, 3 Musketeers and Twix.

U.S. chocolate manufacturers have been split on whether to back a change in chocolate standards. While the financial savings would be substantial, consumers and some within the industry have been outspoken in their support for genuine chocolate and not a cheaper substitute.

As recently as 2000, Mars said it would support allowing up to 5 percent vegetable fat to be used in chocolate.

The European Union has used a 5 percent ceiling since 2003.
http://news.yahoo.com/s/ap/20070917/ap_on_re_us/
mars_chocolate;_ylt=AkXBldht9jp4Di9TG7WiTU.s0NUE

Local and Organic a requirement with Chukar...

Chukar Cherries, the Pacific Northwest’s Year ‘Round Cherry and Berry Company™, introduces new gourmet treats per request by loyal customers. Organic Rainier Cherries and Naturally Dried Strawberries are dried fruit additions. Semi-Sweet Chocolate Pearls™; rich dark chocolates shaped like large pearls, is the newest confection and Cherry Chocolate Nut Mix; naturally dried Bing, Rainier, and Tart cherries paired with roasted almonds, pistachios and Semi-Sweet Chocolate Pearls™ is an addition to Chukar’s fruit and nut energy snacks. All are available this Fall.

Chukar’s Organic Rainier Cherries are a first step in offering locally grown, organic cherries to their customers. “We anticipate increased availability of local organic fruit crops in the future. Because we use regional fruits, we can produce certified organic dried cherries and berries when available from regional growers”, said Pam Montgomery, founder of Chukar Cherries.

Only local fruits are utilized in Chukar ® brand pure food specialties.

Water with a mission...from PepsiCo

Building on its pioneering, 15-year “total beverage company” strategy, PepsiCo today announced plans to significantly expand its leading non-carbonated portfolio in the U.S. The announcement features unprecedented news behind four of PepsiCo’s mega-brands and further strengthens the company’s partnership with its bottlers, and includes the following:

The introduction of two new products from the makers of Gatorade, the #1 selling sports drink brand: G2 -- Gatorade’s first differentiated beverage since the original Thirst Quencher -- and a unique enhanced water from Propel called Propel Invigorating Water.

Maximizing the reach of G2 and the Propel line by leveraging PepsiCo’s bottlers and providing distribution rights to the new family of Gatorade products in select channels.

Simultaneously restaging PepsiCo’s two enhanced waters: Aquafina Alive and SoBe Life Water.