December 14, 2006

7 Min Read
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SupplySide West Reaches New Heights

More than 7,200 industry executives from around the world attended the 10th Annual Supply- Side West International Trade Show and Conference, Oct. 18 to 20 in Las Vegas. Along with record-breaking attendance, this dietary-supplement and functional- food marketplace, produced by Virgo Publishing, saw an increase in the number of food-ingredient companies and food and beverage companies interested in enhancing their product lines.

The growth of SupplySide West was fueled by the addition of Food Product Design to Virgo Publishings family, and INSIDERs 10 years of dedication to the industry, says Peggy Jackson, director of publishing, Health & Nutrition Division, Virgo Publishing, Phoenix. Attendees come to SupplySide West to meet with established contacts and vendors, prospect for global strategic partnerships, and learn from the extensive educational opportunities. This is an event where manufacturers come to do business.

SupplySide West attendees enjoyed several networking events, beginning with the 10th Annual Golf Tournament, sponsored by Pharmachem Laboratories, Kearny, NJ. My personal opinion is that SupplySide West is the best event in our industry, said Dick Beitel, Pharmachems vice president of sales. Were pleased to be a part of this event.

After-hours networking opportunities helped attendees make new contacts and strengthen existing business connections. Events included the International Welcome Reception, sponsored by KGK Synergize, London, Ontario, and OptiPure/Soft Gel Technologies, Los Angeles; an Opening Reception sponsored by DSM Nutritional Products, Parsippany, NJ; SourceOne Global Partners, Chicago; Stryka Botanics, Hillsborough, NJ; and Unigen Pharmaceuticals, Lacey, WA; the 50th anniversary of Albion Advanced Nutrition, St. Clair Shores, MI; and a closing Appreciation Party, sponsored by Kyowa Hakko USA, New York; NSF International, Ann Arbor, MI; and Vesta Pharmaceuticals, Indianapolis.

On Thursday, SupplySide participants were treated to a motivational keynote address by Joe Theismann, sponsored by BASF, Florham Park, NJ. Theismann shared his game plan for success, delivering anecdotes on lifechanging experiences and advice on how to make the most of every lesson you learn.

Ongoing VendorWorks sessions highlighted food ingredient innovations. Among them, VDF FutureCeuticals, Momence, IL, presented a seminar on its method of measuring the effect of a nutritional on protein levels in the blood; Cevena Bioproducts, Edmonton, Alberta, discussed ways to incorporate fiber into food products; and Corn Products International, Westchester, IL, detailed the role of tapioca starch in gluten-free products.

The three-day Education Program, sponsored by Cognis Nutrition & Health, offered seminars on scientific research, marketing strategies and regulatory updates, with an enhanced focus on functional foods and beverages. The solid attendance at these sessions validates the interest our industry colleagues share in keeping current on regulatory, scientific and marketing news, so we can all do our jobs as effectively as possible, says Dave Eckert, vice president, Cognis Nutrition & Health, La Grange, IL.

SUPPLYSIDE WEST EDUCATION BRIEFS

Functional Foods, Supplements Different

Daron Watts, Esq., head of the West Coast food and drug practice group, Sidley Austin LLP, Los Angeles, acknowledged the explosion of functional-food introductions, particularly beverages. While some see this as an opportunity to blur the line between functional foods and dietary supplements, Watts asserts that the difference is clear: A product is either a dietary supplement or a food, and each is overseen by distinct regulatory bodies. At the same time, manufacturers of functional foods and dietary supplements must attend to the same bottom line: safety and substantiation.

Foodservice Market Trends Discussed

Foodservice is constantly balancing convenience, indulgence and wellness, said William Mason, managing director, The Hale Group, Boston. Achieving this balance will drive sales and profits. The goal should be to minimize fats, salt and size, and maximize a products functionality and its natural perception. He said 60% of R&D chefs believe the next big trend will be in unprocessed or minimally processed items.

Functional Food Market Highlights

Lynn Dornblaser, director of custom solutions, Mintel International Group, Chicago, covered the U.S. functional food and drink market. She noted a number of important factors in the development of products, including portability, convenience (e.g., 100-calorie portions), ease of understanding and customization.

Protein as a Functional Ingredient

Conrad Earnest, Ph.D., The Cooper Institute, Dallas, reviewed three different proteins in his presentation on the role of protein as a functional food. He said whey protein will be up-and-coming in a variety of health areas, as well as colostrum, for its impact on athletes.

Interest in Obesity Grows

Focusing on the obese or overweight consumer, Hollis Ashman, chief strategist, The Understanding & Insight Group, Powell, OH, this market segment chooses foods differently. She noted that consumers are confused and want simple rules. They dont want to hear they have bad behavior, they want to hear how the products can fit into their lifestyle.

Consider the Consumer

To better understand consumers, explained Jeffrey T. Nibler, president, SPINS, Inc., San Francisco, its necessary to understand the three key questions driving them: Is it good for me? Is it good for the world? Does it taste good? Consumers are more educated and are also seeking more clinical documentation. Trends he noted included essential fatty acids, whole foods and concentrates (including açaí, mangosteen, goji berry and pomegranate), and cholesterol and diabetes health products.

R&D Influences Success

Jones Chan, M.S., M.B.A., director of research and development, Pharmavite, Mission Hills, CA, said the food industry has the opportunity to impact consumers health and wellness, and that brings the responsibility to develop products that are science-based, safe and deliver on their promise. Manufacturers must be able to develop products with speed and robustness, Chan said. Successful product launches depend on repeat business. You have one chance to impact consumers, so its important to have proper R&D processes in place.

SUPPLIER NEWS

Companies Grow, Reorganize ABF Ingredients, Peterborough, England, began expansions on its yeast-extract and protein manufacturing facilities. Provesta Flavor Ingredients began the expansion of Torula yeast extracts at its facility in Boyceville, WI, and a new plant for Protient, Norfolk, NE, is now manufacturing milk protein isolates.

Cypress Systems, Inc., Fresno, CA, announced a worldwide strategic distribution agreement with Garuda International, Inc., Lemon Cove, CA, to provide the market with the complete line of Cypress yeast-based mineral products.

Frutarom Industries, Haifa, Israel, announced the acquisition of Acatris Health Group, Belgium, a company with a wide range of ingredients for dietary supplements and foods.

International Flavors & Fragrances, Inc., Dayton, NJ, announced formation of two business units that reflect its flavor and fragrance businesses, effective Jan. 1, 2007. Signature and Title of Editor, Publisher, Business Manager, or Owner. Signed: I, Simone Kjolsrud, Circulation Director; Date: October 13, 2006 certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

Ocean Nutrition Canada, Dartmouth, Nova Scotia, announced a distribution partnership with FX Morales y Asociados, Monterrey, Mexico, that allows Ocean Nutrition Canada to expand food-ingredient sales into the Mexican market.

ISO Certification Achieved

Albion Advanced Nutrition, St. Clair Shores, Michigan, was presented with ISO 9001:2000 certification during the companys 50th anniversary reception at SupplySide West. ISO 9001:2000 is based on eight quality management principles: customer focus, leadership, involvement of people, process approach, system approach to management, continual improvement, fact-based decision making, and mutually beneficial supplier relationships.

GRAS Affirmed

Cargill, Minneapolis, announced that Leci-PS 90 PN, a memory-enhancing supplement, was affirmed GRAS by FDA for use in the United States for food applications, including yogurt, milk (powdered and ready-to-drink), cereal bars, breakfast cereals, beverages (powdered), and chewing gum.

Eye Study Undertaken

DSM Nutritional Products, Parsippany, NJ, announced its support of a nationwide eye-health study by the National Institutes of Health (NIH) that aims to determine if a combination of vitamins, minerals, carotenoids, and fish oil can slow the progression of age-related macular degeneration. The company is providing the trials lutein, zeaxanthin and omega-3 fatty-acid dietary supplements.

New Process Extends Yogurt Shelf Life

Fonterra, Auckland, New Zealand, developed a manufacturing process with the potential to extend yogurt shelf life up to 90 days. The process kills spoilage yeast and mold while preserving live and active cultures.

New Website Debuts

Glanbia Nutritionals, Monroe, WI, announced the launch of its new corporate website, www.glanbianutritionals.com, which features detailed product and brand listings, as well as an interactive question-and-answer forum.

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