Z Trim Improves the Whole Pie at
the 2009 RCA Culinology Expo
Stability, fat reduction, yield extension among the many attributes
brought to each pizza ingredient
Insets: Lynda Carroll, Z Trim�s Director of R&D, and Food Technologist Aili Sun demonstrate Z Trim�s multifunctionality on March 6 at the RCA Culinology Expo '09 by explaining the many attributes it can lend to each element of a pizza.
MUNDELEIN, Ill., April 7, 2009 -- As we planned our approach to the Research Chefs Association�s Culinology Expo in Dallas in March, we sought the best way to get our messages across, while staying within our allotted resources for the event.
We began by listing all of the different types of food samples we could present, along with the attributes Z Trim could bring to each. We contemplated whether we wanted to sample a meat dish containing Z Trim, a dairy dish containing Z Trim, a baked item, a sauce, etc.
We discussed various ways to present as much information as we could, clearly and concisely. The challenge: how do we present the �perfect storm� of unique attributes Z Trim can bring to all the different food categories without complicating the message too much? We brainstormed ideas� tossed them around to shape them� like pizza dough.
PIZZA!
We went with it. In our booth and on the demo stage, we exhibited and demonstrated the benefits of Z Trim across meat, sauce and dough applications, emphasizing the cost/benefit to our market, in one easy slice.
For the sausage: just 1% of Z Trim powder added to the ground meat makes it moister and extends it enabling additional yield.
For the dough: Z Trim lends structure, reduces fat, reduces sogginess and provides freeze/thaw stability while reducing oil useage costs and increasing yields.
For the sauce: just 3% of Z Trim lends texture and stability, extends yield and is priced competitively with other stabilizers such as modified food starches (without having to modify).
For the mozarella: well, let�s keep at least ONE thing secret here. Suffice it to say, it works.
Our demonstrations to the research chefs resulted in a lot of useful and encouraging feedback, as we knew it would. In turn, we helped to inspire their thinking, providing some solutions and even helping to foster at least a couple of those culinogistic �Eureka!� moments.
As we made new friends and reunited with old ones, the event confirmed our appreciation for being a part of so dynamic and creative a group of professionals. We�re proud to be an annual sponsor of the Research Chefs Association and look forward to next year�s Culinology Expo.
Next up: the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo in Anaheim, Califonia, June 7-9.
ABOUT Z TRIM�
Z Trim, www.ztrim.com, is a functional food ingredient and emulsifier and is made from the hulls of either corn or oat. Z Trim is a versatile product that can serve as a fat replacement, thickening agent or emulsifier with texturization, binding, shaping, suspension, water control and pH balance attributes. Z Trim represents a frequently cost competitive alternative or complement to many of the oils, gums and starches it can replace. Because Z Trim is non-caloric dietary fiber, replacement of added fats with Z Trim can achieve up to 80% calorie reduction in many foods without negatively affecting taste or texture, and can substantially reduce harmful trans and saturated fats found in many foods. Z Trim has wide application in dairy products, dressings, dips, sauces, baked goods, processed meats, snack foods, cookies, pies, cakes, icings, brownies, bars, ice cream, milk shakes and many other foods.
Forward-Looking Statements and Risk Factors
Certain statements in this press release are "forward−looking statements" within the meaning of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. These statements involve a number of risks, uncertainties and other factors that could cause actual results, performance or achievements of Z Trim Holdings to be materially different from any future results, performance or achievements expressed or implied by these forward−looking statements. Other factors, which could materially affect such forward−looking statements, can be found in our filings with the Securities and Exchange Commission at www.sec.gov, including risk factors relating to our history of operating losses, the fact that we may dilute existing shareholders through additional stock issuances, and our reliance on our intellectual property. Investors, potential investors and other readers are urged to consider these factors carefully in evaluating the forward−looking statements and are cautioned not to place undue reliance on such forward−looking statements. The forward−looking statements made herein are only made as of the date of this press release and we undertake no obligation to publicly update such forward−looking statements to reflect subsequent events or circumstances.
Contact: Investor Relations
Voice: 847-549-6002
Email: [email protected]
