Tomatoes' powerful antioxidant, lycopene, had mouths watering at a New York City luncheon Wednesday afternoon - and not about the menu. At a mid-day symposium on "functional foods," hosted by Prevention Magazine and the Ad Club of New York, executives from the advertising, marketing and health industries learned about the potency and popularity of tomatoes and other healthful groceries.

H. J. Heinz Company, the leading processor of tomatoes in the world and makers of Heinz Tomato Ketchup, was represented on a panel of functional foods experts by Dr. David Yeung, director of corporate nutrition. In opening remarks, Yeung pointed out that a 1998 study at the University of Toronto confirmed that processed tomatoes contain more available lycopene than fresh tomatoes, making them the better choice for consumers seeking to boost their lycopene. Heinz processes more than 2 million tons of tomatoes annually.

"More research is needed, of course," said Yeung. "But more than seventy studies, conducted in the past few years by some of the world's leading food scientists, consistently show an inverse relationship between lycopene intake and cancer risk."

H. J. Heinz Company emerged as a leader in the burgeoning functional foods category last year when it launched a consumer education campaign to generate awareness for lycopene, the pigment in tomatoes that makes them red. Consuming high levels of dietary lycopene has been shown in studies to possibly reduce the risk of certain cancers and other health problems. In the past year, a flurry of food companies has touted news of certain foods "functionality" - inherent health benefits that go beyond basic nutrition. Some products enhance their foods in the manufacturing process, or
as in the case of tomatoes and lycopene, get their boost from Mother Nature.

Company news release
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