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PFIZER CHEMICALS BECOMES FOOD SCIENCE GROUP; INTRODUCES NEW FAT-REDUCING PRODUCT

 NEW YORK, Jan. 26 /PRNewswire/ -- Pfizer Specialty Chemicals Group, a major supplier of food ingredients, has been renamed the Pfizer Food Science Group.
 Donald F. Farley, group president, announced the name change at a food editors conference here today. He said it reflects a new strategic commitment to becoming the "leading innovator and supplier of performance ingredients for the global food industry."
 Heavy investment in basic research, coupled with aggressive licensing, has positioned Pfizer to introduce a new food product every year "through the 90s and beyond," Farley said.
 The Food Science Group's newest product, also announced today, is a novel fat-reducing agent that offers significant performance benefits to food processors, Farley said. Trademarked Dairy-Lo, it is a natural protein component of milk developed in collaboration with Ault foods Ltd. of Canada for use in ice cream and frozen dairy desserts.
 Under a commercial agreement with Ault, Pfizer will market Dairy-Lo outside Canada, where Ault's own lowfat ice cream has captured 4 percent of the frozen dessert market since its launch a year ago.
 "Given the shortcomings of current fat replacers," Farley observed, "many consumers are skeptical of industry's ability to create good- testing, fat-reduced products. That prompted a strategically different approach to fat reduction with Dairy-Lo as the foundation."
 According to Gerry Mullally, senior marketing manager for the Food Science Group, "no one product can replace all the unique characteristics of fat." Dairy-Lo, generally recognized as safe (GRAS) in the United States, is specifically designed to correct many of the problems that commonly compromise lowfat dairy products.
 Stringent process controls used to manufacture Dairy-Lo account for its uniquely clean flavor, Mullally said. Its natural ability to stabilize and to control water results in frozen desserts that are free of shrinkage and iciness.
 Following the sale of Pfizer's citric acid business, the evolution from Specialty Chemicals to the Food Science Group was achieved smoothly and according to plan.
 "Our mission to serve the food processing industry has been well received," Farley said. "For instance, even before the concern arose with trans fatty acids, Pfizer Central Research and the Food Science Group's commercial development team were working with leading tablespread and margarine manufacturers on alternative vegetable oil thickeners." He said commercial prototypes are being test marketed as a prelude to launch later this year.
 While some of the major food processors have had to cut R&D and technical service spending, Farley said, Pfizer is among only a handful of ingredients suppliers who have been able to do the opposite.
 "During the past 18 months we have added many skilled people with contemporary food science expertise," he said. "That's why, from the U.S. to Europe to the Pacific Rim, the food industry is turning to Pfizer for guidance on how to best utilize the newest high-tech ingredients."
 The Food Science Group is one of five operating units of Pfizer Inc (NYSE: PFE), a diversified research-based company with global operations. The company reported sales of approximately $7.23 billion for 1992.
 -0- 1/26/93
 /CONTACT: Tony Biesada, 212-573-2055, or John Venardos, 212-573-2548, both of Pfizer Inc/
 (PFE)


CO: Pfizer Inc ST: New York IN: HEA SU: RCN

AH-OS -- NY065 -- 9110 01/26/93 13:17 EST
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Date:Jan 26, 1993
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