Food Fortification to Fill Nutrient Gaps

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TRENDING FOODS

Trending Foods examines the latest news, market trends, surveys and stats that are helping shape the food industry. Managing Editor Judie Bizzozero, a long-time newshound, sniffs out the most relevant issues affecting the food industry and provides a fresh perspective on their impact.

Food Fortification to Fill Nutrient Gaps

Judie Bizzozero

August 11, 2014 - Blog

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Recent insights reveal consumers may be confused about their intake of key nutrients, and thus, may not be receiving adequate amounts. Understanding the consumer gaps surrounding functional foods and beverages can be key to formulating these healthy products.

Marianne Smith Edge, MS, RD, LD, FADA, senior vice president, nutrition & food safety, International Food Information Council (IFIC), recently discussed with Food Product Design’s FoodTech Toolbox the findings of the2013 Functional Foods Consumer Survey during the 2014 IFT Annual Meeting and Food Expo, June 21-24, in New Orleans. The survey is designed to investigate consumer perceptions related to nutrient deficiency, sources of functional nutrients, whether naturally occurring and fortified, role of food processing, and reasons for consuming functional foods.

In the video presentation, she said: “We find that consumers overall have a very positive viewpoint about functional foods, which we identify as those foods that have health benefits beyond basic nutrition."

According to the survey results, more than 50 percent of consumers recognize fruits and vegetable as functional foods, followed by fish/fish oil (8 percent) and vitamins/supplements (7 percent).

While most consumers claimed to be very knowledgeable about nutrition, the results indicate there may be gaps in nutrient intake and knowledge. For example, approximately 6 out of 10 consumers claim they are receiving adequate amounts of vitamin D, fiber or potassium. However, when compared to information from the 2010 Dietary Guidelines for Americans, this is not the case.

“Fiber is a really big issue," Smith Edge said, adding that while more than 60 percent said they are getting enough fiber, it’s really less than 5 percent that are getting the adequate amounts.

“This gives us an opportunity, and especially for food manufacturers, it gives an opportunity to look at how we can best fortify those foods that can provide some of the nutrient needs," she said.

When asked about fortification versus naturally occurring benefits, respondents indicated that while they would like for natural-occurring benefits, they showed no distinct preference between the two.

“The good news is that consumers are really open. We find that overall, they have a high trust level and confidence that foods can provide them with health-promoting benefits, and that they’re really open and think that they can change their diet," she said.

To access the complete video presentation, “Fortified Foods: Filling Nutrient and Knowledge Gaps," visit the Food Product Design FoodTech Toolbox.

FOOD TRENDS: Hot & Spicy Flavors Heat Up Product Offerings

Hot & Spicy Flavors Heat Up Product Offerings

Judie Bizzozero

May 05, 2014 - Blogs

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In celebration of Cinco de Mayo, it seems appropriate to take a look at the growth of hot and spicy food and beverage trends turning up the heat in new packaged food launches.

Flavor is an ever-changing variable that can be influenced by emerging global cuisines and evolving consumer preferences. The popularity of ethnic foods among U.S. consumers has been on the upswing over the past few years, and now, more than ever, Americans are moving out of their comfort zones to explore bolder flavors and more culturally diverse foods, opening the doors to endless flavor options for food product manufacturers and designers.

Demand for authentic hot and spicy ethnic flavors has dominated the food and beverage scene for a number of years, and there is no sign of it cooling down in 2014. According to Packaged Facts, 53% of U.S. shoppers like hot and spicy foods, rising to 58% for Generation Y. A recent Food Product Design “Survival Guide: Flavors" Digital Issue revealed evolving American palates take their dining cues from fiery and authentic flavors offered by Latin, Asian, African and Indian cuisines, and seek variety from all sources, including restaurants and processed foods.
Mintel estimates the ethnic food market will grow by 20.3 percent from 2012-17, likely driven by continued consumer interest and more focused product development. However, one of the most important factors fueling the hot and spicy ethnic cuisine is the growing Hispanic population that is projected to account for 60 percent of U.S. population growth between 2011 and 2016. U.S. Hispanics wield more than $1 trillion in purchasing power, and will spend approximately $9.5 billion in 2014 on food and beverage products.

Mexican chiles, such as green chiles and jalapeños, are now prevalent in a range of foods, including bagels, breakfast sandwiches, burgers, sandwiches, chips, snacks, condiments and dipping sauces. A recent article in the Wall Street Journal article explored how companies from Kraft to General Mills are embracing the hot and spicy flavor trend and making spicier versions of mainstream foods. According to the article, new understanding about how people who love spicy foods eat—and shop—is fueling the latest wave in making packaged foods hotter.

Some new offerings spicing up the retail aisles include General Mills’ Helper Bold, a version of its boxed line of pasta available in Spicy Chipotle Chicken Enchilada and other flavors; Old El Paso’s Cheesy Nacho and Chipotle Black Bean bowls; Bumble Bee’s canned tuna with chipotle or jalapeños; KIND Roasted Jalapeño bars; and Lay’s Flamin’ Hot potato chips and Sriracha chips. In the last year, Kraft introduced slice cheese with habanero peppers, Oscar Mayer Jalapeño and Cheddar Franks, Philadelphia Cream Cheese chipotle spread and Jalapeño Deluxe Macaroni & Cheese.

The hot and spicy flavor trend will continue to heat up new product launches in the next few years. Remember, everything in life deserves a little spice.

FOOD SAFETY UPDATE: Subway Won't Put Chemical Used in Shoe Soles in Its Bread Anymore

Subway Won't Put Chemical Used in Shoe Soles in Its Bread Anymore

By Zoë Schlanger

Filed: 2/6/14 at 5:54 PM  | Updated: 2/7/14 at 10:10 AM

It's been banned in Europe and Singapore, but it could be in your fast food bread. Subway just agreed to stop using it. Amy Sussman/AP Images for Subway

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Subway has announced it will phase out a bleaching agent used in its bread in the U.S., a chemical which is also commonly used to make yoga mats, synthetic leather, and shoe soles.

Food blogger Vani Hari’s petition to urge Subway to drop the chemical azodicarbonamide went viral Tuesday, and 24 hours, over 50,000 signatures, and a deluge of outrage on Subway’s Facebook page later, the sandwich chain announced it was dropping the additive from its bread production.

"This is not eating fresh!" Hari's petition said.

Azodicarbonamide is used to make bread whiter and to improve elasticity of the dough. The FDA permits azodicarbonamide as an additive in food. But azodicarbonamide has already been banned in Europe, and in Singapore, its use is reportedly punishable by up to 15 years imprisonment and a fine of $450,000.

United Kingdom Health and Safety Executive lists azodicarbonamide as a substance that may cause or worsen asthma, and the chemical can break down into semicarbazide (SEM) in the breadmaking process, which is considered a carcinogen in mice.

The USDA has also found azodicarbonamide to contribute to ethyl carbamate formation in bread and beer (azodicarbonamide is used in beer bottle cap liners). Toasting the bread increased the presence of ethyl carbamate by 3-8 times. The International Agency for Research on Cancer (IARC) hasclassified ethyl carbamate as “possibly carcinogenic to humans.”

A 1999 report by the World Health Organization plainly lays out its concerns about the chemical:

On the basis that azodicarbonamide is a human asthmagen and that the concentrations required to induce asthma in a non-sensitive individual or to provoke a response in a sensitive individual are unknown, it is concluded that there is a risk to human health under present occupational exposure conditions. The level of risk is uncertain; hence, exposure levels should be reduced as much as possible.

The chemical is most commonly used in plastic and rubber products, and its industrial Material Safety Data Sheet lists azodicarbonamide as mutagenic, meaning it may affect genetic material. Other toxicological risks associated with exposure include kidney damage and respiratory tract irritation, according to the sheet.

Subway is far from the only fast-food chain to use azodicarbonamide in their soft, doughy breads. The chemical is found in every bun listed on McDonalds’ ingredients list, and it is also used by Burger King and Wendy’s. Hari told theAP she decided to petition Subway because of the healthy image it projects. But it remains to be seen if similar pressure will be applied to other fast-food companies that use the chemical.

“We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the fact that it is a USDA and FDA approved ingredient,” Subway said in a statement provided to Newsweek. “The complete conversion to have this product out of the bread will be done soon.”

Moody's likes the outlook for Canadian supermarkets

Companies compare favourably with U.S., EU counterparts

CBC News Posted: Jul 23, 2013 3:23 PM ET Last Updated: Jul 23, 2013 5:26 PM ET

After Loblaw bought Shoppers Drug Mart for $12.4 billion, credit rating agency Moody's took a look at the Canadian supermarket sector. (Aaron Vincent Elkaim/Canadian Press)

Canadian supermarkets are doing better than their U.S. and European counterparts in maintaining profit margins and credit quality, according to a Moody's analysis released Tuesday.

The credit rating agency does not usually look at the big three Canadian grocers — Loblaw Companies Ltd., Empire's Sobeys and Metro Inc. – but was asked for its opinion in the wake of Loblaw’s $12.4-billion merger with Shoppers Drug Mart and Sobey’s $5.8-billion acquisition of Canada Safeway.

• Loblaw to buy Shoppers Drug Mart for $12.4B 
• Loblaw's Shoppers Drug Mart bid escalates grocery wars 

"Our main finding is that although the Canadians are smaller and less diverse, they have good margins and superior credit metrics," Moody’s said.

It had a generally beneficial view of the Loblaw's takeover, saying the company’s debt load will rise following the Shoppers deal, but should come down within two years. Loblaw will pay for Shoppers in cash and stock.

Moody's called the merger "complementary" and predicted Loblaw will see sales grow, especially in health and wellness products, following the acquisition.

The three Canadian supermarket chains compare well with European stores, which are seeing margins flatten and earnings shrink, despite being larger and offering a more diverse range of products.

Comparable European supermarkets — Tesco PLC, Carrefour S.A., Koninklijke Ahold N.V. and Delhaize Group – are exposed to non-food products, such as clothing and consumer electronics, which has left them vulnerable to the economic downturn, Moody’s said.

The European grocers lag behind their American and Canadian counterparts in terms of same-store sales growth, it added.

America in the middle

U.S. supermarkets are seeing stronger same-store growth, but are in a more competitive market, with flatter margins.

Moody’s estimates Metro leads the Canadian grocers with a profit margin of nine per cent of earnings before certain Items. That compares to 7.5 per cent at Sobeys and 7.0 per cent at Loblaw.

It says the expansion of Wal-Mart and Target into Quebec could squeeze Metro's profit margins but believes all three chains can weather the competition.

"We think the Canadian supermarkets' margins are somewhat protected to the downside by ongoing cost reduction measures, tight inventory management, improving store offerings and an increased focus on loyalty programs."

"We expect the impact of rising competition to be manageable for the Canadians and that their aggregate margins will be better than those of the Europeans in the medium term."

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

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TOP 10 FOOD TRENDS TO HIT RETAIL, FOOD SERVICE IN 2014

Published November 1, 2013 in Food Product Design 

Posted in News, Seasonings / Spices, Spices, Seasonings, Sauces / Gravies / Soup, Sauces, Fruit,Fruits / Vegetables, Vegetable, Salad, Condiments, Beverages, Dressing, Dressing / Marinades, Fruit Juice, Juice, Flavor, Taste, Texture, Mediterranean, Nuts, Nuts and Seeds, Dairy, Milk, Cheese, Almonds,Peanuts, Egg, Wine, Coffee, Beer, Water, Healthy, Healthy Foods, Green Tea, Tea, Snack Foods,Convenience Foods, Grains / Pasta / Tuber, Pasta, Meat Products, Proteins, Processed Meats,Agriculture, Crop, Foodservice, Restaurant, QSR, Fast Casual, Menu, Retail, Flour

BOULDER, Colo.—Trends to hit restaurant menus and retail shelves in 2014 will cover an array of flavors and innovations, continuing to deliver the healthy options consumers want, but with an occasional indulgent splurge, according to new research from the Sterling-Rice Group (SRG).

The 2014 Top Ten Food Trends were compiled by SRG's culinary council—a team of more than 100 respected chefs, restaurateurs and foodies. The list serves as an extension of Culinary Shifts™, SRG's proprietary research based on societal shifts behind long-term food trends. The Top Ten Food Trends include:

• Lemon: used as a main ingredient in juice or preserved form.
• Tea Leaves: to add a healthy, flavorful twist to dinner, desserts and other products.
• Middle Eastern seasonings: sumac, za'atar and marash to expand the flavor profile of traditional Mediterranean cuisine.
• Nut-derived milk: made from cashews, almonds and peanuts for dairy-free flavors in sauces, drinks and dinners.
• Egg yolk: in place of cheese, dairy and sauces.
• Refined American classics: upscale versions of classic plates, like wedge salads in Caesar dressing.
• Poaching and steaming innovations: wine, coffee, beer and smoky liquids to replace water for more flavorful dishes.
• Seaweed innovations: as a snack, umami-rich seasoning, etc.
• Pasta innovations: noodles made from alternative flours, seasoned with global spices and formed into new shapes and sizes.
• Farm-to-table flavors: exotic meat—goat, rabbit and pigeon—raised by small-scale producers for new feel-good protein choices.

Sources:

• PR Newswire: Top Ten Food Trends to Tempt Your Taste Buds in 2014

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

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GMO DEBATE: Mexico and Hawaii Ban GMO as People Worldwide March against Monsanto

Mexico and Hawaii Ban GMO as People Worldwide March against Monsanto

Published in nsnbc International October 13, 2013

Both Mexico and Hawaii have passed new legislation against GMO as people worldwide march against Monsanto

Christof Lehmann , - The Big Island of Hawaii County Council Committee has passed a GMO prohibition bill which is progressing to the full Council on 16 October. A Mexican judge has banned GMO corn, citing that it poses an imminent threat. People worldwide are again marching against Monsanto, the main producer of GMO´s. The developments in Hawaii and Mexico indicate that the campaign to raise awareness about GMO´s and GMO food giants is gaining momentum. 

(Aporrea tvi)

People are marching against GMO and Monsanto, again. The website of the Russian TV channel Russia Today (RT) reports, that rallies, drawing hundreds of protesters each, have been held in some 500 cities worldwide.

Rallies are, among others, being held in Berlin, Strasbourg, Chicago, London, Sydney and Mumbai. In May 2013 some two million worldwide went into the streets to march against Monsanto and GMO.

Even though the rallies on Sunday 13 October did not mobilize millions, it seems that the persistence of the campaigners and increased public awareness about the necessity to take part in taking action is yielding results worldwide.

Big Island of Hawai may Ban GMO. The Big Island of Hawaii County Council Committee has passed a GMO prohibition Bill by a vote of 6-2. The Bill 113 passed out of committee and is progressing to the full Council, set for October 16th.

If the bill passes, it will be a significant victory for those, worldwide, who are concerned about the dangers of GMOs. The legislation will ban all open air cultivation of GMOs, with the exception of papaya which already has genetically modified forms being grown on the island.

Although the final adoption would constitute a major victory for the opponents of GMOs, some criticize the council and the bill for having a blind spot with regards to GM papaya. The Hawaiian organic farmer, Melanie Bondera, asks why the creators of genetically-engineered papaya fruit had to work so hard to introduce it.

Bondera asks in NW RAGE, if the GE papaya is really a simple solution to a major agricultural disease that farmers want, it would be readily adopted by governments, farmers and markets. However, it is not. The concern over this genetically modified organism (GMO) food is so great, that it creates resistance, loss of markets, contamination and more loss of markets…

Judge bans genetically-engineered corn in Mexico, citing that it poses an imminent danger. The winds of change have also begun blowing over Mexican corn fields. On 10 October media in Mexico City cited the group La Copachera for announcing that genetically engineered corn has been banned in Mexico.

According to the press release issued by La Copachera, a Mexican Federal Judge has ordered Mexico´s Secretariat of Agriculture (SAGARPA) and the SEMARNAT, which is a secretariat similar to the Environmental protection Agency (EPA) in the USA to:

Immediately suspend all activities involving the planting of transgenic corn in the country and end the granting of permission for experimental and pilot commercial plantings”.

The unprecedented ban on GMOs in Mexico was issued by judge Jaime Eduardo Verdugo J, at the Twelfth Federal District Court of Mexico City. As the basis for the order, judge Jaime Verdugo cited:

“the risk of imminent harm to the environment”.

One of the groups working its way through the legal system is the Acción Collectiva (Collective Action), led by the christian cleric, Father Miguel Concha of the Human Rights Center Fray Francisco de Vittoria. Acción Collectiva aims, according to one of its press releases, at achieving an absolute federal declaration on the suspension of the introduction of transgenic maize in all of its forms, including experimental and pilot commercial plantings in Mexico.Judge slams Transnationals Monsanto, Pioneer and others. The judge also ruled that transnationals like Monsanto and Pioneer are banned from the release of transgenic maize in the Mexican countryside as long as collective action lawsuits, initiated by citizens, farmers, scientists, and civil society organizations are working their way through the judicial system.

Rene Sanchez Galindo, the legal council for the plaintiffs in the lawsuit, stated that the ruling of Judge Jaime Verdugo constitutes a milestone in the long struggle of citizen demands for a GMO free country. Galindo added, that the ruling has serious enforcement provisions and includes the possibility of criminal charges for the authorities responsible for allowing the introduction of transgenic corn in Mexico.

Especially Monsanto is internationally infamous for its use of lobbyists within the governments of nations where it is doing business, leading elected officials to effectively represent Monsanto rather than their electorate. Corruption with regards to Monsanto is rampant and well documented, so is the transnational giant´s abuse of the country’s judicial system and the strategy to draw opponents into protracted legal battles which often lead to the bankruptcy of the plaintiff.

The ruling by Judge Jaime Eduardo Verdugo is setting a clear signal to the members of Mexico´s regulatory authorities by making them liable to criminal charges if they violate the rules.

Even though today´s rallies against Monsanto and GMO have not mobilized two million, like the March in May, marching against Monsanto and GMOs seems to make an impact.

Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

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