Food Business News - February 11, 2014 - (Page 30)

Ingredient Innovations Making cereal more satisfying etting more people to fill up on cereal at breakfast may be linked to keeping them full all morning long. Adding tree nuts, oats and other forms of fiber may provide cereal with satiety benefits. The cereal category has faced competition recently as more restaurants offer breakfast options and more consumers choose Greek yogurt, according to the report "Cereal killers - Five trends revolutionizing the American breakfast" released May 21, 2013, by Rabobank, New York. "Flat sales and declining volumes over the past decade indicate consumers are tiring of boxed cereals," said Nicholas Fereday, an analyst with Rabobank. "They are being lured away by more contemporary, aspirational and convenient morning eating options in other grocery aisles or restaurants." Recent data from Information Resources, Inc., a Chicago-based market research G 30 FOODBUSINESS NEWS ® Almonds, oats and fiber may provide satiety benefits firm, supports the Rabobank report. In the 52 weeks ended Nov. 3, 2013, U.S. dollar sales of ready-to-eat cereal were $9,293,050,000, down 2.5% from the previous 52-week period, and unit sales were 2,903,038,000, down 2%. Cereal companies wanting to invigorate sales through a satiety strategy may wish to investigate tree nuts. A study from Purdue University in West Lafayette, Ind., focused on a specific tree nut. Researchers found eating 1.5 oz of almonds every day reduced hunger, improved dietary vitamin E and monounsaturated fat intake, and tended to have a favorable effect on blood glucose response without increasing calorie intake or body weight. The study included 137 adults with increased risk for type 2 diabetes. People were divided into five groups: a control group that avoided all nuts and seeds, a breakfast meal group and a lunch meal group that ate 1.5 oz of almonds each day, and a morning snack group and an afternoon snack group that consumed 1.5 oz of almonds between meals. The people who ate almonds consumed about 250 additional calories per day from almonds, but they did not increase the total number of calories they ate and drank over the course of the day nor did they gain weight over the course of the four-week study. "In this study, we learned that in addition to naturally compensating for the additional calories, participants experienced reduced hunger levels and desire to eat at subsequent meals, particularly when almonds were eaten as a snack," said Richard Mattes, Ph.D., a professor of nutrition science at Purdue and the study's principal investigator. The study appeared on-line Oct. 2, 2013, in the European Journal of Clinical Nutrition. The Almond Board of California, Modesto, Calif., funded the study. According to another study from Loma Linda University in Loma Linda, Calif., tree nuts appear to have a strong inverse association with obesity and a favorable, though weaker, association with metabolic syndrome independent of demographic, lifestyle and dietary factors. The study appeared in the Jan. 8, 2014, issue of PLOS/One. A cross-sectional analysis was conducted on data of 803 adults. Subjects were classified by intake of total nuts, tree nuts and peanuts. Frequency of nut intake had significant inverse associations with metabolic syndrome (3% less for tree nuts and 2% less for total nuts) and obesity (7% less for tree nuts and 3% less for total nuts). A grant from the International February 11, 2014

Table of Contents for the Digital Edition of Food Business News - February 11, 2014

Food Business News - February 11, 2014
Post to buy PowerBar from Nestle
Beverage ingredients in the spotlight
Beef prices are red hot
Table of Contents
Web Contents
Editorial - Cause marketing gaining momentum
Green Mountain, Coca-Cola form partnership
McDonald’s is learning less is more
F.D.A. proposes sanitary food transportation rule
Price increase still planned for Chipotle
Inside Tyson Foods’ prepared foods strategy
Beef, chicken drive gains for Tyson
Meat costs will hinder Hillshire in second half
Meijer to build dairy facility in Ohio
Hershey seeks to set new bar in spreads
Washington - Putting the new farm bill in focus
Health and Wellness - Digesting the additional benefits of gut health
Are designer fibers on the horizon?
Ingredient Innovations - Making cereal more satisfying
More satiety strategies
Beverage Business News - Beverage ingredients in the spotlight
New Food Products
Ingredient Market Trends - Weather woes continue to affect markets
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 11, 2014