Food Business News - March 24, 2015 - (Page 28)

Washington Dietary Guidelines coming into focus Secretary Vilsack says departments will hew to statutory direction when writing 2015 Dietary Guidelines uring a March 17 hearing of the House Appropriations Committee's agriculture subcommittee, Kevin Concannon, under-secretary of agriculture for food, nutrition and consumer services, said the U.S. Department of Agriculture and the Department of Health and Human Services will grant a 30-day extension to the comment period on the Scientific Report of the 2015 Dietary Guidelines Advisory Committee. This moved the deadline for public comment on the advisory committee's report to May 8. The original comment period was set for 45 days and would have ended April 8. On the same day on the other end of Capitol Hill, Secretary of Agriculture Tom Vilsack, giving testimony before the Senate Appropriations Committee's agriculture subcommittee, affirmed the U.S.D.A. and the H.H.S. will stay within their statutory limits when writing the 2015 Dietary Guidelines for Americans. The departments intend to restrict the guidelines' scope to issues directly related D 28 FOODBUSINESS NEWS ® to diet and nutrition, Secretary Vilsack said. The departments intend to issue the 2015 Dietary Guidelines for Americans before the end of the year. The advisory committee, comprising 14 selected diet, health and nutrition experts, on Feb. 19 submitted its report to Secretary Vilsack and H.H.S. Secretary Sylvia Mathews Burwell. The recommendations contained within the report are nonbinding, but the U.S.D.A. and the H.H.S. will refer to the report and consider its scientific findings as the agencies draft the 2015 dietary guidelines. Those guidelines, in turn, will provide updated nutrition recommendations to Americans and will be used in structuring a variety of government nutrition programs, from school lunch programs to food allowances for U.S. military troops, for the next five years. Some members of Congress voiced concerns that the advisory committee went beyond its mandate when, for the first time, it made recommendations related to the impact of food choices on the environment and sustainability. In particular, they took umbrage with the advisory committee's recommended promotion of three dietary patterns that it asserted would be more health promoting and less associated with adverse impacts on the environment than the current U.S. diet. The committee highlighted what it called the Healthy U.S.Style Pattern, the Healthy Mediterranean-Style Pattern and the Healthy Vegetarian Pattern. "All of these dietary patterns are aligned with lower environmental impacts and provide options that can be adopted by the U.S. population," the committee report stated. "Current evidence shows that the average U.S. diet has a larger environmental impact in terms of increased greenhouse gas emissions, land use, water use, and energy use, compared with the above dietary patterns. This is because the current U.S. population intake of animal-based foods is higher and plant-based foods are lower, than proposed in these three dietary patterns. Of note is that no food groups need to be eliminated completely to improve sustainability outcomes over the current status." Those recommendations raised the ire of meat industry organizations and their supporters in Congress. Barry Carpenter, president and chief executive officer, North American Meat Institute (NAMI), said, "As NAMI has pointed out in previous comments to the committee, the dietary guidelines committee's charter tasked them with reviewing nutrition science, which is the field from which committee members were selected. The committee's foray into the murky waters of sustainability is well beyond its scope and expertise. It's akin to having a dermatologist provide recommendations about cardiac care. "It's notable that new research was released in late 2014 that looked at the issue of food sustainability in a new way," Mr. Carpenter said. "Instead of analyzing the carbon footprint of similar equal amounts of different foods, researchers suggested that the total nutrition March 24, 2015

Table of Contents for the Digital Edition of Food Business News - March 24, 2015

Food Business News - March 24, 2015
Inside General Mills’ new approach to innovation
Nestle pursuing nutrition-based treatment for autism
Dairy Business News - Inclusion innovation: More than a chip or a chunk
Table of Contents
Web Contents
Editorial - Flexibility is needed to meet new opportunities
Kind raising the bar with innovation
McDonald’s to unlock power of local regions
Lancaster Colony acquires flatbread maker
SodaStream going after Keurig
Six forces shaping natural, organic product development
Stevia slow to penetrate confectionery market
C-Suite insight: C.P.G. at a crossroads
Kroger’s Simple Truth sales hit $1.2 billion for year
Private equity firm buys American Beverage Co.
Washington - Dietary Guidelines coming into focus
Market Insight - A `normal’ year for U.S. crops?
Health and Wellness - Shining a health halo over protein
Meat industry criticizes D.G.A.C. recommendation
Ingredient Innovations - Number of proposed pho alternatives widens
Still no timetable for final GRAS rule
Company Profile - Mondelez gaining momentum
New Food Products
Natural Products Expo West/Engredea
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 381 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 24, 2015