Food Business News - March 24, 2015 - (Page 32)

Health and Wellness Shining a health halo over protein Natural, clean label sources of protein are trending as product developers try to differentiate s the protein trend continues to evolve, product developers are seeking sources that have a natural, clean label positioning. For some consumer groups it is no longer enough to highlight added protein on packaging. They are looking beyond the nutrient. The trend was on display during the Natural Products Expo West trade show, held in Anaheim, Calif., March 6-8. Many new food and beverage products were supercharged with higher levels and innovative sources of protein, ranging from crickets to peas, as well as combinations of plant- and animal-derived protein. Fit Patties from Pulmuone Foods, for example, have 17 to 18 grams of protein from chicken and soy. Chickpeas and pea protein in Banza dry pastas provide 14 grams of protein per serving, twice as much as traditional pasta. From D's Naturals comes a line of vegan, gluten-free high-protein nutrir tion bars with no added sugar A 32 FOODBUSINESS NEWS ® or artificial ingredients. No Cow Bars contain organic brown rice and pea proteins, prebiotic fiber, monk fruit and stevia, with 20 to 21 grams of protein and 160 to 180 calories per bar. Varieties include peanut butter cookie dough, mint chocolate chip and blueberry cobbler. "Food is becoming even more functional as we see the blurring of the lines between meals and snacks," said Nicole Peranick, director of culinary global consumer strategy for Daymon Worldwide, New York. "New eating occasions are emerging, and protein benefits related to satiety and sustainable fuel. "We are seeing packaged goods really amplify the protein messaging. Retail is breaking the rules, with breakfast making inroads beyond the morning day part. Eggs and dairy are being used as primary sources of protein throughout the day, and consumers are looking for that message and benefit to provide all day fuel and energy to get them through their days." Ms. Peranick added plant protein is taking over the center of the plate. "People are looking at alternate sources," she said. "We are seeing many consumers globally who are looking for or following a no meat, meat-free diet, and the industry at large is capitalizing on this consumer movement." She cited as an example Chef Jose Andres' soon-to-open fast casual chain Beefsteak that will focus on plant protein as its ce center-of-the-plate staple. "We're also seeing o other restaurants follow s suit," she said. "And we ar seeing the trend miare gra into retail, with many grate com companies offering plantbase based protein options." Pinnacle takes the plunge In November, Pinnacle Foods acquired Garden Protein International, Vancouver, B.C., the manufacturer of Gardein branded meat alternatives, for approximately $153.8 million. Gardein offers a broad range of frozen substitutes for traditional animal-based protein formats, such as chicken strips and beef crumbles. "The acquisition of Gardein is a key enabler to continue building Birds Eye into the leading health and wellness brand focused on helping Americans eat more vegetables," said Bob Gamgort, chief executive officer of Pinnacle Foods, at the time of the acquisition. "By bringing Gardein under the Birds Eye umbrella, we will accelerate growth through expanded distribution, marketing and innovation. We believe that plant-based protein is at the tipping point of becoming mainstream, making Gardein an exciting new growth platform for the Birds Eye business." This past February, in a conference call with financial 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