instore - January 2016 - (Page CI6)
Research and Development:
Packing in the Protein
By Donna Berry
and-packed suggests homemade, wholesome, even possibly more nutritious than fast
food and mass-produced pre-packaged
meals. It's no wonder that a growing array of commissary-prepared meals and
sides have started touting nutrient contents, most notably protein, as protein
has become the super nutrient of the
decade.
H
Not too long ago, mainstream consumers largely ignored protein on the Nutrition Facts panel. Because, for the
most part, protein is not deficient in
the American diet and efforts to consume additional protein was considered something for athletes and body
builders. This is no longer the case.
There are only three macronutrients-
carbohydrate, fat and protein-and
only protein has never been demonized, which is part of its growing attraction. Further, protein's documented ability to assist with weight loss and
weight management by helping control
hunger, provide lasting energy, aid in
sports recovery and maintain muscle
mass with aging has made it one of the
hottest nutrients of the decade.
Many food and beverage manufacturers
are formulating with ingredients that
give their products a protein boost, enabling claims such as "good source of
protein" (at least 5 grams per serving)
or "excellent source of protein" (10
grams or more per serving). Ingredient
choices influence total protein content
of hand-packed foods. Smart selections allow for package claims that attract today's consumer who is making
efforts to increase protein intake.
According to the Natural Marketing
Institute, Harleysville, Pennsylvania,
the demand for protein has increased
significantly during the past eight
6 * JANUARY 2016
*
years. The research firm has data that
indicates more than half (53 percent)
of consumers sought out foods high in
protein in 2014, up from 39 percent in
2006.
Other consumer studies suggest this
figure is much higher. For example, according to the report "Proteins-Classic,
Alternative and Exotic Sources: Culinary Trend Tracking Series," from
Packaged Facts, 62 percent of consumers agree they are "making a point of
getting enough protein" from the foods
and beverages they consume.
"Americans continue to seek out protein for a variety of health and wellness
concerns, and to increase maintenance,
growth and repair functions of the
body," says David Sprinkle, research
director at Packaged Facts. "With the
popularity of diets like Paleo, Primal
and Atkins, protein has been the darling of lean diets for more than two decades now, and ties in more broadly to
the consumer quest for health and wellness foods and beverages to address
specific health concerns. This presents
a unique opportunity for food manufacturers, retailers and restaurants."
Including multiple proteins
adds up
Innovations around high-protein product development have been driven by
the snack and dairy segments, with
snack bars and yogurts accounting for
the bulk of high-protein launches, according to Mintel, Chicago. Efforts to
spread protein consumption more evenly across the whole day presents opportunities for all types of foods to boost
content, from breakfast sandwiches to
entrée salads to snacks. This is fueling
growth and innovation of protein ingredients sourced from both animals and
plants.
commissary INSIDER
PHOTO: CHOBANI
Industrial ingredients, which are raw
materials intended for consumption in a
food application, are usually in powder
form. These highly concentrated forms
of protein can be derived from eggs,
milk, legumes, pulses and whole grains.
Other protein ingredients are whole
foods and can be consumed alone or
used as a component in hand-packed
meals. This list includes cooked lean
meats, hydrated beans, cooked eggs,
cheese, Greek yogurt, nuts, seeds and
prepared whole grains. (See table on
next page)
Because many commissary facilities are
assemblage lines, using fully cooked
and prepared meal components, working with industrial ingredients is not
typically an option. It does make sense,
however, to source meal components
either inherently as a source of protein
or formulated to be a source by the
manufacturer who includes industrial
protein ingredients.
For example, whole grain breads can
be a good or even excellent source of
Table of Contents for the Digital Edition of instore - January 2016
instore - Jan + Feb 2016
Editor's Note - Gourmet Domination
Table of Contents
News - On Our Radar
Product Spotlight - Breads and Rolls
Product Knowledge - Fresh on the Side
Merchandising - Merchandising Madness
Comissary Insider - Insight Insider: From small scale to big time
Research and Development: Packing in the Protein
Food Safety: Ready For FSMA 2016
Vacuum Food Packaging: Choosing the Right Solution
Dips and Spreads Spotlight: Hummus Still the King
Technology: Sous Vide
Cover Story - Time to Shine
Specialty Insights - Single-Serve Cheese
Equipment & Packaging - Interest Increasing
Product Trends
Product Showcase
Ad Index
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