Baking&Snack - July 2011 - 15

NEWS

yond words. We’d also recommend adding just a few more words to the basic plate to help convey the key ideas of the 2010 Dietary Guidelines.” To that end, Ms. Harriman proposed a plate that looks similar to MyPlate, but with the words “mostly whole” underneath fruits and grains, “all colors” underneath vegetables, and “plant-based too” underneath protein. “If the words-only MyPlate will appear on classroom walls, packaging, websites, etc., it will be useful with just a few more words — an easy next step,” she said. Robb MacKie, president and CEO of ABA, said it is appropriate that grains occupy a large portion on the plate, calling it “a reaffirmation of grains as the foundation of a healthy lifestyle.” “It is fitting that on the 70th anniversary of the enrichment of flour, the new icon recognizes the importance of enriched grains,” Mr. MacKie said. “Enriched grains are responsible for eradicating pellagra and beriberi from the US population. The Centers for Disease Control recently recognized folic acid fortification as one of the Top 10 public health achievements of the 21st century for helping dramatically reduce neural tube defects in babies.” Keith Ayoob, associate professor of pediatrics at Albert Einstein College of Medicine

and an adviser to the USA Rice Federation, said he likes the fact that the icon is a plate. “People don’t eat off of a pyramid; they eat off of a plate. This is an opportunity for people to really be able to individualize their diet,” Dr. Ayoob said. Oldways, which developed the first Mediterranean Diet Pyramid in 1993 and subsequently introduced Latino, Asian and Vegetarian pyramids, will continue to use pyramids to inspire healthy eating but also will create plates, Ms. Harriman said. “Pyramids are still the best way to depict a healthy total diet, while the plate image narrows the larger, total-diet picture down to the meal level,” Ms. Harriman said, adding that both the pyramid and plate are important and complement each other in helping people understand what makes up a healthy diet. “Oldways pyramids depict real foods,” Ms. Harriman said. “If you look at the Oldways Mediterranean Pyramid, for example, you think, ‘All those foods look pretty delicious. I could eat like that!’ When you look at the USDA’s 2005 pyramid, you’re more likely to think, ‘I have no idea what those stripes mean.’” Ms. Harriman said the next step will be to create a “plate library” that showcases different plates with real food. Oldways plans to be at the forefront in contributing to this effort.

NEWS IN BRIEF
Wonder Bread, a brand of Hostess, Irving, TX, donated $100,000 to the USO as
part of its Wonder Honors America’s Everyday Heroes campaign.

Kraft Foods unveiled an 8,000-sq-ft sustainable fruit and vegetable garden at its
Northfield, IL, headquarters. The garden will produce an estimated 14,000 lb of organically grown fruits and vegetables a year, the equivalent of 28,000 meals for individuals struggling with hunger in Illinois.

PepsiCo’s Frito Lay Modesto, CA, facility became the state’s first food manufacturing site to achieve LEED Gold existing building status from the
US Green Building Council. Frito-Lay North America now has eight certified LEED Gold existing buildings across the country.

Food products with ethical or premium positioning on the rise
US products with an ethical positioning as % of total tracked launches US products with a premium positioning as % of total tracked launches

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