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

instore - January 2016