Milling & Baking News - June 16, 2020 - 26

Food Ingredient Solutions

®

COVID-19 could alter
consumer perceptions
of food technology

T

he coronavirus (COVID-19) pandemic has people turning to science for answers. Could the shift represent an opportunity for
the food industry to point out food science benefits as well?
"Medical researchers and scientists have been on the frontline
day after day, answering questions, debunking myths and the like,"
said Nicole Rees, product manager for AB Mauri North America, St.
Louis, a business of AB Mauri. "So, trust for delivering unbiased
medical information has certainly been earned by today's researchers, and this can possibly be transferred over to other key areas of
science, including food technology, that affect consumers in the
coming months."
Kevin Ryan, PhD, founder of Malachite Strategy and Research, a consulting firm that focuses on consumer packaged
goods and foodservice, said he also sees an opportunity for
technology. Corporations in general could improve their perceptions among consumers by offering technology that helps to
battle COVID-19, he said in a May 14 webinar organized by the
Center for Food Integrity.
"I think the technology piece just makes sense," he said.
Results from the International Food Information Council Foundation Food & Health Survey released June 10 showed consumer
concern easing for chemicals. The survey of 1,011 US adults of the
ages 18 to 80 took place April 8-16, when much of the country was
in stay-at-home mode.
When asked what they thought was the most important food
safety issue today, about 11% said chemicals in food, which compared to about 15% in the 2019 survey. Bioengineered food/food
that contains bioengineered ingredients were included for the first
time this year and came in below 5%. More than 30%, however,
said a non-GMO label would influence their food and beverage
purchase decisions.
COVID-19 has affected demand for several food ingredients.
After the pandemic hit in the United States, demand increased
for frozen pizza and pan bread sold at retail, which in turn meant
more supply of gluten was needed for those products.
"People went right back to bread and frozen pizza dough," said
John Keaveney, vice president of food ingredients for PureField Ingredients, Russell, Kan., a vital wheat gluten supplier.
Mr. Keaveney said he recognizes people with celiac disease and
those with gluten sensitivity may need to avoid gluten.
"But I also think it became trendy, and once people were hit
with crisis mode, trends went out the window a little bit," he said.
"People said, 'Hey, I want to be sure I have bread in the house. I've
got to be sure I have the frozen pizzas because who knows when
we're going to be able to get out again.'"
PureField Ingredients supplies large consumer packaged goods
companies.
"We see extremely strong demand coming in from the bakery
side still today," Mr. Keaveney said. "There's just a definite uptick."
COVID-19's effects on high-oleic soybean oil have been mixed, said
Richard Galloway, a consultant for Qualisoy, a third-party collaboration
that promotes the development of the latest soybean traits.
"There have been some declines in overall foodservice volume
as a result of reduced restaurant business from the virus, but those
volumes are picking up as businesses reopen," he said. "These
reductions have been somewhat offset by increases in packaged
snack foods and other in-home consumed food items." MBN

a large majority of high-oleic soybeans are GMO.
"Genetically engineered soybeans and other genetically engineered crops have been utilized extensively in
edible products since the early 1990s, and science consistently confirms that they are safe for consumption,"
Mr. Galloway said. "In fact, bioengineering contributes
to farmers' critical goal of implementing environmentally sustainable farming practices, including the use of
reduced-risk herbicides that are non-toxic to wildlife and
humans."
When additional shelf life or resistance to oxidation from
high-heat applications are required, high-oleic soybean oil
offers an alternative to conventional soybean oil and other
vegetable oils, he said.
"It is ideal for frying, sautéing, baked goods and snack
foods," Mr. Galloway said. "High-oleic soybean oil is free
of trans fat and is a direct substitute for partially hydrogenated oil, which makes it a great choice for the food industry. High-oleic soybean oil also contains less saturated fat
and has three times the amount of monounsaturated fatty
acids than comparable conventional oils."
Nicole Rees, product manager for AB Mauri North
America, St. Louis, a business of AB Mauri, speaks on the
benefits of genetic modification, too. Some enzymes, which
play a role in clean label
product development,
'Genetically
are derived via genetically modified technolengineered
ogy, she said.
soybeans and
"Using a GM process
other genetically
to ferment enzymes has
resulted in tools that
engineered crops
can replace functional
have been utilized
emulsifiers such as diextensively in edible
acetyl tartaric acid ester
of mono- and diglycerproducts since the
ides (DATEM), sodium
early 1990s.'
stearoyl lactylate (SSL)
- Richard Galloway,
and mono- and diglycQualisoy
erides, even at equal or
lesser cost," she said.
Some consumers today may be willing to hear about
GMO benefits.
"While the definition of 'clean label' is still up for grabs
and even a bit misunderstood, consumers just want simple,
trusted and easy-to-understand ingredients in the foods
they choose," Ms. Rees said. "That much we know. What
is still up for debate is how accepting consumers are of the
suggested multiple benefits of genetically modified organisms (GMOs) related to sustainability such as water and
soil conservation, insect resistance, herbicide reduction and
even crop efficiency."
The mindset of younger generations potentially could
be a plus for GMO ingredients, Ms. Rees said. Twenty
years ago, people either avoided GMOs or did not care,
she said.
"Today's environment is quite different as millennials
and Generation Z consumers both demand transparency,"
she said. "It's not just about clean label but a cleaner process. Now, biotechnology is no longer equated with 'Frankenfood,' as younger, male influencers welcome the genetic
modification process that makes their workout recovery
drinks functional while still questioning the need for GM
corn chips. Decisions are not black and white, but instead
are taken on a case-by-case basis." MBN
- Jeff Gelski

26 / June 16, 2020

Milling & Baking News

bakingbusiness.com / world-grain.com


http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - June 16, 2020

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