Meat&Poultry - April 2012 - (Page 84)

Ingredient Issues ‘Real food’ nutrition Consumers want nutrition from food, not supplements Movement building From 2009 to 2011, the data showed a 6 percent increase (36 percent to 42 percent) in the number of people making an effort to serve meals that are naturally higher in vitamins and nutrition. At the same time, vitamin and supplement users report cutting back significantly on their use, citing the following three reasons: ● A belief that the quality and benefits of nutrition in foods is best ● Pervasive doubts about the bioavailability of even the highest-quality supplements ● Concerns about the long-term effects on the digestive system Consumers believe that vitamins and minerals are more beneficial when they are consumed in food, Sloan not- B ased on research presented recently at the Institute of Food of IFT’s Food Technology magazine. Her presentation included data from a number of scientific, food and consumer-research sources. Leading trends in 2012 is a move toward “real food nutrition,” which includes blending different foods for maximum health benefits, choosing foods for their inherent nutritional value (such as nuts or fruits) and integrating whole-food supplements, such as coconut milk into the diet, rather than supplementing with a vitamin. “Consumers are preferring to get their nutrients naturally and their health benefits naturally, vs. fortifi ed foods or vitamin and mineral supplements,” Sloan said. “This has been going on for 20 years. What’s new is that it’s being put into action.” ed. Other trends for 2012 include: Mini-managers – Rather than making drastic dietary changes, consumers are still buying the same staples, such as bread and pasta, but they are seeking healthier versions of those products. One study Sloan cited found that 66 percent of shoppers said they have switched to whole-grain bread. Another study found that for the first time, shoppers are now considering whether a product has artificial sweeteners or high-fructose corn syrup when evaluating its nutritional value. Bioavailability – Consumers increasingly believe nutrition plays a key role in maintaining health and staving off serious diseases, and they will seek products that help them get important nutrients, she added. Technologists’ Wellness 12 meeting held at the end of March in Rosemont, Ill., the Top 10 Functional Food Trends of 2012 indicate more consumers want to receive their vitamins and minerals from the foods Consumers increasingly believe nutrition plays a key role in maintaining health and staving off serious diseases. they eat and beverages they drink as opposed to supplements. This research was presented by A. Elizabeth Sloan, Ph.D., president, Sloan Trends Inc. and contributing editor 84 • Meat&Poultry • April 2012 •

Table of Contents for the Digital Edition of Meat&Poultry - April 2012

Meat&Poultry - April 2012
Table of Contents
Commentary - Assassinating effective technology
Business Notes - LFTB fallout continues
Business Notes - Thompson to CEO of McDonald’s
Business Notes - Introducing: NAMA
Business Notes - Group to acquire Burger King restaurants
Business Notes - JBS may leave Argentina
Business Notes - JBS Q4 earnings advance despite Pilgrim’s Pride loss
Business Notes - Tyson addresses its strategy and stance on LFTB
Washington - Family farm labor pains
Cover Story - Team builder
Food Safety - Full speed ahead
CEO Series - Executive experience
Ground Beef - Burger nirvana
Meat Processing - Operations & Engineering
Flooring - Building a solid foundation
Contract Sanitation - Focus on plant sanitation
Sanitation Tips (Consejos de Sanidad) - Cleaning compounds
Sanitation Tips - Be cautious with chemicals
Packaging Solutions - Sandwich success
Ingredient Issues - ‘Real food’ nutrition
Ingredient Trends - Tracking global ingredient trends
Small Business Matters - Remote possibilities
Leadership Development - Creating future leaders
From the Corral - On-farm handling
Labor - Balancing and bargaining act
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - April 2012