Culinology - December 2012 - (Page 12)

EMERGING TRENDS EMERGING TRENDS Digestive traits may affect obesity issue As the obesity epidemic continues to affect the United States, food and beverage companies and consumers want products that fill people up faster and keep them full longer, said Kantha Shelke, PhD, a principal at Corvus Blue, LLC, during a session at the SupplySide West Global Expo and Conference in early November in Las Vegas. To create such products, companies may need to focus on an ingredient’s effects inside the body as well as its effects on a product’s label, she said. Instead of focusing so much on the caloric content of a food product, companies may focus more on how the body digests the product. Dr. Shelke gave an example of pizza made with almond flour. The flour may add ingredient costs and calories to the pizza at first glance, but pizza manufacturers and consumers should recognize the almond flour will add satiety to the pizza. Consumers may eat fewer slices before feeling full. “Even though a food may be more expensive, it becomes more affordable,” Dr. Shelke said. Almonds have the ability to blunt the glycemic response of foods, she said. This ability may mean people are not so hungry at their next meal, which is known as the secondmeal effect. Not all the fat in the almonds is absorbed by the WHEN THEY WANT BOLD BBQ FLAVOR, THE PROS CHOOSE Cattlemen’s delivers the bold barbecue flavor consumers demand with the taste, texture and performance professionals love. Thick and rich, all-natural Cattlemen’s® BBQ is made with thick, rich tomato paste. Not puree, starches, fillers or gums. Cattlemen’s® creates authentic, regionally-inspired flavors with killer barbecue taste–whether you use it straight from the tote, or as a savory base. If you want your products to have the high-impact flavor your customers crave, you want Cattlemen’s ! ® ® body either, she said. To increase satiety, food manufacturers generally add fiber to a product, but not all fibers are the same, Dr. Shelke said. Fermentation properties and viscosity affect the satiety benefits of fiber. If a fiber is highly viscous, it will make consumers feel full and it will affect how the body takes up fat and sugar. Oligofructose, inulin and resistant starch all have high viscosity, she said. Several other ingredients add satiety benefits. Chia seed — which has fiber, protein and omega-3 fatty acids — also has the ability to absorb large amounts of moisture, Dr. Shelke said. Chia seed swells in the stomach to give a person the impression of being full. She said obesity is “the name of the game.” More than one-third of US adults were obese in 2009-10, according to the Centers for Disease Control and Prevention. Foods that increase satiety may have the potential to decrease the obesity percentages. Consumers may need education to understand how ingredients deliver positive effects once inside the body, but they quickly may grasp the idea of feeling full longer, Dr. Shelke said. (417) 521-2065 AMERICA’S FAMOUS FLAVORS. QUALITY IS OUR ONLY INGREDIENT. © | Reckitt Benckiser Inc North 12 | Culinology2012DECEMBER 2012 America

Table of Contents for the Digital Edition of Culinology - December 2012

Culinology - December 2012
Table of Contents
President's Letter - A foundation for success
Upcoming Events
Emerging Trends - Super grains gain momentum
Digestive traits may affect obesity issue
Soup Trends
Member Profile - Beauty and the Feast
Whole Grains - Delivering grains deliciously
Consumer Trends - What's next?
Ethnic ingredients top McCormick’s Flavor Forecast
Petits Fours
Ad Index

Culinology - December 2012