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August 2015 newsletter:
While the GMO debate continues, studies show high-protein breakfasts may help curb chronic diseases, and consumers want spicy AND flavorful foods.
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Ready or not, here we go!
SY16 has officially launched or will in the next two weeks depending on your region of the country. All the planning, sales efforts, product introductions, bids, etc. all come to fruition and now we get to start over! I have been reading and reading looking for some inspiration and I have to admit I didn’t find anything especially new and different however I did find some articles that reinforce what we know and the direction many of you are taking.
In "More grab-and-go, high protein breakfast items needed to fight chronic diseases, researcher says(Elizabeth Crawford, Food Navigator USA 2015)
the message isn't particularly new regarding high protein breakfasts preventing weight gain, curbing hunger pangs and managing glucose levels. However recent research by Heather Leidy (Ass't Professor Department of Nutrition and Exercise at the University Of Missouri School Of Medicine) showed that 60% of adolescents skip breakfast 3-4 times per week while current research supports previous analysis suggesting at least 25-35 grams of protein stabilizes glucose levels while eating about 400 less calories throughout the day and losing body fat mass. What does this mean for manufacturers? There are very few, if any, pre-made breakfast meals with that amount of protein. This is a problem because one of the main reasons teenagers told researchers they skip breakfast is that they were strapped for time and there was nothing fast and ready to eat.
As we look forward to the next year and after, flavor takes center stage. In "Consumers are demanding more sophisticated blends of hot spice and flavor, Kalsec study finds." (Elizabeth Crawford, Food Navigator USA 2015)
that not only do people like their food hotter they are eating spicy food more often. But ramping up heat is no longer the answer because consumers want flavor with their heat. For example two years ago consumers began gravitating to sweet heat such as honey-chipotle and mango-habanero however most recently the subtle difference from a variety of specialty peppers have moved to the forefront. If this is what is happening at home, students will be looking for it wherever they eat. The best platforms for heat are sauces, dressings, snacks, soups and international-inspired foods. With these items consumers can adjust how much they use to see whether they like it. Student's palates have become more sophisticated and it is up to us to keep up!
I have written much on the GMO issue over the years however I wanted to include "87% of consumers globally think non-GMO is ‘healthier’. But where’s the evidence?" (Elaine Watson, Food Navigator USA 2015)
“pretty jaw dropping”. What did it find? That 87% of consumer globally think non-GMO foods are "somewhat" or "a lot" healthier! Also, 55% believe the GM crops are "worse for the environment". The article states that "GMO's rank within the top five food concerns globally. GMO concern is even surpassing ingredient concerns such as sugar, sodium, hydrogenated oils and artificial ingredients." The data isn’t completely surprising due to the amount of information coming out against GMO’s. Most consumer find the GM debate complex and confusing so conclude that it’s probably safer to stay away. Meanwhile the legal wrangling around labeling has kept GM crops in the public eye and contribute to the perception there must something wrong with them if manufacturer's are so intent on hiding them.
–K.Peterson
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