Industry Trends

Including trends towards heart healthy diets and nutrition

DIPS TOP LEADING SNACK TRENDS
Progressive Grocer
September 13, 2010

According to Progressive Grocer, The Food Channel has released its top 10 snack trends, one of its regular trend reports prepared in conjunction with CultureWaves, Mintel International and the International Food Futurists.
“These trends are meant to inspire your back-to-school snacking,” said Kay Logsdon, Food Channel editor-in-chief. “But they also show how people are eating today, with smoothies and energy bars functioning as meal replacements, and grazing with small bites throughout the day—sometimes never even sitting down to a meal.”
According to foodchannel.com editors, these are the current top 10 snack trends:

1. Chip and Dip 2.0. New varieties and new flavors give us something different. It is likely that you will have hummus and falafel chips or pretzel crisps at your next party instead of the traditional chip-and-dip duo. The dips are healthier, spicier, and often served hot.
2. Small and Sensational. People are eating more substantial snacks packed with protein as meal replacements, and eating them more often. For pick-me-ups, folks grab a slider at Steak ’n Shake or a Big Mac Wrap at McDonald’s. Come dinnertime, people may graze some more, but by today’s definition, snacks may be all we need.
3. The Drink Shift. This trend is all about the “halo of health” around drinks made with fruit or antioxidants. There’s a shift in snack beverages away from colas and energy drinks and more toward teas, lemonades, fruity organic waters and carbonated fruit drinks with interesting flavor combinations. Plus, there’s the trend away from high-fructose corn syrup and back to sugar that some soft-drink makers are spinning as a “throwback” move.
4. Goin’ Nuts. Snacking habits are adjusting to talk about how good nuts are for you, with nuts and granola, nuts and fruits and smoked nuts. Unique flavor combinations offer the feeling of eating healthily: for example, cashews with pomegranate and vanilla, and dark chocolate with caramelized black walnuts.
5. Fruits: The Low-Hanging Snack. The trend here is the mainstreaming of new types of fruit, and the redefinition of locally grown to mean locally sourced. When it comes to fresh, blackberries have been in abundance, and white peaches and white cherries have given us a choice when it comes to some old standards. Fresh fruit is now the No. 1 snack among kids age 2 to 17.
6. Cruising the Bars. While it is mainstream that the granola bar is an acceptable emergency meal, bars are now offered in dairy-free, gluten-free, non-GMO, organic, soy-free, cholesterol-free, and trans fat-free varieties. There are even versions specifically for women and for kids.
7. Sweet and Salty. Until recent years, the only way sweet or salty snacks mixed was when we ate something sweet then craved something salty, or vice-versa. What we’re seeing now is that the barrier is removed. We dip pretzels in Nutella and eat fruit with a side of popcorn. These tastes are filling up the new-style vending machines too, where our choices are increasing and more information is available.
8. Yogurt, Redefined. The new gold standard for yogurt is the increased health value found with probiotics. Acknowledging our trend toward global flavors, there is Greek yogurt, among the healthiest snacks we can eat. Icelandic yogurt is starting to emerge as yet another world player and new self-serve frozen yogurt shops are popping up everywhere too. Although not new, yogurt continues to redefine itself and is definitely trending up.
9. Bodaciously Bold. Bold flavors are almost becoming regular, satisfying an urge for something unordinary. How else to explain flavors such as Doritos First-, Second- and Third-Degree Burn (Scorchin’ Habanero)?
10. Nostalgia’s New Again. Any decent tribute to snacking has to mention the traditional snack cake. The Hostess Twinkie, the Ding Dong, the TastyKake, the Little Debbie. Anything that has lasted this long deserves a mention in the snacking hall of fame, even if it isn’t good for you. And, truth be told, we all snack on some of these from time to time.

WANT VEGGIES, FRUIT WITH THAT?
USA Today
September 2010

As obesity rates continue to climb, the USA is still not eating enough fruits and vegetables, says a state-by-state analysis from the federal Centers for Disease Control and Prevention. In fact, consumption is even decreasing in some states.
USA Today indicates that nationally, the percentage of adults who eat fruit twice a day or more was just 32.5% in 2009, down from 34.4% in 2000. The percentage who eat vegetables three or more times a day remained relatively the same: 26.3% in 2009, down just a fraction from 26.7% in 2000.
According to the article, no state met the government target that aimed to have 75% of adults consuming two or more fruit servings a day and 50% consuming three or more vegetable servings a day. That goal was spelled out in a report called Healthy People 2010 by the Food and Drug Administration and the National Institutes of Health.
The CDC used data from the Behavioral Risk Factor Surveillance System, a national state-by-state telephone survey, to assess each state's consumption, says Jennifer Foltz, co-author of the new report.
"Historically, nutrition campaigns have been social marketing campaigns targeting individuals," says Lilian Cheung of the Harvard School of Public Health. "This is not enough — we need to create an environment that supports healthy eating."

SOY SAUCE: TRADITIONAL AND ON-TREND
Prepared Foods
July 1, 2010

Soy sauce, that staple of Chinese take-out and wok cooking, is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.

Prepared Foods states that originating in China over 2,500 years ago, soy sauce comes in a wide range of colors and flavors, from reddish-brown, which is usually more delicate and floral, to dark brown, with a more pungent, stronger flavor. Its uses range from a dipping sauce to stir-fry cooking to glazes for meat, fish and poultry.

Soy sauce is a fermented liquid made from soybeans (the strong, pungent flavor) and wheat, which adds sweetness. Japanese soy sauce tends to be made with more wheat, thus is considered sweeter and lighter in flavor than its Chinese counterpart. Chinese soy sauce has been described as having an “earthier” flavor, probably due to its lower proportion of wheat. The traditional Chinese fermentation process also uses natural sunlight, whereas the Japanese-style is typically fermented indoors. Chinese soy sauce tends to hold more flavor during heating, imparting the end dish with a richer flavor.

According to the article, traditional soy sauces are made by mixing soybeans and grains with cultures, such as Aspergillus oryzae and other related microorganisms and/or yeast. The basic taste, and indeed for what soy sauce is best known, is its distinct umami flavor. The free glutamates that occur naturally in soy sauce give it this quality, which goes with so many recipes.

Soy sauces are often employed strategically in traditional Chinese cooking, to add both flavor and color to dishes. There are two main varieties of Chinese soy sauce. Light (or fresh) soy sauce is a thin, viscous sauce that is light brown in color. It is the main sauce used for seasoning, since it is saltier, lighter in color and adds a distinct flavor. Light soy sauce is made from the first pressing of the soybeans (tóuchŌu). Like extra virgin olive oil, tóuchŌu is sold at a premium, because the flavor is considered superior.

Dark (or old) soy sauce is, as expected, dark in color and thicker than the light version. It is aged longer and usually has added molasses, which contributes to its consistency and appearance. Because of its darker color, it is sometimes used after cooking to impart color to a dish, but its main use is during the cooking process, since its flavor develops during heating.

With the current interest in salt reduction, much interest has been focused on umami flavors as excellent salt replacers.

GREEN LEAFY VEGETABLES CUT DIABETES RISK: STUDY
Reuters Health
August 20, 2010

In an article on Reuters Health, scientists say eating more green leafy vegetables can significantly cut the risk of developing diabetes.

According to the article, British researchers who reviewed six earlier studies on links between diabetes and the consumption of fruits and vegetables found that eating an extra serving a day of vegetables like spinach, cabbage, and broccoli reduced adults' risk of getting type 2 diabetes by 14 percent.

The article indicates the findings don't prove that the veggies themselves prevent diabetes. People who eat more green leafy vegetables may also have a healthier diet overall, exercise more, or may be better off financially than people who don't load up on greens. Any of those factors could affect how likely they are to get diabetes.

Patrice Carter of the diabetes research unit at Leicester University, the study's lead author states the data suggest that green leafy vegetables are key. The review, recently published in the British Medical Journal, looked at six studies, which covered more than 200,000 people between 30 and 74 years old, in the United States, China and Finland.

"Fruit and vegetables are all good, but the data significantly show that green leafy vegetables are particularly interesting, so further investigation is warranted," Carter said. “Green leafy vegetables contain antioxidants, magnesium and omega 3 fatty acids -- all of which have been shown to have health benefits.”

Each of the studies that Carter and her colleagues analyzed followed a group of adults over periods of 4 ½ to 23 years, recording how many servings of fruits and vegetables each participant ate on a daily basis then examining who was diagnosed with type 2 diabetes.

According to the article, the researchers found no significant difference in diabetes risk with higher intake of vegetables in general, fruits in general, or combinations of vegetables and fruits. Green leafy vegetables stood out, however, with an increase of 1.15 servings a day producing a 14 percent decrease in an individual's risk of developing diabetes.

Type 2 diabetes is caused by the body's inability to adequately use insulin, a hormone produced by the pancreas, to regulate levels of glucose produced from food. Uncontrolled, the sugar levels rise and can damage the eyes, kidneys, nerves, heart and major arteries. The chronic condition is often linked to poor diet and lack of exercise and is reaching epidemic levels as rates of obesity rise. An estimated 180 million people worldwide have diabetes.

Although there is no cure for diabetes, people with the condition can minimize their chances of getting sicker by being more active and losing weight. Some people with diabetes need medications to control their blood sugar and insulin levels -- for others, it's enough to keep a close watch on their diet.

World Health Organization (WHO) estimating that inadequate consumption of fruit and vegetables could have accounted for 2.6 million deaths worldwide in the year 2000.

Separate research found that in 2002, 86 percent of adults in Britain ate fewer than the recommended five portions of fruit and vegetables a day, with 62 percent consuming fewer than three portions. The U.S. Centers for Disease Control and Prevention found similar patterns among Americans. In 2005, just 33 percent of U.S. adults said they ate at least two servings of fruit a day, and 27 percent reported eating three or more vegetable servings daily.

WORLD'S LARGEST PRODUCER OF FRESH FRUITS AND VEGETABLES NAMES WASHINGTON, D.C. AMONG THE TOP 2010 SALAD MARKETS IN THE U.S.
Marketwire,

A Dole Fresh Vegetables-issued press release on Marketwire states a study by the world's largest producer of fresh fruits and vegetables suggests that Washington, D.C., locals may actually prefer salad. 

The internal study, conducted by Dole Fresh Vegetables, ranked Washington, D.C., among the top 2010 salad markets in the United States. This means that local residents eat more salad per person than their counterparts in other U.S. cities, have the potential to eat more salad and/or are more likely to try new salad blends, experiment with salad and salad ingredients in the kitchen or serve salad as a meal.

According to the release, the exhaustive, 18-month research effort, which was part of the company's relaunch of its reinvented DOLE Salads and All Natural DOLE Salad Kit lines, surveyed the in-store buying habits and in-home consumption trends of pre-packaged salad consumers throughout the United States and Canada. 

"Despite its reputation for local cuisine, Washington, D.C., is among the most sophisticated salad markets in the country and home to an increasing number of salad lovers," said Chris Mayhew, senior brand manager for Dole Fresh Vegetables. "Our research found that salad consumers here are much more likely to use salad as a meal or as the basis for creative new lunch and dinner entrees. From a salad standpoint, the Nation's Capital is a trendsetter." 

As part of its ongoing mission to get Americans eating salad again, and facing new evidence showing that Americans are less interested in salads at a time when the latest health research suggests they need them the most, Dole late last year launched its re-imagined bagged salad line designed to reignite the country's consumption of fresh, pre-packaged salad blends and kits. 

DO YOU KNOW THE TOP 2010 SALAD DMAs in the UNITED STATES?

Determined via private research conducted by Dole Fresh Vegetables and based on a combination of per-capita consumption, consumption potential and local consumer willingness to try new salad blends and experiment with salads in the kitchen. Markets are listed in alphabetical order.

CONSUMER FOOD SAFETY CONFIDENCE REMAINS STEADY
Food Business News

For the past three years, consumer confidence in the safety of the U.S. food supply has remained steady with 47 percent of consumers rating themselves as confident in the safety of the U.S. foods, according to the International Food Information Council Foundation’s (IFIC’s) 2010 Food & Health Survey. Those not confident in the safety of food and beverages fell significantly in 2010, down to 18 percent from 24 percent in 2009, and those who are neither confident nor unconfident increased to 35 percent from 26 percent in 2009.

According to the Food Business News article, the survey showed, as in previous years, there is consistency in consumers’ beliefs that food safety is primarily the responsibility of government (74 percent) and industry (70 percent). Overall, approximately one-third of the respondents (31 percent) see food safety as a shared responsibility among five or more stakeholders that include farmers and producers, retailers and consumers themselves.

In addition, there has been a decline in basic consumer food safety practices such as washing hands with soap and water (89 percent in 2010 vs. 92 percent in 2008). The same decline also was identified in microwave food safety practices, where 69 percent of survey respondents in 2010 (compared with 79 percent in 2008) follow all of the cooking instructions.

According to the article, when asked to identify the most important food safety issue today, 44 percent of respondents identified foodborne illness from bacteria as the number one issue, a decrease compared with the 2009 survey. Notable is that 39 percent of respondents identified “chemicals in food” as the most important food safety issue, an increase compared with 2009.

The survey also showed that consumers primarily are getting their food safety information from television news programming (43 percent) and the Internet (32 percent). Information from government agencies or officials was cited by 14 percent of the survey respondents.

Thirty-seven percent of respondents said they were not aware of any food supply safety practices. Among those consumers who said they were aware, improvements to packaging and “standard protocols” were the top two cited.

SURVEY HIGHLIGHTS LACK OF NUTRITION KNOWLEDGE
Food Business News

Food Business News stated that only 12 percent of consumers surveyed can accurately estimate the number of calories they should consume in a day for a person of their age, height, weight and physical activity level, according to the International Food Information Council Foundation’s (IFIC’s) “Food & Health Survey.”

In its fifth year, the IFIC survey is designed to gain insight into how consumers view their own diets, the efforts they are taking to improve them, how they balance diet and exercise, and their actions when it comes to food safety practices. The survey was conducted with 1,024 adults over a two-and-a half-week period in April and May 2010.

Key findings:

• Of those consumers who say they are trying to lose or maintain their weight, only 19 percent said they are keeping track of calories.
• Almost half of the consumers surveyed also could not identify how many calories they burn in a day or offered inaccurate estimates.
• With regard to tracking the calories consumed during the day versus calories burned, 58 percent of the survey’s respondents said they do not make an effort to balance the two.
• Seventy percent of respondents said they are concerned about their weight status.
• Seventy-seven percent said they are trying to lose or maintain their weight.
• When asked what actions they are taking, most respondents said they are changing the amount of food they eat, the type of foods they eat, and engaging in physical activity.

The article notes a new topic added to this year’s survey was sodium consumption. Fifty-three percent of the respondents said they are concerned with the amount of sodium in their diet. Six in 10 said they regularly purchase reduced or lower sodium products. Among those who do purchase the reduced or low sodium items, the most cited products included canned soup, snacks and canned vegetables.

Thirty-eight percent of the respondents also said that low-calorie, artificial sweeteners may play a role in weight loss or weight management, and 34 percent said the sweeteners may reduce the calorie content of foods. Thirty-two percent said they consume low-calorie, artificial sweeteners to help with calorie management, according to the survey.

CONDIMENTS WITH HIDDEN HEALTH BENEFITS
Cbsnews.com

In a CBS News article, Dr. Jennifer Ashton, CBS News Medical Correspondent spoke of the hidden health benefits of condiments, including how common dressings, condiments and spices can benefit the body.

Products mentioned include:

• Salsa as a source of lycopene, an antioxidant that keeps cells from dying.
• Hot sauce as a source of capsaicin, which can help improve blood flow and speed up metabolism.
• Horseradish as a source of glucosinolates, a substance that helps detoxify the body.
• Cinnamon, for its ability to help lower blood sugar, cholesterol and triglyceride levels.

STUDY FINDS BROCCOLI EXTRACT COULD INHIBIT BREAST CANCER CELLS
Nutraingredients.com

A U.S. study has found that sulforaphane, a compound derived from broccoli and broccoli sprouts, could help prevent or treat breast cancer by inhibiting cancer stem cells (CSCs).

According to a Nutra Ingredients article, researchers believe that eliminating the CSCs is key to controlling cancer and in findings published in Clinical Cancer Research they found that, in both mice and cell cultures, sulforaphane targeted and killed the cancer stem cells and prevented new tumours from growing.

The researchers report that recent studies indicate CSCs have the capacity to drive tumor resistance and relapse/recurrence of cancer, with evidence building for the theory that a variety of cancers are driven and sustained by a small proportion of CSCs. They argue that a lack of efficacy of current chemotherapies in advance and metastatic disease requires novel approaches to specifically target CSC populations.

The article indicates the anticancer efficacy of sulforaphane, derived from broccoli/broccoli sprouts, has been evaluated in various cancers and the risk of premenopausal breast cancer was shown to be inversely associated with broccoli consumption.

Furthermore, as a chemoprevention agent, sulforaphane possesses many advantages, such as high bioavailability and low toxicity. According to the researchers, sulforaphane from broccoli extracts is efficiently and rapidly absorbed in the human small intestine and distributed throughout the body.

Clinical trials

• Previous studies, said the researchers, provide a strong rationale for investigating the chemoprevention property of sulforaphane in clinical trials, and its chemoprevention properties against cancer through both ‘blocking’ and ‘suppressing’ effects.
• The concentrations of sulforaphane used in the study were higher than what can be achieved by eating broccoli or broccoli sprouts, and they added that prior research suggests the concentrations needed to impact cancer can be absorbed by the body from the broccoli extract, but side effects are not known.
• A method is currently being developed to extract and preserve sulforaphane.
• Researchers will then develop a clinical trial to test it for the prevention and treatment for breast cancer.

PRESENTATION AND INNOVATION ARE KEY TO KIDS' HEALTHY FOOD HABITS: STUDY
Foodnavigator.com

According to Food Navigator, a study on children’s willingness to eat fruit indicates that they are prepared to eat twice as much when it is visually appearing. The following are findings that could help inform food producers’ strategies as well as parents’.

The food industry has made great strides to make food for children as appealing as possible and less healthy products might come in bright colours, unusual shapes or with a gift or toy.

With pressure to address the growing tide of obesity, as well as measures to curb marketing of unhealthy foods to kids, both parents and the food industry are keyed into ways to encourage children to eat more healthily.

The researchers behind the new study, accepted for publication in the Elsevier journal Appetite, set out to assess the impact of restriction and visual appearance on children’s willingness to eat.

The study

• Researchers recruited 94 children aged between four and seven years from primary schools in Belgium and The Netherlands.
• Two tasting sessions took place, both involving one platter of regular fruit and one platter of visually appealing fruit cut into shapes.
• In the first session, the children were divided into two groups. Each group was allowed to eat from one platter but not the other.
• In the second session, all the children were allowed to eat as much as they wanted from both platters.

Observations

• The researchers, led by Ester Jansen of Maastricht University, were surprised to observe that previous restriction of one form of fruit did not seem to make the children eat more the next time they were allowed to. This opposed their hypothesis that sweets are attractive to children because parents often restrict them.
• They found the children were prepared to eat twice as much of the attractive fruit as they were the normal, unprepared fruit.
• The children expressed awareness that the two forms of fruit would taste exactly the same. The researchers suggest that perhaps it was not about taste, but about fun, as the visual appeal was the driver behind higher consumption.
• They also suggest novelty could be a factor.

According to the article, when children are exposed to a new kind of fruit presentation for a number of times, they might lose interest in the fruit. Therefore, in the long term, it is probably necessary for parents and food producers to remain innovative.”

FRUITS, VEGGIES HAVE MODEST EFFECT ON CANCER RISK
Healthday.com

A study challenges the widespread belief that a diet rich in fruits and vegetables helps protect against cancer.

U.S. researchers analyzed data from more than 470,000 men and women in 10 European countries and found only a weak association between high intake of fruits and vegetables and reduced cancer risk.

The study found that heavy drinkers who ate plenty of fruits and vegetables had a somewhat reduced risk, but only for cancers associated with smoking and alcohol.

According to the article, any cancer protective effect of fruits and vegetables is likely to be modest, at best, the researchers reported in the study published in the Journal of the National Cancer Institute.

Among the study participants, "a higher intake of fruits and vegetables was also associated with other lifestyle variables, such as lower intake of alcohol, never-smoking, short duration of tobacco smoking and higher level of physical activity, which may have contributed to lower cancer risk," wrote Dr. Paolo Boffetta, of the Mount Sinai School of Medicine in New York, and colleagues.

The study "strongly confirms" the findings of other prospective studies that concluded that a diet rich in fruits and vegetables has little or no effect on cancer risk, Dr. Walter C. Willett, from the Harvard School of Public Health, wrote in an accompanying editorial.
Willett suggested that future research should focus on the potential cancer-reducing benefits of specific types of fruits and vegetables, and on the effects of fruit and vegetable consumption early in life.

The World Health Organization recommends people eat five servings of fruits and vegetables a day to prevent cancer and other diseases.

BROCCOLI-EXTRACT MAY PROTECT SKIN FROM HARMFUL UV
Nutraingredients.com

Extracts from broccoli sprouts may protect the skin from the harmful effects of UV radiation and reduce the risk of skin cancer, suggest new findings from a study with mice.
Hairless mice developed 25 per cent fewer skin tumours following exposure to UV radiation and fed a the broccoli extract for 13 weeks, compared with mice receiving a standard protective agent, researchers from Johns Hopkins University report in Photochemistry & Photobiological Sciences, a journal from the Royal Society of Chemistry.

In addition, the tumours the broccoli-fed mice did develop were 70 per cent smaller, added the researchers.

If additional studies can repeat the results, and particularly human studies, it may see skin protection added to the long list of potential health benefits of broccoli and its extracts.

Benefits of broccoli
The tissue of cruciferous vegetables, like broccoli, cauliflower, cabbage and Brussels sprouts, contain high levels of the active plant chemicals glucosinolates. These are metabolised by the body into isothiocyanates, which are known to be powerful anti-carcinogens. The main isothiocyanate from broccoli is sulphoraphane.

Broccoli sprouts have previously been shown to reduce blood pressure in rats with hypertension due to the presence of a compound called glucoraphanin (Grn+). Sprouts are the richest source of Grn+, containing up to 50 times more than mature broccoli.
Glucoraphanin, also known as sulforaphane glucosinolate (SGS), is the precursor of sulforaphane.

For the new study, the Baltimore-based scientists exposed hairless mice to 17 weeks of chronic UV radiation and then divided them into two groups: One groups received an extract from broccoli sprouts providing a daily dose of 10 moles of glucoraphanin, while the other group received no extract.

After a further 13 weeks, the researchers noted an inhibition in the development of skin tumours, with the incidence of skin cancer reduced by 25 per cent, and the tumour volume by 70 per cent.

Skin cancer stats
According to Cancer Research UK, skin cancers are extremely common with almost 82,000 cases of non-melanoma skin cancer (NMSC) documented in the UK alone.

CONSUMERS SEE SUNDAY AS FOOD DAY: SURVEY
(Progressive Grocer)

According to 2010 Sunday in America, a survey from Parade magazine, the majority of Americans (64 percent) like Sunday the most of any day of the week — perhaps because of the opportunity it affords them to shop for, prepare and enjoy food.

A recent Progressive Grocer article says the survey found that Sunday is likely spent shopping for groceries (72 percent of respondents), cooking or preparing a meal (89 percent) and eating at home (breakfast, 91 percent; dinner, 86 percent). Additionally, 69 percent of respondents said they’re also apt to eat out at restaurants on Sunday, while 59 percent often have guests over.

Unsurprisingly, while women usually do more of the cooking than men (94 percent vs. 83 percent), men are almost as likely to shop for groceries (70 percent vs. 74 percent) or make trips to mass merchandiser/club stores (45 percent vs. 49 percent).

When they’re not shopping, cooking or eating on the first day of the week, Americans are making plans regarding food:

• Seventy-three percent of survey respondents say they plan which grocery items to purchase for the upcoming week
• Seventy-two percent of Americans read the Sunday newspaper on a weekly basis and consider it a major shopping resource
• Ninety-four percent search the paper for sales information in their communities
• Ninety-two percent depend on the publication for money-saving coupons
  

Minneapolis-based MORI Research conducted the survey in October 2009 among a nationwide sample of 1,266 respondents.

FARM TO SCHOOL PROGRAM HAS THIRD-GRADERS SCRAMBLING TO THE SALAD BAR
(The Christian Science Monitor)

The Christian Science Monitor indicates a national initiative supports schools' efforts to serve locally grown produce and educate students in sustainable ways of eating.

Sharon Elementary (Vermont) third and fourth graders know where the veggies in their soup come from because they've visited the farms. They know the nutritional value of the carrots, onions, and cabbage because they've studied them in class, and they know how they're grown because they've nurtured them in raised beds out back.

According to the article, the 105-student school is part of the National Farm to School Network, aimed at getting healthier meals into school cafeterias, teaching kids about agriculture and nutrition and supporting local farmers.

About 40 states have farm-to-school programs, but Vermont is a leader in incorporating all three missions into its programs. The state also has backed the farm-to-school effort with funding to help schools buy equipment to chop or process the local food and buy meat from a local farmer. What started as a handful of pilot programs has grown into 45 Vermont schools getting grants and about 60 with farm-to-school activities. The funding is expected to dry up next year with budget cuts.

The article notes that Sharon Elementary used its $13,500 grant to buy a potato chopper and a food processor, and also bought a salad bar, which has been a huge hit with the kids. The number of students buying hot lunch has jumped by 50 percent since the school added the salad bar, says Food Service Director LinAnn Perry.  The salad bar is also used for tacos and stir-fries.

The students take part in lunch room taste tests to see what they like. Harvest soup, also known as cabbage soup, with and without beef, got rave reviews. The third and fourth graders who chopped up vegetables for the soup also tried to sell other kids on the meal. They hung up posters in the cafeteria that advertised the nutritional value and cancer-fighting properties of the ingredients, which they learned about that morning.

“The students are learning to eat healthier, and the focus on agriculture, local food and nutrition is paying off in the classroom,” says Principal Barrett Williams. “Kids are interested and teachers are given more diversity in the curriculum — they can work the food angle in science, reading and health classes.”

DIGITAL COUPON REDEMPTION VALUE BEATS NEWSPAPERS
(MediaPost)

A MediaPost article notes that according to statistics from Coupons.com, the Grocery iQ smartphone app grew 170% in value during 2009 to more than $858 million. By comparison, growth measures for newspaper coupon value last year ranged from 8% (per TNS Media Intelligence) to 16% (estimate from retail consultant Inmar.) The report notes that as a result, redemption values on its digital offering outstripped the increase in newspaper-based coupons by more than 10 to 1.

The company cited other research to underline the strong growth of the digital coupon sector in 2009. For example:

• Coupons/ rewards was the fifth fastest growing internet category last year, according to online metrics firm Nielsen.
  
• Google searches for the terms "printable coupons" and "online printable coupons" grew 186% and 178% respectively during the year.
  
• Yahoo said "coupons" ranked first on its list of economy-related search queries-followed by "unemployment", "stimulus plan", "cash for clunkers" and "student loans".

According to the article, internal data from Coupons.com found that ready-to-eat cereal was the most popular product category for digital coupons last year, by a wide margin, followed by yogurt, just as they were in 2008. But the rest of the coupon favorites list showed some shakeup. For instance, the previous year, salty snacks filled the third slot; this year sweet snacks took that honor, and the salt goods dropped to number five.

Also new to this year's list: refrigerated dough, nutritional snacks, condiments and pizza.

The report says the addition of non-CPG categories quick-service restaurants / casual dining and entertainment to the 2009 top list indicates a growing interest on the part of non-grocery brands in offering online discounts.

FOOD SHOPPERS WHO DON’T SPEND IT ALL
(The New York Times)

A New York Times article indicated that researchers have noticed that more than half of purchases are unplanned, but shoppers are still able to predict near-perfectly beforehand the amount they will spend. This comes from a new study, soon to be published in the Journal of Consumer Research, which examines this phenomenon.

According to the article, the study authors approached 175 people entering grocery stores, asking them what items they planned to buy and how much they planned to spend. The average shopper could name items totaling $41.11, but reported a total budget for the trip of $58.46, a near-perfect prediction of spending. That leaves $17.35 that was mentally committed to the shopping trip but not put aside for any particular item.

Karen M. Stilley, a postdoctoral fellow at the University of Pittsburgh’s business school, and one of the study’s authors, said that shoppers who looked in every aisle tended to use up this mental reserve; those who limited themselves to strictly needed aisles left some of the money unspent.

WHAT MAKES CONSUMERS TRY NEW PRODUCTS?
(Progressive Grocer)

According to a Progressive Grocer article, Market Force Information, Inc. conducted a New Brand Trial survey in January 2010 among its network of 300,000 independent mystery shoppers and merchandisers to see which new brands consumers preferred and why.

Those surveyed were asked what made them buy a new product in the categories studied (beverages, snacks, and cleaning products), four in 10 said “they saw it on the shelf or display.” Promotions such as coupons were mentioned as influencing factors by another three in 10. “Referrals by friends” was the next most popular reason behind new product purchases, while advertising was noted by just eight percent. (See the graph above for the breakout.) There were some differences by category: cereals were the most responsive to promotions and couponing, and snack purchases were influenced most by merchandising.

HEALTH AND WELLNESS PRODUCT DEVELOPMENT
(Prepared Foods)

According to a Prepared Foods article, the last year can certainly be heralded as a year of change. Significant transformations were felt by many, from the spiraling economy, to politics, to proposed healthcare reform, the environment and scientific advances, all of which can influence consumers’ outlook and decisions to purchase certain foods and beverages. While the country continues to recover from one of the most detrimental economic situations in decades, many consumers have embraced the idea of change, not as a choice, but out of necessity.

As such, the International Food Information Council (IFIC), as an organization that monitors food and nutrition trends, including changes in consumers’ perspectives, has observed some interesting shifts that may give insight into where the area of health and wellness is headed in the future.

Traditionally, having “good health” is about managing a disease or reducing the risk of developing a specific condition, or improving overall well-being. Functional foods, or foods that can provide benefits beyond basic nutrition, fit nicely into the “health and wellness” product category. Still, defining “health” has become rather hazy in the minds of many consumers today.

While it still holds true to tradition, the thinking behind what makes a food healthful appears to have expanded to now include factors ranging from environmental concerns (i.e., “How is my food grown?” and, “How does it make its way to point-of-purchase?”) to penny-pinching (i.e., “How can I save money for myself and future generations by taking control of my health today?”). This expanding definition of health may elicit exciting changes in how food products are developed.

According to the article, consumer research allows us to consider what consumers know today about foods and beverages that promote health, as well as the reported actions they are taking to make improvements to their diet. It also provides a glimpse into how products can be designed with greater consumer appeal. The latest edition of IFIC’s survey, released in August 2009, reflects more than a decade of insights evaluating consumer attitudes toward foods and food components that can promote health.

General Attitudes Toward Health
The majority of U.S. consumers remain confident they have a “great amount” of control over their health.

Food is Still First
A belief that foods can provide benefits remains part of mainstream consumer thinking.

A Strong Foundation from Which to Grow
The article states that many market researchers estimate the functional foods market in the billions. And consumer attitudes toward foods and beverages with added health and wellness benefits remain highly positive.

Americans Consuming Foods for Specific Health Conditions
Consumers were asked, on an aided basis, whether they are aware of certain food components, their corresponding food sources and their associated health benefits. The most recognizable food and health pairings continue to be those related to bone health, cardiovascular disease, cancer and benefits associated with fiber.

Inside the Aisles
The International Food Information Council Foundation Food & Health Survey, which has been conducted annually since 2006, sheds light on what consumers are looking for when they shop for health in the grocery store. The survey is designed to provide ongoing consumer insights into how consumers view nutrition and health, their efforts to improve their diet and their understanding of the various components of their diets.

Putting It All Together
Findings from these surveys suggest that Americans believe they have control over their health, and foods and beverages can have positive health impacts. They are most interested in foods and beverages that provide benefits associated with their top health concerns, including heart health and weight management.

Fresh Food Trends: ‘Food With Benefits’ Ranks Among 2010’s Top 10 Trends -- Industry
(Progressive Grocer)

The Food Channel (foodchannel.com) released its top 10 for ’10 at year’s end. Among the spotlighted trends seen recently in Progressive Grocer:

Keeping It Real
Today’s “real” refers to determining the essentials and stocking the pantry accordingly with “pure, simple, clean and sustainable” ingredients that make a deliberate shift from convenience foods to scratch cooking.

Experimentation Nation
New concepts around “fresh” and DIY (Do It Yourself) are expected to do well. Experimentation is a trend in and of itself, so it won’t be unusual to see concepts come and go, including those among grocers.

More in Store
Continued private label prominence is expected to continue, now that no-name generics have morphed into exclusive go-to brands.

American, The New Ethnic
A new “global flavor curve” is hitting its stride. Part comfort, part creativity, the latest flavors are coming from the great American melting pot.

Food Vetting
Sourcing or simply transparency about the origins of food, the need for further assurance that food is safe and pure will continue to intensify.

Mainstreaming Sustainability
According to The Food Channel, in 2010, we’ll see people and companies becoming sustainable for authentic reasons.

Food with Benefits
The trend toward beneficial foods is growing at a quick pace. Expect to see more nutrient-added and free-from products (gluten-free, allergy-free) making their way into the market.

I Want My Umami
Today’s foodies have settled into a more universal designation of one who loves and celebrates good food and experimentation and a willingness to try new things are on the rise.

Will Trade for Food
Bartering is expected to come into play with consumables.

I, Me, Mine
While sharing has come into its own in restaurant concepts, there’s a separate but equal trend toward individuality with small-batch cheeses, at-home meat smokers and homemade specialty desserts. Expect more attention to the individual, not just in portion size, but also in food that reflects personality.

KIDS LIKE VEGGIE CHOICES, BUT MAY NOT EAT THEM
(Reuters)

According to a Reuters article, offering young kids a vegetable choice at dinner may not prompt them to eat more of these healthy foods. This comes from a Dutch study.

Dr. Cees de Graaf, at Wageningen University in the Netherlands, and colleagues compared whether offering 4 to 6 year old children their choice of a vegetable before or at dinner, or no choice, might alter the amount of vegetable the kids actually ate.

The researchers first determined which of 8 commonly served vegetables (carrots, peas, cauliflower, broccoli, red cabbage, beets, French beans, and spinach) were favored by each of 156 boys and 147 girls attending Dutch primary school. Then, during a restaurant meal with their parent, 110 of the kids had a pre-meal choice between equal amounts of one of two vegetables they previously said was "okay" to eat. Another 97 had a similar choice as the meal was served, while 96 had no choice and simply found a vegetable of their liking on the plate.

PERISHABLES SALES BOOMING AT RETAIL
(Marketing Daily)

After steadily shaking up consumer habits in the supermarket, the recession has produced some clear winners -- and research from Nielsen shows that most of them are on the edges of your local grocery store.

Stores’ perishable departments -- the bakery, fresh meat, deli and produce that line the perimeter -- are becoming more productive as consumers become used to eating out less, and focus more intently on the quality of the meals they prepare at home, says Jeff Gregori, VP of Nielsen’s solution consulting, based in New Jersey.

“With 46% of consumers saying that their families eat out less often, value-priced meals at retail are posting double-digit increases,” Gregori reports. “This ‘return to the home’ has been a common theme, frequently displayed in the last year. But with this research, what’s surprising was the movement of foods sold on the perimeter.”

“Among the many consumers who have cut down on dining out, there’s been a much greater awareness of what’s for dinner,” he says. “They are spending about 6% more in supermarkets and supercenters as a result, Food Network viewership is going through the roof, and online food research is up dramatically.” Smart retailers are also taking advantage of this new what-to-serve anxiety, with chains like Meijer and Whole Foods Market offering food-planning content through iPhones.

AFFLUENT SHOPPERS WILL PAY MORE FOR SAFE, HEALTHY FOOD: SURVEY
(Progressive Grocer)

According to a Progressive Grocer article, a new national survey (“Beyond Organic -- How Evolving Consumer Concerns Influence Food Purchases,) of more affluent consumers has found that most respondents are highly concerned about the safety of the food they buy and would pay more for food they believe to be safer or healthier. The research also found that assurances about what a food doesn’t contain, such as pesticides or antibiotics, matter a great deal to these consumers, along with ethical claims that reinforce quality and safety perceptions.

The article states that when asked to evaluate a range of food quality claims often found on food packages or at point of sale, respondents said that the claims they found most meaningful had to do with items not found in the foods, including pesticides, antibiotics, mercury and artificial hormones. Consumers rated claims such as “organic,” “free-range” and “grass fed” as less important. The survey didn’t ask about nutritional claims.

Other findings:

• 57 percent of respondents were “definitely” or “very concerned” about the safety of the U.S. food supply
• 39 percent of respondents were “slightly” or “somewhat” concerned
• Four percent of respondents had no concerns about food safety
• Ethical claims are also important, although, alone, they may not impel most shoppers to buy a food product
• 70 percent of respondents said that whether a company or brand acts ethically influences their decision to buy a product

48 percent said they stopped buying a brand when they found out the supplier acted in a way they deemed socially irresponsible or unethical

NPD Finds Moms' Eating Habits and Nutritional Knowledge Influences What Their Kids Eat
(Business Wire)

A news release on Business Wire indicates healthy eating is on the minds of many moms, but it's their eating habits and nutritional knowledge that have the most bearing on what their children eat, according to The NPD Group, a leading market research company. Recent NPD food industry market research finds that in households with kids, when the adult female has a good Healthy Eating Index (HEI), a measure of diet quality similar to federal dietary guidance, the majority of kids in the household are eating just as well.

According to the NPD report, "What's on the Minds of Moms and How Are They Coping," three-fourths of new moms and 65 percent of experienced moms say they actively seek out foods with nutrition benefits. The study finds, however, that moms are less likely to actually eat foods with nutrition benefits.

Moms also give themselves high marks when it comes to nutritional and healthy eating knowledge. The NPD study, reports that 67 percent of moms feel they are extremely or very knowledgeable about nutrition and eating, and 81 percent of moms feel they are the primary source for nutritional education for their children. Yet when moms are asked to assess their children's level of nutritional knowledge few ranked their children extremely or very knowledgeable, a little over half of children 6- to 17-years old were considered somewhat knowledgeable. One-fourth of moms considered their children 6- to 12-years old not very knowledgeable.

A NEW WORLD FOR GROCERY SHOPPERS
(Adweek)

Downturn or no downturn, people still need to eat, and supermarkets have not become retail ghost towns. But that's not to say the country's eating and grocery-shopping habits have been untouched by the economy. According to an Adweek article, in the grocery store as elsewhere, people have become more focused on getting the most mileage for their spending, with a whole shopping basket of consequences for this market.

In Search of Cheapness
Given the urgency they feel to economize at the supermarket, many people are looking askance at the prices they find there. In a Synovate report released in October 2009, based on July polling, 65 percent of U.S. respondents said they think grocery items are overpriced and should be cheaper. Seventy-eight percent agreed that they will switch food brands if they find a cheaper alternative. Such steps have included a broad-based shift toward private-label goods, reflected in the headline this summer on a Mintel report about Americans' supermarket habits: Private-label products not just for penny-pinchers.

Cooking is no Alternative
Harry Balzer, NPD's vice president and chief industry analyst says Americans have been microwaving their way through the recession. "Americans are eating in their homes," he says, "but they're microwaving, not cooking." He adds that the increase in microwaving was entirely in frozen foods and not in any use that would qualify for the term "cooking." According to the article, microwaving had been flat for the previous 20 years, but it surged last year as the recession prompted consumers to shift from takeout foods to less-expensive microwaveable products -- say, frozen pizza rather than pizzeria pizza.

Healthy Eating as Casualty
As The NPD Group puts it, healthier eating has been one of the big casualties of the recession. Price is an obvious factor, since, as Balzer notes, healthier foods tend to be more expensive. In any case, consumers' oft-proclaimed intention to pursue a healthier diet could be fragile. "I think they want to eat healthier, but they don't," he says. "We eat healthier versions of a food we shouldn't be eating at all," says Balzer.

That's in sync with the view of Mark Berry, Synovate's executive vice president of shopper-insights research. Mothers see themselves in a nurturing role for the household and want to provide healthy foods. But with the recession imposing financial constraints, their choices are influenced by the need to be efficient acquirers for the household, he says.

Convenience is still crucial to consumers, as increasing use of the microwave testifies. But the recession has elevated the relative importance of what things cost. "The investment of our money has become a little more important than the investment of our time," says Balzer.

Price is not the only Factor
While you'd expect the decline in restaurant dining to be somewhat offset by a rise in grocery purchases, a large minority of Synovate's U.S. respondents -- 39 percent -- said they've been spending less on food and other supermarket items than 12 months ago. On the simplest level, people may see that they've got plenty of food in the pantry and decide to use it up before buying more, Berry says: "I can use up what I have." Conversely, they may stock up in a fashion designed to economize: 58 percent said they "buy grocery items in bulk to help save money."

Above all, Berry says, "brands need to stress innovation. With many consumers thinking about price/value, marketers have to create impactful innovation more than ever." That dovetails with Balzer's observation that the downturn has not squelched consumers' interest in innovation in supermarket goods. "I don't think the recession has stopped us from wanting new and novel things," says Balzer, even if the bad economy has led marketers to cut back on new-product launches.

On to the Recovery
What further shifts can we expect to see in consumers' supermarket behavior when the economy finally recovers? The article points to a number of categories that suffered during the recession but could enjoy a reasonable recovery, including bagged salad, refrigerated foods/ready meals, organic/natural food and beverages, functional foods and premium-brand alcohol.

The aging of the U.S. population, meanwhile, portends growth for "better for you" foods, notes Balzer. "The health trend generally ends up centering around older consumers," he says. Older people are the ones who care about health, he says, so they'll drive the increase in use of healthy foods.

AT-HOME MEALS REMAIN POPULAR AMONG U.S. CONSUMERS
(The Gourmet Retailer)

An article by The Gourmet Retailer states the hot new dining spot for Americans continues to be their own kitchen, according to a survey released Tuesday by McIlhenny Company, parent company of Tabasco brand products. The study, conducted by Wakefield Research, found that more than a third (38.2 percent) of U.S. consumers changed their dining habits, now eating at home more, since the start of recession.

Survey findings:

• Over half (57.1 percent) said their dining habits haven't changed at all
• 3.9 percent say they now eat at home less
• Consumers most frequently reported preparing meals at home between four and seven nights of the week (83.2 percent)
• 16.4 percent eat at home zero to three nights per week
• The majority of consumers (89.5 percent) plan to continue their current level of at-home cooking after the economy recovers

According to the article, more time at home has likely produced greater interest in cooking and at-home entertaining and that brands that cater to these simple pleasures are likely to benefit.

But "Supermarket Guru" and columnist for The Gourmet Retailer and Progressive Grocer, Phil Lempert believes that the gain would be better attributed to recent improvements, such as fewer ingredients and better packaging, in food manufacturing. "I think that the food world has really stepped up very rapidly to produce better-quality products than they have just a short period of time ago," he said. "And I think people discovered that it's not as difficult as they thought (eating at home and preparing at home)."

The recession also seems to have reignited consumers' taste for certain food staples as well as new flavors. Respondents reported that since the start of the recession they are now consuming more of the following:

• meat (39.2 percent)
• salads (27.8 percent)
• pasta (25.5 percent)
• eggs (18 percent)
• soups (13.4 percent)
• casseroles (12.2 percent)
• seafood (8.2 percent)

ENTRÉE SALADS HIT THE SPOTLIGHT
(Food Product Design)

The classic entrée salads have morphed into appealing combinations of local, regional and seasonal ingredients, and globally inspired flavors. As Americans try to eat more healthfully and want more fresh ingredients, salads play an even more prominent role as entrées.

Choosing greens
Heads of iceberg lettuce are now sharing the spotlight with a variety of leafy, non-bitter lettuce varieties, such as loose-leaf, butter, romaine and crisphead, and a civilized dose of bitterness from chicories and endives that patrons are eager to try. The subcategory of microgreens is also growing.

Microgreens include the leaves and stems of plants, such as:

• Arugula
• Celery
• Radish
• Fennel
• Spinach
• Kale

Ethnic meets traditional
According to the Food Product Design article, Caesar salad is waning, but the opportunity for successful sales is still strong in casual-dining and quick-service restaurants. It can be easily sold as a to-go salad entrée topped with grilled meats. It can also take on a Mexican flair by replacing croutons with tortilla strips and swapping Cotija cheese for the Parmesan.

Ongoing demand for spice and heat paves the way for salads inspired by Latin American, Middle Eastern and Asian cuisines. Ethnic salad components:

• Latin American: jalapeño, avocado and fruits like grapefruit or mango. Chipotle vinaigrette works well on a taco salad with shredded lettuce, cheese, peppers and avocado.
• Middle Eastern: sesame seeds, sumac, thyme, za’atar spice blend, chickpeas, olives, tomatoes and olive oil. Asian: ginger and wasabi in the dressing.

Dressing the salad
One important aspect of creating an effective—and delicious—entrée salad is matching the salad dressing with the characteristics of the greens (bitterness, size of cut, etc.) and with the other salad ingredients. For instance:

• Tiny-diced romaine: less of the same dressing than the amount used with large cuts.
• Bitter greens: sharper, fruitier vinaigrettes.
• Iceberg lettuce types: dressings based on yogurt, buttermilk and mayo, along with herbs and vegetables like carrots and beets.
• Butter types: richer vinaigrettes with wine or champagne vinegars, mustard and aromatic herbs.
• Romaine: emulsions such as Caesar, ranch, aioli, etc.

Fruit-based dressings are a good way to test the waters when it comes to new flavors and they appeal to younger diners and help introduce them to healthier eating patterns.

Protein options
Meats and cheeses are common salad components. Seafood has generally been used either in a hot or cold state on salads; an example of hot seafood with salad is deep-fried calamari with Asian greens and julienne red pepper.

Meats commonly incorporated into Caesar salads:

• grilled steak
• deep-fried or poached chicken
• braised short ribs
• shrimp

In addition, cheese often serves as the star protein on salads, whether pan-roasted, nut-encrusted or oven-baked.

Fruitful combinations
Common salad fruits include unique pear and apple varieties, pomegranate seeds, açaí berries, blueberries, grapes, mango, papaya, kiwifruit, and strawberries. Fresh fruit adds refreshing flavor and texture and contrasting color to salads.

SAUCES ARE SIMMERING
(Food Technology)

According to a recent Food Technology article, consumers are cooking from scratch more frequently, sending sales of basic ingredients including sauces and seasonings soaring.

Historically, there have always been some categories that win in a down economy. And with in-home cooking fast approaching a 25-year high, according to the NPD Group, consumers continuing to cut back on restaurant visits, and an unprecedented demand to prepare restaurant-style foods at home, spice blends, sauces, marinades, and seasonings might well top the list in the current recession.

In previous recessions consumers turned to prepared meals and frozen entrees to economize; this time they are doing more home cooking. In an effort to sample a world of flavors at home and build flexibility into their meal routines, consumers are looking for products that assist with flavors, e.g., marinating sauces or rubs, the Hartman Group’s 2008 Reimagining Convenience Food report notes.

U.S. consumers are most likely to look for American regional flavors in their sauces and marinades. Roper GfK reports that 66% of Americans enjoy Tex-Mex flavors, 45% enjoy Southern, and 21% Cajun/Creole. Expect sauces coupled to international regional cuisines such as Brazilian churrasco sauces and Argentinean chimichurri sauces to be the next wave.

With 80% of consumers making an effort to eat healthier in 2008, it’s not surprising that sauces lower in "negative" ingredients like sodium and sugar are the fastest-growing sauce segment. One-third of the high-spending 60- and 70-somethings, who are currently the heaviest users of homemade marinades, are interested in buying better-for-you sauces and marinades, according to Mintel.

Top 10 list of claims on new cooking-sauce product launches, according to Mintel.

1. Kosher
2. all-natural
3. convenient
4. no additives/preservatives
5. organic
6. premium
7. microwaveable
8. gluten-free
9. low/no/reduced-allergen
10. low/no/reduced-fat

With half of adults grilling at least three times a month during barbecue season and 39% grilling year-round, in 2008, according to Harris Interactive, use of grill-specific marinades, sauces, and rubs is at an all-time high. While steak tops the list of Americans’ favorite foods prepared on the grill, followed by burgers, it is appetizers, potatoes, and skewered meats prepared on the grill that are the hottest new trends and might benefit from the addition of bold, saucy companions.

Additional findings in the Reimagining Convenience Food report:

• When asked directly, our consumers left little doubt as to where they would like the most assistance. It’s in the preparation of the key flavoring and seasoning ingredients.
• 59% of households only want the convenience of having pre-packaged flavorings and seasonings in order to make new dishes.
• Consumers do not feel confident in playing chef when it comes to Asian seasonings and sauces.
• Consumers who want help on fresh cooking occasions primarily want help with flavors and seasonings. And categories that offer this kind of help are a key opportunity, such as: rubs, ethnic sauces and marinades.
• The key demographic group willing to experiment is Millennials.

FRUITS, VEGGIES, FISH RANK AS TOP FOODS FOR HEALTH: SURVEY
(Progressive Grocer)

According to new International Food Information Council (IFIC) Functional Foods/Foods for Health Consumer Trending Survey, 89% of Americans agree that certain foods have benefits that go beyond basic nutrition, and may reduce the risk of disease or other health concerns, a significant increase from just two years ago.

The Progressive Grocer article says that according to the 2009 survey, the top "functional foods" named by consumers are:

1. fruits and vegetables
2. fish, fish oil, seafood
3. dairy (including milk and yogurt)
4. meat and poultry
5. herbs/spices

The research further shows that people are increasingly associating these foods and their components with specific health benefits such as: calcium and vitamin D for bone health; whole grains for reduced risk of heart disease; antioxidants for protection against free radical damage; probiotics for digestive and immune health; and omega-3 fatty acids for cognitive development, especially in children.

According to the article, while consumers say they want to eat foods for these benefits, the data suggest they are struggling to follow through and incorporate them into their diet.

STUDY: WATER-RICH FRUITS, VEGETABLES HELP SHED FAT
Whole Grains, Water Rich Foods Can Help Trim Belly Fat Faster
(WCCO.com)

In a recent wcco.com article, WCBS-TV reported that more than any other part of the body, belly fat is especially dangerous because of its close proximity to the heart.

According to the article, belly fat leads to high blood pressure, heart disease, diabetes and other illnesses at higher rates than fat elsewhere in the body. And to add insult to injury, a new study says tummy fat creates more fat. Samantha Cassetty, nutrition director at the Good Housekeeping Research Institute said that belly fat creates a hormone that sends a signal to your brain that tells your brain it's hungry.

But research from The Journal of Clinical Nutrition shows whole grains and water-rich foods can help you lose belly fat faster. Such foods include barley, bulgur, quinoa, oats, as well as tomatoes, cucumbers, lettuce, oranges. The article indicates water-rich fruits and vegetables, like spinach, broccoli, apples, and blueberries, are thought to take more energy to break down in the stomach than their caloric worth, resulting in negative calories.

FIRE UP THE FLAVOR OF VEGGIES ON THE GRILL
(USA Today)

In a recent article, USA Today encourages readers to consider grilling vegetables to liven up a backyard barbecue.

The article states that according to the NPD Group, a market research firm, veggies are ranked low on the list of popular grilled foods; burgers are #1, followed by steak, chicken, hot dogs, pork chops and potatoes.

That's too bad, because grilling vegetables adds pizzazz to a meal, cooking experts say. According to the article, the grill brings out the best qualities of nutrient-rich vegetables by intensifying their natural flavors. And if you brush sauce or marinade on the top of them before, during or after cooking, you have three different opportunities to add even more flavor, interest and complexity.

Vegetable grilling tips offered in the article include:

• Toss asparagus with olive oil, salt and pepper and grill about six minutes.
• Grill corn on the cob in the husk with olive oil, salt and fresh herbs.
• Skewer zucchini with lemon wedges, and then when it's done, squeeze the lemon over the zucchini.
• Cook harder, denser vegetables, including potatoes, carrots and celery root, inside until just barely tender, then put on the grill.
• Use a grill basket for cooking cut-up vegetables outside, but pay close attention because they cook quickly.
• Make grilled veggies into a salad.
• Throw some lettuce on the barbecue.
• Set up a kebab table with meats and veggies and a variety of sauces and marinades for guests to make their own unique creation.

HEALTHY EATING STUDY FINDS ONGOING OPPORTUNITY FOR PRODUCE
(Progressive Grocer)

According to Progressive Grocer, while fresh fruits and vegetables tend to have a "health halo" with consumers, a new study finds there are still many opportunities for the fruit and vegetable industry to be more aggressive in connecting these products to healthy eating and healthy aging. Sponsored by the Produce Marketing Association (PMA), "Healthy Eating Trends 2009" from Bellevue, Wash.-based The Hartman Group offers a comprehensive look at the attitudes and preferences that guide the food choices consumers make on a daily basis.

The article states the study is particularly interesting because it is not constrained to specific fresh food departments, channels, store formats or even retail-vs.-foodservice food purchases and the implications of the trends identified in the research will really help produce companies focus their health marketing and messaging in the future.

To make the most of the research, PMA commissioned Steve Lutz of the Chicago-based Perishables Group to develop an overview of key findings and potential implications from the perspective of the fresh food industry.

Key findings of the study:

• Healthy eating is largely about healthy aging and appeals to all groups, but much more so for older age groups
• There are some interesting links between consumer perception and knowledge about nutrition and health. Consumers think of ingredients as good and bad, but also think of foods more holistically.
• The term 'fresh' carries an especially strong message for consumers, and potentially more persuasive power than specific content claims made by processed food products.
• Although consumers determine the healthfulness of food through nutrition labels, they have a limited understanding of nutrients and healthy compounds prevalent in many fruits and vegetables.
• To the casual consumer, nutrition labels on raw fruits and vegetables probably do not present a particularly compelling story when compared to the labels on many processed health foods. More holistic messages regarding the broader health benefits of fresh fruits and vegetables are potentially more powerful.
• Traditional supermarkets and restaurants may be at a disadvantage perception-wise when it comes to health-conscious consumers. Farmers’ markets and natural/health food stores score higher and outperform traditional food channels when consumers are asked about where they shop for the healthiest food.
• Healthy eating away from home is primarily connected with finding healthy alternatives that don’t appear to compromise the quality food experience.

"Retailers and suppliers should be identifying opportunities to work together to better communicate the freshness and overall health messages for their products in conventional retail stores," said Lutz.

Multicultural Marketing: Cinco de Mayo is Just the Start
(Progressive Grocer)

According to Progressive Grocer, the famed quinceanera party is the most expensive birthday celebration an average Hispanic American family will plan and carry out. Parents will spend from $10,000 all the way up to $80,000, to see that their daughter's 15th birthday is the social event of the year. As such, this event is significant in Hispanic social life.

For some families this can easily become a financial hardship, so extended family members pitch in to assure that the party is an unforgettable success. There's also a potential key role for grocers in this celebration as well, since food is central to the quinceanera. It's a prime opportunity to develop your Hispanic strategy beyond the Cinco de Mayo basics.

Progressive Grocer stated that currently, in the United States, quinceanera is celebrated from coast to coast, including in cities that aren't widely considered large Hispanic population centers. The quinceanera includes elaborate components such as stretch Humvees, rented reception halls, formal wear, live music with a DJ (or mariachis, if you're Mexican), friends and family, possibly a church service--and, of course, plenty of food and beverages.

The centerpiece of the party is the cake, and not just any cake. In Los Angeles, for example, some mainstream grocery stores sell the quinceanera cake for up to $750. It's a great ticket for a grocer, but the icing on the cake, so to speak, is the cross-shopping that benefits the store with other purchases such as meat, dairy, beverages, produce, paper products, party favors, and even invitations.

Hispanic strategy for retailers should be two-fold: how to increase spending of non-Hispanics who are crazy for Latino food, and Mexican food in particular, and how to maximize the basket size of Latino shoppers.

Sustainability Sustains Consumers’ Product, Store Choices: Study
(Progressive Grocer)

Half of U.S. consumers say they consider at least one sustainability factor when selecting brands to buy or stores to shop, according to a recent Information Resources Inc., (IRI) survey.

In the study, 22,000 U.S. consumers were asked to determine the impact of four key sustainability features in their product and store selection: organic, eco-friendly products, eco-friendly packaging and fair treatment of employees and suppliers.

According to Progressive Grocer, one-fifth of those surveyed were determined to be "sustainability driven," taking at least two sustainability factors into account when making their selections.

Key findings highlighting the evolution of sustainability factors in consumer decision-making include:

• Approximately 30% of consumers said they look for eco-friendly products and packaging in their brand selection.
• Up to one-quarter of those surveyed consider fair trade practices along with eco-friendly or organic designations in selecting a shopping destination.
• Nearly 40% of consumers search specifically for organic products.

The Evolution of Salads (Supermarket News)

According to Supermarket News, Mintel researchers have found that salads remain a healthy meal with a little creativity. Salads remain a standard on restaurant menus as some morph into interesting combos.

The survey noted that Hispanic influence was evident in the types of salads that have shown growth on restaurant menus. In its research, Mintel found that Mexican-type salads were the only variety to show growth (10%). Other salads, such as Greek, traditional American and Italian, decrease slightly. Mintel also saw a 7% drop in entrée salads on restaurant menus, but a 7% increased in side salads.

Researchers concluded that the future of salads on restaurant menus is stable, but the face of the category is changing. For instance, items such as tri-color beet salad with sirloin are making an appearance. The wedge salad has made a comeback and more varieties of lettuce, like radicchio and arugula, are commonly used.

Serving New Tastes
Salad’s image as a health food has helped the category to grow quickly, with seafood, Asian, Southwestern and Mediterranean particularly popular.
(Prepared Foods)

Salads have been extremely popular this year, as consumers’ growing desire for foods with a “fresh” and “healthy” profile stimulates operators to find creative ways to fill those needs. High on the list of favorites are: seafood salads, Asian-influenced salads, Southwestern salads and Mediterranean and Greek salads.

Technomic’s research shows today’s consumers want salads they cannot easily make themselves at home, so offering a salad with a wide variety of ingredients, or a “create your own” salad, can be the perfect opportunity to provide something customers perceive as unique and special.

Consumers who say they are trying to “eat healthy” tend to purchase salads more frequently. Perhaps this is because purchasing a salad lets them eat something viewed as “good for them,” or because it guarantees a full serving of vegetables.

Forty–three percent (43%) of consumers indicate they are likely to purchase a salad if it is unique or new to them and sounds appealing, according to Technomic’s “Salad Category Report.”

Full Service Salads
While interest in seafood on the part of American consumers is at an all-time high, it may be that the price premium commanded by these salads could, to some extent, limit their growth potential in the large chains.

Ethnic, Emerging and Niche Trends
Pasta and noodles were incorporated into salads at the Top 250 FSRs (full-service restaurants) and limited-service restaurants but not in the independent restaurants and emerging chains. As consumer interest in fresh produce and low-carb choices accelerate, interest in pasta salad is declining.

Among the most striking ethnic trends, Mediterranean-influenced (particularly Greek) salads are gaining the spotlight.

The rise of Southwestern salads coincided with the decline of Cajun blackened meats, which completely disappeared from Top 250 salad menus in the past year. Buffalo seasoning also became less prominent. This may indicate that consumers with a taste for spice and heat may be substituting such items with more Mexican/Southwestern-oriented flavors.

Greek and other Mediterranean cuisines continue to be popular, and there are numerous other traditional Mediterranean salads still to explore, such as Tuna Nicoise (from the French Riviera).

Salad-centric Concepts
At restaurants, salads work to grow the customer base by offering something for just about everyone. In addition, they are a cost-effective way to introduce trendy, ethnic flavor profiles. Something as simple as a cucumber-wasabi dressing or Asian peanut dressing capitalizes on the growing appeal of Asian flavors—one of the most important taste trends of the past year.

The salad category is fiercely competitive, and competition comes from many segments. The major chains and other emerging salad operators will continue to compete, particularly in the quick-casual realm, by focusing on what makes a salad appealing in the first place: high-quality ingredients, interesting flavors, fresh, globally-inspired dressings and a commitment to speed and convenience for the customer.

Salads and Salad Dressings
(Prepared Foods)

Salads are one of the most easily customized food choices around and can easily be “dressed” to anyone’s liking.  And dressings aid in the personalization aspect. But they also stand well on their own, enhancing everything from cold veggies to cooked meats to sandwiches and wraps. Salad dressing adds flavor and character to every food it touches. 

The Market for Salads and Salad Dressings
Some new trends in salad dressings include a rise in ethnic flavors and spritzers that allow consumers to better control the amount of dressing they add to their greens. With health and convenience benefits firmly on its side, bagged salad has enjoyed popularity with American shoppers in recent years. Pre-packaged salads are easy to use and offer people a reliable way to fit fresh, healthy vegetables into their diets. Mintel reported that in 2006 sales of bagged salads exceeded $3.3 billion in FDM channels, excluding Wal-Mart, a 5.6% increase from the $3.1 billion in sales in 2004.

Although salad dressings is strongly associated with bagged salad, sales are not. Mintel reported that from 2004-2006 salad dressing sales fell 5.2% to $1.6 billion in FDM channels, excluding Wal-Mart. Sales of salad dressing have fallen every year since 2001 due to competition from other salad toppings such as bacon and cheese.

Together, total sales of bagged salads and dressings increased 42% at current prices from 2001-2006, with bagged salads carrying the market during those years. Mintel predicts that sales for the bagged salad ad dressing market will reach roughly $10 billion by 2011, a rise of 38% in current dollars.

Market Challenges
Though bagged salad sales have been strong, 2006’s widely publicized E. coli case for bagged spinach greatly affected the market. In FDM channels, excluding Wal-Mart, total bagged salad sales dropped 4% in current terms from 2005-2006. Bagged spinach sales fell nearly 20% during this time, undoubtedly the effect of consumer fear.

Organic and All-natural
As consumers demand less processed, more natural foods, food companies have quickly responded. In 2007, “organic” was the second top claim featured on new salad and salad dressing products, according to Mintel GNPD. “No additives/preservatives” ranked third and “all-natural” fell close behind for both salads and salad dressings. As such, research from Mintel shows that 13% of bagged salad buyers say they “only buy organic greens.”

Premium Positioning
As people are paying more attention than ever to the foods they are eating, product “premium-ness” has become a prime concern. Consumers are always looking to elevate the status of their salads, whether by buying fancier greens or more luxurious dressings. This premium trend has played out well in the salad dressing world. While overall salad dressing purchases have fallen in recent years, sales from the store refrigerated section have risen. Consumers want premium and fresh and find these options easily on the labels of refrigerated dressings.

Convenient Health
All bagged salads and prepared dressings have one thing in common – convenience. Bagged salad makers have focused more on convenience, attempting to make salad even easier to use and enjoy than it already is. “Convenient” was the top claim for new U.S. salad products in 2007, according to Mintel GNPD.

Weight Management
In addition to being linked to health and nutrition, salads are associated with weight management.

More Adventurous Flavors and Ingredients
The entire point of salad dressing is to add flavor to any salad. And dressing manufacturers continue to develop innovative and exciting new dressing flavors. The U.S. Hispanic population continues to grow as does its influence on dressing flavors - such as mango and jalapeno. Asian cuisine also influences dressing flavors – sesame and ginger. Beyond ethnic trends, another food trend of note in America lately has been that of the super healthy “superfruits”. Pomegranates, blueberries, and acai berries have been noted for their antioxidant content and have added a punch to many products including vinaigrettes.