1/3 of Protein Bars Have as Much Fat as a Krispy Kreme Donut

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Has the New Year, New You health and wellness trend hit you this year? How many protein shakes, protein bars and workouts are you taking in? Well, if you love the taste of your favorite protein bar, you might want to look at the label a little closer. Protectivity, a U.K. based health, sports, and travel specialists revealed in new research that more than 33% of all protein bars have more saturated fat than a Krispy Kreme donut.

How Protectivity Analyzed 56 Protein Bars

Protectivity created a fitness food index to help people look at the protein, carbohydrate, sugar, and fat content to look at a variety of products including protein bards. The index shows that protein bars often contain large amounts of sugar and fat. They found that 10 of the 56 bars analyzed contained more sugar than a Krispy Kreme donut.

Nutritional shakes and bars have been one of the most active markets over the past five years. From 2010 to 2015, the category grew at 10% year over year. In 2016, the market reached over $9 billion in sales around the world. It’s safe to say that these formulas of high fat and sugar content will not last long as protein bars have typically been seen as part of the clean eating trend.

Large CPG Companies Acquiring the Nimbler Bar Brands

It’s evident that the smaller brands are catching the eye of the giant CPG companies. These brands have already created formulas that meet consumer needs with low sugar, low fat, and great taste. Big CPG sees no reason to reinvent the wheel and instead believes the acquisition is the best way to gain market share. Last November, Mars took a minority stake in KIND bar. Kellogg acquired RXBAR to grow its clean label protein bar offerings for over $600 million in 2017. The nutritional bar market is hot, and we expect more acquisitions in this area in 2018.

Consumers Must Recognize Protein Bars as a Meal Replacement, Not a Snack

Brands must educate consumers on protein bars and nutritional products. Many of these products are not formulated to be eaten as a casual snack but as a meal replacement or a post-workout fuel. Brands should be concerned about the high levels of fat and sugar because if consumers don’t see results, they will switch to another favorite food solution. 2018 and 2019 should be the years that these brand focus on adding healthier ingredients and formulating these bars to be more reliable nutritional products for consumers.

Inspired by www.fooddive.com

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Blockchain Technology Makes Splash in Seafood Industry

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Blockchain is the hottest technology in the world right now with cryptocurrencies leading the way with outrageous returns. However,  blockchain is much more than cryptocurrencies. It is a new technology for a distributed ledger of transactions called blocks that are linked and secured through cryptography. The seafood industry appears to be the first to take a leap in utilizing the technology in the food industry.

How is Blockchain being used with Seafood?

Many times when consumers buy seafood, they wonder if this is really wild? Viant and the World Wild Fund have developed a blockchain certification system to offer consumers a way to track a fish’s history from the ocean to the table. Fish are tagged with a QR code when caught, so that information is then logged into Viant’s system. From the fishing net to the market, information on the fish’s journey is added. As mentioned above, blockchain technology is tamper-proof, but Viant’s seafood blockchain will allow participants to choose what they want to upload and how they want the product tracked.

 

Traceability and Transparency Leading Factors for Blockchain in Food Industry

Retailers are working with food brands to develop blockchain ledgers for a variety of products. Currently, Wal-Mart is the only retailer testing traceability systems with their first tests happening in late 2017. Consumers are driving food brands and retailers to provide more transparency and traceability into where their food comes from in the world. This new technology seems to be able to give help to brands and retailers as they reformulate products and open up their supply chain to consumers. However, they will guard this supply chain information from their competitors, so don’t expect too much insight.

This is just the beginning of the blockchain wave, but it appears it may be catching on with the food industry in 2018.

Inspired by www.fooddive.com

New Food Pharmacies Filling Prescriptions for Fruits and Veggies

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According to a recent article in Mother Jones Magazine, there are a handful of food pharmacies popping up across the country. The food pharmacies are focused on recommended different fruits and vegetables to help those suffering from high blood pressure and diabetes. MJ reported that one in three adults in the United States has high blood pressure and 7% of the population has diabetes, which is up from 4.4% in 2000 according to the CDC.

How are food pharmacies trying to help?

In San Francisco, Silver Avenue Family Health Center is combining the resources of a farmer’s market and food pantry. They are using nutritional advice to help reduce high blood pressure and diabetes in those typically suffering from “food insecurity.” Food insecurity is defined as lack of affordable, regular access to fresh fruits and vegetables.

The food as medicine movement has been on the rise over the past 25 years as prescriptions, and other medical approaches have not resulted in lowering high blood pressure or diabetes for the masses. Nutritionists believe that food could be the answer and have long pointed out the medicinal benefits of different fruits and vegetables. For example, cherries bolster the immune system and strawberries for improving cardiac health.

Food Companies Looking for Ways to Add More Fruits & Veggies to Their Products

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As the food as medicine movement continues to grow, food companies are looking for an innovative way to add fruits and vegetables to their products. Beyond Meat has taken an interesting approach to creating all plant-based meats from vegetables as well as adding back the beneficial nutrients from those veggies through the GrandFusion vegetable blend.

Consumers are actively looking for convenient, better-for-you products with the health benefits of eating fruits and vegetables. Smoothies, premium juices, single serve veggie meals, and more are catching the attention of millennials and baby boomers as they look for new options.

 

According to the CDC, We Still Have a Long Way to Go

While consumer demand for fresh produce may be increasing, the CDC reports alarming stats that adults in the U.S. are still not eating enough fruits and vegetables. Only 10% of all adults in the United States are eating enough fruits and vegetables every year. It will be interesting to see how we conquer this uphill battle of getting more people to eat more fruits and vegetables for their health.

Inspired by www.fooddive.com

Is Seaweed The Next Big Trend in Sustainable Food?

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Seaweed has been long known as a nutritious plant, but there has not been a substantial market to warrant its growth in farming. The sustainability of the plant is what attracted Tollef Olsen to start his first “Sea Farm” and found Ocean’s Balance, an edible seaweed company. Olsen says, “No land, no fresh water, no fertilizer, no pesticides, and it also sequesters carbon.” The growth of the industry is just starting to take off with the USDA grants going to other Maine seaweed producers such as VitaminSea and Maine Fresh Sea Farms.

The Growth of the Edible Seaweed Market

In October of 2017, the Department of Energy awarded the University of New England with $1.3 million to research seaweed farming methods. Other states are following the lead to help entrepreneurs grow the industry and increase the use of seaweed aquaculture.

While seaweed consumption is new to the United States, it has long been a dietary staple in Asia. Wild kelp is disappearing around the world because of the rising ocean temperatures, so the planting more may help us reverse that trend. The sea plant provides us with a nutrient dense, low footprint food that is attractive to health-conscious consumers. Farms have now popped up in California, Mexico, Alaska, and Connecticut, but Maine is going all in to position itself as the sea vegetable state.

The Sustainability of Seaweed Farming

 

There are a variety of sea vegetable species, but sugar kelp seems to be the perfect fit for Maine’s seaweed farming industry. With over 3,000 miles of coastline, farmers can quickly plant and harvest without impacting homeowner’s views. Farming season in Maine is from October to May which is the exact opposite of lobster season, so Maine’s other most significant seafood business is not impacted. This gives lobstermen an easy way to keep their crews employed through the downtimes.

Organizations like World Bank have endorsed seaweed farming as a way to feed the growing population in the future without impacting the environment. The fact that it requires no land and no fresh water make it a home run for environmental experts. On top of that, it may help in mitigating ocean acidification by absorbing carbon dioxide.

Health Conscious Americans are Hungry for Seaweed Products

It’s taken a long time, but seaweed is finally starting to sneak into American diets. Health conscious consumers are finally embracing the plant after seeing its nutritional benefits and eco-friendly production. Kelp is known to be high in minerals, vitamins, and antioxidants which makes it easy to showcase to consumers. Chefs from around the country are finding it to add significant flavor too.

Ocean’s balance developed its kelp puree after much consideration. It wants consumers to be able to add it to a variety of products. Olsen says, ” I made a chicken stock, but then I kelp-ized it. We want to kelp-ize everything.”

Inspired by civileats.com

 

Personalized Nutrition Is Trying to Reach The Masses

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Personalized nutrition is one of the newest ideas catching the eyes of consumers and the big food companies. In theory, it seems like the next big thing to overtake the healthy eating marketplace. However, there are a few hurdles that innovators are battling for this concept to reach the mainstream. Consumer knowledge about their personalized nutrition needs, food manufacturing, and distribution are going to need to change to make this a reality.

Habit: The Startup Company Leading Personalized Nutrition

Habit, a San Francisco-based company, is offering personalized nutrition through genetic testing. The big food company, Campbell’s Soup, has been following closely and recently invested in the startup.

Habit is structuring itself as a personalized nutrition meal delivery startup. They take information gathered from an at-home test kit to create specific meals to meet customers’ needs. At the moment, Habit’s business model is a little expensive for the average consumer. It costs $249 to receive the personalized test kit, results, and advice from nutrition coaches. On top of the $249, each meal will cost you $8.99 for breakfast and $13.50 for lunch and dinner meals. Without a significant technological change to food development and distribution, personalized nutrition appears to be a luxury in the short term.

3-D Food Printing Could Be The Solution

As mentioned earlier, consumer knowledge on food development and distribution would need to change in a significant way for personalized nutrition to reach the masses. 3-D food printing could be the groundbreaking technology to make it possible. If 3-D printers could become as regular as microwaves, they could completely change the way consumers prepare food at home.

Big food companies like PepsiCo are already testing 3D printing to create prototypes of different shaped and colored chips. Other firms like Barilla have used 3-D food printing to make pasta that is shaped like a rose. The number of obstacles facing the industry are still there, but the future looks bright for personalized nutrition.

Inspired by www.fooddive.com

Bizarre Food Trends to Watch in 2018

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The food and beverage space has been rapidly changing over the past five years and 2018 looks to be no different. In this post, we will look at some of the Daily Mail’s bizarre food trends to watch in 2018.

Meat Like Veggie Burgers

Veggie burgers have come a long way in the past few years. Anyone with experience eating veggie burgers knows that they have often been dry and bland. Companies like Beyond Meat and Impossible Foods have developed juicy veggie burgers that mimic the texture and taste of real meat burgers. Impossible Foods’ burger even bleeds! Watch out for these burgers near all your genuine beef products in 2018.

It’s 2018, and we are Drinking Mushroom Lattes

Mushrooms have been getting a lot of hype in 2017, and that looks to continue in 2018. New mushroom enhanced coffee is focused on giving you the caffeine kick without the jitters. Four Sigmatic is selling arabica coffee blended with fungi including Lion’s Mane and Chaga. Be on the lookout for coffee bars and mushroom lattes next year!

Bizarre Veggie Bread

Companies are looking for ways to make products healthier especially bread manufacturers. Over the past five years, bread manufacturers in the U.K. have seen sales decline by 12%. They have developed a high protein, low carb veggie bread to lure customers back. These loaves of bread are being made out of beetroot, courgette, and red pepper.

Sweet and Sour Super Fruit

Superfoods and more specifically superfruits have been buzzing for years now. Jackfruit is the latest superfood to pick up steam and demand. In 2018, you can eat it raw, so it tastes sweet like a mango or cook it for a sour taste. The jackfruit is full of calcium and iron.

High Protein Ice Cream

Yes, ice cream is trying to be better for you! Brands are hopping on the protein train and packing it into every spoonful. Be on the lookout for new products from Breyers to compete with protein-infused ice cream originator, Enlightened.

Inspired by www.dailymail.co.uk

Nielsen Reports Significant Growth for Healthy Snack Category in 2017

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We have posted on this subject a number of times over the past two years, and yet again more reports are pointing to growth in the healthy snack category. Nielsen released its study of the snacking category in 2017 and found that it has increased to $33 billion in the United States. They also found that annual household spending on snacks increased to $133, which is around a 1.1% increase from 2016.

Analysis: Snack Category from 2013 to 2016

Nielsen also analyzed the individual snacking categories from 2013 to 2016. They found that every individual category saw an increase in sales. Bars (health, meal replacement, performance, weight management, and granola) experienced the largest growth of any snacking category with an increase of $633 million over that time period.  Jerky and cookies/crackers followed in at second and third to round out the top 3 snacking categories. Another interesting stat was dairy accounted for almost a quarter of all snacking dollars with 22% of sales. It’s fascinating to see how the “other” category is experiencing large growth as new innovations peak consumers’ interest.

Healthy Snack Category Leads the Way

Growth is happening in both traditional and healthy snack categories. However, products with specific health claims saw the largest increase in sales. Snacks with non-GMO claims have seen 18.2% growth in dollar sales over the past 5 years. A close second was for products free from artificial colors and flavors at 16.2%. To truly understand this growth, the average snack product has seen only 1.2% increase in sales over the same time period.

 

It’s a no-brainer to start creating healthy snacks that can be distributed across all retail channels. Manufacturers are seeing significant growth in sales that are fueling product breadth expansion and new innovations. Our GrandFusion product line is an easy way to take your snack to the next level. With GrandFusion, you are able to add vitamins and minerals from fruits and vegetables without impacting the flavor or texture of the end product. You are able to make impressive claims around nutritional equivalent servings of fruits and vegetables as well as source claims for the vitamins. Interested in learning more? Visit your respective industry above.

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The CDC Says Only 1 in 10 Adults Eat Enough Fruits or Vegetables

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The Center for Disease Control released new research in November 2017 detailing the issues with adult fruit and vegetable consumption in 2015. The new study found that just 1 in 10 adults meet the U.S federal recommendations for fruits and vegetables. Depending on age and sex, the national guidelines recommend adults to eat at least 1.5 to 2 cups per day of fruit and 2 to 3 cups per day of vegetables.

A Closer Look at CDC Research

An average of only 9 percent of U.S. adults met the intake recommendations for vegetables in 2015; ranging from 6 percent in West Virginia to 12 percent in Alaska. An average of only 12 percent met their intake recommendations for fruit in 2015; ranging from 7 percent in West Virginia to 16 percent in Washington D.C. The overall results pointed to an alarming trend that consumption was lower among men, younger adults, and adults living in poverty.

“This report highlights that very few Americans eat the recommended amount of fruits and vegetables every day, putting them at risk for chronic diseases like diabetes and heart disease. As a result, we’re missing out on the essential vitamins, minerals, and fiber that fruits and vegetables provide.”

Seung Hee Lee Kwan, Ph.D
CDC’s Division of Nutrition, Physical Activity, and Obesity

Barriers to Increased Consumption of Fruits and Veggies

The CDC has indicated again as it has revealed in previous studies that there are significant barriers to consumption. They have found that high cost, limited availability, limited access, and perceived lack of cooking and preparation time are the top barriers stopping people from eating more. How can we can we fix these issues?

Strategies to Increase Consumption of Fruits and Vegetables

my plate usda cdc fruits and vegetables nutrifusionIt’s understood that consuming fruits and veggies is critical to reducing your risk of chronic diseases like heart disease, type 2 diabetes, cancer, and obesity. The CDC developed a guide with strategies to increase the consumption of fruits and vegetables. Here are a few:

  1. Start or expand farm to institution programs in childcare, schools, hospitals, and workplaces
  2. Improve access to retail stores and markets that sell high-quality fruits and veggies
  3. Ensure access to fruits and vegetables in cafeterias and other foodservice venues in worksites, hospitals, and universities

GrandFusion is Key to More Fruits and Vegetables in Your Processed Foods

NutriFusion has worked hard to create a nutrient-dense fruit and vegetable powder that stabilized and concentrates the natural vitamins and minerals. This is incredibly important to processed food manufacturers and brands. You are now able to add the nutritional equivalent to 2 servings of fruits and vegetables with pinky nail’s worth of powder. Interested in learning more about how GrandFusion can make your products healthier with essential micronutrients? Visit your industry-specific page to learn more.