June 2013-National Dairy Month

June is National Dairy Month and a new campaign by the Dairy Industry is to “Rethink the Drink” asking us to consume more dairy products such as low fat(105 calories per 8 oz serving) or nonfat milk(90 calories per 8oz serving). Sugary drinks like a cola(138 grams per 8oz serving) or a sweetened bottled tea(135 grams per 8 oz sering) are a primary source of additional refined sugar in our diets and worldwide obesity has increased by 82% in the past two decades and on average American consumes 100 pounds of sugar per year!! That breaks down to ¼ pound(113 grams of sugar) per person or 452 calories per day from refined sugar. Wow! Don’t you love numbers!! And when you think about it most canned or bottled beverages are either 12oz. (207 calories for a can) or 20 ozs (338 calories ) not an 8oz serving. We have been Super Sized!!

So why don’t we reach for serving of milk instead of a soda or a juice when we reach into our refrigerator or pick up a beverage at the convenience store? Milk is packed full of nutrients like Calcium and has a lot less sugar(as lactose), and we all know it is better for us than sugared drinks! I cannot speak for others, but unflavored low fat or fat free milk is not very appealing and have less pleasant texture and taste than flavored milks like chocolate which has the same or more caloric content as a regular soda. But there is an answer……..

Food ingredient marketers are studying ways of modifying the texture of fat free milk by adding a soluble fiber like acacia or cellulose gums resulting in a more appealing texture and taste while not increasing the milkfat content. School lunch programs and machine vendors can then provide this healthier alternative and make milks that appeal to kids without the milkfat and additonal calories. However, will a milk fortified with a fiber or coming in appealing flavors still be considered milk and will the dairy industry and consumers accept this type of product?

Contact one of us at SPI Group if you would like more information on dietary fiber.

A Modest Proposal: Increase Dietary Fiber in Processed Foods

Every day I am reminded to consume a baby aspirin to reduce the likelihood of a heart attack. Most of us have things that we consume regularly because of their health benefits such as omega3’s from fish oil or calcium supplements or a multivitamin. But what about dietary fiber? We have all been told that almost all Americans are not consuming enough fiber to obtain the benefits of reducing the risk of cardiovascular disease,obesity and type 2 diabetes. In fact the AI (Recommended Daily Intake) is 14grams per 1000 calories,or 25 grams for women and 38 grams for men while the usual intake averages only 15 grams per day.
So what are the benefits of consuming more foods having more fiber in the form of whole grains,beans,peas,other vegetables and fruits and other sources of naturally occurring fiber? You will likely be consuming foods that are lower in calories and will contribute to the feeling of fullness or satiety.
However, even consuming more whole grains,bean and fruit may not be enough. The modest proposal. Look for foods with added bran or dietary fiber like oat or wheat fiber. These fibers have been refined to increase their dietary fiber content to over 90% and are designed to be added to familiar foods like cereals,breads,tortillas,chips,crackers,and muffins, increasing the per serving quantities by 25 to 30% without affecting taste or texture. As they absorb many times their weight in water, they can replace equal parts of either fat or flour in many baked good formulas while maintaining tenderness and good shelf life and not significantly increasing the cost of the baked good. Like many things we gauge, consuming good quality higher fiber content foods is another way to meet our healthier habits goals.

Contact one of us at SPI Group
if you would like more information on dietary fiber.

What does the ideal supplement consumer look like to you?

What does the ideal supplement consumer look like to you?
•Someone with a personal goal to win?
•Someone who will go out of their way to shop at a store to buy a specific brand?
•Someone who will research products so they buy the right product for their own goals?
•Someone who will spend more money to achieve the above? And spend extra to get it early?

Perf Nutr Sales

39% of sports nutrition consumers always do these things before buying a supplement and annual sales are estimated to be $1.4 Billion to this segment.
Studies prove that 20-25 grams of protein with >1.8 grams of leucine stimulates muscle growth especially after resistance training. 20 grams of soy protein contain 1.6 grams of leucine and in human studies is proven to increase muscle tissue synthesis. Muscles not only get bigger, but they also get stronger.

What about the other 61% of “sports nutrition” users? What do they look like?
•Someone who intends to live a healthy lifestyle
•Someone who aspires to improve their healthy lifestyle
•Someone who seeks a convenient way to reach this goal

It’s known that Lifestyle and Occasionally Active users of sports nutrition products rarely go to a specialty store and we also know that less than 8% of sports nutrition sales are at supermarkets.

Maybe there’s an opportunity for you somewhere in here?

There is an opportunity for SPI Group to show you how to formulate foods and supplements to meet the active consumer’s needs. Give us a call today!

**Data taken from DuPont Nutrition and Health Webinar, “The Sports Nutrition Webinar Series: Trends, Science & Opportunities” on Tuesday, June 04, 2013 – contact us for an invitation to the next presentation

Food Tech Talks: Raising the “Bar”

SPI Group proudly announces our new seminar series, “Food Tech Talks,” a mini seminar series of technical topics for busy food professionals! Our first topic was “Raise the Bar.”
raise the bar
This targeted presentation was designed specifically for people who are developing and marketing bars. The presentation included new research by DuPont Nutrition and Health on syrup and protein interactions that affect bar hardness, shelf life, and consumer acceptance. We had demonstrations of ingredients designed specifically for bar formulation, and tasted a range of bars with different protein levels and flavor profiles.
We are working on a number of other topics, such as “Exploring Savory Systems” and “Market Opportunities for Active Nutrition and Healthy Aging.” Stay tuned for our next Food Tech Talk!