Formulating Food Products to defeat Childhood Obesity

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Nathan Atkins
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2 Formulating Food Products to defeat Childhood Obesity Food Summit Mexico 2013 Image:

3 THE HARD FACTS Childhood obesity is much more than a cosmetic concern. The health consequences of childhood obesity include greater risk of heart disease, type 2 diabetes, high blood pressure, asthma and other serious illnesses. The combination of these health effects and the dramatic increase in childhood obesity rates over the past three decades causes some experts to fear this may be the first generation of children who will have a shorter life expectancy than their parents. -The Weight of the Nation

4 THE OBESITY PROBLEM IN MEXICO Mexico's Health Ministry reports that obesity and excess weight cost the country $5.5 billion in expenses associated with treating people with diabetes, high cholesterol, high blood pressure and heart disease. Images

CHILDHOOD OBESITY: HEALTH EFFECTS Obese youth are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure.

5 CHILDHOOD OBESITY: HEALTH EFFECTS Obese youth are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure. In a population-based sample of 5- to 17-year-olds, 70% of obese youth had at least one risk factor for cardiovascular disease. Obese adolescents are more likely to have pre-diabetes, a condition in which blood glucose levels indicate a high risk for development of diabetes. Children and adolescents who are obese are at greater risk for bone and joint problems, sleep apnea, and social and psychological problems such as stigmatization and poor self-esteem. Information provided by: Center for Disease Control

CHILDHOOD OBESITY: LONG TERM IMPACT Children and adolescents who are obese are likely to be obese as adults and are therefore more at risk for adult health problems such as heart disease, type 2

6 CHILDHOOD OBESITY: LONG TERM IMPACT Children and adolescents who are obese are likely to be obese as adults and are therefore more at risk for adult health problems such as heart disease, type 2 diabetes, stroke, several types of cancer, and osteoarthritis. One study showed that children who became obese as early as age 2 were more likely to be obese as adults. Overweight and obesity are associated with increased risk for many types of cancer, including cancer of the breast, colon, endometrium, esophagus, kidney, pancreas, gall bladder, thyroid, ovary, cervix, and prostate, as well as multiple myeloma and Hodgkin s lymphoma. Information provided by: Center for Disease Control Images

7 A COMPLICATED ISSUE The epidemic of youth overweight and obesity is an extremely complex problem with many contributing factors including: Poverty and lack of access to quality primary medical care and healthier food choices in many communities. Inadequate education about nutrition and fitness. The explosion of fast-food marketing and competition. Unhealthy behaviors that are passed on and amplified from one generation to the next. Declining levels of physical activity due to public safety concerns, cutbacks in physical-education programs, and competition from electronic media. The increasing prioritization of speed, efficiency and cost-containment over nutrition in school meal programs. The lack of healthier food options that kids will enjoy and want to eat.

8 THE WRONG APPROACH Public health authorities, medical professionals, school boards, non-profits, and parents have made well-intentioned efforts to address the issue. Mandates governing the nutritional content of school lunches. School nutritionists deciding to offer healthier foods to kids. Requirements for food manufacturers and restaurants to publish nutritional information. Food manufacturers and restaurants deciding to include healthier products or menu items. High-profile campaigns to encourage exercise and healthier diets. Yet, despite these efforts, obesity trends continue to move in the wrong direction.

9 FAILURE Q: Why have these initiatives failed to curb the growing obesity problem? A: Simply put: if the food doesn t taste good, kids will not eat it. Serving a child a lower-fat, healthier diet of food that he/she refuses to eat has not solved anything, and has instead created more waste. Results: School garbage cans are filled with foods that were selected by adults and, although healthier, did not have the taste and texture demanded by the majority of kids.

10 MAKING A DIFFERENCE Government has a responsibility to act, but they are not the whole answer. We also need companies to step up and reformulate their products. -HBO, Weight of the Nation, 2012 Image:

11 HELP IS HERE: CORN FIBER CORN FIBER is a natural, minimally processed, taste-neutral, zerocalorie food ingredient originally developed and patented by the USDA. CORN FIBER can help improve the nutritional values of the foods that children already like to eat, without changing flavor or texture. CORN FIBER helps formulators to develop/produce finished foods that meet school nutritional requirements, while also appealing to children s finicky tastes.

12 SOURCES OF CORN FIBER S RAW MATERIAL Step 1: Corn Production Step 2: Corn processed into Corn Starch and Syrup Step 3: By-product of Corn Starch and Syrup is Corn Bran Corn Bran is a cost-effective and abundant raw material 12

13 CORN FIBER DELIVERS MULTIPLE BENEFITS Reduces calories, fat and trans-fat content Increases moisture retention Extends shelf life and reduces breakage Improves texture and mouth-feel Adds dietary fiber Reduces oil separation Enables simpler/cleaner ingredient labeling Transforms waste streams into value-added products 13

14 Corn Fiber s water holding capacity is a key factor in differentiating between functional ingredients Cellulosic Ingredients Corn Powder Oat Powder Citrus Fiber Carrot Fiber Pea Fiber Microcrystalline Cellulose ml water/gram 9 11 ml water/gram 5 10 ml water/gram 6 7 ml water/gram 3 5 ml water/gram ml water/gram

15 Corn Fiber superior water holding capacity leads to impressive cost savings and is so versatile it might be the best ingredient for formulators today. Process stable ph Salinity Temperature/Pressure Shear Freeze/Thaw

16 Bakery Process Dry Blend Corn/Oat Fiber Combine Mix Fat Liquid Ingredients Form/Pan Bake

17 Dairy Process Cream Water Corn Fiber Mix with Flavor & Color Emulsifier Stabilizer Pasteurize and Homogenize Cool, Ripening, Freeze, and Package Incorporate Air Ice cream Frozen Storage Blend with Water Corn Fiber Pasteurize and Homogenize Cool Package Cold Storage Whipping Cream

18 Dressing, Sauce, Mayo, and Dip Process Water Corn Fiber Mix Mix + Shear Seasoning Blend Oil Vinegar Finished Product Addition of any Particulates

19 Meat Process Spice Blend Corn/Oat Fiber Combine Mix Ground Meat Water/Ice Form Freeze/Cook

20 Delivering a variety of functional, nutritional, and economical advantages Application Examples Function Benefits & Attributes Beef Patties Turkey Burger Processed Meats Breaded Chicken Sweet Potato Fries Appetizers Dressings/Sauce/Mayo Dairy Products Biscuits / Muffins Extended Yield / Bind Oil and Water Oil Deflection in Breaded Fried Foods Replace Oils / Fats Juiciness Less purge Less shrinkage Lower oil uptake Lower fat & calories Reduce blowouts More stable emulsion Smooth mouthfeel Control syneresis

21 Delivering a variety of functional, nutritional, and economical advantages Application Examples Function Benefits & Attributes Pizza Crust Frozen Meals Bakery Products Soups Fillings Dips Frozen Entrees Handheld Snacks Ice Cream Moisture Control Thickener Improve Freeze/Thaw Stability Limits moisture migration Slows staling Improves structure Improves texture No retrogradation More cohesive sauces Control syneresis Limit ice crystals Improves texture

22 Did you think producing healthier foods would always be more expensive? Think again

23 ENORMOUS SAVINGS FOR MANUFACTURERS Example 2: Cheesecake Filling Current Formulation Without Z Trim Formulation With Z Trim Ingredient Lbs/batch Cost/lb Lbs/batch Cost/lb Cream Cheese 1, $ $1.34 Water $0.01 Z Trim Corn Fiber $0.08 Total $1.93 $1.43 Using Z Trim reduces costs by $0.50 per pound, or 26%. If a food manufacturer were to process 10 million pounds of cheesecake base per year this 26% cost reduction would translate into $5 million in annual savings! In addition to cost savings, Z Trim produces additional value by: Lowering fat content Improving creaminess and mouth-feel 23

24 ENORMOUS SAVINGS FOR MANUFACTURERS Example 1: Hamburger Patty Current Formulation Without Z Trim Formulation With Z Trim Ingredient Lbs/batch Cost/lb Lbs/batch Cost/lb Ground Beef (80/20) $ $1.06 Water $0.00 Z Trim Corn Fiber $0.04 Total $1.18 $1.10 Using Z Trim reduces costs by $0.08 per pound, or 6%. This may not sound like a lot, but, for just one manufacturer which process over 1 million pounds of ground beef a day this 6% cost reduction would translate into $30 million in annual savings! In addition to cost savings, Z Trim produces additional value by: Lowering fat content Reducing shrinkage (size of finished product after cooking) Producing more moist texture 24

25 WIN-WIN FOR FOOD PROCESSORS & CUSTOMERS Corn Fiber Provides Food Processors: Significant margin expansion through both reduced total ingredient cost and increased volume of finished product Cost savings due to longer shelf life and less product breakage More robust, less-expensive processing within their manufacturing process User-friendly ingredients: Less sensitivity to heat/cold, freeze/thaw cycles Increased revenue/branding opportunity: cleaner label, natural product, lower fat, higher fiber Corn Fiber Provides Food Customers: Low fat/low calorie food that tastes just like a full-fat product The food texture of a full-fat product Replacement of non-natural additives Better quality food: Longer shelf life, better microwave results, less water separation, less oil migration 25

FOOD ITEMS REFORMULATED WITH CORN FIBER Food Item Mac and Cheese Serving Size: 170g Ranch Dressing Serving Size: 28 g Blueberry Muffin Serving Size: 83 g Wheat Rolls Serving Size:57 g Cookies Serving

26 FOOD ITEMS REFORMULATED WITH CORN FIBER Food Item Mac and Cheese Serving Size: 170g Ranch Dressing Serving Size: 28 g Blueberry Muffin Serving Size: 83 g Wheat Rolls Serving Size:57 g Cookies Serving Size: 34 g Brownies Serving Size:75 g Food Items Calories Total Fat Sodium Original Z-Trim Original Z-Trim Original Z-Trim g 10 g 900 mg 420 mg g 7 g 250 mg 150 mg g 6 g 230 mg 230 mg g 2.5 g 115 mg 115 g g 3 g 120 mg 90 mg g 7 g 230 mg 180mg

TOTAL CALORIES CONSUMED TIME 140,000 130,000 120,000 110,000 100,000 90,000 80,000 70,000

27 TOTAL CALORIES CONSUMED TIME 140, , , , ,000 90,000 80,000 70,000 60,000 One Year Total Calories Saved: 34,000 Total Pounds Lost: 9.7 No Z Trim With Z Trim

28 HEALTHY SCHOOL MEAL CHALLENGE As a leading supplier to the school food service industry, we are constantly focusing on healthy options for kids. In fact we have a tremendous focus on health and wellness throughout our business. Judging this competition certainly helped me understand how important ingredient choices are when developing healthy products that kids, and consumers in general, enjoy. Ingredients like Z-trim corn fiber allow us to maintain the high level of integrity and quality we are known for while providing a cleaner label and a healthier product. The 1 st place Smokin Powerhouse Chili was a standout. It packed a flavorful punch while delivering vibrant flavors loaded with nutrients. This truly is defining the future of food Christian "Kit" Kiefer, Corporate Executive Chef Schwan's Food Service Inc. President, Research Chefs Association

29 Z TRIM TAKES GOLD AT IFT EXPO Team Z-Trim s Smokin Powerhouse Chili took First Place at the "Making School Meals Healthy Challenge at the 2012 IFT Meeting and Expo!

30 Explore the potential corn fiber holds for your formulation

31 INFORMATION PROVIDED BY: -Z-Trim Ingredients; 1011 Campus Drive. Mundelein IL, 60060; -Centers of Disease Control and Prevention; 1600 Clifton Rd., Atlanta, GA 30333; - The Weight of the Nation. HBO Documentary Films USDA, Food and Nutrition Service; 3101 Park Center Drive, Alexandria, VA 22302; The information contained herein is, to the best of our knowledge, correct. The data outlined and the statements made are intended only as a source of information. We may suggest technical solutions for incorporating our ingredients into products, however it is ultimately the user's responsibility to both comply with appropriate government standards and requirements, and to make an independent determination as to whether the product is of acceptable quality and suitability for their particular purpose. No warranties, expressed or implied, are made. Nothing contained herein shall be construed as permission for violation of patent rights. Z Trim is a registered trademark of Z Trim Holdings, Inc. All rights reserved.

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