David Grotto, MS, RDN, LDN

Transcription

1 David Grotto, MS, RDN, LDN

2 Your Presenter David Grotto, MS, RDN, LDN - Senior Nutrition Manager, Specialty Channels and Frozen 2

3 Our Exciting Announcement! 3

4 What you will learn today Examine consumer insights, trends and myths around plant-based protein. Review benefits and challenges of plant-based eating including taste, nutrition, health and the environment Explore plant-based solutions that appeal to an increasingly diverse consumer who demands that their elevated cuisine deliver on both taste and nutrition. 4

5 Why Plant-Based Proteins? Objectives Americans are told they eat too much meat and experts from the American Medical Association to the Academy of Nutrition and Dietetics are recommending more plant-based meals. From Meatless Mondays to Vegan Before 6 to flexitarian a significant percentage of consumers led by Millennials and GenZ are changing their diets to be more plantfocused, for a variety of reasons. But are plant based diets nutritious and safe across the lifecycle? Can children, athletes, expectant moms and even the elderly thrive on a plant based diet? We will explore the growing trend of plant based diets and examine their nutritional adequacy as well as showcase enticing ways to offer veggie cuisine that is sure to please the most discerning palate. 5

6 Terminology

7 Vegetarian Lacto = Dairy Ovo = Eggs Pesco = Fish 7

8 Vegan Just the plants and nothing but the plants 8

9 Source: Google internal data, Jan Sep 2017 Vegan is a growing consumer interest. Vegan searches have grown by +184% YoY. Growth led by Vegan terms, focused on outside of home 9

10 Flexitarian Nearly half the people in the U.S. can be described as flexitarian. Flexitarianism is the act of consciously cutting back on meat but still enjoying a serving of animal protein when the timing is right. 10

11 Plant-Based Diet The majority of protein comes from plants rather than animals. Proteinrich plant foods include soyfoods, beans, peas, nuts, and seeds. A plantbased diet emphasizes these foods, as well as vegetables, fruits, and whole grains

12 Source: Google internal data, Jan Sep 2017 In terms of search increases, plant based recipes and plant based meal plans have increased over 500%, Top queries for Plant Based Diet Rising queries for Plant Based Diet 12

13 Plant-Based Protein Plant protein is exactly that protein that comes from plants. Proteins are made up of chains of various amino acids, and different proteins can contain different types and amounts of amino acids.. 13

14 Source: Google internal data, Jan Sep 2017 Protein is the most common consumer association with plant based diet plant based plant based diet plant based protein plant based recipes plant based protein powder plant based diet recipes plant based on a budget plant based breakfast plant based meal plan plant based diet plan plant based milk

15 Trends & Insights

16 SOURCE: IFMA/Datassentials CPP Protein ranks as a #1 wellness attribute across nearly all consumer types. It applies to just about everyone, and can be thought of as a true mainstream consumer need. TOP 3 NHW Attributes (among 16 tested) Ranked #1 Ranked #2 Ranked #3 EATER TYPE Basic Eater Protein Vitamins & Mineral All-Natural Quality Essentialist All-Natural No Trans Fats Protein Health First Protein No HFCS No Trans Fats Food Forward Protein All-Natural Vitamins & Mineral Environment Driven Protein Vitamins & Mineral All-Natural Family Driven Protein Calories All-Natural GENDER Male Protein All-Natural Vitamins & Mineral Female Protein All-Natural Vitamins & Mineral GENERATION Millennials Protein Vitamins & Mineral All-Natural Gen X All-Natural No Trans Fats Protein Boomers + Protein No Trans Fats No HFCS ETHNICITY White Protein All-Natural Vitamins & Mineral African American Protein Low Sodium Vitamins & Mineral Hispanic All-Natural Calories No Trans Fats Asian No Trans Fats All-Natural Protein n=1,096 16

17 60% of the U.S. Population is cutting back on animal protein. Plant-based protein continues to be an ideal option to fill protein needs In spite of meat and meat products inherent positives of taste, nutrition and satisfaction, 6 in 10 of the U.S. population of years old are cutting back on meat-based products/ingredients, while an additional 17% claim to have totally or largely eliminated them from their diets. 60% 17% 23% Eating exclusively or predominately a plant based diet Cutting back on meat-based products Use meat-based products and are not reducing HFI, 2016 n=

18 Why Less Meat? Motivations to eat less meat range from personal and planetary health to animal welfare concerns. Millennials and GenZ say sustainability, ethical, social and environmental impact, is a shopping priority 1 Nutritional: lower saturated fat lower cholesterol lower calories Personal Health People are interested in losing weight, lowering their cholesterol and improving their overall health. 2 Planet Health The extent of the improvement varies widely, but, overall, environmental impact can be cut, on average, by at least 40% by switching from meat-containing meals to veggie ones The Sustainability Imperative, Neilson, Vegetarianization Strategies In Food and Drinks Business Insights Report July MSF Life Cycle Assessment

19 Consumers want plant-based protein and the population is growing! Almost 80% of consumers 18+ eat plant-based protein 1x per week! Over 33MM people consume plant-based protein! The population will increase by 24% to over 41 million in the next ten years! Vegetarian Items 79% 33.1 million +24% 41.2 million 0% 20% 40% 60% 80% 100% Q: How often do you eat vegetarian items? SOURCE: 2015 Technomic Inc., Center of the Plate: Seafood & Vegetarian Consumer Trend Report; N=673 Source: U.S. Census Bureau 19

20 Look to Millennials and Gen Z: Consumers are looking to increase consumption of plant-based protein (PBP). HOW CONSUMERS ARE CHANGING THEIR DIETS 72% Gen Z 67% Millennial 72% Gen X 57% Boomers 46% are trying to eat more plant-based items A significant percentage of consumers led by Milllennials are changing their diets to be more plant-focused. % eating more plant-based compared to last year n=1,528 20

21 Millennials and Gen Z consumers are most interested in PBP products that include legumes, ancient grains and whey. Food Type GENERATION Food Type GENERATION Chicken Boomers + Tofu Gen Z Beef Boomers + Nut milk Gen Z Eggs Gen X Seeds Gen Z Seafood: Fish Boomers + Quinoa Millennial MOST PREFERRED PROTEINS WHEN DINING AFH BY GENERATION. (select the SEVEN sources of protein you most enjoy when dining out) Turkey Boomers + Pork Gen Z Seafood: Other Gen Z Avocado Gen Z Beans/legumes Boomers + Milk Gen X Edamame Soy Milk Whey protein powder Ancient Grains Chia Seeds Artificial butter Millennial Gen Z Gen Z Millennial Millennial Millennial Nuts Millennial Hemp Seeds Millennial Protein-rich veg Gen Z Nutritional Yeast Gen Z Cottage Cheese Gen X Amaranth Millennial Oatmeal Gen X Hemp Milk Millennial Lentils Millennial Spirulina Millennial Chickpeas/Lentils Millennial Tempeh Millennial Sunflower Seeds Millennial Seitan Gen Z SOURCE: IFMA Datassentials CPP The Big one 2016 n=1,528 21

22 In addition to functional benefits of plant based protein, consumers want their food with clean labels. Almost half of consumers believe clean labels are important Consumers rank colors, flavors and GMO s highest among ingredients they feel are not desired when dining out Consumers rank organic as the clean label attribute they most desire when dining out. only 18% of consumers are able to define what clean label ingredients mean. Attribute Desired Organic 43% Minimally processed 32% No preservatives 25% 22 SOURCE: IFMA Datassentials CPP The Big one 2016

23 Benefits

24 2018 Best Diets Overall #1 DASH Diet & Mediterranean Diet #2 Flexitarian Diet All above diets are plant-based 24

25 DGAC 2015 Scientific Report: Health Dietary patterns with positive health benefits are described as high in vegetables, fruit, whole grains, seafood, legumes, and nuts; moderate in low- and non-fat dairy products; lower in red and processed meat; and low in sugar-sweetened foods and beverages and refined grains. Part D. Chapter 1: Food and Nutrient Intakes, and Health: Current Status and Trends. Dietary Patterns Composition. 25

26 DGAC 2015 Scientific Report: Health strong and consistent evidence demonstrates that dietary patterns associated with decreased risk of CVD are characterized by higher consumption of vegetables, fruits, whole grains, low-fat dairy, and seafood, and lower consumption of red and processed meat, and lower intakes of refined grains, and sugar-sweetened foods and beverages relative to less healthy patterns. DGAC Grade: Strong 26

27 2016 AND Position Statement It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood and for athletes 27

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29 2015 AHA Meeting Report/AMA The American Heart Association recommends following a heart-healthy diet, which could also be described as a pro-vegetarian diet. It is high in fruits, vegetables, whole grains, legumes, beans, and nuts, low-fat dairy, beans, skinless poultry, and fish. It encourages eating foods low in saturated and trans fats and sodium, and limiting added sugars and red meats. Vegetarian diets can be healthful and nutritionally sound if they re carefully planned to include essential nutrients. 1. Semi-veggie diet effectively lowers heart disease, stroke risk. American Heart Association Meeting Report Abstract Accessed August 10,

30 Vegetarian Diets for Children (AAP) Vegetarian diets tend to be high in fiber and polyunsaturated fat, and low in cholesterol and calories. Following are the common categories of vegetarians Lacto-ovo-vegetarians consume eggs, dairy products, and plant foods. Lacto-vegetarians eat dairy products and plant foods but not eggs. Vegans eat only plant foods, no eggs or dairy products. Children can be well nourished on all three types of vegetarian diet, but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated HealthyChildren.org. Vegetarian Diets for Children. Accessed August 10,

31 A plant-based diet CAN support an active lifestyle! Vegetarian diets are not detrimental to athletic performance. 1,2,3,4 A vegetarian diet can be nutritionally adequate containing high intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, phytochemicals, and antioxidants. Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine. Position Statement: Nutrition and Athletic Performance AND Position Statement 2. Haub MD, Wells AM, Tarnopolsky MA, Campbell WW. Effect of protein source on resistive-training-induced changes in body composition and muscle size in older men. Am J Clin Nutr 2002;76: Barr, Susan I., and Candice A. Rideout. "Nutritional considerations for vegetarian athletes." Nutrition 20.7 (2004): Nieman DC. Physical fitness and vegetarian diets: is there a relation? Am J Clin Nutr 1999;70(suppl):570S. Many athletes, often endurance athletes and/or female athletes, adopt a vegetarian lifestyle. This personal choice can be very healthy, and is in no way incompatible with success in sport. Nutrition Working Group of the International Olympic Committee: Nutrition for Athletes Athletes consuming a plant-based diet can consume adequate protein. Provided protein intakes are adequate to meet needs for total nitrogen and the essential amino acids, plant and animal protein sources appear to provide equivalent support to athletic training and performance. 1

32 Myth Busting

33 Disadvantages of Limiting or Avoiding Meat The disadvantage of limiting or avoiding meat mentioned most often by adults was that you would be missing a key source of protein (60%). Disadvantages of Limiting or Avoiding Meat (Among total adults, n=1,006) Missing key source of protein Unbalanced diet 38% 60% An unbalanced diet (38%), decreased muscle mass (34%) and lower intake of vitamins/minerals (34%) were mentioned next-most often, but far less frequently than missing a key source of protein. Decreased muscle mass LOWER INTAKE OF VITAMINS/ MINERALS YOUR BODY NEEDS Lower intake of vitamins your body needs Lower intake of minerals your body needs Less energy Hunger 34% 34% 30% 25% 30% 29% What do you think could be disadvantage of limiting or avoiding meat? (Q. 5, Phase I) The 2016 Study of Changing Attitudes Toward Vegetarian/Flexitarian Diets & Food Choices Multi-sponsor Surveys, Inc. Weaken bones Weaken immune system 20% 19% MS

34 Disadvantages of Limiting or Avoiding Meat Those were much more likely than those 65+ to be concerned about hunger (32% vs. 18%) and a weakened immune system (20% vs. 10%) if they were to limit or no longer eat meat. Women are more likely than men to cite missing a key source of protein (66% vs. 54%, men) while men are more likely to mention decreased muscle mass (39% vs. 29%, women). Disadvantages of Limiting or Avoiding Meat (Among total adults, n=1,006) Missing key source of protein Unbalanced diet Decreased muscle mass LOWER INTAKE OF VITAMINS/ MINERALS YOUR BODY NEEDS Lower intake of vitamins your body needs Lower intake of minerals your body needs Less energy Hunger Weaken bones 20% 25% 38% 34% 34% 30% 30% 29% 60% What do you think could be disadvantage of limiting or avoiding meat? (Q. 5, Phase I) The 2016 Study of Changing Attitudes Toward Vegetarian/Flexitarian Diets & Food Choices Multi-sponsor Surveys, Inc. Weaken immune system 19%

35 Myth Busting Children can be well nourished on all three types of vegetarian diet, but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated 1 1. HealthyChildren.org. Vegetarian Diets for Children. Accessed August 10,

36 Myth Busting 36

37 Myth Busting 37

38 Protein Quality Food PDCAAS Source Milk 1 a Egg white 1 b Soy protein concentrate.99 b Beef.92 b Cooked soybeans.95 a Cooked chickpeas.78 a Cooked black beans.71 a Pea protein concentrate.73 b Lentils.52 b Peanuts.52 a Rice protein isolate.45 c Hemp protein.51 d Whole wheat.40 b Seitan (wheat gluten).25 b Almonds.33 e Complete Protein: A protein that supplies all the essential amino acids in the recommended amounts to meet the body s needs is called a complete protein. PDCASS: The protein digestibility corrected amino acid score is a method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it. Based on this system, a variety of soy ingredients lead in protein quality amongst plant sources. Soybeans contain more protein per 100g compared to peas *. Sources: a) Calculated, AA from USDA Nutrient Database, digestibility from FDA Federal Register b) FAO/WHO Protein Quality Report 1989 c) Calculated, AA from literature, digestibility from FDA Federal Register d) Calculated, AA and digestibility from ingredient supplier e) Calculated, AA from USDA Nutrient Database, digestibility from literature Source* Soybeans, cooked Lentils, cooked Protein (g) per 100g Protein (g) per cup Chick peas Green peas, cooked Quinoa Jackfruit * USDA National Nutrient Database for Standard Reference Release 28 38

39 Truth about Soy 72% of consumers consume soy 1 47% of Millennials report eating soy 1+ times/week 1 73% of consumers think soy is positive for health 1 54% of consumers seek out foods that contain soy (up 3% since 2015) 1 Soy is the only complete non-animal/plant-based protein. It has all 9 essential amino acids in enough quantity per serving to have a claimable level of %RDA Amount of protein in soy is generally higher per 100 calories than many other plant-based sources of protein * Source: 1) 24 th Annual Consumer Attitudes About Nutrition Survey by United Soybean Board via Soy Connection ) Simply Vegan, 5 th Edition by Reed Mangels, PhD, RD; 3) Canadean s Global Consumer Survey Q Soy: 9.6g/100 calories Peas: 6.6g/100cal Quinoa: 3.7g/100cal Jackfruit: 2g/100g/100cal

40 Solutions at Home

41 MorningStar Farms is dedicated to making America s Favorite Veggie Foods Burgers Breakfast Chik, Dogs & More SOURCE: Neilsen USxAOC Total Units Sold Cld Yr

42 2018 has exciting things in store for consumers NEW! Two delicious ¼ Vegan Burgers & IMPROVED! Clean label & Vegan 42

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44 Plant-based diets are easier on the earth. Your customers are concerned about social responsibility and will identify with efforts that help treat the earth nicely! Plant-based protein can be an ideal way to make this functional connection. SOURCES: A comparative Life Cycle Assessment of Plant-Based Foods and Meat Foods Summary (Quantis & Morningstar Farms, 2016) 44

45 and Away From Home

46 Food Service operators are interested in offering more plant-based protein on their menus. OPERATOR OPPORTUNITIES 72% of operators are interested in offering more veggiefocused entrees and continue to look for ways to make them the star of the plate Datassentials, 2016 Trends 46

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49 Veggie Gyro featuring Gardenburger

50 Asian noodle bowl featuring Morning Star Farms Crumbles

51 Korean Street Tacos featuring Morning Star Farms Crumbles

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53 Plant Protein Power!

54 Thank You!