FROM THE WAISTLINE TO THE BOTTOM LINE HEALTHY MEAL & SNACK OPTIONS INSIDE THE GATE

Transcription

1 FROM THE WAISTLINE TO THE BOTTOM LINE HEALTHY MEAL & SNACK OPTIONS INSIDE THE GATE

2 HEALTHY DEFINED MAINTAINING QUALIT Y OF LIFE I. Healthy Basics II. Functional III. Green IV. Free

3 Healthy Basics Calories Protein Fiber Fats Less Salt Less Sugar Emphasis on herbs and spices Healthier versions of staples MyPlate /MySnack Guidelines I. Healthy Basics II. III. IV. Functional Green Free

4 Functional Foods Hidden vegetables Stealth health Nutraceuticals Probiotics in yogurt (beneficial bacteria to support immune and digestive function) Proteins in energy bars Fiber in bread Glucosamine Chondroitin Omega-3s Whole Grain Options I. Healthy Basics II. III. IV. Functional Green Free

5 Green, Responsibly Green Locally Sourced Fresh Sustainability Packaging reduction initiatives Ethical sourcing Reduction of carbon footprint Organic Social and environmental consciousness I. Healthy Basics II. III. IV. Functional Green Free

6 Free Foods Gluten/allergen-free selections Meatless Mondays Vegetarian Zero trans fat Clean labeling No additives or preservatives Few ingredients Minimal processing Transparent preparation I. Healthy Basics II. III. IV. Functional Green Free

7 REGULATORY GUIDELINES FDA NUTRIENT CLAIM STANDARDS I. FDA Standards

8 Regulatory Guidelines: Low Fat: 3 g or less per RACC and not more than 30% of calories from fat Low Sodium: 140 mg or less per RACC No Salt Added: No salt or salt-containing ingredient INDUSTRY is added during TRENDS processing Reduced FOR CATERING, Sugar: SNACK At BAR, least AND GRAB 25% -N-GO less PROGRAMS sugars than regular product No Sugar Added: No sugar or sugarcontaining ingredient is added during processing I. FDA Standards

9 SNACKS DEFINED I. Daypar ts II. Por tion Control III. Products & Trends

10 All Day Dining: Flipped meal periods Around-the-clock offerings Anytime foods 24/7 availability Non-standard meal periods I. Daypar ts II. Por tion Control III. Products & Trends

11 Portion Control Grazing Smaller portions, mini-meals Lower-calorie options I. Daypar ts Small indulgences II. Por tion Control III. Products & Trends

12 Product Opportunities Salty Snacks Chips are a mainstay Smaller portions Lower-calorie, lower fat options Bolder flavor profiles Natural Ingredients I. Daypar ts II. Por tion Control III. Products & Trends

13 Product Opportunities - Breakfast Grazing Smaller portions Lower-calorie, lower fat options I. Daypar ts Fruit, Oatmeal, Bran II. Por tion Control III. Products & Trends

14 Breakfast Trends 24 hours a day Breakfast Sandwiches Turkey and chicken sausage Fruit, Oatmeal, Bran I. Daypar ts II. Por tion Control III. Products & Trends Healthy breakfast items continue to be the number one demand among consumers, with 66% making the request

15 Product Opportunities - Sandwiches Lean and natural proteins Unique dressings add flavor Ethnic spreads pesto, hummus Smaller portions Fresh veggies Different cheese varieties I. Daypar ts II. III. Por tion Control Products & Trends

16 Sandwich Trends 43% of Americans eat 193 sandwiches per year. 4 per week. Whole Wheat and Honey Wheat. Whole Grain (5,6,7,8,9) Ciabatta and artisan breads add perceived value Pitas, wraps and flatbreads. I. Daypar ts II. III. Por tion Control Products & Trends

17 BEANS: A HEALTHY PLANT-BASED SOLUTION FOR HEALTHY SNACKING Protein rich in Amino Acids Superior quality to grains, whey and soy Low glycemic carbohydrates Slowly-digestible Source of vegetable-based plant fiber Soluble, insoluble, resistant Gluten-free oligosaccharides and prebiotic Vegetable servings dietary fiber Nutrient dense low in calories

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19 Nutrient Dense Crunchy Bean Bars Low glycemic breakfast or dessert bar (sugar-free/carbright/ diabetic) Vegetable- Fruit-Nut or Multigrain or Legume snack Bar (bean/bean-rice) Weightmanagement Bar (diet/portioncontrol) Mealreplacement bar (total/ complete) Protein Bar (lean/slim/ thin/ power)

20 Gallup Snacking Study 2008 GENDER & AGE PLAY A ROLE IN SNACK FOOD CHOICES WOMEN are more likely than men to choose: Popcorn (62% vs. 54%) Crackers (58% vs. 49%) Granola bars (33% vs. 24%) MEN are more likely than women to snack on: Corn chips (39% vs. 31%) Pizza (38% vs. 25%) Hot dogs (34% vs. 19%) YOUNGER ADULTS (18-34) are more likely than those 65+ to choose: Chips - potato chips (72% vs. 56%), tortilla/nacho chips (56% vs. 25%), cheese twists/curls/balls (40% vs. 21%) Cookies (72% vs. 58%) Toaster pastries (29% vs. 10%) Bars - granola (40% vs. 17%), cereal (29% vs. 16%) Fruit snacks/bits/roll-ups (26% vs. 5%) OLDER ADULTS are more likely than their younger counterparts (18-34) to snack on: Nuts/seeds (67% vs. 49%) Fruit - bananas (67% vs. 54%), melon/cantaloupe (53% vs. 31%), peaches (50% vs. 32%), raisins (38% vs. 27%) and plums (23% vs. 13%) 20

21 Snacking Frequency on the Rise Americans will eat 23 Billion on the go snacks this year. 37% of consumers have broadened their definition of snacks. Nearly 50% of consumers say they are snacking at least twice daily, up from 25% in I. Data II. Choice III. Authenticity IV. Fast Casual

22 We Want Healthy Snacks! 44% of healthy snackers say they eat healthy most of the time What does that mean? I. Data II. Choice III. Authenticity IV. Fast Casual

23 Eat any Among those who eat, eat as a snack Among those who eat as a snack, consider a healthy snack % % % Cereal Cheese Crackers Cookies Fresh fruit Ice cream Meat snacks Dried fruit and fruit snacks Trail mix Popcorn Potato / corn chips Pretzels Raw vegetables Rice cakes Snack bars (either energy, cereal, or diet bars) I. Data II. Choice III. Authenticity IV. Fast Casual Yogurt Bagels/bialys Canned soup Chocolate candy bar Nuts/seeds None of the above

24 Customization = Choice Double-sided options Premium vs. value Healthy vs. indulgent Familiarity with a twist Mix and match ingredients Sliders and wraps - Upscale versions of familiar favorites. I. Data II. Choice III. Authenticity IV. Fast Casual

25 Authenticity Real food nutrition Heirloom produce Scratch preparation Artisanal cheeses Hand-crafted Homemade breads Global and regional culinary appeal Glocal Ingredient traceability I. Data II. Choice III. Authenticity IV. Fast Casual

26 Fast Casual Optimize speed and convenience with personal service Portability Grab-and-go gourmet I. Data II. Choice III. Authenticity IV. Fast Casual

27 REFERENCES AND MORE

28 References: INFORMATION PAPER ATSM-CES-OC SUBJECT: Initial Military Training (IMT) Recovery Fuel Nutrition Program CONCLUSION: Training and Doctrine Command (TRADOC) and Joint Culinary Center of Excellence (JCCoE) have established a policy that provides Military Personnel, Army (MPA) funding for a Recovery Fuel Nutrition program. The following granola type model bars meet the specified standards as an appropriate recovery bar: Kashi Go Lean Bars (all varieties) Kashi Go Lean Crunchy Protein & Fiber Bars (all varieties) Kasha Go Lean Roll Bars (all varieties) Luna Bars (all varieties) The following granola type model bars are acceptable if the above bars are unavailable: General Mills Honey Nut Cheerios and Milk Bar Kashi TLC Crunchy Granola Bars (all varieties) Kellogg s Special K Protein Meal Bar (all varieties) Kellogg s Nutri Grain Cereal Bar (all varieties) Nature Valley Crunchy Granola Bar (all varieties)

29 References: chef-survey-shows-local-sourcing-kids-nutrition-as-top-menu-trends.cfm ?microsite= consumers-want-nutrients-from-food-not-supplements Sherer, M. (2012, Spring). What's on the menu. FCSI The Americas Quarterly, 3(1),

30 And More : Stocking Information Sales History by Market / Region Category Management Information Manufacturer Research

31 Remember