Healthier Oils Support Emerging Regulations. May 16, 2011

Transcription

1 Healthier Oils Support Emerging Regulations May 16, 2011

2 Today s Presenters David Dzisiak Dr. Roger Clemens Debe Nagy-Nero, MS, RD This program has been approved by the Commission on Dietetic Registration for 1 CPEU 2

3 Objectives Gain knowledge of three major issues/initiatives impacting the food industry menu labeling regulations, front of pack labeling and the 2010 Dietary Guidelines for Americans. Understand how registered dietitians are uniquely positioned to make these regulations work for businesses. 3

4 Measurable Outcomes List the 2010 Dietary Guidelines for Americans recommendations related to saturated fat, trans fat, heart-healthy monounsaturated and polyunsaturated fats, solid fats and oils. Identify three components of the menu labeling regulations. Name the four nutrients required on the Nutrition Keys label. Identify two benefits of Omega-9 Oils and discuss how using these healthier oils in foodservice and food manufacturing support the aforementioned initiatives. 4

5 Today s Agenda Snapshot of the industry landscape Overview of the regulations The role of registered dietitians in industry Benefits of Omega-9 Oils 5

6 Regulations Impacting the Food Industry 6

7 Consumer Demands Impact Industry Offerings Trend in Overall Perceptions of Fats & Oils (Among total adults) Strong Effort to Reduce Intake of (Among total adults) Some fats and oils are good for you and can provide important health benefits All fats and oils are unhealthy, but some are more unhealthy than others 10% 15% 88% 82% 16% TRANS-FATTY ACIDS 39% 33% 33% 25% 36% 19% SATURATED FATS 24% 26% 29% 32% 34% All dietary fats and oils are unhealthy and should be avoided whenever possible 2% 3% 0% 50% 100% Gallup Study of Healthy Fats & Oils 7

8 Consumer Demands Impact Industry Offerings Ingredient information used to make retail purchasing decisions Sodium/salt 65% Type of fat/oil 64% Sugars 60% Natural ingredients 50% Vitamins/minerals 48% Low-calorie/artificial sweeteners** 44% Artificial ingredients 44% Preservatives 43% Order of ingredients on list 36% Caffeine 29% Flavors/spices 27% Length of ingredients list 24% Food colors 21% Ability to pronounce ingredient name(s) 18% Allergens 16% Would Eat More Often at Restaurants That Serve Foods Cooked in Healthier Oils (Among total adults) No 32% Yes 68% International Food Information Council, 2011 Food & Health Survey: Consumer Attitudes Toward Food, Nutrition & Health 2010 Gallup Study of Healthy Fats & Oils 8

9 A Push for Healthy Fats More than eight in ten adults believe that some fats and oils are good for you and provide health benefits. Adults are making about the same amount of effort to include healthy fats and oils in their diet (58%) as they are to exclude unhealthy ones (61%). Among consumers, canola oil is perceived as one of the healthiest oils, second only to olive oil, which is not a viable option for frying in a foodservice setting and has more than twice the level of saturated fats Gallup Study of Healthy Fats & Oils 9

10 Industry Regulations and Recommendations 2010 Dietary Guidelines for Americans Menu Labeling Front of Pack Labeling 10

11 2010 Dietary Guidelines for Americans Major Recommendations Obesity Decrease energy intake Pattern shift to plant-based diets Reduce intake of a) Solid fats [CVD factor] b) Added sugars [energy factor] c) Refined grains [energy factor] d) Sodium [blood pressure factor] 11

12 2010 Dietary Guidelines Zero in on Fat Consumption Significantly reduce intake of foods containing solid fats Replace some current solid fat consumption with oils Reduce saturated fat and replace with heart-healthy monounsaturated and polyunsaturated fats 12

13 RD s Role in Making Dietary Guidelines Work for Businesses Consumer Familiarity With Dietary Guidelines I know a fair amount about them 27% I know a lot about them 5% I have never heard of them 19% I have heard of them, but know very little about them 49% International Food Information Council, 2011 Food & Health Survey: Consumer Attitudes Toward Food, Nutrition & Health 13

14 Menu Labeling Is Here 14

15 What Must Be Disclosed? Calories on the menu or menu board (including drive-thru menu boards) A succinct statement concerning the suggested daily caloric intake A statement that additional information is available in writing upon request 15

16 Operators Must Prepare to Meet Consumer Demand While two-thirds of consumers are making menu decisions based on menu labeling Operators are biding their time in implementation Our chefs are reworking dishes and menu items: 8.2% My restaurant already displays nutritional information: 19.2% We ll cross that bridge when we get there: 72.6% Restaurant SmartBrief, July 2010 AMEX Market Brief, August

17 RD s Role in Making Menu Labeling Work for Businesses Identify person(s) responsible for consumer questions and consider training needs Be familiar with nutrient analysis methods and available database systems Consider ADA menu labeling certification. Research healthier ingredient alternatives and be confident in making recommendations 17

18 Continuum of Nutrition Information on Food Packages GMA/FMI Presentation, March

19 FOP: A Work in Progress In response to a congressional directive, CDC and FDA asked IOM to undertake a two-phase review of front-of-pack nutrition rating systems and symbols. FDA, in coordination with the USDA Food Safety and Inspection Service, is currently studying approaches to nutrition symbols and may develop guidance or regulations surrounding their content and use on both front-of-pack and at point-of-sale. GMA/FMI Presentation, March

20 Nutrition Keys Front-of-Pack Labeling Initiative Announced GMA/FMI Presentation, March

21 RD s Role in Making Front of Pack Work for Businesses Know the nutrients to encourage and provide counsel in making FOP claims Recommend positive messaging in communicating health information Research healthier ingredient alternatives and be confident in making recommendations 21

22 Omega-9 Oils Support Emerging Regulations Omega-9 Oils Health Benefits 22

23 Not All Oils Are Created Equal 23

24 Omega-9 Oils Can Positively Impact Nutritionals 24

25 Omega-9 Oils Are Better for Business 25

26 Chefs Prefer Omega-9 Oils Omega-9 Oils offer the same great taste consumers demand. 26

27 Bye, Bye Billion Pounds Dow AgroSciences has helped remove 1 billion pounds of saturated and trans fats from the food supply. Stuff the bean full more than 190 times Round the bases 25,000 times with square foot bricks 27

28 Thank you! For more information, please contact: Katie Hamm (816) Learn more: 28

29 QUESTIONS? 29