Fresh Look at Cool Foods: Exploring Myths and Trends of ... · Phil Lempert, Consumer Trend Expert...
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Fresh Look at Cool Foods:Exploring Myths and Trends of Frozen Foods
May 2, 2013
Presenters:Phil Lempert, Consumer Trend Expert
Kristin Reimers, PhD, RD, Nutrition Manager, ConAgra Foods
Moderator:James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics.
Webinar logistics CEUs – a link to obtain your personalized Continuing
Education Credit certificate will be emailed within 2 days.
A recording of today’s webinar, slides (as a PDF), and summary PowerPoint will be available to download within 2 days at: www.ConAgraFoodsScienceInstitute.com
The presenters will answer questions at the end of this webinar. Please submit questions by using the ‘Chat’ dialogue box on your computer screen.
ConAgra Foods Science Institute With a mission of:
Promoting dietary and related choices affecting wellness
by linking evidence-based understanding
with practice
Today’s Faculty Phil Lempert
Consumer Trend expert, The Supermarket Guru®
Kristin Reimers, PhD, RDManager Nutrition, ConAgra Foods
Moderator:James M. Rippe, MD – Leading cardiologist,
Founder and Director, Rippe Lifestyle Institute
Learning Objectives
This webinar will: Review current trends and food innovations in the
supermarket to help families eat more healthfully
Explore at least three common myths about frozen foods as part of a healthy diet
Identify strategies to encourage clients to make sustainable food choices
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Why this “Fresh Look at Cool Foods” webinar is so important
• Consumer needs change and evolve • Retail landscape is changing• The Millenials become the new
commanders of food• The new information paradigm and
breaking down the “food walls”
Nutrition & HealthOnly 1 in 10 say their diet is “as healthy as it could be”
Top Trusted Nutrition Sources•#1 Internet (down 1 point)•#2 Doctors (up from #5 last year)•#3 Nutritionists & Dietitians (up 7 points)
Trend #1: The Boomers Reality• 76 million, control
52% of $706 billion spent on food (by 2015)
• Largest food influencers & purchasers
• Seek health benefits:• Diabetes• High Blood Pressure• Heart Disease
Trend #2: The New Proteins• Driven by
prices of animal protein & health concerns
• Opportunities in nuts, tofu, chickpea, eggs
Trend #3: Frozen Foods Evolve into “Foods That Are
Frozen”• 44% of all eating
happens alone• Homemade
ingredients• Touting
nutritional and price benefits
Trend #4: Men in the Supermarket & in the Kitchen
• 52% of dads primary grocery store shopper
• 31% of all grocery shoppers
• 52% of dads plan the weekly meals
Trend #5: All about the MILLENIALS
• Passionate about food
• High college debt
• Low paying jobs
• The evolution of the “palate”
• Frozen Foods
• Rise of food blogs build interest
• Food Truck Phenomenon
• LoSoPhoMo: mobile marketing –location, social, camera
• Connection, conversation and sense of community
The future of the Food World
is in The Three “C”s• Cater…
to health and wellness• Create…
a convenient and a ‘wow’experience
• Celebrate… food, preparation and taste
Final Thoughts• Consumers want more information
about all their foods• Consumers are bored with foods’
flavor• Value is key• 2013 will be about:
• Health• Social Media• Convenience• Technology
• Focus on the Relationships • Think beyond loyalty to “advocacy”
Debunking the Myths:Cool Facts about Frozen Meals
Kristi Reimers, PhD, RDNutrition Manager ConAgra FoodsOmaha, Nebraska
Single Serve Frozen Meals: What are the Facts?
Are Frozen Meals Ultra‐Processed?
Are Frozen Meals High in Salt?
Can Replacing Typical Meals with Single Serve Frozen Meals Help People Lose Weight?
Fundamental Differences to AcknowledgeQuantity vs. Home Food Preparation:• Requires more efficiency, better technology and greater focus
on food safety
Circa 1947:Heat‐sealing. An electric curling iron does a good job because cellophane fuses at about the same degree of heat at which a woman would curl her hair.
• Recipes are made for microwave preparation
Anatomy of a Frozen Meal –Grilled Chicken Marinara
Penne Pasta• Water, Whole Grain, and
Semolina • Prepared on site• Not dried, cooked
Chicken Tenderloins• Marinated for juiciness (cooked twice)• Dry rub applied (garlic, onion, paprika)• Baked in oven, branded for grill marks• Sliced, individually quick freeze
Marinara Sauce• Tomatoes, sauce, wine
Broccoli• Field to freezer same day• Frozen produce transported
from supplier• Placed on tray while still frozen
Understanding the Ingredient ListCooked Pasta WaterWhole Grain Wheat Flour ‐Ultragrain®Durum Wheat SemolinaEgg White
ChickenChicken TenderloinWaterOlive OilIsolated Soy Protein Product
Isolated soy proteinModified potato starchCorn starchCarrageenanSoy lecithin
DextrosePotassium chlorideSaltSodium phosphate
Dried garlicFlavoringPaprikaCaramel color
BroccoliWaterDiced Tomatoes in JuiceTomato PasteChardonnay Wine
2% or less ofParmesan CheeseCultured pasteurized milk, Salt, EnzymesBrown SugarOnionsFlavoringGarlic PureeCanola OilSaltModified corn starchPotassium chlorideXanthan gum
Marinade
Dry RubFlavor, function
Chicken Marinara
Sauce
Pasta
Are Frozen Meals Ultra Processed?
Fact: Frozen meals are made of quality ingredients, by real people, and are not so different than home
prepared.
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Sodium
• Recommended intake:
– 2,300 mg/d for healthy
– 1,500 mg for those who are over 50, those with high blood pressure or who are African American (about 40% of population)
• Average intake 3,400 mg/d
• What are the dietary contributors to sodium?
39Average American Meal: NHANES 09‐10 Lunch and Dinner Average, Age 40‐49 yr., Males & Females
Sodium: Single Serve Frozen Meals have Less Sodium than the Average American Meal
1380
875809
517
0
200
400
600
800
1000
1200
1400
1600
Sodium
, mg
Average Meal Marie Callender's Banquet Healthy Choice
Average daily sodium intake: 3,400 mg
Spaghetti and Meat Sauce: Frozen Meals vs. Recipe
Kcal Sodium (mg)
Frozen Meals Average 400 766
RecipesAverage 400 1004
Kcal Sodium (mg)
SS Frozen Meals, Average 400 766
Home Recipes, Average 400 1004
Marie Callender’sStouffersSmart OnesLean Cuisine
All RecipesReady Set EatUSDA nutrient database
Are Frozen Meals High in Sodium?
Fact: Single serve frozen
meals have less sodium than typical meals.
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‐12
‐10
‐8
‐6
‐4
‐2
0
Weight Loss (lbs)
Frozen MealsN = 272
Usual CareN = 270
P = 0.03
Frozen Meals Treatment• Breakfast, lunch, dinner• Self‐selected fruit, vegetable, dairy, etc.
Usual Care Treatment• Dietary counseling• Exchange lists• Self‐selected foods
Subjects• Adult males & females
Duration• 10 weeks
Arch Intern Med 1997
Frozen Meals Improve Compliance & Enhance Weight Loss
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Obes Res 2004
Frozen Meals Treatment• Lunch & dinner meals• Self‐selected snacks, fruit, vegetables, etc.
Usual Care Treatment• Dietary counseling• Food lists• Self‐selected foods
Subjects• 53 females
Duration• 8 weeks ‐14
‐12
‐10
‐8
‐6
‐4
‐2
0
Frozen MealsN = 26
Usual CareN = 27
Time (weeks)0 2 4 6 8
Weight Loss (lbs) *
**
* p< 0.05
Benefit of Frozen Meals For Weight Loss Success Occurs Quickly
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‐20
‐18
‐16
‐14
‐12
‐10
‐8
‐6
‐4
‐2
0Weight Loss (lbs)
Arch Intern Med 2000
12 26 52 Time (weeks)
Adult males & femalesn = 250
Usual CareFrozen Meals (3x/d)
Frozen Meals Promote Long‐Term Weight Loss
Healthy Choice Lunch Substitution Study
Results• Daily calorie deficit averaged 350/day
• Lost 2.8 lb
• Average lunch cost savings $4.00/day
0
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600
700
800
900
Lunch Breakfast Dinner Snack
Calorie
sBaseline Single Serving Lunch
Participants• 35 men and women who normally
ate cafeteria or restaurant lunch
Intervention• Recorded 3 days of normal hot
lunch. Switched to Healthy Choice meal for lunch for 30 days.
• No additional diet or exercise intervention.
No Calorie Compensation at Other Meals
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Cost Comparison
Lunch Choice Approximate Cost
Frozen Meal $1‐4
Meal Bar $1‐2
Meal Shake $1‐2
Quick‐Service Meal $4+
Table‐Service Restaurant Meal $6+
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0123456789
Self portioneddiet plan, n =53
14 entrees/wk+ Diet Plan,
n=51
10 entrees/wk+ Guidance,
n=68
7 entrees/wk,No Diet Plan,
n=35
30 Day Weight Loss, lb
Weight loss at 30 days, Hannum 2004, 2005; Reimers 2011, 2012
Single Serve Frozen Meals Support Weight Loss during Varying Interventions
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0
100
200
300
400
500
600
700
Calorie
s
Average Meal Marie Callender's Banquet Healthy Choice
Average American Meal: NHANES 09‐10 Lunch and Dinner Average, Age 40‐49 yr., Males & Females
CALORIES:Single Serve Frozen Meals have Fewer Calories than the Average American Meal
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Can Replacing Typical Meals with Single Serve Frozen Meal Help People Lose Weight?
FACT: Replacing typical meals with single serve frozen meals is effective for weight loss.
Publication Source
Is Portion Control Discussed and Recommended?
Are Frozen SingleServe Meals Suggested
as an Option?
Aim for a Healthy Weight Dept Health & Human Services
Yes No
Just Enough for You –about food portions
NIHWeight Control InformationNetwork
Yes No
How to Avoid Portion Size Pitfalls to Help Manage Your Weight
CDC Yes No
Public Health Agencies Currently Exclude Frozen Meals From Portion Control Guidance But Include Packaged Snacks and Restaurant Meals
Public health agencies recommend specific tactics for practicing portion control such as:• choose single serving packaged snacks • eat only ½ of a restaurant meal• order a single patty hamburger meal from quick serve restaurants • use household items to estimate portions (e.g. a deck of cards equals a meat portion)• read the nutrition facts panel and measure out one “portion” (serving)
Cool Facts…
Single serve frozen meals are made of quality ingredients, by real people, and are not so different than what we make at home.
Single serve frozen meals are lower in sodium compared to typical meals.
Single serve frozen meals are an effective but under‐utilized weight loss tool.
Fresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods
This webinar covered: Review current trends and food innovations in the
supermarket to help families eat more healthfully
Explore at least three common myths about frozen foods as part of a healthy diet
Identify strategies to encourage clients to make sustainable food choices
54
NUTRI-BITES®
Webinar Series
Nutri-Bites® Webinar details
A linkto obtain your Continuing Education Credit certificate
will be emailed within 2 days.
Today’s webinar will be available to download within 2 days at: www.ConAgraFoodsScienceInstitute.com
For CPE information: [email protected]
Communicating Nutrition Information to Influence Consumer Behavior
Jeanne Goldberg, PhD, RDProfessor of Nutrition
Friedman School of Nutrition Science and PolicyTufts University
Date: July 18, 20132-3 pm EDT/1-2 pm CDT
www.ConAgraFoodsScienceInstitute.com
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