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Delicious Snack Food Opportunities

IFT Spotlight Session | June 12, 2011. Leveraging the 2010 Dietary Guidelines. Delicious Snack Food Opportunities . Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director, QUALISOY. Sponsored by:.

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Delicious Snack Food Opportunities

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  1. IFT Spotlight Session | June 12, 2011 Leveraging the 2010 Dietary Guidelines Delicious Snack Food Opportunities Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director, QUALISOY Sponsored by:

  2. Leveraging the Dietary Guidelines Newer Soybean Oils for Healthy Foods Marilyn Schorin, PhD, RD, LD, FADA

  3. Guidelines General Principles • Guidance on diet and nutrition re-examined every five years • Guidelines issued jointly by USDA and DHHS • Based on report by Advisory Council of eminent nutrition scientists (largely university-based) • Designed to aid policymakers and educators

  4. Key Takeaways • Significant change in policy toward fats • Switch away from ‘discretionary calories’ • Consumers did not understand what was meant • Consumers provided little ‘how-to’ • New concepts • Solid fats, added sugars (SoFAS) • Emphasis on nutrient-dense foods • More positive messages on dietary fats

  5. Fats Explained Guidance before 2010 • Reduce fats, especially saturated fats and cholesterol • Avoid trans fat 2010 Guidance on Fat • Replace saturated fats with mono- and polyunsaturated fats • Keep trans fat consumption as low as possible • Consume <300 mg dietary cholesterol per day

  6. Changes at Home • For cooking (frying, sautéing), use oils high in MUFAs and PUFAs (such as soybean oil or high-oleic soy oil) • Eat fish for omega-3 fatty acids (DHA, EPA) • Use meat and cheese as condiments, not center of plate • Read food labels for total fat AND saturated fat

  7. Product Development Changes • The News: Fat is not unhealthy • Newer fats with special traits have higher MUFAs • Newer fats have reduced linolenic acid • Unstable due to chemical structure • Oxidation was a problem

  8. Beneficial Fats in New Soybeans Monounsaturated Fat Polyunsaturated Fat

  9. Health Benefits of the Guidelines • Lower levels of LDL (‘bad’) cholesterol • Heart-health benefits of Omega-3 oils and unsaturated fatty acids • Taste satisfaction of foods with some fat

  10. Consumer Attitudes & Perceptions Healthfulness of Fats and Oils

  11. Calories & Fats are Top Concerns Three of the top six nutrition facts referenced are related to fat content and type of fat Q. Which of the following information, if any, do you use on the Nutrition Facts panel? [If use NFP] [Select all that apply] N=680

  12. Consumers Look at Ingredients Q. What, specifically, are you looking for when it comes to using the ingredients portion of food and beverage packages? [If use ingredient info] [Select all that apply] N=493

  13. Limiting Fats and Oils Q. Which of the following are you trying to limit? [Select all that apply] 71% of Americans are trying to limit some type(s) of fat 29% of Americans are not trying to limit any type(s) of fat Trans fats 1.3% total calories N=1,000

  14. Fats and Oils Considered Healthful Q. Which of the following types of fat or fatty acids do you consider to be healthful? [Select all that apply] N=1,000

  15. Knowledge of Solid Fats Q. Which of the following is a solid fat? [Select all that apply] Less than 1% correctly named the six fats considered to be solid Nearly half are not willing to guess N=1,000 =correct answer

  16. USB’s Consumer Attitudes Survey • 2011 represents the 18th annual nationwide survey • Study provides information on consumer attitudes and perceptions about health and nutrition issues United Soybean Board, 2011 Consumer Attitudes About Nutrition

  17. Nutrition of Top Concern • 92% find health and nutrition information important when searching for healthy foods at the grocery store • Total calories and fat content, top two concerns • 56% report they are willing to pay more for healthy or healthier versions of food • 71% consumers say they have changed their eating habits in the past three to five years due to health concerns

  18. Perceptions of Fats Q: Which of the following do you think is healthier for you?

  19. Perceptions of Fats Q: Which fats do you view as very/somewhat healthy?

  20. Soybean Oil Perceived as Healthy Q. Based on anything you may have seen or heard, please indicate how healthy you think each oil listed below is 81% rate it healthy N=Varies, depending on year

  21. Soybean Oil Applications, Functionality and Sensory Test Results Robert Reeves, MS

  22. Soybean Oil is Dominant U.S. Vegetable Oil Fats and Oils Domestic Disappearance, 2009 (1) (1) Stocks+Imports+Production-Exports Source: Oilcrop Yearbook 2010, ERS, USDA

  23. U.S. Soybean Oil Consumption by Food Category (2009) Soybean Oil Used in Food Manufacturing, 2009 (D) Withheld to avoid disclosing data for individual companies

  24.  Novel processing Blends of fully hydrogenated soy oil (no trans) with unhydrogenatedoils Altered hydrogenation techniques  Novel soybean varieties Low-linolenic High-oleic/reduced saturate Soybean Oil as a Trans Fat Solution

  25. Composition 70-85% oleic acid 6-12% saturates <3% linolenic acid Test quantities available 2010 Commercialization in 2012 Exceptional oxidative stability High-Oleic Soybean Oil (HOSBO)

  26. HOSBO Performance Attributes • High stability facilitates extended shelf life in snack foods and extended exposure to high heat during frying • Increased stability and flavor retention in foods cooked within high-oleic soybean oil • May be blended with other vegetable oils to develop desired functionality and flavor characteristics • Antioxidants unnecessary due to high stability

  27. HOSBO Applications • Deep-frying • Chicken, shrimp, battered products, potato chips, French fries, onion rings, donuts, par frying, wok cooking • Bakery products • Bread, rolls, pizza crust, cakes, muffins, laminated products • Spray oils • Crackers, rolls, pretzels, cereals, dried fruits, snacks • Pan release oil • Breads, cakes

  28. Secondary HOSBO Applications • Nutritional beverages • Nutrition bars • Non-dairy creamers • Batter and breading mixes • Sauces and gravies • Soups • Infant formula • Syrups and toppings

  29. Soybean Oil Functionality in Cooking and Food Processing

  30. Soybean Oil: An Excellent Heat Transfer Agent • Facilitates rapid cooking time for fast food preparation • Yields crisp texture to deep-fried foods • Provides rich flavor and aroma to foods without scorching or burning

  31. Soybean Oil in Bakery Shortenings • Provides lubricity in foods • Shortening coats dough particles allowing them to slide • Provides “short” texture or tenderness to baked goods • Lubricates dough allowing uniform slicing of breads • Good “mouth feel”

  32. Soybean Oil in Mayonnaise and Salad Dressings • Provides “oil in water” matrix to hold emulsion together (4 parts oil: 1 part water + egg protein) • Allows spices and flavorings to adhere to salad components • Does not leave residue of solid fat on foods

  33. Soybean Oil Improves Flavor and Appearance in Foods • Fat soluble flavors (butter, cheese) are carried to taste buds • Neutral flavor of oil does not interfere with food flavors • Spray oils provide gloss to buns and rolls and cooked appearance to crackers and snack foods

  34. United Soybean BoardSensory Test Results and Cooking Demonstration

  35. Consumer Sensory Test Results • Consumer test panel (n=32) compared French fries cooked in: • High-Oleic Soybean Oil • High-Oleic Sunflower Oil • High-Oleic Canola Oil • Palm Oil

  36. Consumer Sensory Test Results • Consumers ranked French fries cooked in high-oleic soybean oil a top choice • Fries ranked highest in “overall likeability” • 70% of participants picked fries as 1st or 2nd choice • 63% ranked fries as having “just the right amount of potato flavor” • 56% ranked fries as having “just the right amount of crispness”

  37. Soybean Oils of Tomorrow

  38. SDA Omega-3 Soybean Oil • Land-based source of omega-3 • 18-20% stearidonic acid content (SDA) • Rapidly converts into omega-3 fatty acids in the body • Benefits of omega-3 elevation • Promotes heart health • Reduces inflammation and arthritis • Enhances taste profile in some foods • Introduction anticipated in 2012

  39. SDA Omega-3 Soybean Oil Expected Applications: • Margarines and spreads • Salad dressings • Yogurt • Granola bars

  40. Summary • Soybean oil is helpful in meeting 2010 Dietary Guidelines • Soybean oil is a good solution to trans fats • New soy varieties to be beneficial to health and food functionality • Future for soybeans and soy products is bright

  41. For More Information SoyConnection.com QUALISOY.com

  42. Thank You! Questions? Please come visit the United Soybean Board at Booth #6221

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