An In Depth Look at Some of the Few Trends…

1. An In Depth Look at Some of the Few Trends… HFA 4U/C

2. Nutraceuticals Nutrition + Pharmaceutical = Nutriceutical Healthy or beneficial beyond basic nutrition needs Example: Omega 3 Fatty Acid found in fish or the phytochemicals from plants can be isolated as nutraceuticals and sold in a pill form, or as a supplement

3. Other examples Carotenoids (lycopene, lutein, and alpha and beta carotene) are found in foods such as tomatoes, carrots, and green vegetables These are believed to reduce the risk of prostate cancer and macular degeneration (vision loss) and can neutralize free radicals. Free radical damage is closely associated with oxidative damage. Antioxidants are reducing agents, and limit oxidative damage to biological structures by passivating them from free radical.

4. Soluble and Insoluble Fibre: is found in wheat bran, oats, barley, and psyllium - reducing the risk of cardiovascular disease, these are also believed to reduce cancers and to lower LDL cholesterol (bad cholestorol) Conjugated Linoleic Acid (CLA): found in cheese and meats, this fatty acid is also believed to reduce the risk of some cancers.

5. SUPERFOODS A well marketed term referring to nutraceuticals (Crowe, 2011) While no standard definition exists; superfood refers to foods that are extremely high in nutrients or phytocehmicals Top Super Foods: Blueberries, cranberries, watermelon, spinach and other dark green leafy vegetables such as kale, yams, pumpkins, seaweed, fatty fish such as salmon, various nuts and seeds, quinoa, dark chocolate, and exotic fruits such as pomegranate, acai berries, goji berries, etc.

6. Functional Foods The term functional food refers to foods that have beneficial ingredients added to them to increase their healthfulness. Also described as foods with bioactive compounds. Ranges from foods that contain nutracetical such as carrots or some yogurts that contain probiotics (beneficial bacteria), to foods that have ingredients added in during processing. Such as orange juice with added calcium, or cereal with added fibre.

7. Enhanced through Breeding Some foods for example eggs, can have increased Omega – 3 levels from the flax fed to the chickens Tomatoes can be bred with higher levels of Lycopene

8. Looking at Allergies There is increased awareness in Canadian society about food allergies and intolerances Current estimates claim that there are 5-6% of children and 3-4% of adults in developed nations with a food allergy (Health Canada, 2011) A food allergy is an immune response to a protein in a food A food intolerance usually arises from the body’s inability to digest components of that food

9. Ingredient Lists These are relied on by people with allergies to ensure a person can safely eat a meal. As of 2012 Health Canada strengthened allergy labelling requirements of packaged food. In addition to listing all ingredients any products containing common allergens must now identify or highlight that.

10. Gluten – Free Foods 1 in 133 Canadians suffers from the autoimmune disease called Celiac Disease The small intestine is damaged by the presence of gluten and as a result these nutrients are not absorbed by the body. Gluten-free products are a fast growing market segment, however some gluten free products are higher in salt, sugar or fat. Simply eliminating gluten does not make a food healthier than a wheat based alternative

11. Trends for Value: Food Additives The food industry has developed many ingredients and processes to increase the value of foods. Some of these innovations affect the value of foods, while others affect the value of the food as it is grown or transported. For example breeding can produce crops with a higher yield thus decreasing price and therefore increasing its value.

12. Demographics Influences what qualities are perceived as valuable in foods. While larger packages often cost less, items in smaller packaging do not spoil as quickly

13. Food Additives: The purpose: To maintain nutritive quality: vitamins and minerals enhance the nutrient profile of commonly consumed foods Enhance or keep a quality shelf life: Preservatives prevent bacteria from growing, oxidization, and high maltose corn syrup is added to inhibit bacterial growth

14. Make food attractive: Food dyes both natural and artificial , as well as edible waxes, are used to add colour lost during the manufacturing processes, and to make foods more visually appealing Aid in processing, packaging or storing: gum Arabic is a thickening agent and gelatin helps things such as marshmallows and other products remain a particular consistency. Calcium stearoyllactylate is added to bread dough to produce a uniform grain and greater volume

15. Food and Drug Regulation: Health Canada through the Food and Drug Regulations is responsible for regulating the use of food additives – specifying not only which food additives can legally be used in Canada but also how they can be used. Additives must be listed in the ingredient list.

16. Classifications Food additives Food processing aid Example; an anti foaming agent added to a fruit juice is seen as a food additive; however the same substance added to water used while processing potatoes is considered a food processing aid

17. Food packaged external to Canada for example in the US may be very different as unique countries have varied approaches to what food additives are allowed. Food additives can increase the value of foods however they can also contribute to a wide variety of health issues such as allergies, to learning disabilities, and other more serious concerns

18. Some nutrients are considered to be additives such as absorbic acid (vit.C) Flavour enhancers such as salt, sugar, monosodium glutamate (MSG) are not considered additives in Canada.

19. Novel and GM/GE Foods The CFIA defines novel foods as: items that have not previously been used in foods, or foods produced using new manufacturing methods that cause a change to the food. Novel foods can be created to provide enhanced nutrition or enhanced value as we just discussed

20. The Process Traditional agricultural practices result in modified foods. Farmers breed livestock and crops to influence inherited characteristics . GM/GE foods have moved the genetic change to a new level using modern biotechnology techniques, genetic modifications can now be carried out rapidly targeting individual genes.

21. Examples of GM/GE • Approved for use in Canada: • Corn; tolerant to drought and pests • Potatoes; resistant to the common beetle • Tomatoes; ripen more slowly on the vine • Milk; increased DHA fatty acid • Any novel food sold in Canada must first be approved by Health Canada; determines if the food is safe for consumption, • Current legislation does not require GM/GE to be listed in the ingredients list (EU does mandate this information)

22. Trends for Convenience 70% (approx.) of meals are prepared at home 20% are eaten in restaurants 10% ? At home preparation of meals has increased as people are becoming health conscious However people are always looking for quick meals with little preparation and clean up

23. Convenience Pre washed fruits and vegetables or premade kits. In addition to these people are looking for faster cooking methods; slow cookers, microwave ovens, indoor grills etc. People who are concerned about health; are concerned about convenience but also about price, health, quality and taste.

24. Trends for Authenticity Technological innovation in areas relating to food has presented us with more advantages – more nutritious and readily available foods. Natural Foods: were born out of a concern for food additives, and technologies applied to GM/GE foods. People buy raw ingredients from health food stores and farms to prepare foods from scratch at home and others seek out prepared food that claims to be natural from the supermarket.

25. Natural or Nature? These two terms on a label do not ensure superior nutrient content. While there is no legal definition for these terms in food labelling the CFIA does state that foods labelled as natural are expected to have no additives; vitamins, minerals, artificial flavourings, or other additives and should have undergone minimal processing.

26. Global Foods Canada is a multicultural environment, we are becoming more aware of cultures outside of our own. Demand has grown for authentic ingredients, foods and meals of many ethnic groups. The demographic group called Generation Y are most likely to try eating and preparing food from different cultures and ethnicities (Sloan, 2011)

27. Trends for Sustainability Concern for the environment and the conditions under which food is grown and produced. There are increasing demands for local and organic food products. Sustainable foods are: grown locally, without manufactured fertilizers and producers result in less negative impacts on the ecosystem. Sustainably grown food is often more expensive creating a purchasing barrier for some individuals

28. Local Foods Purchasing local: benefits the economy, some claim there is better taste, reduces greenhouse gases required to transport foods. Locavore: a term for someone who seeks out food produced locally Result of the Locavore movement = 100 mile diet Food consumed can only come from within 100 miles/160 km of where you live – a Canadian couple started this trend and have written a book on their experience with this diet.

29. Trend Reflections Farmer’s Markets are becoming increasingly popular Restaurants specialize local items on their menus Some cities have community plots for people to grow their own food

30. Pros & Cons Local food has more nutrients because after harvest it does not have to travel Produce shipped from other countries may provide much needed employment to other populations

31. Organic Foods at a Glance Sales increased about 20% per year for the last decade (cbc, 2009) Some people choose organic because they are believed to be grown sustainably – do not deplete the soil and other resources The term Organic and the Canada Organic Logo are regulated by the CFIA and its Canada Organic Regime. In order for a food to be Organic: growers must be certified to the Canadian Organic Standards This regulation also implies to foods imported into Canada

32. In addition to the national organic system both BC and Quebec have provincial certification systems. Canada growers or operators pay yearly fees and undergo certification each year. Certification takes time and is expensive

33. Sustainable Fisheries There has been an increased consumption of fish worldwide that has led to increased harvesting of various species. Some fish are grown and raised on fish farms and others are harvest from the wild. Advanced in technology has increased the rate at which we can deplete the fish stocks therefore harming other species and wild life

34. To allow fish stocks to recover many experts stress the importance of: • Not consuming certain types of fish for a period of time (moratorium) • Harvest in sustainable ways

35. Complete the question package provided for you in class.