Tag Archives: protein

Happy Planuary

Source: American Institute for Cancer Research

Source: American Institute for Cancer Research

Although January isn’t the beginning of our fiscal year, it’s still a month of forecasts, resolutions, predictions and plans. Lots of plans. Basically, it’s Planuary. The strategic mapping of the future can seem tedious to some, but as trend-watchers, it’s one of our favorite months of the year. Planuary’s the time when industry media, food experts and food processors cast their predictions for what food and beverages will be hot in food service and food retail. So, what will we be eating and drinking in 2016?

Building Blocks
Two of the cornerstone components of balanced nutrition will be in the spotlight this year: fat and protein. The consumer view on fat has come “full-circle”, according to one industry expert. Fat is no longer looked at as necessarily unhealthy, as consumers look towards cleaner labels, more natural ingredients, increased satiety and maintaining balanced diets. Nuts, seeds, avocados and plant-based oils are increasingly popular, as are full-fat dairy products. In fact, butter sales over the last couple of years have been the highest in decades. Rendered chicken fat, beef tallow and pork fat are also gaining traction. Basically, fat is back in all its glory, and our taste buds couldn’t be happier.

Protein, a hot trend over the past decade or so, shows no sign of slowing down. Plant-based protein will be especially big in 2016, with oat-, pea- and soy- proteins all gaining market favor. Nuts, seeds and grains will also be big. The Middle Eastern staple Freekah and the ancient grain Amaranth are vying to be the new quinoa. Mushrooms, an often overlooked source of protein, are set to have a big year as well—domestic production and value are currently at an all-time high. Look for our favorite fungi to be blended into both meat- and plant-based dishes and products with more frequency. Looks like 2016 will be protein-packed and health-focused!

Playing Cooking with Fire
Grillmasters rejoice—this is your year. “Charred”, “burnt”, “grilled” and “fire-roasted” will popping up on menus and in stores across the US. Cocktails, entrees and desserts are all getting their smoke on, as consumers gravitate toward more unique and stronger flavors. Look for this fire-fad to develop into a full-on trend, as it can be applied to almost any food or beverage in various ways.

Take Your Pulse(s)
No, not that pulse. In culinary terms, pulses are lentils, dry beans, beans, and chickpeas. The United Nations is so certain that pulses will soon peak in popularity that it has dubbed 2016 the “International Year of Pulses”. Pulses already make up 75 percent of the average diet in developing countries, but only 25 percent in developed countries. The UN is hoping to change that with increased awareness, as pulses pack almost as much protein as meat per ounce, use less water to produce than meat and are relatively inexpensive. So, it’s a nutritional, sustainability and economic win-win-win.

Pop Pop Fizz Fizz
Bubbly beverages and tangy drinks are predicted to be quite “pop”-ular in 2016. Fermented beverages containing probiotics like kefir and kombucha are carving permanent space on grocery shelves, and hard sodas and ciders are increasing in popularity with the millennial generation. Drinking vinegars are even gaining a strong following. Sounds like sour pusses and puckered pouts will be a frequent expression for many consumers this year.

All of these macro- and micro- trends boil down to three main drivers: flavor, adventure and health. We’ll be watching these and other trends closely over the next year so that we can better anticipate the needs of our customers. Nelson-Jameson’s looking forward to a successful and productive 2016!

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“Hot” Foods for 2014

Trends shape our business strategy. They dictate what we sell and to whom we sell it. Now that we’re a few months into 2014, here’s a look at the promising food industry trends that may drive our next year:

The Dream of the ‘90’s is Alive in…Wisconsin?

Source: Wisconsin Milk Marketing Board

Source: Wisconsin Milk Marketing Board

Fans of the satire “Portlandia” know that the “Dream of the 1990’s” is alive in present-day Portland. But it seems that a particular philosophy of the 1890’s could gain favor in Wisconsin given a recent trend in the dairy sector.

An 1895 Wisconsin law that banned the sale or use of margarine in the Dairy State was repealed in 1967, but dairy purists might want to lobby for its reinstatement citing consumers’ recent rejection of food products that are heavy in trans fats, such as margarines.

According to the American Butter Institute, butter consumption is at a 40-year high in the United States because shoppers are looking for healthier, more natural food choices.  Thus, they are moving away from highly processed foods with artificial ingredients. Butter as a health food—who’da thunk it?

Quinoa is Sooooo 2013

Source: ABC News

Source: ABC News

Americans’ hunger for exotic grains shows no signs of being satiated. Now that most consumers are familiar with the tricky-to-pronounce “quinoa”, they want more whole grains and seeds to fuel their allergen-free or lower-carb cravings. Amaranth, chia, millet and sorghum are some of the gluten-free ancient grains gaining popularity with those wanting wheat-free alternatives.

For consumers counting their carbs, Middle Eastern freekeh and Italian farro are two fiber-filled, protein-packed wheat strains that are predicted to gain popularity in 2014. Continue reading

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Proteins!: Listen, Amino Offense…

CB068343In the food industry, we have heard many voices demanding, “Protein!” Protein definitely is an important topic when it comes to nutrition. Proteins are a necessary and important part in the functioning and repair of the body. In addition, protein has received a lot of attention in the diet world. Protein-rich diets are popular with consumers that may be looking to lose or maintain their weights, as protein can make you feel full longer throughout the day.

With such benefits, it can be easy to see why consumers are enamored with this powerful, potent “P.”  Still, there are some important qualifiers that need to be taken into account when focusing on protein in the diet.

First, generally, protein intake is far from being in want by most Americans.  As the CDC states, “most of us eat more protein than we need.” The quality of proteins consumed can make a big difference though when it comes to making the most out of our diets.

This is because all proteins are not made alike.  Consider the following: “Proteins are made up of amino acids. Think of amino acids as the building blocks.”  We can obtain amino acids in several kinds of food in our diets.

“Essential amino acids cannot be made by the body, and must be supplied by food. They do not need to be eaten at one meal. The balance over the whole day is more important.” Essential amino acids can be found in “complete” protein sources like cheese, milk, milk, fish, poultry, etc When searching for these complete protein sources, the American Heart Association recommends that consumers look for low-fat options, like low-fat dairy products.

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Having Your Fill of Protein at Breakfast?

Fried Eggs Bacon and Sausages on a PlateWith the general controlled chaos of getting yourself and your loved ones out of the door on time each morning, it can be quite easy to forget or forgo breakfast. Even if you do remember, there is also an overabundance of unhealthy ways to start the day, too. It turns out that a balanced breakfast including sources of lean protein not only provide fuel for the day, but they also affect your diet throughout the day.

According to the Harvard School of Public Health, protein has become much more of a focus in consumers’ minds thanks to the popularity of high-protein diets: “Until recently, protein got little attention. Like a quiet child in a classroom of rowdies, it was often overshadowed by fat, carbohydrates, and vitamins.” Protein has been pushed into the limelight, as an essential part of the diet that can assist in weight loss, heart health, and muscle building.

Donald Layman, Ph.D., professor emeritus of nutrition at the University of Illinois at Urbana-Champaign explains that ingesting 30 grams of protein triggers protein synthesis and muscle growth. The intake of protein at breakfast, for example, could help fuel you and your muscles throughout the morning and make you feel full longer.

Before you bacon wrap that sausage link, it is important to remember that a variety of proteins exist out there, including protein sources that may be high in fat or calories. Katherine Zeratsky, R.D., L.D., writing for the Mayo Clinic, states: “foods such as red meat and full-fat dairy products” could “increase your risk of heart disease.”

Yogurt and berriesSo, seeking out lean proteins is a key concern.  A breakfast featuring foods like low-fat dairy products (including milk and yogurt), lean meat, and/or plant proteins are heart-healthy ways to stave off hunger and resist midmorning snacking.

It is important to talk with your doctor regarding any dietary concerns. Research on nutrition concerns like protein is also ongoing. Check out any of the links above to learn more about the role of protein in the diet and the potential benefits and risks associated with it.

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