EMERGING TRENDS in FOOD

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EMERGING TRENDS in FOOD NUTRITION
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• Like clothing and music, food goes through
  trends, or fashions.
• These trends affect the foods that are available
  to us
• What is grown
• What is produced
• What is sold
• Some trends describe preferences style of food,
  cooking technique, or flavours that are popular
• Some trends describe improvements the addition
  of key nutrients, agricultural innovation that
  increases yield
• Every day we are bombarded with messages that
  highlight the latest trend

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Trends for Health

• More and more Canadians state they are interested
  in making healthier food choices
• Shoppers are purchasing food based on its
  nutrition profile
• As people make healthy choices, food companies,
  food-service operators, and retail establishments
  will make even more healthy options available
• By researching consumers attitudes and
  behaviours, companies can help to ensure that
  they are creating products that represent the
  needs of Canadians

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• Health Claims on Labels
• Unfortunately, despite the desire to make
  healthier food choices, people find it difficult
  to read nutrition labels
• (some people have said that doing their taxes is
  easier than reading nutrition labels!)
• In response, food companies have developed a
  range of tools to identify and promote healthy
  food options, but these are not always clear
• Example in some systems, a symbol is used to
  identify healthy foods, however, it is expensive
  for companies to pay the fee required to submit
  a food for evaluation, so only large companies
  might be able to afford this, leaving products
  owned by smaller companies, which may be equally
  as healthy, unclassified as healthy through this
  symbol

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• Food-Service Establishments
• Some restaurant chains have created healthier
  menu options with varied success
• It isnt always possible for health-conscious
  consumers to learn the nutritional breakdown of
  food purchased in restaurants
• Restaurant chains that use standardized recipes
  can post nutrition information on their websites
• Politicians in Canada are currently trying to
  push for legislation requiring restaurants to
  post all nutritional information on menus or menu
  boards

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• Nutraceuticals
• The words Nutrition and Pharmaceutical
  combined
• Definition
• substances isolated from food that are considered
  beneficial beyond meeting basic nutritional needs
  (high in nutrients and/or phytochemicals)
• They may be isolated into pills and sold as
  supplements or they may be added to other foods
• Examples
• Carotenoids found in foods such as carrots,
  tomato products, and green vegetables. These
  reduce the risk of prostate cancer
• Soluble and insoluble fibre found in wheat
  bran, oats, barley. These reduce the risk of some
  types of cancers and lower your LDL cholesterol
• The term superfood is a well-marketed term
  referring to neutraceuticals (foods extremely
  high in nutrients or phytochemicals)

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• Superfoods
• Blueberries
• Cranberries
• Watermelon
• Spinach dark green leafy veggies
• Yams
• Pumpkin
• Seaweed
• Fatty fish (salmon)
• Various nuts seeds
• Dark chocolate
• Exotic fruits (pomegranate, acai berries, goji
  berries)

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• Functional Foods
• Foods that have had beneficial ingredients added
  to them to increase their healthfulness
• Foods with bioactive compounds foods that
  naturally contain a nutraceutical (carrots
  carotenoids), or some yogurts (probiotics), to
  foods that have had ingredients added during
  processing (OJ with added calcium or cereal with
  added fibre)
• Some foods have been enhanced through breeding,
  special feed, or genetic modification (Ex eggs
  have increased Omega-3 levels from the flax fed
  to chickens)
• Are functional foods a better choice or is it all
  about marketing?

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INDIVIDUAL TASK

• Using the handout Nutrition and Healthy Eating,
  go to page 159
• Find the Active Learning box, and complete
  Activities 1, 2, and 3
• You may use your phones to help you with recipe
  development by looking at recipes containing the
  foods you chose in 2

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ALLERGIES

• 5-6 of children and 3-4 of adults in Canada
  have a food allergy
• Food Allergy
• An immune response to a protein in a food (eg
  peanuts)
• Food Intolerance
• The bodys inability to digest a food or
  components of that food (eg lactose intolerance)
• These people rely on ingredient lists to
  determine whether they can safely eat a meal
• In 2012, Health Canada increased allergy
  labelling requirements of packaged foods in
  addition to listing all ingredients, any products
  containing the most common allergens must
  identify them in ingredient list

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Gluten-free Foods

• 1 in 133 Canadians suffers from Celiac Disease
  an autoimmune condition in which the small
  intestine is damaged by the presence of gluten.
• As a result, other nutrients cannot be absorbed
  by the body, leading to gastrointestinal
  problems, rashes, and in some cases, death
• Gluten-free products are one of the fastest
  growing segments of the food market
• Gluten-free products might be high in sugar, fat,
  or salt so consumers must be aware of this when
  deciding on gluten-free foods to consume
• Simply eliminating gluten will not make a food
  any healthier than wheat-based versions of the
  same food

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TRENDS FOR VALUE

• People generally agree that low-priced,
  nutritious, tasty food that doesnt spoil quickly
  has a high value
• High-priced food that spoils easily has a low
  value
• The food industry has developed many ingredients
  and processes to increase the value of foods
• Some of these innovations affect the value of
  food after it has been purchased, and others
  affect the value of the food as it is grown and
  transported

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• Demographics also influence what qualities are
  perceived as valuable in foods (Ex while large
  packages of food often cost less, increasing
  their value for a large family, people living in
  small households find that foods in smaller
  package sizes will not spoil)

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• Food Additives
• Maintain nutritive quality
• Ex Vitamins and minerals enhance the nutrient
  profile of commonly consumed foods. In Canada,
  Vitamin D is added to milk and iron is added to
  many cereals
• Enhance keeping quality (shelf life)
• Ex Preservatives prevent bacteria from growing
  and inhibit oxidation. Vitamin C is added to
  some foods as an antioxidant and high-maltose
  corn syrup is added to some baked goods to
  inhibit bacterial growth

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• Make the food attractive
• Food dyes, both natural and artificial, are used
  to add colour lost during manufacturing process
  and to make foods more visually appealing
• Aid in processing, packaging, or storing
• Gelatin helps marshmallows and other products
  gel (stringy/sticky)

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• Health Canada, through the Food Drug
  Regulations, is responsible for regulating the
  use of food additives, specifying
• Which food additives can be legally used in
  Canada
• How food additives can be used
• On which foods they can be used
• In what quantities they can be used
• Depending on its use, a substance may be
  classified as an additive or as a food processing
  aid
• Example an anti-foaming agent added to fruit
  juice would be considered an additive, but the
  same anti-foaming agent added to water when
  processing potatoes would be considered a food
  processing aid, as its purpose is to affect the
  water, not the potatoes

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• Some nutrients may be considered additives
• Ascorbic acid (vitamin C) may be added to foods
  as a nutrient, and also may be used as an
  antioxidant
• Flavour enhancers (salt, sugar, and MSG) are not
  considered additives in Canada
• If you have ever tried packaged food in another
  country and noticed it tastes different than the
  same food here, it is because different countries
  have different permissible additives
• As a result, a product may look different and
  taste different

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Food Additives - Implications

• While food additives can increase the value of
  food by enhancing its nutritional profile and
  increasing shelf life, additives have also been
  implicated by some in a wide variety of health
  issues allergies, learning disabilities,
  serious health concerns
• What do you think? Do food additives result in a
  safer food supply?

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PARTNER TASK

• Look at the chalk board
• Which cereal would you choose to eat, and why?
• Choose 1 of the following food additives approved
  for use in Canada. Using your phone, research to
  determine its intended purpose(s) in food. Find
  evidence supporting its use in food and evidence
  opposing its use.
• Acesulfame Potassium Inulin Sodium Nitrite
• Aspartame Rebiana (Stevia) Transglutaminase
• Caffeine Sodium Benzoate
• Based on your research from above, state whether
  you believe that the food additive should
  continue to be used in Canada. Justify your
  answer.

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Novel GM/GE Foods

• Novel Foods
• items that have not previously been used as foods
• Foods produced using new manufacturing methods
  that cause a change to the food
• Can be created to provide enhanced nutrition
  (functional foods) or enhanced value (juice
  treated with UV light to reduce of
  micro-organisms and prevent spoilage)
• GM (Genetically Modified) GE (Genetically
  Engineered) Foods
• Made from genetically modified (altered)
  organisms in which the DNA of a plant or animal
  has been altered with biotechnology (insertion of
  foreign or synthetic DNA)

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• GM/GE Foods approved in Canada
• Corn that is tolerant to drought and pests
• Potatoes resistant to a common beetle
• Tomatoes that ripen more slowly on the vine
• Milk with an increased level of a fatty acid
• Current legislation does not require products
  made with GM/GE ingredients be identified to
  consumers in Canada

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TRENDS FOR CONVENIENCE

• The of meals prepared at home has increased
• The way the meals are prepared has changed
• Consumers want meals that can be made quickly and
  easily with little preparation and clean-up
• Consumers are using more and more convenience
  products (meal kits, pre-washed salad greens,
  frozen entrees)
• Appliances such as slow-cookers, microwaves,
  indoor grills have become increasingly popular

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• Though we are using convenience products, we are
  concerned with price, health, quality, and taste
• Convenience products are more expensive and
  higher in fat, salt, and sugar

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TRENDS FOR AUTHENTICITY

• Our society has undergone significant biological
  innovations
• They have presented us with more nutritious and
  readily available foods
• NATURAL FOODS
• An increasing of consumers are looking for
  natural food products due to concerns about
  additives and use of technologies
• The word natural or nature on a food label
  does not ensure superior nutritional content
• According to Canadian Food Inspection Agency,
  foods that are labelled as natural are expected
  to have no vitamins, minerals, artificial
  flavourings, or food additives added or removed
  and to have undergone minimal to no processing

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• Artificial and natural colourings and flavourings
  appear on ingredient lists
• Natural colourings flavourings come from
  natural sources but that doesnt mean that the
  flavour or colour is naturally found in that
  particular food
• Flavourists extract natural flavours from a wide
  variety of sources (plants, animals) which are
  used to flavour an assortment of food products
• Ex an extract from cochineal, an insect, is
  used as red colouring in many candies

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TRENDS FOR SUSTAINABILITY

• As Canadians become more concerned about the
  environment and the conditions under which food
  is grown and produced, there is increasing demand
  for local and organic food products
• Organic foods are more expensive making them less
  of a reality for some consumers
• In order for a food to be organic 95 of the
  ingredients in the food must be organic
• There is little difference in the amount of
  nutrients in organically grown food compared to
  conventionally grown food

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• Sustainable Fisheries
• An increased consumption of fish worldwide has
  led to an increase in harvesting of fish
• Unfortunately, as technology has improved, humans
  have used it to deplete several important global
  fish stocks
• Some fishing technology results in damage to the
  ecosystem, including harming other species of
  wildlife
• Ex some practices used to catch tuna also
  result in killing dolphins

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• THATS THE END OF THE NOTE! YAY! HOORAY!! NO
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