Nearly three-quarters of Americans say they are making a change regarding intake of carbohydrates, according to “2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health” from the International Food Information Council, Washington, D.C. More than half say that they are trying to limit sugars.
During a recent visit to Whole Foods Market, I slowed down my pace in order to better observe the trends in new products and label claims. Filtering out natural, organic and similar marketing tactics, one solid trend that was apparent across most food categories was a tie-in to fruit. The pork chops had a serving suggestion to include apple sauce. Breakfast cereals either contained dried fruit pieces or a recommendation to add something fresh from the farm stand.
On Valentine’s Day, Harvard Medical School’s HealthBeat newsletter ran an informative article entitled “What is it about coffee?” The authors reminded us of the days not too long ago when we worried that coffee would harm our hearts, give us ulcers, deform our babies and make us overly nervous.
Inclusions range from baked goods to fruits and nuts to syrupy variegates. They are an easy way for dairy processors to liven up their products. Simple vanilla ice cream becomes a carnival treat by mixing in peanut pieces and caramel swirl. Strawberry low-fat yogurt transforms to a decadent dessert when glazed pecans and shortcake squares become a topping.
Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting it. This is because we not only use the sense of feeling in our mouths, or mouthfeel, to assess a food’s texture, we also create expectations of texture by visually evaluating a food.
Two years ago on a wintry morning, my eldest son, then in fourth grade, woke up early and asked if I would make him pancakes. This was music to my ears so I did not even think twice about using the only box of pancake mix in the house: a sample of a new high-fiber product. Following the box directions, I made about two servings, figuring I would join him for a warm breakfast.
The 2011 Functional Foods/Foods for Health Consumer Trending Survey conducted by the International Food Information Council (IFIC), Washington, D.C., reports that the majority (95%) of Americans believe they have some control over their health and that food and nutrition play the most important role in maintaining and improving their overall health.
Ever since I can remember I have been challenged with swallowing pills. When I was a little girl, my mom would dissolve the orange-flavored baby aspirin in a spoon of water for me to swallow. Thank goodness Flintstones vitamins were chewable. When I got older, my doctor encouraged me to take the same approach as one does with their pets, and that is to hide the tablet or capsule in a piece of cheese or some bread. Let’s just say it’s pretty challenging to trick oneself.