Plant-Based Foods Trends & Insights

Total Page:16

File Type:pdf, Size:1020Kb

Plant-Based Foods Trends & Insights HAIN-CELESTIAL CANADA Plant-Based Foods Trends & Insights June 2019 Credentials • Pioneer in Plant-Based foods – Yves Veggie Cuisine founded in 1985, Acquired by Hain in 2001 • #1 Brand in the Canadian Meat Alternative market • Highest Brand awareness in the Canadian Meat Alternative market • Highest household penetration for a Meat Free brand in Canada • Voted by consumers as the Most Trusted Vegan Brand in Canada past 2 years • Linda McCartney #2 Meat Free Brand in UK • Dream Brand globally in Non Dairy Beverage Source: Nielsen MarketTrack National GB+DR+MM, L52W Dec 08th, 2018 Definition Of Plant-Based Foods • Plant-Based Foods are defined as plant based alternatives to animal products – meat and seafood alternatives, ingredient alternatives, egg substitutes and dairy alternatives • It does not include products that are inherently plant based such as single ingredient vegetables, nuts etc. Plant-Based Alternatives Are Expanding Rapidly Grew +20% in 2018 overall in the US Grew +11 in 2018 overall in Canada Category Dollars Growth Meat Alternative $92M +27% Tofu $42M +14% Non-Dairy Cheese $12M +14% Non-Dairy Beverages $266M +5% GRAND TOTAL $412M +11% Canada Index to US using 10:1 rule • Total Plant-Based Category 124 index • Plant-Based Milk 162 index • Plant-Based Meat 137 index • Plant-Based Cheese 100 index Source Nielsen 52 weeks end 12/08/18 Source: Nielsen 52 Weeks End 06/2018, PBFA Commissioned data SPINS 52 Weeks End 07/15/2018; Projected using Plant Based Growth 2014-2017 Meat Alternatives Formats ➢ In Canada, Refrigerated Meat Alternatives are more highly developed. Canada Meat Alternatives, $M $31.6 $59.6 Refrigerated Frozen UK, Meat Alternatives, £M US Meat Alternatives, $M $200.0 £244.0 £382.0 $600.0 Refrigerated Frozen Refrigerated Frozen Source: Nielsen MarketTrack, N`ational GB+DR+MM, 52 weeks ending Dec 08th, 2018 Kantar WPO, 30.12.18 Meat Alternative category has accelerated growth and consumer interest Consumption $M $120 $100 $96.7 +27% $80 +15% $76.0 +15% $66.2 +10% $57.6 $60 $51.9 $52.5 $40 $20 $0 2014 2015 2016 2017 2018 2019 L52W Source: Nielsen - Canada The Movement Has Staying Power Over Half Of Canadians Are Willing To The Rise Of The Flexitarian Reduce Meat Consumption How willing would you be to consider reducing your meat consumption sometime in the future? 2% Have a Vegan lifestyle Extremely 12% willing 51% Have a Vegetarian lifestyle Somewhat 39% willing 6% Neither willing nor 24% Have a Flexitarian lifestyle unwilling 10% Somewhat 12% unwilling Canada’s 2019 Food Guide Not at all 12% overhaul will continue to create willing interest in plant-based foods Source: Dalhousie University Protein Wars 2018 study Household penetration has grown but still Behind UK, the leading market Total Panel Total Fresh Frozen MA MA MA 03/05/17 - 03/04/18 - 14.1 10.4 7.8 03/03/18 03/02/19 TL MEAT ALTERNATIVES 73.1 60.7 46.2 % Eq Volume Penetration 12.0 14.1 5.3 12.6 Trips per Buyer 5.3 5.4 Average Elapsed 29 28 Days Source: The Nielsen Company, Homescan , National,52 Weeks ending March 2, 2019 vs YA The Meat Alternative Consumer Meat Alternative users span a range of consumers Vegans: Vegetarian: Pescatarian: Flexitarian: Meat Meat Eater: a diet abstaining from a diet abstaining from a diet abstaining from a diet that is largely a diet which includes the use of any animal the consumption of the consumption of meat plant-based with the Reducer: meat and fish products meat and fish occasional inclusion of a diet which is actively meat (or fish) seeking to reduce meat consumption These groups are not linear but fluid: consumers will move between them. Groups contain consumers from all demographics and drivers: health, ethics – environment, ethics – animals, taste / love of vegetarian food. The Primary Consumers Are Younger, Multicultural & Urban Who is consuming Meat Alternatives? Overindexed to Asians, Under 35 & Urban 50% 71% Chinese South Asian 50% Under 35 50% 48% Toronto B.C. Source: Nielsen Panelviews survey, March 2017 - Canada Place Logo Here Health, Nutrition & Environmental Concerns Are Key Motivators ➢ Key factors for following a plant based diet are driven by health, nutrition, economics & environmental concerns Source: Nielsen Panelviews Survey, March 2017 (Canada) A closer look at Health drivers Associated Benefits: • Weight loss • Lower risk of type 2 diabetes • Lower blood pressure • Lower risk of heart disease • Lower cholesterol • Improved vision • Healthier skin • Longer life Source: US News – 7 Reasons to Choose a Plant Based Diet; JAMA Eating More Plant Protein Associated with Lower Risk of Death 2016 A closer look at Sustainability drivers Associated Benefits: • Fewer greenhouse gas emissions • Less freshwater consumption • Fraction of the land required for animal production Source: World Resources Institute April 2016 Plant-Based Product Comparisons There are a variety of reasons to choose Meat Alternatives. Protein is key motivator. Not All Protein Is Created Equal Your body needs 9 essential amino acids “COMPLETE” Protein Q PROTEIN SOURCES Quality Score Eggs 1.0 INCLUDES U all essential Milk 1.0 amino acids A Soy 0.99 L Beef 0.92 I “INCOMPLETE” Protein PROTEIN SOURCES Quality Score T Chickpea 0.71 MISSING essential amino Pea 0.68 acids Y Wheat 0.40 Almonds 0.39 Comparison of Meat to Meat Alternatives in Retail Nutrition Beyond Yves Good Beef Burger* (scaled to 100 g) Meat Burger Calories 259 240 132 Fat 22 17.7 2.9 Saturated Fat 9 4.4 0.3 Cholesterol 62 0 0 Carb 0 4.4 9.6 Fiber 0 2.6 3.4 Sodium 332 336 425 Protein 15 17.7 17 *PC Thick and Juicy Beef Burger Comparison of Meat Alternatives in Food Service A&W A&W Nutrition Teen Beyond (both 230 g items) Burger Burger Calories 500 500 Fat 26 29 Saturated Fat 11 5 Sodium 910 1110 Protein 25 22 Consumers are looking for simpler ingredient lists Nutrition Impossible Burger Yves Kale & Root Vegetable Patties Water, Soy Protein Concentrate, Kale, onions, brown rice, canola oil, Coconut Oil, Sunflower Oil, Natural carrots, potatoes, chickpea flour, Flavors, 2% or less of: Potato Protein, flaxseed, salt, sprouted grain blend Methylcellulose, Yeast Extract, (buckwheat, millet, quinoa and chia), Cultured Dextrose, Food Starch spices, natural flavour, yeast extract. Modified, Soy Leghemoglobin, Salt, Ingredients Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12. Consumers will do cost comparisons Beyond Meat Lean Ground Yves Original Beefy Crumbles Beef Ground Round Cost (CDN) $7.37-$8.71 $7.00 $3.99 340 g = 1 lb (454 g) raw Weight 284 g 500 g beef equiv. Cost/100 g $2.60-$3.06 $1.40 $0.88 Beyond Meat Yves Good Beef Burger* Burgers Burger Cost (CDN) $7.49-$7.99 $12.99 $5.29 Weight 226 g (2 patties) 720 g (6 patties) 300 g (4 patties) Cost/100 g $3.31-$3.54 $1.80 $1.76 Schneider's Country Naturals Beef Burger @ LCL Pricing based on retail audit at Sobey’s May 1, 2019 Plant-Based Protein Merchandising The value of the Meat Alternative buyer The Meat Alternatives buyer is an important consumer as they bring in more dollars than the Average Shopper Source: SPINS 52 WE 12-31-17 Total US – All Outlets – Plant Based Total Basket Size – In Basket Dollars per Trip; SPINS Plant Based Growth Story July 2018 Where should the refrigerated Meat Alternative category be located? Top items most frequently found in baskets containing Yves Meat Alternatives: 1. Fresh Produce 2. Legumes 3. Other Meat & Dairy Alternatives 4. Vegetable Broth 5. Vegan Margarine Vegans and Vegetarians are the Heavy Users and drivers for category volume MEDIUM LIGHT USERS HEAVY USERS USERS 03/04/18 - 03/04/18 - 03/04/18 - 03/02/19 03/02/19 03/02/19 TL MEAT ALTERNATIVES % Eq Volume 4.9 21.3 73.7 Trips per Buyer 1.2 3.3 18.0 Average Elapsed 84 56 19 Days Flexitarian OPPORTUNITY CORE Source: The Nielsen Company, Homescan , National,52 Weeks ending March 2, 2019 vs YA Place Logo Here Help Flexitarians find the Meat Alternatives UK Meat Free Merchandising and Signage Opportunity to test Dual Placement at shelf or in Flyers Sobey’s Plant-Based Destinations Maximize Engagement Global Merchandising Strategies ➢ US Kroger Live Naturally Signage ➢ UK Sainsbury “Veganuary” End Cap ✓ In the US & UK, sets contain plant-based Meat & Dairy Alternatives, Tofu and Spreads ✓ Dedicated sections create a sizeable footprint easier to locate in store ✓ Navigation call-outs & signage generate awareness & excitement PBFC 2019 MISSION: To support the regulatory and market interests of food companies in Canada that make plant-based foods. GOALS: To work in collaboration with To provide education government and industry on To manage the narrative for key government, a modernized regulatory about plant-based foods. industry partners environment that promotes and consumers on innovation and growth this growing sector. within plant-based foods. PBFC Members The diversity of our membership is crucial for the modernization of the industry’s regulatory environment. Plant-Based Foods of Canada (PBFC) is made up of companies engaged in creating the brightest future for plant-based foods..
Recommended publications
  • Grain Legumes (Pulses) for Profitable and Sustainable Cropping Systems in WA
    PULSES IN WESTERN AUSTRALIA Grain legumes (pulses) for profitable and sustainable cropping systems in WA Professor Kadambot Siddique The UWA Institute of Agriculture, The University of Western Australia UN FAO Special Ambassador for the International Year of Pulses 2016 Introduction biotic stresses, increasing their risk by cultivation, and the lower grain yield potential of legumes THE IMPORTANCE of grain legumes in compared with competing cereal crops. While improving the health of humans, the livestock genetic improvement is required to address they nurture and the soil in which they grow, these problems, agronomic improvements can and in mitigating greenhouse gases (Siddique et significantly contribute to closing the yield gap al. 2012) is increasingly recognised. Legumes are induced by various stresses (Siddique et al. 2012; important because they fix atmospheric nitrogen Anderson et al. 2016). Practically, however, genetic in the soil through a symbiotic relationship with and agronomic improvements should proceed in the bacterium of the genus Rhizobium, with some a complementary manner as a new variety often of this nitrogen available for the succeeding requires a change in agronomic practice to achieve crop. Grain legumes have the added benefit of potential yields. producing grains that are rich in protein (excellent human food) and can be commercially traded. The inclusion of grain legumes in a cropping system Grain legumes in increases soil organic matter, provides a disease Australian cropping systems break for succeeding cereal and canola crops, and The value of the contribution of grain legumes improves water use efficiency. (pulses) to sustainable cropping has been amply Nevertheless, grain legumes remain poor cousins demonstrated (Siddique et al.
    [Show full text]
  • Vegetables, Fruits, Whole Grains, and Beans
    Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a.
    [Show full text]
  • 3-Grain Veggie Burger and Slider
    Featuring Chef’s Line™ Veggie Burger on 9-Grain Sprouted Bun 3-Grain VeGGIE BURGER AND SLIDER Made with brown rice, quinoa and bulgur, our all-natural vegan alternative to a meaty burger is flavorful and hearty 3-Grain Veggie Burger Designed and created for chefs with high standards The savory blend of hearty grains and roasted vegetables – and neutral flavor profile – invites you to create a signature burger. Product Inspiration Ideal Use Features/Benefits To capture the growing meatless trend, we’ve A hearty vegan and kosher option with a • Made with Distinction: lightly seasoned created a winning vegan burger that is neutral flavor profile adapts to your custom and made with a blend of high-quality upscale, hearty and made without soy creations and complements your beef burger ingredients, including visible vegetables; protein. Your vegan – and even nonvegan – offerings: no soy protein customers will immediately notice the • Vegetarian/vegan menus • Performance: eats like a beef burger; difference: a larger, thicker patty with a • Appetizers neutral flavor profile lets you customize meaty bite and crispy texture when grilled or • Food trucks creatively baked. Rich in fiber and protein and made • Tacos • Cost Savings: no thawing required; cook with only high-quality ingredients, it’s a • Catering opportunities only what you need magnificent addition to your menu. • Bar and grill • Labor Savings: preformed patties are easy • Colleges and universities to prepare from frozen Ingredients Include A-Code Product Description Pack Size – Corn – Black beans 1792399 3-Grain Veggie Burger 36/4.25 oz. – Roasted peppers – Mushrooms – Onions – Quinoa 1792431 3-Grain Veggie Slider 54/1.8 oz.
    [Show full text]
  • The Vegan Cookbook by URBAN FOODSERVICE Introduction
    The vegan cookbook BY URBAN FOODSERVICE Introduction At Urban Foodservice we are serious 04 Vegan essentials 42 Primavera pesto risotto about food! Over three years ago 07 Breakfast 45 Mexican stew we started a quest where we began 09 Turmeric and cardamom porridge 46 Malaysian jackfruit curry to think differently about the way 10 Maple, date and cinnamon porridge 48 To-fish and chips we approach innovation within our business. We wanted to provide 11 Fruity quinoa porridge 50 Rustica pizza the right quality and choice for our 12 Granola with three colour guinoa 52 Louisiana rice burrito customers’ menus by understanding 14 Smoothie bowl 54 Chorizo and red pepper sausage cassoulet the key trends in the market, creating 16 Shakshuka with sweet potato and tofu 57 BBQ pulled pork-style burger stack comprehensive ranges plus recipes 20 Huevos rancheros 59 Miso soup solutions which meet your desired 22 Avo smash 60 Laksa soup menu and price point requirements. 25 Street food 61 Hoisin soup 26 MozzaRisella bites with Louisiana sauce 63 Bakery First let’s look at what inspired us to look into Vegan has been one of the biggest trends 27 Hoisin duck roll 64 Banana and oat cake our vegan range. The rise in vegan food and to explode in 2018 and to ensure we make drink offerings began in city centres with the it easy for you to serve we have over 1000 29 Tofu taco with pico de gallo 67 Coconut and date balls likes of London, Manchester and Edinburgh vegan-friendly products and ingredients 30 Bondas 68 Raw granola balls leading the way.
    [Show full text]
  • NOW 2 GRAINS EACH! Favorite Cereals
    Favorite cereals They’re NOW 2 GRAINS EACH! here! Five top K-12 cereals,1 now available in 2 oz. equivalent grain cups • Students’ favorite flavors: #1, #2 and #3 most popular K-12 cereal brands!1 • Cup has room for students to add milk. • Great for breakfast in the classroom, or as grab ‘n go items. TM • Gluten-free and CACFP-eligible options in portfolio. 1The NPD Group/SupplyTrack®, RTE Cereal in K-12 channel, 12 months ending July 2018, in $, cases & pounds; #1 25% Less Sugar Cinnamon Toast Crunch™, #2 25% Less Sugar Cocoa Pus™, #3 Lucky Charms™ The cup cereal you’ve been waiting for Big enough to hold 2 oz. equivalent grain cereal options in five top K-12 brands!1 One product that meets 2 grains means only one product for inventory and storage. MILK! With favorite flavors, gluten-free and CACFP-eligible options, these cereals meet the specific needs of your K-12 foodservice program. OZ. CASE/ GLUTEN- SMART CACFP- UPC PRODUCT DESCRIPTION EQUIV NO/NO PACK FREE SNACKS ELIGIBLE GRAIN 25% Less Sugar Cinnamon Toast CrunchTM Cereal Single 100-16000-148861 2 60/2 oz. Serve K12 2oz Eq Grain √ √ 25% Less Sugar Cocoa PuffsTM Cereal Single Serve K12 100-16000-148854 2 60/2 oz. 2oz Eq Grain √ 100-16000-148847 Lucky CharmsTM Cereal Single Serve K12 2oz Eq Grain 2 60/2 oz. √ 100-16000-148823 Honey Nut CheeriosTM Cereal Single Serve K12 2oz Eq Grain 2 60/2 oz. √ √ 100-16000-148830 Cinnamon ChexTM Cereal Single Serve K12 2oz Eq Grain 2 60/2 oz.
    [Show full text]
  • Corn, Is It a Fruit, Vegetable Or Grain? by Anne-Marie Walker
    Corn, Is it a Fruit, Vegetable or Grain? By Anne-Marie Walker Corn, Zea mays, belongs to the Poaceae family, and while eaten sometimes as a vegetable and sometimes as a grain, it is actually classified by botanists as a fruit, as are tomatoes, green peppers, cucumbers, zucchini and other squashes. Sweet corn is a variant in which the sugar in the fruit kernels turns from sugar to starch less slowly after harvest. When selecting a variety to plant in Marin, home gardeners need to remember that corn germinates best with soil temperatures of at least 60 -70°F. Accordingly, it is classified as a warm season crop that works best in full sun. Before planting, amend the soil with a blended all natural fertilizer (5-5-5) and direct seed covering with about 1 inch of soil. Because corn is wind pollinated, planting four short rows of plants (each about eight feet long) works well. Seeds can be planted every four inches and after three to four leaves appear, thinned to eight inches. When the plants are 12 inches tall, side dress with fertilizer or water with fish emulsion and seaweed product (4-1- 1). Each stalk has been bred to produce two ears, maybe three with optimal conditions. It is unnecessary to remove suckers and if you plant more than one variety, you need to isolate the varieties from each other to ensure maintaining the desirable characteristics; remember it is wind pollinated! A distance of 400 yards is recommended between varieties. Corn is ready to pick when the silk browns, the husk is still green and the kernels are full sized to the tip of the ear.
    [Show full text]
  • Milk and Milk Alternatives
    Milk and Milk Alternatives Topic of the Month: October 2015 Milk’s role in the WIC Food Package: The WIC food package provides milk and other dairy products to participants over the age of 12 months. Dairy products contribute key nutrients to the WIC food package and the diet of the WIC recipient. A glass of milk contains three of the four nutrients that USDA deems under-consumed by most Americans— calcium, vitamin D and potassium. (1) Milk is also a good source of protein. Milk and milk products contain many nutrients that are key for bone health, specifically calcium, vitamin D (although not present in cheese, nor in all yogurts), protein, phosphorus, magnesium, potassium, vitamin B12 and zinc. Research has also shown that milk consumption has positive effects on blood pressure, heart disease, diabetes prevention, and weight management. (2) Milk also can provide a good source of protein to help toddlers meet their protein needs if they are not good meat or protein food eaters. Milk Alternatives: Some participants are not able to use milk, such as those with severe lactose intolerance, vegans, those with specific cultural practices, etc. The WIC program offers soy beverage as an alternative to milk for those participants. Recently, other non-dairy beverages have become readily available as milk alternatives, such as almond and rice beverages. Those beverages are often marketed as healthier than cow’s milk. Although those beverages can be part of a healthy diet, provide certain nutrients, and may be a better choice than other beverages (such as soda), they are not nutritionally equivalent to milk, and so are not WIC-allowed at this time.
    [Show full text]
  • Grain Legumes No 49.Qxd
    GRAIN LEGUMES AEP The magazine of the European Association for Grain Legume Research Le magazine de l’Association Européenne de recherche sur les Protéagineux ISSUE No. 49 October 2007 BackBack issuesissues No.33 Degradability of grain legumes No.34 in ruminants Highlights from the No.35 th 4 AEP Conference Grain legumes and No.36 1 human health 0 Environmental benefits 0 1 2 of grain legumes 0 2 r 0 0 e t 2 r 0 2 r a 2 e 0 t u r r 0 q e a t 2 r u d r r a q e u 3 t h r q t a t 4 u s q 1 d n 2 No.37 Genetic resources No.38 No.39 of grain legumes Use of synteny for genetic progress EU projects No.40 on 2 grain legumes Highlights from Dijon 2004 0 2 0 (AEP-5 and ICLGG-2) 0 2 4 0 r e 0 2 t r GRAIN LEGUMES AEP 4 0 r The magazine of the European Association for Grain Legume Research a Le magazine de l’Association Européenne de recherche sur les Protéagineux e 0 2 t ISSUE No. 39 2nd quarter 2004 u r 0 r q a e 2 t u r d r r q a e t 3 u h r t q a 4 u d q n 2 d r 3 No.41 The GRAIN LEGUMES No.42 Integrated Project Drought and saline No.43 stress in legumes Food uses and health No.44 5 benefits of lupins 0 Seed protein in 5 0 grain legumes 0 2 GRAIN LEGUMES AEP 5 0 he European Association for Grain Legume Research y The magazine of t Le magazine de l’Association Européenne de recherche sur les Protéagineux r 0 2 ISSUE No.
    [Show full text]
  • Wheat and Gluten-Free Diet Jennifer Gentry, NMD 623-251-5518
    Wheat and Gluten-Free Diet Some symptoms of allergy or intolerance can be divided into three main types: “Classical” allergy: asthma, hay fever, eczema. Conditions associated with tissue damage: colitis, contact dermatitis, sinusitis, rheumatoid arthritis, miscellaneous rashes, nephritis, mouth ulcers, iritic. Symptoms associated with altered function: fatigue, depression, abdominal distension, headache, irritability, blurred vision, muscle pain, frequency, migraine, dizziness, bed-wetting, food cravings , palpitations, nausea, fluid gain, diarrhea, vomiting, weight gain, constipation, abdominal pain, insomnia, chills, hallucinations, menstrual disturbances. Gluten is the component of these grains that is often allergenic. Gluten is portion of grain which makes them sticky, thus allowing them to be kneaded into breads. Yet, there are many other delicious grains used extensively throughout the world, which do not contain gluten. The non-glutenous grains are amaranth, quinoa millet, buckwheat, rice and corn. Teff, spelt and kamut contain very low levels of gluten and are often more well tolerated by sensitive individuals. Forbidden List - Foods and Ingredients Not Safe for a Gluten-Free Diet Abyssinian Hard (Wheat triticum Germ Shot Wheat (Triticum aestivum) durum) Glutamate (Free)4 Shoyu (soy sauce)4 Alcohol (Spirits - Specific Types) Glutamic Acid4 Small Spelt Barley Grass (can contain seeds) Glutamine (amino acid)4 Soba Noodles4 Barley Hordeum vulgare Graham Flour Sodium Caseinate (Contains MSG) Barley Malt Granary Flour Soy Sauce
    [Show full text]
  • Grains in Your Diet Is Gluten Bad for You?
    FOOD GLUTEN Gluten is a naturally-occurring protein found in some cereal grains. Gluten in the kernels (seeds) of grains nourishes the plant embryo GRAINS as it grows. It also contributes to the elastic nature of bread dough, giving bread its chewy texture. Wheat, barley and rye contain gluten. IN YOUR DIET Grains such as oats, corn and rice do not. Gluten is found in foods and beverages like: Bran • Breads, baked products and cereals Protective outer shell of • Pasta (made from durum wheat) kernel. High in fibre and B vitamins. • Beer (made from barley) Endosperm Wheat or parts of wheat flour are also used as thickeners, as binding Feeds a plant as it grows. agents to hold substances together and in seasonings. Thus, gluten Consists of starch, protein may also be found in other food products, including: (including gluten from • French fries grains containing gluten), some B vitamins and • Hot dogs minerals. • Salad dressing Germ • Soy sauce Seed for a new plant. • Soups Contains healthy fats, B vitamins, minerals and some protein. Whole grains contain all 3 parts of the kernel and are the best for you nutritionally. A diet rich in whole grains has been shown to reduce the risk of heart disease, Type 2 Diabetes, obesity and some forms of cancer. Whole-grain diets also help maintain regular bowel movements and promote growth of healthy bacteria in the colon. Examples of whole grains include whole wheat, barley, rolled oats, brown rice and wild rice. IS GLUTEN BAD FOR YOU? Not for the vast majority of people. People with celiac disease cannot eat gluten because it can damage their intestines, preventing them from absorbing nutrients from food.
    [Show full text]
  • Ecological Law, Interspecies Justice, and the Global Food System
    DOES THE RULE OF ECOLOGICAL LAW DEMAND VEGANISM?: ECOLOGICAL LAW, INTERSPECIES JUSTICE, AND THE GLOBAL FOOD SYSTEM Heather McLeod-Kilmurray*† INTRODUCTION...........................................................................................455 I. DEFINING “ECOLOGICAL LAW” AND THE “GLOBAL (ANIMAL)FOOD SYSTEM”....................................................................................................458 II. DOES ECOLOGICAL LAW REQUIRE INTERSPECIES JUSTICE?.................464 III. DOES INTERSPECIES JUSTICE DEMAND (HUMAN)VEGANISM?...........465 IV.WOULD ENDING OR REDUCING INDUSTRIAL ANIMAL AGRICULTURE ENHANCEORCHALLENGE INTER- AND INTRAGENERATIONAL HUMAN JUSTICE?THE 10 FEATURESOFECOLOGICAL LAW AND THE INDUSTRIAL ANIMAL FOOD SYSTEM..............................................................................468 CONCLUSION:SOME SOLUTIONS THAT ECOLOGICAL LAW MIGHT POINT TOWARD.....................................................................................................479 INTRODUCTION Theconceptofecological lawchallengesmany fundamental assumptions andnorms of ourconventionalunderstandingsoflaw and requiresprofound changes to our usualapproachestosustainability.1 A somewhat less explored issueiswhether ecological lawrequiresorleadsus toward interspecies justice. To tacklethisquestion,Ihave chosen thecase study of our global industrialized food system,focusinginparticular on animal foods.Not onlydoeseatinganimalproducts directly raisethe issue of interspeciesjustice, butitacutely demonstratesthe challenges of achieving humanjustice(bothinter-and
    [Show full text]
  • Gluten-Free Food Labels
    GLUTEN-FREE DIET: FOOD LABELS Identifying Gluten in Packaged Foods The Food Allergen Labeling and Consumer Protection Act states ‘wheat’ must be listed on the food label when wheat is an ingredient in the item. This is not true for oats, barley and rye; food manufacturers do not have to declare oats, barley or rye in the allergen statement. If you are unsure about a product’s ingredients avoid it. Use these tips to help you make gluten-free food choices: 1. Read the allergen statement. If the product contains wheat, look for another option. 2. Read the ingredient list. Please refer the lists below for ‘gluten-free’ and ‘gluten-containing’ ingredients to decide if the food is gluten free or not. 3. Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, then look for another option. Please note that it is not required to include a statement regarding the facility in which the food was produced on the label. GLUTEN FREE ingredients * An asterisk denotes controversial and confusing ingredients. Details on these follow in “Controversial and Confusing Ingredients”. Acacia gum Carbooxymethlcellulose Malic acid Smoke flavoring* Acesulfame-potassium Carob bean Maltitol Sodium benzoate, Acetic acid Carrageenan Maltitol syrup metabisulphite, nitrate, Adipic acid Cellulose gum Maltol nitrite, sulphite Agar Citric acid Maltose Sorbate Agave Corn syrup Mannitol Sorbic acid Align Corn, corn bran, corn Methylycellulose Sorbitol Amaranth meal
    [Show full text]