Midwest Partner Newsletter

Child Health and Wellness

During a recent webinar sponsored by the School Foundation, USDA officials discussed flexibility in School Program (SBP) procedures that may provide more opportunities for and than previously realized.

 Schools may offer a meat or meat alternate at breakfast and count it in place of the grains component. The condition is that the school must also offer 1 ounce equivalent of grains daily.  Similarly, meats/meat alternates could count toward as many as 5 of the 10 maximum grain servings.

For example, the ability to count meat or meat alternates toward grain requirements could enhance the attraction of egg-and-cheese breakfast sandwiches, which would satisfy the 1- daily-grain-serving requirement while allowing the protein to count toward additional weekly grain requirements. Another possibility used by some schools is a serving of yogurt accompanied by whole-grain small crackers for dipping. Vendors should be developing products (including modifications to portion size) to fit the new guidelines.

To view the webinar “Best Practices in Menu Planning: New Pattern Flexibilities”: http://www.schoolnutrition.org/Content.aspx?id=17940

New Study: Snacks of Veggies and Cheese Leave Kids Feeling Fuller with Fewer Calories

A new study reported in the journal Pediatrics might provide one more reason to offer nutrient-rich choices from more than one group at snack time. The study by Cornell University showed vegetables and cheese can help take the edge off children’s between- meal , and also may help children consume fewer calories overall. The study measured the snack consumption of approximately 200 kids entering the third to sixth grades who were given either chips, cheese, vegetables or a combination of vegetables and cheese, and allowed to snack freely while watching television. Results showed that those given a combination vegetable and cheese snack consumed significantly fewer calories before feeling satisfied than those who were served potato chips. Furthermore, the study found that the effects were more pronounced in those who were overweight, obese or from low-involvement families. The overweight or obese children ate 16 percent fewer calories (76% versus 60%) than those in the chip condition.

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Consumer Product News

Land O Lakes with Olive Oil & Sea Salt Wins Best New Product

LAND O LAKES® Butter with Olive Oil & Sea Salt was awarded a 2013 Better Homes and Gardens Best New Product Award in the butter category. The BNPA Awards are the leading consumer-voted awards program in North America, gauging consumer habits, trends and key insights. LAND O LAKES® Butter with Olive Oil & Sea Salt is part of the Land O’Lakes exclusive Half Stick line. It is one of three products available in premeasured, easy-to-use Half Sticks, individually-wrapped to keep the butter tasting fresher, longer.

Whey Protein Recovery Drink Blends with Coconut Water

Maxim & Marketing is shaking up the protein recovery shake category with new All Natural Coco Pro Coconut Recovery with Whey Protein. Coco Pro is a blend of coconut water powder and whey protein. This combination of ingredients produces the ultimate recovery drink for replenishing electrolytes and repairing muscles fast after workouts, according to the company. It is made with hydrolyzed whey proteins, which have been shown to help build muscle faster. Coco Pro should be consumed within 30 minutes after exercise for optimum benefits. The drink is made by mixing one scoop with 6 to 8 ounces of water or . Available flavors are: Chocolate, Piña Colada and Vanilla. Coco Pro is sold in 21-ounce containers.

Greek Gods Introduces Probiotic

The Hain Celestial Group Inc., has extended The Greek Gods brand to drinkable Kefir low- cultured milk. The new beverage comes in four flavors: Plain, Honey, Honey Vanilla and Honey Strawberry. A one-cup serving delivers 12 grams of protein and probiotic cultures. It is also gluten free and 99% lactose free.

Stonyfield Creates Blended Yogurt Brand

Stonyfield is expanding its line of organic with a blended variety. Stonyfield Blends contains fresh fruit pieces and fruit purees and is made with , which produces a thicker texture, according to the company, leveraging taste and texture preferences associated with Greek yogurt. Blends, which come in 11 flavors (both fat free and low-fat) replace the “Smooth and Creamy” line.

Yoplait's ProForce 2X Protein Targets Tweens

General Mills’ brand has expanded its Greek yogurt line with a new product targeting tweens. Yoplait ProForce is fun, colorful and creamy, delivering the benefits of Greek yogurt with a taste preferred by this group. ProForce contains 9 g of protein per serving.

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Honey Bunches of Oats Goes Greek

Post , LLC, is unveiling a Honey Bunches of Oats cereal made with Greek yogurt. The cereal includes whole grain flakes and crunchy granola clusters coated with Greek-style yogurt. The brand has “channeled ” to combine the sweet taste of honey with the tangy taste of Greek yogurt. Each serving contains 5 grams of protein and 4 grams of fiber.

Hershey Releases Special Dark

HERSHEY’S Milk & , a line of single-serve milk and milkshakes, announces the introduction of HERSHEY’S Special Dark Milkshake to its premium line of single serve refrigerated products. Along with the existing flavors, the Special Dark Chocolate flavor will be available in 12 oz. single-serve, plastic bottles at retailers nationwide beginning in March 2013. HP Hood, one of the nation’s leading dairy processors, partnered with The Hershey Company to launch the line of Hershey-branded products in 2010. Special Dark continues to be a popular flavor and it was a natural progression of the line to add this flavor.

South Beach Unveils Snack Smoothies

South Beach Diet has introduced a new line of smoothies that do not contain milk, but do include 6 g of whey protein and milk protein isolate and 6 g of fiber. Snack Smoothies contain only 100 calories. They have no artificial flavors or sweeteners and contain 45 per cent less than the leading weight loss shake. The smoothies are available in three taste-tempting flavors — Strawberry Banana, Wild Berry, and Perfectly Peach. The Smoothies are shelf-stable, single-serve, ready-to-drink. With 6 grams of protein and 6 grams of fiber, they help you feel full and satisfied between .

Muscle Milk Launches Evolve, Aimed at Women

CytoSport, Inc., the processor of Muscle Milk, is introducing Evolve, a protein shake aimed at women who are interested in sports nutrition products. The shake is sweetened with stevia, cane sugar and monk fruit, and features Tonalin CLA, an ingredient supplied by BASF that improves body composition. The CLA (conjugated linoleic acid) is a polyunsaturated, conjugated that is a natural part of the diet that is found primarily in meat and dairy products. Evolve is lactose- and gluten-free and contains only 110 calories, including 12 grams of protein, 20 and minerals and is an excellent source of fiber. It is available in five flavors, including chocolate, vanilla crème, strawberry, mixed berry and café latte.

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Consumer Research and Insights

Consumers' Concept of Healthy Eating Shifts

When it comes to healthy eating, consumers’ connotation varies by occasion. More consumers are gravitating toward health-halo claims such as local, natural and organic, as well as free range and whole wheat, according to Technomic’s recently released Healthy Eating Consumer Trend Report. The study found that two thirds of consumers surveyed agreed that it’s important to eat healthy and pay attention to nutrition. More consumers – 38 percent (versus 33 percent 3 years ago) – say they are more likely to visit places with healthy menu options, whether or not they ultimately order such options. The longtime emphasis on “low” or “reduced” is being shunned in favor of more fresh foods, as a way to provide true balance.

Healthy Brands Perceived as Tastier

A new consumer study conducted by the College of William and Mary demonstrates that foods sold under a healthy brand or marketing message are perceived to be tastier and more satisfying to consumers. The study tested taste preferences for cookies accompanied by healthy vs. unhealthy images. Not only were foods with healthful messages rated higher by all participants, but test subjects described as “restrained eaters” (watching what they eat) consumed more of the healthful product. It is possible that participants mistakenly assumed the healthful brand was less caloric. According to the researchers, it appears that food-related beliefs do influence consumers’ intake, especially that of restrained eaters. Yogurt Linked to Balanced Diet

A new study by the journal Nutrition Research found that those who regularly consume the popular dairy product were getting more nutrients and maintained a better over-all diet than those who aren’t yogurt fans. The study looked at 6,500 adults and found that consumers who ate yogurt had higher intakes of nearly every nutrient measured. People who substitute yogurt for less healthy foods in the diet may prevent inadequate nutrient intake.

Consumer Trends

Restaurant Trends Predicted for 2013

Restaurant experts provided their predictions for 2013 for Nation’s Restaurant News. Here are a few predictions that most relevant for dairy:

 Restaurant nutrition: Growth in menu labeling will increase nutrition awareness among many restaurant users, compelling some operators to add vegetable entrees and appetizers and expand their use of whole grains.  Locavore concepts: We’ll see rising numbers of farm-to-fork concepts that offer regularly changing menus of upscale comfort foods made with local produce and culinary customs in mind.  Daypart growth: The growth in snacking will continue as around-the- clock dining moves closer to the mainstream  Customer expectations: Successful restaurants will be the ones that can provide quality food to consumers at affordable prices.  Consumer demographics: Restaurants should begin marketing more heavily to Baby Boomers since they're continuing to work longer, aren’t cutting back as much and have a greater need for convenience than ever before.

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Mintel: Consumers Seek High Protein Foods

The U. S. market for high protein products is the largest in the world, accounting for 19 percent of global new product launches. “Opportunity exists for value brands to add cost effective protein to products to entice a larger consumer segment”, says Nirvana Chapman, global food science trend analyst at Mintel.

Snacks dominate the category - accounting for 20 percent of the high-protein food and drink new product launches in the U.S. in 2012, followed by and other fortified drinks (17 percent) and spoonable yogurt (15 percent). High-protein products can offer significant advantages to sports beverage formulations, due to proteins’ attributes of enhancing muscle growth and repair after exercise.

According to Mintel, protein use in meal replacement and sports beverages making high- protein claims posted a 37 percent growth in the past five years. Protein has been shown to have a positive effect on subjective satiety, with whey protein in particular having demonstrated a functional role in weight management and satiety. Eighty seven percent of U.S. consumers indicated satiety as an important food attribute for them when choosing products.

Flavor Preferences Trending Toward Bolder, Unusual Combinations

In 2013, consumers will be looking for “gutsier” flavors and unpredictable flavor combinations, according to Comax Flavors, a New York based firm that solicited opinions of food experts and top chefs. The team predicts flavor intensity and experimentation will appeal to consumers. Also expected to take off are impactful flavor “pops” and enhanced mouth feel, as well as artisanal quality and uniqueness. Featured trends include:

 Herb Appeal - a sweet, punchy flavor lift (e.g. Cardamom Pear Berry)  Duets – infusions of flavors combining warmth and sweetness (Dolce de Leche Buttered Rum)  Smooth Finish – flavors that add a sweet pop and satisfying mouth feel (Pistachio Almond )

Dairy Innovation

More Restaurants Adding Pizza to Breakfast Menus

Consumers are coming to embrace the idea of something hot, flat and crispy in the morning, and if it’s couched in the guise of a dinnertime favorite, all the better. According to Datassential, pizza is now on 5 percent of the breakfast menus of the chain and independent restaurants it tracks, with the highest penetration in casual- dining restaurants. The item appears on 18 percent more menus than in 2008.

Most of those pizzas, generally served without marinara sauce, are on menus at independent restaurants or small chains. However, 611-unit quick-service chain Sbarro has offered a breakfast pizza with bacon, sausage, eggs and , and casual-dining chain BJ’s, which has 115 locations, has also offered a breakfast pizza topped with mozzarella, marinara sauce, and an omelet of bacon, ham and sausage.

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New Added-Value Dairy Items Boost Sales

Progressive Grocer says that dairy items beyond the ordinary are improving retailers’ bottom lines and providing shoppers with expanded choices. Products such as compound can be cross merchandised in the , produce and freezer sections. Exotic gourmet flavors are becoming the norm as the population diversifies and tastes evolve. Recent market introductions include unusual items as Elli (a high protein fresh German-style cheese similar to cottage cheese). Kulfi, a new type of frozen dessert similar to , is generating interest in the frozen dairy case. And flavored Epicurean Butter (compound butters in sweet or savory flavors) is helping home cooks prepare effortless fine dining meals. The probiotic trend should drive the introduction of more cultured dairy products, while sustainable practices like recycled packaging will continue to be important.

Omega-3-Rich Yogurt May Boost Heart Health

A new study published in Clinical Nutrition demonstrates the heart health benefits of consuming omega-3-rich yogurt. Ten weeks of consuming omega-3-rich yogurt were associated with significant improvements in the levels of triglycerides and cholesterol. According to Harry Rice, PhD with the omega-3 trade association, the results are “intriguing”. The findings may motivate CPG companies to begin or continue formulation efforts of functional foods utilizing omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFAs).

Chefs Milk Possibilities Using Dessert Ingredients

Over the past few years, chefs at ambitious, ingredient-driven restaurants have begun to experiment with milk in earnest, giving the dairy beverage a new star turn in desserts and drinks. wunderkind Christina Tosi might have led the rallying call when she introduced her now infamous Cereal Milk—precisely what it sounds like, milk steeped with toasted cornflakes—at New York's Momofuku Ko and Momofuku Milk Bar in 2008. Now, a number of new boundary-breaking menu items are pushing milk's nostalgic, nourishing appeal even further:

 Frozen, crisped – restaurant in New York offers a Milk & Honey Dessert Bowl that features milk made into ice cream and wafer crisps made from dehydrated milk foam  Sorbet – Patina Restaurant in Los Angeles features milk and sweetened made into a milk sorbet  Pollenated – Castagna in Portland, OR freezes milk, dried chamomile and cocoa butter into a pulverized mixture sprinkled on edible flowers with honey jam  Flaked and Fried – Uchi in Houston creates a cereal encrusted fried milk dessert, which is made into small nuggets and fried, with a taste like cereal milk  In the Clouds – Kitchen in Atlanta whips milk, cream white chocolate and lecithin into a could like topping for seasonal desserts  Infused with Nostalgia – State Bird Provisions in San Francisco infuses milk and cream with roasted peanuts, vanilla and dark Muscovado sugar, then serves it chilled in shot-sized glasses.

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Dairy and Sustainability

Dairy Product Benchmarking System Improves Food Safety

Everyone in dairy companies, including corporate management, has increased their focus on food safety over the past two years. Much of this focus has been driven by the Food and Drug Administration’s Food Safety Modernization Act (FSMA) which provides FDA inspectors with increased access to processing records, product recall and detention powers and dairy plants “preventative measures” programs.

In response, the dairy industry is establishing a dairy product benchmarking system for food safety that provides easy-to-understand data that can compare key food safety indicators against target food safety goals. Similar to an accounting system, food safety benchmarks utilize target values. These indicators allow plant managers to make quick adjustments of food safety resources and avert costly product recalls. Only through this process of benchmarking of food safety can the dairy industry determine when “enough is enough” and effectively close food safety gaps.

How Compatible are Sustainability and Nutrition?

According to a new paper published in Proceedings of the Nutrition Society, health and nutrition guidance should be integrated with messages on reducing the diet’s environmental impact in order to ensure consistent advice. Some experts have said that growing awareness of the environmental impact of dietary choices has been a major driver of and meat reduction among consumers. Previous research has suggested that a healthy, environmentally is possible without eliminating meat and dairy products.

Read an abstract of the article: Cambridge University Press Abstract: Nutrition and Sustainability

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