DOCSLIB.ORG

IF Ratings™ of Common Foods (V

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
IF Ratings™ of Common Foods (V IF Ratings™ of Common Foods (v. 32) The IF RatingTM System is a method of predicting the inflammatory or anti-inflammatory effects of foods and combinations of foods, based on the nutritional composition of the foods. The proprietary algorithm used to calculate the IF Ratings includes more than 20 different factors that affect a food’s inflammatory or anti-inflammatory potential. For each of these factors, points are added or subtracted based on the amount of that nutrient present1 compared with the documented effects of various dosages of that nutrient on inflammation in humans. The result is a single number that estimates the net effects of all of these factors. A negative IF Rating suggests that a food or meal may have inflammatory effects; a positive IF Rating indicates an anti-inflammatory effect. The larger the number, the stronger the effect. Using the IF Ratings to balance your diet The goal is not to eliminate all foods with negative ratings. Rather, the IF Rating system helps you balance the inflammatory and anti-inflammatory effects of the foods you eat. When you add up the IF ratings for all the foods you eat in a day, even though many individual foods may have negative IF Ratings, the total should ideally be in the positive (anti- inflammatory) range. For more information, please visit: This information is for informational purposes only and is not intended to provide personal medical advice. Reproduction, distribution, display or use of these ratings in any application is strictly prohibited without express permission of the author. IF RatingsTM v.32 Food Name Category Svg Size Svg (g) IF Rating Cals (kcal) Carb (g) Fiber (g) Protein (g) Fat (g) Acerola cherries Fruit/Veg 1/2 cup 49 347 16 4 1 0 0 Acerola juice, fresh Fruit/Veg 1/2 cup 121 817 28 6 0 0 0 Alfalfa sprouts Fruit/Veg 1/2 cup 24 1 6 1 0 1 0 Amaranth leaves, cooked Fruit/Veg 1/2 cup 66 30 14 3 0 1 0 Apple and grape juice blend Fruit/Veg 1/2 cup 121 -14 61 15 0 0 0 Apple juice Fruit/Veg 1/2 cup 121 -12 57 14 0 0 0 Apple, grape, pear juice blend Fruit/Veg 1/2 cup 121 -5 63 16 0 0 0 Apple, peeled Fruit/Veg 1/2 cup 55 -10 26 7 1 0 0 Apple, with skin Fruit/Veg 1/2 cup 55 -9 29 8 1 0 0 Apples, dried Fruit/Veg 1/4 cup 22 -49 53 14 2 0 0 Applesauce, sweetened Fruit/Veg 1/2 cup 122 -41 83 21 1 0 0 Applesauce, unsweetened Fruit/Veg 1/2 cup 122 -15 51 14 1 0 0 Apricot nectar Fruit/Veg 1/2 cup 121 -8 68 17 1 0 0 Apricots, dried Fruit/Veg 1/4 cup 32 -56 77 20 2 1 0 Apricots, fresh Fruit/Veg 1/2 cup 78 3 37 9 2 1 0 Apricots, in heavy syrup Fruit/Veg 1/2 cup 129 -47 107 28 2 1 0 Apricots, in juice Fruit/Veg 1/2 cup 122 0 59 15 2 1 0 Apricots, in light syrup Fruit/Veg 1/2 cup 126 -22 79 21 2 1 0 Apricots, in syrup, drained Fruit/Veg 1/2 cup 110 -13 91 23 3 1 0 Artichoke, cooked Fruit/Veg 1/2 cup 84 3 43 10 7 2 0 Artichoke, Jerusalem, raw Fruit/Veg 1/2 cup 75 -37 55 13 1 2 0 Artichoke, raw Fruit/Veg 1/2 cup 66 -2 31 7 4 2 0 Arugula, raw Fruit/Veg 1 cup 20 12 5 1 0 1 0 Asparagus, canned Fruit/Veg 1/2 cup 121 34 23 3 2 3 1 Asparagus, cooked Fruit/Veg 1/2 cup 90 38 20 4 2 2 0 Asparagus, raw Fruit/Veg 1 cup 134 22 27 5 3 3 0 Avocado, fresh Fruit/Veg 1/2 cup 75 57 120 6 5 2 11 Bamboo shoots, canned Fruit/Veg 1/2 cup 65 -9 12 2 1 1 0 Reproduction, distribution, display or use of these ratings in any application is strictly prohibited without express permission of the author. © 2017 Monica Reinagel, All rigHts reserved. IF RatingsTM v.32 Food Name Category Svg Size Svg (g) IF Rating Cals (kcal) Carb (g) Fiber (g) Protein (g) Fat (g) Banana chips, dried Fruit/Veg 1 ounce 28 -132 147 17 2 1 10 Banana, fresh Fruit/Veg 1/2 cup 75 -38 67 17 2 1 0 Bean sprouts (mung) Fruit/Veg 1/2 cup 52 1 16 3 1 2 0 Beans, green, canned Fruit/Veg 1/2 cup 76 5 17 3 1 1 0 Beans, green, cooked Fruit/Veg 1/2 cup 63 1 22 5 2 1 0 Beans, green, frozen Fruit/Veg 1/2 cup 60 2 23 5 2 1 0 Beans, green, raw Fruit/Veg 1/2 cup 50 2 16 3 1 1 0 Beans, yellow, canned Fruit/Veg 1/2 cup 127 -2 25 6 2 1 0 Beans, yellow, cooked Fruit/Veg 1/2 cup 63 -3 22 5 2 1 0 Beet greens, cooked Fruit/Veg 1/2 cup 72 138 19 4 2 2 0 Beet greens, raw Fruit/Veg 1 cup 39 63 9 2 1 1 0 Beets, canned Fruit/Veg 1/2 cup 80 -6 25 6 1 1 0 Beets, cooked Fruit/Veg 1/2 cup 85 -9 37 8 2 1 0 Beets, Harvard, canned Fruit/Veg 1/2 cup 123 -46 90 22 3 1 0 Beets, pickled, canned Fruit/Veg 1/2 cup 113 -34 73 18 3 1 0 Beets, raw Fruit/Veg 1/2 cup 68 -1 29 7 2 1 0 Blackberries, fresh Fruit/Veg 1/2 cup 72 4 31 7 4 1 0 Blackberries, frozen Fruit/Veg 1/2 cup 75 -12 48 12 4 1 0 Blackberries, in heavy syrup Fruit/Veg 1/2 cup 128 -65 118 30 4 2 0 Blackberry juice, canned Fruit/Veg 1/2 cup 121 1 46 9 0 0 1 Blueberries, dried, sweetened Fruit/Veg 1/4 cup 40 -120 127 32 3 1 1 Blueberries, fresh Fruit/Veg 1/2 cup 75 -15 43 11 2 1 0 Blueberries, frozen Fruit/Veg 1/2 cup 75 -8 38 9 2 0 0 Blueberries, frozen, sweetened Fruit/Veg 1/2 cup 75 -34 64 16 2 0 0 Blueberries, in heavy syrup Fruit/Veg 1/2 cup 125 -70 110 28 2 1 0 Blueberries, in syrup, drained Fruit/Veg 1/2 cup 122 -65 107 28 3 1 0 Blueberries, wild, frozen Fruit/Veg 1/2 cup 70 -5 40 10 3 0 0 Boysenberries, frozen Fruit/Veg 1/2 cup 116 -5 58 14 6 1 0 Reproduction, distribution, display or use of these ratings in any application is strictly prohibited without express permission of the author. © 2017 Monica Reinagel, All rigHts reserved. IF RatingsTM v.32 Food Name Category Svg Size Svg (g) IF Rating Cals (kcal) Carb (g) Fiber (g) Protein (g) Fat (g) Boysenberries, in heavy syrup Fruit/Veg 1/2 cup 128 -64 113 29 3 1 0 Breadfruit, fresh Fruit/Veg 1/2 cup 110 -57 113 30 5 1 0 Broccoli raab, cooked Fruit/Veg 1/2 cup 33 41 11 1 1 1 0 Broccoli raab, raw Fruit/Veg 1/2 cup 20 18 4 1 1 1 0 Broccoli, chinese, cooked Fruit/Veg 1/2 cup 44 26 10 2 1 1 0 Broccoli, cooked Fruit/Veg 1/2 cup 78 60 27 6 3 2 0 Broccoli, frozen Fruit/Veg 1/2 cup 78 40 20 4 2 2 0 Broccoli, raw Fruit/Veg 1/2 cup 44 26 15 3 1 1 0 Brussels sprouts, cooked Fruit/Veg 1/2 cup 76 40 27 5 2 2 0 Brussels sprouts, raw Fruit/Veg 1/2 cup 44 30 19 4 2 1 0 Burdock root, cooked Fruit/Veg 1/2 cup 62 -37 55 13 1 1 0 Burdock root, raw Fruit/Veg 1/2 cup 69 -27 50 12 2 1 0 Cabbage, chinese, cooked Fruit/Veg 1/2 cup 85 57 10 2 1 1 0 Cabbage, chinese, raw Fruit/Veg 1/2 cup 35 30 5 1 0 1 0 Cabbage, fermented (Kimchi) Fruit/Veg 1/2 cup 75 8 11 2 1 1 0 Cabbage, green, cooked Fruit/Veg 1/2 cup 75 23 17 4 1 1 0 Cabbage, green, raw Fruit/Veg 1/2 cup 40 10 10 2 1 1 0 Cabbage, red, cooked Fruit/Veg 1/2 cup 75 3 22 5 2 1 0 Cabbage, red, raw Fruit/Veg 1/2 cup 40 12 12 3 1 1 0 Cabbage, savoy, cooked Fruit/Veg 1/2 cup 75 9 18 4 2 1 0 Cabbage, savoy, raw Fruit/Veg 1/2 cup 35 13 9 2 1 1 0 Cantaloupe, fresh Fruit/Veg 1/2 cup 85 38 29 7 1 1 0 Carrot juice, canned Fruit/Veg 1/2 cup 118 174 47 11 1 1 0 Carrots, baby, raw Fruit/Veg 1/2 cup 60 104 21 5 2 0 0 Carrots, canned Fruit/Veg 1/2 cup 73 101 18 4 1 0 0 Carrots, cooked Fruit/Veg 1/2 cup 78 164 27 6 2 1 0 Carrots, frozen Fruit/Veg 1/2 cup 64 112 23 5 2 0 0 Carrots, raw Fruit/Veg 1/2 cup 60 122 25 6 2 1 0 Reproduction, distribution, display or use of these ratings in any application is strictly prohibited without express permission of the author.
Load more

Recommended publications
  • Understanding IRI Household-Based and Store-Based Scanner Data, TB-1942 Economic Research Service/USDA United States Department of Agriculture
    United States Department of Agriculture Economic Research Understanding IRI Service Technical Household-Based and Bulletin 1942 Store-Based Scanner Data April 2016 Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen United States Department of Agriculture Economic Research Service www.ers.usda.gov Access this report online: www.ers.usda.gov/publications/eib-economic-information-bulletin/TB-1942 Download the charts contained in this report: • Go to the report’s index page www.ers.usda.gov/publications/ eib-economic-information-bulletin/TB-1942 • Click on the bulleted item “Download TB1942.zip” • Open the chart you want, then save it to your computer Recommended citation format for this publication: Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen. Understanding IRI Household- Based and Store-Based Scanner Data, TB-1942, U.S. Department of Agriculture, Economic Research Service, April 2016. Cover image from iStock. Use of commercial and trade names does not imply approval or constitute endorsement by USDA. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regu- lations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs).
    [Show full text]
  • The Index of ESHA Foods & Codes
    The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked
    [Show full text]
  • Breakfast Menu
    Anaheim Union High School District SECONDARY BREAKFAST MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk monday & wednesday Breakfast Croissant Sandwich Chocolate Chip Muffin Fresh Baked Cinnamon Roll tuesday & thursday Breakfast Croissant Sandwich Fresh Baked Breakfast Bread Whole-Grain Mini Donuts friday Breakfast Croissant Sandwich Whole-Grain Toaster Pastry Fresh Baked Cinnamon Roll DAILY Whole-grain Pan Dulce, Assorted Muffins, Bagel w/ Cream Cheese, Breakfast Bars, Cheese Toast, Pancake Wrapped Sausage, Waffles, Low-fat Yogurt, Parfait, Smoothie, French Toast, Assorted Breakfast Breads, Assorted Cereals and Cereal Bars Not all items are available daily and varies by school site. Menu is subject to change without notice. This institution is an equal opportunity provider. Anaheim Union High School District SECONDARY LUNCH MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk DAILY Hamburger/Cheeseburger Macaroni and Cheese Bowl Orange Chicken Bowl Teriyaki Chicken Bowl Chicken & Green Chile Tamale Taco Nada Quesadilla Italian Pasta Bowl Spicy Chicken Sandwich Chicken Box Pizza, Burrito Assorted Sandwiches Salads Chicken Tenders Hummus Box Yogurt w/ Crackers Nachos Chicken Tenders w/ Roll Mini Cheeseburger Sliders Peanut Butter and Jelly Sandwich Seasonal Special Not all items are available daily and v aries by school site. Menu is subject to change wi thout notice. This institution is an eq ual opportunity provider..
    [Show full text]
  • Photos © Peter Menzel • from the Book What I
    BANGLADESH: SHAHNAZ BEGUM MICROLOAN MILKER CANADA: COCO SIMONE FINKEN GREEN TEEN Shahnaz rinses tiny fish for dinner at the village well. Coco blows out sixteen birthday candles on a homemade carrot cake baked by her mother and sister. She cooks with her renters and neighbors in a small lean-to next to her tin-clad house, which has a TV but no refrigerator. Coco and her family in their passive-solar, straw-bale house. Her cows eat a pile of water hyacinths gathered by her son from a The Finkens live a block and a half east of Lac Deschenes, a wide pond beyond the haystack in the main photo. section of the Ottawa River. One Day’s Food One Day’s Food IN DECEMBER IN OCTOBER BREAKFAST Sweet biscuits (cookies), 0.6 oz • Black tea, 3.5 fl oz; BREAKFAST French bread, 1.8 oz • Strawberries, 2.6 oz • So Nice with sugar, 2 tsp soy milk, original, 7.5 fl oz LUNCH Amaranth leaves, stir-fried with small shrimp, onion, LUNCH Veggie Wrap: Old El Paso flour tortilla, salsa flavored, garlic, ginger, and hot chilies, 6 oz • Cauliflower, stir-fried with 2.5 oz; feta cheese, 1.8 oz; green bell pepper, 1.1 oz; lettuce, onion, green chilies, ground chilies, and a small amount of beef 0.4 oz; butter, 0.5 tsp • Apple, 5.6 oz • Carrots, 1.8 oz for flavoring, 6.3 oz • Fresh vegetable salad of tomato, cucumber, and chilies, 3.4 oz; with lemon juice, 1 tbsp • White rice, 12.8 oz DINNER Jyoti matar paneer (peas and Indian-style cheese), 6.1 oz • White rice, 6.6 oz DINNER Khailsha (giant dwarf gourami, a freshwater fish) with snow peas, potato, and tomato, eaten with
    [Show full text]
  • Phone Follow-Up Dietary Interviewer Procedures Manual
    National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics.............................................
    [Show full text]
  • 189 $199 $299 $299 3/$5 $149
    WEEK LONG SUPER SALE - ONLY AT YOUR IGA MARKETPLACE! Fresh Lean & Meaty USDA Choice Boneless Previously Frozen Beef Round & Skinless Babyback Boneless Chicken Breast Pork Ribs Sirloin Tip Roast $ 89 $ 99 $ 99 1 lb. 2 lb. 2 lb. California The Natural Snack Sweet & High In Vitamin C Red, White Or Delicious Summer Flavor Black Seedless Extra Large Tomatoes Grapes Cantaloupes On The Vine $ 99 3/$ $ 49 1 lb. 5 1 lb. Selected Varieties Condensed • Selected Selected Varieties 10.5 To 13.1 Oz Box Varieties • 10.5 To 11.5 Oz Can 8 Oz Pkg Kellogg’s Campbell’s IGA Shredded Special K Cereal Red & White Soups Or Bar Cheese 2/$4 10/$10 $188 Selected Varieties Choose-A-Sheet • 816 Ct Pkg 14.5 Oz Can Scott 8 Pack College Inn Mega Rolls Broth Paper Towels 4/$3 $699 12,000 Ct Or 18 Pack Comfort Selected Varieties Plus Double Rolls • 4158 Ct Pkg 3.75 To 9.1 Oz Box Scott 12 Pack Nabisco Selected Varieties Bath Tissue 14 To 27 Fl Oz Pkg Snack Crackers Good Humor 2/$ $ 99 Or Klondike 2/$ 6 Ice Cream Bars 5 4 Double Manufacturer’s Coupons! See store for details. Reuse and save! Get 2 cents back when you Dushore Towanda Ask About Our Loyalty Card reuse any plastic or paper bags or get 5 cents 121 West Main Street Colonial Plaza No Our Prices Open: Sun 8 AM-5 PM Open Shopper’s Are An back for each nondisposable bag you reuse! Mon.-Thurs. 8 AM-7 PM 7 Days A Week Club Cards Fri.
    [Show full text]
  • Updated Ilsi Na Heavy Metal Screening Tool Documentation Report and User's Guide
    Chemical Regulation and Food safety UPDATED ILSI NA HEAVY METAL SCREENING TOOL DOCUMENTATION REPORT AND USER’S GUIDE UPDATED ILSI NA HEAVY METAL SCREENING TOOL DOCUMENTATION REPORT AND USER’S GUIDE Prepared for Alison Kretser MS, RD Senior Scientific Program Manager ILSI North America 1156 Fifteenth Street, NW Suite 200 Washington, DC 20005 Prepared by Exponent 1150 Connecticut Ave., NW Suite 1100 Washington, DC 20036 November 27, 2012 1004049.000 A0T0 0112 0001 i Contents Page List of Tables iv Acronyms and Abbreviations 1 1 BACKGROUND 2 2 MODULE 1: HAZARD CHARACTERIZATION 3 2.1 Inorganic Arsenic 4 2.1.1 Existing Exposure Limits 4 2.1.2 Background Dietary Sources 6 2.1.3 HMS Tool Portion 7 2.2 Cadmium 8 2.2.1 Existing Exposure Limits 8 2.2.2 Background Dietary Sources 9 2.2.3 HMS Tool Portion 9 2.3 Chromium 10 2.3.1 Existing Exposure Limits 10 2.3.2 Background Dietary Sources 11 2.3.3 HMS Tool Portion 11 2.4 Lead 13 2.4.1 Existing Exposure Limits 13 2.4.2 Background Dietary Sources 13 2.4.3 HMS Tool Portion 14 2.5 Mercury 14 2.5.1 Background Dietary Sources 15 2.5.2 HMS Tool Portion 15 2.6 Additional Consideration 16 3 MODULE 2: DIETARY EXPOSURE ASSESSMENT 17 3.1 Concentration Data 17 3.2 Food Consumption Data 18 3.2.1 NHANES 2005-2010 19 3.2.1.1 Option 1: 21 CFR170.3 Food Categories 20 1004049.000 A0T0 0112 0001 ii 3.2.1.2 Option 2: 21CFR Food Sub-Categories 21 3.2.1.3 Intake Estimates 21 3.2.2 Option 3 – Raw Agricultural Commodities (RAC) Foods and the Commodity Intake Database (FCID) 22 3.2.3 Option 4 - Total Diet Study (TDS) 23 3.2.4 Option 5 - Feeding Infants and Toddlers Study (FITS) Data 24 3.3 Estimating Exposures 25 MODULE 3: RISK CHARACTERIZATION 27 4 REFERENCES 29 5 USER’S GUIDE 31 Appendix A.
    [Show full text]
  • Phone Follow-Up Dietary Interviewer Procedures Manual
    Phone Follow-Up Dietary Interviewer Procedures Manual January 2008 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ............................................................................ 1-1 1.1 History ................................................................................................ 1-1 1.2 Goals of the Survey............................................................................. 1-4 1.3 NHANES Data Accomplishments...................................................... 1-4 1.4 National Center for Health Statistics .................................................. 1-6 1.5 Sample Selection................................................................................. 1-6 1.6 Field Organization for NHANES ....................................................... 1-7 1.7 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.7.1 Exam Sessions..................................................................... 1-11 1.7.2 Exam Team Responsibilities............................................... 1-12 1.7.3 Examination Components ................................................... 1-13 1.7.4 Sample Person Remuneration ............................................. 1-20 1.7.5 Report of Exam Findings .................................................... 1-21 1.7.6 Dry Run Day ....................................................................... 1-22 1.8 Integrated Survey Information System (ISIS) .................................... 1-22 1.9 Confidentiality
    [Show full text]
  • Bakery Products in the United States
    International Markets Bureau MARKET INDICATOR REPORT | FEBRUARY 2012 Bakery Products in the United States Bakery Products in the United States MARKET TRENDS INSIDE THIS ISSUE Canada is a large exporter of bakery products to the Market Trends 2 United States (U.S.). Key exports include dough mixes, biscuits, pastries/cakes/desserts, breads, waffles, cookies, gingerbread, puddings, pies, and cereals. Consumption Demographics 3 The market for bakery products in the U.S. grew by 7.6% from Retail Sales 5 2005 to 2010, while the market for frozen bakery grew by 9.1%, and frozen desserts (not including ice cream) by 18.3%. Frozen Health and Wellness 6 desserts are expected to remain the fastest growing category Bakery Products from 2011 to 2016. Brand and Company Shares 6 Bakery products can be broken down into three sub-categories: baked goods, biscuits, and breakfast cereals. Breads are the largest segment in the baked goods sub-category, followed by Distribution Channels 7 pastries and cakes. Unpackaged artisanal pastries and cakes currently sell more than packaged pastries and cakes, however, New Products 7 packaged bread sells more than unpackaged bread. Trade Data 9 Many successful new bakery products being introduced into the U.S. market feature health claims or claims of higher quality. Many companies are introducing products with lower amounts of high-fructose corn syrup and sodium but higher amounts of fibre, and are using whole wheat more often. In fact, whole wheat bread outsold white bread in 2010. Savoury biscuit volume sales are expected to grow from 2011 to 2016, however, volume sales of sweet biscuits, especially cookies, are expected to decline over the same time period.
    [Show full text]
  • Gluten-Free Products at the Market on Millstream
    January 2015 U-Be-Livin-Smart Muffins –Smoothie berry, apple cinnamon, orange cinnamon, chocolate banana, mighty, plain, whole grain Van's Waffles-Blueberry, Apple Cinnamon, Original Note: Van’s Organic Original is NOT GF WOW Baking Company-Cookies- White Chocolate GLUTEN FREE PRODUCTS AT THE cranberry, pumpkin spice, peppermint MARKET ON MILLSTREAM brownie The Market offers this list as a guide only, and as Aisle 1 Frozen, Fresh Bread and Baked Goods such, assumes no responsibility for the purchase and consumption of food that may not conform to your Abuelos Blue Corn Tortillas dietary requirements. The onus is on the individual Amy’s Rice Mac and Cheese, Indian Paneer Tikka, consumer to determine if a product is suitable for Gluten Free Cheese Pizza, Gluten Free them. Please check the labels as manufacturers may Indian Aloo Mattar Wrap change allergen warnings without notice. Burrito-Beans& Rice Non-Dairy, Beans& Rice Cheddar Cheese At time of printing, ingredient labels on products Enchilada-Spanish rice & bean, cheese found on this list clearly indicate that they are gluten Caesar’s Pastas-Stuffed Shells w/ cheese in free. Through Health Canada, “Gluten-free” claims Marinara Sauce, Manicotti, Vegetable must not contain levels of gluten over 20 ppm as a Lasagna, Cheese Lasagna Chapmans Ice Cream 2L box -all result of cross-contamination. For more info: Ice Cream 4L box- Vanilla, Neapolitan, http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel- Strawberry Banana coe/gluten-position-eng.php Sorbet 2L tub –Orange, Rainbow Lollys, The Market endeavors to keep this guide, as well as Super Frosty Ice Cream Bar- Super Fudge product identification, as up to date as possible.
    [Show full text]
  • Pics for PECS© 2009 Wordlist
    Pics for PECS® Version 14© Wordlist New images are bolded in red Alphabet and Numerals Alphabet and Numerals: Uppercase 1. A 8. H 15. O 22. V 2. B 9. I 16. P 23. W 3. C 10. J 17. Q 24. X 4. D 11. K 18. R 25. Y 5. E 12. L 19. S 26. Z 6. F 13. M 20. T 7. G 14. N 21. U Alphabet and Numerals: Lowercase 1. a 8. h 15. o 22. v 2. b 9. i 16. p 23. w 3. c 10. j 17. q 24. x 4. d 11. k 18. r 25. y 5. e 12. l 19. s 26. z 6. f 13. m 20. t 7. g 14. n 21. u Alphabet and Numerals: Numerals 1. 0 7. 6 13. 2nd 19. 8th 2. 1 8. 7 14. 3rd 20. 9th 3. 2 9. 8 15. 4th 21. 10th 4. 3 10. 9 16. 5th 22. 11th 5. 4 11. 10 17. 6th 23. 12th 6. 5 12. 1st 18. 7th Alphabet and Numerals: Other 1. alphabet song 3. count 5. hiragana letter 7. numbers 2. alphabet 4. counting 6. letters Animals Animals: General 1. alligator 11. beetle 1 21. bull 31. chicken 1 2. animals 12. beetle 2 22. bunny 32. chimpanzee 3. ant 13. beetle -stag 23. butterfly 33. chipmunk 4. antelope 14. bird 1 24. calf 34. cow 5. armadillo 15. bird 2 25. camel 35. crab 6. badger 16. bird 3 26. cat 1 36. cricket 7. bat 1 17.
    [Show full text]
  • Allergens Nutri Onal Informa on This Is a Representa on of the Nutri
    975 201 10000 12/8 Oz Category DAIRY Dairy Ease (Lactose Free Milk) MFG Code 6404600 Sysco # 9016759 Nutrional Informaon Milk Non-Fat Lactose Free Nutrional Facts MFG Code 6404600 Serving size 1 cup (8 oz) Brand Dairy E Servings per case 12/8 Oz UPC: 10000 Calories 80.00 Total Fat (grams & Daily Value) 0.00 & 0.00% SCC14: Serving Size 1 cup (8 oz) Saturated Fat (grams & Daily Value) 0.00 & 0.00% List of Ingredients Trans Fat (grams) 0.00 Cholesterol (grams & Daily Value) 5.00 & 0.67% Sodium (Milligrams & Daily Value) 130.00 & 5.42% Fat Free Milk, Contains less than 1% of each of the following; Potassium Chloride, Lactase Enzyme, Vitamin A Palmitate, and Vitamin D3. Total Carbohydrate (Grams & Daily Value) 12.00 & 4.0% Dietary Fiber (Grams & Daily Value) 0.00 & 0.00% Sugar (Grams) 11.00 Protein (grams) 8.00 Vitamin A (IU & Daily Value) 500.00 & 10% Vitamin C (milligrams & Daily Value) 0.00 & 0.00% Calcium (milligrams & Daily Value) 300.00 & 0.00% Iron (milligrams & Daily Value) 0.00 & 0.00% Allergens Potassium (Milligrams & Daily Value) 0.00 & 0.00% Milk Yes Phosphorus (Milligrams & Daily Value) 0.00 & 0.00% Thiamin (Milligrams & Daily Value) 0.00 & 0.00% Eggs No Riboflavin (Milligrams & Daily Value) 0.00 & 0.00% Niacin (Milligrams & Daily Value) 0.00 & 0.00% Fish No Folate (Milligrams & Daily Value) 0 & 0.00% Shellfish No Child Nutrion NO Child Nutrion Equivalent Unit N/A Tree Nuts No Kosher Yes Wheat No Peanuts No Soybeans No This is a representaon of the nutrion label.
    [Show full text]