Midwest Dairy Partner Newsletter Child Health and Wellness During a recent webinar sponsored by the School Nutrition Foundation, USDA officials discussed flexibility in School Breakfast Program (SBP) procedures that may provide more opportunities for cheese and yogurt 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 Meal 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 food group at snack time. The study by Cornell University showed vegetables and cheese can help take the edge off children’s between- meal hunger, 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. 1 Consumer Product News Land O Lakes Butter 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 Whey with Coconut Water Maxim Manufacturing & 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 milk. Available flavors are: Chocolate, Piña Colada and Vanilla. Coco Pro is sold in 21-ounce containers. Greek Gods Introduces Probiotic Kefir The Hain Celestial Group Inc., has extended The Greek Gods brand to drinkable Kefir low-fat 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 yogurts with a blended variety. Stonyfield Blends contains fresh fruit pieces and fruit purees and is made with organic milk, 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’ Yoplait 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. 2 Honey Bunches of Oats Goes Greek Post Foods, 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 innovation” 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 Milkshake HERSHEY’S Milk & Milkshakes, 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 Diet 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 sugar 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 meals. 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 fatty acid 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 vitamins 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. 3 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.