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Delicious Snack Food Opportunities Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director,

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Presentation on theme: "Delicious Snack Food Opportunities Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director,"— Presentation transcript:

1 Delicious Snack Food Opportunities Presenters: Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies Robert M. Reeves, MS Public Affairs Director, QUALISOY Leveraging the 2010 Dietary Guidelines Sponsored by: IFT Spotlight Session | June 12, 2011

2 Leveraging the Dietary Guidelines Newer Soybean Oils for Healthy Foods Marilyn Schorin, PhD, RD, LD, FADA

3 Guidelines General Principles Guidance on diet and nutrition re-examined every five years Guidelines issued jointly by USDA and DHHS Based on report by Advisory Council of eminent nutrition scientists (largely university-based) Designed to aid policymakers and educators

4 Key Takeaways Significant change in policy toward fats Switch away from discretionary calories –Consumers did not understand what was meant –Consumers provided little how-to New concepts –Solid fats, added sugars (SoFAS) –Emphasis on nutrient-dense foods –More positive messages on dietary fats

5 Fats Explained Guidance before 2010 Reduce fats, especially saturated fats and cholesterol Avoid trans fat 2010 Guidance on Fat Replace saturated fats with mono- and polyunsaturated fats Keep trans fat consumption as low as possible Consume <300 mg dietary cholesterol per day

6 Changes at Home For cooking (frying, sautéing), use oils high in MUFAs and PUFAs (such as soybean oil or high-oleic soy oil) Eat fish for omega-3 fatty acids (DHA, EPA) Use meat and cheese as condiments, not center of plate Read food labels for total fat AND saturated fat

7 Product Development Changes The News: Fat is not unhealthy Newer fats with special traits have higher MUFAs Newer fats have reduced linolenic acid –Unstable due to chemical structure –Oxidation was a problem

8 Monounsaturated FatPolyunsaturated Fat Beneficial Fats in New Soybeans

9 Health Benefits of the Guidelines Lower levels of LDL (bad) cholesterol Heart-health benefits of Omega-3 oils and unsaturated fatty acids Taste satisfaction of foods with some fat

10 Consumer Attitudes & Perceptions Healthfulness of Fats and Oils

11 Calories & Fats are Top Concerns Three of the top six nutrition facts referenced are related to fat content and type of fat Calories68% Total Fat67% Sodium/Salt61% Sugars55% Saturated Fat53% Trans Fat51% Q. Which of the following information, if any, do you use on the Nutrition Facts panel? [If use NFP] [Select all that apply] N=680

12 Consumers Look at Ingredients Sodium/Salt65% Type of Fat/Oil64% Sugar60% Q. What, specifically, are you looking for when it comes to using the ingredients portion of food and beverage packages? [If use ingredient info] [Select all that apply] N=493

13 Limiting Fats and Oils 71% of Americans are trying to limit some type(s) of fat 29% of Americans are not trying to limit any type(s) of fat Q. Which of the following are you trying to limit? [Select all that apply] N=1,000 Trans fats 1.3% total calories

14 Fats and Oils Considered Healthful Q. Which of the following types of fat or fatty acids do you consider to be healthful? [Select all that apply] N=1,000

15 Knowledge of Solid Fats =correct answer Q. Which of the following is a solid fat? [Select all that apply] Nearly half are not willing to guess Less than 1% correctly named the six fats considered to be solid N=1,000

16 USBs Consumer Attitudes Survey 2011 represents the 18th annual nationwide survey Study provides information on consumer attitudes and perceptions about health and nutrition issues United Soybean Board, 2011 Consumer Attitudes About Nutrition

17 Nutrition of Top Concern 92% find health and nutrition information important when searching for healthy foods at the grocery store –Total calories and fat content, top two concerns –56% report they are willing to pay more for healthy or healthier versions of food 71% consumers say they have changed their eating habits in the past three to five years due to health concerns

18 Q: Which of the following do you think is healthier for you? 20032005200720092011 Saturated fat healthier 30%28%42%35%21% Trans fat healthier 41%30%16%19%10% Nutritionally about equal NA 35% Perceptions of Fats

19 Q: Which fats do you view as very/somewhat healthy? 200920102011 Omega- 3 fatty acids75%76%79% Polyunsaturated fat29%32%33% Monounsaturated fat32%30%33% Trans fat9%10%9% Saturated fat7%9%8% Perceptions of Fats

20 Soybean Oil Perceived as Healthy Q. Based on anything you may have seen or heard, please indicate how healthy you think each oil listed below is N=Varies, depending on year 81% rate it healthy


22 Soybean Oil Applications, Functionality and Sensory Test Results Robert Reeves, MS

23 Soybean Oil is Dominant U.S. Vegetable Oil Fats and Oils Domestic Disappearance, 2009 (1) OilAmount (millions lbs.)Percent Soybean16,20055.8 Canola3,00210.3 Palm2,0297.0 Tallow1,7115.9 Corn1,6975.8 Coconut1,1243.9 Lard7822.7 Olive6122.1 Palm kernel5261.8 Cottonseed5161.8 Others8442.9 Total29,043100.00 (1) Stocks+Imports+Production-Exports Source: Oilcrop Yearbook 2010, ERS, USDA

24 U.S. Soybean Oil Consumption by Food Category (2009) CategorySoy amt. (M)Total amt. (M)% of category% of total Salad/Cooking9,33914,34365.145.9 Baking/Frying3,8835,10576.119.1 Margarines/Other(D)875(D) Total13,22220,32365.0 (D) Withheld to avoid disclosing data for individual companies Soybean Oil Used in Food Manufacturing, 2009

25 Soybean Oil as a Trans Fat Solution Novel processing –Blends of fully hydrogenated soy oil (no trans) with unhydrogenated oils –Altered hydrogenation techniques Novel soybean varieties –Low-linolenic –High-oleic/reduced saturate

26 High-Oleic Soybean Oil (HOSBO) Composition –70-85% oleic acid –6-12% saturates –<3% linolenic acid Test quantities available 2010 –Commercialization in 2012 Exceptional oxidative stability

27 HOSBO Performance Attributes High stability facilitates extended shelf life in snack foods and extended exposure to high heat during frying Increased stability and flavor retention in foods cooked within high-oleic soybean oil May be blended with other vegetable oils to develop desired functionality and flavor characteristics Antioxidants unnecessary due to high stability

28 HOSBO Applications Deep-frying –Chicken, shrimp, battered products, potato chips, French fries, onion rings, donuts, par frying, wok cooking Bakery products –Bread, rolls, pizza crust, cakes, muffins, laminated products Spray oils –Crackers, rolls, pretzels, cereals, dried fruits, snacks Pan release oil –Breads, cakes

29 Secondary HOSBO Applications Nutritional beverages Nutrition bars Non-dairy creamers Batter and breading mixes Sauces and gravies Soups Infant formula Syrups and toppings

30 Soybean Oil Functionality in Cooking and Food Processing

31 Soybean Oil: An Excellent Heat Transfer Agent Facilitates rapid cooking time for fast food preparation Yields crisp texture to deep-fried foods Provides rich flavor and aroma to foods without scorching or burning

32 Soybean Oil in Bakery Shortenings Provides lubricity in foods – Shortening coats dough particles allowing them to slide Provides short texture or tenderness to baked goods Lubricates dough allowing uniform slicing of breads Good mouth feel

33 Soybean Oil in Mayonnaise and Salad Dressings Provides oil in water matrix to hold emulsion together (4 parts oil: 1 part water + egg protein) Allows spices and flavorings to adhere to salad components Does not leave residue of solid fat on foods

34 Soybean Oil Improves Flavor and Appearance in Foods Fat soluble flavors (butter, cheese) are carried to taste buds Neutral flavor of oil does not interfere with food flavors Spray oils provide gloss to buns and rolls and cooked appearance to crackers and snack foods

35 United Soybean Board Sensory Test Results and Cooking Demonstration

36 Consumer Sensory Test Results Consumer test panel (n=32) compared French fries cooked in: –High-Oleic Soybean Oil –High-Oleic Sunflower Oil –High-Oleic Canola Oil –Palm Oil

37 Consumer Sensory Test Results Consumers ranked French fries cooked in high-oleic soybean oil a top choice –Fries ranked highest in overall likeability –70% of participants picked fries as 1st or 2nd choice –63% ranked fries as having just the right amount of potato flavor –56% ranked fries as having just the right amount of crispness

38 Soybean Oils of Tomorrow

39 SDA Omega-3 Soybean Oil Land-based source of omega-3 18-20% stearidonic acid content (SDA) –Rapidly converts into omega-3 fatty acids in the body Benefits of omega-3 elevation –Promotes heart health –Reduces inflammation and arthritis Enhances taste profile in some foods Introduction anticipated in 2012

40 SDA Omega-3 Soybean Oil Expected Applications: –Margarines and spreads –Salad dressings –Yogurt –Granola bars

41 Summary Soybean oil is helpful in meeting 2010 Dietary Guidelines Soybean oil is a good solution to trans fats New soy varieties to be beneficial to health and food functionality Future for soybeans and soy products is bright

42 For More Information

43 Thank You! Questions? Please come visit the United Soybean Board at Booth #6221

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