Archive For The “Health” Category
Over a recent 16-year period North Carolina sweet potato volume has jumped by 42 percent. That translates into consumer consumption hitting 7.2 pounds per capita.
The North Carolina Sweet Potato Commission reports much of the increase is attributed in large part to consumers searching for healthy food choices. This ranges from fries, to fresh cuts, and sweet potato tater tots.
While the majority of the N.C. crop remains the conventional orange-fleshed covington variety, there is growing consumer interest in organics. There is a perception among consumers that ‘organic’ means healthy. However, research finds no difference in nutritional value between organic and conventionally grown. So it becomes a matter of producers meeting consumer demand.
Of the newer varieties, purple sweet potatoes with their purple-tinted skin and violet flesh are gaining in popularity. Plus, being a novelty is an attraction to some consumers.
Vick Family Farms of Wilson, N.C., reports shipping more organic and specialty varieties as niche items, such as reddish-purple, white-fleshed murasaki, to retail supermarkets. These were developed at the University of Louisiana in the early 2000s, and the sweet bonita, with its tan skin and white flesh. Vick also still grows a few acres of beauregards, red-copper tubers with deep orange flesh. Nash Produce of Nashville, N.C. is seeing an increase in demand for its organics, bonita and murasaki varieties.
Have you ever eaten a hot dog that tastes like a carrot? Neither have we, but that’s about to change.
Bolthouse Farms of Bakersfield, CA has developed a new lineup of “carrot swaps.”
The name of the line is Wunderoots, and it includes Carrot Dogs, Carrot Fettuccine and Riced Carrot.
Both the Carrot Rice and Carrot Fettuccine kits can be prepared on a stove top or in the microwave. Carrot Dogs are designed to be grilled, according to a news release.
Bolthouse recommends merchandising all items from the line in the value-added section of the produce department. The Wunderoots items are expected to debut in spring 2021.
Carrot Dogs may be the most unusual the bunch. In creating the hot dog alternative, the company shaves carrots into the shape of a traditional hot dog, brines them for a smoky flavor, packages them and puts them through high pressure processing so they have a longer shelf life.
Bolthouse has three flavors of the Carrot Dog: Classic American, Chorizo and Sweet Italian.
While the product still tastes like a carrot, it is seasoned with spices traditionally not used as much with produce, and it has the texture of a hot dog.
Bolthouse contends it’s just the beginning of finding kind of new and creative ways to make, in this case carrots, but a broader mission on that is really about making plants more fun, more exciting.
The company expresses optimism about the Riced Carrot product, which will be available with sauces including Sesame Stir Fry, Green Chile and Yellow Coconut Curry.
Consumers are used to kind of vegetable noodles, but this vegetable rice is much better nutritionally than eating white rice.
The Carrot Fettuccine kits will be available with sauce options Marinara, Spicy Thai Basil and Red Coconut Curry.
Consumers’ financial strength is closely related to how well U.S. retailers’ fresh produce departments perform, according to an IRI representative.
Jonna Parker, the company’s Team Lead for Fresh, said that IRI primary shopper research found that if Americas were to receive a second stimulus check from the U.S. government, they would be more likely to spend it on meat and produce than other food and beverages.
“In all, 21% of consumers said they would buy more meat, 20% more produce and 7% would purchase restaurant meals more often,” she said in a joint report by 210 Analytics, IRI and the Produce Marketing Association (PMA). “This shows the fresh produce department performance is closely tied to financial strength.”
Consumers were also asked how the loss of a weekly unemployment benefit of $600 might affect shopping behavior.
“The top answer among current beneficiaries of the benefit was ‘buy less meat’ at 35%, followed by ‘buy fewer fresh fruits and vegetables’ at 29%, ‘buy fewer premium products’ at 24%, ‘switch more purchases to store brands versus national brands’ at 19%, and ‘buy fewer convenient meals to instead cook from scratch’ at 18%,” Parker said.
The joint report noted that fresh produce sales at U.S. retail in the week ended August 9 were up 9.5% year-on-year – putting it below the 12-13% weekly growth seen during July. Year-to-date through August, fresh produce department sales are up 11.1% over the same time period in 2019.
Frozen fruit and vegetables increased the most, up 27.4%. Joe Watson, VP of Membership and Engagement for the PMA, said that economic pressure “tends to have big impacts on grocery shopping”, including channel choice, the type of items and quantity bought, and the importance of price and promotions.
“During the next few weeks and months, it will be important to highlight the great value of fresh produce and home cooking,” he said. “At the same time, consumers appreciate help with recipe ideas and meal planning as that is an increasing area of struggle. We will also keep an eye on back-to-school that will look very different this year, which will once more impact year-over-year trending.”
Organic food sales in 2019 exceeded $50 billion, including $18 billion for organic produce.
“The category continues to be the star of the organic sector and often the starting point for organic food buying,” The Organic Trade Association wrote in a news release. “Millennials and younger generations have grown up with organic and remain the growth drivers for this category.
“Organic produce makes up almost a third of all organic food sales, and organic fruits and vegetables — including fresh, frozen, canned and dried — have now captured 15percent of the fruits and vegetables market in this country,” OTA wrote.
The report describes the $18 billion in organic produce sales for 2019 as a nearly 5 percent increase from the previous year.
The United Fresh Produce Association’s FreshFacts on Retail 2019 Year in Review, which uses retail scan data from Nielsen, lists organic sales for fresh produce specifically as $5.9 billion, up 5.5 percent from 2018. Per the report, organic fresh vegetables surpassed $3.3 billion in 2019, up 3.8 percent from 2018, and organic fresh fruit made nearly $2.2 billion, up 7.0 percent.
OTA’s recently released 2020 Organic Industry Survey indicates continued interest in organics from many shoppers.
“Our 2020 survey looks at organic sales in 2019 before the coronavirus outbreak, and it shows that consumers were increasingly seeking out the organic label to feed their families the healthiest food possible,” Laura Batcha, CEO and executive director of OTA, said in the release. “The pandemic has only increased our desire for clean, healthy food. Our normal lives have been brought to a screeching halt by the coronavirus. The commitment to the organic label has always resided at the intersection of health and safety, and we expect that commitment to strengthen as we all get through these unsettled times.”
The outlook for organic in the immediate wake of the pandemic is uncertain, according to OTA. Organic sales growth could slow because many consumers may be more price-sensitive, or growth could remain steady as consumers look for “cleaner” products in an effort to protect their health.
“It’s hard to know what’s ahead of us, but consumers will continue to trust in and depend on the organic label,” Batcha said in the release. “Organic producers and processors — indeed the entire organic supply chain — have been working around the clock through this difficult time to keep our stores filled with healthy, toxic-free and sustainably produced organic food and products. Organic is going to be there for the consumer.”
VACAVILLE, Calif. — Mariani Packing Company, the world’s largest independent family-owned producer of dried fruit, announced they are continuing their rich history of innovation by launching new Probiotic Single-Serve Packs. Based on the success of their best-selling Probiotic Dried Fruit line and consumer demand for on-the-go packaging, the new Probiotic Single-Serve Packs will come in a weekly 7-day supply carton, in two fruit varieties: Probiotic Apricots and Probiotic Prunes, in 1.4 oz each pack.
Mariani’s dried apricots and dried prunes contain soluble fiber, acting as a prebiotic, that may be a fuel source for probiotics to thrive. They are also naturally sweet, with no sugar added, and a good source of antioxidant vitamins A and E, vitamins B6, B12, potassium, and iron.
The GanedenBC30® probiotic active cultures in Mariani’s Probiotic Apricots and Probiotic Prunes are 10x more effective than yogurt cultures in surviving the transit through the harsh stomach environment into the gut. Just 1 serving per day may safely support your digestive health and immune system. GanedenBC30 is recognized as safe (GRAS) by the FDA, as well as vegan, gluten-free, Non-GMO Project Verified, Kosher, and Halal certified.
“Today’s consumers are looking for convenient, healthy and on-the-go solutions that are nutritious and delicious. The new Mariani Probiotic Single-Serve Packs combine the natural prebiotics found in fruit with GanedenBC30 Bacillus Coagulans GBI-30, 6086® probiotics to help boost immune and digestive wellness anywhere they are; at home, work, school, or travel,” states Bob Hyland, VP, Global CPG Sales & Marketing.
These new Probiotic Single-Serve Packs are the latest in Mariani’s full line of Probiotic dried fruit including Probiotic Cranberries, Raisins, Apricots, Berries & Plums and Prunes, available nationwide at Albertsons/Safeway, Walmart and most major retail grocery stores or online at www.mariani.com
About Mariani Packing Company
Mariani Packing Company, Inc. is the world’s largest independently and family-owned producer of dried fruits. Since 1906, the Mariani family has been providing premium quality dried fruit to consumers and customers all over the world. The Mariani family of products can be found in over 40,000 retail outlets in the United States and in over 65 countries worldwide.
By B&W Quality Growers
Fellsmere, Fla. – As COVID-19 concerns escalate around the country, consumers are seeking immunity-boosting ingredients to incorporate in their diets. While it may be common knowledge that leafy greens are an excellent source of vitamins and nutrients, there is a lesser known variety that reigns supreme when it comes to health. The Centers for Disease Control and Prevention (CDC) ranks watercress at the top of their list of Powerhouse Fruits and Veggies, the foods most strongly associated with reduced chronic disease risk.
B&W Quality Growers watercress is revered by health experts and restaurant chefs for its health benefits and flavor, but home chefs have yet to realize its full potential. Watercress boasts many healthy features, including anti-inflammatory, anti-viral and anti-bacterial properties, 28 vitamins, minerals and compounds, and it provides a great source of Vitamin C, proven to reduce cold and flu symptoms.
The vibrant green watercress from B&W Quality Growers, the world’s largest grower of distinctive baby leaves, is versatile and adds a peppery crunch to many dishes. It can be used in salads, smoothies, appetizers, entrees, and more.
“Self-care has become so important these days, and what better way to take care of you and your family than to feed them the most nutritionally-dense food on the planet,” says Mark DeLeo, CEO, B&W Quality Growers. “Not only is watercress packed with vitamins and minerals, it is deliciously versatile enough for chefs to create memorable takeout dishes and home cooks to spice up family favorites.”
B&W Quality Growers partnered with chefs to develop simple, yet flavorful recipes they can make in under 30 minutes, such as Watercress Frittata, Watercress Turkey and Pear Panini, and Watercress Hummus. For information about B&W Quality Growers and more chef-inspired recipes, visit www.bwqualitygrowers.com.
About B&W Quality Growers
For 150 years B&W Quality Growers has produced distinctive
baby leaves® with unique flavor profiles including green
watercress, exclusive red watercress, baby arugula, red kale, and baby spinach.
With year-round availability from seasonal farms spanning eight states, B&W
grows, packs and ships premium quality leaves to retail, wholesale, foodservice
and specialty customers across North America and Europe. B&W’s products are
certified Kosher, food safety compliant and naturally packed for maximum
freshness. Learn more about B&W at www.bwqualitygrowers.com.
The equivalent of one cup of fresh blueberries, given as 22 g of freeze-dried blueberries, may beneficially affect areas of health in overweight men with type 2 diabetes, according to new research study.
The double-blind study was conducted at the Stratton Veterans Affairs (VA) Medical Center in Albany, New York. It found that intake of the equivalent of one U.S. cup of fresh blueberries (given as 22 g freeze-dried blueberries) resulted in clinically significant improvements in measurable indicators of type 2 diabetes – Hemoglobin A1c (HbA1c) and fructosamine – compared to a placebo.
These indicators represent two ways to measure glycemic control in those living with diabetes. First, measuring HbA1c levels provides insight into long-term glycemic control, with the ability to reflect the cumulative glucose level history of the preceding two-to-three months. Testing fructosamine levels provides information on average blood glucose levels over a two-to-three-week time period.
The results also showed significantly decreased levels of serum triglycerides after blueberry consumption compared to placebo. Left untreated or uncontrolled, elevated blood triglyceride levels may increase the risk of serious complications such as cardiovascular disease – the leading cause of morbidity and mortality for individuals with diabetes.
“To date few human clinical trials have evaluated the potential beneficial health effects of blueberries in populations with type 2 diabetes,” said Kim Stote, Ph.D, MPH, RDN, who has a research appointment at the Albany Stratton VA Medical Center, and is the study’s lead investigator.
“While the results cannot be generalized to all populations, the evidence that a dietary intervention with a realistic serving of blueberries may be an effective strategy to improve metabolic factors associated with type 2 diabetes.”
Over an eight-week period, researchers studied 52 overweight male participants between the ages of 51 and 75 who had a medical diagnosis of type 2 diabetes for at least six months as indicated by hemoglobin A1c (HbA1c) > 6.5 and < 9 and BMI > 25 kg/m2. During the study, non-insulin diabetes medications were prescribed to 100% of the participants.
Other inclusion criteria for subjects included no insulin use and no heavy exercise. Participants were randomly assigned one of two interventions: either 1) 22 g of freeze-dried blueberries (the equivalent of one U.S. cup/d fresh blueberries) along with their regular diet or 2) 22 g of a placebo powder (matched in energy and carbohydrate content to the freezedried blueberries) along with their regular diet.
Of note, fiber was not controlled in the study, which is known to influence glycemic response. Fasting plasma glucose and serum insulin were not significantly different after eight weeks of consumption of freeze-dried blueberries, compared with placebo.
Total cholesterol, LDL cholesterol, HDL cholesterol, CRP concentrations, blood pressure and body weight were not significantly different after eight weeks of consumption of freezedried blueberries, compared with the placebo.
According to the Centers for Disease Control and Prevention, more than 34 million Americans have diabetes (about 1 in 10). Approximately 90-95% of them have type 2 diabetes, which occurs when insulin is made by the pancreas, but the body’s cells gradually lose the ability to absorb and use the insulin. The prevalence of type 2 diabetes is increasing in the U.S. population due to aging, physical inactivity, being overweight and obesity status, all of which are serious risk factors.
Teen age boys who are at higher risk for heart disease than their peers may benefit from eating a lot of strawberries, according to a recent small study.
“The literature to date strongly supports the concept that the regular consumption of strawberries can be associated with improvements in cardiovascular health,” according to a University of California-Davis news release.
The study by UC-Davis researcherss Roberta Holt, Carl Keen and others, “Effects of short-term consumption of strawberry powder on select parameters of vascular health in adolescent males,” was published in the Food & Function journal. The study is the result of the 2019 Berry Health Benefits Symposium.
The goal of the study is to better inform dietary recommendations about the amount and frequency of strawberry intake to support cardiovascular health at each life stage.
The research team prioritized teenagers for their study because heart disease risk can begin in childhood.
The study used only 25 teens, recording results an hour after consumption and again a week later. More studies, especially longer-term studies, are needed in a variety of populations because many factors influence how polyphenols in strawberries affect the heart, according to the release.
During the uncertainty caused by the COVID-19 Pandemic, the food supply chain has been called upon to create stability for the country. As the largest agricultural employer in the country, California strawberry farms were among the first to implement CDC guidance. Strawberry farms are committed to protecting farm worker health, maintaining farm jobs and harvesting every box for American consumers.
For consumers, strawberries have a special role, as one of the top two fruits designated as high in vitamin C. During the spring (April 15-June 1) strawberries are the second most consumed, high in vitamin C, fresh fruit, after oranges.
Now, strawberry supplies are threatened by the COVID-19 peak in April and downward trend into May – which has already brought food service to a standstill and stores to regulate consumer access.
Perishable items will be most affected by the COVID-19 peak, especially crops such as berries that will be in full production during the same period of April through May. Blueberry farms in Florida, Georgia, and California, as well as California strawberry farms project more than 30% of the crop will be disrupted – threatening the loss of thousands of jobs and hundreds of millions of dollars. For comparison, fresh strawberry retail sales were over $953 million during the 13 weeks ending June 16, 2019.
Our options are few: leave the crop to rot in the field or pick every box and have faith in our supply chain partners to get this important source of vitamins and nutrients into the hands of consumers, through supermarkets, food banks, online, and every other channel available.
Our choice is clear – harvest every box. We have asked the US Department of Agriculture for assistance and call upon every link in the supply chain to restock shelves and help us preserve over 70,000 jobs related to delivering healthy, nutritious strawberries to consumers, and for all to stay safe.
Sincerely,
Hector Gutierrez, Farmer & Chairman
Rick Tomlinson, President
By Sarah Kuta
At the end of a long day, it’s tempting to order a large pizza or grab a drive-through cheeseburger for dinner. But, if offered cash, you might be persuaded to eat fruits and vegetables instead (or at least add them as a side dish).
That’s what researchers at the University of Colorado Boulder found to be true when they studied the effects of stress and incentives on fruit and vegetable consumption. The results of their study, titled “Stress and number of servings of fruit and vegetables consumed: Buffering effects of monetary incentives,” were published in October in the Journal of Health Psychology.
These results are an important contribution to the growing body of literature about the psychology of incentives and other public health topics. More broadly, the findings support the implementation of health programs that incorporate incentives—for example, companies that offer lower health insurance premiums for employees who exercise or visit the doctor for preventative care.
“What we know is that people tend to eat less healthy when they are stressed,” said Angela Bryan, professor of psychology and neuroscience and one of the study’s co-authors. “We wondered if we associated a more positive thing with healthy behaviors, is there any way we might be able to offset that stress effect? So, if you see a carrot less as something like, ‘Ugh, gosh, I have to eat a carrot’ and more, ‘I get paid to eat a carrot,’ does that mitigate the effects of stress on healthy eating?”
To get an answer to those questions, Bryan and graduate students Casey Gardiner and Sarah Hagerty asked a group of 128 participants to record their stress levels and the number of fruit and vegetable servings they ate each day for three weeks. Some study participants got paid $1 for each serving of fruits and vegetables they ate, up to $5 per day, while other participants received no incentive.
The experiment confirmed that people ate fewer servings of fruits and vegetables on days when they reported feeling stressed. But, notably, participants who received cash incentives maintained their daily fruit and vegetable consumption, even when stressed.
The incentives, in essence, shielded the participants from the negative effect stress would typically have on their diets. Even the researchers were surprised at the clear link between cash, food choices and stress.
“Obviously, we had the hypothesis that incentives might buffer the effects of stress and diet, but I didn’t think it would be this clear,” said Bryan. “I thought there might be a glimmer of something going on, so when we actually saw the effects and the size of the effects, I was pretty stunned.”
The researchers noted in their paper that future studies might improve upon their design by using a more objective measurement method, rather than having participants self-report. Future research might also track participants over a longer period of time to measure whether—and for how long—they kept up the healthy behaviors.
On a more personal level, the findings suggest that we should find ways to reward ourselves for making healthy choices—watching TV as a reward for eating fruits and vegetables, for example.