September 20, 2004 Recent News 
Fiber – The Next Big Opportunity
Is the food industry the problem or the solution?
Fiber - The Next Big Opportunity
With the low-carbohydrate food and beverage trend beginning to wilt, fibre-enriched products could be the next big opportunity. The percentage of new food and beverage products making high fibre claims in North America has been stuck at around 2.5% for the past four years, but the latest research from Productscan Online reveals that this has increased to 4.2% in 2004, as of the end of August. Federal dietary guidelines advisory panel recommends at least three servings of whole grains daily. Assuming that this recommendation is adopted for the revised Food Pyramid in the US, it should encourage the introduction of more fibre-rich foods. Food categories most likely to benefit from a move towards fiber-enriched products are those hardest hit by the low-carb trend, such as breakfast cereals, breads and pastas. It is also possible that in the future the US will take a leaf out of Japan's book and start focusing on high-fiber vegetable drinks, which are still a fairly undeveloped area in North America. The emphasis on encouraging people to lose weight in an effort to stem the rising tide of obesity is also pushing food manufacturers and consumers to look at healthier, less processed options. The raw food trend - which is still a niche market, but gathering momentum - is a further sign of an increase in fiber consumption. At the moment - as is generally the way with health trends - the smaller companies are leading the way with innovative new products, but the multi-nationals may not be far behind. The US Department of Agriculture recommends consumption of six to 11 servings per day of grain products, several of which should be from whole grains. But according to recent studies, only seven percent of the population eats three servings of whole grains daily. Research shows that in addition to protecting against cardiovascular disease, whole-grain foods may help reduce the risk of colon cancer and diabetes.
(Excerpted from News Analysis Industry 9/13/2004)
Dietary Fiber
Dietary fiber is highly praised by health professionals for a wide variety of health benefits. Although most US consumers do not get the recommended daily 20-30 grams, increased awareness of the role of food in health maintenance and the popularity of low-carb diets could change that fact. Improvements in fiber-ingredient variety and technology may make the bread and snack aisles popular once more. The low-carb trend has increased fiber usage in the bakery and snack food sectors, but consumers are also becoming more aware of the health benefits. Negative effects of certain carbohydrates on blood sugar is becoming more well known also. New sources of fiber are being used to provide fiber ingredients. They include raw materials such as potatoes, cornstarch, and a natural gum syrup. Powdered ingredients can replace some of the sugar solids in muffins, cookies and other baked goods.
(Excerpted from Snack Food & Wholesale Bakery 9/1/2004)
The lowdown on CARB labels
Grocery stores are now Low Carb Nation. When entire supermarket aisles are off limits, people tend to become bored and eat less. Studies comparing low-carb diets with other approaches have found that people ended up consuming fewer calories, at least in the short term. All those carbs which were a big part of most people's diets were suddenly wiped off the plate, now that there are low-carb versions of all those foods they're back on the plate. Research shows that the more variety of foods offered, the more people eat. Even if dieters control the frequency of their low-carb snacks, they will be eating them, when they would not have eaten anything before. Also, those products may not necessarily be ''low'' carb. Officials at the U.S. Food and Drug Administration haven't yet set a definition of low carb, reduced carb, or carb light. Such rules already exist for other nutrients in food, such as fat and sodium. What companies can certainly do is state a carb number. Today, there are CarbWells. And Carb Solutions. And Carb Control. You can be Carb Smart or Carb Wise. But because many low-carb foods are just as calorie-heavy as the original, they will counteract another low-carb advantage. Successful long-term dieters also tend to make long-term changes in their eating and exercise habits. It still comes down to calories.
(Excerpted from Knight Rider Newspaper 8/24/2004)
The 'good carb' diet
A new regime is being hailed by doctors as a healthier alternative to the controversial but highly-popular Atkins diet. Called the GI (low glycaemic index) diet, it is designed to distinguish between 'good' and 'bad' carbohydrates. It concentrates on the so-called 'good' carbohydrates which keep a person feeling full for longer, reducing the urge to snack. Low GI carbohydrates, such as wholegrains, fruit, vegetables, noodles and lentils, and many nuts, release their sugar more slowly. The GI diet allows dieters to stick to a fairly conventional balance of protein and carbohydrates, rather than skewing the diet towards high-protein foods such as meat, eggs and cheese.
(Excerpted from Daily Mail - 8/27/04)
Obesity Problem in U.S.
Excessive advertising of junk foods - especially to children - is exacerbating the obesity problem in the United States and requires further regulation. Living in a food environment that encourages overconsumption of high-energy, low-nutrition products, several lawsuits have been filed against fast-food chains and food manufacturers in the past year with little success. Further regulations for food advertising to children and changes in the U.S. dietary guidelines to warn people against overeating high-fat, sugar-laden foods needs to be implemented. Telling people to eat less and exercise alone won't curb obesity. Obesity-related diseases are the second-most preventable cause of death in the United States after tobacco, accounting for about 400,000 deaths annually.
(Excerpted from The Washington Times 9/10/2004)
Is the food industry the problem or the solution?
For decades, the food industry has been known for serving up sugary or fat-laden products, promoted with ceaseless advertising. And despite all the new, healthier options, critics say the food companies are taking a new direction only to escape or mitigate possible court verdicts that could blame the food industry for the fact that about 15 percent of American youth now are plumper than they should be. But according to nutritionists and child psychologists, parents - whether distracted, oblivious or both - are ultimately to blame for what their children eat. So the industry is trying to shake up both generations.
(Excerpted from The New York Times - 8/29/04)
