Kellogg is launching 40 new products, including many new items that are gluten free, to correspond to consumers ‘trend’ toward healthier foods, and Kellogg is not alone. Nestle, Hershey and General Mills are also promising to do the same. However, consumer BE-WARE!
The ‘Origin’ brand that Kellogg is launching includes ‘ancient grains’, dried fruit, nuts and seeds and highlights that the products contain no artificial flavors, no hydrogenated oils (trans fat will be illegal in the next 2 years Oh-Wait I just read an article about the $35 million being poured into lobbyists from the big agro-producers as opposed to the $1 million from consumer groups) the ingredients in the Origin Brand do contain: sulfur dioxide, ammonium bicarbonate, sodium bicarbonate, calcium carbonate, soy lecithin, glycerin and corn syrup.
So continue to read labels, that is what is driving this revolutionary food movement.
Industry Food Shows are indicators of the trends in the food industry, here are items driving the food industry research and development teams this year:
This is the first change mentioned in every news feed from the food industry. As gluten-free has mysteriously increased in sales 38% annually since 2009 (it increased 24% annually from 2005-08 in consumer purchases) it is being punctuated in labels. But again, read labels: processed foods that are gluten-free may still contain very high levels of fat and sugar and salt.
At the same time Big Food Business Public Relations has been putting out articles poo-pooing gluten free. Saying it’s unhealthy to avoid gluten if you don’t have celiac disease (there is no nutritional value to gluten), how gluten sensitivity is a hoax; gluten-free is a trend (I say it is a trend that the consumer is waking up to the fact that the food being mass produced is killing us); and I believe, that consumers are looking for ancient grains that offer more protein than carbohydrate.
The packaged food industry is looking for protein replacements. There is a lot of lobbying congress by the beef industry: red meat is being linked to cancer and the study results are getting out. As this information is getting the attention of consumers, animal proteins are being replaced with vegetable proteins. Seeing more bean burgers and turkey and chicken sausages on the market? Choosing to do Meatless Mondays or to incorporate vegetarian meals into your week, something you wouldn’t have considered a few years ago? I’m getting more requests for vegan/vegetarian cooking classes from other wise carnivorous cooks.
High-oleic oils also known as trans fats are also referred to now as ‘PHO’ on labels, here are some uses of PHO derived emulsifiers- in cakes, ice cream, toppings, peanut butter (label should read ‘peanuts’ only), margarine, coffee whiteners (which by the way are all chemicals).
Non-GMO Clean and clear labeling,
Because the consumer is reading the labels and starting to understand what they are telling us in code, and it was labeling trans-fat that allowed consumers to make healthier choices and brought manufactured food to lower the use of trans-fat in packaged food by 78%. Well, that and the medical studies that made it so clear that animal fat is one of the factors contributing to high blood pressure, higher cholesterol readings and obesity. OH, fat and sugar, which is next:
Side note-they (researchers) believe that the consumer isn’t clear about which alternative sweeteners are healthy, a subject that I do focus on the good2eat4U.com website. All of the recipes there are refined sugar free, and offer healthier alternatives that work with each recipe that are all client, family and friend tested including: raisins, maple syrup, agave and honey and trevia.
If it’s still not clear if your changing your diet to avoid sugar and animal fat let me refer you to the Obesity Video that includes the addiction to sugar and chemical additives on the site:
Did I just hear you say”What’s left?” yeah, that’s what they all say: no gluten, no dairy, no sugar and as little added salt as possible? What’s left? I will tell you what my answer is to the other Chef’s when they hit me with that-‘What’s left is only the good stuff.’ The stuff with flavor, that doesn’t need to be masked under some heavy cream sauce or a load of cheese. The good stuff that your body really needs and all the joy that loving yourself by paying attention to your body instead of abusing it. So take your hands out of the air and pretending that you really don’t care. The way to a great quality of life is directly related to the quality of the food that you eat.