Sessions to Attend
Here are some sessions taking place at IFT that should interest anyone involved with the future of the dairy foods industry.
Futurist and Author Mike Walsh will speak on Monday, July 13, from 8:30am to 10:00am. He will share emerging trends and technologies, as well as shifts in consumer behavior, and how these disruptive changes are likely to impact the food industry. For a sneak peak, link HERE.
At IFT booth #709
Breakfast foods are trending with consumers. You can expect for IFT exhibitors to be showcasing their ingredients in all types of breakfast applications. Dairy foods will be part of the menu.
Here are five technical sessions that address fiber and protein, key components of the most important meal of the day.
- Session #40: New Frontiers in Dietary Fiber: Health and Nutrition Benefits (Sunday, July 12, 1:30pm to 3:00pm)
- Session #78: Appetites and Applications: Satiety’s Influence on New Product Trends and Development (Monday, July 13, 12:30pm to 2:00pm)
- Session # 86: New Frontiers in Dietary Fiber: A Complex Chemistry (Monday, July 13, 2:15pm to 3:45pm)
- Session #90: New Process Innovations Leading to Enhanced Dairy Protein Performance and Creation of New Products and Textures (Monday, July 13, 2:15pm to 3:45pm)
- Session #109: Translating Protein Science: New Insights on the Importance and Power of Protein (Tuesday, July 14, 10:30am to 12:00pm)
Innovations that Focus on the Breakfast Occassion
According to Laurie Demeritt, CEO, The Hartman Group, almost every sector of the food and beverage industry is intently focused on “the breakfast occasion.” And for good reason, as ongoing tracking of food and beverage occasions by The Hartman Group shows that almost a third (32%) of eating and drinking events occur in the morning.
“America’s cultural transition to a snacking culture is altering consumers’ shopping and eating behaviors and changing the meaning of the breakfast daypart,” she recently stated in a blog. “When we take a deeper look at the 32% of morning meal or snack occasions, we find that consumers describe 15% of these as ‘breakfast,’ 8% as pre-breakfast ‘early morning snacks’ and 9% as post-breakfast ‘morning snack.’
“Whether viewed as morning snack or meal, with about a third of eating occasions occurring in the morning, the cultural transformation of breakfast is unleashing new business opportunities for diverse food and beverage marketers,” she wrote. “The new American weekday breakfast is moving from light, grain-based breakfast foods tied to old notions of nutrition to include snacking and higher-satiety foods that consumers believe will give them sustained energy to cope with an unpredictable schedule.”
For more information on The Hartman Group Eating Occasions Compass, link HERE.
The Quaker Oats Co., a subsidiary of PepsiCo Inc., was first to recognize the dairy-breakfast connection and at the end of 2013 introduced the shelf-stable Quaker Breakfast Shake. Each 11.1-fluid-ounce bottle contains 8 grams of whole grain oats, 10 grams of protein, 6 grams of fiber and 200 calories. The protein comes primarily from milk protein isolate. The fiber comes from a combination of whole oat flour, polydextrose and hydrocolloids. Calories are kept low through the use of the high-intensity sweetener sucralose in combination with sugar. To read more about this product, link HERE.
The company continues to lead with innovation in the breakfast segment. At the recent FMI Connect, the company debuted Quaker Real Medleys Granola & Yogurt Blends. The product elevates the breakfast eating experience through a shelf-stable convergence of crunchy granola, real fruits and nuts, and creamy yogurt. Each 2.29-ounce single-serve cup contains dried nonfat yogurt, which becomes creamy yogurt when a half-cup of cold milk is stirred in and the product sits for two minutes. When made according to direction, a serving contains 25 grams of whole grains, 10 grams of protein and 4 grams of fiber, all for under 300 calories. In addition to the dried yogurt, whey and whey protein concentrate contribute to the protein content. There are three varieties: Apple Cinnamon, Raspberry Pecan and Strawberry & Almond.
To read more about the potential of the pouch package for dairy, link HERE.
Along with the pouch rollout comes Carnation Breakfast Essentials High Protein Complete Nutritional Drink. This is basically a higher-protein-with-fiber version of its original Carnation Breakfast Essentials Complete Nutritional Drink. The new offering contains 15 grams of protein per 8-ounce bottle, compared to 10 grams in the original. The high-protein version also contains 220 calories, 6 grams of fat, 12 grams of sugar and 3 grams of fiber. The fiber comes from fructooligosaccharides and inulin sourced from chicory. The protein comes from milk protein concentrate and soy protein isolate. Sugar content is kept low through the use of stevia.
At the recent International Dairy-Deli-Bakery Association, Garden Fresh Foods introduced Breakfast Cups. These 4-ounce single-serve refrigerated cups combine Greek yogurt with fruit, oats and flax seeds. There are four varieties: Apple Cinnamon, Blueberry Maple, Mango Almond and Strawberry Vanilla and Apple Cinnamon.
Earlier this week, the Daily Dose of Dairy featured new Yoplait Plenti, which is a combination of Greek yogurt with fruits (except the vanilla variant), whole grain oats, flax and pumpkin seeds. Each serving provides 140 to 150 calories and 1.5 to 2 grams of fat, depending on variety, as well as 1 gram of fiber, 12 grams of sugar and 12 grams of protein. The protein comes from the cultured nonfat milk and the grains and seeds. The fat and fiber come from the grains and seeds. To read more about this product, link HERE.
Chobani was the first to combine Greek yogurt, fruit and oats when the company introduced Greek Yogurt Oats this past fall. To read more about this product, link HERE.
Others soon followed. Zen Monkey combines apple juice-infused rolled oats, diced fruit and Greek yogurt in a pre-mixed, ready-to-eat cup. Each container carries the tagline of “breakfast solved.” Each 5.3-ounce cup contains 180 to 190 calories, 1.5 to 2.5 grams of fat, 12 to 15 grams of sugar and 2 to 3 grams of fiber, depending on variety. Each serving also provides 9 grams of protein. To read more about this product, link HERE.
Some consumers prefer to drink their breakfast. Slingshot is a yogurt protein drink with a crunchy shot wrapped around the bottle neck and intended for the consumer to pour into the yogurt, shake and drink. That shot is a patented plastic stick pouch filled with chia seeds, rolled oats and toasted almond bits. It contributes 3 grams of fiber and 600 milligrams of the omega-3 alpha linolenic acid to the beverage. The beverage is made with low-fat yogurt enhanced with milk protein concentrate and sweetened with agave. A serving contains 295 to 355 calories, 10 to 11 grams of fat and 18 to 20 grams of protein, depending on variety. To read more about this product, link HERE.
With origins in Asia, Cereal Milk Drink is just what its name implies: a milk-based, cereal-enhanced drink. With a 24-month ambient shelflife, the 250-milliliter cans come in four varieties: Banana, Chocolate, Strawberry and Sweet Corn. To read more about this product, link HERE.
In Australia, Sanitarium Health & Wellbeing markets FibreStart, which combines filtered water with skim milk powder, milk protein concentrate, almonds and three plant fibers (soybean, corn dextrin and inulin). A 250-milliliter serving contains 150 calories, 4 grams of fat, 5 grams of protein and 10 grams of fiber, including soluble and insoluble forms. To read more about this product, link HERE.
Hope to see many of you at this year’s IFT! Shall we make breakfast plans?