All posts by: Randy Spoon

A Moving Target – The Search for “Healthy” Food in America

As the debate rages on about which diets are best and how we should shop for food, there is one thing most Americans agree on – we all want to make healthier choices. However, a recent survey conducted by the International Food Information Council Foundation (IFIC) and the American Heart Association (AHA) reveals the universal quest for healthy choices is proving to seem more like a game of Where’s Waldo, as many consumers struggle to identify which foods and beverages can be deemed “healthy.”

According to the survey, conducted in October 2018 with over 1,000 American consumers ages 18-80, 95% of respondents reported they “always or sometimes” look for healthy options while grocery shopping. When asked how consumers evaluate the healthfulness of food, a majority of respondents reported first consulting the Nutrition Facts panel followed by checking the ingredient list and then searching for front-of-pack information, such as the AHA’s ‘Heart-Check’ mark and the Grocery Manufacturers Association’s (GMA) ‘Facts Up Front’ label. Further, as noted by NPR, some consumers rely more heavily on queues from environmentally minded and socially conscious icons, such as those that denote whether the animal-derived product is grass-fed. Despite fully evaluating the labeling on packaged foods, only 28% of Americans found it easy to identify and find healthy options, revealing a “gap between consumers’ desire to find information about healthy foods and their ability to do so.”

The disparity between consumer demand for healthier options and lack of consumer understanding of how to identify such foods and beverages highlights the importance of conducting consumer research prior to and in conjunction with modernizing labeling rules. The U.S. Food and Drug Administration (FDA) has recognized the difficulty for consumers to identify healthy options.

As covered in a previous IFAC post, FDA introduced the updated Nutrition Facts label in 2016 to more clearly identify helpful nutrition and serving size information for consumers in the hope of encouraging more informed and healthful dietary choices. More recently in March of 2018, the FDA announced their Nutrition Innovation Strategy (NIS). Through this initiative, FDA intends to conduct a comprehensive review and update of current nutrition and food labeling regulations to make them more helpful to the average consumer. While the NIS is still in the early stages of development, the agency has outlined key strategies that will help to simplify healthy eating. A summary of these changes, which are intended to help Americans better identify, and therefore make healthier options, include the following:

Modernizing Claims

The FDA will work to define “healthy,” establish the criteria necessary to use this claim and consider developing an icon to help consumers better identify healthy choices.

Modernizing Ingredient Labels

As consumers demand more pared-down ingredient lists, the FDA is suggesting simpler names for select ingredients, such as using Vitamin C for “ascorbic acid.”

Modernizing Standards of Identity

While innovations within the food industry allow for enhanced products and more choices, unfamiliar products or ingredients may lead to consumer confusion. The FDA plans to set stricter standards for classifying certain standardized food products such as bread, jam, juices, and chocolate.

Implementing the Nutrition Facts Label and Menu Labeling

With the advent of the first major change to the Nutrition Facts label (NFL) in 20 years, FDA plans to support the adoption of the new (NFL) label and menu-labeling requirements, along with a campaign geared towards consumers to understand how to use the new NFL.

Reducing Sodium

As excess sodium has been found to lead to high blood pressure, the Agency is continuing its efforts to reduce sodium intake, a public health action meant to greatly prevent the rate of heart attack and stroke.

Have more questions about nutrition? Learn more here.

What’s the Magic Behind Hot Cocoa?

As temperatures drop and we don our winter scarves and sweaters, it’s hard to imagine this time of year without rich, cozy hot chocolate to warm our bodies and spirits! Ambitious home cooks may consider whipping up their own, but, just like your favorite store-bought cookie dough, there is something undeniably nostalgic about that single-serve packet of instant hot chocolate. Signifying one of life’s simple pleasures, it just takes heating a cup of water or milk, and stirring in that inconspicuous brown powder to create a magical moment as you cozy up with a steaming mug of cocoa. The secret behind that moment is a few key ingredients, which help create the creamy, decadent and sweet beverage. Below we reveal some of these key ingredients and how they work.

Alkalized Cocoa

Many hot chocolate mixes start with alkalized cocoa powder, also known as “dutch-processed”. Alkalized cocoa powder is made from roasted cocoa beans that have a majority of the fat removed to produce a dry and intense chocolate powder. As cocoa beans are naturally very acidic with fruity undertones, the alkalizing process lightens the tartness and reduces the fruit flavors in the cocoa, producing a dark and savory chocolate powder. Alkalized cocoa powder adds an intense chocolate flavor to hot chocolate mix while also contributing a rich, brown color.

Mono- and Diglycerides

The magic in hot chocolate mix is watching water and powder turn into a creamy and rich liquid. This reaction is made possible with emulsifiers, such as mono- and diglycerides, which are a group of ingredients that disperse fat in foods to allow other ingredients, such as cocoa powder, to become more water-soluble. Emulsifiers also work to keep your hot chocolate from separating once it’s mixed, so you can take your time and enjoy every sip.

Carrageenan

Lastly, you might notice carrageenan listed on your packet of hot chocolate. This food gum, which is derived from seaweed, is often incorporated for added creaminess and a richer mouthfeel, similar to the difference between water and 2% milk. Carrageenan helps turn hot water into a more viscous liquid, similar to the heavy cream one might use when making hot chocolate from scratch – except carrageenan doesn’t add calories or fat!

Have more questions about food ingredients? Learn more here.

Food Ingredients that Bring Holiday Cheer

A wise elf once said, “We elves try to stick to the four main food groups: candy, candy canes, candy corn, and syrup.” While you may or may not take Buddy the Elf’s dietary advise seriously, it’s hard to imagine a holiday season without sweet confections. Whether you are looking to stuff a stocking, fill a candy bowl, or decorate a gingerbread house, candy is an integral part of the holiday season. From colorful candy canes to Santa-shaped chocolates, candy is equal parts decorative and delicious this time of year. A recent survey conducted by a distinguished online bulk candy store of over 30,000 customers even identified America’s favorite holiday candy by state (you can browse the interactive map here). While the people of Georgia may prefer candy canes, and Californians can’t get enough chocolate peanut butter cups, holiday candy is loved universally.  Below is just a snapshot of the food ingredients that turn candies into seasonal delights, year after year!

Certified Colors

What would a candy cane be without its signature red and white stripe? Certified colors play an important role in food and beverages throughout the year, but the holiday season wouldn’t be the same without cheery, vibrant hues. Certified color additives, like the ones used to create the classic bright red stripes on candy canes, have been used in foods for over 50 years. They are also often used to balance and enhance colors that already occur naturally in foods. There are two types of food colors approved by the FDA – certified colors and those exempt from certification. Colors exempt from certification are derived from natural materials like vegetables and minerals, while certified colors are synthetically produced under strict safety conditions.

Lecithin

While no holiday is complete without candy canes and crystallized confections, you could say the same about freshly baked chocolate chip cookies and beautifully wrapped chocolates. From chocolate bars to chocolate truffles, if you check the ingredient list you’re most likely to see soy lecithin included. Lecithin is a type of fat typically derived from soybeans or eggs, and is used to improve the texture and mouthfeel of chocolate, allowing for the smooth, rich experience that consumers expect of the final product. In the case of soy lecithin, once beans are harvested, soybeans are crushed to produce a variety of products, including oil. Soy lecithin is produced by mixing soybean oil with hot water, and centrifuging the mixture to separate the lecithin. Over the holidays, soy lecithin helps your molded chocolates keep their shape and sheen, and ensures bell-shaped peanut butter cups have a substantial chocolate coating.

Have more questions about food ingredients? Learn more here.

A Closer Look at the Thanksgiving Table

American home cooks, both domestic and abroad, are preparing to tackle Thanksgiving dinner this week. While most are familiar with the classic menu of turkey, gravy, stuffing, cranberry sauce, mashed potatoes, cornbread and pie, many are less familiar with the food ingredients that make some of those Thanksgiving favorites so delicious. Below are just a handful of the food ingredients that are sure to play a critical role in your holiday feast.

Monocalcium Phosphate

Planning to make a batch of cornbread muffins, biscuits, or pumpkin bread for the table? You’ll probably want to add a touch of monocalcium phosphate, better known as baking powder, to the mix. Monocalcium phosphate helps muffins, quick breads, cakes and cookies rise without having to add yeast. In baked goods, monocalcium phosphate reacts with baking soda to produce carbon dioxide, which helps the dough rise.  Peak through your oven window and see carbon dioxide at work, releasing air bubbles in the batter, transforming it into a light, fluffy and delicious treat.

Food Gums

From dinner to dessert, food gums, like guar gum and konjac gum, do some pretty heavy lifting on Thanksgiving. For instance, they serve as emulsifiers in gravies and sauces, ensuring turkey gravy and dressings remain rich and creamy, not separating by the time it hits your potatoes or salad. Food gums also contribute to the rich mouthfeel of dairy-type items like whipped toppings, adding that essential creamy final touch to a slice of pie.

Carrageenan

Pumpkin pie is arguable the most iconic pie associated with the Thanksgiving holiday. However, many people don’t realize we have carrageenan to thank for this classic. The standard recipe relies on evaporated milk made with carrageenan. Carrageenan is a natural, plant-based ingredient derived from red seaweed that is used for its technical contributions to foods and beverages, including improved texture and stabilizing attributes. Evaporated milk made with carrageenan adds a velvety smooth and rich texture to the classic pumpkin pie recipe.

Have more questions about food ingredients? Learn more here.

The Wonderful World of Food Gums

It’s no surprise to see milk on the ingredient list of your favorite ice cream, or olive oil in salad dressing. But if you look further down you may be wondering why different kinds of “gums” are also in these products, and not just the chewing gums at check-out. Food gums such as gum arabic, carob bean gum and konjac gum have been used for hundreds of years (some date back to ancient Egypt) and come from a variety of different natural sources, including trees, seeds, roots, produce and seaweed. One characteristic most gums have in common is their ability to act as an emulsifier, preventing oil and water mixtures from separating. They also provide stability, thickening properties, texture and in some cases, fiber, to a range of products. Food gums can be divided into a few different categories, based on where they come from. Below are four groups of food gums, and examples of products you may find them in.

1. Tree Saps

Some gums come from tree saps, similar to maple syrup. The most popular tree sap gum is gum Arabic, which is also commonly referred to as acacia gum. This gum comes from the acacia tree, which is native to central Africa. Gum arabic traces its roots to ancient Egypt, but today is used as an emulsifier, allowing common foods to remain shelf-stable over time, allowing you to store unopened salad dressing in your pantry, or keep granola bars in your hiking bag. Tree sap gums are also used to impart texture and thicken foods and beverages.

2. Seeds

As you may expect, seed gums are harvested from seeds. This category includes guar, fenugreek, tara and carob bean gums. Seed gums are made by soaking the seed, extracting the small internal layer that contains the gum, and grinding it into a fine powder. The most well-known gum from this group is guar gum, which comes from seeds grown in India and Pakistan. Because of guar gum’s unique technical attributes, it keeps frozen dairy products consistent through melting and re-freezing that inevitably occurs from production to the grocery store to your freezer. In addition, guar gum is a helpful tool for farmers, as it thrives in drought conditions and its roots actually release nitrogen back into the soil, improving the soil’s quality and increasing the yield of subsequent crops. This group of gums is best used to stabilize and thicken soups, sauces, beverages and dairy products.

3. Root Extracts

The star of the root extracts category is konjac gum. Konjac grows naturally in Southeast Asia and China and has been used for both culinary and medicinal purposes for over 1,500 years. Out of all food gums that can be used in cold liquids, it has the strongest thickening ability, and  like guar gum, konjac gum can be used to improve the stability of ice cream. You may also find konjac gum used in gravy and sauces. Additionally, this gum is used to make konjac noodles, a gluten free pasta popular in select Asian countries.

4. Fermentation

You’ve heard the word “fermentation” when it comes to beer and wine, but not many people realize fermentation technology can be used to create other products, such as food gums. Gums in this group are produced from natural sources, such as bacterial fermentation using carbohydrate and protein. Fermentation gums include xanthan and gellan gum. Both function to keep products with oils and waters suspended in dressings and sauces. For more information on xanthan gum and how to best bake with it, click here.

Did you know?

Food gums not only originate from land, but also water! Some food gums are produced from seaweed, for example alginate, agar and carrageenan.

How to Shop in Today’s Grocery Store

Have you recently found yourself at a grocery store, staring at a shelf of ten different jars of strawberry jelly or bottles of Italian dressing, only to find several minutes have passed and you’re still no closer to making a decision? According to the Food Marketing Institute, the average number of items carried in a supermarket in 2017 was 30,098. The ability to choose from so many options allows customers the freedom to make purchasing decisions that best fit their priorities, such as price, taste, or sustainability; but it can also make grocery shopping quite overwhelming. With so many choices, how is one supposed to turn a complex environment into a simple one? Consider the following tips for navigating the 21^st century grocery store like a pro.

Remove the virtual caution tape from the packaged food aisles.

A frequently heard tip for healthy grocery shopping is to stick to the perimeter of the store. The original rationale behind this advice was that the products located around the outer edges of stores are healthier (think produce, lean meats and fish, etc.). However, this advice is becoming less applicable today, as manufacturers innovate and reformulate packaged goods in response to consumer demand and evolving regulations pushing for improved nutritional profiles and clarity around ingredients used in foods and beverages. Don’t hesitate to enter the packaged food aisles next time. Instead of shopping in a circle, consider making your shopping path “E” or “Z” shaped!

Shop smart, waste less.

According to the Food and Agriculture Organization, one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. To avoid wasting food and money, understand the various methods used by industry to support food waste reduction efforts. One approach is to mark products with voluntary “Best By,” “Sell By,” and “Use By” dates. Many consumers consider these dates to have the same meaning – okay to eat before the date, not okay to eat after the date. This is false and can lead to wasted food. Learn what each date means here. In addition, click here to learn why certain food additives show up on ingredient lists, and how they are used to help prevent food waste.

Look up, look down, look all around.

For a food or beverage company, getting a product placed at eye level on the shelves of a major grocery store is like running a commercial during the Big Game. It is extremely costly and highly competitive. Knowing this, be sure to scan the top and bottom shelves as well for products that may be slightly less popular, but could possibly be more nutritious, delicious or affordable.

Beware of mobile apps spreading misinformation.

Companies are taking steps to help consumers identify healthier or more nutritious options more easily. These include mobile apps, many of which provide nutrition and safety analyses of products or ingredients. However, some of these apps draw unsubstantiated, radical conclusions of products and ingredients that are not based on credible science and safety studies. For example, some go as far as to claim certain ingredients that are approved as safe to consume are “very dangerous and cause side effects, allergic reactions, or hyperactivity of your child.” It is important to question the quality of the evidence on which app developers are basing these claims, and to note that these apps do not represent actual recommendations by scientific authorities or food safety officials.

If you’re not eating it today or tomorrow, buy it frozen.

Especially in the case of fresh fruits and vegetables, nutrients start to decline immediately after harvesting and continue to do so during storage. For example, a study published in the Journal of Science of Food and Agriculture showed green peas lose up to 51 percent of their vitamin C during the first 24 to 48 hours post-harvest. Fruits and vegetables found in the frozen section of your grocery store are generally picked at peak ripeness when they contain the most nutrients, and there are usually no additional ingredients added to them before freezing.

Grab meat and dairy items last.

Thanks to stabilizing ingredients such as guar gum, your favorite ice cream can withstand the inevitable melting and re-freezing that occurs between the time the ice cream is packaged to the time you scoop it into your bowl at home. However, while additives help maintain the quality and safety of foods and beverages, it’s always a good rule of thumb to hit the packaged foods and produce aisles first. Leaving the highly-perishable items on your list to the end of your shopping trip will minimize the critical time those products spend out of the refrigerator or freezer.

The Ingredient All Gluten-Free Bakers Should Know About

While the gluten-free diet was first introduced in 1941, the prevalence, availability and demand for gluten-free foods has increased tremendously over the past 20 years, with the gluten-free food and beverage industry growing to over $10 billion in 2013. There are now many gluten-free options on restaurant menus and grocery shelves, but it can be difficult to make your own gluten-free baked goods at home. However, thanks to xanthan gum, those looking to eliminate or reduce gluten in their diets can still enjoying homemade breads, cakes and pastries.

But first, what is gluten?

Ever wonder what’s behind that rustic, satisfying crust of artisan breads? Or why pizza can be so chewy? Or how cake batter can transform into a tall, fluffy dessert? The answer to all of these questions is gluten.

A protein found in grains such as wheat, rye and barley, gluten provides structure and elasticity to finished products. It does so after being activated by the addition of liquid and heat. For instance, when a pizza maker adds water to flour, it triggers changes in the flour’s gluten that creates an elastic dough. Then, when the dough is placed in the hot oven, the gluten acts to trap air bubbles in the crust, creating structure and allowing the crust to rise. As you can imagine, making gluten-free pizza crust isn’t as easy as simply removing gluten from the equation. As with all baked goods, creating gluten-free alternatives involves not only choosing a gluten-free flour, but also ensuring the technical function of gluten is appropriately replicated.

A Natural Replacement  

One common ingredient than can reproduce the elasticity and binding power of gluten is xanthan gum. Xanthan gum is a product of fermentation that stabilizes and thickens foods – providing desired texture and even dispersion of flavors. It is made from a microbe found on the leaf surfaces of green vegetables. This microbe is fermented – as we’re used to experiencing with wine and cheese – then dried and ground. While xanthan gum is used widely across the commercial food space for everything from salad dressings to ice cream, it is sold separately in stores and can also be used at home for gluten-free baking and cooking.

Using Xanthan Gum

Xanthan gum is known for being extremely versatile, and works well in recipes that use highly acidic ingredients (such as buttermilk, lemon juice or cream of tartar) and are exposed to high oven temperatures. When added to a gluten-free recipe, it works to lock in structure and moisture, making sure the final product won’t crumble and fall apart. When combined with leavening agents (such as yeast, baking powder or baking soda), xanthan gum can trap in air, helping gluten-free goods rise while maintaining shape and consistency, just like their gluten-containing counterparts. It is such an effective replacement for gluten, many store-bought gluten-free flour mixes already contain xanthan gum.

The best way to use xanthan gum is to find a flour blend or a recipe that already includes it. However, for those who want to create their own recipe using a gluten-free flour that doesn’t already contain xanthan gum, below are some recommended measurements for using xanthan gum with gluten-free flour.

• For cookies, start with a ratio of ¼ teaspoon for every cup of flour.
• For cakes and pancakes, substitute ½ teaspoon per cup of flour.
• For muffins and quick breads, use ¾ teaspoon per cup of flour.
• For breads, try 1 to 1 ½ teaspoon per cup of flour.

For gluten-free bakers looking to have their cake and eat it too, xanthan gum is here to help!

Have more questions about xanthan gum? Learn more here.