Cooking for the Changing Eating Habits of Americans

1. Cooking for the Changing Eating Habits of Americans Joe K. Wilson Cedar Lake Bible Conference Center 13701 Lauerman St. Cedar Lake, IN 46303 219-374-5941 joekwilson@msn.com CCCA San Antonio December 1, 2005

2. Cooking for the Changing Eating Habits of Americans • Old Camp Food Paradigm • Commodities are us! • Mac and cheese….again! • Fat is flavor! • Salads are for sissies! • Variety…who needs it?

3. Cooking for the Changing Eating Habits of Americans • Old Paradigm Was Good Enough • No competition. • It’s camp food—what do you expect? • No fast food environment. • Schools and colleges weren’t as “high end.” • Kids ate what was set in front of them. • No food allergies or intolerance, vegans, or bottled water. • No lack of exercise.

4. That was Then…This is NOW! • Today’s Consumer: • More educated • Higher expectations • Routinely eating away from home • Emphasis on healthy eating • Greater nutrition awareness

5. Today’s Consumer • Prohibition Against Certain Foods: • Vegan diet • Low carb • Lactose intolerant • Gluten intolerant • Food allergies • Low sugar • Low fat

6. Cooking for the Changing Eating Habits of Americans Parents and guests are expecting food to be prepared and presented with a new health-conscious mindset. Do you have one?

7. Current Food Trends • Atkins or low-carb diet • Low sugar • Eliminating trans fat • New USDA Food Pyramid • Whole grains • Organic and natural foods • Vegan diet • Food allergies and intolerance

8. Low-Carb Diet • A.C. Nielsen: 162% increase 2003-2004 • Sales declined 3rd Quarter 2004 • Sales fell again February 2005 • Atkins Nutritionals bankrupt Fall 2005 • Lost $340 million last year • Low carb lifestyle has peaked

9. Low Carb Recipes

10. Low Carb Tortillas

11. Wrap It Up

12. Low-Carb Lessons • Offer low-carb options • Fruit • Salads • Low-carb wraps instead of bread • Big lesson: taught people to watch what they eat.

13. Low-Carb Lessons: Focus on “Good Carbs” • Eliminate “bad carbs:” • Low nutrition, high calories • “White foods:” sugar, flour, rice • Use “good carbs:” • Whole grains • Beans • Vegetables • High fiber

14. Low Sugar Diets • Avoid empty calories and increase the nutritional value of your diet • Maintain stable blood sugar levels • Control cravings for sweets • Balance your diet • Keep energy high http://shapefit.com/lowsugar-diet.html

15. Low Sugar Diets “Are you constantly coping with sugar highs and lows? Do you suffer from uncontrollable cravings, shakes and/or dizzy spells? Get your blood sugars in check. Reduce the mood swings, hunger pains and other uncomfortable side effects by following a well-balanced meal plan with all the right foods.” http://shapefit.com/lowsugar-diet.html

16. Low Sugar Diets: Adaptation • Sugar free dessert alternatives • NSA (“no sugar added”) pie or ice cream • Fresh fruit • Sugar free beverages • Search “sugar free desserts” on line

17. Recipesource.com

18. Trans Fats • Definition: bubbling hydrogen gas through vegetable oil • Examples: • Solid shortening • Hard margarine • Snack foods cooked in the above • Pie crusts made with the above • Raise LDL (“bad”) cholesterol

19. Trans Fats: Government Action • FDA: mandatory labels 1/01/06 • New York City: voluntary ban • Denmark: trans fat limits • Canada: may follow

20. Trans Fats: Restaurant Action • Quizno’s: removed all trans fat • Fazoli’s: 50 items w/o trans fat • Jason’s Deli: removed all trans fat

21. Jason’s

22. Adapting Trans Fat Free • Trans fat or saturated fat? • Change hydrogenated to healthy: • Olive, Peanut, Canola, Sunflower • Change to trans-fat-free alternatives • Crisco, Fleischmann’s, Promise • Ask your food vendor • Switch from fried to baked

23. Trans Fat Free Snacks • Wheat Thins • All Frito Lay products • Triscuits and Oreos • Goldfish crackers • Check the label

24. New USDA Food Pyramid

25. New Food Pyramid: Key Points • Grains: whole grain cereal, bread, etc. • Vegetables: more dark green types • Fruits: variety and less fruit juice • Milk: fat free • Meat and Beans: • lean meat baked, broiled or grilled • Include fish and beans

26. Focus on Whole Grains

27. Focus on Whole Grains • Use whole wheat bread • Try brown rice or whole wheat pasta • Popcorn • Listed first on the label: • Whole oats, whole rye, whole wheat • Wild rice • Avoid on the label: • Multi-grain, stone-ground, 100% wheat • Cracked wheat, seven-grain, bran

28. Snacks

29. Next Trend: Organic Foods • Definition: • “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. • It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.” • “Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil, and water.” National Organic Standards Board

30. Organic Food Facts* • 66% of U.S. consumers claim to use organic products at least occasionally • 27% are eating more organic products than they did last year • Most available organic meat: poultry • 70% are concerned about health risks of pesticides, hormones, & antibiotics • Most interested in organic: Hispanics *Organic Trade Association

31. Organic Trend Tracker Survey • Top 3 reasons we buy organic • Avoid pesticides 70.3% • Freshness 68.3% • Health and nutrition 67.1% 2005 Whole Foods Market Organic Trend Tracker Survey

32. Organic Trend Tracker Survey • Most purchased food categories • Fresh fruits and vegetables 73% • Non-dairy beverages 32% • Bread or baked goods 32% • Dairy items 25% • Packed goods like soup/pasta 22% • Meat 22% • Snack Foods 22% 2005 Whole Foods Market Organic Trend Tracker Survey

33. Industry Responses to Organic • Panera Bread: “all natural” chicken • Chipotle Grill: free range pork, natural beef & chicken • University of Wisconsin: organic beef

34. Camp Responses to Organic • Fresh fruits and vegetables are vital • Freshness • Healthful diet • Consumers do NOT expect to pay extra for healthy food

35. Healthy Soy Options • A mainstream, healthy protein option • 78% of consumers say soy is healthy • 33% know it reduces risk of heart disease • Most popular soy items in restaurants: • Veggie burgers • Tofu • Soymilk

36. Special Diet Trends • Vegetarians • Food allergies & intolerance • Lactose • Nuts • Gluten • Artificial colors or preservatives (MSG) • Fish • Strawberries

37. Other Food Trends • Ethnic, especially Asian • Premium and flavored coffee • Green tea • Bottled water • Comfort foods • Eating out as a treat • Give guests what they want

38. Cooking for the Changing Eating Habits of Americans “The definition of what consumers consider healthy is forever spinning like a free-range chicken on a stone oven rotisserie!” Sharon Palmer in Today’s Dietician