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Delicious Snack Food Opportunities
Presenters:
•Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies
•Robert M. Reeves, MS Public Affairs Director, QUALISOY
Leveraging the 2010 Dietary Guidelines
Sponsored by:
IFT Spotlight Session | June 12, 2011
Leveraging the Dietary Guidelines
Newer Soybean Oils for Healthy Foods
Marilyn Schorin, PhD, RD, LD, FADA
Guidelines General Principles
• Guidance on diet and nutrition re-examined every five years
• Guidelines issued jointly by USDA and DHHS
• Based on report by Advisory Council of eminent nutrition scientists (largely university-based)
• Designed to aid policymakers and educators
Key Takeaways
• Significant change in policy toward fats
• Switch away from ‘discretionary calories’– Consumers did not understand what
was meant– Consumers provided little ‘how-to’
• New concepts– Solid fats, added sugars (SoFAS)– Emphasis on nutrient-dense foods– More positive messages on dietary
fats
Fats Explained
Guidance before 2010• Reduce fats, especially
saturated fats and cholesterol
• Avoid trans fat
2010 Guidance on Fat• Replace saturated fats
with mono- and polyunsaturated fats
• Keep trans fat consumption as low as possible
• Consume <300 mg dietary cholesterol per day
Changes at Home
• For cooking (frying, sautéing), use oils high in MUFAs and PUFAs (such as soybean oil or high-oleic soy oil)
• Eat fish for omega-3 fatty acids (DHA, EPA)
• Use meat and cheese as condiments, not center of plate
• Read food labels for total fat AND saturated fat
Product Development Changes
• The News: Fat is not unhealthy• Newer fats with special traits have higher MUFAs• Newer fats have reduced linolenic acid
– Unstable due to chemical structure– Oxidation was a problem
Monounsaturated Fat Polyunsaturated Fat
Beneficial Fats in New Soybeans
Health Benefits of the Guidelines
• Lower levels of LDL (‘bad’) cholesterol
• Heart-health benefits of Omega-3 oils and unsaturated fatty acids
• Taste satisfaction of foods with some fat
Consumer Attitudes & PerceptionsHealthfulness of Fats and Oils
Calories & Fats are Top Concerns
Three of the top six nutrition facts referenced are related to fat content and type of fat
Calories 68%
Total Fat 67%
Sodium/Salt 61%
Sugars 55%
Saturated Fat 53%
Trans Fat 51%
Q. Which of the following information, if any, do you use on the Nutrition Facts panel?
[If use NFP] [Select all that apply]
N=680
Consumers Look at Ingredients
Sodium/Salt 65%
Type of Fat/Oil 64%
Sugar 60%
Q. What, specifically, are you looking for when it comes to using the ingredients portion of food and beverage packages?
[If use ingredient info] [Select all that apply]
N=493
Limiting Fats and Oils
71% of Americans are trying to limit some type(s) of fat
29% of Americans are not trying to limit any type(s) of fat
Q. Which of the following are you trying to limit?
[Select all that apply]
N=1,000
Trans fats1.3% total calories
Fats and Oils Considered Healthful
Q. Which of the following types of fat or fatty acids do you
consider to be healthful?
[Select all that apply]
N=1,000
Knowledge of Solid Fats
=correct answer
Q. Which of the following is a solid
fat? [Select all that apply]
Nearly half are not willing to guess
Less than 1% correctly named the six fats
considered to be solid
N=1,000
USB’s Consumer Attitudes Survey
• 2011 represents the 18th annual nationwide survey • Study provides information on consumer attitudes and
perceptions about health and nutrition issues
United Soybean Board, 2011 Consumer Attitudes About Nutrition
Nutrition of Top Concern
• 92% find health and nutrition information important when searching for healthy foods at the grocery store– Total calories and fat content, top two
concerns– 56% report they are willing to pay more
for healthy or healthier versions of food
• 71% consumers say they have changed their eating habits in the past three to five years due to health concerns
Q: Which of the following do you think is healthier for you?
2003 2005 2007 2009 2011
Saturated fat healthier
30% 28% 42% 35% 21%
Trans fat healthier
41% 30% 16% 19% 10%
Nutritionally about equal
NA NA NA NA 35%
Perceptions of Fats
Q: Which fats do you view as very/somewhat healthy?
2009 2010 2011
Omega- 3 fatty acids 75% 76% 79%
Polyunsaturated fat 29% 32% 33%
Monounsaturated fat 32% 30% 33%
Trans fat 9% 10% 9%
Saturated fat 7% 9% 8%
Perceptions of Fats
Soybean Oil Perceived as Healthy
Perceptions 2007 2008 2009 2010 2011
Olive Oil Very Healthy 65% 59% 61% 61% 62% Somewhat Healthy 28 34 33 34 33 Somewhat Unhealthy 5 6 5 4 4 Very Unhealthy 2 1 1 1 1
Flaxseed Oil Very Healthy 47% 49% 49% 50% 46% Somewhat Healthy 41 42 43 42 47 Somewhat Unhealthy 11 8 7 6 6 Very Unhealthy 1 1 2 2 1
Soybean Oil Very Healthy 32% 29% 29% 29% 24% Somewhat Healthy 53 57 55 56 57 Somewhat Unhealthy 12 11 13 13 15 Very Unhealthy 2 3 2 3 4
Q. Based on anything you may have seen or heard, please indicate how healthy you think each oil listed below is
N=Varies, depending on year
81%rate it
healthy
Soybean Oil
Applications, Functionality and Sensory Test Results
Robert Reeves, MS
Soybean Oil is Dominant U.S. Vegetable Oil
Fats and Oils Domestic Disappearance, 2009 (1)
Oil Amount (millions lbs.) Percent
Soybean 16,200 55.8
Canola 3,002 10.3
Palm 2,029 7.0
Tallow 1,711 5.9
Corn 1,697 5.8
Coconut 1,124 3.9
Lard 782 2.7
Olive 612 2.1
Palm kernel 526 1.8
Cottonseed 516 1.8
Others 844 2.9
Total 29,043 100.00
(1) Stocks+Imports+Production-ExportsSource: Oilcrop Yearbook 2010, ERS, USDA
U.S. Soybean Oil Consumption by Food Category (2009)
Category Soy amt. (M) Total amt. (M) % of category % of total
Salad/Cooking 9,339 14,343 65.1 45.9
Baking/Frying 3,883 5,105 76.1 19.1
Margarines/Other (D) 875 (D) (D)
Total 13,222 20,323 65.0
(D) Withheld to avoid disclosing data for individual companies
Soybean Oil Used in Food Manufacturing, 2009
Soybean Oil as a Trans Fat Solution
• Novel processing– Blends of fully hydrogenated soy oil (no trans) with unhydrogenated
oils– Altered hydrogenation techniques
• Novel soybean varieties– Low-linolenic– High-oleic/reduced saturate
High-Oleic Soybean Oil (HOSBO)
• Composition– 70-85% oleic acid– 6-12% saturates– <3% linolenic acid
• Test quantities available 2010 – Commercialization in 2012
• Exceptional oxidative stability
HOSBO Performance Attributes
• High stability facilitates extended shelf life in snack foods and extended exposure to high heat during frying
• Increased stability and flavor retention in foods cooked within high-oleic soybean oil
• May be blended with other vegetable oils to develop desired functionality and flavor characteristics
• Antioxidants unnecessary due to high stability
HOSBO Applications
• Deep-frying– Chicken, shrimp, battered products, potato chips, French fries,
onion rings, donuts, par frying, wok cooking
• Bakery products– Bread, rolls, pizza crust, cakes, muffins, laminated products
• Spray oils– Crackers, rolls, pretzels, cereals, dried fruits, snacks
• Pan release oil– Breads, cakes
Secondary HOSBO Applications
• Nutritional beverages• Nutrition bars• Non-dairy creamers• Batter and breading mixes
• Sauces and gravies• Soups• Infant formula• Syrups and toppings
Soybean Oil Functionality in Cooking and Food Processing
Soybean Oil: An Excellent Heat Transfer Agent• Facilitates rapid cooking time for fast food preparation
• Yields crisp texture to deep-fried foods• Provides rich flavor and aroma to foods without scorching
or burning
Soybean Oil in Bakery Shortenings
• Provides lubricity in foods– Shortening coats dough particles allowing them to slide
• Provides “short” texture or tenderness to baked goods• Lubricates dough allowing uniform slicing of breads• Good “mouth feel”
Soybean Oil in Mayonnaise and Salad Dressings• Provides “oil in water” matrix to hold emulsion together
(4 parts oil: 1 part water + egg protein)• Allows spices and flavorings to adhere to salad
components• Does not leave residue of solid fat on foods
Soybean Oil Improves Flavor and Appearance in Foods
• Fat soluble flavors (butter, cheese) are carried to taste buds
• Neutral flavor of oil does not interfere with food flavors• Spray oils provide gloss to buns and rolls and cooked
appearance to crackers and snack foods
United Soybean BoardSensory Test Results
and
Cooking Demonstration
Consumer Sensory Test Results
• Consumer test panel (n=32) compared French fries cooked in:– High-Oleic Soybean Oil– High-Oleic Sunflower Oil– High-Oleic Canola Oil– Palm Oil
Consumer Sensory Test Results
• Consumers ranked French fries cooked in high-oleic soybean oil a top choice– Fries ranked highest in “overall likeability”– 70% of participants picked fries as 1st or 2nd choice– 63% ranked fries as having “just the right amount of potato flavor”– 56% ranked fries as having “just the right amount of crispness”
Soybean Oils of Tomorrow
SDA Omega-3 Soybean Oil
• Land-based source of omega-3• 18-20% stearidonic acid content (SDA)
– Rapidly converts into omega-3 fatty acids in the body
• Benefits of omega-3 elevation– Promotes heart health– Reduces inflammation and arthritis
• Enhances taste profile in some foods• Introduction anticipated in 2012
SDA Omega-3 Soybean Oil
Expected Applications:– Margarines and spreads– Salad dressings– Yogurt– Granola bars
Summary
• Soybean oil is helpful in meeting 2010 Dietary Guidelines• Soybean oil is a good solution to trans fats• New soy varieties to be beneficial to health and food
functionality• Future for soybeans and soy products is bright
For More Information
SoyConnection.com
QUALISOY.com
Thank You!
Questions?
Please come visit the United Soybean Board at Booth #6221