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Fresh Look at Cool Foods: Exploring Myths and Trends of ... Phil Lempert, Consumer Trend Expert...

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  • Fresh Look at Cool Foods: Exploring Myths and Trends of Frozen Foods

    May 2, 2013

    Presenters: Phil Lempert, Consumer Trend Expert

    Kristin Reimers, PhD, RD, Nutrition Manager, ConAgra Foods

    Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director,

    Rippe Lifestyle Institute

    Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics.

  • Webinar logistics  CEUs – a link to obtain your personalized Continuing

    Education Credit certificate will be emailed within 2 days.

     A recording of today’s webinar, slides (as a PDF), and summary PowerPoint will be available to download within 2 days at: www.ConAgraFoodsScienceInstitute.com

     The presenters will answer questions at the end of this webinar. Please submit questions by using the ‘Chat’ dialogue box on your computer screen.

  • ConAgra Foods Science Institute  With a mission of:

    Promoting dietary and related choices affecting wellness

    by linking evidence-based understanding

    with practice

  • Today’s Faculty  Phil Lempert

    Consumer Trend expert, The Supermarket Guru®

     Kristin Reimers, PhD, RD Manager Nutrition, ConAgra Foods

     Moderator: James M. Rippe, MD – Leading cardiologist,

    Founder and Director, Rippe Lifestyle Institute

  • Learning Objectives

    This webinar will:  Review current trends and food innovations in the

    supermarket to help families eat more healthfully

     Explore at least three common myths about frozen foods as part of a healthy diet

     Identify strategies to encourage clients to make sustainable food choices


    NUTRI-BITES® Webinar Series

  • Why this “Fresh Look at Cool Foods” webinar is so important

    • Consumer needs change and evolve • Retail landscape is changing • The Millenials become the new

    commanders of food • The new information paradigm and

    breaking down the “food walls”

  • Food has become the



  • How far will “local” go?

  • The White House Garden & Let’s Move Influence

  • School lunch

    What’s in your lunchbox?

  • Changing Behaviors

  • Nutrition & Health Only 1 in 10 say their diet is “as healthy as it could be”

    Top Trusted Nutrition Sources •#1 Internet (down 1 point) •#2 Doctors (up from #5 last year) •#3 Nutritionists & Dietitians (up 7 points)

  • Trend #1: The Boomers Reality • 76 million, control

    52% of $706 billion spent on food (by 2015)

    • Largest food influencers & purchasers

    • Seek health benefits: • Diabetes • High Blood Pressure • Heart Disease

  • Changes for the Boomers…..

  • 76 Million Strong…..

  • Trend #2: The New Proteins • Driven by

    prices of animal protein & health concerns

    • Opportunities in nuts, tofu, chickpea, eggs

  • Trend #3: Frozen Foods Evolve into “Foods That Are

    Frozen” • 44% of all eating

    happens alone • Homemade

    ingredients • Touting

    nutritional and price benefits

  • Trend #4: Men in the Supermarket & in the Kitchen

    • 52% of dads primary grocery store shopper

    • 31% of all grocery shoppers

    • 52% of dads plan the weekly meals

  • Trend #5: All about the MILLENIALS

    • Passionate about food

    • High college debt

    • Low paying jobs

    • The evolution of the “palate”

    • Frozen Foods

  • • Rise of food blogs build interest

    • Food Truck Phenomenon

    • LoSoPhoMo: mobile marketing – location, social, camera

    • Connection, conversation and sense of community

  • The future of the Food World

    is in The Three “C”s • Cater…

    to health and wellness • Create…

    a convenient and a ‘wow’ experience

    • Celebrate… food, preparation and taste

  • Final Thoughts • Consumers want more information

    about all their foods • Consumers are bored with foods’

    flavor • Value is key • 2013 will be about:

    • Health • Social Media • Convenience • Technology

    • Focus on the Relationships • Think beyond loyalty to “advocacy”

  • Debunking the Myths: Cool Facts about Frozen Meals

    Kristi Reimers, PhD, RD Nutrition Manager ConAgra Foods Omaha, Nebraska

  • Single Serve Frozen Meals: What are the Facts?

    Are Frozen Meals Ultra‐Processed?

    Are Frozen Meals High in Salt?

    Can Replacing Typical Meals with Single Serve  Frozen Meals Help People Lose Weight?

  • Are Frozen Meals Ultra Processed?

  • Fundamental Differences to Acknowledge Quantity vs. Home Food Preparation: • Requires more efficiency, better technology and greater focus 

    on food safety

    Circa 1947: Heat‐sealing. An electric curling  iron does a good job because  cellophane fuses at about the  same degree of heat at which a  woman would curl her hair.

    • Recipes are made for microwave preparation

  • Anatomy of a Frozen Meal – Grilled Chicken Marinara

    Penne Pasta • Water, Whole Grain, and 

    Semolina  • Prepared on site • Not dried, cooked

    Chicken Tenderloins • Marinated for juiciness (cooked twice) • Dry rub applied (garlic, onion, paprika) • Baked in oven, branded for grill marks • Sliced, individually quick freeze 

    Marinara Sauce • Tomatoes, sauce, wine

    Broccoli • Field to freezer same day • Frozen produce transported 

    from supplier • Placed on tray while still frozen

  • Understanding the Ingredient List Cooked Pasta  Water Whole Grain Wheat Flour ‐ Ultragrain® Durum Wheat Semolina Egg White

    Chicken Chicken Tenderloin Water Olive Oil Isolated Soy Protein Product

    Isolated soy protein Modified potato starch Corn starch Carrageenan Soy lecithin

    Dextrose Potassium chloride Salt Sodium phosphate

    Dried garlic Flavoring Paprika Caramel  color

    Broccoli Water Diced Tomatoes in Juice Tomato Paste Chardonnay Wine

    2% or less of Parmesan Cheese Cultured pasteurized milk,  Salt, Enzymes Brown Sugar Onions Flavoring Garlic Puree Canola Oil Salt Modified corn starch Potassium chloride Xanthan gum


    Dry Rub Flavor, function

    Chicken Marinara



  • Are Frozen Meals Ultra Processed?

    Fact:  Frozen meals are made of  quality ingredients, by real  people, and are not so  different than home 


  • Recipe and Culinary Resources– www.ConAgraFoodsScienceInstitute.com

  • Are Frozen Meals High in Sodium?

  • 37


    • Recommended intake:

    – 2,300 mg/d for healthy

    – 1,500 mg for those who are over 50, those with high blood pressure or who are African American (about 40% of population)

    • Average intake 3,400 mg/d

    • What are the dietary contributors to sodium?

  • Contributors of Sodium to the Diet 1. Yeast Breads 2. Chicken &

    chicken dishes 3. Pizza

  • 39Average American Meal: NHANES 09‐10 Lunch and Dinner Average, Age 40‐49 yr., Males & Females

    Sodium:  Single Serve Frozen Meals have Less Sodium than the  Average American Meal


    875 809











    So di um

    , m g

    Average Meal Marie Callender's Banquet Healthy Choice

    Average daily sodium intake: 3,400 mg

  • Spaghetti and Meat Sauce:  Frozen Meals vs. Recipe

    Kcal   Sodium  (mg)   

    Frozen Meals  Average 400 766

    Recipes Average 400 1004

    Kcal   Sodium (mg)   

    SS Frozen Meals, Average 400 766

    Home  Recipes, Average 400 1004

    Marie Callender’s Stouffers Smart Ones Lean Cuisine

    All Recipes Ready Set Eat USDA nutrient  database

  • Are Frozen Meals  High in Sodium?

    Fact:  Single serve frozen 

    meals have less sodium  than typical meals.

  • Can Replacing Typical Meals with Single  Serve Frozen Meal Help People Lose Weight?

  • 43








    W ei gh t L os s ( lb s)

    Frozen Meals N = 272

    Usual Care N = 270

    P = 0.03

    Frozen Meals Treatment • Breakfast, lunch, dinner • Self‐selected fruit,  vegetable, dairy, etc.

    Usual Care Treatment • Dietary counseling • Exchange lists • Self

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