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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, RDManager 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

6

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

new UNIVERSAL

language

How far will “local” go?

The White House Garden & Let’s Move Influence

School lunch

What’s in your lunchbox?

Changing Behaviors

Nutrition & HealthOnly 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, RDNutrition Manager ConAgra FoodsOmaha, 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 AcknowledgeQuantity 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 ListCooked Pasta WaterWhole Grain Wheat Flour ‐Ultragrain®Durum Wheat SemolinaEgg White

ChickenChicken TenderloinWaterOlive OilIsolated Soy Protein Product

Isolated soy proteinModified potato starchCorn starchCarrageenanSoy lecithin

DextrosePotassium chlorideSaltSodium phosphate

Dried garlicFlavoringPaprikaCaramel  color

BroccoliWaterDiced Tomatoes in JuiceTomato PasteChardonnay Wine

2% or less ofParmesan CheeseCultured pasteurized milk, Salt, EnzymesBrown SugarOnionsFlavoringGarlic PureeCanola OilSaltModified corn starchPotassium chlorideXanthan gum

Marinade

Dry RubFlavor, function

Chicken Marinara

Sauce

Pasta

Are Frozen Meals Ultra Processed?

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

prepared.

Recipe and Culinary Resources–www.ConAgraFoodsScienceInstitute.com

Are Frozen Meals High in Sodium?

37

Sodium

• 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 Diet1. Yeast Breads2. Chicken &

chicken dishes3. 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

1380

875809

517

0

200

400

600

800

1000

1200

1400

1600

Sodium

, mg

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

RecipesAverage 400 1004

Kcal   Sodium (mg)   

SS Frozen Meals, Average 400 766

Home  Recipes, Average 400 1004

Marie Callender’sStouffersSmart OnesLean Cuisine

All RecipesReady Set EatUSDA 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

‐12

‐10

‐8

‐6

‐4

‐2

0

Weight Loss (lbs)

Frozen MealsN = 272

Usual CareN = 270

P = 0.03

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

Usual Care Treatment• Dietary counseling• Exchange lists• Self‐selected foods

Subjects• Adult males & females

Duration• 10 weeks

Arch Intern Med 1997

Frozen Meals Improve Compliance & Enhance Weight Loss

44

Obes Res 2004

Frozen Meals Treatment• Lunch & dinner meals• Self‐selected snacks, fruit, vegetables, etc.

Usual Care Treatment• Dietary counseling• Food lists• Self‐selected foods

Subjects• 53 females

Duration• 8 weeks ‐14

‐12

‐10

‐8

‐6

‐4

‐2

0

Frozen MealsN = 26

Usual CareN = 27

Time (weeks)0            2             4              6              8

Weight Loss (lbs) *

**

* p< 0.05

Benefit of Frozen Meals For Weight Loss Success Occurs Quickly

45

‐20

‐18

‐16

‐14

‐12

‐10

‐8

‐6

‐4

‐2

0Weight Loss (lbs)

Arch Intern Med 2000

12                           26                        52   Time (weeks)

Adult males & femalesn = 250

Usual CareFrozen Meals (3x/d)

Frozen Meals Promote Long‐Term Weight Loss

Healthy Choice Lunch Substitution Study

Results• Daily calorie deficit averaged 350/day

• Lost 2.8 lb

• Average lunch cost savings $4.00/day

0

100

200

300

400

500

600

700

800

900

Lunch Breakfast Dinner Snack

Calorie

sBaseline Single Serving Lunch

Participants• 35 men and women who normally 

ate cafeteria or restaurant lunch

Intervention• Recorded 3 days of normal hot 

lunch. Switched to Healthy Choice meal for lunch for 30 days.

• No additional diet or exercise intervention.

No Calorie Compensation at Other Meals

47

Cost Comparison

Lunch Choice Approximate Cost

Frozen Meal $1‐4

Meal Bar $1‐2

Meal Shake $1‐2

Quick‐Service Meal $4+

Table‐Service Restaurant Meal $6+

48

0123456789

Self portioneddiet plan, n =53

14 entrees/wk+ Diet Plan,

n=51

10 entrees/wk+ Guidance,

n=68

7 entrees/wk,No Diet Plan,

n=35

30 Day Weight Loss, lb

Weight loss at 30 days, Hannum 2004, 2005; Reimers 2011, 2012 

Single Serve Frozen Meals Support Weight Loss during Varying Interventions

49

0

100

200

300

400

500

600

700

Calorie

s

Average Meal Marie Callender's Banquet Healthy Choice

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

CALORIES:Single Serve Frozen Meals have Fewer Calories than the Average American Meal

50

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

FACT: Replacing typical meals with single serve frozen meals is effective for weight loss.

Publication Source

Is Portion Control Discussed and Recommended?

Are Frozen SingleServe Meals Suggested 

as an Option? 

Aim for a Healthy Weight Dept Health & Human Services

Yes No

Just Enough for You –about food portions

NIHWeight Control InformationNetwork

Yes No

How to Avoid Portion Size Pitfalls to Help Manage Your Weight

CDC Yes No

Public Health Agencies Currently Exclude Frozen Meals From Portion Control Guidance But Include Packaged Snacks and Restaurant Meals

Public health agencies recommend specific tactics for practicing portion control such as:• choose single serving packaged snacks • eat only ½ of a restaurant meal• order a single patty hamburger meal from quick serve restaurants • use household items to estimate portions (e.g.  a deck of cards equals a meat portion)• read the nutrition facts panel and measure out one “portion” (serving)

Cool Facts…

Single serve frozen meals are made of quality ingredients, by real people, and are not so different than what we make at home.

Single serve frozen meals are lower in sodium compared to typical meals.

Single serve frozen meals are an effective but under‐utilized weight loss tool.

Questions?

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

This webinar covered: 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

54

NUTRI-BITES®

Webinar Series

Nutri-Bites® Webinar details

A linkto obtain your Continuing Education Credit certificate

will be emailed within 2 days.

Today’s webinar will be available to download within 2 days at: www.ConAgraFoodsScienceInstitute.com

For CPE information: [email protected]

Communicating Nutrition Information to Influence Consumer Behavior

Jeanne Goldberg, PhD, RDProfessor of Nutrition

Friedman School of Nutrition Science and PolicyTufts University

Date: July 18, 20132-3 pm EDT/1-2 pm CDT

www.ConAgraFoodsScienceInstitute.com

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