Welcome to another edition of In the Know,
ADS’ online source for timely consumer and industry trend information.

“There isn’t a person anywhere who isn’t capable of doing more than he thinks he can.”

KIDS WON’T EAT VEGGIES? TRY REWARDS, A STUDY SAYS
Reuters, December 13, 2011

Findings from a University College London study reveal that small rewards such as a sticker may encourage preschoolers to eat their vegetables. The study found that when parents gave their children a sticker each time they took a small taste of a disliked vegetable, it gradually changed their attitude toward that specific food. Over time after being rewarded, the children were willing to eat more of the vegetables.

The key takeaways from the article include:

• Researchers randomly assigned 173 families to one out of three groups.
• These groups were parents who gave their children stickers for eating vegetables, parents who gave their children verbal praise for eating vegetables and parents who did not use any special tactics in persuading their children to eat disliked vegetables.
• Parents in the reward groups, sticker and verbal praise, offered their child a taste of the vegetable every day for 12 days.
• After the 12 days passed, children in the sticker group were giving vegetables higher ratings and were willing to eat more of the vegetables.
• Three months after the study, children in the sticker group were still consuming the once disliked vegetables.
• There was no change in vegetable preference among children in the verbal praise group.
• Researchers theorize no change may have occurred in the verbal praise group due to the parents’ words seeming “insincere” to their children.
• According to researchers published in the American Journal of Clinical Nutrition, the idea of using small rewards to encourage children to eat vegetables is controversial as some studies have shown using rewards may cause children to lose interest in foods they already liked. 

To view the entire article, click here.

TOP FIVE DIET TRENDS FOR 2012
PR Newswire, December 21, 2011

Public relations agency, Pollack Communications conducted a survey with more than 200 registered dieticians (RD) across the U.S. The survey was intended to help identify the top nutrition trends for consumers and food companies. In 2012, five nutrition trends are projected to become common practice that include increased consumption of unprocessed, natural foods; diet trifecta of vitamins, minerals and fiber; seasonal fruits and vegetables; low trans and saturated fat, sugar and sodium; and using the USDA’s MyPlate as a daily nutrition guide.

The key takeaways from the article include:

• Consumers will continue to demand local, organic, sustainable, fresh and minimally processed foods.
• RDs agree that simplifying the ingredient list, reducing sodium content, eliminating high fructose corn syrup and spicing things up with exotic and ethnically diverse flavors and cuisines are desired among consumers.
• The majority of the RDs surveyed agreed that consumers need more vitamins and minerals, and emphasized the need for them to include more antioxidants and phytonutrients in their diet.
• Most consumers are consuming enough protein, carbs and fats, but they are lacking sufficient amounts of fiber from whole grains and fruits and vegetables.
• Eating seasonal and local plant based foods that are organically grown will be a big trend in the coming year.
• 78% of the RDs surveyed name trans fats as the most harmful nutrient in the diet, followed by added sugars, saturated fat and sodium. In 2012, consumers will see a greater emphasis on reducing these dietary ingredients.  
• Many RDs are using the USDA’s MyPlate dietary guidelines to advise their patients and will continue to use these guidelines throughout the year.
• MyPlate recommends consumers fill half their plate with vegetables and fruits and the other half mostly with whole grains and a small portion of lean protein.                               

To read the entire article, click here.

ADDED FLAVORS: TRENDS IN SAUCES AND SEASONINGS
Prepared Foods, November 2011

For the past three years, restaurant operators have endured weak guest traffic and low consumer demand. Rising commodity prices are an additional obstacle restaurateurs have to overcome. To maintain profitability, restaurants are introducing low-cost options to their menu. Additionally, instead of offering new dishes, more restaurant operators are using sauces, marinades and seasonings to add new flavor to their usual dishes and attract customers.

The key takeaways from the article include:

• Staple, classic sauces such as tomato and barbecue are versatile and well-accepted among consumers and have become everyday flavors.
• Traditional sauces like mayonnaise, tomato and barbecue continue to grow through renewed interest in traditional applications and flavor profiles such as pulled pork sandwiches.
• Other classic sauces such as pesto and Alfredo have shown notable growth.
• Adding extra flavor, like folding chipotle into ranch dressing or adding pesto to traditional tomato marinara can easily transition sauces from traditional to contemporary and can add a signature item to the restaurant menu.
• Restaurateurs and food companies should look to the fine dining establishments or ethnic, independent restaurants to discover food trends.
• New flavors of interest among consumers include basil, sea salt, chipotle, oregano, ancho and lemongrass.
• The top 10 fastest-growing sauces in fine dining are eel sauce, mojo, Thai chile, bleu cheese sauce, yuzu, romesco, miso, sweet chili and Creole mustard are appearing on menus of fine dining restaurants.
• Restaurant operators should work closely with manufacturers to develop sauces that stand out and increase traffic.

To read the entire article, click here.

AGING POPULATION AND FOOD INTOLERANCES TO CARVE FOOD TRENDS IN 2012
New York Daily News, December 6, 2011

According to the latest food trend reports, a strong interest in maintaining healthy, active lifestyles among Baby Boomers will fuel an increase in product launches making health claims. In addition, younger consumers with food intolerances will increase consumer demand for gluten-, nut- or dairy-free foods in 2012. The other top food trends identified for 2012 include: health and wellness, sustainability, and convenience. 

The key takeaways from the article include:

• Experts predict the launch of more products with glucosamine for joint health, and foods with added omega-3 for brain health.
• Artery-cleaning products are poised for introduction into the market to attract older consumers seeking cardiovascular benefits.
• Labels that make “free-from” claims such as gluten-, dairy-, soy- and nut-free product will experience popularity, and not necessarily from consumers with food allergies but by those who are voluntarily cutting out these ingredients and making dietary changes.
• According to research group, Mintel, sales of free-from foods are forecasted to grow from $347 million a year to $595 million in the UK by 2016.
• More food manufacturers will be reducing salt, fat and sugar in their foods to meet dietary guidelines.
• Food companies are implementing sustainability practices such as the production of more green food, packaging reduction initiatives, more ethical sourcing policies and using more locally grown and produced ingredients.
• Although consumer interest in cooking is increasing, busy lifestyles continue to increase demand for ready-made meals. More manufacturers are launching meal kits and convenient, premium easy-to-make foods.

Click here to read the entire article.

ADS RECIPE OF THE MONTH – PORK LOIN WITH SWEET AND HOT MUSTARD GLAZE
Click here to check out the January recipe of the month, Pork Loin with Sweet and Hot Mustard Glaze, which uses Sweet and Hot Mustard and soy sauce. Recipe and photograph courtesy of Chelten House Products, Inc. 

Showcase your company’s culinary genius and products! Contact Jacqueline Petty to submit your recipe of the month.