Better broccoli; 2014 food trends; High-fat dairy leads to lower obesity

Adding plant compounds for better broccoli
Researchers at the University of Illinois discovered that spraying broccoli with two plant-derived compounds brings out the vegetable’s anti-cancer properties while preserving its freshness, according to a study published in Plos One.

Scientists had previously discovered that they could activate the vegetable’s anti-cancer properties by applying methyl jasmonate (MeJA) to broccoli four days before harvest. MeJA causes broccoli to produce glucosinolates, which help detoxify and remove carcinogens from the body, but the process also causes the plants to release ethylene and decay more quickly. The second compound, 1-methylcyclopropene, which is sprayed onto the broccoli after harvest, helps stop that ethylene release by interfering with receptor proteins in the vegetable. 

Both compounds are nontoxic, inexpensive, and natural, and they disappear from the broccoli after about 10 hours. The researchers hope the method may lead to reduced food waste and greater food security while helping older members of the population prevent disease.

The study, “Methyl jasmonate and 1-Methylcyclopropene treatment effects on quinone reductase inducing activity and post-harvest quality of broccoli,” was published in the October 2013 issue of Plos One. 

Caffeine consumption remains stable
Caffeine consumption remained stable across the last decade, though children and adolescents are consuming less caffeine than in previous years, according to a study from the Centers for Disease Control and Prevention (CDC) published by The American Academy of Pediatrics.

While the level of caffeine consumption has generally remained constant, the medium for consumption has shifted. Compared against a 1999–2000 study examining sources of caffeine, soda fell from 62% to 38% of total intake. In contrast, caffeine from coffee grew from 10% of total intake to 24%.

Energy drinks, which weren’t measured in the 1999–2000 study, account for just 6% of total intake. Adults appear to be the primary consumers of these drinks, as the CDC study found that children younger than 12 consumed virtually no caffeine from energy drinks and adolescents aged 12–18 consumed very little.

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High-fat dairy leads to lower obesity
Consumption of high-fat dairy has been linked to lower levels of central obesity, according to two recent studies.

In the first study, published in Scandinavian Journal of Primary Health Care, Swedish researchers conducted two surveys 12 years apart. They looked at men in nine rural areas across Sweden and measured the level of dairy fat the men consumed (low, medium, or high). After adjusting for factors such as age, education, and profession, the researchers found that the higher the intake of dairy fat, the lower the risk of central obesity.

The second study, which appeared in European Journal of Nutrition, examined a collection of previously gathered data. Researchers discovered that studies investigating the relationship between high-fat dairy intake and metabolic health mirrored the findings in the Swedish study or presented no association at all. Researchers attributed variability across studies to several factors, including type of dairy consumed and whether the cows ate a grain- or pasture-based diet, which affects the composition of dairy fat.

Food trends to watch in 2014
A deeper dive into ethnic flavors, new applications for spices, and hidden vegetables rank among the top 10 food trends to watch in 2014, according to Datamonitor Consumer Innovation Insights Director Tom Vierhile.

Vierhile predicted 2014 will bring lesser-known ethnic flavors into focus. Consumers are moving beyond the “safety” of typical ethnic foods, becoming “more confident to go beyond nacho cheese and dulce de leche.” Referencing the “spice-ification of the American palate,” Vierhile also notes that spices are beginning to appear in unexpected forms, such as chilies in ice cream and soft drinks.

With consumers’ increased interest in eating healthier, vegetables themselves are trendy, said Vierhile—55% of consumers say they’re trying to eat as many as possible. But it isn’t always easy to fit in the recommended five servings. Drinkable vegetables in the form of cold-pressed juices and savory teas make this easier, as does “hiding” veggies in pasta sauces and breads. 

Datamonitor based this report on its yearly survey that polled consumers in 24 countries, as well as innovations seen in newly launched products. 

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Authenticating cacao in premium chocolate
Thanks to the first-ever method for authenticating the origin of cacao beans, consumers can finally be sure that chocolate labeled as premium is the real deal, according to a study published in Journal of Agricultural and Food Chemistry. 

In chocolate production, lower-quality cacao beans often get mixed in with premium ones, and researchers wanted to establish a way to verify which beans were which. The researchers believed that the ability to authenticate premium beans would encourage growers to plant more high-quality species instead of easy-to-grow varieties, ensuring greater biodiversity.

Drawing on recent developments in cacao genomics, the researchers discovered a set of DNA markers known as SNPs that can be used to identify specific cacao species. This method, which can be applied to a single bean or scaled up to assess a larger sample, reveals the cacao’s varietal purity and origin. 

The study, “Accurate Determination of Genetic Identity for a Single Cacao Bean, Using Molecular Markers with a Nanofluidic System, Ensures Cocoa Authentication,” appeared in the Jan. 15, 2014, issue of Journal of Agricultural and Food Chemistry.

Shoppers not willing to sacrifice taste
When it comes to sweetened foods, consumers are more influenced by taste and price than health benefits, and even those who say they are avoiding sugars buy sweetened products at the same rates as their peers, according to the Sweetener360 study conducted by Nielsen and Mintel. 

The study looked at more than 10,000 consumers across six segments, which ranged from unconcerned about health to very invested in making healthy choices. It found that regardless of their segment, three-fourths of respondents ranked good taste, good value, affordability, and kid appeal as their top motivators in purchasing sweetened products. Every segment reported that it was not worth it to sacrifice flavor for health benefits.

Though a third of those surveyed identified themselves as actively pursuing a healthy lifestyle, their purchase data shows that they are buying sweetened products at the same rate as the rest of the population. The survey also found that these consumers are not avoiding particular sweeteners, such as high fructose corn syrup: every segment bought products made with every type of sweetener.

The study, Sweetener360, was commissioned by the Corn Refiners Association and completed in part by Nielsen and Mintel Consulting.

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Hydroponics transforms food production
The use of hydroponics in food production, which provides a safe and sustainable way to grow key vegetables and fruits at scale, is growing rapidly, according to a forecast released by research firm Manifest Mind.

According to the forecast, the market value of hydroponically produced food will grow at 6.5% compound annual growth rate (CAGR) between 2013 and 2018, exceeding the 2014 International Monetary Fund prediction of 3.6% CAGR by 80%.

“The agriculture sector is undergoing profound transformation,” said Carol L. Stimmel, Founder and CEO of Manifest Mind LLC. “Our research shows that hydroponics is creating new opportunity that is breaking the mold of the conservative agricultural sector. Hydroponic growing advances food safety and traceability that customers, retailers, and even food regulators are demanding.”

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What’s new with food companies
• Bühler Group acquired an 80% stake in Chinese company Yaoxian Machinery Guangzhou, which manufactures components for producing Asian pasta.

• Cargill announced a partnership with Filippo Berio Olive Oil to create five olive oil products intended for foodservice applications. 

• EnWave Corp. will build a 120kW MIV AP machine for Bonduelle to create dehydrofrozen vegetables, which are partially dehydrated and quickly frozen. 

• Ferrero and the Serbian government are working to increase the amount of land allotted to hazelnut production from 1,000 to 10,000 hectares by 2020.

• Firmenich became the first flavor house to receive certification to the Marine Stewardship Council’s Chain of Custody standard for its seafood flavors.

• The Flax Council of Canada announced Health Canada’s acceptance of its claim that whole ground flaxseeds can lower cholesterol. Canada is the first country globally to allow use of this claim on food labels.

• FONA International hosted a “Science Behind the Flavor” course to teach 40 teachers about the science and chemistry of flavor and STEM career paths.

• Hilmar Cheese Co. will construct a milk powder processing plant in Turlock, Calif., to produce milk powders for use as a source of dairy in food delivered to developing nations.

• Jungbunzlauer’s sub4salt ^® received U.S. Dept. of Agriculture approval for use in reducing sodium content in processed whole-muscle poultry and meat products.

• Mondelez International Inc. has achieved 100% Roundtable for Sustainable Palm Oil coverage for the palm oil it bought in 2013.

• Nestlé has partnered with Singapore’s governmental Agency for Science, Technology and Research to create global food science and technology research programs. It also announced plans to build two new factories in Mexico and launch Nestlé Skin Health S.A. to create scientifically proven skincare products.

• Unilever, Symrise, and the Deutsche Gesellschaft für Internationale Zusammenarbeit GmbH announced they will create a three-year program to improve the lives of 4,000 vanilla farmers in Madagascar.

 

 

Melanie Zanoza Bartelme,
Associate Editor
[email protected]