Food and Ingredient Trends Addressing Specific Diseases and Other Health Conditions

Published by: Packaged Facts

Published: Dec. 1, 2008 - 120 Pages

Table of Contents

Chapter 1: Executive Summary

Scope and Methodology

Scope of Report

Report Methodology

Consumers Become More Proactive

A Functional Trend Meets Individual Responsibility

Preventing and Treating Disease

Opportunities for Manufacturers and Suppliers

Addressing Important Health Concerns

Baby Boomer Segment

Manufacturers Face Challenges

Trends -- Foods that Fight Illness

Cancer and Lycopene

Tea, Soy, Flaxseed, Whole Grains and Leafy Vegetables

Heart Disease

Flavonoids, Fish, Soy Protein and Whole Grains

Blood Vessel Health and Diabetes

Cholesterol, Whole Grains and Phytosterols

Bone Health and Soy

Harnessing Prebiotics and Probiotics to Reduce Illness Risk

Alzheimer’s, Parkinson’s and Antioxidants

Boosting Energy with Produce

Cranberries Battle UTIs

Chapter 2: Highlights

Chapter 2: Perspective on Good-For-You Foods

Consumer Passion

Tracking Nutritional Information

Food as a Means of Distinction

What is “Functional?”

Positive Nutrition

Looking to Heal

Calorie and Fats Education

Familiarity with Foods that Provide Benefits

Immune System Boosters

Brain Enhancing Foods

Maintaining the Brain and Nervous System and Aging

Lessening the Risk of Age-Related Neurodegenerative Diseases

Consumer Trend is to Seek Out “Better for You” Foods

• Figure 2-1: Percentage of Adults Overall Consuming Nutritional Cereal Bars
  
• Figure 2-2: Percentage of Adults Overall Consuming Chewy Granola Bars
  
• Figure 2-3: Percentage of Adults Overall Consuming Hot Breakfast Cereals
  
• Table 2-4: Percentage of Adults Overall Consuming Fat-Free/Skim Milk
  
• Figure 2-5: Percentage of Adults Overall Consuming Regular/Whole Milk
  
• Figure 2-6: Percentage of Adults Overall Consuming Tomato and Vegetable Juices
  
• Figure 2-7: Percentage of Adults Overall Buying Nonfrozen Yogurt
  
• Figure 2-8: IRI-Tracked U.S. Sales of Yogurt (billions of dollars)
  
• Figure 2-9: IRI-Tracked U.S. Sales of Frozen Plain Vegetables (billions of dollars)
  
• Figure 2-10: IRI-Tracked U.S. Sales of Frozen Prepared Vegetables (millions of dollars)
  
• Table 2-11: IRI-Tracked U.S. Sales of Mayonnaise (billions of dollars)
  
• Figure 2-12: IRI-Tracked U.S. Sales of Hellmann’s Light Mayonnaise (millions of dollars)

Opening Doors for Manufacturers

Harnessing Well Established Ingredients

Combating Consumer Worries

Chapter 3: Highlights

Chapter 3: Key Health Factors Influencing Consumers’ Food Choices

The Obesity Issue

• Figure 3-1: Percentage of Obese Adults by State in 2007

Health Implications

Heart Concerns

Cardiovascular Disease

A Rise in CVD

Heart-Related Health Claims

Whole Grains

Cancer

Plant-Based Diet

Cholesterol

The Central Nervous System

Alzheimer’s Disease

Cholesterol Focus and Alzheimer’s

Parkinson’s Disease

Boosting Energy

Moving from Energy Drinks to Foods

Complex Carbs Keep Blood Sugar Balanced

Boosting Memory

Folate

DHA

Chapter 4: Highlights

Chapter 4: Issues Facing Manufacturers

Opportunities with Baby Boomers

Trans fat Labeling

Profit Opportunities

Commercializing Food Products with Health Benefits

Improving Nutrient Value

Healthier Grain Based Foods

Challenges

Technical Issues

Achieving Desired Texture and Taste

Consumer Education

Clarifying FDA-Approved Health Claims

Significant Scientific Agreement Claims

• Table 4-1: Approved FDA-Health Claims that Meet Significant Scientific Agreement

Qualified Health Claims

Structure-Function Claims

Market Challenges

The Obesity Image

Help Promote Healthy Eating

• Table 4-2: Strategies for Growing Healthy Brands

Chapter 5: Highlights

Chapter 5: Key Foods Targeting Illness

Cancer

Tomatoes and Lycopene

Tea and Catechins

Soy and Animal Protein Substitutes

Flaxseed and Dietary Lignan and ALA

Whole Grains and Fiber

Leafy Vegetables and Carotenoids

Heart Disease

Wine and Grapes and Resveratrol

Fish and Omega-3 Fatty Acids

Soy and Meat Substitutes

Whole Grains and Fiber and Dietary Phytoestrogens

Blood Vessel Health and Diabetes

Cocoa Flavanols

Diabetes

Whole Grains and Low-Glycemic Index Foods

Cactus Pear

Cholesterol

Whole Grains and Fiber

Plant Sterols and Stanols, Phytosterols

Bone Health

Soy and Calcium

Gastrointestinal Disorders

Prebiotics

Probiotics

Central Nervous System Diseases Including Alzheimer’s and Parkinson’s

Antioxidants

Green Tea Antioxidant

Energy Boosting

Beans as a Tonic Food

Fruit

Freshly Squeezed Juices

Seaweed

Urinary Tract Infection

Cranberry

Chapter 6: Selected Corporate Profiles

General Mills Inc.

Key Good-For-You Products

Groupe Danone

Key Products

Kashi Co.

Key Products

Kellogg Co.

Key Products

Mars Inc.

Key Products

Nestlé SA

Key Products

PepsiCo International

Key Products

Raisio plc

Key Product

Cargill Inc.

Forbes Medi-Tech Inc.

FutureCeuticals

Martek Biosciences Corp.

Unilever NV

Ganeden Biotech Inc.

Kraft Foods Inc.

Stolle Wellness Inc.

Abstract

The public has picked up on how some functional foods differentiate themselves from conventional foods by targeting specific health benefits, and by offering to protect and improve the body’s defenses against disease and illness. Food and Ingredient Trends Addressing Specific Diseases and Other Health Conditions looks at the ability of certain functional foods and/or their components to offer consumers opportunities to establish a defense against disease and other health-related conditions. While these foods cannot be used to cure a condition or illness, or guarantee that one will not experience a disease or health condition, they can be consumed to help fortify the body’s defenses against any number of maladies.

Consumers are more aware of food and dietary issues and are monitoring and adjusting what they eat and drink as they have become more proactive in improving their health. On a global scale, consumers are actively looking to improve their health through diets. Food and diet have come to occupy a focal position in the prevention and treatment of many chronic diseases.

The vast attention paid to healthiness and its antithesis, unhealthiness, reveals a change in society’s attitude to food in an age of plenty. Health and fitness have become increasingly commercialized and commodified into foods.

Packaged Facts looks at the following factors and health conditions and explores which foods or food components can reduce the risk of the condition beyond their usual nutritional benefits:

• Obesity
• Heart concerns
• Cancer
• High cholesterol
• Memory loss
• Lack of energy
• Bone heatlh
• Gastrointestinal disorders

Then the report explores the following key foods that target these specific diseases and other health conditions:

• Whole grains - targeting cardiovascular disease, cancer and high cholesterol.
• Berries - targeting infection.
• Leafy vegetables - targeting different cancers.
• Probiotics and prebiotics - targeting gut health.
• Fish and omega-3 fatty acids - targeting heart disease and the central nervous system.
• Soy - targeting bone health and osteoporosis.
• Plant sterols and stanols - targeting high cholesterol.
• Fruit - giving that energy boost.
• Green tea and antioxidants - targeting heart disease and cancer.
• Red wine, in moderate consumption - with its resveratrol - targeting heart disease.

Report Methodology

Data for the report was gathered from company product literature, annual reports, and other corporate brochures and documents, as well as information found in the scientific and trade press. In addition, interviews were conducted with company executives and researchers. This report reviews the nature and direction of research, and reports on future trends. In analyzing the trends and conclusions set forth in this report, Packaged Facts harnesses data from scientific studies, government-approved product health claims, and develops trends information based on data from Datamonitor’s Productscan Online’s new product introduction database, from Simmons Market Research Bureau’s Spring 2004-Spring 2007 and Winter 2008 surveys, and from Information Resources, Inc.’s InfoScan Review.

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