Delicious Snack Food Opportunities

Presenters:

•Marilyn Schorin, PhD, RD, LD, FADA Principal, Schorin Strategies

•Robert M. Reeves, MS Public Affairs Director, QUALISOY

Leveraging the 2010 Dietary Guidelines

Sponsored by:

IFT Spotlight Session | June 12, 2011

Leveraging the Dietary Guidelines

Newer Soybean Oils for Healthy Foods

Marilyn Schorin, PhD, RD, LD, FADA

Guidelines General Principles

• Guidance on diet and nutrition re-examined every five years

• Guidelines issued jointly by USDA and DHHS

• Based on report by Advisory Council of eminent nutrition scientists (largely university-based)

• Designed to aid policymakers and educators

Key Takeaways

• Significant change in policy toward fats

• Switch away from ‘discretionary calories’– Consumers did not understand what

was meant– Consumers provided little ‘how-to’

• New concepts– Solid fats, added sugars (SoFAS)– Emphasis on nutrient-dense foods– More positive messages on dietary

fats

Fats Explained

Guidance before 2010• Reduce fats, especially

saturated fats and cholesterol

• Avoid trans fat

2010 Guidance on Fat• Replace saturated fats

with mono- and polyunsaturated fats

• Keep trans fat consumption as low as possible

• Consume <300 mg dietary cholesterol per day

Changes at Home

• For cooking (frying, sautéing), use oils high in MUFAs and PUFAs (such as soybean oil or high-oleic soy oil)

• Eat fish for omega-3 fatty acids (DHA, EPA)

• Use meat and cheese as condiments, not center of plate

• Read food labels for total fat AND saturated fat

Product Development Changes

• The News: Fat is not unhealthy• Newer fats with special traits have higher MUFAs• Newer fats have reduced linolenic acid

– Unstable due to chemical structure– Oxidation was a problem

Monounsaturated Fat Polyunsaturated Fat

Beneficial Fats in New Soybeans

Health Benefits of the Guidelines

• Lower levels of LDL (‘bad’) cholesterol

• Heart-health benefits of Omega-3 oils and unsaturated fatty acids

• Taste satisfaction of foods with some fat

Consumer Attitudes & PerceptionsHealthfulness of Fats and Oils

Calories & Fats are Top Concerns

Three of the top six nutrition facts referenced are related to fat content and type of fat

Calories 68%

Total Fat 67%

Sodium/Salt 61%

Sugars 55%

Saturated Fat 53%

Trans Fat 51%

Q. Which of the following information, if any, do you use on the Nutrition Facts panel?

[If use NFP] [Select all that apply]

N=680

Consumers Look at Ingredients

Sodium/Salt 65%

Type of Fat/Oil 64%

Sugar 60%

Q. What, specifically, are you looking for when it comes to using the ingredients portion of food and beverage packages?

[If use ingredient info] [Select all that apply]

N=493

Limiting Fats and Oils

71% of Americans are trying to limit some type(s) of fat

29% of Americans are not trying to limit any type(s) of fat

Q. Which of the following are you trying to limit?

[Select all that apply]

N=1,000

Trans fats1.3% total calories

Fats and Oils Considered Healthful

Q. Which of the following types of fat or fatty acids do you

consider to be healthful?

[Select all that apply]

N=1,000

Knowledge of Solid Fats

=correct answer

Q. Which of the following is a solid

fat? [Select all that apply]

Nearly half are not willing to guess

Less than 1% correctly named the six fats

considered to be solid

N=1,000

USB’s Consumer Attitudes Survey

• 2011 represents the 18th annual nationwide survey • Study provides information on consumer attitudes and

perceptions about health and nutrition issues

United Soybean Board, 2011 Consumer Attitudes About Nutrition

Nutrition of Top Concern

• 92% find health and nutrition information important when searching for healthy foods at the grocery store– Total calories and fat content, top two

concerns– 56% report they are willing to pay more

for healthy or healthier versions of food

• 71% consumers say they have changed their eating habits in the past three to five years due to health concerns

Q: Which of the following do you think is healthier for you?

2003 2005 2007 2009 2011

Saturated fat healthier

30% 28% 42% 35% 21%

Trans fat healthier

41% 30% 16% 19% 10%

Nutritionally about equal

NA NA NA NA 35%

Perceptions of Fats

Q: Which fats do you view as very/somewhat healthy?

2009 2010 2011

Omega- 3 fatty acids 75% 76% 79%

Polyunsaturated fat 29% 32% 33%

Monounsaturated fat 32% 30% 33%

Trans fat 9% 10% 9%

Saturated fat 7% 9% 8%

Perceptions of Fats

Soybean Oil Perceived as Healthy

Perceptions 2007 2008 2009 2010 2011

Olive Oil Very Healthy 65% 59% 61% 61% 62% Somewhat Healthy 28 34 33 34 33 Somewhat Unhealthy 5 6 5 4 4 Very Unhealthy 2 1 1 1 1

Flaxseed Oil Very Healthy 47% 49% 49% 50% 46% Somewhat Healthy 41 42 43 42 47 Somewhat Unhealthy 11 8 7 6 6 Very Unhealthy 1 1 2 2 1

Soybean Oil Very Healthy 32% 29% 29% 29% 24% Somewhat Healthy 53 57 55 56 57 Somewhat Unhealthy 12 11 13 13 15 Very Unhealthy 2 3 2 3 4

Q. Based on anything you may have seen or heard, please indicate how healthy you think each oil listed below is

N=Varies, depending on year

81%rate it

healthy

Soybean Oil

Applications, Functionality and Sensory Test Results

Robert Reeves, MS

Soybean Oil is Dominant U.S. Vegetable Oil

Fats and Oils Domestic Disappearance, 2009 (1)

Oil Amount (millions lbs.) Percent

Soybean 16,200 55.8

Canola 3,002 10.3

Palm 2,029 7.0

Tallow 1,711 5.9

Corn 1,697 5.8

Coconut 1,124 3.9

Lard 782 2.7

Olive 612 2.1

Palm kernel 526 1.8

Cottonseed 516 1.8

Others 844 2.9

Total 29,043 100.00

(1) Stocks+Imports+Production-ExportsSource: Oilcrop Yearbook 2010, ERS, USDA

U.S. Soybean Oil Consumption by Food Category (2009)

Category Soy amt. (M) Total amt. (M) % of category % of total

Salad/Cooking 9,339 14,343 65.1 45.9

Baking/Frying 3,883 5,105 76.1 19.1

Margarines/Other (D) 875 (D) (D)

Total 13,222 20,323 65.0

(D) Withheld to avoid disclosing data for individual companies

Soybean Oil Used in Food Manufacturing, 2009

Soybean Oil as a Trans Fat Solution

•  Novel processing– Blends of fully hydrogenated soy oil (no trans) with unhydrogenated

oils– Altered hydrogenation techniques

•  Novel soybean varieties– Low-linolenic– High-oleic/reduced saturate

High-Oleic Soybean Oil (HOSBO)

• Composition– 70-85% oleic acid– 6-12% saturates– <3% linolenic acid

• Test quantities available 2010 – Commercialization in 2012

• Exceptional oxidative stability

HOSBO Performance Attributes

• High stability facilitates extended shelf life in snack foods and extended exposure to high heat during frying

• Increased stability and flavor retention in foods cooked within high-oleic soybean oil

• May be blended with other vegetable oils to develop desired functionality and flavor characteristics

• Antioxidants unnecessary due to high stability

HOSBO Applications

• Deep-frying– Chicken, shrimp, battered products, potato chips, French fries,

onion rings, donuts, par frying, wok cooking

• Bakery products– Bread, rolls, pizza crust, cakes, muffins, laminated products

• Spray oils– Crackers, rolls, pretzels, cereals, dried fruits, snacks

• Pan release oil– Breads, cakes

Secondary HOSBO Applications

• Nutritional beverages• Nutrition bars• Non-dairy creamers• Batter and breading mixes

• Sauces and gravies• Soups• Infant formula• Syrups and toppings

Soybean Oil Functionality in Cooking and Food Processing

Soybean Oil: An Excellent Heat Transfer Agent• Facilitates rapid cooking time for fast food preparation

• Yields crisp texture to deep-fried foods• Provides rich flavor and aroma to foods without scorching

or burning

Soybean Oil in Bakery Shortenings

• Provides lubricity in foods– Shortening coats dough particles allowing them to slide

• Provides “short” texture or tenderness to baked goods• Lubricates dough allowing uniform slicing of breads• Good “mouth feel”

Soybean Oil in Mayonnaise and Salad Dressings• Provides “oil in water” matrix to hold emulsion together

(4 parts oil: 1 part water + egg protein)• Allows spices and flavorings to adhere to salad

components• Does not leave residue of solid fat on foods

Soybean Oil Improves Flavor and Appearance in Foods

• Fat soluble flavors (butter, cheese) are carried to taste buds

• Neutral flavor of oil does not interfere with food flavors• Spray oils provide gloss to buns and rolls and cooked

appearance to crackers and snack foods

United Soybean BoardSensory Test Results

and

Cooking Demonstration

Consumer Sensory Test Results

• Consumer test panel (n=32) compared French fries cooked in:– High-Oleic Soybean Oil– High-Oleic Sunflower Oil– High-Oleic Canola Oil– Palm Oil

Consumer Sensory Test Results

• Consumers ranked French fries cooked in high-oleic soybean oil a top choice– Fries ranked highest in “overall likeability”– 70% of participants picked fries as 1st or 2nd choice– 63% ranked fries as having “just the right amount of potato flavor”– 56% ranked fries as having “just the right amount of crispness”

Soybean Oils of Tomorrow

SDA Omega-3 Soybean Oil

• Land-based source of omega-3• 18-20% stearidonic acid content (SDA)

– Rapidly converts into omega-3 fatty acids in the body

• Benefits of omega-3 elevation– Promotes heart health– Reduces inflammation and arthritis

• Enhances taste profile in some foods• Introduction anticipated in 2012

SDA Omega-3 Soybean Oil

Expected Applications:– Margarines and spreads– Salad dressings– Yogurt– Granola bars

Summary

• Soybean oil is helpful in meeting 2010 Dietary Guidelines• Soybean oil is a good solution to trans fats• New soy varieties to be beneficial to health and food

functionality• Future for soybeans and soy products is bright

For More Information

SoyConnection.com

QUALISOY.com

Thank You!

Questions?

Please come visit the United Soybean Board at Booth #6221