1. The Anti-Processed Food Sentiment Annette Maggi, MS, RD, LD, FADA President Annette Maggi & Associates, Inc.

2. Today’s Agenda Consumers’ Perceptions of Processed Foods Processed Foods Defined Processed Foods’ Role in Eating Habits Shifting the Discussion

3. Consumers’ Perceptions

6. According to IFIC: 43% of consumers have a negative view of processed foods 18% of consumers have a positive view of processed foods 39% somewhere in between

7. Does the Consumer Understand?

8. Processed Foods Defined

9. DGA 2010 Definition of Processed Foods Any food other than a raw agricultural commodity, including any raw agricultural commodity that has been subject to washing, cleaning, milling, cutting, chopping, heating, pasteurizing, blanching, cooking, canning, freezing, drying, dehydrating, mixing, packaging, or other procedures that alter the food from its natural state. Processing also may include the addition of other ingredients to the food, such as preservatives, flavors, nutrients, and other food additives or substances approved for use in food products, such as salt, sugars, and fats. Processing of foods, including the addition of ingredients, may reduce, increase, or leave unaffected the nutritional characteristics of raw agricultural commodities.

10. IFIC has Defined Five Levels of Processed Foods 1.Foods which utilize little processing or preparation (minimally processed) 2.Foods preserved to maintain freshness and nutrients 3.Foods that combine ingredients such as sweeteners, coloring, and preservatives to improve food safety, taste, and visual appeal 4.Ready-to-eat foods requiring little preparation 5.Convenience foods, packaged to keep fresh and save time

11. USDA FSIS Policy on Natural “... the term "natural" may be used in the labeling of meat and poultry products provided that the product does not contain any artificial flavor or flavoring, coloring ingredients, chemical preservative, or any other artificial or synthetic ingredient and that the product is not more than minimally processed.”

12. Food Processing Continuum Less Processed More Processed

13. Food Processing Continuum Less Processed More Processed

14. Food Processing Continuum Less Processed More Processed

15. Does the definition vary based on the location of food handling? HomeManufacturer

16. Reality vs. Perception Pork tenderloin, water, potassium lactate, Salt, partially hydrogenated soybean oil, sodium phosphates, spices, caramel color, flavoring, cornstarch, white vinegar, sodium diacetate, xanthan gum. White onion, fresh ginger, garlic, water, sugar, low- sodium soy sauce, red wine vinegar, Dijon mustard, butter, pork tenderloins, back peppercorns, thyme, salt. Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

17. Reality vs. Perception Tomato puree, enriched lasagna, ricotta cheese, mozzarella cheese, beef And pork, sausage, pepperoni, flavoring, parmesan and romano cheeses, garlic in citric acid, carrots, celery, seasoning, onions, heavy whipping cream, sugar, bread crumb, salt, modified food starch, egg whites, spice. Sweet Italian sausage, lean ground beef, onion, garlic, tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, parsley, lasagna noodles, ricotta cheese, egg, mozzarella cheese, Parmesan cheese

18. Processed vs. Foods with Limited Nutrition Huffington Post 3/21/2012 – 10 Processed Foods to Remove from your Eating Habits Chicken nuggets White rice French fries Canned fruit in heavy syrup Potato chips Soda High fructose corn syrup Processed meat Fast food hamburgers Sugary cereal

19. Processed Foods’ Role in Eating Habits

20. Why Food is Processed Preserves food Extends the harvest & prevents waste Food safety Food quality Health and wellness Convenience Increases variety & choice Improves palatability

21. Food Processing In many instances, is simply larger scale operation of what has been done in the home – Mechanical processing of cereal grains – Pasta extrusion – Dehydration – Oil extraction – olive, canola – Canning

22. The Benefits of Processed Foods Foods,Fortificants,andSupplements: Where Do Americans Get Their Nutrients? – Victor L. Fulgoni III, Debra R. Keast, Regan L. Bailey,and Johanna Dwyer – Published in The Journal of Nutrition, 2011. – Study Design: NHANES 2003–2004 and 2005–2006 intake data 18,063 participants

23. Study Results

24. The Benefits of Processed Foods Fortification with key nutrients – Vitamin D fortification & rickets – Iodine & goiter – Folic acid & neural tube defects Preserve nutrients in food – Processed from the field Food Safety – Pasteurization is the hallmark example Sustainability – Food waste used as biofuels – Reduced spoilage

25. Processed Foods Contribute Key Nutrients General Mills data presented at Academy of Nutrition & Dietetics Food & Nutrition Conference and Exposition, 2012.

26. Benefits of Processed Foods 2009 World Summit on Food Security – Anticipate 9 billion people in world by 2050 – Food production must increase by 70%, much in underdeveloped nations Issues – Food production must increase more than proportional to population growth – Much of the world’s land is not suitable for agriculture – Infastructure for processing, handling, packaging & distribution does not exist in underdeveloped countries

27. The Flip Side of the Story

29. “Clean Labels” = Better Nutrition

30. Shifting the Discussion

31. Food and Nutrition Science Solutions Joint Task Force Goal is to “raise awareness of the interface of food science and nutrition, and design actions to demonstrate the impact of food and nutrition sciences and communications to improve public health.” –... [one of] the aim[s] of the task force is to redirect the conversation, and show the positive side to food processing. Member organizations: Academy of Nutrition and Dietetics, American Society for Nutrition, the International Food Information Council, and the Institute of Food Technologists

32. Contributors to consumer perception about processed foods Uneasiness with technology – Respond by... adding videos of production onto website, highlighting where food comes from, using lower tech packaging, more “natural” packaging images Low level of scientific literacy – Respond by... using consumer friendly language and terms, speaking to emotional benefits of food, educate and explain High level of food availability Little personal connection between consumers and agricultural process – Respond by...opening your doors, offering transparency, supporting local growers & agricultural causes

33. Effectively Addressing Scientific Literacy

34. Food Cost Comparison: Percent of Household Expenditures 44.1% 11.4% 9.1% 5.6% 24.1%

35. Summary & Discussion Contact Information: Annettemaggi.com Annette.maggi@yahoo.com 651.485.7787