1. A Contractor to the Beef Checkoff
Processed Beef Nutrition AR 1705-R Tactic 2A: Science-Based Research on the Nutritional and Health Benefits of Processed Beef, Knowledge Dissemination and Stakeholder Engagement
A Contractor to the Beef Checkoff

2. Beef – High Quality, Safe and Nutritious Protein
Investments in processed beef nutrition research are critical to:
Enhance the knowledge base to ensure regulatory and public health polices are rooted in science that promotes market growth;
Ensure consumer and customer trust in beef products remains high; and
Provide value to beef producers by ensuring awareness that processed beef products are safe and nutritious components of every meal.

3. North American Meat Institute
Successful contractor in Post-Harvest Beef Safety research program

4. Foundation: More than 70 Years of History
1944: American Meat Institute established its Foundation
Invested millions in research examining meat processing, safety and nutrition.
1999: Launched Food Safety Initiative
Engage with industry and regulators for solutions based research and outcomes.
2015/2016: Became the Foundation for Meat and Poultry Research and Education

5. Foundation Supported by Industry Contributions (1999 – January 2016)
$9,034,008 Research Dollars Granted
More than 28 organizations
124 separate projects/initiatives
Average project/initiative funded is $72,855
Cofund with Beef Checkoff, Pork Checkoff, Food Marketing Institute Foundation, U.S. Poultry & Egg Association

6. Research Areas Funded (1999 – Current)

7. Ensure Regulatory and Public Health Policies are Rooted in Science that Promotes Market Growth and Consumer Trust

9. NO REFERENCE TO “LEAN MEAT”

10. Healthy Dietary Patterns and Lean Meat
1 As lean meats were not consistently defined or handled similarly between studies, they were not identified as a common characteristic across the reviews. However, as demonstrated in the food patterns modeling of the Healthy U.S.-Style and Healthy Mediterranean-style patterns lean meat can be a part of a healthy dietary pattern.” 
“The overall body of evidence examined by the 2015 DGAC identifies that a healthy dietary pattern is higher in vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes and nuts; moderate in alcohol (among adults); lower in red and processed meat;1 and low in sugar-sweetened foods and drinks and refined grains.
Building on the previous slide, there was a lot of contention about the common characteristics of a healthy dietary pattern at the last meeting of the Advisory Committee.

11.
A variety of protein foods, including seafood; lean meats and poultry; eggs; legumes (beans and peas) and nuts; seeds; and soy products.

15. http://www. chicagotribune

16. https://www. washingtonpost

17. https://www. washingtonpost

18. Why Does this Matter to Beef Producers?

19. Importance to the Beef Industry 2015 Dollar Sales in Certain Processed Beef Categories
In 2015, More than $5.9 Billion Dollars in Retail Sales
Beef Frankfurters: $1.5 billion+
Beef Dinner Sausage: $1.4 billion+
Beef Luncheon Meat: $900 million+
Beef Shelf-Stable Meats: $847 million+
Beef Dried Snacks: $430 million+
Beef Breakfast Meat: $39.5 million
Beef Meatballs: $23.5 million
Beef Sausage (Frozen): $11.9 million+
Beef Jerky: $7 million +

20. This is the Time to Proactively Invest in Processed Beef Research
WCRF 2017
IARC Report
Prop 65 Warning Labels
Dietary Guidance
Eroding Consumer Trust

21. Our Goal
Provide scientific evidence to support the industry’s ability to produce, market and maintain the public’s enjoyment of processed beef
High quality beef products are convenient, affordable and safe sources of protein
Ensure consumer trust that processed beef products are both safe and nutritious and add value to their family’s healthy lifestyle

22. Provide Safety, Trust, and Knowledge - Processed Beef Research
Manage the execution of three research projects through selection process driven by experts who will:
Identify yearly research priorities based on industry need;
Evaluate research submissions for scientific merit to the industry; and
Provide recommendations.

23. Provide Safety, Trust, and Knowledge - Processed Beef Research
Menu modeling and other analyses to demonstrate that processed beef items can included in dietary patterns recommended by the Dietary Guidelines for Americans;
White paper to assess mechanistic development of cancer in humans for processed beef components; and
Risk-benefit approach on the consumption of processed beef products as a component of a healthy diet and lifestyle.

24. Provide Safety, Trust, and Knowledge - Processed Beef Research: Proposed Deliverables
Three completed projects
Targeted dissemination of gained knowledge to nutrition and beef industry professionals through two meetings, webinars, documents or other events

25. Beef – High Quality, Safe and Nutritious Protein
Investments in processed beef nutrition research complement other research initiatives being investigated in the meat and poultry industry.
Significant leadership role, both domestically and internationally;
Opportunities for collaboration;
Demonstrate proactive actions by the beef producers to support their value chain.

26. A Contractor to the Beef Checkoff
Processed Beef Nutrition AR 1705-R Tactic 2A: Science-Based Research on the Nutritional and Health Benefits of Processed Beef, Knowledge Dissemination and Stakeholder Engagement
A Contractor to the Beef Checkoff
Betsy Booren