Supporting Healthy Aging Across the Lifespan The Role of the Food Industry. Timothy A. Morck, PhD Spectrum Nutrition Consulting September 14, 2016
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1 Supporting Healthy Aging Across the Lifespan The Role of the Food Industry Timothy A. Morck, PhD Spectrum Nutrition Consulting September 14, 2016
2 What Constitutes the Food Industry? Commodity producers Farm Fresh (organic) - Meat, Poultry, Dairy, Seafood - Vegetables, Fruits, Grains, local farmers markets Processed/Packaged Foods - Components for meals (breakfast cereal, pasta, side dishes) - Sauces, spreads, dressings, condiments - Yogurt, cheese, deli meats - Ingredient suppliers Composite meals - Multi-component entrees, pizza, hand-held Snacks, Desserts - Salty snacks, nuts, confections, baked and frozen desserts Beverages - Soft drinks, water, tea, coffee, juices, alcoholic beverages - Sports drinks, energy drinks, fortified beverages 2
3 What Constitutes the Food Industry? Specially formulated nutritional products - Portion-controlled meal replacements (liquid/powder) - Infant formula, food for special dietary use, medical food, oral rehydration solutions - Limit/omit nutrients/components (fat, trans fat, total/added sugar, gluten, allergens) Dietary Supplements (vitamins/minerals, bioactives) Restaurants - QSR, Sit-down, take-away (including in super markets) Food Service - Hospitals, Schools, prisons - Cafeterias, workplace food service - Vending - Specialty online DTC services (Blue Apron) Government Program Suppliers - School Lunch - SNAP/WIC - Military 3
4 Grocery Manufacturers of America 4
5 Restaurant Industry has huge impact National Restaurant Association 2016 Restaurant Industry Pocket Factbook 5
6 What drivers impact the food industry? Consumer demand, ongoing satisfaction = repeat sales Diversity of product offerings - Life stage appropriate, meal occasions - Balancing familiarity, comfort, taste, convenience, and cost, with variety, ethnicity, and availability Regulatory guidelines on marketing, communications, nutrition labeling, claims Overarching commitment to safety, quality, and efficiency to reduce manufacturing costs Increasing commitment to sustainable practices across the entire supply chain 6
7 Nutritional Support for Healthy Aging by the Food Industry Requires: Compelling research outcomes with practical applications Translational innovation with suppliers to develop products and/or programs consistent with research New tools to identify and target susceptible individuals for personalized recommendations to promote their healthy aging A cooperative and collaborative regulatory agency to approve validated claims for products, when appropriate data is provided Endorsement of nutritional concepts by physicians and regulators when shown to be therapeutic for patients Effective use of social media and technology to bring positive health improvement messages to consumers and their influencers 7
8 Consumers need to know when a product is formulated to meet a need Health Claims for reducing risk of chronic disease Qualified Health Claims Food industry has made significant progress in: Reducing sugar, fat, calories and eliminating trans fat Adding fiber, mainly through whole grains being predominant flour, also soluble fiber in drinks Increasing protein, n-3 fatty acids, probiotics, iron, antioxidant vitamins Breakthrough work in infant development leading to qualified HC to reduce cow s milk allergy Medical Foods for patients unable to consume normal food 8
9 Food Industry Also Partners with others for greater impact 9
10 Summary: What can the food industry do? 1. Promote/support best research establishing links between nutrition and healthy aging at all stages of life 2. Develop and market products consistent with nutritional recommendations 3. Collaborate with regulatory agencies on effective ways to communicate value of products 4. Partner with industry, scientific, academic, government organizations to inform/educate public and medical community about nutrition s vital role in promoting healthy aging 10
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