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食品処方の動向:消費者が避ける成分 (第2版)

Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition

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出版日 ページ情報 英文 208 Pages
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食品処方の動向:消費者が避ける成分 (第2版) Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition
出版日: 2016年04月29日 ページ情報: 英文 208 Pages
概要

当レポートでは、米国における食品・成分忌避の現況について調査し、消費者の態度・行動の分析、消費者が様々な健康・ウェルネスの理由で避ける主な成分、および消費者が避けると見られる食品生産工程・パッケージング材料のレビューを提供しており、遺伝子組み換え成分を用いた食品へのラベリング、動物の人道的な扱い、および非医療用途での抗生剤利用など消費者の「不使用」需要に対応するための政府・業界による近年の取り組みなどをまとめています。

第1章 エグゼクティブサマリー

第2章 「不使用」の環境

  • 要点
  • なぜ食物忌避なのか?
  • 「不使用」の定義
  • 食物忌避の文脈を定義する5つの購買層
  • アレルギー・不耐性
  • 健康・ウェルビーイング
  • ベジタリアン・完全菜食主義者 (ヴィーガン)
  • 人道主義的な懸念
  • 環境上の懸念
  • 宗教上の懸念
  • 非忌避者
  • どの消費者が避けているのか
  • 成分について考える
  • 健康・ダイエットへの消費者アプローチの変化
  • 多くのダイエット研究者
  • 安全ではない食品への恐れが変化を促進
  • 食品安全性の懸念に関連したオーガニックブーム
  • 食物忌避における政府の役割、ほか

第3章 主な食品/成分の分類:食品不耐性/過敏症/アレルギー

  • 要点
  • アレルギー
  • 主要8品門
  • 主要8品門以外

第4章 主な食品/成分の分類:脂肪

  • 要点
  • 脂肪の定義
  • 食品ラベルに使用される定義
  • 対象脂肪の種類
  • 油の定義
  • 固形脂肪から油へと変化するUSDAの食事指針
  • 脂肪と油に対する消費者認識
  • 脂肪の逆転

第5章 主な食品/成分の分類:甘味料

  • 要点
  • 甘味料のいくつかの種類
  • 砂糖:スクロース、グルコースおよびフルクトース
  • ステビア、アガベシロップおよびその他の天然甘味料
  • 甘味料および新しい食事指針
  • 砂糖中毒の持続
  • 公衆衛生政策としての砂糖への課税

第6章 主な食品/成分の分類:ナトリウム

  • 要点
  • 塩と健康

第7章 主な食品/成分の分類:加工食品添加物

  • 要点
  • 食品添加物不耐性
  • 添加物利用の歴史
  • 添加物を避ける理由
  • 天然の台頭

第8章 主な食品/成分の分類:農産物

  • 要点
  • 植物性・動物性製品の課題
  • 植物性食品に関連した課題
  • GMOの忌避
  • GMOラベルが現実に
  • 業界リーダーの転換
  • オーガニックは役目を果たすか?
  • 動物性食品に関連した課題
  • 農産物安全性への疑問
  • 成長目的の抗生剤使用の終焉
  • 放し飼いへ向かう

第9章 その他の食品/成分忌避分類

  • 要点
  • 食品消費者の忌避
  • 甘いベーカリー製品
  • ソルティースナック
  • 食品/成分忌避のその他の分野
  • カロリー
  • カフェインに対する意識は複雑
  • 放射線殺菌
  • BPA
  • ナノテクノロジー

第10章 製品動向

  • 要点
  • 「不使用」のパレード
  • 「不使用」の多様性
  • オーガニックの追加
  • NAE (No Antibiotics Ever!:もう抗生剤は要らない!) の流行
  • グルテンフリーは引き続き拡大
  • オールナチュラルは鍵
  • 乳製品フリー
  • ヴィーガン、グレインフリー、パレオ食事法/原始人食ダイエット (パレオダイエット) 、水銀フリー

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目次
Product Code: LA5813218

A host of consumers are avoiding certain foods and food ingredients for several reasons. For some, avoidance is the result of having allergies and/or intolerances to specific foods or food ingredients. For others, it is a broader desire to avoid ingredients they consider as detrimental in some way to their health and well-being. In addition, there are consumers who choose to be avoiders of some foods or ingredients out of humanitarian, environmental and/or religious concerns. The products that find favor with these consumers as a whole have, to a large degree, become identified by the food industry and the media, as well as by many of the consumers themselves, as "free from" foods.

The term covers a wide range of foods and beverages. To begin with, it includes products that are absent the eight most common food allergens: wheat, dairy, peanuts, tree nuts, egg, soy, fish, and shellfish. It also includes products that are identified as one or more of the following: "Certified Organic", "Non-GMO Verified", "Gluten-Free", "No Antibiotics Ever", "No Artificial Preservatives", "Cage-Free", "Grass Fed", etc. And, of course, there are products that that bear more traditional "free from" labels such as "Fat Free", "No Sodium", and "No Sugar Added."

Packaged Facts' report Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition looks at the current state of food and ingredient avoidance in the U.S. It covers consumer attitudes and action. It also reviews some of the specific ingredients that consumers avoid because of a variety of health and wellness reasons, as well as some food production processes and packaging materials that many consumers choose to avoid.

In addition, the report looks at recent efforts by government and industry to deal with consumer "free from" demands in such as areas as the labeling of foods with genetically modified ingredients, the humane treatment of animals, and the use of antibiotics for non-medical purposes. The report also examines several of the products recently launched by marketers eager to top the "free from" trend.

Scope and Methodology

Data sources consulted and used for Food Formulation Trends: Ingredients Consumers Avoid, 2nd Edition include public information provided by food producers, retailers, and foodservice operators in a broad range of categories from baked goods to meat and poultry, as well as the trade associations representing these categories, such as the Grocery Manufacturers Association. In addition, data from consumer organizations engaged in various movements related to ingredient avoidance, such as the Celiac Disease Foundation was used along with information from government agencies including the U.S. Department of Agriculture and the Food and Drug Administration.

Packaged Facts also draws on a proprietary Packaged Facts National Consumer Survey, conducted in November 2015, with a sample size of 2,000 U.S. adults age 18+. The sample composition is representative of the national population by gender, age bracket, geographic region, race/ethnicity, household income bracket, and presence of children in the household. In addition, the report draws on data from the Experian Marketing Services, Summer 2015 Simmons NCS Adult Study 12-Month. Further, the report uses, with permission, the Food and Health Survey 2015 of the International Food Information Council Foundation.

Table of Contents

Chapter 1 Executive Summary

  • Scope of This Report
  • Methodology
  • The "Free From" Environment
    • Figure 1-1 Foods and Ingredients Avoided, 2015 (percent of U.S. adults)
    • Market Size for Foods and Beverages With No Avoidance Ingredients
  • Ingredients Consumers Avoid: Allergens
  • Ingredients Consumers Avoid: Fat
    • Figure 1-2 Thinking back about the past twelve months, when making decisions about buying packaged food or beverages, have you ever considered whether or not they contain the following fats and fat substances? (Percent Saying 'Yes')
  • Ingredients Consumers Avoid: Sweeteners
    • Table 1-1 Consumers Cutting Back on Foods Higher in Added Sugars,2014-2015
  • Ingredients Consumers Avoid: Sodium
    • Table 1-2 Consumers Cutting Back on Foods Higher in Salt, 2014-2015
  • Trends in Processing Ingredient Avoidance
  • Ingredients Consumers Avoid: Agricultural Production Ingredients .. 10
  • Other Areas of Avoidance
  • Product Trends

Chapter 2 The "Free From" Environment

  • Key Points
  • Why Food Avoidance?
  • Defining "Free-From"
    • "Free From" Is Global
  • Five Constituencies Define Ingredient Avoidance Context
  • Allergies and Intolerances
  • Health and Well Being
    • Vegetarians and Vegans
    • Figure 2-1 Vegetarian Eating in the Household, 2015 (percent of U.S.adults)
    • Figure 2-2 Vegan Eating in the Household, 2015 (percent of U.S. adults)
    • Consumers Shift to Health Over Diet
    • Figure 2-3 Foods and Ingredients Avoided, 2015 (percent of U.S. adults)
    • Table 2-1 Foods and Ingredients Avoided, 2015 (percent of U.S. adults)
    • Traditional Concerns Still Count
    • Weight Management Still a Factor
    • Figure 2-4 "When shopping for groceries, do you seek out food and beverage products that target any of the following health and wellness concerns, whether for yourself or for other household members?"
  • Humanitarian Concerns
  • Environmental Concerns
  • Religious Concerns
  • The Non-Avoiders
    • Table 2-2 Prefer Hearing What To Eat Over What To Avoid,2013 vs. 2015
  • What Consumers Are Avoiding
  • Thinking About Ingredients
    • Table 2-3 "Over the past year, how much thought have you given to the ingredients in your foods and beverages?," 2013-2015
    • Homemaker Want to Know About Ingredients
    • Table 2-4 Demographic Indicators for Agreement with Health Attitude Statements, 2015 (index in relation to U.S. adults overall)
    • Demographic Groups Avoiding Artificial Ingredients
    • Table 2-5 Demographic Indicators for Agreement with Food Attitude Statements, 2015 (index in relation to U.S. adults overall)
    • Ingredients Consumers Are Limiting Intake Of
    • Figure 2-5 Foods and Ingredients Consumers Are Trying to Limit or Avoid 2014-2015
    • Women Top Men as Free-From Consumers
    • Table 2-6 Demographic Indicators for Types of "Free From" Foods Bought
    • When Watching Diet, 2015 (index in relation to U.S. adults overall)
    • Food Avoidance Motivates Diet Watchers
    • Table 2-7 Demographic Indicators by Reasons for Watching Diet, 2015(index in relation to U.S. adults overall)
    • Consumers Willing to Pay for Better Health
    • Table 2-8 Attitudes About Health, 2011-2015 (percent of U.S. adults)
    • Table 2-9 Demographic Indicators for Agreement with Health Attitude Statements, 2015 (index in relation to U.S. adults overall)
    • Seniors Care Most About Nutritional Value
    • Table 2-10 Demographic Indicators for Agreement with Food Attitude Statements, 2015 (index in relation to U.S. adults overall)
  • Shifts in Consumer Approach to Health and Diet
    • Table 2-11 Households Using Sugar Substitutes, Low Fat/Fat Free, and Organic Foods, 2011-2015 (percent of U.S. adults)
  • More Diet Watchers
    • Table 2-12 Reasons for Watching Diet, 2011-2015 (percent of U.S. adults)
    • Table 2-13 Types of Foods Bought When Watching Diet, 2011-2015(percent of U.S. adults)
    • Attitudes About Food Trending Toward Health
    • Table 2-14 Attitudes and Opinions About Food, 2011-2015(percent of U.S. adults)
    • Choosing Healthier Foods for Children's Sake
  • Fear of Unsafe Foods Drives Change
    • Figure 2-6 Food Safety Concerns, 2015 (percent of U.S. adults)
    • Chipotle Contamination Raises Fears
    • Recalls Are Common
    • Consumers Hold Manufacturers Responsible for Food Safety
    • Figure 2-7 Responsibility for Food Safety, 2015 (percent of U.S. adults)
    • Figure 2-8 Opinions About Role of Private Sector/Government in Food Safety, 2015 (percent of U.S. adults)
    • Table 2-15 Opinions About Role of Private Sector/Government in Food Safety, 2015 percent of U.S. adults)
    • Government Action on Food Safety
    • Pushing for Funding on Antibiotic-Resistant Bacteria Research
  • Organic Boom Related to Food Safety Concerns
  • Government Role in Food Avoidance
  • New Diet Guidelines Touch on Avoidance
    • Illustration 2-1 Five Overarching Dietary Guidelines for Americans,2015-2020
    • Key Recommendations of New Guidelines
    • Illustration 2-2 Key Recommendations of the Dietary Guidelines for Americans, 2015-2020
    • Vegetarian Guidelines Included
    • Table 2-16 Healthy Vegetarian Eating Pattern from Dietary Guidelines for Americans 2015-2020
    • How to Make It Vegan
    • Guidelines Described as Too Weak by Opponents
  • Demand for Natural
    • Defining "Natural"
    • Consumer Confusion a Motivating Factor
    • Rules on Nutrition Labeling Eased
    • Supporting Organic Expansion
    • Government Action and Inaction on GMOs
    • Local Governments Get in the Act
  • Industry Role in Food Avoidance
    • On Board for Food Avoidance
    • Clean Labeling Gaining Traction
  • "Artificial" Is Enemy Number One
    • Looking for Alternatives to Artificial
    • Technologies Support "Free From" Expansion
    • Calories Still Count
  • But Resistance Persists
  • Retailer and Foodservice Role
  • Participation in "Free From" on the Rise
    • Retailers Focus on "Free From" Store Brands
    • Illustration 2-3 Nature's Promise "Free from" Uncured Turkey Bacon
    • Illustration 2-4 Nature's Promise "Free from" Automatic Dishwashing Packs
    • Antibiotic-Free Activity in Foodservice
  • Associations Also Engage in "Free From" Activities
  • The Information Revolution
  • A Host of Information Sources
    • Consumers Confident About Finding Information
    • Table 2-17 Consumer Confidence Regarding Food Information Sources
    • "If there was something I wanted to know about an ingredient in my food, I think I would be able to find the information" 2014-2015
    • A Host of Misinformation Sources, Too
  • Looking to Nutrition Facts Panels
    • Figure 2-9 "When buying packaged food and beverage products, do you ever look at the Nutrition Facts panel?," 2015
  • Information Sought on Panels
    • Figure 2-10 Information Consumers Seek on Nutrition Facts Panel, 2015 (percent of U.S. adults)
    • Table 2-18 Information Consumers Seek on Nutrition Facts Panel in Order
    • Presented on Panels, 2015 (percent of U.S. adults)
    • Consumers Seek More Information Than Panels Provide
    • Figure 2-11 Important Factors in Food Choice, 2015 (percent of U.S. adults)
  • Seeking Safer Foods as Avoidance Measure
    • Figure 2-12 Concern About Food Safety, 2015 (percent of U.S. adults)
    • Figure 2-13 Change in Level of Concern About Food Safety, 2015(percent of U.S. adults)
    • Confidence in Food Safety
    • Table 2-19 Consumers Confidence in Food Safety, 2013-2015
    • Figure 2-14 Most Important Food Safety Issues Among Consumers Confident in Food Supply, 2015
    • Figure 2-15 Most Important Food Safety Issues Among Consumers Not Confident in Food Supply, 2015
    • Food Industry Supports Safety
  • The Necessity of "Free From"
  • Market Size for Foods and Beverages Without Avoidance
  • Ingredients

Chapter 3 Key Food/Ingredient Categories:

  • Food Intolerances/Sensitivities/Allergies
  • Key Points
  • Allergies by the Numbers
    • Food Allergies
    • The Food Allergen Labeling and Consumer Protection Act of 2004
  • The Big 8
    • Food Additive Intolerance
    • Reactions to Allergens and Additives
    • Allergic Reaction to Additives Relatively Small
    • Severe Allergic Reactions
    • Egg Allergy
    • Fish Allergy
    • Shellfish Allergy
    • Milk Allergy
    • Lactose Intolerance
    • Lactose Intolerance Research Making Strides
    • Peanut Allergy
    • Soy Allergy
    • Soy Avoidance
    • Table 3-1 Demographic Indicators for Agreement with Statement:
    • "I avoid soy," 2015 (percent of U.S. adults)
    • Tree Nut Allergy
    • Wheat Allergy
    • Celiac Disease and Gluten Intolerance
    • Wheat Allergy: Grain Free Solutions
  • Beyond the Big 8
    • Sesame Allergy
    • Seed Allergy
    • Spice Allergy
    • Corn Allergy
    • Meat and Poultry Allergy
    • Gelatin Allergy
    • "Free From" Faces Production Challenges

Chapter 4 Key Food/Ingredient Categories: Fat

  • Key Points
  • Definition of Fat
  • Definitions Used in Food Labeling
    • Fat Free
    • Low Fat
    • Reduced Fat
  • Types of Fat Covered
    • Saturated Fat
    • Trans Fats
    • Cholesterol
  • Definition of Oils
  • USDA Dietary Guidelines Call for Shift From Solid Fat to Oil
  • Consumers Awareness of Fats and Oils
    • Figure 4-1 Thinking back about the past twelve months, when making decisions about buying packaged food or beverages, have you ever considered whether or not they contain the following fats and fat substances? (Percent Saying 'Yes')
    • Cutting Back on Fat
    • Table 4-1 Consumers Cutting Back on Foods Higher in Solid Fats, 2014-2015
    • Table 4-2 Consumers Cutting Back on Full Fat Dairy and Replace with
    • A Low- or No-Fat Alternative, 2014-2015
    • Consumers Assess Health Value of Oils
    • Figure 4-2 Do you consider any of the following fats or oils to be significantly more healthy? (percent of U.S. adults)
    • Olive Oil Health Boost From Heart Association
  • Reversal on Fat
    • Paleo Plugs High Fat
    • The Upside of Grass Fed
    • Seeking a Definition of Grass-Fed
    • Millennials Support "Good Fat"
    • Processed Meats Still Given Thumbs Down by Nutritionists
    • Table 4-3 Percent of Menu Appearances By Meat Types in 2015
    • WHO Ignored

Chapter 5 Key Food/Ingredient Categories: Sweeteners

  • Key Points
    • Definition of Sweetness
  • Several Different Types of Sweeteners
  • Sugars: Sucrose, Glucose, and Fructose
    • Corn Syrup and High Fructose Corn Syrup
    • Lactose
    • Honey
    • Honeybee Colony Collapse Disorder (CCD)
  • Stevia, Agave Syrup, and Other Natural Sweeteners
    • Stevia
    • Agave Nectar
    • Monk Fruit
    • Artificial Sweeteners
    • Aspartame
    • Sucralose
    • Opinions Vary on Relative Importance of Low Calorie Sweeteners
    • Table 5-1 Consumers Low-Calorie Sweetener Opinions: "To what extent do you agree or disagree with the following statements regarding low-calorie sweeteners", 2015
  • Sweeteners and New Dietary Guidelines
    • Focus on Excess Added Sugar Intake
    • Figures 5-1 Food Category Sources of Added Sugars in the U.S. Population Age 2 Years and Older
    • Strategies for Added Sugar Reduction
    • WHO Recommends Five Percent Consumption
    • Sugar Association Objects
    • Sugar a Consideration for Two-Thirds of Consumers
    • Figure 5-2 Thinking back about the past twelve months, when making decisions about buying packaged food or beverages, have you ever considered whether or not they contain the following sweeteners? (Percent Saying 'Yes')
    • Almost 70% of Consumers Cutting Back on Added Sugar
    • Table 5-2 Consumers Cutting Back on Foods Higher in Added Sugars,2014-2015
    • Nearly Three-Fourths Concerned About Their Sugar Consumption
    • Table 5-3 Concerns Over Amounts Versus Types of Sugars and Carbohydrates Consumed
    • Uncertainty About Sugar Increases
    • Table 5-4 Attitudes Regarding Sugar in Healthy Diets
  • Sugar Addiction Persists
  • Taxing Sugar as Public Health Policy

Chapter 6 Key Food/Ingredient Categories: Sodium

  • Key Points
  • Salt
  • Salt and Health
    • Current Consumption Generally Too High
    • Table 6-1 Daily Sodium Goals for Age-Sex Groups Based on Dietary Reference Intakes and Dietary Guidelines Recommendations
    • Sodium Sources in Foods
    • Avoiding Salt in Food
    • Table 6-2 Consumers Comparing Sodium in Foods Like Soup, Bread,and Frozen Meals, and Choosing The Foods With the Lower Numbers,2014-2015
    • Salt Content a Significant Consideration for Majority of Consumers
    • Figure 6-1 Thinking back about the past twelve months, when making decisions about buying packaged food or beverages, have you ever considered whether or not they contain the following Sodium/Salt Ingredients? (Percent Saying 'Yes')
    • Table 6-3 Consumers Cutting Back on Foods Higher in Salt, 2014-2015

Chapter 7 Key Food/Ingredient Categories:Food Processing Additives

  • Key Points
  • Food Additive Intolerance
    • Allergic Reaction to Additives Relatively Small
  • History of Additive Use
    • Rise of Artificial Ingredients
    • 1958 Food Additives Amendment
    • GRAS Exemption
  • Reasons for Additive Avoidance
  • Rise of Natural
    • Market Leaders Aim to Please
    • Far-Ranging Research in Pursuit of Natural Alternatives
    • Going Preservative Free
    • Artificial Additives Not Dead Yet

Chapter 8 Key Food/Ingredient Categories:

  • Agricultural Production
  • Key Points
  • Issues with Plant and Animal Food Products
  • Issues with Plant-Based Foods
    • Drop in GM Acreage Related to GMO Avoidance?
  • Avoiding GMOs
    • Divisions on Non-GMO Purchasing
    • Figure 8-1 Avoidance of GMO Grocery Products, 2015(percent of U.S. adults)
    • Table 8-1 Avoidance of GMO Grocery Products, 2013 vs. 2015(percent of U.S. adults)
    • Figure 8-2 Use of Organic Grocery Products to Avoid GMOs, 2015(percent of U.S. adults)
    • Meat, Poultry, and Dairy Top Non-GMO Categories
    • Figure 8-3 Types of Non-GMO Grocery Products Purchased, 2015(percent of U.S. adults)
  • GMO Labeling Becomes Reality
    • Alternative Legislation Proposed
  • Turnaround by Industry Leaders
    • Illustration 8-1 GMO Sample Label From Campbell
    • Others Follow Suit
    • Smart Labeling Approach
    • Vermont to Begin With Safe Harbor Provision
    • Beyond GMOs
    • GMOs Not Going Away
  • Can Organic Do the Job?
  • Issues with Animal-Based Foods
    • Animal Treatment and Transparency
    • Changing Regulatory Environment
  • Questioning Agricultural Product Safety
    • Figure 8-4 Concern About Meat/Poultry Safety and GMOs, 2015(percent of U.S. adults)
    • Table 8-2 Concern About Meat/Poultry Safety and GMOs, 2015(percent of U.S. adults)
    • Presidential Panel Calls for More Research on Antibiotic- Resistant Bacteria
    • Trading Animal Protein for Plant Protein
    • Figure 8-5 Consumers Seeking Out Added/High Protein in Foods When Shopping
    • Figure 8-6 Consumers Seeking Out Foods Formulated With Vegetarian
    • Protein When Shopping
    • Specific Plant Protein Use Highest for Consumers Age 25 to 39
    • Table 8-3 % U.S. Adult Consumers Purchasing or Consuming Various
    • Protein Sources, Past 30 Days
    • U.S. Consumer Shopping Behaviors Related to Protein Ingredients
    • Global Acceptance of Meat Substitutes
  • Ending Antibiotic Use for Growth Purposes
    • Illustration 8-2 Petulama Poultry "NAE" Logo
    • Illustration 8-3 Chick-fil-A "NAE" Logo
    • Illustration 8-4 Nature Raised Farms "NAE" Logo
  • Going Cage Free

Chapter 9 Other Food/Ingredient Avoidance Categories

  • Key Points
  • Foods Consumers Avoid
    • Sweet Baked Goods
    • Table 9-1 Demographic Indicators for Agreement with Statement: "I am cutting back on sweet baked goods," 2015 (percent of U.S. adults)
    • Salty Snacks
    • Table 9-2 Demographic Indicators for Agreement with Statement:
    • "I am cutting back on salty snacks," 2015 percent of U.S. adults)
    • Meat
    • Table 9-3 Demographic Indicators for Agreement with Statement:
    • "I avoid meat," 2015 (percent of U.S. adults)
  • Additional Areas of Food/Ingredient Avoidance
    • Figure 9-1 Thinking back about the past twelve months, when making decisions about buying packaged food or beverages, have you ever considered whether or not they contain the following ingredients? (Percent Saying 'Yes')
  • Calories
    • Table 9-4 Consumers Cutting Calories by Drinking Water, Low and No Calories Beverages, 2014-2015
    • Table 9-5 Consumers Choosing Smaller Portions, 2014-2015
    • Table 9-6 Consumers Balancing Calories to Manage Weight, 2014-2015
  • Caffeine Awareness Is Mixed Bag
    • Table 9-7 Consumers Caffeine Awareness: "I know the amount of
    • caffeine that is in the foods and beverages I consume," 2014-2015
    • Figure 9-2 Consumers Caffeine Awareness: "Caffeine that is naturally occurring in foods and beverages has the same effect as caffeine that is added to foods and beverages," 2014-2015
    • Fiber: Bad as Well as Good?
  • Irradiation
  • BPA
    • What Is BPA?
  • Nanotechnology
    • Why Some Think Nanotechnology Should Be Avoided
    • USDA Looks to Positive Nanotechnology Use
    • Sustainability

Chapter 10 Product Trends

  • Key Points
  • The "Free From" Parade
  • "Free From" Multiplicity
    • Mondelez Good Thins
    • Illustration 10-1 Mondelez Good Thins
    • Sanders & Morley Candy Makers
    • Illustration 10-2 Sanders Mini Bites
    • Kettle Chips Cooked in Avocado Oil
    • Illustration 10-3 Kettle Chips Cooked in Avocado Oil
    • Simply7 Kale Chips
    • Illustration 10-4 Simply7 Kale Chips
    • Ugly Drinks Are "Unsweet"
    • Illustration 10-5 Ugly Unsweet Water
    • That's It Fruit Bars
    • Illustration 10-6 That's it Fruit Bar
    • Imbibe
    • Illustration 10-7 Imbibe The Drink Tank
    • SnackWell's Repositioned as "Free From"
    • Illustration 10-8 SnackWell's Free From
    • Illustration 10-9 Back to Nature Gluten Free Crackers
    • Illustration 10-10 Back to Nature Gluten Free Cookies
  • Organic Plus
    • Green Chef Organic Meal Kits
    • Illustration 10-11 Green Chef Organic Meal Kits
    • Garden of Eatin' Organic
    • Illustration 10-12 Garden of Eatin' Organic Chips
    • Rudi's Organic Bakery
    • Illustration 10-13 Rudi's Organic Bakery Kids Bread
    • Boulder Organic Soups
    • Illustration 10-14 Boulder Organic Soups with Organic Chicken
    • Gimme Organic Seafood Snacks
    • Illustration 10-15 Gimme Organic
  • The NAE Bandwagon
    • Perdue No Antibiotics Ever!
    • Illustration 10-16 Perdue No Antibiotics Ever!
    • Tyson Naturals
    • Illustration 10-17 Tyson Naturals
    • Hip Chick Farms
    • Illustration 10-18 Hip Chick Farms Chicken MeatBalls
    • SunFed Ranch Extends Grass Fed Beef Line
    • Illustration 10-19 Sun Fed Skillet Meal
    • Superior Farms Offers Antibiotic-Free Lamb
    • Illustration 10-20 Farmer's Mark Antibiotic-Free Lamb
    • Allen Harim Poultry
    • Illustration 10-21 Nature's Sensation All Natural Chicken
    • Butterball Joins the Movement
    • Illustration 10-22 Butterball Farm to Family Turkey
  • Gluten Free Continues to Grow
    • Gluten Free Quaker Oats
    • Illustration 10-23 Gluten Free Quaker Oats
    • Modern Oats
    • Illustration 10-24 Modern Oats All Natural Oatmeal
    • Kashi Teff Thins
    • Illustration 10-25 Kashi Teff Thins
  • All Natural a Key Point
    • Chobani Promotes All-Natural
    • Illustration 10-26 Chobani Anti-Dannon Ad
    • Lean Cuisine Goes Beyond Diet
    • Illustration 10-27 Lean Cuisine Honestly Good
  • Dairy Free
    • Ruby Rocket Snack Tubes
    • Illustration 10-28 Ruby Rocket's Non-Dairy Snack Tubes
    • Melt Organics
    • Illustration 10-29 Melt Dairy Free Soy Free Spread
  • Vegan, Grain-Free, Paleo, and Mercury-Free
    • Ben & Jerry Go Vegan
    • Illustration 10-30 Ben & Jerry's Non-Dairy
    • Rawr Bar Fruit Snacks
    • Illustration 10-31 Rawr Bar
    • Wildway Grain-Free Granola
    • Illustration 10-32 Wildway Grain-Free Granola
    • BFree Is Wheat-Free
    • Illustration 10-33 BFree Wrap
    • BRU Broth
    • Illustration 10-34 BRU Artisanal Bone Broth
    • Safe Catch Mercury-Free Tuna
    • Illustration 10-35 Safe Catch Tuna
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