| Help for Business | | |  | Trends: |
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| | Foods | | | | When panelists were asked "what is the ONE most important factor that determines which food product you would purchase as the main ingredient for dinner?" the number one answer in 2005 was "nutritional value" and the number two answer was "type of cuisine." In 2003, the number one answer was "price," which took on a less important role in 2005. Could it be that the consumer is prepared to prioritise and even pay more for the nutritional integrity of their food? |
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| | | | This American report suggests that consumers are “clearly switching priorities”. They’re no longer scanning aisles for the words "low fat," "low carb," "fat free," or "high protein." Nutrition in future will mean something a little different. Apparently there’s a significant increase in consumers who “want to cook from scratch at home”, “eat more organic foods” and “eat more ethnic cuisines” such as Brazilian and Thai. Is this, I wonder, purely aspirational? | | | | Functional “black foods” such as black vinegar, black soybeans or black sesame, seem set to grow in popularity in Asia. They contain more phytonutrients than more lightly coloured foods. The Japanese consumer wants to continue living a hectic lifestyle while removing or easing the negative impact on their health with drinks such as Itoen. It contains 17 kinds of vegetables and 15ml of black vinegar. | | | | In Europe however food marketers will continue to face the challenge of convincing us of the credibility of their products, as yet another report highlights a lack of trust in the health benefits of functional foods. A report from AC Neilsen indicates that “in almost all categories of functional foods, the main reason why shoppers don’t buy them is because they don’t believe in the health benefits.” | | | | Despite any uncertainty you may have about “functional”, “organic” or “natural” foods, there are never-the-less plenty of fresh unadulterated foods (under the Mother Nature label) that you can focus on for good health. | | | | Breakfast foods | | | 1. Wholegrain Cereals (especially oats) and wholegrain breads
The risk of heart disease and type 2 diabetes can be up to 30% lower in people who regularly eat wholegrains.
2. Probiotic Yoghurt
Low fat live probiotic yoghurts contain very little saturated fat and lots of ‘friendly bacteria’ which enhance the immune system.
3. Fresh fruit and berries (especially citrus fruits)
Citrus fruits such as grapefruits and oranges are excellent sources of vitamin C and contain as many as 150 different disease-fighting phytonutrients.
4. Dried fruits
Not only do they provide great variety, new tastes and a burst of instant sweetness to the porridge bowl, they also contain significant amounts of iron, potassium and selenium, as well as fibre and vitamin A.
5. Mixed seeds
Seeds contain protective unsaturated fats, fibre, some B vitamins, Vitamin E and phytochemicals. Linseed (or flax seed) is a rich source of omega 3 fats and lignans.
6. Mixed nuts
Most of the fat in nuts is protective, unsaturated fat. You only need very small amounts to benefit from their antioxidants such as Vitamin E and selenium, their iron and their essential fatty acids.
| | | | Lunch foods | | | 1. Sardines and salmon
Fresh oily fish with dark flesh such as mackerel, tuna, sardines and salmon are the most concentrated sources of protective omega 3 fats which help to prevent our blood from clotting and keep our heartbeat regular.
2. Hummus
Made from chickpeas, hummus is a great source of protein and soluble fibre. This helps to lower harmful cholesterol and protect against heart disease.
3. Tomatoes
Good sources of Vitamin C and beta-carotene and by far the richest source of the antioxidant lycopene. Tomatoes contain other phytochemicals which, together with their lycopene levels, make them an important weapon in the fight against cancer.
4. Green Leafy Salads
Packed with Vitamin C, beta-carotene, folic acid and fibre, leafy vegetables such as spinach are also rich in antioxidants called carotenoids. High intakes may reduce the risk of age-related macular degeneration, the leading cause of blindness in people aged over fifty.
5. Bean salads
Beans and pulses are naturally low in fat and are useful providers of many minerals and trace elements as well as protein. Beans contain soluble fibre and have a low GI so they can help you maintain a stable blood glucose level and keep you feeling fuller for longer after lunch.
6. Sprouts
Sprouts are concentrated sources of plant enzymes, vitamins, minerals and phytochemicals which may help smokers fight cancers.
| | | | Dinner Foods | | | 1. Tuna or any oily fish
Research has found that eating oily fish twice a week can reduce the risk of stroke by 18%. Oily fish can also reduce the inflammation associated with osteoarthritis.
2. Cruciferous Vegetables
Broccoli, cabbage, green beans, kale, pakchoi, spinach and Brussels sprouts are all part of this family of vegetables that contain a number of phytochemicals which seem to have anti-cancer properties.
3. Beef
Lean beef is an excellent source of protein, iron and zinc, the latter two minerals being particularly well absorbed. In fact, the iron in meat is seven times more easily absorbed than it is from vegetables. Beef is a good source of chromium, which helps insulin to function properly and control blood glucose levels.
4. Olive oil
Olive oil contains monounsaturated fats which can lower harmful LDL cholesterol without lowering the beneficial HDL cholesterol.
5. Soya
Soya beans foods such as tofu are a good source of protein, fibre and the minerals potassium, phosphorous, iron and calcium.
6. Garlic
Garlic is renowned for its antiviral, anti-fungal and antibiotic properties. It contains a substance called allicin which can help to prevent blood clots and reduce harmful cholesterol.
7. Red Wine
Although heavy drinkers have a much higher risk of death, moderate drinkers have the lowest death rate, lower even than teetotallers. Red wine, in particular, protects against heart disease. It reduces blood clotting and raises the protective type of cholesterol HDL. But the key is moderation. The recommendation is no more than 14 units for women and 21 units for men in a week.
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