Today's parents are educated about the benefits of childhood nutrition and strive to give their kids healthier foods, but several barriers can get in the way. Food manufacturers who can help parents overcome these obstacles can help boost kids' nutrition while increasing market share.

Laura Daly Marketing Leader Childhood Nutrition Initiative Cargill

As the mother of three kids ages 9 to14, I know it’s a balancing act to provide them with the foods that will help them grow into healthy adults and, at the same time, satisfy their desire for things that taste good and they enjoy eating.

I grew up in a home where my mother had this down pat. She is a wonderful cook, who whipped up delicious, well-balanced family meals that we shared together at 6 o’clock every night. As a typical first generation Italian-American family of that time, pasta was practically a food group of its own at our house. In fact, my brother, sister and I took comfort in the delightful routine of knowing what to expect for dinner every Sunday and Wednesday — pasta. And my mom certainly didn’t worry that she was feeding us too many carbs, or too much sodium or fat in the meatballs and marinara sauce she served with the spaghetti.

For most of today’s parents, in the age of a heightened need for convenience, constant information and worrisome childhood obesity rates, the balancing act can be a bit more complicated. And for the companies in the food industry that are serving their needs, it is an increasingly complex challenge to do so amidst growing demands from other stakeholders in the broader food chain – government, public health organizations, NGO’s, schools,  retailers and consumers.

Janice Johnson, PhD Food Applications, Technical Service Lead Cargill Salt

New sodium and potassium guidelines issued by the World Health Organization (WHO) in January have food manufacturers looking for ways to respond without compromising taste, texture or shelf life.

The guidelines call for adults to consume less than 2,000 mg sodium (5 g salt) and at least 3,510 mg potassium each day. In the WHO's first-ever sodium guidelines for children, it recommends a downward adjustment of sodium according to the child's energy requirements.

The guidelines differ from current US Department of Agriculture guidelines, which call for healthy adults not in at risk populations to consume less than 2,300 mg sodium and at least 4,700 mg potassium daily. A diet low in sodium and high in potassium can reduce the risk of high blood pressure.

The guidelines have far-reaching effects, because salt has key functional roles in so many foods, particularly processed ones. Processed meat, dairy, snacks, cereals, condiments, canned soup and yeast-leavened bakery items all rely on salt for flavor enhancement, microbial management or modification of protein. Processing also reduces potassium levels in many foods.

Lynne Morehart Technical Services Manager Cargill Oils and Shortenings

Since 2006, the U.S. Food and Drug Administration began requiring manufacturers to list trans fats on their labels, and consumers are using that information when making buying decisions.  Today, consumers are considering both trans and saturated fat levels when deciding to buy food products.

Fifty-six percent of consumers say they limit or avoid trans fats and, when buying food, 55% consider saturated fat and 66% factor in the Nutrition Facts label, according to the International Food Information Council Foundation's 2012 Food & Health Survey.

As a country, we are experiencing a move away from unhealthy fats in the food supply. For example, Walmart has committed to removing industrially produced trans fat in all packaged foods by 2015.

The National School Lunch and Breakfast programs require trans fat to be 0 grams per serving and saturated fat must be limited to less than 10% of all calories based on an average over the week. 

Candyce Wisner Consumer & Market Insights Leader Truvia® brand

They're informed, health-conscious and cautious about what they put in their body. They're the "Naturally Splendids," the largest of the four consumer segments in Cargill's proprietary sweetness segmentation. This growing market made up a sizable 39% of primary grocery shoppers in 2010.

So-named because they prefer natural foods and beverages, Naturally Splendids report that they enjoy eating healthy foods. Sophisticated about health-related issues, Naturally Splendids limit their sugar intake because they are careful to watch their weight. Given their weight and health management goals, they seek out zero-calorie sweeteners, but prefer natural options like Truvia® sweetener, which is made from the leaves of the stevia plant.  These consumers index higher than any other segment in their use of stevia.

The Naturally Splendids are an underserved consumer segment, providing a huge opportunity to marketers. Consider the beverage market.  Most beverages are sweetened with nutritive or artificial sweeteners. This gap in the market creates an opportunity to meet the needs of this savvy consumer group with beverages sweetened with zero calorie, natural – sweetness like Truvia® stevia leaf extract.

Bob Wainwright Technical Services Director Cargill Dressings, Sauces & Oils

Since January 1, 2006, the FDA has required that foods under their jurisdiction list trans fat content on the Nutrition Facts panel.  The Agency indicated that this decision was made to help consumers make heart healthy choices.  The final rule mandating this revision discussed scientific evidence that showed dietary trans fat from partial hydrogenation of oils and fats increases LDL “bad” cholesterol and reduces HDL “good” cholesterol thereby increasing risk for coronary heart disease. 

Requiring trans fat labeling on food nutrition panels heightened awareness and encouraged food manufacturers to make changes.  To date, the food industry has successfully reformulated many products to eliminate or substantially reduce trans fats.  In a recently published paper, researchers estimated trans fat intake using NHANES data and concluded that the average estimated trans fat intake for adults has “decreased significantly” as a result of industry efforts since 2003. The authors cited a 71% estimated reduction from 4.6g trans fat per person per day to 1.3g trans fat per person per day.* 

Alan Skradis Technical Services Manager Cargill

When it comes to buying food at the supermarket, taste still remains at the top of American consumers’ shopping lists, according to the International Food Information Council’s 2011 Food & Health Survey. Generation Y consumers (ages 18 -30) in particular, list taste as a food's most important attribute—over price, nutrition, freshness and quality*. Fifty-two percent say they often snack simply for the experience*, which makes them a prime audience for foods that provide comfort and indulgence. They're also willing to pay for what they value, such as a rich-tasting reward at the end of a long day**.

As food technologists, we need to constantly balance trends in the marketplace with tastes that will appeal to consumers. As such, our tool belt still includes nutritive sweeteners like high-fructose corn syrup, sugar and estandar, a Mexican sugar produced from sugar cane – especially for formulating indulgent, great tasting treats.

Nutritive sweeteners provide that superior taste consumers want in their sweet treats.

Jeffrey Casper R&D Manager Horizon Milling

Messages about what foods to avoid and to eat are ubiquitous in magazines and on talk shows.  Moderation is not sensational, so perhaps that is why we are constantly told to avoid certain foods entirely.  One of the latest we have been told to avoid is wheat.  While it is important for people who have a diagnosis of celiac disease, wheat allergy or gluten intolerance to eliminate wheat from their diets, most of the rest of us have no need to avoid wheat containing foods. In fact, eating a gluten free diet can put consumers at risk of not getting enough fiber, key minerals, and B vitamins.  Also, gluten free food items are typically more expensive—and may be laden with calories and fat. 

The 2010 Dietary Guidelines for Americans, a cornerstone of federal nutrition policy and nutrition education activities, recommend that we consume grains –at least half of them as whole grains – every day.  Wheat can have an important role in helping to achieve this goal.  Because many potentially harmful myths about wheat are circulating freely in our homes and workplaces, I am dedicating this post to examining four of the most prominent myths about wheat being discussed today.

Josh Rahn Product Development Supervisor Cargill Cocoa & Chocolate

Overall, sales of chocolate—including premium chocolate—have been climbing despite rising prices. It appears, then, as though chocolate is something that many people just can't do without.

With many people wanting to make health a priority in 2013, it's an ideal time to talk about what's ahead in cocoa and chocolate "with benefits."

Protein: In 2013, sales of energy/nutrition bars are predicted to jump 14 percent, surpassing those of cereal/granola bars, which aren't going to be too shabby either, at plus 4 percent (Packaged Facts: Food Bars in the U.S.: Cereal/Granola Bar and Energy/Nutrition Bar Trends, April 2012). Nutrition bars are so popular because they are convenient, portable, nonperishable ways to provide energy on the go.

Tim Christensen Senior Research Scientist Cargill

For me, the holidays smell like stollen.  The traditional Danish holiday yeast bread that is filled with raisins, currants, cranberries, almond filling, candied lemon and orange peel and dusted with powdered sugar, brings me back to childhood. (I am 100% Danish and the formula I use is authentic.)

I've been baking since my dad opened a bakery when I was 10, so I know that I'm not the only one who loves nostalgic baked goods during the holidays. For many, rich, moist fruitcake—yes, it can be delicious—bejeweled with luscious fruit and sanding sugar evokes warm memories of special family gatherings and gift giving. And I've never known anyone to turn down a slice of old-fashioned pumpkin pie—even after a huge holiday meal.

As a Certified Master Baker through the Retail Bakers of America, I'm also certain that the holiday season is a unique opportunity for food manufacturers to show consumers what they can do—and keep them coming back. Because people tend to remember foods they associate with pleasant experiences, giving them decadent treats to enjoy at holiday parties and gatherings can mean keeping them as customers throughout the year.