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Thread: Foods Loaded With Sugar, Salt and Fat? Bring It

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    Elite Member sputnik's Avatar
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    Default Foods Loaded With Sugar, Salt and Fat? Bring It

    Foods Loaded With Sugar, Salt and Fat? Bring It

    By STEPHANIE STROMAPRIL 22, 2016


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    The Drumstick cone production line at the Nestlé ice cream factory in Bakersfield, Calif.CreditColey Brown for The New York TimesBAKERSFIELD, Calif. — Dark chocolate is in. So, too, is beef jerky. And full-fat ice cream? You bet.
    Driven by fast-changing definitions of what is healthy to eat, people are turning to foods they shunned just a couple of years ago. Studies now suggest that not all fat, for example, necessarily contributes to weight gain or heart problems. That has left companies scrambling to push some foods that they thought had long passed their popularity peak — and health advocates wondering what went wrong.
    Under the new thinking, not all fat is bad, and neither are all salty foods. A stigma among the public remains for sugar substitutes, but less so for cane sugar, at least in moderation. And all of those attributes are weighed against qualities like simplicity and taste.
    “I think the risk-reward equation has changed,” said Steve French, a managing partner at the Natural Marketing Institute, a research firm, said.
    Edy’s ice cream, known as Dreyer’s west of the Rockies, is a case in point. Edy’s sold 10.8 percent more of its Edy’s Grand Ice Cream, a full-fat ice cream, in the 52 weeks that ended Feb. 21 compared with the year before, according to IRI, a data and research firm. Other full-fat ice creams also had sales gains.
    Over the same period, Edy’s sold 4.8 percent less of its Slow-Churned Ice Cream, made with a process that lowers the fat content. When the product was introduced in 2004, it was promoted as having less fat and fewer calories — and sales soared.
    Now, that sort of marketing is gone. Instead, the company has retooled some of its Slow-Churned products to make them with fewer ingredients and to include cane sugar rather than high-fructose corn syrup, which many consumers don’t like. Labels on those ice creams will also tell consumers that they contain no genetically engineered ingredients.

    The devil, of course, is in the details of those new scientific findings. None of the new studies, for instance, recommend eating as much bacon as you want.
    “The new definition of modern health is very different from the traditional view, which was to reduce fat, sugar and sodium,” said Robert Kilmer, president of Nestlé Dreyer’s Ice Cream, a division of Nestlé USA. “Healthy now is about what’s in my food and where did it come from.”
    Food companies have been working feverishly over the last several years to offer what consumers perceive as improved nutritional content and healthier food. Sales of products made from organic ingredients have risen sharply in recent years, for example.
    Mars Food, a division of the privately held Mars candy company whose brands include Uncle Ben’s and Dolmio, reduced sodium by over 20 percent in many of its products and recently announced a plan to go even further. And General Mills is eliminating artificial colors and flavors from its cereals — no more neon hues in Trix.
    But consumers are constantly recalculating the pros and cons of the foods they eat — leading to some unexpected foods rising in popularity.
    For example, in 2015, Americans checked the fat content on food labels less often than they did in 2006, according to research from the Natural Marketing Institute. They’re focusing more on the list of ingredients, a product’s environmental impact and animal welfare — the famous “Farm” episode in “Portlandia” in which a waitress can tell diners the name of the chicken they’ll be eating remains relevant five years after it was first shown.
    Photo

    The Dreyer’s Slow-Churned Ice Cream production line in Bakersfield, Calif. Sales of the company’s full-fat ice cream have risen and those of the lower-fat Slow-Churned version have fallen. CreditColey Brown for The New York TimesAnd don’t forget about taste. A majority of Americans say they value taste more than how healthy a food is.
    This can be frustrating for food executives, who spent years getting salt, sugar and fat out of a wide variety of products, paying high costs in development and marketing along the way. Michael Sharp, the research scientist at Nestlé who has presided over the reformulation of its Slow-Churned ice creams, noted that all of the ingredients he is working to eliminate today were originally added to the product for good reasons.
    “The ingredients we’ve subtracted either had some functionality on their own or improved the functionality of other ingredients,” Mr. Sharp said. “Corn syrup adds a lot of body and bulk to a product — but the consumer doesn’t want it today.”
    Nutrition experts are watching the shift warily. Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest, a research and advocacy group, noted that companies have gone a long way toward reducing or eliminating saturated fats, which raise cholesterol in the blood and increase the risk of heart disease.
    The American Heart Association and other health advocacy groups have long recommended limiting consumption of saturated fat. But in recent years, studies have suggested that maybe saturated fat is not as bad as once thought. One analysis of research on saturated fats, which generated somecriticism, blurred the link between it and heart disease. Another study concluded that skim milk did not appear to restrict weight gain among young children.
    That rethinking seems to have encouraged some consumers to return to full-fat foods. Edy’s French Vanilla Grand ice cream, for example, has four grams of saturated fat in every half-cup. A half-cup of the same flavor in its Slow-Churned variety, the recently less popular option, has 1.5 grams of saturated fat.
    Similarly, the public appears to have been persuaded by some evidence thateating dark chocolate is good for the heart. Technavio, a market research firm, predicted that sales would increase an average of more than 8 percent a year through 2019.
    But the federal government also recommends a limit on total fat consumption — the combination of bad and good fats. An eight-ounce bar of Ghirardelli 72% Intense Dark chocolate supplies more than the government’s daily recommendation for saturated fat and more than three-quarters of the recommendation for total fat.
    “There are recommended limits on total fat that I think have sort of gotten lost in the marketing,” Ms. Wootan said. “There’s nothing in science that tells you it’s healthy to eat as much fat as you want, just as long as it’s not saturated fat.”
    Another sore point among nutritionists is the rising sales of jerky, once regarded as little more than a sodium delivery mechanism. Now, as consumers clamor for foods high in protein, jerky has become a popular option. One ounce delivers about a quarter of the daily recommended amount of protein and costs roughly $2.50.
    Sales of meat snacks like jerky shot up 46.9 percent from 2011 to 2015, to more than $2.6 billion, according to Nielsen, a market research firm.
    “Jerky is manly, jerky is kind of rednecky and jerky can even be kind of offensive if people don’t know what it is,” said Troy Link, chief executive of Link Snacks, a family-owned snack food business. “So we changed things up and began calling it a protein snack, and now jerky is being eaten by higher-end health eaters who haven’t been involved in the category before.”
    Link Snacks’ most popular product, Jack Link’s Teriyaki Beef Jerky, delivers 12 grams of protein and just 80 calories in a one-ounce serving — and one-fifth the daily recommended amount of sodium. Mr. Link said the company had worked to reduce the sodium in its products, along with getting rid of monosodium glutamate and nitrites.
    “For the most part, sodium has become good again, and I think certain fats have become good again, too,” he said.
    “At the end of the day,” he said, “people want something that tastes good.”
    A version of this article appears in print on April 23, 2016, on page B1 of the New York edition with the headline: Salt, Fat and Sugar? Bring It.


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    I hope this means the end of shitty, processed 'diet' foods like 0% yogurt (crime against dairy) and especially the ones that specifically cater to women (or rather, target our insecurities). eat real food! just less of it. you'll be full, you'll be satisfied from eating something that tastes yummy and not like a bastardised diet version of something you love, that just leaves you full of empty calories and none of the satisfaction.
    Last edited by sputnik; April 25th, 2016 at 01:40 PM.
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    Our PX sells low-sodium jerky. I've also seen it at Wal-Mart and Walgreen's.
    Good luck getting a cat to do anything let alone join in on your sexcapades. - Air Quotes

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    czb
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    if we're promoting 'real food', am surprised that they are citing Dreyers in the article. hate that stuff. if i'm not eating ice cream made in a store, would prefer Three Twins, hagen daz, or even Breyers.
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    I'm just wondering if the sugar industry is behind this study or not.
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    Elite Member sputnik's Avatar
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    ^^^^
    i doubt it. a lot of people have been pushing 'real food' as opposed to low-fat, low sugar, diet foods, and against processed foods in general.

    i've never even heard of dreyer's. i like ciao bella, especially their alphonso mango sorbet.
    I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld

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    ^^^It's hard to trust anyone regarding food. For years they were anti-this and anti-that, then all of a sudden a study comes out and everyone reverses their opinion. It's confusing and frustrating.
    Good luck getting a cat to do anything let alone join in on your sexcapades. - Air Quotes

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    czb
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    ciao bella is pretty good. i used to get it more at their local store. was disappointed when they closed the one near me. but Three Twins - *swoons*. the lemon cookie is divine.

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    Quote Originally Posted by sputnik View Post
    ^^^^
    i doubt it. a lot of people have been pushing 'real food' as opposed to low-fat, low sugar, diet foods, and against processed foods in general.

    i've never even heard of dreyer's. i like ciao bella, especially their alphonso mango sorbet.
    Edie's/Dreyer's is owned by Nestle. There is a plant about 30 minutes from my house that is the second biggest ice cream plant in the world. It is enormous. They have their own power plant. They have 40-foot high liquid nitrogen tanks on the side of the building to (I'm assuming) keep the ice cream cold in case of a sustained power failure. They have 30-foot high and 9-foot diameter tanks of chocolate for mixing with their ice cream. They have a cold-storage room that is the size of an NFL playing field. It is kept at a constant temperature of -40F. You are only allowed to work in the room for something like 15 minutes at a time. and you wear some kind of spacesuit when you're doing it. Company employees do not get free ice cream.

    Sorry for sounding like Rain Man, but my company did a bunch of work there about 10 years ago. Every time I walked by the tasting room, I died a little, wanting to try whatever crazy thing they were experimenting with.
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    Quote Originally Posted by sputnik View Post

    i've never even heard of dreyer's. i like ciao bella, especially their alphonso mango sorbet.
    Dreyers is Edy's on the East Coast. Just like Best Mayo in the West is the same as Hellman's in the East.
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    Woohoo *runs off to buy more Phish Food*
    avatar made by green_queen@LJ

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    czb
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    Quote Originally Posted by qwerty View Post
    Dreyers is Edy's on the East Coast. Just like Best Mayo in the West is the same as Hellman's in the East.
    yeah, but Best/Hellmans is da bomb and Dreyers is da dreck. me no likey.

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    Ben & Jerry's 4-EVAH!!

    I notice I can pace myself with that stuff. I can usually get 3-4 servings out of a pint. Very rarely (PMS) do I go to town on the entire pint in one sitting because it's so rich. There's a big satiety factor there with real sugar and full-fat, physiologically and psychologically.

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    I had a Choco Taco yesterday from my local Ice Cream Man. That shit was gooooooooooooooooooooooooooooooooooooood.

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    Quote Originally Posted by joebob View Post
    I had a Choco Taco yesterday from my local Ice Cream Man. That shit was gooooooooooooooooooooooooooooooooooooood.
    Did you drizzle it with the chocolate sriracha sauce?

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    Quote Originally Posted by MohandasKGanja View Post
    Did you drizzle it with the chocolate sriracha sauce?
    The fuck is that?

    Sorry, but I prefer for my ice cream to not be cold lava.

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