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New Opportunities for Beans: Nutritious Ingredients And New Foods - - PowerPoint PPT Presentation
New Opportunities for Beans: Nutritious Ingredients And New Foods - - PowerPoint PPT Presentation
New Opportunities for Beans: Nutritious Ingredients And New Foods For Consumers Michael A. Grusak Center Director USDA-ARS Red River Valley Agricultural Research Center Fargo, ND mike.grusak@ars.usda.gov US Dry Bean Production Pinto
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Bean Photos
- How do we get more beans in the
food supply?
- What do consumers want?
- What can the food industry supply?
- Can we help to make beans the
‘Healthy Choice’?
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Beans offer healthy choices
- Protein
- Dietary Fiber
- Carbohydrates
- Low Fat
- Potassium
- Iron
- Folate
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Beans offer healthy choices
Data from USDA 2015
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Beans offer healthy choices
Data from USDA 2015
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Eating ‘Healthy’ – How hard is it?
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Make the ‘Healthy’ choice the EASY choice
TECHNOLOGY CONVENIENCE 25 Minutes 2.5 Minutes
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Consumers don’t have time to cook
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Convenience vs. Nutritional Quality
The study used data from the 2000-2012 Nielsen Homescan Panel, a longitudinal study of food and beverage CPGs (Consumer Packaged Goods) purchased by US consumers.
Yearly sample size ranged from 34,000 to 62,000 households.
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Convenience vs. Nutritional Quality
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Convenience vs. Nutritional Quality
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Convenience vs. Nutritional Quality
Percent Exceeding Recommendation
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Convenience vs. Nutritional Quality
Percent Exceeding Recommendation
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Beans offer healthy choices
- Protein
- Dietary Fiber
- Carbohydrates
- Low Fat
- Potassium
- Iron
- Folate
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Consumers are struggling with media messages…
- Beans have > 3x more fiber per
serving than whole grains
- Beans have ~ 4x more protein
per serving than whole grains (2x more than quinoa)
- Many dry bean varieties have
more antioxidant activity than blueberries!
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What can the Food Industry do?
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What can the Food Industry do?
Whole Bean Ingredients Are On Trend!
Top 10 Food Trends for 2016
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What can the Food Industry do?
Whole Bean Ingredients Are On Trend!
Top 10 Food Trends for 2017
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Beans increase satiety
Kristensen et al. (2016) Food and Nutrition Research
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Beans/Pulses offer sustainability
Beans:
- ‘Fix’ atmospheric nitrogen
- Improve soil fertility
- Have a small water footprint
- Improve soil structure
- Improve soil biodiversity
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Beans have a small water footprint
Beans require much less water to produce an equivalent amount
- f product than other
legumes or various animal sources of protein.
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It’s time to think differently about beans!
Cooked, dehydrated whole bean ingredients can deliver a minimum serving of beans in almost any product.
- Can increase palatability and acceptability of whole grain foods
- Can make the nutrition of beans easy to enjoy in common/popular
foods
- Can help Americans meet the dietary recommendations for beans
and fiber
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The possibilities are endless…
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Innovations: North America
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Innovations: Europe
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Innovations: Australia/New Zealand
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International Year of Pulses
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Where do we go next?
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What Are Our Opportunities? – Improve Public Health
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What Are Our Opportunities?
Bean Processing
Flour Grits Breeding
Crop Production Molecular Analytical Food Processing
Public Health Agronomy Food Technology
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Opportunities for Breeding
Consumer Awareness
- Taste
- Nutrition/Health
Food Technology
- How to Process for Different Product
Applications
- Percent Inclusion of Bean Ingredients
- Retention of Nutrients/Bioactives
Breeding & Agronomy
- Trait Evaluation
- Impact of Agronomic Practices &
Environment on Traits of Interest
- Cultivar Development for Ingredient
Applications
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